Well, that’s a whole lotta sodas!

I don’t remember when I stopped mixing with sodas for the most part, but by the time we started this here site I didn’t really do it a lot. That doesn’t mean others don’t – my brother, for instance, and my dad are big fans of it. I’ve also tried to cut back on most of my sodas with the whole “diabetes” thing I’ve gotta deal with.

The other night one of my friends I play Borderlands 2 with online asked about what to mix with his bottles of Bulleit and Eagle Rare. “Don’t mix the Bulleit!” I cried, but he pointed out that he wanted something he could drink for a while. I thought about it a bit and said, hey, this could make a post.

Let’s break them down a bit by types of soda, really.

Ginger Beer – man, I do love me some good ginger beer. Bourbon and ginger beer is a great combo, in my opinion. Obviously, the traditional however is rum and ginger beer (plus a bit of lime, and you’ve got yourself a stew a Dark and Stormy). With vodka, that’s a Moscow Mule, and if you’re a type of drinker who doesn’t dig on the taste of alcohol that might be the way to go – or use a lighter ginger beer/ale, like Q.

Cola – There are so many colas out there that this can be problematic. The Fentiman’s CherryTree cola is dying for some rye, in my opinion, but I don’t know if I’d mix their Curiousity Cola (I do like to give it to non-drinkers, as it’s quite delicious). Obviously, the “…and Coke” combo is a common one, and unless you’re still in college, I don’t want to hear about vodka and Pepsi. I would consider white whiskey and RC cola, but only if you eat a Moon Pie with it too (which I have done). Fernet and Coke is a popular South American combo.

Root Beer and Cream Soda – Spiced Rum. Or most kinds of rum.

Various specialty sodas – Now here’s where it gets fun. Vanilla bean soda? I’d do bourbon, or dark rum. Victorian lemonade? Bourbon for a riff off the “Lynchburg Lemonade”. Cola made with coffee? Spiced rum or maybe tequila or Mezcal.

Sprite or other lemon-lime sodas – Well, you can make SpriTequilas, but you better be good at your mixology game. Also try gin, Pimm’s and gin, or Calvados.

Soda water – Don’t make me punch you in the throat. Really. Asking me a question like that. Just add bitters to it, I GUESS.

What combos do you like? Comment to me on Facebook or on Twitter!

It isn’t a secret that autumn is my favorite season. I love the cold air and early evenings. There is nothing better than curling up on the couch under a warm blanket on a cold day watching hockey, football, or hell, even reading a cocktail tome.

But another reason I love the fall is that it is my favorite cocktail season. Tiki drinks and refreshing gin cocktails are replaced with whisk(e)ies and bitter amaros. Pineapple and coconut are replaced with apple and cherry. Limes are supplanted by lemons as the citrus of majority in my fridge.

I mention apples and cherries in particular because I love playing with those flavors this time of year. I love mixing with calvados, Applejack, or maybe some Leopold Brothers apple whiskey or apple liqueur. Bringing some cherry to the party may come from Cherry Herring, maraschino, kirschwasser, or my latest toy, Maurin Quina.

Another thing I love to mix with is apple cider. We had an apple press growing up and every fall made our own fresh-pressed apple cider. It was fantastic! Unfortunately you can only find pasteurized cider for sale nowadays. But if you own a juicer, you can make your own! Lately I’ve been boiling apple cider down into a thick concentrated syrup. Amazingly, along with the concentrated appleness, it develops an amazing tartness. This really comes in handy it you don’t want to add lemon, but need that acidity to balance out your cocktail. To make it, simply boil down apple cider until it has reduced by 75%.

I decided I wanted to play with the cider syrup and thought it would play very nicely with scotch. So I pulled out my new bottle of Great King Street blended scotch from Compass Box and set to work. This is what I came up with:

Orchard Bonfire
1.5 oz blended Scotch
.5 oz cider syrup
.25 oz honey syrup (2 parts honey & 1 part water)
1 barspoon pimento dram
1 dash Whiskey Barrel Bitters

Shake & double strain into a cocktail glass rinsed with a smokey scotch. (I used Peat Monster.) Garnish with a maraschino cherry.

