Seasonal slurping: Basil-Vodka Gimlet!

I first posted this most wondrous of summer refreshers about three years ago. It was then a revelation in deliciousness (also a perfect use for that neglected bottle of vodka in my liquor cabinet) that I didn't make at all last year in a remarkable few months of not caring about my personal well being. Needless to say, what with my own plants bursting with basil, that oversight was corrected recently. Several times over in fact. This is simply one of the unimaginably delicious summer cocktails you will EVER slurp down. Really and truly. Even my normally moderate wife knocked back two of these in short order last weekend and came at me with a thirsty gleam in her eye looking for more! Plus it has loads of seasonal cred in case that over-used and most tiresome of words has meaning for you. For me I'll just roll with the fact that this lovely libation satisfies on every single level, and leaves me with the most pleasant summer glow I can imagine!
*** *** *** *** ***
Basil Vodka Gimlets
makes six drinks

note: the recipe calls for stirring them in a pitcher and serving them in an 8 to 10 ounce highball glass filled with ice. I much prefer them shaken and served up, so the nuanced flavors don't dilute in the melting ice.

ingredients:
1 cup basil lemon syrup (recipe follows)
3/4 to 1 cup vodka
3/4 cup fresh squeezed lemon juice

method:
Mix together all three ingredients in a pitcher. Fill cocktail shaker 3/4 full of ice. Pour enough mixture to just cover the ice cubes. Shake the hell out of it. Strain into martini glasses. Repeat as necessary!
Garnish with basil sprigs or lemon twists if you want.
* * *

Basil Lemon Syrup
makes about 5 cups
ingredients:
4 cups packed fresh basil leaves
4 cups water
2 cups sugar
9 or 10 (3-by 1") strips of lemon peel

method:
Bring all ingredients to a boil in a medium sauce pan, stirring until sugar is dissolved. Let stand at room temperature, covered, for one hour, then transfer to refrigerator to chill for one hour. Strain syrup through a sieve into a bowl, pressing hard on and then discarding solids.
* Syrup keeps, covered and chilled, 5 days.

Rum Manhattan Cocktail: drinking in the face of adversity!

Perhaps you heard the rumblings about the shortage of Angostura Bitters that reverberated through the cocktail world recently. To those who are partial to their perfect Manhattan Cocktail and fearing they might have to go without, this would be roughly the equivalent to learning to wean oneself off of mother's milk. The crux of the issue is that real angostura is the smallest component by far in a Manhattan, but the most important. Without its bitter tang on the finish you have a flat, flabby whisky/sweet vermouth concoction that really isn't worth the glass it's in. Among those who were trembling at the thought of being without a dash or two in their favorite libation was my friend K. K adores Manhattans. K's pursuit of the perfect Manhattan is roughly akin to the fervor with which zombies pursue raw flesh: not just something you like, but something you need to survive. That's why upon hearing about the impending, disastrous, possibly life-altering shortage, and with his own supply dipping precariously low, he set about scouring Portland for a resupply. He finally found some, all the way across town, at this obscure international grocery where he purchased both of their largest sized bottles, which was all they had on and. Seems it was almost all anyone in the city had on hand. Well being restored to his drinking world, K generously shares his bounty with others, myself included. Just don't ask for your Manhattan "extra bitter"!

I tell this story because I found out about the shortage after reading this story by Washington Post booze columnist Jason Wilson. Liking a Manhattan as much as the next right minded barfly, perhaps without K's ardency and certainly not his bloodhound like ability to sniff out the key ingredient, I of course looked for alternatives. Word to the wise: in a perfect Manhattan there is no substitute for Angostura brand bitters. The drastically different Fee Bros. doesn't even come close. So with that in mind and a bar cabinet devoid of the real thing, I took Wilson's advice and made his substitute version offered up in his column, the Rum Manhattan. Now calling anything a "Manhattan" without using whiskey & sweet vermouth is, to some (again your author included) somewhat blasphemous. I get my back up whenever I see a "Chocolate Martini", or even more wretched the "Appletini". Just call them what they are, a "gin cocktail". I felt the same way about the Rum Manhattan, but I was thirsty and really needed a drink. Besides, it's not like I'm the one who came up with the name. What I did end up with was a rather delicious, rich, full-flavored yet balanced drink that I would gladly make again. The addition of the maraschino liqueur, which is quickly becoming my favorite cocktail component, and the dash of orange bitters (thank you for that Fee Bros.) added the perfect counterpoint to the rum and Carpano Antica vermouth. Very worthy of the glass it was poured into, this was an intriguing, complex addition to my personal cocktail repertoire. Just don't call it a Manhattan in certain company!
*** *** *** *** ***

