A Queer Martini, for Everyone

Behold the Queer Martini: pink and beautiful, and delicious.
Pair with some salty snacks.

We’d like to share with you a new cocktail recipe that has consistently graced our palates over the past year. We’ve been drinking this cocktail with regularity because it’s so darn good, and because it’s easy to make, with only three ingredients, plus a garnish.

Created by Paul for The Scofield literary journal, the Queer Martini is an odd little fellow. The editor-in-chief, Tyler Malone, asked Paul to read “Silent Snow, Secret Snow” by mid-twentieth-century writer Conrad Aiken and to come up with a drink inspired by that tale of a young man, also named Paul, who hears and sees things no one else does, such as the snow in the title. It’s a much more complex tale, but the cocktail Paul came up with is quite simple: it’s pink and made with gin and Cocchi Americano Rosa, which gives it its blushing hue, plus a green olive, offering a queer-looking drink in all senses of the word. It looks a little on the sweet side, so what, you may ask, is an olive doing in this drink? Is it a martini? Why, yes, it is, and very old-school in its liberal use of a fortified wine, like the first martinis did back in the day. Regardless of the Queer Martini’s progenitors, what really matters is that it’s delicious and pairs well with little nibbles. Having one (or two) is a great way to unwind after a long day at work. (We speak from experience.) Bottoms up!

Queer Martini
(created by Paul Zablocki)

Ingredients
2 ounces gin (try Dorothy Parker)
1 ounce Cocchi Americano Rosa
1 dash orange bitters
1 green olive, as garnish

Method
Stir in ice for 30 seconds. Strain into chilled cocktails glass or coupe. Add garnish.

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To read Paul’s essay how he came up with the cocktail—in the style of Aiken’s “Silent Snow, Secret Snow,” visit The Scofield.

Three Winter Cocktails, Two Warm, One Frosty, To Get You Out of the Rut You’re Probably In

Orange, tarragon, and vanilla: these are the flavors at the fore of the cachaça-based

O Sonho de Paulo.

Now is the winter of our discontent
Made glorious summer by these extraordinary cocktails.

Okay. We can’t attribute this entire quotation to Shakespeare; but our amendment to the opening of “Richard III” suggests that when the winter doldrums have gotten you down, some fine tippling of superb drinks can bring the warmth of summer back into your life. We hear you say this winter hasn’t been such a bad one. That may be true for our neck of the woods, but as our planet shifts meteorologically into uncharted territory on a global level, we can feel safe and secure knowing that at least a well-crafted cocktail can calm our nerves.

So we’ll celebrate this strangeness of wintertime with three somewhat-strange cocktails, one from our hands, one from from a newish Williamsburg, Brooklyn, establishment that knows how to craft a supremely sippable wintertime drink (and some small plates of deliciousness to accompany it), and the third from a posh Midtown Manhattan restaurant mixologist.

Our first cocktail is one we came up with a few years back. We have no idea why we didn’t publish it sooner since we turn to it every time we crave some fresh-squeezed orange juice, which usually happens every winter. The cachaça in it makes it a little exotic, along with the tarragon-infused vodka, but we think that once you take the time to make this drink, you’ll keep all of its ingredients on your home bar shelf, or cabinet, or sideboard—wherever it is you allow your spirits to rest. It all comes down to the flavor. Imagine a creamsicle, but for adults only. The burnished sweetness of the cachaça and the anise flavors of tarragon mitigate the all-out vanilla yumminess of the Licor 43. An orange wheel touches your lips every time you sip and keeps the crushed ice in your glass. We call it O Sonho de Paulo, Portuguese for Paul’s Dream.

O Sonho de Paulo
(created by Cocktail Buzz)

Ingredients
1 1/2 ounces cachaça
1/2 ounces tarragon-infused vodka*
1 ounce Licor 43 (or other vanilla liqueur)
1 ounce orange juice,

orange wheel, as garnish

Method
Shake in ice for 15 seconds. Strain into double-rocks glass or goblet filled with crushed ice. Garnish with thin orange wheel.

* Tarragon-Infused Vodka
2 cups vodka
12 tarragon sprigs

In an airtight container, add 12 tarragon sprigs for every 2 cups of vodka. Let infuse for at least three days and up to five days (the longer you wait, the stronger the anise-grassy flavor), shaking the container at least once a day. Strain into another airtight container and label.

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Where we drank and dined at Betto. A small plate concept restaurant and bar, Betto graces the hipster streets of Williamsburg, Brooklyn, with satisfying food and cocktails.

Last week we spent a night noshing on small plates and sipping well-crafted cocktails at Betto in Williamsburg with our lovely friends Tony, Jim, and Brooke. It was Tony’s birthday, and we had originally tried to get in to Fette Sau, but, lucky for us, it was overcrowded with what seemed like a Brooklyn geek pork-lovers convention mixed with some hotspot-seeking out-of-neighborhooders who caught the whiff of this popular BBQ joint. But enough of that. Let’s focus on Betto. Even though we feel that the small plates concept of dining has peeked and is now slouching towards back-lash territory, Betto seems to defy all odds and offers creative, seasonal fare, but with specials that are dinner-plate sized as well. Case in point: the pork shop slathered in a sage butter. What made chef Jason Denton’s chop so special was its level of doneness (slightly pink), and its saltiness (a little above average, to coax out the porky, sagy goodness). From the small, tapas-style plates we munched on, the roasted acorn squash with pepitas and the pillowy meatballs reigned supreme. We also could have eaten a whole bowl of the spaghetti with tomato (we had this dish separate from the meatballs for our non-mammal-eating friend), very al dente, bursting with umami savoriness.

Paul’s drink piqued everyone’s curiosity because of its ingredients and temperature: The Westburns cocktail boasted strangely both Breuckelen gin (a one-of-a-kind gin that’s a cross between a malty genever and a botanical traditional-style gin, made right here in one of the creative hubs of the universe) and Four Roses Bourbon (one of our favorites, especially the Single Barrel). But what made it unique was the hot water added once all the other ingredients (sweet vermouth, sugar, muddled orange slice and maraschino cherry) were mixed together. Imagine an old-fashioned toddy. It was love at first sip. Matt Carr, the man behind the stick who helped create this exquisite concoction, was kind enough to write out the recipe for us. Now you can enjoy it too.

The Westburns
(created by Matt Carr and Brittany Rogers, Betto)

Ingredients
1 ounce Four Roses bourbon
1 ounce Breuckelen gin (or another genever gin)
1/2 ounce Carpano Antica sweet vermouth
2 dashes Angostura bitters
2 dashes Regan’s Orange Bitters #6
1 raw sugar cube
1 orange slice
1 maraschino cherry
5 ounces hot water

Method
In a double-rocks glass, add the fruit, sugar cube, and bitters. Muddle. Add the booze and hot water. Stir and serve.

