Two New Cocktails for a Headmaster and His Pupil

aka the Marriage of Bulleit Rye with Fernet-Branca

A few months backs when we visited Providence, Rhode Island, we were chatting with artists Matthew Lawrence and Jason Tranchida over some strong Bulleit rye cocktails. When they asked us to come up with a signature cocktail for their art and literary magazine Headmaster, we jumped at the opportunity. We love creating new drinks for events, but this one was special. Matthew declared his love for Bulleit rye, which we also adore, so we started to experiment with drinks we thought would unite the spiciness of Bulleit rye—with hints of ginger, cinnamon, and tobacco—with the themes of avuncular strength that a Headmaster evokes.

Since the New York launch would be held at Tender Trap in Williamsburg, Brooklyn (how perfect is that!), we decided to check out their stash and see what we could come up with on the fly. We espied a bottle of the bitterest of bitter liqueurs Fernet-Branca on Tender Trap’s wee shelf, and decided to start with a Manhattan variation, substituting the traditional Angostura bitters with the Fernet-Branca. What sealed the deal occurred when the lovely bartender Rebecca pulled out a bottle of Carpano Antica sweet vermouth from the fridge. If you know us, you know how much we love love love this exceptional vermouth. Serendipitously, it’s made by the same geniuses who put out the Fernet-Branca. The Fernet-Branca brings out the subtle smokiness of the Bulleit rye extremely well. The Carpano smooths and sweetens the ride, but not too smooth or sweet. This is the Headmaster after all, and the drink should be strong like a Headmaster.

But we couldn’t just create one cocktail for the Headmaster 4 party; a companion was needed, something a little lighter, for those imbibers who like some fizz and ice in their drink. That’s where The Pupil comes into play. It is definitely lighter than the Headmaster 4, but has the same Bulleit Rye/Fernet-Branca taste combo. The ginger ale, which adds the fizz, smooths it out in the way the Carpano Antica does in the Headmaster 4. Both will make you feel that little click we all seek when we bring a cocktail to our lips, ironing out any bumpy ride the day may bring. 

Headmaster 4
(created by Cocktail Buzz)

Ingredients
2 ounces Bulleit rye
1 ounce Carpano Antica sweet vermouth
1 dash/drizzle Fernet-Branca

Method
Stir in ice for 30 seconds and strain into chilled cocktail glass.

The Pupil
(created by Cocktail Buzz)

Ingredients
1 1/2 ounces Bulleit rye
1 dash/drizzle Fernet-Branca
3 ounces ginger ale
ice

Method
Add ingredients one at a time in double-rocks or highball glass the order above. Stir until chilled.

❤ ❤ ❤

Special Thanks
The cocktails would not be possible without the generosity of Bulleit rye’s World Ambassador Hollis Bulleit. She hooked us up with Jim Ruane at Diageo so the partygoer’s could delight in the Headmaster 4 and Pupil.

The Headmaster 4 launch party is 10 p.m. tonight, Sept. 27, 2012, at Tender Trap, 245 S. 1st Street, Williamsburg, Brooklyn, NY. The Providence, R.I. launch party is Oct. 7, 2012, at Dark Lady, 17 Snow Street. 

A Watermelon and Spice Cocktail? Try Daddy Gives Rosie a Buzz

Watermelon juice is the center of attention in the Catdaddy and London Dry gin cooler, Daddy Gives Rosie a Buzz. 

Our friend Rosie 151, that incomparable burlesque enchantress, asked us to make her a Catdaddy Spiced Moonshine summer drink for when she performs at The Way Station in Brooklyn (the first Thursday night of every month at 10:00 sharp). We love watching her croon her way through double entendre–laden standards, with the dixieland jazz band the Red Hook Ramblers. Together, they create a French Quarter speakeasy vibe that fits snugly into the steampunk atmosphere of this Washington Avenue joint. But we had a task in front of us: Rosie wanted something summer-seasonal and fruity. With half a juicy watermelon in one hand and a fit of desperate creative energy in the other, Paul came up with a quick and utterly tasty cooler that’ll make you wish watermelon were in season year round. It’s called Daddy Gives Rosie a Buzz (or DGRB for those who prefer acronyms).

Daddy Paul gives Rosie a hug.

To make a DGRB, you need watermelon juice, which is quite easy to make. Just cut up your melon into chucks that’ll fit into a handheld lemon juicer, and squeeze into a measuring cup. That’s it. [SEE Method BELOW FOR ALTERNATIVES.] Pairing the juice with Catdaddy works miracles because it goes so well with the cinnamon and vanilla in the moonshine. But to make the drink more complex, Paul added some lime juice to give it a little pucker, and after that, the herbal complexities of a London dry gin to balance the sweet and tart. You can serve Daddy Gives Rosie a Buzz up, but for the dog days of summer, we enjoy topping it with a little fizz, especially Perrier sparkling water from its 250ml cans. (No more wasting an entire liter of bubbles when you only need a splash.) If you can’t make it to Brooklyn to taste the nicely spiced and fruity effervescence of a DGRB, and gaze at its bubbling blushing rosy hue, make one for yourself at home, or for friends who want to hang out with you. Pasties are optional.

