Davis Brandy Cocktail

Davis Brandy Cocktail

Davis Brandy Cocktail

1 Dash Angostura Bitters.
4 Dashes Grenadine. (1 tsp. homemade grenadine)
1/3 French Vermouth. (3/4 oz Noilly Prat Dry)
2/3 Brandy. (1 1/2 oz Maison Surrenne Petite Champagne Cognac)

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

A thoroughly enjoyable cocktail.

All about the brandy with just a little sweetness and fruitiness from the grenadine.

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.

MxMo XXX–MAKE IT ANOTHER OLD-FASHIONED, PLEASE

Due to circumstances beyond my control, well laziness basically, I am going to recycle this MxMo post from a year and a half ago. Besides, I’m off to my home state, Wisconsin, land of the Brandy Old-Fashioned. Ya so, dat Old-Fashioned ting is perfectly apropos of the “Local Flavor” theme, dere hey.

Cheers to Kevin Kelpe of Save the Drinkers for hosting this round.

MAKE IT ANOTHER OLD-FASHIONED, PLEASE
Cole Porter, 1940
[…]
there are moments, sooner or later
When it’s tough, I got to say, love to say … Waiter

Make it another old-fashioned, please
Make it another, double, old-fashioned, please
[…]

There’s an art to the Old-Fashioned cocktail. It’s a simple thing, yet when you order it in two bars, you will seldom receive the same cocktail twice.

By the time Jerry Thomas published his “Bartender’s Guide” in the late 1800s, a whiskey cocktail had come to be a shaken “up” cocktail. Due respect to Mr. Thomas, I stirred, and did not shake with crushed ice.

Whiskey Cocktail

Whiskey Cocktail
(Use small bar-glass.)
Take 3 or 4 dashes of gum syrup. (Barspoon Rich Simple Syrup)
2 dashes of bitters (Boker’s). (Angostura)
1 wine-glass of whiskey. (2oz Sazerac 6 Year Rye)

Fill one-third full of fine ice ; shake and strain in a fancy red wine-glass. Put in a piece of twisted lemon peel in the glass and serve.

Some authors posit that the Old-Fashioned Cocktail came by its name as a shortened version of something like, “I’ll have a Whiskey Cocktail made in the Old Fashioned Manner”. That is to say, not shaken and served on the rocks. Presumably, a “Really Old-Fashioned” would be whiskey, water, syrup and bitters. From the Savoy Cocktail Book:

Old-Fashioned Cocktail

Old-Fashioned Cocktail
1 Lump Sugar (Barspoon Rich Simple Syrup)
2 Dashes Angostura Bitters
1 Glass Rye or Canadian Club Whisky (2 oz Sazerac 6 Year Rye)

Crush Sugar and bitters together, add lump of ice, decorate with twist of lemon peel and slice of orange using medium size glass, and stir well. This Cocktail can be made with Brandy, Gin, Rum, etc., instead of Rye Whisky.

Some time in the 20th century, Bourbon replaced the Rye as the whiskey of choice in the Old-Fashioned, and even stranger, bartenders began to muddle the garnish in the glass with the bitters and sugar. Also, for better or worse, soda crept into the mix. From Charles Schumann’s, “American Bar”:

Old Fashioned

Old Fashioned
1 Sugar Cube (Barspoon Rich Simple Syrup)
dashes Angostura Bitters
2 oz Bourbon (W.L. Weller 12 Year)
soda (skipped)
stemmed cherry
orange
lemon

Place sugar cube in an old-fashioned glass saturate with Angostura, add orange and lemon wedges, press with a pestle, add Bourbon, stir well, add ice cubes, fill with soda or water, stir again, garnish with cherry.

Even odder, in Wisconsin, the liquor of choice in Old-Fashioneds is not Whiskey at all, but Brandy (preferably Korbel). Wisconsinites, being cold weather folk, also have a tendency to make these rather large, and sometimes give you a choice of “Sweet” or “Sour”. “Sour” includes a spritz of Soda and “Sweet” a spritz of 7-Up.

Brandy Old-Fashion, Sour

Muddled Brandy Old-Fashioned (Sour)

Recipe identical to the Schumann Old-Fashioned recipe; but, with a generous 2 oz pour of Korbel Brandy instead the Bourbon.

