Category Archives: Cocktails

1919 Cocktail

01 Friday May 2020

Posted by musingsonthevine in Cocktails, Spirits

≈ 1 Comment

 

Boston is a city rich in history. Whether it is related to tea being dumped in the harbor, or something more modern, Boston is, in the words of author Stephen Puleo, A City So Grand.

Interestingly enough, today’s cocktail is based on a topic that first introduced me to the easy writing style of Mr. Puleo – the famous Boston molasses flood. Mr. Puleo’s book Dark Tide is the captivating story of an event that is both horrifically tragic, as well as somewhat comic from a distance. On January 15, 1919, on the eve of Prohibition, a massive storage tank in Boston’s North End, which was filled to capacity with warm, sludgy molasses, burst. The pressure of thousands of gallons of molasses created a 40-foot-high freight train of stickiness that claimed 21 lives and flattened anything in its path. Of note, the old elevated train system that ran adjacent to the tank, was taken out of service and badly mangled as a result of the molasses crashing into its supporting superstructure. Visiting the North End today one can still see the dark molasses staining on many of the buildings. And on a warm afternoon, if the wind is exactly right, you can actually smell the faint acrid aroma of dried molasses.

Leave it to someone to create a cocktail in honor of such an auspicious event… Ben Sandrof, a tremendous resource on all sides of the beverage business, crafted the 1919 Cocktail in honor of Boston’s molasses flood. It seems almost ironic that a molasses tank, whose contents is the primary ingredient in making Rum, burst on the eve of Prohibition. Odd thing is that the molasses in the tank was not used to make Rum, but instead industrial ethanol to produce gun powder. No matter, like any iconic event, a cocktail seems appropriate.

The mix of ingredients in the cocktail is unusual, in that it blends Rye, Rum, Punt e Mes, an Amaro-based mixer and Benedictine, a highly herbaceous liqueur. On first blush, it would seem that this incongruous group of dance partners could never stay in step and yet, each brings a necessary part to the harmony of the cocktail. Lightly bitter and very-well balanced, the cocktail is both refreshing and rich.

My friends, I offer the 1919 Cocktail:

3/4 oz. Rye
3/4 oz. Rum
1 oz. Punt e Mes
1/2 oz. Benedictine
1 dash Chocolate Bitters

Shake ingredients with crushed ice and strain into a chilled coupe.

Cin-Cin!

Charleston Light Dragoon Punch

27 Monday Apr 2020

Posted by musingsonthevine in Cocktails, Spirits

≈ 1 Comment

CharlestonLightDragoonPunch

Punch… I have written before about the history and tradition of Punch in the vernacular of American drinking tradition. Preceding the very founding of this nation, the Punch habit was not only practiced in taverns throughout colonial America, but the military was particularly fond of Punch. The convivial nature of a shared Punch bowl was perfect for the well-lubricated post-battle celebrations of military units throughout the colonies. Rest assured, where there were soldiers, there was Punch.

Of note is a delicious potation harkening from  Charleston, S.C. and recently revived by master mixologist, Sean Brock of Husk restaurant. The belief is the recipe was originally created in 1783, and then popularized by the Charleston Light Dragoons in 1792. The Dragoons were a colonial era militia that seemed to enjoy eating and drinking more than fighting, which was not unusual at the time. Eventually the Dragoons met an untimely end during the Civil War and found themselves more well-known for this Punch, than any distinguished military service.

No matter, this Punch is simply perfect, striking the balance between thirst-quenching and spiritous. I found that the blend of black tea, lemon and spirits to be a welcoming change from the many fruit-based Punches on the roll. The tannic bite of the tea, artfully supported by the crisp tang of lemon offers the ideal counterpoint to the sugar, cognac and rum. Over ice with a splash of Club Soda, this Punch is truly hypnotic.

My friends, I offer you The Charleston Light Dragoon Punch:

Ingredients
2 quarts water
7 bags black tea (I used Bigelow Earl Grey)
2 cups raw sugar
1 ½ cups fresh lemon juice
12.7 ounces brandy (I used Courvoisier VS)
12.7 ounces rum (I used Gosling Black Seal)
6.4 ounces peach brandy
Large ice cubes
Soda water
20 thin slivers of lemon peel (from about 3 lemons)

Preparation
To make the punch base:

Bring the water to a boil in a medium stainless-steel saucepan over high heat. Add the tea, remove the pan from the heat, and let the tea steep for 20 minutes.

If not using tea bags, strain the tea through a tea strainer or a fine-mesh sieve into a 1-gallon container, otherwise, merely remove and press the tea bags. Add the sugar to the hot tea and stir until it is completely dissolved. Let the mixture cool to room temperature, about 20 minutes.

Add the lemon juice, brandy, rum, and peach brandy to the tea mixture, cover, and refrigerate until cold.

