June 24, 2016

What I’m Drinking: The Sweetie Pie

Sometimes, one gets cravings (I’m no fortune teller, but I’m seeing that in everyone’s future, they’ll get cravings, too), of all sorts, I suppose. Example A: the other day, I had a swell drink made with maraschino (the most misunderstood of all liqueurs, historically, or at least the last, let’s say, 40 years of history, because too many think it’s sickly like those sick twisted things that pass as maraschino cherries in mass market grocery stores, when it’s not, at all, instead being dry and a hint nutty, being made from the pits of the marasca cherries and all), and that swell drink made me crave more maraschino drinks. And so I went for the Sweet Pie, a cuddly classic-y number, where the always tasty and reliable Luxardo Maraschino shines alongside gin and sweet vermouth, and a smidge of simple syrup comes along for the ride to round the edges in a cuddly – as mentioned – manner. Dreamy deliciousness.

Sweetie Pie, from Good Spirits

Ice cubes
1 1/2 ounces gin
3/4 ounce sweet vermouth
3/4 ounce Luxardo Maraschino liqueur
1/2 ounce simple syrup

1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, sweet vermouth, maraschino liqueur, and simple syrup. Shake well.

2. Add the cherry to a cocktail glass or pretty cordial. Strain the mix into the glass.

PS: Sometimes this is garnished with a Maraschino cherry. But sometimes I want to skip the fruit. You go as you go.

May 24, 2013

Drinks on the Road, San Francisco, Part II, Absinthe, Plus the Pegu

Beyond Blackbird (which I detailed earlier and which I was a big big fan of), when I was in San Francisco recently I also stopped in at Absinthe Brasserie and Bar. First off, let me mention that I accompanied the wonderful and charming Sally and Corinne from the Lisa Ekus agency (the best agent, pr, media training, and more firm in the firmament) and some other folks associated with that fine orgnaization. If you have company like this, well, the restaurant or lounge you’re lounging in can probably serve almost anything and you’ll have a dandy time. However, if the drinks are as good as they were at Absinthe, the evening goes quickly up to wonderful. I started my drinking with a Ginger Rodgers, which is a variation on a drink called, simply, “Favorite Cocktail” from the classic pocket-sized cocktail book Drinks, written by Jacques Straub in 1914. It was everything a first drink before dinner should be: light-but-flavorful, bubbly, and a good appetite inducer:

After that, I was eating some delicious food (the mac-and-cheese was especially nice – and I should have taken a pic but was too busy eating and talking), and wanted something with a lot of flavor to accentuate the edibles. I went with a classic: the Pegu, from way back in the 1920s. It was tasty, tangy, and with a kick:

Heck, you should have one at home if you never have. It’s famous and fabulous. Here’s the recipe from Ginger Bliss and the Violet Fizz:

Ice cubes

1-1/2 ounces gin

3/4 ounce Pierre Ferrand orange curaçao

1/2 ounce freshly squeezed lime juice

Dash of orange bitters

Dash of Angostura bitters

1. Fill a cocktail shaker halfway full with ice cubes. Add the gin, orange curaçao, lime juice, and both bitters. Shake well.

2. Strain into a cocktail glass, and dream of days when this classic was (according to Harry Craddock in The Savoy Cocktail Book) a drink “that has traveled, and is asked for, round the world.”

After the Pegu, I had something with whiskey that I forgot to write down as the conversation was in full swing. But it was good, so just try all the whiskey drinks and you’ll get there. Here’s a photo, anyway:

Overall, an amazingly awesome evening spent with some of the swellest folks in the land, some delicious cocktails, and some scrumptious eats in a classy-but-comfy spot. Absinthe gets a “A” in my book (if I had some sort of book I put letters in, that is).

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