Seelbach Cocktail

To start the year off right I have a pre-prohibition cocktail to add to your recreational rolodex.  The intriguing combination of champagne, bourbon and bitters brought me to this drink, but the smart flavor is what will keep you coming back.

The legendary Seelbach Hotel of the same name, host to presidents, gangsters, writers, and ne’er-do-wells, is the birthplace of this fine pick-me-up.   According to legend the drink was accidently discovered in 1917 when a bartender topped a manhattan from an overflowing champagne bottle.  The drink gained instant popularity but was lost during prohibition when the hotel stopped serving booze.  Fortunatley for us, the recipe was rediscovered in1995 and put back into circulation.

To make the Seelbach cocktail, start one ounce of bourbon in a mixing glass.  To hold to tradition make sure it is a strong Kentucky bourbon, Woodford Reserve is a good choice.  Add one half ounce Cointreau, seven dashes angostura bitters, and seven dashes peychaud bitters.  Stir with ice until chilled and pour into a chilled champagne flute, top with a dry champagne of your choice, and garnish with an orange twist.  Imagine yourself sitting at the bar with F. Scott Fitzgerald, Woodrow Wilson, and Al Capone sharing a cigar, a fine drink, and a healthy amount of bullshit.

Seelbach Cocktail

1 oz bourbon

½ oz cointreau

7 dashes angostura bitters

7 dashes peychaud’s bitters

champagne

Combine the bourbon, cointreau, and bitters in a mixing glass, fill with ice and stir.  Strain into a chilled champagne flute, fill with champagne and garnish with an orange twist.

Christmas Bonus

Here is a little bonus on top of the 12 Drinks of Christmas.  These two festive cocktails are a perfect way to tempt your taste buds and bridge the food and beverage binge between Christmas and New Year’s.  These two drinks provide something for everyone, a refreshing vodka treat in the Poire Victoire and a bourbon based beauty in the Jeff One.

Both drinks are recent creations from a couple of Paris' better Bar Anglais.  The Poire Victoire from the Hemingway Bar in 2008 and the Jeff One from the Cambon Bar in 2002.  As with the other delightful creations from Colin Field, these both posses the depth of character and flavor of drinks from centuries past.

First the Poire Victoire, this is an elegantly simple drink with such amazing flavor, it quickly became the favorite at a recent Christmas Eve party.  Start with two and a half ounces Grey Goose Poire in a cocktail shaker, add two ounces of apple juice and half an ounce of fresh squeezed lime juice.  Fill with ice, shake and serve in a cocktail glass.  When your guest asks what it is, summon your inner Frenchman and let Poire Victoire roll off you tongue like it’s your first language.

Second the Jeff One.  Construct this one in an old fashioned glass, start by cutting the ends off of a mandarin orange, slice down one side of the peel and carefully remove the peel in one piece, place it in the glass, place the orange inside it and muddle.  Fill the glass with ice, add one teaspoon of superfine sugar, two ounces of bourbon (Maker’s Mark is always a good choice), and fill the glass with ginger ale (about three ounces).  Stir well to dissolve the sugar and serve to your Old-Fashioned appreciating friends.  This is a nice refreshing alternative to mix into your repertoire, that will help you survive even the preachiest of christian Santas.

Poire Victoire

2 ½ oz grey goose poire

2 oz apple juice

½ oz lime juice.

Add all ingredients to ice filled shaker, shake and serve in a cocktail glass.

Jeff One

2 oz bourbon

3 oz ginger ale

1 tsp superfine sugar

1 mandarin orange

Cut ends off the orange and discard.  Remove peel from orange and place in an old fashioned glass, place orange in the center of the peel and muddle.  Fill glass with ice, add sugar, bourbon, ginger ale, and stir until the sugar is dissolved.

The Whiskey Cobra

The next treat I have for your caroling consumption is similar to an Old Fashioned but not as sweet. It grows on your palate as the flavors blend and the oils seep from the orange peel, the last sip will be the best and leave you wanting more.

