Cocktailing

The stiff cocktail comes from 1930 as one in a family of "hair of the dog cocktails". It's good for whatever might be ailing you. Enjoy it in moderation. Note on the Lillet Blanc vs. Cocchi Americano, the former is sweeter and the latter is more bitter. So choose the one that appeals to your taste. Both are generally available. 1 oz. gin 1 oz. Cocchi American or Lillet Blanc, as preferred 1 oz. Cointreau 1 oz. fresh lemon juice 1 dash absinthe Place all components in a shaker with ice and shake vigorously. Pour into a cocktail glass. Garnish with an orange peel or cherry. Photos by Lisa Denkinger See Photo (https://www.instagram.com/p/BF7OFyBINJi) See Photo (https://www.instagram.com/p/BF7OBbxINJR) The Tail Of The Cocktail Take (https://talesofthecocktail.com/history/corpse-reviver-history) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Probably invented in the 1940s by Trader Vic (Victor Bergeron) or maybe in the 1930s by Don The Beachcomber, this bracing tiki drink is perfect for a hot day at the beach. Don't be fooled by the sweet, fruity junk you find at some bars -- made right, this is a delicious and poweful cocktail. 1 oz. amber rum 1 oz. dark rum 1 oz. fresh lime juice 1/2 oz. quality orgeat 1/2 oz. orange curaçao or Cointreau Place all ingredients in a shaker and shake vigorously. Pour into a tall glass over crushed ice or ice cubes. Garnish with the shell of one of the limes you squeezed and a mint sprig, if you like. Photos By Lisa Denkinger See Photo (https://www.instagram.com/p/BFuc6ocINGQ) See Photo (https://www.instagram.com/p/BFuc2CRoNGG) Dave Wondrich's Mai Tai Take (http://www.esquire.com/food-drink/drinks/recipes/a3732/mai-tai-drink-recipe/) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

This classic is the subject of much myth and tradition. It came from New Orleans in the mid-1800s and, while originally made with cognac it now is most commonly based on rye whisky. The recipe I'm making is an amalgam of those I reviewed. Rather than the traditional sugar cube, I'm using simple syrup. Also, I'm leaving the lemon peel with the cocktail though the tradition is to throw it out -- I like the smell. And finally, I'm including Angostura in addition to the more medicinal Peychaud's. 1 tsp. simple syrup 2 dashes Peychaud's bitters 1 dash Angostura bitters 2 1/2 oz. rye whisky or cognac Absinthe or Herbsaint Lemon peel In a mixing glass, add the simple syrup, bitters and rye. Add ice and give it a good stir. In a well-chilled glass, add absinthe and coat the inside of the glass thoroughly. Discard excess absinthe. Pour the mixture into the coated glass. Squeeze the lemon peel over the surface of the drink to release the oils. Drop the peel into the glass. Photos By Lisa Denkinger See Photo (https://in

It's Derby Day, and in honor we're going to make a Mint Julep -- the official drink of The Kentucky Derby. However, I do use Oregon bourbon. The horror. So, get our your hammer and start crushing some ice. Don't skip the garnish as it really adds to the mint character of the drink. 8 leaves of fresh mint 1 tsp. sugar 3 oz. bourbon (Kentucky, if you're a purist) In a well chilled silver beaker or glass, drop the mint leaves and the sugar. Muddle briefly. Pack the beaker half-full with ice. Add the bourbon and stir. Top up with ice, mounding slightly. Garnish with a sprig of mint. Photos by Lisa Denkinger See Photo (https://www.instagram.com/p/BFHGG8lING2) See Photo (https://www.instagram.com/p/BFHGgaAoNIH) See Photo (https://www.instagram.com/p/BFHGjGpINIR) Checkout Bourbon Curious (http://www.amazon.com/gp/product/0760347409/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0760347409&linkCode=as2&tag=httpwwwfredmi-20&linkId=CCBCLZKV2PEZKAYT) by our friend, Fred Minnick. Fred is the "Bou

We come to the end of our three-part tequila series with this refresher. The crème de cassis lends it a beautiful purple color, and the ginger beer gives it a zing. Next week, in the lead-up to The Kentucky Derby, we'll make a mint julep. 1 1/2 oz. reposado tequila 1/2 oz. crème de cassis 1/2 oz. lime juice 3 oz. ginger beer In a shaker, add tequila, crème de cassis, lime juice, and ice. Shake until thoroughly combined. Pour into a collins glass over ice. Top off the cocktail with ginger beer. Garnish with a lime wheel. Photos by Lisa Denkinger See Photo (https://www.instagram.com/p/BE3v8AwoNGS) See Photo (https://www.instagram.com/p/BE3vysBoNF1) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

