Open fridge. Reach. Unscrew screw-top on bottle of 2008 Pine Ridge Chenin Blanc-Viognier. Pour. Happy! Â Y’know?
Tonight I was looking for something new to try with my much-loved Plymouth Sloe Gin and came across the Black Hawk on cocktaildb.com. Â I made two, the second time around I tweaked it with the addition of some grapefruit bitters which seemed to help cut the perception of sweetness and bring out the citrus action in the Sloe Gin. Â I would definitely recommend trying it that way, but here is the original recipe:
1 1/2 oz. Rye Whisky (Rittenhouse 100 proof)
1 1/2 oz Sloe Gin (Plymouth)
Stir oh so gently with lots of ice and strain into a cocktail glass. Â Garnish with a cherry.
Simple, right? Â And very good. Â Sweet and plummy but balanced out by the spicy rye. Â My elaboration: grapefruit bitters (Bittermens/Bitter Truth, 2 dashes). Â Even more tasty, if less simple.
There seem to be a lot of different variations on this recipe out there, one of which includes lemon and sugar in the mix. Â Maybe another time.
Photos courtesy of John M. P. Knox. Â Check out his other photos at http://www.flickr.com/photos/jmpk/!
On Wednesday evening Tipsy Pisst and I attended a chef’s table dinner at Fino Restaurant here in Austin. Â As I am sort of scared of strangers I was a bit leery of sitting at a big table with a bunch of people I didn’t know and being expected to make conversation. Â However, part way through the first of Bill Norris’s excellent cocktails this ceased to be a problem as IÂ realizedÂ we were surrounded by cocktail and food geeks and liquor industry folks and that the expected conversation would mostly be on topics that I have no troubleÂ babblingÂ incessantly about.
The theme for the evening was St. Germain liqueur, a fairly recent addition to the spirits universe from Cooper Spirits which seems to be everywhere these days. Â It is also pretty much Tipsy’s favorite libation ingredient. Â We were lucky to have Bryan Townsend, Texas state sales manager for St. Germain, at the table, so we got to hear a lot about this amazing stuff and the company that is producing it.Â Â You can head over to their website for details on this unusualÂ liqueur’sÂ history and production, but in brief: Â St Germain is a cordial made primarily fromÂ elderflower. Â It is only 40 proof and has a very delicate flavor (and is quite sweet) that hints at apricot, pear and something undefinable. Â Once a year little old men on bicycles in a small area of France ride around and harvest elderflower blossoms which are used to produce that year’s batch of St. Germain. Â It really is pretty amazing, and if you haven’t tried it yet, you should.
The first drink of theÂ eveningÂ was the Girasol, a cocktail invented at Nopa restaurant in San Francisco and adapted by Bill Norris for Fino (and for our pleasure). Â It was served over ice in a collins glass with a St Germain branded metal spoon/straw (which we got to take home, sweet!) and a twist of lemon peel knotted around the straw. Â It was veryÂ refreshing…light and floral with citrus and quite a strong cardamom component from the Sunshine Bitters (another Nopa invention, made in-house at Fino). Â I managed to dig up a recipe online at chow.com:
2 parts amontillado sherry
1 part St-Germain elderflower liqueur
3 dashesÂ Sunshine Bitters
Lemon twist, for garnish
Stir together sherry, elderflower liqueur, and bitters over ice and strain into a sherry glass. Garnish with lemon twist and serve.
The Fino version differed in how it was served (over ice as opposed to strained) as well as perhaps in the choice of sherry, which was described as fino sherry on the menu.
This drink was paired with some snacks, including some house-made potato chips and dip which I don’t recall the details of, except that they were tasty. Â At one point we were served some of Fino’s life-changingÂ anchovy stuffed fried olives, one of my very favorite foods on the whole damn earth. Â Eat them now.
Next up, the Paloma Flower (IÂ believeÂ this is a Bill Norris original) a flip style drink made with Siembra Azul Reposado tequila, grapefruit, St. Germain, Egg White and house-made grapefruit bitters. Â My memory of this drink is somewhat sketchy, but I do recall that it paired well with the scallops (which were lovely) and that the reposado tequila added a very nice complexity to the drink. Â The grapefruit bitters (which I previously misidentified as Bitter Truth) went very well here, helping to bring the grapefruit juice and St. Germain together in one big happy.
The second course was an incredible white gazpacho, apparently anÂ adaptationÂ of a very oldÂ SpanishÂ recipe. Â Bread, olive oil, a bit of garlic…simple and wonderful. Â It was garnished with green grapes and marcona almonds and went very well with this round’s cocktail: the Cedar Fever.
The Cedar Fever has been a constant on Fino’s cocktail menu for a while now and is unusual, challenging, and very tasty. Old Tom Gin (Hayman’s), St. Germain, Zirbenz Stone Pine, and Peychaud’s bitters… this drink should be a giant mess but isn’t, instead it ends up tasting like my favorite camping trips. Â Or at least my memory of them, probably not the reality. Â Anyway, it is very good and I highly recommend trying it. Â If I can get a recipe sometime I will definitely post it here.
