Lone Pine Mall serves this drink in their food court.

I was nosing around some of my cocktail guides, looking at the pages that I'd dogeared for future mixing and consumption, and stumbled across this old beauty. It's another one from the great old Savoy Cocktail Book, and it's called:

The Lone Tree Cooler

juice of 1/4 lemon
juice of an orange
1/2 oz dry vermouth
1 oz London dry gin
1 oz grenadine
club soda to top

shake all but club soda with ice, strain into tumbler, top up with soda.

This is really a nifty drink...the flavor is so much more than the sum of it's parts. I find it really hard to describe, but it's so simple to make, perhaps you should try it for yourself and see what you think? Yes? Hmm?

Yes.

It's Halloween! This calls for a spooky-looking drink!

Ah yes, Halloween. A time when bartenders bust out their Bailey's, their corn syrup laden grenadine, and some sort of schnapps or another and make a shot that looks like brains. Lovely. Doesn't taste like anything you'd care to drink any other time, but it's got the panache you need for a good Halloween drink.

How about I give you something that looks appropriate and tastes good too? Here's an oldie-but-goodie from the 1930 Savoy Cocktail Book:

Albemarle Fizz

juice of 1/2 lemon (about 3/4 oz or so)
1/4 oz simple syrup
1 1/2 oz gin
seltzer
2 bar spoons raspberry syrup

Shake lemon juice, syrup and gin with ice, strain into glass. Top with seltzer and add two bar spoons raspberry syrup.

There you go. It's a modified gin sour, but with the added benefit of a little fizz, and the lovely, somewhat bloody look of the more dense raspberry syrup settling in the bottom of the glass. Tip tip hurrah, boils and ghouls!

Mixology Monday XLIII: Vermouth

Yes friends, it's already time for another MxMo, and October's theme is the fortified wine we know and love; vermouth, and is hosted by fellow lush Vidiot over at Cocktailians. Vidiot says:

Your challenge, should you choose to accept it, is to present a delectable vermouth cocktail for us all to drool over. Sweet/Italian or dry/French vermouth are fair game of course, as are quinquina, aperitif wines like Pineau des Charentes, or for that matter any fortified, aromatized wine such as Lillet (red or white), or Dubonnet (ditto.)

So, I figured one of my favorite drinks, with a little rejiggering, would fit that bill quite nicely.

First of all, I've been remiss, in my previous Mixology Monday posts, in thanking the booze bloggers that have hosted them previously, so let me correct that now: Vidiot, Chris, Amelia and RumDood, thanks for taking so much time to nudge and massage my half-drunken posts into a valid submission. You all have made me feel most welcome in the MxMo world. And now, on to the hooch.

You may remember my take on the Manhattan, the Golden Manhattan, which I named for it's reflecting the "Golden Ratio," a+b:a::a:b. That is, 2 parts whiskey to 1 part vermouth, and 2 parts dry vermouth to 1 part sweet. Normally, I like to make it with rye whiskey, but I stumbled across a new bourbon at the store today, and it was marked down by $9, so feeling frugal, I figured I'd grab a bottle and give it a whirl. And then, I also received some new bitters in the mail today, from Urban Moonshine and thought that they might a nice and novel addition to my drink as well; plus they came in nifty little sprayers, so that upped the coolness factor. Believing that the brands matter in this concoction, I'm going to name names (but not in a Elia Kazan sort of way), but feel free to jigger to your liking and taste if you want to. And so I present you with my contribution to Mixology Monday XLIII;

The Golden Manhattan (Redux)

3 parts Jefferson's Very Small Batch Kentucky Bourbon
1 part Noilly Prat dry vermouth
1/2 part Noilly Prat sweet vermouth
3 sprays (or dashes) Urban Moonshine Maple bitters (divided)
1 spray (or dash) Urban Moonshine Citrus bitters

Combine bourbon, vermouth, and two sprays/dashes of Maple bitters in mixing glass with ice, stirring well to combine. Strain into Double Old Fashioned glass, add one spray/dash each of Maple and Citrus bitters.

The distillers of Jefferson's bourbon say that it's got a nose of vanilla and peach, and a taste that's smooth and sweet, with hints of citrus, and that's not far off. It pairs incredibly well with the hint of maple from the bitters, and the always excellent vermouths from Noilly Prat really balance the drink, mellowing the often harsh burn from the bourbon. This is an awesome variation on my traditional way of making a Manhattan, a little sweeter and more nuanced than the rye-based version, and definitely one I'd like to return to.

