Tag Archives: COCKTAILS

My Top Cocktails Of 2015

The next few weeks will be full of lists and year-in recaps getting linked on Facebook and every o social media site.

And I’m not going to lie — I love that crap.

Somewhere in all the listicles, recaps and prediction pieces, I’ll inevitably learn something — which makes all the digging around in the dirt worthwhile.

In the meantime though, here’s a quickly-cobbled together recap of five memorable cocktails I was served this past year:

#5
Manhattan
Brazill’s On Main
Westfield, N.Y.

 

It’s a rare treat to go out and get waited on by someone when most of your nights are spent working in the service industry.

I’ve had two really nice meals at Brazill’s On Main in Westfield, N.Y. — and I’ve had several great drinks! The owner is an older guy and every time I’ve been to the place, he’s been the one behind the bar mixing up drinks.

The Manhattan pictured above was expertly done, and had an extra little kick of flavor — maybe from the (what I assume were) house-made cherries. My father-in-law and I were picking up subtle notes of cinnamon and other flavors. All-in-all an excellent night and a memorable drink.

#4
Mint Julep
Bag & String Wine Merchants
Lakewood, N.Y.

 

I’m so lucky to have Bag & String in this area.

If you’re new to the blog, I mention them a lot.

This past Derby Day the staff had prepared a pitcher of Mint Juleps to promote the many bourbons available at the shop.

I swung by for a quick sip and also to shoot the above pic, as any reason for a blog post is reason enough! And I’d mentioned to Betsy (pictured) that Jeffrey Morgenthaler had a dynamite recipe for mint syrup… Which can be found online here.

#3
Dill Breaker
Vera Pizzeria
Buffalo, N.Y.

  

Dill-infused mezcal with ginger syrup and lime. Had this on Halloween. Strange and tasty. Very worthwhile.

#2
Spin The Bottle
Buffalo Proper
Buffalo, N.Y.

  

Alright, so… Obviously this is a picture of me, but the drink I’m holding is my “Dealer’s Choice” cocktail. You see, on the menu at Buffalo Proper is something called “Spin The Bottle,” where you tell your bartender or waitress what sorts of things you like — and they craft you a drink of their choosing.

For this drink I mentioned amaros (amari?) and even mentioned Fernet-Branca and Campari, but what I got was something black and bitter, but juicy — maybe made with Aperol or Ramazzotti? I’ll never know. But I enjoyed it. Immensely.

#1
Boulevardier
Arendell Room
Moorehead City, N.C.

 

Another “Dealer’s Choice” drink with whiskey and amaro/bitter being the only things I mentioned. 

I’ve made plenty of Boulevardiers for myself in recent years, but sometimes a drink just tastes so much better when someone else is making it for you.

Other Drinks Worth Mentioning 

•A black walnut drink at Cheshire in Rochester made with Fee Brothers Black Walnut Bitters.
•Old Fashioneds at Good Luck with Robert Simonson.
•Champagne before Phantom of the Opera.

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Filed under 2015, DESTINATION COCKTAILS, DRINKS

Hey Scout — ‘To Kill A Mockingbird’ Turns 55 Today

Today marks the 55th anniversary of the release of Harper Lee’s To Kill A Mockingbird.

The book was published on July 11, 1960.

Sometime after its release, a bartender created a cocktail named after the book — the Tequila Mockingbird!

According to Difford’s Guide, this recipe is thought to have been created sometime in the 1960s after Harper Lee’s novel was published. There’s also another version of the drink, and that is the recipe which appears in the recently published cocktail book also titled Tequila Mockingbird.

Tequila Mockingbird 

  

About This Drink

I took the following recipe from The Ultimate Bar Book by Mittie Hellmich.

Ingredients:

•2 oz silver tequila
•1/2 oz white creme de menthe
•1 oz fresh lime juice

Preparation:

Shake over ice and strain into a chilled cocktail glass. Garnish by floating a lime wheel on top — or with a wedge on the rim, as I did.

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Filed under ANNIVERSARIES, AUTHORS, COCKTAIL CALENDAR, COCKTAIL RECIPES, TEQUILA

The Last Word

A quick pic of my first cocktail from before dinner in Buffalo last night:

The Last Word

Gin, green chartreuse, maraschino liqueur and lime juice.

This was my first time tasting green chartreuse.

Though the green chartreuse was in a cocktail and I wasn’t tasting it alone, it’s herbal flavor definitely came through. I look forward to my next chance to try some — either in a cocktail or on its own.

Green vs. Yellow Chartreuse:

•Green Chartreuse (110 proof or 55%) is a naturally green liqueur made from 130 herbs and plants macerated in alcohol and steeped for about 8 hours. 

•Yellow Chartreuse (80 proof or 40%) has a milder and sweeter flavour and aroma.

Still Thirsty For More?

—Read this article called “Exploring Chartreuse.”
—A look at its popularity as a shot.

My Recipe Card:

And here’s my recipe card from the Highball app:

  

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Filed under BUFFALO BARS, BUFFALO RESTAURANTS, HIGHBALL APP, NEW TO ME, PHOTO POST

Notes From The Farm To Table

Last night I tended bar at the Athenaeum’s Farm-To-Table Dinner.

Although I was tending bar, I was only making three specialty cocktails — all from a limited menu of drinks which used locally-sourced ingredients:

  
The meal was prepared by Chef Travis Bensink of the Athenaeum Hotel’s Heirloom Restaurant and Chef Julie Scheira of Forte in Jamestown.

