‘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?

Quarter Deck Cocktail

Quarter Deck Cocktail

Quarter Deck Cocktail.

1 Teaspoonful of Lime Juice.
1/3 Sherry. (1 1/2 oz Bodega Dios Baco Amontillado Sherry)
2/3 Rum. (1 1/2 oz Havana Club 7 year)

Shake (I stirred) well and strain into cocktail glass.

Boy was this just awful. Something about this combination of flavors just seemed to point up the more unfortunate mud and dirt type flavors of the Havana Club rum.

Possibly a different rum would work better? Santa Theresa and Diplomatico have nice affinities to sherry.

Havana Club 7, clearly does not. At all.

EDIT: You know, I wonder, if, like the Pegu Club, this “lime juice” shouldn’t be Rose’s.  Kinda thinking that would be better.

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.

Quaker’s Cocktail

Quaker's Cocktail

Quaker’s Cocktail

1/3 Brandy. (3/4 oz Osocalis Brandy)
1/3 Rum. (3/4 oz Barbancourt White Rum)
1/6 Lemon Juice. (1/2 of 3/4 oz Lemon Juice)
1/6 Raspberry Syrup. (1/2 of 3/4 oz Monin Rapberry syrup)

Shake (I stirred) well and strain into cocktail glass.

This was OK, but I kind of felt like I should enjoy The Quaker Cocktail more than I did.  Maybe with a more flavorful raspberry syrup, this would have more character?

When I think of Quakers, the first thing that always comes to mind is “Simple Gifts” quoted musically and so lyrically by Aaron Copeland in his score for “Appalachian Spring”.

‘Tis the gift to be simple, ’tis the gift to be free,
‘Tis the gift to come down where we ought to be,
And when we find ourselves in the place just right,
‘Twill be in the valley of love and delight.
When true simplicity is gain’d,
To bow and to bend we shan’t be asham’d,
To turn, turn will be our delight,
Till by turning, turning we come out right.

Well, that and Richard Nixon.

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.

Planter’s Cocktail (No. 1)

Planter's Cocktail (No. 1)

Planter’s Cocktail (No. 1).
1 Dash Lemon Juice.
1/2 Orange Juice. (1 1/2 oz Orange Juice)
1/2 Rum. (1 1/2 oz Coruba Rum)
Shake well and strain into cocktail glass.

Planter’s Cocktail.
This drink is greatly favoured by Planters, particularly in Jamaica where Rum is good and cheap.

Well, with a quote like that, I felt like I should go with Jamaican Rum, but not too fancy. Coruba sprung to mind.

Giving this to some friends to try, they were surprised at how dry and rummy this cocktail is. After all, it is basically just rum and oj.

Interestingly, in “Barflies and Cocktails”, Harry McElhone tarts this puppy out a bit more, recommending an equal parts cocktail, “1/3 Rum; 1/3 Orange Juice; 1/3 Lemon Juice.”

Not bad, either way, but a bit austere.

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.

Philomel Cocktail

Philomel Cocktail

Philomel Cocktail*
(6 People)
2 1/2 glasses of Sherry. (1 1/4 oz Don Nuno Dry Oloroso Sherry)
1 Glass Rum. (1/2 oz Inner Circle Green Rum)
1 1/2 Glasses Quinquina. (3/4 oz Dubonnet Rouge)
1 1/2 Glasses Orange Juice. (3/4 oz Orange Juice)

Give one grind of the peppermill over this Shake: serve!

*After which they all sing like nightingales. Whence the name.

Whence the name?

Woo, now that’s a story.

From the wikipedia:

Procne’s husband, king Tereus of Thrace (son of Ares), agreed to travel to Athens and escort Philomela to Thrace for a visit. Tereus lusted for Philomela on the voyage. Arriving in Thrace, he forced her to a cabin in the woods and raped her…Philomela then wove a tapestry (or a robe) that told her story and had it sent to Procne. In revenge, Procne killed her son by Tereus, Itys (or Itylos), and served him to Tereus, who unknowingly ate him. When he discovered what had been done, Tereus tried to kill the sisters; they fled and he pursued but, in the end, all three were changed by the Olympic Gods into birds…Early Greek sources have it that Procne was turned into a nightingale, singing a beautiful but sad song in remorse for the death of her son; Philomela turns into a swallow, which has no song.

For some inexplicable reason, Philomel ends up being another name for the nightingale.

And, uh, well, like the Golden Slipper, that’s an odd myth to want to evoke with a cocktail!

