Another issue of DRiNK is out, and I wrote a story on the Pink Lady. This one gets unjustly neglected, and I am as guilty as anyone. Much as I really like the Pink Lady, I only rarely get around to mixing it. A White Lady just seems ‘easier’ when that way inclined. And out in a bar? I’m not sure I have ever ordered a Pink Lady for myself, though I’ve ordered it for friends a few times. This is clearly color prejudice at work. But color prejudice aside it is also easy to forget how mixable calvados is. The gin and calvados combo in the Pink Lady (original version) is just excellent, and well worth trying if you never have. This cocktail is probably the single best reason (Chicken Normandy aside) for keeping a bottle of calvados handy.
“But I like to think how nice it’s gonna be, maybe, in California. Never cold. An’ fruite ever’place, an’ people just bein’ in the nicest places, little white houses in among the orange trees. I wonder – that is, if we all get jobs an’ all work – maybe we can get one of them little white houses. An’ the little fellas go out an’ pick oranges right off the tree.” (John Steinbeck, The Grapes of Wrath)
I’m rather late saying this but another issue of DRiNK is out, which means more articles. This time time it’s all about the orange, a fruit so ubiquitous in cocktails we easily forget how lost we would be without it. My first article takes a look at orange liqueurs, and the second turns to the Burnt Fuselage and the Kamikaze. Both articles, but particularly the first, got a little edited
The Burnt Fuselage had an odd run of popularity in Shanghai some years back. I found the recipe on Paul Clarke’s Cocktail Chronicles, introduced it to a bar or two, and before long, not only were friends and strangers drinking it, but I was getting late night phone calls from bartenders I had never met asking me how to make the thing. This odd phenomenon didn’t last, and Shanghai soon went back to drinking whatever it normally drinks. Truth be told, it was probably easier to start a cocktail trend back when Shanghai only had 2.5 cocktail bars.
I just learned that Elwyn Richardson died late last year. It must be a couple of decades since I last saw Elwyn, but without him I doubt people would be paying me to drink cocktails and write about it. Although Elwyn was a teacher, the word does not fit. Certainly in his writing classes he didn’t exactly teach. He just drew people’s attention to common sense.
It is a pity I never told Elwyn I was writing for a drink industry magazine. He would have liked the idea.
RIP Elwyn. The orange-themed Steinbeck is for you.
Just a quick post to note that a new issue of DRiNK is out. This issue looks at the wonderful world of amari, and I have a couple of articles. The first story looks at the origins of amari. The second looks at amari cocktails, namely the ever-popular Black Manhattan, and the obscure but tasty Brooklyn Heights.
Not much else to say except to note that it’s nice to see Amaro Montenegro is now available in China- check out the Tasting Room article. If you ever come across this stuff I recommend trying it on the rocks with Bacardi 8 (equal parts) and an orange slice. Simple and delicious.
My latest article for DRiNK is on cocktails with Irish whiskey – check it out. Irish whiskey has a habit of getting overlooked. Researching this article was the perfect opportunity to remind myself of how excellent the stuff is. Unlikely to ever become the world’s favorite mixer, Irish still deserves to be used in cocktails more often. Mind you, it is so pleasant straight that it hardly needs messing with.
I recently did some experimenting with amontillado sherry and Dominican Republic rum. While I do not drink it nearly often enough, sherry might be my favorite wine – it has amazing complex flavors. Rum of course is something I ingest rather more than my fair share of. It seemed efficient to try to combine my rum and sherry drinking, hopefully to the benefit of both liquids.
My latest story for DRiNK was on the Bamboo Cocktail. Follow the link to check it out. I like the Bamboo for a couple of reasons. First, it is one of a relatively small number of cocktails that use sherry. Sherry seems underrated both as a wine to drink straight and as a mixer. Second, it is sometimes nice to drink cocktails that contain no spirits.
Around the time I was putting that story together I also did some experiments with amontillado sherry and Dominican Republic rum. I think I got at least one winning drink out of it, maybe two. More on that a little later.
A new issue of DRiNK just came out. This issue looks at single malts, and so I wrote an article on the Rusty Nail. It’s an excellent drink for the northern winter so mix one up.
Much as I like peated whiskys, I think this drink works better with something lighter. Incidentally, if going that route, the recently released Drambuie 15 might be fun to experiment with. It is dryer than the regular Drambuie, and contains a higher ratio of single malt and older whiskys. I have not yet played with it, but am sure it would make a good Rusty Nail.
While writing this article I decided I rather liked Rusty Nails with a grapefruit twist instead of the standard lemon. A very simple way to take this cocktail in new directions.
No experiments for me right now though. I am headed to tropical Burma where I will no doubt imbibe a Pegu Club or two.
The new issue of Drink is out. The theme for this issue is rum, well known as one of my favorite topics. Fittingly, I got to write not one, but two articles. . . Read the rest of this entry »
My latest article for DRiNK is on the Pegu Club. It’s a great drink so go check it out. Special thanks to the translator for an excellent job on the Chinese. I did not make her life easy, what with poetry and other assorted weird stuff. The art work is also nice.
DRiNK is a good magazine, and it’s mere existence shows how much the cocktail scene in China has changed since I started this blog.
Years ago I remember sitting on an airplane here and leafing through a hospitality magazine that had somehow ended up in the seat pocket in front of me. It was not bar specific – more like a general restaurant magazine that included wines and spirits info. I forget the title. Anyway, the quality of information was shocking. An article on French wines was illustrated with colorful Belgian beer bottles. Well-bred ladies were cautioned to always add the ice before pouring their wine. Doing things the other way round would be most uncouth! Another article summarized the main categories of spirits and liqueurs. Having no idea what Angostura Bitters were, the writer came up with a tale about elderly Dutch men doing shots of the stuff by the fireside during winter.
I will link to a few other articles I have written for DRiNK soon.
My occasional writing for DRiNK is one reason things have been quiet. Writing articles that get published somewhere else takes the edge off the urge to write here. Despite that though, I do have a few interesting things in store. Besides cocktail stuff, there may even be a cautionary tale or two about the bar industry.
Next week some of Shanghai’s best bars will celebrate Shanghai Cocktail Week. Details appear sketchy but promising. Participating bars will each offer a unique special menu of 50 RMB drinks, available throughout the week. The event is being held to mark World Cocktail Week, a celebration that has been going on for a few years yet has somehow escaped my attention until now. What can I say? Every week is cocktail week at my place. . .