An online speakeasy of potent potables and other pabulam.

Yep, it’s that time of year where our weekends (and the occasional weeknight) are filled with Holiday parties and merriment.  The Christmas Spirit has hit me pretty hard this year.  I’ve been watching Christmas movies and singing carols.  I have my first live tree whose named Elmer.  Now all I need is some snow and I’m going to be as happy as an Elf on the North Pole.

One aspect of this season in particular is that a lot of people ask for cocktail ideas or the contribution of a beverage or two for their party.  Of course I’m not one to turn down either and I’m more than happy to contribute to the quality quaffing of the season.

Obviously there are several usual suspects when it comes to Holiday drinks – Hot Buttered Rum, Mulled Wine, Spiced Apple Cider, & Egg Nogg just to name a few.  And while all of these are great options I wanted to add something else to the list.

This past Saturday Sylvie and I went to a Soup & Cookie holiday party at our friend Josh’s house co-hosted by his lovely gal Jenny.  I was tasked with bringing Egg Nogg to the party and I was happy to oblige.  My go-to Nog is the easy-as-pie recipe from Jeffrey Morganthaler. But being a Scofflaw, I couldn’t just leave it at one drink.  I wanted to come up with an original cocktail that was boozy, non-too-sweet, and really made me think of Christmas.  Even further, I wanted a cocktail that brought the flavors of what I feel are Victorian-esque Christmas desert flavors.  So what could that be?  Plums!  Fruit Cake!  Spices!  Brandy!  Oh for the love of Santa Claus, FIGGY PUDDING!!!

Now just to turn these ideas into a cocktail.  Here’s what I came up with:

Christmas Pudding
1.5 oz Brandy
1 oz White Port
.50 oz Bonal quinquina
.25 oz Cointreau
.25 oz Allspice Dram
.25 oz Trader Tiki’s Cinnamon Syrup
3 d Fee’s Plum Bitters

Stir with ice, strain into a chilled cocktail glass, and garnish with an orange peel and maraschino cherry.

Before you say anything, yes that’s lemon peel as a garnish in the picture.  I didn’t have any fresh oranges on hand so I used what I had.  Sue me.   To me, the flavors that combine in this drink really hit all the high notes of what I was looking for.  It’s boozy, that’s for sure.  But you also have the spices, citrus, and a bit of a dried fruit character from the white port and the Bonal.  The Plum Bitters adds another layer of fruit and helps to marry the sweetness and spiciness from all the ingredients.   I definitely want to give this recipe a try with a tawny port in place of the white port.  I think that will heighten the dried fruit flavors even more.  If you try it, let me know the outcome.

So tell us what your favorite Christmas cocktails are!  Do you have a unique recipe or an old standby?  Leave us a comment and share.

Cheers!

This will be, I warn you, perhaps a somewhat rambling post, as I take the chance to go over a few things that have been sifting through the old neurons in me brain.

One thing I always try to do – be it in the relative chaos of a TDN or just when sitting around, plotting a drink – is try my best to figure out where the initial idea for a cocktail came from, where the genesis of the taste, in my brain, was inspired.  This could be relatively simple – “Let’s sub this ingredient for this one”.  It could be a bit more cloudy, leading to me thumbing through Vintage Spirits & Forgotten Cocktails or The Joy of Mixology just to say “Ohhhhh, that’s where I’d heard of doing that before.”  More rarely, it’s something completely random, usually in an attempt to use an ingredient that I’m having issues with or because I like something that no one else does.

Both of those were shown in my last drink of TDN Chartreuse the other week when I came up with The Slimer.  Clearly, its name derives from the Ghostbusters character and I mostly only picked it out because of the color of the drink.  The idea, though, came from the desire to use two disparate ingredients, one of which was the theme of the TDN and the other an ingredient I haven’t cared for much so far but I think might have potential.

