Cocktail Experiments 2018

We always record cocktail experiments we would make again. Here are the ones from 2018 we deem delectable. Some of the ingredients may be hard to find in your area, in which case substitutions may be made. We always encourage messing around with ingredients.

Farewell, 2018. We are not sorry to see you go.

Cocktail Recipes for You to Ponder (and Make) This Thanksgiving

The Biscotti Manhattan offers a hint of the famous Italian cookie, with notes of cocoa and cherries. Perfect with Bacon-wrapped Apricots.

We are the proud yet ashamed owners of cocktail recipes scribbled across stacks of mismatched scratch papers, napkins, business cards, index cards, menus, and the ubiquitous Post-Its. We call them strays. As Thanksgiving approaches, we decided to shed ourselves of things that do not or no longer give us joy. Scraps of paper are those things. So before tossing them into the wastebasket of thwarted dreams, we decided to publish a few recipes that actually sounded good. Invite one of these strays over for Thanksgiving. Feel free to substitute whatever you see fit, or better fits with what you have on your shelf. Don’t have Dubonnet rouge, then substitute a sweet vermouth or another quinquina. Try them all up or on the rocks with a splash of soda. We hope you enjoy experimenting behind the bar (and in the kitchen) as much as we do. Here’s to you and all the fun you bring to flavor.

Fall Pear Manhattan
(created by Cocktail Buzz)

Ingredients
1 ounce bourbon
1/2 ounce pear liqueur
1/2 ounce Dubonnet rouge
dash whiskey bitters
1/4 teaspoon Velvet Falernum
pear slice, as garnish

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

Biscotti Manhattan
(created by Cocktail Buzz)

Ingredients
1 1/2 ounces bourbon
1 ounce sweet vermouth
1/2 ounce Faretti Biscotti Famosi liqueur
1 dash mole bitters
maraschino or brandied cherry, as garnish

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

The Biscotti Manhattan pairs perfectly with Bacon-wrapped apricots with fresh sage. So easy to make, yet the rewards are infinite.

Bacon-wrapped Apricots with Sage
(created by Cocktail Buzz)

Ingredients
package quality bacon
package unsulfured dried apricots
bunch fresh sage

Method
Preheat oven to 350 degrees. Cover baking tray completely with parchment paper, so that it hangs a little over the sides. If apricots do not seem bite-size, cut in half. Cut bacon slices into thirds. Wrap bacon slice around apricot piece and place on parchment, seam-side down. Bake for 20 to 25 minutes, or until bacon has reached desired doneness.

Pair them with any of the cocktails on this page, or with a William Tell All cocktail or a ’69 cocktail for a “Perfect Pairing.”

Maple–Rye Highball
(created by Cocktail Buzz)

Ingredients
1 1/4 ounces rye
1/2 ounce Sortilège maple liqueur
2 dashes Regan’s Orange Bitters No. 6
maple water, carbonated

Method
Shake for 15 seconds in ice. Strain into chilled glasses and top with maple water.

Dutch Negroni
(created by Cocktail Buzz)

Ingredients
1 ounce genever gin (we used Bols)
1 ounce Aperol
1 ounce sweet vermouth (we used Martini & Rossi)
dash camomile tincture
orange peel, expressed and rubbed around rim

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

Gin and Aperol
(created by Cocktail Buzz)

Ingredients
1 1/2 ounces G’Vine Floraison gin
1 ounce Aperol
1/2 ounce lemon juice
1/4 ounce Galliano l’Autentico
1 dash Boker’s bitters

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

Golden Bees
(created by Cocktail Buzz)

Ingredients
1 ounce bourbon
1/ ounce Berentzen Bushel & Barrel
1/2 ounce goldwasser
dash Boker’s bitters

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

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Even if you never make any of these tantalizing concoctions or nibbles, we hope they inspired some of your own ideas. Share them with us.

photos © Cocktail Buzz

Cocktail Buzz Spicy Ginger Syrup Is Your Best Friend This Summer

Homemade ginger syrup is easy to make and will brighten up your cocktail hour. Try this Ginger Pear Highball, made with Berentzen’s light and fresh-tasting pear liqueur.

Crisp ginger ale and its spicier cousin ginger beer are tried and true mixers at your home bar, and for good reason. They combine so well with so much. We love ginger beer in our Zul Mule or in a simple fizzy Presbyterian. These are the perfect drinks for sunny, breezy days. But if we’ve run out of ginger beer, or have some fresh ginger lying around, we love to make ginger syrup to mix with soda. Our homemade spicy ginger syrup is versatile for both cocktails and nonalcoholic “mocktails.” The best part is it’s simple to make.




Cocktail Buzz Spicy Ginger Syrup

Ingredients
6 ounces fresh, unpeeled ginger, washed and diced (or sliced with a mandoline or pulsed in a food processor)
3 cups of water
1 1/2 cups of sugar
pinch of salt

Method
Combine the ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 30 minutes. Let cool completely. Strain mixture into a jar and store in refrigerator for about a week.

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Now you can start mixing. Combine the syrup with soda water, to taste, for your own homemade version of ginger beer. It’s really good with some fresh lime juice as well. Or add a little grenadine and the kids have a zestier version of a Shirley Temple we call the Shirley Temple Black.

Ginger Soda

Ingredients
1/2–1 ounce Cocktail Buzz Spicy Ginger Syrup (depending on how sweet you like your drink)
soda, chilled

Method
Fill rocks glass or highball glass with ice. Add ginger syrup, then soda. Stir. You can always add a lemon twist, or perhaps a spring of mint, if it pleases.

Shirley Temple Black
(created by Cocktail Buzz)

Ingredients
1/4–1/2 ounce Cocktail Buzz Spicy Ginger Syrup (depending on how sweet you like your soda)
1/4–1/2 ounce grenadine
club soda, chilled

Method
Fill rocks glass or highball glass with ice. Add ginger syrup, grenadine, then soda. Stir. You can always add a lemon twist, if it pleases.

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Now it’s time to make a cocktail. How about a Dark and Stormy: dark rum mixed with ginger beer and perhaps a little fresh lime juice in a tall glass of ice.

Cocktail Buzz Dark and Stormy

Ingredients
2 ounces dark rum (traditionalists use Gosling’s Black Seal)
1 ounce Cocktail Buzz Spicy Ginger Syrup (recipe above)
1/2 ounce lime juice (optional)
4 ounces soda water (to taste)

Method
Shake first three ingredients with ice and strain into an ice-filled highball glass. Top with club soda. Stir.

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If you desire something less alcoholic, use you’re favorite liqueur, like the light apple or pear versions that Berentzen sent us recently. Their flavors are crisp, not at all cloying. Add a little of our ginger syrup and soda water and you’re ready for some backyard barbecue festivities. Their low alcohol content makes them the perfect choice for when you want more than one cocktail; we’ll be reaching for these liqueurs again and again this summer.

Apple or Pear Ginger Highball

Ingredients
1 1/2 ounces Berentzen Pear or Apple Liqueur
1 ounce Cocktail Buzz Spicy Ginger Syrup (recipe above)
4 ounces soda
ice

Method
Stir first two ingredients in ice for 15 seconds ice and strain into an ice-filled highball glass. Top with soda water.

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We’ve also been adding ginger syrup, in lieu of plain simple syrup, to a lot of classic cocktails. One of our favorite iterations is the Ginger Whiskey Sour. Just add a warm summer night. We think it’s a winner.

Cocktail Buzz Ginger Whiskey Sour

Ingredients
2 ounces bourbon or rye
3/4 ounces Cocktail Buzz Spicy Ginger Syrup (recipe above)
3/4 ounces lemon juice

Method
Shake with ice for 15 seconds and strain into a chilled cocktail glass.

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Pairing Suggestions
Halloumi with Fig Jam
Braunschweiger Spread
Smoked Eel
Sweet Potato Crisps
The Chick’s Peas
Smoked cheeses, such as gouda

photos © Steve Schul, Cocktail Buzz

Negroni Week Beckons You Until June 8

Enter Bar Now (or make one of these at home)

 This Whitish Negroni — on the rocks — sparkles with white vermouth and, of course, Campari and gin.

