Daniel Shoemaker–Part Two

This is the Seventh in an ongoing series of bartender features on the Underhill-Lounge. Previously, I had experimented by asking the bartender at Montgomery Place to make me a Bombay Cocktail No. 2, but this just seemed to result in a grumpy bartender. To make it less of a shock, I thought I would contact some local bartenders and give them a choice of the dozen or so Savoy Cocktails that might be coming up in the book. Surprisingly, some actually were game.

Humu Grins*

Continuing The Savoy “J” Stomp with Daniel Shoemaker at Teardrop Lounge in Portland, OR.

The participants:

Daniel Shoemaker: Bartender Extraordinaire at Teardrop Lounge in Portland, OR.
erik_flannestad: Your itinerant Savoy Stomper.
Humuhumu: Tiki goddess and web developer.
Trott: Talented musician, friend and co-worker. It was Trott whose quixotic quest to make all the recipes from the “Joy of Cooking” originally inspired me to take on the Savoy Cocktail Book.
Tradertiki: Portland, OR blogger, Tiki enthusiast, proprietor of his home bar Reynolés Galley, and guide for the monthly “Tiki Tuesdays” at the Teardrop Lounge.

Also along for the ride were Mrs. Flannestad, who chose not to write up her thoughts and Trott’s friend Ken. Siobhan and her husband Ben stopped by a bit later.

Jeyplak Cocktail

Jeyplak Cocktail
1 Dash Absinthe. (St. George Absinthe Verte)
2/3 Dry Gin. (1 1/2 oz Plymouth Gin)
1/3 Italian Vermouth. (3/4 oz Carpano Antica Vermouth)
Shake well (well, stir, please) and strain into cocktail glass. Squeeze lemon peel on top.
This is very similar to one of my favorite Savoy Cocktails (so far), the Fourth Degree. The big difference, being, in the Savoy Cocktail Book, the Fourth Degree is equal parts Gin, Sweet Vermouth, and Dry Vermouth. This is 2/3 Gin, 1/3 Sweet Vermouth. Interestingly, however, some people use this recipe for the Fourth Degree. In his book, “Imbibe!” David Wondrich uses the Fourth Degree recipe from the Waldorf Astoria Bar Book which is exactly this recipe.
I’ve no idea where the name comes from. All first 8 pages of Jeyplak googles end up at drink databases.
Humuhumu: Tastes way too much like NyQuil.
Trott: Absinthe Martini.
TraderTiki: Unusual, alcohol sweetness, absinthe pastis flavors are calmed.

Jimmy Blanc Cocktail

Jimmy Blanc Cocktail
3 Dashes Dubonnet. (Dubonet Rouge)
1/3 Kina Lillet. (3/4 oz Kina Lillet Approximation)
2/3 Dry Gin. (1 1/2 oz Plymouth Gin)
Shake well and strain into cocktail glass. Squeeze orange peel on top.
We were playing with a bottle of Noilly Prat which Daniel had infused with Orange and Cinnamon and then we were adding pinches of quinine trying to get something like Cocchi Americano. I think we got pretty close to modern Lillet Blanc, but it didn’t quite get to where Cocchi Americano lives. It’s an interesting challenge. Thinking back on it, it seems like the tinctures must be alcohol based. Orange, spice, quinine, mixed with the wine, and then aged.
Humuhumu: Balanced, but kind of not special. Meh.
Trott: Hmmm… Nah.
TraderTiki: Tastes like perfume.

Joburg Cocktail

Joburg Cocktail
4 Dashes Orange Bitters. (Angostura Orange)
1/2 Glass Caperitif. (1 oz Lillet Blanc)
1/2 Glass Bacardi Rum. (1 oz Matusalem Platino)
Stir well and strain into cocktail glass. Squeeze lemon peel on top.

I had to twist Daniel’s arm to get him to make this one with Lillet Blanc. He wanted to skip it as we didn’t have any solid knowledge about the flavor profile of Caperitif. It’s really a pretty decent light cocktail, even with Lillet Blanc. With a bit more full flavored white rum, this would probably be very good.
In regards the name, the Caperitif sort of gives it away. Joburg is the slang name for Johannesburg, as in South Africa.

Humuhumu: I like it! It tastes a bit like the oil-cured herbs de provence olives I get some times.
Trott: I knew a guy in High School named Joe Berg.
TraderTiki: Orange oil, lightly perfumey.

Jockey Club Cocktail

Jockey Club Cocktail
1 Dash Orange Bitters. (Angostura Orange Bitters)
1 Dash Angostura Bitters. 2 Dashes Crème de Noyau. (1/2 tsp. Amaretto)
4 Dashes Lemon Juice.
3/4 Glass Dry Gin. (1 1/2 oz Plymouth Gin)

Shake well and strain into cocktail glass.

Daniel had called around trying to locate Crème de Noyau for this with no luck. I’ve tried to convince friends who travel to France to bring back some without any luck. I think I’m going to have to give up and just make it myself. It’s stone fruit season. Surely there must be a bunch of stone fruit pits laying around to play with.

Humuhumu: Smells like soap. Tastes very good, though…
Trott: Puzzling.
TraderTiki: Strong Citrus, sharp citrus on front taste.

Johnnie Mack Cocktail

Johnnie Mack Cocktail

3 Dashes Absinthe. (St. George Absinthe Verte)
1/3 Orange Curacao (3/4 oz Bols Orange Curacao)
2/3 Sloe Gin. (1 1/2 oz Lindisfarne Sloe Gin)

Shake well and strain into cocktail glass.

Sigh, I’ve been waiting and waiting for the Plymouth Sloe Gin to show up in San Francisco. The launch party was months ago. And every week I call the liquor store which is hoping to carry it, they say, “soon,” or “It will be in next week.” And stupidly, every “next week” or “soon” I stop in the store and there is no Plymouth Sloe Gin. Well, at least I have my half bottle of Lindisfarne Sloe Gin which I personally imported in my suitcase.

Anyway, even with the interesting tannic tartness of sloe gin, this is too sweet. “Dessert anyone?” was Daniel’s comment. I also don’t quite get the combination of Absinthe and Sloe Gin.

Humuhumu: Grape Juicey, too sweet.
Trott: John Adams looks like George Washington, sort of.
TraderTiki: Tart and tangy with great, berry depth.

John Wood Cocktail

John Wood Cocktail

2 Parts Irish whisky. (Jameson’s Irish Whiskey)
4 Parts Italian Vermouth (Carpano Antica Vermouth)
2 Parts Lemon Juice.
1 Part Kummel. (Gilka Kummel)
1 Dash Angostura bitters.

Shake (stir, please) well and strain into cocktail glass.

I really liked this one. As Daniel put it, “Sometimes when you’re making cocktails, you come across one you just want to sit across from and puzzle over.” A really interesting Manhattan variation. Apparently, however, not a crowd pleaser!

Humuhumu: Unpleasantly sweet.
Trott: Vermouth waits.. Then Pounces!
TraderTiki: Flavor develops into a sweet bitter orange.

Thus endeth part the second of our adventure at Teardrop Lounge.
Things Are Piling Up*

*These pictures by Mrs. Flannestad.

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.

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