Episode # 12 The Bramble

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

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

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

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

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

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"