Third course, the cocktail was the Scotch Surprise. Â Tipsy Pisst and I both agreed this was the stand out cocktail of the evening. Â We liked it so much we both ordered it the next night when we ended up at Fino again for a friend’s birthday celebration (yes, I know, we have a problem). Â Dewar’s, St. Germain, Grenadine (Fino house-made), lemon, and Bitter Truth mole bitters. Â This concoction was complicated but easy to enjoy with a bit of smoke, flowers and all sorts of citrus without making anyone pucker. Â Very, very nice. Â It was paired with an incredible pork belly confit withÂ seared foie gras and julienned apples.
The dessert course beverage was simple, just chilled St. Germain, which is very nice on its own. Â Sipped, it reminded me (and not only me) of a Sauternes, so it would probably go well with that foie gras we had just finished. Â As it was, we had to drink it with some fantastic cupcakes created by Jenny Chen (MisoHungry) in a fit of St. Germain inspired culinary artistry. Â You can read more about her Tipsy Ispahan Cupcakes here, in her words they are “Amaretto cake, brushed with rose water, filled with Lychees and Raspberries, topped with St. Germain Buttercream”. Â They were great, and we got to take a couple extra home for emergencies.
All in all a very tasty, tipsy and informative evening. Â One great thing about the Chef’s table at Fino (this was our first time) was having the likes of Bill Norris (the drinkmaster at Fino) and Jason Donoho (the executive chef) on hand and willing to expound upon their creations, or even just chat about food, drink, and sundry related topics. Â We will definitely be back.
Thanks again to Fino, St. Germain, MisoHungry for the cupcakes, and John Knox for the awesome photography. Â Check out the rest of his set from this dinner.
I like to pick a drink based on the name. This is one of those drinks. Fortunately for me, it also tasted pretty good. Jen Fizz found The Western Rose Cocktail and we were lucky it was good. This one was pretty similar, so with that in mind, and a cool name, I decided to try it.
If I make it again, I may use less vermouth than what it called for. I think The Western Rose Cocktail is better, but this one isn’t bad.Â I’m just curious how it got it’s name.
What The Hell
1 oz Apricot Brandy
1 oz Dry Gin
1 oz Dry Vermouth
1 dash Lemon Juice
Stir in an old-fashioned glass with ice and drink up.
Jen Fizz was exploring the drinks in our 1974 edition ofÂ Mr. Boston’s Deluxe Official Cocktail Guide when she came across the Crystal Slipper Cocktail. Since that was a success, she opened up the book and decided to make the first thing she saw that sounded good.
And she found a winner; the Western Rose Cocktail is really nice. It is sort of like an apricot martini.
The Western Rose Cocktail
1/2 oz Apricot Brandy
1 oz Dry Gin
1/2 oz Dry Vermouth
1/4 tsp Lemon Juice
Shake with ice and strain into a cocktail glass.
After we drank the Western Rose, I found another drink on the same page that looked pretty good. It’s up next.
Tonight I decided to try something new and picked out the Crystal Slipper Cocktail from theÂ Mr. Boston Deluxe Official Bartender’s Guide. Â I substituted Creme de Violette for the Creme Yvette. Â The cocktail was tasty but when I tried to take a photo there was a face staring back at me! Â I think this is the first time my drink has been haunted. Â Yikes!
Crystal Slipper Cocktail
Â½Â oz. Creme de Violette
2 dashes Orange Bitters
1Â½Â oz. Gin
Stir with ice and strain into cocktail glass.
You know when you are wandering, bleary-eyed, down a back alley in some godforsaken mid-sized industrial town, trying desperately to remember where you left your car when all of a sudden you feel that terrible urgency in your stomach that presages a bout of nasty projectile vomiting? Â You drop to your knees and, one hand braced against the filthy, greasy side of a battered dumpster, you prepare to retch up the thin, burning liquid that is all that you have left to give and you ask yourself, “Why God, why?” as your diaphragm spasms and drool hangs from your lip like a strand of pure liquid despair. Â At that exact moment you hear a furtive scrambling in the shadows and look to the side, barely able to turn your head, and you see two giant, fat raccoons fucking.
They notice you and pause and the male turns to look at you with a creepy preternatural intelligence glowing in his eyes. Â There is a pause, all is quiet, your stomach clenches but seems to be waiting for something when the raccoon unexpectedly opens his mouth and asks “Hey, you wouldn’t happen to have a copy of Kierkegaard’s ‘Fear and Trembling’ on you, would you?”
Hope. Â That’s what this cocktail feels like. Â Pure hope.
The Cavity Search
A cocktail created in honor of Senor Amor’s recent humiliating and debilitating sinus surgery.
- 1 oz. Gin (Plymouth)
- 1 oz. Green Chartreuse
- 1/2 oz. Lemon Juice
- 1/2 oz. Bar Syrup
Shake and strain into chilled cocktail glass rinsed with absinthe. Â Garnish with a maraschino cherry.
This is just the beginning of what should be a fascinating blog about drinking cocktails and places where people go to drink cocktails and the people who drink cocktails and the people who put up with them.
We are trying to destroy major appliances.