Boilermaker took over the space that was formerly occupied by the short lived Golden Cadillac. The crew behind the new bar is largely the same: Greg Boehm (Cocktail Kingdom), Don Lee (PDT), James Tune, Executive Chef Miguel Trinidad. Recently brought … Continue reading
When thinking of gin many people’s minds immediately leap to London Dry. And while this will continue to be the case for some time, Edinburgh gin is continuing the long and storied history of Scottish gin. In fact in the … Continue reading
Cana Brava is the work of The 86 Co. which is made up of Simon Ford, Dushan Zaric & Jason Kosmos (founders of Employees Only), Malte Barnekow, and Kris Roth. Cana Brava is a 3 year old aged rum from … Continue reading
The Harvey Wallbanger is not a terrible drink, but it lacks complexity, and the nuances of the Galliano are totally drowned out by the OJ. I wanted my updated version to highlight the Galliano and make it stand out the … Continue reading
Comb 9 gin is unlike any other gin on the market. While most gins are made with a grain based alcohol, Comb 9 is made from distilled honey.
Orange blossom honey is made into a light and dry honey wine, then distilled into vodka. This vodka comes out flavorful with notes of orange blossom, combating the common belief that vodka must be odorless and tasteless. The vodka base is then redistilled with 9 botanicals including: juniper, licorice, coriander, rose petals, galangal, and lavender. The honey floral base plays a supportive role that helps to unite the botanicals together producing a smooth finish.
This is a well made spirit that is well worth the money considering the time and effort that went into it’s production. Added to this, its the only gin on the market that uses honey as its base.
The first cocktail is a simple refreshing libation created by me just in time for the summer season.
Love Turned Bitter
2 oz Gin (Comb 9)
1 oz Aperol
.75 oz Grapefruit Juice
2 dashes of Orange Bitters
1 dash of Grapefruit Bitters
5 oz Ting
Shake the first 5 ingredients with ice and strain into a ice filled highball glass. Top with Ting and garnish with a grapefruit twist.
The botanicals and orange blossom flavors of the gin combine well with the bittersweetness of the Aperol. The drink has a subtle candy like sweetness (reminds me of the original bubblegum flavor) that is kept in check by the Aperol and bitters. A great drink to sip on a warm summer day.
The next cocktail was created by Kyle Davidson of the Violet Hour in Chicago.
1.5 oz Gin (Comb 9)
1 oz Grapefruit juice
.5 oz Raspberry syrup
.5 oz Aperol
.25 oz Campari
Combine all ingredients in mixing glass and stir. Strain over large ice chunk in rocks glass.
Usually when you see a drink that contains citrus juice the instructions often call for shaking the drink. However, according to the creator he feels that stirring this drink creates a richer body. As always try it both ways to see which you prefer.
Campari and Aperol go great with grapefruit and combining this with fresh juice which helps to accentuate that flavor profile. The sweet and tart flavor of the raspberry syrup help to keep the bitter flavors from overpowering the drink. I tried subbing out the raspberry syrup for homemade hibiscus grenadine which adds sweet floral notes. Another refreshing cocktail.
1 oz Gin (Comb 9)
1 oz Orange Juice
.5 oz Cherry Brandy (Cherry Heering)
.75 oz Lemon Juice
Shake in an iced cocktail shaker and strain into a chilled cocktail glass.
I came across this cocktail in the book: Vintage Spirits and Forgotten Cocktails by Ted Haigh.
Depending on the sweetness of your orange I would experiment with adding a touch of simply syrup (.25oz) or cutting down on the lemon by about the same amount. The drink has an interesting tart cherry flavor with botanicals of the gin in the background.
I discovered this recipe while skimming through the 75th Anniversary Edition of Mr. Boston’s Official Bartender’s Guide. The recipe calls for 1792 Ridgemont Reserve Bourbon Whiskey, which I did not have on hand. The notes for the drink state that this particular bourbon has a higher than average content of rye. I decided to go with a rye whiskey (Redemption Rye), although Bulleit Bourbon would have been another excellent choice.
