Cocktailing

The martini — so simple, right? Remember, the possibilities are nearly endless with this classic. Tweak it and adjust it. You'll find a combination that suits you. 1 ½ ounce (45 ml) Plymouth gin 1 ½ ounce (45 ml) Dolin blanc vermouth Combine the gin and vermouth in a mixing glass with ice. Stir briskly until well chilled. Serve in a chilled coupe or cocktail glass. Garnish with a lemon twist. Cocktail Photo by Lisa Denkinger (https://www.instagram.com/p/B012LxVHmGo/) Dorothy Parker Society (http://dorothyparker.com/2017/09/daily-beast-digs-into-i-like-a-martini-quote.html) Dave Wondrich — "The Coming Of The Martini: An Annotated Timeline" (https://www.thedailybeast.com/the-coming-of-the-martini-an-annotated-timeline) Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

A "superior efficacy against putrefaction" as well as a delicious byproduct of my pickled strawberries, shrub is a mix of fruit and vinegar along with sugar. Add it to your favorite spirit (or seltzer) for a zippy, tart, and refreshing drink. 1 ½ ounces blanco tequila ¾ ounce strawberry shrub ¾ ounce fresh lime juice Combine all ingredients in a shaker with ice and shake vigorously. Pour into glass, with or without ice, garnish with a lime wheel. Rim the glass with salt, if you like. Strawberry Shrub Margarita photos by Lisa Denkinger (https://www.instagram.com/p/Bzn94myH3ET/) Strawberry Shrub Collins photos by Lisa Denkinger (https://www.instagram.com/p/Bzn9_aNHQ2h/) A little history lesson about shrubs (http://ultimatehistoryproject.com/shrubs-and-switchels-a-history.html) Spiced, pickled strawberries (https://www.geniuskitchen.com/recipe/spiced-pickled-strawberries-376700) "superior efficacy against putrefaction" (https://books.google.com/books?id=1SQoAAAAYAAJ&pg=PA

Deliciously bitter and orangey with a hint of mint. This sipper originated at The Violet Hour in Chicago at the hands of Toby Maloney, owner of that bar and many others. 1 ½ ounce Campari ½ ounce London dry gin (Tanqueray) ¼ ounce Cynar ¼ ounce Fernet Branca 1 ounce Dolin Blanc Vermouth 15 drops orange bitters 3 strips orange peel In a mixing glass with ice, add all ingredients except the orange peels. Stir until chilled and strain into a coupe. Twist all the orange peels over the drink to express the oils. Discard the peels. All cocktail photos by Lisa Denkinger On Instagram (https://www.instagram.com/p/BylvIRlnLMC/?utm_source=ig_web_copy_link) The Story Of Regan's Bitters No. 6 (http://www.gazregan.com/regans-orange-bitters-no-6/) In the Desert by Stephen Crant (https://www.poetryfoundation.org/poems/46457/in-the-desert-56d2265793693) In the Desert read aloud (https://www.youtube.com/watch?v=XArTn9bVbzM) Toby Maloney profile (https://punchdrink.com/lookbook/toby-maloney-the-viole

Created at Philadelphia's Clover Club, that society's eponymous cocktail is a refreshing, silky classic. Please check out the links to the various documents about the Clover Club itself — at least for the awe inspiring display of facial hair. 1 ½ ounces gin ½ ounce dry vermouth ½ ounce fresh lemon juice ½ ounce raspberry syrup ¼ ounce egg white Do not put ice in the shaker yet. Pour all the ingredients into the shaker. Dry shake for 10 seconds. Add ice to the shaker and shake for at least another 10 seconds. Serve in a coupe, garnished with a fresh raspberry. See this Imbibe article (http://imbibemagazine.com/clover-club) for the easy raspberry syrup recipe. I have seen recipes that suggest substituting grenadine for the raspberry syrup. Making the syrup is really easy and and it's delicious, so do give it a try. Cocktail Photo by Lisa Denkinger (https://www.instagram.com/p/BxYI0pzH3U-/) Engraving from a Clover Club program (https://www.instagram.com/p/BxSdzeznMOY) "Th

The Seelbach cocktail has an interesting and checkered history. While it may not be exactly what it claims, it's a delicious addition to our cocktail 1 oz. Bourbon whiskey 1/2 oz. Cointreau or other triple sec 7 dashes Angostura bitters 7 dashes Peychaud's bitters 5 oz. Brut Champagne or dry sparkling wine Combine Bourbon, triple sec, and bitters in a mixing glass, add ice, and stir. Pour into a champagne flute or large cocktail glass. Top with the sparkling wine and give a light stir. Garnish with an orange twist. NOTE: Well, I made a mistake. I say in the episode this is shaken. It should, in fact, be stirred. Sorry about the confusion. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BxNSQwQH1TY/?igshid=1gdsx0bfjdkr5) That Historic Cocktail? Turns Out It's A Fake (NY Times) (https://nyti.ms/2e6bvky) Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License

