Metropolitan Cocktail

Metropolitan Cocktail

(from page 121 in Mr Boston Official Bartender's Guide)

1 1/4 Oz. Brandy (E&J XO)
1 1/4 Oz. Sweet Vermouth (Dolin)
1/2 Tsp Sugar Syrup
1 dash Bitters (Angostura)

Stir with ice and strain into cocktail glass.

The Metropolitan was an interesting drink. The vermouth was the predominant taste which, if you like vermouth, was very drinkable. It will not become my favorite cocktail, however.

East India cocktail No. 1

East India Cocktail No. 1

(page 76 of Mr Boston Official Bartender's Guide)

1 1/2 Oz. Brandy (E&J XO)
1/2 Tsp Pineapple Juice
1/2 Tsp. Triple Sec (LeRoux)
1 Tsp.  Rum (Myers's Dark)
1 dash Bitters

Shake with ice and strain into cocktail glass.  Add a twist of lemon peel and a cherry.

As you can see from the photo, I forgot the garnish!

The East India Cocktail No. 1 was a somewhat bland drink but drinkable. There was a "tingle" on the tongue, probably from the Bitters or rum, which made it somewhat pleasant, texturally. There are so many cocktails to choose from which are a lot tastier than this one, though, that I doubt I will repeat it.

Happy mixing!

Thistle Cocktail

Thistle Cocktail

From page 172 in Mr Boston's Official Bartender's Guide

1 1/2 Oz Sweet Vermouth (Dolin)
1 1/2 Oz Scotch (Dewars's)
2 dashes Bitters (Angostura)

Stir with ice and strain into cocktail glass. I added a lemon twist just because.

Another interesting drink. It had slightly smoky taste from the scotch with sweetness added by the vermouth; quite good, actually. I would mix this one again.

Might be the fact that scotch (single malt) is my favorite drink could be influencing me, you think? Anyway, my wife liked it as well!

Tropical Cocktail

Tropical Cocktail

page 174 in Mr Boston's Official Bartender's Guide

3/4 Oz Créme de Cacao (LeRoux)
3/4 Oz Maraschino (Luxardo)
3/4 Oz Dry Vermouth (Noilly Prat)
1 dash Bitters

Stir with ice and strain into cocktail glass.

I've met very few cocktails over the past few years in my journey that I couldn't handle; this was one of them. The taste was almost pleasant (the Maraschino flavor almost saved the drink) but it was cloyingly sweet. It needed dilution with a rum/vodka/brandy and some citrus to make it palatable, at least for me. On the flip side, my wife seemed to enjoy it (at least she drank it)!

Oh, well. Tomorrow is another day.

White Lion Cocktail

White Lion Cocktail

Juice of 1/2 lemon
1 Tsp Powdered Sugar
2 dashes bitters
1/2 Tsp Grenadine
1 1/2 Oz Rum
Shake with ice and strain into cocktail glass.

Found on page 188 of Mr.Boston Official Bartender's Guide,  50th Anniversary Edition-published 1984.

The cocktail today was a "White Lion", which was a pink color (?). It was a pretty drink and was quite refreshing when we drank it on our patio this afternoon. Just another beautiful day in South Louisiana.

It was very much like a daiquiri in taste, texture, and recipe,  but was slightly tarter. It was good but I would probably choose a daiquiri to mix just because it is marginally easier; that is unless you are partial to pink.

Salud.

Jockey Club Cocktail

Jockey Club Cocktail

1 dash Bitters
1/4 teaspoon Créme de Cacao (white)
Juice of 1/4 Lemon
1 1/2oz Gin
Shake with ice and strain into cocktail glass.

Page 107 Mr Boston Official Bartender's Guide

We're back! After a 2+ year absence we are resuming our cocktail odyssey. The first attempt was a "Jockey Club" cocktail.

It was a good drink. The lemon juice and Cacao smoothed the gin which resulted in a tasty drink. I would have it again.

Hey, I've missed this! Skoal.

Rye Whiskey Cocktail

Today was another lovely day here in Zachary with cocktails again enjoyed on our patio while awaiting the arrival of a visiting niece on her way to visit parents in Georgia.

