Category: Gin-based
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The Fitzgerald Cocktail
Admittedly, 2019 was not a prolific year for Molecular Drinking. To help get 2020 off to a more auspicious start, our Meyer lemon tree decided to be absurdly prolific in 2019. So, with an abundance of lemons in hand, we had to find a drink. A little digging turned up a cocktail by bartending legend,…
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Ideal Cocktail
I was perusing the newly revised edition of the Waldorf Astoria Bar Book that my in laws gave me this past Christmas, when I ran across a tipple that looked rather promising. I, to again reiterate, am not a martini fan, so when I found a gin and vermouth-based cocktail I thought there was some…
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The Journalist Cocktail
As most people know, B & I are unapologetic in our assertion that the modern martini is undrinkable. First off, it’s usually not a martini; it’s strained gin with an olive. Secondly, I just can’t get my head around gin and dry vermouth (at say 4 or 5:1). The martini’s predecessor, the Martinez, is interesting,…
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French Pearl
I was flipping through Twitter yesterday when I noticed an interesting tweet about a cocktail called a French Pearl from the self-described “dowager bartender and industry Den mother”, Audrey Saunders. She also happens to be a pillar of the cocktail world and proprietor of the New York’s legendary Pegu Club. In her tweet she describes…
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The Running of the Gins
Recently B connected two saliently fortuitous details. 1) Our cocktail bookshelf has at least two volumes dedicated to gin, and 2) we have a copious examples of gins in our cabinet. Seemed like a prime opportunity for a couple of academics to make a scholarly study of the subject. And realizing the importance of peer…
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Leap Year Cocktail
Certain cocktails just seem timely, if perhaps obvious. The Leap Year Cocktail seems to fit that description. It’s an odd sort of cocktail for, well, an odd sort of year. Brenda actually ran across on thumbing through Robert Hess’s The Essential Bartender’s Guide and then found that he made it on his Cocktail Spirit video…
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The Edgewood
In looking over our list of possible cocktails, I ran across one we had been considering for quite a while. Today’s entry is actually the modern creation of bartender Greg Best, then of Holeman & Finch in Atlanta and appeared in Imbibe Magazine in 2009. We actually tried (and photographed) it back it 2011, and…
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Patricia Anne
Today’s post concludes a tetralogy base on the Imbibe Magazine article “Simple 4 Ingredient Cocktails“. But before we have a go at the cocktail, astute reader may notice that the blog has a new name and a new look. B and I decided to start hosting our blogs (and thereby get rid of the annoying…
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Satan’s Whiskers
With the start of the new year, it’s time to resume blogging. Last year was not an epic year for the blog, though we had some good moments. To kick the new year off, I decided (B actually told me) to change the theme. We’ll see if this one has legs. I also realized that…
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Pegu Club
The last post on the blog, Intro to Aperol, by Audrey Saunders at Pegu Club, got me thinking about the name sake of that establishment: the orginal Pegu Club, in Burma. The 1930 edition of Harry Craddock’s The Savoy Cocktail Book (I have the reprint edition) describes it as “The favorite cocktail of the Pegu…