The Whiskey Cobra is another recent revelation originating in 2007at the Cambon Bar. The Cambon Bar resides near the back door of the Ritz in Paris. As mentioned earlier, I spent some time enjoying the cocktails of the Bar Hemingway recently, and Colin Field introduced this drink to me. It is named after the Bell 209/AH-1W Super Cobra attack helicopter.

Start by carefully peeling a mandarin orange so that the peel resembles a cobra. I find it easiest to start by cutting around the end of the orange in a circle, but stopping before finishing the circle and then peeling around the orange to create the body and tail. Place the peel in the glass tail first so that the head protrudes above the age of rim of the glass. Squeeze the juice of the orange into the glass; add four drops of Angostura bitters. Fill the glass half full of bourbon, I suggest Marker's Mark, and stir. Fill the glass with ice and serve with the cobra facing outward.

Whiskey Cobra

3 oz bourbon

4 drops bitters

1 mandarin orange

Peel the orange in the shape of a cobra, place in an empty old fashioned glass tail first. Add the juice of the orange, the bitter and bourbon. Stir well and fill with ice.

Eggnog

No list of Christmas cocktails would be complete without this merry classic. I know a few of my faithful followers are wondering if this is THE eggnog recipe, and the answer is no, I’ll take that one to the grave with me as it is my signature Christmas gift and if I gave it up, I would be forced to use my creative juices on Christmas shopping for my friends every year, thereby further neglecting my duties here. This is however a great version steeped in history and suitable for a single cup or as a large batch (my recommendation). Before we get to the details, a little history.

Once again we are presented with a handful of tales, innuendo and flat out lies about where this drink came from. One version has it as a drunken conjunction of “egg and grog,” easily slurred to eggnog after a few merry rounds of rum based heaven by a mutinous crew. In the more civilized version of the story it came across the Atlantic to the colonies from England in the 18th century where it was popular with the aristocracy who were the only ones able to get eggs and dairy products, they mixed it with brandy and sherry. In the new world it was mixed with rum due to its abundance and low cost. After the Revolutionary War, locally produced spirits were substituted.

This would explain why there is no definitive liquor choice when it comes to eggnog. Rum, brandy and bourbon are all good options individually or in some combination. As a true patriot I am going to use bourbon, but as the picture above illustrates rum is a great option. I am going to once again rely on my old friend David Embury here, as his recipe provided a starting point that I fine-tuned to my liking. He also has some good pointers on how to properly mix the ingredients. Start by cracking an egg into a cocktail shaker, add two teaspoons of superfine sugar, whisk together until the egg is slightly frothy. Add six ounces of half and half and bourbon (or your liquor of choice). Fill with ice and shake, pour into an old fashioned or Tom Collins glass (never serve over ice), garnish with some freshly grated nutmeg. This recipe is for a single cup, but should be increased to match the size of your gathering using a large pitcher. Eggnog is a drink made for sharing with friends, although it is also a welcome companion when you are awake at 1:00 AM Christmas morning, trying to put together that god damn, million piece train set for your kid who will be jumping on your bed in three hours.

Eggnog

1 egg

2 tsp superfine sugar

2 oz bourbon, rum, or brandy

6 oz half and half

Place egg and sugar into an empty shaker (or large pitcher for multiple batches), whisk until frothy. Add bourbon, half and half, ice and mix. Strain into individual glasses or a serving pitcher. Store in the fridge until ready to serve. Garnish with freshly grated nutmeg.

Tom & Jerry

Egg Nog may get all the glory, but the Tom & Jerry deserves a place at your holiday table. This heated cousin of Christmas’s most popular beverage is a complex combination of flavors, textures and spirits. It takes a little advanced preparation, but the result is well worth it.

Pre-dating the cartoon of the same name by over one hundred years, this holiday hangover cure was created in the 1820’s by sports writer Pierce Egan. It is a reference to Egan's book, Life in London, or The Day and Night Scenes of Jerry Hawthorn Esq. and his Elegant Friend Corinthian Tom.

