Stay Up Late: A good idea, AND a highball!

One more excellent cocktail instructional video by Shlomo M. Godder, produced for the bar Dutch Kills in New York.

It’s a lovely-looking highball, a gin fizz amplified with a bit of Cognac — very refreshing. I like the technique used by the bartender here. Rather than straining the shaken ingredients directly into the ice-filled Collins glass and then topping with soda (as many people would do, and which would require additional swizzling to avoid having a layer of plain soda water sitting on top) he adds the soda to the other half of the shaker, giving it a gentle swirl to combine and then pouring into the ice-filled glass — already mixed! Nice.

STAY UP LATE
(from The Stork Club Bar Book, by Lucius Beebe, 1946)

1-1/2 ounces Plymouth gin.
1/2 ounce Cognac.
3/4 ounce fresh lemon juice.
3/4 ounce simple syrup.
3 ounces soda water.

Combine in a cocktail shaker with one piece of ice and shake for 10 seconds. Strain into the smaller half of the mixing tin and add the soda.

However, today you might want to celebrate Tax Day (we’re hoping you got refunds) with an Income Tax Cocktail, which is easy-peasy — basically it’s a Bronx cocktail with aromatic bitters added. In fact, I think you should have every cocktail mentioned in this post this evening.

 

Vintage Temperance Postcard of the Day

One of the fruits of a recent burst of eBay purchasing:

I love how the last step before DEATH is … absinthe. P’shaw, load up the fountain with ice water and get out the Marteau! I shall cheat death right this minute!

(P.S. — Always drink responsibly.)

 

Royal Smile

Here’s another in the series of four marvelous videos produced for the New York bar Dutch Kills by Shlomo M. Godder.

ROYAL SMILE
(adapted from The Artistry of Mixing Drinks, by Frank Meier, 1934)

1 ounce gin.
1 ounce apple brandy.
3/4 ounce fresh lemon juice.
3/4 ounce real pomegranate grenadine.

Combine with cracked ice and shake for 10-12 seconds. Strain into a chilled cocktail coupe, and garnish with two thin slices of apple on the edge of the glass.

 

The Boulevardier Cocktail

I didn’t entitle this post with a “Negroni Variations,” because technically it isn’t, although it has two of the same ingredients and follows the same general formula.

This is a drink that I think should get a lot more attention than it does, ’cause it’s damned good. It isn’t a Negroni variation per se, as it developed quite independently from that drink, but fits in with them quite nicely. As Dr. Cocktail said in the above link, “The Boulevardier … appeared in Harry [McElhone]’s 1927 bar guide, Barflies and Cocktails … Obviously, this is a Negroni with bourbon in lieu of gin. The Negroni, however, would not see print for another 20 years, and Americans had never heard of Campari in 1927.”

THE BOULEVARDIER COCKTAIL

1-1/2 ounces Bourbon whiskey
1 ounce Campari
1 ounce sweet vermouth.

Stir and strain. Garnish with orange slice, lemon twist or cherry at your discretion.

Ask for it by name!

Finally, here’s a variation on that which came about one night when bartender Chris Day and I were talking about cocktails in Google Chat. Our Boulevardier and Funky Negroni got together and had a demon spawn, which is actually amazingly good.

The conversation went something like this: I wanted a stiff drink, something with Stagg Bourbon. Chris and I had been talking about Smith & Cross rum. As I was musing about mixing Smith & Cross and Stagg, Chris said almost simultaneously, “Try a Boulevardier with a Smith & Cross float.” My eyes lit up and I said, “A STAGG Boulevardier!” He said, “Oh god, what have I done?” (AWESOMENESS, that’s what you’ve done!)

George T. Stagg Bourbon is arguably the best Bourbon on the planet. It’s certainly my special favorite, so full of flavor that it makes your head spin … quite literally. This is because Stagg is also barrel proof, slightly varying in proof each year but is generally around 144 proof. That’s 72% alcohol, kids — not to be trifled with. It’s a bit hot to drink neat — you might want to add a bit of cool water — but it mixes amazingly well. Given its strength proportions almost always have to be adjusted, but this gets easier with practice.