It's worth noting, I feel, that I paid for all these name brand liquors out of pocket. Just in case anyone's worried about me getting kickbacks...I'm far too small a blog to be sent free product. In the off chance that it ever happens, I will indicate that the product was sent as for promotional consideration. I will, however, be honest in my reviewing of it...if it tastes like fetid dingo's kidneys, I will say as much.

Perfect for your speakeasy or other den of iniquity!

I have returned! I know, you all missed me terribly. All twelve of you. Hopefully you'll find my libation tonight tasty enough that you'll forgive me my absence.

Tonight's drink is similar to the Whiskey Sour and Ward Eight cocktails I've previously featured, but it has something in it that neither of them have: vermouth. It's like the Whiskey Sour and Manhattan made a beautiful, alcoholic baby together. Here's how to make one of your own:

Scofflaw Cocktail

2 oz rye whiskey
1 oz dry vermouth
1/2 oz lemon juice
1/4 oz grenadine
orange and/or grapefruit bitters, to taste

combine all in a mixing glass and shake well with ice. Strain into cocktail glass.

As I said, similar to that classic Whiskey Sour, but a little different. The vermouth adds a little more complexity, while it still walks that line between sweet and sour. Definitely a nice change of pace from martinis and Manhattans. Despite the name, though, don't go drinking from an open container while speeding past a cop on your way to that back-room poker game. It'll all end in tears.

Yes, I'm aware it's been well over a week since my last entry...

No, I am not dead.

I will endeavor to post again soon. Things have just been a little crazy, and money for cocktail ingredients a little short.

Soon, Precious. Soon.

With a fanfare of trumpets, I proudly present drink #100

Wow. 100 cocktails posted. It took just over 6 months to get here...I'm not sure if that's too slow or too quick.

I promised you a special ingredient for drink number one-hundred, and I shall deliver. I've been itching for months, nay, years, to sample this one, and at every turn, I found it too expensive, too hard to procure, too poorly reviewed a brand to sample it. But then, glory and trumpets, Mr. Frodo, my favorite local distiller, Great Lakes Distillery, obtained FDA and ATF approval, and now I have it. What is it, you may ask?

Absinthe.

Yes, I have tamed the Green Fairy. Well, not really. Turns out multitudes of nations have had what I like to call "cranio-rectal insertion disorder*" when it came to Absinthe for nearly a hundred years. You see, they seemed to think that absinthe made you crazy, because of an ingredient that was contained therein. Grande wormwood, a bittering and flavoring agent in absinthe, was widely regarded as a psychoactive substance. It made good men mad and mad men worse. It contained thujone, which the devil used to slick his beard. As it turns out, while thujone isn't exactly sunshine and daisies if consumed straight, absinthe contains thujone in such small amounts as to be damn near non-existent. Yes, the US government, and governments around the world, decided to stamp out a non-existent problem by making the whole thing illegal, with little to no fact checking. Gee, that's never happened before. *cough-Prohibition* *cough-cough-hemp-cough*

Excuse me. Something in my throat. So sorry.

Anyway, my local distillery has made absinthe, and as soon as I learned it was available, I asked my awesome local grocery if they could procure some for me. They did, and I now have two 375ml bottles of Amerique 1912 Absinthe Verte. GLD also makes an Absinthe Rouge, flavored with hibiscus, among other botanical, but I haven't found those nearby yet. Perhaps when I finally tour the distillery I can procure a bottle.

There are dozens of classic drink recipes that call for absinthe. Many of them acknowledge that a decent pastis can substitute, with somewhat inferior results. However, I decided to go with a drink that has only three ingredients to introduce this spirit, so that the flavors can be easily discerned. It really helps to make this with ingredients that are familiar to you, so that you can pick out just how much flavor absinthe brings to the party, even in small amounts. So here is our 100th drink:

The Absinthe Martini

2 oz good quality gin (I used Rehorst, from Great Lakes Distillery, natch**)
1/2 oz dry vermouth (I used my workhorse, Noilly Prat)
1/2 tsp absinthe

Build over ice in mixing glass, stirring well to combine. Strain into chilled cocktail glass.

