Drink of the Week: The Laphroaig Suntanned Scotsman

he Laphroaig Suntanned Scotsman.There are some drinks that seem to be endlessly adjustible. Some might prefer their martini’s super-dry, and I might like a Fifty-Fifty but, at either extreme or somewhere in the middle, a martini can always be a perfectly lovely drink if made with some love.

Not so for other drinks, which admit of no variation. Make it with the just the right ingredients, it works. Try anything else, though, and the thing becomes kind of a revolting mess.

Not surprisingly, a drink being promulgated in connection with the “opinions welcome” publicity campaign of the rather fascinating, kind of delicious, and definitely ultra-smokey Laphroaig Ten-Year Old Scotch Whisky is likely to fall into a category where dogma is required. Trust me, make this drink exactly this way and it’ll be good — though definitely not for everyone — make it any other way and, well, you will wish you hadn’t.

The name of this colorful beverage might evoke images of Groundskeeper Willie and the great Billy Connolly, but they’ll be having the last laugh should you dare to mess with today’s drink.

The Laphroaig Suntanned Scotsman

1 1/2 ounces Laphroaig 10-Year Old Scotch Whisky
1 1/2 ounces pineapple juice
1 1/2 ounces cranberry juice (unsweetened, damn it!)
1 pineapple slice (non-essential but highly desirable garnish)

Get a highball glass and fill it with ice. Add the smoke-laden Scotch, pineapple juice, and cranberry juice…in that order. Resist the impulse to stir, but do add a pineapple slice. Prepare for a drink that’s both seriously refreshing and definitely not for the faint of heart. As for the toast, I’d normally suggest someone or something Scottish but this odd, sad week, I’ll give you a choice of Robin Williams or the great Lauren Bacall.

*****

I was told I could try this with which ever kind of cranberry juice I liked, sweetened or unsweetened. I tried it both ways and it was a night and day kind of a thing. With unsweetened cranberry juice the mix of tart, bitter, and slightly sweet flavors was challenging, but really quite refreshing. A drink for sophisticates who don’t mind some moderately healthy ingredients in their cocktails.

With the sweetened Ocean Spray stuff, however, “ugh” is the first word that comes to mind. It was pretty much that revolting mess I talked about earlier. More surprisingly, I also experimented by trying this with a Brand X Scotch that’s not bad at all…except, it appears, in a Suntanned Scotsman. In this case, if the drink isn’t made with Laphroaig, as Mike Myers might have said, it’s crap!


If It’s Not Scottish, It’s Crap!!! by shundriad

  

You can follow us on Twitter and Facebook for content updates. Also, sign up for our email list for weekly updates and check us out on Google+ as well.

Drink of the Week: Pago Pago (a la Selvarey)

Image ALT text goes here.If you’ve been reading these posts regularly you know that I tend to lean strongly towards anything that makes good cocktails easier, simpler, or cheaper.

Today, I’m here to tell you that the bottle of the Selvarey Cacao Rum I was gifted with by the gods of publicity is something of a deal at it’s midline premium price and at a lower than average 70 proof.  That’s because it’s a truly tasty, yet tasteful, flavored spirit with a fine chocolatey flavor that will work for a lot of people sipped neat or just on the rocks, even if they’re the sort who normally would never drink anything straight up. It’s also true because, as a rather chocolate flavored rum, it’s something of a twofer in that it can seemingly be used in any cocktail that ordinarily calls for both white rum and the ever popular chocolate flavored liqueur, creme de cacao.

Which leads to this adaptation/simplification of a drink more commonly made not only with rum and chocolate liqueur, but muddled pineapple slices. That sounds lovely enough to check out here some time but, for today, we’re keeping it simple with a drink that is both lively, complex, chocolately and floral, thanks to a dash of green chartreuse. It’s pretty nice.

Pago Pago (a la Selvarey)

2 ounces Selvarey Cacao Rum
3/4 ounce fresh lime juice
1/2 ounce green chartreuse
1/2 ounce simple syrup or 1 tablespoon of superfine sugar
1 lime wheel (moderately optional garnish)

Combine the chocolate rum, lime juice, chartreuse (a floral liqueur beloved of fancy tipplers everywhere), and sweetener in a cocktail shaker with a lots of ice. Do the natural thing and shake it within an inch of your life and pour the result into a chilled cocktail glass. I know I usually give you something to toast, so let’s salute the capital of American Samao, which probably has nothing much to do with this drink but I’m sure it’s very lovely.

