Albertine Cocktail

In older cocktail books there are many cocktails for 4-6 people.

I guess these are intended for dinner parties and the like.

In “The Savoy Cocktail Book” these are almost always measured using the “glass” measure. In the parlance of late 19th and early 20th century cocktail bar the “glass” or “wineglass” amounted to approximately 2 ounces.

So, if Mrs. Underhill is interested, I’ll just use the number of “glasses” as ounces, effectively cutting the recipe in half, making 3 small or two medium drinks.

If my wife isn’t interested, I’ll half it again, and turn it into a “large” single serving. But, really, again the drinks back then were not very large.

This one is especially illustrative as the math is easy.

You’ve got 6 glasses or 12 oz of total liquid. That’s a 2 oz cocktail per person before dilution.

After shaking or stirring with ice, it is probably 2 1/2 or 3 oz per person. Not a large drink at all.


Albertine Cocktail
(Six People)

2 glasses Kirsch (1 oz Trimbach kirsch)
2 glasses Cointreau (1 oz Cointreau)
2 glasses Chartreuse (1 oz Yellow Chartreuse)
A few drops Maraschino

Shake (Stir please – eje) well and strain into cocktail glass.

I think the size is about right for 2 as an after dinner cocktail. Complex and more palatable than I imagined, given the amount of liqueur. Still, very sweet! I found it much improved with a squeeze of orange peel over the top.

I couldn’t really find a definitive answer in regards to the type of Chartreuse in this cocktail, yellow or green. I found different recipes calling for either one. Another contemporary guide with “The Savoy Cocktail Book,” Patrick Gavin Duffy’s “Official Mixer’s Manual” calls for yellow, so I went with that. Green Chartreuse would be interesting; but, as it is even higher proof than the yellow, it would put this cocktail in the dangerous to consume range.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

Alaska Cocktail

Alaska Cocktail

3/4 Dry Gin (Generous 1 1/2 oz Dry Gin. A milder classic gin like Beefeater’s or Boodles will work best here.)
1/4 Yellow Chartreuse (Generous 1/2 oz Yellow Chartreuse)
(Dash Regan’s Orange Bitters)

Shake (Stir, Please! – Erik) well and strain into cocktail glass.

“So far as can be ascertained this delectable potion is NOT the staple diet of the Esquimaux. It was probably first thought of in South Carolina hence its name.”

Nice! An herbaceous twist on the Martini. Do be sure to get it plenty cold, as there is naught but gin and liqueur here.

The side trip on this journey was what David Embury called the “Nome”. Whose proportions are dictated by, “It (The Alaska Cocktail – Erik) can be greatly improved by using less chartreuse and adding 1 to 2 parts dry sherry. This is the NOME.”

2/3 gin (1 1/2 oz Beefeater’s)
1/6 Yellow Chartreuse
1/6 Dry Sherry

Stir.

In any case, especially after adding some optional orange bitters per cocktaildb, we preferred the original formulation and didn’t find Embury’s embelishment an improvement.

Oddly, I’ve been seeing the Alaska cocktail around on bar menus rather a lot lately, so I do want to point out that Yellow Chartreuse is 80 proof. That means that this cocktail, even though it is a somewhat sweet and rather drinkable, is at least as potent as the driest dry martini. Please exercise caution when consuming!

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

BOTW — Rogue Dead Guy Ale

The Rogue Dead Guy Ale is a good Halloween beer of the week for obvious reasons. According to the Rogue website it was originally created to celebrate the Day of the Dead and is a German-style Maibock. In practice it is a fairly sweet, malt forward strong ale. Very drinkable, though, I have to admit, after a few it gets a bit cloying for my taste.

I had planned a “Squash Fiesta” for tonight’s dinner. Unfortunately, an afternoon page had me working much of the early evening. Dinner ended up a bit disjointed and very late.

Roasting Beets.

Par roasting delicata squash.

Mmmmmm… Ribeye.

