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Archive for the ‘Mr. Boston 75th Anniversary Official Bartenders Guide’ Category

IMG_7976I wish I knew where this drink originated, but despite a lot of research, nothing came up.

It’s not often that a tiki style cocktail is served in a “martini” glass, but this one works really well.  I like the grated nutmeg especially, as it gives a mysterious exotic nose.  But, the key here is the unusual addition of creme de cacao.  I’m a big fan of this liqueur in mixed drinks.

This is a great drink to batch as a holiday punch by the way.  Just use the larger portions that I’ve included below, and serve with a block of ice.  Just make sure you put the lime juice and pineapple juice in a blender first to achieve the right texture and foaminess.  Then serve in punch cups.  Cheers!

Buccaneer
1.5oz spiced rum (1 full bottle)
0.5oz white creme de cacao (8.25 oz)
0.75oz lime juice (12.5 oz)
0.75oz pineapple juice (12.5 oz)
0.5oz falernum (8.25 oz)
1 dash Angostura bitters (16 dashes)
Garnish: grated nutmeg

Shake with ice and strain into chilled cocktail glass. Top with nutmeg.

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photoSorry for the delay between cocktail reviews.  I have a half dozen styles of sherry sitting in my home bar, but not the one called for in this recipe. I thought that picking up a bottle of Pedro Ximenez at one of my well-stocked local liquor stores would be easy, but no.  For whatever reason, no one carries it anymore in my town and I had to special order it from a tiny distributor.  One thing leading to another, it’s only now that I can finally make this cocktail.

I’m not sure which Brunswick Street this cocktail is referring to, but there is a fairly well-known avenue in Melbourne, Australia.  However, I’m think that this one is somewhere in England.  Why?  Because of the egg.  Egg = flip.  And flips are traditionally British.

All that being said, this is a drink that very few bars are able to make these days due to misplaced concerns about salmonella.  Truth be told, the chances of getting the illness is very low.  You’re more likely to get ill from eating a salad than imbibing an egg based cocktail.

But, what of the flavor and character of the Brunswick Street cocktail?  This is definitely a dessert-style cocktail and perfect for the holidays.  Kinf of like boozy eggnog.  I recommend using fresh organic egg, and at least a VSOP cognac.

Brunswick Street Cocktail
1.5oz cognac
1.5oz sweet sherry (Pedro Ximenez)
1 egg yolk
Garnish: freshly grated nutmeg

Shake without ice. Add ice and shake again.  Strain into chilled cocktail glass.  Top with nutmeg.

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IMG_7841Creator Ryan Maybee from Kansas City’s Manifesto has this to say about his inspiration: “It’s clearly a simple riff on a Negroni. Bright, strong, bittersweet. I’m a proud citizen of Kansas City, MO, and I’m fascinated by the history here. The name is in reference to a jazz duo in KC during the 1920′s and 30s. The drink has been on our menu here since 2009, and is still one of our best selling cocktails.”

I can see why.  This fruitier Negroni goes down easy.  I only wish I could listen to the brothers jamming away while I sip this libation.

The Brothers Perryman
1.5oz Plymouth gin
0.75oz Campari
0.75oz elderflower liqueur
Garnish: Orange twist, flamed

Stir well with ice and strain into ice-filled old-fashioned glass.  Flame orange twist and add.

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IMG_7832Looking at the list of ingredients that make up this cocktail, you’ll either have to bite the bullet and spend well over $100 on spirits which aren’t always easy to find, or happen to work at a well-stocked bar yourself.  Luckily, I happen to be the head bartender at the Good Spirits Tiki Bar here in Syracuse.  My dilemma was choosing which styles of genever, allspice liqueur and mezcal to use.  I opted for Bols genever, St. Elizabeth Allspice Dram and Ilegal mezcal.  The two syrups are from Hale Pele owner B.G. Reynolds‘ line of mixers.

Here’s some thoughts on the drink from its creator Hal Wolin, and also from the man who inspired the drink, Frank Cisneros.

“The Brooklyn Wanderer was named to reference Frank Cisneros who at the time was the NY Bols Genever Ambassador and I’d often see him wandering(or floating) back and forth between different parts of Brooklyn such as Williamsburg and Carroll Gardens and also parts of NYC within the same day. I remember him being a fan of Tiki so the Brooklyn Wanderer was my homage to his time with Bols Genever and his appreciation of Tiki cocktails. “Hal Wolin

Hal did two great things there. First for some reason Bols Genever really works well with pineapple. I don’t know the science behind it I just know my mouth likes it. Another great example of that phenomenon is Thomas Waugh’s Holland Tunnel. The other great thing Hal did is appropriate Tiki stylings to maximum effect. If Don the Beachcomber were around to witness the resurgence of Bols Genever he would be doing nearly the same exact thing.Frank Cisneros

My thoughts: very cinnamon forward on the nose and on the palate, but the genever shines here.  This is an interesting drink that should be served over crushed ice (I followed the recipe in the guide, but I disagree) and swizzled.  Despite the plethora of ingredients, everything is well-balanced and it’s not a drink that is alcohol heavy.  I like it.  Cheers, Hal & Frank!

