Monthly Archives: March 2011

Drink of the Week: Martinez

Rhode Island recently started (finally) getting in bottles of Ransom Old Tom Gin; having heard so much about it over the last two years or so, I had to buy a bottle and try it.

The only other Old Tom I’ve had is Hayman’s, and I have to say, these are very different products. Both are excellent in quality and great in flavor, but the Ransom has a maltiness to it that makes it stand out just a bit. I suspect each Tom will shine brightly in specific cocktails, so I can see both of them having a place on my bar.

A cocktail in which the Ransom excels is the Martinez, the martini precursor that uses gin, sweet vermouth, bitters, and sometimes either curacao or maraschino. Historically, the Martinez calls for equal parts gin and vermouth. I like them prepared that way, but I prefer a little more gin in mine.

Here’s my recipe:

Martinez

  • 2 oz. Ransom Old Tom Gin
  • 1 oz. Carpano Antica sweet vermouth
  • 1 dash orange bitters
  • 1 dash Angostura bitters
  • lemon twist

Stir all ingredients except for lemon twist in an ice-filled mixing glass. Strain into chilled cocktail glass. Twist lemon peel over drink and discard.

Photograph © Jennifer Hess

Drink of the Week: Oude Plein

One evening, a few weeks ago, I was contemplating a new bottle of Bols Genever, trying to find a new use for it in a cocktail. I started thinking of a New Orleans favorite, the Vieux Carré, a blend of rye whiskey, cognac, sweet vermouth, Benedictine, and two types of bitters.

Now, depending on the brand of vermouth used, I sometimes find that the Vieux Carré’s request for equal parts whiskey, cognac, and vermouth is a little on the sweet side, so I often reduce the vermouth by a tad–down to 3/4 ounces instead of 1. Or if I want a boozier drink, I up the spirits.

Which is what I did here:

  • 1.5 oz Bols Genever
  • 1.5 oz Pierre Ferrand cognac
  • .5 oz Dolin sweet
  • 1 tsp. Benedictine
  • 2 dashes each of Ango. & Peych.

Mix all ingredients in a double Old Fashioned glass over ice; stir.

My mention of this drink on Twitter sparked a brief conversation, and someone (Matthew Robold, I think) suggested naming it the Oude Plein, which Google Translate offered up as a Dutch translation of “old square.” Works for me.

The Carousel Bar at the Hotel Monteleone in New Orleans remains one of the most reliable places in my experience to find a Vieux Carre, and they’re served in these lovely flared OF glasses. For my variation, I used the closest thing in my cabinet.

He Lives!

How sad. I log in to my blog’s dashboard so infrequently these days that it doesn’t even remember who I am anymore. But! That doesn’t mean nothing’s going on. Oh, there’s plenty going on.

Happy Anniversary, Baby

I completely missed the fact that A Dash of Bitters turned five last month. I normally spend some time at my blogiversary looking back at the previous year and forward to the year ahead. But oh man, the last year was one of some major churn. I seem to recall that I was, albeit briefly, actually behind the stick in 2010, working my ass off, climbing a steep learning curve, and generally having a great time, and I’m still just like wha? That happened?

More exciting was the presentation I led at Tales of the Cocktail, which now seems like a million years ago, on the topic of introducing basic mixology to rookies. I was pleased to have one of the foremost experts on the subject at my side that day, Robert “Drinkboy” Hess, along with Adam Lantheaume, proprietor of the Boston Shaker, a wonderful Massachusetts shop that sells drink paraphernalia and teaches cocktail classes for newbies.

What I never expected was that the Cocktail 101 idea would become a thing that I write about every week, but thanks to my editor, Maggie Hoffman, and the other fine folks at Serious Eats and Serious Drinks, that’s just what’s happened.

But now for the looking-forward part, and if you thought I was giddy with excitement last year, you ain’t seen nothing yet.

One Dead Rabbit

If you follow me on Twitter or Facebook, you already know the biggest thing that’s happening around here these days: my wife and I are expecting our first child this year, in September.

This has meant a few changes to our drinking rituals, as you can imagine. Jen is abstaining entirely right now. We’ve yet to decide whether rare, small portions of beer or wine are safe, later in the pregnancy (and that choice will probably remain entirely our business at any rate), but she’s off spirits and cocktails–not just through the pregnancy but while she’s nursing, as well.

For me, it’s also meant changes, and that will probably be a post in itself at some point. I tend to drink more when I have a drinking buddy, and now that my main one’s off the market, I’ve found myself slowing down. However, I’m also perfectly happy to drink an Old Fashioned (or two) every evening, which isn’t exactly interesting to write about.

So to keep things moving along, I’m planning to feature a new drink a week here, starting next week. Since I’ll be whipping up NA cocktails for Jen, expect some of my drinks of the week to be mocktails.

I also have some product reviews to work on, and I hope to feature those each week as well. I want to tackle new projects, such as milk punch. Erik Ellestad has several recipes up at Underhill Lounge. Honestly, I was skeptical about milk punch, but then Misty Kalkofen served us some at Drink one night, and I was hooked.

I want to sample new ingredients, whether that’s spirit categories that are somewhat new to me, or just bottlings I’ve never tried. And, finally, Ad of the Week will probably come back in some fashion, although I haven’t decided how yet.

Oh, and I should probably get back into this Mixology Monday thing at some point. It’s been months.