Cocktailing

Cocktailing

By Troy DenkingerTechnology
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Cocktailing episodes

  • Martini

    The martini — so simple, right? Remember, the possibilities are

    nearly endless with this classic. Tweak it and adjust it. You'll find a
    combination that suits you.

    • 1 ½ ounce (45 ml) Plymouth gin
    • 1 ½ ounce (45 ml) Dolin blanc vermouth

      • Combine the gin and vermouth in a mixing glass with ice. Stir briskly until

      well chilled. Serve in a chilled coupe or cocktail glass. Garnish with a
      lemon twist.

      Cocktail Photo by Lisa Denkinger

      Dorothy Parker Society

      Dave Wondrich — The Coming Of The Martini: An Annotated Timeline

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      Off to Osaka Kevin MacLeod (incompetech.com)

      Licensed under Creative Commons: By Attribution 3.0 License
      http://creativecommons.org/licenses/by/3.0/

      3 min
    • Shrub!

      A "superior efficacy against putrefaction" as well as a delicious

      byproduct of my pickled strawberries, shrub is a mix of fruit and vinegar
      along with sugar. Add it to your favorite spirit (or seltzer) for a zippy,
      tart, and refreshing drink.

      • 1 ½ ounces blanco tequila
      • ¾ ounce strawberry shrub
      • ¾ ounce fresh lime juice

        • Combine all ingredients in a shaker with ice and shake vigorously. Pour

        into glass, with or without ice, garnish with a lime wheel. Rim the glass
        with salt, if you like.

        Strawberry Shrub Margarita photos by Lisa Denkinger

        Strawberry Shrub Collins photos by Lisa Denkinger

        A little history lesson about shrubs

        Spiced, pickled strawberries

        "superior efficacy against putrefaction"

        Bourbon Shrub Smash

        Strawberry Shrub Collins

        Cold pressed shrub

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        Off to Osaka Kevin MacLeod (incompetech.com)

        Licensed under Creative Commons: By Attribution 3.0 License
        http://creativecommons.org/licenses/by/3.0/

        3 min
      • Eeyore's Requiem

        Deliciously bitter and orangey with a hint of mint. This sipper originated

        at The Violet Hour in Chicago at the hands of Toby Maloney, owner of that
        bar and many others.

        • 1 ½ ounce Campari
        • ½ ounce London dry gin (Tanqueray)
        • ¼ ounce Cynar
        • ¼ ounce Fernet Branca
        • 1 ounce Dolin Blanc Vermouth
        • 15 drops orange bitters
        • 3 strips orange peel

          • In a mixing glass with ice, add all ingredients except the orange

          peels. Stir until chilled and strain into a coupe. Twist all the orange
          peels over the drink to express the oils. Discard the peels.

          All cocktail photos by Lisa Denkinger

          On Instagram

          The Story Of Regan's Bitters No. 6

          In the Desert by Stephen Crant

          In the Desert read aloud

          Toby Maloney profile

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          Off to Osaka Kevin MacLeod (incompetech.com)

          Licensed under Creative Commons: By Attribution 3.0 License
          http://creativecommons.org/licenses/by/3.0/

          3 min
        • Clover Club

          Created at Philadelphia's Clover Club, that society's eponymous cocktail is

          a refreshing, silky classic. Please check out the links to the various
          documents about the Clover Club itself — at least for the awe
          inspiring display of facial hair.

          • 1 ½ ounces gin
          • ½ ounce dry vermouth
          • ½ ounce fresh lemon juice
          • ½ ounce raspberry syrup
          • ¼ ounce egg white

            • Do not put ice in the shaker yet.

            Pour all the ingredients into the shaker. Dry shake for 10 seconds. Add ice

            to the shaker and shake for at least another 10 seconds. Serve in a coupe,
            garnished with a fresh raspberry.

            See this Imbibe article for the

            easy raspberry syrup recipe. I have seen recipes that suggest substituting
            grenadine for the raspberry syrup. Making the syrup is really easy and and
            it's delicious, so do give it a try.

            Cocktail Photo by Lisa Denkinger

            Engraving from a Clover Club program

            The Clover Club Cocktail in Imbibe

            Profile of Julie Reiner

            The Clover Club 22nd Anniversary Program

            The Clover Club of Philadelpia, by Mary Deacon

            Rituals and Ceremonies in Popular Culture by Ray B. Browne

            — The detailed description of the Clover Club as a roasting club is
            marvelous.

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            Off to Osaka Kevin MacLeod (incompetech.com)

            Licensed under Creative Commons: By Attribution 3.0 License
            http://creativecommons.org/licenses/by/3.0/

            3 min
          • Seelbach

            The Seelbach cocktail has an interesting and checkered history. While it

            may not be exactly what it claims, it's a delicious addition to our
            cocktail

            • 1 oz. Bourbon whiskey
            • 1/2 oz. Cointreau or other triple sec
            • 7 dashes Angostura bitters
            • 7 dashes Peychaud's bitters
            • 5 oz. Brut Champagne or dry sparkling wine

              • Combine Bourbon, triple sec, and bitters in a mixing glass, add ice, and

              stir. Pour into a champagne flute or large cocktail glass. Top with the
              sparkling wine and give a light stir. Garnish with an orange twist.

              NOTE: Well, I made a mistake. I say in the episode this is shaken. It should, in fact, be stirred. Sorry about the confusion.

