Sazerac Cocktail 25 out of 28.
I have challenged myself to post 28 Sazeracs in 28 days for the month of February.
I’ll try some different spirits, try some out at bars, and have some friends make them for me. Hopefully, if I can get my act together we’ll have some video.
Sazerac Cocktail.
1 Lump of Sugar. (Florida Crystals Organic Sugar Syrup)
1 Dash Angostura or Peychana Bitters. (Organic Blood Orange and Hibiscus “tincture”)
1 Glass Rye or Canadian Club Whisky. (Espirito Organic California Brandy)
Stir well and strain into another glass that has been cooled, add 1 dash Absinthe (Anise, fennel, and wormwood tincture) and squeeze lemon peel on top.
I first heard read the words of Mr. Alex Smith on the forum pages of the Chanticleer Society. At the time he was working at the Thirsty Bear and it sounded like he was doing some interesting things. I sent him a, “Hey there!” note and suggested that it would be fun to stop by. Some time went by. Of course I didn’t make it to Thirsty Bear before he had departed that venue.
Alex’s BIO: i was born into a rich family, given up for adoption and eventually adopted into a poor family. this unfortunate turn of events pretty much set the tone for the rest of my life. for someone who sees suffering and disappointment as much an everyday part of life as air or water, i seem to manage just fine. i usually wake up happy and go to sleep happy; it’s just the time in between that tends to get to me.
i was diagnosed as an idiot savant at an early age, managed to complete high school despite my extracurricular interests and fell in love with alcohol soon thereafter. i started to use cocktails as an outlet for my artistic creation a few years ago, channeling my frustrations through the sieve of my mental affliction.
currently, i find myself managing Smuggler’s Cove in San Francisco and tending bar at Gather in Berkeley. my dog has cancer, my mother is insane & i am deeply in love with a talented & beautiful young woman who pretty much doesn’t want me in her life. some people sing the blues… i make cocktails.
then i drink ‘em.
my contribution to Erik’s great Sazerac project of 2010 is an all-organic/biodynamic version. 2 oz of Espirito biodynamic brandy, few dashes of blood orange tincture, . 25 oz organic simple syrup (1:1) and a rinse of “absinthe” tincture. finished with a squeeze of lemon zest which was then tossed away.
Recently, I heard he was working at a new organic and sustainable restaurant in Berkeley called “Gather” and also Smuggler’s Cove here in San Francisco. The schedule worked out better for us to meet at Gather this time around.
What the? All organic? How? Where? Let’s take a look at some of the “about” information from Gather:
Transparency. Got a question about where something came from or why it’s in a dish? Ask the host for a copy of “The Source Book”— an index that traces the lifecycle of every ingredient served at Gather. From spices and oils to animals and vegetables, we’ve researched how it got to us and where it went along the way. Same goes for the materials used in our restaurant. Every ingredient, material, and action we put forth has been thoughtfully considered.
Wow! How do you start a bar program at a place like this? I have almost no idea where most of the ingredients in 90% of the spirits I work with come from. Talking to Alex, they have chosen to use exclusively organic spirits and liqueurs for the bar. But wait, is there an organic vermouth? Nope. Orange Liqueur? Nope. Green Chartreuse? Nope. Whiskey? Nope. Ack! The basic staples of drink mixing, which we all take for granted, and they have access to none of them. Ouch! What they don’t have, they are trying to come up with. Hardcore. Kind of reminds me of all the old bar manuals I have read, where they include instructions for making just about anything, including the “Spirits”.
Well, fortunately, there are organic sugar, organic California Brandy, and organic flavoring tinctures. So it was sort of an Orangey Sazerac. Ballpark, anyway, and quite tasty.
And, uh, damn it! I didn’t take a picture of the Sazerac! Exactly another reason I need Mrs. Flannestad’s help in these endeavors. Get caught up in chatting and/or drinking and forget to document the drink I am there to try.
