Cocktailing

By Troy Denkinger

Troy makes a cocktail and talks about it.... more

· Technology

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How many episodes does Cocktailing have?

The podcast currently has 61 episodes available.

Cocktailing episodes:

January 28, 2017Brandy Alexander and Mary Tyler Moore
In memory of the great Mary Tyler Moore, I'm reposting on the Brandy
Alexander. In the pilot of The Mary Tyler Moore show, Mary asks for a
Brandy Alexander. Not exactly what Mr. Grant had in mind.
Love Is All Around
The Alexander was invented in the early 20th century by Troy Alexander at
Rector's in New York City. The original gin gave way to brandy, resulting
in the Alexander #2, aka the Brandy Alexander.
The recipe I'm using calls for a 1:1:1 ratio of brandy, creme de cacao, and
cream. You'll also find references to a 2:1:1 ratio which definitely seems
like a good thing to try.
The nutmeg garnish is important on this one. Try to get a whole nutmeg and
grate it on the cocktail. The aroma really enhances the experience.
2 oz. Cognac or brandy
2 oz. creme de cacao (white or dark)
2 oz. heavy cream
fresh nutmeg
Place Cognac, creme de cacao, and cream in a shaker with ice. Shake
vigorously. Strain into a cocktail glass. Grate fresh nutmeg on top as
garnish.
Photos by Lisa Denkinger
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See photo
Rector's
The lobster palaces of New York
A little history
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Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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3min
January 10, 2017Stinger
The stinger cocktail was popular among the upper classes after the turn of
the 20th Century. Reginald Vanderbilt appears to have been a notorious
lover of the stinger. You don't see this one on cocktail menus, and
initially the brandy/mint combination seems off-putting. But then think
about the mint julep.
The recipes call for white creme de menthe, but you can use green in its
place.
2 1/4 ounces brandy
3/4 ounce white creme de menthe
Place the brandy and creme de menthe in a mixing glass with ice and stir
until well chilled. Strain into a coupe and serve ungarnished. You can also
serve this on the rocks, if you prefer.
Photos by Lisa Denkinger
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Esquire -- David Wonderich's take
Kitchen Riffs — includes some interesting variations
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Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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...more
3min
January 02, 2017Brooklyn
The Brooklyn is a delicious cousin of the Manhattan cocktail that uses a
truly unusual ingredient that is, alas, hard to find.
The key ingredient, Amer Picon, is not available in the United States and
doesn't exist in it's original strenght and formulation even if you find it
in France. However, there are efforts to recreate the original Picon, and
the Golden Moon version I found seems to do an admirable job. I'm also
providing a link to a recipe, if you want to try making own.
The recipe I'm using on this episode is from Ted Haigh's Vintage Spirits
And Forgotten Cocktails — a much appreciated Christmas gift.
2 ounces rye or Bourbon
3/4 ounce dry vermouth
2 teaspoons (1/3 ounce) Amer Picon
2 teaspons (1/3 ounce) maraschino liqueur
Place everything into a mixing glass and stir until thoroughly mixed.
Strain into a cocktail glass and garnish with a cherry.
Photos by Lisa Denkinger
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See photo
Vintage Spirits And Forgotten Cocktails
The story of Amer Picon & a link to make your own
Golden Moon Distillery
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Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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...more
3min
December 18, 2016Champs-Élysées
A classic from 1930's The Savoy Cocktail Book. Superficially similar to a
sidecar, this one kicks up the exotic flavors by using Chartreuse. See the
note on using green versus yellow varieties of this French liqueur below.
I stumbled across this one while browsing the PDT app on my iPhone, and I
find that the recipes out there mostly follow the same ratios with some
variations for sweetness. The recipe below seems to turn out a cocktail
that is just right for my palette.
2 ounces Cognac
3/4 ounce fresh lemon juice
1/2 ounce Green (or Yellow) Chartreuse
1/4 ounce simple syrup
1 dash Angostura bitters
Place all of the components in a shaker with ice and shake vigorously.
Strain into a coupe. Garnish with lemon, if desired.
Note: Every recipe I looked at recommended Green Chartreuse. The PDT app
says they use green because the prefer the flavor. Craddock's book doesn't
have a recommendation, so it's mostly a matter of taste. If you have both
varieties on hand, try it both ways. The yellow version you may find a
little sweeter and the green version more herb forward.
Photos by Lisa Denkinger
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Chartreuse
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Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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...more
3min
December 12, 2016Aged Eggnog
I am not a person who finds the words egg and nog together to be
particularly appetizing. And growing up, eggnog came from a carton
purchased at the grocery store. Honestly, I had no time for the stuff.
But this version, aged, and full of good spirits is making me change my
mind. It's very alcohol-forward, so you may want to cut it with some fresh
dairy when you serve it.
Lisa joins me on this episode of Cocktailing as she made this eggnog, and
we give it a taste two weeks into the aging process. Total aging will be
seven weeks.
12 egg yolks
2 cups sugar
1 liter bourbon
4 cups whole milk
1 cup heavy cream
3/4 cup cognac or brandy
1/2 cup dark rum
pinch of kosher salt
Combine the yolks and sugar. Add remaining ingredients until well combined.
Place in a glass jar and refrigerate for as long as you like. It should be
fine to drink after a couple days.
