Jabberwock Cocktail

Jabberwock Cocktail

Jabberwock Cocktail*

2 Dashes Orange Bitters.
1/3 Dry Gin.
1/3 Dry Sherry.
1/3 Caperitif.

Stir well and strain into cocktail glass. Squeeze lemon peel on top.

* This will make you gyre and gamble in the wabe until brillig all right, all right.

Right well, Vorpal Sword at ready, I tried this apparently Lewis Carrol inspired cocktail a couple ways. First using the cocktaildb suggested Caperitif substitution Lillet Blanc:

1 Dash Fee’s Orange; 1 Dash Regan’s Orange; 1 Dash Angostura; 1 oz Beefeater Gin; 1 oz Bodega Dios Baco Fino Sherry; 1 oz Lillet Blanc; Stir, Strain, Orange Peel.

Nope, no thank you. Next:

1 Dash Fee’s Orange; 1 Dash Regan’s Orange; 1 oz Broker’s Gin; 1 oz Bodega Dios Baco Fino Sherry; 1 oz sadly ancient, tired, and nearly empty Cocchi Americano; Stir, Strain, Orange Peel.

I don’t know if I’d go so far as to say, “O frabjous day! Callooh! Callay!” but, much better, anyway. Dammit! Anyone made any progress on a Kina Lillet replica?

I’m thinking some portion of: quinine tincture, cinnamon tincture, orange tincture, brandy, and muscat cannelli for the wine base. It’s probably not that simple, but that, at least, is a start.

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.

Irish Cocktail

Irish Cocktail

Irish Cocktail

2 Dashes Absinthe. (2/3 tsp. Marteau Verte Classique Absinthe)
2 Dashes Curacao. (2/3 tsp. Luxardo Triplum)
1 Dash Maraschino. (1/3 tsp. Luxardo Maraschino)
1 dash Angostura Bitters.
1/2 Glass Irish Whisky. (1 oz Redbreast Irish Whiskey)

Shake well (stir, please) and strain into cocktail glass. Add olive and squeeze orange peel on top.

I was very tempted to double the whiskey in this one, but I restrained myself, and put it in my tiniest glass.

Pretty much an “Improved Irish Whiskey Cocktail”. To me, the portion of Absinthe seems a bit large for the small amount of Whiskey in this particular cocktail. Washing the glass with, or a single dash of, Absinthe would probably be plenty. And at that point, you’d have a very tasty cocktail indeed.

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.

Ink Street Cocktail

Ink Street

Ink Street Cocktail

1/3 Canadian Club Whisky. (3/4 oz 40 Creek Barrel Select, 1/4 oz Buffalo Trace Bourbon)
1/3 Orange Juice. (1 oz fresh valencia Orange Juice)
1/3 Lemon Juice. (1 oz fresh Lemon Juice)

Shake well then strain into cocktail glass.

Taking perfumekev’s advice to heart, I did a little on-the-fly blending, in an attempt to juice up the 40 creek.

Definitely seems to lend a bit more character in the drink, to the point where I can actually taste the whisk(e)y, which probably wouldn’t have been the case with just the 40 Creek.

In regards the drink, 3 oz is a little large. Where 2 1/4 to 2 1/2 oz would have been a bracing tonic that you could throw back in a single go, at 3 oz, the Ink Street gets a bit sour by the end.

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.

Income Tax Cocktail

Income Tax Cocktail

Income Tax Cocktail

1 Dash Angostura Bitters.
The Juice of 1/4 Orange. (1/4 quarter valencia orange squeezed right over the tin)
1/4 French Vermouth. (3/4 oz Dolin Dry Vermouth)
1/4 Italian Vermouth. (3/4 oz Carpano Antica Vermouth)
1/2 Dry Gin. (1 1/2 oz Broker’s Dry Gin)

Shake (haha, stir!) well and strain into cocktail glass. (Orange Peel.)

I know I sometimes bang on about the Bronx variations as the cocktails in the Savoy which I am most tired of. But this was really good. A nice stiff gin, a beautiful fresh valencia orange, generous portion of bitters, newly opened bottles of dry and sweet vermouth.

When this cocktail is good, it is hard to beat!

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.

Inca Cocktail

Inca Cocktail

Inca Cocktail

1 Dash Orgeat Syrup. (1/3 tsp homemade)
1 Dash Orange Bitters. (dash Fee’s, Dash Regan’s Orange Bitters)
1/4 Gin. (3/4 oz Junipero Gin)
1/4 Sherry. (3/4 oz Bodega Dios Baco Fino Sherry)
1/4 French Vermouth. (3/4 oz Dolin Dry Vermouth)
1/4 Italian Vermouth. (3/4 oz Carpano Antica Vermouth)

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

Apparently, I am crazy for liking this cocktail. I tried it a while ago for myself and thought it a really cool puzzle of tastes. I gave one to Mrs. eje to try. Interestingly, her first impression was that it was a whiskey cocktail, but she also liked it.

Then I sent the recipe to a few friends. Crickets. I sent the recipe to some bartenders I know. The silence was deafening.

I made it again a couple other times, including tonight, and still think it rocks.

I do have to say I over-squooshed my almonds when making this batch of orgeat, thus the kind of dottiness due to the almond oils and solids in the cold cocktail. Still tasty despite the somewhat unappealing appearance.

Robert Vermeire tells us, “This cocktail was invented by H.C. Harrison, who supervises the American Bars of the Gordon Hotels in England.”

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.

Bartender Benefit

Just a reminder that tonight is the benefit for Tony Devencenzi at Enrico‘s.

Details from the press release:

San Francisco Bartenders Unite to Help Tony Devencenzi
Fundraiser at Enrico’s on January 5th Raises the Issue of
Affordable Health Insurance as well as the dedicated bond the bar community has for one another!