❤ ❤ ❤

Feel a little chill? Then make one of these Latin Lavas, hot-buttered rum at it very best. The secret: Santa Teresa 1796 aged rum.

We both recently attended another fabulous Hanna Lee Communications cocktail-and-food event at Michael’s New York, where mixologist Michael Flannery came up with the perfect hot-buttered rum drink he dubbed the Latin Lava. Made with the divine Santa Teresa 1796, from Venezuela’s oldest rum producer, this brew was considered a favorite by the cocktail cognoscenti there to support the brand, taste chef Kyung Up Lim’s take on Korean street food (yummy!!!), and see Hanna Lee tango. It was quite a spectacle. In fact, a night to remember.

The Latin Lava
(created by Michael Flannery, Michael’s New York)

Ingredients
1 1/2 ounces Santa Teresa 1796 rum
1/2 ounce Marie Brizzard anisette liqueur
1 pat housemade compound butter*
4 ounces hot cider
cinnamon stick, as garnish

Method
Add hot cider to melt a pat of butter in an Irish coffee mug. Once the butter is melted, add rum and anisette liqueur. Serve with cinnamon stick.

* We’re not sure what additions were a part of the compound butter, but warming holiday spices, such as cinnamon, seemed to be included. Check out what’s in your spice rack, and if it sounds like it would go with hot cider, then go ahead and mix it in with your butter.

O Sonho de Paulo photo by Steve Schul © Steve Schul, Cocktail Buzz; Betto photo by Noah Fecks; Latin Lava photo coutsey Hanna Lee Communications

Bold New Campari Recipes That Go Way Beyond Negronis and Americanos

How beautiful. The Black Currant Sparkler gets its kick from Campari, the classic Italian aperitivo.

If you’re familiar with Campari, that glowing red aperitivo that’s used in a classic Negroni and Americano, you know it pulls no punches. It’s either love at first sip, or, well, let’s not even go there. For you see, knowing how to mix this bittersweet orange amaro is a skill worth seeking out, and we have five recipes, from five of New York’s most noteworthy mixologists, sure to make your trip to the liquor store worth it.

The lovely Hanna Lee, of Hanna Lee Communications, a lady who knows how to throw one helluva party, invited us to attend Campari’s “Life with a Twist: Aperitivo and Beyond” at NYC’s Silver Lining, where these five esteemed bartenders shook and stirred their creations for an eager crowd of thirsty (and hungry) imbibers. Creative and traditional food, along with some holiday flash, adorned each bar, and Campari revelers got the chance to chat with the men and women behind the sticks to find out how they came up with the recipes (each created three drinks).

Paul got to shoot the breeze with Dushan Zaric, mastermind cocktail creator at Employees Only and the Macao Trading Co., whose Malena cocktail blew his mind. Dushan, who has a strong culinary background, revealed to Paul two secrets behind the success of this drink’s ever-changing long finish: using an easy-to-mix rye that does not impart too much oakiness, and the few drops of orange blossom (or orange flower) water that unite the ingredients, thus extending the finish. We tried making this at home with another rye just to see how different it could possibly be, and it indeed was. We will be using Wild Turkey 101 exclusively for this drink from now on.

Steve spoke with the charming Christy Pope, of Cuffs & Buttons Cocktail Catering, who explained that she approached her dessert cocktails with a light hand on the sugar. Most of us associate dessert drinks with heavy cream and lots of sweet liqueurs, but Christy decided to focus on flavor rather than calorie content. Her Black Currant Sparkler lit up the bar with its blend of gin, prosecco, and Campari, lightly embellished with a purple orchid and a spritz of white crème de cacao and vanilla extract to add aroma. Heavenly.

So, if you love Campari, dive right in to these five glorious recipes, all perfect for different occasions. If you’ve had reservations in the past because you thought Campari was too bitter, don’t be afraid. You’ll wipe away these fears with a few sips of these masterly cocktails.


Aged Spirits Cocktail
Malena
(created by by Dushan Zaric)

Ingredients
1 ounce Campari
1 ounce Wild Turkey 101 rye whiskey
3/4 ounce ruby port
5 drops of orange blossom water (aka orange flower water)
2 dashes of orange bitters
ground cinnamon, as garnish
orange half-wheel, as garnish

Method
Stir all ingredients, except orange blossom water, in a mixing glass briefly. Add 5 drops orange blossom water over ice in rocks glass. Strain liquid in mixing glass into rocks glass. Garnish with ground cinnamon and an orange half-wheel.

Brunch Cocktail
Roasted Orange Sbagliato
(created by Joe Campanale)

Ingredients
1 1/4 ounces Campari
1 ounce sweet red vermouth
1 1/4 ounce Lambrusco Bianco, or other sparkling white wine
1 roasted orange wedge

Method
Place the roasted orange wedge in a mixing glass and add vermouth. Muddle the two so that the charred bits are released into the vermouth. Add Campari and ice, and shake hard. Strain into a wine glass filled with ice and add sparkling wine.


Winter Entertaining Cocktail
Gaspare’s Winter Punch
(created by Julie Reiner)

Ingredients
3/4 cup Campari
3/4 cup orange liqueur
2 bottles medium-bodied red wine
6 cups cranberry juice
1 cup fresh or frozen cranberries
1/2 cup raisins
1/2 cup sugar
zest of 1 orange
6 cinnamon sticks
10 whole cloves
10 whole allspice
6 whole star anise
1 whole nutmeg
1 teaspoon almond extract

Method
Sort cranberries discarding bruised fruit. Rinse and place in a six-quart pan with raisins, orange zest, cinnamon sticks, whole cloves, allspice, nutmeg and cranberry juice. Bring to a boil over high heat, cover and simmer on low heat for 20 minutes to blend flavors. Add wine and sugar and heat until steaming (6-8 minutes). Do NOT bring to a boil. Add Campari, orange liqueur, and almond extract. Strain out cranberries and ladle into punch cups. Garnish with a cinnamon stick and star anise.

Summer Greenmarket Cocktail
Red Square
(created by Dave Wondrich)

Ingredients
1 1/2 ounces Campari
1/4 ounce wildflower honey syrup*
1/4 ounce fresh-squeezed lemon juice
4 fresh raspberries
2 ounces brut champagne

Method
Place ingredients (except champagne) in a mixing glass and shake hard with ice. Double strain into chilled champagne flute and top off with 2 ounce chilled brut champagne. Add a raspberry for garnish.

*To make wildflower honey syrup, stir 1 part organic wildflower honey with 1 part hot water until honey has dissolved. Bottle and refrigerate.

Dessert Cocktail
Black Currant Sparkler
(created by Christy Pope)

Ingredients
1/2 ounce Campari
1/2 ounce gin
1 tablespoon black currant preserves
1 teaspoon vanilla extract
1 teaspoon white crème de cacao
prosecco

Method
Place ingredients (except prosecco) in a mixing glass with ice and stir. Strain into a coupe glass and top with prosecco. Garnish with an edible pansy.