              Photos by Lisa Denkinger

              See photo

              That Historic Cocktail? Turns Out It's A Fake (NY Times)

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              Off to Osaka Kevin MacLeod (incompetech.com)

              Licensed under Creative Commons: By Attribution 3.0 License
              http://creativecommons.org/licenses/by/3.0/

              3 min
            • Ramos Gin Fizz

              In 1888, Henry Ramos invented a New Orleans classic cocktail that was so

              labor intensive he employed a relay of bartenders to shake it. What a sight
              that must have been. The subtle citrus flavors and the creamy texture make
              this one a really treat.

              Note that this is served up in a Collins glass, so don't add ice to the

              serving glass.

              • 2 ounces London dry gin
              • 1/2 ounce fresh lemon juice*
              • 1/2 ounce fresh lime juice*
              • 1/2 ounce simple syrup
              • 1 ounce heavy cream
              • 1 egg white**
              • 3 drops of orange flower water
              • 1 drop of vanilla extract
              • club soda

                • Everything except the club soda goes into the shaker without ice. Dry shake

                for about a minute. Add ice and shake again for at least two minutes (feel
                free to try to shake it for 12 minutes). Carefully pour into a tall glass
                without ice. Pour enough club soda into the glass to fill it up. Drop in a
                straw and serve.

                *In the podcase, I said 1 ounce. It should be 1/2 ounce.

                **If you are squeamish about using raw egg whites, you can substitute

                pasteurized or powered. But I wouldn't recommend it.

                Photos by Lisa Denkinger

                See photo

                See photo

                See photo

                Don't Fear The Egg White (Washington Post)

                Ramos Gin Fizz

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                Off to Osaka Kevin MacLeod (incompetech.com)

                Licensed under Creative Commons: By Attribution 3.0 License
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                3 min
              • Old Fashioned Redux

                My first old fashioned whiskey cocktail was Midwest style — being mostly

                7-Up and muddled fruit with Canadian Club. It seemed pretty good to me at
                the time. But my taste in cocktails has changed, and I'm always looking for
                the best old fashioned I can find.

                This episode is just me making an old fashioned cocktail with Rittenhouse

                rye in a way I've come to really enjoy. It's probably not classic in that
                I'm recommending brown sugar, but the payoff is so good. I've also made
                this with a golden rum or, when I'm really feeling like flying in the face
                of tradition, Plantation Pineapple Rum.

                It's all about taking your time and getting the dilution right. Give it a

                try.

                Rate Cocktailing on iTunes

                Off to Osaka Kevin MacLeod (incompetech.com)

                Licensed under Creative Commons: By Attribution 3.0 License
                http://creativecommons.org/licenses/by/3.0/

                3 min
              • Queen's Park Hotel Super Cocktail

                I highly recommend Beachbum Berry's book on Carribean drinks. It's not just

                a recipe book, it's a narrative of the history of tropical drinks in the
                region. His writeup on the Queen's Park Hotel will definitely not convince
                you spend a night there, but this cocktail would be one good reason to do
                so.

                Try it with both gold and white rums.

                • 1 1/2 ounce rum, gold or white
                • 1/2 ounce Italian vermouth
                • 1/2 ounce fresh lime juice
                • 1/2 ounce grenadine
                • 4 dashes Angostura bitters

                  • Place all the components in a shaker with ice, shake vigorously. Strain

                  into a coupe, and garnish with a lime wheel.

                  Photos by Lisa Denkinger

                  See photo

                  See photo

                  Jeff Berry's Potions Of The Carribean

                  Postcard photo of the Queen's Park Hotel, Trinidad

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                  Off to Osaka Kevin MacLeod (incompetech.com)

                  Licensed under Creative Commons: By Attribution 3.0 License
                  http://creativecommons.org/licenses/by/3.0/

                  3 min
                • Bobby Burns

                  Named in honor of the national poet of Scotland, the Bobby Burns packs a

                  delicious smokiness you don't often find in a classic cocktail. Try to use
                  a good single malt Scotch whisky in this one. And don't forget to share a
                  cup o' kindness yet for Auld Lang Syne.

                  • 2 ounces single malt Scotch whisky
                  • 3/4 ounce sweet vermouth
                  • 1 barspoon Benedictine

                    • Place all of the ingredients in a mixing glass with ice and stir until

                    well-chilled. Strain into a cocktail glass and garnish with a lemon twist.

                    Robert Burns

                    Burns Supper

                    Dale DeGroff's Recipe

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                    Off to Osaka Kevin MacLeod (incompetech.com)

                    Licensed under Creative Commons: By Attribution 3.0 License
                    http://creativecommons.org/licenses/by/3.0/

                    3 min
                  • Bronx

                    The third borough cocktail made on Cocktailing, this one is kind of tame.

                    Unlike so many cocktails, the origin of the Bronx is known, and you can
                    read about it in the stories linked below.

                    Most of the recipes I found for this one use London dry gin. I tried it,

                    but I really found Old Tom to be a better fit for my taste buds. So, try it
                    both ways.

                    • 2 ounces gin
                    • 1 ounce orange juice
                    • 1/2 ounce dry vermouth
                    • 1/2 ounce sweet vermouth

                      • Place all of the ingredients in a shaker with ice. Shake vigorously. Strain

                      into a cocktail glass. Garnish with an orange wheel.

                      Photos by Lisa Denkinger

                      See photo

                      See photo

                      Imbibe Magazine Recipe

                      Serious Eats give some history

                      David Wondrich's take — note the vermouth ratio

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                      Off to Osaka Kevin MacLeod (incompetech.com)

                      Licensed under Creative Commons: By Attribution 3.0 License
                      http://creativecommons.org/licenses/by/3.0/

                      3 min

                    About Cocktailing

                    From the publisher's feed

                    Troy makes a cocktail and talks about it.