The following Negroni variations originated from other fellow travelers’ books and bars. Each is distinct but embraces the arresting flavors of the original and is perfect for these final days of Negroni Week, the seven-day celebration of the famous cocktail and all its variations. Remember, participating bars across America and other parts of the globe promise to raise money for their favorite charities for every Negroni-style cocktail ordered. If you cannot make it to a bar by Sunday, then by all means have a Negroni-style cocktail at home.

White Negroni
(from Dutch Kills, Queens, NY)

Suze, pronounced like siz, but with a French rounded vowel sound (think Inspector Clouseau), is an aperitif flavored with the bitter roots of the gentian plant. If you try it on its own, it is sweet, as well. It is not for everyone, but is definitely worth a try if you see some behind the bar. Ask your bartender to pour you a sip. In the White Negroni, white vermouth, red vermouth’s milder cousin, rounds out the flavors of gin mixed with Suze in this boozy concoction. Its layered flavors end with a nice bitter finish.

Ingredients
1 1/2 ounces gin (we used Beefeater)
3/4 ounce Suze (a bittersweet gentian aperitif)
3/4 ounce Dolin white vermouth (aka bianco, blanc, blanco)
lemon twist, as garnish

Method
Combine all ingredients in a mixing glass with ice and stir to chill. Strain into a chilled glass and garnish.

Recipe reprinted from Imbibe Magazine.

Whitish Negroni
(created by Cocktail Buzz)

Since we’re big fans of Campari, we decided to do a riff on the White Negroni. But there’s nothing white about this cocktail. It’s actually a gorgeous pink–orange. Its smooth, slightly sweet, and layered flavors (think Aperol) pair perfectly with bacon-wrapped unsulfured dried apricots and a little sage leaf.

Ingredients
1 ounce Beefeater gin
1 ounce Campari
1 ounce Dolin white vermouth (aka bianco, blanc, blanco)
lemon twist, as garnish

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

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These next two cocktails are from two books from which we have made drinks over the years and are perfect for the warming months ahead:

Mistaken Negroni
(from The New Old Bar by Steve McDonough and Dan Smith)

Ingredients
1 ounce Campari
1 ounce sweet vermouth
1 ounce orange juice
sparkling wine or Prosecco
orange peel, as garnish

Method
Combine the ingredients in a cocktail shaker filled with ice. Shake well. Strain into a champagne flute and top with sparkling wine. Serve garnished with a flamed orange peel. [Express orange peel through a match flame by holding the match over the drink and, with your other hand, in one quick, sharp squeeze, pinch the peel (outside of peel facing the match) so the oils spurt through the flame, causing a gentle flare-up.]

Grapefruit Negroni
(from Sips & Apps by Kathy Casey)

Ingredients
1/4 large red grapefruit
1 1/2 ounces gin (we used Death’s Door)
3/4 ounce sweet vermouth
1/2 ounce Campari
small grapefruit wedge, as garnish
ice, if on the rocks

Method
Squeeze the grapefruit into a cocktail shaker and discard the squeezed fruit. Fill the shaker with ice. Measure in the gin, vermouth, and Campari. Cap and shake vigorously. Strain into a martini glass or an old-fashioned glass filled with fresh ice. Garnish with small grapefruit wedge.

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So, when all is said and done, you don’t like gin. This is okay. One person’s taste buds differ from the next. here’s something that may stir your whiskey-loving loins:

Red Hook
(created by Enzo Errico, Milk & Honey, New York City)

Ingredients
2 ounces rye whiskey
1/2 ounce Punt e Mes vermouth
1/2 ounce maraschino liqueur

Method
Combine ingredients in a mixing glass and fill with ice. Stir well for 20 seconds and strain into a chilled cocktail glass.

Recipe reprinted from Imbibe Magazine.

To find out how to make a Punt e Mes Negroni, click here.

photos © Steve Schul, Cocktail Buzz

Cocktail Buzz Favorite Things of 2013

Look for our Cheddar and Caramelized–Stuffed Mushrooms recipe below.

Since everyone had decided to become a foodie in 2012, we made a conscious decision at the beginning of 2013 to savor rather than blog, tweet, facebook, and instagram every waking moment of our bibulous and culinary exploits. After six years, we needed to find out if we truly enjoyed the Cocktail Buzz experience, or if we were just going through the motions. As a result of this decision, we blogged, tweeted, facebooked, and instagrammed with less frequency, but that forced us to pick and choose those occasions where our lips and gullets were most pleasantly pleased or delectably delighted.

But we still continued to question ourselves. What were our motives for making kimchee from scratch or infusing white whiskey with gentian-laced crème de violette to make a florally bitter tincture? We looked for insight from everyone, and from every shared happy hour and meal together.

The epiphany happened just a week or so ago when our friend Evangeline asked Paul point blank, “What job would you do if you could do any job in the world?” “Recipe development” was the quick response. Steve agreed. For us, there is nothing more satisfying than to be surrounded by an arsenal of utensils and gadgets, all eagerly waiting their chance to have a go at bottles and boxes of promise. And, in the battlefield that is our wee kitchen, we thank the gods that, even though the two of us barely fit only with the proper geometric skirmish, we can comfort ourselves with the knowledge that our appliances comprise a perfect triangulated pathway connecting our sink, range, and fridge.

Regardless of the size of your workspace, you must instill a sense of play and adventure. When you give yourself license to play freely, nothing is so precious as to become weighed down by vainglory. You tend to shrug at the losses and smile when there are victories; you learn, and that is what life is all about. You rediscover your love for shaking and stirring, simmering and sautéing.

Culling from every lip-smacking experience we shared this year was not as difficult as we had thought. We agreed that spirits, liqueurs, books, movies, and recipes we returned to more than once — those things that contained multitudes of layers — would make the cut. In no particular order, here are some of our favorite things of 2013.

1. Favorite Books

The Drunken Botanist
Critics, bartenders, and foodies praised The Drunken Botanist by Amy Stewart, and you should too. Written in a fun and easy, approachable manner, this book celebrates and limns in great detail “The Plants That Create the World’s Great Drink,” the book’s subtitle. Filled with recipes, lore, science, and anecdotes, The Drunken Botanist will satisfy the science-loving child in those who paid attention in school, to those who want to know why allspice seeds won’t germinate from simply planting them (they “must pass through the body of a fruit-eating bat, a baldpate pigeon, or some other local bird”). It will inspire the home mixologist to start infusing spirits and sourcing unusual products, such as sorghum syrup, used in the following recipe, named after a popular sweet sorghum cultivar, which the author describes as “dessert in a glass.”

Honey Drip
(from The Drunken Botanist by Amy Stewart)

Ingredients
1/2 ounce sorghum syrup
1 1/2 ounces bourbon (or if you don’t like bourbon, try it with dark rum)
1/2 ounce amaretto

Method
Because sorghum syrup can be too thick to easily pour or measure, try spooning it into a measuring cup and heating it in the microwave for 10 seconds with a very small amount of water, just enough to make it easy to poor. (Alternatively, drop a dollop of the syrup in the cocktail shaker and hope for the best.) Shake all the ingredients over ice and serve in a cocktail glass.

Old Mr. Boston Official Bartenders’s Guide ©1935
Paul’s Mom has a friend named Janet who happened to come across an almost 80-year-old copy of a familiar friend to many home bartenders, the Mr. Boston Guide. We were thrilled when she deemed it necessary that we have it. This is our third copy (the others are from 1988 and 1968 — the 1968 copy coming from Marie, another of Mom’s friends!!), and we just love it. Filled with period ads for Mr. Boston products, it’s set up in the format of another famous bar guide, The Savoy Cocktail Book. The measurements are mostly in proportions, instead of precise ounce measurements (cocktails were smaller back then as any Nick and Nora movie can attest to), such as 1/2 Italian Vermouth and 1/2 Old Mr. Boston Dry Gin, which is the recipe for a Gypsy Cocktail. Just substitute your favorite London dry gin.

