‘Sconnie Milk Punch

Been making variations on Jerry Thomas’ California Milk Punch since last June.

Most recent variation executed in my home state of Wisconsin for a New Year’s gathering with some friends.

Sconnie Milk Punch

‘Sconnie Milk Punch

6 Lemons
4 Cara Cara Oranges
1 bottle Korbel VSOP
1 bottle Appleton V/X
1/2 bottle Batavia Arrack von Osten

4 bags Twinnings Darjeeling Tea
2 1/2 cups water
3 cups Natural Cane Sugar
1 stick Cinnamon
4 Whole Cloves
4 Allspice Berries

1 pint Whole Milk

Peel 4 lemons and 4 oranges.  Combine Brandy, Rum, and Batavia Arrack.  Add strained juice of 4 oranges and 4 lemons.  Steep citrus peel in booze mixture for 48 hours.

Heat water and add spices and sugar.  When it is at a simmer, remove from heat and add tea bags for 5 minutes.  Remove tea bags and cool.

Remove peels from booze, remove spices from syrup.  Combine.  Add juice 2 more lemons.  Scald milk mixture and add to booze and citrus base.   Allow to stand for 25 minutes without disturbing.  Filter milk solids off through fine strainer or cheese cloth.  Allow to stand overnight in a cool area.  Remove clear punch from settled out solids. Makes about 3 quarts.

Chill well and serve by combining with equal parts fizzy water.

Without some of my usual spices and pineapple, this was a little more citrus heavy than other versions.  Still, quite tasty.

Described by Rich, “Tastes like Orangina, but kicks your ass.”

Where did the beer go?

S-A-Z…

Oh boy!

S.a.z.e.r.a.c.

Just about my favorite cocktail, and arguably the single cocktail that started me on this whole cocktail crazy train!

Oh, but January.

January, we traditionally take as a month of rest, no cocktails and drinking.  Or, well, not much, anyway.

But February, hm…  February contains: Mardi Gras. King Cake.  New Orleans.  Gumbo.  Fat Tuesday. Po Boys…

What to do to celebrate?

I have a lot of Rye Whiskey, I bet I could almost fill half the month just making Sazeracs with every different Rye.  Maybe get some friends to participate!  Video!  Photo shoots!

What about 28 days, 28 Sazeracs?!  Sounds just crazy enough to suit my ambition.

I’ll see you in a few weeks!

Savoy Tango Cocktail

029

Savoy Tango Cocktail
1/2 Sloe Gin. (1 oz Plymouth Sloe Gin)
1/2 Applejack or Calvados. (1 oz Calvados Groult Reserve)
Shake well and strain into cocktail glass.

Note: This cocktail is a very great favourite at the Savoy Hotel, London, where it was invented.

That’s kind of a mind-blower, eh?

This simple combination of Sloe Gin and Apple Brandy is noted as, “a very great favourite at the Savoy Hotel”?

Well, first, if you don’t have a decent Sloe Gin, like the Plymouth, don’t even bother.

For my money, the complexity of a lightly aged Calvados, like this Roger Groult, adds a bit more character to the cocktail than an American Apple Brandy.

Still, a “great favorite”? Bartenders whipping out dozens of these puppies a night?

Well, OK, it is a very good name. And if you like Sloe Gin, which I understand the English do, this is an interesting flavor combination. I guess those two factors alone might go a long way towards explaining its alleged popularity.

Kind of tough, though, to taste this and wrap your mind around it being a “great favourite”.

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.

Savoy Hotel Special Cocktail (No. 2)

023

Savoy Hotel Special Cocktail (No. 2)
2 Dashes Dubonnet. (.5ml Dubonnet Rouge)
1/3 French Vermouth. (3/4 oz Dolin Dry Vermouth)
2/3 Plymouth Gin. (1 1/2 oz Plymouth Gin)
Shake well and strain into cocktail glass. Squeeze orange peel on top.

This is a perfectly fine Martini, and all, but I would probably only really rate it as an “OK” cocktail on technical merit. Mostly, because it is so close to being a Martini.

The use of only 2 dashes of Dubonnet Rouge is really one of those puzzling things. Even being generous, as I am here, it really doesn’t even do much to pink up the cocktail, let alone add flavor. To be honest, I’m not even sure I could tell this cocktail in a blind taste test from one made with just French Vermouth and Plymouth Gin.

Anyway, while it is only an “OK” cocktail, well made, there are far worse things than Plymouth Gin, French Vermouth, a dash of Dubonnet, and an orange twist.

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.