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Archive for the ‘Vermouth’ Category


It’s Mixology Monday again! This month we are, with our host Jimmy’s Cocktail Hour, exploring Variations.

Here in Boston the ladies of LUPEC have been very excited with the recent availability of the Rothman and Winter Creme de Violette. It’s always thrilling to have a new product available, but in this case this is a new old product which opens up yet another window into cocktail past. In honor of our new favorite spirit we are going to take a look at three cocktails featuring gin, creme de violette, absinthe and french vermouth.

Within my modest collection of cocktail tomes I found the first recipe for the Atty Cocktail in The Savoy Cocktail Book.
ATTY COCKTAIL
1/4 French Vermouth
3 dashes Absinthe
3/4 Dry Gin
3 dashes Creme de Violette
Shake well and strain into a cocktail glass.
Now we adore all of the ingredients in this cocktail and think it is delicious. However when looking for a cocktail to showcase the Creme de Violette this would not be our first choice so let’s continue on to some other variations…

Thumbing through Patrick Gavin Duffy’s Official Mixer’s Manual we find the Attention Cocktail.
ATTENTION COCKTAIL
1/4 French Vermouth
1/4 Absinthe
1/4 Gin
1/4 Creme de Violette
2 Dashes Orange Bitters
Stir well with cracked ice and strain.
Once again, all things we love, but equal parts doesn’t really work for us. The strength of the Absinthe overpowers the other ingredients.

Jones’ Complete Bar Guide has the following recipe:
ATTENTION
1 oz gin
1/2 oz Pernod
1/2 oz dry vermouth
1/2 oz creme de violette
2 dashes orange bitters
Ah…we’re getting closer. The increase in the base spirit created a nice platform for the other flavors. Truth be told, we used Ricard instead of Pernod…desperate times call for desperate measures. The Ricard still was a bit powerful, but seemed to complement the Creme de Violette rather than battle it as was the case with Absinthe.

Sticking with Mr Jones we find the Arsenic and Old Lace. From the name alone we have very high hopes!
ARSENIC AND OLD LACE
1-1/2 oz Gin
1/2 oz Absinthe or substitute
1/4 oz dry vermouth
1/2 oz creme de violette
Once again we used Ricard and it was good, but we miss the bitters.

So in conclusion, there is no conclusion. As women dedicated to our cause we will happily continue our research!

Cheers!

Oh my goodness! I almost forgot two very important things!

A huge shout out to Eric Seed, the man behind the availability of Creme de Violette. Besides having the cutest daughter in the world who claps when she eats head cheese, through Haus Alpenz he is making amazing products available to us! Please check out his website and encourage your local retailers and bars to carry his products.

For an updated variation on the Arsenic and Old Lace head over to this post on Cocktail Chronicles where Paul Clarke checks out Simon Difford’s Flower Power Martini.

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Born in 1849 in Pearlington along the Mississippi River, Eliza Jane Poitevent became the first woman owner and publisher of a major daily newspaper in the United States, the New Orleans Times-Picayune.

Eliza began her career as a poet under the pen name Pearl Rivers. In 1870 she was offered the position as literary editor at the Picayune. Against the wishes of her family she moved to New Orleans and joined the male work force as the first woman in Louisiana to make a living at a newspaper. Two years later Eliza married Col Alva Morris Holbrook, the owner and publisher of the Times Picayune.

In 1876 Holbrook died, leaving the paper $80,000 in debt. Eliza’s family encouraged her to declare bankruptcy, but Eliza persevered and at the age of 27 she became the editor and publisher of the Times Picayune. Although some of the staff left, the majority remained at the paper showing their loyalty to Eliza. Under her management the Picayune evolved into a family paper which included departments for women, children, fashion and household hints. As a philanthropist, Eliza used the editorial page to speak out against cruelty to animals. Eliza incorporated elements of the modern syndicated newspaper, thereby tripling the circulation of the Times Picayune from 1880 to 1890.

And now a toast to Pearl Rivers!

Cocktail a la Louisiane
1 oz Rye
1 oz Sweet Vermouth
1 oz Benedictine
3-4 dashes Absinthe
3-4 dashes Peychaud Bitters
Stir in a glass with ice. Strain into a chilled cocktail glass in which has been placed a maraschino cherry.

Cheers!

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Last night the lovely ladies of LUPEC Boston gathered at the home of Pinky Gonzalez to raise our glasses to the women of New Orleans. We nibbled on Shrimp “Arnaud,” fried okra, fried oysters, jalapeno cornbread, and “Bananas in Jackets”/”Nuts in Sticks.” And we washed it all down with the following delicious cocktails!

Pimm’s Cup
Pimm’s No 1
Lemon Juice
Simple Syrup
Ginger Ale
English Cucumber

Obituary Cocktail
2 parts Gin
1/4 part Dry Vermouth
1/4 part Absinthe
Stir and Strain

New Iberia Cocktail
2 parts Brandy
1 part French Vermouth
1 part Sherry
3 drops Tabasco
Shake and Strain

Sazerac
1 sugar cube
7 drops Peychaud Bitters
1/2 oz water
2 oz Rye
Splash of Herbsaint
Muddle the sugar cube, bitters and water in a mixing glass. Stir until the sugar is dissolved. Add rye. Stir with ic e for 30 seconds. Strain into a chilled old fashioned glass that has been rinsed with Herbsaint. Garnish with oil from a lemon peel.

