Showing posts with label light rum. Show all posts
Showing posts with label light rum. Show all posts

Sunday, November 4, 2012

The Ballad of Hurricane Sandy, or Drink Today, For Tomorrow You May Be Out

Our hearts go out to all the victims of Hurricane Sandy. 

Let’s not mince words: Hurricanes suck. Or blow, rather. For us Northeasterners, they used to seem exotic, exciting, a day off from work. But now, as global weather mutates from long-term exposure to the ever-changing whimsies of Man, compounded with Mother Nature’s own middle-aged problems, our planet provides little succor.

But if hurricanes provide one positive aspect, it’s that they bring people closer together. Just look at all the news stories about the fearless who rescued the elderly and sick from certain peril, the do-gooders who opened their doors to the needy. Selflessness on a grand scale.

The four stages of Hurricane Sandy:
Theo (calm), Curt (scared),
Steve (buzzed), and Paul (faking
confidence)
Take our recent Man vs. Nature battle against the tumultuous Sandy. While we did not perform heroic deeds, what little we had to offer was in the form of booze. We’ve got lots of it, and as Sandy began its histrionics, we left our penthouse aerie to wait out the blustery evening hours with our lovely friends Curt and Theo, on the safer second floor. Our survival kit: several bottles of spirits, a few limes we had left in the crisper, a shaker, and a bucket of ice.

When coming up with a Hurricane Sandy cocktail, we eschewed any association with the classic Hurricane cocktail of many rums, passion fruit, grenadine, orange, and lime. Although we do enjoy a homemade Hurricane (we had them during Irene’s shenanigans last year [SEE RECIPE BELOW]), and we had the ingredients on hand, we wanted to be at least a little bit creative as the wind started to pummel the building. But we also wanted something simple, something that could be made in the dark if the power decided to give up.

We decided that our main spirit would be twofold: Laird’s apple brandy (not Laird’s Applejack, but the bonded, higher-proof version, with the words “Apple Brandy” on the label [SEE PHOTO RIGHT]), and Southern Comfort. We chose the apple brandy because it’s made in New Jersey, and we wanted to pay homage because we knew that the Garden State would be hit hard. Southern Comfort was a more difficult choice. On its own, it can be a bit cloying, but when mixed with other spirits, this New Orleans spicy peach liqueur can really add depth, creating oodles of new flavors. Sipping them together, we knew we were on the right track.

Normally, we would then start to experiment with fresh citrus or other juices to add to the mix, but a convenient bottle of limeade saved us from having to constantly squeeze fresh limes. When we mixed the three together, we knew the three ingredients made for a happy menage a trois. Present at the finish was a lingering slightly grassy flan-like flavor that reminded us of Żubrówka, or Polish bison grass vodka. This made us happy. So happy in fact, we whipped up a batch of Cheddar Blue Fricos to pair with them before we ventured down to the second floor.

While mixing up our first batch at Curt’s place, we heard a loud crack, followed by an instant boom. We ran to the window to see a huge bough spanning the entire width of the street, lying atop a parked car. Neighbors flocked to the streets to see what had happened. The last thing we wanted to witness was another bough crashing down, so we implored everyone to get back inside. Luckily we had some Hurricane Sandys to assuage our fears of what was yet to come.

Hurricane Sandy
(created by Cocktail Buzz)

Ingredients
1 1/4 ounces Laird’s Apple Brandy (bonded, 100 proof)
1 ounce Southern Comfort
1 ounce limeade (we used Santa Cruz Organic Limeade)
lime wedge

Method
Shake in ice for 10 seconds and strain into ice-filled rocks glass. Squeeze lime wedge and drop into drink. Hope for the best.

Pairing Suggestions for Hurricane Sandy
Cheddar Blue Fricos

❤ ❤ ❤

And, if you’re a fan of the classic, here is a Hurricane recipe that everyone loved last year.

Hurricane
(adapted from Chuck Taggart, who inspired Gary Regan’s recipe in The Joy of Mixology)

Ingredients
1 1/2 ounces light rum
1 1/2 ounces dark rum
1 ounce fresh orange juice
1 ounce fresh lime juice
2 ounces passion fruit syrup (if you only have passion fruit puree, use 2 ounces of the puree, plus 1/2 ounce of simple syrup*)
1 teaspoon of real pomegranate grenadine

Method
Shake with ice for 5 seconds and strain into an ice-filled Hurricane or tiki glass. Garnish with an orange slice and a cherry on a cocktail pick.