The Slimer
1.5 ounces green Chartreuse (it must be the green!)
1 ounce Zen green tea liqueur
.5 ounces orgeat
Shake and strain into a chilled glass, garnish with a flamed lime peel

Now, that was one of my weaker drinks of that night – in my not-so-humble opinion – but I didn’t think it was that bad. It is a bit sweet, and could easily be perhaps seen as one of those college bar shooter type drinks, but hey, whatever.  At the end of that TDN I enjoyed it and my tastebuds typically work pretty okay even while drinking.

My second drink of the night (and I’m not counting my mostly-joke of a drink, the Chartreuse Bomb, where I suggested dropping a shot of chartreuse into a hefeweizen) has a rather poor name, I think, mostly because – well, I can’t remember why I came up with the name for it.  However, it has a distinct evolutionary path.

The Initech Cocktail
2 ounces Dolin dry vermouth
1 ounce Anchor Junipero gin
1/2 ounce green Chartreuse
2 solid dashes Bitter Truth Orange Bitters
Stir, strain into a chilled cocktail glass.

The evolution of this drink came like this: when Dolin vermouth came back to DC just recently, a friend of mine (Jake) started drinking “reverse martinis” with it.  At some point, he told me he was basically just drinking Dolin with a float of Junipero.

Remembering that the original martini recipe included orange bitters, I first tried to recreate the float with an addition of chartreuse.  Unfortunately, I could not get the drink to float right, so I just made it a stirred, reverse martini style drink, and I thought it came out quite tasty.

Thus we have:  martini -> reverse martini -> Initech Cocktail via the ideas of multiple people.

My first drink of the night, however, is probably one of the two best received drinks I’ve ever come up with since I got into this whole cocktail thing.

The Chartreuse Blanc
1/2 ounce green Chartreuse
1 1/2 ounces Dolin blanc vermouth
2 dashes Regan’s #6 Orange Bitters
Stir and strain.

The evolution of this one, really, was based off a single ingredient tasting.  I knew that the theme of TDN was Chartreuse, obviously, and when I tasted Dolin for the very first time I was amazed at how it had some of the floral/herbal taste of Chartreuse in it.

I feel like the Dolin can eat the Chartreuse right up; I kept the proportion down to keep this as a lower proof drink (remember that Chartreuse is pretty strong!) but from what I’ve heard you can really crank it up.  I wouldn’t suggest that, though, if you’re using the Martini & Rossi bianco (which is just not as good, by any means).

But why did I get to all this?

Last night I was sitting at The Gibson, chatting with Derek and a visitor to DC named Rich at the bar.  We were talking about drinks in general, and how there are so many ingredients that you can always seem to come up with new combinations.  I mentioned how after I come up with a drink, I try to do some research to see if I can find similar ones that might’ve unwittingly inspired me, and if I know where the inspiration comes from, I do my best to credit all involved.

Our conversation drifted through a number of different topics in addition to that, including football (go Steelers!), work, travel, etc.  At one point, Derek decided to make a Manhattan variation for Rich that we tentatively called the Pittsburgh.  Simply put, it was a standard rye whiskey Manhattan with port instead of the sweet vermouth and also used a dash of whiskey barrel aged bitters from Fee’s, garnished with a cherry.

I sipped on one as well until my ride showed.  From The Gibson, my friend Mary and I headed down to the Verizon Center to visit Gina Chersevani at PS7.  I hadn’t been able to make it there since she moved from EatBar to there (having bailed last Friday to hang with my brother instead) and so we wanted some place that would be cool to check out.

First off, that is a GREAT place to do so, and the drinks that Gina is coming up with there are awesome!  There was a bit of a crowd when we got there but it emptied quickly and soon it was just a few of us – Gina and Lauren behind the bar, a few people who mostly knew each other at the bar, and chef Peter Smith coming in and out to try out things – when I mentioned to Gina about the Pittsburgh.

She took the opportunity to point out one of the drinks I’d already tried that evening: the “Across the Pond”, made with Bulleit bourbon, Six Grapes Port, and lemon.  Still, the drinks tasted nothing alike, in my recollection – and then I remembered the Sandeman’s sponsored TDN back in December.