David Embury has outdone himself and I have found no reason to stray from his formula. The following measurements make enough for a crowd, so mix up a batch and invite all of your friends over for some holiday cheer. Start by separating a dozen eggs. Beat the whites to stiff peaks and set aside. In a large bowl, beat the yolks with ½ pound of sugar, one tablespoon each of allspice, cinnamon and ground cloves. Then gradually pour in four ounces of dark rum; Myer’s is my personal choice. Gently fold the whites into the yolk mixture. When ready to serve, place about ½ cup of the batter into a large mug, add two ounces of your favorite bourbon, and fill the mug with hot milk. Stir until the whole drink foams. Float one teaspoon of cognac on top and dust with freshly grated nutmeg.

Tom & Jerry

Batter:

1 dozen eggs, separated

½ pound sugar

1 tbl allspice

1 tbl cinnamon

1 tbl ground cloves

4 oz dark rum

Each Drink:

2 oz bourbon

hot milk

1 tsp cognac

nutmeg

Beat egg whites to stiff peaks and set aside. In a large bowl, beat the egg yolks with the sugar, allspice, cinnamon, and cloves. Add rum. Fold the egg whites into the yolk mixture.

For each individual drink, place ½ cup batter into a large mug, add bourbon and fill with hot milk, stir vigorously, top with a cognac floater and freshly grated nutmeg.

Maple Old Fashioned

For your holiday drinking pleasure I have a nice variation on one of the all time classics. While I am typically against altering the perfection that is an Old Fashioned, the slight hint of maple in this recipe makes it a perfect accompaniment to all of your favorite Thanksgiving dishes. It would probably go great with pancakes and sausage too if you need to fortify yourself for a day of eating and watching football.

The sweetness of the maple syrup can be a little overwhelming so use caution. I start with one-half ounce of pure maple syrup in an ice filled old fashioned glass. Add two ounces of your favorite bourbon; Wild Turkey seems appropriate for the holiday. Jim Beam Red Stag is good too and imparts a hint of cherry flavor. Finish it off with a couple dashes of orange bitters and stir well, making sure the syrup dissolves into the bourbon. You now have the perfect cocktail to toast the brave souls from the Mayflower and the Native American who saved their asses from starving to death.

Maple Old Fashioned

½ oz pure maple syrup

2 oz bourbon

2 dashes orange bitters

Mix all ingredients in an ice filled old fashioned glass, stirring well.

The Manhattan Revisited

In an effort to make up for my recent dereliction of duty, I am coming with one of the best recipes to cross my lips in a very long time. Most would argue that it is a losing proposition to try and improve on one of the all time classics, but this amazing variation comes damn close. Whichever version you prefer the Manhattan is the epitome of a classic and seems most in its element in the cold months of the year; if you can add a roaring fire, a tweed jacket and a pipe, you’ll become my new mascot and poster boy.

A friend of mine told me that locals in Manhattan don’t drink Manhattans, I am still debating the statement, but either way it is where the drink originated. As with many cocktails from the nineteenth century, there are many who claim credit for creating the drink, and many variations on the story. It is safe to say that the drink as we know it originated in the 1860s or 1870s in Manhattan, whether in the Manhattan club or another bar. The history behind this variation is very clear though. The recipe appears in the 1930 holy book of cocktailing, the Savoy Cocktail Book. In a reckless act of pure genius that could only have been pulled off by a Yank serving a bunch of Brits, the ratio of vermouth and whiskey is switched from the more traditional version served on this side of the pond. Add a bit of maraschino and you have Craddock’s take on the Manhattan.

To create this drink start with two ounces of sweet vermouth, my current favorite is Cinzano, in a cocktail pitcher. Add an ounce of good bourbon, Maker’s Mark has not failed me yet in a Manhattan. Add a teaspoon of the syrup from your cocktail cherry jar and two dashes of Angostura bitters. Fill with ice and stir well. Serve in a chilled cocktail glass with three homemade cocktail cherries.

Savoy Manhattan

2 oz sweet vermouth

1 oz bourbon

1 tsp cocktail cherry syrup

2 dashes angostura bitters

Stir all the ingredients in an ice filled cocktail pitcher. Strain into a chilled cocktail glass and garnish with cherries.

