Ragtime!

Before I even moved up to the northern Virginia area, I knew Ragtime – it was the bar we always seemed to end up at in Courthouse around 1 AM, just before last call, with a “surprise” tray of shots and a hangover the next day. Indeed, that reputation stuck with me for a while after moving to NoVA, mostly courteous of one friend who was always giving his number to the servers.

When I moved into Courthouse, though, I discovered that it’s actually a fantastic bar – not just because it’s a WVU Mountaineers bar (which made my parents happy when we went there just after my move) but because of a great staff and a constantly improving beer selection. I’ve been there hundreds of times (according to Foursquare, nearly 400 times) and probably had just about everything on the menu.

The one thing I never really drank, though, were the mixed drinks, with just two exceptions. One was when they did a martini night, and I could get a nice big glass of cold gin with extra vermouth for cheap. The other was the infamous (to us) pomegranate martini, which despite being called a martini was based off tequila. We (we being the guys) would go to Ragtime claiming girlfriends/wives wanted the pomegranate martini, but really we’d end up drinking lots of them. They were kind of addictive.

The latest restaurant by the same owners had a more focused cocktail program and Ragtime went through a time of doing flavored liquors, but still I was surprised recently when they announced their new cocktail program, focusing on classic drinks and fresh ingredients, including squeezed to order juices and housemade syrups such as orgeat. I, of course, needed to check this out as soon as I could, on a night when I wasn’t doing something stupid like drinking two or three pitchers of Blue Point Toasted Lager.

Death in the Afternoon

Fortunately, I got my chance last night finally when I was meeting a friend there (like I’m going to drink all nine cocktails in one night!).

The first thing that really surprised me was the cost of the drinks. The most expensive drink on the menu was $10, and most were $7-$8. In this town that’s a steal! But still, I’d have to try them first. Just to note: I wasn’t sitting at the actual bar, but at a high top near it. I could see the bartenders making my drinks, but I did not notice brands being used.

Death in the Afternoon – $8 – absinthe, lemon, simple syrup, champagne. I’ve had these before and never been a huge fan, but this one hit me just right – the absinthe taste was prominent, and I’m not a fan of absinthe for the most part, but the combination worked out really well. It was served in a traditional champagne coupe (see right) and was exactly the drink I needed to start off the night.

Vieux Carre

Vieux Carre – $10 (only $10 drink on the menu) – rye, cognac, Dolin Rouge, green Chartreuse, Angostura, Peychauds, lemon. First off, I was glad to see Dolin listed! That’s my favorite vermouth. As you can see in the picture, it’s served over one large ice cube and felt like a substantial drink (I did not measure, so that’s why I said “felt like”). I sipped off the top first and wasn’t impressed but liked it more as I drank out of the straw. For me, personally, it could’ve used a bit more bitters in it, but I also know the environment they’re working in – a super-bitter drink probably ain’t gonna work in a sports bar. (Really, the fact that they’re doing this menu at all is amazing and exciting to me, and makes me even more excited about football season!)

Unfortunately, they were out of mint, so the?mint julep and the?Queen’s Park Swizzle weren’t available (the latter being my next choice). So let’s stick with Hemingway!

Hemingway Daiquiri and Pimm’s Cup No. 1

Hemingway Daiquiri – $8 – white rum, maraschino, grapefruit, lime, simple syrup. This came out well-balanced as well, with a solid taste of maraschino in the back end that I thought brought the whole thing together nicely. My companion didn’t agree, as she felt it tasted more alcohol-y, but I’ve grown an appreciation for the taste of maraschino recently. It’s very easy for maraschino to overwhelm a drink so someone newer to those flavors might be hesitant at the flavor but I think after a drink or two they would really enjoy it.

My friend got a Pimm’s Cup.

Pimm’s Cup No. 1 – $7 – Pimms, rosemary syrup, lemon, ginger beer, garden garnish. Yes, technically the “Pimm’s Cup No. 1″ is the name of the liqueur in the drink, as Pimm’s makes a few varieties (which you really can’t get any but #1 in the US). I’ve never had one with rosemary syrup in it and at first was hesitant, but I grew to like it – it gave it a dry herbaciousness (is that a word?) which I think would make it more easily drinkable in quantity on a hot summer day than a sweeter version may be, though it still had a sweetness to it.

