Yes, your humble scofflaw is back off to New York City!
It ends up some friends of mine from various parts of the country will all be up there at the same time, so it’s a good chance to meet up with a lot of people whom I profess to like (and vice versa).
Given that this isn’t like last time – i.e. a specific mission of cocktails – I’m having a few tonight, one last night, and I’m hoping against hope we can make it to Pegu Club and/or Death & Company. I think Pegu would be a big hit with a number in our group, and I’d love to say hi to Audrey again.
Last night, while over at Marshall’s, and having my first chance to try Fee’s Rhubarb Bitters (yummy), I had a Revival, from Food & Wine’s 2008 Cocktail book, and thankfully one that didn’t require specialty ingredients:
2 ounces rye (Rittenhouse 80 proof)
1/2 ounce Benedictine (the one, the only)
1/2 ounce maraschino liqueur (Luxardo)
2 dashes absinthe or Pernod (I used Pernod)
3/4 ounce fresh lemon juice
Shake and strain, garnish with lemon twist
I actually liked this a lot; it was kind of dry but it was honestly probably the best drink I’ve had with maraschino in it so far.
Tonight, a coworker came by, and I made him a drink passed on to me by a friend I’ll just call “Martini Con Queso” – yes, the liquors ARE specific:
1 1/2 ounces Bombay Sapphire
3/4 ounce Lillet blonde
stir and strain; traditionally it should be garnished with a cube of blue cheese on a toothpick but I use a blue cheese-stuffed olive
As we sat and gossiped about work I made myself the traditional (for me) Sazerac from Gary Regan’s _Joy of Mixology_.
3 ounces rye (Rittenhouse 100 proof)
3/4 ounce simple syrup
2-3 dashes Peychaud’s
Fill a rocks glass with ice and absinthe (Lucid). Stir drink, toss out ice and Lucid, and strain; garnish with lemon twist
So now I’m on the chat room. And I don’t understand what’s going on, but I come up with a drink that needs a name:
2 ounces cognac (Hennessy)
1 ounce sweet vermouth (Carpano Antica)
1/3 ounce Benedictine
2 dashes celery bitters (Bitter Truth)
Stir and strain.
Later, it was a cocktail that I came up with just, well, to be annoying:
2 ounces Veev
1/2 ounce green Chartreuse
1/2 ounce simple syrup
Hmmm, we need to work on that one.
Later came a rye one that was well-received:
1 1/2 ounce rye
3/4 ounce Benedictine
1/4 oz absinthe
1/4 oz Fernet Branca
Finally, I’m ending with some kind of tiki drink:
1 1/2 oz dark rum (Gosling’s)
1 oz coconut water
1/2 oz pineapple juice
Oof. I’m going to say that’s the one that got me.
With that, I am off – check my Twitter feed (I’m HighwayStar on there) for anything interesting (or not) on that trip!