* In a sauce pan over low heat, dissolve 1 cup sugar in 1 cup water, stirring occasionally until all crystals have dissolved. Let cool and transfer to a clean, airtight container. May be kept in refrigerator for up to a month.

You Can Help
Many restaurants, bars, distilleries, food shops, and liquor stores in the hurricane zone were hit hard, and some face extinction. Those that are still operating need your support right now to stay in business. Stop by one before or after work today, or make a special trip this weekend, to keep their cash registers singing. Or make a donation to one of the many charities set up to provide relief. Peace.

Sunday, August 12, 2012

Crafting the Freshest Mojito


Hemingway loved it, as well he should have. Imbibing this Cuban work of art can be a religious experience. 

If ever there was a drink that defined the first decade of the new millennium, hands down it would be the Mojito [pronounced moe-HEE-toe, but you probably already knew that]. Easily recognizable by its limey and minty redolence, the Mojito seemed to pounce on the bar scene in the early aughts as the tropical replacement to the 90’s très façonnable Cosmopolitan. A sigh of relief, really. It seemed time for the vodka-based Cosmo to lose its crown: by the end of the 90’s it had been bastardized to the point where some bartenders were just pouring unmeasured ingredients or prebatched concoctions into an ice-filled glass just to keep the cash register burping contentedly. The Mojito was a welcomed pinch hitter. Light rum, which had always been popular, was due for a resurgence in well-made drinks for the thirsty crowd. Fresh ingredients were a must. But as the decade dragged on, bartenders arms grew weary from muddling, and bar managers saw how long it took to make one. Those life-changing Mojitos you used to imbibe at reputable drinking establishments morphed into sugar-bomb low-rent sludge-fests. We all remember being bewitched by our first, superbly crafted Mojito. It’s high time to return to those flavors, guaranteed by proper muddling with fresh ingredients.

Because we love Mojitos, we’ve been playing around with ratios of ingredients and interpretations of methods for several years. As a result, we never published a recipe. We knew it was the right time to do so when our friend Matt Schepis texted in disbelief. “I looked on your Recipe Index for a Mojito and it wasn’t there.” Sorry, Schepis. We assured him not to worry. The recipe was on its way.

When we make Mojitos with our friends Theo and Curt, we always seem to talk about how widely varying Mojitos can be from bar to bar, party to party, and Theo decries this wide gap that separates a great Mojito—the one that changed your life—from a horrible one. We assured him that ours would be the one to bring back good memories.

Mojito
(adapted by Cocktail Buzz)

Ingredients
2 ounces light rum
1/2 lime
1 tablespoon sugar
10 mint leaves
mint sprigs, for garnish
soda
ice, preferably crushed or cracked*

Method
Cut lime into wedges. Add mint leaves to shaker, followed by lime wedges, then sugar. Muddle until all the juice is released from the lime, which will dissolve the sugar. Add rum and ice. Shake for 15 seconds and strain into ice-filed highball glass. Top with soda. Garnish with lots of mint sprigs.

* On an exceptionally warm day, if you’re outdoors, you may wish to eschew crushed ice and use cubed ice. Dilution will be slower.

Pairing Suggestions
Guacamole and Chips

Wednesday, July 18, 2012

Now Is the Time to Imbibe a Daiquiri


The luminescence of a classic Daiquiri will light up your night.  

Ask anyone from the North Pole to Tierra del Fuego about the Daiquiri, and she will probably say, “I love Daiquiris. I drink them all the time.” Chances are the version she’s drinking is a frozen Daiquiri, and perhaps one with strawberry, banana, or some fruit other than just lime tossed into the blender. This is fine if you like slushy drinks. (Slushy drinks are enjoying a cocktail renaissance at the moment and, during these dog days of summer, may be just what the doctor ordered!) But we’re here to proffer a less noisy interpretation of the original Daiquiri, one that doesn’t involve worrying about having enough ice in the freezer, or a blender that is sturdy enough to grind it to fine crystals; one that goes back to its roots as one of “six basic cocktails” according to David A. Embury is his seminal mid-20th-century classic The Fine Art of Mixing Drinks.