Gypsy Cocktail
(from Old Mr. Boston Official Bartenders Guide)

Ingredients
1/2 Italian [sweet] Vermouth
1/2 Old Mr. Boston Dry Gin

Method
Stir well with ice and strain into 3 oz. Cocktail glass. Serve with a Cherry.

The Way We Ate
Subtitled “100 Chefs Celebrate a Century at the American Table,” this lovingly curated cookbook from photographers Noah Fecks and Paul Wagtouicz pairs chef’s recipes with years from the twentieth century. We represent 1969 and developed a cocktail with two side dishes using the Stonewall Riots as a jumping off point. Try our ’69 Cocktail paired with lamb chops with mint gremolata and some cheddar and caramelized–stuffed mushrooms. We served the cocktails and the mushrooms to our families on Christmas Eve. They were gone in three minutes. [Buy the book]

Cheddar and Caramelized Onion–Stuffed Mushrooms
(created by Cocktail Buzz for The Way We Ate by Noah Fecks and Paul Wagtouicz)

The savoriness of these ingredients combined creates an explosion of umami on first bite. Pairing it with a 69 Cocktail coaxes out even more flavors.

Ingredients
2 tablespoons unsalted butter
2 tablespoons olive oil
1 large yellow onion, sliced
1 pound button mushrooms (smaller ones are better)
2 teaspoons Worcestershire sauce
2 tablespoons brandy or cognac
4 ounces sharp cheddar cheese, cut into 1/4-inch-thick 1-inch squares
1/4 ounce Parmesan cheese
Finishing salt, such as Maldon

Method
Preheat oven to 350°F. Cover a baking pan with parchment paper, then place a wire cooking rack atop the paper.

Heat the 2 tablespoons oil and 2 tablespoons butter over medium heat in a large skillet. Add the onion and slowly cook until caramelized, stirring occasionally, about 40 minutes. Reduce the heat if the onion starts to brown too quickly.

Meanwhile, remove and discard stems from the mushrooms. Wash the mushroom caps and set aside.

When the onion has caramelized, add the Worcestershire and brandy. Simmer for a minute, making sure to deglaze the pan. Transfer the onion to a plate or bowl, and set aside. Add the mushroom caps to the skillet, top with a lid, and heat on low for 2 to 3 minutes, flipping once, until the mushrooms soften slightly. Drain any excess water from the mushrooms, and place top down on the rack. Gently press 1 square of Cheddar into each cap. (You may have to cut the cheese into smaller pieces depending on size of the caps.) Top the cheddar with a generous dollop of the onion mixture, then a little piece or two of Parmesan. Transfer to the oven and bake for 15 to 20 minutes. Remove and transfer the mushrooms to a plate. Sprinkle with finishing salt. Serve immediately.

[Makes about 2 dozen, depending on the size of the mushrooms.]
photo © Noah Fecks and Paul Wagtouicz

2. Cloud Atlas

Okay, officially the movie Cloud Atlas came out in 2012, but we didn’t watch it until 2013, and boy, what a movie. Spanning six different time periods ranging from the nineteenth to the twenty-fourth centuries, imdb.com describes this tour de force as “[a]n exploration of how the actions of individual lives impact one another in the past, present and future, as one soul is shaped from a killer into a hero, and an act of kindness ripples across centuries to inspire a revolution.” The six interconnected story lines suggest we are all connected, just by being. At times funny, poignant, and harrowing, this mind-fuck of a flic will keep you glued to your seat for its entire 2 hours and 51 minutes. Do watch the credits; you will see how all of the main actors played multiple roles, one in each time period, with the help of makeup, prosthetics, and, of course, great acting. We loved it so much we had to watch it twice. (We even bought the book by David Mitchell.)

3. Organic and Non-GMO Food

The following edict may seem mean, but it comes from a place of tough love: Stop eating processed food! Well, it’s nearly impossible to stop eating it altogether, but maybe start by not shoveling it down your throats all day. That’s what we have been saying for years, and it’s finally taken the courage of well-intentioned whistle-blowers to get the word out. GMO stands for genetically modified organisms, meaning scientists have fucked with the DNA in certain plants so that foodstuffs travel better, have a longer shelf life, and someone gets richer along the way.

Food that is organic is not, by law, genetically modified. The corn, soybeans, and sugar beets that are in everything are genetically modified (thanks Monsanto), and many current scientific studies think that the allergies that are pervading our lives are caused by such GMO food. Want to feel better, don’t eat the crap. Want to live longer, don’t eat the crap. Basically pay attention to what you choose to eat and make informed decisions.

Now that we got that off our chests, we will continue with our regularly scheduled program.

4. The Manhattan Cocktail and All Its Variations

Looking back on 2013, we realized that the cocktail we drank the most was indeed our fave, the Manhattan. Although the basic formula of 2:1 whiskey to sweet vermouth, with a dash of bitters, is our go-to recipe, we have made countless variations, using obscure and well-known liquors, quinquinas, tinctures, vermouths, cordials, and bitters. Besides our love for the burnished, caramelized, woody flavors inherent in American whiskeys such as rye and bourbon, perhaps it is the Manhattan’s simple elegance that beguiles us time and time again. Here are two variations you may enjoy.

The Boulevardier
(adapted by Toby Cecchini, the guy who made the Cosmopolitan famous)

Ingredients
2 ounces rye or bourbon
1 ounce Campari
1 ounce sweet vermouth
lemon twist

Method
Stir in ice for 30 seconds. Strain into a chilled cocktail glass or coupe. Add lemon twist.

Saratoga
(adapted by Cocktail Buzz)

Ingredients
1 ounce rye
1 ounce cognac or brandy
1 ounce sweet vermouth
2 dashes Angostura bitters

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

5. Christmas in New York

We finally broke down and stayed in New York City this Christmas, uniting our families for an extravaganza of food, flavor, and fun. Neither of us had ever spent the Holidays in NYC, or Brooklyn to be exact, so we decided that if not now, then when? Our goal: to feed and inebriate up to twenty people on Christmas Eve and Christmas Day without stressing too much about it. How did we manage that, you ask? Two things are required: prepare most of it ahead of time, and don’t fret if you forget the cherries and onions for the cocktails.

Our main course on Christmas Eve proved to be simple and sumptuous: Martha Stewart’s recipe for Beef Tenderloin with Shallot Mustard Sauce; our Christmas day main was less formal but equally as tender and savory: Hawaiian Pulled Pork. The pulled pork was a blessing: we made it two days before and just heated it up, served with mini soft dinner rolls. Here’s the recipe.

Hawaiian Pulled Pork
(created by Cocktail Buzz)

Ingredients
6-pound pork shoulder (or just the Boston butt) (plus or minus a pound is fine)
1 medium onion, chopped
2 tablespoon olive oil

Dry rub:
1/2 cup light brown sugar
1 tablespoon li hing mui powder, also called just li hing powder (don’t know of any substitutes, so if you do not have, just eliminate)
1 tablespoon ‘alaea salt (you can substitute any sea salt)
1/2 tablespoon gochugaru powder (you can substitute any hot chile pepper powder)

Wet mix:
20-ounce can pineapple chunks in juice (not syrup)
1 mango, diced
1 garlic clove, minced
1/2–1 tablespoon ume plum vinegar (you can substitute apple cider vinegar, or any other, since the amount is so small)
1 teaspoon soy sauce
1 nob fresh galangal, minced (with juice) (you can find at Kalustyan’s in NYC or substitute fresh ginger)
juice of 1 lime

Method
Preheat oven to 350ºF, adjusted for middle rack. Trim skin and excess fat off pork shoulder, but not all the fat. Rub with dry rub, working into flaps, folds, and crevices. Heat oil over medium-high heat in a dutch oven. Sear meat, approximately 2–3 minutes each side. Brown sugar will begin to bubble and blacken on bottom, so keep a watchful eye. Add onions. Cook for a minute. Add wet mix, making sure some is on top of shoulder. Lay aluminum foil over the pot so it drapes a little over the edges, for a better seal. Cover with lid, tightly. Cook for 3 1/2 hours, flipping shoulder every hour. When done, remove from oven, remove lid, and shred with 2 forks. (Careful, it’s very hot.) Remove bone and anything gristly. Serve with dinner rolls.