Endnote
How does Campari get its unusual vermilion hue? Well, originally the dye used to color it was derived from crushed cochineal insects. We can assure you that the bottles reaching American shores do not have such a distinction (at least that’s the word on the street—Campari, like any spirit that has managed to stay popular over the course of time, keeps its recipe hush-hush).

Photos of cocktails courtesy of Hanna Lee Communications; photo of Campari bottle courtesy of Campari.com.

Pouring Micrococktails with Templeton Rye, D.H. Krahn Gin, and Campo de Encanto Pisco at Fermented Grapes

A few weeks ago we poured some micrococktails at Fermented Grapes, our local wine and liquor shop, to give our neighbors some spirituous succor. Debbie, Jan, and the gang there never steer us wrong when we’re looking for something luscious to pair with our dinner, so we love returning the favor. Many folks braved the sweltering Saturday heat to taste three of our favorite spirits, two vermouths, and some bitters. The results were surprising.

Our arsenal of spirits await pouring and micromixing at Fermented Grapes in Brooklyn.

ONE OF OUR FAVORITE light London-style gins, DH Krahn, would be the focus of our first tasting, so we opted for martinis. Martinis used to be exclusively gin, with a generous helping of dry vermouth, and a dash or two of orange bitters. We stuck with this tried and true formula and made believers out of those sippers who feared the power of gin. For an extra kick, we added a drop of cocktail onion juice to the martini to create a Gibson. DH Krahn gin is perfect for a Gibson when mixed with Noilly Prat dry vermouth, and a dash of Bitter Truth orange bitters. This gin boasts a light juniper infusion, plus notes of coriander, ginger, and the oils from oranges, lemons, and grapefruit. What we love also about DH Krahn is its versatility. It can easily fit the bill for London-style gin drinks, or lighter-style cocktails. Exquisite.

Gibson
(adapted by Cocktail Buzz)

Ingredients
2 ounces (1/4 cup or 4 tablespoons) gin (try DH Krahn)
1/3 ounce (1 teaspoon) dry vermouth
1–2 dashes orange bitters (try Bitter Truth)
cocktail onion, as garnish

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

Martini
(adapted by Cocktail Buzz)

Ingredients
2 ounces (1/4 cup or 4 tablespoons) gin
1/3 – 1/2 ounce (1 teaspoon – 1/2 tablespoon) dry vermouth (do not skimp on the vermouth; this is not a vodka martini ;)
2 dashes orange bitters (try The Bitter Truth)
olive or lemon twist, as garnish

Method
Stir in ice for 30 seconds. Strain into chilled cocktail glass. Garnish with an olive or lemon twist.

❤ ❤ ❤

MANHATTANS are our love-affair cocktail, so we were happy to make some wee ones for our neighbors. Since we were pouring Templeton Rye, our new fave, we employed the Templeton Rye’s official Manhattan Cocktail recipe ratio (it makes for a revivifying summer Manhattan), which we’ve posted before, except we used Dolin Sweet Vermouth and The Bitter Truth Aromatic Bitters. Delicious. No surprises here. The whiskey tipplers who took the plunge loved the smoothness of the Templeton Rye and the way the bitters and the vermouth brought out the spiciness inherent in the rye. At 40% abv, this rye goes down smoothly, but not until you’ve gotten a whiff of its light caramel redolence. Perfection.

Manhattan

Ingredients
2 ounces (1/4 cup or 4 tablespoons) rye
1 ounce (1/8 cup or 2 tablespoons) sweet vermouth (try Dolin Rouge)
2 dashes bitters

Method
Stir in ice for 15 seconds and strain into chilled cocktail glass. Garnish with a maraschino or booze-soaked cherry.

Templeton Rye Manhattan
(recipe from the men of Templeton Rye)

Ingredients
2 ounces (1/4 cup or 4 tablespoons) Templeton Rye
3/4 ounce (1 1/2 tablespoons) Carpano Antica sweet vermouth
2 dashes Angostura aromatic bitters (we also like The Bitter Truth Aromatic Bitters)

Method
Serve stirred, never shaken. Kiss with cherry.

(You can decide for yourself whether you want it up, or on the rocks.)

❤ ❤ ❤

THE BIGGEST SURPRISE of the pouring turned out be the Campo de Encanto Pisco, which is an acholado pisco, or rather a mix of four different pisco varietals. For those of you who have never had pisco, it a brandy distilled from fermented grapes. It is light, slightly fruity, but not sweet, closer to a pear eau de vie than a cognac. We decided to mix it with some run-of-the-mill tonic water, fortified by a dash of Bitter Truth orange bitters. Eyes lit up after sipping. “I could drink these all day long” seemed to be the constant refrain. That made us happy, and we decided that the Pisco and Tonic would be the official late-summer drink at Chez Cocktail Buzz.

Pisco and Tonic
(created by Cocktail Buzz)

Ingredients
2 ounces (1/4 cup or 4 tablespoons) pisco (try Campo de Encanto)
4 ounces (1/2 cup or 8 tablespoons) tonic water
dash orange bitters (optional) (try The Bitter Truth)
ice

Method
In a highball or collins glass filled with ice, add pisco (and bitters) and stir for 15 seconds. Top with tonic. You can add a lime wedge if you so desire.

Love the Manhattan { a riff on our most cherished cocktail }

Manhattans = Love. Enjoy a Black Manhattan to celebrate the month of l’amour.

Deep in the heart of winter, February rolls around with a promise of love to warm you up. Another perfect way to warm up is with the cocktail we truly love, the Manhattan. It’s the ideal antidote to a bitter-cold winter evening. It evokes age-old cocktail glamour and satisfies like nothing else. We love a two-to-one ratio of whiskey to sweet vermouth, with a dash or two of bitters. Beyond that, there is room to play. You can substitute Averna, a bittersweet Sicilian amaro, for the vermouth for a deep, rich Black Manhattan; or Mirto, a Sardinian sloe berry liqueur that adds almost a hint of menthol. And if you don’t want to stray too far from our favored recipe, you can enjoy an Orange Bitters Manhattan. Just make sure you have some orange bitters on hand and a more bitter vermouth, such as Punt e Mes. For brownie points, try mixing in a new whiskey variety for your own take on this enduring classic, or another fortified wine, such as Dubonnet rouge, in lieu of the vermouth. The possibilities are endless.



Manhattan
(Cocktail Buzz’s preferred ratio)

Ingredients
2 ounces rye whiskey (or bourbon)
1 ounce sweet vermouth (we like Carpano Antica)
2 dashes Angostura bitters
maraschino, brandied, or marascha cherry, for garnish.

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

Black Manhattan
(adapted by Cocktail Buzz)

Ingredients
2 ounces rye whiskey (or bourbon)
1 ounce Averna
2 dashes Fee Brothers Whiskey Barrel-Aged bitters
maraschino, brandied, or marascha cherry, for garnish.

