The Sheik

 

 

 

 

 

 

 

 

 

 

The Sheik

“At night when you’re asleep,
Into your tent I’ll creep…”

Well, we hope you’ll be carrying a tray of these serious cocktails. Something with brandy, fresh citrus, and the sweet darkness of vermouth and cherry. Where’s the fainting couch?

To an iced shaker, add:

1 ounce Napoleon brandy
1 ounce freshly-squeezed orange juice
3/4 ounce sweet vermouth
3/4 ounce Cherry Heering

Shake and strain into a chilled cocktail glass.

For garnish: score an orange rind to create a crosshatching pattern, then peel a large swath and roll it around a pick to create the “turban.” (See picture below) Dropping in a brandied cherry would not be looked upon as amiss.

 

 

 

 

 

 

 

An homage to the classic “Blood and Sand Cocktail” and inspired by clothing designer Matthew Camp and his love of this drink, with a nod to Rudy Valentino.

Peach Brandy: Back From the Dead

Before Prohibition, American peach brandy was a commonly-used cocktail ingredient and a lovely thing to sip on its own. It was real brandy, a distilled spirit, the peach equivalent of applejack or Calvados. And Americans made the best. Prohibition ended production — until now.

Dutch’s Spirits, in beautiful upstate New York, has brought back real peach brandy, aged in wood. Its hefty medicine bottle speaks to the gentle strength of its contents. This stuff is smooth fire, with a whiff of fruit. Don’t put it in a Fuzzy Navel, but do try it on its own or in any cocktail that uses brandy or cognac.

Thanks to Dutch’s for restoring another delicious ingredient we thought lost to time.

Dutch’s Peach Brandy

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

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.

JN