Maya's Flying Greyhound

Not Maya. She needs to be a bit older...

Today I had the honor of meeting Ms. Maya Rose, the newborn daughter of my dear friends Rachel and Ross. Mr and Mrs Cocktail Daddy were there too, so I guess I should not have been surprised to be offered a Corpse Reviver no. 2 soon after my arrival.

We played, bounced and sang to baby Maya harmonies from Big River, but when our glasses were empty it was time for me to play again. I looked in the fridge and found some luscious pink grapefruits. One was squeezed and then tossed in a shaker with Plymouth Gin, Maraschino liqueur and a touch of Creme de Violette. Voila! A Flying Greyhound!

Maya, I hope you go down to sleep like the drink; sweet and easy! And I think I may have found my calling as the bartending babysitter! I do love milk cocktails....

Bartender's Choice

This is my favorite game to play. Some bars actually list this on their menu as an option. Little Branch is one of my favorite places because I have never been unhappy with Bartender's choice...and I have never even met a bartender there due to the lack of seating at the bar. Big kudos go to the fantastic cocktail ladies who have always taken such good care of me at Little Branch.

Still, even with bartender friends, this can me a tricky choice. I like Rye (no secret there) and I often like to use that as a guiding spirit in my Bartender's choice. But If I wanted a Sazerac, I would have ordered one. Bartender's choice should be a chance to play, invent, make up something new. And that is just what I got from my dear friend James at The Porterhouse this evening.

Into a shaker went Rye (Ri), Cherry Heering, maraschino liquor, whiskey barrel aged bitters, a splash of OJ and mint. Out came and delicious and utterly new concoction. Francine said it was the kind of drink she would like poured all over her body for a lover to taste. Yum.. I concur.

And the kicker was when I asked what this new drink was called, James responded, "Why The Abigail of course. Of course. My own cocktail tailored especially for me. Exactly what a Bartender's Choice should be.

Thank you my dear James!

The Abigail and James

The Happiest of Hours

Ask not for whom happy hour tolls...

It is hard to be on Smith Street in Brooklyn these days and not get pulled into one of my favorite haunts. Renee at Zombie Hut served be the first hot cider of the season yesterday warming my blustery wind tossed soul.

And of course no visit to Brooklyn would be complete without a stop in at The Clover Club. They are moving the staff up there quickly. My bartender was in training the last time I was in, but he knew the drinks and shakes them like a pro now. They still had their summer menu out, and although I was disappointed not to try some fall cocktails, this was assuaged by the fact that the specials were almost half off. That right...a Happy Hour at the Clover Club! Hot damn, that means I can have two! And maybe have some chips fried in duck fat with truffles and just break a twenty!

Since it seemed like a recession special, I decided to take a recession vacation during happy hour. I started with the Roman Holiday; a refreshing collaboration of gin, Aperol, St Germain, Riesling, lemon and soda, served on the rocks in a big thin white wine glass. The grapefruit peel and the grapefruit notes in the Aperol counteracted the sweetness of the St Germain and wine perfectly. I tried imagining myself under Roman skies in a lovely outdoor cafe be romanced by Gregory Peck, but the Riesling just made me think of Gregory Peck from the Boys in Brazil. Ok. Maybe I should be in Bavaria, being romanced by a handsome German prince instead.... Ja, wunderbar.

Next I went to Cuba for a Hemingway Daiquiri. The theme here is the fresh grapefruit. Rum, maraschino liquor, lime, grapefruit and sugar. So simple and yet so delicious.

Two cocktails later (I skipped the chips so I could be a bigger tipper...recession, you know) I was happy! Its a recession miracle! And I was ready to Mambo out of there.

Johnny Castle? Where are you? Baby needs to Mambo!

Legend of the Fall

I came home from a tasting out on Long Island yesterday and the cold snap in the air reminded me that I have not have a decent Fall cocktail in a while. My reading on the train David A Embury's classic The Fine Art of Mixing Drinks. My home bar is as rusty and my brain these days, so I set out to create something new.

