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Archive for the ‘maraschino liqueur’ Category

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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I never thought I would become attached to a kitchen tool. That is, until I met the Oxo angled measuring cup. The 2 oz measuring cup, shown on the right, allows one to accurately measure amounts as small as one quarter ounce. In addition to ounces, their are interior markings for tablespoons and the more traditional exterior markings for milliliters and cups. Mr. Jigger you have served me well, but from now on this detail oriented cocktail lover will be angling for Oxo. Let’s put that quarter ounce line to use.

The HOSKINS COCKTAIL
2 oz Plymouth Gin
.75 oz Torani Amer (or Amer Picon)
.5 oz Maraschino Liqueur
.25 oz Cointreau
1 dash orange bitters

Combine ingredients in a mixing glass with ice. Stir. Strain into a cocktail glass and garnish with a flamed orange peel.

Cheers!

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In two and a half weeks, 1,250 runners of the Boston Marathon will raise hundreds of thousands of dollars for charity. Let’s support these athletic, ambitious ladies!

Casey is one woman who will be running, in honor of her grandmother, to improve the lives of those affected by Alzheimer’s and promote research and effective treatments. If you’d like to donate to this cause, click here.

If you know of any other fabulous broads running the marathon in support of their causes, please post a comment with the link to their donation page so LUPEC readers can share their support!

May your feet fly, ladies. I’ll be toasting you with an Aviation at Eastern Standard in Kenmore Square.

AVIATION
1.5 ounces gin
.75 ounce maraschino liqueur
.75 ounce fresh lemon juice
Maraschino cherry (optional)
Shake the gin, maraschino liqueur, and lemon juice well with ice; then strain into a cocktail glass. Garnish with a maraschino cherry, if desired.

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