September Morn Cocktail.
The Juice of 1/2 Lemon or 1 Lime. (Juice 1/2 Lemon)
1 Tablespoonful Grenadine. (1 Tablespoon Small Hand Foods Grenadine)
The White of 1 Egg. (1/2 oz Egg White)
1 Glass Bacardi Rum. (2 oz Havana Club Anejo Blanco)
(Dry shake liquid ingredients, add ice and…) Shake well and strain into medium size glass.

Not sure how you want to look at this. A Clover Club with Rum instead of Gin? A Bacardi Cocktail with Egg White? Either works, I guess.

The name of this drink probably comes from a “scandalous painting”.

From an article by Bonnie Bell: The September Morn Story.

On a September morning in 1912, French painter Paul Chabas finished the painting he had been working on for three consecutive summers. Thus completed, it was aptly titled “Matinee de Septembre” (September Morn). As was typical of his style, the painting was of young maiden posed nude in a natural setting. This time the icy morning waters of Lake Annecy in Upper Savoy formed the natural setting and the maiden was a local peasant girl. The head, however, had been painted from the sketch of a young American girl, Julie Phillips (later Mrs. Thompson), which he had made while she and her mother were sitting in a Paris cafe. Apparently, he had found her profile to be exactly what he was looking for. The completed painting was then sent off to the Paris Salon of 1912 to be exhibited. Although the painting won Mr. Chabas the Medal of Honor, it caused no flurry of attention. Hoping to find a buyer, the artist shipped the painting overseas to an American gallery.

It was here in America that the painting was destined to receive undreamed of publicity and popularity. One day in May of 1913, displayed in the window of a Manhattan art gallery, it caught the eye of Anthony Comstock, head of the New York Society for the Suppression of Vice. Horrified by what he saw, he stormed into the store, flashed his badge, and roared: “There’s too little morn and too much maid. Take her out!” The gallery manager, however, refused to do so. The ensuing controversy was given wide publicity by the press and the painting was simultaneously denounced and defended across the entire country. Meanwhile, curious crowds filled the street outside the shop straining to see the painting that caused such a stir.

More information here:

The September Morn Hoax

As for the cocktail, it is quite tasty, especially when made with a flavorful grenadine and rum.  Chuckle, I suppose it is the pink, fleshy color of the drink and the painting, which whomever invented it was thinking of.

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.

Sensation Cocktail.
3 Dashes Maraschino. (7.5ml Luxardo Maraschino)
3 Sprigs Fresh Mint. (3 Fresh sprigs Kentucky Colonel Mint, from backyard)
1/4 Lemon Juice. (3/4 oz Lemon Juice)
3/4 Dry Gin. (1 1/2 oz Beefeater’s Gin)

Shake well and strain into cocktail glass. (Garnish with spanked mint tip.)

EDIT. Note the amounts for the ingredients in this drink should have been 7.5ml Maraschino, 3 Sprigs Mint, 1/2 oz Lemon Juice, 1 1/2 oz Gin.

Robert Vermeire notes, in his book “Cocktails: How to mix them”, that this is a “Recipe by James Berkelmans, Paris.”

I’ve actually always been fond of the “Sensation Cocktail”. Short, sharp, and tart, it also has a pretty hilarious name, sounding like it relates to some sexual accessory. The “Sensation” is really Aviation Cocktail, with mint in place of Creme de Violette. For whatever reason, it just doesn’t quite have the “magic” of an Aviation. Making it for modern drinkers, I usually throw a quarter to a half an ounce of simple in there just to take a bit more of the edge off the tartness of the lemon, but even so, I find few people who really appreciate it. An example of a good, but slightly pedestrian cocktail. Not as tasty as many of its close relatives.  Heck, Jeffrey Morganthaler has practically made a career out of a version of this drink made with simple syrup instead of Maraschino. Well, that, his scintillating wit, boyish good looks, and, most importantly, stylish neck wear.

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.