What do you like to drink when fall arrives? Leave a comment and let us know!

Cheers!

PS. Scofflaw’s Den celebrated it’s fourth birthday earlier this month. We thank all of our readers for sticking with us and we plan on providing a lot more content and recipes for you to enjoy for at least another four years. -Marshall

The theme is “Forgotten Cocktails”.? Given the resurgence in cocktail culture, and my relative lack of scholarship done “on my own”, I did what I figure most folks would – grabbed my copy of Ted Haigh’s Vintage Spirits and Forgotten Cocktails (2nd edition, natch) and started thumbing through it.

I didn’t have to thumb through it for long.

Bourbon has always been a passion of mine.? Lately – and I blame Harry Turtledove’s “American Empire” series of books for this – I’ve been on a Calvados kick.? I don’t make a lot of drinks using Calvados because I tend to drink it straight (and usually while smoking a cigar) that doesn’t mean I avoid Calvados cocktails.

Speaking of sexy, it's Trader Tiki stuff!

The Avenue is one of the first cocktails in the book.? Immediately I noticed the bourbon and the Calvados, but what really got me interested was the third ingredient listed: passion fruit juice (or nectar), which Dr. Cocktail suggests can be replaced with passion fruit syrup.

Why, I have passion fruit syrup – the ever-so-delicious Trader Tiki variety – and I even have Trader Tiki grenadine!? Let’s see here.

The Avenue
1 ounce bourbon
1 ounce Calvados
1 ounce passion fruit juice (or nectar)
1 dash real pomegranate grenadine
1 dash orange flower water
Shake in an iced cocktail shaker and strain into a cocktail glass.? Garnish with a carnation boutonniere.

Sorry.? I ain’t got no boutonniere, carnation or otherwise.

Oooo, golden! But no flowers.

The book suggests that you replace the grenadine with a dash of lemon juice if you use passion fruit syrup.? I really wanted to use the hibiscus grenadine, so I used a dash of it ANYWAYS and DAMN THE CONSEQUENCES.? Actually, I also added a dash or so of lemon juice, too.

The drink ended up still a bit sweet but tasty.? The texture is actually quite silky and I’m really digging it.

In fact, I’m very happy with how this drink came out!? It’s a departure from what I usually look for in a cocktail – it’s not bitter, for one – but on a cool fall evening, it works well.

I’m glad I went looking for a new forgotten cocktail, and I guess that means I have to thank Dennis for hosting this month’s MxMo!? I’d thank Paul, too, but don’t want it to go to his head too much.

What little-known or forgotten cocktails do y’all like?

Second off – Phil Greene alerted us to this post covering the cocktails from the DC bracket of the Domaine de Canton competition.? I know I’ve tried a couple of those – the Domainatrix by Rachel Sergi, now over at Againn, and the Thai’s the Limit by Gina Chersevani of PS7 (which also features your Scofflaws in the Washington Post video about it).? I want to say I’ve tried the Owen Thomson (of Bourbon) Jack O’ Ginger but I might just be confusing it with another drink.

So – now to drinking and reading.

When I moved into my current apartment my parents commented on how it seemed like all the boxes I brought in had one of two things in them – either books or liquor.? Well, duh, I thought – what are my hobbies?? Cocktails and reading!

Them's a lot of words!

As I settled down recently to reread a ten part alternative history by Harry Turtledove (the Timeline-191 series, if you must know, where the South won the War Between the States thanks to not losing Lee’s Special Order 191 to McClellan), I did it my usual way – most of the time outside, on my balcony, drinking a beer and smoking a cigar.

mmmm, beer and a cigar

As I read through the first book How Few Remain that was mostly fine, but then I got into the Great War series with American Front.? That series introduces what has to be my favorite character in the entire series, Quebecois farmer Lucien Galtier.? Unlike most of the characters in the book (slight spoilers here, I’m afraid) his life doesn’t entirely suck.? In fact, his often humorous sections really help out through the grimmer parts of the series.