I did, however, remember to take a picture of the “Pegu Club” Tina made for me using Cap Rock Gin, Organic Orange Liqueur, organic Lime juice, and flavoring “tinctures”. Nicely refreshing and tasty! I also tried the vegan “charcuterie” which I quite enjoyed. Looking forward to getting back to Gather again, to see more of what they are up to with the other things on the menu.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
The Nevada Cocktail
1 Hooker of Bacardi Rum. (1 1/2 oz Montecristo White)
The Juice of 1/2 Grapefruit. (Shoot, should have measured.)
The Juice of 1 Lime. (Juice 1/2 lemon)
Powdered Sugar. (Scant teaspoon caster sugar)
1 Dash Bitters. (1 dash Angostura)
Shake well and strain into cocktail glass.
This is another one from Judge Jr.’s prohibition era tome, “Here’s How!”
Actually probably the best drink of any from that book so far. Really highlights the floral flavors of the rum, grapefruit, and bitters.
About all I’d say is it’s a bit too large. Divided in two, this would be a good appetizer cocktail. Bittersweet and tart. This large and it gets a bit acid-ey on the stomach by the end.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
One of the really spiffy things about writing this pesky Savoy topic is that occasionally people you’ve met send you really cool stuff.
The other day I got an email from Stephan Berg, one of the proprietors of The Bitter Truth asking for my address. Having met him at Tales of the cocktail, he didn’t seem particularly menacing. So I figured it would be safe to send him my contact info.
The Bitter Truth Guys, Alexander Hauke and Stephan Berg, had recently released a Celery Seed Bitters and a reproduction of Jerry Thomas Decanter Bitters. I suppose I had an idle hope that they might send me some of those.
Instead they sent a brand new product, which they have created to honor the 75th Anniversary of the Repeal of Prohibition.
The Repeal Day bitters are quite complex. The initial flavors and scents are clove which give way to a front of mouth bitter flavor. Secondary flavors which come forward after that initial bitter burst are similar to root beer. I don’t get much, if any citrus. Instead other flavors similar to culinary herbs and more bitterness linger in the aftertaste.
If you should desire to purchase these bitters, you can either mail order them from The Bitter Truth in Germany or I’ve heard a rumor that a certain cocktail book publisher may soon be distributing them in the US.
Morning Glory Cocktail
3 Dashes Gomme Syrup. (1 tsp. rich simple syrup)
2 Dashes Curacao. (2/3 tsp. Bols Dry Orange Curacao)
2 Dashes Bitters. (2 dashes Bitter Truth Repeal Bitters)
1 Dash Absinthe. (1 dash North Shore Sirene Absinthe)
1 Liqueur Glass Brandy. (1 1/2 oz Lustau Reserve Brandy)
1 Liqueur Glass Whisky. (1 1/2 oz Anchor 2006 Hotaling’s Whiskey)
1 Piece Lemon Peel, twisted to express the oil.
Two Small Pieces of Ice.
Stir thoroughly and remove the ice. Fill the glass with seltzer water or plain soda, and stir with a teaspoon having a little sugar in it.
Well if you’ve got old-school bitters, handily, here’s an old school drink.
As we have seen, much of the Cocktail’s development was intimately connected to the search for a better hangover cure…When confronted by the “Cold grey light of dawn”, the toper recognized it as “the great necessity of the age” the he should at once take some sort of “anti-fogmatic”…”eye-opener”…”bracer”…”corpse reviver” or “morning glory”.
Quoting here from David Wondrich’s introduction to the Morning Glory Cocktail in his book, “Imbibe!”
According to Wondrich, the Morning Glory Cocktail first appears in print in the 1887 edition of Jerry Thomas’ Book and is pretty much verbatim as above.
The “remove the ice idea” is a bit silly. Perhaps sensible when ice was at more of a premium than it is today. I recommend, as does Mr. Wondrich, that you simply follow a procedure similar to a Sazerac. Chill a medium size serving glass with ice and water. Stir your cocktail in ice in a mixing glass or tin. Dump the ice from the chilled serving glass. Strain your cocktail into the chilled glass. Top up with soda.