Lately, however, I have found a return, in a few local bars, to the Savoy style stirred Rye Old-Fashioneds, with or without the orange and cherry garnish. This makes ordering an Old-Fashioned somewhat less of a crap shoot. Though, the bartenders do tend to ask if you’re sure you want it that way.

MAKE IT ANOTHER OLD-FASHIONED, PLEASE
Cole Porter, 1940
[…]
So, make it another old-fashioned, please

Leave out the cherry,
Leave out the orange,
Leave out the bitters
Just make it Straight Rye.

Sazerac 18 Year Old Rye Whiskey

Sazerac 18 year Old Straight Rye Whiskey

And, of course, it wouldn’t be complete without a drink of real old fashioned rye whiskey.

For further, more erudite reading on the Brandy Old-Fashioned subject, check Robert Simonson’s Off the Presses for this article: Brandy Old-Fashioned

Edit – Fixed song lyrics. Thanks Bryndon!

Coronation Cocktail (No. 2)

Coronation Cocktail (No. 2)

Coronation Cocktail (No. 2)

1 Dash Peppermint. (Brizard Creme de Menthe)
1 Dash Peach Bitters. (Fee’s)
3 Dashes Curacao (teaspoon Brizard Orange Curacao)
2/3 Brandy (1 1/2 oz Germain-Robin Fine Alembic Brandy)

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

Well, here’s another one that doesn’t add up to 1, again lending weight to the idea that the fractions in the Savoy may be a proportion of some standard measure.

This is actually quite enjoyable. Nice feature for the peach bitters, not too sweet.

Wasn’t sure about “Peppermint”. If that meant something like Peppermint extract or a liqueur. Such a small amount, it probably doesn’t make a whole lot of difference, whether extract or liqueur.

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.

Coronation Cocktail (No. 1)

Coronation Cocktail (No. 1)

Coronation Cocktail (No. 1)

1/2 Sherry. (1 1/2 oz Domecq La Ina Fino Sherry)
1/2 French Vermouth. (1 1/2 oz Noilly Prat Dry Vermouth)
1 Dash Maraschino. (Luxardo)
2 Dashes Orange Bitters. (1 dash Regan’s, 1 dash Fee’s)

Shake well and strain into cocktail glass.

Again, prefer to build these sorts of things over rocks, so there you go.

This was really nice. I think I am coming around to dry sherry.

Earlier in the evening, I had been experimenting with Aviation proportions and different violet liqueurs. Palate was pretty jaded from it all. This was a pleasant, simple, relief from all that perfumed nonsense.

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.

Commodore Cocktail

Commodore Cocktail

Commodore Cocktail

1 Teaspoonful Syrup. (1 teaspoon depaz cane syrup)
2 Dashes Orange Bitters. (1 dash Angostura Orange, 1 Dash Angostura Aromatic)
The Juice of 1/2 Lime or 1/4 Lemon. (1/4 Lemon)
1 Glass Canadian Club Whisky. (1 3/4 oz 40 Creek Barrel Select Whisky, 1/4 oz Buffalo Trace Bourbon)

Shake well and strain into cocktail glass.

I’m spiking the 40 Creek with a bit of Bourbon, as I find it a bit insipid all on its own. In some cocktails that works, Byrrh Special for example, in others not so much. In this Canadian Whisky Sour, it seemed like it could use a little goose.

For some reason, I thought the recipe called for regular Angostura Bitters. About half way through, I looked at the books, and realized, “oops!” Anyway, my debut use of the Ango Orange Bitters here.

A perfectly fine and enjoyable Whisk(e)y Sour. Nothing that will blow your mind, but nothing that you would toss out, either.

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.

Cinzano Sparkling Cocktail

Cinzano Sparkling Cocktail

Cinzano Sparkling Cocktail

In a wineglass put 1 lump of Sugar, 2 dashes of Angostura, 1 dash of Curacao (Brizard Orange Curacao), 1 teaspoonful of Brandy (generous teaspoon Pierre Ferrand Ambre), 1 lump of ice (uh, oops, forgot).