In his recipe, he mixes two ounces of rum with a half ounce of lime juice, and a quarter ounce of simple syrup, making the finished product a little tart to the uninitiated. No offense to Mr. Embury and his mandate for imbibing pre-prandial drinks on the drier side, but the palate has changed thanks to the disco era’s swirl of cavity-inducing cocktails, and as a result, we crave drinks a little sweeter. But don’t worry, we only use a tablespoon of sugar per drink, which is double the amount Mr. Embury decrees. (And if you wish to keep with tradition and invoke his recipe to the letter, by all means do. It is your drink, after all, and we won’t mind one iota.)

What we discovered when trying to come up with the perfect recipe for the Daiquiri, one that would work with a variety of party food, isn’t really the amount of sugar or light rum in the drink, but the quality of the lime. Pick the freshest one you can find, one so fresh that, when you cut it in half, the oils from the peel mix with the pulpy juice and instantly hit your nose with the smell of its fresh limy essence. After you toss some wedges into a mixing glass along with the white sugar crystals and muddle the heck out of the pair, you will be left with the most delicious juice possible. The oils are released from the sugar crystals abrading the lime peel, and they dissolve in the chartreuse-colored juice.

But what about the strangely spelled name daiquiri? Where does it come from? A little Web-sleuthing reveals that the name derives from Daiquirí (die-key-REE), a beach and an iron mine in Santiago, Cuba, where it was putatively invented by American mining engineer Jennings Cox, who happened to be in Cuba at the time of the Spanish-American War. As the twentieth century progressed, and relations with Latin American countries, such as Cuba, prospered, rum consumption grew, and the Daiquiri, as well as all things Latin American, spiked in popularity.

Although perfect for any time of year, summer feels rather appropriate for a Daiquiri. The commingling of juice and oil from the limes lends itself to rather remarkable food pairings, especially Guacamole with Chips, and Shrimp Cocktail. ¡Salud!

Daiquiri
(adapted by Cocktail Buzz)

Ingredients
2 ounces light rum
1/2 lime
1/2–1 tablespoon sugar (depending on how sweet you like them)

Method
Cut the lime into wedges and add to a shaker. Sprinkle sugar on top. Muddle vigorously, extracting all the juice from the lime, allowing the sugar to dissolve. Add rum and ice. Shake for 15 seconds and strain (or double-strain if you do not want any tiny stray bits of lime pulp – although, if serving with party food, the little lime pulp bits may add flavor nuances) into a chilled cocktail glass or coupe.

Pairing Suggestions
Guacamole and Chips
Shrimp Cocktail

photo © Steve Schul, Cocktail Buzz

Thursday, December 2, 2010

Everyone Loves Punch During the Holidays (Especially the Host)


Serving punch at your holiday party will take the burden of having to play bartender to your guests. The Pomander Punch, above, tastes of cranberries and spice.

The final fifteen minutes before your guests are scheduled to arrive are always fraught with trepidation. We curse ourselves with nonstop invective. “Why the @#$% did I agree to throw this @#$%ing party. I’m such a @#$%ing idiot.” It’s at these moments, when we all turn into whining teenagers, that we must take a deep breath and rise to the occasion. You threw this cocktail party because you are awesome and your friends rock, and you wanted to share with them some cocktail and party-food pairings that will be remembered forever (and not in a bad way). So that you will be touted as the cocktail-party thrower of the century and not the sniveling spaz you seem to be playing at the moment, you must do the following: make a punch. Not the kind you imbibed as a child—those were sweet and sparkling sugar-rush inducers filled with ginger ale and neon sherbet. No, this punch will be filled with high-quality spirits and liqueurs, possibly champagne, fresh seasonal fruit, and flavors that will send you into adulthood negating any old associations with prom punch ever again. Welcome to the grownup table; you can now fold up that kiddy card table and banish it forever.