It was also his sections quite a while ago that got me introduced to Calvados.? Calvados is an apple brandy produced in France, and while the character drank basically a moonshine variation of it – after all, he’s a farmer in Quebec, not in the Calvados region of France, and it’s so often wartime with occupation forces etc yadda yadda yadda – that I had finally managed to get a bottle a few years ago.

I still remember the first time I actually tried Calvados.? It was on a date at a place called Sonoma here in DC and I was so excited to see it on the menu that I spilled red wine on my shirt.? (Hey, that was like over 2 years ago!? I had no idea what I was getting myself into.)? I didn’t care for it much straight, and the bottle I had tended to only be used in cocktails for a number of years (that number being two).

As I started rereading the series, I thought, hey, I should drink appropriately for the books.? Cigars are fine, a lot of the characters smoke them though the US characters will remind you repeatedly that their cigars are bad compared to Confederate ones (the Confederacy, in these books, own Cuba as well as the prime tobacco growing parts of North America).

At first this started with sipping on Calvados while reading them, which helped with the Galtier parts to feel more “into it”.? Depending on night of the week and compunction, I started adding in other things.? Whiskey, for instance, is an easy choice for a lot of the characters, as well as beer – which I had before, naturally – and occasionally for the characters from Sonora and Chihuahua some mezcal, specifically, Del Maguey crema de mezcal.

Of course, you can’t keep up with the characters in the book, but on the other hand, keeping it close to what you’re reading helps a lot.? I feel an urge to read The Great Gatsby again, since I think it’d fun to drink appropriate cocktails to that – though it is kind of funny to try to figure out what to drink while reading my Warhammer 40K novels.

Right now?? Well, I’m reading The Space Wolves Omnibus and therefore drinking ale.? In fact, I started tonight with a Sam Smith Yorkshire Stingo.? Sure, I probably should drink something more viking, but they drink ale in the books, and I don’t have any Skullsplitter.? A lot of the characters drink amasec in 40K, and the description of that seems to be “brandy” as it’s distilled wine.? Hey, I’ve got plenty of brandy in my house…

What do you drink while reading?

I looked around the kitchen at my sundry bottles and decided I wanted to use two homemade ingredients – one that everyone should have in their repetois and one that is more esoteric.? The two chosen made from scratch ingredients?? Grenadine and Swedish Punsch!

Let’s begin with the grenadine.? If you are used to Rose’s Grenadine, then you aren’t using grenadine.? What you have there is red-dye-number-5-colored-high-fructose-corn-syrup, most likely with some sort of artificial cherry flavoring.? Real, honest to goodness grenadine is pomegranate syrup.? Further, homemade grenadine is one of the easiest bar staples anyone can make.? There are tons of recipes for making homemade grenadine.? Don’t believe me?? Go ahead, google it.? I’ll wait.

See?!?!? A vertiable cornocopia of recipes.? To me though, everything can be distilled down to two basic methods – cold and hot.? The cold method is straight forward.? Equal parts pomegranate juice and sugar; shaken until the sugar dissolves.? That’s it.? Simple.? You get the fresh tart flavor of the pomegranate and the sweetening power of the sugar.

The second method, the hot method, is a little more complicated.? At its most basic level, you heat the pomegranate juice and sugar and stir to dissolve.? Some recipes tell you to reduce this down by a certain amount to make it thick and even more syrupy.? Some have you add orange flower water after everything is reduced and cooled.? The only thing I can tell you is to try out different recipes and find one you like.? The last recipe I used came from Food & Wine’s 2008 Cocktail Book.

This particular recipe says to simmer two cups of pomegranate juice with one cup plus two tablespoons of sugar until thick enough to coat a spoon.? Then add 1/8 teaspoon of orange flower water.? Bottle and refrigerate for up to two weeks.? I also add about an ounce of 100 proof vodka to the final, cooled, syrup to help with shelf life.? And I’ll tell you, this is some tasty grenadine.? Damn tasty!

