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Archive for the ‘angostura bitters’ Category

posted in DigBoston

 

 

Hangovers are a part of serious imbibing, as we were unpleasantly reminded the morning after our punch party last week. With New Years Eve nearly upon us, we wanted to offer a brief round up of strategies to help you cope the morning after:

 

Preventative Measures
As Pink Gin says, “You need to plan on the possibility that you’ll skip the night-before remedy. If you remember it, do you really need it?” Make these suggestions your mantra during the day while sober and you just may remember to follow them later in the evening:

 

Slow Your Roll Early: Have some nice, low alcohol sips in mind when you belly up to the bar. Cocktails made with low-alcohol liqueurs, like a Campari & soda, vermouth-based Half Sinner, Half Saint, or a San Francisco can keep you from getting too drunk too fast.

 

Water, water, water: Just do it. A glass between drinks is a good metric.

 

Eat. A Lot.: Eat a healthy portion of your dinner, even if you’re feeling full from all the water you’re drinking. You body will thank you. And, depending on how late you stay up, a second dinner might be appropriate.

 

Herbal Remedies as a Preemptive Strike: Take milk thistle before you start drinking (for your liver), B12 & B6 (for your hangover). One LUPEC pal swears by activated carbon pills: 2 with the first drink, one per each additional drink. All can be purchased at Whole Foods.

 

Morning-After Measures
Upon waking, you will likely need to ease into your day with a hearty breakfast, coconut water, ginger ale or beer, and a healthy dose of Advil. As Charles H. Baker writes of the “sort of human withering on the vine” that is the hangover in The Gentleman’s Companion, (repubbed as Jigger, Beaker, and Glass), the “Picker-Upper” is the only possible cure for when you feel “precisely like Death warmed up”: “We have…come to distrust all revivers smacking of drugdom. It is a small, tightly vicious cycle to get into, and a bit of well-aged spirits with this or that, seems much safer and more pleasant than corroding our innards with chemicals of violent proclivities, and possible habit-forming ways.”

 

After all, there are just two proven ways to never get a hangover: never start drinking or never stop. Once you’re ready for a little hair of the dog, any of these recipes should do:

 

Andy McNees’ Hangover Eraser Nos 1 & 2: For the original, build the following over ice in a pint glass: A shot of Fernet, two dashes of every kind of bitters on the bar, top with Soda water. Drink as quickly as you can through two straws like a Mind Eraser. See below for recipe No. 2.

 

Bloody Marys: There’s a good amount of vitamins in that there tomato juice.

 

Fizzes: During the pre-Prohibition heyday of the cocktail, the fizz held forth as the hangover cure de rigeur for sporting men. “Into the saloon you’d go, the kindly internist behind the bar would manipulate a bottle or two, and zam! There stood the glass packed with vitamins, proteins, and complex sugars, foaming brightly and aglow with the promise of sweet release,” writes David Wondrich in Imbibe! If you’ve never tried a Pink Lady before, now’s the time.

 

Good luck to you, dear readers! As Virginia Elliot and Phil D. Strong wrote in their 1930 volume Shake ‘Em Up, always remember to “Take cheer from the thought that if you are healthy enough to suffer acutely, you will probably live.”

 

ANDY MCNEES’ HANGOVER ERASER NO. 2
1 oz Fernet
.5 oz ginger syrup
.5 oz lemon juice
Dash Peychaud’s bitters
Dash Angostura bitters
Shake ingredients with ice & strain over new ice in a highball glass. Top with ginger beer.

 

Cin-cin!

 

PHOTO CREDIT: WOXY.COM

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zenmartini1 by Pinky Gonzales

For those of you who consider the Pink Gin an old familiar friend (not to be confused with LUPEC member Pink Gin), below you’ll find an array of comments on its existence. For the unacquainted, or who read this week’s Dig column to the bitter end, Pink Gin is a keep-it-simple, Zen-like libation, which looks tranquil enough but can scorch your gizzard if drank with abandon. However, it’s a fine way to try various brands of gin and bitters if you wish, or simplify life in general while achieving enlightenment.

