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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A PR firm sent me a bottle of Nolet’s gin, which I was happy to taste (and used in The Southside), but when I was researching the gin I came across a Cocktail Enthusiast review of the gin, and lo! What’s this? The author of the post, Kevin Gray, included a cocktail recipe pairing the gin with sour cherries. His post calls it a Nolet’s New Fashioned. (I don’t think any general drink name should be brand specific, unless it came from the company, which this one did—shame on you Kevin! Have a little imagination, or steal, like I do!) Gray’s post accurately reviews the qualities of Nolet’s; it is indeed superlative gin. Slightly more floral than my beloved Beefeater, but still very dry. It’s so good, in fact, that arguably it should be saved exclusively Read On »

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An oldie but a goodie from Gourmet magazine; how to make gin at home,via Gourmet.com

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I actually hadn’t heard of a Negroni until Bourdain ordered one after an event we did at the 92nd Street Y. It wasn’t like him to be order a girly drink, I thought, when the server arrived with a pinkish, on-the-rocks concoction, so I took note. It would become one of my favorite cocktails, and I like it both on the rocks and up. It’s a simple but complex elixir originally created in Italy, comprising equal parts Campari, sweet vermouth, and gin. I prefer Hendrick’s gin for this but am not sure why—probably because of the cool bottle. Any decent gin will do. The VTR likes to flame orange zest oil over the drink. I prefer an actual squeeze of orange, its citrusy sweetness offsetting the bitter Campari. Some people suggest some orange bitters. All to Read On »

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Last week’s post on the perfect martini evoked a heated, then spirited, back and forth on twitter, sparked by bartender Gerry Jobe. It ultimately resulted in his suggesting I give a martinez a go. I had a look at a tweeted link and then at my new favorite drink book, Bitters, by Brad Thomas Parsons; he dates the cocktail to 1887: two parts sweet vermouth, 1 part gin, maraschino liqueur, Boker’s bitters and a twist. Sounded intriguing, sort of like a martini and a negroni doing a tango. But I prefer a more muscular cocktail—more gin, less sweetness—and offer here a variation on what was a week ago an unknown cocktail. I’m calling it The Berkshire Martinez, because that’s where it was first made, Berkshire Road, Cleveland Heights, last night and photographed by Donna. It Read On »

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