I figured I couldn't go wrong pairing two spirits from the same distillery, and I was definitely right. The sharp and sweet flavor from the ginseng and sweet basil in the Rehorst gin pairs so nicely with the anise notes of their Amerique 1912 that you just wanna lay down and cry. The botanicals of all three ingredients mesh in a wonderful way, making the whole drink sing with a slightly acerbic character that I just love.

While the Amerique 1912 doesn't louche (cloud up) as much as many other types of pastis do, flavorwise it's such a wonderfully balanced spirit that it's general transparency is easily overlooked. I can't wait to feature absinthe in more drinks along the way. (I can tell you that using it as a rinse in a classic Sazerac is a thing of beauty.)

So with this exotic ingredient under our belt, it is my hope that you've enjoyed reading and experimenting with me, and that you'll stick with me as I ease on down the road. Here's to another 100 drinks, however long it takes to get there...the company's the great thing on a trip like this, and I'm glad you all have come along.

* - that is to say, they had their collective heads up their collective asses.

** - Definitely not a commercial...that was a declaration of love.

Yes, I know, it's been a week. I am ashamed.

Sorry, everyone...this past week has just been not at all conducive to photographing and waxing rhapsodic about drinks...I had my first real challenge of the new job come up (I didn't suck at it, so that's encouraging!) and rehearsals for my current show have gotten a little more frequent, since we're opening in two weeks.

That said, I made it inside the "one week" threshold I set a couple weeks back...that's gotta count for something, right?

Tonight's libation is another one with a silly name...however, it's venerable, dating back at least to the 1930 publication of the Savoy Cocktail Book. While it sounds like something a little old lady would sip in a swanky hotel lobby, unless granny's packing a couple pounds of pig iron in her purse, it's definitely not. In fact, it's far better than the name promises.

Mah-Jongg Cocktail

2 oz London dry gin
1/2 oz Cointreau or triple sec or white curaçao
1/2 oz rum (classically, it uses Bacardi, but I like a nice amber Bermuda rum in it for a hint of color)
dash of Bittermens Grapefruit bitters

combine all over ice and stir until well-mixed. Strain into cocktail glass.

In some ways, with the three very different liquors mixed, this could be viewed as a progenitor to the Long Island Iced Tea...however, this is a hell of a lot better than that hoary old chestnut. The citrus and the gin blend just as well as citrus and rum do...making the combination of the three an unusual but complimentary thing. I like throwing a little grapefruit bitters in there just to pull the sweetness back a little bit, but that's just my take. It's quite a nice drink, and one that I plan to have again sometime soon.

As an aside, this is drink number 99 to appear on my blog. I had been hoping and seeking out a very special ingredient for drink number 100, and by gum, I've succeeded. So next time, on a Very Special™ "Urbane, Not Cosmopolitan," you'll see a fun new ingredient that I've never featured before! Woo hoo! Exciting stuff!

Mixology Monday XLII: Dizzy Dairy

It's time for another Mixology Monday! This month's theme is dairy, which for the purposes of the challenge, will allow milk, cream, eggs, butter, cheese, yogurt, curds, and anything else you can think of (kefir martini, anyone?). I've seldom had any milk-based drinks...the last one I tried was a White Plush cocktail, I think, made with gin, milk and Maraschino liqueur (it foamed all over my counter after shaking). So for this challenge, rather than risk mopping up gin and milk afterwards, I opted to try a different drink, another old recipe from Charles H. Baker Jr.'s "The Gentleman's Companion: Being an Exotic Drinking Book, or Around the World with Jigger, Beaker and Flask," which proved to be tasty, though very rich.

Tiger's Milk No. III

1 1/2 oz brandy
1 1/2 oz Jamaican rum (I used Appleton)
2/3 cup half & half
simple syrup to taste
Dale DeGroff's flip spices to garnish (cinnamon, nutmeg, ground cloves and orange zest)

Shake all but spices with crushed ice and pour into a large goblet. Sprinkle with spices to garnish.

As I said, this is an incredibly rich drink, as you're sipping half & half cut with two shots of liquor...oddly, though, it doesn't feel strong, just rich. The spices really add to it, and help it from being too one-note. I'd say this is a great one for late fall or winter, but this close to the autumnal equinox, it's still a little heavy. Tasty, though.

Hey gang! Long time no see!

