Archive for the ‘flavored and fortified wines’ 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.

(more…)

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.

Rummy Ruminations – and the El Presidente Revisited

Friday, November 23rd, 2012

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. . . (more…)

Mixology Monday: Bourbon

Sunday, June 15th, 2008

mxmologo.gif

Mixology Monday (hosted at Scofflaw’s Den) has suddenly sprung on me, bringing the theme of bourbon. I feel a bit inadequate about my effort this time round. Recently I have hardly been drinking bourbon. Mostly it has all been gin, with occasional detours to explore French aperitifs. This state of affairs is a bit odd now I come to think about it. When I first got into cocktails I drank plenty of bourbon drinks (mostly Manhattans and Old Fashioneds), with rum thrown in for variety. Things seem to have changed, and consequently I am low on creative ideas for bourbon. Mind you, when it comes to bourbon I sometimes wonder how creative you need to be. Isn’t an Old Fashioned about as good as it gets? Posting about the Old Fashioned seems redundant though, so I am going to throw together a new (to me) bourbon cocktail from Ted Haigh’s Vintage Spirits and Forgotten Cocktails. (more…)

Two Unusual Quinquinas: RinQuinQuin and Orange Colombo

Sunday, June 15th, 2008

bhtwounusualquinquinas1.jpg

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.

(more…)

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.

(more…)

Experimenting with Pineau des Charentes

Saturday, April 26th, 2008

bhpineauexperiment60001.jpg

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…)

Pineau des Charentes: an overlooked cocktail ingredient?

Thursday, April 17th, 2008

Retrospective photograph of my bottle of pineau - it looked nicer full

It looked better full. . .

Pineau des Charentes is an interesting aperitif from France that I have only recently tried. It seems to be relatively unknown outside of France. Pineau des Charentes is generally drunk straight rather than being used used in cocktails. However, since I am interested in aperitif wines as cocktail ingredients I picked a bottle up to try it out. (more…)

Passion Fruit Cocktails I: Classical Recipes

Monday, March 31st, 2008

I picked up a big bag of passion fruit and did some experimenting with passion fruit juice cocktails. I started with some ‘classical’ recipes from the early 20th Century. I have not personally checked the origins of these drinks, but I am guessing the first three are from the 1920s pr 1930s.

bhtheavenue10001.jpg

 

(more…)