The Portugese Manhattan
2 ounces rye or bourbon
1 ounce Sandeman’s Founder’s Reserve Port (ruby port)
2 dashes cherry or orange bitters
Stir, strain, garnish with either cherries or a twist of orange peel – or flamed orange peel, if you’re into that kind of thing.

That was at 10:52 PM EST on December 18th.  What am I, prescient?  No…it just seemed, to me, to be a fairly obvious substitution:

SeanMike -> I can’t believe we haven’t had something like the “Portugese Manhattan” – 2 ounces bourbon/rye, 1 oz Sandeman Founder’s Reserve port, 2 dashes orange or cherry bitters
rumdood -> SHUT UP SM
BonzoGal -> So logical
rumdood -> Damn you you bastard
DrinkPlanner -> no-brainer
SeanMike -> that’s why rumdood also thought of it

Now, I will admit – I wouldn’t have thought of this had it not been a Sandeman’s sponsored TDN, and probably wouldn’t have tried it if I hadn’t had an open bottle of such port.  Still, my memories of that drink are still at odds with the Pittsburgh and the Across the Pond – which also shows how three different drinks of nearly the same ingredients can be completely different due to the styles of the ingredients.

Cocktail recipes are interesting beasts.  Like in music, there are tons of combinations, but not all are harmonious.  It can be hard if not impossible to properly attribute all of the influences on any new cocktail and every trip to a good bar, every read of a new cocktail book (no matter how old), every discovery of a new ingredient and even every conversation with a fellow cocktail enthusiast can lead to new or only-thought-new cocktails.  Short of direct, clear plagiarizing – something that I, personally, haven’t seen a lot of in the community, as most cocktailians seem eager to give proper credit for recipes – inspirations are everywhere.

It can be an interesting challenge though: much like Matt Browner-Hamlin showed us in terms of the Adam Bernbach‘s “taste of a drink evolution” post, the actual inspirational heritage of a drink can be greatly illuminating.

So, the last Thursday Drink Night of 2008 was sponsored by our friends over at Sandeman’s.  They hooked us up with two kinds of their port – the Founder’s Reserve (a ruby port) and the 10 year old (a tawny).  An accurate depiction of it is shown in Sam’s cartoon about the night here.  I will have you know, however, that at no point did I hiccup!  I think.

I showed up to the TDN late having been out to dinner with some friends.  The action was already going strong when I opened up the Founder’s Reserve – not realizing that it’s one of those corks with a plastic cap on top.  Oops!

I didn’t want to open both up but at the time, I thought that both were tawny.  I was surprised but not displeased when I found my mistake.  I’m much more of a ruby port drinker than a tawny one.  I sipped a bit of it first to get some ideas because, well, I don’t think I’ve ever really mixed with port before.

My first instinct was something easy.  I said at one point in the night something to the effect of “Why not just make a ‘Portugese Manhattan’ by going two parts whiskey, one part ruby port?”

Which, evidently, had been somebody’s idea to post, and they just hadn’t gotten to it yet.  Oops again!

But I did come up with a few drinks over the course of the night.  To me, mixing with port seemed a bit like mixing with sweet vermouth, only without the vegetals/herbal notes that you get with vermouth.  It’s easy for the vermouth to get swallowed up by the ingredients so if I keep doing it, I’ll have to learn how to work with it.

For instance, my first drink I called “The Outstayed Welcome”.  I’d been stuck on the idea of mixing port (which is brandy added to wine) with brandy.  They’re also both traditionally after-dinner drinks which led to the name of the drink.

The Outstayed Welcome
2 oz. brandy (I used St. Remy XO)
1 oz. lemon juice (note: I might adjust this down to 3/4 of an ounce – I can’t remember if I did that or not)
1/2 oz. simple syrup
1/2 oz. ruby port (Sandeman’s Founder’s Reserve)
1 dash orange bitters (Regan’s #6)
Shake and strain.  Garnish with a flamed orange peel.

