Cocktails and Mixology

Greetings from Ireland

Paul Marsden — Thu, 02 Sep 2010 10:00:04 GMT

Hello from Ireland.

I am a newly joined member and a fanatical cocktail maker! Being from Ireland I love a nice, rich Irish Coffee after dinner. However, as with other cocktails, something is changing with the way Irish Coffee is being constructed and served. Here is a call to bring back the more traditional way of making this drink and enjoying it in the way it was originally intended.

As time goes on I am getting more and more unimpressed and bemused with the way Irish Coffee is generally being served in many establishments. Ireland’s contribution to the worldwide canon of cocktails and international coffees was invented in the 1940’s in Shannon Airport by chef Joe Sheridan. Joe realised that Transatlantic travellers arriving there were cold and in need of some sustenance. He also know they liked their coffee and the addition of a measure of whiskey warmed them to just the right degree.

Irish Coffee was never intended to be served in those heavy glasses with the handle. They are more appropriate for toddies or latté coffee drinks and can hold up to 10oz. Traditional Irish Coffee glasses are more akin to smaller stemmed wine glasses which hold a maximum of 8oz. If the larger glass with the handle is used then the proportions are all wrong. There is far too much coffee and hot water compared to the whiskey, sugar and cream. The drinker is missing out on the rich, velvety texture that is essential to the proper enjoyment of an Irish Coffee.

To make a traditional Irish Coffee First warm your glass with hot water. Discard the hot water, add one teaspoon of sugar (or check with the drinker how sweet they want it) and 2 oz of Irish Whiskey. Keep the spoon in the glass and top with hot coffee to about 1.5cm from the top of the glass, stirring well. The secret to the perfect cream top is as follows: Find a small plastic bottle and keep it for this purpose. Place cold, fresh cream into the bottle (about 25ml per coffee). Cap the bottle and shake sharply for about 15 seconds – no more and no less. Pour the cream gently over the back of the spoon onto the coffee. That will give you a perfect cream topping on your coffee every time. The idea is to drink the coffee through the cream to get the full effect.

Never use whipped cream (as some recipes specify). It is just too heavy and tends to fall into the coffee as you transport it. Above all never use that aerosol cream in the can.

The Irish Coffee, like the Old Fashioned, has changed into a different concoction over the years. For example, the use of fake and whipped creams, over size glasses, dusting with cocoa or flaked chocolate and topping with coffee beans! None of these should be in an Irish Coffee. Let’s bring back the traditional way of making some of these beautiful drinks.

Ok, just some thoughts. Would love to her your views.

Paul

Hot Buttered Rum

Robert Hess — Thu, 19 Aug 2010 14:21:31 GMT

When you look up recipes for "Hot Buttered Rum" you almost always seem to find recipes for a "batter mix" (http://drinkboy.com/Cocktails/Recipe.aspx?itemid=82), and it recently struck me that this is a drink that really doesn't need such advanced preparation. What's wrong with simply putting a pat of butter and brown sugar in hot water, stir to dissolve, add a shot of rum, and sprinkle with a little cinnamon and nutmeg?

Vieux Carré

Will — Thu, 17 Jun 2010 21:42:39 GMT

The Vieux Carré is one of my favorite drinks, but I've always wondered what the correct Creole pronunciation is, and also whether it's horribly pretentious to order it pronounced as it would be in French (vee-yeuh car-ay). I realize it's a New Orleans drink, not a French drink, but I can never bring myself to order a "voo carr-ah" as a lot of people seem to insist on pronouncing it.

For extra credit, what's your favorite recipe? Do you usually serve it up or on the rock(s)? I think the amount of the Bénédictine is the thing that seems to vary most - the other ingredients are usually equal amounts. I find that, maybe because there are so many different things going on, it's a difficult drink to balance -- one reason I frequently order this drink when testing out a new bar.