Whisk(e)y Season

The calendars have turned to September, temperatures are dropping, leaves are changing and football is underway, all signs point to whisk(e)y season. That wonderful seven-month season where the bottles of gin and rum start gathering dust and the Manhattan becomes my go to drink. It is also the season where all manner of whisk(e)y drinks call to me. There is a great deal of confusion surrounding this family of spirits, and rightly so, even a seasoned imbiber like myself has to carry a cheat sheet in my wallet.

Coincidentally, I am often asked about the difference between whisky and whiskey, and why it means different things to different people depending where you are. Entire books have been written on the subject and they are well worth reading, consider this the Cliffs Notes version, suitable for sounding more intelligent than your booze hound buddies, but not sufficient to carry on an in depth conversation.

Loosely, whisky or whiskey is a distilled alcoholic beverage made from fermented grain mash. Different grains are used including barley, rye, wheat, and corn. The word derives from the Gaelic uisge beatha, pronounced ooshky-bay, meaning water of life. It eventually morphed into uiskie and later whiskie.

To totally bastardize the bard, to “e” or not to “e” is the question facing most of us today. The usage of the letter that was conveniently left off all of our report cards, really has little rhyme or reason. Whiskey, typically refers to American and Irish flavors. Whisky, is generally used for Scotch, Canadian and Japanese varietals. A couple of exceptions are Maker’s Mark and George Dickel which have chosen the shorter whisky, perhaps to save space on their labels or a copy writing error that has been overlooked for decades.

To make matters even more confusing, within the US there are multiple variations as well. We have rye, bourbon and Tennessee whiskey. Bourbon is made primarily from corn. Rye is made from mostly rye (go figure). Tennessee whiskey is basically bourbon that goes through a different filtration process. There are further variations within this theme, but this is enough detail at this point.

I will fully admit that this is not a comprehensive explanation, but for our purposes it will provide enough information for the upcoming recipes. For many of the soon to be revealed pleasures of the palate, these spirits can be substituted for one another, providing a slightly different flavor, allowing for personal preference. For my part, I will publish the recipe in its most traditional form but will note where I personally prefer a variation. Regardless, embrace the colder weather and the fresh palate of flavors that awaits you!

Suffering Bastard

I have wanted to write about this cocktail for quite a while purely because it has such a great name, but it is also a great drink. I am not sure exactly why, but this cocktail came to mind the morning after my son’s first birthday party. But I realized that the name was the perfect description for the way I felt. I have never used this as a hangover cure, but if you could stomach it, I think it would do wonders for you.

This is another drink with some vague details about the original recipe, even the creator seems to contradict himself, but the history seems to be consistent. This fine drink was born in the 1940s at the Shepheard's Hotel in Cairo Egypt by bartender Joe Scialom. The story goes that it was originally called the Suffering Bar Steward, but was slurred by regular patrons into its current designation. I have always made this drink with bourbon, but in researching another drink I found some variations that call for rum, most of those are poor modern bastardizations. There is some evidence that brandy was used in the original recipe, which would make sense; I doubt bourbon was highly prevalent in Egypt in the 1940s. I turned to Robert Hess, one of my favorite resources to see what he uses; he also uses bourbon so I have stuck to my original recipe.

Do not be scared off by the first two ingredients, it is an interesting combination that works well together. Start with an old fashioned glass full of ice, add an ounce each of bourbon (Maker’s works well here) and gin (Plymouth is my preference), pour in thee ounces of ginger ale, top it off with a dash of Angostura bitters and a wedge of lime. Prepare to silence your doubters with a perfectly executed “don’t question my cocktails” look.

Suffering Bastard

1 oz bourbon

1 oz gin

3 oz ginger ale

dash of bitters

Construct this in an old fashioned glass, pour all ingredients over ice, add a lime wedge and stir.

