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

IMG_0192Despite the minimal amount of spirit, this is a very well-balanced drink.  The origins are hazy, but it may hail from the the silver age of Canadian tiki cocktails.

If at all possible use fresh squeezed orange juice along with the lemon.  Since the juice adds plenty of sweet, I opted to use a half ounce of POM liqueur instead to add a bit more tartness.  The real key here is to use the full five dashes of bitters.  It balances everything out and makes it quite approachable.

The only way I could imagine improving this cocktail is to make ice cubes from coconut water.  Next time, that’s my plan.

Canado Saludo
1.5oz light rum
1oz orange juice
1oz pineapple juice
0.5oz lemon juice
0.5oz grenadine
5 dashes Angostura bitters
Garnish: pineapple wedge, orange wheel, maraschino cherry

Pour ingredients into ice-filled highball glass and stir well. Garnish with pineapple, orange and cherry.

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First off, this is a tasty little number that I will be adding to my repertoire. Very much old school in flavor, but so easy to make and imbibe. Of course, it probably didn’t hurt that I used Crown Royal Northern Harvest Rye and Cointreau. This makes the perfect aperitif before virtually any meal.

The only caveat that I have is in the mixing instructions. It should be obvious that this drink is meant to be stirred, not shaken. If you do end up shaking it, you will get a overdiluted, bland cocktail. Be warned!

Canadian Cocktail
1.5oz Canadian whiskey
0.5oz triple sec
0.5oz simple syrup
1 dash Angostura bitters

Shake with ice and strain into chilled cocktail glass.

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Sigh… yet another let down of a cocktail.  I wasn’t expecting much from this one anyway, but everything is out of balance here.  I have a feeling that maraschino liqueur is not what is called for, but rather maraschino syrup.  Even with the amount of orange juice, it was not enough to offset the tang of the lemon juice.  Using maraschino liqueur just made it seem like something cobbled together from the end of the night by emptying all half-finished cocktails into one glass.

Not to mention, how do you rim a glass with maraschino liqueur?  Gah!

Canadian Cherry
1.5 oz Canadian whiskey
0.5 oz maraschino liqueur
0.5 oz lemon juice
0.5 oz orange juice

Moisten rim of old-fashioned glass with maraschino liqueur. Fill with ice. Shake ingredients with ice and strain into glass.

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I don’t know about you, but when I think of Canadian breezes I get chills.  Sure, they have beautiful weather for a few months of the year, but in the winter it gets so cold that even the St. Lawrence river freezes over.  So, let’s try to focus on a pleasant wind that refreshes.

Most Canadian whisky is blended and goes down smooth.  It’s a bit unusual to have so many other fruity ingredients added, so I opted for Black Velvet Reserve in this one, and it definitely paid off.  The whisky flavor was present and not buried. Overall, I was reminded of a Singapore Sling in some ways.  It’s that cherry/pineapple mix.

You’ll notice I left the garnish off.  Only reason being that I didn’t have any fresh pineapple on hand, and truth be told, the drink doesn’t need it.

Canadian Breeze
1.5oz canadian whisky
0.75oz pineapple juice
0.5oz lemon juice
0.25oz maraschino liqueur
garnish: pineapple wedge, maraschino cherry

Shake with ice. Strain into ice-filled old-fashioned glass. Garnish with pineapple and cherry.

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Take a look at the photo of this cocktail. You see what I did there?  A visual pun.  The garnish is in the shape of a “C” for Camino, and the glass is decorated with rays.

Anyway, this is an amazing drink courtesy of Ted Henwood.  The ingredients are so disparate, that it looks like a Frankenstein’s monster.  And yet…  An aged tequila works beautifully with a dry sherry.  If you think of this drink in basic terms, it has all the requirements: base spirit, wine based modifier, sweetener and bitters.

Lovely, and each ingredient enhances the other.  Great job, Ted!

Camino Del Ray
1.75oz anejo tequila
1oz oloroso sherry
0.5oz drambuie
1 dash rhubarb bitters
garnish: lemon twist

Stir with ice and strain into chilled cocktail glass. Add lemon twist.

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IMG_9078Ok.  There is everything wrong with this cocktail.  Scotch and Irish whiskey?  No sweetener?  What gives?

As it turns out this is one of the cocktails included in the seminal book published by the Savoy Hotel in the 1930’s and still in print today.  Who Cameron was, we don’t know.  What bartender threw this together, we don’t know.  What we do know is that the cocktail calls for orgeat syrup, not orange bitters.  Think about it.  Any base spirit and lemon juice is going to be nasty without some kind of liqueur or syrup.  What makes this cocktail work is a mystery, as much as a Blood & Sand (another Scotch cocktail).  All that being said, when made PROPERLY, this is a great cocktail.  The key here is to not overdo it with the orgeat.  So, my recommendation is 1 ounce each of the whiskies, 1/2 ounce lemon juice and 1/3 ounce orgeat.  You don’t need the orange bitters, but if you want to, you can toss in a dash of Dale DeGroff’s Pimento Aromatic Bitters.

Try it and see what you think.  It’s surprisingly tiki-like and would work well with a pineapple/cherry garnish.

Cameron’s Kick Cocktail
0.75oz blended scotch whisky
0.75oz irish whiskey
0.5oz lemon juice
2 dashes orange bitters

Shake with ice and strain into chilled cocktail glass.

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Well, it’s been longer than I had planned, but I am back on the Imbibing Mr. Boston Project again. 

Calvados for those who don’t know, is a French apple brandy.  Personally, one of my favorite sipping spirits.  It has more of a rustic and earthy character than Cognac, and works especially well in cocktails.  If you like Screwdrivers or Bronx cocktails, I’m sure you will enjoy this one as well.  The Calvados adds a richness and depth that you won’t get from a white spirit.  Also, make sure to use fresh squeezed orange juice and double strain the cocktail after shaking to avoid any pulp getting into the drink.

Calvados Cocktail
1.5oz calvados
1.5oz orange juice
0.75oz triple sec
1 dash orange bitters

Shake with ice and strain into chilled cocktail glass.

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