Drink of the Week: The Rye Sierra

The Great Unnamed Beer and Rye Cocktail. It’s just possible that it has escaped your attention up to this moment, but today is International Beer Day. Of course, for many people, truly every day is International Beer Day, or at least every Sunday during football season.

The ironic thing is that beer, which was once just about the least respected of alcoholic brews in the United States, has achieved more of its props with the rise of craft beer, microbrews and what not. These days, many people who wouldn’t know the first thing about a genuine Old Fashioned or Sazerac and who might freak out if confronted with the ultra-bitter/ultra-sweet flavor of Campari, included in this week’s DOTW, have no problem with the more familiar but no less bitter flavors of some dark beers.

Be calm, however. There’s no need for conflict as I’m happy to say that beer and cocktails are proving to be two great things that, if handled properly, can go great together. Today’s beverage is a delightfully refreshing case in point.

Though it came to me without a name, like the good native son of the West that I am, I have christened today’s beverage the Rye Sierra, after its two main ingredients. It comes courtesy of a mysterious benefactor connected to the makers of the very excellent Templeton Rye Whiskey. Sierra Nevada Pale Ale gets a plug, too — even if I had to spring for my own bottle.

My first attempt at this drink was a true delight, but you’ve got to be certain you don’t fall from a great height with this one. Just make sure you bring plenty of ice and don’t overuse the swizzle stick.

The Rye Sierra

1 ounce Templeton Rye Whiskey
4 ounces Sierra Nevada Pale Ale
1/2 ounce Campari
1/2 ounce fresh lemon juice

Combine the rye, lemon juice, and Campari in a double rocks glass (i.e., like a regular Old Fashioned tumbler, but about twice as big). Stir, and add plenty of ice. Top off with four ounces of the very lovely Sierra Nevada Pale Ale — resist any urges to stir it again at this point. Just let the brew site on top of the summit where it belongs. Salute the mountain range of your choice.

****

If ever there was a drink perfect for a hot day where you’re allowed to eat nothing but popcorn, salted nuts, and wasabi peas, this might well be it. Still, I must reiterate that you are to use plenty of ice and zero stirring is allowed after you have added the beer. Much in the way an Irish Coffee must only be enjoyed through its cap of heavy cream, the rye, Campari, and lemony goodness must only be enjoyed through the ale.

Finally, I realize that a lot of you out there don’t have any double rocks glasses. I actually ran out and bought a couple myself for $3.99 each. That’s because I’m a professional. You amateurs out there can simply cut the proportions in half and drink this out of a regular rocks glass, even if you’re buzz will take twice as long that way.

Also, you have my permission to try this with other brands of rye. I did — and I bet it would have worked great too if I didn’t find out too late someone in my house had Bogarted most of the ice.

  

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Drink of the Week: The Jupiter

the Jupiter. Sometimes the hardest thing about writing and preparing for DOTW is simply picking out the drink. I can spend, it seems, many hours online trolling for a cocktail that won’t take hours to make and where I won’t have to spend an arm and a leg buying several expensive ingredients I barely have room for at stately DOTW Manor.

So, I alway love it when some cool person suggests a possible mixed drink or cocktail (people I read keep telling me there’s a difference) for me to try. In fact, if anybody would like to  come up with a suggestion for a drink that hasn’t been featured before in comments or e-mail, I promise to give it a fair hearing.

In this case, the cool person suggesting the drink was the highly esteemed Christopher Tafoya, Facebook friend, mutual real life friend with other real life friends, and cocktail enthusiast. Christopher provided an interesting find that’s forcing me to diverge from orthodoxy just a bit, while only forcing me to purchase one very interesting and odd new ingredient. It’s also got a name with just enough of a touch of science fiction to it to make it semi-appropriate for the week of Comic-Con. That’s where I’ll be by the time you read this, and also the reason this series will be taking a break next week. Anyhow, here’s this week’s cosmic selection.

The Jupiter

1 1/2 ounces dry gin
1/2-3/4 ounce dry vermouth
1 teaspoon fresh squeezed orange juice
1 teaspoon parfait amour

This one’s as easy to make as they come. Combine the ingredients in a cocktail shaker. Shake. Strain into a cocktail glass. Sip, preferably while listening to the music of the spheres or at least Richard or Johan Strauss.