Plymouth gin is most favored here for it’s palatable smoothness and historical use. High-ranking British Royal Navy Officers were known to celebrate their high seas happy hour with straight gin-with-bitters (as opposed to swilling ubiquitous rum like their lowly, not possibly as manly, subordinates). Angostura bitters was something sailors were accustomed to as a remedy for sea sickness, fevers, and stomach disorders, so why not mix medicines, right? They referred to this cocktail as “pinkers” or “pink gin.” They even had a special flag or “gin pennant” on ship they’d hoist up announcing it was Miller time in the wardroom to other ships’ officers. It was an inconspicuous green triangle which depicted a drinking glass.

“It certainly goes a ways toward explaining how an island off the coast of Europe ended up ruling one-fourth of the earth’s land surface,” quips David Wondrich. His Esquire drinks database recipe instructs one to roll around a few good drops of Angostura in an Old-Fashioned glass, dump them out, then pour in 2 ounces of Plymouth et voilà.

Personally, I like a chilled Pink Gin, but not all my fellow LUPEC’rs do or care. Robert Hess has a good video of himself stirring up a Pink Gin and serving it in a small cocktail glass. He uses 1.5 oz of Hendrick’s in his. It’s on his excellent Small Screen Network here. If you are easily distracted like me you can mouse your cursor over the liquor bottles and watch the words “liquor bottles” pop up, or over Robert’s shirt that it declares a “bowling shirt,” etc. Just saying.

LUPEC Boston’s one-and-only water engineer and devoted Kingsley Amis fan, Pink Gin, says that the traditional Plymouth with Angostura, warm or chilled, is her preference. She was very against Amis’ preferred Booth’s Gin,  however, though she and “DUDEPEC” member K. Montuori both agree that Miller’s Gin with a little orange bitters “makes for a nice change of scenery.”

The honorary Barbara West likes Plymouth with Angostura “warm and blushing,” while LUPEC Prez Hanky Panky similarly likes “rose-colored.”

Other variations: Pink Lady says a chilled, Genever “pinker” is a positive experience. Fee’s peach bitters with Old Tom gin is a personal favorite variation, though Bourbon Belle and I do not recommend this as a way to finish off an evening of imbibing.
And lastly, Panky, Joe Rickey, and “John Collins” (Dudepec) over at Drink have been setting afire the Angostura then pouring in 2 oz Plymouth. They’ve been referring to this as “Burnt Toast”, and it is positively dee-licious.

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mxmologoLUPEC Boston is honored to be hosting today’s Mixology Monday at our humble abode.  Inspired by a chance encounter that Pink Lady had with a cocktail novice, we’ve decided to consider those cocktails that would be suitably delicious for the first timer.

Obviously there are a couple things to consider when offering up advice to the amateur cocktailian.  First off your suggestions need to be balanced.  Something too bitter, too sweet or too boozey results in our possible convert spending an eternity in vodka/soda purgatory.

And secondly we should consider accessibility.  Folks are afraid of words they don’t know or understand.  And rather than ask for guidance and clarification they will often just turn and run.  Cocktails for the first timer should be relatively simple and incorporate common ingredients.  Not only do we want the cocktail newcomer to enjoy and understand what they’ve just imbibed, we want to be able to write down the recipe and make it clear that it is something they can easily create for themselves at home!

Let’s hear from some of lovely ladies of LUPEC Boston.  How would they pave thelupec_logo72 way to cocktail glory for an amateur?

Pink Lady is a firm believer in the power of the Jack Rose.  “I think in sweeter incarnations and made with a little Peychaud’s, it could easily trick booze-fearing drinkers into swilling back something made with a brown liquor.”