Rum Manhattan
from Jason Wilson/Washington Post

ingredients:
Ice
2 oz. good quality dark rum
1 oz. sweet vermouth, preferably Carpano Antica
1/2 teaspoon maraschino liqueur
Dash orange bitters
Orange peel for garnish

method:
Fill a cocktail shaker halfway with ice and add first four ingredients. Shake vigorously for 20-30 seconds and strain into martini glass. Garnish with an orange peel.

Bar exam: the Aviation Cocktail

Geez, has it been THAT long since my last post? It's not like I've been going hungry for the last three weeks. Call it a little blog vacation. And as you'll see here I have most assuredly NOT been going thirsty. Especially in this season of good cheer. Hence my need to share with you your new favorite cocktail!
Knowing that you are more than likely going to be entertaining others, or at the very least be entertained, this season then it might behoove you to have a new cocktail trick up your sleeves. In this case new being more "new to you", because the Aviation Cocktail is a classic dating back to the early 20th century. Confusion about this cocktail has been brought about with the appearance on bars around the country of House Spirits' (of Portland, Or.) Aviation gin. I've seen cocktails purportedly called the Aviation around town that have nothing to do with the original classic but DO contain Aviation gin. A little creative mixology from the House Spirits boys have not done any favors to the original. So what is it about the Aviation Cocktail that should have you running to your nearest liquor store for the one ingredient you don't have (that essential piece being maraschino liqueur. You DO have gin and lemon juice, don't you??) Like so many of the classics it is the Aviation's simplicity that gives it its charm, not to mention drinkability. Gin, lemon juice, and the aforementioned maraschino liqueur. That's it. If you're a gin lover I promise this will become a regular bar staple. It is so fresh and bright, with a perfect bitter edge that makes it go down far too easily. I wouldn't use Aviation gin in this one because it's intense herbal flavors would overpower the perfect balance that a gin like Tanqueray (my choice for this drink) or Plymouth give this little bit of cocktail history.
*** *** *** *** ***
Aviation Cocktail
makes 1 cocktail

ingredients:
ice
1 1/2 ounces dry gin
3/4 ounce maraschino liqueur
1/2 ounce freshly squeezed lemon juice
Twist of lemon for garnish

method:
Fill cocktail shaker halfway with ice. Add next three ingredients and shake vigorously for 20 seconds. Strain into cocktail glass, garnish with lemon, and relive cocktail history.

NOTE: I found that straining the lemon juice after squeezing to get rid of as much pulp as possible is essential to an attractive beverage. You can see from the photo a few bits of lemon still floating in the glass.- bb

Bar Exam: Intro to Aperol cocktail- a new classic?

There's something enjoyable about writing about a new cocktail find at ten in the morning. It seems somehow wrong and right at the same time. There's that ingrained guilt over thinking about booze so early in the morning, the "should I be worried about this?", countered by the anticipatory thought of "what am I going to be sipping after work?" Oh, well, I'll leave that for others to worry about. This blog is really all about sharing ideas, and maybe giving you something new, different, and delightful to enjoy at home!

I read about this Intro to Aperol cocktail in what has become my go to inspiration for new cocktails, Washington Post writer Jason Wilson's bi-monthly spirits column. A couple of weeks ago he had a column dedicated to what are classic cocktails, and is there room for new classics? Martinis, Manhattans, margaritas, etc. are rightly considered "classics". But shouldn't some of the new cocktails that today's mixologists concoct have a chance to elevated to the same pantheon? To me, of course they should. Who are we to say that some new-millennial drink couldn't possibly be as good as some 1920's favorite. It's like closing off a sports hall of fame to new inductees. As Wilson went off about new ingredients and possibilities he focused on the Italian aperitivo Aperol, which I had zero experience with. Wildly popular in Italy, not so much here. Called by one writer "training wheels for Campari" due it's slightly sweeter, less bitter flavor. This drink, concocted by Audrey Saunders of New York's Pegu Club, while probably not a classic, is an absolutely delicious, lighter weight drink, a perfect starter cocktail for a night of indulgence!
*** *** *** *** ***
Intro to Aperol
From Washington Post/Jason Wilson

Wilson: "It's a rare cocktail in which Aperol (a bright orange, low-proof Italian aperitivo) takes center stage. A version of this is a mainstay on the menu at the famed Pegu Club, where the drink's garnish of orange peel is flamed before it is dropped into the drink."