****

Remember when I implied my take was a bit heretical? Well, credit for the revival of the Jupiter in recent years goes mainly to the revered Ted Haigh, author of Vintage Spirits and Forgotten Cocktails, who picked the drink out from a number of older tomes. He, however, declared that it was the one drink in his entire book requiring the most precision. Depart by even the difference between a measuring teaspoon and a dining teaspoon and, as far as Haigh is concerned, the drink is mostly done for.

Part of the reason for that is Parfait Amour. This somewhat obscure and not too easily found liqueur, extracted from exotic oranges and vanilla pods, is both very sweet and very purple. It also gives the Jupiter it’s slightly grey, otherworldly hue. I can’t disagree with Haigh that a little goes a long way, but I’d like just a little more, proportionally speaking.

So, when Mr. Tafoya let me know that a slightly different recipe existed — I’d looked in a number of places and had seen exactly the same recipe he first gave me — I had to give the alternative version a try. What a shock that it turned out to be, to my taste buds, quite a bit better. Basically, I found that a quarter of an ounce less vermouth made for what I found to be a brighter, more enjoyable beverage.

So, dear readers, I’m giving you a choice: 1/2 or 3/4 ounce of dry vermouth. Which drink would the evolved Dave Bowman choose?

See you in two weeks, star children.

  

Drink of the Week: The Old Pal

the Old Pal.Can a drink be like an old friend? Should a drink be like an old friend? It’s way too late as I’m writing this to even begin answering those questions, but I can tell you I much prefer the older version of this prohibition era cocktail to more recent iterations.

I actually first found this one in my copy of 1930′s The Savoy Cocktail Book but it appears to date back several years prior. However, later versions that are supposed to be adjusted to modern day tastes failed to impress my personal tastebuds as much as this very simple and basic drink, a rather close relative of the Negroni and the Boulevardier. Still, like an old pal, the appeal of this drink is rather simple and easy to understand – with my favorite brand of wonderfully value priced Canadian whiskey and dry vermouth lightening up my favorite controversial cocktail ingredient, oh-so-bitter, oh-so-sweet Campari.

The Old Pal

1 ounce Canadian Club Whisky
1 ounce dry vermouth
1 ounce Campari
1 lemon twist (garnish)

Combine the liquid ingredients in a cocktail shaker or mixing glass. Stir or shake vigorously – I lean slightly toward stirring on this one, for some reason – and strain into our very old pal, the chilled cocktail glass or coupe. Add your lemon twist and toast, I imagine, an old pal.

***

If you don’t like Campari, it’s likely that the Old Pal will be no friend of yours. While the bourbon and sweet vermouth in the Boulevardier puts up a decent fight against the Campari, Canadian Club whisky — which is very specifically called for in the original recipe — and dry Martini & Rossi or Noilly Pratt is simply no match for its undeniable  flavors. Even adding a solid, high proof rye whiskey like Bulleit, and increasing its proportion, didn’t change the Old Pal nearly as much as you might think. When I tried the more recent variation, which calls for 1 ½ ounces of rye to ¾ of an ounce of Campari and vermouth, it was still very much a Campari-forward drink, only less bright, less crisp.

I should have known, you simply can’t change your Old Pal. Not that you should ever want to.

  

Drink of the Week: The Honolulu

the Honolulu

Last month, I was faced with the challenge of coming up with a cocktail to justify those free bottles of Booker’s and Baker’s bourbon that the Jim Beam Small Batch folks so kindly sent my way. This week, I have another — and I think even better — cocktail usage for these justifiably widely praised high-proof and moderately pricey bourbons.

The Beam folks might insist that the best way to enjoy these bourbons is with just a splash of water or an ice cube, but I think they really work well in this week’s drink. It’s a bitters-free variation on the Manhattan (originally featured on BE here) that really comes into its own with a bourbon packed with flavor, and alcohol, than on an ordinary 80-90 proofer. It’s also about as simple as a cocktail gets.

The Honolulu

1 ounce bourbon
1 ounce dry vermouth
1 ounce sweet vermouth
Lemon twist (garnish)

Combine in the bourbon and vermouth in a cocktail shaker with plenty of ice. Depending on your preference, stir or shake (I shake) vigorously. Strain into a highly chilled cocktail glass, add the lemon twist, and drink. You may also ponder what the connection could possibly between this drink and the famed Hawaiian metropolis. I haven’t a clue.