The cocktail of the day was a 'Rye Whiskey Cocktail', on page no. 152 of Mr. Boston Official Bartender's Guide, publ. 1985. Olga and I both enjoyed the drink very much (as seems the usual case). It definitely is a cocktail designed to be gently sipped, rather than gulped!




The recipe:

1 Dash Bitters (Angostura)
1 tsp Powdered Sugar
2 oz Rye Whiskey (Old Overholt)

Shake with ice and strain into cocktail glass. Serve with a cherry. I also garnished with an orange slice.

Star Cocktail

Today we chose a 'Star Cocktail' to enjoy. Since the weather was very nice ... short sleeve and shorts nice ... we even enjoyed it on the patio.

The drink was very good, a tasty blend of sweet and tart, well worth a repeat.

The recipe (page 164 from Mr. Boston Official Bartender's Guide):

1 oz Apple Brandy (Laird's)
1 oz Sweet Vermouth (Noilly Prat)
1 Dash Bitters (Angostura)

Stir with ice and strain into cocktail glass. Add a twist of lemon peel.

Perfect Cocktail

On this date (December 18th ... I was late posting the description), I mixed a 'Perfect Cocktail' from page no. 135 in Mr. Boston's Bartender's Guide. The drink was far better than the Homestead Cocktail we had earlier which contained a lot of Sweet Vermouth. This cocktail contained smaller amounts of Sweet and Dry Vermouths. I garnished with an olive stuffed with anchovy.

The recipe:

1 1/2 tsp Dry Vermouth (Noilly Prat)
1 1/2 tsp Sweet Vermouth (Noilly Prat)
1 1/2 oz Gin (Seagram's Extra Dry)
1 Dash Bitters

The drink was fairly enjoyable, better suited to my taste than a very dry classic martini. Try it! The Christmas glasses helped also.

Salut!

Artillery Cocktail

Today I chose an 'Artillery Cocktail' from page 35 in the Bartender's Guide. Neither the recipe nor the name were very exciting but the drink was excellent! I recommend it highly.

The recipe:

1 1/2 oz Gin (Seagram's Extra Dry)
1 1/2 teaspoons Sweet Vermouth (Noilly Prat)
2 dashes Bitters

Stir with ice and strain into cocktail glass.

Cheers!

Sazarac Cocktail

A revisit to the Sazarac cocktail.  A friend requested Sazerac. We did have one on Feb 10, 2011 at Juban's Restaurant in Baton Rouge. It was good there, but it was served on ice, which is a no-no according to most books!

This was an excellent drink, at least to me, consisting of several complex flavors - anise, the rye whiskey, bitters - they all were distinguishable and also blended well.



Recipe  is courtesy of Kevin Lacassin at NolaFoodie.com

2 oz Rye Whiskey
1/2 oz Simple Syrup
5 dashes Peychaud's Bitters
2 dashes Angostura Bitters
1/4 oz Pernod
1 lemon twist

Chill a rocks glass by filling with ice and water.
In a cocktail shaker filled 3/4 with ice, add rye whiskey, simple syrup, Peychaud's Bitters and Angostura Bitters.
Using a bar spoon, stir until the shaker is ice-cold and frost has formed on the outside.  (do not shake a Sazerac).
Empty the ice and water from the rocks glass, and pour in a bit of Pernod and toss the glass (or roll it) to coat the entire inside.
Pour out any excess.
Strain your cocktail from the shaker into the Pernod lined glass.
Twist a lemon peel over the glass, rim the glass, and then drop it in.
                                                                          

Fallen Angel Cocktail

This cocktail, 'Fallen Angel Cocktail' was an OK drink for us.

Nothing special - but OK. Probably won't repeat.

The recipe (page 79 of the Bartender's Guide): 

Juice of 1 lime or 1/2 lemon

1 1/2 oz Gin (Booth's)

1 dash Bitters

1/2 teaspoon White Créme de Menthe (LeRoux)

Shake with ice and strain into cocktail glass.

Serve with a cherry.

Cheers!

Fine and Dandy Cocktail

This 'Fine and Dandy Cocktail' was a good one.  I mixed it with two different brands of Gin (Hayman's Old Tom and Booth's.  Both were good although Olga liked the Old Tom better. It seemed to have a somewhat milder taste, which was quite pleasant.

