Pairing the French 75 with Shrimp Cocktail

Gin, lemon juice, and simple syrup topped with champagne create a French 75.
Now, doesn’t that sound good? Perfect with some shrimp cocktail.

For such a light and refreshing drink to be named after heavy World War I artillery is incongruous but also poetic. The French 75 has reemerged recently as one of the most popular drinks on bar menus throughout the US. Imagine a Tom Collins topped with your favorite champagne, and you have the French 75. Keep bottles of fresh-squeezed lemon juice, some simple syrup, and gin at your bar, make sure a bottle of champagne (or some Sofia cans) are chilling on ice, and keep the recipe visible. That way your guests can help themselves. All you have to do do is encourage vigorous shaking to get this delicate drink cold. (Just keep a jigger handy to keep out the guesswork.)

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 to 2 ounces champagne (depending on your preference; more, if you like)
lemon twist, as garnish
brandied cherry, as garnish
ice (the more champagne, the less ice), optional

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

* Simple Syrup
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.

Tips & Tricks

For the past few decades, we all think of flutes as the traditional champagne cocktail vessel. We have over a dozen in our sideboard, and we use them quite a bit. But for the French 75, we wanted to try something a little different and chose a wine goblet. You’ll add a little unexpected touch to your cocktail party. But if you want to go traditional and use champagne flutes, then go right ahead. You can cut an extra long lemon twist and let it drape down the outside of the flute.

CHOOSING THE RIGHT GIN is a very important part of the French 75 process. If we want a light drink that doesn’t overpower the lemon, we’ll perhaps choose Bulldog. If we want a more juniper-tasting cocktail, we’ll opt for some Tanqueray. Experiment with what you already have, and grow from there.

PAIRING

Nothing could be easier than shrimp cocktail, and it’s so perfect paired with the French 75. The spiky tang of traditional cocktail sauce (ketchup and horseradish) brightens the lemon juice and whatever herbs and spices inform the gin, making your taste buds very happy. Make this your go-to hors d’oeuvre when you’re in a hurry or tired but still crave something satisfying. Frozen shrimp is great to keep on hand, but we recommend getting the raw shrimp with the shell on. The flavor is deeper, much more complex—with a hint of the sea.

Shrimp Cocktail

A good rule of thumb is that 2 pounds of shrimp in their shells will yield about 11/4 pounds when peeled.

Ingredients
Allow about 3/4 pound headless shrimp in the shell per person; if the shrimp are shelled, about 1/3 to 1/2 pound per person.

Method
Simply boil shrimp for 3 to 5 minutes in salted water. Cook until they turn pink, and then rinse in cold water. Drain and pat dry. Serve with your favorite cocktail sauce.

BONUS RECIPE


Tom Collins
(adapted by Cocktail Buzz)

For a Collins (or tall) glass
Ingredients
2 1/2 ounces gin (try Hendrick’s and then try a London dry and Plymouth to see what works best for you)
1 ounce lemon juice
3/4 ounce simple syrup
2–3 ounces club soda
orange wheel and cherry, as garnish

Method
Shake in ice for 15 seconds. Strain into ice-filled collins glass. Top with soda. Add garnish, speared, and rest on rim.

For a rocks (or short) glass
Ingredients
1 1/2 ounces gin (we also like G’Vine Floraison)
2/3 ounce lemon juice
1/2 ounce simple syrup
1 1/2 ounces club soda
cherry and orange half-moon slice

Method
Shake in ice for 15 seconds. Strain into ice-filled rocks or old-fashioned glass. Top with soda. Add garnish, speared, and rest on rim.

photos © Steve Schul

Meet Troy & Sons, Three New Expressions of Moonshine and Aged American Whiskey

We welcome you to the bar.

Recently, we attended the New York launch of Troy & Sons small batch moonshine at the neo-speakeasy Flatiron Room. Laura Baddish, PR spirits queen, hosted the event in the dining aerie that overlooks the main room and bar, where patrons flock to get their boozes on amid the din of other postwork-I-need-to-de-stress martini swillers. After some yummy small bites of mini pizza and meatballs, with middle eastern flavors, and sips of Manhattans, Laura presented Troy to us. Now, that image that pops into your head when you think of “Troy” the moonshiner — just throw it out the window. This Troy was blonde, beautiful, and much much younger than that grizzled man that just disappeared from your mind.

A former Texan, Troy Ball moved with her family to Asheville, North Carolina, to distill moonshine, namely the smooth stuff that the old-timer mountain men dub the “sweet spot,” the best-tasting, smoothest part from the distillation process. She distills three expressions at her Asheville Distilling Co., and all offer unique aromas, undertones, and mixing possibilities.

Blonde, Oak Reserve, and Platinum, three expressions of American whiskey.

You can smell the hushed sweet scent of heirloom white corn in the Platinum Whiskey. This smooth white ’shine, distilled from corn rescued from the brink of extinction, makes a mean Margarita-style cocktail [see Sons-Shine Margarita recipe below]. You can also make one with Troy & Sons’ Oak Reserve Whiskey. Deep whiffs of this expression will remind you of toffee and a small taste will bring you deep into the aging barrel with flavors of oak and caramel. Her Blonde Whiskey, although slightly darker than the Oak Reserve, reveals the meaning behind its name in its gentle caramel taste and velvety mouthfeel. This blonde is a softer “kinder spirit,” made from heirloom turkey red wheat and white corn. Even its aroma demurs, whispering to your palate that any drink made with The Blonde will guarantee a smooth ride.

Troy dubs herself the "First woman to found a distillery in modern times.” The spirits’ name comes from the closeness she shares with her three sons. [Check out her story.] As they got older, Troy felt the time was right to start a new venture. Enter “keeper moonshine,” the sweet-spot distillate that the moonshiners all kept for themselves. Now, Troy knew what her calling was: sharing this ’shine with the rest of the world.