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Remember to enjoy the experience. Sometimes tweeting that cocktail pic is part of the experience, just don’t make it the experience. Share the moment, followed perhaps by a smile.

Imbibe a ’69 Cocktail with Pride

Our cocktail and party food pairings are featured in The Way We Ate: 100 Chefs Celebrate at the American Table

Our ’69 Cocktail paired with Lamb Chops with Mint Gremolata and Cheddar and Caramelized Onion–Stuffed Mushrooms. Photo by Noah Fecks and Paul Wagtouicz, from The Way We Ate.

Both of us were alive in 1969, albeit as toddlers. There was so much happening in the news that year—the moon landing, Woodstock, the Stonewall Riots—a lot for a young mind to even begin to comprehend. But these events greatly affected those around us and the vibes they gave off shaped the way we perceived the world, the way we matured, and even the way we ate.

As we grew up gay, we poured over books that would lend credence to our existence and provide a historical context for how we came to be. We learned about the Stonewall Riots, the angry drag queens who had enough from the police and decided to stand up for themselves and be heard. The closet door flung wide open.

So when photographers Noah Fecks and Paul Wagtouicz, inspired by Gourmet magazine’s prolific output during the last century, asked us to come up with a chapter for their book The Way We Ate, we immediately thought 1969. In coming up with a cocktail and hors d’oeuvre pairing to commemorate the Stonewall uprising on June 28, 1969, we decided to look to history not only for inspiration, but for the ingredients we would use. Since the Riots erupted in Greenwich Village, Manhattan, we base the ’69 Cocktail on the seminal Manhattan Cocktail, but also the International Bartenders’ Association 1969 winning drink, which used Canadian whisky as its main spirit. Since we’re rye’s best friend, we use it in the ’69 instead of Canadian whisky. (Canadian whisky was commonly referred to as rye, and you can still hear some old-time bartenders call it such.) We then mellow it with some brandy, make it food-friendly with the addition of sweet vermouth, add a little grenadine for sweetness, and for that magic touch, Galliano, a liqueur that inexplicably transformed into a vanilla-spice syrup in the late 80s, but has returned to its original complex recipe, the one that would have been used in 1969. Once the contents of the shaker are poured into a chilled coupe, we express a little orange oil over the ’69, thus adding an aromatic layer that brings all the elements of the drink together and allows for easier pairing with food. The ’69 Cocktail will appeal to those who like their drinks a little sweet, and those who like their drinks on the drier side. It’s a happy medium.

The ’69 Cocktail is not so much a celebration of the 1969 Stonewall Riots, but a meditation. One that you can sip while reflecting upon history and how we have come to be who we are today.

But as gay men, we can’t just leave it at that. We had to add a garnish that would make this drink more playful. Riffing on the iconic rainbow flag, we chose a fruit to represent each color—blueberry, raspberry, blackberry, orange peel, lime peel, and lemon peel—and fashioned it into a fabulous panoply of smell, hue, and texture. Drop it in your drink and sip with pride. The berries will soak up the booze, which makes for a happy ending to your cocktail.

Preparing a round of ’69 Cocktails. Let your rainbow imagination run wild.
Do embellish with garnish.

As far as pairing the ’69 Cocktail, we have come up with a few hors d’oeuvres that are easy to make and can be eaten before or as dinner. We’ll publish those recipes at a later date, but do buy the book. There are 100+ recipes to make so you might as well start now with the ’69 Cocktail.

’69 Cocktail (or leave out the apostrophe if you’re so inclined)
(created by Steve Schul and Paul Zablocki, Cocktail Buzz, for The Way We Ate)

Makes 1 drink, but feel free to split it with a lover, friend, or trick.

Ingredients
1 1/2 ounces rye
3/4 ounce brandy or cognac
3/4 ounce sweet vermouth
1/4 ounce Galliano l’Autentico
1/4 ounce quality grenadine*
orange peel, to express
blueberry, raspberry, blackberry, orange peel, lime peel, and lemon peel, or other very colorful garnish, such as Gummi bears (skewer them on a garnish pick in a rainbow pattern, as if they were part of an ursine chorus line).

Method
Shake first five ingredients in ice for 20 seconds. Strain into chilled cocktail glass or coupe. Pinch orange peel (peel side out) over drink, allowing the oils to express into it, rub around rim, and discard. Garnish with berries and citrus peel, in an artistic fashion, skewered through a pick.

Note: For a fruitier cocktail, you can add a berry or two of your choice, before shaking. If you do, make sure to double-strain so as not to get any seeds in the drink.

*Grenadine
If you don’t want to buy premade grenadine, homemade grenadine is easy to make. For a smaller batch, halve the amounts.

Ingredients
2 cups 100% pomegranate juice*
2 cups sugar
1 ounce vodka

Method
Bring pomegranate juice to a boil over medium–high heat. Reduce heat to a simmer and add sugar. Stir gently until sugar is dissolved. Keep heat low and simmer for up to 15 minutes, until mixture is slightly reduced. Allow to cool. Add vodka and stir. May be kept for several months in the refrigerator in a clean 750ml bottle (or 325ml bottle for half recipes).

* You can also make your own pomegranate juice. Cut up two large and heavy pomegranates (if you’re very adventurous, you can try to peel off the outer red rind), place pieces one at a time in a citrus squeezer, and squeeze the juice out of the arils into a deep bowl. (This is very messy, so make sure to wear an apron and have a damp cloth ready to wipe up any stray squirts.) Add a splash of water.

We’ll publish the recipes for the pairings soon. But for now, enjoy the ’69.

Other photos © Steve Schul, Cocktail Buzz

A Tale of Four Manhattans: A Manhattan Cocktail Taste Test

with Templeton Rye and Four Roses Single Barrel bourbon as the

main spirits

and Carpano Antica Formula and Punt e Mes as the

sweet vermouths

The Manhattan Cocktail in all its glory. To achieve perfection, read on.

The lovely Laura Baddish, from the Baddish Group PR firm, sent us a most tantalizing package of spirits that contained the makings of four different Manhattans. Among the tightly rumpled packing paper and swaddling bubble wrap lay two American whiskeys: Templeton Rye, Four Roses Single Batch Bourbon; and 2 sweet vermouths, Carpano Antica Formula and Punt e Mes. We have always been a fan of all four of these beguiling bottles of booze, but actually taking the time to make four different Manhattans with them and compare notes is something you have to set out to do before the first sips cloud your mental faculties.

We are happy to report that all four versions of the Manhattans we made left us breathless with delight. The luscious bittersweetness of the Carpano Antica Formula made for some damn smooth cocktails, while the zestier Punt e Mes brought out the oaky–spiciness of each of the whiskeys. Adjusting the ratio of whiskey to vermouth was the only detail we had to consider before we started to stir. The Templeton is 80 proof while the Four Roses Single Barrel is a whopping 100 proof. Just remember this: The higher the whiskey’s proof, the more vermouth and stirring you’ll want to apply to your cocktail crafting, in order to tame the bite. For us, we use a 2:1 ratio of whiskey to vermouth, with a dash of Angostura bitters; for the lower-proof whiskeys, such as Templeton rye, we will mix only 3/4 ounce of the vermouth to 2 ounces of whiskey (you dont want to overwhelm the whiskey with the sweetness of the vermouth, unless of course you desire a Sweet Manhattan. Then by all means add more vermouth. 

All in all, depending on your mood and what flavors you want to draw out from the apps you pair with them, you’re going to end up with one swell drink. Try each with your favorite brand of spicy potato chips, or some similar snack, and you’ll taste the difference. For example, you will taste more of the spice from Utz Maui Chips if using Punt e Mes, and more of the sweetness if using Carpano Antica Formula vermouth. They’re both worth it. Try one tonight, and another tomorrow night.