Self Starter Cocktail.
1/8 Apricot Brandy. (1/4 oz Destillerie Purkhart “Blume Marillen” Apricot Eau-de-Vie)
3/8 Kina Lillet. (3/4 oz Jean de Lillet Reserve, 2004)
1/2 Dry Gin. (1 oz North Short Distiller’s Gin No. 6)
2 Dashes Absinthe. (2 Dash Lucid Absinthe)
Shake (I stirred) well and strain into cocktail glass.

I guess I probably should have used Apricot Liqueur in this. It just seemed so much more appealing to me made with Apricot Eau-de-Vie. And indeed, I quite enjoyed it as above. A very enjoyable cocktail.  I suppose the Self-Starter would also be OK made with Lillet Blanc and Apricot Liqueur.

Figured I should finally start emptying this last bottle of Jean de Lillet, as Eric Seed has said that Cocchi Americano will finally be available from Haus Alpenz some time this spring. Heck, then he could have 2 products in this drink. Hm. I wonder if I can get a case discount?

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.

Scoff-Law Cocktail.
1 Dash Orange Bitters. (1 Dash Regan’s Orange Bitters)
1/3 Canadian Club Whisky. (3/4 oz 40 Creek Three Grains)
1/3 French Vermouth. (3/4 oz Noilly Prat Dry Vermouth)
1/6 lemon Juice. (1/2 of 3/4 oz Lemon Juice)
1/6 Grenadine. (1/2 of 3/4 oz Small Hand Foods Grenadine)
Shake well and strain into cocktail glass.

For what it is worth, Harry McElhone’s Barflies and Cocktails calls for Rye, instead of the Savoy “Canadian Club”.  Even though, in deference to Mr. Craddock, I went with Canadian Whisky, generally, I agree with Mr. McElhone in these matters.

While researching the Scoff-Law, I turned up the following from the Chicago Tribune, January 27th, 1924: “Hardly has Boston added to the Gaiety of Nations by adding to Webster’s Dictionary the opprobrious term of “scoff-law” to indicate the chap who indicts the bootlegger, when Paris comes back with a “wet answer”—Jock, the genial bartender of Harry’s New York Bar, yesterday invented the Scoff-law Cocktail, and it has already become exceedingly popular among American prohibition dodgers.”

Made to the Savoy recipe, this is a pleasant, light, tart, easy drinking libation.  Many modern sources bump up the booze a bit more and often leave out the orange bitters.  I kind of like it the way it is, with the sweet/tart balance not dissimilar to a red wine.

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.

Bonus Sazerac!

I challenged myself to post 28 Sazeracs in 28 days for the month of February, but I’m not quite done. We’ve got a few bonus Sazeracs coming up that didn’t fit into the month of February.

I’ll try some different spirits, try some out at bars, and have some friends make them for me.

Sazerac Cocktail.
1 Lump of Sugar.
1 Dash Angostura or Peychana Bitters.
1 Glass Rye or Canadian Club Whisky. (Pikesville Rye)

Stir well and strain into another glass that has been cooled and rinsed with 1 dash Absinthe (Vieux Pontarlier Absinthe) and squeeze lemon peel on top.

I’ve known Mr. Tim Stookey for a few years now and he has always impressed me as a gracious host and stylish dresser. A couple months ago we both worked a cocktail catering event and shared a bar. Tim worked the early shift, and I closed down the night. When he was leaving, he left his nice cast aluminum ice scoop, not wanting me to be left with a pressed stainless number. I thanked him, and promised I would get it back to him as soon as I could.

Unfortunately, the bar he works at, Presidio Social Club, is a bit out of the way for us unless we are attending a concert at the Palace of Fine Arts, so “as soon as possible” stretched into a couple months.  Fortunately, in recent months we’ve been to the Palace of Fine Arts to see a couple concerts, Tinariwen and Dodos, enabling us to stop by, enjoy some dinner, drinks, chat with Mr. Stookey and finally return his ice scoop.

Clearly a Sazerac or two was in order at the Presidio Social Club’s gorgeous long marble bar!

And a fine, delicious Sazerac it was, classic proportions with an unusual Rye Choice, Pikesville, and a great absinthe!