…and with that, I switched back to Toasted Lager, because I didn’t really need more liquor.

Tomorrow (Friday, May 30th) at 7 PM in the back bar they’ll be releasing some barrel-aged cocktails: Basil Hayden Manhattans and Makers 46 Sazeracs. I’m going to try to swing by because I’d like to see how they come out, so say hi if you see me!

– ?SeanMike

I loved it.  It was funny, it showcased some really cool stuff, and most of all, it seemed real – he was actually getting wasted, versus some shows where the host is holier than thou.

I ended up buying the DVDs of it and was disappointed when it went off the air.  Well, it really didn’t – MOJO HD, the channel that carried it, did.

Fortunately, it got picked up elsewhere.  Fine Living Network, in fact, which I might get, but I don’t have a DVR and really don’t watch TV any more except for sports and the occasional run of History Channel, Discovery Channel, or Military History Channel.  Or some USA marathons, but I’m more embarrassed to admit that.

Then earlier this week I got an e-mail from a nice lady named Wendy saying that the Travel Channel was going to start airing Three Sheets on April 14th at 11 PM EDT, featuring back to back episodes.  I’m more likely to be playing Borderlands or wallowing in my own self-misery to actually remember to watch at that time, but there’s a great chance that someone else might, or that I might even get off my ass, pay the $16 and activate the DVR on my machine so I can watch it and play the Three Sheets drinking game.

(Don’t know how to play it?  Here’s how:  GO DRINK.  No, wait, there are more expansive rules but I’m too lazy to write them here.  Go here and read them.  They make more sense if you’ve seen the show.)

I feel weird posting without a drink, so without bothering to figure out what it’d taste like first, I’m going to make up a Three Sheets cocktail off the top of my head.  It seems like it should be strong.  Later, maybe, I’ll think up a Zane Lamprey one.

The Three Sheets
1.5 ounces gin
3/4 ounce green Chartreuse
1/2 ounce Benedictine
1/4 ounce Fernet Branca
Stir – though I’d shake it – and strain.

Bwahahahaha!  Now the ultimatum.

ZANE LAMPREY I’M CALLING YOU OUT!  You’re coming to DC on June 4th, right?  I don’t know if you’re filming Three Sheets around then, but let me say:  You need to come to the capital of the United States for Three Sheets and you need me, SeanMike, to take you around.  (And yes, Marshall to help.)  I am confident in my liver to stand up to you.

OR ARE YOU TOO CHICKEN?

We shall see!

EDIT 04/21/2010: it’s on tonight, too! Woo to the hoo. Tune in if you can. And Zane, I’m still waiting!

This weekend, DC got another blanket of snow.? They say we’re supposed to get 4-6 inches, but we’ll just have to see what the total is tomorrow morning.? As I sit on my couch and watch the wind swirl the snow about and the slow growing pile of the white stuff growing on the balcony, the urge to have a warm beverage strikes.

Now, I know I missed this past Mixology Monday which was hosted by Fred and Andrea of Cocktail Virgin Slut.? Their chosen theme was tea and that sounded like the perfect way to begin my warm beverage.

I didn’t do any research before throwing this recipe together, so it is quite possible it’s already been done.? Whatever, it’s warm, tasty, sweet, and funky.? And it contains one of my favorite teas and one of my favorite spirits.

Celestial Warmer
5oz Mandarin Orange Spiced Herbal Tea
1oz Yellow Chartreuse
.5oz Batavia Arrack
2 tsp wildflower honey
Garnish with orange peel.

And wow, this hit the spot!? The orange and spice from the tea mixes with the yellow chartreuse to create layers of herbal citrus flavor bombs.? The honey adds an extra complexity of flavor and helps to heighten the flavors of the other ingredients.? Finally, the batavia arrack provides a little backbone and a heady aroma that wafts up with the steam.