1 serving
ingredients:
Ice
2 ounces Aperol
1 ounce gin
3/4 ounce freshly squeezed lemon juice
1/4 ounce simple syrup (see NOTE)
1 dash Angostura bitters
Twist of orange peel, for garnish

method:
Fill a cocktail shaker halfway with ice. Add the Aperol, gin, lemon juice, simple syrup and bitters. Shake well, then strain into a chilled cocktail (martini) glass. Twist the orange peel over the drink to release its oils, then drop it into the glass.

NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature. Cover tightly, and refrigerate until chilled through; store indefinitely.
##### ##### #####
one year ago today on E.D.T.: the Keller v. Achatz carnival of excess!

Take your medicine!!

It was about six years ago that I walked up to the bar at Castagna Café here in Portland, feeling much like I have these past few days with a cold waging battle inside my head, and I asked their bartender at that time, Suzanne, what she had in her arsenal that might make me feel a little less like the walking wounded. She just turned away and started grabbing bottles, squeezing fruit, stirring while I sat pathetically sniffling and sneezing. She soon came back to me and set a steaming mug of something that smelled sweet and citrusy, with a soul warming bourbon-ish scent swirling out of its mist. I asked what she had prescribed, and she said "It's a Medicinal. Drink up!" Never one to refuse sound medical advice, I took a sip, then another, and another...and instantly felt the fog lifting, strength returning, and the battlefield in my head clearing. Ever since, any time I've had a cold that just won't listen to reason (lots of water, rest, being healthy and such boring lifestyle choices) I make a Medicinal (also known as a hot toddy in some non-medical circles). I had the delicious elixir pictured above last night, and today all seems well in my world. Though I may have another "dose" tonight just to be sure I take the full course of treatment!
*** *** *** *** ***
The Medicinal

makes 1 serving
ingredients:
1 tablespoon honey
2 ounces bourbon or rye whiskey
Juice of half lemon
Boiling water
1 lemon wedge pierced with five whole cloves (use a knife or skewer to pierce the lemon peel)

method:
Drizzle honey into a mug or tempered glass, add bourbon, lemon juice, then hot water. Stir to dissolve honey. Squeeze lemon wedge into glass. Breath in the healing vapors, sip, and be well.

Bar Exam: Monte Carlo Cocktail

You worked hard today, didn't you? Giving back. Improving your world by the mere fact you exist in it? Yeah, me too. Now, Mr. and Ms. Responsible Citizen, it's you time! Time to forget the cares of the outside world. Time to stop worrying about Tim Geithner being picked on by all those congressional bullies in The District Playground. Save wondering why Obama is dissing Special Olympics bowlers, because right now he needs all the friends he can get, for another day(by the way, Mr. President, they're pissed). No, this moment is all about you, and what better way to sit back, relax, and think "you know, I'm okay" than with a delicious, refreshing, soul warming, perfectly balanced cocktail like the Monte Carlo. Within your first couple of sips, well-being will wash over you like a bonus to an AIG executive, because like him you did some good work today!
*** *** *** *** ***
Monte Carlo Cocktail
from Jason Wilson/The Washington Post

from Wilson: "This is a variation on the Manhattan, with Benedictine standing in for vermouth and Peychaud's bitters for Angostura bitters. Rye whiskey is significantly different from bourbon; it's spicier and funkier, and it mingles well with different liqueurs and bitters. Be sure to use a higher-proof rye, such as Rittenhouse Rye (100 proof) or Wild Turkey 101."

1 serving

ingredients:
Ice
2 ounces rye whiskey, preferably 100-plus-proof
3/4 ounce Benedictine
2 dashes Peychaud's bitters
Maraschino or brandied cherry, for garnish

method:
Fill a cocktail shaker halfway full with ice. Add the rye whiskey, Benedictine and bitters. Shake well for at least 30 seconds, then strain into a cocktail (martini) glass. Garnish with the cherry.

The Caipirinha Cocktail...now where'd I put that damn thong??

