Today is Lauren Bacall’s birthday and I wasn’t expecting to find a cocktail named after the actress, but then I stumbled across this gem posted by a WordPress site called Wine Cocktails.
We’ve got a nice rose at the bar where I work, so I’ll definitely be trying this out later tonight.
Maybe if I get time I’ll search online later to see if there’s a Dark Passage cocktail.
From what I can tell from Wine Mixology’s post, this cocktail is an original drink that two of their contributors came up with earlier this year — and I hope they don’t mind if I re-post their recipe. But for anyone reading here On this blog bout this drink for the first time, please click over and check out the original post!
From Wine Mixology:
This cocktail is a play on three classics with its own distinctive twist. One classic is obviously Lauren Bacall herself – the sultry actress of the Golden Ages of motion pictures. This cocktail also puts a twist on the classical gin and tonic as well as the “Greyhound” with its splash of grapefruit. It is very refreshing without being too heavy in body.
- 2 oz Pol Clement Rose Sec (French Sparkling Rose Wine)
- ½ oz Uncle Val’s Botanical Gin
- ½ oz Triple Sec
- 2 oz Organic Pink Grapefruit juice
- ½ oz Honey Syrup (1/2cup honey; ½ cup boiling water, stir)
- Top glass off with Tonic
- Grapefruit and basil for garnish
Fill a Collins glass with ice and add in the rose, gin, triple sec, grapefruit juice and honey syrup, and then top the remaining room left in the glass with tonic water. Garnish with grapefruit and basil.
Still Thirsty For More?
—Got a minute-and-a-half!? Here’s a cute, quick video on how to make the Lauren Bacall.
I’ll be updating this post later tonight after I take a picture of my Lauren Bacal drink I’ll be making.
Fay Wray was one of cinema’s first “Scream Queens” and today is her birthday.
She was born Vina Fay Wray on Sept. 15 in 1907.
Not familiar with the actress? Well, read on… Because she’s got more than 100 acting credits to her name — including one gargantuan role for which she’ll always be known.
Fay Wray was born in Alberta Canada and in her life she amassed upward of 100 acting credits to her name.
She acted through 1980, and in the 50s she appeared on television shows such as Perry Mason and Alfred Hitchcock Presents, but she’ll forever be know for a role she played in 1933 — as the female lead in King Kong:
Google search the name “Fay Wray and add the word “cocktail” and the first hit you’ll find will be this article on the website Punch.
It only makes sense that someone would have given this Old Hollywood actress her own cocktail, and that it would be related to her role in King Kong — or at least, I assume that’s why this drink has a banana flavor component.
The following recipe was created by Brooklyn-based bartender Matthew Bellanger.
About This Cocktail
The Fay Wray is a banana-flavored tiki drink made with rum and cognac.
- 3/4 ounce gold rum (preferably Barbancourt 4 Star Rum)
- 3/4 ounce cognac (preferably Dudugnon)
- 3/4 ounce banana liqueur, Giffard Banane du Bresil
- 3/4 ounce lime juice
- 1/4 ounce rhum agricole, Rhum Clément
- 1/4 ounce demerara syrup (2:1, sugar:water)
- 1 small lime wedge
Shake all ingredients over a small amount of crushed ice — including a lime wedge. Squeeze the lime wedge in with the other ingredients and drop it in the shaker. Pour all the ingredients, without straining, into a rocks glass and add more crushed ice. Garnish with a dried banana slice and a mint bouquet.
— Do bananas belong in cocktails? The Savory wrote this article about that question.
This drink was a surprise stroke of genius that came as a result of a little back-and-forth with a customer.
Most times, as a bartender, I’ve got a couple different drinks on my mind in case anyone wants something but doesn’t know what they want. When someone wants me to pick for them and surprise them with something, I’ll still work with ’em to either direct ’em to a classic or one of the slate of drinks I’m holding onto in my brain — I’ll ask a couple of questions and try to read ’em and make sure they get a drink they’re going to like.
Then there are those moments when a little back-and-forth banter leads to a collaboration you would’ve never thought of on your own — which happened to me Tuesday night.
I’d served a friend a Manhattan after his dinner and then we were discussing where to go next. The idea of rum was raised and the possibility of a banana daiquiri was discussed, but then I brought up the Revolver.
The Revolver is a bourbon drink with coffee liqueur and orange bitters. It’s a simple three-ingredient cocktail, but it’s surprisingly easy for essentially being all booze.
And as I explained all this, my friend nodded in agreement and then said something like: “Yes, but banana.”
So, into the drink went banana rum — which definitely made a sort of sense. I mean, the coffee liqueur we were using in the drink was Kahlua, which is a rum-based coffee liqueur that tastes like vanilla.
