Archive for applejack

The “Drawing Room” Cocktail or how to catch more barflies with vinegar

Posted in Booze News and Events, Classic Cocktails, Drink It Like a Man, What I'm Mixing with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on December 19, 2011 by cocktailvultures

Preprandial cocktails can run the gamut, from astringent Martinis to elaborate tropical drinks that make you forget all about dinner and reach for the nearest puu puu platter. But what about a palate-cleansing cocktail served immediately after a large meal, or even between courses? The Cocktail Vultures have concocted just such a number, utilizing one of our homemade syrups, and leaving our little buddy Lime out of the picture for a change. Fear not! You can definitely do this one yourself. And in keeping with the Victorian custom of ladies and gentlemen withdrawing after dinner, we have named it:

The Drawing Room

To a shaker filled with ice, add:

1 ounce rye whiskey
1/2 ounce black currant cordial
1/3 ounce balsamic vinegar syrup (instructions to follow)
3 dashes whiskey barrel aged bitters
2 dashes chocolate bitters

Shake vigorously and strain into a chilled cocktail glass.

We think this would be wonderful after a course of strong cheese or roasted meat.PN

Recipe and How-To for the “Balsamic Vinegar Syrup”

4 ounces aged Balsamic Vinegar (4 year aged or better)

4 ounces pure cane sugar

Combine both ingredients in a non-reactive saucepan and bring to a simmer, stirring occasionally until sugar is dissolved. This is one of the few syrups where a little reduction is fine and makes for a smoother flavor.

Cool to room temperature and bottle. Keep in the fridge for up to 2 weeks but best used after a 12-24 hour rest period after bottling.


What Else to Do With Your Beaujolais Nouveau

Posted in Booze News and Events, What I'm Mixing with tags , , on November 19, 2011 by cocktailvultures

We love it when Beaujolais Nouveau comes to town, and this year’s bottling has passed our inspection. Here’s a lovely cocktail by Jim Meehan of Please Don’t Tell that perks up the traditional fall treat with spicy harvest flavors. We’ll be in a corner with the shaker…

Nouveau Sangaree

To a shaker full of ice, add:

2 ounces Beaujolais Nouveau or other light-bodied red wine
1.5 ounces Laird’s Bonded Apple Brandy
1/2 ounce Sloe Gin
1/4 ounce Maple Syrup
2 dashes Angostura Bitters

Shake vigorously and strain into a frozen coupe glass. Dust lightly with nutmeg or cinnamon. Garnish with an apple slice.

Always drink responsibly. Always drink well.PN


What I’m Mixing 11/12/11

Posted in Booze News and Events, What I'm Mixing with tags , , , on November 14, 2011 by cocktailvultures

Found this interesting recipe on Serious Eats and gave it a whirl Friday night. It was strong and beautifully balanced, with a wonderful silkiness from the egg. Try it yourself before all the pumpkin ale is gone!PN

The Great Pumpkin

Posted by The Serious Eats Team, October 27, 2011 at 11:46 AM

This creamy, pumpkiny cocktail from Jim Meehan of PDT captures rich fall flavors. Be sure to shake for a long time for a good foam, and don’t skip the freshly grated nutmeg.

Meehan calls for Southampton pumpkin ale.

Special equipment: cocktail shaker and strainer

serves 1, active time 5 minutes, total time 5 minutes

2 ounces pumpkin ale
1 ounce RIttenhouse Bonded rye
1 ounce Laird’s Bonded Apple Brandy
.5 ounce Grade B Maple Syrup
1 whole egg
Whole nutmeg for garnish
Add pumpkin ale, rye, apple brandy, and maple syrup to a mixing glass. Swirl to decarbonate beer. Add egg and shake without ice until foamy. Add ice, shake well, then strain into chilled serving glass. Garnish with grated nutmeg.