In 1888, Henry Ramos invented a New Orleans classic cocktail that was so labor intensive he employed a relay of bartenders to shake it. What a sight that must have been. The subtle citrus flavors and the creamy texture make this one a really treat. Note that this is served up in a Collins glass, so don't add ice to the serving glass. 2 ounces London dry gin 1/2 ounce fresh lemon juice* 1/2 ounce fresh lime juice* 1/2 ounce simple syrup 1 ounce heavy cream 1 egg white** 3 drops of orange flower water 1 drop of vanilla extract club soda Everything except the club soda goes into the shaker without ice. Dry shake for about a minute. Add ice and shake again for at least two minutes (feel free to try to shake it for 12 minutes). Carefully pour into a tall glass without ice. Pour enough club soda into the glass to fill it up. Drop in a straw and serve. *In the podcase, I said 1 ounce. It should be 1/2 ounce. **If you are squeamish about using raw egg whites, you can substitute pasteurized or powered. But I wouldn't

My first old fashioned whiskey cocktail was "Midwest style" — being mostly 7-Up and muddled fruit with Canadian Club. It seemed pretty good to me at the time. But my taste in cocktails has changed, and I'm always looking for the best old fashioned I can find. This episode is just me making an old fashioned cocktail with Rittenhouse rye in a way I've come to really enjoy. It's probably not classic in that I'm recommending brown sugar, but the payoff is so good. I've also made this with a golden rum or, when I'm really feeling like flying in the face of tradition, Plantation Pineapple Rum. It's all about taking your time and getting the dilution right. Give it a try. Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

I highly recommend Beachbum Berry's book on Carribean drinks. It's not just a recipe book, it's a narrative of the history of tropical drinks in the region. His writeup on the Queen's Park Hotel will definitely not convince you spend a night there, but this cocktail would be one good reason to do so. Try it with both gold and white rums. 1 1/2 ounce rum, gold or white 1/2 ounce Italian vermouth 1/2 ounce fresh lime juice 1/2 ounce grenadine 4 dashes Angostura bitters Place all the components in a shaker with ice, shake vigorously. Strain into a coupe, and garnish with a lime wheel. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BQ-7S8HhFxH/?taken-by=troycocktailing) See photo (https://www.instagram.com/p/BQ-7XTgBfNW/?taken-by=troycocktailing) Jeff Berry's "Potions Of The Carribean" (https://www.amazon.com/Beachbum-Berrys-Potions-Caribbean-Berry/dp/1603113800) Postcard photo of the Queen's Park Hotel, Trinidad (http://uwispace.sta.uwi.edu/dspace/bitstream/handle/2139/6245/GoldF7_50B.pdf?sequen

Named in honor of the national poet of Scotland, the Bobby Burns packs a delicious smokiness you don't often find in a classic cocktail. Try to use a good single malt Scotch whisky in this one. And don't forget to share a cup o' kindness yet for Auld Lang Syne. 2 ounces single malt Scotch whisky 3/4 ounce sweet vermouth 1 barspoon Benedictine Place all of the ingredients in a mixing glass with ice and stir until well-chilled. Strain into a cocktail glass and garnish with a lemon twist. Robert Burns (https://en.wikipedia.org/wiki/Robert_Burns) Burns Supper (https://en.wikipedia.org/wiki/Burns_supper) Dale DeGroff's Recipe (http://imbibemagazine.com/bobby-burns-cocktail/) Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

The third borough cocktail made on Cocktailing, this one is kind of tame. Unlike so many cocktails, the origin of the Bronx is known, and you can read about it in the stories linked below. Most of the recipes I found for this one use London dry gin. I tried it, but I really found Old Tom to be a better fit for my taste buds. So, try it both ways. 2 ounces gin 1 ounce orange juice 1/2 ounce dry vermouth 1/2 ounce sweet vermouth Place all of the ingredients in a shaker with ice. Shake vigorously. Strain into a cocktail glass. Garnish with an orange wheel. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BP2cklkDRdp/?taken-by=troycocktailing) See photo (https://www.instagram.com/p/BP2cm9Tjfut/?taken-by=troycocktailing) Imbibe Magazine Recipe (http://imbibemagazine.com/recipe-bronx-cocktail/) Serious Eats give some history (http://www.seriouseats.com/recipes/2008/04/time-for-a-drink-the-bronx.html) David Wondrich's take — note the vermouth ratio (http://www.esquire.com/food-drink/drinks/recipes/a37