Clear Creek Douglas Fir Spirit

Calamityville — Tue, 17 Mar 2009 21:03:36 GMT

The NY Times Proof Blog that Steve McCarthy wrote on Friday inspired me to revisit the bottle of Clear Creek Douglas Fir Spirit I had stashed away for a few years.

In the intervening period I've been exposed to cocktails and when I went searching for the bottle I was wondering how I might use it in a cocktail

The DF Spirit is a lovely pale green and the nose is like being in the woods. I'd sipped on it straight in the past and then it made it to the back of the cupboard for a few years.

I decided to make a Sazerac with it substituting the the Douglas Fir for Absinthe.

The DF Spirit is milder than Absinthe so it takes more to make it's presence known.

Coastal Douglas Fir - Pseudotsuga menzielii inspired

Pseudotsuga-rac

2 oz Rye - I used Rittenhouse
2 barspoons of Douglas Fir Spirit
1/2 teaspoon agave syrup
2 generous dashes of Peychaud Bitters.

Stir all of the ingredients together in a Boston Shaker without the ice. When the agave is dissolved in the rest of the ingredients add ice and stir until well chilled. Strain into a cocktail glass.

I didn't garnish this with the lemon twist called for in a traditional Sazerac. The Douglas Fir Spirit has a slight citrus quality that I didn't want to overwhelm. I suppose I should have gone out in the yard and picked a sprig off the fir tree for a garnish.

Raise a glass for General Pascal Olivier Count de Negroni tonight!

Terkel Kleist — Thu, 22 Oct 2009 09:50:18 GMT

hi guys

I have been reading up on the origin of the Negroni lately and have as always come across the popular dates of 1919 and 1920.

but this time over, I have also come across the posts of a man named Noel Negroni who's bringing these new fun facts about General Pascal Olivier Count de Negroni aka Count Camillo Negroni. (Born: Castle of San Colombano 4 April 1829- Died: Alencon, Orne, 22 October 1913).

so was this drink enjoyed even earlier than we thought or did he have nothing to do with it??

anyway... a wonderfull excuse to have one tonight:)

http://ohgo.sh/archive/campari-take-four/

Have a great weekend

/Terkel

BBQ and Cocktails

David Steenkamp — Wed, 21 Jul 2010 22:07:21 GMT

BBQing is arguably as big a part of American culture and heritage as the cocktail itself.

(The topic is NOT about who invented the cocktail or BBQ for that matter just so we are all clear

Are there any ideas out there of what drinks (Classic or contemporary) go well with BBQ or can be associated with sun smoke and downright southern hospitality?

I can think of a few but my favourite Classic would have to be Mint Julep.

Rustic Refreshing and simple I love Makers and can sip them all day in the summer.

No Explanation necessary but my recipe would be a follows.

50 ml Makers Mark

15 ml Demerera 2:1 Syrup

Handfull of mint.

Shake (sue me), strain.

Over a mountain of crushed ice in a tine with a huge bunch of mint on top.

bruce wayne cocktail

Elvira — Tue, 10 Aug 2010 18:53:15 GMT

Hi there!

My nephews have asked me to make them a Bruce Wayne cocktail but we are a little unsure about the ingredients.We know it is a variation of the Shiley Temple but are not sure if it is made with grape juice of with grape fruit juice and ginger ale. Anybody knows?

Thanks in advance

Whisky Cocktails and History

Brooke — Thu, 05 Aug 2010 10:27:55 GMT

Hi All,

I'm trying to find out a little more about the origin of whisky cocktails.

Can anyone help me with more background on the these:

1. Old fashioned

2. Whisky Sour

3. Manhattan

4. Bobby Burns

5. Mint Julep

6. Rob Roy

7. Sazerac

8. Whisky Mac

9. Blood & Sand

10. Coronation 1937 Cocktail

11. Brooklyn

12. Flying Scotsman

13. Americana

14. Horse's Neck

Or any other classic whisky cocktail.

I'm trying to find out:

- Original Recipes

- year created

- Original ingredients

- anacdotes etc.