Cocktail Cherries

It’s cherry season! This is the time of year to prepare for those long cold winter nights, where a good Manhattan in front of a roaring fire is the only thing that gets you through until spring. As I have mentioned before, those bright red candies in a jar are an abomination that have no business being part of a fine cocktail (with one notable exception). I know that there are other options out there, but they can be expensive and difficult to find, so my recommendation to you is make your own!

Not only are they very simple to make, your friends will be very impressed. So head to the nearest farmers market or fruit stand and pick up a few pounds of cherries and get started!

Start by stemming, pitting and washing three pounds of dark sweet cherries and set them aside. Pour one half cup of sugar into a large saucepan (I am going to try pure cane sugar this year, but in the past I have used just plain sugar), add a half cup of water, an ounce of lemon juice and two cinnamon sticks. Bring the mixture to a boil and reduce the heat to low add the cherries and simmer for five minutes. Remove the pan from the heat and stir in five ounces of the alcohol of your choice. I use bourbon since most of the drinks I use the cherries in are bourbon based, but brandy, scotch or rum would all impart slightly different flavors, feel free to experiment. Let the mixture cool before placing the entire mixture in a jar. Store these in the fridge and they will last all winter long.

This recipe can be halved or doubled depending on your rate of consumption. Also, in a pinch frozen cherries can be used.

Cocktail Cherries

3 lbs sweet cherries

½ cup sugar

½ cup water

1 oz lemon juice

2 cinnamon sticks

5 oz bourbon

Stem, pit and wash the cherries. Heat the sugar, water, lemon juice and cinnamon sticks to a boil in a large saucepan. Add the cherries and let simmer for five minutes. Remove the pan from heat and stir in the bourbon. Let mixture cool completely before placing it in a jar and refrigerating.

Boulevardier

          Boulevardier
          Pronunciation: \ˌbu̇-lə-ˌvär-ˈdyā, ˌbü-, -ˈdir\
          Function: noun
          Etymology: French, from boulevard
          Date: 1871
          a frequenter of the Parisian boulevards; a man-about-town

The name of the drink is enough to make a lesser man nervous. But have no fear; this is a drinking man’s cocktail.

The origin and history of this cocktail alone, should place it in the same company as the other bourbon based cocktail mainstays, unfortunately this red-headed step child of a drink has been relegated to second class status, known only in small but distinguished drinking circles.

Much like our third president, this drink is all American but very much at home in Paris. Harry McElhone, had been the bartender at the Plaza Hotel in New York prior to prohibition. Once Volstead’s law was passed he headed overseas to ply his trade. After a stint in London, he headed to France, eventually opening his own place. Harry’s New York Bar, maybe you’ve heard of it. The Boulevardier, first appeared in Harry’s 1927 bar guide, Barflies and Cocktails.

Similar to it’s cousin the Negroni, this concoction starts with Campari and sweet vermouth. The gin is replaced by bourbon. I like this drink on the rocks, but it can easily be shaken and served in a cocktail glass. Start with an ounce and a half of good bourbon, I like Gentleman Jack or a nice smooth small batch bourbon. Add an ounce of Campari and an ounce of sweet vermouth. This drink has the confidence to stand on it’s own, without the need for a garnish. This drink should be mixed, served and consumed with an extra air of panache.

Boulevardier

1 ½ oz bourbon

1 oz campari

1 oz sweet vermouth

Build this drink in an old fashioned glass full of ice.

Old Fashioned (Well Dressed/Volstead Version)

To finally rectify my greatest crime against cocktail humanity, it is time to put up my “other” Old Fashioned recipe. As I mentioned before, I struggled with this grand predicament, but I came to the conclusion that there is a place for both. This variation is great for summer. The bright colors of the fruit contrast the deep brown of the drink and fit perfectly with seersucker, linen and madras!

It seems that the addition of muddled fruit originates during prohibition when the quality of the whiskey went down drastically and the average speakeasy patron needed something to help mask the god-awful taste of backwoods bourbon. The historical significance alone should give this variation its own place in every bartenders repertoire.

