Tag: cocktails (Page 44 of 62)

Drink of the Week: The Capone

January 11, 2013 / Bob Westal

I’m not sure if it’s a good omen that the first DOTW of 2013 is celebrating Al Capone. Especially considering what we’re all about here, we might be prone to forgive the bootlegging and the gambling the man was involved with, but his probable involvement in mass murder is something we have to come down a bit harder on here at DOTW Central. On the other hand, it appears he had good taste in rye whiskey.

This week’s drink was suggested to me by a mysterious — though, I’m sure, entirely law-abiding — benefactor who was kind enough to send me a bottle of what we are told was the real original Scarface’s favorite whiskey and “the good stuff” well-heeled folks might have enjoyed at a real Chicago speakeasy during prohibition days. Made in nearby Iowa, Templeton Rye alleges itself to be a recreation of what my long-deceased reprobate Great Uncle Ben might have personally swilled at certain Chi-town establishments.

I have no idea whether or not that’s true, but I do know that this is some very good rye whiskey. A bit less peppery and less reminiscent of the stuff I eat with yellow mustard and pastrami than other ryes, it nevertheless sports a delightful potpourri of flavors with a bit more bourbon-esque sweetness than is usual. The fact that it’s 80 proof probably helps allow for a bit more gentleness than in your bonded 100 proof ryes.

As for the cocktail the Templeton people have created in the name of Al Capone, it’s much nicer than the man most people assume was behind the St. Valentine’s Day Massacre must have been.

The Capone

2 ounces Templeton Rye Whiskey
1 ounce champagne (i.e., sparkling white wine)
3/4 ounce Grand Marnier
1 dash bitters
Lemon twist (crucial garnish)

This is a pretty easy one. Combine your liquids in a cocktail shaker or mixing glass with plenty of ice. Stir vigorously and strain into a chilled cocktail glass. Rim the glass with a very thin slice of lemon peel (none of the white stuff) and “twist” it over the drink to express the lemon oils into the drink. (This is actually standard practice with a twist of lemon, but I’m going into detail because it’s more important than usual.) Toast whomever you like when you sip this, but do me a favor and consider making it something or someone other than Mr. Capone. I’m going out on a limb here and expressing my vehement opposition to organized crime.

****

Very, very observant readers might note here that I’m going against my usual practice and actually suggesting you use only Templeton Rye in making this particular drink. Far be it from me to curtail experimentation, but I have to say that I actually tried this drink first with a different brand of rye, a fun-size bottle of Korbel I happened upon, and Cointreau in lieu of Grand Marnier. It was nasty.

Here’s where I have to thank my benefactors again who went well above and beyond the call of duty and, in response to some of my habitual whining, actually sent me some Grand Marnier (which is very tasty but not cheap, hence my whining) as well as some very quaffable Yellow Tail Sparkling White Wine. Sure, Australia is a long way from the Champagne region of France, but it did just fine.

While the Capone turned out very nicely using the more or less originally specified ingredients, there is some wiggle room here as far as your choice of bitters goes. Your standard classic Angostura works just fine here, but there was a slight aftertaste of the wrong kind of bitterness I wasn’t overly fond of. Using the kinder, gentler Peychaud’s bitters yielded a nice enough result, however. I also had decent luck with Regan’s Orange Bitters, which I think worked nicely with the Grand Marnier.

Still, for all of that, I’m so taken with Templeton Rye, it’s reputed evil origins notwithstanding, that I’m expecting even better results when I try it in something where it can really stand out on it’s own. I’ll be having that Templeton Old Fashioned I think. Right…about…now.

Food & Drink, Lifestyle, Vices

Al Capone cocktails Drink of the Week Grand Marnier Happy Hour Templeton Rye the Capone Yellow Tail Sparkling White Wine

Drink of the Week: The Hanky Panky

December 28, 2012 / Bob Westal

If Christmas is a movie directed by Frank Capra as in “It’s a Wonderful Life,” then New Year’s and New Year’s Eve is a movie directed by Billy Wilder as in “The Apartment.” One is a holiday about what’s really important: family, love, friendship, and being good to your fellow man. The other is a holiday about what’s really important: sex, drinking, and being able to look at yourself in the mirror after the sex and the drinking have run their inevitable course. I don’t think there’s any mystery why a drink named the Hanky Panky caught my eye as a possible New Year’s beverage.