Any help would be fantastic!

Thanks,

Whisky Cocktails and History

Brooke — Thu, 05 Aug 2010 10:27:55 GMT

Hi All,

I'm trying to find out a little more about the origin of whisky cocktails.

Can anyone help me with more background on the these:

1. Old fashioned

2. Whisky Sour

3. Manhattan

4. Bobby Burns

5. Mint Julep

6. Rob Roy

7. Sazerac

8. Whisky Mac

9. Blood & Sand

10. Coronation 1937 Cocktail

11. Brooklyn

12. Flying Scotsman

13. Americana

14. Horse's Neck

Or any other classic whisky cocktail.

I'm trying to find out:

- Original Recipes

- year created

- Original ingredients

- anacdotes etc.

Any help would be fantastic!

Thanks,

Forced Carbonation: Stupid Easy...

Stephen Dennson — Sat, 14 Nov 2009 09:08:08 GMT

I'd like to share one of my techniques that I think has great potential:

Forced carbonation, a term drawn from brewing is quite simple. You batch a cocktail, place it in an isi container, and then charge it with CO2. Other forms of carbonation bring thier own nuances to the end product. With this technique, you control the end result, completely (except a trace minerality.) The batch lasts for quite sometime, due to the fact that it can't oxidize.

In execution, you need to first release some of the pressure. I use two glasses to sell. One to pour into, because of pressure, then I pour into the second glass- so as not to splatter the side of the glass.

My most recent:

Vodka

Strawberry Pastry Gel

Balsamic Vinegar

Simple Syrup

Basil Water

Black Peppercorns

Water

Like a pressure cooker, the container infuses the peppercorns rapidly. I hope I haven't repeated someone else's work!

/cheers!

Going to Tales...

Liberty - Bar — Sat, 10 Jul 2010 03:49:05 GMT

...and need some help?

It looks like I'll be going to Tales this year after all. Of all products, Amarula is having me come out and make some cocktails, but while I'm out there besides the few hours that I'll be busy at their event, I'd like to fill my time with helping at different events/symposiums and such.

Anyone here need some help? I'm e'mailing and calling many of you, but I figured that I'd put up a notice here.

So, if you would like some assistance at an event, please let me know - thanks in advance.

Andrew

andrew at libertybars.com

can a mixing glass be too cold?

Will — Wed, 30 Jun 2010 17:00:29 GMT

For stirred drinks, I usually pre-chill my mixing glasses, which are the thick Japanese style that hold temperature pretty well. I usually see bars keeping mixing and drinking glasses in what I assume is a low temperature, but not freezing environment. I notice that when I mix drinks in these, I get a slightly thicker texture, and that block (non-cracked) ice dilutes really slowly. I will often either stir more, let the drink sit longer, or crack some ice and add it after my initial stir.

My question is whether it's possible for the mixing glass to be too cold - in the same way you don't want to store your spirits in the freezer, could a frozen mixing glass + ice dampen the flavor / aroma too much, or make it too hard to achieve proper dilution? I like to get a stirred drink nice and cold, but is this too much of a good thing? If you chill your mixing glasses, at about what temperature do you store them?

Ice Conundrum

Brandon Wise — Fri, 18 Jun 2010 03:11:45 GMT

So the bar I've recently taken over has a slight, albeit common, shortcoming: bad ice. The ice machine I've been blessed with produces sad, small, ready to melt pieces of frozen water that ultimately end up interacting with cocktails. While the owners believe in quality they aren't quite ready to commit to Kold Draft, so I've had to get creative.

First of all, I've written a cocktail list (launching next week) that doesn't contain a final product with these cubes in them for guests to watch melt. Second, I've taken to freezing pans of filtered water and using an ice pick to produce large irregular blocks to be chiseled for rocks drinks. Third, I've taken to using these blocks to carve chunks to drop in my mixing glass for stirred drinks, which are then discarded.