One thing I love about warm drinks such as this is the almost infinite ways you can modify it.? Afraid it’s going to be too sweet?? Leave out the honey.? Don’t have batavia arrack?? Use rum (Smith and Cross Jamaican rum would be fantastic!), brandy, or even whisky!? Think yellow chartreuse is for pu . . . wimps?? Use green!? As a matter of fact, my next drink is going to be black tea, green chartreuse, Smith & Cross, and honey.? Or maybe a little vanilla sugar.? Or a splash of Trader Tiki Vanilla Syrup!

So what’s your favorite winter warmer?

Last night in TDN was “Bad Names” and Rachel Sergi had pointed out the names of two drinks she and Ted had come up with – the Canker Sour and Tuna Colada.? Now, I ain’t even gonna THINK about a damn tuna colada because just the thought of it makes me nauseated.? But we brainstormed on the Canker Sour and came up with what ended up being a very delicious beverage.

And thanks to his help with the name, and the fact that cocktail bloggers haven’t seen this level of excitement since the last time a new bitter came out thanks to his upcoming 2nd edition of Vintage Spirits and Forgotten Cocktails (hope you’re bringing a ton of ‘em to Tales!) I thought we should make the Canker Sour the official Dr. “Ted Haigh” Cocktail.

And lookee at this:

yummy yummy yummy I've got Chartreuse in my tummy

The Canker Sour
1 1/2 ounces mezcal (Ilegal)
3/4 ounce lemon juice
1/2 ounce agave syrup
1 whole egg (minus shell, of course)
Dry shake the first four ingredients to incorporate, then add ice and shake for at least 2 minutes.? Strain into a green Chartreuse-rinsed unchilled coupe glass and top with a drizzle of green Chartreuse.

Admittedly we invented it last night – but we thought it was GOSHDARN DELICIOUS HECK YEAH.

[Nineteenth in a series of drinks named after bloggers, mixologists, and random others who'll hopefully be at Tales. The first post in the series is here.]

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.

It was kind of a tough topic.? Basically, The Scribe wanted us to think of an ingredient or technique we hadn’t used before and explore it.? I don’t want to act all jaded and like “oh, you know, I’ve been there and done that, har!”? But I was also like “uhh…what to do?”

That’s ’cause I’m typically the type of guy that if there’s something I want to try I just go ahead and try it.? I do the same thing with buying stuff, so it makes me hard to buy presents for, I’ve been told.

There’s one recipe however that I found in Harry Johnson’s classic bar guide that I’ve been wanting to try mostly for one big reason: it uses an egg yolk.? Not the white…just the yolk.

He has pictures in his book of various drinks and there’s one picture of a layered drink with an egg yolk in it so I knew exactly how I wanted it to look.? I had the liquor ingredients – green Chartreuse, maraschino, and Benedictine – so I went to the store, bought a fresh batch of eggs, and got ready to make the drink!

The recipe:

Widow’s Kiss
(Use a medium size wine glass)

1 yolk of a fresh egg;
1/3 glass of maraschino;
1/3 glass of green chartreuse;
1/3 glass of benedictine, and serve.

(Courtesy of Harry Johnson’s New and Improved (Illustrated) Bartender’s Manual and a Guide for Hotels and Restaurants, copyrighted 1900, reprinted 2008 by Mud Puddle Books.)

Wow.? Hit a few issues right away.? I didn’t have a great cordial glass for this (like the ones in Harry’s illustrations).? I wasn’t certain how much to use of each liquor and couldn’t be bothered to look that up in something like David Wondrich’s Imbibe!.? I also wasn’t certain which order to layer them in because Gary Regan’s The Joy of Mixology only had Benedictine listed of those three drinks.? His book did list ingredients in order to layer them in so I figured, hey, what the heck, I’ll try it that way.

But before I actually made the drink, I thought I’d get the yolk out first.? The first egg I managed to break the yolk of and so I didn’t want to use it.? The second egg I was much more careful with and the yolk was intact.