Smoke in a Drink Bad:
bacon-smoked bourbon at Belly Timber in Portland, or any smoked hooch that all the new "mixoligists" are doing at bars around the country. Guys...and girls...leave it alone already!

Smoke in a Drink Good:
Laphroig Single Malt Scotch....mmmm...peaty goodness.
The Caipirinha Cocktail...I'm guessing the national liquor of Brazil, Cachaça, gets its smoky character from the oak barrels it's aged in. However they do it, shaken up with a little lime and sugar it makes a kick ass cocktail. A caipirinha is kind of mojito-like, refreshing, the perfect sweet-tart mix, and with that crazy Cachaça complexity. Man, that shit's good! The other night after work I had an urge for something different than the usual negroni or martini. I had a neglected bottle of Cachaça in the bar that seemed so lonely, so to make it and me feel better it was time to put some samba on the stereo, wiggle into my my thong, and whip up a caipirinha and get my Barzilian groove on. Of course I soon realized that I didn't have a thong to put on...which is probably for the better. Talk about a crime against humanity to anyone who might get a peek at my lily white ass....the horror!! But even without the thong, my cocktail was simple, fast, and delicious. Obrigado, Brazil!!
*** *** *** *** ***
Caipirinha Cocktail
serves 1

ingredients:
3 oz. cachaça
5 or 6 lime pieces from a lime cut into eigths.
1 tablespoon sugar

method:
Place lime pieces and sugar into bottom of cocktail shaker and muddle until well combined and all mushy. Add cachaça and large ice cubes. Shake for about 15 or 20 seconds, and pour into 5 or 6 ounce old fashioned glass. Garnish with lime.

For an added, non-traditional bit of groove in case you're short on Stan Getz & João Gilberto in your playlist, may I suggest while enjoying a caipirinha getting your Snoop Dogg on with this...

##### ##### #####
one year ago today @ E.D.T.: exceeding expectations with this awesome Butternut Squash Risotto!

Campari Aranciata Cocktail: keeping it simple!

Simple is almost always better isn't it? Life is complicated enough in this technology driven world. This morning for example I met with a "Genius" at our local Apple store because I couldn't figure out to load my email program onto my new iPhone. I love Apple's "Genius Bar". Where people like me who know next to nothing about computers go to get humiliated by a geeky 20-something who looks at me like I'm an idiot. I'd resent it more but he's pretty much right, which doesn't make me feel any better. So while I realize I can't control that part of my world, I can control what I eat and drink. Hence, my search for simplicity. And good things to drink don't get any simpler than this deliciously refreshing Campari Aranciata Cocktail. Two ingredients, which are conveniently listed in the name. Oh, plus ice. I read about it in Jason Wilson's spirits column in The Washington Post. Being a lover of all things drinkable and made from Campari, I was intrigued. I grabbed some Pellegrino Aranciata and spent maybe 20 seconds making it.The slight citrusy, fizzy sweetness from the Aranciata perfectly complimented the bittersweet character of the Campari. Not a typical winter cocktail, but one that has me pining for warm weather when it will really rock the bar. Two ingredients that lead to two words: simply satisfying!
*** *** *** *** ***
Campari Aranciata Cocktail
adapted from Jason Wilson/The Washington Post

ingredients:
ice
2 ounces Campari
3 ounces Pellegrino Aranciata (the Pellegrino conveniently comes in bottles that are slightly over 6 ounces, so one bottle should be good for 2 cocktails)

method:
Fill highball glass 3/4 full with ice (preferably large cubes). Add Campari and Aranciata and stirr gently. Garnish with orange slice.

Drinking history: The Clover Club Cocktail

Pity the poor Clover Club cocktail. Going from a mainstay of any self respecting early 20th century drinking man's repertoire to becoming the Cosmo of it's day. This was a traditional tipple of turn-of-the-(last) century cocktail culture, mentioned in cocktail books going back to 1911, and ordered by a person described thusly 55 years ago in Jack Townsend's The Bartender's Book (thanks to Cocktail Chronicles): "The Clover Club drinker is traditionally a gentleman of the pre-Prohibition school. He may not necessarily be one of the legal, literary, or business figures who were members of the club of that name. He may never have been in the bar of the Bellevue-Stratford Hotel in Philadelphia where the Clover Club members foregathered and the drink originated. But he belongs with that set." From that to the favored drink of post-WWII Carrie Bradshaw's?! How could such a thing happen?

