Archive for the ‘Recipes’ Category

Sours Are Sweet

Wednesday, February 2nd, 2011

…to appropriate the vernacular of today’s youth. To wit: the Pisco Sour. Being snowed in, these made quite the tonic for cabin fever. (Followed by fondue, if you must know.) Given a bartender who mixes these correctly, home would become but a distant memory.

1 1/2 oz. pisco
3/4 oz. lemon juice
1 oz. heavy simple syrup
1 egg white
several drops Angostura bitters

Shake vigorously, strain, etc.

Recipe from Dale DeGroff, via Auntie Iris. Seldom have I needed to tamper so little with a prescription. The bitters are a revelation!

These Christmas Cookies Are Not for Tots

Saturday, December 4th, 2010

Via the electronic mail, from a relative in the McCulloch clan, a recipe for “Jose Cuervo Christmas Cookies.” While I cannot personally recommend tequila for yuletide consumption, this does recall to mind injuries sustained whilst baking macaroons in the company of 16-year-old Lagavulin.

Jose Cuervo Christmas Cookies
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup or brown sugar
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequila
Sample the Cuervo to check quality.  Take a large bowl, check the Cuervo again, to be sure it is of the highest quality,
pour one level cup and drink.
Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.
Add one peastoon of sugar.  Beat again. At this point it’s best to make sure the Cuervo is still ok, try another cup just in case.
Turn off the mixerer thingy.
Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
Pick the frigging fruit off the floor.
Mix on the turner.
If the fried druit gets stuck in the beaters just pry it loose with a drewscriver.
Sample the Cuervo to check for tonsisticity.
Next, sift two cups of salt, or something.
Who geeves a sheet.  Check the Jose Cuervo. Now shift the lemon juice and strain your nuts.
Add one table.
Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven.
Turn the cake tin 360 degrees and try not to fall over.
Don’t forget to beat off the turner.
Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the wishdasher.
Cherry Mistmas!

He’ll Take Manhattans, Too

Tuesday, January 15th, 2008

Eric Felten has finally–or once again, I can’t say–gotten ’round to the Manhattan (“Democracy in a Glass,” The Wall Street Journal). As usual, he is quite informative and generally correct in his opinions. But while he does well to call for a better class of fruit (a Luxardo marasca cherry), I’ve never regretted the day when I began to tell the barman, “Hold the salad.”

Mr. Felten’s recipe is quite similar to my own:

2 oz rye whiskey or bourbon
¾ oz to 1 oz sweet vermouth
2 dashes Angostura bitters
2 dashes orange bitters

Shake with ice and strain into a stemmed cocktail glass. Garnish with cherry.

For further reading, may I direct you to my own essay, “The Manhattan.”

A Tonic for Unsatisying Gin-and-Tonics

Sunday, September 9th, 2007

Jason Wilson is a man after my own heart. I don’t normally care to dirty my hands in the kitchen, but perhaps it’s time for that to change. I had thought that drinking would be enow to while away my golden years, but likely I would enjoy making the drinks as well.


Monday, January 29th, 2007

The Wall Street Journal‘s inestimable Eric Felten does it again with his history of the Sidecar. His recipe:

2 oz cognac
½ oz Cointreau
½ oz fresh lemon juice
¼ simple syrup (optional, to taste)

Shake with ice and strain into a stemmed cocktail glass, the rim of which has been dusted with superfine sugar. Or, omit the sugar on the rim and include the quarter-ounce of sugar syrup in the shaker. (A venerable variation on the drink substitutes fresh lime juice for the lemon.)

Ward Eight

Tuesday, November 7th, 2006

Eric Felten, the Wall Street Journal‘s fine drinks writer, has done an admirable job documenting the history of this admirable cocktail, and his preferred proportions are shown below. I fear I shall require several Ward Eights as I watch the election returns on my grand-nephew’s television this evening. Or perhaps I’ll mix them in celebration instead.

2 oz rye whiskey
½ oz fresh lemon juice
½ oz orange juice
½ oz grenadine

Shake with ice and strain into a cocktail glass.

Gin Sling

Monday, November 21st, 2005

Dinner last night at a wonderful Punjabi restaurant, the service spot on. Really reminded me of India under the Raj. I had several of these before the main course, and felt the November winds turn balmy as a Devonshire breeze. Most recipes don’t call for bitters, but there were certainly bitters in my drink, and I believe this approximates what my man Mukesh was pouring.

1 teaspoon superfine sugar
2 teaspoons water
2 ounces lemon juice
2 ounces gin
several dashes Angostura bitters

Dissolve the sugar in the water, then add everything else. Swirl it around in a jug of ice and then strain it over ice cubes in a rocks glass (what the bartending guides always insist on calling an “old-fashioned glass”). Just the thing while you wait for your tandoori lamb chops.


Thursday, September 29th, 2005

Alas, New Orleans. That waterlogged city has a reputation for both enduring and serving hurricanes. But not all their drinks rely on corn syrup and food coloring. Several of the most interesting American cocktails have roots in New Orleans, and have that unique flavor that results from the clash of gall and the Gallic. The following recipe comes from Stanley Clisby Arthur’s Famous New Orleans Drinks and How to Mix ‘Em (1937). The preparation is somewhat laborious, but potation is absolutely effortless. Needless to say, I approve of the author’s insistence on correct form.

1 lump sugar
3 drops Peychaud’s bitters
1 dash Angostura bitters
1 jigger rye whiskey
1 dash absinthe substitute
1 slice lemon peel

To mix a Sazerac requires two heavy-bottomed, 3 1/2-ounce bar glasses. One is filled with cracked ice and allowed to chill. In the other a lump of sugar is placed with just enough water to moisten it. The saturated loaf of sugar is then crushed with a barspoon. Add a few drops of Peychaud’s bitters, a dash of Angostura, a jigger of rye whiskey, for while Bourbon may do for a julep it just won’t do for a real Sazerac. To the glass containing sugar, bitters, and rye add several lumps of ice and stir. Never use a shaker! Empty the first of its ice, dash in several drops of absinthe, twirl the glass and shake out the absinthe . . . enough will cling to the glass to give the needed flavor. Strain into this glass the whiskey mixture, twist a piece of lemon peel over it for the needed zest of that small drop of oil thus extracted from the peel, but to not commit the sacrilege of dropping the peel into the drink. Some bartenders put a cherry in a Sazerac; very pretty but not necessary.

Delmonico No. 1

Friday, July 29th, 2005

3/4 ounces gin
1/2 ounces brandy
1/2 ounces dry vermouth
1/2 ounces sweet vermouth

Stir with ice and serve “up,” in a cocktail glass, with a lemon twist. I have lifted my recipe from Mr. Boston; many a drinksman has tampered with a fine recipe so that he might add his own name to it, but I see no reason to do so here. Incidentally, the Delmonico is a fine cut of steak, as well.

The Manhattan

Monday, July 11th, 2005

1 & 1/2 ounces bourbon
1/2 ounce sweet vermouth
healthy dash bitters

The greatest cocktail of all time. Can be served either “up” or on the rocks. A stemmed maraschino cherry is optional. Rye whiskey may be substituted for bourbon, giving it a historical flavor. I recommend stirring rather than shaking, unless you enjoy crunching those tiny granules of ice.