Cocktailing

Cocktailing

By Troy DenkingerTechnology
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Cocktailing episodes

  • The Last Word

    The Last Word is a pre-Prohibition cocktail first served at the Detroit

    Athletic Club in the early 1900s. Check out the history of this classic
    linked below.

    The recipes I found seem to call for London dry gin, but I tried it with

    Hayman's Old Tom and really liked it a lot. Try it both ways to see which
    you prefer.

    • 3/4 ounce gin (London dry or Old Tom)
    • 3/4 ounce green chartreuse
    • 3/4 ounce maraschino liqueur
    • 3/4 ounce fresh lime juice

      • Combine all the components in a shaker with ice. Shake vigorously and

      strain into a coupe. Garnish with a lime wheel, if you want to.

      Photos by Lisa Denkinger

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      History of The Last Word

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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
    • Harvey Wallbanger

      The Harvey Wallbanger is a quintessentially 70s cocktail and will round out

      our trip to the disco era. The origin of this one is likely a marketing
      ploy to add a bit of exotic character to a standard screwdriver.

      The key ingredient in this one, Galliano, is an Italian liqueur based on

      anise and vanilla. You'll see the distinctive bottle gathering dust on bar
      shelves everywhere.

      • 6 ounces orange juice
      • 2 ounces vodka
      • 1 ounce Galliano.

        • Pour orange juice and vodka into a collins glass over ice. Stir with a long

        bar spoon. Pour the Galliano carefully over the back of the spoon — it
        should float atop the drink. Garnish with a orange wedge and a cherry.

        Photos by Lisa Denkinger

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        In marketing

        A brief history of the Harvey Wallbanger

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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
      • Grasshopper

        The grasshopper is a classic mint chocolate cocktail. Often you'll find it

        treated as a dessert, especially when ice cream is used in place of the
        heavy
        cream.

        The Eater history, linked below, traces the roots of this one back to early

        20th or late 19th Century New Orleans. I had no idea. I'd always assumed it
        was
        some 70s invention.

        • 1 ounce creme de cacao
        • 1 ounce mint liqueur/creme de menthe
        • 1 ounce heavy cream
        • 1 ounce cognac, optional
        • 2 drops green food coloring, very optional

          • Place all ingredients in a shaker with ice and shake vigorously. Strain into

          a cocktail class. Garnish with shaved chocolate or a mint leaf.

          Photos by Lisa Denkinger

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          The Drink Blog

          History Of The Grasshopper from Eater

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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
        • Brandy Alexander

          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 if you want something less sweet.

          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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            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
            http://creativecommons.org/licenses/by/3.0/

            3 min
          • Piña Colada

            The official drink of Puerto Rico where it was invented by

            someone sometime in the 1950s. This rich and delicious concoction is often
            blended, but there's no reason to pull out the hardware. It's perfect when
            simply shaken. Thanks to Abel, bartender at The Rum House in Manhattan for
            making that clear.

            For best results, please make sure you're listening to The Piña Colada

            Song
            while shaking. I do have to wonder how good the piña coladas at O'Malley's
            Bar are though.

            The recipe below is adapted from the PDT mobile app. In the app the recipe

            uses
            coconut sorbet rather than Coco López, which sounds delicious.

            • 2 oz. light or amber rum
            • 4 oz. Coco López coconut cream
            • 1 oz. lime juice
            • 1 oz. pineapple juice

              • Place all ingredients in a shaker with ice and shake vigorously. Serve in a

              collins glass over ice. Garnish with a cherry, a piece of pineapple, a lime
              wheel, or all of the above.

              Photos by Lisa Denkinger

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              History of the piña colada

              Escape (The Piña Colada Song) by Rupert Holmes

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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
            • Martinez

              The Martinez is something like a Manhattan with gin substituted for the

              whiskey, and this is sweet cocktail will probably reminder you of that
              classic. First appearing in the mid-to-late 1800s, this classic seems to
              have as many formulations as there are bartenders.