What I haven't done as of yet is use this homemade ice for shaken cocktails-mainly because of storage space and the labor involved in ice harvesting. I'm currently using the shitty ice from the machine for shaken drinks and double straining with a fine strainer. Does anyone have any thoughts on the matter? Should I just harvest all the ice that will interact with cocktails?

Also, in the NW as of late a lot of attention has been paid to shaking technique, such as the 'hard shake method'. How important is the movement of the liquid within the tin and its interaction with ice if said ice has a considerable amount of surface area exposed to liquid? Any and all links, suggestions, and general shakin' knowledge is welcomed.

Cheers

Cocktail style by country - is it worth discussing?

Forest — Fri, 18 Jun 2010 20:32:08 GMT

I'd like to look more closely at different styles of bartending/cocktails by country. (US, UK, Germany, Japan, Australia, France immediately come to mind, but not limited to)

In a brief twitter exchange on this very topic with @wisebartender he opined that it all boils down to a few individuals. This is not the first time that I've had that answer from someone whom I consider to be more experienced/knowledgable than myself out there in the cocktail world when I have a question like this.

A journalist called me recently to get information about the Paris cocktail culture, which really forced me to think more about what defines cocktail culture here - and also forced me to stay away from referencing the cocktail bars that immediately come to my mind when you think of good drinks in paris (experimental, prescription, mama shelter, etc) They're doing something that is by their own admission influenced by American style.

But, for example, I do believe there is a cocktail culture specific to France (which is usually overlooked) determined by respected bartenders who are working more independantly so they're not serving the same drinks that you'll find in many of the well-known craft cocktail spots around the globe. I'm not talking about defining French cocktail culture as 'nothing but mojitos' which is what you'll get in 99% of the bars here. I'm talking people that are taking their work seriously but seem to be following general global trends less. And, I think a general style can be defined in an area due to the ingrediants available, the culture & the drinking tastes of the people living in these particular countries. And, I think this goes beyond the few major players whose names always come up when talking about seriously great cocktails.

So, my question is: does this seem like something worth exploring/brainstorming? Perhaps it's only interesting to me because here in France it truly is a challenging question. But, i'd love to see threads on country styles where some discussion could happen on what truly defines cocktail trends & practices for those regions.

And, if there is something like that out there already, can someone point me in the direction? (and also forgive the long post for such a simple question!)

Thanks!

Anybody have a great Champs-Elysees recipe?

Michael Bowers — Thu, 10 Jun 2010 07:09:53 GMT

We are about to menu the Champs-Elysees at my bar. We have tried many recipes, including the original Savoy recipe and Zig Zag's published recipe. My staff generally prefers our own recipe which is as follows:

2 oz VSOP cognac

.75 oz Yellow Chartreuse

.5 oz lemon juice

2 dashes Ango

Of course, green Chartreuse is implied in the original recipe, but we tend to not be very dogmatic about classic recipes and generally inform our customers of the variance. For most of us, green Chartreuse overwhelms the other flavors in the cocktail, spurring us to use the yellow. But since we are varying so widely from the original I thought I would see if someone out there has a recipe you think is better. If you think we are totally off-base and should go with the original or the Zig Zag recipe, please share that, too.

The Salted Rim

Robert Hess — Wed, 02 Jun 2010 12:57:33 GMT

(Sometimes Salted, Sometimes Not. Tending more towards not these days.)

Ok, so the common "garnish" for the Margarita is a salted rim. Which I would guess originates from the salt, shot, lime method that tequila is commonly ingested?

The lime dropped into a Corona beer, apparently started as a way to ward off the slight funk that the beer can get because it's clear bottle didn't protect it well enough. The sour of the lime will disquise this funk. Thus dropping a lime in your beer is sort of like saying you think it's funky and needs to be adjusted.

I seem to recall once reading something similar about salt and tequila/mescal or the margarita? But I did some searching online and couldn't see anything discussing this aside from some references to salt cutting the burn of the tequila shot. Unless you are using really bad tequila, there really shouldn't be an alcoholic burn in a Margarita, so salt isn't playing that role here.