Punch is a blessing or, more appropriate, a mangala. The word itself, many believe, derives from the Hindi word panch, meaning five, alluding to the five ingredients that purportedly made up historical punch: spirits, sugar, lemon, water, and tea or spices. But if you ask the average josephine what she thinks of when she thinks of punch in a historical context, she may describe for you a Hogarthian scene of jack-tars, slinging their flagons while singing a shanty tune honoring the drunken sailor, which isn’t at all inappropriate. Sailors brought the Hindi punch back with them to England, bedazzled by its bold flavors of spice and citrus, and from the early seventeenth to the mid nineteenth centuries, punch ruled supreme. Punch houses dotted the London landscape, filling the hearts and minds of men with merriment. Sharing a bowl was like taking communion: it brought you closer to God, if you let it.

We want punch to bring you closer to a reasonable frame of mind. With a punch at the ready, all you have to do is point your guests in the direction of the chilling bowl and say, “help yourself to a delicious glass of [fill in the blank] punch.” At first they may be surprised that no islands of lime sherbet dot this quaff, but after a sip, you’ll hear their contented sighs, and they’ll hear yours.

Here are a few punch recipes that will brighten up your party and set your mind at ease. Some of them are for 1 serving, but with a little math, you can easily create a bowl full of shimmering panch. Just remember to make a block of ice for the punch bowl (you can freeze water in a freezer-safe bowl).

Global Punch
(created by Cocktail Buzz)

Ingredients
1 1/2 ounces Jack Daniel’s
2 ounces amber (medium-bodied) rum (such as Old New Orleans or Mount Gay Eclipse)
1/2 ounce ginger liqueur (such as Domaine de Canton)
1 ounce real pomegranate grenadine
1/2 ounce elderflower liqueur (such as St-Germain)
2 ounces red grapefruit juice (you can substitute pink if red is not available)
1/4 ounce lemon juice
1/4 ounce lime juice
2 dashes Angostura orange bitters (you can substitute with another orange bitters)

Method
Shake in ice for 15 seconds. Strain into chilled glass. Serves 3.

If making a bowl of punch, first make a block of ice in a freezer-safe bowl that’s smaller than the punch bowl. Then, multiply all the ingredients by eight or more depending on the size of your party. Refrigerate until chilled. About a half hour before serving, remove the ice from the bowl and place in the punch bowl. Pour the punch into the bowl. Garnish with lemon and lime wheels. Ladle into punch cups or glasses.

Try pairing with Chorizo Sobres, little deep-fried spicy smoked sausage and peach bites.

Rihanna
(created by Cocktail Buzz)

Ingredients
1 ounce amber rum (such as Old New Orleans or Mount Gay Eclipse)
1/2 ounce white rum (such as Mount Gay Silver Eclipse)
1/8 ounce Cruzan Black Strap rum
1/2 ounce Grand Marnier
1/4 ounce Velvet Falernum
1/2 ounce simple syrup*
1/4 ounce crème de banana (such as Bols)
3/4 ounce orange juice
1/4 ounce lime juice

Method
Shake in ice for 15 seconds. Strain into chilled glass. If you’re feeling the call of the tiki gods, garnish with cherries and banana slices poked through with a straw. Serves 1.

If making a bowl of punch, first make a block of ice in a freezer-safe bowl that’s smaller than the punch bowl. Then, multiply all the ingredients by eight or more depending on the size of your party. Refrigerate until chilled. About a half hour before serving, remove the ice from the bowl and place in the punch bowl. Pour the punch into the bowl. Garnish with cherries and banana slices. Ladle into punch cups or glasses.

* Dissolve one cup of sugar in one cup of water over low heat, stirring occasionally. When all the sugar has dissolved, remove from heat, let cool, and refrigerate in an airtight container for up to a month.

Try pairing with baked coconut shrimp.

Pomander Punch
(created by Cocktail Buzz)

Ingredients
1 1/2 ounces cranberry sauce–infused Junior Johnson’s Midnight Moon Carolina Moonshine*
1 ounce bourbon (try Bulleit)
1/2 ounce clementine orange juice
1/4 ounce St. Elizabeth Allspice Dram
block of ice

Method
Shake in ice for 15 seconds. Strain into chilled glass. Garnish with a half-moon slice of clementine or a whole pericarp of star anise. Serves 1.

If making a bowl of punch, first make a block of ice in a freezer-safe bowl that’s smaller than the punch bowl. Then, multiply all the ingredients by eight or more depending on the size of your party. Refrigerate until chilled. About a half hour before serving, remove the ice from the bowl and place in the punch bowl. Pour the punch into the bowl. Garnish with clementine orange wheels and star anise pericarps. Ladle into punch cups or glasses.

