Derby Day

As yesterday was the 140th running of the Kentucky Derby, it seemed an auspicious time to revive the blog after an eleven moth hiatus, and what else could one comment on that the venerable Mint Julep.   Doubtless you are thinking that quite enough on this subject has already been written.   Well, you got me there, but I am going to plow ahead anyway. First, just a bit of history compliments of David Wondrich‘s Imbibe.  Apparently juleps date back to around 900 a.d. as  floral or herbal infusions with sugar taken as medicine, as state that it stayed until about the[…]

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The Manhattan–Grandaddy of them all…

I now realize that it’s been almost four months since I last posted.  Apparently I have been doing more drinking that writing.   Well, since I’d rather avoid doing less drinking, I better do more writing. There’s been one cocktail that I’ve been meaning to get to since I started this blog, but I kept putting it off because I felt I needed to do it justice.  In Esquire Drinks, David Wondrich describes it as one of the four pillars of (cocktail) wisdom and says “When properly built, the Manhattan is the only cocktail that can slug it out toe-to-toe with[…]

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Boulevardier

It’s yet again been a little while since the last blog post.  In this case, there is a better reason than usual; B & I bought a house and moved.  After a frenetic few weeks, we are again feeling settled and so the urge to drink and write about it has returned (the former never left) and we now get to look for new places to photograph the drinks. We decide to go with a cocktail we had rediscovered recently, The Boulevardier.  We had originally run across it in Ted Haigh’s Vintage Spirits and Forgotten Cocktails and the was reminded[…]

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The Old-Fashioned Whiskey Cocktail

Our hiatus into frivolous drinking over, it’s now time to turn our attention to some more serious entrez in to the world of cocktails.  With this post, we take on what David Wondrich describes as on of “the four pillars of wisdom” in his Esquire Drinks book (we already did the Daiquiri, the Manhattan is coming up soon, and you’ll have to look elsewhere for the Martini) Mr Wondrich has a genuinely entertaining rant (almost rising to the level of screed or possibly manifesto) on the history and molestation of the Old-Fashioned Whiskey Cocktail in Esquire Drinks.  On the history[…]

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Famous Riffs

I think for the next couple of weeks, we’ll take a bit of a departure from our usual aesthetic and relive a couple our more whimsical holiday jocularities.  After that, I promise, we’ll get serious-for at least a while. So our first stop on Santa’s barhopping express (I guess when you drive a flying reindeer powered sleigh, DUI’s aren’t such a concern–though don’t let Blitzen hit the sauce; he gets mean) is a festive tipple dreamed up by King Cocktail, Dale Degroff, for Crown Royal.   B first spotted it in his book The Essential Cocktail because it had Domaine de[…]

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Emerald

As college towns go, it’s been my contention that we have long suffered a dearth of suitable drinking establishments.  Well, a couple of weeks ago that situation markedly improved with our new Irish public house, Devere’s. And there’s a lot to like about Devere’s Pub—a back bar fresh from Ireland itself, an library complete with comfortable couches, great local food including bangers and puddings.  They even do a study hall, so I can go to a bar at 9 in the morning, have a cup of coffee and read (enter the library and couches). All this got me felling like[…]

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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[…]

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Deshler

After a hiatus much to long, we’re back to wish everyone a happy Halloween.  B and I will likely be celebrating with The Corpse Reviver #2. Since we already had whack at that one, I’ve decided to mention another one that has quickly ingratiated itself to us.   We found the receipe in Robert Hess’s The Essential Bartender’s Guide and in remarkably few other places.  Hess gives the recipe, but no back story.  No problem, I have Google.  Curiously, about the best I could find is that the Washington Post has a recipe that was adapted from the 1934 edition of[…]

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Morning Glory

Just a quick blog post about one of our newer cocktail discoveries. This cocktail has three things I love. It’s old,  being mentioned in Jerry Thomas’s 1887 Bartenders Guide.  It also has both rye and absinthe, two of my favorite ingredients.  It’s also a really great cocktail… Morning Glory 1 oz. rye whiskey 1 oz. cognac 1 tsp. curacao 1 tsp. simple syrup 1 tsp. absinthe 2 dashes angostura bitters Mix all of the ingredients in a mixing cup with ice.  Stir.  Strain into a rocks glass with a couple of fresh ice cubes.  Top up with seltzer and garnish[…]

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Tipperary

B and I decided to try a new one this weekend.   Imbibe Magazine tweeted about an old cocktail named Tipperary in honor of St. Patrick’s day.  We are a little late on that one as it’s now Easter, but since B loves Irish whiskey, this seemed the one to try.  Imbibe gives credit for this one to ABC of Mixing Cocktails by Harry McElhone, which dates from around 1922.  According to an article in the San Francisco Chronicle, the original version comes from a  1916 book called Recipes for Mixed Drinks by Hugo R. Ensslin whoe was a bartender at[…]

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