Wyoming Swing Cocktail

Wyoming Swing Cocktail
The Juice of 1/4 Orange. (Juice 1/2 Clementine)
1/2 Teaspoonful Powdered Sugar. (1 tsp Homemade Orgeat)
1/2 French Vermouth. (1 oz Vya Vermouth)
1/2 Italian Vermouth. (1 oz Carpano Antica Vermouth)
Shake well and strain into medium size glass, and fill with soda water.

One of those nights where I could really use a drink after work. Looking forward to a cocktail called “Wyoming Swing”! Surely it must at least have whiskey!


Crap, it’s a not-tail! Vermouth, Orange Juice, and Soda.

Damn it.

Well, I chose to spice it up a bit with Orgeat, just for varieties’ sake, instead of plain sugar. Why not?

Actually, it surprised me how enjoyable a drink this was.

Didn’t stop me from pouring myself a glass of whiskey afterward.

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.

Super-Bowl Vegetable Hot Dish

Too much meat and rich food lately, thinking of the idea of a vegetarian Cassoulet.

Improvisation leads to the following:


Super-Bowl Vegetable Hot Dish

1 Cup Rancho Gordo Yellow Indian Woman Beans
Soak for a couple hours and cook with…
3 Garlic Cloves
4 Sprigs thyme
1 Bay Leaf

1 Head Cauliflower, broken down to florets
Salt and Olive Oil
Pecans, chopped
Roast in hot oven, remove, and toss with:
1 Clove Garlic, minced
1 tsp Hot Spanish Pimenton
1 TBSP Chopped Fresh Oregano
Dashes Sherry Vinegar

1 Bunch Tuscan Kale, washed, stemmed and chopped.
2 Cloves Garlic, chopped.
1 Anchovy Filet
1 tsp Tomato Paste
Red Chili Flakes
1 tsp Dry Marjoram
1 Cup Pomi Strained Tomatoes
1/2 Cup Chicken Stock
Saute Garlic briefly in hot oil. Add rest of ingredients and simmer until tender.

Tree Oyster Mushrooms
Salt and Olive Oil
Roasted in a hot oven.

Crumbled Feta Cheese

Bread Crumbs

Layer ingredients in a casserole dish: Beans, mushrooms, cauliflower, kale, feta. Repeat and top with bread crumbs. Bake in 350 degree oven until browned and cooked through.

Server with Warm Pita Bread.

Wow Cocktail

Wow Cocktail
1/4 Bacardi Rum. (1/2 oz Havana Club 7)
1/4 Hercules. (1/2 oz Hercules 5a)
1/4 Calvados or Apple Brandy. (1/2 oz Calvados Montreuil)
1/4 Brandy. (1/2 oz Osocalis Brandy)
Shake (I stirred) well and strain into cocktail glass.

Wow, indeed.

3/4 Booze and 1/4 Aperitif Wine, this is not awful, exactly, but not compelling. Mostly just boozy.

I thought maybe bye choosing Havana Club 7, that I could bring a bit of extra character to the drink, but I think it just distracted from the two brandies. A white rum would have been wiser, I think, in this case.

I guess some of the problem might be that this is not entirely my favorite batch of Hercules. Back to finding Quady Elektra for Hercules, and back to remembering to put the mint tea in.

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.

Purchased Goods, Feb 04, 2011

I’ve been drinking a lot of Cocchi Americano and Soda this month, finishing off the first bottle since its return to availability in the US. Oh right! Note to Self, I should write about that.

Lagunitas Maximus turned out to be a hit last week, even comparing favorably to an (admittedly tired) bottle of Pliny the Elder. A very tasty Imperial IPA!