In part 2 of the tequila series, we take a trip to the 70s. It's a little a little cheesy and not really classic, but still tasty. It might be just the thing when you're tired of the mimosa at brunch. Next week we come to the end of tequila (for now) with an El Diablo. 3 oz. reposado tequila 6 oz. orange juice 2 tsp. grenadine In a glass with ice, add the tequila, then the orange juice. To get the sunrise effect, pour the grenadine down the inside of the glass. It will pool at the bottom and mix with the other components. Garnish with an orange. Photos by Lisa Denkinger See Photo (https://www.instagram.com/p/BEgIYfmINLh) See Photo (https://www.instagram.com/p/BEgIVCIoNLd) Just Another Tequila Sunrise by Jeff Burkhart (http://ngablog.com/2012/02/17/just-another-tequila-sunrise/) Tequila Sunrise - Cypress Hill (https://www.youtube.com/watch?v=QrWnH7cV_-c) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

The margarita may be a common cocktail, but it often seems hard to find a really good one. We finally found a ratio of tequila/Cointreau/lime juice that fits our taste, and I'm making that for you in this episode. This is part 1 of a three part series on tequila. Next week: Tequila Sunrise. ``` 2 oz. Silver Tequila 2 oz. Cointreau or triple sec 2 oz. Lime juice Agave nectar or simple syrup to taste In a shaker, combine all components. Add ice and shake well. Serve up or on the rocks. Rim the glass with salt, if you like, and garnish with a lime. ``` Photos, as always, by Lisa Denkinger See photo (https://www.instagram.com/p/BEPSc1_INJW) See photo (https://www.instagram.com/p/BEPSf6WINJd) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

First described by Charles H. Baker in 1933, this cocktail derives its name from the rallying cry ginned up by jingoistic newspaper owners trying to get the U.S. to declare war on Spain in 1899. Don't let the violent origins turn you off, this one is worth trying. ``` 2 oz. whiskey 3/4 oz. sweet vermouth 2 tsp. Cherry Heering 1/2 tsp. absinthe Combine all components in a mixing glass, add ice, and stir. Strain into a cocktail glass and garnish with a cherry. ``` Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BD7rJy7INFo) See photo (https://www.instagram.com/p/BD7rQifoNFt) USS Maine (https://en.wikipedia.org/wiki/USS_Maine_(ACR-1)) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Coming out of Italy in the early 20th Century, David Wondrich has called this one of the world's indispensable cocktails. Next week: Remember The Maine!!!! ``` 1 oz. gin 1 oz. Campari 1 oz. sweet vermouth Add everything to a shaker, add ice and shake. Strain into a cocktail class. Garnish with an orange twist. ``` Photos by Lisa Denkinger: See photo (https://www.instagram.com/p/BDo_PkPINNl) See photo (https://www.instagram.com/p/BDo_GeBoNNO) David Wondrich: The Ultimate Negroni Recipe (http://www.esquire.com/food-drink/drinks/recipes/a3683/negroni-drink-recipe/) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Name for a famous French artillery piece, this gentle cocktail is perfect for a beautiful Spring day. Feel free to substitute cognac for the gin. ``` From the Death & Co. book 1 1/2 oz. gin (or cognac) 3/4 oz. fresh lemon juice 1/2 oz. simple syrup Champagne Shake everything except the Champagne with ice. Pour into a flute. Top with Champagne. Garnish with a lemon twist. ``` See photo (https://www.instagram.com/p/BDY4x5qoNDk) Death & Co. book (http://www.amazon.com/Death-Co-Classic-Cocktails-Recipes/dp/1607745259)

It's not just a soda-soaked fruit soup for your grandpa. This is a simple, easy, pure cocktail that I hope you like. ``` 2 oz. rye or Bourbon 1/2 oz. simple syrup 2 dashes bitters (Angostura or something more exotic) Add all ingredients to a mixing glass, add ice, and stir. Strain into a rocks glass over ice. Garnish with orange peel and/or lemon peel. Add a cherry, if you're feeling frisky. Note: In the audio, it sounds like I'm using three dashes of bitters. It's really only two dashes. ``` See photo (https://www.instagram.com/p/BDFyrBtINHX) See photo (https://www.instagram.com/p/BDFyow1INHS) Photos by Lisa Denkinger Robert Simonson's book all about The Old Fashioned (http://www.amazon.com/The-Old-Fashioned-Classic-Cocktail-Recipes/dp/1607745356) Next week: French 75

