Tag: Happy Hour (Page 46 of 81)

Drink of the Week: The Red Hook

July 27, 2012 /

the Red Hook So, Drink of the Week Central has about completed its cross So-Cal move northward from far-away Anaheim and through the Orange Curtain to Van Nuys, gateway to Reseda and Studio City. I’ve also recently completed my boozeriffic Comic-Con special assignment.

At last, it is time to resume business as usual here at DOTW. We return with a drink that feels classic but is actually a rank newcomer from this still very young century.

First, however, let me say that this week’s column is brought to you by whoever was kind enough to send me a bottle of Knob Creek‘s brand spanking new rye. I know Knob Creek’s bourbon, which I like but also fear for its fire. If anything, I have to say I like their rye a lot better. Much as I love my standby 100 proof Rittenhouse Rye, the similarly potent Knob Creek does bring an extra touch of class and drinkability to the game. On its own, it’s about as sippable as I can imagine a 100 proof rye being, though records were made to be broken and all that.

Of course, give me a bottle of booze and I’ll start looking for cocktails to make with it. And so we come to a beverage that was named one of the best cocktails of this century’s first decade and is credited to bartender Enzo Errico. When a Manhattan just won’t quite do the job, it’s time to head for Brooklyn and today’s drink.

The Red Hook

2 ounces rye whiskey
1/2 ounce Punt e Mes
1/4 ounce maraschino liqueur
1 maraschino cherry (optional garnish)

Combine ingredients in a cocktail shaker with lots of ice. Stir for a good long time — most say about thirty seconds. Strain into a chilled cocktail class. Add maraschino cherry if you’ve got one. (I didn’t.) Sip and toast new beginnings. (It might actually be a small improvement, if heretical in some quarters, to shake this drink, but I was feeling traditional this week.)

****

While my attempts certainly turned out well using the new Knob Creek Rye, I imagine this could also work very nicely with the aformentioned Rittenhouse or, for those seeking mellower refreshment, 80 proof Old Overholt or Pikesville might well be terrific and perhaps have a less bitter edge.

Speaking of a bitter edge, I should add that this is also DOTW’s first use of Punt e Mes. It’s a more high-endish vermouth with a nice bite. It comes across as almost a more restrained, less syrupy variant of Campari and it’s delicious on its own. It’s also the reason today’s beverage doesn’t require any bitters, though some recipes call for them. I tried the Red Hook with a dash of Angostura and Regan’s Orange Bitters. Too much bitter, I thought.

I also started out with a recipe calling for equal parts Punt e Mes and maraschino. Too maraschiny. Mr. Errico’s version is better.

I should also emphasize, once again, that maraschino liqueur should in no way be confused with the syrup in which those inexpensive preserved cherries in your supermarket are packaged. Confusing the issue slightly is the fact that maraschino brand Luxardo markets its own brand of maraschino cherries. They’re anything but cheap but also quite tasty and I’m sure would be marvelous in a Red Hook, though I actually have nothing against the bright red supermarket sweetness bombs most of us grew up with.

In fact, the more I write about this, the more I wish I’d actually had a bottle of those lovely cheap cherries to complete my Red Hook on hand. Next time.

Food & Drink, Lifestyle, Vices

The Drinks of Comic-Con 2012

July 24, 2012 /

We all know what Comic-Con is supposed to be: Cannes for Geeks. Still, aside from the fetishization of all things genre-related and the increasingly Hollywood-ized atmosphere, there’s something else it’s about: drinking! But one can grab a $12.00 martini or a $3.00 shot anytime in an upscale yet funky city like San Diego. It takes a Comic-Con for the dipsomanical masses to be able to slurp their way to oblivion with a Captain America, a Spicy Hulk, or drinks saluting the warring dynasties from George R.R. Martin’s “Game of Thrones.”

