The Tulip Cocktail

I was looking for a preprandial cocktail when I came across the Tulip in Harry Craddock’s The Savoy Cocktail Book.  It looked like a interesting combination of a few oddball things I had. Being straight out of a vintage cocktail book (ca. 1930), I figured it might need a bit of tweaking for a modern palate.  I wasn’t wrong, though my experimental results were a bit surprising.  The original recipe is 2 parts each calvados (apple brandy) and sweet vermouth and 1 part each lemon juice and apricot “brandy”.  It was pretty sweet and kind of lackluster. I tied to[…]

Continue reading …

Vieux Carré

I just realized that it’s been exactly six months since my last post.  Wow.  I knew I had been putting this off a bit, but this is even more serious procrastination that I’m normally capable of.  I definitely planned on doing this one for Fat Tuesday, but as you can see that plan didn’t work out. Enough excuses. I first ran across the Vieux Carré in a tweet from Imbibe Magazine, which said that it was a 1930’s New Orleans recipe named after the French Quarter (literally, I think, Old Square).  A little more research in the form of a Google search, and I[…]

Continue reading …

Tantris Sidecar

I think we stumbled on a really good one this time.  B and I were trying to decide what we wanted for our cocktail on Sunday when the discussion drifted to a daiquiri made with rhum agricola that was mentioned in Imbibe magazines interview with Rachel Maddow a while back. It’s a great little cocktail and we were trying to decide if we had blogged about it yet (we haven’t).   While I was reading through the interview to find that recipe, she mentioned that her favorite cocktails is the Tantris Sidecar from legendary the Audrey Sander’s Pegu Club in New[…]

Continue reading …

The Stinger

If last week’s post was an afternoon’s light hearted frivolity, then this would be pretty much be the opposite. The is one of B’s standards for polishing off an evening or the otherwise somnolent task of digesting a heavy meal. As with a good number of cocktails (drinkers make lousy historians) the origins of the Stinger are obscure. David Wondrich talks about it in both his Esquire Drinks and in Imbibe (his rendition of Jerry Thomas’s Bon Vivant’s Companion).  It’s clearly a pre-prohibition ditty that was almost exclusively consumed as an after dinner drink until some time in the 20’s[…]

Continue reading …

Delmonico’s No. 1

Well, this is just quick one. First the recipe from David Wondrich’s Esquire Drinks: 3/4 oz. gin 1/2 oz. brandy 1/2 oz. Sweet Vermouth 1/2 oz. Dry Vermouth 2 dashes Angostura Bitters Stir with ice and strain into a cocktail glass. Part of what makes this post short is the cocktail.  It’s good.  Just not great.  It’s very drinkable and has something of an edge, but it just doesn’t have that magical harmony that makes a cocktail great. David Wondrich claims the Delmonico’s No. 1 is a pre-prohibition cocktail from the Delmonico restaurant in New York.  He also has a[…]

Continue reading …

The Pisco Sour

This all starts with a stocking stuffer my father-in-law gave me for Christmas a couple of years ago, the July/August 2007 issue of Imbibe Magazine.  They had an article pisco, on the brandy of Peru and (though highly disputed by Peruvians apparently) Chile.  This intrigued me, an so begins a short pisco lesson (okay, a bunch of stuff that a I stole from elsewhere on the internet).   Pisco begins like any brandy, by distilling fermented crushed grapes.  Unlike more traditional brandies, the eau de vie (unaged alcoholic distillate) is put into short clay jugs that are lined with beeswax,[…]

Continue reading …

The Sidecar

It’s as American as Mom, apple pie and lemonade (well, as I like to think of lemonade anyway). To quote David Wondrich, “The Sidecare is often singled out as the only good cocktail to come out of the long national nightmare that was Prohibition.” Seems only fitting to celebrate the 5th of July with this great piece of Americana. The Sidecar 1 oz Cointreau 1 oz. Lemon Juice 2 oz. Brandy Shake with ice and strain into a chilled cocktail glass. If you like (as B does), you can rim the glass by running a lemon around the rim and[…]

Continue reading …

Why they all can’t be winners

East India Cocktail 3 oz. brandy 1/2 oz. raspberry syrup 1 dash Angostura bitters 1 tsp. orange Curacao (Cointrea) 1 tsp. maraschino liqueur from Vintage Spirits and Forgotten Cocktails by Ted “Dr. Cocktail” Haigh. We might just have to file this one under “Seemed like a good idea at the time”. The problem is that Brandy, while better than vodka, just doesn’t add a great deal of complexity. The Maraschino liqueur, raspberry syrup and Cointreau all make the drink a little fruity and a lot sweet (think cloying hummingbird food). By the time you get to the bitters, its just[…]

Continue reading …

Harvard Fizz

B here. It’s hot today here in the Central Valley of California, and I assisted M while he changed the oil in our truck. After that it was cocktail time. But what to have? I wanted something light but not overly summery. I wanted to go into my air conditioned living room and pretend it was September. I picked up Esquire Drinks and headed to the chapter on Tall Drinks. There I found the Harvard Fizz. David Wondrich of Esquire Drinks describes the Harvard Fizz as “an elegant little brain tonic.” My brain tends to misbehave, so I thought this[…]

Continue reading …