Brooklyn Wanderer
2oz genever
0.5oz allspice liqueur
0.5oz mezcal
0.5oz pineapple juice
0.5oz orgeat syrup
0.5oz lime juice
0.5oz cinnamon syrup
2 dashes Angostura bitters
Garnish: Fresh mint leaf

Shake without ice. Strain into ice-filled pilsner glass.  Swizzle with barspoon.  Garnish with mint.

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IMG_7779What we have here is a Perfect Martini (gin and a 50/50 blend of sweet and dry vermouth), with the addition of orange juice.  Created around the turn of the 20th century, here’s what cocktail author Albert Stevens Crockett has to say about its origin:

“We had a cocktail in those days called the Duplex, which had a pretty fair demand. One day, I was making one for a customer when in came Traverson, head waiter of the Empire Room–the main dining room in the original Waldorf. A Duplex was composed of equal parts of French and Italian Vermouth, shaken up with squeezed orange peel, or two dashes of Orange Bitters. Traverson said, ‘Why don’t you get up a new cocktail? I have a customer who says you can’t do it.’

‘Can’t I?’ I replied.

Well, I finished the Duplex I was making, and a thought came to me. I poured into a mixing glass the equivalent of two jiggers of Gordon Gin. Then I filled the jigger with orange juice, so that it made one-third of orange juice and two-thirds of Gin. Then into the mixture I put a dash each of Italian and French Vermouth, shaking the thing up. I didn’t taste it myself, but I poured it into a cocktail glass and handed it to Traverson and said: ‘You are a pretty good judge.’ (He was.) ‘See what you think of that.’ Traverson tasted it. Then he swallowed it whole.

‘By God!’ he said, ‘you’ve really got something new! That will make a big hit. Make me another and I will take it back to that customer in the dining room. Bet you’ll sell a lot of them. Have you got plenty of oranges? If you haven’t, you better stock up, because I’m going to sell a lot of those cocktails during lunch.’

The demand for Bronx cocktails started that day. Pretty soon we were using a whole case of oranges a day. And then several cases.

The name? No, it wasn’t really named directly after the borough or the river so-called. I had been at the Bronx Zoo a day or two before, and I saw,of course, a lot of beasts I had never known. Customers used to tell me of the strange animals they saw after a lot of mixed drinks. So when Traverson said to me, as he started to take the drink in to the customer, ‘What’ll I tell him is the name of this drink?’ I thought of those animals, and said: ‘Oh, you can tell him it is a “Bronx”.’”

The key here is to use fresh squeezed juice (not from a carton or can) and keep the gin/juice ratio equal.  Too much orange and it quickly loses character and becomes too sweet.  As it is, this is an easily quaffable beverage perfect for the beginning of an evening’s festivities.

Bronx Cocktail
1oz gin
0.5oz dry vermouth
0.5oz sweet vermouth
1oz orange juice
Garnish: orange wheel

Shake with ice and strain into chilled cocktail glass.  Add orange wheel.

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IMG_7772The Bridal cocktail hails from the Old Waldorf-Astoria Bar Book written by Albert Stevens Crockett.  He also penned Old Waldorf Bar Days after the original hotel was demolished just months before the Great Depression began in 1929. Crockett’s two volumes are similar to the Gentlemen’s Companion set authored by Charles H. Baker Jr. at roughly the same time; in that they are full of stories about what drinking culture was like a hundred years ago.  There are recipes to be sure, but as usual, it is the stories of how drinks came to be, and those who frequented the bar that fascinate.

The Bridal is a slight tweak on the venerable Martinez, but one that works quite well.

Bridal
2oz gin
1oz sweet vermouth
0.25oz maraschino liqueur
1 dash orange bitters
Garnish: maraschino cherry

Stir with ice and strain into chilled cocktail glass.  Add cherry.

 

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IMG_7747This lovely cocktail seems to have first appeared on the scene a few years ago at Tristan Simon’s sadly defunct Alma Restaurant in Dallas, TX.  An homage to the old-fashioned, this Mexican version works really well with an anejo tequila.  The grapefruit twist really shines here, as it adds a bitter citrus edge to the whole affair.  The addition of orange bitters also takes the place of a traditional orange wheel without overwhelming either the glass or the overall flavor profile of the delicate agave nuances.  Salud!

Bravo (Anejo Bravo)
2oz anejo tequila
0.25oz agave nectar
2 dashes Angostura bitters
1 dash orange bitters
Garnish: grapefruit twist

Stir with ice and strain into chilled old-fashioned glass.  Add grapefruit twist.

 

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