The second “made from scratch” ingredient I wanted to highlight was swedish punsch.? If you aren’t familiar with this ingredient, don’t be surprised.? It comes up most often in old cocktail books and recipes usually dating prior to Prohibition.? After reading through several old cocktail books and online discussions (especially on eGullet) I turned to the recipe used by Erik over at Underhill-Lounge.? I won’t recreate Erik’s recipe here, but here is a link to his site.

The swedish punsch is some tasty stuff and personally, I hope I find more things to use it in.? Everytime I see a recipe, I copy it down, but unfortunately, tend to forget about it until I find my bottle of punsch in the cabinet.? Shame on me!? The mixture of tea, arrack, rum and lemon is fragrant, pungent and completely enrapturing.

Now to find a cocktail that uses both of these ingredients.? Whipping out my trusty Iphone, I started searching the Cocktails app for drinks contains swedish punsch.? As an aside, if you have an Iphone and are a cocktail geek, you really should have this on your phone.? It is by far one of the top three apps I have and worth way more than it cost.? Seriously, buy it.? DO IT!!!

Anyway, I found a drink that I had never tried before that used both grenadine and swedish punsch – C.F.H. Cocktail.? The app tells me it is from page 43 of Harry Craddock’s Savoy Cocktail Book, circa 1930.? So that is where I turned.

C.F.H. Cocktail
1/6 grenadine
1/6 Swedish Punch
1/6 Calvados
1/6 lemon juice
1/3 Burrough’s Beefeater Gin

That is the recipe – no instructions given in the Savoy.? Luckily the Cocktails app instructs to shake with ice and strain into a chilled cocktail glass.? The other problem is the ratios – why can’t these guys use a standard measure?!?!? Sheesh!? Well, looking at the recipe we can see that each ingredient, except the gin, is exactly one-half of the measure of the gin (1/6 v. 1/3).? Knowing this, and not wanting to drink a humongous cocktail (at least not yet), I used one ounce of gin.? This provided the following drink:

.5oz grenadine (homemade)
.5oz Swedish Punsch (homemade)
.5oz Calvados (Clear Creek Distillery’s Eau-de-vie-de-Pomme)
.5oz fresh lemon juice
1oz gin

This is one tasty beverage.? Seriously, I was kind of surprised, but WOW!? It is just sweet enough and everything plays so nicely in the glass.? For the first one I made (and yes I made more than one!), I used Plymouth gin.? The second one I made, I used Aviation gin.? I was a little worried that the extra oomph of the Aviation would throw the drink out of whack.? I was wrong.? It adds an extra layer of flavor and really highlights the calvados and the punsch.? This is certainly a cocktail that requires a little bit of experimenting with using various gins.? Something I plan to do in spades!

I want to thank Doug at The Pegu Blog again for hosting this month.? This should be a great theme that will keep plenty of people in the kitchen for a bit.

Cheers!

Then I realized that MxMo in September would be on the 15th. If all is as it should be, I’ll be on my way back from NYC that day, and so on a very rainy day I decided that I would make some drinks and see what we can do.

I started thumbing through Ted Haigh’s _Vintage Spirits & Forgotten Cocktails_ and found something that I thought looked really interesting.

The recipe was a bit more complicated than I expected.

Fred Collins Fiz
2 ounces bourbon or rye whiskey (I used Bulleit)
1/2 ounce simple syrup
Juice of 1 fresh lemon
1/2 glass of finely shaved (or crushed) ice
1 teaspoon orange Curacao (Cointreau for me)
6 ounces lemonade (Simply Lemonade)
Mix everything but the lemonade and the Curacao in an iced cocktail shaker. Strain into a bar glass. Add the Curacao to the bar glass. Pour the lemonade into a collins glass, then add the contents of the bar glass to the collins glass.

