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 thought I’d fix up a couple of Prince of Wales cocktails tonight, a fizzy drink for a fizzy evening. I followed Wondrich’s recipe to the letter, using bonded Rittenhouse for the rye. My pineapple was a couple squares of thawed frozen pineapple from Whole Foods. Maybe it’s the pineapple, but…
I don’t get it. This drink just doesn’t hit it for me.
If we all liked the same things, it would be a very boring world.
Happy New Year!
I don’t know how many variants there are on the French 75, but they all seem to take a name that involves fiddling with the number: French 75, French 74, French 76, et cetera. This weekend’s drink is no exception.
I started with the beautiful bottle of St-Germain elderflower liqueur that Jen bought me on Friday. Because we commemorate our Friday wedding every week with a tradition we call Fizzy Friday, I wanted a drink with champagne. Luckily, a French 77 was among the drinks listed in the cute little booklet that hangs from the neck of the St-Germain bottle.
Created by Simon Difford, brand consultant for St-Germain and well-known drinks scribbler, the French 77 calls for a shot of St-Germain and a quarter shot of lemon juice poured into a chilled glass and topped with champagne. (Image at right by Jennifer Hess.)
This wasn’t quite what I had in mind, though, mainly because I wanted some gin. I also didn’t want to chill the glassware. Although I’ve no problem chucking cocktail glasses into the freezer, my champagne flutes are a little fragile and I’m more than a little clumsy. Filling glasses with ice water never quite gets them cold enough for my tastes.
So I decided to shake everything but the champagne. Had I just won the Super Bowl or the Mega Millions jackpot, I’d have been happy to shake the fizzy and spray it around the backyard, but such was not the case. After shaking the gin, lemon juice, and St-Germain, I lifted a sample out with a bar spoon and realized two things:
(Even having read Anita and Cameron’s post earlier Friday, I didn’t connect the dots until sampling the pre-fizzy form of our drink.)
Technique: Shake over cracked ice and fine-strain into a champagne flute. Top with champagne.
In this formulation, the St-Germain is perhaps too subtle. I mixed again with a bit more of the liqueur but didn’t take note of the proportions. Equal amounts of lemon and liqueur would work best for this, I think, especially since the lemon and elderflower meld so well.
Be sure to read Anita and Cameron’s post on Le Bourget to see their thoughts on the lemon/elderflower marriage. Also, if you’ve not seen the lovely St-Germain bottle, check their photoset for this drink.
For this month’s Mixology Monday, I decided to try something new–the Plum Royale.
I came to this with a melange of inspiration:
photograph by Jennifer Hess
So with three ingredients already in mind–gin, champagne, and plum–I had to find my spice.
In Googling around to find inspiration, I came across an article about Plymouth gin that discussed, among other things, the botanicals in Plymouth–angelica root, cardamom pods, coriander seeds, lemon peel, orange peel, orris root, and juniper berries. Hm, cardamom. Turns out that cardamom and plums are a popular pairing, so I chose to go that way.
I made up a variation on this Cardamom Lime Syrup, sans lime this time. I also made a plum puree. The puree, gin, and syrup formed the basis for the drink, which I topped with champagne.
Delicious.
makes two drinks
Technique: Shake over ice and divide between two champagne flutes. Top with champagne and garnish with a sprig of mint. (The mint is more for presentation than for flavor, so feel free to leave it out.)
