Cocktail Week: The Sazerac

The Sazerac is what I’d describe as an Old Fashioned jazzed up for a Friday night. It’s still a strong whiskey drink, but the added absinthe rinse gives it a little somethin-somethin. It smells sweet and fruity, but don’t let this little drink fool you. It’s no girly-drink to be carried around by one with perfectly polished nails and a tacky wristlet.

Cocktail Week: The Sazerac

Recipe (via Jeffrey Morgenthaler)

In a 16-oz mixing glass, combine:
1 sugar cube
-or-
¼ oz simple syrup
4 dashes Peychaud’s bitters
1 dash Angostura bitters*
Small splash water

Muddle together until sugar cube is dissolved (skip this step if using simple syrup, obviously)

Add:
2 oz rye
Fill mixing glass with ice and stir contents until well-chilled. Strain into Herbsaint-rinsed Old Fashioned glass. Twist lemon peel over drink to express oils, and discard peel.

* The BF used Bitter Truth Jerry Thomas bitters instead of the Angostura ones.

Cocktail Week: The Vieux Mot

I’ve said before that I’m not the biggest fan of gin, but the Vieux Mot, a drink served at Please Don’t Tell in New York is slowly turning me around to it.

St. Germain is an elderflower liquor which is all the rage now. I’ve never actually had elderflower or smelled it, but this liquor smells a lot like lychee. I’ve noticed it’s good at giving drinks a hint of sweetness without making it too cloyingly sweet because a lot of it comes from the fragrance. In this cocktail, it plays the role of tempering the strong pine tree scent of gin. With the added lemon juice, the drink is refreshing — something that I wouldn’t mind drinking in the morning.

Cocktail Week: Veiux Mot

I like that the drink has almost a fluorescent sheen to it.  It’s a nice contrast from the richy, orange hue of the whiskey drinks I’ve been having.  It tastes as different as it looks from them.

Recipe (via LA Times)

1 1/2 ounces Plymouth gin
1/2 ounce St-Germain elderflower liqueur
1/4 ounce (1 1/2 teaspoons) simple syrup
3/4 ounce (1 1/2 tablespoons) fresh lemon juice

Pour the gin, elderflower liqueur, simple syrup and lemon juice into a shaker filled with ice. Shake, then strain into a chilled coupe.

Cocktail Week: The Manhattan

Is there a drink that tastes as good as a well made Manhattan? I’ve always thought of the Manhattan as an old man’s drink, but apparently it originated from The Manhattan Club in the 1870s and was made specifically for Winston Churchill’s mother.

Cocktail Week: The Manhattan

I’m no Lady Randolph Churchill, but the BF made me a delicious one that’s a variation from the classic formula. Instead of using just sweet vermouth, he mixed dry with sweet. He also used a dash of the Boker’s Bitters he picked up over the weekend, which I’ll most likely devote a whole post about soon.  The bitters gave the drink a nice chocolatey after-taste. Using the mixture of dry and sweet vermouth (suggested here) also helped to make this drink taste more balanced (for me anyway) because it wasn’t too sweet.

Recipe (via art of drink):
Take 2 dashes Maraschino.
1 pony of rye whiskey.
1 wine-glass of vermouth.
3 dashes of Boker’s bitters.
2 small lumps of ice.

The BF then made himself another variation of the Manhattan. It was a little too sweet for my tastes, but he enjoyed it.

Cocktail Week: The BF Manhattan

His recipe:

2 parts rye
1 part sweet vermouth
dash maraschino
dash agnostura bitters

garnish with lemon twist (zested over the chilled glass) or brandied
cherry (wish I had one!) in a cocktail glass or coupe.