Basically, I made a brandy sour, and then added in the port to add some complexity to it.  It wasn’t bad for a first try and I’d like to play around with the proportions a bit.  The irony of taking brandy and port for an after-dinner drink, when both are typically drank at room temperature at least in those circumstances, and making it a chilled drink wasn’t lost on me, but I really don’t think – even if I added water to it – that you’d want to drink it warm.

The previously mentioned Portugese Manhattan was technically my second drink.  The variations of it call for a lot of discretion on the part of the person making it.  Does the drinker prefer a fruity or more herbal Manhattan?  What type of whiskey are you using – bourbon or rye – and how spicy is it?  A sweet light bourbon, like Maker’s Mark, mixed with port would demand different bitters and maybe a different proportion than, say, Old Overholt.

Portugese Manhattan
2 ounces bourbon or rye (Bulleit)
1 ounce ruby port (Sandeman’s Founder’s Reserve)
2 dashes bitters (I used cherry)
Stir and strain into a chilled cocktail glass.  Garnish appropriately for the bitters.

There’s a lot of leeway there in the bitters.  If I’d used Maker’s Mark, for instance, I might’ve gone with Angostura or Peychaud’s, or maybe even something a bit more random like rhubarb bitters.  With the Bulleit, a fairly spicy bourbon, I used cherry bitters, but I kind of wished I used maybe some cherry-vanilla bitters I have.  I might play with this drink more tonight.

For my last drink of the night I wanted to do something a little different than what other people were doing.  I’ve been experimenting at times with the combination of tequila and falernum.  I feel like it’s a good combination and from there it’s just a matter of what to add to it.  Given the sweetness of the port, I thought maybe a bit of an herbal taste and there’s only one place to go for that…

Okay, okay, there are multiple places, but I know what *I* wanted to use!

Cactus Needles
2 ounces tequila (I used Corazon blanco)
1 ounce ruby port (Sandeman’s Founder’s Reserve)
3/4 ounce falernum (Velvet Falernum)
1/4 ounce green Chartreuse
Shake and strain into a glass.  Garnish with a piece of cactus – yeah, right – or a twist of lime.

I think that this was a fun drink, if more of a summer drink.  I didn’t garnish it that night but I have a mental image of a hunk of cactus on a sweating double old fashioned glass with this.  I’m betting that lime will also work stylistically and perhaps also with the tastes.  After all, lime and tequila get along like gangbusters.

There were a ton of other drinks that came out that night and I still have a lot of ideas for things I can do with the ruby port – and I haven’t even opened up the tawny yet!  Keeping up with the “sweet vermouth” replacement, I could see doing a Negroni with gin, Aperol, and ruby port, for instance.

I guess this will have to do it until 2009 for TDN.  Hopefully soon we’ll see the recap of this TDN and see what other port drinks are coming up…and hey, playing with port will give me something to do through Christmas-time!

While most of the cocktail bloggers seemed to be having a joyous ole time down in N’awlins for Tales of the Cocktail (note: I haven’t actually read any of the blog posts, so maybe everybody came down with salmonella or something, not that I’d actually hope that’d happen but if something did happen and I’m sounding like an incredible jerkwad, well, uh, I’ve been fairly incommunicado all week) I got stuck with my usual July assignment – going to E3 on behest of the other site I write for, GamersInfo.net.

If you want my thoughts on the 28+ games I saw at E3, check out that site. If you want my thoughts on Irish Coffee, a bitters-less Manhattan, and other travesties of the LA bar scene, I’ll post on that later.

And then there’s the theme for this month: New Orleans. Or N’awlins, as I am wont to put it all the time whenever I’m writing out the name. I blame my psuedo-Southern heritage.

But what to make? The easy choice is the obvious one – the Sazerac. I do love me a Sazerac. But I didn’t want to do one of those, and though I briefly toyed with the idea of making my own version of the Hand Grenade I didn’t get around to doing any of those until too late, so I whipped out what I got, in other words, a couple of books, and decided to try a couple of cocktails that I hadn’t had before.

