Now that we’re in the middle of the holiday season, it’s
that time to make merry especially with a little liquid holiday cheer. We can
go the traditional route with rum and whisky laden crème and eggs also known as
egg nog though I’ve always felt a little bloated even after a small sip of the
grog. We could also go the festive route by uncorking a bottle or two of bubbly
and while I’ll never turn down a flute of Champagne, I usually wait until the
New Year to do my uncorking. Of course, we could always celebrate with crafted
cocktails which is good any time of year!
The Noble
Profession
That part time BFF, part time psychologist, part time
empathizer and full time creator of delicious libations behind the bar is so
much more than a simple bartender. They are now known as mixologists and often
are on the same podium as celebrity chefs at food and wine festivals
nationwide. And they sling much more than draft beer. They create their own
bitters and shrubs (drinkable vinegars) and infuse vodka, gin and whiskies with
a wide range of flavor sensations all for that perfect cocktail. But they
aren’t the only people who can create these libations… you can make them in
your kitchen!
Variations of the
French 75
I’ve always enjoyed a French 75 which was created by barkeep
Harry MacElhone in 1915 at the New York Bar in Paris (later renamed Harry’s New
York Bar) because it contains two of my favorite adult beverages, Champagne and
gin. The standard recipe contains 1 part lemon juice, 2 parts gin and 4 parts
Champagne with 2 dashes of simple syrup (equal parts of sugar dissolved in
water). Supposedly, the drink gave such a kick that it felt like being shelled
by a French 75mm field gun.
In a previous column, I gave you the recipe for my
Hawaiian version; the Hawaii 2.5 which uses Maui Lokelani Rose sparkling wine,
Kai lychee vodka and both lychee and ginger liqueur. However, you can create
your own version of the French 75 as it simply needs some type of sparkling
wine as the base, some type of citrus flavor or sour sensation (citrus juice, citrus
based liqueur or flavored shrub) and a touch of sweetness to balance the
flavors.
Like Hana raspberry sake,
raspberry liqueur and any type of sparkling wine garnished with fresh
raspberries or Cointreau (bitter orange liqueur), orange juice and simple syrup
topped with sparkling wine and garnished with a twist of orange peel or even a
Japanese version with umeshu
(sweetened plum wine), shiso shrub
(R. Fields sells a pre-bottled version) topped with Sho Chiku Bai MIO sparkling
sake!
Lower Manhattan
Supposedly created in the 1870s by a Dr Iain Marshall at
the Manhattan Club in New York City, the Manhattan is a simple cocktail based just
on whisky (I spell whisky without the “e” like the Europeans and Japanese),
sweet vermouth and bitters, stirred then strained into a cocktail glass and
garnished with a Maraschino cherry. Though it originally was created with rye
whisky, it commonly employs bourbon whiskies today and because there are no
mixers involved, it is a strong cocktail that I usually associate with
steakhouses. Because of its higher “octane”, consuming several Manhattans might
lead to table dancing with that lampshade on your head.
So my newer version of the Manhattan does use a mixer –
cola – to tame some of that alcohol “bite” in the original version so I’ve
dubbed it the Lower Manhattan as in lower alcohol Manhattan.
6 ounces rye whiskey
1 & ½ ounces sweet vermouth
1 tbsp maraschino liquor
12 dashes orange bitters
8 ounces Q Kola
3 to 4 maraschino cherries for garnish
Mix the first 4 ingredients then carefully add the Q
Kola. Pour over ice in a cocktail glass and garnish with the maraschino cherry.
Makes 3 to 4 drinks.
The Q Mixers
Since I specifically listed Q Kola in my Lower Manhattan,
I feel I do need to explain my specificity. Several years ago, I came across an
artisanal tonic water, namely Q Tonic. And since tonic water comprises 60 to
70% of a gin tonic, shouldn’t the tonic water be of the same quality as that
$40 gin used in the cocktail?
Well, Jordan Silbert asked himself that same question
while sipping a gin and tonic and in 2004 launched his own line of tonic water,
Q Tonic produced with Peruvian cinchona and sweetened with agave syrup. After
first sampling Q Tonic several years ago, I haven’t returned to Schweppes or
Canada Dry as the Q Tonic doesn’t have the cloying sweetness (probably from the
added corn syrup) as the national brands. If your favorite gin is Seagram’s,
Gilbey’s or Gordon’s, then Schweppes or Canada Dry is perfectly fine but for the
costlier alternatives, I’m willing to ante up the extra cash for Q Tonic. And
they now make Q Kola and several other mixers for the perfect cocktail.
Asian Grace
Years ago, a friend hosted a dinner party and asked me to
create a cocktail to serve before dinner. Not only did I create a cocktail (I
actually created three cocktails) but I paired each cocktail with an appetizer.
And paired with my Asian Dolmas (mochi
rice mixed with lup cheong, shiitake and bamboo shoots then rolled
in grape leaves and baked) was the Asian Grace which I continue to pour at
dinner parties.
3 ounces of St Germain elderflower liquor
1 & 1/2 ounces of Soho lychee liquor
½ ounce of Canton ginger liquor
10 ounces of Q Tonic
Lemongrass “swizzle” stick (optional)
Mix the 3 liquors and the Q Tonic and pour over a
highball glass filled with ice. Decorate with the lemongrass “swizzle” stick.
Makes 3 to 4 drinks.
Almost on Vacation
Finally, the Mrs. prefers lighter libations with a touch
of sweetness and she definitely doesn’t like any alcoholic bite in her
cocktails so I created this simple libation just for her. Sipping it reminds
you of being on vacation… anywhere…
2 ounces elderflower tonic water
2 ounces Dolin Blanc vermouth (available at Tamura’s Fine
Wine & Liquors)
Fill a whisky glass with ice then pour both liquids and
mix. Sit in a reclining chair, put on a Panama hat and sip with your eyes
closed imagining you’re on vacation…
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