We’re excited to visit her at her distillery some day. Maybe we’ll be lucky enough to taste some batches of her 4-year and 8-year reserve whiskey. Normally, it’s aged for two years in Woodford Reserve bourbon barrels, but you never know what time will bring. If the taste of all three of Troy & Sons expressions is any indication, we’re predicting winners.

Sons-Shine Margarita

(courtesy of Troy Ball and Asheville Distilling Co.)

Ingredients
2 ounces Troy & Sons Platinum Whiskey
1 1/2 ounces fresh lime juice
1/2 ounce fresh orange juice
6 drops agave nectar or 1 ounce simple syrup
1 orange slice



photos © Steve Schul, Cocktail Buzz

LEAF and Chopin Vodkas Express Themselves This Holiday Season

LEAF Vodka greets us with a stunning view of Lower Manhattan.

LEAF Vodka

Sometimes putting aside ones prejudices and saying yes to something that normally we would not give a second thought to can be a good thing. Take for instance a few weeks ago. We were invited to a vodka tasting at a location that promised a nonpareil view of the city. Being suckers for a grand view, and some sips of free booze, we decided to accept LEAF Vodka’s invitation to attend its NYC launch in the sky. We are happy to report that both the view and the vodka were breathtaking.

Since vodka is made up of mostly water, the folks at LEAF Vodka decided to focus on that one ingredient in its two expressions, and this proves to offer rewards most satisfying. LEAF’s solution is to the point: Make vodka using better water, but at an affordable price. So while the bottle will only set you back a little more that $15, you can relax and focus more on the content. Clean, pristine water can be found throughout the globe, and LEAF decided to focus its quest in the United States.

LEAF Vodka’s two expressions: green for Alaskan Glacial Water Vodka and Blue for Rocky Mountain Mineral Water Vodka.

First try the Rocky Mountain Mineral Water Vodka. This will taste most traditional to vodka aficionados; it is smooth and has a hint of natural mineral sweetness that occurs from aeons-old water trickling through layers and layers of stone. It is a true delight and will mix up well in a variety of traditional vodka cocktails. Try the Rocky Cucumber [SEE RECIPE BELOW], which is a riff on a classic Gimlet.

The other expression is distilled from the water of four glaciers that wends its way down Alaskan mountains into Blue Lake. We were floored by how different this expression tasted compared to the Rocky Mountain version. A little smoother and a little sweeter, you begin to wonder whether or not some sugar was added to the distillate, sort of the way some sugar is added to Champagne to alter its sweetness. But rest assured, there is no additive. It is pure and simple and exquisite. Try it in a Pink Glacier [SEE RECIPE BELOW], a variation of the classic Cosmopolitan. You’ll swear there’s no alcohol in the drink at all (until of course you start to feel a little giddy).

Pink Glacier
(created by LEAF Vodka)

Ingredients
2 ounces LEAF Vodka made from Alaskan Glacial Water
1 ounce lime juice
3/4 ounce simple syrup
3/4 ounce pink grapefruit juice
1/2 ounce cranberry juice
1 lime wedge

Method
In a cocktail shaker, combine grapefruit juice, lime juice, simple syrup, vodka, and ice. Shake and strain into a martini glass. Add cranberry juice for color. Garnish with a lime.

Rocky Cucumber
(created by LEAF Vodka)

Ingredients
2 ounces LEAF Vodka made from Rocky Mountain Mineral Water
1 ounce lime juice
3/4 ounce simple syrup
4 cucumber slices
3 dashes hot pepper sauce
club soda
ice

Method
In a cocktail shaker, muddle 3 cucumber slices, hot pepper sauce, lime juice, simple syrup, and vodka. Shake and strain into an ice-filled rocks glass. Top off with soda. Garnish with a cucumber slice and an extra dash of hot pepper sauce.

❤ ❤ ❤

Chopin Vodka

Wheat, Potato and Rye
Chopin Vodkas

They used to say in an old commercial, “When it rains, it pours.” Well, it’s been pouring vodka recently at Cocktail Buzz. We were very curious about all the different expressions of Chopin, the famous Polish vodka named after one of the greatest composers of piano music, so we sampled all three of its expressions, each distilled from a different plant: potato, rye, and wheat.

If you ask, most people will tell you that vodka is distilled from potatoes. But really, vodka can be distilled from any plant, and the distinguishing characteristics of each distillation will taste different from one to the next.

Trying the potato vodka reminded us of being reunited with an old friend. Its taste is traditional, smooth and creamy, with a slight sweetness that plays pleasantly with your taste buds. Chopin (the distiller, not the composer) suggests you pair it with a dirty martini when eating a classic steak. Try the Chopin Extra Olives “CEO” Martini [SEE RECIPE BELOW]. You’ll notice that not a trace of dry vermouth is present. Why? Well, we’re certain the people at Chopin know full well that dry vermouth and vodka do not make a good match, and, after all, they want you to enjoy the vodka, not a vodka that tastes of dry vermouth. We couldn’t agree more.

Next up was the rye vodka. After sipping it, we immediately looked at each other in disbelief. How could this vodka taste so different from the potato one? Its flavor spicier and less sweet and smooth. Intrigued, we looked to see what Chopin suggested making with it. The Chopin Splash [SEE RECIPE BELOW] is simple enough to make year-round, and Chopin suggests pairing rye vodka cocktails with a red-sauce pasta dish. Give it a whirl and see what you think.

Following that, we tried the wheat vodka, which turned out to be the most different vodka we had ever tasted. Its taste and consistency were like water-thinned honey, so we decided that this would be the perfect vodka for those who are uninitiated in the world of mixology and spirits, and would like to dabble without the fear of alcohol-burn. Chopin suggests pairing this expression of vodka with roasted chicken. Try it with the Chopin Bohemian Luxury [SEE RECIPE BELOW].

Of course, no holiday season is complete without a spirited cocktail, so the fine folks at Chopin have created a Christmas Cosmopolitan using the potato vodka, a cocktail that is sure to make you happy, before, during, or after a few hour of caroling, or perhaps shopping for the perfect cocktail shaker set for your office Secret Santa. And despite its moniker, we’re certain you can imbibe a few during Thanksgivukkah this Thursday. L’chaim.