Well, we’ve already made our Manhattans. So, we raise a toast to you for your discernment, and of course to Ms. Baddish, for the hooch, and the idea for this Manhattan Project.

Bottoms up!

This Single Barrel bourbon is simply aces. That first whiff when you open the bottle beckons you like a siren. Do you resist the call, or take the plunge? We thought so. Here’s the recipe.

Whether you choose Templeton rye or Four Roses Single Barrel is up to how inebriated you want to get. Choose wisely, and you will be rewarded richly.

Four Roses Single Barrel Manhattan
(suggested by Cocktail Buzz)

Ingredients
2 ounces Four Roses Single Barrel bourbon
1 ounce Carpano Antica (smooth) or Punt e Mes (spicy) vermouth
1–2 dashes Angostura bitters
brandied or maraschino cherry, as garnish

Method
Stir in ice for 30 seconds. Do not rush this process. You want a decent amount of dilution. Strain into chilled cocktail glass, or coupe. Add cherry.

❤ ❤ ❤

We’ve sung Templeton Rye’s praises before, and we continue to do so today. Smooth, yet utterly distinct, it is in a class by itself. A must.

Templeton Rye Manhattan
(suggested by Cocktail Buzz)

Ingredients
2 ounces Templeton rye
3/4 ounce Carpano Antica (smooth) or Punt e Mes (spicy) vermouth
1–2 dashes Angostura bitters
brandied or maraschino cherry, as garnish

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

photos © Steve Schul, Cocktail Buzz

Summertime Cocktail Experiments, sans Summertime Ingredients

Variations on the Manhattan are all the rage. This Cynar Manhattan will delight you with its bittersweet bliss.

This summer our terrace garden lies fallow. For the third summer in a row, our inattentive landlord has neglected the reconstruction of our outdoor space, not to mention the repairs needed inside, most likely to get us out of here so he could then fix the place up and jack up the rent, in preparation for multi-six-digit-figure tenants. Sound familiar? Normally, we would be making infusions and party food nibbles using organic fresh herbs. Hyssop Julep this year? Sorry, no dice. Borage-garnished Pimm’s Cup? Not a chance. We don’t even have any basil, mint, or rosemary, three summertime staples we’d be muddling, chiffonading, and infusing in order to reinvigorate our library of cocktail and appetizer recipes. A summer barbecue without Gin Stevies and brunches without Adams have reduced us many a night to bourbon and ginger–swilling layabouts.

But enough of that. Let’s look on the bright side. Because of our lack of herbaceous freshness, the two of us have been forced (and we use “forced” the way a lush is forced to accept the offer of a second drink) to use primarily the spirits on our shelves. The results have been elucidative: A good drink is a good drink no matter how many ingredients, common or obscure, fresh or preserved, it takes to make it. Take for instance our new “up” tequila cocktail. In our notebook, it’s simply called “Tequila Martini/Manhattan,” but that will not do for this pale-to-almost-clear, lovely concoction. Let’s call it a

Blanco Nuevo
(created by Cocktail Buzz)

Ingredients
2 ounces silver tequila
1 3/4 ounces white (bianco) vermouth
1/4 ounce rhubarb syrup (from Ikea)
1 dash Regan’s orange bitters
brandied cherry, as garnish (these were homemade, but any kind you like will do)

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

Looking at it, you would indeed think this was some strange hybrid of a Martini and a Manhattan, but the first sip gives away the main ingredient, tequila. You must use silver tequila for this baby or you won’t get that whisper-of-amber hue. The rhubarb syrup adds some bittersweet bliss, and the white vermouth, which is the perfect foil for silver tequila, balances the tequila and the syrup. A dash of orange bitters rounds it out. The cherry is mere folly, but, when you make your own, you end your drink with a boozy reward.

❤ ❤ ❤

Another one of our experiments, a variation on the classic Manhattan (if you’ve followed us you know how much we love to riff on the Manhattan), uses Cynar [pronounced chee-NAHR], a dark and bittersweet Italian liqueur, or amaro, in conjunction with the requisite sweet vermouth. Again, we bandy about the phrase ”bittersweet bliss,” because that is what you’ll be experiencing once you’ve drawn this luscious libation to your lips. We’ll just keep the name straightforward and call it a

Cynar Manhattan
(created by Cocktail Buzz)

Ingredients
2 ounces rye (we used Rittenhouse bonded)
1/4 ounce Cynar (artichoke amaro)
3/4 ounce sweet vermouth (we used Martini & Rossi)
brandied cherry, as garnish

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

If you love other amaro, such as Campari, you’ll really take a shine to this one. Cynar is made from artichokes. It sounds odd, but it works so well with rye and sweet vermouth. You don’t need your usual dash of bitters because the Cynar takes care of that. This is the drink we sip on our derelict terrace, while viewing the crepuscular Manhattan skyline. Both drink and view are splendid.

❤ ❤ ❤

While messing around with the new-and-improved Galliano (remember Harvey Wallbangers?), we decided that both rye and bonded applejack (American apple brandy) made it taste mm mm good, along with some Carpano Antica sweet vermouth. Some bitters added more piquancy and united all these spirits into a drink we call Willam Tell All (which is what you’ll be doing after just one of these).

William Tell All
(created by Cocktail Buzz)

Ingredients
1 ounce bonded apple brandy (Laird)
1 ounce rye (Templeton)
1/2 ounce Galliano l’Autentico
3/4 ounce Carpano Antica sweet vermouth
dash Angostura bitters
dash Peychaud’s bitters
expressed lemon peel

Method
Stir in ice for 30 seconds. Strain into chilled glass. Express lemon peel and discard.

❤ ❤ ❤

And just in case you thought we didn’t like Manhattans, here’s another variation we have been playing around with that uses aged rum. Right now it’s called a

Rumhattan
(created by Cocktail Buzz)

Ingredients
2 ounces aged rum (we used Santa Teresa from Venezuela)
1 ounce Punt e Mes vermouth
1 dash angostura bitters
expressed, flamed orange peel, as garnish

Method
Stir in ice for 30 seconds. Strain into chilled glass. Express orange peel through a match flame by holding the match over the drink and, with your other hand, in one quick, sharp squeeze, pinch the peel (outside of peel facing the match) so the oils spurt through the flame, causing a gentle flare-up. Then gently rub the outside of the peel around the rim and drop into the glass.

This aged rum Manhattan is rich and deep, with the slightest bitter edge. We even celebrated National Rum Day with it, and it pleased us immensely.

❤ ❤ ❤

If we try to find a common them among these three drinks, the phrase “bittersweet bliss” again looms over  the whole affair. We suppose that phrase can be applied to the way we feel about our digs: We love our pad, but we don’t like the politics that go along with being tenants of neglect. So now you know why these four drinks have been stirred quite a bit during cocktail hour this summer. Despite our whining, we love them all. And don’t forget those bourbon and gingers.

Cocktail Buzz Twelve Favorite Things of 2012

“Reflect upon your present blessings — of which every man has many — not on your past misfortunes, of which all men have some.”  

— “A Christmas Dinner,” Charles Dickens

Old mixing guides, cocktail pamphlets, and cookbooks can be the inspiration for your your next cocktail party.

Well after New Years’ midnight chimes had run their course, and all the festivities of “Holiday” had evaporated into the wintry night, we sat back with our favorite cocktail, the Manhattan, and reflected over the year. We asked each other, “Dear, what were some of your favorite things throughout 2012?” Limiting ourselves to the realm of the kitchen and bar, we compiled a list of twelve things (one for every month of the year) that gave us quite a lot of pleasure. Hopefully, our descriptions of these lovely indulgences will induce immediate sal[i]vation, followed by a trip to the grocery, liquor store, App store, and Tucson.