Give this sweet and sour classic a try. It dates from the early 1920s and may have originated in either London or Paris -- or maybe somewhere else. ``` 2 oz. cognac 1 oz. Cointreau 3/4 oz. lemon juice Add the components to a shaker, add ice, and shake until the shaker is frosty. Pour into a sugar rimmed cocktail glass. Garnish with a lemon twist. ``` See photo (https://www.instagram.com/p/BC3IUvvINBw/) See photo (https://www.instagram.com/p/BC3ISVnoNBr) Photo by Lisa Denkinger

This is a classic variation on the Bijou cocktail. I was introduced to this cocktail by a regular denizen at Death & Co. in Manhattan. The following comes from their book, linked below. ``` 1 1/2 oz. Gin 1 oz. Sweet Vermouth 1 oz. Green Chartreuse Orange bitters Campari Stir together gin, vermouth, chartreuse, and bitters in a mixing glass. Use the Campari to rinse the inside of the serving glass, discard extra. Garnish with a twist of lemon. ``` See Photo (https://www.instagram.com/p/BCgy4jNINNH) Photo by Lisa Denkinger Death & Co. Book (http://www.amazon.com/Death-Co-Classic-Cocktails-Recipes/dp/1607745259/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=1457054030&sr=1-1)

This dramatic classic is as tasty as it is pretty. ``` 2 oz. whiskey 1 oz. fresh lemon juice 1 oz. simple syrup 1 oz. red wine Shake first three components. Add the red wine as a float. Garnish with a cherry. ``` See Photo (https://www.instagram.com/p/BCOtcHioNOi) See Photo (https://www.instagram.com/p/BCOtYpCoNOe) Photos by Lisa Denkinger David Wondrich's Twitter feed (https://twitter.com/DavidWondrich) Imbibe! (http://www.amazon.com/gp/product/B000WJQWE2) Join me next week for a gin-based cocktail, the Tailspin.

Put them in your mouth! Amarena Fabbri (https://www.instagram.com/p/BB6HqDdINBS/) Luxaro Maraschino (https://www.instagram.com/p/BB6HjZvoNBF/) Amarena Toschi (https://www.instagram.com/p/BB6HssGINBV/) Photos by Lisa Denkinger

I was first introduced to this drink by a bartender at Trump Hotel in Las Vegas. The equal mix of sweet and dry vermouth is what makes this one "perfect". ``` 2 oz. rye or bourbon 1/2 oz. sweet vermouth 1/2 oz. dry vermouth 2 dashes bitters Stir and serve up. Garnish with a cherry ``` See Photo (https://www.instagram.com/p/BB6HyPDoNBb/) See Photo (https://www.instagram.com/p/BB6Hva6oNBW/) Photos by Lisa Denkinger Join me next week for a New York Sour, a dramatic drink that is showing up on cocktail menus lately.

This is the Huascar Daiquiri. If you find yourself in Crown Heights, Brooklyn, visit Tooker Alley for this great take on a classic cocktail See Photo (https://instagram.com/p/BBq3otaINKD) Photo by Lisa Denkinger

Such a simple and delicious cocktail. Join me and make that awesome drink. Do it! 2 oz. white rum 1 oz. fresh lime juice 3/4 oz. simple syrup See Photo (https://www.instagram.com/p/BBq3sH_INKM/) photo by Lisa Denkinger Join me next week where we make a Manhattan.

New equipment! Hello, Cleveland!

This great New Orleans cocktail takes its name from the French Quarter.There are a lot of different ingredients in this one, but the effort of gathering them is well worth it. Here's the recipe I make in the episode: 3/4 oz. Rye Whiskey 3/4 oz. Cognac 3/4 oz. Sweet Vermouth 1 barspoon/tsp Benedictine 1 dash Peychaud's bitters 1 dash Angostura bitters Garnish: lemon twist See Photo (https://www.instagram.com/p/BBWJfivING8) Please direct any questions or comments to @TroyCocktailing (http://twitter.com/TroyCocktailing) on Twitter.