I had some new toys to play with too. Lenell was kind enough to bequeath me a bottle of Four Roses Small Batch infused with Goji berries. And I have been dying to use my homemade brandied NYS sour cherries, so I thought a variation on the Manhattan would be nice. I used Amaro in place of a sweet vermouth, but added a touch of blackberry brandy and rose and berry syrup for sweetness. A couple of dashes of Bitter Truth Mole bitters and a gentle stir and she was ready to pour over my lovely cherries.

Now I have said in the past that Cherries were for virgins, pies and slot machines, and I don't see any of those around here. But these cherries are tart and tender, luxuriating in a bath of rye, brandy and maraschino liquor. Very yum. The sweetness of the drink was greatly appreciated by my poor sick roomie. I guess a spoonful of sugar does help the medicine go down.

Goji berries are also known as Wolf Berries, and last night we had cocktails and popcorn during a viewing of Wolverine, so the name came naturally.

Sweet Wolf
2 oz Goji infused bourbon
1/2 oz Amaro
1/4 oz Blackberry brandy
1/2 barspoon rose berry syrup
3 dashes Mole bitters.

Stir and pour into cocktail glass with a brandied cherry.

Rye with Kicks?

A athletic store would seem like a strange place for a drinking event. But then again, Jim Beam makes a tasty Rye and Nike makes some sweet Kicks. So (ri) 1 Rye threw a party to commemorate their special edition (ri) 1 Nike ID high tops

It was in this strange environment, the Nike flagship store on 57th St, that I tasted some of the most delicious rye cocktails. Jonathan Pogash, the Cocktail Guru, was the mastermind behind these tasty drinks. The Manhattan was excellent and rich, and the Jerry Thomas version looks like a Brooklyn to me. The (ri)se and Fall was also a remarkable twist on the classic Gin and tonic. Q Tonic is so delicious, why should it just be used with gin?

My favorite of the night was the Rye Teq Cocktail No. 1. I am such a fan of Tequila and think, along with Rye it is poised to take up much more of this new cocktail market. So the two of them together was just Divine..and powerful!


(ri)se and Fall

2 oz. (ri)1 Rye Whiskey
1 tsp. maple syrup
3 dashes Peychaud’s Bitters
3 oz. Q Tonic
Directions: Build directly in highball glass, add ice, and stir briefly.
Garnish: home-made marinated NY sour cherries

Rye Teq Cocktail No. 1

1 oz. (ri)1 Rye Whiskey
1 oz. Tres Generaciones Anejo (El Tesoro works nicely, too)
1/2 oz. fresh lime juice
1/2 oz. Benedictine
3 dashes Bittermen’s chocolate bitters
1 dash Regan’s orange bitters
Demerara syrup to taste
Directions: Shake ingredients and strain into chilled cocktail glass.
Garnish: orange twist

Manhattan (The Jerry Thomas version)

1 tsp. maraschino liqueur
1 1/2 oz. (ri)1
1 1/2 oz. Sweet Vermouth
3 dashes Boker’s Bitters
Directions: Stir all ingredients with ice and strain into chilled cocktail glass.
Garnish: lemon twist

All about the Brown

David Chang opened up a corner in his Momofuku Saam bar for a real bar earlier this year. This small area houses only brown liquor and the cocktail creativity of Don Lee (PDT). That is good enough for me.

Having spent all day without food at the NY Bar show, I was looking forward to some greasy products du pork. But how could I resist a bartenders choice with my favorite spirit, Rye?!

I was served a version of the Last Word, a classic with equal parts lime, Maraschino, green chartreuse, and Gin (but in my case, Rye). It was a healthy pour in a thick Japanese rocks glass. It was delicious and actually went quite well with my pork buns, snap peas, muscles, bread and butter (with whipped lardo). Yes...we feasted. But the real stand out was the spicy rice cakes with pork sausage and the BBQ rib sandwich. I want to marry that sandwich and take it to Niagara Falls I love it so much.

Despite the fact that I was ready to waddle out of there, the lovely Anna Margaret blessed us with more food (pusher!) including cookies to go from the Milk Bar next door. Thanks to the cookies in the now greasy bag, I now have eaten nothing but Momofuku for two days now! Boy, am I happy!

