Cocktails & Jazz

Episode # 12 The Bramble

2007-12-09T00:00:00.000-06:00

The Bramble is a truly remarkable cocktail. It’s one of the first drinks I made where gin was the primary ingredient. It also uses one of my absolute favorite liqueurs: Chambord. The fact that the recipe calls for equal proportions of lemon juice and simple syrup also suggests that this could be considered a Gin Sour. Not so fast my friend, because the best part of this cocktail comes at the end when the Chambord is floated on top of the drink only to slowly sink to the bottom where the straw awaits to bring it back up to your mouth again. Watching the Chambord sink to the bottom is half the fun of making this cocktail. I recommend giving this one a stir periodically for the best results. If you have a friend or loved one who refuses to like Gin, please start here. You won’t be let down.

Ingredients:
2 oz. Gin
1/2 oz. Lemon Juice
1/2 oz. Simply Syrup
1/2 oz. Chambord
Raspberries or Blackberries
Lemon Twist

Method:
1. Shake first three ingredients with ice.
2. Strain into shaved ice-filled glass.
3. Slowly pour Chambord over the top to bleed down through the cocktail.
4. Garnish with berries and lemon twist.

Music: Horace Parlan "Back From the Gig"

Episode # 11 Triple Threat Martini

2007-12-08T00:00:00.000-06:00

Let’s get one thing straight, I have never been the biggest fan of the Martini. To me, I never saw the point of taking gin or vodka and drinking it straight (in a fancy glass). However, over the years I have seen people get rather sophisticated with this cocktail. Since becoming familiar with Carpano Antica vermouth recently, I found this to be the perfect opportunity to play around with this cocktail. Although still rather traditional, I believe this version of the drink lends itself a little better to the casual drinker who may need a little more flavor than just pure alcohol. That is not to say this is a fruity or easily palatable drink, either. Rather I find this to be a perfect balance of the two. If you like your martini dirty, simply save a bit of the olive juice and add just enough to coat the bottom of the glass.

Ingredients:
2 oz. Gin
1 oz. Vodka
1/2 oz. Dry Vermouth
1/2 oz. Carpano Antica Vermouth
Olive(s)

Method:
1. Add all ingredients to ice filled cocktail shaker.
2. Shake for at least 20 seconds.
3. Strain ingredients into cocktail glass.
4. Garnish with olive(s).

Music: Art Pepper "Imagination"

Episode # 10 The Sazerac

2007-12-07T00:00:00.000-06:00

Besides being one of the oldest known cocktails in existence, the Sazerac also happens to be another one of my favorites. This is mainly because I am a big fan of rye and bourbon whiskey. What originally intrigued me about the Sazerac, however, is its use of Absinthe (a/k/a the green fairy). While still difficult to get here in the States, you can use one of many other substitutes (Pernod, Herbsaint, Absente, etc). I happen to enjoy the latter the most and use it in this recipe. Pay special attention to the technique used for this drink, as there are not a lot of others that are made in a similar fashion. And by all means, please search out the Peychaud’s bitters that is required to make this cocktail. It is the one ingredient that makes the drink a Sazerac.

Note: Check out my cocktail called Ultraviolet No. 1 to see this technique used for another cocktail.

Ingredients:
2 1/2 oz. Rye Whiskey
1/2 oz. Simple Syrup
1/4 oz. Absinthe
8 drops Peychaud's Bitters
Lemon Strip

Method:
1. Add Absinthe, ice, and filtered water to rocks glass and swirl to coat glass. Set aside to chill.
2. Add rest of ingredients to Boston glass.
3. Add ice and stir for at least 30 seconds to chill.
4. Strain Boston ingredients into rocks glass.
5. Garnish with lemon strip.
6. Serve without ice in rocks glass.

Music: Claude Bolling "Tea for Two"

Episode # 9 Twentieth Century Cocktail

2007-12-06T00:00:00.000-06:00

Although not one of the most insanely great cocktails I have ever tasted, the Twentieth Century cocktail is by no means a loser. I mean, any time I can get my lips on, near, or around chocolate I am a happy person. By way of Crème de Cacao, this cocktail gives the slightest hint of chocolate. If you are wondering how chocolate and lemon are supposed to taste good – well…give this one a shot. Another of the gin-based cocktails, this is another great place to start for people who typically shy away from gin. I consider this a more medium-bodied cocktail in that it is not as heavy as some others, but it is not light either. Maybe it will just be up to you to decide whether or not you want to head in this direction. Let me know what you think if you do…

Ingredients:
2 oz. Gin
3/4 oz. Lillet Blanc
3/4 oz. Freshly Squeezed Lemon Juice
1/2 oz. Crème de Cacao (white)
Lemon Twist

Method:
1. Add all ingredients to ice-filled cocktail shaker.
2. Shake vigorously for about 20-seconds.
3. Strain into cocktail glass.
4. Garnish with lemon twist.