1. Vintage Cookbooks, Culinary Magazines, and Product Pamphlets

The simple act of reflecting on the year triggered in us a sense of nostalgia, churning up memories from way way back in time. A simpler, more “vintage-y” time, if you will. We both grew up rummaging through old barns and antique shops, beginning what would become our lifetime collection of objets. In the same way we mine thrift stores for a whimsical tableware pattern, we now scour old cookbooks for the recipes to fill those vintage dishes. And not just old cookbooks. We’re certain, if you raid Mom’s (or Grandpa’s) attic, you’ll come across some yellowed, faded promotional pamphlets for, say, Bacardi or Arrow cordials, or recipes for the family’s venerable standing mixer. These searches aren’t just physical acts: In pining for the past, we seem to be searching for an era when food wasn’t processed, but actual, real food — when the ingredient list on packaging consisted of five ingredients or less [see Favorite Thing No. 3, for more on this].

Making the following Mexican-inspired dip from an old compilation of Food and Wine recipes is a healthy alternative to buying a prepackaged one. Yes, it takes a wee bit of time, but less than a Cooking Channel episode.

Pumpkin Seed Dip
(adapted from The Best of Food and Wine, 1984)

Ingredients
1 1/2 cups (8 ounces) hulled, unsalted pepitas (pumpkin seeds)
3 tablespoons olive oil
2 garlic cloves, crushed
3/4–1 cup chicken broth
1/4 cup fresh lime juice
hot pepper sauce, to taste (we like Cholula Hot Sauce, Original)
3/4–1 teaspoon salt (depending on saltiness of hot sauce)
1/4 teaspoon pepper
2 scallions, thinly sliced

Method
In a small skillet, over medium heat, cook the pumpkin seeds until they pop and turn golden brown, stirring occasionally (2–3 minutes). Add seeds to a blender and puree until finely ground. Meanwhile, heat oil in the skillet over medium heat. Add garlic and sauté for about 30 seconds, or until fragrant. Pour oil and garlic into blender. Add 3/4 cup chicken broth and lime juice, hot sauce, salt, and pepper. Puree, scraping down the sides occasionally. If the mixture is too thick, add broth one tablespoon at a time, and puree until it achieves desired consistency. (We like it as smooth as possible, but not runny.) Transfer dip to a serving bowl, cover, and chill, or serve immediately, garnished with scallions.

Further Exploration 
Our friends and fellow travelers Paul and Noah love exploring the past, as is evidenced by their excellently curated Web site, The Way We Ate. We share their love of Gourmet Magazine, once considered the nonpareil of culinary monthlies. And speaking of monthlies . . . .

2. iPad Magazines

Behold the iPad. It costs more than most people’s weekly salary, but, honey, when it does a job right, you repeatedly thank your lucky stars for every penny you plunked down for this precious jewel. Magazines that have taken full advantage of its techno capabilities, such as linking, pop-ups, alternate views, videos, and nonlinear page-turning, stand out as the best. Our favorites right now are Bon Appétit, Martha Stewart Living, and Whole Living. One of the recipes we keep returning to in Whole Living is for an unusual toasted muesli with coconut, pistachios, cranberries, and millet (a mild-tasting, old-world, protein-rich cereal grass). Once it’s jarred, it never lasts the week.

Further Exploration 
For a nonculinary change of pace, try Architectural Digest on the iPad. It’ll blow your mind with its alternate room views and one-click captions, and trigger real estate envy. Don’t take it to bed with you or you may stay up all night.

3. Healthy and New Alternatives

When our five-year-old godson Cole shouted to the heavens, “I hate quinoa,” before a sumptuous dinner of his mom’s chicken tagine, we couldn’t help but burst out laughing. Here was a five-year-old (five-year-old!) who knew not only what quinoa was, but knew he did not like it. (It is considered health food after all, the bane of many a child.) Luckily for us, and everyone else at the table, we do like quinoa.

Quinoa (pronounced KEEN-wah) are seeds from an annual herb found in the Andean highlands, and are considered a complete protein, providing us all nine essential amino acids necessary to keep us happy and healthy. Use it in lieu of rice or couscous. Its light, fluffy texture takes well to sauces, and its nuttiness complements so many flavor profiles. Just make sure when you buy it, and the package does not read presoaked, you must do the soaking yourself or the results will be a tad bitter.

Another trendy and healthy (but delicious) favorite this past year is kale, in all its forms. Curly, Tuscan (aka Lacinato or dinosaur), rape, Jersey. Once relegated to the lowly position of salad-bar filler, it’s now esteemed not only for its bittersweet flavor, but for its health properties. It appears that some of its chemical compounds can block the growth of cancer cells and help boost DNA repair. Not bad for something we used to not give a second thought to. Dan Barber, the highly respected Blue Hill Farm chef, celebrates this leafy green in his recipe for kale chips. For extra credit, you can infuse beets in vodka in preparation for a cocktail that pairs perfectly with these crispy leafy delights.

Kale Chips
(adapted from a recipe by Dan Barber, Bon Appétit, February 2009)

Ingredients
12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil
salt
pepper

Method
Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.

Ruby
(adapted from a recipe by Lucy Brennan, Hip Sips)

Ingredients
3 ounces beet-infused vodka*
1/2 ounce fresh lemon-lime juice (half lemon juice, half lime juice, both fresh-squeezed)
1/2 ounce simple syrup**

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

*Beet-Infused Vodka:
3 red beets (1 1/2 pounds), trimmed, peeled, and cut into quarters
1 bottle (1 liter) vodka (Lucy recommends Monopolowa)

Put the beets in a wide-mouthed glass jar with a lid. Add the vodka and seal the container (reserve the vodka bottle for refilling.) The mixture will immediately turn a bright ruby color. Store in a cool dark place for three days, stirring each day. The infused vodka will be a deep purple color with a strong, earthy beet taste. Using a slotted spoon, remove and discard the beets. Place a funnel in the reserved vodka bottle and pour the infused vodka into the bottle. Cap and store in the refrigerator for up to six months.

**  To make simple syrup, dissolve 1 cup sugar in 1 cup water in a small saucepan over low heat, stirring occasionally. Let cool. Transfer to an airtight container. May be refrigerated for up to a month.

Further Exploration 
Kale chips also pair well with an Americano [see Favorite Thing No. 12, for the recipe].

4. Fast-Food Favorites at Home

BLT & Egg Sandwich

It’s hard to ignore cravings. We’d be lying if we told you we ate healthy all the time. After all, we are cocktail people, and everyone knows bacon goes so well with a lot of the drinks we make. So when we need to take a break from the salubrious, we make real-food alternatives to the fast food that’s been detrimentally mutating our genes for the past five decades or so. For breakfast, there’s the poached egg (or neutral oil–fried egg) on English muffin with natural cheddar and uncured bacon we love to make, slathered in mayonnaise, with crispy lettuce. A hybrid Egg McMuffin–BLT, if you please.

Homemade Big Mac

For a weekend late lunch with friends, we’ve been know to build a sandwich made with two all-beef patties, special sauce, lettuce, cheese, pickles, and onions, piled on a three-tiered sesame-seed bun. Executive Chef Dan Coudreaut from McDonald’s Canada shows you how to make a homemade Big Mac. We like to grind our own meat, though, since it is much healthier than the big agribusiness pre-ground beef sold in most supermarkets. Try a ratio of 2/3 sirloin steak to 1/3 skirt, hangar, or flank steak. 50/50 works well too. Remember, a little fat here is important since the patties are so thin.

Another favorite sandwich that has caused big controversy is a certain chicken sandwich you can find at a chain restaurant known for its donations to antigay causes. So instead of us haranguing you for patronizing this establishment, which is desperately and pathetically trying to prevent us from achieving the rights we gay American citizens deserve fully, you can make your own. The lovely and informal Hilah will show you how to make a Chik Fil-Gay.

Now that we’ve finally gotten your attention with these three sandwiches, you must remember that balance is key. Do not make these every day. Have a salad with dark leafy greens, such as kale, instead. Balance is also the key to our next favorite thing . . . .

