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…)

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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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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Having made some quality grenadine, the next step is to find some drinks to try it in. Three drinks immediately come to mind, the Clover Club, the Pink Lady, and the El Presidente. The Clover Club and Pink Lady are simply grenadine sweetened and flavored gin sours, while the El Presidente is a complex rum, orange Curacao and vermouth affair that gets a gentle lift from a teaspoon of grenadine. (more…)

I found this martini variation in an old Gary Regan book called New Classic Cocktails. I decided to give it a whirl since I had some thyme lying around after trying out Jamie Boudreau’s Old Man Thyme – recommended by the way.

This one is simplicity itself. (more…)

So today marks a leap year meaning we get that rarest of experiences – February the 29^th. This may not seem hugely exciting. However, back in the 1920s, when Harry Craddock was mixing cocktails at the Savoy, leap year celebrations were quite the thing. Harry Craddock even created the Leap Year Cocktail to mark the 1928 celebrations at the Savoy. The Leap Year Cocktail isn’t a bad drink either, being sort of a lightweight cousin to the Burnt Fuselage. (more…)

In my quest for more Kummel drinks I came across this one. I picked it out because the recipe looked interesting and unpredictable. What was a caraway, vermouth, whiskey and bitters flavored sour going to taste like?

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I figured kummel, being such an assertive taste, would work well as a mere dash or two in a martini type drink. I searched around for a suitable recipe and found this one in the Savoy.

1 oz dry gin (Tanqueray)

1 oz dry vermouth

2 dashes kummel (I initially used ½ a teaspoon then upped it to 1 teaspoon)

Not in the recipe but I squeezed an orange twist over it.

Surprisingly the kummel was no more than a faint background note at ½ a teaspoon. I found a full teaspoon more to my taste. This one tastes pretty much like what you’d expect, like a pleasant martini variation.

Given that kummel originates from Holland it might be interesting to try making something like this using genever rather than standard dry gin.

Update: I later tried this using Bokma Genever, 2 tsp kummel, and a squeeze of lemon peel. It was very tasty, and perhaps better integrated than the original (hard to say though since I did not compare side to side). The milder character of the genever blends nicely with everything else.

I decided to whip up a quick something using blackberry brandy and settled on the Allegheny. It was the first recipe to come up on CocktailDB when I searched for blackberry brandy and lemon juice. Bourbon and dry vermouth looked like they would do nicely to fill out the drink, and a dash of bitters promised to spice things up a little.

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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…)