Recent Cocktails - Wedding Preview

The mother stopped by the other night and I've been promising that she could try a couple drinks from our wedding list.  Since the opportunity presented itself, I whipped her up a "Final Ward" (a Last Word variation by Phil Ward of Death & Co.).  I also made myself a Northern Liberties since I couldn't let her drink alone.

Final Ward

1/2 oz. Sazerac 6yr. Rye
1/2 oz. Luxardo Maraschino
1/2 oz. Green Chartreuse
1/2 oz. Lemon Juice

Shake well with ice. Fine strain into a cocktail glass.
 


Northern Liberties

3/4 oz. Sazerac 6yr. Rye
3/4 oz. Aperol
1/4 oz. Lime Juice
1/4 oz. Angostura Bitters

Shake well with ice. Fine strain into a cocktail glass.



They still both prove to be crowd pleasers.  Next up, I'm going to break out my new bottle of Plymouth Sloe Gin.

Today's cocktails

I spent yesterday in NYC and while I had a few cocktails there, none were exactly inspiring. I had drinks with my father and had a classic 3:1 martini (Bluecoat, Vya Dry, Fee orange bitters) which was fairly passable. It was the first time my father had a martini with more that a rinse of vermouth and he was quite pleased. We followed that with a botched round of Last Word's. The guy behind the bar ruined it by using Roses sweet lime. It is such a simple thing... I really don't know how you fuck it up.

Last Word

• 3/4 oz. Plymouth Gin
• 3/4 oz. Green Chartreuse
• 3/4 oz. Maraschino
• 3/4 oz. Lime juice

Shaken and fine strained into a cocktail glass

To make up for it, this afternoon I made one for myself. It was quite delicious with all the complexity refreshment that I crave from it. It was a hot one in Philly today, so it hit the spot.

Last night we went to New York's finest raw food establishment, Pure Food & Wine. They had a Master Cleanse Tini on the menu (I know... groan at the mention of a flavored 'tini bastardization). My lady decided she liked the concept and asked me to make her one today. I agreed, but under the condition that I could turn it into a real cocktail and drop "tini" from the name. She agreed, so I came up with this:

Master Cleanse Cocktail

• 3/4 oz. Bluecoat Gin
• 1/2 oz. Maple Syrup
• 3/4 oz. Lemon Juice
• 2 dashes Bitter Truth Grapefruit Bitters
• 1/8 tsp. ground cayenne pepper

Shaken and fine strained into a cocktail glass

It was quite delicious. Bitter balanced by the syrup with just a touch of spice (a touch too much for the lady, but I enjoyed it). I should have taken a picture, but we drank it too quickly. It was a lovely earthy color with the cayenne specks floating through.

Return to the Basics

I have been spending an inordinate amount of time working on the cocktail list for my wedding recently. In the next week or so I have to train the bartenders and it forced me to look at my own technique and I noticed it lacking. This is always a good thing though as it gives me a reason to improve.

The first thing I've learned is that I am not cooling my drinks efficiently. I was just putting 4 or 5 cubes in my shaker and having at it. I have started filling my glass all the way with ice before building my drinks and the difference is very noticeable. My lady no longer claims that my drinks are too boozy which definitely makes sense. A colder drink will numb the alcohol burn a touch, making a strong drink very palatable. The lesson learned here? Don't skimp on the ice.

Second major thing I've learned is that one strainer isn't always enough. I purchased a fine strainer last week (a tea strainer will do just fine). I still use a hawthorne strainer on my shaker, but now pour my shaken drinks through my fine strainer as well to remove ice shards and citrus pulp. It is just one extra layer of refinement, making your presentation more precise. Lesson learned? While we want more ice in the shaker, that is where it should stay. Strain your drinks.

Last major thing I've learned recently is that vermouth can actually taste wonderful. I have recently discovered Quady Vya vermouths (which happen to be the only vegan vermouth on the market as far as I can find) and it is flat out delicious. I've been drinking the sweet version on ice. It is that good. I also have heard that the euro version of Noilly Prat has replaced the stateside version and and it has put ours to shame. I have it on my list of bottles to pick up. Lesson learned? There is no reason to hide these wonderful wines in our drinks anymore. Go for more than a rinse or a 5:1 manhattan and let these flavors shine.