Tag: Drink of the Week (Page 50 of 59)

Drink of the Week: The Meyer-Canadian Semi-Sour

February 10, 2012 /

The Meyer-Canadian Semi-SourYou’ve never heard of the today’s Drink of the Week for a very good reason. The Meyer-Canadian Semi Sour, as I’ve named it (any other suggestions?) is the first DOTW that is pretty much entirely my own variation on a cocktail classic.  While I wouldn’t say this was a great invention that happened by accident, I did sort of stumble over it.

As I hinted at in my post on the whiskey sour some time ago, I find that particular cocktail staple to be extremely sour. Truth in advertising, I guess, but while many love it, for me it’s a drink for which I feel more respect than affection. Then, one day last week, I saw a small sack of Meyer Lemons on sale for a reasonable price at my local branch of the newish Southwestern grocery chain, Fresh and Easy. If you’re a foodie, you may know this seasonal citrus as an ingredient favored by such culinary legends as Alice Waters. I just like the idea of a lemon that’s partly an orange.

Searching around for cocktails made with the juice of the crossbreed fruit, I tried one drink which I may return to if I can find another bag. On a whim, I then decided to try out my own version of a whiskey sour, using the juice of this decidedly sweeter lemon which, unlike the fruit that Trini Lopez sang about, is entirely possible to eat. For some reason I decided to use slightly less juice than most recipes call for, slightly more sugar and about double the egg white.  Since I’d already had one drink, I decided to steer away from the hundred proof boozes I’ve been leaning toward and just go with good old 80 proof Canadian Club. The result was, for me, a small slice of near paradise.

The Meyer-Canadian Semi-Sour

2 ounces Canadian Club whisky
3/4 ounce (or slightly less) freshly squeezed Meyer lemon juice
1 to 1 1/2 teaspoons superfine sugar
1 large egg white
1 maraschino cherry (garnish)

Combine the ingredients in a cocktail shaker without ice. Shake vigorously to ensure that the egg white is fully emulsified — you should have a nice yellow froth going. Add ice and shake again, even more vigorously and longer. Pour into a chilled martini, wine, or rocks glass with a maraschino cherry for color and an added dash of sweetness. Try not to drink it all it once.

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I also sampled the then unnamed Meyer-Canadian Semi-Sour with both 100 proof Canadian Club and Rittenhouse Rye, a personal favorite, but the stronger flavor of the 100 proof stuff overwhelmed it in both cases. 80 proof Canadian Club seems to be the perfect thing here, and I suspect this would work almost as well with one of CC’s competitors. I even more strongly suspect it would be outstanding with Crown Royal, if you’ve got that kind of money to throw around. It’s a shame I can’t try it with the 86 proof Canadian Club that my grandma used to drink back in the last century and which presumably was closer to whatever Don Draper was swigging decades prior, but the contemporary version works so nicely that I have a hard time complaining very much.

Of course, since this drink uses raw egg whites, the usual provisos apply that I covered in the whiskey sour post. There’s very, very, very little too worry about for most people though I know there’s tons of raw egg phobes out there. On the other hand, if you have a significantly compromised immune system or are pregnant or otherwise very touchy healthwise, you may want to either use pasteurized egg whites or simply avoid this drink. (Actually, if you’re pregnant, I’m not sure you’re even allowed to read this.)

By the way, if you can’t find Meyer Lemons in your area at the moment and are suddenly determined to try them, you can order a very large quantity here.

Food & Drink, Lifestyle, Vices

Drink of the Week: Tom Johnstone

February 3, 2012 /

Tom Johnstone For whatever reason, today’s DOTW is not known as “the Tom Johnstone” but is simply “Tom Johnstone.” I could wonder why, but that’s like asking why Chrissie Hynde’s band is “Pretenders” and not “the Pretenders.”

David Wondrich theorizes that the drink is named for a man “who used to write shows for the Marx Brothers.” Since I’m a pretty big Marxian myself and had never heard of Johnstone, I was forced to do a little research and found that, like certain members of the legendary comedy team, Johnstone — apparently a fairly successful songwriter, cartoonist, and adman — was himself somewhat overshadowed by a better known older brother, Will B. Johnstone. If this drink really is his creation, at least Tom Johnstone gets the distinction of having created a somewhat rarish thing: a hard to foul-up Scotch-based cocktail which allows bartenders a few options, depending on taste and what they’ve got on hand.

Tom Johnstone

1 1/2 ounces Scotch
1/2 ounce fresh lime or lemon juice
1/2 ounce Cointreau or triple sec
1/2 ounce sweet vermouth

This one’s easy. Combine all the ingredients in a cocktail shaker with ice. Shake or, if you must, stir with cracked or crushed ice, and strain into a martini glass.

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I think what I like most about the Tom Johnstone is that nothing seems to ruin it. My recipe offers substantially more freedom than the canonical Wondrich take. That’s because I found myself liking other versions I found online a bit more, though none of them are even remotely bad.

