A Boulevardier that I made a friend last night:
Gin is good, but sometimes you just gotta have bourbon!
From a New York Times article by Tony Cecchini:
The drink is credited to Harry McElhone, the founder and proprietor of Harry’s New York Bar in Paris, and dated to 1927. It is mentioned only glancingly in his book “Barflies and Cocktails,” not in the 300-odd cocktail recipes that make up the bulk of that volume, but rather in a tongue-in-cheek epilogue that follows, recounting the antics of his regular customers.
Cecchini continues on to talk about Erskinne Gwynne, McElhone’s customer who created the drink — and the article gives the history of Gwynne’s version and McElhone’s version and modern twists by present day bartenders. It’s a worthwhile read.
—A write-up by Serious Eats.
—Imbibe Magazine’s recipe.
—Don’t call it a comeback.
—The recipe on Difford’s Guide.
—The Boulevardier and another drink called the 1794 Cocktail!
This is a follow-up to the photo I posted last Wednesday, which showed two drinks, a candle and a Scarlet Witch comic.
The next day I was inspired to create a Scarlet Witch cocktail, and this is what I came up with:
The Scarlet Witch Cocktail:
The instructions for preparation are included below, copied from the post I made on my BarNotes page!
These came in while I was away on vacation:
Filed under AMARO, BRANDS
Creme Brûlée made with Fernet-Branca and Domain de Canton:
Today was Lena Horne’s birthday.
I don’t know whether there’s a Lena Horne cocktail or not, but I did find two different cocktails called Stormy Weather:
Stormy Weather seemed appropriate for today because of the song, film and album associated with Lena Horne.
I found the following Fernet-Branca-based recipe on a site called From Absinthe To Zombie:
Charles Schumann, 1980
•3/4 Fernet Branca
•3/4 oz. dry vermouth
•1/4 oz. white crème de menthe
Stir well over crushed ice or cubes in a small highball glass.
Instead of stirring, I shook this drink. It has a strong mint flavor, obviously, from both the Fernet and the creme de menthe. It definitely would work as an after dinner drink. I’ll have to try it again tomorrow, but stir it instead to see whether the ice chunks from shaking made that big of a difference.
Another Stormy Weather:
About This Drink:
I found this drink on The Washington Post‘s website: An original recipe for a Yellow Tail shiraz cocktail created by mixologist Trudy Thomas in Scottsdale, Ariz.
•1.5 oz dark rum
•1.5 oz shiraz
•1/2 oz lime juice
•1/4 oz agave nectar
•1 dash Angostura bitters
Add all the ingredients except the ginger beer to a shaker filled with ice. Shake and strain into a Collins glass filled with fresh ice and top with ginger beer.
This was my main purchase from yesterday’s stop at Bag & String:
A quick recap of my Christmas.
Planning to write more in 2015.