The recipe (page 80 of the Mr. Boston's Bartender's Guide:


Juice of 1/4 lemon
1/2 oz Triple Sec (DeKuyper)
1 1/2 oz Gin (Booth's and Hayman's Old Tom)
1 dash Bitters

Shake with ice and strain into cocktail glass.
Serve with a cherry (I also added an orange slice).

Cheers!

Palmetto Cocktail - revisited

A fellow mixologist suggested we try this cocktail - a 'Palmetto Cocktail', with a dark rum. 
Last night we used a light rum and Underhill-Lounge was correct - the darker rum adds a  smoothness to the taste. 

The recipe (page no. 133 in the Bartender's Guide):

1 1/2 oz Rum (Bacardi Select)
1 1/2 oz Dry Vermouth (Noilly Prat)
2 dashes bitters

Stir with ice and strain into cocktail glass.


We mixed the second cocktail with Myers Jamaican Rum. It was tastier than the Porto Rican Bacardi!

And it was another beautiful day in South Louisiana.

                                                             

Palmetto Cocktail

Today, April 17th, I chose a 'Palmetto Cocktail' to mix for our afternoon enjoyment. Although we enjoyed the drink, neither Olga nor I could recommend it. It was a "smooth" drink, not as raw as the whiskey-based cocktail last night, but the bitters lent a rather unpleasant taste.


The recipe (page no. 133from the Bartender's Guide):

1 1/2 oz Rum (Bacardi Light)
1 1/2 oz Dry Vermouth (Noilly Prat)
2 dashes Bitters

Stir with ice and strain into cocktail glass.

At least Olga got a good photo!

Cheers!

Palmer Cocktail

Today I selected a whiskey-based drink, a 'Palmer Cocktail'.  It was a pretty good drink - if you like the taste of whiskey, which I do. We enjoyed it outside on our patio, again, as the weather was almost perfect. Olga didn't care for it very much; I guess she doesn't like whiskey!

The recipe (page no. 133 from the Bartender's Guide):

2 oz Whiskey (Old Forester)
1 dash Bitters
1/2 teaspoon lemon juice

Stir with ice and strain in cocktail glass. (I used a shaker since the drink contained lemon juice.)

Enjoy!

Emerald isle Cocktail

Today I chose an 'Emerald isle Cocktail' to mix. I didn't care much for the drink - maybe a little less Créme de Menthe would have made it better - but Olga liked it. It was not one of our favorites and will not be repeated.

The recipe (page no. 97 from the Bartender's Guide):

2 oz Gin (Booth's)
1 teaspoon Green Créme de Menthe(LeRoux)
3 dashes Bitters (a dash is 1/6 of a tsp per the guide)

Stir with ice and strain into cocktail glass.

Despite high winds and threats of storms in our area for most of the day, we did manage to escape the bad weather. As you can see from the photo, it was pretty nice this afternoon. And even a less-than-sterling cocktail had little effect on our enjoyment.


Cheers!

Golf Cocktail

Tonight we had a 'Golf Cocktail' at our Club restaurant. It was mixed at the restaurant so I don't know the brands of liquor used but the drink was quite good, even Olga liked it.

The recipe (page no. 92 from the Bartender's Guide):

1 1/2 oz Gin
3/4 oz dry Vermouth
2 dashes Bitters

Stir with ce and strain into cocktail glass.

El Presidente Cocktail No. 2

Today we tried an 'El Presidente Cocktail No. 2'.  It was a good drink; not one I'd rush out to try again, though.

The recipe (page no. 77 from the Bartender's Guide):

3/4 oz Dry Vermouth (Noilly Prat)
1 1/2 oz Rum (Light Bacardi)
1 dash bitters

Stir with ice and strain into cocktail glass.


Salud!

Chinese Cocktail

Today we had a 'Chinese Cocktail' (page no. 61 of the Bartender's Guide).


The drink was pretty good and will be on our repeat list. One change in the recipe I think would be beneficial would be to add a little lemon or lime juice to counter some of the sweetness.

The recipe:

1 tablespoon Grenadine
1 1/2 oz Rum (Myer's Jamaican)
1 dash Bitters
1 teaspoon Maraschino (Luxardo)
1 teaspoon Triple Sec (DeKuyper)

Shake with ice and strain into cocktail glass.

Cheers!