Drink of the Week: The Blinker (Dr. Cocktail’s Version)

Dr. Cocktail's Blinker.If there is a more confusing matter in the world of cocktails than the naming of beverages, I haven’t come across it. It’s hard enough that the proportions of such basic drinks as the Martini and the Manhattan are so highly variable depending on which book or bartender you consult. It also doesn’t help that we cocktail writers can’t stop ourselves from continually messing with recipes to the point where two drinks with the exact same name and ancestry may have little in common, give or take an ingredient. At the same time, you might have two drinks with completely different names but which differ in only the slightest way. (Mr. Martini, meet Mr. Gibson.)

So, last week I brought you the original version of the Blinker, or something close to it, and I mentioned that famed cocktail historian Ted Haigh had unearthed this drink. Despite being a true revivalist, Haigh felt the drink needed an improvement, if not an actual update.

For starters, while the original version appears to have called for either bourbon or rye. (I limited myself to bourbon last week.) Haigh’s version is strictly rye. The original also had grenadine as its sweetener. Haigh’s version, which he has since christened “Dr. Cocktail’s Blinker,” contained not just raspberry syrup, but a very particular species of it. This is the stuff that tastes rather like jam, only without any trace of actual fruit, and which some people pour over ice cream. Apparently, it was an old school substitute for grenadine, and it certainly sounded like it was worth a try.

The Blinker, aka Dr. Cocktail’s Blinker

2 ounces rye whiskey
1 ounce fresh grapefruit juice
1 teaspoon raspberry syrup
1 lemon peel (garnish)

No surprises in terms of preparation. Combine the rye, juice, and syrup in cocktail shaker. You might want to stir it a bit before adding the ice to make sure the syrup dissolves, especially if it’s been kept in the refrigerator. Then add about a ton of ice and, well, you know the rest. Shake vigorously and strain into a chilled cocktail glass, throw in the lemon twist. Toast Dr. Cocktail/Ted Haigh, if only because he is the creator of by far the most popular modern day version of the Blinker.

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All in all, I have to agree with Ted Haigh that his tweaked version of the Blinker is superior. Rye is just a hair less sweet than bourbon and noticeably more peppery, and it makes a bracing contrast with the bittersweet grapefruit juice and the just-plain sweet raspberry syrup. For the sake of experimentation, I tried the Dr. Cocktail Blinker drink with bourbon, and it was a no go. Not awful, just not so good. My ryes produced nice but highly varying results. I used Old Overholt (Haigh’s preference), Rittenhouse  (my 100 proof default rye), and slightly more upscale/moderne Redemption rye.

Even more interesting is his choice of the jam-like raspberry syrup over grenadine. I used Smucker’s brand because it was the only choice the supermarket I happened to be in had, and it was fine. It’s a simpler kind of sweetness than a decent grenadine, and I think it really does make a better choice in a drink that’s already buzzing with the contrasting flavors of rye and grapefruit.

  

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Sapporo and Baseball

Sapporo_Product_All_2013-477

If you’re fortunate to make it to the ballpark as the baseball playoffs get started, I have a beer suggestion for you if you’re looking to try something other than the bland offerings usually offered while you’re in your seats.

I’ve been a fan of Sapporo for years as I was introduced to this beer when I started enjoying sushi. Sapporo is the top selling Asian beer in the States so it’s one of the offerings you’ll usually find at sushi restaurant. Now baseball fans can experience Sapporo at the ballpark as it’s on the beer menus at Washington’s Nationals Park, San Francisco’s AT&T Park, Seattle’s Safeco Field and Angels Stadium of Anaheim as well as Dempsey’s Restaurant, across from Baltimore’s Camden Yards.

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A chat with Jay Glazer, Fox NFL Insider for Captain Morgan

Jay Glazer spoke with Paul Eide of Bullz-Eye.com.

Fox NFL Insider Jay Glazer is the man you go to for information. He’s cornered the market on both the NFL and MMA and is the ultimate “information broker” in a sea of imitators.

Here’s a piece of info that Glazer hipped me to: This Friday, September 19th is “International Talk Like a Pirate Day” sponsored by Captain Morgan. Just use the hashtags #CaptainandColaaarr and #TLAPD on social media and Captain Morgan will donate $1 to charity.

We spoke with Jay about working with Captain Morgan, what it was like for him to break into TV as an NFL Insider, and how he broke the New England Patriots “Spygate” scandal.

Does your phone ever stop ringing? Or is there always some dude from some website like me at the other end? 

“No, it’s not just dudes from websites — it’s usually a coach or a player. With all the off-the-field stuff, Ray Rice, Adrian Peterson… this week has been the most difficult week of my career. I signed up to cover football, not be a social commentator. But luckily, Captain Morgan came along at the perfect time to do a really fun campaign. This Friday is International Talk Like a Pirate Day. In honor of that, for everybody who uses the hashtags #CaptainandColaaarr and #TLAPD on social media, Captain Morgan will donate $1 to charity. And if there’s any on-air talent who participates, Captain Morgan will donate $1,000.

I have a charity for military veterans called Purple Hearts Homes that we are donating to. It’s a fun campaign. They came to me and I loved it. Anything to step away from all the other garbage that is going on and let’s have something fun. Sports is escapism – nothing else. We’re there to give you a break from the real world, a break from this kind of stuff. Now sports, your normal escape, is more serious than the thing you’re trying to escape from! I decided yesterday, no more serious stuff.”

