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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This blast of arctic air and wind and snow and gray has me longing for the lovely afternoons and evenings of the Key West I left a week ago. Nine full days there, writing, cooking, carousing with the sailing droogs. Sigh. So, to cheer myself, I made some Key Lime Daiquiris—proper daiquiris, with nothing but rum, citrus, and simple syrup. The frozen daiquiri and the frozen margarita are yet more travesties America has made of previously fine libations. I think I was in my thirties when I learned that a daiquiri wasn’t a slushie with alcohol. So I fight off these, the worst weeks of the year, with memories of Key West, rum, and Key limes (and thanks to you, Rob and Ab!). Yes, that’s blue Ohio winter in the background of Donna’s shot, but Read On »

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I first read about a new self-published iBook, 25 Classic Cocktails, published to iTunes, when Tampa journalist Jeff Houck wrote about entrepreneurial food people turning to digital devices. Donna and I recently published The Book of Schmaltz to the iTunes app store, a short cookbook on making and cooking with rendered chicken fat, an underappreciated cooking technique. Meanwhile, ingenious folks in Tampa came together to publish a book whose title requires no explanation. But the book does warrant explanation. Each recipe, some common, some I hadn’t heard of (one per screen), includes the recipe, a very brief history, one instructional video of the drink made and one quick montage video. At the bottom of the screen is a fat bar that, when tapped, displays all ingredients and, with a tap, their definition and description and helpful Read On »

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