Cathy might be sleeping so I didn’t want to be too noisy, and after all, my ice situation is usually fairly poor. So I skipped the shaved ice and made up the drink – though at one point I poured the Curacao too early into a teaspoon, so I just drank it straight and re-poured it when I needed it.

The drink reminded me a lot of a Lynchburg Lemonade, something that Dr. Cocktail notes in his description of it as well. I’d picked out the Bulleit because it said bourbon or rye and the Bulleit has a lot of rye notes to it. I’m debating if maybe I should’ve used Creole Shrubb rather than the Cointreau; I wouldn’t mind a stronger hint of orange to it. Maybe a bit of orange bitters…

But, after all, it’s fall. Bourbon is the traditional UVA drink during the fall, at least in my group of friends, and the three ways we often drank it was mixed with Coke, made into a bourbon sour, or made as a Lynchburg Lemonade by adding it straight to lemonade.

This drink is nice. I’m wondering how much the preparation matters (other than the lemonade) and if you could add some club soda or even lemon-lime soda to make it a bit bubblier. But it’s going right on down and definitely making me feel better!

The next drink I wanted to try is a Widow’s Kiss. I’ve seen the recipe a number of times but never made it, but moreso, it calls for green Chartreuse.

I have a bottle of green, and all I’ve used it for is shots. When Marshall and I were out at a rather cool bar the Sunday night before Labor Day I was talking to the bartenders and pointed out that I’d never made a drink with Chartreuse in it. I just hadn’t gotten around to it.

The Widow’s Kiss is noted to originally have called for green but yellow mellows it down. Screw yellow. I’m going green. If it worked in the first publication in 1895 it will work now.

The Widow’s Kiss
1 1/2 ounces Calvados
3/4 ounce Chartreuse
3/4 ounce Benedictine
2 dashes Angostura bitters
Shake and strain into a chilled cocktail glass. Garnish with a cherry.

Dr. Cocktail is very adamant that you can NOT replace the Calvados with applejack. What I started wondering was whether or not you could replace it with the Laird’s 7 1/2 year old Apple Brandy or Clear Creek apple brandy.

Well, if I said I didn’t have any Clear Creek around I’d be lying – more truthfully, I couldn’t be bothered to find it. So, in the spirit of experimentation, I didn’t use applejack – but I did use the Laird’s Old Apple Brandy.

I made them both at the same time. I don’t have a bright red maraschino cherry like Dr. Cocktail uses in his picture, nor did I use yellow Chartreuse – so mine was darker and I just had a maraschino soaked sweet cherry above it.

He was right.

The Chartreuse was very evident in both of them, but the one with the Calvados was more balanced. With the Laird’s, the brandy floated into the background and just left green Chartreuse moderated only by a bit of Benedictine.

Of the two drinks, the Fred Collins Fiz is definitely one I wouldn’t making on a regular basis and perhaps experimenting with more.? This weekend, at the San Gerrano Feast in NYC, I had San Pelligrino Limonata and that might make for an interesting change to the drink.

The Widow’s Kiss was good, but to me, it almost seemed more like a shooter of some sort.? I’ll also have to try it with Yellow Chartreuse, either while visiting Marshall or after buying my own bottle finally.? Harry Johnson, in the last recipe page of his bartender’s guide, has a similar recipe that’s 1/3rd each ingredient (using green Chartreuse) and the yolk of an egg, and I’m definitely going to make that sometime soon – I, of course, will let y’all know how that goes, especially as it seems like a layered drink.

Until then – happy MxMo!

I went through a couple of my books, did some research online, and just looked around.  You have to remember the rules: it has to have the apricot brandy, it has to be fairly simple, and it has to be published somewhere (no originals).

So what happened?

I had planned on waiting until tomorrow and getting my co-conspirator at the Den to help me, but then I figured, what the heck, I think I know what I want to do.

I don’t have a lot of the really old cocktail books, but I saw four recipes in Ted Haigh’s _Vintage Spirits & Forgotten Cocktails_ and a number of recipes in Gary Regan’s _The Joy of Mixology_.