Bourbon Belle chimed in with the Sidecar.  She describes “the combination of the bold and interesting flavor of brandy that is juxtaposed with the sour kick of fresh lemon juice and balanced with the sweet orange flavor of Cointreau” as a great well-balanced cocktail that goes down easy for the novice drinker.

Pink Gin agrees that the brown spirits tend to be an easier sell to the cocktail beginner.  She suggests a Mint Julep (hopefully served in the proper vessel) or perhaps her father’s favorite, a Bourbon Manhattan.  If Pink Gin gets her charm from her father I’m sure he could successfully put a Manhattan in the hands of any teetotaler!

Pinky Gonzalez pipes in with some options to help a newbie recover from any previous gincidents.  She’s used the Left Bank (Gin, St Germain and Sauvignon Blanc) to make “gin-drinkers out of many an unwitting soul.”  She also recommends the Vesper, saying “it’s good for vodka drinkers/gin fearers; the idea that there is vodka in there is enough for some to ‘go there.’  The Lillet offers the vermouth-fearer an alternative and the James Bond reference is a good hook for some folks.”

As someone who spends a big chunk of my life behind the stick making drinks for the general public I’m constantly considering gateway cocktails.  There is nothing more gratifying than introducing someone whose “usual” is a vodka and soda to the wonderful world of flavorful, balanced cocktails.  For this reason I’ve taken to calling them my greatway cocktails.  For our purposes today we will be focusing on gin and whiskey, the two base spirits that seem to be most misunderstood by the masses.

Let’s start with gin.  There is an erroneous fear of gin running rampant through our society that LUPEC is attempting to quell.  Gin is delicious and according to our good friend Patrick Sullivan it makes you smarter.  Armed with this fact and a few cocktails conversion is imminent.

Fine and Dandy Cocktail (from the Savoy Cocktail Book)

1/2 Plymouth Gin

1/4 Cointreau

1/4 Lemon Juice

1 dash Angostura Bitters

Shake well and strain into a cocktail glass.

The Fine and Dandy is a greatway cocktail for many reasons.  Like Bourbon Belle’s suggestion of the Sidecar, the sweet and sour aspects of this cocktail are wonderfully balanced but do not overwhelm the nuances of the gin.  In addition this cocktail gently introduces bitters, a cocktail ingredient that unnecessarily frightens the cocktail neophyte.

imagesThe Stork Club Cocktail

1.5 oz Gin

.5 Cointreau

1 oz Orange Juice

.25 oz Lime Juice

1 Dash Angostura Bitters

Shake and strain into a chilled cocktail glass.

Orange juice equals breakfast, the start to one’s day.  Why not start one’s cocktail journey with the juicy house cocktail of one of Manhattan’s most historic hot spots.

As a lover of all brown spirits I can’t imagine not enjoying a perfectly made Manhattan.  But as I know this is not the case for all let’s consider a couple of whiskey based greatway cocktails.

The Scofflaw Cocktail

1 oz Rye Whiskey

1 oz French Vermouth

.5 oz Grenadine

.5 oz Lemon Juice

1 dash Orange Bitters

Shake and strain into a chilled cocktail glass.

This delicious cocktail is perfect for introducing someone to the joys of whiskey and vermouth.   It’s sure to make a newbie ooo and ah.

The Algonquinothers_46780_8

1.5 oz Rye Whiskey

.75 oz Dry Vermouth

.75 oz Fresh Pineapple Juice

Shake and strain into a chilled cocktail glass.

Another juicy option for introducing folks to the joys of marrying whiskey and vermouth.  Encourage the newbie to raise her or his glass to Ms Dorothy Parker, one of our favorite forebroads and member of the Algonquin’s famed round table.

Thank you to all who have participated in our Mixology Monday saluting First Timers.  Check back in the next couple of days for our round up!

Cin Cin!