I know, I stink...it's been a week since my last post. Though it has not been devoid of interest...I've started my new job, my iPod died and I tried to play Dr. Frankenstein and resurrect it (sadly, it went to that big iPod kingdom in the sky, but the Apple Store replaced it free because they're awesome and I didn't do anything wrong to it and it was not even two weeks out of warranty) and tonight, thanks to my job, I managed to procure a bit of dry ice. And if you've ever played with dry ice, you know how awesome it can be. However, I wound up getting quite a bit of it. And because I have pets that are rather low to the ground, and because CO₂ sinks, I really was kind of anxious to get it all sublimated and out of my hair. So I figured, "What the hell? Might as well toss it into a drink!" And it is through that circuitous and rather tortured train of thought that I arrived at tonight's drink, in full Mad Scientist mode:

Hell Broth

2 1/2 oz gold rum (I used Mount Gay Eclipse)
1/4 oz triple sec
1/4 oz real pomegranate grenadine
4 dashes Bittermens Xocolatl Mole bitters
dry ice

Combine all but dry ice in mixing glass, stirring well to combine. Pour into small goblet and (using gloves!) add dry ice (I used the equivalent of a ping-pong ball's volume of dry ice). The intelligent person would use a straw to drink it, if only to avoid small bits of frostbite on their lips.

I was going for a vaguely spicy, vaguely sweet thing here, and I think I achieved it. The Bittermens, with it's spice and chocolate notes, really lends itself to more amber liquors, and the pomegranate and orange notes of the grenadine and triple sec pair well with those flavors. The dry ice also adds a little bit, as that bite from the carbon dioxide sublimating in your glass sort of tempers the heat. For a completely improvised drink, I think this shows potential. Plus, you could serve it for your Halloween guests, and be all spooky and stuff. Blah blah!

short, sweet, and to the point.

Or in this case, tall, spicy and to the point.

I finally, after almost 10 months of being unemployed, got a job. It's part time, but it promises to be fun. I go for orientation next week Tuesday. I'm very excited, so much so that I'm not even gonna do a fancy drink tonight. I'm drinking something extremely simple, but so damned good. C'mon...celebrate with me!

Double Bourbon (Rocks)

3 oz Bulleit Bourbon (if you've got some good stuff, use it, fer cryin' out loud!)
2 dashes Bittermens Xocolatl Mole Bitters (good ol' Angostura will do nicely, as well)

Dash bitters over ice in a DOF glass, pour in the bourbon, swirl gently to combine. Sip.

The blog will, of course, continue, but it may take a breather here and there, depending on scheduling. Still, if I don't post at least once a week, you can comment on here saying how you're gonna kick my butt if I don't hook you all up with a drink soon.

Thanks for coming with me so far, gang...we're actually coming up on my 100th drink (I don't really think I'll count this one, as it's nothing special), and I hope to have a fantastic mystery ingredient obtained for that one. Stay stewed for the nudes! Er...stay tuned for the news. Cheers, all.

*insert accordion and Gallic shrug here*

Tonight's drink is just over 60 years old, at least since it's first publication. It appeared in Charles H. Baker Jr.'s seminal drink guide, "The Gentleman's Companion: Being an Exotic Drinking Book, or Around the World with Jigger, Beaker and Flask," published in 1946. It's another way to use some of that kirsch that I proved to be less than enthralled with. First things first...it wants you to use shaved ice. As I'm not in Hawai'i, land of shave-ice, I don't have any means of making it, so I crushed the ice, and then blended it with the liquid ingredients...not perfect, but it got the job done. Anyway, here we go:

The Parisian Cherry Ripe

1 1/2 oz London dry gin
3/4 oz kirsch
3/4 oz Cherry Heering

Blend with shaved ice (or blend well with crushed ice), pour into tumbler, float two bar spoons of Cherry Heering.

It's nice, I'll say that. The Cherry Heering tempers the funk of the kirsch nicely. That said, it's a little flat and a little sweet; next time I'll add a splash of lemon or lime juice to it, just to tart it up a little.

Certainly is un bête beaux, however.

Science Fiction Double Feature

"Wait! I can explain!"

I picked up a small bottle of a new ingredient today, and decided to play around with it a little bit tonight. I'm frankly kind of disappointed in it, but since it was a little bottle (not a 50ml sample, but nowhere near full size) I'm not out too much money, only about $4.50 or so. I will survive.