While I was getting all old-school, I figured I might as well use Anchor Distilling’s Hotaling’s Whiskey in this cocktail. Seemed like it would combine well with brandy.
And indeed. Uh, wow. After a couple sips, it felt like my scalp was floating a few feet above the top of my head.
No idea what might happen, if you follow Mr. Wondrich’s other piece of advice and listen to that, “anarchic little voice in your head that suggests substituting champagne for the selzer.”
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
Harvard Cocktail
2 Dashes Angostura Bitters.
1 Dash Syrup. (1/3 tsp Mesquite Gum Syrup)
1/2 Brandy. (1 1/2 oz Cerbois VSOP Armangac)
1/2 Italian Vermouth. (1 1/2 oz Vya Sweet Vermouth)
Shake well and strain into cocktail glass. (Rose Geranium Flowers.)
Sorry to go all “Farmers’ Market” and flowery on you. I’ve been experimenting with taking pictures outside and this picture just wasn’t working without anything else for garnish. The clusters of Geranium flowers caught my eye. They look cool, but don’t really smell or taste like anything.
It seems to me that the Brandy Manhattan has been covered at least a few times before in the Savoy Cocktail Book. I guess they are fond of them at Harvard. For what it is worth, I found the Vya Sweet Vermouth, Bitters, and Brandy in the Harvard a much better combination than the Vya, Absinthe, Mint, and Gin in the Harry’s Cocktail. It is quite an enjoyable cocktail.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
Great Secret Cocktail
1 Dash Angostura Bitters.
1/3 Kina Lillet. (3/4 oz Cocchi Americano)
2/3 Dry Gin. (1 1/2 oz Plymouth Gin)
Shake well and strain into cocktail glass. Squeeze orange peel on top.
Very tasty!
Pretty close to a Vesper, eh?
I suppose if you were stuck with using Tanqueray or Gordon’s it might make sense to cut the gin with a bit of vodka.
But if you’re using Plymouth, I see no reason.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
Flying Scotchman Cocktail
(6 People)
2 1/2 Glasses Italian Vermouth. (1 oz Martini & Rossi Rosso)
3 Glasses Scotch Whisky. (1 1/2 oz Compass Box Asyla Scotch)
1 Tablespoonful Bitters. (Generous couple dashes Angostura Bitters)
1 Tablespoonful Sugar Syrup. (1/2 teaspoon Depaz Cane Syrup)
Shake (stir, please) well and strain into cocktail glass.
A slightly sweetened and rather heavily bittered Rob Roy?
Perfectly enjoyable cocktail, as far as I am concerned.
“The Flying Scotchman” train running between Edinburgh and London, was, for a time in the 1800s, the fastest train in the world. It appears it was only bested in 1888 by a train called the “West Coast Flyer”:
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
Fine and Dandy Cocktail
1/4 Lemon Juice. (1/2 oz fresh lemon juice)
1/4 Cointreau. (1/2 oz Cointreau)
1/2 Plymouth Gin. (1 oz Plymouth Gin)
1 Dash Angostura Bitters.
Shake well and strain into cocktail glass.
Well, it is a “Fine and Dandy” cocktail. It doesn’t quite match the special magic of either the Pegu Club or the Sidecar. Still, all in all, quite enjoyable.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
Fifty-Fifty Cocktail
1/2 Dry Gin. (1 1/2 oz Tanqueray)
1/2 French Vermouth. (1 1/2 oz Dolin French Vermouth)
(A dash of Regan’s and a dash of Fee’s Orange Bitters)
Shake (stir, please) well and strain into cocktail glass. (Garnish with Olive.)
Yep, that’s tasty all right.
Sometimes there are few things better than a nice cold Tanqueray or Junipero Martini. Still really enjoying the Dolin in these vermouth heavy Martini-like cocktails.
The serendipity of going from the Fernet Cocktail to the Fifth Avenue to the Fifty-Fifty is pretty amusing. Nice to have a bit of variety in your cocktails.