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At least using Booker’s or Baker’s, this is a very refined drink for people who enjoy a lot of intriguing flavors dancing across the tongue. While using the very high-proof Booker’s resulted in a gentle-yet-tongue tickling beverage with a subtly spicy flavor, I actually leaned towards the version I made with Baker’s. At 107 proof, Baker’s is practically children’s fare compared to the massive 128.5 power of Booker’s, but at least using the Martini vermouths I had on hand, the result was actually more complex and intriguing.

I did try to experiment with this drink by substituting Punt e Mes for the sweet vermouth and adding a Badabing cherry. You know how they say that most experiments fail? Stick with the traditional Honolulu. This is a cocktail that’s interesting enough to entertain the brain while powerful enough to (oh so pleasantly) dull it. No reason to mess with something this good.

Say goodnight, Gracie and Eleanor.

[Writer's note: I'd like to dedicate this post to my mother, Charlotte Bows Westal, who went on to the great Coconut Grove in the sky at age 84, shortly after this post was put together earlier this week. Mom was never a really a writer, a big drinker, or a connoisseur, but she knew the value of good grammar and a well-stocked bar -- even if she wasn't above pouring the cheap stuff into bottles of the good stuff or reading questionable bestsellers. She would have liked today's clip, too, I think. Maybe she even saw it on the big screen back in '39.]

  

Drink of the Week: The Corpse Reviver #2

The Corpse Reviver #2What we have here, my friends, is a failure to be creative. In my ongoing quest to deplete my liquor supplies in advance of an impending move, while also trying to keep my cocktails simple on account of my current hectic schedule, I attempted my favorite vermouth-heavy martini variation; unfortunately, it seemed that  my home supply of Noilly Prat had gone slightly off due to old age. Then I tried making up my own simple drink using an awful lot of Lillet Blanc — an underrated type of fortified wine that’s like a sweeter version of dry vermouth — and gin. The result was not so good.

Finally, I happened upon this week’s tasty yet macabre selection, but forgot to include one key ingredient. Was this the sort of accident which could lead to the creation of an entirely new drink? Alas, no. Sans fresh lemon juice, the Corpse Reviver #2 is more of a coma inducer. Fortunately, with lemon juice, this certified cocktail classic‘s certainly good enough for any living being. I just can’t claim any credit for it.

The Corpse Reviver No. 2

1 ounce gin
1 ounce Lillet Blanc
1 ounce Cointreau or triple sec
1 ounce fresh lemon juice
1-3 drops absinthe (you might be able to substitute other anise flavored liqueurs such as Pernod, Anisette, or pastis)
cocktail cherry or lemon twist (pretty optional garnish)

Combine your ingredients in a cocktail shaker with plenty of ice. Shake loudly enough to raise the dead and strain into a cocktail glass that itself is as cold as death. Add the cherry or lemon twist, if you like. Toast the resurrection of your own choosing. (Fellow nonbelievers may feel free to apply the concept to their favorite sports team or political candidate.)

Alternatively, you can set the absinthe aside and add the drops of anise-flavored bitterness directly to the glass for a somewhat more pungent beverage.

***
Despite the name — we’ll eventually get around to Corpse Reviver #1, I’m sure — this is a simple, sturdy, and pleasurable drink. The absinthe, which is not a personal favorite of mine, nevertheless acts as a very solid alternative to bitters and opens up the drink while the lemon juice balances out the sweetness of the Cointreau/triple sec and the Lillet Blanc. The fresh citrus might not actually bring anyone back from the grave, or even do anything for a common cold, but it is healthy and 100% guaranteed to prevent scurvy, of course.

By the way, the Corpse Reviver’s name actually comes from the fact that this was considered a “morning after” drink and/or a great a.m. pick-me-up. No comment. The first to widely document and popularize the drink was booze pioneer Harry Craddock and a key name in its more recent history is revivalist Ted Haigh, aka “Dr. Cocktail.”

If you’re looking for someone to raise to your corpse reviving glass to, one person whose done his share of onscreen corpse revival — and much more corpse creation — is the great character actor and eternal heavy Christopher Lee of “Horror of Dracula,” “The Wicker Man,” “Lord of the Rings,” and “The Man With the Golden Gun” to name only a very few. Having recently turned a still-going-strong 90, he’s in no need of revival. On the other hand, this does seem like an ideal time to give him his say on the topic of cocktails.

  

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