San Francisco, CA–December 29, 2008—The United States Bartenders Guild, San Francisco Chapter (SF USBG) and friends and family of Tony Devencenzi have united to put together a benefit to raise funds to defray Tony’s rising medical costs. An affable barman at The Clock Bar, Tony was struck by a car on Sunday December 14, 2008. He is in stable condition and is expected to recover entirely over time; however, his lack of health insurance and loss of work time only equates to escalating bills.

The SF USBG established a Bartender Relief Fund earlier this year to help uninsured bartenders in times of need.

“In the past couple of years we have seen a few of our colleagues suffer traumatic situations with no insurance and loss of work,” stated USBG Vice President H. Joseph Ehrmann. “Sadly, we did not expect to use the funds we have raised so soon after establishing the fund. The need for affordable health insurance is once again brought to light amongst career bartenders.”

The benefit will be on this Monday, January 5, 2009 at Enrico’s Sidewalk Café from 6:30-11:30 p.m. Enrico’s has generously donated the space and food for the event. Donations are welcome at the door, $10 raffle tickets will be sold onsite and a silent auction will begin at 6:30 and end at 10:30 p.m. Key raffle and auction items include magnums of wine, top notch spirits, cocktail book as well as, restaurant gift certificates and a night of Chef Joey Altman cooking at one’s home…and much much more!

Live Music by The Backstreet Burner Blues band with headliner Joey Altman from 8:30-10:00 p.m.

The bars will be staffed by some of the best in the Bay—donating 100% of all tips and proceeds to the fund. Additionally, bars across the city have set up Tips for Tony jars including Levende Lounge and Clock Bar.

All donations can be made out to USBG and mailed to the USBG at 95 Fairmont Dr., Daly City, Ca 94015 or email the USBG at NorCalUSBG(a)gmail.com with the amount you would like to donate via credit card.

About the USBG:
The U.S.B.G. is an association of bartenders who come together to share their common interest: the craft of mixology.
Our Guild is made up of exceptional bartenders who take great pride in the cocktails we serve. At every opportunity we use only the freshest ingredients and quality spirits to craft a well-balanced, professional product.

For more information, go to Celebration for Tony on Facebook or email darizzo(a)gmail.com.

Imperial Cocktail

Imperial Cocktail

Imperial Cocktail

1 Dash Maraschino. (1/3 tsp. Luxardo Maraschino)
1 Dash Angostura Bitters.
1/2 French Vermouth. (1 1/2 oz Dolin Dry Vermouth)
1/2 Dry Gin. (1 1/2 oz Junipero Vermouth)

Stir well and serve with olive.

Another cool and tasty Dry Martini variation. Yum!

Kind of a Dry Vermouth version of the Martinez. Who can complain about that?

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.

Ideal Cocktail

Ideal Cocktail

Ideal Cocktail

3 Dashes Maraschino. (1 tsp. Luxardo Maraschino)
1/3 Italian Vermouth. (3/4 oz Carpano Antica)
2/3 Dry Gin. (1 1/2 oz Aviation Gin)
1 Tablespoonful Grapefruit Juice. (1 TBSP Fresh Ruby Grapefruit Juice)

Shake (stir, please) well and strain into cocktail glass. (Grapefruit Peel.) Serve with a small nut.

This is actually rather unexpectedly good! I dunno if I would quite rate it as “Ideal”, but certainly above average.

The Aviation Gin, is, of course, a non-traditional choice. Just seemed like it would be an OK in this drink, and, indeed it was.

I did add a quarter of a pickled walnut after I took the picture. Not bad, but it was kind of distracting, blowing away the rest of the drink flavors. I’d recommend sticking with the Grapefruit Peel alone unless you’re a real fan of pickled nuts.

This was a really neat color which the picture doesn’t quite capture. Kind of a glowy pink-ish tan.

I know I’m kind of going against the grain by stirring this drink which has fruit juice in it. But, it has such a small amount of juice and it has vermouth… Just seemed like a stirry kind of drink. Can’t wait to see what kind of controversy I generate by stirring the Income Tax in a couple days…

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.

Ichbien Cocktail

Osocalis Brandy

I continue on my bizarrely Wisconsinite struggle to define my ideal Cognac/Brandy. I’ve discarded some early predilections (Korbel VSOP, E&J, etc.) and tried to move things a bit more cosmopolitan. I can’t say my early flirtations with California Brandies have been entirely successful. Germain-Robin’s alembic brandy seeming a bit tedious after drinking a whole bottle. The French. There’s some sort of French Chortling sound here. Oh, the French. I do like Pierre Ferrand Cognac and Cerbois Armangac. Ah, but the exchange rate. It seems like they go up $5 every month!

So here we are today.

Osocalis have been distilling brandy for about 10 years. They released their first brandy in 2006. I’m just getting around to tasting it now, and it is pretty darn OK. I’m no expert, but I like that there is a bit of the flavor of the wine in the spirit. It’s a bit tart and, well, winey. Definitely on the young and feisty side, which is OK by me.

To get around to Savoy Cocktails…

Ichbien Cocktail

Ichbien Cocktail

The Yolk of 1 Egg.
1 Port-wine Glass Milk. (2 oz Half and Half)
1/4 Orange Curacao. (1/4 oz Luxardo Triplum)
3/4 Brandy. (1 1/2 oz Osocalis Brandy)

Shake well and strain into medium size glass, with nutmeg on top.

I’m not normally a big milk cocktail fan, but I liked, and finished, this.

I guess if it were Scotch instead of Brandy, it would be “Auld Man’s Milk”. Thanks! Old man eje says, “Lovely and perfect.”

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.