Christmas Cosmopolitan
(created by Chopin Vodka)

Ingredients
1 1/2 ounces Chopin Potato Vodka
3/4 ounce mulled cranberry juice *
1/2 ounce lemon juice
dash of Grand Marnier
a 3-clove–studded orange twist

Method
Shake all ingredients with cubed ice

* Heat cranberry juice with 2 crushed cloves; add nutmeg, cinnamon, and almonds to taste. Allow to cool and infuse. Sieve the juice and use accordingly.

Chopin Bohemian Luxury
(created by Chopin Vodka)

Ingredients
1 1/2 ounces Chopin Wheat Vodka
1 ounce pineapple juice
1/2 Chambord (raspberry liqueur)
5 large ice cubes
1 ounce Moët & Chandon Nectar Impérial Rosé
orchid, as garnish

Method
Shake first three ingredients in ice. Strain into a chilled Champagne flute. Top with Moët & Chandon Nectar Impérial Rosé. Garnish with orchid.

Chopin Splash
(created by Chopin Vodka)

Ingredients
2 ounces Chopin Rye Vodka
1/2 ounce Aperol
1 ounce fresh pink grapefruit juice
3 ounces club soda

Method
Build in a tall glass with ice. Garnish with 1/4 slice pink grapefruit.

Chopin Extra Olives “CEO” Martini
(created by Chopin Vodka)

Ingredients
2 1/2 ounces Chopin Potato Vodka
3 extra large or blue cheese-stuffed olives

Method
Shake with ice and strain into a chilled martini glass. Add garnish

Optional: Add olive brine to taste to make a Dirty CEO [even though the world is filled with enough of them].

top photo © Steve Schul, Cocktail Buzz

Lavender Cocktails for Any Time of Day

Lavender imparts a one-of-a-kind taste sensation to cocktails, like the Bloody Lavender, above.

Got the winter blues? Here’s an exercise that may help. Imagine a field of lavender in bloom. Waves and waves of delicate purple buds, clustered atop frosted green leaves. You hear the wind gently rustle the leaves. Inhale and you can catch a whiff of its sweet, clean redolence. Nothing else in the world smells quite like it.

Or tastes quite like it, for that matter. When used in appropriate amounts, and mixed with just the right partner, lavender takes on a flavor that’s gently warming, filling your palate with a roundness that should remind you of a confection dissolving in your mouth. It should not taste soapy. If it does, you’ve either used too much in your recipe, or your taste buds just won’t tolerate the flavor, and never will. We’d like to think your aversion, if you have one, stems from the former. You want lavender to taste mildly floral and sweet, never harsh or bitter.

Grow lavender in the summer, when it’s in season, or, if you have good light, indoors throughout the year. Use the dried leaves and buds as you would any herb. During nongrowing seasons, you can find lavender buds in spice jars at higher-end grocery stores and specialty shops. If you don’t see it at your grocery store, and you don’t feel like traipsing across town, ask your vendor to stock it.

We use lavender in many expressions, especially in infusions and syrups. Infusing vodka or reposado tequila with lavender allows you to be extra-creative at your home bar, and using lavender-infused simple syrup can bring all the ingredients of a drink together for that special one-of-a-kind flavor. If you’re lucky, you may find artisinal lavender syrup at your purveyor of exotic foods. If so, buy some to see how you like it compared to the stuff you’re about to make.

Lavender-Infused Vodka*

Ingredients
1 750ml bottle vodka
3 tablespoons dried lavender buds or leaves

Method
In an airtight container, add vodka and lavender. (Rinse bottle and set aside, making sure not to throw away the cap.) Let infuse for up to 5 days, shaking it up every day and tasting it to see if it’s done enough for your taste buds. It should not taste too concentrated. Strain, through cheesecloth, back into original bottle and label “lavender vodka.”

* You can use another neutral spirit, such as unflavored moonshine, but if you really want to wake up your palate, the inherent depth and spiciness of reposado tequila pairs beautifully with lavender. Just substitute the same amount.

Lavender Simple Syrup

Ingredients
1 cup water
1 cup granulated sugar
1/4 cup dried lavender buds or leaves

Method
Add water and sugar to a small saucepan. Gently crush lavender with a mortar and pestle (your fingers will do in a pinch) and add to saucepan. Simmer for about 10 minutes, stirring occasionally so that sugar fully dissolves. Allow to cool for several hours, or overnight. Strain through cheesecloth into a sterile jar with a lid. May be kept in the refrigerator for up to a month.

❤ ❤ ❤

Now it’s time to make some cocktails. For something simple, put about a teaspoon of lavender syrup in a champagne flute, then top with about 5 ounces of champagne. That will give you an idea of how lavender flavors alcohol. It’s an elegant way to start a cocktail or dinner party. But, if you’re more adventurous, we have a few drinks we think you’ll make a permanent part of your cocktail repertoire.

Lavender Blue Dilly Dilly
(created by Cocktail Buzz)

The lavender Blue Dilly Dilly is a take on the classic Manhattan Cocktail with a flamed orange peel bringing all the flavors together.

Ingredients
2 ounces bourbon
1 scant ounce Dubonnet rouge
1 teaspoon lavender syrup
dash Angostura bitters
orange peel

Method
Stir in ice for 30 seconds. Strain into chilled cocktail glass or coupe. 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. (Feel free to try this drink on the rocks in a rocks glass.)

❤ ❤ ❤

Lavendel (aka Hermione Wallflower)
(created by Cocktail Buzz)

The Lavendel (German for lavender) may be the perfect brunch cocktail. It’s a riff on the classic Harvey Wallbanger.