(Shake Your Own) Ramos Gin Fizz
Egg White
2 parts Gin
1 part Simple Syrup
1/2 part Lemon Juice
1/2 part Lime Juice
3 drops Orange Blossom Water
1 1/2 part Cream
Club Soda
Put all of the ingredients except cream and ice into a shaker. Shake. Add the cream and ice. Shake hard for 10 minutes. Strain into a collins glass leaving 1/2 an inch for soda. Add soda and garnish with a long orange spiral.

Vieux Carre
(created by Walter Bergeron, Head Bartender, Hotel Monteleone c 1937)
1/2 tsp Benedictine
dash Peychaud’s
dash Angostura
1/3 Rye
1/3 Cognac
1/3 Italian Vermouth
Stir and Strain

Keep checking back this week for posts about the great broads of New Orleans!

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This week Mimi and Pink Lady hosted the lovely ladies of LUPEC Boston as we saluted mothers. We shared stories about the important ladies in our lives and discussed some famous mothers as we enjoyed the following delicious cocktails!

The Mother Cocktail
1.5 oz Gin
.5 oz Cherry Heering
.5 oz Orange Juice
Shake and strain into your favorite vintage drinking vessel.

The Daiquiri
(The favorite cocktail of the famous mother, Jacqueline Kennedy-Onassis)
2 oz White Rum
.5 oz Fresh Lime Juice
.5 oz Simple Syrup
Shake and strain into a coupe.

The Diana
(Served in honor of the famous mother, Princess Diana)
1.5 oz Gin
.75 oz Dry Vermouth
.25 oz Sweet Vermouth
.25 oz Pastis
Stir and strain into your favorite vintage cocktail glass.
Garnish with a lemon twist.

The Mimi
1.5 oz Gin
.5 oz Apricot Brandy
2 drops Cognac
1 tsp Lemon Juice
2 dashes Grenadine
1 Egg White
Shake vigorously. Strain into a powdered sugar rimmed cocktail glass.

The Pink Lady
1.5 oz Gin
.5 oz Applejack
.5 oz Lemon Juice
.5 oz Grenadine
1 Egg White
Shake vigorously. Strain into your favorite vintage cocktail glass.

Thank you Pink Lady and Mimi for being wonderful hostesses!

Cheers!

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This past week the ladies of LUPEC Boston had the pleasure of gathering at Barbara West’s house for a night of toasting the drinkin’ dames of classic cinema! Good times and good cocktails were had by all! Featured cocktails included:

Ginger Rogers
1 oz Gin
1 oz Dry Vermouth
1 oz Apricot Brandy
4 dashes Lemon Juice

Barbara West
2 oz Gin
1 oz Dry Sherry
.5 oz Lemon Juice
Dash of Angostura
Lemon Twist

Roman Holiday
1.5 oz Vodka
.5 oz Punt e Mes
.5 oz Sweet Vermouth
.5 oz Orange Juice
Thin Orange Slice Garnish

Ann Sheridan
1.5 oz Dark Rum
.5 oz Orange Curacao
.5 oz Fresh Lime Juice

Marlene Dietrich
2 oz Rye
.5 oz Curacao
2 Dashes Angostura
Lemon Twist
Flamed Orange Twist

Barbara West also provided us with a list of famous drinkin’ moments in cinema. A few of the favorites…

1930 Anna Christie – Greta Garbo orders a whiskey with ginger ale on the side. She then adds, “Don’t be stingy, baby.”

1937 Every Day’s a Holiday – Mae West and others drink Bellinis. This movie also introduced the famous one-liner, “You should get out of those wet clothes and into a dry martini.”

1942 Casablanca – Humphrey Bogart pours Ingrid Bergman a Champagne Cocktail then says his most famous line ever, “Here’s looking at you kid.”

1955 Guys and Dolls – Marlon Brando orders a Milk Punch served in a coconut for Jean Simmons and himself. He tells her that at night they put a preservative in the milk. When Jean Simmons asks what they use Marlon Brando answers, “Bacardi.” Jean Simmons asks if Bacardi has alcohol in it and Marlon Brando answers, “Well, just enough to stop the milk from turning sour.” They drink six of them.

1959 Some Like It Hot – Marilyn Monroe makes Manhattans for her and her girlfriend in bed while on a train.

Cheers to Barbara West for being a fabulous host!

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Revered poet and sculptor, Anne Whitney was a passionate opponent of slavery and advocate for women’s rights. Using her art to reflect her political beliefs, Whitney sculpted the busts of many suffragists and abolitionists including Lucy Stone, Harriet Beecher Stowe and Frances Willard.

In 1875 Whitney was commissioned for a statue of Samuel Adams which was contributed to the national capitol building by the Commonwealth of Massachusetts. Shortly thereafter she won first place for a commission for a memorial for William Sumner. Entries for the commission had been anonymous. Upon learning that the winner was a woman, the judges denied Whitney the commission. Having been an ardent supporter of Sumner’s political campaign against slavery, Whitney decided to complete the statue using personal funds and contributions from friends. At the age of 80 she completed the statue and donated it to the city of Cambridge. The statue is now located outside Harvard Law School on an island at the intersection of Massachusetts Avenue and Church Street.

Queen Anne
1.5 oz Bourbon
.75 oz Dry Vermouth
.75 oz Pineapple Juice
2 dashes Peach Bitters
Shake and Strain

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