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…

Cin-Cin!

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.

Cin-Cin!

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…

Cin-Cin!

Panama Presidente Cocktail

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!

12 Year-Old Ledaig (Tobermory Distillery)

This single malt is produced on the Isle of Mull by Tobermory. It is a 12 year-old Whisky that is heavily peated and aged in wine barrels previously used for the aging of Hermitage wine (Northern Rhone Valley – France).

The character, as you would expect is all peat, but there are undercurrents of sea air and iodine that clearly underscore the influence of island nativity. On the palate, soft elements of berry fruit with vanilla and spice combine with a subtle sweetness that makes the malt quite charming. The malt is cask strength, but is neither hot, nor rough.

Unfortunately, given the nature of these bottles, availability is limited. I found mine at Julio’s in Westborough, MA.

The Bird of Paradise

Google “Bird of Paradise” cocktail and you will be presented with several iterations, each claiming “classic” status. Interestingly, the base spirits range from Gin to Tequila to Rum, with mixers running the gamut from lemon to lime to orange juice. Confusing at best.

After considerable research, the version that catches my fancy is actually the least common recipe. Based on equal parts Aperol and Rum, with a mix of pineapple and lime juice, this version is decidedly tropical, but with a crisp, refreshing edge that leaves the palate crying for more.

Perfect on a warm Summer’s day, this Bird of Paradise will entice your taste buds with suggestions of tropical fruits and exotic destinations.

The Bird of Paradise Cocktail:

1.5oz Aperol

1.5oz Rum (I used Goslings Black Seal)

1.5oz Pineapple Juice

.75oz Lime Juice

Shake the ingredients with crushed ice and strain into a coup. Garnish with a lemon slice.

Cin-Cin

The Martinez Cocktail

The lore of cocktails is rich and filled with many contradictions. The challenge is that with any lore, there is a fine line between verifiable truth and entertaining story. Cocktail lore is no different.

For many, the Martinez Cocktail is the precursor to the ubiquitous Martini. Seems plausible, given the name and ingredient list, and yet there is a camp (including yours truly) that holds fast to the Hoffman House as the parent of the Martini.

After crafting a few versions of the Martinez, I am actually able to see the evolution of the Martini from this classic tipple.

Both have Gin as their primary spirit. The Martinez leverages Sweet Vermouth, whereas the Martini employs the bracing character of Dry Vermouth. The Martinez also adds a third ingredient- Luxardo Maraschino Liqueur. This nutty, fruity spirit brings a hint of almond skin and hazelnut to the game. In comparison, the two cocktails couldn’t be more different and yet, they share a common bond.

My favorite version of the Martinez Cocktail is thus:

2oz. Old Tom Gin (I prefer Haymans)

2oz. Sweet Vermouth (I used Martini and Rossi Reserva Speciale Ambrato)

1/2oz. Luxardo Maraschino Liqueur

2 dashes Angostura Bitters

Shake with crushed ice and strain into a coup glass. Garnish with either and orange or lemon slice.

Cin-Cin!

Timorous Beastie

Surveys have indicated that over 80% of wines and spirits are purchased because of the label. The Australians created an entire market of wines with cute and / or provocative labels and sold millions of cases in the process.

Well, even the strongest may falter, which was the case when I found Douglas Laing and Co.’s Timorous Beastie. How could I resist with such a cute little mascot on the label? Turns out that while the label piqued my interest, the whisky inside is quite good!

The Timorous Beastie is a vatted malt, presumably a blend of some very fine Scotch: Dalmore, Glengoyne, and Glen Garioch, which is non cold-filtered and bottled at almost 50% alcohol by volume.

Initially spicy on the palate with floral and vanilla notes on the finish. A bit of heat from the alcohol, but overall a smooth and well-balanced dram. There is a lush mouth-feel to the spirit which adds a distinct seductive character.

The name of the Whisky pays homage to Robbie Burns’ timid, little field mouse from his famous poem, “To a Mouse.”

Infinitely drinkable and definitely worth pondering!

Slainte!

Cocchi Cocktail

I am always adding interesting spirits to the bar. Not because I have a plan, but more often because I want options. And as you might expect, things get lost… this was the case with the Cocchi Aperitivo Americano… purchased who knows when and finally used in a cocktail!

Inspiration was taken from an Instagram post and the rest just sort of happened.

I’m dubbing this “old school” libation the Cocchi Cocktail, largely because the primary spirit is Cocchi.

Well-balanced and quite refreshing. A perfect Summer tipple when the dew point is reaching new heights.

I bring you, the Cocchi Cocktail:

2oz. Cocchi Aperitivo Americano

1oz. Aged Rum

1/2oz. Bourbon

Shake with crushed ice and strain into a coup. Garish with a Luxardo cherry.

Cin-Cin!

The Classic Cocktail

Back in the early 19th century, when the cocktail was in its infancy, the driving spirits were either Cognac or Rum. Whiskey was certainly produced in the colonies, primarily rye, but the tipple used most often in cocktails was Cognac. Rum was firmly ensconced in the punch bowl of your local tavern and ventured forth as a cocktail only occasionally.

Paying homage to those early days, the Classic Cocktail is a refreshing Cognac-based drink that emphasizes the key element of a cocktail – balance. Sweet must play against bitter to create a harmonious balance on the palate. The use of Maraschino liqueur softens the bite from the Cognac.

Light, but spiritous, the Classic Cocktail is perfect on a warm summer night!

The Classic Cocktail…

3oz. Cognac

1/2oz. Maraschino Liqueur

1/2oz. Grand Marnier

1/2oz. Lemon Juice

1/2oz. Cold Water

Shake with crushed ice and strain into a coupe. Garnish with a lemon peel, or a Luxardo cherry.

Cin-Cin!