Ingredients
1/2 ounce honey liqueur (Bärenjäger, a German honey liqueur, works perfectly here)
1 1/2 ounces lavender-infused vodka*
5 ounces fresh-squeezed tangelo juice, strained (you can use orange or tangerine juice, as well)

Method
In a highball glass, add the lavender-infused vodka and tangelo juice. Fill 2/3 with ice. Stir for 30 seconds. Float Bärenjäger Honey Liqueur on top. Add straw, if you so desire, but sipping is preferred as you will end your imbibing with a nice honey kiss.

❤ ❤ ❤

Bloody Lavender
(created by Cocktail Buzz)

After dinner, you may want to serve some shortbread [CLICK THE LINK FOR OUR LAVENDER SHORTBREAD RECIPE], or a cheese plate. That’s where the Bloody Lavender comes into play. The scotch rinse adds depth, as do the drops of Peychaud’s bitters that float at the top, giving the cocktail its name. If you want a Bloody Lavender before dinner, just double the recipe (except for the scotch).

Ingredients
1 ounce lavender-infused vodka
1/4–1/2 ounce Licor 43, or other vanilla liqueur
4–6 drops Peychaud’s bitters
1/4 ounce single-malt scotch

Method
Rinse a chilled cocktail glass or coupe with scotch, swirling a few times, then discarding. (There should be a small amount left at the bottom of the glass.) Stir lavender-infused vodka and vanilla liqueur in ice for 30 seconds. Strain into the glass. Add bitters one drop at a time.

photo © Steve Schul, Cocktail Buzz

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

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

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

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

The four stages of Hurricane Sandy:
Theo (calm), Curt (scared),
Steve (buzzed), and Paul (faking
confidence)

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

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

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

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

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

Hurricane Sandy
(created by Cocktail Buzz)

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

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

Pairing Suggestions for Hurricane Sandy
Cheddar Blue Fricos

❤ ❤ ❤

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

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

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

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

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

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

Gravlax Is Easy To Make, and Will Impress Your Guests

Salt, sugar, white peppercorns, and dill are all that’s needed to make the divine Scandinavian cured salmon dish known as gravlax.

When I was in my twenties, I lived with a woman named Erika Worm (it’s pronounced vorm) who showed me the way around a professional kitchen. We lived in her family’s big house on a lake, and Erika cooked as if she were made for the task. As a result of her mom’s catering spell, not only was she blessed with the skills to rival a Top Chef, we had the run of a two-Viking-range kitchen with all the bells and whistles. I would watch her make dish after dish, probing her with questions about temperature, taste, and plating. Later in life, when I was the master of my own kitchen (read nonprofessional), I would try to replicate her dishes. One dish that stood out — one that did not even involve any cooking — was her recipe for gravlax.

Gravlax, slices of salt and sugar–cured salmon that have lightly soaked up the essence of fresh dill, is actually quite easy to make, and I remembered this distinctly. I think Erika called it a no-brainer that looks really impressive on the buffet table. All one needs to do is obtain a fresh piece of salmon, preferably one with the skin still on, and with a close-to-uniform thickness (the center cut works best), rub it with the cure, cover it with fresh dill, and let it sit for a day. How’s that for a no-brainer? I can already hear the wheels spinning in your head. You’re asking yourself where you can buy the freshest piece of salmon because you want to make this for your New Year’s Day brunch.


After you blanket the salmon with the salt and sugar cure, cover it with bunches of fresh dill.


Slicing the gravlax once it’s cured is really the only tricky part. Just make sure you have a thin-bladed and extremely sharp knife at the ready. Have some chilled champagne ready, as you will want to serve your beautiful creation with some bubbly. We recently enjoyed some gravalax with a passion fruit bellini made with thawed passion fruit (maracuja in Portuguese or lilikoi in Hawaiian) puree we always get from a Brazilian shop on 46th Street in Manhattan called Buzios. It also comes in a bottle. You can probably get it at a specialty market that stocks ethnic foods, but if not, you may have to ask your grocer to stock it.


Gravlax with Mustard Dill Sauce
(inspired by recipes by Erika Worm, Marcus Samuelsson, and Ina Garten)

Gravlax

Ingredients
1 1/2 – 2 pounds salmon fillet (skin on, thick center cut)
1 1/2 cups sugar
1 1/2 cups salt
2 tablespoons white peppercorns, coarsely ground (use less if you only have black peppercorns)
2 bunches fresh dill (reserve a handful for the sauce)
optional ground spices (such as cumin, caraway, coriander, aniseed, dill seed, juniper berries), in any combination and amount (this is not necessary, and is only suggested if you like to experiment)

Method
In a bowl, mix the sugar, salt, and peppercorns (and any other spices if you are using them). Place the salmon in a glass dish and remove any pin bones. You can locate them by running your fingers over the flesh where the natural separation occurs. Remove with your fingers or a pair of clean bottlenose pliers. Scoop up some of the mixture with your hand and rub all over the salmon, skin included. Place the salmon in a glass dish, and cover with the remainder of the mixture. Then, cover the salmon with the dill so that you don’s see any of the salmon. Press down gently. Let stand at room temperature for 5 hours, 6 maximum. Cover, and refrigerate for about 24–48 hours, the thicker the salmon, the longer the curing time.

Remove the gravlax from the dish (it will be swimming in all the liquid the salt cure has leached from it, and it should smell slightly metallic and briny underneath the dill). Discard the dill, and quickly rinse the gravlax under cold water until the mixture has been washed away. Do not saturate the gravlax. Place the gravlax on a cutting board and with a sharp knife cut thin slices across the grain.

Serve with mustard dill sauce and slices of bagel, or brown bread, or crisp rye bread. Sides of capers, sliced red onion, and lettuce leaves will be appreciated as well. Best eaten within 4 days.

Mustard Dill Sauce (aka hovmästarsås or gravlaxsås)

Ingredients
1 tablespoon honey mustard
1 teaspoon Dijon mustard
2 teaspoons sugar
3/4 cup oil, such as grapeseed or other neutral-tasting oil
salt and white pepper, to taste
1/4 cup chopped fresh dill

Method
In a bowl, or preferably a standing mixer, add all the ingredients except the oil. While mixing vigorously or with the mixer on high, slowly drizzle the oil in steadily. Mix until it thickens.

