Tag Archives: Vodka

Friday Cocktail Hour: Limoncello Cocktail

By Michael Ruhlman | Published: July 5, 2013

The Seersucker 751/Cocktail and photo by Donna Turner Ruhlman

The Seersucker 751/Cocktail and photo by Donna Turner Ruhlman

Donna asked to shoot a cocktail. I said, "Go ahead." She said, "I want to do a Sidecar." I said, "It's summertime and hot, how about something refreshing?" She remembered a bottle of limoncello that she'd bought in a moment of nostalgia, recalling a time when she'd enjoyed drinking it with my mom. "I want to shoot ice-cold shots of it," she said. But then she tasted it straight. She found it cloyingly sweet and knew she'd never drink it like this (and wondered how she could have such fond memories of it). She did a little research and found a limoncello cocktail using gin. She tried it. The gin clashed with the limoncello. She found one calling for ...

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Friday Cocktail Hour: The Madras

By Michael Ruhlman | Published: June 28, 2013

Introducing the Sea Breeze's sister the Madras. Photo by Donna Turner Ruhlman.

Swap OJ for grapefruit juice and a Sea Breeze becomes a Madras.
Photo by Donna Turner Ruhlman.

When I returned to the CIA in the fall of 1999, two years after the publication of Making of a Chef wherein I described the humiliating service experience on my first day at St. Andrew's restaurant, and Chef Czack lofted an overly generous tip onto my table with a look of withering disdain for my shoddy performance, he himself hosted me at the Danny Kaye Theater for an interview. I had been provided a pink beverage, strangely, as one almost always is given water. Chef Czack held out his hand to the drink. "Can you tell us what this is?" he asked me. I looked blankly at it, took a ...

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Friday Cocktail Hour: The Sea Breeze

By Michael Ruhlman | Published: June 21, 2013

A beautiful calls for a nice cold Sea Breeze. Photo by Donna Turner Ruhlman.

A hot summer eve calls for a cold Sea Breeze. Photo by Donna Turner Ruhlman.

The first table I ever waited on would comprise two serious chefs, Richard Czack and CIA prez Ferdinand Metz, and the parents of a seminal American chef. It was in the St. Andrew's restaurant at the Culinary Institute of America and it is forever linked in my mind with two similar drinks, the Sea Breeze and the Madras. The following is from the book that forever altered my course: Chef Czack did not look like a chef—balding, glasses, slight of frame; I didn't know his age but he seemed elderly. His voice was nasal, fussy. He looked and sounded more like an accountant's clerk. But Chef Czack was in fact ...

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Friday Cocktail Hour: The Cosmopolitan

By Michael Ruhlman | Published: June 14, 2013

The Cosmopolitan/photo by Donna Turner Ruhlman

The Cosmopolitan. Photo by Donna Turner Ruhlman

What else with the fried chicken for a graduation lunch? Any special beverages for graduation? "Kathy likes Cosmos," our soon-to-graduate daughter offered. We considered. But this was lunch, so we decided to keep it to wine and beer, and a champagne toast for the three graduates we were to celebrate (gosh, they are so much more responsible than I was, praise the Lord). But that Cosmo idea. It stuck. Because Kathy Mustee, wife and mom of four including newly graduated twins, is a pleasure to be with, smart, and, significantly, she is not to be trifled with. Even my daughter fears the Wrath of Kathy, the only person I know her openly to fear (I'd have paid Kathy for lessons had I known). And she likes Cosmos. Clearly, ...

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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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