* In an airtight container, add 1/3 cup homemade cranberry sauce (follow directions on package of cranberries) for every 2 cups moonshine (you can substitute vodka if moonshine is not available). Let infuse for at least five days and up to two weeks (the longer you wait, the better), shaking the container at least once a day. Strain into another airtight container and label.

Try pairing with bacon-wrapped dates.


Blackberries and cinnamon combine to create an amazing flavor sensation. This punch is boozy and bodacious. The bowl will be emptied by nightfall.

Bramble Punch

(created by Cocktail Buzz)

Ingredients
4 1/2 ounces amber (medium-bodied) rum (such as Old New Orleans or Mount Gay Eclipse)
3 ounces cognac (such as Martell VSOP or Hennessy VS)
1 1/2 ounces Jeżynówka (blackberry-flavored brandy)
3/4 ounces Becherovka (Czech spice liqueur)
1 1/2 ounces cinnamon-infused black tea*
1/2 tablespoon maple syrup
1 tablespoon dark brown sugar
1 1/2 ounces tangerine juice
1 1/2 ounces pink grapefruit juice
ice cubes, preferably in a chunk, or a block with blackberries frozen within.

Method
Add all the ingredients (except the chunk of ice cubes) into a large shaker or capped bottle. Shake vigorously for 30 seconds, making sure the sugar dissolves (if you prefer, you can dissolve the sugar in a little water before adding it to the mix). Place ice chunk or ice block in bowl. Pour punch into bowl. If using a chunk of ice cubes, the ice cubes will start to break apart. When they do, or if you are using a block of ice, stir the punch with the ladle to chill, wait a minute (do not rush, let the ice dissolve a bit), stir again, and serve. Add a blackberry to each cup for a nice sweet-tart surprise at the end of your drink.

Serves 4. You can easily double or triple the recipe.

* Steep a tea bag (with black tea) and a cinnamon stick in 1 cup of boiling water. Remove the tea bag after 3 hours. Remove cinnamon stick after 3 days. If you can’t wait 3 days, then make sure you shake it well before using.

Try pairing with Cheddar Blue Fricos, lacy and crispy wafers of cheese.


photos © Steve Schul, Cocktail Buzz

Sunday, June 28, 2009

Farrah Fawcett Forever

A Tribute
by Paul Zablocki


Farrah Fawcett, 1947–2009

Farrah was on my radar several years before she batted her eyelashes and smiled that pearly-white grin as Jill Munroe on Charlie’s Angels. To me, she epitomized girlish glamour as she stroked Joe Namath’s chin and cheeks on a TV commercial while cooing, “Let Noxema cream your face so the razor won’t.” If TiVo were around, I would have watched these thirty seconds nonstop (or until at least my brother, Michael, would have changed the channel, threatening a little fisticuffs), but alas, this nonjock would have to slog through Wide World of Sports, and other early-Seventies jock programming, eating Mister Salty pretzel sticks with Michael and my dad just to catch a glimpse of that golden mane and hear that little voice that barely found the right notes. Later, I would discover that her seemingly naïve sexiness wasn’t who she was at all, but just an act, performed by an actor, which she was, after all. Or rather, an artist. When my dad asked me if I knew the name of the woman who stroked Joe’s face, I looked at him aghast. I thought, You mean this vision of glamour and beauty has a name? I shook my head, and when he said, “Farrah Fawcett,” I laughed. “Nuh-uh! No one has a name like that!” Of course, images of sinks and spigots rushed into my mind, and I thought that “Faucet” was just a completely ridiculous last name. It just had to be made up. But “Farrah”? If Faucet was a strange last name to behold, Farrah was even more ridiculous. After all, I was seven years old, and the most exotic name for a girl I knew belonged to a girl in my first-grade class, Danielle. Little did I know that the name Farrah Fawcett would haunt me for the rest of her life. I secretly fell in love with her.

And then the poster. Michael received a puzzle version of the iconographic red swimsuit poster for his birthday from some neighborhood kid who’s mother should probably have known better than to get a young boy a puzzle of a sexy lady in a revealing bathing suit. But I was so glad she did. I quickly took over the puzzle box, set up a folding table in the driveway, and started putting the pieces together. My brother even helped. We were desperate to find the nipple pieces, and when we did, and secured them into place, we were rewarded with a sense of accomplishment at being able to gaze upon her beauty.