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elit_midnight_millionaireValentine’s Day is just around the corner and folks are clamoring for reservations at romantic locales all about town.  With the state of the economy and the big event falling on a Saturday many, however, may be choosing to spend the night at home.  That would be my choice as nothing is dearer to me than cooking, cocktailing and enjoying with my sweetie at home sweet home. 

Now the ladies of LUPEC are no slouches in the  kitchen, but that it is not our expertise.  If you are deciding to spend a romantic night in with your honey there are a plethora of great ideas for delicious treats at blogs such as Married…with Dinner or in the lovely pages of Bon Appetit.  But if you need help with some lovely bubbly libations to start your amorous evening, we are the broads for you!

This week’s column in the Dig features the Champagne Cocktail.  To us this is the little black dress of sparkling cocktails.  Simple, elegant and fitting for almost every occasion.  If simplicity is what you are searching for you can also try a Kir Royale.  This French classic is named after former mayor of Dijon Count Felix Kir who enjoyed drinking the local Bordeaux wine with a touch of Cassis.  For a Kir Royale drizzle between 1/8 and 1/4 of an ounce of Cassis in a glass of Champagne and garnish with a lemon twist.  

One of our favorite women behind the stick, Audrey Saunders, is the source of the following delicious rum based bubbly cocktail.

shak184The Old Cuban

1.5 oz Bacardi 8

1 oz Simple Syrup (or less to taste)

.75 oz lime juice

1 dash angostura bitters (we like 2)

Mint

Champagne

Muddle mint, syrup and lime in a mixing glass.  Add rum and bitters and shake with ice.  Double strain into a larger cocktail glass and top with Champagne.  Garnish with a mint leaf.

If you’ve finished a dinner and still have some of the bubbly in the bottle the Seelbach is a bitter filled sparkling cocktail that’s perfect as a digestivo.  The Seelbach is named after the Seelbach Hotel in Louisville, Kentucky.  According to Ted Haigh’s Vintage Spirits and Forgotten Cocktails the restaurant director found this forgotten pre-Prohibition recipe in 1995.  He began serving the cocktail in the hotel but kept the recipe a secret.  He finally divulged the full recipe in 1997 at the urging of Gary and Mardee Regan.

The Seelbach Cocktailsbhhotelgroup18851

1 oz Bourbon (Old Forrester was specified)

.5 oz Cointreau

7 dashes Angostura bitters

7 dashes Peychaud bitters

Champagne

Stir Bourbon, Cointreau and bitters briefly over ice.  Strain into a Champagne flute and top with bubbles.  Garnish with an orange twist.

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by Pink Lady

Hanky Panky’s column in this week’s Dig advocates building your home bar on a cocktail by cocktail basis: each week, choose a favorite cocktail and purchase the items necessary to mix it at home. With this method, you will never be left wondering what you can mix with the items you have on hand while adding to your encyclopedic knowledge of cocktail recipes. Below are some recipes to help get you started, economically of course — who knows what will happen to the market next.

For gin, we recommended the Hearst. You’ll need all of these ingredients for many other cocktails, so its a great way to invest your money from the start.

HEARST
2 ounces London dry gin
1 ounce Italian vermouth
dash of orange bitters
dash of Angostura bitters

Stir and strain into a chilled cocktail glass. Garnish with lemon oil.

This Boston original gets a bottle of rye in your liquor cabinet, and fresh grenadine in your fridge. Where they both belong.

WARD EIGHT
2 ounces rye whisky
.75 ounce lemon juice
.75 ounce orange juice
1 teaspoon grenadine

Shake ingredients with cracked ice in a cocktail shaker; strain into a chilled cocktail glass and enjoy, or strain it over cracked ice in a highball & top off with seltzer. Refreshing! (This is David Wondrich’s Esquire version of the drink. There is much debate over whether the proper recipe for this drink: I invite you to try on your own and leave feedback!)

The Hibiscus cocktail is a great way to deal with some light rum and make sure you’ve got French vermouth in the cabinet, too.

