Archive for the ‘cocktail bitters’ Category

Corpse Reviver Article

Monday, December 9th, 2013

Another article just appeared in DRiNK. Since this issue looks at brandy, I wrote about the Corpse Reviver. The Corpse Reviver is more like a semi-forgotten category than a single cocktail. The famous Corpse Reviver #2 is based on gin, but most of the other Corpse Reviver recipes use brandy. Oddly, despite being a diverse bunch, Corpse Revivers never seem to call for American spirits like bourbon, rye, etc. I figure they were a specifically English thing. (more…)

Rum and Sherry Cocktails: The DR Daiquiri and DR Manhattan

Saturday, February 16th, 2013

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.

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Bamboo Cocktail Story

Friday, February 15th, 2013

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.

The Pegu Club

Thursday, September 20th, 2012

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.

Death in the Gulf Stream: an underappreciated Hemingway drink

Sunday, June 22nd, 2008

Ernest Hemingway was born on July 21, 1899. Were he still alive, he would be celebrating his 109th birthday just as Tales of the Cocktail wraps up. No doubt he would mark the occasion with a drink, or several. It should come as no surprise then that Tales of the Cocktail will see a seminar on Ernest Hemingway – writer and drinker extraordinaire. Phil Greene, in a session entitled The Hemingway Bartender’s Companion, will introduce some of the mixed drinks associated with this prolific literary and cocktailian figure.

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Two Unusual Quinquinas: RinQuinQuin and Orange Colombo

Sunday, June 15th, 2008

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To assist my anticipatory salivation ahead of Anistatia Miller and Jared Brown’s Tales of the Cocktail presentation on “The Cafes of Paris”, I have been taking a look at a few lesser known French aperitifs. Several weeks ago I took a look at Pineau des Charentes. Today I focus on a pair of fruit quinquinas.

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Old-School Genever Cocktails

Thursday, June 5th, 2008

I said I would follow up my recent Genever post with a post on Genever cocktails. Here are five recipes for traditional Genever cocktails. These are all drinks you could have ordered in an upscale bar in the Nineteenth Century United States. In other words, these are the drinks that got gin cocktails started. The recipes come from Jerry Thomas’ Bartender’s Guide. Darcy O’Neil from the Art of Drink kindly put the entire book online, accessible here.

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La Cosa Nostra

Monday, May 19th, 2008

I was trying to think of more uses for Cynar, the Italian artichoke-based aperitif that somewhat resembles Campari. I decided its bitter vegetal notes would be complemented by Kola Tonic and threw this one together. I think it works, though perhaps the Tia Maria could be toned back to 1 tsp.

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Cynar has has one of the coolest label designs out there (more…)

The Rough Rider Cocktail

Sunday, May 11th, 2008

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The Rough Riders take a break on top of San Juan Hill

Mixology Monday has rolled around and get and brought with it the theme of rum. The host of Mixology Monday XXVII is Trader Tiki. To be honest, this was never intended to be a Mixology Monday post. However, since the drink includes rum I guess I get a handy Mixology Monday entry for minimal effort.

I was rearranging my booze cupboard when I remembered I had a bottle of Kola Tonic that had never been used other than to make the Filmograph – from Ted Haigh’s Vintage Cocktails and Forgotten Spirits. (more…)

Experimenting with Pineau des Charentes

Saturday, April 26th, 2008

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Pineau Experiment No. 6 was perhaps the best of the bunch. . .

The next step was to try mixing some drinks of my own using Pineau des Charentes.

Pineau turned out to slightly awkward stuff to mix with, probably on account of it having such a mild taste. My natural inclination was try substituting pineau in recipes that traditionally call for other aperitif wines (i.e. following well worn patterns like Manhattans and Martinis). This approach did not work well.

While I did not come up with anything truly exceptional, several experiments yielded one or two promising results. (more…)