Needless to say, I watched Charlie’s Angels religiously, usually with my grandmother who lived with us. It was 1976, I was nine years old, and my parents, who were in their early thirties, were always out for some reason on Wednesday night. So my babci and I would curl up on the couch with some popcorn and juice, and as I watched the Angels use their brains and beauty to foil the lawbreaking evildoers, I would all the time wish that I was Jill Munroe’s little brother, visiting his big sister for the weekend or some undisclosed amount of time. Usually I would be kidnapped by some nefarious yet good-looking criminal mastermind, and Jill (and the other two) would come to my rescue after Jill beat up a thug or two. Ah, a boy can dream.

And I kept dreaming about Farrah, and especially the acquisition of “Farrahnalia.” For example, when TV Guide ran an ad for a necklace in the shape of a faucet (I think one was even encrusted in diamonds or perhaps some other glittering gem), with Farrah wearing one, I wanted to send in my birthday money just to feel it and see it sparkle. Alas, I did not have the courage to do so. I don’t think anyone did, for that matter, because even though I would buy one today, I can’t find one on the Web. You’d think someone would have one on eBay, but searches for faucet jewelry have all come up dry.


Farrah only appeared for a year on Charlie’s Angels, but I continued to watch in the hopes that she would make occasional guest appearances visiting her replacement, her younger sister Kris, as played by the very different Cheryl Ladd. But I had Logan’s Run to keep my Farrah fix alive. This futuristic drama that looked like it was shot in an LA galleria was my favorite movie from 1976. Everyone is young, gorgeous, and hot. Farrah, playing another smiling Barbie, turns out to be part of the resistance against the unseen fascists who run the Domed City. Spoiler Alert: Much to my horror, she died early in the film, but she left an indelible impression.

I followed her career closely during the next few years as she struggled to find her niche in the entertainment world. Movies like Sunburn, Saturn 3, and Cannonball Run were, well, easily dismissible, but she did manage to do some nice work in Somebody Killed Her Husband opposite an intensely hirsute Jeff Bridges, showing that there was more behind the big smile and big hair. But you could sense the yearning to plant her teeth into a meatier role, something that would work her over and help shake off the deep impression that she was just a bimbo. So, what do actors do who need to revitalize a sagging career? They change their look and do off-Broadway. When she appeared off-Broadway as Marjorie, the intended rape victim, in Extremities in a short hairdo, the critics went nuts. Holy Shit, this Angel can really act. I didn’t get to see Extremities (I was still in high school at the time), but I managed to score a promotional half-sheet poster from her appearance, which I treasure today.

Farrah seemed to be on her way up again, garnering major kudos and nominations for her TV movie roles. She showed the effects of spousal abuse in TV’s The Burning Bed [see photo, right]. I still cringe every time I see Paul LeMat raise his hand to her face, she feinting as if the hand already slapped her across her cheek. And I encourage you to see her portray the title roles in Nazi Hunter: The Beate Klarsfeld Story and Poor Little Rich Girl: The Barbara Hutton Story just to understand her range. One of her greatest performances, however, was in a TV miniseries called Small Sacrifice in which she played opposite Ryan O’Neal as a mother accused of killing her children. Her take is creepy and penetrating, the smiling blonde-girl-next-door type mixes and melds with this trashy, tough-talking and slightly sleazy broad to create a real dilemma for the audience: Did this woman who professed her love for her kids really murder them? You’ll have to hunt down the video (which, of course, I have).

During the Nineties, I sort of let Farrah slip a little to the margins of my mind. I was too busy trying to forge a theatre career as a director, ultimately in the Big Apple. Even though I was busy, Farrah was always at the periphery. Her name would buzz inside my head, and lo and behold either I’d hear about some struggle with this lover who was treating her poorly, or her new TV movie would pop on the boob tube. Sometimes, I didn’t watch. I wasn’t much into TV in the last decade. But in the bat of an eyelash, I would defend her vehemently, professing her great skills as an actress and her work as a sculptor. (You can see her work in the film version of Extremities.) She had an artist’s soul and temperament. She was who she was. When she rambled incoherently on Letterman, she undeservedly became the media sensation for yet another fifteen-minute fame blip. As the new millennium rolled in, I found myself reading more about her posing for Playboy, rolling around naked in paint and pressing herself against a blank canvas, giving body art a new meaning.