Which is not to say that the search for the great themed cocktails to be found in Comic-Con’s backyard was an easy one. At times I and my photographing buddy, Rodney Reynaldo, feared we might not have enough drinks to really make this piece sing but, as we trudged through what seemed like every bar in San Diego’s downtown Gaslamp district, we found plenty. Admittedly, we sometimes found ourselves making the news as much as we reported on it; some of these drinks are on the spot creations from some of the area’s more spontaneous mixologists. Still, most of these were created with plenty of forethought, most of them tasted good, and some were downright terrific.

The Captain America

I have to admit that I pretty much knew somebody would come up with an extremely sweet red, white and blue themed salute to good ol’ Cap. I never imagined it would induce near terminal brain freeze while tasting far better than this cocktail snob would have ever expected.

The Captain America, as crafted by Andrea of the Hard Rock Cafe on 4th Avenue, is actually three drinks. The blue is a pina colada featuring Blue Curacao; the red is a raspberry pina colada featuring Bacardi rum; and the white, and possibly the best tasting of the three, was an exceedingly sweet frozen daiquiri made with Bacardi’s Dragon Berry Rum. A million miles away from a classic daiquiri like I’d make, but what would I expect from a red, white and blue cocktail?

The Dark Knight

The Tivoli, which proclaims itself the oldest bar in San Diego, sticks to its old school image by an affinity with a certain reactionary-leaning caped crusader. The Dark Knight, crafted by the bar’s redoubtable Rosie (pictured uptop), was as dark as any black knight but it’s flavor might have pleased a fruit bat with it’s surprisingly refreshing combination of vodka, blue curacao, raspberry liqueur, and a splash of Rumple Minze 100 proof peppermint schnapps.

The Spicy Hulk

There are any number of green drinks named in honor of Bruce Banner’s ill-tempered alter-ego. Yet, it’s hard to imagine any would ever be tastier than this concoction. Whipped up on the spot by the very skilled Oscar Avila of El Vitral, the Spicy Hulk reflected our location just a few miles from the Mexican border with healthy dashes of cucumber, cilantro, serrano peppers, tomatillo, lime juice, agave nectar and, of course, blanco tequila. Nothing puny about this one.

The Marble Room Trilogy

We came to the Gaslamp in search of themed cocktails. We found our first themed bartender in Harlo Stompro of the brothel-esque 5th Avenue watering hole and restaurant. The man might be a joker, but he certainly took the time to come up an assortment of con-friendly libations.

The Alien Secretion contains vodka, both Rose’s Lime Juice and fresh lime, and triple sec. The bright green Romulan Ale might please Trek fans with a yen for another slight twist on a Kamikaze with blue curacao, vodka and fresh lime.  The Darth Vader is an homage to a Long Island Ice Tea with vodka, gin, rum, sour mix, and Chambord sitting in for the traditional triple sec. Since I kind of hate Long Islands, I found the taste appropriately evil.

Continue reading »

Food & Drink, Lifestyle, Vices

Drink of the Week: The Palmetto (Sweet Farewell to OC Version)

July 6, 2012 /

The PalmettoThere are, it appears, several Palmettos. All versions contain rum and vermouth in some proportion. However, some contain light rum and dry vermouth; some contain dark rum and sweet vermouth; some contain dark or aged rum and dry vermouth. Today, as I ready for the big move of Drink of the Week Central from Orange County, California to make the San Fernando Valley my home, we’ll be taking the sweet with the bitter on this light cocktail classic. One of these days, I’ll get around to one of the drier versions.

Today’s drink, by the way, comes courtesy of by far my favorite OC watering hole and grubbery, the outstanding Memphis, with two equally terrific locations in Costa Mesa and downtown Santa Ana. At the latter spot, you might see the occasional political or journalistic notable enjoying remarkably good booze and grub at a reasonable price — well, much more so during happy hour, which is when I was honored to enjoy this drink made by a soon to be departing barkeep whose name I failed to write down. He made a mean drink, whoever he was.