That said, this isn’t an awful cocktail.  Odd, it must be admitted, but rum, dubonnet, and sherry is an interesting flavor combination.  I used the overproof, funk filled, and sadly no longer distributed in the US, Inner Circle Green, as it needed to stand up to all the rest of the ingredients in as a relatively small fraction of the cocktail.  It worked quite well.  Another interesting choice might be a spiced rum, if there were actually any of those worth drinking.

Maybe the New Orleans Cajun Spiced rum?  Would fit right in with the grind of black pepper!

Should you order this cocktail at the next Savoy Night at Alembic Bar, July 26th?

Signs point to a definite, “Hmmm.  Let’s think about that before ordering.”

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.

Pauline Cocktail

Pauline Cocktail

Pauline Cocktail
(6 People)

3 Glasses Rum. (1 1/2 oz Barbancourt White Rum)
3 Glasses Sweetened Lemon Juice. (1 oz Lemon Juice, 1/2 oz Rich Simple Syrup)
1 Dash Absinthe Bitters.  (1 Dash Verte de Fougerolles Absinthe)
A little Nutmeg, grated.

Shake well and strain into cocktail glass.

I tried this one both with Gin and Wormwood and plain old Absinthe. I found I preferred the regular Absinthe.

Since it doesn’t specify what type of rum to use here, and I’ve really been digging Barbancourt’s white rum lately, I chose to use it in this cocktail. Barbancourt’s rums are produced from Cane Juice so they have a bit of flavor in common with the Rhum Agricoles from Martinique and elsewhere. However, their white rum has less of the harshness and funk of the white rums from those areas.

Proves to work quite well in this Daiquiri-like cocktail.

No idea who the eponymous Pauline might have been, but I like her taste in cocktails!

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.

Milk Punch No. 1

You may remember that a couple weeks ago I made a Hibiscus Milk Punch based on a recipe I read on another blog.

The whole thing was a bit of a leap of faith, given I’d never made anything similar or even tried it.

However, it turned out so well, I thought I should turn back the clock a bit further and investigate an older recipe for Milk Punch. So when Daniel Hyatt suggested we make some punches for one of our Savoy Cocktail Book night at Alembic, I thought I would make Savoy Milk Punch No. 1. Upon investigation, it turns out it is based on a recipe from the 1862 version of Jerry Thomas’ Bartenders Guide.

The recipe from Mr. Thomas is as follows.

California Milk Punch.
(For Bottling.)
Take the juice of four lemons.
The rind of two lemons.
½ pound of white sugar, dissolved in sufficient hot water.
1 pineapple, peeled, sliced and pounded.
6 cloves.
20 coriander seeds.
1 small stick of cinnamon.
1 pint of brandy.
1 pint of Jamaica rum.
1 gill of Batavia Arrack.
1 cup of strong green tea.
1 quart of boiling water.
1 quart of hot milk.

Put all the materials in a clean demijohn, the boiling water to be added last; cork this down to prevent evaporation, and allow the ingredients to steep for at least six hours; then add the hot milk and the juice of two more lemons; mix, and filter through a jelly-bag; and when the punch has passed bright, put it away in tight-corked bottles.

This punch is intended to be iced for drinking. If intended for present use filtering is not necessary.

California Milk Punch

Using Mr. Thomas recipe as a starting point:

Bernal Heights Milk Punch
1 qt Osocalis Brandy.
1 pt Appleton V/X.
1 pt Coruba.
1 pt Batavia Arrack von Osten.
Peel 4 lemons.
Juice 6 lemons, strained
1/2 pineapple, chopped and crushed.
6 cloves.
1 cinnamon stick (cassia).
5 Green Cardamom Pods, Crushed.
4 teaspoons Lung Ching Dragonwell Tea.
16 oz Water
1/2 # Florida Crystals.
1 quart Straus Family Creamery Whole Milk.

Peel lemons and add to Brandy.  Juice 4 lemons and crush pineapple.  Add to rums (including Arrack).  Allow both to infuse for 48 hours.

Heat water and add spices and tea. After it has steeped for 10 minutes, strain. Add sugar, stir to combine, and cool.

Juice other two lemons and add to pineapple, lemon, and rum mixture. Heat milk to 140 degrees Fahrenheit. Add to Rum, lemon, and pineapple mixture. Allow to stand for 30 minutes and filter through cheesecloth. Strain brandy mixture off peels. Combine Rum mixture, brandy mixture, and syrup. Cool, bottle in clean containers, and chill over night. Filter again through coffee filters, leaving any sediment which has collected in the bottom of the containers behind.  Makes about 3 quarts.