Then it was a glass.? I ended up grabbing a tasting glass from Horton vineyards; it was one of the smaller glasses I have and it seemed like it’d be a good shape and size for the drink.? It holds six ounces, so in a bout of not-thinking-things-through-completely (see below) I decided to use one ounce of each liquor.

Grabbing my bar spoon and measuring glass, I poured out the drink.? I put the maraschino in first, then the yolk – basing that off some random thing I’d read during the day – then the Chartreuse and last the Benedictine.? Looking at the picture, it might’ve been the wrong order to do them in.

But the drink looked neat!

As you might be able to tell, the chartreuse appeared to float up to the top right away.? The egg yolk didn’t stay perfectly in the middle – there might’ve been a bit of egg white left – but hey, I thought it looked kind of cool.

Then I realized something.

How in the name of Captain Tightpants was I supposed to drink this monstrosity?!

I took a sip off the top and really, that just gets you Chartreuse.? Not that I mind a nice dose of Chartreuse, but it wasn’t going to work (particularly when I’d get to the maraschino – ick!).

So I manned up, took a deep breath, and drank that #%()!-ing thing in one long pull.

THAT WAS THE WRONG THING TO DO AND DON’T DO THAT UNLESS YOU USE SMALLER PORTIONS.

Let me reiterate that:

DO NOT DO THAT.

My eyes watered.? My throat choked up.? I haven’t reacted that poorly to a shot in a long, long time.

I can’t even tell you what it tasted like – let’s just say, uh, wow, it was intense, and I would consider trying it again if I made it smaller.? (And if you want to make a “that’s what she said” joke, go for it, just … well, that’s the kind of thing that’d happen more likely maybe over in the Mixoloseum chat room, I’d bet.)

While I had gone through all that I’d made up a new batch of simple syrup.? This syrup I was going to modify a bit.

You see, I love vanilla.? I don’t know when that happened – I guess as I grew up, I discovered a big love for vanilla.? Kind of like when I realized that my favorite color was no longer black or blue (emo SeanMike for the win!) but red.? Weird.? And — I’ve never used vanilla simple syrup in a cocktail.

I tried my best to polish off my demerara sugar and let it cool off as a simple syrup then I added some Penzey’s double strength vanilla extract.

It cooled, I added an ounce or so of 100 proof vodka to help preserve it and add in about 1/4 of an ounce or so of the vanilla.? Tasting it straight, I thought it tasted pretty vanilla so I decided to try a drink with it.

In the middle of my debates inside the aforementioned chat room, wondering what to make with it (and getting very good suggestions from Stevi for dacquiris and French 75s) a horde of future in-laws showed up and I was forced to shut down my computer rapidly less they see some of the less-than-family friendly site titles in my Windows bar.? DARN YOU VISTA!

I thumbed my way through The Joy of Mixology and through Vintage Spirits and Forgotten Cocktails before suddenly thinking: HEY!? A Sazerac!

You know how I love a Sazerac.

I grabbed my Old Overholt, the Peychaud’s bitters, my little dripper bottle of absinthe, and a lemon.

If you know my favorite recipe for a Sazerac, you know how I made it.

Sazerac

3 ounces rye
3/4 ounce simple syrup
2 solid dashes Peychaud’s Bitters
Mix the rye, simple syrup, and Peychaud’s over ice.? Rinse out a chilled rocks glass with absinthe, dump out the absinthe, and strain the stirred mixture into the glass.? Squeeze a lemon peel over it and toss out the lemon peel.

(Recipe based off Gary Regan’s in The Joy of Mixology.)

The drink wasn’t bad – though the vanilla tones to it were really wiped out after the bitters and rye.? I might need to add more extract to the mixture.

But before I do that, I’ll probably have to go ahead and make a French 75.

I’m sure it’ll be delicious.

Anyways, thanks again to The Scribe over at A Mixed Dram for hosting this month.? Me, I’m going to walk back over to my precious, precious vanilla syrup.? What?? You want me to mix you up with an egg yolk in a some kind of layered drink that doesn’t have the same ingredients as before?? Hmmmm….

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!

