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…)
Archive for the ‘lemon’ Category
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.
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.
This month’s Mixology Monday sees me without ready access to a bar to mix a drink. On well, I’m going to go ahead and post something anyway. The theme this month is New Orleans cocktails, so I thought I could post a couple of tips related to making drinks containing egg white, with particular reference to that venerable old New Orleans drink – the Ramos Gin Fizz. (more…)
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.
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.
Cynar has has one of the coolest label designs out there (more…)
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…)
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…)
I finally tracked down a bottle of crème de violette in Auckland today*. This ingredient has been eluding me for a long time now. Some years ago I sampled the Benoit Serres version in Shanghai. It was never actually sold there, but Mr. Benoit Serres attended a Shanghai food and wine show seeking an importer and I was able to sample the stuff and have a chat with him. Besides his crème de violette he also makes a couple of interesting herbal and nut infused liqueurs – I seem to remember an unusual almond infused cognac.
Today I came across a crème de violette from Briottet. The Briottet version seems fuller flavored then how I remember the Benoit Serres. The Benoit Serres had a subtle (i.e. diluted) cognac base with a violet overlay, and may have been relatively high proof (25%?). The Briottet seems more like intense violet on a base of lowish proof (18%) neutral alcohol. It has a strong aroma, happily more reminiscent of a flower shop (or maybe potpourri) than a soap factory. On tasting you get a rich, smooth, fairly deep violet taste that lingers on the tongue. The finish is really quite long, and somehow never turns to soap. While I cannot taste anything besides violet, I still would not call the taste one dimensional.
I am hardly a crème de violette expert. I have only ever tasted two brands, and those several years apart. I may completely wrong about this comparison. Both Briottet and Benoit Serres seem to be good products. However, I think Briottet may pack a little more power and be more suited to mixed drinks. Most drinks using creme de violette require only small quantities, so you want to use a reasonably intense product.
After tasting some of the liqueur straight the obvious thing to do was to make an original recipe Aviation. (more…)
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.