Sunday Brunch

Its fine and dandy to treat yourself to beinets in New Orleans.  Its quite another to bring a box of the mix home and hook up the electric fryer. Ok I don't even have a fryer and never put more than a spash of oil in a pot since the great popcorn fire of 1985.  So when our j'adorable waiter said they make good pancakes, a light went on.

Throw in an egg, some butter milk and I made Cafe Du Monde buttermilk pancakes with fresh blackberries and yogurt. Perfect pairing with a Brandy Milk Maple punch.

Brandy Milk Maple Punch

1 1/2 VSOP Brandy
3/4 Maple Syrup
4 oz Milk
Dash of natural vanilla extract

PS...good with Bourbon too!

Marconi Wireless

Carl Nesensohn/Associated Press

Norman Corwin died this week at the age of 101.  He was a pioneer during the golden age of radio and used this new medium to reach the heights of expression and wonder and make the audience a part of the storytelling.  He reported on the front-lines of wars telling the real human stories that made us close to the action, and thus personally invested in the fight for freedom, the real thing, not some souped up idea.  Later, the corporate "Man" took away his freedoms and radio fell down the path of "vulgarity, venality and even cowardice that, in later years, was to blight the medium.” 


To celebrate his fine mustache, please donate to the Clover Club Team for Mustaches for a Cure.


To celebrate Mr. Corwin, enjoy a Marconi Wireless, a classic autumn twist on the Manhattan made with apple brandy.


Marconi Wireless
1 1/2 oz Apple Brandy
3/4 oz Carpano
3/4 oz Sweet Vermouth
Dash of Creole Bitters

Fall Cocktails

A chill has fallen over New York City and I am looking for ways to warm up my insides.  Good thing I love good booze.


With Oktoberfest right around he corner, I am enjoying more beer cocktails.  My colleague at The Beagle, Tom, has created a refreshing cocktail called the Hop Over.  Its a refreshing mix of IPA, lemon, Genever and Velvet Falernum, or rather Velour Falernum since Dan has begun making his own.Falernum is a spiced liqueur from the cariibean flavers with clove and lime zest.


On the seasonal front, its apple time here in New York State and I made my own appletini with the last of the fresh raspberries, apple brandy, lemon, honey and ginger. Grate cinnamon over a red apple slice fan and you have a real fall beauty.


Apple Brandy is a wonderful introduction to Fall cocktails.  At Fort Defiance we have the Marconi Wireless, a Manhattan variation with Lairds mixed with two kinds of sweet vermouth.  How can you go wrong with a Manhattan variation?


And this is my favorite time of year here in NYC.  The weather is spectacular so why not celebrate the change of seasons with my favorite drink, a Manhattan?  As long as your vermouth is fresh and your cherries aren't radioactive, a well made Manhattan should be easy.  Try cutting the vermouth with a rich amaro like Averna or a bitter one like Campari for a different twist on a Manhattan.  Or how about half bourbon half rye?  Its is Bourbon Heritage Month after all...


Indian Summer
2 oz Apple Brandy
1/2 oz honey syrup
1/2 oz ginger syrup
3/4 oz lemon juice
Fresh raspberries


Muddle raspberries with ginger and honey syrup. Shake with brandy and lemon juice and strain over fresh ice into an old fashioned glass.  Garnish with a fan of sliced apple and fresh grated cinnamon.

What Would Jesus Drink?

I remember fondly one Easter spent with my Dad when we lived in the West Village. We were thinking after spending 3 days in a tomb, he might be a touch peckish. So what would Jesus eat? Well some hummus, or course! So we headed to a Middle Eastern restaurant on the corner of Carmine and Bedford and had ourselves a feast. That space later became the 2nd round of Shopins and is now Market Table. I could be a restaurant anthropologist. I love charting the resurrections

Tonight, waiting for a dear friend in another beautiful historic neighborhood, Brooklyn Heights, I strolled around and looked in on some new and old restaurants. Nice to see Noodle Pudding still packed on a Saturday night. I have some fond memories there.

As I peeked in at Jack the Horse (not as busy tonight) I was drawn into the warm glow of the roman Catholic Church having its Easter Mass. The Priest greeted me with a lovely smile and wished me a happy Easter. I went inside to admire the Romanesque style church and enjoy the swelling beautiful music of the organist.

I got to take home a bottle of Holy Water too. I wonder if it would be OK if I used a drop or two in a cocktail tonight? That can't be too bad. After all, Jesus was fond of the wine. All of his followers were too..."Look Jesus! A puddle! Look!"

While we prefer to more Pagan symbols of this very heathen holiday, (Fertility! Lets do it like Bunnies!) the glorious joy at the Resurrection in this church reminded me that the ideal Easter Cocktail is probably the Corpse Reviver.

The Corpse reviver is actually a whole category of drinks that were considered morning "eye-openers" after a rough night out. They usually involve a spirit, bitters and juice, perfect for the morning, no? I even crerated on myself back in 2007 called the Corpse Reviver No 33. Harry Craddock the master mixologist said Corpse Revivers are “to be taken before 11 a.m., or whenever steam and energy are needed." Jesus needed some steam, no doubt.

The most famous is most certainly the Corpse Reviver No. 2. But The Corpse Reviver No 1 is tasty too. Especially the version cooked up by Belfast-born Joe Gilmore, the legendary barman at the Savoy Hotel from 1955-1976. Something to try, you Fernet Junkies.

Savoy Corpse Reviver

1 oz Brandy
1 oz Fernet Branca
1 oz White Creme de menthe

Combine in a shaker with cracked ice; shake and strain.

Corpse Reviver No 2

3/4 ounce gin.
3/4 ounce Cointreau.
3/4 ounce Lillet blanc.
3/4 ounce fresh lemon juice.
2 dashes Absinthe

Combine in a shaker with cracked ice; shake and strain.
Garnish with a stemless cherry.

The Corpse Reviver no 33
3/4 oz Irish whiskey
3/4 oz Irish Mist
3/4 oz Cointreau
Dash Orange bitters

Combine in a shaker with cracked ice; shake and strain.
Flamed orange peel garnish