That's what I set out to find, when in a fit of election news induced thirst (probably after listening to Ms. Civics Lesson, Sarah Palin try to describe what the vice-president does, and failing miserably...again). And being secure enough in my masculinity not to be threatened about being a Gilded Age sissy, I grabbed the requisite tools of cocktail investigation, the most important being a bottle of gin and a cocktail shaker, and delved into the mystery. Some gin was spilled, eggs were cracked, citrus was squeezed, and there was a certain amount of straining done to come to the conclusion that the forgotten, formerly respected then spurned Clover Club Cocktail is one kick ass concoction! The Cosmo of its day? Maybe, but it is a great cocktail for our day! I can't wait to make this for friends. Rich with body from the egg white, with a nice balanced sweet-tart flavor, I dare you not to like this one!
*** *** *** *** ***
Clover Club Cocktail
adapted from Jason Wilson/The Washington Post

There are innumerable recipes for the Clover Club available. I liked the sound of this one from Jason Wilson, the Post's spirits columnist. I also read others where raspberry syrup (like Torani or Monin) can be subbed for the grenadine. I also would play around with the citrus ratio. But all in all, this was a pretty damn tasty drink as is! -bb

1 serving

ingredients:
Ice
1/2 teaspoon sugar
1 1/2 ounces gin
1/2 ounce grenadine (4 dashes)
Juice of 1/2 medium lemon (2 tablespoons)
1 large raw egg white

method:
Fill a tall mixing glass two-thirds with ice. Add the gin, grenadine, lemon juice and raw egg white. Shake vigorously for 30 to 60 seconds to form a good froth. Strain into a martini glass and serve immediately.

A toast to well being!

You know how certain things just make you feel comfortable and enhance your sense of well being? A comfy cashmere sweater. A fuzzy puppy. A warm feather comforter on a cool autumn evening. A $200 Nordstrom gift card. A confident bartender who really knows his way around a bottle of gin. Okay, maybe that last one speaks more to me and my needs, but hey, this is my blog, so there ya have it!

Every time I walk into Portland's Ten-01 and see their master mixologist Kelly Swenson behind the bar, I know things are going to get cozy and my personal well being is about to get a lift. We stopped by for some happy hour nibbles and libations yesterday when I took the afternoon off from the wine shack to celebrate w's birthday weekend. There's a sort if illicit thrill that goes with having cocktails out at 3:30 in the afternoon, and I can think of no better place than Ten-01. Besides Kelly's mad skills behind the bar, they have way above average cheap bites (those are their crispy Thai ribs at right) from 3-6. We ordered a couple of drinks...a Paloma for w (that put my attempt to shame and I'm stealing his version) and Kelly's Martini 1812 (pictured above) for me. I asked Kelly about the name and he said that is the year it was invented. Now Kelly forgotten more about making drinks than I'll ever know, so it sounded good. But I did further Googling this morning and found what I think may be the real reference to 1812, which is the year Alessandro Martini, who founded the Martini and Rossi vermouth company, was born. Whatever the reason for the name, this was an outstanding, exquisitely balanced cocktail. A three-to-one mix of gin and Carpano vermouth, with a drizzle of Maraschino liqueur and a dash of orange bitters and an amarena cherry for garnish, this also had a lovely golden tint that made it perfectly matched to the cool fall afternoon outside. So a toast to Alessandro and Kelly, two people who continue to enhance my world!
*** *** ***
Martini 1812
From Kelly Swenson of Ten-01

ingredients:
Three parts gin
One part Carpano Antica vermouth
1 teaspoon maraschino liqueur
Dash orange bitters
Preserved amarena cherry for garnish

method:
Fill cocktail mixer half full of ice. Add gin, vermouth, maraschino liqueur, and bitters. Stir to combine and chill. Drop cherry into martini glass and strain cocktail into it. Enjoy!