The Last Word
Gin
Maraschino Liqueur
Green Chartreuse
Lemon Juice
-Shake equal measures of all four ingredients with ice. Strain into a chilled cocktail glass.
-Use equal measures of the four ingredients. I won’t presume to tell you how much is enough, but equal measures is key here. Personally, I use an ounce each.

This cocktail is tart, sweet, herbaceous, a little funky and down right delicious!

So reading through the thread, a few folks start talking about a variation of The Last Word created and served at the San Francisco watering-hole and restaurant The Slanted Door. It seems that upon finding a recipe for a Shanghai Gin Fizz, the bartender whipped one up, decided he wasn’t a fan of the fizz part, dropped it and came up with what was locally called “Shanghai Gin.” To find the full thread, check out the eGullet link above and go to the “Last Word” thread.

Anyway, last night I decided to whip one of these up. I don’t really know why this one in particular was the winner of my “what cocktail do I want to wind down from the office” contest. Especially since I have about 20 pages of cocktail recipes at home to sift through. But last night, the fates must have really wanted me to have this cocktail.

And WOW! This drink propelled into the top 5 or so of my favorites – sweet, complex, savory, luscious. The only downside is that instead of using my normal one ounce of each ingredient, I’m going to have to use less so my chartreuse holds out . . . that stuff is pricey!

Anyway, enough of my gushing, here is the recipe:

Shanghai Gin
Gin
Yellow Chartreuse
Benedictine
Lemon Juice
-Shake equal measures of all four ingredients over ice and strain into a chilled cocktail glass. Sit down. Close eyes and take a sip. Repeat. Maybe open eyes. Smile contentedly.

I am certain that I’ll make one or two of these in the near future.

So there you go. The Shanghai Gin. Give it a try and let us know what you think. Join eGullet and let them know what you think.

Cheers!

Just kidding.  I’d be shocked – shocked, I tell you, shocked! – if you actually had the opportunity to read this before you show up tonight.

They say a good salesman can see a sucker coming a mile off, and in my case, that is perhaps not inaccurate.  (I definitely don’t not love me some double negatives, too.)  Or maybe it’s just that I’m special but not the kind of special that necessarily requires a helmet.

I had a very specific goal in going down to visit Ace Beverage again today.  One of my best friends, the quiet-as-of-late

dan_oz

, is in town and will be coming by my place later tonight.  His birthday was the other week so I needed to procure him a present.

I wanted to get him something that he couldn’t get down in smelly ole North Carostinkylina.  Given the fact that he’s a huge rum nut (rummy?  Rumsfeld?  rumoholic?) I thought that a good gift would be a bottle of the Scarlet Ibis rum.

Having that in mind, I also decided that I would like to get myself a bottle of the La Favorite Rhum Agricole Vieux.  That’s the whisky and bourbon barrel aged rum that I tasted at Bourbon a few weeks ago.  Given that I got a couple of the rum barrel aged cigars this week I really wanted to make a ti’ punch with it.

This is what I ended up with when I got home today:

We have, from top to bottom: a fifth of Maker’s Mark and a bottle of Drambuie (both bought at VA ABC), a bottle of Petite Canne Traditional Martinique Sugar Cane Syrup, the Scarlet Ibis, Bloodys by Buz Full Flavor Original Bloody Mary mix, Green Chartreuse, Damrak gin, the La Favorite Rhum Agricole Vieux, and a bottle of Black Bottle five year old blended Scotch (that Master Shake is attempting to taste).

Let’s go over each.

Maker’s Mark – my standard mixing bourbon, especially for the always popular bourbon and cokes and for mint juleps.  My brother Matt wiped out my bottle recently so it was time to replace it.  I thought about going for the liter bottle but the price point per liter in Virginia is almost the same between the fifth and the liter.

Drambuie – I thought that it was the same price in Virginia as it was at Ace.  Unfortunately, it was $5 more.  I was already stuck though with either getting it in Virginia or going back out, and I didn’t feel like doing the latter, so here we are.  I first tasted Drambuie a few weeks ago after kickball one night and I quite enjoyed it.  Given the Scotch, I wanted to try a Rusty Nail at some point as well.  In general, I feel like you can’t have too many liqueurs of this sort because they’re really quite very tasty especially after dinner while smoking a cigar.