5. Rums with Lime

For many years we eschewed rum. Not because we don’t like it. On the contrary, its an ingredient in some of our favorite cocktails. Rather, we feared it. So many choices in a dizzying array of categories: light, dark, amber, aged, spiced, agricole. Well, this year, we finally took the plunge and focused on balancing one our favorite flavor combos, rums and fresh limes, in two cocktails: the Mojito [photo right] and the Daiquiri. Limes give you an aliveness in a drink, especially when you muddle them to release the essential oils in the peel. Add some rum, especially light (or white) rum, and the aroma begins to take you on a journey of nirvanic bliss. Plus, adding lime juice makes rum easier to pair with food. Think about how a TV chef will advise you to add citruses and vinegars to a dish so that the acids will commingle with the other ingredients, thus melding flavors that’ll make your taste buds scream with excitement.

Further Exploration 
We’ve recently discovered the joys of spiced rum, a dark amber–colored rum predominantly flavored by vanilla bean and caramel, but, depending on the brand, you can detect a host of other spices. Our recent favorites have been Shellback and BlackBeard. Shellback is smoother at 80 proof, and mixes well with sodas and lime juice. BlackBeard is higher in proof with more insistent flavors.

6. Chef Addam Buzzalini, Maynards Market & Kitchen

Chef Addam Buzzalini (love the
name) with Paul, at Maynards
Market & Kitchen, Tucson.

Chefs and Bartenders, as you already know, are the current celebrities. When we patronize a well-regarded restaurant, we try to obtain a seat at the bar to watch the bartender work her magic, and hope to catch a glimpse of the chef as he scans the dining room, trying to analyze his guests’ levels of contentment. With the proliferation of shows like Top Chef and Chopped, and the popularity of the Food Network and Cooking Channel, these men and women, who have dedicated endless hours of truly back-breaking labor to delight your senses, deserve the praise and notoriety they’ve been receiving.

On our recent and brief trip to Tucson, Arizona, we scanned the Internet for the perfect place to have a fresh and seasonal dinner with drinks, and decided that Maynards Market & Kitchen would fit the bill nicely. A long well-stocked bar on one side of the room balanced the relatively small and comfortably chic sunken dining room, which overlooked the railway station with its full-sized windows. It was a chilly desert evening, and two Maynards Manhattans warmed us up instantly. The meal was exquisite: formidably crafted, redolent and sapid with the late-fall flavors of apple, fennel, pomegranate. We licked our plates of oysters, foie gras, scallops, and butter lettuce clean. We asked Robert our server if we could call upon Chef Addam Buzzalini to prepare a special multicourse birthday dinner, paired with cocktails, for Paul on the following night. Chef Addam was completely game, and when we arrived the following night, 8:00PM sharp, we ran into him before entering the building. “I hope you both are hungry,” he said with a devilish grin, as we opened the door and were whisked to our table.

Foie gras sous vide paired with an infused apple brandy cocktail.

Sous vide duck, paired with
Bulleit rye Manhattans

We immediately hit it off with Alana, our server (the waitstaff is beyond excellent). She assured us that the kitchen and bar were buzzing with excitement at the prospect of creating new dishes, each with a cocktail pairing, and that Chef would come out with each course to explain what he and his staff created. All in all, we had six courses. Raw oysters topped with a piquant bloody mary–style tapenade paired beautifully with a specially prepared bacon fat–washed vodka rocks cocktail that was hard to put down. (We knew we had five more to go, so we decided to take sips.) Sous vide foie gras bathed in a gastrique of pomes and berries melted in the mouth as it was washed down by an apple brandy cocktail that was so layered, we cannot for the life of us remember what those layers were. The charred endive and stinky cheese with pear sauce naturally paired with a cocktail of pear-infused armagnac and Belle de Brillet pear liqueur. That was followed by a to-die-for sous vide duck over a bed of pear and lentils and a side of red beets and root veggie crisps. Pairing this with one of our favorite cocktails, a Bulleit rye Manhattan, was dangerous. By this point, we could only muster a few sips (we had a little drive back to the hotel), and knew that we needed to pare down our pairings. The fifth course was an oxymoronic study in simple excess: steak au poivre paired with stout laced with a shot of espresso. By this point, our bellies were begging us to stop, but one cannot stop when there’s dessert coming.

The glow of these pear-centric cocktails beckoned us with their redolent allure.

Grapefruit tart and dark chocolate
bark with hazelnuts

We managed to save a little room for the insanely flavorful vanilla custard tart crowned with sweet-tart candied grapefruit, plus a generous side of dark chocolate bark with hazelnuts. And if that wasn’t enough, Alana returned with a burning birthday candle aside a coupe filled with one of Paul’s favorite ice cream flavors, honey lavender. A perfect ending to a magical meal at a place where everyone’s smile was genuine. Palpable joy wafted from the kitchen through the dining room, letting us know that those within loved their craft. With toques off, we raise a glass to Chef Addam Buzzalini, his staff, and Maynard’s mixologist, Eddie Pain, who gave us so much to cherish over those two nights in late December.

7. Bulleit Rye

We’d be remiss if we didn’t talk a little about one of our favorite spirits last year, Bulleit rye. We already had a passionate affair with Bulleit bourbon, so we knew we’d love the rye. Less sweet, more vegetal — a different flavor altogether — this rye found its way into many of our Manhattans during 2012. What we love most about mixing cocktails is coming up with new recipes and sharing these with fellow travelers. When we found out that friends Matthew Lawrence and Jason Tranchida, of Headmaster magazine fame, loved Bulleit rye, we were quick to offer our services to come up with a special cocktail for their Magazine’s fourth issue launch parties. Instead of one, we came up with two, the Headmaster 4 and The Pupil. The Headmaster 4 is a riff on our Bulleit rye Manhattan, but uses the bitter Fernet-Branca liqueur instead of bitters. The Pupil is a lighter affair — a ginger ale highball that also uses Fernet-Branca. Together, they are well-served at any party.

Another beauty we found ourselves making time and time again with Bulleit rye is the Manhattan-like Marianne Cocktail. It combines rye with another of our favorite things of 2012, Byrhh quinquina [see Favorite Thing No. 8].

Further Exploration 
We realized that bottles of rye had surpassed bourbon on our shelves this past year. Perhaps it’s a direct result from drinking Manhattans as frequently as if the city were giving them away. Some other ryes we recommend are Templeton, Redemption, and the new George Dickel. Rittenhouse, bonded at 100 proof, has, and always will be, another favorite.

The Marianne Cocktail combines rye with Byrrh, a fortified wine reintroduced to the U.S. after a 70-year absence. Welcome back.

8. Byrrh

If you can find it, do pick up a bottle of Byrrh, a quinquina, or fortified wine laced with quinine. A little sweeter and more luscious than sweet vermouth, Byrrh (pronounced BEER) will win you over not only for its grapiness, but also for its versatility in the realm of mixology. Use it in lieu of sweet vermouth or Dubonnet rouge in cocktails and you’ve come up with an entirely new drink. The Marianne and the Rye Byrrh are good places to start.

9. Signature Cocktails

Daddy Gives Rosie a Buzz

Besides the Headmaster 4 and The Pupil cocktails we created for our friends’ launch party [see Favorite Thing No. 7], we had a swell time working with another friend, the incomparable burlesque performer Rosie 151, on a signature cocktail, Daddy Gives Rosie a Buzz. This summer highball combines fresh watermelon juice with Catdaddy Spiced Moonshine, plus a little gin and lime juice to bring it all together. We were especially excited by this drink because we got to introduce Rosie to the makers of Catdaddy, Piedmont Distillers, who now sponsor Rosie at her shows. If you haven’t seen Rosie 151 perform, and you’re in town, do check her out. Her versatility knows no bounds, and she has since started making her own cocktails with Catdaddy. And if you do live in town, bring some friends with you to see her perform. They’ll be happy you did.

Further Exploration 
If you’d like for us to come up with a signature cocktail for you or your special event, please give us a shout. We’d love to mix and stir up some trouble for you.