For starters, even though I often OD on tartness from lemon juice, here I actually prefer it to lime. Also, unlike some other drinks I’ve worked with, this one also works almost equally well with no-name triple sec as it does with Cointreau, the more tart top of the line orange liqueur. I also used some very good Scotch and some pretty cheap Scotch. Both worked dandy.

Tom Johnstone, be you the little known co-writer of “I’ll Say She Is” or some completely unknown bartender, hanger-on, wastrel, or dipsomaniac, I salute you for a very nice mixed beverage. And now, Chico Marx, he who is forever unfairly overshadowed by Groucho and Harpo but not Zeppo, performs a medley that includes the very bouncy “Moonlight Cocktail” starting at 1:50.

Food & Drink, Lifestyle, Vices

Drink of the Week: The Brain-Duster

January 27, 2012 /

The Brain-DusterSometimes you just go with a drink to match your mood, and Brain-Dusted is about how I feel this week as my man-flu of last week slowly drifts away. It’s also a great way for me to get rid of the cheap brand of absinthe I picked up a while back, only to find I preferred using Herbsaint in my sazeracs after all.

Aside from the recipe posted by cocktail historian Dave Wondrich, some versions uses pastis or Pernod, which like absinthe are very heavy on the licorice-tasting herb, anise, but which I don’t have in my already well stocked liquor cabinet. One iteration actually increased the proportion of absinthe. If you’ve ever tried it, you know that a little goes a long way, even if you want your brain thoroughly dusted. Another recipe I found a mention of added simple syrup, and I just don’t think adding any additional sugar was needed given the high proportion of sweet vermouth and the relatively sweet and mellow nature of my cheap absinthe. (The brand I used is merely 92 proof; most absinthes are well over 110 and some go as high as 140.)

I stuck with something fairly close to the Wondrich take. Even so, my version of the drink is a bit different than Wondrich’s, but I’ll discuss that after the recipe.

The Brain-Duster

1 ounce whiskey (Canadian or rye, very preferably 100 proof)
1 ounce absinthe
1 ounce sweet vermouth
1 dash aromatic bitters
1 maraschino cherry (optional garnish)

Combine ingredients in a metal cocktail shaker. (If you use a plastic shaker, it’ll take a million washings to get rid of anise/licorice smell of the absinthe.) If you use cracked or crushed ice, stir for a good long time. If you use regular ice, shake for a good long time. Strain into a martini glass with a maraschino cherry for a bit of extra sweetness.

If you really want to get into the brain-dusted vein, you might consider accompanying your beverage with some Syd Barrett era Pink Floyd. Now that’s brain-dusted.

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Mr. Wondrich suggested a 100 proof rye and the Rittenhouse Rye I had on hand should have fitted the bill perfectly. It was nice but still overpowered by the anise flavor of absinthe. (I’m not a big licorice lover, so take that into account.)

The next night, however, I tried with my new friend and a close relative of a heavy duty rye, 100 proof Canadian Club (last discussed here), I was suddenly quite found of the Brain-Duster. I also tried it with regular Canadian Club, and it wasn’t half bad, but 80 proof whiskey and 92 proof absinthe doesn’t quite make for the kind of brain-dusting I needed this week. On the other hand, I tried substituting Bushmills to make this a Hearn, as per Wondrich, which didn’t work for me at all. Maybe with a stronger absinthe…

Oh, and since that 100 proof Canadian Club is very likely not available at your local liquor purveyor, here’s one place that claims to have it online for a very reasonable price. Drink up.

Food & Drink, Lifestyle, Vices

Drink of the Week: El Presidente

January 20, 2012 /

El PresidenteThe name of today’s DOTW notwithstanding, this post is not brought to you by the ongoing Republican primary or anything else happening in the world of U.S. or Latin American politics. Instead, we all should thank the good people of Denizen Rum. As always, I appreciate the free bottle but I also appreciate the very reasonable price tag for a fifth which, depending on taxes in your area, might give you enough change from a $20.00 for a Double-Double at In ‘n Out. That’s something because this is tasty stuff, a bit more sophisticated and complex than your standard Bacardi, but in the friendliest way.

On to the cocktail, which was supposedly invented by a Yankee bartender working in Cuba. As per Wayne Curtis, back when little Fidel Castro was not even old enough for his first game of sandlot baseball, Cuba’s somewhat beleaguered President Gerardo Machado, offered one of these to our own el presidente, Republican Calvin Coolidge. Silent Cal remembered that there was this thing called prohibition going on and politely declined.

Nice story, but my first attempt at the drink seemed to explain why El Presidente has become a relic stateside. I found the classical recipes to be sweet to the point of being cloying — and that’s something considering my sweet tooth.

I therefore followed the lead of booze blogger Matt Robold and halved one sweet ingredient, orange curacao, at his suggestion. I liked that version better but I decided to also halve the amount of grenadine he suggested. I found something close to perfection when made with the Denizen rum. This version works slightly less well with plain old Bacardi, but it’s still very nice.