Milk Bar Cookie Grease

The 5 Boroughs of Cocktails

I have often wanted to to a post explaining the differences between a Manhattan and a Brooklyn (there is also a Bronx too!). My Grandfather's favorite was the Manhattan, being a Hells Kitchen kid, and he preferred his bourbon, sweet vermouth and bitters on the sweet side. I would always ask for mine made with half dry and half sweet vermouth. And with a twist, no cherries please. After all, "cherries are for virgins, pies and slot machines..you see any of those around here??!"

I had my first Brooklyn, in Brooklyn, natch, at the Brooklyn Social Club on Smith st in Carrol Gardens. This little bar was an actual social club for Italians in the 1950's and 60's and now harbors legions of hipsters and stroller-less parents of the New Brooklyn. This version calls for my preferred Rye, sweet vermouth, Amer Picon, and maraschino. The cute bartender finished off the drink with a flamed orange peel. With that bit of drama I was hooked, if he didn't already have me at Rye.

The Bronx is questionable since it was apparently invented by a teetotaling bartender in the early 1900's at the Waldorf Astoria hotel (where my Great Grandparents met and worked!). But the recipe is pretty good; Gin, sweet and dry vermouth, orange juice. I would probably add orange bitters instead of the juice for I believe all these classic NYC cocktails should have some sort of bitter component.

Well it seems that there needs to be a Queens and a Staten Island. So I'll get crackin' on that, but to paraphrase an olde timey bartender who once said this about Brooklyn, "If you live in Staten Island, have a beer!"

Jasmine Juleps

The big day is here. The social event of the season…The 134^th running of the Kentucky Derby!

Every year my friend Boyd throws the most fantastic Derby Parties. For the past 5 years they have been held at the Late Great Magnetic Field. This year we are trying out new digs at Park Slope’s Union Hall.

To celebrate this fine day I give you a Brooklyn/Manhattan twist on the classic Mint Julep. The Maraschino liqueur and the addition of bitters is reminiscent of a classic Brooklyn or Manhattan and the St Germain adds floral notes that compliment the jasmine pearl. And I used the Four Roses Yellow label for that mellow taste. I simply used a tea diffuser to steep the Jasmine Pearl tea in the bourbon for about 15 minutes. You can leave it longer if you want a stronger taste. Serve it with soda on top if you wish, but you know I like my drinks like I like my horses…Strong enough to knock a lesser jockey to the turf. You know my thighs can hold tight to that saddle for a long ride. Really. I can stay on a horse. Don't be so dirty.

Oh my hat this year was going very Victorian top riding hat, and with my plaid stockings and buggy whip I am now going to look like the Derby Dominatrix! Giddy Up Boys!

Jasmine Julep

Four Roses Yellow Label Bourbon
Jasmine Pearl Tea (steep in bourbon for at least 15 minutes)
St Germain liqueor
Maraska Maraschino liqueur
Dash each of Lemon, Orange and Old Fashioned Bitters
Soda (if you like to stay upright in yer saddle)

Garnish with Mint of fresh flowers for that springtime flair

Flanagan’s Wake Libations

I am in a play running off Broadway called Flanagan's Wake. Its a fun interacting comedy playing in a bar in downtown Manhattan. Alas, my character does not drink.

The producer was kind enough to allow the cocktailier side of me to create some special cocktails for the event. so if you are in NYC, please come to the Soho Playhouse and cry tears of laughter into these fabulous libations!

Flanagan’s Wake Libations

The Long Black Veil
Guinness
Sparkling wine
Sugar cube
Bitters

The Corpse Reviver no 33
Irish whisky
Irish mist
Grand Marnier
Orange bitters
Flamed orange peel garnish

Fiona’s Tears
Vodka
Ruby Red Grapefruit Juice
Maraschino liquor
Cherry

Chow Square Off Challenge Cocktails

There has been some requests for the drinks I made at the Cocktail Throwdown in San Francisco. There is also some links to the press and photos of the event at the end of the post.

The Duet of Pears-tini

Ripe juicy pears (juiced or muddled)
Prickly pears (Peeled and puréed)
1 Bar spoon of honey (I used local Eucalyptus Almond Honey)
Vanilla Bean
1/2 teaspoon Lavender (ground in a mortar and pestle)
2 oz Square One Organic Vodka
1 oz Lillet
Hard Caramel Rim *

Muddle together diced pears, prickly purée, ¼ of a split vanilla bean, honey and lavender blossoms. Add ice, Lillet and Square One Organic Vodka and shake well.