Passion Fruit Bellini
Ingredients
1/2 tablespoon passion fruit puree
1/2 teaspoon simple syrup*
3–4 ounces champagne, prosecco, or any sparkling wine

Method
In a champagne flute, add the passion fruit puree and the simple syrup. Top with chilled champagne.

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

Text by Paul Zablocki
Photos by Steve Schul and Paul Zablocki

We Found These Amazing Cocktails on Maui and Bring You the Recipes

The Na Ka Oi Cocktail and the Rain Tree Elixir will wow you with their tropical flavors.

Finding a restaurant on Maui with both creative food and a decent cocktail program can be challenging, but we found such a place in Wailea called Monkeypod Kitchen by Merriman, or simply Monkeypod. We dined al fresco, which in Hawaii is practically de rigueur, and were waited on by the expert server Nicole, who made our experience there one of the best we’ve ever had while visiting the fiftieth state.

Steve started out the evening with a Ho‘opono Potion, a bewitching brew of tequila and lime juice mixed with a little Aperol (a bittersweet neon orange aperitif made with bitter oranges and rhubarb, among other botanicals). It paired beautifully with his Hawaiian version of a traditional beet salad (sweet Maui onion, arugula, crispy bacon, chevre, orange ginger dressing), the citrus bringing out all the potent flavors in the tequila, the cucumber taming the light heat.

Paul craved an American whiskey drink, so the Makawao Ave. cocktail, a sort of whiskey sour/old-fashioned hybrid, but with ginger liqueur, fit the bill nicely. It was a perfect partner with the slight bitterness of a simply dressed kale and citrus salad.

We asked for the recipe for the No‘opono Potion, which the lovely Nicole happily wrote down, and while we ate our Pumpkin Patch Ravioli and Fish Tacos, the man who created the drinks, Jason Vendrell, introduced himself. Jason, Monkeypod’s sommelier and beverage manager, explained to us that the owner requested an excellent cocktail program, and the drinks we had before us were the fruits of his labor. He later surprised us with two tiki-inspired cocktails: The fruitjuicy Rain Tree Elixir, made with an açai spirit, coconut water, and kaffir lime leaves, put an instant smile on Steve’s sun-kissed face; the silky smooth No Ka Oi (which means The Best) won Paul’s heart with its explosion of passion fruit and thai basil flavors. Jason told us that he would not be insulted if we didn’t finish the drinks, but who was he kidding? We kept sipping and passing them back and forth, and the only reason we stopped was our rental car’s need for sobriety.

The next night, as we searched for other places to get a cocktail, we decided to return to Monkeypod to try Jason’s famous Monkeypod Mai Tai. A beauty to behold, this rum classic is topped with a lip-smacking honey–lilikoi (passion fruit) foam enhaloed by a ring of golden pineapple. As the bartender prepared the whipped cream gun, fellow imbibers who sat at the bar all watched in admiration as the froth filled the top of the glass. Mahalo Jason for your recipes.

You can re-create these recipes at home. Don’t let the tropical ingredients daunt you. In this day and age, most towns have an Asian or Latin market with fresh or frozen produce, and if that’s not the case, an order from an Internet store can be delivered to you sometimes quicker than it takes to get from Brooklyn to Maui.

Ho‘opono Potion
(created by Jason Vendrell, Monkeypod, Maui)

Ingredients
1 1/2 ounces Sauza tequila
1/2 ounce Aperol
3/4 ounce fresh lime juice
1/2 ounce simple syrup
fresh cucumber
lemon wedge, as garnish

Method
In a shaker, muddle a slice of cucumber. Fill with ice and add tequila, Aperol, lime juice, and simple syrup. Shake and strain into an chilled cocktail glass. Add lemon wedge.

Rain Tree Elixir
(created by Jason Vendrell, Monkeypod, Maui)

Ingredients
1 1/2 ounces VeeV Açai Spirit
1 1/2 ounces coconut water
3/4 ounce fresh lime juice
1/2 ounce simple syrup
3 kaffir lime leaves

Method
Muddle kaffir with lime and simple. Add coconut water and VeeV with ice, shake and pour into highball.

Makawao Ave.
(created by Jason Vendrell, Monkeypod, Maui)

Ingredients
1 1/2 ounces Makers Mark bourbon
1/2 ounce housemade ginger syrup
2 squeezed lemon wedges
3 dashes Angostura bitters
soda
lemon twist, as garnish

Method
Add bitters, syrup, lemon and bourbon to mixing glass with ice. Shake and pour into a highball glass. Top with soda. Add twist.

No Ka Oi
(created by Jason Vendrell, Monkeypod, Maui)

Ingredients
1 1/2 ounces Ocean Vodka
1 ounce lime juice
3/4 ounce simple syrup
1 ounce honey-lilikoi foam*
5 muddled thai basil leaves
thai basil leaf, as garnish

Method
Muddle thai basil with lime juice. Add all other ingredients with ice and shake vigorously. Strain into a martini glass. Garnish with thai basil leaf.



Monkeypod Mai Tai
(created by Jason Vendrell, Monkeypod, Maui)

Ingredients
1 ounce Old Lahaina Light Rum
1 ounce Maui Dark Rum
1/2 ounce orgeat syrup
1/2 ounce Dekuyper Orange Curaçao
3/4 ounce fresh lime juice
honey–lilikoi foam*
pineapple wheel, as garnish

Method
Add lime, orgeat, orange curaçao and light rum to a mixing glass with ice. Shake and strain over ice into a highball glass. Float dark rum on top. Place pineapple wheel against the side of the glass so it sticks out. Top with foam from whipped cream gun. [SEE PHOTO ABOVE.]

*Honey–Lilikoi Foam
(created by Jason Vendrell, Monkeypod, Maui)
2 parts liliko‘i (passion fruit) puree
2 parts simple syrup
2 parts egg whites
1 part honey
4 parts cold water

photos (taken on an iPhone 4) © Steve Schul

Celebrating the Aloha Spirit with Pisco Sours

Sharing Pisco Sours on a rainy November night in Pāhoa, on Hawai‘i.