Mrs. Flannestad enjoying a non-Sazerac favorite of hers, The Last Word Cocktail.  Tim actually introduced her to the Last Word several years ago, and it has become her go to choice for just about any occasion.

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.

Bonus Sazerac!

I challenged myself to post 28 Sazeracs in 28 days for the month of February, but I’m not quite done. We’ve got a few bonus Sazeracs coming up that didn’t fit into 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. (10ml Puerh Tea Syrup)
1 Dash Angostura or Peychana Bitters.
1 Glass Rye or Canadian Club Whisky. (Jim Beam Rye Whiskey)

Stir well and strain into another glass that has been cooled and rinsed with 1 dash Absinthe (Lucid) Squeeze lemon peel on top and discard or drop in as you prefer.

The nice thing about most Rye Whiskey is that there is a fairly direct relationship between cost and character. While the last couple years have seen the launch of some premium and super-premium brands, it remains a not particularly trendy spirit among whiskey connoisseurs.

Even though the Jim Beam Rye is pretty much the cheapest Rye Whiskey on the market, it isn’t at all a bad spirit at all. I definitely wanted to include it in the month of Sazeracs. However, in February when I went to the local BevMo, they were sold out of Beam Rye! Crap! Towards the end of the month, when I was shopping for Rye for the Rye Whiskey Milk Punch, they finally had it back in stock. Whew!

The night I was making the Rye Whiskey Milk Punch, I had a little too much Tea Syrup to fit into the container. If there is anything wrong with Beam Rye, it is that it lacks a bit of character. I thought, hey, Tea Syrup! Let’s make the Beam Sazerac with that!

Adding 10ml of the Tea Syrup is pretty subtle rectification, I don’t know that I would be able to identify it unless I were comparing the same drinks side by side, with and without. Still, I’d say it adds an element of interest to what otherwise would be a somewhat pedestrian Sazerac.

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.

Bonus Sazerac!

I challenged myself to post 28 Sazeracs in 28 days for the month of February, but I’m not quite done. We’ve got a few bonus Sazeracs coming up that didn’t fit into 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. (Simple Syrup)
1 Dash Angostura or Peychana Bitters.
1 Glass Rye or Canadian Club Whisky. (Pampero Anniversario Rum)

Stir well and strain into another glass that has been cooled and rinsed with 1 dash Absinthe (Herbsaint) and squeeze lemon peel on top.

After the initial failure of Sazerac 16 with one of my favorite r(h)ums, I thought I should leave that sort of experimentation to the professionals. And what better source of r(h)um advice than the professionals at Smuggler’s Cove?

I’d gone to one of the pre-launch events, had a great time, but had heard that the bar was REALLY busy most nights since it’s launch. I do like to work in a busy bar, but visiting friends in the middle of what might be a nightmare service shift always makes me feel a bit weird.

But, when I heard that long time acquaintance, and true professional bartender, Marco Dionysos was joining the ranks at Smuggler’s Cove, I thought I should stop by and wish him Bon Voyage.

Uh, right, so again, bars are difficult to take photos in, and I am not all that fond of flash photography. Marco is not a self-illuminating puffer fish.

We mulled a couple rums, and decided Pampero Anniversario might be interesting. Indeed, it turned out to be a much better choice than Barbancourt 15. Still not sure if it is the perfect rum for a Sazerac. I’d be curious if anyone has tried a rum or rhum that they really prefer in a Sazerac Cocktail to Rye or Brandy.

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 27 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 Old Potrero Rye)

Stir well and strain into another glass that has been cooled and rinsed with Absinthe (Sirene Absinthe Verte). Squeeze lemon peel over glass and drop in (or discard).

I live in San Francisco and Anchor Distilling makes three Rye Whiskies. How could I not track them down and make Sazeracs with them?

‘If, as they say, God spanked the town
For being over frisky,
Why did He burn the churches down
And save Hotaling’s whiskey?’

Actually, I already had the Hotaling’s  in the bar, so it wasn’t quite so awful on my pocket book as it might have been.

What can we glean about these different Whiskies from their labels?