When I learned that Farrah was diagnosed with anal cancer, I thought, Christ, here come the bad jokes. But to come forward and share her struggle with the world only strengthened the connection she had to people. Why hush up what you can open up? Knowledge is power. So she sought treatments, with long-time partner Ryan O’Neal by her side, hoping and praying that God would intervene and spare his angel. When it seemed as though she were in the clear, the nasty invader came back and decided to stay. It claimed her life on June 25, 2009. I cannot bring myself to watch Farrah’s Story, her final personal account of these last stages of cancer, yet. I have it on TiVo, so there is no rush.

The day of Farrah’s passing, I woke up as usual, the movie poster of Extremities beside my side of the bed. (I know, it’s strange to have this huge poster by your bedside, but that poster meant a lot to me over the years. I directed the play in college, and to me, it symbolizes the struggles we have to endure to overcome whatever it is that oppresses us, fighting preconceived notions of who people think we are, and letting them know that deep inside, there is much more to us.) It was a lovely morning, sun shining through the drapes, casting the den in a rosy inviting glow. Steve had heard that she had been given her last rights while on his way out, but since I was on the phone, he decided to let me find out about Farrah on my own. I didn’t cry, but felt an ineffable loss, sort of like when you hear about the passing of an old friend you haven’t seen in a very long time. I never did get to meet Farrah, live, in the flesh, but in my dreams and memories she still shines, effervescent, complex, and gorgeous. Rest in peace, lady, and if the afterlife is an acting class, may you be not at the top of the class, but the teacher.

Talking and mourning go hand in hand. The great thing about being in a relationship is being able to share Farrah stories. Steve grew up in Kansas; for all intents and purposes his life mimicked mine, except that he lived on a farm, and I in suburbia. Being allowed to stay up late on Wednesday night to watch Charlie’s Angels (8:00PM Central Time) while donning his yellow “faucet” T-shirt was the best night of the week, hands down. Jill Munroe was Steve’s favorite Angel as well. No wonder we stick.

Ah, so how to commemorate this gorgeous, sexy, provocative, sincere, artistic mother. A video retrospective on YouTube? No, someone else could do that much better. How about a drink, Farrah. If Steve and I could make you a cocktail, this is what it would be, based on three things:

1. Your effervescence—your smile, your hair, your beauty;
2. Your love of art—your sculpture, your closeness to clay and the earth; and
3. You once made a coconut cream pie with Queen Latifah on Good Morning America.

So, here it is.

[cocktail photo by Steve Schul]

The Farrah Fawcett, aka Everything But the Faucet
(created by Paul Zablocki and Steve Schul, Cocktail Buzz)

Ingredients
1 1/2 ounces white rum (such as Mount Gay)
3/4 ounce crème de banana (such as Bols)
1/2 ounce advocaat (egg liqueur)
1 tablespoon sweetened coconut flakes
champagne
3 blueberries

Method
In a shaker, muddle the coconut flakes in crème de banana. (You can also grind the coconut flakes in a spice grinder.) Add the rum, advocaat, and halfway fill with ice. Shake vigorously for 15 seconds. Strain (or double-strain if you don’t want coconut bits in your drink) into a coupe. Add the blueberries. Top with champagne. If you’d like, you can rim with ground coconut flakes, but this may be a little too much. Even for Farrah.

Wednesday, August 27, 2008

Four New Cocktails Inspired by Classics

Well, August is almost over, which means that summer fun is winding down. Is that a chill in the air? Maybe it’s just a cool breeze. Or maybe we’ve been holding our ice-cold cocktails for too long. In any event, we’ve been having fun experimenting with new cocktails and we’d like to share with you our results.


“Cut Flowers,” a tangy blend of tequila, lemon, and white vermouth.