In memory of the great Mary Tyler Moore, I'm reposting on the Brandy Alexander. In the pilot of "The Mary Tyler Moore" show, Mary asks for a Brandy Alexander. Not exactly what Mr. Grant had in mind. "Love Is All Around" (https://www.youtube.com/watch?v=30d8FbgnDC8) The Alexander was invented in the early 20th century by Troy Alexander at Rector's in New York City. The original gin gave way to brandy, resulting in the Alexander #2, aka the Brandy Alexander. The recipe I'm using calls for a 1:1:1 ratio of brandy, creme de cacao, and cream. You'll also find references to a 2:1:1 ratio which definitely seems like a good thing to try. The nutmeg garnish is important on this one. Try to get a whole nutmeg and grate it on the cocktail. The aroma really enhances the experience. 2 oz. Cognac or brandy 2 oz. creme de cacao (white or dark) 2 oz. heavy cream fresh nutmeg Place Cognac, creme de cacao, and cream in a shaker with ice. Shake vigorously. Strain into a cocktail glass. Grate fresh nutmeg on top as garnish. Phot

The stinger cocktail was popular among the upper classes after the turn of the 20th Century. Reginald Vanderbilt appears to have been a notorious lover of the stinger. You don't see this one on cocktail menus, and initially the brandy/mint combination seems off-putting. But then think about the mint julep. The recipes call for white creme de menthe, but you can use green in its place. 2 1/4 ounces brandy 3/4 ounce white creme de menthe Place the brandy and creme de menthe in a mixing glass with ice and stir until well chilled. Strain into a coupe and serve ungarnished. You can also serve this on the rocks, if you prefer. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BPGivjlg4tl/?taken-by=troycocktailing) See photo (https://www.instagram.com/p/BPGit1LAscD/?taken-by=troycocktailing) Esquire -- David Wonderich's take (http://www.esquire.com/food-drink/drinks/recipes/a3762/stinger-drink-recipe/) Kitchen Riffs — includes some interesting variations (http://www.kitchenriffs.com/2012/12/the-stinger

The Brooklyn is a delicious cousin of the Manhattan cocktail that uses a truly unusual ingredient that is, alas, hard to find. The key ingredient, Amer Picon, is not available in the United States and doesn't exist in it's original strenght and formulation even if you find it in France. However, there are efforts to recreate the original Picon, and the Golden Moon version I found seems to do an admirable job. I'm also providing a link to a recipe, if you want to try making own. The recipe I'm using on this episode is from Ted Haigh's "Vintage Spirits And Forgotten Cocktails" — a much appreciated Christmas gift. 2 ounces rye or Bourbon 3/4 ounce dry vermouth 2 teaspoons (1/3 ounce) Amer Picon 2 teaspons (1/3 ounce) maraschino liqueur Place everything into a mixing glass and stir until thoroughly mixed. Strain into a cocktail glass and garnish with a cherry. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BOxknEoAFjK/?taken-by=troycocktailing) See photo (https://www.instagram.com/p/BOxkkYmgE_j/?

A classic from 1930's "The Savoy Cocktail Book." Superficially similar to a sidecar, this one kicks up the exotic flavors by using Chartreuse. See the note on using green versus yellow varieties of this French liqueur below. I stumbled across this one while browsing the PDT app on my iPhone, and I find that the recipes out there mostly follow the same ratios with some variations for sweetness. The recipe below seems to turn out a cocktail that is just right for my palette. 2 ounces Cognac 3/4 ounce fresh lemon juice 1/2 ounce Green (or Yellow) Chartreuse 1/4 ounce simple syrup 1 dash Angostura bitters Place all of the components in a shaker with ice and shake vigorously. Strain into a coupe. Garnish with lemon, if desired. Note: Every recipe I looked at recommended Green Chartreuse. The PDT app says they use green because the prefer the flavor. Craddock's book doesn't have a recommendation, so it's mostly a matter of taste. If you have both varieties on hand, try it both ways. The yellow version you may find

I am not a person who finds the words "egg" and "nog" together to be particularly appetizing. And growing up, eggnog came from a carton purchased at the grocery store. Honestly, I had no time for the stuff. But this version, aged, and full of good spirits is making me change my mind. It's very alcohol-forward, so you may want to cut it with some fresh dairy when you serve it. Lisa joins me on this episode of Cocktailing as she made this eggnog, and we give it a taste two weeks into the aging process. Total aging will be seven weeks. 12 egg yolks 2 cups sugar 1 liter bourbon 4 cups whole milk 1 cup heavy cream 3/4 cup cognac or brandy 1/2 cup dark rum pinch of kosher salt Combine the yolks and sugar. Add remaining ingredients until well combined. Place in a glass jar and refrigerate for as long as you like. It should be fine to drink after a couple days. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BN5WnmlgWDf/?taken-by= troycocktailing) See photo (https://www.instagram.com/p/BN5Wp_2AYRe/?ta

