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.
Sazerac Cocktail 18 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. (5ml Rich Simple Syrup)
1 Dash Angostura or Peychana Bitters. (a couple dashes Peychaud’s Bitters)
1 Glass Rye or Canadian Club Whisky. (2 oz Germain-Robin Fine Alambic Brandy)
Stir well and strain into another glass that has been cooled and rinsed with Absinthe (Greenway Distillers/Germain-Robin Absinthe Superior) and squeeze lemon peel on top.
So the story goes, something like the original Sazerac was made by combining Sazerac-et-Fils Cognac with sugar and Peychaud’s Bitters. Eventually, a bar came to be known by the name “Sazerac House”, and this drink was served there. Some time in the late 1800s the Sazerac House’ book-keeper, Thomas Handy, took over managing the venue. He is usually credited with changing the drink’s base spirit from Brandy to American Rye Whiskey. Also in the late 1800s, when Absinthe was quite the trendy ingredient, that ingredient was introduced into the mix. Stanley Clisby Arthur credits the Absinthe embellishment to one Leon Lamothe, who was a bartender for a wine importing firm.
While there are plenty of “Brandy Cocktail” recipes, there are few recipes for a drink called the “Sazerac Cocktail” which turn up until around the turn of the century.
Even though it is unusual for the Sazerac Cocktail to be made with Cognac these days, I would be remiss to make it through this month without at least one Brandy version of the drink.
Since its release last year, Camper English has been touting the wonders of a new Absinthe from Germain-Robin and Greenway distillers. Germain-Robin is more well known as one of California’s foremost producers of Cognac-style grape brandies.
Greenway Distillers took a rather unusual tack with their Absinthe. Creating the alcohol base for the product by distilling a honey-apple mead, they are choosing a very unusual starting point. Almost all Absinthe starts as Grain, Grape, or Beet Neutral Spirits. In addition, they have included some rather unusual botanicals, like Rose Geranium and Lemon Verbena. I can’t say particularly that the apple and honey mead stands out in the Absinthe, other than to say that to my senses, the base spirit is of a very high quality. The flavorings, however, while traditional enough for the product to be immediately recognizable as an Absinthe, are quite unique in their character. They are also very, very intense, with the tongue numbing sensations characteristic of Absinthes flavored with Star Anise.
One thing I would really like to praise Greenway Distillers and Germain-Robin for doing is releasing the product in a 375ml bottle. At $60-$70 dollars for a 750ml bottle, it seems like the sticker shock can be something which presents a barrier to those purchasing a bottle of decent Absinthe. While around $30 for 375ml seems a bit pricey, at least you aren’t stuck with a lifetime supply of mediocre absinthe. Especially for cocktail use, as most call for mere dashes, this is a much more appropriate size.
Fond as I am of Germain-Robin’s brandy, it seemed like this would be a match made in heaven.
About all I’d say is the intensity of the Greenway Distillers Absinthe makes it very possible for it to come to the fore at the expense of the other elements. How you feel about that will likely depend on how you feel about Absinthe. While it is possible for an Anise hater to enjoy Sazeracs made with milder flavored Absinthes (or Absinthe Substitutes), that is likely not going to be the case with the Greenway Distillers Absinthe unless you are very careful with its application.
Also, with Brandy Sazeracs I often find myself missing the raw punch of Rye Whiskey. This is especially true with a Brandy as genteel Germain-Robin’s products. To get this version of the cocktail work well, you’re going to want to go very light on all the ingredients other than the Brandy and go for a relatively short stir.
Following those guidelines, I suspect you will find this enough of an interesting and enjoyable variation on the Sazerac to return more often to the drink’s historic roots as a Brandy 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.
Been making variations on Jerry Thomas’ California Milk Punch since last June.
Most recent variation executed in my home state of Wisconsin for a New Year’s gathering with some friends.
‘Sconnie Milk Punch
6 Lemons
4 Cara Cara Oranges
1 bottle Korbel VSOP
1 bottle Appleton V/X
1/2 bottle Batavia Arrack von Osten
4 bags Twinnings Darjeeling Tea
2 1/2 cups water
3 cups Natural Cane Sugar
1 stick Cinnamon
4 Whole Cloves
4 Allspice Berries
1 pint Whole Milk
Peel 4 lemons and 4 oranges. Combine Brandy, Rum, and Batavia Arrack. Add strained juice of 4 oranges and 4 lemons. Steep citrus peel in booze mixture for 48 hours.