My formula for this is similar to the one I use without fruit. I decrease the amount of simple syrup by half to compensate for the addition of the fruit, and decrease the amount of bourbon slightly since I tend to serve these mid-day and nobody likes to find their guests face down on the croquet pitch with only mad dogs and Englishmen standing about. The steps to build it are much different though. Start with an orange slice, about ¼ inch thick. Peel the fruit from the inside of the slice and place it in the bottom of an old fashioned glass. Take the peel and slice it into two pieces, place these on top of the fruit; add two cherries, two dashes of angostura bitters and muddle. Pour in ½ ounce of simple syrup, an ounce of the bourbon of your choice (I suggest Gentleman Jack), stir well. Fill the glass with ice and add the remaining 1 ½ ounces of bourbon.

The garnish on this drink comes from my oldest and best cocktail companion who will remain nameless to protect his professional reputation. I fell it adds the perfect finishing touch to this drink. In order to comply with rule number two (look to the left of the screen) we need to include a cherry. It pains me greatly to write this as this is the only circumstance where I use them, but the neon red maraschino cherries work best here. You will also need a half an orange slice and a toothpick (I’ve been partial to the little plastic swords since I was a kid). Fold the orange in half around the cherry and stick the sword through to hold it all together, place it flippantly across the top of the drink and the side of the glass. Serve this cocktail with a nod to Utah for being the 36th state to ratify the 21st amendment, repealing the 18th amendment, and ending prohibition!

Old Fashioned

2½ oz bourbon

2 dashes angostura bitters

½ oz simple syrup

1 ½, quarter inch thick orange slices

cherries

Place the fruit from one orange slice into the bottom of an old fashioned glass, slice the peel into two pieces and add it to the glass. Add two cherries, the bitters, and muddle. Pour in the simple syrup, one ounce of bourbon, and stir. Fill the glass with ice and add the remaining bourbon. Garnish with half an orange and a cherry.

Old Fashioned (No Garbage)

The most glaring omission in my ongoing attempt to educate is perhaps my absolute favorite cocktail, so it has pained me greatly to let it sit idly by and not be recognized as the amazing drink that it is. The reason for my reluctance to add the Old Fashioned to the canonical record stems from my inability to decide whether the fruit belonged in the drink or not. I finally had an epiphany on this matter and am ready to pass on my wisdom (and hedge my bets). I realized that both variants have their place and that there is room in every bar for two Old Fashioned recipes, one made simply without fruit and another with fruit. I am going to start with the first, but will be adding the second in the very near future.

The Old Fashioned is perhaps the most bastardized cocktail I have ever come across. Depending on where you get your recipe you will see soda, sprite, ginger ale and many other preposterous ingredients that I refuse to even reference for fear of aiding in the destruction of one of America’s greatest inventions.

The Old Fashioned originated in the 1880s, at the Pendennis Club in Louisville, Kentucky. More importantly it is considered the first cocktail as defined by the The Balance And Columbia Repository in 1806, as spirits, bitters, water, and sugar.  Following this definition to the word, the Old Fashioned is made up of bourbon, angostura bitters, water and sugar. In lieu of water and sugar separately, I use simple syrup because it makes the drink easier to make and prevents any un-dissolved sugar from sinking to the bottom of the glass.

While many of the drinks highlighted here have many steps and tools involved this one is as simple as it gets. Start with an old fashioned glass filled with ice, add 3 oz. of your favorite bourbon (I like Woodford Reserve for this drink), 2 dashes angostura bitters, and 1 oz. of simple syrup. Stir and serve, that’s it!

This is one of those cocktails that most people have heard of, but few have tried. It can hold its own in any situation as is. If you feel the need for a simple garnish, use an orange twist. You can also use orange bitters to add a slight citrus flavor.

Old Fashioned

3 oz bourbon

2 dashes angostura bitters

1 oz simple syrup

Fill an old fashioned glass with ice.  Add the bourbon, bitters and simple syrup. Stir and serve a piece of cocktail history.

The Mint Julep

With the run for the roses taking place this weekend, I felt it only appropriate to cover the traditional drink of the derby.  The mint julep is the perfect accompaniment to the most exciting two minutes in sports, but is also just as appropriate at any summer gathering.  In the spirit of full disclosure, I have never been to the derby, but the coverage on the TV is very in depth and I love bourbon!