I skipped a number of them that had stuff like rum in them since I didn’t feel like dealing with rum this week.  I went through the rest and got rid of ones I felt were derivative of each other, or at least rather similar.

Finally I had one recipe and it was time to give it a shot – I wouldn’t make y’all drink something that I wouldn’t drink myself!  So I made one, and hey – not bad.  Then I realized it had Calvados in it, and that’s not exactly the most common ingredient in the world – I still get overly excited when I see a bar with it.

Thus I had to go with a different one.  It’s from the same book, but had what I liked – a nice clean taste, simple construction (no ambiguities), and best of all, I didn’t have to try to make a lemon twist or something (which I’m not very good at).

It had a nice tart taste to it – I’ll be making it again when we get up to Kentucky Derby time, since it’s named for a private club in Louisville.  I got it from page 102 of Haigh’s _Vintage Spirits & Forgotten Cocktails_.

Pendennis Cocktail
2 ounces gin
1 ounce apricot brandy
2 or 3 dashes Peychaud bitters
3/4 ounce lime juice

Shake in an iced shaker and strain into a cocktail glass.

My second place cocktail, with that whole Calvados problem, was this one from pages 38-39 of the same book:
The Golden Dawn
3/4 oz Calvados
3/4 oz dry gin
3/4 oz Cointreau
3/4 oz apricot-flavored brandy
3/4 oz orange juice
Shake and strain.  Drop a stemless cherry into it as a garnish.  Dribble some real grenadine into it (but don’t stir!).  (I can’t wait to try this one with applejack, but I see that even less in bars around the DC area than Calvados.)

Anyways, hope y’all enjoy.

 - SeanMike in the Scofflaw’s Den (East Falls Church outpost)

I was just excited to be in a contest with as esteemed people as this one.  But hey – maybe people will like my suggestions.

The “simple” part of the instructions gets harder and harder as your bar gets better and better, I think – heck, now that I can go to so many bars and say “eh, I’ve got better at home” I keep forgetting things like “oh, most bars don’t have Calvados”.

Anyways – I still have plenty of things I want to make for experimentation purposes – and to post on here!

Given that I fell on ice tonight and broke my laptop, and that it was a hellacious ride home – I had a nice sip of some Glenfiddich 15 year old.

What would you have drank?

No, waitaminute…nah, it’s true.  Seriously.  I’ve got about 3 hours left in my work day, and then it’s home – and I have tomorrow off for work for a trip up into the woods, wine tasting over the weekend, and then the Super Bowl.

On my trip to the woods I plan on taking my bottle of horseradish-infused vodka with me and offering to make bloody mary drinks.  Whether or not I take anything else I haven’t decided, but I probably will bring at least some whiskey or something.  A good, easy to make cocktail is key in times like this.  Heck, depending on packing constraints I could throw the bison grass vodka in there – we pick up some apple juice and the ladies (oh, who am I kidding?  David too.)  will be ready to go!

One day we’ll probably hit Rappahannock Cellars.  I’ve been to that winery once before but it should be a good time.  There’s a few other decent wineries in the area, too.

Super Bowl day is Sunday, and despite the myriad cocktail opportunities pointed out in Slashfood today, I’ll probably stick with beer.  But I did want to look at what they have.  And I have to bring something with me, and I’m thinking Muldoon’s whiskey-marinated chicken wings with barbecue sauce from the LA Times – I’ll talk about that recipe after the cocktails.

Slashfood’s link was actually over to Cocktail.com.  There they had a page about American football cocktails written back in 2004.  To be honest, most of these appear to be more shooters and less of the traditional cocktails that we here in the Scofflaw’s Den tend to prefer, but hey, whatever floats your boat.

The Blitz for instance is 1 ounce each of tequila, rum, gin, vodka, cranberry juice, and sours mix, shaken, poured into four shot glasses, topped with tonic, and then shot (done tequila style with a lick of sugar, shot, suck on a lime).  Almost like a variant of a long island iced tea made for shooting.  I’m not certain how this drink relates to football other than the name and perhaps the desire for some people to get tanked while watching/tailgating for football.