I wondered if the strength of this whiskey would overwhelm the Campari, but when I tried it with equal proportions I didn’t like it as much. The Campari is still there in the standard Boulevardier proportion, but it’s less assertive. That said, Wes and I both preferred the version below. “The other one was perfectly fine,” Wes said, “but this one … this is the one that makes you pound on the table, say ‘Fuck, fuck, fuck!’ and order it again.” Your mileage may vary; try it 1:1:1 if you like, and see if you like it. Justin Burrow in Houston said, “That drink should be called the ‘Naptime.’” That gave me the idea to call it this:

BOULEVARD DES RÊVES

1-1/2 ounces George T. Stagg Bourbon
1 ounce Carpano Antica
1 ounce Campari
1/4 ounce Smith & Cross rum

Combine the first 3 ingredients with ice, stir and strain into a chilled coupe. Float Smith and Cross onto the surface of the drink. Lemon peel garnish.

Make sure someone else is driving you if you have this one.

And with that, our little series on Negroni variations comes to an end. This should give you plenty of stuff to try at home or in your favorite bar, as they should be pretty easy to order (i.e., “Genever Negroni,” “Stagg Boulevardier with a Smith & Cross float,” etc.). So, give ‘em a try!

 

The Negroni Variations, Part 3: The Kingston Negroni

As we continue with The Negroni Variations … nope, it’s not a classical piece composed by the Italian equivalent of Johann Sebastian Bach featuring the Italian counterpart of Johann Gottlieb Goldberg. (Insert Woody Allen joke: “I-I-I don’t know anything about classical music … for years I thought The Goldberg Variations were something Mr. and Mrs. Goldberg tried on their wedding night.” ba-da-BUMP!)

This next one is the one that’s been killing me lately, and I mean in the best possible way. As with so many of us, I just can’t get enough Smith & Cross rum. This “traditional Jamaican” navy-strength rum (coming in at 100 English proof, i.e. 57% alcohol by volume) is so packed with flavor and funk and “hogo” that a bottle doesn’t last long on our shelf. I like it so much I briefly considered pouring a bottle into my humidifier so that I could breathe it. Eric Seed of Haus Alpenz, whoi imports this stuff, should be canonized for bringing this to us alone, not to mention all the other wonderful things he provides — Batavia arrack,Crème de Violette, allspice dram, Old Tom gin, Cocchi Americano … *boggle*

Oh, what’s “hogo,” you ask? From David Wondrich at the above link:

[B]ack when it was young, rum was possessed of a certain “hogo.” Derived from the French phrase for the “high taste” (haut goût) game meats develop when they’re hung up to mature before cooking — and by “mature,” we mean “rot” — hogo used to be a term of art in the rum trade to describe the sulfurous, funky tang that raw-sugarcane spirits throw off. For 300 years, rum distillers have sought ways first to tame and then to eliminate it: high-proof distillation (more alcohol equals less hogo), filtering, tweaking the fermentation, long aging in barrels — all very effective, particularly when used in combination. Perhaps too effective.

A lot of that hogo has been removed from smooth, easy-to-drink rums of today. Not that that’s necessarily a bad thing — give me a glass of Zaya or Appleton Extra any day — but there’s something to be said about that funk, properly tamed. Smith & Cross doesn’t exactly tame it but makes for a delicious rum that won’t funk you to death, although it will funkify your life. (Ah, my stream of consciousness calls for a musical interlude …)



I had forgotten what this drink, first sight of which came from bartender Joaquin Simo at Death & Co. in New York was actually called and started calling it the “Funky Negroni” — fortunately Garret reminded me it’s really called …

THE KINGSTON NEGRONI
(adapted from Joaquin Simo, Death & Co., NYC)

1 ounce Smith & Cross Jamaican rum
1 ounce Campari
3/4 ounce sweet vermouth (Carpano)

Stir & strain, no garnish.

Joaquin takes the vermouth back to cut down on the sweetness, but feel free to kick it back up to 1 ounce if you like. The way I first heard about this was without a garnish, but sometimes I enjoy an orange twist with it.

This drink came into my house, mated with another one and begat a Devil’s Spawn … a most diabolical, wonderful one. Stay tuned!

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