Petite Canne Traditional Martinique Sugar Cane Syrup – whew!  When I mentioned to Joe that I was going to make a ti’ punch with the rum, he asked me if I was going to use sugar cane syrup.  Slightly befuddled, I responded that I usually use rich simple syrup.  He poured me a taste of this stuff, adding that it made him think of pancakes, and it was “BIFF BAM BOOM!” right to my head.  Damn good stuff.  It’s simple syrup on crack.  (Actually, I think Joe said “simple syrup on steroids” but that makes me think of Jose Canseco making simple syrup and my brain cries a little bit.)

The Scarlet Ibis – this is the rum formulated specifically for Death & Company in NYC.  I haven’t opened my bottle yet but everyone seems to rave about how good it is and thus I figure Dan will get a big kick out of it.

Bloodys by Buz Full Flavor Original Bloody Mary Mix - According to my mom, I make really good bloody marys.  My granddad agreed.  However, mom always insists on using Clamato, and seriously, clam juice and tomato juice is just not a combination that makes me a happy camper.  I thought about buying a bottle of clam juice so she could just bring regular tomato juice, or maybe juicing my own clams (JUST KIDDING) but both thoughts made me unhappy.  Joe had highly recommended this mix, and, well, you know what, I just looked at it and saw that it had clam juice in it, so maybe it’ll make mom happy.

And maybe I should be careful about adding horseradish infused vodka to it.  Ingredient List: Tomato Puree, Water, Horseradish, Clam Juice, Sugar-based non caloric Sweetner, White Distilled Vinegar, Mustard Seed, Anchovies, Tamarind Extract, Buz’s Full Flavor Original Spice Mix, Sodium Benzonate, Potassium Sorbate added for freshness.  I bet it’s the Sodium Benzonate that really makes it sing!

Green Chartreuse – Chartreuse is one of those expensive liqueurs that’s needed in so many drinks.  Ace had a good price on it so I went ahead and pulled the trigger on some.  They only had green, however, so I’ll still need to find yellow somewhere.

Damrak Gin -

tmfiii

was over last night and between beers, an unexpectedly shaken Sazerac that I made (oops), and the very very good Padron Anniversary Edition cigar I smoked (did I mention very good?), I found that I couldn’t stop thinking about his bottle of Damrak Gin.  Seriously.  I’m a little disturbed by how fixated I was on it.  I didn’t mention it to him because, I don’t know, it might seem creepy or something, but there it is.  And now here it is.

In honor of last night, here’s a recipe Marshall pulled out of the air:
Marshall’s Randomass Tiki Drink
2 oz. pineapple juice
1 1/2 oz. gold rum
1/4 oz. brandy (he used the E&J brandy I had that is slightly infused with apricot)
1/4 oz. maraschino liqueur
5 solid dashes Regan’s Orange Bitters
1 dash Angostura
1 big dash rich simple syrup (my bottle, she is very big, and pours quickly)

(Master) Shake with ice.

Strain and drink and pontificate.

La Favorite Rhum Agricole Vieux – Obviously, I’ve talked a good bit about this one already.  Is it time for me to go outside and drink it?  Maybe if I can just shut up on here!

Black Bottle Five Year Old Blended Scotch – Just as I was about to leave I asked Joe about a good mixing Scotch.  I’d tried Pinch before and it had seemed to work but I trust other people’s impressions.  The thing is that you can always mix with single malts, but, I’ve found, they’re so different in tastes between bottles that it can take a lot of guess work in how something will work with one versus another.  This was a good deal so I had no problems giving it a shot.  It appears to be the same company that also makes/distributes Deanston, Bunnahabhain, Ledaig, and Tobermory Scotch.

So that was my unexpectedly expensive liquor run for today.  If you’ll excuse me, I’m finding that sobriety is become more and more of a chore on this lazy Saturday afternoon, so in the words of a wise man: “Screw you guys, I’m going home.”