And so it was settled and we made the following, a Revolver with all the typical ingredients of the traditional drink plus banana rum — making it a Banana Gun:
•2 oz Woodford Reserve
•.75 oz Kahlua
•.75 oz banana rum
•2 dashes orange bitters
Thirsty For More?
— Read here about the Revolver.
— Liquor.com’s page about the cocktail.
August is cooling down here in Western New York and although it’s not quite autumn yet, the fall flavors are already in full effect.
I love fall. It’s my favorite season. I love the cool temperatures and long sleeves, the pumpkin flavor and falling leaves — all of it! And I didn’t even mean to make a rhyme there!
Still, despite the fact that I love the fall, it’s hard to let the summer slip away so easily — especially when we’re still in the month of August.
And for that reason there’s this “Hold Fast The Summer.”
Hold Fast The Summer is a transitional drink, one part warm-weather nostalgia and one part acceptance of the changing seasons.
The recipe is easy — just Plantation’s pineapple rum, DeGroff’s pimento bitters and apple cider:
1 oz Plantation Pineapple Rum
1 oz apple cider
1 dash DeGroff’s Pimento Bitters
Stir equal parts Stiggins’ Fancy and apple cider over ice with DeGroff’s pimento bitters then strain and shoot — or double the recipe and enjoy over ice. Adjust the cider accordingly to suit your tastes and prepare mentally for the colder weather coming in the months ahead.
The Prizefighter #1 is a cocktail that was created by Nick Jarrett.
I’ve written about the drink before, and you can read that post here.
Last night I was serving something to customers that was sort of like the Prizefighter #1, but different in that it had pineapple juice… So I figured I’d give the drink its own post today (and I don’t know if Nick Jarrett has already made this variation, so if someone knows… Leave me a comment).
Ingredients in the Prizefighter #1:
•1 oz. Fernet Branca
•1 oz. Carpano Antica
•3/4 oz. simple syrup
•1/4 oz. lemon juice
•6-8 mint leaves
•3-4 lemon wedges
And here’s how I made the above drink last night:
•1 oz bourbon
•1/2 oz. Fernet Branca
•1/2 oz. sweet vermouth
•1/2 oz. simple syrup
•1 oz pineapple juice
•1/2 oz. lemon juice
•6-8 mint leaves
•3-4 lemon wedges
Now, whereas with the Prizefighter #1 you shake and double-strain and serve up or on the rocks, I was serving this pineapple drink in a Collins glass finished with Sierra Mist.
I read on Good Spirits News that today is National Whiskey Sour Day!
As with all these random-seeming drink holidays, I won’t put up too much fuss or question its origin — as any reason to celebrate a cocktail is reason enough!
About This Cocktail:
For my Whiskey Sour pictured above, I used Woodford Reserve:
•2 oz rye or bourbon or other whiskey of preference. I actually used 2 oz of Woodford Reserve bourbon, which has a lot of rye in its mash bill.
•.5 oz simple syrup
•.5 oz fresh lemon juice
Shake all ingredients over ice and strain into a rocks glass over fresh ice.
Some recipes for the Whiskey Sour cocktail call for an egg white, as a lot of old sours recipes do… But a lot of recipes these days list egg white as “optional.” I didn’t use egg white in the drink pictured above, but you’ll find it listed in some of the recipes I linked to in this post.
Today is actress Clara Bow’s birthday!
She was born July 29, 1905 in Brooklyn and went on to become a star of the screen in Hollywood.
She died in 1965 at the age of 60.
Her role in the movie It earned her the nickname “The It Girl,” and for many Bow came to personify the roaring twenties.
More movie work info:
She appeared in 46 silent films and 11 talkies, including hits such as Mantrap (1926), It (1927) and Wings (1927).
She was named first box-office draw in 1928 and 1929 and second box-office draw in 1927 and 1930.
Want to know more about Clara Bow? Click here.
Thirsty for a drink? Read on…
About This Cocktail:
The Clara Bow cocktail was created at Rye House in New York City in 2009. There are also other recipes for Clara Bow cocktails online, but this appears to be the first. I found out about the drink from the site Serious Eats.
•1 1/2 ounces bourbon
•3/4 ounces lemon juice
•1/2 ounce grenadine
•1/2 ounce St. Germain elderflower liqueur
Shake all ingredients over ice and then double strain into a chilled cocktail glass. Garnish with mint — or mint and a cherry as I did.
Also, in the Rye House’s recipe on Serious Eats, their Clara Bow is made with Bulleit Bourbon.
Still Thirsty For More?
— Read the Serious Eats piece on the Clara Bow cocktail.
— Here’s another site that mentions the Rye House’s drink.