A Birthday Surprise

This birthday cocktail was invented in July for our friend Curt Flowers. Curt used to be our roommate, but now he lives a few floors below us and we see him all the time. Curt is a beer man; not much of a cocktailian. But of course we love to change people’s perceptions of cocktails, and Curt loves our Oriental, as well as our classic Margarita, so we thought we would invent him a new drink that would be in the same flavor profile, both sweet and sour. We named it after him, sans the letter r in his first name, and added some orange flower water and an edible flower to drive the name home. We present to you Cut Flowers.


Curt and Steve enjoy some Cut Flowers, tripping the light fantastic.

Cut Flowers
(created by Steve Schul and Paul Zablocki, Cocktail Buzz)

Ingredients
2 ounces silver tequila
1 ounces bianco (white) vermouth
1/2 ounces agave nectar
1/2 ounces lemon juice
1–2 drops orange flower water
edible flower, as garnish

Method
Shake all ingredients except flower in a shaker filled with ice for 15 seconds. Strain into a chilled cocktail glass. Add flower, such as a pansy or dianthus. Enjoy!

And if you’re wondering, Cut Flowers go really well with chorizo sobres and, of course, guacamole.

Gin Is In

When trying unfamiliar gins, martinis are the way to go. But what if you’re out of olives and the lemons you have resting in a bowl on your counter have softened to the point of disuse? Try another garnish, such as a cocktail onion, and you have a Gibson.

We were given some free samples of DH Krahn gin when we were at Tales of the Cocktail in New Orleans and thought we would give it a go. What a beautiful fragrance: light juniper with hints of pine. And the taste, equally beguiling.

Our Gibson uses a little less dry vermouth than most recipes, so we balance the flavors by using some orange bitters (which were originally used in early-20th-century Martinis). Plop in the slightly briny cocktail onion and you’ve got yourself a late-summer sipper that’ll pair with a variety of foods, including seafood, eggs, and herbed chicken.

Gibson
(adapted by Cocktail Buzz)

Ingredients
2 ounces gin (try DH Krahn)
1/3 ounce dry vermouth (we used Noilly Prat)
1–2 dashes orange bitters (we used Bitter Truth)
Cocktail onion, as garnish

Method
Stir for 30 seconds in ice. Strain into a chilled cocktail glass. Add onion.

Imbibing with Friends


Jack, Jim, Phil, Paul, and Steve at Captain Dusty’s Ice Cream.

August is the perfect month to spend a weekend on the North Shore of Boston. Our friends Jim and Lou own a beautiful estate, Sunset Rock, resting on the cliffs looking out over Cape Ann, resplendent with gardens of heirloom tomatoes, luffa, eggplant, hydrangea, roses. Simply divine.


The pool at Sunset Rock.

We recently spent the weekend with these food-loving gentlemen along with friends Phil and Jack. Jack brought a bottle of Plymouth gin along and wanted to make a variation of a French 75, a classic gin and champagne cocktail. So he and Paul whipped up a quick, potent cocktail using imprecise measurements, turbinado simple syrup, and lemon juice with pulp left in. The result was bestowed the moniker “Sunset Rock,” beginning with a golden cloud of bubbles and tart sweetness, ending with a concentrated gin kick!

Sunset Rock
(created by Jack Gorman)

Ingredients
2 ounces gin (we used Plymouth)
1 ounce lemon juice
1/2 ounce rich simple syrup (we used turbinado)
3–4 ounces champagne
long lemon twist, as garnish

Method
Use chilled champagne and gin. Pour the ingredients one by one into a champagne flute in the order presented above. Dangle the lemon twist over the side into the flute.


Lou tends to dinner, as Henry and Edie wait for something to drop on the floor.

The Marriage of Rum and Absinthe

Remember last month when we told you that Steve was playing with rum and absinthe, and that he invented a yummy mule. Well, here’s the recipe for a Lancaster's Mule:

Lancaster’s Mule
(created by Steve Schul, Cocktail Buzz)

Ingredients
2 ounces white rum
1 teaspoon absinthe
4 ounces ginger beer (the spicier, the better; try Reed’s Extra Ginger Brew)

Method
Stir rum and absinthe in ice for 30 seconds. Strain into an ice-filled highball or double rocks glass. Top with chilled ginger beer.

❤ ❤ ❤

Bottoms up, everybody! Take the time to make a cocktail for a friend or loved one. Make a toast. Sip and smile. What are you waiting for? Ahhh, much better.