One thing that’s certain about 2013 is that we’ll almost certainly have to take the bitter with the sweet, and so the Hanky Panky contains the time-tested but increasingly trendy cult beverage, Fernet Branca. An old time digestif that’s been discovered by those infernal cocktail hipsters, Fernet Branca is yet another of the beverages that came my way through the holiday miracle of publicity. It’s kind of thrilling to have it on hand, as I’d never tried it before just a few days ago.

On its own, Fernet is a beverage not for the faint of heart or even, I think, many of the fairly stout of heart. I’m not saying it doesn’t taste good — drinking it straight is, shall we say, a strangely invigorating sensory experience beyond taste. In my case, that invariably includes a few facial expressions reminiscent of Red Skelton selling Guzzler’s Gin. On the other hand, it’s basically used in this drink as bitters and, on that level, it’s mighty dandy. In cocktails, proportion is everything.

The Hanky Panky itself is a good to superb drink but also mighty stiff…so much so, you might consider cutting this one in half, or not, depending on your plans.

The Hanky Panky

1 1/2 ounces gin or brandy/cognac
1 1/2 ounces sweet vermouth
1/4 ounce Fernet Branka
1 orange twist (extremely necessary garnish)

Combine your liquid ingredients in a mixing glass or cocktail shaker. Stir vigorously — I never discourage shaking, but I stuck with stirring on this one for instinctive reasons — and strain into a chilled cocktail glass. Add your orange peel, being sure to twist it over the drink to express a bit of that elusive citrus oil I keep reading about into the drink. I really think the additional bit of citrus flavor added by the twist is crucial here.

Sip, toasting the New Year and Ada Coleman, the legendary Savoy Hotel bartender who created the Hanky Panky.

***

I tried this drink in several versions of the above. All were good and one version came close to knocking my socks off. We’ll start with that one, which turned out to be the least tried out version of the drink, which is usually listed as containing strictly gin but was, we are told, first made with Cognac.

While I’m too cheap to buy the finest Cognac, I used my sturdy and very reasonably priced fallback brandy of Reynal (with offices in the Cognac region of France) which you can buy for about $12.00 at Trader Joe’s and BevMo. The Reynal and the wondrous Carpano Antica I featured last week made such beautiful music together with Fernet Branca, I had to wonder at how this drink came to be pretty strictly identified with gin.

Well, gin is pretty much England’s official booze, give or take a Guinness, and the Hanky Panky is nevertheless quite good that way, too. It was very definitely a more pleasurable and interesting drink with the wondrous but relatively pricey Carpano (usually about $27-$30.00 for a big bottle), but it worked just fine with our old pals, Martini & Rossi (about $10.00 a bottle). There’s no point at all, however, on trying to skimp on the Fernet Branca. Love it or hate it, there’s no hanky and no panky without it.

The only version I can’t vouch yet, since I haven’t had a chance to try it, is brandy with the more proletarian sweet vermouth listed above, but I can’t imagine any version is particularly unlovable. After all, isn’t it true that, like pizza, even bad Hanky Panky is still Hanky Panky?

****

Since this post is for New Year’s, I want to end with an appropriate entertainment. The connection here is that Ada Coleman worked at the Savoy’s American Bar, which was the hang-out of the legendary D’Oyly Carte Opera Company. As hardcore musical comedy geeks, and everyone whose seen Mike Leigh’s 1999 smash “Topsy-Turvy,” knows, that highly dramatic opera company was widely associated with the work of W.S. Gilbert and Sir Arthur Sullivan, whose particular gifts for combining music and often rather silly comedy foreshadowed everyone from Cole Porter to those South Park guys. While the connection might not be immediately apparent, I can’t think of a more apt accompaniment to your Hanky Panky than the scene below. Happy New Year, everyone.

P.S.You can see a more orthodox production of the same G&S tune from “Topsy-Turvy” here.

Food & Drink, Lifestyle, Vices

Arthur Sullivan Carpano Antica Formula Vermouth cocktails Drink of the Week Gilbert & Sullivan Gilbert and Sullivan Hanky Panky Happy Hour Julie Kavner Late Night Check Out Martini & Rossi Sweet Vermouth sweet vermouth The Tracey Ullman Show Three Little Maids from School Topsy-Turvy Tracey Ullman W.S. Gilbert

Holiday drinks with Van Gogh Dutch Caramel Vodka

December 22, 2012 / Bullz-Eye Staff

So it’s the last weekend before Christmas, so it’s time to get serious about getting gifts.

