Friday, February 26, 2010

Three Centuries of Gin

Pineapple Julep
Last week during the Snowpocalypse 3.0, the Summit Bar hosted a Fish n' Chips n' Sips event honoring 300 years of Gin cocktails. Plymouth, Beefeater and Beefeater 24 each took on a century's worth of classic Gin cocktails. Dashing barmen Simon Ford, Chris Patino and Jamie Gordon were our tour guides through 300 years of classic Gin Cocktails.

I decided to go chronologically and start with Mr. Ford in the 19th Century. Plymouth Gin was used as it is the oldest gin in this pantheon. I like Plymouth because it has a nice light, clean flavor. When playing Bartender's Choice at a local watering hole in NYC, they will often ask what spirit and if your prefer it shaken (with citrus) or stirred (boozy as hell). Well you can imagine RyeGirl often goes for a boozy Gin cocktail, and she usually gets served the Bijou. Its one of those equal parts cocktails that can start to all taste the same after you have had a few...so take my word for it and do not have a few. Not only will everything taste the same, but your head will spin and you might end up in the gutter! Or at Gutter!

19th Century recipes

Bijou Cocktail
Source: Harry Johnson’s Bartenders Manual 1888
1 Part Plymouth™ Gin
1 Part Dry Vermouth
1 Part Green Chartreuse
1 Dash of Orange Bitters

Stir with shaved ice and strain into a cocktail glass (preferably a coup). Garnish with a cherry and a squeeze of lemon peel for the oils.

Twitter: #Bijou

The Next Drink Mr. Ford served up was from a gorgeous flowing punch bowl. It was called a Pineapple Julep. That the same and the sweet light taste immediately led me to thinking about The Kentucky Derby. To be honest, if a Mint Julep is not made proper-like, I can only stomach one of the Classic Derby drinks. But this Julep I could see myself drinking all day long while I saunter about in my Derby hat. This might be a great punch to have backstage for all up special VIP's at the Boyd's Kentucky Derby party this year.

Pineapple Julep
Source: Jerry Thomas 1862 (Served as a punch)
4 Parts Plymouth™ Gin

4 Parts Raspberry Syrup
4 Parts Maraschino Liqueur
4 Parts Fresh Orange Juice
1 Bottle of Sparkling Wine

Peel, slice and cut pineapple into a glass bowl, add the juice of two oranges, raspberry syrup, maraschino, Plymouth™ Gin, a bottle of sparkling wine and a pound of ice; mix and orname

nt with seasonal berries and serve in a flat glass.

Twitter: #PineappleJulep

Once we get into the 20th century, Cocktails begin to take on a familiar shape. They all become strange variations of the Manhattan and its accompanying Boroughs. The Income Tax below is a Sweet Vermouth version of The Bronx. And yes, Virginia, there was a Brooklyn, a Toronto, even a Red Hook during this time as well! I can totally see my Great Grandfather

sipping on this cocktail while waiting for my Great Grandmother. They met at the Waldorf-Astoria and worked there when Johnnie Solon did. Maybe that is why my Gramps was heavy in the sweet vermouth in his Manhattans.


20th Century recipes

The Income Tax Cocktail
Source: Johnnie Solon, Waldorf-Astoria early 1900’s

1 ½ Parts Beefeater® London Dry Gin
½ Part Sweet Vermouth
½ Part Dry Vermouth
1 Part Fresh Orange Juice
2 Dashes Angostura Bitters

Combine all ingredients in mixing glass. Add ice. Shake and strain. Garnish with an orange twist.

Twitter: #IncomeTax

The Last Word is another great equal parts classic cocktail and one of my favorites. A version with Rye is on the back on my business card. I have been told that that is the Final Ward since Phil Ward liked to make that drink. But create it? Mr. Patino shrugged. If we have learned anything from our extreme cocktail geekdom, it is that there are a million versions and variations on everything. Somebody may have slapped a name on it, or maybe they just called it a Last Word with Rye. Go to Mud Puddle books and find out for yourself!

The Last Word
Source: Frank Fogarty, Detroit Athletic Club 1920s
¾ Part Beefeater® London Dry
¾ Part Lime Juice
¾ Part Luxardo Maraschino Liqueur
¾ Part Green Chartreuse

Combine all ingredients in mixing glass. Add ice. Shake and strain. Garnish with a maraschino

cherry.

Twitter: #LastWord

Jamie Gordon took us headfirst into the 21st century with some loves aromatic cocktails that played with the new foodie obsession that out society is going through now. Spices that compliment or enhance the Gin's botanical and fresh seasonal ingredients are clearly the way of the 21st century. The Beefeater 24 even has three additional botanicals added; two teas (Japanese sencha and Chinese green) and grapefruit peel.

London's Indeed Calling

21st Century Recipes

London’s Calling
Source: Jamie Gordon, 2010
2 Parts Beefeater 24™
2 Parts Paprika-Infused Fresh Pink Grapefruit Juice
1 Part Chardonnay Honey Syrup*
2 Dashes Lemon Bitters

*To make chardonnay honey syrup, use one part chardonnay, one part honey and one part water; then add in a few coriander seeds.

Shake and strain into a coup glass, and garnish with discarded zests of grapefruit and lemon.

Twitter: #LondonsCalling

Chamomileon Collins
Source: Jamie Gordon, 2010
1 ½ part Beefeater 24™
1 part Fresh Lemon juice
¾ part Chamomile Syrup*
Top Lavender Soda

*To make chamomile syrup, use one part strong chamomile tea and one part sugar.

Add Beefeater 24™, lemon juice, and chamomile syrup to a mixing glass and shake with ice. Pour over fresh ice into a highball glass, and top with lavender soda. Garnish with a lemon wedge and chamomile and lavender flower.

Twitter: #ChamCollins

Me and My Collins

We ended the night with cake and a birthday song for Mr. Jamie Gordon! And then headed into the blizzard, well fortified from the elements.

Here's to the 22nd century and all the pleasures Gin will bring us until then!

1 comment:

Bluey said...

What no Hendrick's in there. Only kidding, good to see some classic cocktails being made with good classic gins. Hate these new fangled versions.