HIBISCUS
From Trader Vic’s Bartender’s Guide, Revised.
Juice of 1/4 lemon
1 teaspoon French vermouth
1 teaspoon grenadine
1.5 oz light Puerto Rican Rum
Shake with ice cubes. Strain into a chilled cocktail glass.

This LUPEC Boston namesake will trick out your liquor cabinet with a few fun extra ingredients, and make tequila feel quite at home among the other bottles.

PINKY GONZALES
(As adapted from Trader Vic’s recipe by LUPEC Boston member, Pinky Gonzales in the Little Black Book of Cocktails.)
2.5 oz tequila blanco
.5 oz fresh lime juice
.5 os orange Curacao
.25 oz agave nectar
.25 oz orgeat syrup
2 cups crushed ice
1 sprig mint & .5 squeezed lime for garnish

Shake all ingredients and pour into a tiki mug or tall glass filled with crushed ice and the reserved 1/2 lime. Garnish with mint sprig & straw.

Oh, how your liquor cabinet grows!


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We’re always sad to say goodbye to summer, but happy to welcome a new season of drinking and all that that entails. If you read this week’s column in the Dig you know we are all about the fall-tastic flavors you can create with a little Allspice Dram. Since this also happens to be National Bourbon Heritage Month (more on that later) we recommend a segue into fall that combines the two:

LION’S TAIL
2 ounces bourbon
.5 ounce St. Elizabeth Allspice Dram
.5 ounce fresh lime juice
1 dash Angostura bitters
Shake with ice and strain into a chilled cocktail glass.

Or show ‘em what you’re made of with one of these:
NONE BUT THE BRAVE
1.5 oz brandy
.5 oz pimento dram
.25 oz fresh lemon juice
.25 oz Jamaican rum
.25 tsp sugar
Shake with ice in a cocktail shaker; strain into a chilled cocktail glass.

And if all you’re really after is cuddling up to something a little more spicy and complex, here are some great cocktails to try as the leaves start to turn.

WIDOW’S KISS
1.5 oz Calvados
.75 oz Benedictine
.75 oz Yellow Chartreuse
Dash Angostura Bitters
Shake in an iced cocktail shaker; strain into a chilled cocktail glass.

BRANDY SCAFFA
1.5 oz brandy
.75 oz Green Chatreuse
.5 oz maraschino liqueur
Stir in a mixing glass with ice; strain into a chilled cocktail glass.

Cin-cin!

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by Pink Lady

When I studied abroad in Ireland my junior year, I was shocked to learn that my Irish roommates preferred Budweiser to Guinness. The American import was pissier and more expensive than their native stout, yet none of the lads would be caught in the pub with a Guinness in hand. I chalked this up to the tendency to always want what you haven’t got, and related to their impulse to eschew the familiar for the exotic.

This is not necessarily so, however, in Holland, where every fourth bottle of spirits sold is a bottle of genever. I learned this fun little fact from Bols brand ambassador Simon Duff at the Juniperlooza seminar at Tales of the Cocktail, and decided to put this theory to the test by contacting up my good friend Alexander, who hails from Amsterdam.

“Do you drink genever at all? Is it popular at home in Holland?” I texted him quite out of the blue last week while working on this week’s Weekly Dig column about different types of gin.

“Yes I do! I have a bottle in my freezer! It’s running low. Reminds me of my dad. I only drink it on special occasions…” he responded immediately.

So, there you have it folks, straight from the tall Dutchman’s mouth. The stuff is indeed popular in Holland, if impossible to come by in the US.

We had a chance to try a small sip of both jonge and oude genever while in New Orleans for Tales of the Cocktail, and sampled it again at a recent meeting chez Bourbon Belle. President Hanky Panky managed to smuggle several bottles back to the states with her on a trip to Amsterdam last spring.