This is a new classic from Nick Cuarana that I found on the Serious Eats website. I wanted to find a deeply flavored tequila cocktail, and this one fits the bill. Ostensibly it appears to be related to a Sazerac, and there is an absinthe component, but this one stands just fine on its own. You can try any kind of tequila in this — a mezcal may even be tasty. The añejo imparts a lovely color and depths, I think. I've been drinking the Tempus Fugit creme de cacao lately, and it's terrific stuff — give it a try, if you can find it. Absinthe, to rinse the glass 2 ounces añejo tequila 1/2 ounce creme de cacao 2 dashes Angostura bitters Rinse the inside of a rocks glass with the absinthe until it is well covered. Discard the excess absinthe (really, just drink it). Add ice. Add the tequila, creme de cacao and bitters. Give it all a gentle stir. Garnish with an orange twist. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BNmyDudAI_K/?taken-by=troycocktailing) See photo (https://www.instagram.com/p/B

Like it or not, the holidays are upon us. It's a time when our drinks become browner and richer. This milk punch is a nice compromise if you're not an egg nog fan. The milk brings a richness to the warmth of the spirits, and the nutmeg adds the aroma that always puts me in a good mood. As a big fan of Charles Dickens, Punches intrigue me. So reading through the Punch iOS app and samplng Dave Wondrich's book has put me in a mind to do a future series on punches. Perhaps as a spirit-raiser in the new year. 1 1/4 ounce brandy or bourbon 1/2 ounce dark rum 2 ounces of whole milk or half-and-half 3/4 teaspoon vanilla extract 1/2 ounce simple syrup Add all components to a shaker with ice, and shake vigorously. Strain into a rocks glass and garnish with nutmeg to taste. Photos by Lisa Denkinger See photo (https://instagram.com/p/BNU5rWOgTjT/) See photo (https://instagram.com/p/BNU5ml0Asfs/) "Holiday Milk Punch" in Garden & Gun (http://gardenandgun.com/article/holiday-milk-punch) Punch: Delights (and Dangers) of the

The Airmail originally showed up in a 1930s Bacardi recipe pamphlet, and it shows some resemblance to a daiquiri. However, the inclusion of honey as the sweetener give this cocktail a flavor all its own. We're serving this in a coupe, but it's also good served in a tall collins glass over ice. If you use the tall glass, double the ingredients. You can use prosecco or other sparkling wine in place of the Champagne, if you prefer. The recipe below is from the PDT cocktail book. 1 ounce rum 1/2 ounce fresh lime juice 1/2 ounce honey syrup 1 ounce Champagne or other sparkling wine Place rum, lime juice, and honey syrup in a shaker with ice. Shake vigorously. Strain into a chilled coupe and top with sparkling wine. Garnish with a lime. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BM_9s4Sg7iR) See photo (https://www.instagram.com/p/BM_9vV7gV7u) A Return To Havana (https://cold-glass.com/2014/12/31/a-return-to-havana-the-airmail-cocktail/) The PDT Project (http://blog.umamimart.com/2012/06/the-pdt

The daisy is a class of cocktails related to fizzes and sours that supports many different base spirits. In this version, we're using rhum agricole, which is made from sugar cane juice rather than from molasses as is the case for a common rum. Since rhum agricole comes from Martinique and other former French colonies, we're calling this cocktail the Daisy de Martinique. You should be able to find rhum agricole in most well-appointed liquor stores. If you can't find it, you can really use any spirit you like: branch, whiskey, gin, etc. If you use tequila, this comes very close to being a margarita. 2 ounces rhum agricole 1 ounce fresh lemon juice 1/2 ounce grenadine 1/4 ounce simple syrup club soda or other carbonated water Place rhum, lemon juice, grenadine, and simple syrup in a cocktail shaker with ice and shake vigorously. Strain into a cocktail glass and top with the carbonated water. Garnish with a lemon twist. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BMfZVfSgxxd) See photo (https:

The smash is a category of cocktail that refers to a drink with a spirit, an herb, sugar, and a fruit. Today we're making a classic whisky smash with lemon and mint. But there's no reason not to try other combinations that strike your fancy: gin, basil & blackberry anyone? The mint julep is a specific type of smash. It's a good idea to use whatever fruit is in-season and build the drink around that. Mint leaves, about 8 Half a lemon, quartered 1 1/2 Tablespoons simple syrup or granulated sugar 2 ounces Bourbon whisky Place mint, lemon and simple syrup in an old fashioned glass. Muddle until well mixed and the lemons have expressed their juice. Add Bourbon and stir. Pack with crushed ice or ice cubes. Garnish with mint. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BMMaxlKAp2v) See photo (https://www.instagram.com/p/BMMauS6g_Uo) Imbibe: The History of The Smash (http://imbibemagazine.com/history-of-the-smash/) Humble Garnish: The Difference Between a Julep and a Smash (http://www.thehumblega