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

Myrtle Manhattan
(created by Cocktail Buzz)

Ingredients
3/4 ounces rye (we like Sazerac)
3/4 ounces bourbon (we like Eagle Rare Single Barrel)
3/4 ounces mirto (Sardinian or Corsican myrtle liqueur)
dash orange bitters
dash Peychaud’s bitters
maraschino, brandied, or marascha cherry, for garnish.

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

Orange Bitters Manhattan
(adapted by Cocktail Buzz)

Ingredients
2 ounces bourbon or rye (try a wheated bourbon, such as Old Fitzgerald’s 1849 or Maker’s Mark)
1 ounces Punt e Mes sweet vermouth
2 dashes Angostura orange bitters
maraschino, brandied, or marascha cherry, for garnish.

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

Bacon-Wrapped Dates are a perfect pairing for any of these Manhattans, with the bonus of being incredibly easy to throw together.

Bacon-Wrapped Dates

Ingredients
2 dozen dates
12 slices bacon (we like regular or low-sodium)
almonds (optional)

Method
You can either preheat oven to 350°F or use an outdoor grill, with hot coals. Cut the bacon in half and wrap a strip around each date. You can insert an almond into the dates through its natural hole if you desire, for added flavor. Place the bacon-wrapped dates (with the seam side down) onto a lined baking sheet, or a grill pan if using an outdoor grill. Bake for 15 minutes, until the bacon looks crispy. If using an outdoor grill, flip the dates, cooking about 5 minutes on each side, or until the bacon looks crispy. Remove from heat and add toothpicks if you desire.

Serves 6.

A version of the article first appeared on BarNoneDrinks.com.

Infusing Your Spirits Is Easy

Infuse your vodka to make the Coriander Martini.

We hate to think that, when you’re perusing a recipe, you move on because one of the ingredients has the word “infusion” in it. We create some cocktails using infusions because, like a chef who experiments with enhancing flavors to achieve a desired effect, bar chefs are on a never-ending quest for the perfect taste and aroma that’ll take their creations to a level of supreme “sippability.”

So, shake things up in your home bar: Infuse your spirits with fruits, herbs, and spices. You may be pleasantly surprised and shocked by how magnificent these experiments will taste—and inspire you to create your own potable mixes. Vodka is the perfect spirit to begin with. If using strong herbs like lavender, fennel, and cardamom, a few hours to one or two days of infusion may be all that is necessary. Milder spices such as coriander and herbs like dill and cilantro may take up to a three or more days, while fruits can take up to a several weeks. Just make sure you shake your experiment every now and then, and taste-test frequently. You’ll know it’s done when the infusion brings a smile to your lips. Ahhhh!

One of our favorite infusing spices is coriander, the seeds of the cilantro plant. These toast-colored spheres release their lemony-grassy flavors, making for a unique vodka that you may want to sip chilled after a few days of infusion. We recommend a simple cocktail that packs a powerful punch of complementary flavors. The Coriander Martini. Enjoy with oysters on the half-shell, ceviche, salmon, or other seafood delights, particularly those of Thai origin.

Coriander Martini
(created by Cocktail Buzz)

Ingredients
2 1/3 ounces coriander-infused vodka (from seeds, not leaf)*
1/3 ounce St-Germain (elderflower liqueur)
2 dashes orange bitters
lemon twist, as garnish
cilantro leaf, as garnish (optional)

Method
Stir in ice for 30 seconds. Strain into a chilled cocktail glass. Add twist and cilantro leaf.

*Coriander Vodka
2 cups vodka
1 tablespoon coriander seeds, crushed lightly using a mortar and pestle

In an airtight container, add 1 tablespoon of the crushed coriander seeds for every 2 cups of vodka. Let infuse for at least three days and up to five days (the longer you wait, the stronger the lemony-grassy flavor), shaking the container at least once a day. Strain into another airtight container and label.

Cocktails To Keep You Abuzz During HBO’s “Boardwalk Empire”

HBO premieres “Boardwalk Empire” Sunday evening, September 19. Which of these cocktails will you be enjoying while watching the hands of Scorsese weave their magic? (photo ©HBO)

Once again, we received a desperate epistle from a thirsty gourmand:

Dear Cocktail Buzz,

I am anxiously awaiting the premiere of “Boardwalk Empire,” [the new HBO show about Atlantic City at the dawn of Prohibition]. Any suggestions for speakeasy cocktails to enjoy while viewing?

Thanks!

Cousin Barbara

We inquired as to what food Cousin Barbara would be serving so we could have an idea of what flavors might pair well with her fare.

Dear Cousin Barbara,

We are currently working on a progression of speakeasy era cocktails for you. Are you planning seafood for dinner that night to highlight the Atlantic City aspect of the show, or will it be something else? Will there be appetizers or hors d’oeuvres? Inquiring minds want to know. If you don’t know yet, not a problem. Cocktail Buzz can devise something special that will go with anything.

Cousin Barbara quickly got back to us:

What an excellent idea! First thing that comes to mind is clams. Maybe two dishes: one chilled, one hot? Clams Casino screams Atlantic City, don’t you think?

I’d love to hear your suggestions and am excited for your cocktail pairings.

We had so much fun researching and mixing cocktails, we decided to let Cousin Barbara choose what appeals to her with this list.

Cousin Barbara,

As we ease into fall’s brisker moments, we feel that Clams Casino is the perfect accompaniment to your soon-to-be-new HBO addiction. One of these cocktails might be a delightful foil to the salty, meaty bivalves:

If you’re feeling particularly witty, this may do you well:

Let loose with witty repartee and an Algonquin Cocktail. Or perhaps a Monkey Gland or a Scoff Law Cocktail would do you better.

The Algonquin Cocktail

(adapted from Vintage Spirits & Forgotten Cocktails, by Ted Haigh)

Ingredients
1 1/2 ounces rye
1/4 ounce dry vermouth
3/4 ounce pineapple juice

Method
Shake in ice for 15 seconds. Strain into a chilled cocktail glass.

❤ ❤ ❤

If you want to start the evening with a bang (and who doesn’t?), try this little fella:

The French 75

(adapted by Cocktail Buzz)

Ingredients
1 1/2 ounces gin (preferably one redolent with juniper)
1/2 ounce fresh lemon juice
1/2 ounce simple syrup*
1 – 1 1/2 ounces champagne
lemon twist, as garnish
brandied cherry, as garnish
ice

Method
Shake gin, lemon juice, and simple syrup for 15 seconds in an ice-filled shaker. Strain into wine goblet or highball glass halfway filled with ice. Top with champagne. Add more ice if necessary. Garnish with lemon twist and cherry.

* Over low heat, dissolve 1 cup sugar in 1 cup water (stir occasionally). Remove from heat, cool in container, and refrigerate for up to a month.

[To watch our video pairing the French 75 with shrimp cocktail, click HERE.]