Because, you know, this is the Scofflaw’s Den, and even if I’m having to hand key in the HTML (and teach Marshall a bit about HTML) until we figure out why WordPress’s visual editor isn’t working, we’re still going to be doing multiple cocktails for MxMo ’cause that’s the way we roll.

First I went to one of the tried-and-true boosk – Ted Haigh’s Vintage Spirits and Forgotten Cocktails. There I read about the Vieux Carre’ (no, I can’t do the accent in HTML right yet), named after N’awlins’ famous French Quarter (i.e. “The Old Square”) and according to Dr. Cocktail, invented by Walter Bergeron in the soon-to-be (at the time) Carousel bar in the Monteleone Hotel. The drink reminded me a lot of the Cocktail a la Louisiane, for more than one reason.

Vieux Carre’ Cocktail
1 ounce rye whiskey (Wild Turkey Russell Reserve)
1 ounce cognac (Hennessy VS)
1 ounce sweet vermouth (Noilly Prat)
1/2 teaspoon Benedictine
2 dashes Angostura bitters
2 dashes Peychaud’s bitters

Shake and strain into a rocks glass. Garnish with a twist of lemon.

This reminded me of the previously-mentioned cocktail for a couple of reasons. For one thing, look at the list of ingredients – take out the absinthe, add in cognac, and you’ve got this one. That also goes for the second thing, which is that it tastes very similar, but to me the sweet vermouth really cut through everything else. That might be my choice of vermouth, but as I gave my Cinzano to my mom (awwww!) and I didn’t think to try the Vya, and I know that the Carpano might be even stronger, that’s what I’ve got right now.

All that being said, it wasn’t a bad drink, but I’d probably go with the Louisiane when going with this style cocktail.

At this point in the evening, I was sans eggs, necessary for the next cocktail. I took my Vieux Carre’ cocktail outside with me for the first cigar I’ve had since E3, where I proceeded to read my copy of Future Washington from cover to cover while smoking a La Gloria Cubana Serie R and later a Cavalier Cigar while sipping Miller Lite after finishing the cocktail. I am, after all, on a diet. Supposedly.

My brother finally got home with the eggs (along with a steam cleaner and other things, thanks to – well, I’ll talk about that later) and so it was time for my next drink: the Coffee Cocktail.

Coffee Cocktail
Take 1 tea-spoonful powdered white sugar
1 fresh egg
1 large wine-glass [2 oz.] of port wine
1 pony [1 oz.] of brandy
2 or 3 lumps of ice
Break the egg in the glass, add the sugar, then the port, brandy, and ice. Shake thoroughly and strain into a glass. Grate a little nutmeg on top.

I initially chilled a cocktail glass for this and realized belatedly it was too small, so it was another Jack Daniels rocks glass for me.

This was definitely an interesting cocktail. I used a Horton Vineyards 2000 vintage port – one of my favorite vintage ports, especially for the price. You could quite tell the taste of the port over the armagnac that I ended up using and the rest, but it was still a tasty beverage.

If you couldn’t tell from the formatting of the ingredients, despite the fact that it’s on the next page of Vintage Cocktails and Forgotten Spirits from the Vieux Carre’ cocktail I had no idea about the N’awlins connection of this cocktail until I saw it in David Wondrich’s Imbibe!, with proper credit to Jerry Thomas, and David mentions that according to rumor it came from N’awlins. I can definitely see it.

Unlike Dr. Cocktail’s recipe, I used the whole egg in this recipe, and it was definitely lush and luxurious. Very tasty, but definitely perhaps maybe more appropriate as a digestif than a “post-dinner, post-cigars, post-beer” drink. It did lead very nicely into the brie, dry salami, and baguette that Matt brought home with the steam cleaner.

But that’ll do it for this month’s Mixology Monday. It was definitely good to try some random cocktails that I might not have had an impetus to try without this theme, so I’ve gotta give the shout out to Paul at Cocktail Chronicles for hosting this month. Tomorrow, once I’m safely back on the taxpayer’s dime, I’ll have to catch up on what I missed at Tales last week, and think fondly of next year when I’ll definitely be there!