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.
Archive for the ‘Peychaud’s Bitters’ Category
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…)
I tried out a range of apricot brandy drinks while selecting my entry for the recent Raiders of the Lost Cocktail. The following gives a summary of what I tried, ranked not very scientifically from best to worst. (more…)
I’m going to try a few different pisco cocktails over the next few entries here, just to maintain a little bit of a pisco theme. Some probably won’t be so great. However, there is one excellent one coming up shortly, and hopefully there will be a couple of other good ones besides that.
This one is something I found while looking for something else. It is called a ‘Pisco Bell-Ringer’ and comes from David Wondrich at Esquire.
The theme for this month’s Mixology Monday is Repeal Day, and Pre-prohibition drinks are thus in order. Pisco is flavor of the month at my place since I managed to pick up three different brands of the stuff. That makes the Pisco Punch the obvious choice for this month’s drink.
I mentioned Pisco Punch the last time I wrote here. The problem with Pisco Punch, and it is quite a problem, is that the original recipe seems to have been lost. Certain things about the drink are known with certainty though. (more…)
I saw some kummel the other week. I had only drunk kummel once before (in the since disappeared Berlin restaurant on Mt Eden Rd. in Auckland) but its herbal caraway taste left a strong impression. Since getting into aquavit, also traditionally flavored with caraway, over Christmas I had been wanting to give kummel another try. So I bought a bottle with vague plans of finding an aquavit and kummel drink to use it in. (more…)
The Blackthorn cocktail is one of my favorites, a gin base with a generous splash of both Dubonnet and kirsch. Dubonnet and gin appear together in all sorts of early 20th Century drinks. In the Blackthorn the Kirsch adds an extra dimension to a well worn combination. The drink is intensely fruity, but the use of eau de vie rather than a liqueur keeps things at the dry and bracing end of the spectrum.
I am surprised this drink is not better known. Part of the reason may be confusion about recipes. (more…)