We just spent a week on the Big Island of Hawaii, soaking up the local flavors of its largest city, Hilo, with our friends Matthew and Danny. They own a farmhouse (it’s gorgeous and rentable) in the one-road-in-one-road-out town of Pahoa, just south of Hilo, where lava and alterna-hippie-anything-goes attitude flow freely. The region beckons you with extremeness: 99.99 inches of annual rainfall, in-your-face lush tropical foliage and the smells from ripening fruit, black sand beaches from past volcanic activity, and the glow from Kilauea’s hot maw rising like the proverbial Phoenix, reminding us that life is ever-changing and full of new beginnings.


Channeling the Aloha Spirit, courtesy of Paul on the bongos, and Danny cranking up Don Ho.

Matthew and Danny love to cook and mentioning the word cocktail to them brought instant smiles. You see, they were eager to open their pristine bottle of pisco puro they recently brought back with them from another extreme land, Peru. Deciding on what to make was easy. We would indulge in the classic Pisco Sour.

But, first a word about pisco. Simply put, it’s a grape brandy, usually made from a single variety of grapes, that has been aged for a minimum of three months in vessels that cannot alter its chemical properties (glass and stainless steel work very well to accommodate these stipulations). Some other piscos, called acholado (half-breed) are distilled from the must of several varieties of grapes. Still delicious, but different. (We make a Pisco and Tonic using an acholado that is a must-try.)

While Danny and Steve were out looking for a bottle of Angostura bitters in the torrential (we do not use this word lightly) downpour, Matthew and Paul couldn’t wait and cracked open the bottle. The smell was light, almost of sweet hay, and the flavor, exceptionally smooth, tasting of light acidic fruit. Matthew readied the blender and Paul chose the eggs (fresh from our friends’ backyard chickens) allowing them to come to room temperature before the other guys returned with the Grail. A note to our readers: You cannot make a successful Pisco Sour without the addition of bitters (some may disagree, but believe us when we say it adds needed depth). If it means scouring every corner store in your locale, then by all means gas up your car, make sure the stores are open, and go get it!


Matthew and Danny’s farmhouse, in Pāhoa.

Making a Pisco Sour can be a little messy, we’re not going to lie, because of the addition of egg white in the mix. Getting egg whites ultra-frothy can be likened to exercising with a shake-weight. If you don’t have a blender, you’ll definitely improve your triceps. But just follow our simple recipe below, and you’ll eventually get the hang of it (we’re assuming you’re going to fall head over slippahs for the Pisco Sour, with its slightly sweet, slightly tart smoothness flowing over your tongue, so you’ll be getting lot of practice).

When the drinks were blended and poured into some cute vintage rooster glasses (Matthew and Danny are the proud owners of two loud cocks), we raised a toast to friendship, took our first sips, and licked the barm from our lips and mustaches. Ahh, so satisfying. A few sips later, as we were enshrouded by the white noise of rain pelting the fertile earth, we raised our glasses again and spoke of new beginnings.


Pisco Sour
(adapted by Cocktail Buzz)

Serves 2

Ingredients
5 ounces pisco (try a puro)
1 1/2 ounces lime juice (you can use lemon juice as well, or a combination of both)
1 ounce rich simple syrup*
egg white from 1 large egg
8 ice cubes
Amargo Chuncho (traditional) or Angostura (widely available) bitters

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

Method
In a Boston shaker (do not use a shaker with a removable strainer, as it will allow gas to build up and force the top to separate from the main vessel) add the pisco, juice, simple syrup, and egg white and shake vigorously for about a minute until the mixture gets slightly frothy. Then fill with ice and shake again vigorously for another minute. Strain into glasses. Add bitters drop by drop (four makes for a tasty pisco sour).

Alternatively, for a frothier drink, add the egg white to a blender and mix until foamy. Then add ice, and crush until it breaks up well. Then add the pisco, juice, and syrup and blend until smooth (or as smooth as you can get it—not all blenders are made equally). You will have a lot of froth. Pour into glasses and add bitters drop by drop. Drag a toothpick through the drops to create pretty patterns.


Come to think of it, the garden salads that Danny is famous for went well with the Pisco Sours. The addition of avocado added creaminess.

Tasting Spirits and Sipping Cocktails at Tales of the Cocktail 2011, Part I

While in New Orleans at Tales of the Cocktail, we end up sipping dozens of spirits, liqueurs, sodas, and new cocktails whipped up by the world’s greatest bartenders and mixologists (why do some people pooh-pooh the word mixologist and why is it not recognized as a real word in dictionaries?—it’s been around forever!). Here is a sampler of some of our favorite tastings during our first few days down in NOLA:


Lights and action at the Shore Leave Part at the WWII Museum at New Orleans’ Tales of the Cocktail.

The Shore Leave Party at the WWII Museum was insanely fun. We started out chatting with journalist Michael Anstendig over some Hudson corn whiskey lemony highballs that were easy to sip and a great way to cool us down. Then, we ran into the gentlemen from Templeton Rye, who slipped us a flask filled with their smooth as silk spirit (we’ve been making Templeton Rye Manhattans with them all summer, and cannot stop!). Thanks, fellas, for the hooch! Also dishing out cocktails made with Milagro tequila, orgeat, horchata, coconut milk, and dashes of some other tasty ingredients was Jaime Salas, a fellow Brooklynite (who as a Brand Ambassador of course is rarely in his home city). Thanks for chatting with us and providing us one of the many fun photo ops available throughout the event.

We caught the tail end of the World’s Largest Negroni event. Wall-to-wall imbibers eagerly sipped, from a flagon of thick ice, one of our favorite cocktails of all time. This Negroni was special though; besides the bittersweet musings of Campari and Martini & Rossi sweet vermouth, the classic drink boasted the slightly sweet and tea-tasting Beefeater 24, which we lauded a couple of years ago during its launch in the U.S.


