The Ghosts of Manhattan

Ghosts of Manhattan

What to do with those interesting, un-oaked whiskeys hitting the market? They need taming if their flavors are to be enjoyed and not eliminated with an overabundance of sweet mixers. We took some Coppersea Raw Rye http://www.coppersea.com/blog/ and fashioned it into a dry, transparent Manhattan of sorts — cool and astringent, with an almost papery aftertaste. A couple of cocktail cherries won’t go amiss, as they add a touch of sweetness.

To an iced shaker, add:

2 ounces Coppersea Raw Rye
1 ounce Lillet Blanc
2 dashes lemon bitters

Shake vigorously and strain into a chilled cocktail glass. Garnish with a few cocktail cherries.

Burn Witch Burn

Burn, Witch, Burn

This drink is challenging. But so was being tied to a stake and set on fire. As a wise man (who loved witches) once said, you have to take the bitter with the sour.

We chose a smoky Scotch and the dark, metallic flavors of blackstrap molasses to bring back those old times in Salem. Of course, no homage to witchcraft would be complete without the herbal fragrance of Strega and a nod to the Green Fairy. Sip this one carefully.

To an iced shaker, add:

1 ounce Islay Scotch
1/2 ounce blackstrap molasses
1/2 ounce freshly-squeezed lemon juice
1/2 ounce Strega

Shake vigorously to break up and incorporate that molasses. Strain into a cocktail glass and top with a few drops of absinthe — it should spread out on the surface of the drink and form a halo.

Always drink responsibly; always drink well.

Inspired by a few things, including last weeks episode of “American Horror Stories : Coven”.

…and the name comes from a classic horror film we just love:

The Carnosaur, the bloodiest Bloody Mary

Carnosaur
If you’re a regular reader of our blog, you know we’re big fans of the classic Bloody Mary (see https://cocktailvultures.wordpress.com/2011/10/21/building-a-better-bloody-mary/). But we’re Vultures, and we’re always on the lookout for more.

Anywhere there’s brunch, there’s a Bloody Mary. And brunch starts to proliferate as Spring approaches and grills come out. The smoky scent of grilling meat, the clink of glasses… A Bloody Mary — with meat.

First, take a nice piece of London Broil, your favorite cut, and rub it down with some steak seasoning. (We used a Montreal steak spice). Grill for 5 minutes on each side, then place the meat between two plastic cutting boards and press the juices out into a convenient container.

To an iced shaker, add:

2 ounces vodka
4 ounces tomato or vegetable juice
1 ounce meat juice extrusion
1/2 ounce freshly-squeezed lemon juice
1/2 ounce Demitri’s Spices (www.demitris.com)

Shake vigorously. Strain into an ice-filled highball glass. Add a skewered, thin slice of the prepared London Broil, as well as a straw and some of your favorite Bloody Mary garnishes. Ours include celery, olives and lemon wedges. Go nuts! This drink is a fragrant, fun celebration.

Mother Gin Sling ala Cocktail Vultures by way of “The Shanghai Gesture”

Mother Gin Sling

Inspired by “The Shanghai Gesture”

Originally a play set in a brothel in Shanghai, centered around a former debutante addicted to drugs, Shanghai Gesture was cleaned up for Hollywood and made into a quirky film by Josef Von Sternberg. How could we fail to love a film set in a casino, where the pretty hostesses are all named after cocktails, and managed by a woman named Mother Gin Sling?

The Cocktail Vultures have always had a thing for Chinese New Year and fake “ching-chong,” and decided to do a little transformation of our own. We give you the Mother Gin Sling.

To an iced shaker, add:

2 ounces dry gin (we used Plymouth’s www.plymouthgin.com)
1/2 ounce St. Germain elderflower liqueur www.stgermain.fr
3/4 ounce freshly-squeezed lemon juice
1 ounce Jasmine Syrup*
2 dashes Peychaud’s Bitters

Shake vigorously and strain into an ice-filled highball glass.

Note: This cocktail is very “gin-forward.” Any gin will work in it, but different gins affect it differently. We tried it with Plymouth, Warwick (http://wvwinery.com/warwick-gin/) and Bombay Sapphire (www.bombaysapphire.com), achieving a uniquely-pleasing result each time, and settling on Plymouth as our favorite.

* Jasmine Syrup:
Brew jasmine tea and add an equal amount of sugar. Stir until sugar is dissolved. Store in refrigerator for up to one week.

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

Krush Kill Destroy or why we love the “Juice-O-Mat” juicer

Peggy's Necromonger Junior

Face it: you can’t make a good cocktail without fresh-squeezed juice and you can’t make a lot of good cocktails without a lot of fresh-squeezed juice, and that requires a reliable and efficient juicer (and a good-looking one doesn’t hurt either). So let me introduce you to the Juice-O-Mat juicer.

This classic styled juicer not only looks great but does an amazing job of extracting every last drop out of whatever citrus you are putting to the test. With its all-metal construction and a geared lever handle, it is a tank of a juicer and will allow you to power through all your juicing needs with relative ease. I have had one for years, before I even started down the mixologist path, simply because I loved the way it looked. Our nickname for it is “The Necromonger” as it looks very sci-fi and particular to the style of the movie “The Chronicles of Riddick.”

I have come to juice all your limes!!!!

Here is one from my collection.

Juice-o-Mat Juice Monger

the inner workings

Now where to find one…… eBay or tag sales and thrift shops are your best sources. Sometimes you will find a very chipped, painted one; don’t fret, just take it apart, give it a quick dip in paint remover and either polish or repaint it. It is the best juicer you can have on your bar…….. Period! All the fancy plastic contraptions will cower in the mighty presence of your personal Necromonger juicer!!!!

Happy Hunting and Happier Juicing.

JN