To make the cocktail:

Ladle 3 ounces of the punch base into each punch cup. Add an ice cube, top off with 1 ½ ounces of soda water, and garnish with a sliver of lemon peel.

The above recipe makes about (20) servings and the Punch base can be kept in the refrigerator, well sealed for at least a week, if not more. The spirits should stabilize the mixture well.

Cin-Cin!

Angel Face Cocktail

25 Saturday Apr 2020

Posted by musingsonthevine in Cocktails

≈ 1 Comment

AngelFaceFullApril is the time of year that is perfect for “shoulder season” cocktails, of which the Angel Face is definitely one. What makes a “shoulder season” cocktail, you ask? “Shoulder season” cocktails are moderate in “weight” and “depth.” By weight, we allude to the feel of the cocktail on one’s palate, the “heaviness,” so to speak. By depth, we allude to a cocktail’s level of unfolding complexity. If Winter cocktails are heavy, warming libations that evoke thoughtfulness in their deeply unfolding complexity, Summer season cocktails are light and refreshing, thirst-quenching and not necessarily thought-provoking.

The Angel Face is of moderate weight and complexity. The combination of Gin, Calvados and Apricot Brandy creates a mid-palate that one definitely feels, but also possesses a certain crispness, like the snap of a ripe apple. The moderate length also stirs one’s thoughts, without being completely evocative. The cocktail was originally mentioned in Harry Cradock’s tome The Savoy Cocktail Book of 1930, so for me, it has provenance.

My friends, I present The Angel Face Cocktail:

1-1/2 oz. London Dry Gin

1/2 oz. Apricot Brandy

1/2 oz. Calvados

Shake with crushed ice and strain into a chilled cocktail glass.

If you are looking for something to either waltz you into Winter, or samba you into Summer, the Angel Face is for you!

Cin-Cin!

 

The Periodista Cocktail

20 Monday Apr 2020

Posted by musingsonthevine in Cocktails, Spirits

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The Periodista, or “The Journalist” cocktail harkens back to a recipe in Harry Craddock’s Savoy Cocktail Book and is originally cribbed as a Gin-based libation. Borrowing elements from the “perfect” Martini, the Craddock recipe combines sweet and dry Vermouth to create balance and mid-palate weight. A touch of Curaçao suggests an exotic, faraway island, perhaps Cuba. Refreshing and contemplative, the drink is an alluring treat.

Somewhere along the way, when the drink arrived in Boston, the recipe had changed. Instead of Gin, one finds Dark Rum (preferably Medford Rum, which is thick with Molasses richness) as the main player. The Vermouths were replaced with Apricot Liqueur, and instead of Lemon Juice, one finds a spritz of Lime. The Boston version is gutsier and a little rougher around the edges, like Boston itself during the ‘20’s and ‘30’s. Despite the roughness, the cocktail is quite tasty, redolent with syrupy molasses and juicy apricot. So, if you want to travel to the islands by way of Beantown, then by all means, mix up a Periodista Cocktail and go for a ride!

My friends, I offer you The Periodista Cocktail:

1 ½ ounces Dark Rum (Medford or Goslings)
½ ounce triple sec (Cointreau)
½ ounce apricot liqueur
½ ounce lime juice

Combine ingredients in a cocktail shaker three-quarters filled with ice. Shake until chilled, about 15 seconds. Strain into a chilled coupe.

Cin-Cin!

The Napoleon Cocktail

11 Saturday Apr 2020

Posted by musingsonthevine in Cocktails, Spirits

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The Napoleon Cocktail.

On April 11, 1814, Napoleon Bonaparte signed the Treaty of Fontainebleau, abdicating his throne and beginning his brief exile on the Island of Elba. Napoleon would return to power, briefly, and then lose it all again after his defeat at Waterloo… Commemorating this day and reviving a long forgotten classic… The Napoleon Cocktail.

First recorded in Craddock’s tome, The Savoy Cocktail book in 1930, The Napoleon Cocktail is a savory, bracing riff on the classic Martini, using Fernet Branca to add layers of complexity and both Orange Curaçao and Dubonnet Rouge to give it a kiss of sweetness. Smooth and easy drinking, the cocktail is a perfect “shoulder season” libation, with just enough mid-palate weight to give it warmth, and a refreshing lightness that trumpets Spring!

My friends, I offer you The Napoleon Cocktail:

2 oz. London Dry Gin

1/4 oz. Orange Curaçao

1/4 oz. Fernet Branca

1/2 oz. Dubonnet Rouge

Shake with crushed ice and strain into chilled coupe. Garnish with a Luxardo Maraschino Cherry.

Cin-Cin!

 

Penicillin

12 Friday Oct 2018

Posted by musingsonthevine in Cocktails

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I can count on one hand the number of Scotch-based cocktails worth mixing. Scotch does not “play well with others,” which is okay by me.