The rest is two months worth of of Beer Club selections we picked up from Plump Jack: Oyster Stout from Porterhouse Brewing Company in Dublin, Ireland. Bellegems Bruin, from Brewery Bockor, Bellegem, Belgium. Idiot IPA from Coronado Brewing Company in Coronado, CA. Goudenband from Brouwerij Leifmans, Oudenaarde, Belgium. Van Twee Dark Belgian Ale Brewed with Cherry Juice, a Collaboration ale between De Proef Brouwerii in Belgium and Bell’s Brewery in Michigan. The only thing I’ve tried so far is the Oyster Stout from Porter House in Dublin. Not bad, but a tad disappointing, compared to the truly excellent local Oyster Stouts from Magnolia and 21st Amendment.

As for the rest, we shall see!

Windy Corner Cocktail

Windy Corner Cocktail
1 Glass Blackberry Brandy.
Shake well and strain into cocktail glass. A little nutmeg on top.

Yeah, that doesn’t make any sense to me either. Cold Blackberry Liqueur with a grating of Nutmeg?

That’s not even at the level of the only marginally tolerable Poop Deck Cocktail.

Shall we re-envision the Windy Corner slightly?

Breezy Corner Cocktail

1 oz Leopold Brothers Rocky Mountain Blackberry Liqueur
1 oz Osocalis Brandy
Shake well and strain into a cocktail glass. Grate on a dusting of nutmeg.

Still, no, no thank you.

Without the Poop Deck’s port to leaven the weight of the Blackberry Brandy, this is pretty undrinkable, even mixed 50-50 with booze.

If this sort of thing is interesting, just go with Dick Bradsell’s Bramble and save yourself the pain.

From Paul Clarke’s column over on Serious Eats:

Bramble Cocktail

* 1 1/2 ounces gin (Plymouth recommended)
* 3/4 ounce fresh lemon juice
* 1/2 ounce simple syrup (equal parts sugar and water, mixed until sugar dissolves)
* 3/4 ounce creme de mure (blackberry liqueur)

Combine gin, lemon juice and simple syrup in an old-fashioned glass and stir to mix. Fill with crushed ice and briefly stir. Gently pour liqueur atop ice. Garnish with fresh blackberries and a slice of lemon.

You’ll thank me (and Paul) later.

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.

Will Rogers Cocktail

Will Rogers Cocktail
1/4 Orange Juice. (3/4 oz Orange Juice)
1/4 French Vermouth. (3/4 oz Vya Dry Vermouth)
1/2 Plymouth Gin. (3/4 oz Plymouth Gin, 3/4 oz Bols Genever)
4 Dashes Curacao. (1 tsp Bols Dry Orange Curacao)
Shake (I stirred) well and strain into cocktail glass.

I’m not quite sure how to handle a figure quite so mythic to the early part of the 20th Century as Will Rogers.

The best thing I could find about him is this kind of long video segment from some time in the 50s, but I still don’t think it conveys the extent of his influence on popular culture during the depression as the Cowboy Poet, Philosopher and voice of reason.

Well, if there’s a cocktail named after him, the first thing I tried to find was some information about whether he did in fact take a drink now and then.

I did find a google book result from a speech he gave shortly after the enactment of prohibition, it comes from a book, “In Our Own Words: Extraordinary Speeches of the American Century”.

I have often said that wish the wets would become so soused they would be speechless and couldn’t say anything, and that the drys would become so perfect that the Lord would come down and take them away from here–and that would leave the country to the rest of us who are tired of listening to both of them.

Aside from this sensible bon mot, I find not a whole lot of evidence against Will Rogers either as a dry or wet, particularly, though some other quotes indicate he may have had some familiarity with Whiskey.

The cocktail itself is an inoffensive draught, a slightly orangey Dry Martini.

I am bulking up the the bog standard modern Plymouth with a bit of Bols Genever for body and maltiness.

I hadn’t tried the Vya Dry Vermouth for a few years, and this evening it was either that or Martini & Rossi Extra Dry at the Grocery. I am unclear I made the right choice. It was, as usual for me, the more expensive choice. But, I don’t know, there is a surprising amount of bitter character to the Vya dry vermouth. And, as a friend once remarked, “it doesn’t really taste like Vermouth. More like mulled wine.”

Well, it doesn’t really hurt anything in the Will Rogers.

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.