corpse reviver number 2

snow falls outside and the winter is upon us. it's not that we didn't know it was coming, we just didn't expect it to arrive like this . . . which makes me think of a favorite mark twain quote: "a thing long expected takes the form of the unexpected when at last it comes." how true; and this drink delivers just that.

it's citrusy, tart, with an anise finish that'll leave you ready for more. easy to drink, tread lightly on this one, it will wake you from whatever slumber may befall you.

the corpse reviver number 2:

3/4 lemon
3/4 lille blanc
3/4 cointreau
3/4 gin (preferably beefeater, but use what you've got.)
2 dashes absinthe

shake. serve up. garnish with an orange peel.

enjoy.

hot toddy

"the seasons change, the world's a bit older . . ." or so says sam owens. we're officially in fall, and i can barely swallow thanks to a cold i picked up somewhere along my travels. so, for the blog this round we look at a drink that's good for what ails you. along the lines of tea, but with booze, this is a beautiful way to finish a night after a long day of work and a lot of cold weather. the hot toddy:

2oz couvosier (or rum, brandy or whatever else suits.)
lemon
cloves
cinnamon
honey

add booze, a bit of lemon, a bit of honey, cinnamon, and slice of lemon with cloves - top with hot water.

as they say in egypt "fee sahadak!" (the egyptian version of 'cheers')

enjoy.

sazerac

in my last post i spoke of an upcoming trip to the east coast upon which i intended to meet up with friends and have new memories to enjoy over my cocktails back in london. well, the trip was a success and how appropriate that it was predicated by a new orleans based cocktail, as i met some of the friendliest people one could meet who have spent years in that part of the world. you could argue this is a stripped down version of a la louisiane (although it may be more appropriate to say a la louisiane is a dressed up version of this.)

the sazerac - there are claims that it's one of the oldest cocktail recipes around, and it can be tracked back to new orleans, louisiana. the french quarter, piano bars, tulane university. God bless that city.

sweet on the tongue, but tamed by the absinthe and lemon duo, special care must be taken when concocting this fine bit of alcoholic delight.

the sazerac:
1 sugar cube
4 dashes peychaud's
1 dash angostura
2 oz rye
absinthe

in a glass, drizzle a small amount of water over a sugar cube.
add bitters and mash sugar cube.
add rye.
break one ice cube then fill glass with ice.
stir

coat a separate glass with absynthe and promptly strain the mixed beverage into coated glass.
garnish with lemon.

another month goes by and another drink alone. but let's not let this month go without a hemingway quote, courtesy of ms. julie barro, queen of u.s. interest rates in san francisco.

" drinking is a way of ending the day.”
-ernest hemingway

i couldn't have said it better myself. enjoy.

a la louisiane

august has come and nearly gone and i haven't had a drink alone in over a month. this is probably a good sign, but it's hard on the blog. in order to get one august post, i've decided tonight's the night. i've gotten one trip to my beloved u.s. of a. in this month, and in just a few days, i'll return for another go on the other coast. new york has the magnificent cocktail bars with the friends to accompany the stop. i can't wait to see my fellow countrymen and raise a glass to the diversity of the u.s.

so, here is a la louisiane . . . undoubtedly a drink from new orleans where the southern belle's accents soothe their rough and tumble brother's ears and where gentlemen and ladies play their part in the tumult and joy of the americas.

the drink is boozy and complex. the rye gives a slight prick to the finish with the benedictine and punt e mes blend rounding the edges to keep the imbiber from pain. absinthe and peychauds finish this delicious drink.

a la louisiane:
1 3/4 rye
3/4 sweet vermouth
3/4 benedictine
3 dashes absinthe
3 dashes peychaud's bitters

stir, up, garnish cherry

enjoy.

the final ward

take the last word, (see last post,) take away any hard feelings and relax. phil ward of the pegu club has created a beautiful modification with this one. where the last word could arguably be too sweet for the common man's palate, the final ward has the proper finish to balance out the chartreuse and lemon. this drink is arguably tangier, but much more potable with the rye giving an earthy finish. i'm not telling you that this will change your life, but it may change what you order next time you see the last word on the cocktail menu.

the final ward:

3/4 rye

3/4 luxardo

3/4 green chartreuse

3/4 lemon

shake, up, no garnish

enjoy.

p.s. luxardo is rapidly becoming my favorite liqueur second only to grand marnier. apparently you can put it on berries in the morning!? that's genius. i wish i had thought of that.

last word

the last word . . . the final say, the ending of a debate? possibly yes, but this cocktail is in no way bitter. sweet on the palate, the luxardo introduces the breadth of cherry liqueur with the green chartreuse providing the sweet. a little lime, a little gin and a whole lot of joy.

i'd recommend this drink for anyone who likes to get the last say, but more importantly appreciates it when the last say brings contentment. few are suitable to imbibe under these requirements, but all can enjoy.

last word:

3/4 lime

3/4 luxardo

3/4 green chartreuse

3/4 tanqueray

shaken, up, no garnish.

. . . preferably backlit for the photo.

enjoy.

fitzgerald

fitzgerald - named after f. scott? that's what i had to wonder after drinking this beauty and imagining the gatsbys sipping away with rich friends.

if i'm honest, i suppose it's really just a gin sour with some angosturra bitters, but why make it sound so boring when it tastes soooo good.

it's great for a hot night . . . this gem will make you pucker a touch and cool off a lot.

3/4 lemon

3/4 simple

2 gin

2 dashes angosturra

shake, rocks, lemon wheel or wedge

enjoy!

the glassware, yes the glassware remains a problem. one day we will find a resolution, until then, we're just drinking.