Music: Andrew Hill "New Monastery"

Episode # 8 Lemoncholy Cocktail

2007-12-05T00:00:00.000-06:00

As you might have guessed by now, the name of this cocktail is an anagram for the word melancholy. While it may be the most insanely brilliant play on words, the drink is even better. You see, The Last Word cocktail is literally one of the best drinks I have ever tasted, and I wanted to do some sort of variation with products. As you will notice, I have replaced the Chartreuse in the original recipe with Strega and traded out the lime juice for lemon. The only thing left to add is another layer of lemon with the lemon bitters from Fee Brothers. This cocktail is every bit as good as its inspiration, but what makes this one unique is that the result comes across a little less intense. If you want to start someone off slowly on the stronger classic cocktails, make this variation of The Last Word your starting point.

Ingredients:
1 oz. Gin
1 oz. Strega
1 oz. Maraschino
1 oz. Freshly Squeezed Lemon Juice
3 drops Fee Bros Lemon Bitters
Lemon Twist

Method:
1. Add all ingredients to ice-filled cocktail shaker.
2. Shake vigorously for about 20-seconds.
3. Strain into cocktail glass.
4. Garnish with lemon twist.

Music: Phil Woods "Black Flag"

Episode # 7 Cider House Witch

2007-12-04T00:00:00.000-06:00

When fall arrives, I get all excited about the smells that result from walking out the front door. Fireplace smoke fills the air and the occasional burning leaves indicate that summer is sadly over for good. This is the time I begin looking forward to heavier flavored cocktails to enjoy. Things like the Sazerac and The Last Word are just two examples of fall and winter favorites. Recently, however, I set out to make a cocktail that features Applejack. There’s almost nothing more geared towards cold weather than warm baked apples. With the addition of Strega (witch…Halloween…fall…you get the idea) and Benedictine, two very flavorful spirits, this cocktail packs a rather insane punch. Finally, I add some locally made Sparkling Apple Cider, and it is off to the couch next to the fireplace for a little rest and relaxation. I miss you already summer. Please come back soon.

Ingredients:
2 oz. Applejack
1 oz. Strega
1/2 oz. Benedictine
1/2 oz. Filtered Water
6 drops Angostura Bitters
1 1/2 oz. Sparkling Apple Cider

Method:
1. Add first five ingredients to ice-filled cocktail shaker.
2. Shake vigorously for about 20-seconds.
3. Add cider and stir.
4. Strain into highball glass.

Music: Warne Marsh "Ear Conditioning"

Episode # 6 Blood & Sand

2007-11-30T00:00:00.000-06:00

The Blood & Sand is a recent discovery for me. I had read about it in several blogs and was intrigued by the combination of ingredients. It uses several very nice ingredients: Cherry Heering , Carpano Antica, and Orange Juice. Any cocktail made with freshly squeezed orange juice has to be two things: sweet and good. This one is both. I am also convinced that every cocktail I make that contains Carpano Antica is unstoppable. It was money well spent having that bottle shipped to my house. Finally, the Blood & Sand is another of the great cocktails that contains equal proportions of all its ingredients. That makes a drinker very happy late in the evening when the buzz is starting to take hold. Make this one and check out the color, it is half the fun. You will see where it gets its name.

Ingredients:
1 oz. The Famous Grouse Scotch
1 oz. Cherry Heering
1 oz. Carpano Antica Vermouth
1 oz. Freshly Squeezed Orange Juice

Method:
1. Add all ingredients to ice-filled cocktail shaker.
2. Shake vigorously for about 20-seconds.
3. Strain into cocktail glass.

Music: John Coltrane "Spiral"

Episode # 5 Ultraviolet No. 1

2007-11-29T02:00:00.000-06:00

The Ultraviolet No. 1 was inspired by the technique used for the Sazerac and by the idea I had in my head of what the Aviation cocktail might taste like. The ingredients are shaken and then strained into an Absinthe-rinsed cocktail glass. There is no ice in the final presentation, just a small strip of lemon peel to lift the cocktail to a higher level. One of the main ingredients here, and the one that gives it its color, is the Crème de Violette. Although not as amazing as I’d hoped, it is soon helped out by a dash of Chambord. What I like about the final product here is not just the color, it’s the unbelievably beautiful fragrance that comes up out of the glass when you smell it. This is not Chanel No. 5, but rather Ultraviolet No. 1.

Ingredients:
1/4 oz. Absinthe
Top with Filtered Water
2 oz. Gin
1/2 oz. Crème de Violette
1/4 oz. Simply Syrup (50:50)
1 dash Chambord
3 drops Peychaud's Bitter
Lemon Peel

Method:
1. Fill rocks glass with ice.
2. Add Absinthe and top off with water. Set aside to chill.
3. Add remaining ingredients to ice-filled cocktail shaker.
4. Shake vigorously for at least 20-seconds.
5. Empty ice, Absinthe, and water from rocks glass.
6. Strain cocktail into glass and serve without ice.
7. Garnish with small piece of lemon peel.