Raising a glass to the world’s largest Negroni, at Tales of the Cocktail 2011.

The Negroni

Ingredients
1 ounce Beefeater 24 London Dry Gin
1 ounce Campari
1 ounce Martini Rosso (sweet vermouth)
orange slice, as garnish

Method
Pour ingredients into a rocks glass filled with ice then stir and serve. Garnish with a slice of orange.


Steve Schul enjoys a Negroni at the World’s Largest Negroni event.

Of course, the largest smattering of various spirits was presented by Diageo at the Cabildo Museum. Dubbed “Cocktails from Around the World,” 50 bucks got you a sampling of dozens of cocktails mixed by the world’s most flavor-savvy cocktail creators. We tried new concoctions by Lynnette Marrero, Joaquim Simo, Ryan Fitzgerald, Enrique Sanchez, Misty Kalkofen, Dänny Ronen, Fred Sarkis, all of which satisfied our taste buds, to say the very least. We could have drunk all night, but, well, a sip of each was just enough to make us happy.


Cheers to Lynnette Marrero for creating a delicious Black Daiquiri for the Diageo event.

One of the most fun events was Purity Vodka’s make-your-own infused bloody mary–style martini. Bartender & brand ambassador John Pomeroy Jr. guided us through the process, which involved dumping your favorite bloody mary ingredients into a siphon, adding Purity vodka, charging it with CO2, giving it a little shake, and straining it into a cocktail glass with a lovely ice orb. We, along with fellow cocktail writer (and our logo illustrator) Dr. Bamboo, experimented with a variety of ingredients. But our favorite? Shrimp, andouille, okra, peppercorn, green bean, salt, and tomato. It tasted like New Orleans in a glass. You must try this at home! Use a cream siphon so it’s a little more manageable than a big soda siphon. Thank you Purity for provided a jazz trio and an amazing spread, in the cozy Bombay Club.

Tasting rooms are very creative these days, and just tasting an unmixed spirit simply is not enough apparently anymore at Tales. Some of these, such as the Sandeman Ruby Port tasting, went all-out. At this tasting, where a cocktail competition was taking place, we were treated to three unique drinks created by three very talented bar chefs. Steve loved Don’s Dram by Andy Minchow of Holeman and Finch in Atlanta; Paul, the Red Cape Cocktail by Adam Sieczka. Also on hand was Cheryl Scripter from Bittersweet Confections here in New Orleans who encouraged every passerby to sample all the truffles at her table. Ruby Port and truffles are indeed a marriage made in Elysium.

Red Cape
(created by Adam Sieczka)

Ingredients
1 part Sandemans Founders Reserve Ruby Porto
1 part rye whiskey
1/2 part simple syrup
1/2 part fresh lemon juice
1/4 blood orange
6 small basil leaves

Method
Muddle blood orange and basil leaves with simple syrup and lemon juice. Add port and rye whiskey. Add ice. Shake and pour into a rocks glass. Garnish with blood orange slice and basil leaf.

Don’s Dram
(created by Andy Minchow)

Ingredients
1 part Sandemans Founders Reserve Ruby Porto
1 part Martell VS cognac
1 part freshly squeezed grapefruit juice
1 bar spoon Ricard (pastis or absinthe)

Method
Combine ingredients in a mixing glass. Add ice and shake for five seconds. Double strain into cocktail glass. Garnish with a pinch of sea salt and one grind of black pepper.

❤ ❤ ❤

Let us continue into the realm of something new: Cupcake Vodka. We were so intrigued by the name, we had to stop by for a sip. Let us tell you that these vodkas are not in the least bit cloyingly sweet. Touted as all-natural, they are easy to sip, fun to mix, and are worth more than a try. Our favorite expression was the Devil’s Food. A truly interesting find. It got our creative minds racing.

A few minutes later, we found ourselves in the Drambuie tasting room. We are very familiar with Drambuie, and were eager to try its new product, one which is peatier and slightly less sweet than the older model. We chatted with Anthony Caporale who created a delicious creamy lavender Drambuie concoction that we would have killed to have a scone with. And on the opposite spectrum of taste, there was a global-inspired Drambuie drink with lemongrass and jalapeños that made us reconsider that Drambuie is limited in what you can do with it. We love surprises.

Kilbeggan, aged in bourbon barrels, was a lovely way to reacquaint ourselves with blended Irish whiskey. The aroma is slightly sweet and rich, with vanilla and, of course, bourbon. A nice change from the usually Irish whiskeys aged in sherry barrels. We are looking forward to mixing with it in some of the cocktails we’ve developed when we get back to Brooklyn.

Other welcomed tastings didn’t involve alcohol at all. Barritt’s ginger beer is a lovely addition to the ginger beer canon: light and refreshing, and served by rep Paul Imbesi, donning some sweatbands around his head and wrists. We dubbed him the Olivia Newton-John of the Tasting Rooms. Never lose your sense of humor, Paul! We’ve talked about Fentimans sodas in our previous post, and we are excited to experiment with the Rose Lemonade in future drinks. What a great tasting room, with so many of their soda flavors on hand, being mixed with all kinds of spirits and liquors. If you haven’t tried the Dandelion and Burdock soda, you are missing out!

More tasting notes to come. Stay tuned.

Thanks to all the hard-working men and women who gave us their time. Cheers!

Say Good-Bye to Winter (finally!) with a Whiskey Sour

Made with the freshest lemon juice, a Whiskey Sour may become your go-to cocktail next time you’re at the bar.

What a long winter. Time to shed this malaise that’s been hanging over us like a damp wool overcoat and toast winter’s overdue farewell with a bright dash of sweet and pucker called the Whiskey Sour. Just smelling the whiskey hit the lemon juice brings back memories of our parents mixing them for friends to grand acclaim back in the seventies. Aah, that golden aroma. Making Whiskey Sours now transports us back to our families’ basement bars. For Paul, one plushly swaddled in hi-lo rust-yellow-orange shag, edged in caramel Naugahyde; for Steve, one evoking the Wild West, fashioned with reclaimed Civil War–era wood.