Photos by Lisa Denkinger
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See photo
Michael Ruhlman's Blog
Serious Eats Food Lab
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Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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...more
3min
December 04, 2016Federation
This is a new classic from Nick Cuarana that I found on the Serious Eats
website. I wanted to find a deeply flavored tequila cocktail, and this one
fits the bill. Ostensibly it appears to be related to a Sazerac, and there
is an absinthe component, but this one stands just fine on its own.
You can try any kind of tequila in this — a mezcal may even be tasty. The
añejo imparts a lovely color and depths, I think. I've been drinking the
Tempus Fugit creme de cacao lately, and it's terrific stuff — give it a
try, if you can find it.
Absinthe, to rinse the glass
2 ounces añejo tequila
1/2 ounce creme de cacao
2 dashes Angostura bitters
Rinse the inside of a rocks glass with the absinthe until it is well
covered. Discard the excess absinthe (really, just drink it). Add ice. Add
the tequila, creme de cacao and bitters. Give it all a gentle stir. Garnish
with an orange twist.
Photos by Lisa Denkinger
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See photo
Serious Eats
The Straight Up
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Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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3min
November 27, 2016Milk Punch
Like it or not, the holidays are upon us. It's a time when our drinks become
browner and richer. This milk punch is a nice compromise if you're not an
egg nog fan. The milk brings a richness to the warmth of the spirits, and
the nutmeg adds the aroma that always puts me in a good mood.
As a big fan of Charles Dickens, Punches intrigue me. So reading through
the Punch iOS app and samplng Dave Wondrich's book has put me in a mind to
do a future series on punches. Perhaps as a spirit-raiser in the new year.
1 1/4 ounce brandy or bourbon
1/2 ounce dark rum
2 ounces of whole milk or half-and-half
3/4 teaspoon vanilla extract
1/2 ounce simple syrup
Add all components to a shaker with ice, and shake vigorously. Strain into
a rocks glass and garnish with nutmeg to taste.
Photos by Lisa Denkinger
See photo
See photo
Holiday Milk Punch in Garden & Gun
Punch: Delights (and Dangers) of the Flowing Bowl by David Wondrich
Punch iOS app
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Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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...more
3min
November 19, 2016Airmail
The Airmail originally showed up in a 1930s Bacardi recipe pamphlet, and it
shows some resemblance to a daiquiri. However, the inclusion of honey as
the sweetener give this cocktail a flavor all its own.
We're serving this in a coupe, but it's also good served in a tall collins
glass over ice. If you use the tall glass, double the ingredients. You can
use prosecco or other sparkling wine in place of the Champagne, if you
prefer.
The recipe below is from the PDT cocktail book.
1 ounce rum
1/2 ounce fresh lime juice
1/2 ounce honey syrup
1 ounce Champagne or other sparkling wine
Place rum, lime juice, and honey syrup in a shaker with ice. Shake
vigorously. Strain into a chilled coupe and top with sparkling wine.
Garnish with a lime.
Photos by Lisa Denkinger
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A Return To Havana
The PDT Project
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Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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...more
3min
November 07, 2016Daisy de Martinique
The daisy is a class of cocktails related to fizzes and sours that supports
many different base spirits. In this version, we're using rhum agricole,
which is made from sugar cane juice rather than from molasses as is the
case for a common rum. Since rhum agricole comes from Martinique and other
former French colonies, we're calling this cocktail the Daisy de Martinique.
You should be able to find rhum agricole in most well-appointed liquor
stores. If you can't find it, you can really use any spirit you like:
branch, whiskey, gin, etc. If you use tequila, this comes very close to
being a margarita.
2 ounces rhum agricole
1 ounce fresh lemon juice
1/2 ounce grenadine
1/4 ounce simple syrup
club soda or other carbonated water
Place rhum, lemon juice, grenadine, and simple syrup in a cocktail shaker
with ice and shake vigorously. Strain into a cocktail glass and top with
the carbonated water. Garnish with a lemon twist.
Photos by Lisa Denkinger
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A nice writeup on rum vs. rhum
Imbibe! by Dave Wondrich
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Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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3min
October 30, 2016Whisky Smash
The smash is a category of cocktail that refers to a drink with a spirit,
an herb, sugar, and a fruit. Today we're making a classic whisky smash with
lemon and mint. But there's no reason not to try other combinations that
strike your fancy: gin, basil & blackberry anyone?
The mint julep is a specific type of smash. It's a good idea to use
whatever fruit is in-season and build the drink around that.
Mint leaves, about 8
Half a lemon, quartered
1 1/2 Tablespoons simple syrup or granulated sugar
2 ounces Bourbon whisky
Place mint, lemon and simple syrup in an old fashioned glass. Muddle until
well mixed and the lemons have expressed their juice. Add Bourbon and stir.
Pack with crushed ice or ice cubes. Garnish with mint.
Photos by Lisa Denkinger
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Imbibe: The History of The Smash
Humble Garnish: The Difference Between a Julep and a Smash
Rate Cocktailing on iTunes
Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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...more
3min

FAQs about Cocktailing:

How many episodes does Cocktailing have?

The podcast currently has 61 episodes available.