Music: Miles Davis "Fall"

Episode # 4 Pisco Torrontes

2007-11-22T02:00:00.000-06:00

First off, I realize that I’m not very clear on what Jamie Boudreau’s role is at Vessel, but that’s because I’ve never asked him or been to his bar. So for all intents and purposes, we’ll call him the owner. On his site, called Spirits & Cocktails (see ‘other sites’ to the left here) his idea for a drink called Inca Gold made me want to create a similar cocktail with the ingredients I had lying around my kitchen. The Pisco Torrontes uses one of my favorite white wines: Pannotia Torrontes. I recently had a glass at a friend’s dinner party and it was the highlight of the evening for me. Therefore, when I saw the Inca Gold recipe from Jamie, I immediately thought of the Torrontes as a perfect match with the Pisco. Your parents are going to like this one.

Ingredients:
2 oz. Pannotia Torrontes
1 oz. Pisco
1 oz. Pama Liqueur
1/4 oz. Freshly Squeezed Lemon Juice
1/2 oz. Simple Syrup (50:50)
6 drops Fee Brothers Peach Bitters

Method:
1. Add all ingredients to ice-filled cocktail shaker.
2. Shake vigorously for about 20-seconds.
3. Strain into cocktail glass.

Music: Thelonius Monk "I Surrender, Dear"

Episode # 3 The Last Word

2007-11-15T02:00:00.000-06:00

First of all, The Last Word has to be one of my absolute favorite cocktails. The ingredients that are combined here make for a very solid (and well-balanced) cocktail. Not only is the flavor outstanding, but the actual process of mixing the drink is easy due to equal measures of all four ingredients. The key ingredient here that provides the most flavor is (green) Chartreuse. If you have never experienced the taste of Chartreuse, I highly encourage you to seek some out. It combines nearly 130 different herbs and spices for an incredible sensation in the mouth. Although it can be rather expensive, it’ll stay in your liquor cabinet for a surprisingly long time. At the end of the day, it’ll be money well spent when you realize that The Last Word is one of those cocktails that makes the others seem uninspired.

Ingredients:
1 oz. Plymouth Gin
1 oz. Green Chartreuse
1 oz. Maraschino
1 oz. Lime Juice

Method:
1. Add all ingredients to ice-filled cocktail shaker.
2. Shake vigorously for about 20-seconds.
3. Strain into cocktail glass.

Music: Bill Evans "Very Early"

Episode # 2 Pisco Sour

2007-11-08T02:00:00.000-06:00

The Pisco Sour is a cocktail that originated as far back as the 1500s in South America: Chile and Peru to be exact. Many still argue over the exact location. The drink is similar to the American Margarita; however it is not nearly as intense or acidic. After attempting many different recipes, I decided to go with the proportions below. I find the balance of ingredients works best, and the addition of orange flower water gives the Pisco a wonderful floral enhancement. Please don’t be afraid of the egg white in this recipe; many (if not all) sour recipes call for egg white. Why? Because it adds a very nice smooth texture to the cocktail and provides a small layer of foam on top. And just so you know, your chance of getting salmonella poising is extremely low. So enjoy…

Ingredients:
2 oz. Pisco
1 oz. Simply Syrup (50:50)
1 oz. Freshly Squeezed Lemon Juice
5 drops Fee Brothers Orange Bitters
2 drops Orange Flower Water
1 Egg White

Method:
1. Add first five ingredients to shaker.
2. Shake vigorously without ice to froth.
3. Add ice and shake very hard for 20 seconds.
4. Strain into cocktail glass.
5. Add a few drops of Angostura to the froth.
6. Make design with toothpick and serve.

Music: Dave Brubeck "Take Five"

Episode # 1 Islay Manhattan

2007-11-01T02:00:00.000-05:00

Soon this will be the place to come for cocktails and jazz. I cannot think of two things I'd rather spend my time doing than drinking cocktails and listening to music. This blog is a way for me to do both while also sharing some great recipes with you. Please take the time to search out the ingredients used in this show to make them for yourself. Thank you for stopping by. In the meantime, enjoy my first clip I recently made of the Islay Manhattan.

Ingredients:
2 oz. Rye Whiskey
1 oz. Carpano Antica Vermouth
1/2 oz. Lagavulin 16
6 drops Peychaud's Bitters

Method:
1. Add all ingredients to Boston glass.
2. Add ice and stir for at least 30 seconds.
3. Strain into a chilled cocktail glass.

Music: Gerry Mulligan "Two of a Mind"