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.

A Drink With Something In It

A DRINK WITH SOMETHING IN IT
by Ogden Nash

There is something about a Martini,
A tingle remarkably pleasant;
A yellow, a mellow Martini;
I wish that I had one at present.
There is something about a Martini,
Ere the dining and dancing begin,
And to tell you the truth,
It is not the vermouth-
I think that perhaps it’s the gin.

There is something about an old-fashioned
That kindles a cardiac glow;
It is soothing and soft and impassioned
As a lyric by Swinburne or Poe.
There is something about an old-fashioned
When dusk has enveloped the sky,
And it may the ice,
Or the pineapple slice,
But I strong suspect it’s the rye.

There is something about a mint julep.
It is nectar imbibed in a dream,
As fresh as the bud of the tulip,
As cool as the bed of the stream.
There is something about a mint julep,
A fragrance beloved by the lucky.
And perhaps it’s the tint
Of the frost and the mint,
But I think it was born in Kentucky.

There is something they put in a highball
That awakens the torpidest brain,
That kindles a spark in the eyeball,
Gliding singing through vein after vein.
There is something they put in a highball
Which you’ll notice one day, if you watch;
And it may be the soda,
But judged by the odor,
I rather believe it’s the Scotch

Then here’s to the heartening wassail,
Wherever good fellows are found;
Be its master instead of its vassal,
And order the glasses around.
For there’s something they put in the wassail
That prevents it from tasting like wicker;
Since it’s not tapioca,
Or mustard, or mocha,
I’m forced to conclude it’s the liquor.

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.

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