April 12, 2013
Sometimes, you can’t improve on genius. You can try, sure, but, well, you’ll fail. Which is why instead of writing some new post about the Trocadero, I’m just going to quote myself, from Ginger Bliss and the Violet Fizz:
We think often of dry and sweet vermouth of being like Muhammed Ali and Joe Frazier fighting it relentlessly in Zaire, or like two large dogs gnawing on one big bone in the backyard (the bone here would equal a bar, if you don’t mind following a thinly stretched metaphor). This train of thought though, is out of wack. We should think of the vermouths more like A.J. and Rick Simon, brother detectives who are very different in style, dress, and tone of voice, but working together to solve a crime (the crime here is, as you might guess, the crime of a bad drink).
The Trocadero
Cracked ice
1-1/2 ounce dry vermouth
1-1/2 ounce sweet vermouth
1 dash orange bitters
1/4 ounce grenadine (I suggest making your own – there’s a recipe in the book by the by)
Lemon twist for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the vermouths at the same time to show no favoritism, and then the bitters and the grenadine. Stir well.
2. Strain into a cocktail glass. Garnish with the lemon twist.
PS: Sure, I just called my own writing genius. But I was being silly, silly.
Tags: cocktail recipe, Cocktail Recipes, dry vermouth, Friday Night Cocktail, Ginger Bliss and the Violet Fizz, sweet vermouth, Trocadero cocktail, vermouth cocktail, What I'm Drinking
Posted in: Cocktail Recipes, Ginger Bliss and the Violet Fizz, Recipes, vermouth
February 22, 2012
According to the esteemed booze-ologist Dr. Cocktail (also known as Ted Haigh), this drink was named for a gold medal winning Olympic fencer. Which means you should only drink it when making a fence. Ba-dump-bump. No, really, what you shouldn’t do is drink it and use either real swords (plastic ones are okay) or hammers. What you should do is serve this at any commemorative celebration, as it’s a classy number, and one that has a host of mingling flavors–which is appropriate for a celebration, because who wants to have a boring celebration? It’s also featured in Ginger Bliss and the Violet Fizz, which is (if I can say with without sounding pompous) a celebration itself.
Cracked ice
1 ounce gin
1/2 ounce Cointreau
1/2 ounce Campari
1/2 ounce dry vermouth
Orange twist, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with cracked ice. Add the gin, Cointreau, Campari, and dry vermouth. Stir well.
2. Strain into a cocktail glass. Garnish with the orange twist.
Tags: Campari, cocktail recipe, Cocktail Recipes, Cointreau, dry vermouth, Gin, Ginger Bliss and the Violet Fizz, Lucien Gaudin, What I'm Drinking
Posted in: Gin, Ginger Bliss and the Violet Fizz, Liqueurs, Recipes, What I'm Drinking