****

I made this drink a a number of times. Aside from the time I found myself lime-less and used lemon juice instead (not bad!) I didn’t mess around too much with this drink, except for trying out superfine sugar instead of simple syrup.

1/2 ounce of Master of Mixes simple syrup has forty calories while a tablespoon of sugar has 38 calories but removing the small amount of water from the mixes results in a slightly sweeter beverage that I found slightly more balanced. I guess you could call that a win-win, very much like the drink itself.

  

Drink of the Week: The Rockford

Image ALT text goes here. If you’ve seen the movies you know that James Bond drank, kind of a lot. If you’ve read the books, you know there are times when James Bond drank and drank and then drank some more. If you’re a fan of “The Rockford Files” you know that Jim Rockford wasn’t a teetotaler but wasn’t anyone’s idea of a cocktail afficionado…but since he’s found himself in 1970s L.A., where Harvey Wallbangers, Long Island Ice Teas, and Sex on the Beach mostly ruled, it’s pretty hard to blame him.

Still, I’d like to think that Jim Rockford would really enjoy the Rockford, the drink I’ve been working up here at DOTW Manor and have decided to name in honor of the now sadly deceased film and TV legend, Mr. James Garner. It’s light, brisk, tasty, super-refreshing, a bit bittersweet, and actually not too heavy on the booze — important if you’re not that much of a boozer and are also likely to run into two gunsels ready to gut punch everytime you turn a corner. If it looks a bit familiar, well, we’ll get to that after the recipe.

The Rockford

1 or 1 1/2 ounces dry vermouth
1 or 1 1/2 ounces Aperol
Soda water
Orange slice (garnish, highly desirable)

Build this one in a Tom Collins glass if you’re using 1 1/2 ounces of our main ingredients, or in a rocks/Old Fashioned glass if you’re using only 1 ounce. Pour the dry vermouth and Aperol — a light, fruity and somewhat bitter lowish-proof aperitif/liqueur that’s a huge favorite over here — over plentiful ice and an orange slice. Top off with the soda water of your choice. Stir, sip, and salute Mr. Garner and Jim Rockford. Two guys who might have really enjoyed this drink if they ever encountered it at the Chart House or Dan Tana’s, which they didn’t.

****

If you really know your cocktails, you no doubt recognize the Rockford as a variation on the Americano , which combines sweet vermouth with very sweet but oh-so-bitter Campari. I love that drink with a passion and I also love coming up with variations on it, as in the Ugly Americano. My favorite weapon in this pursuit appears to be finding clever ways to substitute Aperol. I love it’s fruitiness and it’s mildness can be a real boon in the right circumstances. I actually tried a version of this drink with dry vermouth and Campari and the result was simply too bitter and not enough sweet, for me anyway.

Having perfected the drink, for my own preferences, anyway, it was time to think of a name. It was very orange so I began to think of things that were both American and orange. First, I thought of Republican Speaker of the House John Boehner and then, for equal time, to the progressive website Daily Kos which just wrapped Netroots Nation (aka Comic-Con for lefty political junkies), and which is often referred to by friend, probably more than foe, as “the Great Orange Satan.”

Then, I got word of the passing of James Garner, whose only politics were far more Kossack than Boehnerite, and thought, heck. Why not salute the TV private-eye who blasted open all the cliches made so many of my high school, college, and post college evenings and afternoons whiz by? So, here’s to you Jim Rockford/James Garner. Wherever you are, I hope you are enjoying your favorite beverage, whatever it is.

Rockford Files – Intro from Bret Leduc on Vimeo.

  

Drink of the Week: The Ford Cocktail, Version 2

Image ALT text goes here.As I tried to rescue the Ford Cocktail for a second week in row from my own mixed feelings, at times I was  tempted  just declare victory and move on,a la Vietnam. I am, instead, prepared to declare the coupe half-full with a sweeter version of the drink I actually like a bit better.