The False Start, surprisingly enough submitted by a Raiders fan, has four ounces of apple cider, two ounces of bourbon, and one ounce of apple brandy plus half a lemon, shaken, and makes two four ounce cocktails.  I could see myself trying this one, though I probably wouldn’t make two out of it.  The apple and the bourbon, to me, says FOOTBALL.  Apples are all about the fall.

In a kind of random drink in my opinion, the First and Ten has a ton of different juices and just a bit of gin, plus a float of dark rum.  You start with three ounces of gin, then add two ounces each of orange, pineapple, grapefruit, cranberry, lemon, and lime juices.  Yikes!  You shake it, strain it into two Collins glasses filled with ice, and top with a dash of grenadine, a splash of soda water or seltzer, and float some dark rum on top.  Again, I don’t see how this one gets it’s name or what it brings to football – maybe it looks kind of brownish by the end.

The Fumble is yet another gin drink.  Two ounces each of gin and vodka, plus two ounces each grapefruit and cranberry juices, shaken and strained into two rocks glasses packed with crushed ice, then topped with soda water or seltzer.  I’d prefer, personally, to go with all gin in something like this, and I kind of wonder what Fee’s Brothers’ Grapefruit bitters would do to the drink (either in conjunction or in replacement of the grapefruit juice).  Again, I’m not seeing the football connection.

Next we have the Time Out.  This is three ounces of Jaegermeister and one ounce of anisette, turned into – something.  The recipe says shake with cracked ice and strain into two sugar rimmed martini glasses.  I have no idea what this would turn out like, as I have a hard time imagining the taste of the anisette.  Maybe

tmfiii

can help me.  Though he’d probably tell me to use Pernod and laugh at me as I sputter while drinking it.  He’s a mean one.

They have any problem with it, you tell them to talk to ME, Marshall aka

tmfiii

, full contact information available upon request.

Whew.  This post went a lot longer than I expected – guess I gotta get to the wings in another post!

The other problem is that I’m not that accurate of a taste tester.  I can taste, well, what I think I taste…but a lot of the subtleties are lost on me.  When a drink is great versus just good I can notice it (see: cocktail a la louisiane) but at other times, well – crap.

What’s good about that?  Well, I can drink a good bit – but I like to try lots of things.  So we’ll see what you think about what I think about what I had.

Apple Sidecar
1 1/2 oz. vodka
1/2 oz. Clear Creek Apple Brandy
1 oz. lemon juice
1 oz. simple syrup
1/2 oz. tangerine juice

Shake and strain into a sugar-rimmed cocktail glass.  Garnish with shredded tangerine zest.

The zest kind of fell apart there.  But yeah, it was delicious.  Awesome, in fact.  Sweet, a bit tart, with some bite to it.  A pretty good apertif to my pizza.

Then I had a Digiorno frozen pizza with some beer.

Yay, beer.  (Sam Adams Boston Ale)

So let’s experiment.  Earlier today, the Washington Post had an article about bartenders, and one of the questions they asked them was “What would you suggest for someone who didn’t know what they wanted?”  One bartender suggested Zubrowka buffalo grass vodka (a Polish vodka I first bought back in 2000 for

dan_oz

‘s wedding) and apple juice – he says it comes out coconut-ty.

I made a promise to

tmfiii

that I’m only buying flavored vodka; I keep my unflavored to Charodei.

A nice light drink – I made it off a recipe I thought of, since they didn’t post one.

Zubrowka and apple juice (yes, a great freakin’ name, screw you)
2 oz. Zubrowka bison grass vodka
4 oz. apple juice

Stir and strain.

Well, that was nice, a good change of pace from beer and pizza, sort of a dessert.  It’s time to change to something I’ve wanted to try since I saw it in The Joy of Mixology,  You’ve got black and tans, you’ve got shandys, this is a Pernod & Cider.