Fill up with Cinzano Brut (Rotari Brut Rose), stir slightly, and squeeze lemon peel on top.

As far as I can tell, Cinzano Brut either no longer exists, or has been renamed. There are a few Cinzano sparkling wines imported into the US; but, the only one I could find was the Asti. I imagine that is a long way from the Brut, so substituted the Rotari.

For the price (~$9), it is really a pretty good sparkling wine.

Anyway, another perfectly delicious sparkling wine cocktail.

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.

Cinzano Cocktail

Cinzano Cocktail

Cinzano Cocktail

2 Dashes Angostura Bitters
2 Dashes Orange Bitters (Regan’s Orange Bitters)
1 Glass Cinzano Vermouth (2 oz Cinzano Rosso)

Shake well and strain into cocktail glass (Build over cracked ice in a medium glass. Stir to chill.), and sqeeze orange peel on top.

As usual, rocks, thank you very much, for my vermouth cocktails.

Got myself a fresh bottle of Cinzano Rosso and quite enjoyed this.

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.

Choker Cocktail

Choker Cocktail

Choker Cocktail* (6 People)

4 Glasses Whisky (1 1/2 oz Binny’s Select Buffalo Trace Bourbon)
2 Glasses Absinthe (3/4 oz Lucid Absinthe)
1 Dash Absinthe Bitters (Angostura Bitters)

This Cocktail is to be very thoroughly shaken and no sweetening in any form should be added.

*Drink this and you can drink anything: new-laid eggs put into it immediately become hard-boiled.

With such a menacing quote, I think I would have trouble finding 6 people willing to share this one with me!

Never did resolve the “Absinthe Bitters” issue. No one I talked to was aware of any commercial bitters which might have been referred to as “Absinthe Bitters”. There have been a number of bitter wormwood based elixirs made through history. Purl(e), Malört, etc. It is possible that the recipe is meant to be made with those or possibly something like “Gin and Wormwood“. Would certainly get it closer to being a real “Choker” of a cocktail.

As in the Bunny Hug, I went with the Binny’s Select Buffalo Trace for this Cocktail, as it seems to have the Cojones to stand up to the Absinthe.

It’s not a cocktail I’ll be making again any time soon; but I think I did prefer the whiskey, bitters and absinthe of the Choker to the whiskey, gin, and absinthe of the Bunny Hug.

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.

Chinese Cocktail

Chinese Cocktail

Chinese Cocktail

1 Dash Angostura Bitters
3 Dashes Maraschino (1/2 bar spoon Luxardo Maraschino)
3 Dashes Curacao (1/2 bar spoon Senior Curacao of Curacao)
1/3 Grenadine (1, well 3/4, oz Home Made Grenadine)
2/3 Jamaica Rum (2 oz Appleton Estate V/X Rum)

Shake well and strain into cocktail glass.

No idea why this is called the “Chinese Cocktail”. From the ingredients, it seems like the recipe must be old. Say, pre-1900. I know there was a “Japanese” cocktail in one of the versions of Jerry Thomas’ cocktail book.

The flavors combination is actually very good; but, the cocktail is rather too sweet, even with home made grenadine. I think changing it to 3/4 rum, 1/4 grenadine, and being a bit more generous with the bitters, would be closer to my taste.

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.

Chicago Cocktail

Chicago Cocktail

Chicago Cocktail

1 Dash Angostura Bitters
1 Dash Curacao (Senior Curacao of Curacao)
2/3 Brandy (1 1/2 oz Pierre Ferrand Ambre Cognac)

Shake well and strain into cocktail glass. Frost edge of glass with castor sugar and fill with Champagne (Cremant de Limoux, J. Laurens Brut).

Probably a lot easier to frost the glass with caster sugar before you strain the cocktail in to it!

A very nice variation on the champagne cocktail. I’m not normally a fan of the sugar rim, as most cocktails are plenty sweet without the extra sugar. Plus, the sugar tends to make drinking the cocktail a sticky and goopy proposition.

However, in this cocktail, the sugar rim makes for an intersting construction. The liquid itself is somewhat dry, very nearly compelling you to go around the rim sucking the drink through the sugar to experience the whole cocktail. A very cool tension between execution and flavor.

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.