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Browsing Tag: cognac
From Harry MacElhone’s 1927 book, Barflies and Cocktails, comes this smooth landing of a cocktail, nothing like the disaster-invoking name implies. The blend of cognac, Grand Marnier, and dry vermouth produces a slightly sweet, slightly herbaceous drink that simply satisfies without the need for exotic ingredients. The 1:1:1 ratio – like the Negroni – makes it easy to remember if you happen to be out and about when you want to enjoy this tipple, especially if the bartender doesn’t know how to make it. According to MacElhone, this cocktail was the drink of choice for Col. C.W. “Chuck” Kerwood during his visits to MacElhone’s Harry’s New York Bar. Kerwood, a Lafayette Escadrille member and…
As this year quickly slips into history, I thought it would be appropriate to end the year with another classic cocktail. It is interesting to note that I really enjoy the primary ingredients that compose this cocktail, but have never had this one before. Well, I am going to rectify that tonight. Reportedly created by Walter Bergeron at the Carousel Bar in New Orleans in the 1930’s, this beauty reminds me of the original Sazarec, which is another cocktail I really enjoy. I think this easy sipper may quickly become my new favorite in the new year. Yes, it is that good! Save Print Vieux Carré Ingredients 1 oz rye whiskey 1 oz cognac 1 oz sweet vermouth ¼ oz benedictine 2 dashes Angostura bitters 2…
Here we are on the last Friday of September, closing out the third quarter with the Sun, Moon and Earth nearly aligned at perigee and perihelion (producing king tides). What other cocktail embodies all these disparate elements than another of the classic cocktails – the Sazerac. Originally made with cognac but now typically made with rye whiskey, this absinthe laced classic is perfect for either quiet, personal reflection or raucous celebrating with a group or anything in between. In case you are worried about being poisoned by absinthe, allay your fears. Absinthe is no longer outlawed in the United States and is actually a wonderful drink in itself when prepared via la louche. You can bet I will write about drinking absinthe (and dancing with the green fairy…
There are several recipes for this cocktail floating around the web, basically divided into two styles – include orange liqueur or not. The real keys to this negroni-like cocktail are in the style of gin used. This cocktail calls for Old Tom gin – a slightly sweeter variation. I find the difference between Old Tom and Dry gin as being more floral and subtly herbaceous compared to the juniper forward dry gins that have staunch herbal notes to hold up to the ‘pine’ flavor of juniper. Based on that description of Old Tom gin, I tested this cocktail first with Citadelle gin and I really liked it. So I sought out a true Old Tom gin and tested it again. The results: wonderful, simply wonderful…
It’s Friday again and you know what that means… my weekly cocktail post! Tonight’s featured cocktail is the Sidecar. A simple, yet delicious cocktail that can and has been tweaked through the years. My version is no different, of course. One resource states the standard ‘by the book’ Sidecar is 3 parts cognac or brandy, 2 parts Grand Imperial, Grand Marnier or Triple Sec, and 2 parts lemon juice (freshly squeezed, naturally!). Combine the ingredients with ice, shake, strain and enjoy. So I will stay with those proportions and just change one of the ingredients. My tweak is to use a blend of lemon and orange juice to up the orange factor just a little while letting the brightness of the…
Here we are, Friday again, and I have another cocktail recipe to share. This cocktail is a wonderful holiday party drink that differs from the typical bar served ‘Champagne cocktail’. Try this one and I think you will agree this drink is far superior to the standard one you have been served in the past! Just remember, never shake a cocktail with champagne in it! Save Print Classic Champagne Cocktail Ingredients 1 sugar cube 15 drops of Angostura bitters 1 oz brandy or cognac champagne orange peel cherries Instructions Chill a martini or coupe (preferred) glass by filling with ice and letting it stand for a few minutes. Empty the ice from the glass. Add the sugar cube and drop the bitters onto the cube…