A weblog detailing cocktails, spirits, liqueurs, barware, bars, and bitters. Maintained by Michael Dietsch, a hobbyist mixer in Providence, R.I.
From the category archives:
I now have the full audio from my appearance on the Jen’s Dish radio program.
Or listen to it, embedded, here:
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For the first time this season, we found fresh mint at the farmer’s market. I knew just what to do. However, instead of typing, I’m going to give you this. It made me a little emo:
For those who heard me on Jen’s Dish, and for those who did not, here are the recipes I talked about on her program.
Drink #1 comes from Portland (OR) bartender Jeffrey Morgenthaler. Jeff volunteered this recipe when I asked for bourbon-based drinks involving maple syrup. I tried it at home and loved it. The best thing is, it perfectly bookends the Savoy drink that follows. Jeff demonstrates that you needn’t bury your ass in the past and you needn’t follow the modern trend of infused vodkas to make an excellent drink.
Shake over ice and strain into a chilled cocktail glass.
The second cocktail is adapted from the Savoy Cocktail Book, by Harry Craddock. Craddock was an American disgusted by Prohibition; he grabbed the first boat out for England, and settled in to the American Bar at the Savoy Hotel in London.
These proportions are based on Erik Ellestad’s, at Underhill Lounge. Erik’s working his way through the Savoy book, and he’s having a great time with it. Erik found Harry’s proportions to be a little sweet, and I agree, so I’m going with Erik’s recipe.
The one thing to note is that Erik used the Laird’s Bonded Apple Brandy, which I can’t find in Rhode Island. I used Laird’s Applejack, which is a blend of apple brandy and neutral grain spirits. The Bonded Apple Brandy has nothing in it but the brandy. The blended, since it also has grain spirits, is less appley than the bonded. I’d rather have the bonded, but I’ll take the blended when I have to.
Shake over ice and strain into a chilled cocktail glass. Add garnish.