Daddy Gives Rosie a Buzz

(created by Cocktail Buzz, with the participation of Rosie 151)

Ingredients
1 ounce Catdaddy Spiced Moonshine
1 ounce watermelon juice*
1/2 ounce gin (try Beefeater)
1/2 ounce lime juice
1 1/2 ounces Perrier sparkling water**
ice
lime wedge, as garnish (optional)

Method
Shake all ingredients except sparkling water in ice for 15 seconds. If you want it up, strain (or double-strain if you want a smoother drink) into a coupe or cocktail glass. If you want it fizzy, strain into a highball glass filled with ice. Top with sparkling water. Garnish with a lime wedge, if you so desire.

* To make watermelon juice, cut a watermelon into chunks (smaller than your fist) that will fit into a hand-squeezed citrus juicer. Squeeze juice into a glass and measure, pouring into a highball glass, or better yet, squeeze directly into a measuring cup. If you don’t have said squeezer, you can mash up the watermelon chunk(s) in a glass using a muddler, then strain. Alternatively, if you have a blender, you can blend the chunks, then strain.

** You can substitute club soda.

Thanks 
Laura Baddish at The Baddish Group for providing cans of Perrier sparkling water, and Piedmont Distillers for the Catdaddy.

cocktail photos © Steve Schul, Cocktail Buzz
Rosie 151 photo courtesy of Ann Yoo

Cocktail Buzz Creates a Hot New Fall Cocktail for Dan Brown’s The Lost Symbol NYC Launch Party

Last night marked the book launch of Dan Brown’s new novel, The Lost Symbol, at New York City’s Gotham Hall, and we were asked by the nice people of Doubleday Books to come up with a signature cocktail to kick off the event. If you ever get the opportunity to attend an event at Gotham Hall, you will be happy you walked through its doors. What a glorious space, with high glass-tiled ceiling, and gorgeous Egyptian-style detail in the bars that once haunted this old, restored bank. And for the event, the book jacket’s symbols were projected in bright red all over the upper walls, providing a warm, passionate glow. It was if the book jacket had come to life.

The publicity people at Doubleday wanted a simple yet delicious (but, of course) martini-style cocktail that reflected the book’s red jacket. We started playing with some pomegranate juice, which mixes nicely with many spirits and makes any drink glow a deep rich red (see photo and recipe below). The St-Germain adds a delightful herbal touch. We ended up making three drinks we just loved, and the folks at Doubleday chose one.

Truth be told, we were given no information about The Lost Symbol. Everything about it has been shrouded in mystery, yet due to the success and popularity of his earlier books, this new one quickly rose to number one on Amazon in pre-sales. The only things we were told were the title and that it featured Robert Langdon, who was played by Tom Hanks in the film version of The Da Vinci Code. After doing a little Google sleuthing of our own, we discovered that the Freemasons and George Washington’s putative treasonous acts were perhaps the focus of this The Lost Symbol. (Our sleuthing paid off—there were cherry trees everywhere, a nod to the myth that Washington chopped down one of those suckers for reasons we really cannot recall; and the men and women behind the stick, as well as the cater-waiters, sported white perukes, providing a whiff of the eighteenth century.)

We’re delighted with the results. The Langdon’s Folly reminds us of white grapes bursting with juicy tangy sweetness. They are easy to make, light in alcohol, and perfect for your next fall cocktail party (or after your book club has finished discussing one of The Lost Symbol’s chapters). Drinking two would not be considered indecent.


Langdon's Folly
(created by Steve Schul and Paul Zablocki, Cocktail Buzz)

Ingredients

1 1/2 ounces pomegranate juice
1 ounce vodka
1/4 ounce St-Germain elderflower liqueur

Method

Shake in ice for 15 seconds. Strain into chilled cocktail glass. You can add an orange twist to this drink. Do not twist above cocktail—simply toss into the drink. A small peel (using a vegetable peeler and about 1/2 inch by 1 1/2 inches without the pith) would float nicely.

photos © 2009 Steve Schul, Cocktail Buzz

Julie White in New Cocktail Buzz Video: The Bird Nest { paired with deviled quail eggs }

Our friend actress Julie White is a sweetheart. She may not play them all the time (as her Tony-Award-winning turn as Diane, the Manolo-wearing Mephistophelean agent who will stop at nothing to make sure her most promising client rises to the top of the Hollywood food chain will confirm), but in real life, she is a food and champagne cocktail lover who wanted to be in our latest video. (Perhaps you’ve seen her judging the cuisine of Bobby Flay and Mario Batali on “Iron Chef America.” One of the secret ingredients was eggs. Little did she know she would be getting a whole lot more eggs at The Bird Nest—more on that later.)