We’re always fans about giving booze gifts, and if you’re buying for women in particular, you can’t go wrong with flavored vodka. Van Gogh has tons of great flavors, and we recently tried their delicious Dutch Caramel Vodka. Trust us – this stuff will bring a smile to her face. Even better, take some to the next holiday party you go to and you’re guaranteed to be a big hit.

While you’re at it, learn to make the cocktail picture above.

HOT CARAMEL BUTTERED RUM

Ingredients:
3 oz Ron Abuelo Añejo rum

1 oz Van Gogh Dutch Caramel Vodka

1/4 stick Unsalted Butter, softened

2 Tbsp Brown Sugar

2 Tbsp Honey
1 tsp Ground Cinnamon

1/2 tsp Ground Cloves
1/2 tsp Nutmeg

Cinnamon Stick

Directions:

Combine all ingredients (excluding rum and vodka) into a hot drinking cup or mug. Mix together with a spoon then add Ron Abuelo Añejo and Van Gogh Dutch Caramel Vodka. Pour in hot water (1 cup or more to personal taste) and stir vigorously until the mixture has dissolved. Garnish with cinnamon stick.

Food & Drink, Lifestyle, Vices

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Drink of the Week: The Jumbo

December 21, 2012 / Bob Westal

It’s a weird world out there as December 2012 heads to a close, but this week at DOTW Central our theme is holiday bounty. An example of that would be the bounteous bottle of Carpano Antica I received from a mysterious publicity benefactor late last week. For those not in the know about this sweet vermouth with a more complex, dark chocolate-like undercurrent, it’s become increasingly ubiquitous in the craft and classic cocktail scene. Some may find it more bitter than sweet, and its growing popularity probably says something about us cocktail snobs, which is not to say it isn’t completely tasty all on its own. Carpano made a guest appearance in last week’s beverage where it actually kind of saved the day with its not so hidden depths. More about it later.

And what better drink to celebrate holiday and the benevolence of whatever cosmic powers you may or may not believe in than the Jumbo, a drink comprised of a trinity of historically benevolent boozes? Better yet, while last year’s more traditional Christmas cocktail threatened to make me jumbo — I’m not exactly microscopic right now — today’s drink is relatively quite low cal and 100% fat free. It’s also super easy to make and even easier to memorize the ingredients and proportions. So, hooray for all that.

The Jumbo

1 ounce rye whiskey
1 ounce sweet vermouth
1 ounce dry vermouth
1-2 dashes Peychaud’s bitters
1 cocktail cherry (optional garnish)

Combine the liquids in the most festive cocktail shaker or mixing glass you can find and then either shake or stir — I’m feeling ecumenical this week but I’d still shake it — for a good long time. Then, strain into ye olde chilled cocktail glass and garnish with a cherry. If you’re a cheapskate like me, it’s likely to resemble Santa’s nose but, I have to admit, it will taste better if it looks more like, well, a black cherry. Sip in honor of a great holiday and, let’s hope, a better new year.

*****

I actually tried this drink with two different vermouths and got two fascinating and kind of delightful results. With Carpano Antica, it was a not-so-sweet but charming drink with a rich, deep undercurrent.With Martini & Rossi, the universal fall-back sweet and not at all bitter vermouth, it was light and enjoyable — your basic good natured, cocktail treat. A more easy going Manhattan. I actually think both versions are perfectly legitimate and, in their way, almost entirely different drinks. Just another testament to the infinite variability of cocktails. My rye this time, by the way, was the new Knob Creek rye, which I’ve been really enjoying.

Speaking of ingredients, I once again need to speak up for bitters, in this case Peychaud’s. I mistakenly got the idea from something I read somewhere that at least some people made the Jumbo without bitters. And, so, I made versions of this that were completely bitter free and it was, well, a pale experience. Let me tell you folks, while Angostura/aromatic type bitters will do okay in a pinch, it really takes the lighter and more cheerful Peychaud’s to make the Jumbo sing. Also, I found out, just as this was being posted, that some folks go with a bit more whiskey and dry vermouth and a bit less of the sweet vermouth, so if you find these versions too sweet, feel free to try out a drier Jumbo.

