I’ve written before in the depths of winter that now is grapefruit season and grapefruits were my first realization that food was in fact seasonal. It was 1989 and I’d grown up in a country where I could buy pretty much anything I knew about all year long and this was the natural way of the world. I’d fallen in love with Donna, who was a photographer for the Palm Beach Daily News, but I kept long-held plans and left her to travel Africa and Asia, only to find myself 10 weeks later on the porch of an American expatriate living in Ouagadougou. A monkey jumped onto my lap, and I thought What the hell am I doing in Ouagadougou when I’m in love with this beautiful photographer in southern Florida? I couldn’t answer the question. I caught Read On »

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My inclination is to simplify. And with this, one of the oldest and sturdiest of cocktails, the old fashioned, should be just that, as Brad Parsons notes in his excellent book Bitters, and in my original post on it. Sugar muddled with bitters, ice, American whiskey, and a twist. Brad laments that it’s too often gussied up and over-muddled with orange and overly adorned. Brad also notes a nostalgia for the gritty undissolved sugar, but nevertheless recommends simple syrup in his. I am like-minded on all counts. Except. I splurged on these awesome cherries, “original” maraschinos. Also I really wanted to feature rye whiskey, here Bulleit rye, a whiskey on the upswing in America. And this great, great cocktail, the old fashioned, is perfectly suited to it. I’m doing what Brad suggests, only I’m adding a twist Read On »

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  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 change the bourbon to scotch (as opposed to a lame-sounding “Scotch Manhattan”), or how a Martini becomes a … um, never mind about that #lostcause (Paulius, can we hope for Darwinian selection here?). I love the elasticity of a solid cocktail, how the addition of apple Read On »

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This Friday cocktail recipe is posted with heavy shame. I’m sorry, but it’s the way it sometimes goes with blog posts. I’ll always be honest with you. Regrettably, there are multiple levels of shame here. Ignorance, laziness, bad planning, haste, forced collusion. It all started when Jeff Houck, the Tampa journalist (the sounds so much more formidable than a, doesn’t it? and since I like the guy’s work, he’s definitely a the), wrote an article about digital food books, which noted this excellent iBook called 25 Classic Cocktails. I asked the guys who made it to do a guest post and offer some cocktails. They chose a Pink Lady and also gave the recipe for a variant, the Clover Club, which is a Pink Lady without the applejack. While on a trip to LA, I Read On »

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I’ve been traveling and hobnobbing with entertainment industry folks this week, so work and body clock are all off. Now I’m back in the deep Cleveland gray and longing for the fine days of cooking in Key West, so I’m reposting this most excellent cocktail that started off all those long lovely boozy nights in the southernmost with my sailing family, the Dark & Stormy: Gosling’s rum, ginger beer, and lime. I like equal parts rum and ginger beer, because that’s me; the traditional ratio is 2:1 beer to rum. This time I’d like to stress the use of lime. There should be plenty in the perfect Dark & Stormy or the drink is cloying after the first sip or two. Don’t give a desultory squeeze but rather an aggressive one, as much as half Read On »

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