The Palmetto (sweet version)

2 ounces dark rum
1 ounce sweet vermouth
2 dashes orange bitters
Orange twist (garnish)

Combine rum, vermouth, and bitters in cocktail shaker with plenty of ice. Shake and pour into our old best friend in the world, a chilled cocktail glass. Sip and plan your next big move.

***
Now, if you really want to do this one up right, you should do as they at Memphis (the restaurant, not the city). Start with Zaya Grand Reserva Rum, a brand I admit is new to me. For your vermouth, you’ll want Carpano Antica, which really just might be the king of sweet vermouths and is delicious all on its own. This will render you a really amazing beverage.

However, I’m a cheapskate. Moreover, I had some booze to get rid of before my move. So, I used the remainder of my very decent Whalers dark rum and was forced — forced, I tell you — to buy a new bottle of Martini & Rossi red on the quick but also fortunately on the cheap. (BevMo taketh away my beloved red Noilly Pratt and they giveth a great price of $4.99 a bottle for the Martini.) When I put together my el cheapo version, the result was just fine, if considerably short of the delightful grandeur of the bottle I enjoyed on ____’s last night on the job.

Feel free to put together your own version based on what you’ve got sitting around…or invest in the Zaya Grand and Carpano. I doubt you’ll be disappointed.

And now we come to the end of an era. When next you’ll be reading this here blog, I’ll have moved some 50 miles north to a place that Mr. Bing Crosby rhapsodized about long before I — let alone you — was even born. See you on the other side.

Food & Drink, Lifestyle, Vices

Drink of the Week: The Pegu Club Cocktail

June 29, 2012 /

The Pegu Club CocktailYou all probably know the one-liner, developed by Groucho Marx and reiterated by Woody Allen in “Annie Hall,” about not wanting to belong to any club that would have the speaker for a member. At this point, I have to admit that I certainly don’t feel like a member of the Pegu Club whether or not they’d have me. Of course, as I’m not a Britisher hanging around Rangoon circa 1920-1930, I wouldn’t expect to be had.

You see, the Pegu Club Cocktail, which apparently was favored by English imperialists messing about in Burma, aka Myanmar, has defeated me. I’ve tried it in a number of permutations and none seem to work. Sure, I still don’t have as much time at present as I’d like to experiment, but no amount of adjusting the proportions of ingredients made this thing come together for me and I have a feeling I could work with it for an entire month and not have much more luck. I’ll give you some leeway and maybe you’ll do better. It’s not like there’s anything wrong with the ingredients separately.

The Pegu Club Cocktail

1 1/2 – 2 ounces gin
1/2 – 1 ounce fresh squeezed lime juice
1/2 – 1 ounce orange liqueur (Orange Curacao, Triple Sec, Cointreau, etc.)
1-2 dashes Orange Bitters
1-2 dashes Aromatic Bitters (Angostura, etc.)

Combines ingredients in a cocktail shaker and pour into a chilled cocktail shaker. I’d suggest you toast Aung San Suu Kyi but, in my opinion, she deserves a better balanced drink.

****
Do I sound bitter? Well, after finding myself underwhelmed by The Maiden’s Prayer a couple of weeks back, I’m just starting to wonder how debilitating Project Empty My Liquor Cabinet Pre Moving is going to continue to be. Well, the good news is that it will be over soon. Drink of the Week Central looks to be moving from Northwest Orange County to the central San Fernando Valley community of Van Nuys within a matter of weeks. Huzzah.

Nevertheless, I will offer one suggestion should you be curious to try this one for yourself: be darn sure not to forget your bitters. As it is, the orange liqueur or the lime juice has a tendency to completely dominate this drink depending on your proportions and never in a particularly good way, no matter what my choice of liqueur seemed to be. (I didn’t, however, try Grand Marnier, so who knows.) Without bitters, as my old buddy Kevin learned one Sunday recently, this can be on freakin’ syrupy drink if you lean on the liqueurish side of the spectrum. Serves me right for effectively celebrating British adventurism so close to the 4th of July.