There’s just no point in fighting the the fact that sweetened Old Tom Gin and megasugary hazelnut liqueur Benedictine are just destined to pound the hell out of even the finest dry vermouth. I give in and declare that I actually kind of like this drink, though it will never be a personal favorite. It’s definitely a more accessible improvement over last week’s even sweeter traditional version. In addition, I’ve made what I think are a few minor improvements in a version of the drink promulgated online at Imbibe by Chicago bartender Stephen Cole

The Ford Cocktail, Version 2

2 ounces Old Tom Gin
1 ounce dry vermouth
1/2 tablespoon (1/4 ounce) Benedictine
2-3 dashes orange bitters
1 orange twist (garnish)

Combine everything but the orange twist in a cocktail shaker with plenty of ice. Mr. Cole thinks you should stir this drink but I say you should shake it most vigorously. Then, strain it into a coupe or martini-style cocktail glass. You can add your orange twist in the traditional way — rimming the glass, twisting the orange peel over the drink to express the oils onto the surface of the beverage and then dropping the peel into the drink. Or, as Cole has it, you can discard the orange peel. I didn’t see much difference.

Enjoy your drink and toast second chances. Even when they don’t exactly produce perfection, they’re a reminder that life really does go on.

****

I kept fiddling with the proportions of this version of the Ford Cocktail, trying to fight what initially struck me as excessive sweetness, and got exactly no place. 1/4 of an ounce (1/2 tablespoon) of Benedictine became just one teaspoon and then 1/2 half a teaspoon. The drink lost sweetness but gained neither charm nor balance. Yet, when I returned to the original Cole formulation, I gradually grew to accept, if not exactly love, the Ford.

Still, I have to differ with the Cole recipe in a couple of respects. It specifically calls out the high-end Dolin’s for its dry vermouth. I like Dolin’s quite a bit, but I found the drink might actually have been improved by the more standard, much cheaper, and slightly dryer Martini & Rossi. I usually prefer slightly more flavorful dry vermouths but, for this drink, the crispness of Martini may win.

I win as well, because I finally get to move on to another drink, and I think it might be one I not only kinda invented myself but actually like. Stay tuned.

  

Drink of the Week: The Ford Cocktail, Version 1

The Ford Cocktail.Happy July 4! I wish I could say I have a drink that’s a perfect salute to the ol’ red, white, and blue. Honestly, however, today’s drink has no particular connection with the holiday or even the auto manufacturer it shares a name with, nor even its enterprising, infamously antisemitic founder. It’s also a drink that, at this point, I have to say I’ve found to be just kind of okay. But I still haven’t given up and will even be revisiting the Ford Cocktail in another iteration very soon.

Why on earth would I do that? Because I’m stubborn, that’s why…and I’m determined to give it’s alternative version, with similar ingredients but radically different proportions, a try. Nevertheless, obviously this version has its fans, including cocktail archivist Ted Haigh who featured it in his super-influential tome, “Vintage Spirits and Forgotten Cocktails.” Let’s see if you want the remember this one.

The Ford Cocktail

1 ounce Old Tom Gin
1 ounce dry vermouth
3 dashes orange bitters
1/4-1/2 teaspoon Benedictine
1 orange twist (semi-mandatory garnish)

Combine the liquids in a cocktail shaker or mixing glass. You can stir vigorously with cracked ice if you want to be like Mr. Haigh, or you can do as I prefer slightly and shake it within an inch of its life. (Regular ice will probably do.) Strain the result into a chilled cocktail glass and salute Edsel Ford. Not because he or anyone in his family had anything to do with this drink, but just because he had the bad fortune to gone down in history as the name of a failed car that probably wasn’t as bad as legend made out. His brother was probably named “Ishtar.”

****

There isn’t a lot of room for variation with this drink as far as brands are concerned. I was using Hayman’s Old Tom Gin, by far the most widely available version of the now relatively rare sweetened gin. (It’s only competitor, as far as I can tell, is Ransom’s Old Tom Gin, which is rumored to be connected to classic cocktail super-historian David Wondrich.) For my vermouth, I used both Dolin’s and Martini, with a slight preference for the former. My orange bitters were Regans and my Benedictine was Dom. These are all outstanding products but, for the life of me, no matter what I did this drink came out…acceptable.

Probably the best version used the Dolin’s and was shaken within an inch of its life. I messed around with a bit more and bit less of the very sweet and tasty Benedictine. I found it a hair too sweet if I used a whole half teaspoon and a hair too dry at a quarter. It was way too sweet when I tried to follow the classic instructions and add three sloppy “dashes” of the liqueur…but that’s probably because I’m still too lazy or cheap to buy an eye dropper or some kind of shaker bottle.

I guess what I’m trying to say is that, while I wouldn’t stop anyone from trying to make a Ford Cocktail this July 4th weekend, you might want to stick around for the alternative version in coming weeks. Or, hell, have an Old Fashioned or two.

  

Related Posts