Miami Beach Cocktail

Miami Beach Cocktail

(from page 122, Mr Boston Original Bartender's Guide)

3/4 Oz. Scotch (Dewers's)
3/4 Oz. Dry Vermouth (Noilly Prat)
3/4 Oz. Grapefruit Juice

Shake with ice and strain into cocktail glass.

A very interesting drink. The Miami Beach Cocktail is another scotch-based drink that has a remarkably smoky taste. The combination of scotch, vermouth, and grapefruit juice creates a complex taste and texture which I found very good (but I like scotch).

A surprisingly good drink.

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!

Scotch Bishop Cocktail

Scotch Bishop Cocktail

1 oz Scotch (Dewer's)
1 Tbsp Orange Juice
1/2 Oz Dry Vermouth (Noilly Prat)
1/2 Tsp Triple Sec (LeRoux)
1/4 Tsp Powdered Sugar

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

(page 156 Mr Boston Official Bartender's Guide)

After trying sweet drinks for a couple of days, this one tasted like a "real" cocktail should. It had a pleasant smoky flavor that meshed well with the other ingredients. The taste was more complex than most cocktails I've tried.

Even my wife, who doesn't care for Scotch whiskey, liked it!

Definitely a keeper on the "do it again" list.

Affinity Cocktail

I didn't expect much from this cocktail but it was amazingly good.
The 'Affinity Cocktail" an interesting mix of ingredients, and the orange flavor was there. This one is on our repeat list.

The recipe (page no.28 from Mr. Boston Bartender's Guide):

1 oz Dry Vermouth (Noilly Prat)
1 oz Sweet Vermouth (Noilly Prat)
1 oz Scotch (Dewar's White Label)
3 dashes Oranges Bitters

Stir with ice and strain into cocktail glass. I garnished with an orange slice.

Cheers!

Modern Cocktail

The choice today was a 'Modern Cocktail' (page 124 of the Bartender's Guide).  It was an interesting mix of liquors and did taste quite good.  Olga did not like it as much as I did, however. I would definitely have another.

The recipe:


1 1'2 oz Scotch (Dewar's White Label)
1/2 teaspoon Lemon Juice
1/4 teaspoon Absinthe Substitute (Pernod)
1/2 teaspoon Jamaica Rum (Myer's)
1 dash Orange Bitters

Shake with ice and strain into cocktail glass. Serve with a cherry.

Cheers.

Rob Roy Cocktail

The cocktail of the day is a 'Rob Roy'. After the Irish whiskey-based drink yesterday that hid the whiskey taste, this one was refreshing in that the scotch taste came through loud and clear. I liked it although it only made the middle of Olga's list.

The recipe (page no. 148 from our Bartender's Guide):

3/4 oz. Sweet Vermouth (Dolin)
1 1/2 oz. Scotch Whiskey (Dewar's White Label)

Stir with ice and strain into cocktail glass.

As you can tell from the photo, it was very nice out today (around 70 degrees) so we had the cocktail on the patio; can't wait til summer!


Cheers!

Flying Scotchman

The drink of the day was a 'Flying Scotchman Cocktail', shown on page 82 of the Bartender's Guide. 
Olga didn't like it so much - maybe the bitters... but I found it quite enjoyable, although certainly not one of my favorites. I would have to put this one in the "not to repeat" class, with apologies to those who happen to like it.

The recipe:

1 oz Sweet Vermouth (Dolin)
1 oz Scotch (Dewar's White Label)
1 dash bitters
1/4 teaspoon sugar syrup

Stir with ice and strain into cocktail glass.

Beals Cocktail

I chose a recipe for a cocktail from page 38 in the Bartender's Guide (listed right after last night's drink). We were invited out for dinner with friends at our new neighborhood golf course restaurant, so I mixed our nightly cocktail before we went out.

The drink was 'Beals Cocktail', no idea where the name originated. It was a scotch-based drink, similar to the Beadlestone Cocktail from last night. It made use of different proportions and types of vermouth.

The recipe:

1 1/2 oz Scotch (Dewar's White Label)
1/2 oz Dry Vermouth (Noilly Prat)
1/2 oz Sweet Vermouth (Dolin)

Sir with ice and strain into cocktail glass.

The drink was not as good as the Beadlestone; the sweet vermouth muted the scotch taste so much it was difficult to tell it was scotch! It is not on our repeat list.

Cheers!

Beadlestone Cocktail

I tried to find the origin of the name 'Beadlestone Cocktail' that I found on page 38 of my Bartender's Guide, but had no luck.