Finally, since the holiday is almost upon us, let’s end with a song. Remember, folks, only three drinking days left until even more drinking days.

One singer is gone and the other is still with us and it’s not who anyone would have guessed. Life and death are beyond predictability; we don’t have a choice about that, but that’s also all the more reason to cherish life. On the other hand, that doesn’t mean you have to necessarily overdo it, at least not most of the time.

Food & Drink, Lifestyle, Vices

Carpano Antica Formula Vermouth cocktails Drink of the Week Fairytale of New York Happy Hour Kirsty MacColl Martini & Rossi Sweet Vermouth rye whiskey Shane MacGowan sweet vermouth the Jumbo The Pogues

Drink of the Week: The Brooklyn (Canadian Club Sherry Cask Iteration)

December 14, 2012 / Bob Westal

This probably isn’t the first time, but we’re doing things a bit bass ackward this week. That’s what happens when someone is nice enough to send something for free along with a recipe, and then that recipe turns out to be a very acceptable variation on a classic which we haven’t gotten to here yet. So, we’re doing the variation first. We’ll get to the “real” drink later.

In the case of this week’s drink, my old friends — and I do mean “friends” — at Canadian Club saw fit to send me another of their very nice off-the-beaten track expressions and one I hadn’t tried before, Canadian Club Sherry Cask. It’s pretty much exactly what you’d expect, a slightly more complex variation on their highly underrated original whiskey. It boasts a very nice sherry finish and just enough extra alcohol to be interesting at 82.6 proof, as opposed to the usual 80 proof. It’s actually very drinkable just on the rocks and I’m sure would work nicely in most of your basic cocktails. It was nice — almost too nice and gentle — in an Old Fashioned. I imagine it would make a delicious Manhattan, but I’ll have to try that one out.

As for this week’s drink, a traditional Brooklyn is made with rye whiskey, a more peppery flavored relatively distant relative of Canadian whiskey. It also features dry vermouth. This version features sweet vermouth, and the proportions are different as well. It’s safe to say that the Canadian Club Brooklyn is a lot sweeter than the classic. I’m sure a lot of people will prefer it.

The Brooklyn (CC Sherry Cask)

1 ounce Canadian Club Sherry Cask Whiskey (Regular Canadian Club might also work, as might rye — but I can’t vouch for them)
3/4 ounce sweet vermouth
1/4 ounce Torani Amer
1/4 ounce Luxardo maraschino liqueur
Maraschino cherry (garnish)

Combine the whiskey, vermouth, Torani Amer, and maraschino liqueur in a cocktail shaker or similar vessel. If you’re a purist stir; if you’re me, shake. Strain into a chilled cocktail over your preferred cocktail cherry. Contemplate the fact that that, considering the way people are constantly tinkering with drinks, there’s no way I’ll ever run out of drinks to write about.

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Now is the time at Drink of the Week when we discuss ingredients and their discontents. For starters, both the classic recipes with dry vermouth and rye and the one I received from Canadian Club contain a little known bittersweet liqueur called Amer Picon.

There are only two problems with this. First, Amer Picon’s recipe has changed so much over the years that some expert mixologists no longer recognize it as a proper ingredient for a Brooklyn. Also, Amer Picon is unavailable in the United States. On the other hand, many consider the 78 proof digestif, Torani Amer, to be far closer to the original Amer Picon recipe…and you can pick it up about $10 or $11 at BevMo. So, I used that.

My first tries were made using the universal fall back sweet vermouth, Martini & Rossi. It was very drinkable, if a bit medicinal…in a good way, I think. Less like Robitussin and more like some of the now forgotten medicines my mom gave me back in the Paleozoic era when rock and roll was still slightly controversial.

Then, as fortune would have it, a long awaited bottle of Carpano Antica Formula Vermouth arrived from another benefactor. We’ll be discussing this stunning fortified beverage again very soon but, trust me, it’s worth the extra money if you’re into sweet vermouth. In this version of a Brooklyn, well, it was kind of perfect. Gone was the pleasant but non-idyllic medicine flavor and in it’s place was a lovely chocolatey undercurrent. This is the way to make this particular drink, I think.

Food & Drink, Lifestyle, Vices

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