The search for refreshment: the Paloma Cocktail

In my never ending search for the perfect refreshing adult beverage, I had something quite different yesterday, in that it required the addition of agave syrup (or nectar) to the naturally delicious combination of tequila and grapefruit juice. I found the agave syrup at my local New season's market in the baking section in with the natural sweeteners. It reminds me of a cross between simple syrup and a lightly flavored honey. I was inspired in this creative pursuit by the Washington Post's spirits columnist Jason Wilson's recent musings on the tequila, specifically the difference between blanco and reposado agave tequilas. It's a very informative column that only served to stoke my food and drink obsession, and he included the recipe below for the Paloma cocktail, practically the national libation of Mexico, because, as hard as it is to believe, Mexicans don't really drink margaritas. The 'rita is a relatively recent invention to feed the tourist hordes. He did state that traditionally they use Squirt for this drink, although his version called for fresh grapefruit, lime, and agave nectar. My verdict: It wasn't what I was hoping for. A little flat (although in full disclosure, my store didn't have fresh white grapefruit, so I used canned white grapefruit juice, which just isn't the same). I'll give it a try again with the fresh grapefruit juice, or I think better still I'll do what the natives do and grab a bottle of Squirt. In the end, and not to go all gringo, I think I'd rather have a perfect margarita any day.
*** *** ***
Paloma Cocktail
from The Washington Post

Summary (from Jason Wilson):
“In Mexico, Paloma cocktails are more popular than margaritas, and for good reason: Grapefruit flavor mixes perfectly with tequila, better than lime juice alone.

A traditional Paloma is made with a grapefruit soda such as Squirt. But this refreshing version, served at Apothecary in Philadelphia, calls instead for freshly squeezed white grapefruit juice and for club soda, to add fizz.”

1 serving

ingredients:
Ice
2 ounces blanco or silver tequila
3 ounces freshly squeezed white grapefruit juice
1/2 ounce freshly squeezed lime juice
1/2 ounce agave nectar
Sea salt, to rim the glass
1 lime wheel, for garnish
Club soda

method:
Fill a cocktail shaker two-thirds full with ice and add the tequila, grapefruit juice, lime juice and agave nectar. Shake well and strain into an ice-filled collins glass rimmed with sea salt. Garnish with the lime wheel and top with a splash of club soda.

Ginned up!

Not only is Portland the home to the greatest number of craft breweries in the world, but to metaphorically put the olive in the martini, we lucky denizens of this thirst ridden city are also fortunate enough to have a growing number of craft distillers whose vodkas, gins, whiskies, and other intoxicants are gaining nation-wide recognition. Stephen McCarthy and his legendary Clear Creek Distillery started the boom years ago. Now labels like Medoyeff, Aviation, New Deal, Ransom, and others are putting smiles on faces in bars across the country. We even have our own and the nation's first craft distillers guild. Being somewhat of a gin freak, when word of a new bottling of this most botanical of beverages comes my way, I have this uncontrollable urge to visit my nearest liquor store (which I always get a probably unhealthy pleasure out of going to in a grownup kid-in-an-adult-candy-store way. Even after all these years there is still a kind of illicit thrill to viewing those shelves of demon alcohol!) in search of my next martini mixer.

My latest find is the newly released gin from Integrity Sprits called 12 Bridges. As they say on their very nicely put together website, 12 Bridges is "aptly named for the number of bridges in our city, and for the 12 botanicals in its recipe". It ran a little over $25 an attractively packaged bottle, and it was with great anticipation I took it home to mix that first gin-and-tonic on a sweltering evening. I (along with my co-palate in pleasure w) first took a sniff and a sip straight up to get a feel for it. Definite floral, citrus, cucumber notes were very apparent, along with the usual juniper botanicals, on the nose and in the mouth. I know, it's kind of dorky to sniff your gin, but what can I say, I'm obsessed. Mixed with the tonic really brought out the cucumber flavors. It reminded me a lot of Hendrick's Gin with those same kinds of sensations. Like Hendrick's, I'm sure it would make a killer gimlet. Tonight I'll try a 12 Bridges martini, because I would hate to skimp on my research. I'm not sure about national distribution, but if you see it, it is definitely worthy of ice and tonic. Cheers!!

Derby Day = Julep Joy!