The recipe:


1 1/2 oz Dry Vermouth (Noilly Prat)
1 1/2 oz Scotch (Dewar's White Label)

Stir with ice and strain into cocktail glass.

It is a good drink that we shared with neighbors who also enjoyed it. The taste of Scotch was predominant but toned down by the vermouth. The drink is worth having again (it seems as though most of our recent drinks fall into the "worth having again" category!).

Cheers!

Highland Fling Cocktail

As you can see from the picture, tonight's choice is another Scotch-based cocktail (page 97 in the Bartender's Guide).

I thought the cocktail was good and would have another. Olga, however, doesn't care for scotch (she drank it, anyway).

I liked it!

The recipe for a 'Highland Fling Cocktail'.

3/4 oz Sweet Vermouth (Dolin)
1 1/2 oz Scotch (Dewar's)
2 dashes Orange Bitters

Stir with ice and strain into cocktail glass.  Serve with an olive.
(As you can see, I chose not to use an olive as a garnish.)

Cheers!

Hole-In-One Cocktail

Tonight I chose a 'Hole-In-One Cocktail' on page 97 of my Bartender's Guide.  With thoughts of my return to the golf course after hip surgery, this one sounded appropriate.

The recipe:

1 1/4 oz Scotch (Dewar's White Label)
3/4 oz Dry Vermouth (Noilly Prat)
1/4 teaspoon lemon juice
1 dash Orange Bitters (Fee Bros.)

Shake with ice and strain into cocktail glass. I garnished it with an orange slice.

I thought the drink was pretty good but Olga didn't care much for it. Of course I do like scotch. I would have this one again.

One note: the recipe in the guide just specified "vermouth". I researched it on the internet to try to determine whether sweet or dry was called for. I finally found one reference for "dry", which I used. Does anyone have any better info?

Salud!

Hoot Mon Cocktail

The weather warmed up enough to enjoy our cocktail on the patio.

Since I have been making scotch cocktails, and they have been surprisingly good, I made another one tonight.  It is a 'Hoot Mon Cocktail' from page 98 of the Bartender's Guide.  It is less sweet than the Bobby Burns that I fixed last night (a very good drink) and was a better cocktail, at least to my taste.

 The recipe:

3/4 oz Sweet Vermouth (Dolin - I ran out of Martini & Rossi and Noilly Prat)
1 1/2 oz Scotch (Dewar's White Label)

1 teaspoon Benedictine

Stir with ice and strain into cocktail glass.  Twist a lemon peel and drop in glass.

Bobby Burns Cocktail

Tonight I selected another Scotch-based cocktail, similar to the one we had last night. This drink is a 'Bobby Burns Cocktail', found on page 43 of the Bartender's Guide.

The recipe:

1 1/2 oz Sweet Vermouth (Martini & Rossi)
1 1/2 oz Scotch (Dewar's White Label)
1 1/4 teaspoon Benedictine

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

This was a very nice drink well worth repeating.

Sante!

Blood-and-Sand Cocktail (corrected)

I revisited the cocktail from last night - since I had mistakenly used Dry instead of Sweet Vermouth.
The drink made with Sweet Vermouth was much sweeter and, although tasty, was not quite as good as the version made with Dry Vermouth, in my humble opinion.

Either version is worth having as an enjoyable cocktail in a restaurant.

And how about those neat glasses.



Blood-and Sand Cocktail

(this is the same recipe as last night - I just grabbed the bottle of Dry Vermouth instead of Sweet Vermouth. Tonight I used the Sweet Vermouth!).


Recipe:


1 tablespoon orange juice
1/2 oz Scotch (Dewar's White Label)
1/2 oz Cherry Brandy (LeRoux)
1/2 oz Sweet Vermouth (Martini & Rossi)

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

Cheers!

Blood-and-Sand Cocktail

Tonight I prepared a cocktail using another cocktail glass my daughter gave me and one a dear neighbor gave us. Both are great for the holiday season and add a little extra to the cocktails they contain.

I selected a 'Blood-and-Sand Cocktail' for tonight.  It is on page 42 of our Bartender's Guide.

The recipe:

1 tablespoon Orange Juice
1/2 oz Scotch (Dewar's White Label)
1/2 oz Cherry Brandy (LeRoux)
1/2 oz Sweet Vermouth (Noilly Prat)

Shake with ice and strain into cocktail glass.
I used an orange slice and cherry as a garnish.

Actually the mixologist screwed up (again!).  I must confess that I used dry vermouth instead of sweet. However, the drink was quite good. I would order the drink as I mixed it but I will mix it correctly tomorrow night and re-evaluate.

I sure hope professional bartenders don't have my problems with reading recipes and then mixing them correctly.

Cheers!