❤ ❤ ❤

If you’re the kind of person who likes a theme cocktail, then you’ll do well not to evade this concoction:

The Income Tax Cocktail

(adapted from Vintage Spirits & Forgotten Cocktails, by Ted Haigh)

Ingredients
1 1/2 ounces gin
3/4 ounce dry vermouth
3/4 ounce sweet vermouth
juice of 1/4 orange
2 dashes Angostura bitters
orange wheel, as garnish

Method
Shake in ice for 15 seconds. Strain into a chilled cocktail glass. Add garnish.

❤ ❤ ❤

This Prohibition biggie will certainly make a monkey out of y’all:

The Monkey Gland

(adapted from Vintage Spirits & Forgotten Cocktails, by Ted Haigh)

Ingredients
1 1/2 ounces dry gin
1 1/2 ounces fresh orange juice
1 teaspoon real pomegranate grenadine
1 teaspoon plus 1 dash pastis (Pernod, Herbsaint, Ricard, absinthe)

Method
Shake in ice for 15 seconds. Strain into a chilled cocktail glass.

❤ ❤ ❤

Flout the Eighteenth Amendment and all the silly rules that make us so gosh-darned dull with one of these beauties:

The Scoff Law Cocktail

(adapted from Vintage Spirits & Forgotten Cocktails, by Ted Haigh)

Ingredients
1 1/2 ounces rye
1 ounce dry vermouth
3/4 ounce fresh lemon juice
3/4 ounce real pomegranate grenadine
lemon twist, as garnish

Method
Shake in ice for 15 seconds. Strain into a chilled cocktail glass. Add garnish.

❤ ❤ ❤

Simple and refreshing, this elixir’s name evokes British Colonialism and other jolly exploits:

Pegu Club Cocktail

(adapted from Vintage Spirits & Forgotten Cocktails, by Ted Haigh)

Ingredients
1 1/2 ounces gin
1/2 ounce Cointreau or other 80-proof triple sec
3/4 ounce fresh lime juice
2 dashes Angostura bitters

Method
Shake in ice for 15 seconds. Strain into a chilled cocktail glass.

❤ ❤ ❤

And if none of these is floating your boat, why not stick with tradition and down a martini or two.

The Martini

(adapted by Cocktail Buzz)
2 ounces gin (try Bombay Sapphire, DH Krahn, or Death’s Door)
1/3 – 1/2 ounce dry vermouth (do not skimp on the vermouth; this is not a vodka martini ;)
2 dashes orange bitters

Method
Stir in ice for 30 seconds. Strain into chilled cocktail glass. Garnish with an olive or lemon twist.

❤ ❤ ❤

We couldn’t possibly forget an after-show cocktail, to be served with a sweet dessert:

Barbara Cocktail

(adapted by Cocktail Buzz from The Savoy Cocktail Book, by Harry Craddock)

Ingredients
1 ounce vodka
1 ounce fresh cream
1 ounce crème de cacao (either white or brown, depending on your mood, or the lighting)

Method
Shake in ice for 15 seconds. Strain into a chilled cocktail glass. If you’re feeling adventurous, shave a little chocolate, nutmeg, or cinnamon over the top, or a combination thereof, depending on with what dessert you are serving it.

Enjoy your opening. We’re enjoying an Algonquin and a Pegu Club as we write this e-pistle.

Bottoms Up!

Steve and Paul
Cocktail Buzz

This just in from Cousin Barbara:

This list is just swell, fellas! And more than enough suggestions to last the entire season. With cocktails this good, who needs to repeal prohibition?!?! You're the cat's pajamas!

Making Amends with Yukon Jack

by Paul Zablocki

I came home from work Monday night feeling pretty crappy; a cold had invaded my body, and I knew that I would be a teetotaler for the week. Steve doesn’t much like to have a cocktail by himself, but he thought that Monday night would be a good night for a hot toddy. A mid-fall chill kissed the air, and he was up for a comforting mug of hot whiskey. So, he walked over to the bar (I was in the kitchen boiling the water for his toddy and my tea) as we chatted about this and that, and, not really focusing on the task at hand, reached for a bottle with “Jack” festooned across the label. He proceeded to make his toddy: two ounces of whiskey, a teaspoon of sugar, and 3 ounces of hot water. Simple. Comforting. Old school.

Hot Toddy

(adapted by Steve Schul, Cocktail Buzz)

Ingredients
2 ounces your favorite whiskey
1 teaspoon sugar
3 ounces hot water

Method
In a mug, add the whiskey, sugar, and water. Give it a stir. Enjoy curled up on the sofa with a loved one. (Make sure your loved one has a hot toddy as well.)

Usually the kitchen becomes redolent with the sweet caramel-burnished scent of bourbon once the hot water hits the whiskey-shot mug, but this time I smelled oranges. Steve put the mug ever-so-gently to his lips, blew a little to cool it down, and took the first sip, the one that is supposed to satisfy your expectations for wanting the drink in the first place. This time not a smile, but a wince, followed by a grimace, followed by “What the hell is this?” Ladies and gentlemen, I must take a moment to step outside the tale and proffer some friendly advice. Concentrate while making your cocktail, drink, potion, whatever. You don’t want the wrong spirit gumming up the works. For you see, Steve, thinking he had grabbed a bottle of Jack Daniel’s 7-year Tennessee whiskey, actually pulled a bottle of Yukon Jack off the shelf. For those of you who know the power of Yukon Jack, I’m sure you’re wincing along with Steve. For those of you unfamiliar with this spirit, let’s just start by saying that Yukon Jack calls itself “The Black Sheep of Canadian Liquors” on its label. Imported from Canada, Yukon Jack is a honey-colored liqueur that, upon unscrewing the cap, releases a sweet blast of baby-aspirin orange. Some may find this appealing. I, however, do not, for as a child riddled with fever, I loathed having to chew up four Johnson’s baby aspirins in order to abate my ague. (Once, I even dropped one to the floor thinking it would be forever lost in the shag carpet, only to be confounded by my father who later discovered it and brought it to my attention before my mom had a chance to vacuum.) Getting back to the tale, we tried to fix the mistake toddy by adding some Irish whiskey, but that didn’t help much. The drink ended up down the drain. Always a sad moment in the Cocktail Buzz Kitchen.

You’re probably asking yourself why we have a bottle of Yukon Jack in the house. Well, in full disclosure, I bought it on a whim one night while eying the shelves at Warehouse Liquors near NYU and thought I would give it a try. I do love to take a stab at creating cocktails out of misfit spirits and liqueurs. And also I read the product statement on the back of the bottle: “Yukon Jack^® is a taste born of hoary nights, when lonely men struggled to keep their fires lit and cabins warm. Boldly flavorful, yet surprisingly smooth, there is no spirit like Yukon Jack^®.” Hot. The thoughts of cowboys hanging out around a campfire, trying to keep warm while keeping each other company, was enough to make me whip out the credit card when the man at the register yelled, “Next!”