I guess that’s it. I wonder if any great cocktails were invented in Van Nuys. No doubt we’ll be finding out the answer to that one together.

Food & Drink, Lifestyle, Vices

Drink of the Week: The Cliquet

June 22, 2012 /

The CliquetIn French, “Cliquet” literally means ratchet but can also refer to something that’s looks an awful lot like a screwdriver to this highly un-handy man. Well, the cocktail called the Cliquet looks an awful lot like the orange juice and vodka highball we all know. Let me tell you, though, appearances can be highly deceptive.

The Cliquet is a somewhat mysterious classic. While the exact derivation of the name remains apparently unknown, it’s a perfect summertime drink and about as easy to make as anything you can honestly call a cocktail. After finding it to be all but indestructible through a number of iterations, I’m honestly a bit surprised that this drink isn’t as well known as it’s Anglicized screwdriving cousin. It’s also one of the very few decent cocktails that can actually travel easily in a thermos or other container, but more about that below.

The Cliquet

2 ounces rye, bourbon, or Scotch whiskey
4 ounces orange juice (fresh squeezed or “not from concentrate”)
1 teaspoon dark rum

Build your drink in an old fashioned or a Tom Collins glass. Combine ingredients with plenty of ice. Stir. Drink — no need to toast anyone special with this one, just enjoy it.

***
There was a time in my life when a screwdriver was one of my go-to drink order when I couldn’t think of anything else to ask for. Had I only known that switching out the vodka for whiskey and adding a tiny amount of dark rum could have made such a difference, I’d probably have developed my interest in good cocktails a bit earlier in life. I really am learning to love this drink.

One of the things that’s most lovable about the Cliquet is how easy it is to make and serve. While I enjoyed the versions featuring the fresh juice I personally squeezed from good ol’ California Valencia oranges — which were actually developed just miles south of the current address of Drink of the Week Central — I later found that I got results that were very nearly as good, and somewhat more reliable, using a decent brand of store bought OJ.

That ease of creation proved to be a godsend when I needed an easily portable beverage to bring to the annual Drive-in-Movie outing hosted by world famous film blogger Dennis Cozzalio of the legendary cinephile blog, Sergio Leone and the In-Field Fly Rule. I had hoped to bring the fresh squeezed Cliquet, but simply didn’t have time to squeeze out umpteen oranges. I was delighted to discover that it almost didn’t matter and was pleased to see that I was correct in that the ingredients could be easily premixed and then poured over ice on site into a plastic cup without losing its appeal. At least that’s what Dennis and I thought.

A few words about non-orange juice ingredients. As you might expect, using my beloved 100 proof Rittenhouse Rye yielded a slightly kickier concoction, while 90 proof Buffalo Trace bourbon yields sweeter, though not much less punchy results. My mom’s caregivers — and if anyone can use a drink, these hardworking ladies certainly can — seemed to prefer the version I made with some of my very nice 10-year old Glenrothes single malt Scotch. At 80 proof, I think they found to be a bit less threatening and somewhat smoother than the rye-laden version I brazenly tried out on them previously.

You should definitely feel free to experiment with different proportions. Indeed, mega-cocktail guru David Wondrich’s recipe simply calls for “a small orange juice,” whatever that may mean. Many recipes call for an almost as vague “juice of one orange” and a slightly smaller amount of booze. In any case, there’s no reason not to, yes, ratchet the quantities up and down a bit.

Wondrich also considers the Cliquet mostly appropriate for brunch, but not so much for other times. I’ll have to try actually having a Cliquet before noon on my next big vacation or small lost weekend. I have chosen an occasionally dangerous hobby, I fear.

Food & Drink, Lifestyle, Vices

« Older posts Newer posts »

BULLZ-EYE INFO

© 2026 Bullz-Eye Blog

Theme by Anders Noren — Up ↑