Heat water and add spices and sugar. When it is at a simmer, remove from heat and add tea bags for 5 minutes. Remove tea bags and cool.
Remove peels from booze, remove spices from syrup. Combine. Add juice 2 more lemons. Scald milk mixture and add to booze and citrus base. Allow to stand for 25 minutes without disturbing. Filter milk solids off through fine strainer or cheese cloth. Allow to stand overnight in a cool area. Remove clear punch from settled out solids. Makes about 3 quarts.
Chill well and serve by combining with equal parts fizzy water.
Without some of my usual spices and pineapple, this was a little more citrus heavy than other versions. Still, quite tasty.
Described by Rich, “Tastes like Orangina, but kicks your ass.”
Savoy Hotel Cocktail
1/3 Crème de Cacao. (1/2 oz Mozart Black Chocolate Liqueur)
1/3 Benedictine. (1/2 oz Benedictine)
1/3 Brandy. (1/2 oz Chateau Pellehaut Reserve Armagnac)
Use liqueur glass and pour ingredients carefully so that they do not mix.
My goodness, it has been a while since I have had to make a layered cocktail!
This one was a symphony in brown and not all that unpleasant, as these sorts of things go.
In fact, I could see it complementing a cup of coffee quite nicely.
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.
Saucy Sue Cocktail.
1 Dash Apricot Brandy. (1 dash Rothman and Winter Orchard Apricot Liqueur)
1 Dash Absinthe. (1 dash Verte de Fougerolles Absinthe)
1/2 Calvados. (1 oz Calvados Groult Reserve)
1/2 Brandy. (1 oz Chateau Pellehaut Armagnac)
Stir well and squeeze orange peel on top.
Well, there’s an awful good reason why Sue is a bit Saucy: All she drinks is booze!
As much as I’d like to say this is awesome, it really doesn’t pass the test of, “Would I rather drink these spirits straight or in this cocktail?”
Maybe if I was using crap Brandy and bad Calvados, this might be an improvement. But with this Armagnac and this Calvados, this is just a sad waste of quality spirits. Not advised.
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.
Saratoga Cocktail.
2 Dashes Maraschino. (2/3 Barspoon Luxardo Maraschino)
2 Dashes Angostura Bitters.
1/4 Slice Pineapple.
1 Glass Brandy. (2 oz Chateau Pellehaut Armagnac)
(Muddle Pineapple in Maraschino. Add Bitters, Brandy and…) Shake well and strain, adding a little soda water.
I guess I probably picked the wrong glass for this. Nonetheless, this is a tasty cocktail. Mostly dry Armagnac flavor with just a hint of sweetness and exoticism.
Absolutely nothing wrong with that!
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.
Roy Howard Cocktail.
1/2 Glass Kina Lillet. (1 oz Lillet Blanc)
1/4 Glass Brandy. (1/2 oz Chateau Pellehaut Armagnac)
1/4 Glass Orange Juice. (1/2 oz Orange Juice)
2 Dashes Grenadine. (Dash Homemade Grenadine)
(dash Angostura)
Shake well and strain into cocktail glass.
This is actually quite enjoyable, despite its low alcohol content. Not enough juice to make it overly fruity, beyond the wine. And, indeed, the sweet/sour balance is closer to that of a wine that a sour cocktail.
Roy W. Howard, if indeed it is his namesake cocktail,was a correspondent for the Scripps McRae Newspapers and the president of United Press.
He moved to Scripps newspapers in 1920, and, by 1922, he was leading the company. He bought and consolidated newspapers and instituted a practice of investigative and public service journalism that, over the next decades, led to breaking union racketeering, uncovering bank scandals, exposing political corruption and prompting governmental safety regulations in the workplace.
Quite a lot of accomplishments, really. I can see why you would want a relatively low voltage cocktail to be able to keep your wits about you.
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.
Ray Long Cocktail.