Now home, I had the bottle in my eager hands. Reading once again the label’s incantational pro–male-bonding words, I had a Brokeback Mountain moment, and thought fondly of Jake and Heath, in movie-lovers’ embrace, drinking whiskey from the same flask in the frosty Wyoming mountains. Smiling, I unscrewed the cap and took a whiff. Egad, what the hell is this? Turns out, Yukon Jack is not a real whiskey at all, but a 100-proof honey-based liqueur that is born in Valleyfield, Quebec, and makes is way into the U.S. by way of Hartford, Conn., where its bottled and then distributed.

Put off by the aroma, but inspired by life on the range, I decided to give it a go. What the hell, why not. Maybe something good can come out of all this sweet orangy syrup. Well, here goes. My thought was that whiskey was indeed needed to mix with the Yukon Jack, so why not use one of our favorite Jacks, Mr. Daniel’s. I knew that, based on the other ingredients I would add to the mix, these two spirits had to balance each other so as not to taste like grain alcohol laced with Kool-Aid. The first thing I thought of, to combat the sweetness of the Yukon Jack, was the bitter-orange brightness of Campari. The acidity in fresh orange juice would also cut through the alcoholic sugariness of the Canadian liqueur, so I added some of that, along with a dash of orange bitters, which would add another layer of what the Québécois would say je ne sais quoi. I then shook it all up in ice, strained it into a cocktail glass, and added a lemon twist. Voila! A sip revealed promise. So I quickly adjusted ratios and came up with a drink I was pleased with. I tried it on the rocks to see if I liked it more, and called Steve over to give it a try. Dangit, it was dee-lightful. You could taste the citrusy goodness that is inherent in the Yukon Jack, but when married with the tangy orange juice and bitter Campari, mellowed by the charred-maple sweetness of the Jack Daniel’s, a real cocktail emerged. We liked it better on-the-rocks, but I suppose it all depends on how chilly the evening is, cowboy. If you do drink it up, make sure you let the ice dissolve a little bit before you give it a vigorous shake. The water will help dilute the sweetness.

But what to dub it? A no-brainer, really. It uses both Yukon Jack and Jack Daniel’s, why not call it Jack and Jack, a sort of play on Jack and Coke.

Jack and Jack

(created by Paul Zablocki, Cocktail Buzz)
Ingredients
1 1/2 ounces Yukon Jack
1 ounce Jack Daniel’s
1 ounce fresh orange juice
3/4 ounce Campari
dash orange bitters

Method
Shake in ice for 15 seconds. Strain into a ice-filled rocks glass. Garnish with an orange or lemon twist, if led.

Upon further rumination, I liked the name even more. Jack and Jack is also a play on Jack and Jill, and thinking about the two Jacks running up the hill to fetch a pail of water, or driving a herd of sheep, I was content with the notion of bringing a little gaiety to our list of house-made cocktails. What the conservatives would call “spreading my agenda.”

Ladies and Gentlemen, our tale brings us to Connecticut, the land of Lucy and Ricky in the later seasons, where the rich park their carcasses after working long hours in Manhattan skyscrapers, where marriage between two men or two women is legal. An enlightened place, if you will. (Shame on you Maine for your bigotry. May you come to your senses, along with California and the rest of those other states in this great land, and realize that marriage is for all.) So we brought the recipe for Jack and Jack with us in our heads to the cozy town of Wolcott where my cousin Matthew and his lovely fiancée Kelly were to tie the knot by an idyllic pond. “Can you tell the bartender what kind of cocktail to make for us?” pled the newly wed Matthew, Kelly holding his hand, practically jitterbugging with her husband, both beaming in both connubial bliss and the expectation of a yummy cocktail. “I've got just the thing,” I promised them. So I sidled up to the bar and gave the man behind the stick the recipe for the Jack and Jack. “On the rocks.” It was a muggy June night and the ice would soothe the sultriness. They took a few sips and their eyes lit up more. “Thank you so much!” they cooed as a gaggle of bridesmaids whisked them off to the dance floor. Steve and I would join them anon. There’s nothing better than cutting a rug with the one you love at a wedding.


Sidebar:
At 50% alcohol, Yukon Jack will get you buzzed. This guy seems to love his Yukon Jack with his camping family. And this guy gets quite a jolt from swiggin’ some Yukon Jack (another camper . . . hmm). This young Canadian guy can’t seem to keep his shirt on, he loves his Yukon Jack so much.

Bitters Is Better: The Bitter Truth Mingles with Bols Genever at Clover Club

Four down, five to go, but Paul’s just sipping this time.

Let me start by saying that, although I very much wanted to, I did not even come close to finishing the nine cocktails served to me at the recent Bols Genever Classic Cocktail Series: The Influence of Bitters. Even though bringing each coupe to my lips was like tasting history, I only took two sips of each drink (three if I really liked it), and gently pushed them away from me as I listened to the estimable Stephan Berg, who cohelms The Bitter Truth company in Germany. He began his presentation, behind the bar at Brooklyn’s newish classic cocktail hot spot Clover Club, by saying, “I’ll tell you anything you’d like to know . . . except the recipe for The Bitter Truth.” For those of you not familiar with The Bitter Truth, Stephan Berg and business partner Alexander Hauck travel around the globe promoting their excellent line of cocktail bitters (Steve and I have two in our collection: Orange and Celery). They are amazingly balanced, well-crafted bitters, and have spiced up cocktails throughout the free, drinking world for several years now. Germany, which once only had Angostura bitters available, now has a host of flavoring agents to be proud of. While at the event, I was lucky enough to try the hard-to-find, small-batch Jerry Thomas’s “Own Decanter Bitters,” A piquant blend of citrus fruits and clove, derived from a recipe from the 19th century’s master bartender, Jerry Thomas. A truly masterly concoction. (I even got to try a Holland’s Pride Cocktail, made with the extinct Boker’s bitters—a rare treat, indeed!)

Holland's Pride
(adapted by Stephan Berg, mixed by Brian Miller)

Ingredients
2 ounces Bols Genever
1 ounce dry vermouth
1/4 ounce simple syrup
2 dashes The Bitter Truth Jerry Thomas bitters
1 dash absinthe

Method
Stir in ice for 30 seconds. Strain into a chilled coupe.


Stephan Berg shares cocktailiana with his rapt audience.

We began sipping bartender extraordinaire Brian Miller’s take on one of the first published cocktails, the Brandy Cocktail, a simple and flavorful classic, and then moved into cocktails highlighting Genever, an old-school maltwine-based gin that Bols has reintroduced to the world in the form of a smoky-gray bottle containing this unique spirit (the smell reminds one of yeasty, fresh-baked bread). Bols rep Tal Nadari had explained to us in his opening remarks the history of Bols Genever and its reemergence into the world of cocktailiana, and now we were about to taste Genever in action with our second sipper, the Gin Cocktail . The Genever truly is a revelation, closer in flavor profile to a dry whiskey than a London dry gin. Just adding a dash of bitters, some curaçao, and some simple syrup to create the Gin Cocktail was only the racehorse out of the starting gate. I couldn’t wait to see what drinks would come out next, and which ones would be my favorites.

