Cocktailing

Cocktailing

By Troy DenkingerTechnology
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Cocktailing episodes

  • Singapore Sling

    Originating in Singapore (go figure) at the Raffles Hotel around 1915, this

    sling is a great refuge on a hot day in the tropics. The recipe I'm using
    is from the Death & Company book, and it seems to be based on the original
    or as close to the original version as we can get. Read the history pieces
    linked below for more on that.

    • 1 1/2 ounce London dry gin
    • 1/2 ounce Cherry Heering
    • 1/4 ounce Cointreau
    • 1/4 ounce Benedictine
    • 2 ounces pineapple juice
    • 1/2 ounce lime juice
    • 1/2 ounce grenadine
    • 1 dash of Angostura bitters

      • Put all the ingredients in a shaker. Add just a couple of ice cubes and

      give it a shake for only 5-10 seconds. Pour into a glass over ice. Garnish
      with a cherry and, if you have it, pineapple.

      Photos by Lisa Denkinger

      See photo

      See photo

      David Wondrich, History of the Singapore Sling

      Drinkboy on the Singapore Sling

      Death & Company 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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      Attachments area

      3 min
    • Beachcomber

      Last week we used all the booze to make a zombie, but this week, in the

      penultimate tiki drink of this series, we go much simpler. This one comes
      from Trader Vic's 1947 Bartender's Guide.

      • 1 1/2 ounce light rum
      • 3/4 ounce Cointreau or other orange liqueur
      • 3/4 ounce lime juice
      • 1/4 ounce maraschino liqueur
      • 1/8 ounce simple syrup

        • Put all the components in a shaker and give a vigorous shake. Serve up,

        strained into a coupe. Garnish with a lime and/or cherry.

        Photos by Lisa Denkinger

        See photo

        See photo

        Recipe from The Kitchn

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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
      • It's A Zombie!

        After a brief hiatus from the tiki series, I'm back with the promised

        zombie. There is so much rum in this, I can't imagine having more than two.
        One is probably enough. You have been warned. This is an amalgam of a
        couple different recipes I liked.

        Since there's so much ice in this, the float will give you a pop of flavor

        when you get to the bottom of the drink, where it's most watered down.

        Also, feel free to swap the fruit juices for others you may like.

        • 1 1/2 ounce white rum
        • 1 1/2 ounce gold rum
        • 1 ounce demerara (or black strap) rum
        • 3/4 ounce grapefruit juice
        • 3/4 ounce fresh lime juice
        • 3/4 ounce pineapple juice
        • 1/2 ounce falernum
        • 1 dash Angostura bitters
        • 1/2 teaspoon absinth, Pernod, Herbsaint
        • 1 teaspoon grenadine
        • 1/2 ounce 151-proof rum for float

          • Put all the components except the 151 rum in a mixing glass. Add ice and

          stir until chilled through an well mixed. Pour into a tiki mug or collins
          glass packed three-quarters with crushed ice. Add more crushed ice. Top
          with the 151 rum float by pouring it carefully over the top of the
          cocktail.

          Add a straw, and garnish with a fancy tiki stirrer, a cherry, some mint,

          and an umbrella. You can even light the 151 on fire, if you're feeling
          frisky.

          Photos by Lisa Denkinger

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          See photo

          See photo

          Falernum

          Falernum Ingredients

          Fun take 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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          3 min
        • Not A Zombie!

          Due to the fact that I haven't gotten all the components together yet, the

          Zombie episode will be delayed until next week. In the meantime, I yap
          about rye and bourbon whiskey.

          Photos by Me

          A bunch of whisk(e)y

          Making falernum

          Made falernum

          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
        • Scorpion

          Trader Vic tweaked this one a lot as did Don The Beachcomber. Neither of

          them originated the drink, but they took a lot of time perfecting it. The
          version presented here is based on a recipe by Beachbum Berry. This is the
          single serving version of the popular communal, bowl cocktail.

          • 2 oz light rum
          • 1/2 oz. brandy or cognac
          • 2 oz. fresh orange juice
          • 1 oz. fresh lemon juice
          • 1/2 oz. orgeat syrup
          • 1/2 oz. dark rum as a float

            • Combine all the components except the dark rum in a shaker. Add ice and

            shake vigorously. Pour over ice into a collins glass or tiki mug. Carefully
            pour the dark rum into the glass -- it should float to the top. Garnish
            with an orange wedge and a single straw.

            Photos by Lisa Denkinger

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            See Photo

            Beachbum Berry

            Kitchen Riffs Scorpion

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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
          • Pimm's No. 1 Cup

            Journey back to 19th Century Britain with this refreshing summer cooler.

            Note that if you decide to use sparkling water, add 3/4 oz. of simple syrup

            to the mixture before shaking.

            • 1 slice cucumber
            • 1 1/2 oz. Pimm's No. 1
            • 1/2 oz. gin
            • 1 oz. lemon juice
            • Lemonade, ginger ale, sparkling water

              • Place cucumber in a shaker and muddle thoroughly. Add Pimm's, lemon juice,

              and gin (and simple syrup, if using). Add ice and shake vigorously. Pour
              into a tall glass over ice, garnish with slices of cucumber and lemon. Top
              with lemonade, ginger ale, sparkling water. Garnish with a lemon wheel.

              Photos by Lisa Denkinger

              See Photo

              See Photo

              See Photo

              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
            • Kentucky Mule

              Contrived as a way to get Americans to drink vodka and as a way to move

              some unpopular ginger beer, the Moscow mule is a simple drink. It's even
              better when you substitute the vodka with bourbon whisky. Or tequila.

              • 2 1/2 oz. Kentucky bourbon whisky
              • 1 oz. fresh lime juice
              • 5 oz. ginger beer

                • Combine all components in a mule mug (or suitable glass), add ice, and

                stir. Garnish with a lime wheel and mint, if you like.

                Photos by Lisa Denkinger

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                See Photo

                Dave Wondrich on the Moscow Mule

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                Off to Osaka Kevin MacLeod (incompetech.com)

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                3 min
              • Shaking and Stirring + a spritz

                Due to my being a dope, the Kentucky Mule is delayed. But I do talk about

                why one would shake a cocktail rather than stirring it. But I do give you
                an easy Aperol spritz recipe.

                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
              • Aviation

                A classic from 1917 that pays homage to the wild blue yonder.

                • 2 oz. Plymouth gin
                • 1/2 oz. Maraschino liqueur
                • 1/4 oz. Creme de Violette
                • 3/4 oz. fresh lemon juice

                  • Place all components in a cocktail shaker with ice and shake vigorously.

                  Pour into a coupe or Nick & Nora and garnish with a cherry.

                  Photos by Lisa Denkinger

                  See Photo

                  See Photo

                  A nice little history

                  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
                • Scofflaw

                  This whiskey cocktail originated in Paris as a reaction to U.S.

                  Prohibition. The whiskey, vermouth, grenadine combination gives you a stiff
                  and fruity drink.

                  See the Death & Co book for this and other great cocktails

                  • 1 1/2 oz. rye whiskey
                  • 1 oz. Dolin blanc vermouth
                  • 1/2 oz. fresh lemon juice
                  • 1/2 oz. high-quality grenadine

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

                    into a coupe or other appropriate cocktail class.

                    Photos by Lisa Denkinger

                    See Photo

                    See Photo

                    Death & Co. book

                    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.