Battle of Hastings

First off, they never should have let a guy with a history degree name cocktails…

2 oz Lecompte Calvados 5 year

1 oz Benedictine

1/8 oz Laphroaig 10 year Cask Strength

1/4 oz water

1 Demerara sugar cube

7 dashes Fee Brothers Whiskey Barrel Bitters

In a pint glass soak the demerara sugar cube in the bitters and water. Muddle until sugar is fully dissolved.

Add Calvados, Benedictine, and ice. Stir.

Rinse double rocks glass in the Laphroaig.

Pour in mixture.

Zest with orange oil.

Imagine a snowy winter’s day and you’re sitting by the fire place.

-ab

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Published in: on September 21, 2009 at 12:52 pm  Comments (2)  

The Scottish Play

Written around 1605, (the same time as the Gunpowder Treason) William Shakespeare’s Macbeth is one of his most popular plays. The problem lies in the fact that the play is cursed. Actors will never utter the name Macbeth in a theater or anywhere, for that matter, for fear of invoking the curse. Many productions of Macbeth have been disrupted by this supposed curse and it has caused everything from accidents to death over the years. With a little bit of bitterness, sweetness, and smokiness, this is my tribute to that play.

1 1/4 oz Laphroaig 10 Year or other smokey Scotch
1 oz Cynar
3/4 oz Aperol
1/8 oz Drambuie

Stir all ingredients sans Drambuie in an ice filled pint glass.

Pour into coupe glass. Then drizzle Drambuie on top.

-ab

Published in: on August 17, 2009 at 12:18 pm  Leave a Comment  

Beantown Flip

Many of the original flips and egg drinks were made with ales, ciders, and wines. The original eggnog was exactly such a treat, being a simple flip of eggs and nog, a British strong ale. The name stuck when the drink jumped to American shores but the nog was dropped in favor of liquor, usually whiskey or rum. Sadly, these low alcohol delights have been pushed to the side in favor of high octane heavy hitters. This is my attempt to resurrect the category. It’s a wonderful cap to the sort of night where another two or three ounces of hard liquor is the last thing you need or want.

Beantown Flip

2 oz dry red wine

1 oz brown sugar syrup*

1 whole egg, lightly beaten

2-3 dashes rose water

1 dash Angostura bitters
Mime/dry shake then shake with ice. Strain into a small wineglass and garnish with freshly grated nutmeg.  The rose water really makes this cocktail.  If you can’t find it, hold of on making the drink until you can. It’s just not the same without it.  Do go easy though, as the rose water can overwhelm the drink.

*brown sugar syrup: combine equal parts of dark brown sugar and filtered water in a jar and shake hard to combine.

-sb

Published in: on August 15, 2009 at 12:00 pm  Leave a Comment  

Pompelmo MT

This bracing summer aperitif rides the line between sweet, sour, and bitter.  It draws its name from the Italian word for grapefruit, pompelmo, and the origins of its two main ingredients.  Campari was originally made in Milan and Carpano, who makes our beloved Punt e Mes, is based in Turin.

1.5 oz Campari

1.5 oz Punt e Mes

2 oz pink grapefruit juice, freshly squeezed

1 oz brown sugar syrup*

Build in a highball glass over ice, stirring to combine.

*brown sugar syrup:  combine equal parts brown sugar and filtered water in a jar and shake to combine.

Published in: on August 13, 2009 at 12:00 pm  Leave a Comment  

Harrison’s Flip

In 1862, Jerry Thomas published a drink called General Harrison’s Eggnog in the first cocktail book ever written.  The simple concoction of raw egg, hard cider, and a little sugar was the favorite tipple of William Henry Harrison, 9th President of the United States of America and decorated war hero.  Harrison also bears the distinction of serving the shortest time in office, dying after only 32 days.  Surmise what you will about the medicinal benefits of his drink.  Harrison’s Flip is my homage to the man, and to the sultry marriage of apple and egg.

Harrison’s Flip

1.5 oz Laird’s 100 proof bonded Applejack

.5 oz honey syrup*

.5 oz Allspice Dram

1/2 large egg, lightly beaten

4 plus 2 dashes Fee’s Whiskey Barrel Bitters

Mime/dry shake then shake hard with ice.  Put last two dashes of bitters directly into the bottom of a chilled coupe and strain flip on top.  Garnish with freshly grated nutmeg.  It’s important to add the bitters directly to the glass so as to add their impact to the last sip.  All that sugar up front begs for one last balancing bitter bite.

*honey syrup: combine equal parts honey and water in a jar and shake to combine.

-sb

Published in: on August 11, 2009 at 12:00 pm  Leave a Comment  

The Riviera Maya

1 oz Blanco Tequila

3/4 oz Lemonheart 151

1/4 oz Batavia-Arrack

1 oz Grapefruit juice

1/2 oz St. Germain

1/4 oz Cinnamon simple syrup

2 dashes Tiki bitters

Shake, then strain over crushed ice…Tiki style.

-ab

Published in: on August 3, 2009 at 4:18 am  Leave a Comment  

Roby Wolfe, cb

Roby Wolfe was the 1937 Lillet poster artist. His art was vibrant with a dark blue background, a fading black backdrop for the wording, and the lillet lady posed with the yellow and amber tinged grapes with bright red leaves surrounding her.

1.5 oz Lillet Blonde

1/2 oz Lemon juice

1/2 oz Black tea infused simple syrup(1:1 steeped and strained loose leaf black tea to granulated sugar)

6 ea. Raspberries

-Combine all ingredients in a shaker over ice

-Shake hard

-Strain through a julep and tea strainer over cracked ice in a rocks glass.

Published in: on August 1, 2009 at 12:34 pm  Leave a Comment  

Genever Smash, cb

Smash: Spirit, sugar, citrus, herb, crushed ice.

3 oz Bols Genever

1/3 of a lemon, wedged

3/4 oz Gomme syrup

dash sea salt

8-10 ea Mint leaves

-Combine all ingredients over ice in shaker

-Shake it. Smash it. This is one drink that the harder the shake the better the product

-Strain through Hawthorn and tea strainer over crushed ice in rocks glass

-Garnish with aromatic bouquet of mint

-Cheers

Published in: on August 1, 2009 at 12:17 pm  Leave a Comment  

The Hanging Curve

1 1/2 oz Barbancourt 8 Year Rum

1/2 oz Aperol

1/2 oz Lime Juice

1/4 oz Grapefruit Juice

1/4 oz Velvet Falernum

1 barspoon of Cassis

Shake well. Strain into coupe. Garnish with pine tar…kidding.

-ab

Published in: on July 28, 2009 at 5:16 pm  Leave a Comment  

Battle of Trafalgar

1 oz Pimms No. 1

3/4 oz St. Germain

1/2 Honey Simple Syrup

1/2 Lime Juice

1/4 Batavia Arrack

Garnish with one flamed orange peel.

-ab

Published in: on July 26, 2009 at 7:53 am  Leave a Comment