As with most of the drinks I have featured the number of variations is mind blowing.  I think that everyone will agree a mint julep needs bourbon, mint and sugar, beyond that it comes to individual adaptations. The mint and sugar pose the most options. My particular preference is to use simple syrup and to strain the mint. I also like bitters in mine. The funniest debate about this drink is the ice. There are more theories on the way the ice should be presented in this drink than any other I have ever researched. So to muddy the waters even more, I am inserting an additional option as my choice! The best ice for this drink is the little pebble ice that butchers put into the seafood cases. It is the perfect surface area to melting speed ratio. Sometimes it takes a little finesse to get them to hand over a bag of the stuff, but a little white lie about your grandmothers knee replacement surgery usually helps.

The preparation to this drink is the key between an okay drink and an epic drink. The first step is to put your glasses in the freezer at least an hour prior to serving. Julep cups are the traditional vessel to serve this, but if your bar does not include numerous special purpose silver cups, Collins glasses work just fine. Next is the garnish, rinse sprigs of mint and when almost dry, dust them with powdered sugar.

Now comes the actual construction.  For each drink you intend to make, set an empty old-fashioned glass on the bar and put 1 ½ tablespoons of simple syrup in each. Then drop 12-16 small mint leaves into each glass, add three strong dashes of angostura bitters and muddle together. Pour an ounce or two of bourbon in each glass and stir. To keep with the derby theme, stick with a Kentucky bourbon, I like Maker’s Mark, but Woodford Reserve is the official bourbon of the Kentucky Derby so, at least for this week, that is what I am pouring! Next, pull your frosted glasses out of the freezer and fill halfway with ice.  Strain the mint and syrup mixture into the glass and stir well.  Top the glass off with ice, fill with bourbon, and stir again. Take a garnish spring and cut the stem just below the mint leave, insert into the drink and serve.

Serve these with a couple of cocktail napkins to compensate for the cold and be ready for fast refills. If you have enough glasses, start each round with a fresh glass.  If you make these wearing a seersucker suit or jockey uniform you get extra points!

Mint Julep

¾ oz simple syrup

3 dashes angostura bitters

12-16 mint leaves, plus one sprig

kentucky bourbon

powdered sugar

Place cups in freezer an hour before serving. Rinse and dry mint. Dust garnish with powdered sugar. Add syrup, bitters and mint to mixing glass, muddle.  Stir in 1-2 ounces of bourbon. Fill frozen cups or glasses with ice, pour in mint mixture through strainer, and stir. Top with ice, fill with bourbon, and insert trimmed garnish.

The Perfect Manhattan

The holy grail of my cocktailing career is the perfect Manhattan.  I thought it only appropriate to start the rebirth of this blog with this exceptional concoction.  The Manhattan is a true classic: simple, elegant and potent.  Thurber’s spot on quote about Martini’s is just as applicable here.

With only three ingredients (two if you omit the bitters), the perfect recipe comes down to the brands and the ratio of whiskey to vermouth.  For many years I stuck with a three to one ratio, but lately I have felt that the vermouth needed a slightly stronger presence, so I have switched to a two to one ratio.  The number of Sweet Vermouths available is relatively limited, making this selection easier.  My current favorite is Martini & Rossi. 

As for whiskey there are countless options here, bourbon, rye, Tennessee whiskey and Canadian whisky.  I have tried many variants.  Rye did not agree with me and the Canadian was a little too sweet. I was a die hard Maker’s Mark proponent but recently tried Gentleman Jack and have given it a slight edge.  Rounded out with a strong dash of angostura bitters and three cherries you have the perfect flavor balance.

Serve this devilishly good mixture in a chilled cocktail glass and enjoy every sip!

Manhattan

3 oz bourbon

1 ½ oz sweet vermouth

dash of angostura bitters

Combine everything in a cocktail shaker or pitcher with ice and mix.  Serve in a chilled cocktail glass with three cherries.