10. Cocktail Time with Friends

Speaking of friends, sharing cocktail hour with those who love the interplay of food, drink, and wild discussion makes for a gay old time. We cherish the countless late afternoons and evenings we’ve gotten together for eats and drinks with our downstairs neighbors, Curt and Theo. Recently, we rode out the destructive superstorm together, and were inspired to come up with a Hurricane Sandy drink, using ingredients we had plenty of (apple brandy, Southern Comfort, and limeade) for that scary and unforgettable night.

Paul, Steve, Danny, and Matthew enjoy a Hawaiian lunch with local flavor–inspired drinks.

Five thousand miles away, on our beloved island of Hawai‘i, live our friends Danny and Matthew, who love to cook and create in the kitchen. When we come a’visitin’, we’re inspired by local flavors to create some tantalizing cocktails. One we came up with this summer also used limeade plus local amber rum from the guys’ stash. Its other ingredients, a Key lime cream liqueur called Ke Ke and Kahana Royale macadamia nut liqueur (discovered in Hilo at the well-stocked Kadota’s Liquor), were doled out in various ratios, and a squeeze of fresh lime juice was added before a big stir in tall glasses with lots of ice. A fun way to share a lunch of locally smoked brisket and garden salad.

Paul watches and Jon puts the finishing
tie on some homemade sausage links.

Getting together with Cousin Barbara and hubby Jon is always fun; they are consummate foodies who are always searching for the perfect combination of stimulating and satisfying flavors. One time we all got together to make pierogi; another time, we gathered to make three kinds of homemade sausage (breakfast, sweet, and spicy) using our Kitchenade standing mixer and big hunks of pork from Jon’s dad’s butcher shop, Ottomanelli & Sons Meat Market, in the West Village (285 Bleecker Street). Even though we did that in 2011, the sausages continued to feed us throughout the early months of 2012 in so many different preparations. We always look forward to what our next kitchen adventure will produce.

Sara-Kate, Penny, and Steve share
a hug and some Sidewinders

Two things we love to make for friends, and made quite a few times during 2012, are Thin-sliced Roasted Pork with Southwestern Spices we discovered a few years back on thekitchn.com and a basic mule (who doesn’t love a good mule? — the spicy ginger beer tickling our tongues, opening up our taste buds) [see recipe below for a whiskey mule]. Pile some of that seasoned roasted pork on top of fresh rolls with some mojo sauce or barbecue sauce, pair that with a round of whiskey or tequila mules (aka Sidewinders), and you’ve got yourself a happy little shindig. The last time we made the roasted pork at Curt and Theo’s, we had none other than friends Sara-Kate (the creator of thekitchn.com [very serendipitous]), Penny, and Amy by our sides, sipping some mules and Cut Flowers, dining on some roasted pork, and swapping It-can-only-happen-in-New-York tales of the city. Mules are the perfect beasts to help you entertain at your next small gathering.

Whiskey Mule
(adapted by Cocktail Buzz)

Ingredients
1 1/2 ounces your favorite whiskey
3 ounces ginger beer (the spicier, the better)
lemon peel (optional)
Angostura bitters (optional)
ice

Method
In a highball glass (chilled, if you can), add the whiskey and fill with ice cubes. Top with ginger beer. Add bitters and lemon peel, if you so desire. Stir until cold.

A visit from Cousin Barbara and some chairs inspire an early-fall terrace party, and a new tall drink called the Zul Mule.

11. Zul Mule

Of course we had to come up with our own mule. After Manhattans, they’re our next most-drunk drink. So when Cousin Barbara and Jon had a bunch of wooden outdoor chairs on their hands, we decided that they would fit perfectly on the terrace. We would turn it into a celebration of these sturdy handsome chairs and invite some of our local friends. An Early-Autumn Kiki, if you will allow us the indulgence. So we had to come up with a perfect cooler for a Sunday afternoon visit and were inspired by the classic Pimm’s Cup, and our love of mules. Pimm’s is a red amber–colored gin liqueur that tastes subtly of spice and citrus. A traditional Pimm’s Cup includes lemon-lime soda and a slice of lemon. For our Pimm’s Cup–Mule hybrid, we knew we had to use ginger beer. After all, that’s what makes a mule, a mule. But instead of the citrusy tang you get from lemon-lime soda, we opted for the more floral–fruity combination that L’esprit de June wine-blossom liqueur offers. It has a delicate, sweet aroma and tastes predominantly of strawberry essence. It’s quite lovely, and is a great substitute when fragoli (wild strawberry liqueur) is too thick and sweet. We were going to call it a Pimm’s Mule, but decided that Zul Mule was more fun to say (Zul is a combination of our last names, and we like it because it sounds like the demon gatekeeper in Ghostbusters).

Zul Mule
(created by Cocktail Buzz)

Ingredients
1 1/2 ounces Pimms No. 1
3 ounces Reed’s Extra Ginger Beer (or another spicy ginger beer)
1/4 ounce L’esprit de June liqueur
cucumber slice*
lemon peel
ice

Method
Fill highball glass with ice. Add Pimm’s and L’esprit de June. Top with ginger beer. Stir until chilled. Add cucumber slice and lemon peel, as garnishes.

* Steve loves this addition, and many love a cucumber slice in a traditional Pimm’s Cup. Also, if you have some borage blossoms, cut them at the stems long enough to support themselves in your glass, as an additional garnish. Their blue beauty will stand out against the amber-red hue of the Zul Mule.

12. Campari in Cocktails

Our friends Paul and Noah enjoy a Negroni Fizz.

Last year, we watched our appreciation of Campari turn into love, and found ourselves making cocktail after cocktail using the glowing scarlet amaro. Some of our favorite drinks are the Negroni Sbagliato (check out Joaquín Simó’s recipe), Negronis and Negroni Fizzes, Americanos, and a new favorite, the Old Pal. The Old Pal works much the same way as a Negroni, except that traditional Canadian whisky takes the place of gin. We go a step further and use higher-proof rye (Americans use to refer to Canadian whisky as rye back in the Mad Men days, and you can sometimes hear servers and old-time bartenders refer to a bottle of Canadian Club as rye) instead of Canadian whisky, and bump up the amount (traditionally these drinks use equal parts) to tame the sweetness and bring out rye’s inherent barrel-aged flavors. This Old Pal gives you more of a whiskey punch. But feel free to play with the ratios of all the ingredients to find your very special Old Pal.

Traditional Old Pal
(adapted by Cocktail Buzz)

Ingredients
1 ounce Canadian whisky
1 ounce Campari
1 ounce sweet vermouth

Method
Stir in ice for 30 seconds. Strain into chilled cocktail glass or coupe.

Cocktail Buzz Old Pal
(created by Cocktail Buzz)

Ingredients
1 1/4 ounces rye (try one at 90–100 proof)
1 ounce Campari
1 ounce sweet vermouth
lemon or orange twist (optional)

Method
Stir in ice for 30 seconds. Strain into chilled cocktail glass or coupe. Add twist.

Negroni Fizz
(created by Cocktail Buzz)

Ingredients
3/4 ounce London dry gin
3/4 ounce Campari
3/4 ounce sweet vermouth
soda
orange twist, as garnish

Method
Stir in ice for 30 seconds. Strain into ice-filled double rocks or highball glass. Garnish with orange twist.

Americano
(adapted by Cocktail Buzz)

Ingredients
1 ounce Campari
1 ounce sweet vermouth
soda
orange slice, as garnish

Method
Stir Campari and sweet vermouth in ice for 15 seconds. Strain into an old-fashioned or rocks glass. Top with soda. Add orange slice.

Pairing Suggestion
Blue Cheese on thin wafer crackers (especially a brioche-tasting cracker), with fresh raspberries.

Further Exploration 
The Rosita is another cocktail that combines a main spirit with Campari and sweet vermouth, but this time it’s silver tequila, plus some dry vermouth. Its bold flavors may take some getting use to, but it’s a road worth taking.

photos © Steve Schul, Cocktail Buzz