Tag Archives: Vodka

Friday Cocktail Hour: The Lemon Drop

By Michael Ruhlman | Published: April 12, 2013

Lemon Drop. Photo by Donna Turner Ruhlman

Lemon Drop. Photo by Donna Turner Ruhlman.

A couple weeks ago, inspired by my BFF Blake Bailey's latest bio, Farther and Wilder (boffo WSJ review here), I offered a Tom Collins, gin-lemon-soda. But on retrospect it was only OK—it would be the perfect libation on a hot summer evening, but it was March. Also, I could hardly taste the gin, and what's the point of that unless you're drinking the cheap shit? Just to check, I ordered one last weekend at a restaurant and it was so bad I didn't even finish it (which is not like me, that's how bad it was—how do you screw up something as simple as that?). But I loved the idea of the heavy lemon. I loved the idea of, every now and then, not being ...

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Friday Cocktail Hour: The Vesper

By Michael Ruhlman | Published: March 15, 2013

The classic Vespar. Photo by Donna Turner Ruhlman.

The classic Vesper. Photo by Donna Turner Ruhlman.

Having recently delighted in Skyfall with son James, and with a fresh bottle of Lillet on hand, and having never tried this preposterous sounding cocktail with the beguiling name, well, I had to give the Vesper a go. Checking my resources I noticed that one, the very elegant and excellent ratio-oriented book, See Mix Drink, includes a twist of orange rather than the customary lemon twist. I contacted the author, Brian D. Murphy, who explained his rationale via email: "Alessandro, the bartender at the Dukes Hotel in London (where the cocktail originated), replaces the lemon with an orange peel. When I visited there and asked why, he said it pairs much better with the hint of orange ...

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How to Cook Your Goose!

By Michael Ruhlman | Published: December 21, 2012

Goose Broth with Foie Gras and Vegetables/Photo by Shimon and Tammar Rothstein

Out of nowhere My Girl Friday shouted, "You should do a post on goose!" with her customary joie de vivre. So when I was ordering a couple of chickens from Cara at Tea Hill Farms, I asked if she had a goose. No, but her neighbor did. A few days later my dear pal Lester shouted, "We should cook goose!" I said, "I just bought one!" My equally dear pal (all of us since high school) Dave Loomis said, "I want in!" So for what is now about year 15 of an annual dinner, I determined to cook my own goose. I had cooked goose, exactly once, nearly two decades ago (I remember being astonished at ...

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Friday Cocktail Hour: The Bloody Mary

By Michael Ruhlman | Published: October 5, 2012

A morning cocktail classic: Bloody Mary. Photo by Donna Turner Ruhlman.

Today's cocktail post was inspired by a question on Twitter asking for a good Bloody Mary recipe, and it is indeed a good topic because they are often so mediocre. And it's not the vodka's fault this time. It's rather that the Bloody Mary is carelessly prepared, a fault I am guilty of, especially on a crapulous Sunday morning. So herewith a more thoughtful and refined Bloody Mary worthy of being called a cocktail. The key is fresh tomato juice. V-8 vegetable juice or canned tomato juice is heavy and thick and obscures the other ingredients (which is why many prefer Clamato juice, for a "Bloody Caesar," a choice I encourage). Now that we have an abundance of huge overripe tomatoes, it's the perfect time to make ...

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Friday Cocktail Hour: Moscow Mule

By Michael Ruhlman | Published: May 25, 2012

The Moscow Mule/Photo by Donna Turner Ruhlman

By request and for my own curiosity, for my fascination with ginger beer, and most, my compulsion to SCREAM ... indoor voice, Michael ... deep breath ... if you're going to drink vodka, either admit you simply want to mainline alcohol (not a judgment! I'm there frequently myself!), or drink vodka that actually has flavor, such Ohio's own OYO made from soft red winter wheat grown near its Columbus distillery. The Standard Bartender's Guide, revised and enlarged by James A. Beard (originally published in 1940, before the Moscow Mule existed), instructs simply this: "Squeeze into a 12-ounce glass 1/2 Lime and drop in the Rind. Add ice cubes and 1-1/2 jiggers Vodka and fill with Ginger Beer. Stir and serve." How easy is that?! (Verdict: cool, light, and ...

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