So the question then is...

Is the salted rim of the Margarita "just" the common garnish, or is there some function it is playing in the drink, or its ingredients?

(And in your response, please start with a comment about if you salt your margaritas or not :->)

-Robert

Citrus flavored syrup

OnTheRockz — Mon, 31 May 2010 17:56:19 GMT

So I was looking around for a good citrus flavored syrup recipe. The most recipes I found are similar to the classic sweet and sour recipe which is really 1 part of simple syrup (1:1 recipe) with one part of citrus juice. But really it's not really syrup, just a mixture of simple syrup and juice. Don the Beachcomber used his Don's mix (1 part of cinnamon syrup with 2 parts of grapefruit juice) as a secret ingredient in the Zombie. So to me it's not really a citrus flavored syrup. But what is?

Paisley Martini

B H Simpson — Mon, 31 May 2010 08:25:59 GMT

Does any one know the what-where-when-how-why-who of the Paisley Martini?

Cocktail of the Week Part 2 - French 75

Beefeater — Tue, 09 Jun 2009 05:44:12 GMT

Hey Everyone!

The next video in the Beefeater Mixology Series has just been uploaded to the main site. This week they are showcasing the French 75.

The French 75 first made its appearance in print in the 1930 edition of Harry Craddock's famous Savoy Cocktail Book. Legend has it the cocktail was first invented by WW1 Franco-American flying ace, Raoul Lufbery. Its name comes from the fact that it has such a kick, it felt like being shelled by the French 75mm field gun.

Instructional video shows you how to whip up this beauty. I will be interested to hear everyone's thoguhts.. The last video seemed to conjure up some great conversation.. not limited to of course the fake fire in the background lol!

Mint Julep vessel

OnTheRockz — Fri, 21 May 2010 14:36:44 GMT

The long history of the Mint Julep. A great history. But what I can not find in this rich history is when it was 'normal' to use a silver cup as a vessel and why they did that.

Does anyone have an answer?

Spices for tequila punch?

Fred Yarm — Mon, 22 Feb 2010 15:09:44 GMT

I was asked to do a punch containing tequila, and I was wondering what to do for the spice portion of the punch? The base spirit would be a reposado (given the host's budget, something like Lunazul).

A smokey tea and cinnamon were there only two I am confident about.

Lemon/Lime juice in Champagne Cocktails

Ryan Duvenage — Tue, 02 Feb 2010 06:42:46 GMT

While not really a fan of Champagne Cocktails, I recently had to assemble a selection of these drinks for an event and it brought to mind a question I've wondered about for a while. Now my wine knowledge is not what it should be but my understanding of "conventional wisdom" has always held that wines and citrus juices are natural enemies, the acidity in each conflicting, hence the common substituition of things like Verjus in cooking. Why is it that so many champagne cocktails manage to ignore this "rule" with the seemingly succesful addition of citrus to classics like the French 75, Champagne Cocktail and a rather nice drink called the Airmail to name a few?

The Art of Swizzling

angus — Fri, 27 Mar 2009 02:16:30 GMT

Dear All,

I have always had a fascination with the Swizzle family of drinks that to my mind is a rum/sugar/citrus mix that is built on crushed ice and then 'swizzled' until well mixed.

As far as I am aware the real test of a great Swizzle (as with the Julep perhaps) is the coating of frost that forms on the outside of the glass.

Now i have recipes aplenty. I have 'real' swizzle sticks. I have crushed ice and decent glassware but i always struggle to attain that hoary perfection...

As far as I can figure the variables are:

1. Exact nature of crushed ice (the finer the better?)

2. The balance of ice to liquid (more ice than normal?)

3. The amount of alcohol in the recipe versus non alcoholic ingredients (less alcohol than normal?)

4. The temperature of the glass at the beginning of the swizzling (as cold as possible?)

5. the length of time swizzling. (as long as it takes?)

