Parlor Pistol

 

Parlor Pistol

We love working with new ingredients, and we love it even more when those ingredients are local to the Northeast. Recently, we stumbled across Greenhook Ginsmiths‘ new gin-based liqueur made in Brooklyn with beach plums that grow in nearby Long Island, and organic wheat from the Great State of New York. http://greenhookgin.com It has an astringent flavor with notes of hibiscus and an echo of the sloe gins that inspired its creation, as well as a higher-than-average alcohol content for a liqueur.

We put this potent little number to the test and named it the Parlor Pistol.

Parlor pistols were small, one- or two-shot guns that the Victorians used for target shooting… AT HOME! They sometimes had long rooms built into their mansions just for this purpose, hence, shooting galleries. After cocktails, dinner and wine, standing around the drawing room and taking potshots was a totally-acceptable activity for fancy society.

Oh, well. We’ll take our Parlor Pistol in a glass, please.

To an iced shaker, add:

2 ounces Greenhook Ginsmiths beach plum liqueur
1 ounce bourbon (we prefer Bulleit http://m.bulleit.com/)
.25 ounce peach liqueur (we prefer Stirrings – http://www.stirrings.com)
1 ounce freshly-squeezed orange juice

Shake vigorously and strain into a cocktail glass. Add a sprig of fresh mint, as fancy as you can find — we must be civilized when brandishing our Parlor Pistols!

Always drink responsibly; always drink well.

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