The strong juniper flavor inherent in genever makes no bones about being a great-great-great grandparent to the modern dry styles of gin we know and love today. That said, its fuller and gads maltier than the stuff you put in a modern gin and tonic, a totally different gin-drinking experience. It is indeed special stuff, and though the real Dutch spirit is hard to come by in the United States, Genevieve by the San Francisco-based Anchor Distilllery stands in as a delicious take on the product.

So here’s the ultimate challenge: get your friends who live in London to smuggle you back some Old Tom Gin and your very own tall Dutchman to return from Holland with a suitcase full of Hollands. Then mix them up in alternating batches of the following cocktail, as Seamus Harris of Bunnyhugs did and reported on here this past June.

MARTINEZ
Recipe adapted from Imbibe! by David Wondrich
1 dash of aromatic bitters
2 dashes of maraschino
1 oz Old Tom Gin or Genever
2 oz Italian vermouth
Stir over ice and strain into a cocktail glass.

This drink is believed to be a predecessor to the modern martini, and was originally concocted with Old Tom Gin. The genever version is delicious as well. I wonder — what would happen if I served this to the next person who requested “a martini” at the restaurant where I work…hmmm

Cin-cin, or as the Dutch say, Proost!

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Get your hands on a bottle of sloe gin, turn up Rumors by Fleetwood Mac, and let the games begin!

SLOE COMFORTABLE SCREW
from Dale DeGroff’s Craft of the Cocktail
1 oz sloe gin
1 oz Southern Comfort
4 oz fresh orange juice
Orange slice for garnish

This drink has sloe gin, southern comfort, and OJ — get it? A sloe, comfortable screw. Build in a highball glass. Garnish with an orange slice.

ALABAMA SLAMMER
from Dale DeGroff’s Craft of the Cocktail
3/4 oz Southern Comfort
1 oz vodka
3/4 oz sloe gin
4 oz fresh orange juice
6 dashes grenadine, for garnish

Shake all ingredients hard with ice, strain into six 1-oz shot glasses, and dash the top of each with grenadine. Bottoms up!

Trader Vic’s Bartender’s Guide Revised Edition has a whole section devoted to Sloe Gin (and Pisco!) so pick up a copy and get inspired. I tried this cocktail and loved it — it’s surprisingly well balanced, sweet but not cloying, and utterly imbibeable.

SAN FRANCISCO COCKTAIL
3/4 oz sloe gin
3/4 oz Italian vermouth
3/4 oz French vermouth
1 dash Angostura bitters
1 dash orange bitters
Shake with ice cubes. Strain into a chilled cocktail glass. Add a cherry.

Cin-cin!

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With half of LUPEC Boston in NOLA for the Tales of the Cocktail festival this week, it only seemed right to raise a glass to the Sazerac, the city’s official cocktail. It’s not just a tag line you know: last month the Louisiana House of Representatives proclaimed the Sazerac New Orleans’ official cocktail in a 62-33 vote. (Did those 33 other legislators vote for the Ramos Gin Fizz?)

But you can’t write casually about the Sazerac. The history of the cocktail is complex and much debated, “so intricate and entangled in myth,” writes David Wondrich in Imbibe!, “it requires a monograph of its own.” Wondrich reached page sixteen of his Sazerac treatise before his editor made him stop, and if this historian-come-cocktail authority won’t try for encyclopedic in his coverage of Sazerac, neither will we. However, we can guide you to a few fun sources that sketch the lore of the Sazerac. Below are a few facets of the Sazerac myth which may or may not be true, but should absolutely be embellished to provide the most exciting story possible.

The Sazerac is the original cocktail. That’s likely false, as Wondrich argues rather compellingly in Imbibe!:

“There is in fact no written record of [the Sazerac] before the first decade of the twentieth century, which is perfectly understandable: When all is said and done, the Sazerac is merely a plain Whiskey (or Brandy)…Cocktail made with Peychaud’s bitters and finished with a dash of absinthe. A generation earlier, you could have ordered the same thing in any bar in America that served mixed drinks.”