What’s the story with the “Fitty-Fitty”? Was it the addition of Orange bitters that made them decide to give it an updated name? It is much better with the bitters…
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
Fancy Cocktail
(6 People)
Pour into the shaker 5 glasses of Cognac and a dessertspoonful of Angostura Bitters. Shake thoroughly and serve, adding a little champagne and a piece of lemon-rind after having rubbed the edges of the glasses with lemon syrup.
I usually make this cocktail, something like this:
Fancy Cocktail for one
Rub the rim of a cocktail glass with a slice of lemon. Frost the edge with superfine or caster sugar. Pour into the shaker 2 oz Cognac and a generous dash of Angostura Bitters. Stir with cracked ice until well chilled, and strain into the frosted glass. Top up with a bit of champagne, squeeze a piece of lemon peel over the glass and drop it in.
Cocktail disambiguation via David Wondrich’s “Imbibe!“
In Mr. Wondrich’s book, he divides the types of “cocktail” into the following categories, “Original”, “Plain”, “Fancy”, “Improved”, and “Old-Fashioned”.
“Original Cocktail”, is ye olde bittered sling, specification of spirits, bitters, sugar, and water. Nutmeg optional.
“Plain Cocktail” is Gum syrup, bitters, spirits, and curacao served on the rocks with a twist of lemon.
“Fancy Cocktail” is Gum syrup, bitters, spirits, and curacao, stirred with ice, and strained into another glass and garnished with a twist of lemon.
“Improved Cocktail” is Gum syrup, bitters, spirits, maraschino liqueur, absinthe, stirred with ice, strained into another glass and garnished with a twist of lemon.
And “Old-fashioned Cocktail” is the “original” served with rocks instead of water and a lemon twist instead of nutmeg.
Anyway, he notes the “Fancy” category sometimes included a frosted rim, a la Crusta, or a top up of champanski. Hey, who would argue? Though, I wonder what sort of individual would say, “Excuse me barkeep, believe I will have a fancy brandy cocktail, thank you!”
As the “Savoy Cocktail Book” seems to have the most bad luck transcribing these pre-prohibition of cocktails, (see the Savoy “Coffee Cocktail” and “Brandy Crusta” for other poorly transcribed examples,) their “Fancy Cocktail” recipe makes almost no sense. I mean, how can you “rub the edges of a glass with lemon syrup”? Just sounds really messy to me. They have also decided to solidify on Cognac and leave out the Curacao. No tremendous loss there.
I’ve sort of gone with the Chicago method for the “Fancy Cocktail” and left it at that.
I like the “Chicago Cocktail” and I like the “Fancy Cocktail.” Guess that makes me some sort of flannel wearing dandy. Woo!
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
Fallen Angel Cocktail
1 Dash Angostura Bitters.
2 Dashes Crème de Menthe. (1/2 bar spoon Brizard Crème de Menthe)
The Juice of 1 Lemon or 1/2 Lime. (Juice 1 lemon)
1 Glass Dry Gin. (2 oz Aviation Gin)
Shake well and strain into cocktail glass.
It has never been made quite clear as to whether this is intended to be taken by the Angel before or after falling; as an encouragement or as a consolation.
Another of my favorite Savoy quotes.
The recipe is sort of odd. I mean the usual ingredient note for cocktails with choice of lemon or lime is, “Juice of 1 lime or 1/2 lemon,” so the fact that this recommends 1/2 lime or a whole lemon is a bit odd. Unfortunately, it’s not a cocktail whose origins have yet been tracked down, so there’s no real way for me to know if it is a typo or not. I chose lemon, and went a little easy on it.
I picked the Aviation Gin, as it seemed the use of lavender in the herb bill might do something interesting with the mint.
I have to admit I expected to dislike this cocktail. I really didn’t think it could possibly be palatable with that much lemon juice against that little sweetener. But, somehow it is. I dunno, I would call it refreshing.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
