Corpse Reviver #1

There are supposed to have been four variations of this “hair-of-the-dog” hangover cure. The #2 is perhaps the most popular and the only one that survived prohibition in tact. I’m not even sure that reliable recipes exist for #3 and #4, despite finding a few on the Internet. A conventional search of my drinks library turned up nothing verifiable.

I was able to find a recipe on that claims to be the “verified” recipe for the Corpse Reviver #1, so we gave it a roll. The ingredients are in line with a cocktail of this variety, but I feel it is lacking a souring/refreshing component like lemon juice. Next version we will play with that idea and see how we fair…

Until then, you will have to suffer along with the “verified” recipe from…

Corpse Reviver #1

1oz. Cognac

1oz. Calvados

1/2oz. Sweet Vermouth (Carpano Antico)

Shake with crushed ice and strain into a cocktail glass or coupe.


2017 Lupi Reali “Corte Fiore” Appassimento Vino Rosso

Appassimento is a traditional Italian wine-making method that involves drying the grapes on straw mats prior to fermentation. The drying process concentrates the sugar and intensifies the complexity of the flavors in the grapes. The resulting wine is powerful, rich and redolent of spice, raisins and cooked fruit.

This method is used in the famous wines of Valpolicella Della Amarone, producing ageless wines of infinite complexity and smoothness.

In lesser regions, the process creates potent, fruit-bombs that are quaffable and delicious.

The 2017 Lupi Reali is a Montepulciano-based red wine from Abruzzo. The use of the appassimento process creates a wonderfully pleasing wine that is both sippable and food-friendly. Fruit-forward with supple, well-integrated tannin, the wine is drinking wonderfully now and should add complexity as it gains time in the bottle.


Octomore 08.1

Obsessed… some have called me this and they would not be wrong… I think of myself as a purist… that person who seeks out real, authentic product that is a testament to the Craft.

Octomore, produced by Bruichladdich Distillery on Islay, is for purists… or those obsessed.

I am relatively new to the Octomore fan club, having only just joined with the 6.3 bottling. Since my first taste, I have wended my way through the 7.1 and 8.3 bottles, finding that with each intense treatment, I am left wanting more. Recently, I have been scouring the market in search of the 8.1, a veritable unicorn for Octomore in the US.

Much to my pleasure, my friends at the Whisky Exchange had the 8.1 in stock and but one ocean away… so, throwing care to the wind, the order was placed and the wait began. Fortunately, I have had remarkable luck with the WE, and the 8.1 arrived, lovingly packed and ready to sip.

The Octomore are cask strength monsters that pay homage to the gods of Islay. If you thought Laphroaig and Lagavulin were impactful as Islay malts, then you need to taste the Octomore. Without a doubt, Octomore redefines Islay and sets the bar very high for Peat and Smoke.

Comparatively, the 8.1 is “lighter” than the 8.3 and is more like the 6.3 in balance and flavor. Massive peat and smoke dominate the palate with a hint of honey, vanilla and violets on the finish. A trifle hot, with a few drops of mineral water, the whisky explodes and at the same time, tames itself nicely.

Contemplative is the word I would use to best describe the experience of sipping an Octomore… and if you close your eyes, you are transported to Islay, where the mix of peat, smoke and sea salt tempt your nostrils and conjure an ancient time when whisky was first born…


Nelson’s Blood

In 1805, Napoleon Bonaparte anxiously planned the invasion of England. Having neutralized the continent of Europe, Napoleon looked to solidify his position of power by invading France’s long term enemy. What stood between Napoleon and victory was the English Fleet, led by Admiral Horatio Nelson. In what would become one of history’s greatest sea battles, Lord Nelson stemmed the tide of Napoleon’s quest, by defeating the combined French and Spanish Navies off the west coast of Trafalgar. Nelson would receive a mortal wound during the battle. His body was rumored to be transported back to England in a cask of Rum, which led to the spirit’s nickname, Nelson’s Blood.

In celebration of a true naval hero, I present Nelson’s Blood…

2 oz. Pusser’s Naval Rum

2 oz. Ruby Port

Shake with crushed ice and strain into a cocktail glass.


Napa – Bordeaux Shootout VIII


What is now becoming a regular event at Musings on the Vine is the Napa-Bordeaux Shootout.

This past weekend, on October 13, 2018, installment number eight took place, with France just edging out Napa for bragging rights to yet another win.


The results of the tasting were thus:

NapaBordeauxVIIIResults (2)

Well, as you can see, this was a close contest. Despite Napa having wines scoring in second and third place, France managed to garner more overall points.
So, after eight installments, the results stack up as follows:
France’s lead is a strong 6 – 2 in overall wins. Point-wise, the French have 282 points to Napa’s 238 points, a widening margin.

A few observations are in order…

  • In prior meetings, it was clear that Napa was sometimes hampered by wines that did not age as well as their French counterparts. At this installment, to “level the playing field,” wines were staggered in age, with the French wines being on average a decade older than their American competitors. It appears to have helped the Americans by keeping the scoring close.
  • None of the wines had scored over 90 points when they were first reviewed upon release. Also, none of the wines are considered “trophy” wines. Despite their lack of “star power,” the flight showed that you don’t always need to be a star to shine.
  • I was again pleased with the 1989 vintage. The Olivier showed considerable aging potential despite being 29 years old. Another surprise? The 1988 Gloria… tons of aging potential left in this wine, a true testament to the quality of St. Julien Bordeaux.


Where does it go from here? Well if history repeats itself, I imagine a ninth match-up in the not too distant future…

Should be fun, as usual!


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.


Brasserie Jo… Bon jour, mon ami…

I have fortunately, or unfortunately, been at many a great restaurant’s final meal… Colorado Public Library, Fantasia’s, Walter’s, the Pillar House, Maison Robert and Cafe Budapest… great institutes of gastronomy that left an indelible stain on my tablecloth of fine dining.

This weekend was the final hurrah of Brasserie Jo, the 20+ year-old French Bistro at the Colonnade Hotel in Boston’s Back Bay. A long time fixture for theatre-goers and revelers, Brasserie Jo has been witness to much of Boston’s culinary history.

Distinctive for their embrace of the real Parisian experience, for the better part of a decade, Brasserie Jo satisfied Francophile taste in style.

While bittersweet, this “last supper” was replete with all the trappings that made Brasserie Jo a celebration of life.

One should take away a lesson… all good things come to an end, but the remembrance of those special moments are what preserve a life well-lived…

Merci pour tous ces merveilleux souvenirs!

Napoleon’s Revenge

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…


The Star Cocktail

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.


A Martini with a dot…

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…