El Presidente (impeached, but not deposed)

1.5 ounces white rum
3/4 ounce dry vermouth
1/4 ounce orange curacao
1/4 teaspoon grenadine
1 orange twist (garnish)

Combine ingredients in a cocktail shaker. If you want to be traditional, stir for a very long time over crushed or cracked ice, or you can do like I do and shake it vigorously, though the drink might not look as pretty if you do. Your call.

Strain into our old friend, the chilled martini/cocktail glass. Fire up original mambo king Perez Prado on the music player of your choice, imagine a day when Cuban cigars are no longer contraband, and have a sip.

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If you want to go more traditional/way sweeter, the classic version offered by cocktail super-historian David Wondrich simply doubles the amount of curacao, and I think 1/4 of a teaspoon is probably the same as the “dash” of grenadine he suggests. I will say that, while I loved my version of the drink, at no point was I able to achieve the orange color the drink has in most (but not all) photos. Mine was more of a pale pinkish hue somewhat as you see above, even with just a tiny amount of very sweet, very red grenadine. It tasted amazing, so I can live with that.

One quick suggestion, if you are determined to go with the full 1/2 ounce of orange sweet stuff, you might do as some have suggested and substitute Cointreau for the curacao. It’s not bad.

 

Food & Drink, Lifestyle, Vices

Drink of the Week: The Dry Manhattan

January 13, 2012 /

the Dry Manhattan It is time to correct an old oversight this Friday the 13th. It seems that way back on the second DOTW, in which I dealt with that sturdiest of classic cocktails, the Manhattan, I failed to mention one of the most important of the classic variations. The Dry Manhattan eschews the usual sweet vermouth in favor of dry vermouth for what amounts to a very sophisticated drink that is essentially a whiskey martini for true cocktail snobs sophisticates. As far as I’m concerned, it’s nothing but good luck for whoever drinks it.

The occasion for me revisiting this drink at this time is bottle of the very hard to find 100 proof version of Canadian Club that was very kindly sent to me by my personal good whisky fairy employed by Hiram Walker. It’s good stuff, maybe the best base I’ve found yet for this particular drink. We’ll get back to that later. First, the drink itself.

The Dry Manhattan

1.5 ounces whiskey (Canadian, rye, or bourbon)
3/4 ounce dry vermouth
1 dash Fee’s Old Fashioned Aromatic Bitters or Angostura
Lemon twist (garnish)

Pour your whiskey, dry vermouth (as always, Noilly Pratt is my personal default choice here), and bitters over ice cubes into a shaker. Shake or, if you simply can’t abide clouding, stir very vigorously for as long as you can stand it and pour into a chilled martini or wide-mouthed champagne glass. Rim the glass with a lemon twist and toss it into the drink. Best enjoyed with Dinah Washington’s rendition of Rodgers and Hart’s “Manhattan.”

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Okay, let’s talk ingredients. First of all, I haven’t tried it this way lately, but I’m pretty sure this would also work with Scotch, though that would actually be a dry Rob Roy. Still, I’m of the opinion that Canadian whiskey in general and Canadian Club in particular might be better than bourbon and possibly even rye.

I will say that the stronger, slightly more complicated and oaky flavor of the 100 proof version of Canadian Club might possibly work best of all. I’m really liking this stuff in general and I can’t wait to try it in a sweeter type of Manhattan. However, you should be aware that, at least here in the States, this stuff isn’t easy to come by even at your local big box beverage retailer. You can, however, purchase it online from select vendors, and I was able to find it just now for an extremely reasonable price at the website of Denver-based Argonaut Liquor.

Of course, this drink will also work with the 80 proof stuff just fine. Especially if you’re going that route, you might well want to round up the portions to 2 ounces of whiskey and 1 ounce of dry vermouth. In that instance a second dash of bitters might not be the worst thing if you’re a bitters sort of person.

Speaking of bitters, you’ll note that instead of suggesting the traditional Angostura brand of aromatic brew, I’ve given preference to the lesser known Fee Brothers brand. I recently picked up a bottle of this on a whim when I was visiting an unfamiliar liquor emporium far away from my usual digs and have kind of fallen in love in love with it. For my money, it’s flavor, though still apparently dominated by angostura bark, is a bit more subtle than its venerable competitor. It’s definitely tailor made for a drink like this which can’t stand up to too much straight bitterness, though regular Angostura will still work. I found using Regan’s Orange Bitters, however, to be a somewhat overpowering citrus experience when combined with the lemon peel.

One final variation, if you’re as mad for olives as I am, you can really go the whiskey martini route here and using an olive or two or three as your garnish in place of the lemon twist. It won’t be anywhere near as good as this drink in terms of sophisticated complexity, but it will be olive laden. Sometimes, that’s all I need.

Food & Drink, Lifestyle, Vices

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