2 oz 1792 Ridgemont Reserve Bourbon Whiskey (Redemption Rye or Bulleit Bourbon)
.75 oz white crème de cacao
.5oz lemon juice
1 dash (tsp) of grenadine (hibiscus grenadine)
shake with ice and strain into a chilled cocktail glass.
Some recipes call for equal parts of the first 3 ingredients and do not specify a high rye content bourbon. This will create an overall sweeter drink compared to the recipe I have listed. You should experiment to see which suits your palate best.
While its pink color may lure you into thinking its a sweet drink with no bite, beware for the rye gives it its fangs. There is sweet chocolately goodness throughout the drink with the rye making its presence felt near the end.
The Martinez has been around since the late 1880′s and has gone through an array of variations. All of them contain the same 2 essential ingredients: Gin and Sweet Vermouth, albeit in different ratios. The origin of this cocktail still remains a mystery, with no one person being able to claim the drink as his or her original creation. Despite its origin being clouded, it’s clear that in some respects it gave birth to the iconic martini. It is a wonderful drink that deserves to be enjoyed.
2 oz Sweet Vermouth (Cinzano)
1 oz Old Tom Gin (Ransom)
1 tsp Maraschino or Curaçao (Luxardo)
1 dash of Aromatic Bitters
Stir all ingredients with ice
Stir all ingredients with ice and strain into a chilled cocktail glass.
I like the vermouth heavy version of yesteryear. The modern drinks tend to put the gin forward instead of allowing it to play a supporting roll to the vermouth. In some modern versions the proportions are 2:1 in favor of the gin.
The drink is sweet and aromatic, with the botanicals of the gin coming through without overpowering the vermouth. The maraschino lends a light touch of added complexity to the drink that is just discernible in the background. If using curaçao it adds a subtle fruit note. This would be a great cocktail to introduce someone to gin.
For another version check out:
Modern Martinez (Jamie Boudreau)
1.5 oz Sweet Vermouth
1.5 oz Old Tom Gin
2 barspoons of maraschino
2 dashes Fee’s Orange Bitters
Stir all ingredients with ice and strain into a chilled cocktail glass
The Manhattan is one cocktail which allows for endless variations. It’s ratios can be adjusted to suit each persons individual taste and other base spirits can be substituted to create an entirely different drink, while still adhering to the character … Continue reading
I came across the Solera Cocktail on the Imbibe website. It was created by Dominic Venegas.
This cocktail makes an excellent use of sherry.
2 oz Santa Teresa 1796 Rum (Ron Zacapa)
1 oz Lustau Palo Cortado Peninsula
.75 oz Taylor’s Velvet Falernum
2 dashes of Regans’ orange bitters
Stir with ice and strain into a chilled cocktail glass. Express the oils of an orange twist over the drink and drop in.
The original drink calls for Santa Teresa 1796 rum. Unfortunately, I did not have any in my liquor cabinet, so I substituted it with Ron Zacapa 23. If you don’t have these particular rums, try and substitute another aged rum. If you don’t have the sherry, substitute with another sherry. The final taste profile of the drink will be different but you should get a glimpse at this drinks greatness.
There is orange on the nose due to the expressed oils floating on the surface of the drink. The richness of the rum and sherry are balanced out by the spiciness of the falernum and the bite of the bitters. The drink is a symphony of flavors that delights the palate and soothes the soul. A wonderful after dinner sipper.
The Decade Cocktail was invented by Willy Shine of the 1534 bar in NY. I came across this drink on the finecooking.com blog.
1.5 oz Cognac (Hennessy)
1 oz Amaretto (Disaronno)
2 oz Fresh Pineapple Juice
.25 oz fresh lemon or lime juice (Lime)
Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a pineapple leaf (I didn’t have any at the time).
The cognac adds depth and complexity which is balanced out by the nuttiness of the amaretto and the fruitiness of the pineapple juice. The amaretto and pineapple juice lend it a tropical flavor making this an all year addition to my stable of go to drinks.