Old Potrero 18th Century Century Style Spirit: Barrel Strength, 62.3% Alc/vol.  A pot-distilled spirit produced from 100% rye malt mash & aged 2 years 1 month in new uncharred oak barrels.

Old Potrero Single Malt Straight Rye Whiskey: 45% Alc/vol.  Pot distilled and aged in new charred oak barrels.

Old Potrero Single Malt Hotaling’s Whiskey:  50% Alc/vol.  Pot distilled and aged eleven years in American Oak barrels.

In case you didn’t know, the Anchor Brewery and distilling facility is located in the Potrero Hill neighborhood of San Francisco.  That’s where the name, “Old Potrero” comes from.

All three whiskies are “Single Malt” whiskies.  This means they are produced from a single type of grain, in this case Rye Malt Mash, and all the spirits in the bottle are manufactured at the same facility.

You will note that even though all three Anchor Whiskies are made from 100% Rye Malt Mash, only one of them is called, “Straight Rye Whiskey”.

The basic requirements for American Straight Rye Whiskey are:

1) they be made from at least 51% Rye Mash.

2) That they are not distilled to more than 160 Proof.

3) That they be aged in new charred American oak barrels.

4) The Whiskey must not be put into the barrels at more than 125 Proof.

5) That they be aged for at least 2 years.

Anchor falls astray of the “Straight Rye Whiskey” label due mostly to their barrel choices.

The 18th Century Style Spirit cannot be called “Straight Rye Whiskey” because it is aged in “new uncharred” oak barrels.  I also kind of wonder how they can have a 2 year old barrel proof spirit at 124.6 Proof, if it went into the barrels at 125.  I think the angel’s share loss of alcohol might be more than that.  But then, cough, Buffalo Trace’s George T. Stagg “Kentucky Straight Bourbon Whiskey” is bottled at 142 Proof, so there is absolutely no way it could have been barreled at 125 proof!

The Hotaling’s Whiskey cannot be called “Straight Rye Whiskey” because it is aged in a mixture of used, charred, and uncharred barrels.

Anchor Sazerac #1: Old Potrero 18th Century Style Spirit (10-RW-ARM-3-1)

Damn, if there isn’t a familial resemblance here to the Genevieve Sazerac!  To be honest this was my favorite of the bunch.  There is tons of malt and grain character and a lot, lot of flavor.  If this is the sort of Rye Whiskey people were drinking the 18th and 19th Century, I guess I was born out of time.

Anchor Sazerac #2: Old Potrero Straight Rye Whiskey (10-SRW-ARM-G)

Lots more oak barrel flavor here, cherries and caramel, this tastes like you would expect a real straight rye Sazerac to taste.  OK, maybe a little burlier.  A similar Sazerac to the Hudson Rye Whiskey Sazerac.

Anchor Sazerac #3: Old Potrero Hotaling’s Whiskey (MCMVI-MMVI)

This was the 2006 bottling of the Hotaling’s Whiskey, released in commemoration of the 100th Anniversary of the Great San Francisco Quake and fire.  It was also the first batch of whiskey distilled at Anchor, and aged for 11 years before its release.  Anchor releases another barrel of this whiskey every year.  I am unclear if it is truly limited, or if they are supplementing by aging other later distilled Rye.  I remain ambivalent about the 2006 Hotaling’s.  I keep hoping it will grow on me, but it doesn’t.  It’s good, but for some reason almost reminds me more of Cognac than whiskey.  It is quite light in character, yet at the same time exhibits little malt flavor or body.  Not my favorite Sazerac.  For what it is worth, I have tried other year’s releases of the Hotaling’s and enjoyed them quite a bit more.  2008, I’m remembering, was a particularly tasty year.  Must have been a sweet barrel.

So yeah, if I were to pick a winner, a Sazerac that stood out here, it would have to be the 18th Century Style Spirit.  If you’ve been staring at that bottle, wondering why you bought it when it is definitely not a sipping Whiskey, give it a try in a Sazerac.  Think of it as stretching your money!