It's Derby Day in Louisville, Kentucky, the day of the Run for the Roses, and with that all drinkers with any self-respect will think of but one thing: an icy cold Mint Julep, one of the true classics of cocktail culture and a drink more associated with a sporting event than any other. In this great article in last Wednesday's Washington Post, drinks columnist Jason Wilson pontificated on the mint julep. It's past, it's muddy present, and just what is the proper way to make it (see below for his preferred version). Perhaps my favorite passage from his column:
"Here are some of my other personal rules for drinking -- and debating -- a mint julep:
· A mint julep is an afternoon drink; never drink one after the sun sets.
· A mint julep is to be enjoyed by itself; never try to complicate it by mixing it with food.
· If you're from the South, no one up North will ever make a mint julep the right way."
*** *** ***

The following is reprinted from the Post:
Mint Julep

Summary:
This variation on Henry Clay's 19th-century recipe is served at the Round Robin Bar at the Willard Hotel. Bartender Jim Hewes recommends using red-stemmed mint and Maker's Mark bourbon.

For richer bourbon flavor, Spirits columnist Jason Wilson recommends trying a higher-proof bourbon such as Wild Turkey 101-proof or Wild Turkey Rare Breed (108 proof). Be sure to use crushed ice, and serve this drink extremely cold, with frost on the glass. One variation: Instead of dusting with confectioners' sugar, add a tiny splash of rum at the end.

You may want to start with a glass that's spent time chilling in the freezer. And don't forget to serve this with a straw for sipping.

1 serving

ingredients:
8 to 10 mint leaves, plus 1 mint sprig, for garnish
1 teaspoon sugar
2 1/2 ounces bourbon
Sparkling water
Crushed ice
Twist of lemon peel, for garnish
Confectioners' sugar, for dusting

method:
Chill a (tall) Collins glass in the freezer for 10 minutes.

Combine the mint leaves, sugar, 1 ounce of the bourbon and a splash of sparkling water in the chilled glass. Use a spoon or wooden muddler to gently crush (muddle) the mint into the mixture.

Add a handful of crushed ice and stir vigorously. Add the remaining 1 1/2 ounces of bourbon and a splash of sparkling water. Fill the glass to the brim with ice (tightly packed), then use a bar spoon or knife to agitate the mixture ("with relish" according to Jim Hewes) until frost appears on the outside of the glass. Garnish with the mint sprig and lemon twist, and dust the top with confectioners' sugar. Insert a straw and serve immediately.
Recipe Source: From the Round Robin Bar at the Willard Hotel.

photo from the Washington Post

Late winter warmth..aka: the Manhattan Cocktail

Late winter...well, with the temp actually early spring here in PDX, so before the big switchover, there's still time. No, I'm not talking the whole "spring forward" thing from last week (imo...the only thing Bush did right in the trainwreck that is his presidency). And not the wardrobe switchover to warmer weather gear. This is a food and drink blog after all, not a fucking fashion report (although you can bet I've got some opinions on that subject!). I'm not even talking the switch from braising season to grilling season. What is happening is the seasonal change in drinking that happens at my home bar...or any bar I happen to slink in to for that matter...where winter's darker libations are slowly being put to rest for summer's lighter, more gin-y choices. So last night I thoroughly enjoyed the feelings of warmth and well-being of what may well be one of my last Manhattans for a while.

The Manhattan is one of the oldest "original" cocktails, reputedly invented in the 1870s at the Manhattan Club in NYC "where it was invented for a banquet hosted by Jennie Jerome (Lady Randolph Churchill, Winston's mother) in honor of presidential candidate Samuel J. Tilden. The success of the banquet made the drink fashionable, later prompting several people to request the drink by referring to the name of the club where it originated — the Manhattan cocktail." That's the story from Wikipedia (don't worry wiki-skeptics, it's also confirmed on a couple of other cocktail history sites, too).
So, in honor of Jennie Jerome and her boy-to-be Winston, might I offer you the perfect Manhattan......
*** *** ***

Manhattan Cocktail

ingredients:
2 oz Rye Whisky
1 oz Sweet Vermouth
Dash Angostura Bitter
Maraschino cherry (and optional orange peel for garnish)

method:
Fill cocktail shaker 1/2 full with ice cubes. Add whisky, vermouth, and bitters. Shake vigorously. Strain into martini glass and garnish with cherry and orange peel.
**Bartenders note: I know a lot of you always order the Maker's Mark Manhattan, and I certainly have a strong appreciation for that choice. But I read an article a couple of months ago from Jason Wilson in the Washington Post where he recommended using rye (with Wild Turkey being a reasonably priced option), and I have to say I'm hooked. The rye is smoother and richer that the Maker's, without any sort of "bite". But don't think I'll ever turn down the offer of a Maker's Manhattan!