Here was our view of the Angeles Crest fires last night, looking off our back porch.
One of my friends wrote us a real estate ad: “Mordor-adjacent, with dramatic views of Mount Doom.”
That’s about eight miles away. It’s far, and we’re not particularly worried so far, but it’s scary and freaky and very disquieting to see sheets of flame coming off the top of that mountain. So, a sheet of flame that’s about 3/8 inch tall from eight miles away is how tall exactly? 0.375″ in degrees of arc, divided by …. uhh … math geeks, feel free to chime in. (I’m figuring about 80 feet.)
Well, we figured that if the air was going to be full of smoke (oddly enough, we hardly smelled any last night, due to the lack of wind), we ought to drink some smoky drinks too. Scots whisky was appointed.
Copper Swan Cocktail
(Created by Gary Regan, 2000)
2-1/2 ounces Highland Park single malt Scotch whisky.
3/4 ounce apricot brandy (liqueur, not the eau-de-vie).
Stir with ice for 20 seconds. Strain into chilled cocktail glass and serve up with a twist or, if you prefer, into an Old Fashioned glass with fresh ice.
The name came from the swanlike copper neck of old copper pot stills, which are traditionally used to make single malt Scots whisky. This was one of a series of single malt Scotch cocktails Gaz created, resulting in aghast cries from those who assert that one should never mix a single malt Scotch. “Garbage in, garbage out!” he rightly replied. I chose to use Rothman & Winter’s Orchard Apricot rather than Apry for its lower sugar content. We didn’t have any Highland Park 12 in the house, so I went with the 18. Lest you gasp in horror … this was a frakking fantastic drink.
Lucques Restaurant in West Hollywood, CA makes a variation of this that looks interesting, kind of a blend between this, a Rob Roy and a Breakfast Martini. It’s sufficiently different such that it should have its own name, I think, although they still call it by the same name as the original. I think it deserves at least a numeric distinguishment.
Copper Swan Cocktail No. 2
(Adapted by Lucques Restaurant, West Hollywood, CA)
1-1/2 ounces Highland single malt Scotch.
1/2 ounce sweet vermouth.
1/2 ounce fresh lemon juice.
1 tablespoon apricot preserves.
2 dashes Peychaud’s bitters.
Combine with ice, shake and strain into a chilled cocktail glass. Garnish with an orange twist.
Given the proximity of the fires, and the “Oh, FECK!” factor, even though they weren’t close enough to be really worrisome, we resolved to keep drinking, and stayed in the Scotch oeuvre. This next one is from Harry Craddock’s Savoy Cocktail Book, yet in a Gargantuan quantity for six people. We adapted it thusly and found it to be delightful, like a Rob Roy but with near-equal proportions, far more bitters and a little more sweetening to offset the bitters. Lovely.
1-1/2 ounces Famous Grouse Scotch.
1-1/4 ounces Carpano Antica sweet vermouth.
1 teaspoon Peychaud’s bitters.
1 teaspoon simple syrup.
Stir with ice and strain into a chilled cocktail glass. Lemon twist garnish.
We’re still not getting much smoke tonight, although my eyes burned a bit this morning. The fire’s moving toward Altadena, and we have good friends who are only about a mile away from its current position. Wish them, and everyone else in Altadena and La Cañada-Flintridge, the best of luck.