*To make the rim, heat some natural cane sugar in a small saucepan (DO NOT USE NON STICK PANS) over a low heat. When caramelized, let cool slightly and dip non-chilled glass in the pan to coat the rim. Chilling the glass before hand may cause the glass to break.

The Concord Fizz

Bunch of Concord Grapes
1/2 oz Maraschino Liquor (made from cherry pits)
Lemon Basil (our secret ingredient)
Dash of lemon bitters
2 oz Square One Organic Vodka
1 ½ oz Organic sparking wine (or club soda)

Muddle the grapes, Maraschino and bitters. Add ice, vodka and shake vigorously. Pour into cocktail glass and top with wine or soda. Add a sprig of lemon basil and a speared grapeThis one reminded me of summers at my grandma and grandpa’s farm. I love the grapey taste on Concords and the basil added and very pleasant herby flavor. The color is gorgeous! If you don’t have lemon basil; Thai basil, lemon thyme or lemon Verbena are also great in this drink.

http://www.chow.com/contests/squareoff
http://laurafrofro.typepad.com/the_fro_fro_blogfinally/2007/09/fro-fros-week-i.html
http://yumsugar.com/661604
http://flickr.com/photos/dinah/1440657108/
http://www.flickr.com/photos/bradlauster/1448002025/

Farmer’s Market Cocktails

Believe it or not, completely independent of this week’s episode of Top Chef, I also went shopping at the Union Square Greenmarket. Adam and I didn’t even fire up the DVR to watch Top Chef until we had already consumed many of the cocktails listed below. My goal was not a chicken dinner, but fresh cocktails, natch! Using ingredients local, seasonal and unusual, I did a trial run of what my day in San Francisco will be like next week. Below are the literal fruits of my labor.

Apple Pie-tini

Sweet juicy tart Wine Sap apples
Vodka
Calvados (a bit of a cheat since I will probably have none in SF)
Dash of lemon juice
¼ of a vanilla bean
cinnamon
agave syrup
Caramel sugar rim. *that was Adam’s favorite part

Muddle the heck out of the chopped apple with the vanilla bean, lemon, cinnamon and agave. Add cracked ice, vodka and calavados. Pour into cocktail glass, with caramel rim*. You might not need the lemon, I just always liked my mom’s lemony apple pie and this tasted just like it, minus her fabulous crust..hmm…maybe THAT should be the rim?

*to make the rim, heat some natural cane sugar in a small saucepan over a low heat. When caramelized, let cool slightly and dip non-chilled glass in the pan to coat the rim. Chilling the glass before hand may cause the glass to break.

The Concord Fizz

Bunch of Concord Grapes
Cane Sugar
Lemon Verbena
Dash of lemon bitters
Vodka
Club Soda or sparking wine (pref from NY State)

Muddle the grapes, sugar and bitters. Add ice, vodka and shake vigorously. Pour into cocktail glass and top with wine or soda. Add a sprig of lemon verbena speared with a grape

This one reminded me of summers at my grandma and grandpa’s farm. I love the grapey taste on Concords and the verbena added and very pleasant herby flavor. The color is gorgeous! This was Adam’s favorite of the night.

The Black and Blue

Blackberries
Blueberries
Lemon Basil
Thai Basil
Vodka
Maraschino Liquor
Honey to taste


Muddle together the two berries and the two basils (I went a little muddle mad last night) with the Maraschino. Add ice and vodka, shake and strain though a fine mesh strainer into a cocktail glass (you want avoid those blackberry seeds, as we learned on Top Chef this season). Add honey to taste if its too tart, but I like my drinks tart. Garnish with a sprig from one of the basils, I used the Thai because it is purple like the drink. Again, gorgeous color with this drink!

The Green Monster

Ogen melon - the “internets” say this melon is from Israel, perfect for Yon Kippur I guess!
Lemon Thyme – pick the leaves off
Lemon Basil - pick the leaves off
Vodka
St Germain Elderflower liquor

Blend all ingredients in a blender and you get a frothy, tasty treat. The fresh smoothie quality makes it seems like its good for you! The color is bright green, however.