The ingredient is kirsch, also known as kirschwasser. It's a cherry brandy of sorts...it's not sweet, as other fruit brandies frequently are. Truth be told, it tastes remarkably similar to it's cousin, maraschino liqueur...it's got a sort of funk that stems, in part from being fermented (or macerated, in the case of maraschino) with the skins and stones. Kirsch is typically made from Morello cherries, rather than the eponymous Maraska cherries of maraschino, but they're remarkably similar in taste...the big difference is that the kirsch is a lot drier, not being a liqueur.

Anyway, I mixed it with two drinks tonight both of which sound like they could be from 1950s B-grade sci-fi movies; one drink fared far better than the other...let's get to them, shall we?

Blackthorn Cocktail

1 1/2 oz gin
1/2 oz Dubonnet rouge
1/2 oz kirsch

stir all in a mixing glass with ice and strain into chilled cocktail glass.

Eh. It's not a fantastic drink...it's still orders of magnitude better than what you'd find at your local fraternity dive bar, but it really strikes me as one dimensional. The kirsch and the Dubonnet run together (which surprises me), and it's left as being ginny with some unnameable-but-rather-sweet fruit flavor floating in the background.

Our second drink proved to be rather better than this one.

Cat's Eye Cocktail

1 1/2 oz gin
1/2 oz dry vermouth
1/4 oz Cointreau
1/4 oz kirsch
dash lemon juice

stir all with ice in a mixing glass, strain into chilled cocktail glass.

This one is not nearly as sweet or boring...the lemon juice and dry vermouth keeps it more balanced, and the tiny bit of orange you get from the Cointreau works very well with the cherry and almond notes the kirsch brings to the drink.

"Keep your eyes on the road, your hands upon the wheel..."

This drink, which I'm posting quickly upon realizing it's been more than 5 days since my last post, is called the Blinker Cocktail. "Blinker" was another word for "blinders" as a mule or horse might wear to keep them looking forwards. I'm not sure what connection that has to the drink, but hey, if Ted Haigh researched it, it's good enough for me.

The Blinker Cocktail

2 oz rye whiskey or, failing that, a bourbon with a lot of rye, like Bulleit
1 oz grapefruit juice
2 barspoons (about 1 teaspoon) raspberry syrup (it's available commercially, or you can mash 1/2 pint of raspberries and put it in to boil with your next simple syrup batch)

shake all with ice, and strain into a cocktail glass.

It's a nice balancing act this walks; tart from the grapefruit, sweet and tangy from the raspberry syrup, and spicy from the rye (or bourbon). But it works. And it's such a lovely color.

Appropriately, it's a short drink...

Tonight I feature a new ingredient for the blog, one that'd read about for months on end, but until lately, have not tried. It's called Dubonnet, and like vermouth, it's a fortified wine. Unlike vermouth, however, it contains quinine, which makes it a quinquina. Among the fortifying spices and flavorings in Dubonnet Rouge, the red variety that's by far the most common, are chamomile, cinnamon, orange zest, and unroasted coffee beans. (I must tip my hat to Tim, of the previously-mentioned Ginger Bitters blog for turning me on to the existence of this drink in the first place, as well as his helpful information on Dubonnet. If all bars were like the New Zealand bar he manages, the drinking scene would be vastly improved. As ever, Cheers, Tim!)

So, this drink is sort of a kissing cousin to the Fifth Avenue Variation I mixed up last month; gin based, has a little Fernet Branca backing up the fortified wine, but instead of dry vermouth, we've got a sweeter Dubonnet taking up that role, and some citrus is added with the inclusion of orange curaçao (I used a good triple-sec, a.k.a. white curaçao, but Cointreau or Grand Marnier could work, as well.) Furthermore, this drink is first and foremost a gin drink...there's four times as much gin as the other ingredients combined. Despite that, there's still a remarkable complexity to it... Here's how it's made:

The Napoleon Cocktail

60 ml (about 2 ounces) London dry gin
5 ml (about 1 teaspoon) Dubonnet rouge
5 ml (about 1 teaspoon) Fernet Branca
5 ml (about 1 teaspoon) orange curaçao/triple-sec/Cointreau/Grand Marnier

Combine all ingredients with ice, stir well to combine, and strain into a chilled cocktail glass or coupe.

Thanks to the properties of the Fernet and the Dubonnet, this is really an ideal after-dinner drink, for calming down the stomach and kicking the digestion of the meal into gear, a traditional digestif/digestivo. As I said it's a remarkably complex drink, but a very enjoyable one. Dubonnet is remarkably inexpensive, so go get a bottle and start playing around with it.