              The recipe below is from the PDT mobile app. Please play with the

              proportions of gin and vermouth to find the flavor that's right for you.

              • 1 1/2 ounce Old Tom gin (such as Hayman's)
              • 1 1/2 ounce sweet red vermouth (such as Dolin Rouge)
              • 1/4 ounce maraschino liqueur
              • 1 dash of bitters (such as Angostura)

                • Place all of the components in a mixing class with ice and stir vigorously.

                Serve up in a cocktail class. Garnish with cherries or a lemon twist.

                Photos by Lisa Denkinger

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                Saveur article

                PDT iOS app

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                Licensed under Creative Commons: By Attribution 3.0 License
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                3 min
              • Diamondback

                The Diamondback referred to is the Maryland terrapin, which makes sense

                given this herbaceous cocktail originated in Baltimore's Diamondback Lounge.

                The original recipe and others I've read don't include the bitters, but I'm

                going to suggest you give that a try. If it's not to your liking, leave it
                out.

                Thanks to Cold Glass for the take on this cocktail.

                • 1 1/2 ounce rye whiskey (Rittenhouse is good here)
                • 3/4 ounce apple branch
                • 1/2 ounce yellow Chartreuse
                • Dash of Peychaud's bitters (optional)

                  • Place all the components in a mixing glass with ice and stir until chilled.

                  Server up in a coupe.

                  Photos by Lisa Denkinger

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                  Cold Glass

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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
                • 20th Century

                  Charles A. Tuck came up with this winner in 1937 to honor of the 20th

                  Century Limited
                  train running between New York City and Chicago.

                  The chocolate should just be an undertone in this one, not the star. Adjust

                  the
                  amount of crème de cacao to your taste.

                  • 1 1/2 ounce gin
                  • 3/4 ounce Lillet Blanc
                  • 1/2 ounce white crème de cacao
                  • 3/4 ounce lemon juice

                    • Place all of the components in a cocktail shaker and shake vigorously. Pour

                    into a cocktail class and garnish with a lemon twist (optional).

                    Photos by Lisa Denkinger

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                    Kitchen Riffs

                    20th Century Limited

                    C. A. Tuck's book

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                    Licensed under Creative Commons: By Attribution 3.0 License
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                    3 min
                  • La Paloma

                    This is a great refresher when the temperature is high and the humidity is

                    higher.

                    If you don't have fresh grapefruits or grapefruit juice, you can use a

                    grapefruit soda like Jarritos or Squirt. In that case, leave out the
                    agave nectar as they are already sweetened.

                    • 2 ounces tequila
                    • 3 ounces grapefruit juice
                    • 1/2 ounce Aperol
                    • 1/2 ounce agave nectar or simple syrup
                    • 4 ounces club soda
                    • 1/4 ounce lime juice

                      • Combine tequila, grapefruit juice, agave nectar, and Aperol in shaker with

                      ice. Shake vigorously. Pour into collins glass over ice. Top with club soda
                      and lime juice. Garnish with a lime wedge or grapefruit slice.

                      Photos by Lisa Denkinger

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                      David Wondrich on La Paloma

                      In Praise of La Paloma

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                      Licensed under Creative Commons: By Attribution 3.0 License
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                      3 min
                    • Boulevardier

                      The boulevardier is a variation on a gin-based negroni. The whiskey offers

                      a deeper flavor than the gin.

                      • 1 ounce whiskey (Bourbon or rye)*
                      • 1 ounce sweet vermouth
                      • 1 ounce Campari

                        • Combine all ingredients in a mixing glass. Add ice and stir. Pour into a

                        coupe and garnish with cherry.

                        *If you like a less bitter drink, increase the whiskey to 1 1/2 ounces and

                        cut each of the other ingredients to 3/4 ounce.

                        Photos by Lisa Denkinger

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                        See photo

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                        Bitter Rivals: Boulevardier vs. Negroni

                        Serious Eats

                        Barflies & Cocktails Book

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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

                      About Cocktailing

                      From the publisher's feed

                      Troy makes a cocktail and talks about it.