Delicata squash stuffed with Shitake mushrooms, onions, parsnips, celery, sheep milk feta, pumpkin seeds, and breadcrumbs. This was the most successful dish of the evening.

Searing the steak along with chanterelle mushrooms.

Marinated roasted beets and honey tangerines tossed with baby greens. Steak with chanterelle mushrooms. Forgot to take a picture of the finished squash dish.

Owen Roe “Sinister Hand” 2006. Another spooky offering! Grenache, Syrah, and Mouvedre, with the Grenache over 50%. The lighter nature of this Rhone-style blend worked very well with the meal.

Toronado Wet Hop Festival 2007

One of my favorite annual events!

October 27, 2007
Wet Hop Festival

Description:
A selection of wet hop beers made from hops that
have not been dried , which imparts a different
aroma and flavor profile than normal. The lineup of
beers will include:
Deschutes Hop Trip
Drakes Brewing Co. Harvest Ale
Bear Republic Confiscation
Beach Chalet Hop Patootie
21 st Amendment Harvest Moon
Half Moon Bay Green Gold
Blue Frog Last Hop Standing
Moonlight Brewing Co Sublimmminal
Moonlight Brewing Co Greenbud Chinnook
Moonlight Brewing Co Greenbud Cascade
Sierra Nevada 20th Street Ale
Sierra Nevada Harvest Ale
Marin Wet Hop Cask IPA
Moylans Wet Hopsicle

Unfortunately due to the fire in San Diego we were unable
to transport the 5 entries from there

Location: Toronado, 547 Haight, San Francisco, California
Time(s): 11:30 AM till closing
Admission: no charge
Contact Name: David Keene
Contact Email: info@toronado.com

Pasta alla Norma for two

A nice quick pasta for a weeknight.

Put a pot of salted water on to boil your pasta. Peel and dice an eggplant, chop an onion, and 4 cloves of garlic.

Brown the eggplant in batches and reserve.

Saute the garlic for a couple minutes, add the onions, oregano, thyme, and pepper flakes. When onions are cooked, deglaze with a bit of dry white wine or vermouth.

Drop your pasta.

Chiffonade a bunch of mint leaves. Reduce the wine and add a pint of cherry tomatoes. Cook until they burst, and add the reserved eggplant. Cook until the eggplant is tender, (some will “melt” into the sauce.) Check seasonings, stir in half the mint.

When the pasta is done, pull it and toss it with the sauce. If your “sauce” needs to be a little looser, add some pasta water.

Crumble feta cheese on top and top with the remaining mint and fresh ground black pepper.

After Supper Cocktail

1/2 Apricot Brandy (1 oz Vedrenne Liqueur de Abricot)
1/2 Curacao (1 oz Rhum Clément Liqueur Creole Shrubb)
4 dashes Lemon Juice

OK, this is still really sweet; but, it is also really tasty.

Of the three “After…” cocktails, this is my favorite formulation. Yum!

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

Birthday Haul

Woo!

How great is it when you don’t go to WhiskyFest and get, (birthday,) swag!

Wife treks all the way to Brooklyn to bring back Amaro and Whiskey. Friends give you home made liqueur and vermouth. And another friend you met through the Internet gives you a copy of one of Irwin Cobb’s books.

Plus, enjoying the company of these same family and friends at several of Northern California’s finer establishments.

Pretty sweet, really.

Light’s Out

Mrs. Underhill came back from her trip to New York with a nasty cold.

The best thing it seemed I could do would be to make her a nice Chicken Stew.

Boiled the chicken.

Various root vegetables.

Cooked chicken removed from bones.

Mmmm… Chicken parts boiling.

Mirepoix.

I really should save that schmaltz…

Roux.

Properly cooked roux.

Diced root vegetables.

Stock goes into the roux.

Boiling Away.

Turnips, parsnips, and potatoes go in to the thickened stock.

Fresh sage.

Fresh thyme.

Diced Chicken.

Bread.

Bonny Doon Pinot.

Dinner!

Whew! Just in time for the Light’s Out!