Among those Scotch-based libations that are worthy, Penicillin is a refreshing drink that smoothes out the rough edges and wets one’s whistle quite admirably.

This version is a subtle variation. Usually made with honey-ginger syrup as the sweetener, I substituted Canton (Ginger Liqueur) instead. It achieved the same goal of providing a gingery sweetness against the lemon Juice, and brought a few percentage points of alcohol to the party.

I bring you Penicillin:

2oz. Blended Scotch (I used Chivas)

3/4oz. Lemon Juice

3/4oz. Honey-Ginger Syrup (I used Canton)

1/4oz. Islay Malt

Shake everything but the Islay with crushed ice. Strain into a cocktail glass or coupe and float the Islay on top of the cocktail. Garnish with dried ginger.

Cin-Cin!

Napoleon’s Revenge

05 Friday Oct 2018

Posted by musingsonthevine in Cocktails

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Last week I posted a fun libation called The Star Cocktail. Based on Calvados, the apple flavor made a perfect introduction to Fall.

I admit, I was quite taken with the Calvados as a base spirit and I had to experiment. I poked around the liquor cabinet looking for erstwhile partners… at first I thought Ginger Liqueur, but relented because of the candied sweetness. I then entertained all manner of Amari, but their fullness and bitterness shattered the delicacy of the Calvados. And then I stumbled upon a few comely dance partners… Mandarine Napoleon Liqueur, and Martini and Rossi’s new Ambrato Vermouth. The requisite combination yielded a wonderfully balanced cocktail with charming apple, orange peel and lemon notes. Lighter than The Star, and very apropos for Fall.

I present Napoleon’s Revenge:

1-1/2 oz. Calvados

1 oz. Mandarine Napoleon

1 oz. Martini & Rossi Ambrato Riserva Vermouth Bianca

Shake with crushed ice and strain into a coupe. Garnish with an orange and lemon twist. I had to use a Luxardo cherry…

Cin-Cin!

The Star Cocktail

28 Friday Sep 2018

Posted by musingsonthevine in Cocktails

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English born Harry Craddock was one of the most important bartenders in the history of the cocktail. He was trained in America until prohibition sent him packing to the London and the Savoy Hotel. There he proceeded to write one the most important cocktail tomes, The Savoy Cocktail Book. Written in 1930 and containing well over 750 recipes, the book is a classic, still in print today.

Within the covers of The Savoy, are numerous, delicious libations, such as The Star Cocktail. Simple and yet a wonderful aperitif, with subtle apple overtones and a crisp, refreshing palate. Perfect for a Fall evening.

The Star Cocktail:

2 oz Calvados

2 oz Sweet Vermouth

2 dashes Bitters (Bittermen’s Boston)

Shake with ice, strain and garnish with an olive.

Cin-Cin!

A Martini with a dot…

15 Saturday Sep 2018

Posted by musingsonthevine in Cocktails

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According to Difford’s Guide, 365 Days of Cocktails, today is International Dot Day. As the story goes, in 2009, a teacher named Terry Shay introduced her class to Peter H. Reynold’s curious story The Dot. In it, a teacher starts a young girl on a journey of self-discovery by asking her to place a dot on a piece of paper. The exercise offers the girl encouragement in her own abilities and launches Vashti on life’s adventure.

In commemoration, what better libation than the Classic Martini, adorned with its own “dot,” a splash of Absinthe.

The juxtaposition of Dry Vermouth to Anise causes a raised eyebrow… and a little bit more…

Cin-Cin!

Panama Presidente Cocktail

10 Friday Aug 2018

Posted by musingsonthevine in Cocktails

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Fridays in the Summer seem to beg for Rum… especially when the temperature and humidity are high.

There are too many variations of “El Presidente” cocktails to even begin to classify any as “classic.” The one common thread between them all is Rum.

Otherwise, the variations are limitless.

I focused in on a recipe that caught my eye because of the juxtaposition of Cointreau and Dry Vermouth. It struck me that this variation would be more balanced than many of the other options.

The recipe specifically called for Grander Rum, an 8-year-old, Bourbon cask-aged spirit. Not having any Grander, I chose a Special Reserve Appleton from Jamaica.

Overall, the cocktail is quite refreshing and very well balanced. The Cointreau lends a lovely orange blossom flavor to the drink, and the Dolin Dry Vermouth keeps the sweetness in check. Quite a happy camper am I…

My friends, I present the Panama Presidente Cocktail:

2oz. Rum (8 year-old, cask aged)

3/4oz. Cointreau

3/4oz. Dry Vermouth

1/4oz. Pure Cane Syrup

Shake ingredients with ice and strain into a coup glass. Garnish with either an orange or lemon peel.

Cin-Cin!

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