Any help on this one the better folks... I am demonstarting it (well, swizzle sticks actually) on wednesday and would like to get it right first time.

cheers

The Old Fashioned

Kyle — Wed, 17 Feb 2010 21:57:48 GMT

I've been reading a recent book by Mark Kurlansky called The Food of a Younger Land, (found here) which is a collection of regional food essays from the Federal Writers Project (a WPA program) from the 1930's and early 40's. These essays were originally intended for a FWP book called America Eats, which was intended to be a collection of essays on America's various food customs, recipes, preparations, folklore, etc, broken down by region. America Eats was never produced-- it was proposed in 1939 but abandoned after 1941 because of the war. Mr. Kurlansky has combed through the old FWP files and assembled a collection of most of the entries that were submitted during that 3-year period.

Kentucky was included in the southern region, and one of the recipes concerned the Old Fashioned Cocktail. The entry for the Old Fashioned, unlike other entries in the book, is not attributed to a specific author, but would have been written between 1939-1941. I thought the connection to the toddy was interesting-- don't remember hearing that before. Here's the entry, in its entirety:

Old Fashioned Cocktail

Originated by "Martin" (full name, Martin Cuneo), a bartender for the Pendennis Club of Louisville, Kentucky, about 35 years ago. The old fashioned cocktail is really a development from what was known as an old fashioned toddy. Certain patrons of the club, those gentlemen who knew exactly what they wanted in a drink, began to ask from time to time for certain additions to their toddy, such as a slice of orange, a cherry, etc. Ultimately, the bartender, upon receiving an order for a toddy for Colonel Whosis, would know that the Colonel expected the drink to be fashioned in a certain manner. Finally, in order to eliminate confusion in filling orders, the old fashioned cocktail was evolved to differ from the toddy. The following recipe, furnished by Martin, the bartender, now retired, is the original (as far as Kentucky is concerned) old fashioned cocktail.

1/2 lump sugar, dissolved

1 dash angostura bitters

1 or 2 lumps ice; stir well to chill

add

1 jigger (1 1/2 oz.) Kentucky Bourbon Whiskey (this should be well aged in wood)

add

1/2 slice orange

1 cherry with stem

Stir well; serve with a glass of pure spring water on the side.

A stick of pineapple may be added if desired, but the original recipe did not include any pineapple. If pineapple is used, it should be fresh so as to prevent any addition of sugar which would be included in the prepared fruit.

Ramos Gin Fizz

Robert Hess — Sun, 14 Feb 2010 15:23:45 GMT

We are all familiar of course with the Ramos Gin Fizz, and the fine muscles it can develop. I was curious as to how folks may have experimented with... er... streamlining it's production?

While I haven't tried it myself, I've heard that some folks have been able to apply a blender to it in such a way as to keep it pristine as a RGF, but still greatly speed up it's construction. I assume you simply give it a quick dry-blend, then do you give it one or two good pulses with ice just to chill and dilute?

I've also wondered about those silly"electric" cocktail mixers?

Might this actually be a proper use for them? Has anybody tried?

-Robert

Cocktails and Mixology

Greetings from Ireland

Hot Buttered Rum

Vieux Carré

Clear Creek Douglas Fir Spirit

Raise a glass for General Pascal Olivier Count de Negroni tonight!

BBQ and Cocktails

bruce wayne cocktail

Whisky Cocktails and History

Whisky Cocktails and History

Forced Carbonation: Stupid Easy...

Going to Tales...

can a mixing glass be *too* cold?

Ice Conundrum

Cocktail style by country - is it worth discussing?

Anybody have a great Champs-Elysees recipe?

The Salted Rim

Citrus flavored syrup

Paisley Martini

Cocktail of the Week Part 2 - French 75

Mint Julep vessel

Spices for tequila punch?

Lemon/Lime juice in Champagne Cocktails

The Art of Swizzling

The Old Fashioned

Ramos Gin Fizz

can a mixing glass be too cold?