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Drink of the Week: The Blinker (Duffy’s Version)

the Blinker.The Blinker was one of the many moribund beverages revived by Ted Haigh in his epochal 2009 book, Vintage Spirits and Forgotten Cocktails. Haigh, in turn, found the drink in a 1934 tome by a Patrick Gavin Duffy but found it “unremarkable” and he therefore messed with it. We’ll try Haigh’s messed with version later, but we start with the unvarnished original.

The Duffy Blinker might not have knocked my socks clean off, but it really is a very nice drink enlivened by a generous portion of fresh grapefruit juice. I have to admit that the fact that I still had some extra-large citrus around after last week’s drink was my primary motivator for choosing the Blinker. I never used to like anything grapefruit but, by god, the bittersweet fruit is really growing on me. It’s certainly tasty enough in this beverage.

The Blinker (Duffy’s Version)

2 ounces bourbon
1 ounce grapefruit juice (preferably fresh)
1 teaspoon grenadine
1 lemon twist (desirable garnish)

No surprises here. You guys probably have this drill memorized by now, but here it is again…

Combine your liquids in a cocktail shaker with an excess of ice. Shake most vigorously, and strain into a chilled cocktail glass. Add your lemon twist if you’ve got one handy. As for the toast, let’s mix things up and salute, heck, Ethel Barrymore. I just saw her for the first time in 1948′s “Portrait of Jennie” (ask your neighborhood movie geek/film buff, or your great-grandmother) and she was extremely good in it. As a Barrymore, I’d like to think she might have tried a Blinker.

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This drink worked very nicely with the two different bourbons I had time to try before I was briefly sidelined by a small cold. (As I write this, I’ve been dry for a shocking four days!) Wathen’s Kentucky Bourbon made a fine, sweet base spirit, but there was more 100 proof, bottled in bond, punch when I killed my bottle of good ol’ Old Fitzgerald’s (my favorite bourbon bargain up to now).

I will also add that I suspect it’s probably very important to use a decent grenadine in the Blinker. Ted Haigh, you see, felt the need to make a substitution for this ingredient. He might have been partly moved by the fact that so many commercially available grenadines are hard to distinguish from any other high fructose corn syrup based concoctions.

At the same time, while it’s great to spend extra dough and go gourmet, or go crazy and make your own grenadine, as some bloggers insist, there is another option. Take a little time and find a reasonably priced product that includes a little real juice, pomegranate most importantly. Master of Mixes grenadine includes pomegranite and cherry juice; it has served me well for some time and it only costs a few bucks…and, no, they haven’t been sending me free bottles in the mail. Not yet, anyway.

  

Drink of the Week: The Ideal Cocktail

Image ALT text goes here.A long time ago, a boss of mine was discussing an upcoming project and said something to the effect that “in an ideal world, we’d complete this task in two or three days.” I said, something like, “No, in an ideal world we wouldn’t have to work at all; we’d be romping with bunnies wearing nothing but flowers and praising the Lord.”

In other words, of course, the ideal cocktail doesn’t exist. Thanks to the miracle of proper names, however, the Ideal Cocktail does exist. It’s not ideal but it’s definitely not bad. It did, though, require a bit of futzing with the proportions based on the somewhat vague instructions in the most reliable source for this early 20th century tipple, The Savoy Cocktail Book. I’m very okay with the rather stiff beverage I came up with based on Harry Craddock’s prohibition-era recipe, with just a little bit of bloggy help.

The Ideal Cocktail

2 ounces London dry gin
1 ounce sweet vermouth
1 tablespoon fresh grapefruit juice
1 teaspoon maraschino liqueur
1 grapefruit twist (desirable garnish)

Combine the gin, vermouth, juice, and bittersweet cherry liqueur in a cocktail shaker and shake. Strain into a chilled cocktail glass. Toast the reality that, in all likelihood, there’ll never be an ideal anything. After all, if we all knew how to make the perfect cocktail, cook the perfect steak, make the perfect movie, or find the perfect love, life would either get really dull, or we’d all explode or something.

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Harry Craddock’s recipe is a bit vague by modern standards as it calls for 1 part vermouth to two parts gin, but specifically tells us to add a tablespoon of grapefruit juice regardless of how big our “parts” are. It also calls for an incredibly frustrating three dashes of maraschino, which can be anything.

When first trying this drink out, I took my cue from Erik Ellestad’s 2009 post on his Savoy Stomp blog. He interpreted 3 dashes of maraschino to equal a teaspoon of the bittersweet cherry liqueur. He also — reasonably enough — called for 1 1/2 ounces of gin and 3/4 ounce of sweet vermouth, with him using the pricey (and admittedly fantastic) Carpano Antica. I liked his orthodox take on the drink which differs from the very few other versions of this you’ll find online.

I chose my fall-back sweet vermouth, Noilly Pratt and started with Mr. Ellestad’s proportions, using a bottle of Tanqueray I’ve been itching to work with. I dismissed his suggestion to stir, not shake, the drink out of hand, however. Though I tend to be generally highly skeptical of the booze snob ban on stirring many cocktails for fear or spoiling the beauty and booziness of the drink, in this case most c-snobs actually have my back; conventional wisdom supports shaking any drink with citrus juice in it. I think it’s a necessity here.

In fact, even vigorously shaken, the Ideal Cocktail came out a bit cloying to my tastebuds at those proportions. After experimenting with both Maraska and Luxardo brands maraschino, I decided that, this time, Luxardo was definitely the better choice, justifying it’s higher price tag. More importantly, I finally settled on upping the amounts of the Tanqueray and Noilly Pratt I was using. The results were bracing and just sweet enough, though I admit that it’s a pretty stiff drink.

In an effort to make it a hair less stiff, I switched from the 94.6 proof Tanqueray  to value price, 80 proof, Gordon’s. Not bad, if less than ideal.

 

 

  

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