As Wondrich’s research reveals, written record of that elusive noun, “cocktail” appears as early as 1803 in a tiny little newspaper produced in a tiny little town called Amherst, New Hampshire (which is coincidentally, where I grew up.) The debate goes on and on, but the nomenclature and the execution of such a drink with such a name likely predate Peychaud’s home tippling.

The Sazerac was originally served in an egg cup. On The Gumbo Pages, Chuck Taggart provides an excellent overview of the history of the Sazerac. Here we learn that Creole apothecary Antoine Amadie Peychaud moved to NOLA in the early 1800s, set up shop in the French Quarter, and began selling his signature tincture to “relieve the ails of all his clients.” After hours Peychaud mixed that magic tincture with a little cognac, water, and sugar for his friends. He served the drink in the large end of an egg cup — a coquetier en Francais — and the improper American pronunciation of this term led to the eventual appellation “cocktail”. In that version of the myth, the Sazerac is thus the original cocktail, Peychaud its father, and New Orleans its cradle. It’s as likely as landing a dinner meeting with the Easter bunny, but a good tale nonetheless.

The Sazerac became the Sazerac at the Sazerac Coffee House on Royal Street. Sewell Taylor christened the “Sazerac Cocktail” as the signature drink of his Sazerac Coffee House on Exchange alley in 1853 . The drink was to be made only with Sazerac de Forge et Fils brandy, a popular brand of cognac of which he was the sole importer. Or was it John Schiller who opened the Sazerac Coffee House in 1859, and christened the Sazerac Cocktail its signature drink to be made with Sazerac brand cognac, for which he was the sole importer?

In any case, it was at the Sazerac Coffee House that an innovative barkeep introduced the step of rinsing a glass with absinthe, and it was here, under new owner Thomas H. Handy (or was it John Handy, as cited in The Craft of the Cocktail?) that the principal spirit was changed from cognac to rye whiskey, circa 1870. Reasons for that switch are clear, at least: the phylloxera epidemic in France made cognac hard to come by…or was it simply that the American palate favored rye? Maybe it was a little of both.

Sazerac de Forge et Fils perished in the 1880s, but as one brand dies, another is born: a decade later the Sazerac bar had grown into a Sazerac company who began to bottle and sell the rye-based version of the drink. That same company sells a six-year-old Sazerac brand rye today, as well as many other spirits.

Oh, what a tangled web history becomes when its scribes hit the bottlet! The beauty of these modern times is that all of these ingredients (save the Sazerac de Forge et Fils cognac) are available today — event absinthe! We suggest experimenting with the ingredients, ratios, and recipes you like the best, and matching it to your favorite foggy detailed story while mixing one up to impress your friends. Here are a few variations to get you started.

Exhibit A: Original(ish) Sazerac
from
Imbibe! by David Wondrich

This recipe is the first one in print for the whiskey-based version. Reprinted in David Wonderich’s Imbibe!, it was first published by William Boothby as the late Tom Handy’s recipe in an undated supplement to THE WORLD’S DRINKS AND HOW TO MIX THEM:

Frappe [chill] an old-fashioned flat bar-glass; then take a mixing glass and muddle half a cube of sugar with a little water; add some ice, a jigger of good whiskey, two dashes of Peychaud bitters, and a piece of twisted lemon peel; stir well until cold, then throw the ice out of the bar-glass, dash several drops of Absinthe into the same, and rinse well with the Absinthe. Now strain the Cocktail into frozen glass, and serve with ice water on the side.

A free copy of the LITTLE BLACK BOOK OF COCKTAILS goes to the first reader to try this with a good cognac and an egg cup and report back with pictures!