Brandy Cocktail
(adapted by Stephan Berg, mixed by Brian Miller)


Ingredients
2 ounces brandy
1/4 ounce simple syrup
1/8 ounce orange curaçao
2 dashes The Bitter Truth Jerry Thomas bitters

Method
Stir in ice for 30 seconds. Strain into a chilled coupe. Garnish with a lemon twist.



Those that did stand out were the early Martinez Cocktail (a Manhattan essentially, but with Genever substituting for whiskey), the early Martini Cocktail (not to be confused with a current-day bone-dry Martini—this one contains Old Tom gin, a sweeter and mellower cousin of Genever, and a dash of absinthe), and the Bamboo Cocktail (a mix of dry vermouth, sherry, orange and aromatic bitters, garnished with an olive).

Martinez (19th c.)
(adapted by Stephan Berg, mixed by Brian Miller)

Ingredients
2 ounce sweet vermouth
1 ounce Bols Genever gin
1/8 ounce orange curaçao
4 dashes Angostura bitters

Method
Stir in ice for 30 seconds. Strain into a chilled coupe.

Martini (19th c.)
(adapted by Stephan Berg, mixed by Brian Miller)

Ingredients
1 ounce Old Tom gin
1 ounce dry vermouth
1/4 ounce simple syrup
1/8 ounce absinthe
3 dashes The Bitter Truth Jerry Thomas bitters*

Method
Stir in ice for 30 seconds. Strain into a chilled coupe. Garnish with a cherry, olive, or lemon twist.

Bamboo Cocktail
(adapted by Stephan Berg, mixed by Brian Miller)

Ingredients
1 ounce dry vermouth
3/4 ounce oloroso sherry
2 dashes orange bitters
2 dashes Angostura bitters

Method
Stir in ice for 30 seconds. Strain into a chilled coupe. Garnish with a lemon twist.

❤ ❤ ❤

During the seminar, we listened to Stephan expound the different eras of the cocktail, backed up by a photo presentation (my favorite: an old snap of bitterly stern Temperance Movement ladies underneath the banner “Lips That Touch Liquor Shall Not Touch Ours”—the poor dears looked as though they had never been touched by anyone, or anything, except perhaps the catarrh). It was comforting to see some familiar faces at this event, such as those attached to the able bodies of Erik Ellestad (Underhill-Lounge), Joaquin Simo (Death & Co., and one of Playboy Magazine’s top 10 bartenders of the year), Jonathan Pogash (The Cocktail Guru), Zachary Sharaga (Louis 649), Michael Anstendig (food and lifestyle writer), Francine Cohen (Food & Beverage Magazine), and Dave Wondrich (Imbibe!, the book).


Giuseppe Gonzalez, head bartender at Clover Club, and Tal Nadari, the man behind the bols Genever Classic Cocktail Series.

And it was equally delightful to meet some new comrades, especially the two amicable gentlemen sitting next to me: Giuseppe Gonzalez (the head bartender at Clover Club), and Chris Stanley (Foodbuzz Featured Publisher, An Exercise in Hospitality); also Greg Boehm (mastermind behind the re-release of classic cocktail books from MudPuddle Books), and the charming Julie Reiner, the lady with her finger on the pulse of the Cocktail Renaissance and owner of Clover Club. Without her help (and gorgeous bar), and the talents of Stephan, Tal, and Brian, I would not have been able to spend a sybaritic afternoon in my favorite place on Earth—Brooklyn—with some of the nicest folk around. Here’s to Bols Genever, The Bitter Truth, and Clover Club. Cheers and Bottoms Up.



P.S. My slight hangover the next morning was only cured later in the evening by a cocktail at the new Prospect Heights bar, Cornelius. Good luck and welcome to the ’hood.

* Because the Jerry Thomas bitters is difficult to come by, you can substitute it for another bitters, such as Regan's Orange Bitter No. 6, or perhaps a combination of Angostura and The Bitter Truth Orange Bitters (you want both citrus and spice flavors). —Cocktail Buzz

photos © Cocktail Buzz

Brunch Cocktails Redefined

Sometimes at brunch, a cocktail is necessary. Your obligations for the rest of the day are insignificant compared to the importance of imbibing with your French Toast or Shirred Eggs. But the thought of tippling one more ho-hum Mimosa and Bloody Mary has got you teetotalling most Sundays. Try one of our new brunch cocktails (you can have them before dinner as well).


The Benedict shares the flavors of the famous egg dish it emulates.

The Benedict is a subtle and savory combination of tarragon, egg cream, clove, and bacon. It will definitely stimulate your appetite for more sweet and savory breakfast treats such as the above-mentioned french toast, or perhaps a stack of pancakes drowned in butter and pure maple syrup.

The Benedict
(created by Paul Zablocki, Cocktail Buzz)

Ingredients
1 ounce cognac
1 ounce tarragon-infused vodka*
1/4 ounce advocaat
bacon-dust rim**
dash of ground clove, as garnish

Method
Rim a chilled coupe with bacon dust (wet the rim first with some cognac). Add first three ingredients to an ice-filled shaker and shake for 30 seconds. Strain into a coupe. Garnish with a dash of ground clove.

* To make the tarragon-infused vodka, infuse about a tablespoon of fresh tarragon leaves with about 2 cups of vodka in an airtight container. If you use a fifth of vodka, you can double the tarragon. (The measurements do not have to be precise.) Let sit for up to four days, shaking occasionally. Taste daily. When the vodkas tastes good and tarragony, strain the vodka into a clean bottle or jar that has a lid.

** To make the bacon-dust rim, microwave a strip or two of bacon on high for about 2 minutes. It should get very dark and crispy. Grind the bacon in a spice or coffee mill and empty onto a saucer. Wet rim of glass with a bit of cognac and dip into the mix so that it sticks to the rim.

❤ ❤ ❤

The Suzette will remind you of the flavors of the crêpe that shares its name.

And speaking of maple syrup, why not try the Suzette, a slightly sweet and boozy blend of the unique and beguiling Hudson Four Grain bourbon, Sortilège maple liqueur, and the amazing triple sec L’Original Combier Liqueur d’Orange. Together, the drink will remind you of the first time you tried a Crêpe Suzette. (The only thing missing is the powdered sugar.)

Suzette
(created by Paul Zablocki, Cocktail Buzz)

Ingredients
1 1/2 ounces Hudson Four Grain bourbon
1/2 ounce Sortilège maple liqueur
1/4 ounce Combier orange liqueur
1 dash Bitter Truth orange bitters
orange peel, as garnish

Method
Stir in mixing glass half filled with ice for 30 seconds. Strain into chilled cocktail glass. Add garnish.

