Moscow-Mule-Copper

Monday cocktail hour! Because I’m already looking forward to Friday. And I bought this proper and cool copper mug during a visit to the most excellent Cocktail Kingdom show room in Manhattan. The first FCH Moscow Mule described it’s origins (it was a Smirnoff device to drive sales!). Also my recipe was imperfect. After countless Dark and Stormys in Key West, I recognized that the amount of lime juice is important to contrast the sweetness of the ginger beer. Below are the proportions I like best.   Moscow Mule 2 ounces vodka 1/2 ounce lime juice 4 ounces ginger beer (or to taste) wedge of lime for garnish Fill a copper mug with ice. Add vodka, lime juice and ginger beer. Garnish with lime.   Other links you may like: Other cocktails featuring vodka: Key Read On »

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Derby cocktail. Photo by Donna Turner Ruhlman.

I’m on my annual foray to my beloved mom’s in West Palm Beach and enjoying blue sky, blue water, and lazy days, so here this repost from 10/4/13 of an overlooked but most excellent cocktail.—M.R. When I opened to the Cleveland Plain Dealer‘s wonderful and expanded food section, I was delighted to find a handful of bartenders offering cocktails. The Derby, offered by Lindsey Hawes, who mixes drinks at The Willeyville in the Cleveland Flats, caught my eye (here she is making another fave of mine, The Dark & Stormy). The Derby  caught my eye for its straightforwardness and lack of frou. I immediately thought of the Brown Derby, a restaurant chain that flourished here in the 1970s, where I first encountered what was called a salad bar, back in the pre-sneeze guard days (God, how Read On »

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The Boulevardier with the twist

  Just home from a quick trip to Chicago (have started the reporting for a new book!) and have piles of notes to transcribe. Will be having the above if I can get even halfway through by 6 pm tonight. Happy Friday, all! Originally posted in February, 2013: Were it not for the Internet, my guess is that only the most devoted barfly would know about the Boulevardier. It’s not in any of my cocktail books, not the standard-bearing The Standard Bartender’s Guide, my Madmen-era dad’s paperback. I only heard about it from a reader of this blog (with links below). And an email this week pushed me into a tasting, happily! I love how various flavoring components (bitters, vermouths) become different cocktails when you change the spirit. How the Manhattan becomes a Rob Roy when you Read On »

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Key-Lime-Martini-2

  So cold, so much snow, can’t get Key West off my mind. I must, but before I do, one final post and a cocktail, the Key Lime Martini (shot with my iPhone in a dark bar). Donna and Abby (of Spaceman Spiff) once tried to recreate this but couldn’t get it right; we all got too drunk trying and had to give up. I thought it impossible to make outside Key West, but one of the boys, Jason, said he makes these for himself and his wife Kristi every weekend. His recipe is below. Or you can watch below as the wonderful Ramsey pours one at the White Tarpon, a beloved watering hole in Key West, if you don’t mind the poor lighting. The sweet and sour mix Ramsey uses is Daily’s, Jason tells me. Read On »

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Key-Sunset-Cocktail

(Photo by Donna Turner Ruhlman) In one week I’ll be in quirky, decadent Key West on my annual boondoggle cooking for my cousin, Rob, and the crew of Spaceman Spiff. Yesterday afternoon I spent an hour gathering pots and pans, two big cutting boards, a giant cast iron skillet, Lexan tub and circulator, flat-edged wood spoons, side towels, knives, all of which are loaded onto the boat trailer that’s now on the road south. My iPhone says it’s 77 degrees and sunny. Here in Cleveland it’s 18 degrees. Yesterday when I woke it was -2. Tomorrow’s high here will be 16 degrees. Needless to say I am not disappointed that I’ll spend nine afternoons cooking for the sailing droogs, with mornings poolside to get some writing work done. And looking forward so much I intend to Read On »

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