When Julie returned to Brooklyn after a stint in L.A. (she played a flirty, boozy, politically incorrect business woman on the underrated “Cavemen”), she bought a new penthouse apartment that had three outdoor spaces (unheard of to most New Yorkers). Since she calls her place “The Bird Nest,” we thought a cocktail with that moniker was a no-brainer. But what to make it with? Julie loves light drinks, so champagne would make a perfect base. And adding a little blue curaçao not only adds a beautiful sky-blue hue, its light orange flavor is perfect with champagne. Top with a splash of silver tequila, place a half an orange slice on top, and you’ll be chirping and sipping, sipping and chirping.

But wait, there’s more. Deviled Quail Eggs! Yes, quail eggs. They are petite and perfect for an hors d’oeuvre. Easy to make, and easy for your guests to eat. So click here to watch the lovely and lively Julie White whip up some Deviled Quail Eggs with Steve, and then stir up trouble with some bubbly-laced Bird Nests with Paul, all on on our “Buzzed” page on our Web site, Cocktail Buzz.













photos © Steve Schul, Cocktail Buzz

Create Your Signature Cocktail: The Pushkar Sunset

The Pushkar Sunset, a bracing mix of bourbon, ginger liqueur, and some fragrant garnishes, was created by Matthew Eubank and Alexis Soloski.

Matthew Eubank and Alexis Soloski, two fellow Brooklynites, and a terrific couple who love a cocktail now and then, won us in a raffle sponsored by the Soho Rep. a few months back. Their prize: to create a signature cocktail. And that they did. Both Matthew and Alexis are fans of whisk(e)y, so we embarked on a journey to create a cocktail that would be made up mostly of a type of whiskey, and some other spirits and such thrown in for good mixing measure.

Steve immediately suggested Old Fitzgerald’s 1849 Kentucky Bourbon, which packs a respectable punch at 90 proof. Like Maker’s Mark, Old Fitzgerald uses wheat as the secondary grain (instead of rye) to make the mash, so its flavor is quite discernibly different from a corn-and-rye bourbon such as Jim Beam. The happy couple took a sip and were delighted not only by the flavor, but by the price. If you can find it, Old Fitzgerald’s 1849 will run you about $16 for a fifth.

Bourbon’s not like gin; mixing it requires the addition of flavors that are going to stand up to the piquancy of the charred-oak barrel notes that make bourbon so tasty, but not disguise it or overpower its deep rich, sweet woodsiness. Ginger was as good as any place to start, so we added a squirt of a Domaine de Canton ginger liqueur to a shot of Fitzgerald, and continued to do so until the ginger was a big presence.


Matthew and Alexis enjoy their new creation, the Pushkar Sunset, with the Manhattan skyline in the background.

Alexis suggested adding some lemon juice to see what that would do, but the tartness of the lemon and the spiciness of the ginger weren’t doing it for us. The flavor just seemed off. So Paul suggested orange on some level, and Matthew opted for some orange bitters. We have some Bitter Truth orange bitters in our arsenal, so a few dashes of that were a perfect foil to the strength of the ginger–bourbon duet. Also, we thought we would add an orange rind using a vegetable peeler, and perform the operation above the glass so that the oils would spray gently over the glass, creating a gentle aroma. After Paul suggested adding a dash of spice, Matthew opted for nutmeg, and the deal was sealed. A cocktail had been born.

But the story does not end there. After Matthew and Alexis waxed fondly over their recent trip to India, they decided the drink should be named the “Pushkar Sunset.” The drink was spicy, like much of the cuisine throughout India, but they wanted to try the cocktail with a different garnish: star anise. Since we didn’t have any on hand, they waited to get home to try out there new cocktail with the spiky, redolent dried pericarp. They wrote to tell us that the drink looked beautiful with the star anise bobbing on top. We could not agree more, but please do add the orange twist. It’s an important flavor component and we’d hate for you not to have the full Pushkar Sunset experience.


Pushkar, at sunset. (photo by Matthew Eubank and Alexis Soloski)

Pushkar Sunset
(created by Matthew Eubank and Alexis Soloski)

Ingredients
1 1/2 ounces bourbon (try Old Fitzgerald’s 1849)
1/2 ounce ginger liqueur (try Domaine de Canton)
2 dahes orange bitters (try Bitter Truth)
orange twist, for garnish
star anise (or dash of nutmeg), for garnish

Method
In a mixing glass, add the first three ingredients. Stir for 30 seconds. Garnish with an orange twist and star anise. If you do not have star anise, a dash of nutmeg will do.



VARIATIONS:
The Pushkar Sunset is a strong drink, boozy and spicy. If you so desire, and want your drink a little gentler, we like to add ice. The Pushkar Sunset blooms when it’s served on the rocks. Add a splash of soda to create a Pushkar Fizz. Take a sip and start planning that trip to India.

photos © Steve Schul, 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