1 Dash Angostura Bitters. (1 dash Angostura Bitters)
4 Dashes Absinthe. (3 dashes Verte de Fougerolles Absinthe)
1/3 glass Italian Vermouth. (3/4 oz Carpano Antica Vermouth)
2/3 Glass Brandy. (1 1/2 oz Junipero Gin)
Shake (I stirred) well and strain into cocktail glass.
Uh, oops! How did that happen? Somehow I got it into my head this was a Gin cocktail! Well, it’s really tasty, if you like Fourth Degree type things. Ahem. However, I guess I need to make it over!
Ray Long Cocktail.
1 Dash Angostura Bitters. (1 dash Angostura Bitters)
4 Dashes Absinthe. (3 dashes Verte de Fougerolles Absinthe)
1/3 glass Italian Vermouth. (3/4 oz Carpano Antica Vermouth)
2/3 Glass Brandy. (1 1/2 oz Chateau de Pellehaut Armagnac Reserve)
Shake (I stirred) well and strain into cocktail glass.
Ok, that’s better, an Absinthe spiked Brandy Manhattan!
From a Time Magazine article from 1935:
Of all the careers which reached their tragic peak in the fateful year 1929, none had been more exciting than Ray Long’s. A poor boy from a small town in Indiana, he had quickly made his mark in the newspaper business as “boy editor” of the Cincinnati Post and Cleveland Press. Then he splashed brilliantly into the fiction magazine field, running through the spectrum of Red Book, Bine Book, Green Book. On Armistice Day 1918, William Randolph Hearst succeeded, after several years’ dickering, in hiring Editor Long for his Cosmopolitan. In the eleven years that followed. Editor Long made a great success. Explaining “All I know is what I like,” he nevertheless showed an uncanny eye for the weather of public preference. When the public wanted Westerns, he gave it Curwood & Kyne. When it wanted Knowledge, he gave it Will Durant. When it wanted Russians, he gave it Russians. Prodigally sowing Big Names and New Names with talent in his slick and shiny monthly, Editor Long reaped a 1,700,000 circulation harvest in 1929. That was the year he printed perhaps his greatest coup: The Autobiography of Calvin Coolidge.
He would have been riding high in 1930, still 5 years from being found, “in his Beverly Hills bedroom…dead in his pajamas, a hole in the roof of his mouth, a small-bore rifle nearby.”
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.
Rainbow Cocktail.
1/7 Crème de Cacao. (1/4 oz Mozart Black Chocolate Liqueur)
1/7 Crème de Violette. (1/4 oz Rothman & Winter Violette)
1/7 Yellow Chartreuse. (1/4 oz Yellow Chartreuse)
1/7 Maraschino. (1/4 oz Luxardo Maraschino)
1/7 Benedictine. (1/4 oz Benedictine)
1/7 Green Chartreuse. (1/4 oz Green Chartreuse)
1/7 Brandy. (1/4 oz Chateau de Pellehaut Reserve Armagnac)
Use liqueur glass and pour ingredients carefully so that they do not mix.
For those of you keeping track, the ingredients arranged themselves in the following order, bottom to top: Mozart Black, Luxardo Maraschino, Benedictine/YellowChartreuse, R&W Violette, Green Chartreuse, Brandy.
Every once in a while someone orders this during Savoy Cocktail Nights at Alembic Bar and we all groan. Why, oh why?
It’s true these are all perfectly palatable liqueurs, but this is just such a pain in the ass to concoct. And the whole thing together, while not entirely unpleasant, is a bit of a shock to the system, if you are sensitive to sugar.
I finished it, it is true, more out of curiosity than anything else.
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.
Quelle Vie Cocktail
1/3 Kummel. (3/4 oz Kaiser Kummel)
2/3 Brandy. (1 1/2 oz Osocalis Brandy)
Stir well and strain into cocktail glass.
Brandy gives you courage and Kummel makes you cautious, thus giving you a perfect mixture of bravery and caution, with the bravery predominating.
Well, that really is a good quote. As Kummel is often considered a Russian liqueur and Brandy could represent France, the only thing I can think is that it might be a reference to France’s alliance with Russia before the First World War. However, sadly, a drink that doesn’t really live up to the promise of that quote. Interestingly modern, I suppose, being just booze and liqueur.
In any case, some Vermouth would go a long way towards making this a much more palatable drink. Some bitters wouldn’t hurt either.
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.