Perhaps not so oddly, I misremembered the recipe and used Cardamom instead of Coriander. But I really like the clove/cardamom nexus, so not a bad thing.  I needed some pineapple and pineapple juice for another cocktail this week, so only used half for the punch.  More pineapple wouldn’t hurt.  The initial division of the infusions was just a result of the size of my containers, but actually seemed to help with getting a firmer curd from the milk solids.  If I had to do it again, I’d do it the same way.

The water amounts didn’t really make sense to me for starting with 80 proof booze. My guess is Thomas was working with cask strength liquors, to require that much dilution. So I adjusted a bit. Perhaps a bit too much, as according to Mrs. Flannestad, this ended up a bit strong and boozy.  Depending on your perspective, that may be bad or good.

Very good response to the punch at Alembic’s Savoy Cocktail Book night last Sunday, so if you’re feeling adventurous give it a try.  I don’t think you’ll regret it.  We just served it over ice with a splash of soda.  It would make a fantastic highball!

Even though I can now cross this off the list of Savoy punches I need to make, I have a feeling I’ll be making this Milk Punch again some time soon.

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.

Rum Hibiscus Milk Punch

Hibiscus Milk Punch

Continuing with my series of photos deemed “too dark” or “poorly composed” for tastespotting.


Le Sigh.  I will attempt to move on from my bitter, bitter disappointment at having all my photo submissions rejected by tastespotting.  If they don’t want them, so be it.

This is a follow up to the Rum Hibiscus Milk Punch post of a few days ago.

The general consensus is Drink’s Rum Hibiscus Milk Punch is very tasty.  It’s ridiculously drinkable.

Almost no one can identify the dairy character before being told the “secret ingredient”.  After being told they are usually able to identify the slight lactic acid tang and smell.  My boss at work thought we should make it for the week that sommeliers gather in San Francisco for some exam, just to screw with them.  “Looks like Rose Wine, tastes like, uh, delicious punch.”  “But can you tell us the secret ingredient?”

About all I’d say is I get a bit tired of it after a couple glasses.  It’s complex, but kind of unidirectional.  I think it would be significantly improved by using a Rum with more character than the El Dorado White.  Maybe the Barbancourt White, some portion of White Rhum Agricole, or even Wray & Nephew Overproof.

Liberty Cocktail

Liberty Cocktail

Liberty Cocktail

1 Dash Syrup. (1/3 tsp. Depaz Cane Syrup)
1/3 Bacardi Rum. (3/4 oz Montecristo White Rum)
2/3 Apple Jack. (1 1/2 oz Germain-Robin Apple Brandy)

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

OK, Montecristo isn’t really a Cuban style white rum. So sue me. If I ever find the El Dorado White, I’ll use that instead. Until then, it’s the Montecristo.

I guess this is really a sling. Spirits and sugar. Pretty nice, as these sorts of things go.

The rosemary was pure embellishment on my part. I like rosemary and apples. I had some rosemary out for dinner. Needed something for the camera to focus on. Actually it turned out to be a decent scent accent for the 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.

Knickerbocker Special Cocktail

Knickerbocker Special Cocktail
Knickerbocker Special Cocktail

1 Teaspoonful Raspberry Syrup. (Monin Raspberry Syrup)
1 Teaspoonful Lemon Juice.
1 Teaspoonful Orange Juice.
1 Chunk of Pineapple.
2/3 Rum. (1 1/2 oz Inner Circle Green Rum)
2 Dashes of Curacao. (2/3 tsp. Luxardo Triplum)

(Muddle pineapple in juices and spirits. Ice, shake, and double strain into a cocktail glass.)

According to Mr. Wondrich’s book, “Imbibe!” The Knickerbocker was a popular cocktail in the mid to late 19th Century.

Jerry Thomas included a version of the drink in his 1862 book, which went like so:

(Use Small Bar-Glass.)
1/2 a lime or lemon, squeeze out the juice, and put rind and juice in the glass.
2 tea-spoonsfuls of Raspberry Syrup.
1 Wine-Glass Santa Cruz Rum.
1/2 Teaspoonful of Curacao.

Cool with shaved ice; shake up well, and ornament with berries in season.  If this is not sweet enough, put in a little more raspberry Syrup

Uh, oops. Well, if I had known that when I was making it, I would have given this drink the same controversial treatment I gave the King Cole!

Wondrich goes on to add about the Knickerbocker, “With its rum and its lime juice, its syrups and liqueurs, the Knickerbocker is the spiritual progenitor of the Tiki Drink. Think of it as an 1850s Mai Tai–similar drink, different island.”

Even in its, “somewhat bastardized form,” here in the Savoy Cocktail Book it is a very good drink for a hot day. A tad girly with the raspberry syrup, but with a pleasing and harmonious flavor that belies the seriousness of the rum lurking in the background.

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.