We’ve been perfecting our Whiskey Sour recipe for what seems like years. Some seasons we like them more sour than sweet, like in the deep of winter when all you crave is the scurvy-fighting power of citrus; then sometimes in the summer, you just want a hint more sugar to balance with whatever food you happen to be nibbling on, such as Lamb Meatballs. Whiskey Sours also pair swimmingly well with Spiced Nuts.

This is the recipe we prefer today. So raise your glass high with a colleague after work, a friend who applauds your penchant for mixed drinks, or a loved one who is raring to celebrate the arrival of flowers shooting up from the frost-free ground. Discuss more childhood basement tales. Bottoms up!

Whiskey Sour
(adapted by Cocktail Buzz from a traditional recipe)

Ingredients
2 ounces bourbon or rye (we like a higher proof, between 90 and 100)
3/4 ounces simple syrup
3/4 ounces lemon juice
maraschino cherry and/or orange slice, as garnish (optional)

Method
Shake in ice for 15 seconds. Strain into a chilled glass. Add cherry and orange slice, if you so desire.

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!

Fresh Summer Produce Makes a Cocktail Swing: Part III: Watermelon and The Gin Stevie Cocktail

A seasonal miniseries showing you how to use farm-fresh ingredients in your cocktails.

by Steve Schul

Steve shares his love for using seasonal ingredients in his signature cocktail.

I just love watermelon at its peak during the summer, when one bite into a slice sends pink juice dripping down your chin. When its sweetness reminds you instantly how much you loved it last summer. I definitely wanted to make a cocktail with watermelon, but in a way I had never heard of before. My inspiration came from an old Imbibe Magazine recipe for Watermelon–Sake Popsicles. What overgrown child doesn’t love an ice-cold popsicle on a hot summer’s day, and if it’s watermelon, even better. And with sake? Well hip, hip hoorah.

I think we all get crazy for watermelon in the summertime because of the uniqueness of its sweetness. Sure, its texture is unmatched by any other fruit I can think of, the slightly rough structure that collapses with just a little pressure, shooting forth a big burst of honeysweet goodness. So I decided to make ice cubes inspired by the popsicles, plop some of those into a tall glass, and tickle the cubes with the herbaceous tastes of basil and spearmint, and anoint with a generous portion of Hendrick’s gin, graced by lovely cucumber and rose notes. With each sip, the watermelon–sake ice cubes slowly melt, and with each consecutive sip, you are taken on a journey from tart booziness to slushy sweetness. I know that to make these drinks requires a little effort beyond regular mixing skills, but do believe me when I say they will delight all the guests at your cocktail party. Make sure you have plenty of everything so that each person gets at least two drinks, three for the heavy hitters.

Paul and I love to pair our Gin Stevies with another summertime favorite—heirloom tomatoes. We dice them and dollop generous portions on freshly toasted baguette to create the perfect bruschetta. Take a bite, and follow with a generous sip of this tall summer cooler bursting with flavor.

{ For the recipe and to watch our video pairing the Gin Stevie with Bruschetta, click here. }

The Story Behind the Bruschetta and Those Delicious Heirloom Tomatoes

Every summer we drive up to the North Shore of Boston, to a lazy little little town called Pride’s Crossing, to visit our friends Jim and Lou, and their Dalmatians. Paul was friends with Jim about twenty years ago. They lost touch with each other, as most peripatetic souls do, but were reunited several years back while having dinner in a Boston restaurant. We read about Orinoco and its Venezuelan-inspired menu in a local dining guide and thought we’d give it a try. The restaurant, in a gentrifying part of town, seemed magical. The wait staff enchanted us with mouth-watering descriptions of seasonal fare. At dinner, Paul was telling Steve all about his long-lost friend, Jim, and how for a few years they shared laughs and tales of growing up closeted in their respective New England towns, and while the tale of Jim was being told, there was Jim, with a friend, dining in the same restaurant. After much hugging, and wide-eyed disbelief at the serendipity of coincidence, Jim invited us up to his home. “You’d be crazy not to come.” So of course, we canceled the balance of our hotel reservation and headed up to Pride’s Crossing, but not until the owner of the restaurant, after witnessing this miracle reunion, invited us over to his table for desserts as he regaled us with tales of growing up a foodie in Venezuela.

Heirloom tomatoes can add an unexpected flavors to your summer cocktail party.

We decided to sleep off the effects of the dinner and met up with Jim the next day. As we followed behind him on Route 127 to his home, we turned up a private lane, and following a forest-lined narrow road, entered the gates to the property. The theme from “Dynasty” filled our mind’s ears as we gazed with jaws agape at the enormity of the house and the grounds filled with gorgeous flowers at every turn. Their estate is dubbed “Sunset Rock” and the house sits right next to a bluff overlooking Salem Sound and all the cays that dot the ocean. Lou and Jim are both inveterate gardeners, Jim focusing on the floral landscaping, Lou, the edible. Lou’s obsession with heirloom tomatoes is a blessing to his all his guests. If we visit late enough in the season, we always end up with arms full of these ripe juicy beauties. One summer, after making our friend Evangeline’s tomato tart (it was featured in the August 31, 2003, New York Times, so you know it has to be good!) with Lou’s tomatoes, we still had a bunch left. So we diced them all, bought a loaf of bread, and presto, instant bruschetta. Bruschetta (pronounced broo-SKEH-tuh) is a classic Italian appetizer made with six simple ingredients: bread, tomatoes, salt, pepper, garlic, and olive oil. In our version, we’ve added the slightly hot and bright zing of red jalapeños . . . it brings out the sweetness in the Gin Stevie and other drinks. Heirloom tomatoes in all their variety add a saturation of color and act as a perfect foil to the watermelon, basil, and mint. Be forewarned: the appetizer course may last a while—your guests won’t be able to get enough of this dazzling duo.