In honor of National Hot Buttered Rum Day, Good Spirits News is happy to share a selection of videos by the Small Screen Network. Filmed in the Seattle area, these videos feature our friends Robert “Drinkboy” Hess, Kathy Casey and Kacy Fitch from the Zig Zag Cafe making their versions of this iconic winter cocktail. Cheers!~
The Bloomsbury is one of my all time favorite gin based cocktails. It is also one of the few that specifically calls for Peychaud’s bitters. A radical twist on the Martini, this cocktail is both sweet and highly herbal. I first encountered it in Robert Hess’ “The Essential Bartender’s Guide”. I asked Robert for the history behind this drink which he created ten years ago.
“The Bloomsbury was a drink I created for a small cocktail competition that Tanqueray 10 sponsored here in Seattle. It was named Bloomsbury after the name of where Tanqueray was first distilled. I don’t remember much more than that about it.”
Be that as it may, it is one tasty cocktail that everyone should add to their short list.
0.5oz licor 43
0.5oz lillet blanc
2 dashes peychaud’s bitters
Garnish: lemon twist
Stir with ice and strain into chilled cocktail glass. Add lemon twist.
Not only a beautiful book, but an extremely informative one for anyone interested in the history and current methods of distillation. (And who among us, isn’t?)
Think you know everything there is to know about this sublime spirit? Think again. Gary Regan has filled this tome with virtually every minutiae about gin and then some. Plus, a handy guide on difficult to find gins.
You may love or hate Simon Difford, but you have to agree that if nothing else, he is thorough in his cocktail recipe collections. It’s no wonder he’s on volume 8. Each year he adds several hundred new recipes from around the globe.
This is really quite essential. Written for a beginner, but full of recipes for the advanced mixologist as well. A handy reference guide that I pull out ALL OF THE TIME. Nice one, Robert!
So, what’s the difference between this book and the previous volume? This is the Cadillac of cocktail books. Not only is it full of beautiful photographs, but the writing is engaging. Dale manages to make you feel like you’re sharing a drink with him. Simply an amazing achievement.
If there was a worthy successor to David Wondrich’s “Imbibe!”, this would be it. The entire history of fermented beverages around the world. I think this would make a great BBC series, guys!
Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie
100 Rediscovered Recipes and the Stories Behind Them by Ted Haigh
Technically, this book was published five years ago and isn’t a new title. However, the upgrade really makes it invaluable. More cocktails, more photos of rare spirits and ephemera, more history and more resources in the back. The only disappointment, if it could be called one, is that you will catch Ted’s bug to track down the unusual ingredients most of these drinks call for.
Also, you can’t go wrong with any of the reprints of rare cocktail books published by Mud Puddle Books or the guides put out by Mixellany Ltd. Both of these publishers are doing a huge service to the cocktail community by reprinting long out of print (and out of price range) copies of seminal cocktail guides. If you want to understand the history of what you do behind the stick, grab these books and prepare to be enlightened.