Exhibit B: King Cocktail’s Sazerac Cocktail
from The Craft of the Cocktail by Dale DeGroff

Dale DeGroff’s version calls for a little bit of everything. The plot thickens…
Splash of Ricard or Herbsaint
1 oz. VS cognac
1 oz. rye whiskey
1/2 oz. simple syrup
2 dashes Peychaud’s bitters
2 dashes Angostura bitters
lemon peel for garnish

Chill one rocks glass while preparing the drink in another. Splash the Ricard into another glass and swirl it, then pour it out. Add the cognac, rye, simple syrup, and the two kinds of bitters. Stir with ice cubes to chill. Strain into the chilled rocks glass and garnish with lemon peel.

Exhibit C: NOLA Gals Weigh In
from In the Land of Cocktails by Ti Adelaide Martin and Lally Brennan

This modern recipe calls for both Peychaud’s & Angostura bitters in uneven ratios, Herbsaint, the local pastis that served as absinthe’s understudy during the ban, and shaking, not stirring, the ingredients. Makes 1 cocktail.
1 tablespoon Herbsaint
1.5 ounces rye whiskey, preferably Old Overholt or Sazerac rye
.5 teaspoon simple syrup
4 to 5 dashes Peychaud’s bitters
2 dashes Angostura bitters
1 lemon twist with the white pith removed, for garnish

Pour the Herbsaint into a rocks glass and swirl to coat the inside. Discard any excess Herbsaint. Fill the glass with ice to chill. Combine the rye, simple syrup and Peychaud’s and Angostura bitters in a cocktail shaker with ice. Cover and shake vigorously. Discard the ice from the glass and strain the shaker mixture into the glass. Rub the rim of the glass with the lemon twist, add to the drink and serve immediately. Enjoy your Sazerac, and Happy Tales to you!

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by Pink Gin

The theme of the May LUPEC Boston meeting was Travel.

We live in an amazing time when women have status and choices and when travel is cheap and easy. The ladies of LUPEC Boston celebrated the convergence of these ‘movements’ with food, drink, conversation, and authentic costumes from around the world. Featured readings came from Stuff at Night (on the topic of LUPEC’s Little Black Book of Cocktails), the Complete Book for the Intelligent Woman Traveler by Frances Koltun, published in 1967 (on the lively topic of bidets), and Easy to Make Maidens and Cocktails: A Mixing, Swingers Bar Guide published by Enrol in 1965 (illustrated with a saucy dame for each base spirit).

Recipes were selected on the theme of travel, including the traveler’s imperative to seek out local specialties – in this case, JP!

Monday-night Mug

MONDAY NIGHT MUG
2 bottles of Cantina Bostonia White Table Wine
~12 oz. Picon
~6 oz. St. Germain
10-12 dashes orange bitters
1 lemon
Mix the refrigerated wine and other liquid ingredients into a punch bowl. Slice the lemon and float on top.

This recipe was inspired by the French classic of mixing local white wine and Picon. Cantina Bostonia is the only Boston-based wine maker. They make sulfite-free wines just a few blocks away in the brewery complex. The wines have plenty of character and will definitely remind you of homemade. In this case the recipe testing and decision to create a punch came late the night before the LUPEC meeting. Thanks to k. montuori for recipe development and for saying, “In JP you don’t get punched, you get mugged.”

PINK GIN
Recipe as given in the Little Black Book.

Inspired by thoughts of the high seas, of course!
NORMANDY
Recipe as given in the Little Black Book. Harpoon Cider is the featured Boston ingredient.

IRISH COFFEE WITH A SECRET
~1 tsp. sugar of any sort (I happened to have agave syrup last night and it was fine)
2 oz. Irish whiskey (Powers was the brand on hand)
8 oz. stovetop espresso brewed with a generous portion of red pepper flake (thanks to mcoffee for the brew)
Heavy cream (from a New England farm of course)
Assemble the sugar, whiskey, and coffee in a stemmed glass. Stir. Whip unsweetened cold cream to desired consistency (I like it just shy of soft peaks) and carefully spoon on top. One story has it that the original Irish Coffee was invented in the Shannon International Airport Lounge. Truth or fiction? Who cares! The secret is in the spice.

Cheers!

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