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 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 24 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. (Small Hand Foods Gum Syrup vs. 1-1 Organic Cane Sugar Syrup)
1 Dash Angostura or Peychana Bitters.
1 Glass Rye or Canadian Club Whisky. (Sazerac Straight Rye Whiskey)

Stir well and strain into another glass that has been cooled and rinsed with 1 dash Absinthe (Duplais Blanche) and squeeze lemon peel on top.

One of my goals was to blind taste a Sazerac made with Gum Syrup vs. one made with regular Simple Syrup.  I woulda also like to have had a rich simple syrup and a muddled sugar cube in the mix, but what are you gonna do?

So what better to do, than to stop by when my coworker Jennifer Colliau, the proprietress of Small Hand Foods, was working at Heaven’s Dog for a little Gomme Geekery. It is true, I have featured Jennifer before, but that was so long ago, does it really count?

Gum Syrup, aka gomme, is made by including Gum Arabic along with the sugar in the solution used to sweeten drinks. Gum Arabic is produced on certain types of Acacia trees, mostly in Africa. It is essentially air dried tree sap and contains a lot of weird complex organic compounds like Polysaccharides and Glycoproteins. It is used in industrial food manufacture as a stabilizer and source of viscosity.

I’ve always floated the idea that Gum Syrup was originally used to imitate the viscosity of highly concentrated sugar syrups.  That at some point including X amount of Gum Arabic was cheaper than using X amount of Sugar. Sort of makes sense, especially when you consider that before granulated, refined sugar was available, how much work you had to go through to get sugar.  It had to be cut from a loaf or augered out of a barrel.  Then ground or dissolved and clarified.  A lot of work to get a clear-ish simple syrup.

Or Gum Syrup was solely used to increase the viscosity of sugar solutions and the drinks they were used to sweeten.

Gum Arabic is a pain in the ass to dissolve, and currently is far, far more expensive than sugar, so it seems like a lot of work to go through, just for a fairly subtle aesthetic change to the cocktails it is used in.

One interesting characteristic of Gum Arabic is that it blooms in high proof alcohol solutions, and turns the solution cloudy.  It can be a bit unattractive if you are making an old fashioned with Gum Syrup and Barrel Proof Whiskey. Sorta looks like Coffee or Tea with Milk.

An even cooler thing about it if you continue adding water to the solution, once it is below a certain point, the “bloom” disappears again.

Jennifer also mentioned that she had read that Gum Syrup was sometimes used to check the proof of spirits, though I am not exactly sure at what dilution level the bloom disappears.

That’s a Dash of Absinthe, 1/4 ounce of Gum, 1 oz of Thomas Handy Barrel Proof Rye, Chilled Water, and a couple dashes of Peychaud’s. Kind of a lazy person’s Sazerac, really, and quite tasty.  Ha! Now that I think about it, the above is the closest I’ve come to what Antoine Peychaud may have been serving at his Pharmacy: Bitters, Water, Sugar, and Spirits.  The original “Cocktail”.

Jennifer and I have talked often about what drinks we think are best when using Gum Syrup. To me, the delicate viscosity is often lost when using it in a shaken drink, so I prefer to use it in drinks like Old-Fashioneds and Sazeracs.

Other people really like it in shaken citrus drinks. Jennifer mentioned that Ryan at Beretta really loves to use it in traditional Daiquiris. We use her Pineapple Gum in our very popular Gin Fizz Tropical and Pisco Apricot Tropical drinks at Heaven’s Dog.

She made the two drinks, had me turn around, and scrambled them up.

Could I tell the difference?

Well, I could tell they were different, and I made an educated guess which was which. Fortunately, I was right! Whew. The viscosity was a difficult thing to quantify.  As I tasted the Sazeracs, it seemed like the bigger difference was in the taste impact. The flavors in the Sazerac sweetened with Gum Syrup seemed to be married more happily together than those in the one sweetened simply with simple syrup.

If you’re curious about Small Hand Foods’ Syrups, they can be purchased in the San Francisco area at Plump Jack Wine Stores, K&L Wines, and Cask.  Outside of the Bay Area, I have it on good authority that Cocktail Kingdom will soon be carrying them.

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.