If you fancy your drinks on the rocks, the Suzette is quite the accommodating gal. We suggest you bump up the maple and orange liqueurs by a 1/4 oz. each.

Suzette on the Rocks
(created by Paul Zablocki and Steve Schul, Cocktail Buzz)

Ingredients
1 1/2 ounces Hudson Four Grain bourbon
3/4 ounce Sortilège maple liqueur
1/2 ounce Combier orange liqueur
1 dash Bitter Truth orange bitters
orange peel, as garnish

Method
Stir in mixing glass half filled with ice for 30 seconds. Strain into ice-filled rocks glass. Add garnish.

❤ ❤ ❤

Up for some Monkey Business? Cognac & banana puree, topped with champagne!

Well, if those two are not getting your taste buds to perk up, then perhaps some Monkey Business will do it for you. It’s essentially a champagne cocktail with lots of very ripe banana mixed with delectable cognac and a hint of Velvet Falernum. You can either strain the chunky bananas through a sieve to make them super smooth, or if you like the chunky texture, just mash it up or use an immersion blender. Just remember to use the ripest of bananas or the drink will not work. Enjoy fueling your inner monkey!

Monkey Business
(created by Steve Schul, Cocktail Buzz)

Ingredients
2 ounces cognac or brandy
1/2 ounces Velvet Falernum
1/4 ounce ripe banana puree
3 ounces champagne or prosecco

Method
Shake first 3 ingredients in ice for 30 seconds. Pour into chilled goblet. Top with champagne. Give it a little stir.

photos © Steve Schul and Paul Zablocki, Cocktail Buzz

Mixology Monday XXXI: Imbibing Old School with Old Tom

In C. F. Lawlor’s 1855 The Mixicologist, or How To Mix All Kinds of Fancy Drinks, there appears a recipe for The Improved Tom Gin Cocktail. For those of you who are not familiar with Old Tom Gin, or are but have never tried it, we direct your attention to Hayman’s Old Tom Gin, a botanically nuanced, balanced gin that is pleasantly sweet. Old Tom gin is called for in a lot of 19th-century cocktails, and has always been available in England, but in the U.S. it has only been recently made available since departing some time in the 1950s. Imagine taking your favorite London Dry Gin and adding a little simple syrup to it. That’s Old Tom gin in a nutshell. So we thought it would be fun to pick up a bottle and make one of Lawlor’s recipes, and see what happens.

The Improved Tom Gin Cocktail differs from its predecessor, the Tom Gin Cocktail, by requiring Curaçoa [sic] in place of simple syrup. We decided on l’Original Combier Liqueur d’Orange for our Curaçao, a perfect match since Combier touts itself as being the original triple sec (from 1834). It’s also delicious, with intense orange aroma and taste. Add to that a few dashes of The Bitter Truth Orange Bitters, which gives the drink a jolt of sharpness, and you've got on your hands a 19th-century recreation that will pack quite a punch. A few sips of this, and you'll feel like your brain’s taken a mini-vacation (both spirits are 80 proof.) As far as garnishing goes, we had some blueberries left over from a blueberry-stout salsa we had just made, so we threw in a few to give the drink a little color (and it’s always extra nice to bite into a gin-soaked berry once the drink has been imbibed).

So here’s our recipe for this 19th-century spirituous delight, based on C. F. Lawlor’s:

Improved Tom Gin Cocktail
(adapted by Cocktail Buzz)

Ingredients
2 ounces Old Tom gin
1/4 ounces triple sec
3 dashes orange bitters

Method
In a mixing glass filled halfway with ice, stir the ingredients for 30 seconds. Strain into a chilled cocktail glass. Garnish. Sip. Get carried away.

Further Exploration
We are happy to report that since posting this, a new Old Tom gin, developed with the collaboration of cocktail guru David Wondrich, has hit the market. It’s from Ransom, and it touts itself as being historically accurate, the way gin was made before Prohibition. Its hue is a deep gold, and the smell and taste of the botanicals and slight maltiness will definitely win you over, tempting you to make old school pre-bathtub gin cocktails, like the one above. Seek it out today and start stirring tonight.

photo © Cocktail Buzz

Tequila Fever, courtesy of a new Cocktail Buzz video, and Death and Co.

El Zete Cocktail, paired with Chorizo Sobres.

The Marianne at Midnight.

So check out our new cocktail/appetizer–pairing video on Cocktail Buzz, our Web site. We created a new tequila cocktail (for Paul’s dad) called El Zete (see prior post) with a complex array of flavors that uses two quinquinas (Lillet blanc and Dubonnet rouge), the spicy, bittersweet Bénédictine, and some orange bitters and lemon juice. Who says Margaritas are the only summertime tequila drink? And to go with El Zete, we created a flavor-senastion appetizer we call Chorizo Sobres. It’s a bite-sized wollop of smoked chorizo sausage, peaches, and scallions, all wrapped in a wonton, and deep-fried delicious. We also created another special cocktail called the Marianne at Midnight (for Paul’s mom), a gorgeous blend of scotch, crème de Violette, and Tuaca, and you can check that out too on the same video.

And speaking of tequila, we visited Joaquin Simo, one of our favorite mixologist–bartenders, at Death and Company last week, introducing our LA friend, David Quantic (who was in town working on a documentary) to the blessed watering hole. The tequila cocktails that Joaquin crafted for us were varied in their flavor profiles, as well as their architecture. David started with a Sarramago (a drink named after the Noble Prize–winning novelist) that was kissed with the beguiling sweetness of St-Germain elder-flower liqueur. He followed that with a blastingly spicy jalapeño-infused tequila cocktail that he drank with gusto. If you’ve never been to Death and Co. (in the East Village), you must go; and if you have been before, you must return, because the mixologists and chefs there have created a new cocktail menu, with some of the old favorites, but a whole array of new concoctions to tickle your mind.

And speaking of mind-tickling cocktails, we stopped at Indochine last week on Lafayette for a quick drink. Chris, the bartender was happy when Steve ordered the Black and Blue, one of his cocktails he created “one day when I was bored.” Well, sometimes ennui brings out the best in people, and the Black and Blue is a sweet and tangy mix of rye, Chambourd raspberry liqueur, fresh muddle berries, among other things. If you see Chris at Indochine, tell him we told you to park yourselves at the bar and whip you up his bruiser of a cocktail.

On a side note, Dumante Verdenoce, who makes Dumante pistachio liqueur, responded very quickly to our concerned bout the cork they used in their product. While we were shooting our Universe video with the lovely Paige Turner and Gracie Mansion, the cork broke and bits fell into the liqueur. Alas, we couldn’t use their fancy bottle in the video. So we wrote them our concern and they immediately got back to us and told us that they are now using a more reliable cork. So do go out and get some Dumante and try a Universe today! It's an amazing liqueur, not unlike amaretto in its nutty sweetness, but a flavor all its own. It’s crazy-good with ice cream as well.

photos © Steve Schul, Cocktail Buzz