Drink of the Week: The Bronx

the BronxThe Wikipedia article says that the Bronx — the old school cocktail, not the NYC borough — remains popular in some regions. Well, that region must not be California or anywhere else I’ve visited much, because about the only place I’ve seen or heard anything about it until recently was as a recipe offered on one of my cocktail shakers. Come to think of it, though, I haven’t spent a whole lot of time in the Bronx. I imagine it might be popular there.

In fact, the Bronx was actually one of the first non-martini cocktails I ever made for myself. Don’t ask me why I’ve waited this long to get to it, though I’d be lying if I said it was my favorite. It’s quite tasty and refreshing but it hasn’t blown me away with its flavor like the Mary Pickford did a couple of weeks ago, so I guess it’s not a big mystery why it kept slipping my mind. Still, if you like gin, vermouth, and orange juice, you can’t really go wrong with this hard to ruin aperatif.

The Bronx

2 ounces gin
1 ounce orange juice (preferably fresh squeezed, of course)
1/2 ounce dry vermouth
1/2 ounce sweet vermouth

Combine the ingredients in a cocktail cocktail shaker filled with ice. Shake vigorously. By now, I’m sure you won’t be surprised to find that you’ll be straining this into our old friend, the well-chilled martini glass. You may salute the geographical Bronx before sipping, but an actual Bronx cheer is not recommended.

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There are a pretty endless number of variations on this one this, mainly in the amount of OJ and vermouth used. David Wondrich goes so far as to reduce the vermouths to half a teaspoon each, which results in a somewhat punchier, orangier beverage. That recipe on my shaker reduces the gin down to 1 ounce, the sweet vermouth to 1/4 of an ounce, the dry vermouth to an 1/8 of an ounce — don’t ask me how you measure an amount that small, I doubled everything on this recipe whenever I’ve actually made it — and reduces the proportion of orange juice down to 1/4 of an ounce.

Really, you can play with the Bronx all day and all night, it doesn’t seem to change much. This is one drink where you can get a little crazy and no one will get hurt.

  

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Drink of the Week: The Tequila Sunrise

It's another Tequila SunriseMade in the usual way, on the rocks in a Tom Collins glass, the Tequila Sunrise is bit like the very well known Eagles song. A quintessential expression of 1970s culture, a bit over sweet and self-indulgent, but it goes down easily enough.

Still, as revealed to me by cocktail guru David Wondrich, there is a way to make this drink that makes it a thing of beauty and as pure and sweet as anything by East L.A.’s favorite sons, Los Lobos. It’s even better with an interesting tequila, but more about that in a bit.

Below is my simplified and, if I must say so myself, absolutely marvelous version of Wondrich’s take on this latter day cocktail classic.

The Tequila Sunrise

1 1/2 ounces white tequila
3 ounces orange juice (very preferably fresh squeezed)
1 teaspoon grenadine

Combine tequila and OJ in a cocktail shaker with ice. Shake vigorously and strain into a chilled cocktail/martini glass. Add 1 teaspoon grenadine directly to glass. Let it sink to the bottom of the drink. If you’ve squeezed the OJ yourself from really good oranges, prepare for some ambrosial goodness in a pretty glass.

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This week’s DOTW is very much brought to us by a brand new upstart variation on Mexico’s national liquor. If you remember your high school Spanish, you’ll know that’s calling Peligroso “the dangerous tequila” is as redundant, bilingually speaking, as talking about the La Brea Tar Pits. (I’m fond of noting that since “La Brea” means “the tar,” “The La Brea Tar Pits” translates as “The The Tar Tar Pits.”)

Even so, I really do quite like the free booze I received from the new chicos on the tequila block. With only two percent more alcohol than standard tequilas, this dangerous tequila isn’t really all that terribly peligroso at 84 proof in a world of 90+ proof gins and 100 proofs bourbons and vodkas. Nevertheless, the extra bit of alcohol does make for a livelier flavor that definitely compliments this version of a tequila sunrise, cutting through the sweetness of the orange juice and grenadine. In my tequila sunrises, it was definitely more than a cut above the cheaper, well known brand X agave spirit I also made it with.

That being said, even more than upgrading the tequila, the biggest favor you can do for this drink is to squeeze the oranges yourself. Even though I now own a hand juicer, I have to admit that it’s fairly labor intensive. This was especially true the first time I made this as I was actually making two drinks and juice oranges are currently out of season. Fortunately, the current crop of navel oranges available down here in Southern California are delightfully sweet and juicy enough for our purposes — though this drink will be easier to make when the Valencias return.

I also tried my version of a Tequila Sunrise with some store bought “not from concentrate” juice. Unlike Wondrich, I found it produced a very respectable result, though admittedly a few steps down from the stuff I squeezed my own self.

For me, the more garden variety on-the-rocks highball glass version of the drink is a let down even with fresh squeezed juice. However, if you insist on making it that way, use the same proportions as listed above. Just be sure to stir your orange juice and tequila together before adding the grenadine to create your sunrise effect.

And now I leave you with my kind of musical accompaniment to a Tequila Sunrise.

  

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