This one came up first in Gary Regan’s Bartender’s Bible under the category of aperitifs. It was lovely, particularly when we’ve been using Carpano Antica Formula vermouth instead of garden-variety red vermouth in our cocktails. Man, that stuff is good.

Enjoy this one before dinner, or while reading “Henry V”.

Agincourt

1 ounce sweet vermouth.
1 ounce dry vermouth.
1/2 ounce amaretto.
1 teaspoon fresh lemon juice.

Stir well for no less than 30 seconds, and
strain into a cocktail glass. Garnish with a lemon twist.

This one’s also good for people who don’t want a terribly strong drink, as the alcohol content is a good bit lighter than a spirit-based cocktail.

We thoroughly enjoyed this one last Friday evening, and it’s one that comes to us via Robert “DrinkBoy” Hess. It was created by one of Robert’s local bartenders, the estimable gentleman Murray Stenson, at the Zig Zag Café in Seattle. I’m not sure what Murray usually uses, but I recommend a good, spicy Bourbon like Buffalo Trace or Eagle Rare 10 for this one. (I like the name, too.)

Chas

1-1/4 ounces Bourbon whiskey.
1/8 ounce Bénédictine D.O.M.
1/8 ounce amaretto.
1/8 ounce Cointreau.
1/8 ounce orange Curaçao.

Stir with ice. Strain into a cocktail glass.
Garnish with an orange twist.

Gary Regan’s fortnightly column “The Cocktailian” is particularly apt in this edition, as the Professor mixes us a cocktail based on Irish whiskey and named after one of Ireland’s greatest writers. Wes and I have been enjoying this one for a while now, having gotten the recipe from an account of one of Gary’s Cocktails in the Country seminars. Gary calls for Black Bush, and I’m fond of Jameson 12 or John Power’s.

I’ll have this one on Thursday to toast my forthcoming trip to Ireland (and to help drown out the little voices that’ll be saying, “So, how the hell do ya t’ink you’re going to pay for this, ya mad feckin’ eejit?”)

The James Joyce Cocktail
1-1/2 ounces Irish whiskey.
3/4 ounce sweet vermouth.
3/4 ounce Cointreau.
1/2 ounce fresh lime juice.

Shake and strain into a chilled cocktail glass.
We like a stemless cherry garnish as well.

Apparently this drink was created by mistake, when making an Oriental someone reached for Irish whiskey instead of rye. “Mistakes are the portals of discovery,” wrote James Joyce. Little did he know how well this can apply to cocktails, as the most popular drink at the wonderful little tiki bar in Silver Lake is called Tiki Ti is called “Ray’s Mistake”…

Gary and Mardee Regan have done it again; I learn so many wonderful things from these guys. They’ve dug up a book called The Speakeasies of 1932, in the course of Gary’s researches for The Joy of Mixology. Among many other fascinating details about what it was like to drink in a speakeasy during Prohibition, they dug up this little gem of a drink.

I have to say I was initially skeptical about a cocktail consisting almost entirely of vermouth, and we were prepared to make one to try it (so that we could toss it if we didn’t like it and not fret about wasting two drinks worth of liquor). Turns out we made another one immediately. It’s terrific, light and one of those great examples of cocktail alchemy. I highly recommend this to anyone who wishes to exercise a sophisticated palate but doesn’t want to get hammered too fast.

Vermouth Cocktail
(adapted from a Prohibition-era speakeasy cocktail)

1 ounce sweet vermouth.
1 ounce dry vermouth.
2 dashes of Angostura bitters.
2 dashes orange bitters.
2 dashes grenadine.
1 lemon twist, for garnish.

Shake all the ingredients over ice, and strain into a chilled martini glass. Add the garnish.

Spicy, complex and easy on the noggin. We likes it!

Okay, so the Pan-Galactic Gargle Blaster might have been a bit impractical. (We didn’t quite have all of the ingredients.) Once again, it’s CocktailDB to the rescue. Apparently Wes was impressed enough with my results from it last night that he consulted our cocktail oracle again tonight, this time looking for interesting-looking cocktails with one particular ingredient in mind. He chose this one, which fooled me almost entirely. I guessed wrong as to the base spirit, although I guessed the modifiers correctly. It’s another one of those cases of cocktail alchemy where the whole is completely different from the sum of its parts.

Move Over Cocktail

1-1/2 ounces gin.
1/2 ounce dry vermouth.
1/4 ounce sweet vermouth.
1/4 ounce Cherry Heering.
1 dash aromatic bitters.

Stir with ice in a mixing glass and strain;
garnish with twisted lemon peel.

For the aromatic bitters we used Angostura; try Fee’s, Bitter Truth, Peychaud’s or whatever you have on hand. I expect each one will produce a drink of an entirely different character.