Pernod & Cider
2 oz. Pernod
12 oz. cider

Yeah.

So.

Uh.

Not so great.

It tasted like, uh, bubbly Pernod.  It got better as it went on, but I was eating vegetarian buffalo wings with Peppadew mustard sauce with them while drinking it.  It made it better.

But what next?

I debated for a while, and then decided:

Sidecar
1 1/2 ounce cognac
1 ounce triple sec
1/2 ounce lemon juice
1 lemon twist

Hey, I can compare it to the Apple Sidecar, and my plan had been to make one with the Remy Martin cognac I bought tonight, and one with the Hennessey cognac mini I’d bought earlier this month.

Unfortunately, I forgot the lemon twist.  It was a bit more balanced, maybe, than the apple sidecar, and had a nice warmth to it.  I liked it a lot.

BUT WHO STOPS THERE?!

WHAT DOES THIS MAKE?  YOU CANNOT GUESS!

Brighton Punch
1 1/4 ounce orange juice
1 ounce lemon juice
3/4 ounce bourbon
3/4 ounce Benedictine
3/4 ounce cognac
fill with ice, top with club soda, garnish with wedges of lemon and orange

I added a straw/spoon.

It’s pretty interesting as a drink.  As a punch, it’s a sipping drink and it can last a while.  It’s good and fruity for sipping.

Well, that done me well, but I still had one cocktail glass in the freezer, so it was time for one more before switching back to beer.

Ignore the stuff in the background; this is 2 ounces brandy, 1/2 ounce Chambord (creme de cassis can also work), 1 ounce Lillet blonde, 2 dashes orange bitters, 1 lemon twist.

Since I got the recipe from Gary Regan’s book, I used his bitters (Regan’s Orange Bitters #6).

Eh.  It tasted like a “grown up” drink to me, I’d almost say cough syrup-ish, but not as harsh or tart, something that keeps your eyes open.

Oh well.

Back to beer.

I love me some beer!

Well, time for me to go to bed – gotta hit Schneider’s tomorrow with

tmfiii

for shopping.  See y’all later.

tmfiii

will have more on it…I might do a Four Letter Gourmand or something on it, too.

Inspired today, out I went.  I hit the liquor store and picked up some Maccu Pisco (actually, had to go to a second one for that since it somehow got left off my order), some Calvados, Bols Sloe Gin, and some other stuff.  Then it was to Total Wine where I got Cinzano sweet vermouth, Dubonnet red, and some other stuff.  Then off to

tmfiii

‘s house to give him his Christmas present (what’s left of it) and to get mine.

Hey, I’m an intoxocologist!

My first boston shaker, plus a lemon/lime squeezer and some other things.

So while Cathy made cupcakes…

i did a couple of things.

I finished reading Imbibe! the other day, so I decided to make some horseradish infused vodka.

I used the vodka that was suggested but man, slicing up horseradish is a pain in the ass if you haven’t done it before.

Now we let that sit for a “turn of the Earth” or so in a dark place.  Such as my closet.

Whew!  Hard work.  I need a drink!

A Pisco sour?  Don’t mind if I do!  They were good last night!

Mmmmmm, tasty.  Yes, I drank both of them, Cathy didn’t want one.

Pisco Sour
2 ounces Pisco
1 ounce lime juice
1/4 ounce simple syrup
1/2 egg white
1 dash Angostura (as a garnish)

I, of course, made two thanks to the egg white.

But I need something else.

Hey, it’s a chance to use two of my new things – an Ante!

Ante
1 1/4 ounce Calvados
1/2 ounce Dubonnet
1/4 ounce Cointreau
1 dash Angostura

Interesting drink.  It still tastes strongly of Calvados, but it’s metered by the Cointreau and Dubonnet.  I like it!

Now it’s off to Thai food, which means a Dogfish Head 90 Minute IPA.  If I make more drinks later, I’ll maybe post more…