I feel really lucky today to have been a part of the event yesterday. I learned a lot and met a lot of great people. The chefs helped me throughout the process, from the first brain-storming sessions to the last-minute details of setting up. My wife was super supportive and helped me throughout the several hours of set-up yesterday afternoon.

There are a lot of great local businesses which specialize in certain food items, and it was nice to see the spotlight on them. For myself, I was just really happy to have a chance to challenge myself and work within a different set of parameters doing stuff that’s a little atypical of traditional bar service.

But enough blathering. Here are a few more photos from the event:

  
One of the courses came paired with a beer from Five and 20 Spirits & Brewery:

  

In addition to the theee cocktails I was making before the dinner, I did create a cocktail to pair with the chicken & waffles course.

I’ve got to give a big thanks to the Southern Tier Brewing Company for giving us a firkin of their one-off kettle sour beer, which used all local ingredients.

The beer was so tart and funky that I wanted to use it in a rum sour, which I made with blackstrap rum, lemon juice, lime juice, falernum syrup, simple syrup and, of course, a hefty pour of the kettle sour beer from Southern Tier Brewing Company.

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Filed under BEER, BRANDS, CHAUTAUQUA INSTITUTION, COCKTAIL MENU, CRAFT BEER, DISTILLERIES, ORIGINAL COCKTAIL RECIPE, RYE WHISKEY, WESTFIELD

Prepping Special Cocktails

Prepping cocktail garnishes for the Farm-To-Table dinner tonight at Chautauqua Institution: 

The pre-dinner menu:

  • The Chautauqua Sparkler — Strawberry & jalapeno infused tequila with strawberry simple syrup, soda water and fresh lemonade.
  • Rhubarb Sonic — Rhubarb infused locally-made vodka topped with soda & tonic and finished with The Bitter Truth’s Grapefruit Bitters.
  • The Duck Hunter — A mint julep made with smoked simple syrup and a duck fat infused locally-made rye whiskey.

And paired with the third course:

  • Kettle Sour Cocktail — A beer cocktail with blackstrap rum, lemon juice, lime juice, falernum syrup, simple syrup and a kettle sour beer from Southern Tier Brewing Company.

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Filed under BARS, COCKTAIL MENU, GARNISHES & OTHER EDIBLES

Assessing What’s On Hand

Making Memorial Day Weekend drinks. Assessing what’s on hand and what I can make with the limited ingredients. 

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Filed under 2015, BRANDS, HOLIDAYS

Today Is World Cocktail Day

Happy “World Cocktail Day” to everyone!

Why a day to recognize cocktails in general as a category of drinks? I dunno… Why not!?

There’s a blog I check daily called Good Spirits News, and just the other day they posted about World Cocktail Day.

The blog post gives several notations about the origins of the word cocktail and cites Good Things Magazine for all its info.

It also explains why May 13 was chosen as the date for World Cocktail Day. Because that’s when the word first appeared in print:

On 13th May 1806, newspaper Balance and Columbian Repository defined a cocktail as, “a stimulating liquor composed of spirits of any kind — sugar, water, and bitters.”

This date is now recognised as World Cocktail Day, an occasion on which drinkers commemorate the first recognised publication of the word’s definition.

So the first recognized publication of the word cocktail described it simply as “a stimulating liquor composed of spirits of any kind with sugar, water and bitters. 

It’s such a beautiful recipe — with all its components being so basic and easily interchanged with other ingredients. There are so many sugars and sweeteners to choose from and now so many bitters on the market, not to mention the open-endedness of being able to use any spirit. 

Whatever you decide to have today, just don’t find yourself without a drink!

 

Thirsty For More?

— Here’s a link.

— And here’s another link.

And just to round out the “World” part of World Cocktail Day, here’s a link to a site which put together a map of the places where famous cocktails were born.

Here’s the map!

 

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Filed under COCKTAIL CALENDAR, COCKTAIL HISTORY, HOLIDAYS

Salvador Dali’s Casanova Cocktail

Today is Salvador Dali’s birthday.

He was born May 11, 1904 in Spain.

So, in honor of his birthday, I searched the Internet to see if he has his own cocktail — and lo and behold, he actually had his own cook book!

Les Diners de Gala was published in 1973. 

 

In the book he details how to make his Casanova Cocktail, which seems to me to be the appropriate drink to have today in honor of his birthday today.

INGREDIENTS
• The juice of 1 orange
• 1 tablespoon bitters (Campari)
• 1 teaspoon ginger
• 4 tablespoons brandy
• 2 tablespoons old brandy (Vielle Cure)
• 1 pinch Cayenne pepper

From Les Diners de Gala:

This is quite appropriate when circumstances such as exhaustion, overwork or simply excess of sobriety are calling for a pick-me-up.

Here is a well-tested recipe to fit the bill.

Let us stress another advantage of this particular pep-up concoction is that one doesn’t have to make the sour face that usually accompanies the absorption of a remedy.

At the bottom of a glass, combine pepper and ginger. Pour the bitters on top, then brandy and “Vielle Cure.” Refrigerate or even put in the freezer.

Thirty minutes later, remove from the freezer and stir the juice of the orange into the chilled glass.

Drink… and wait for the effect. 

It is rather speedy.

 

Casanova Cocktail Online

All the text I included above came from a site called Brain Pickings. I believe that’s the text which accompanies the drink recipe in Dali’s book.

Want to read more? Here’s a link to Huff Post and a link to First We Feast and also Dangerous Minds.

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Filed under BRANDS, COCKTAIL CALENDAR, COCKTAIL HISTORY, COCKTAIL RECIPES

Comics & Cocktails #1 • Darkseid Drinking Brandy

Here’s the first of what I’m going to try and make a regular series of posts on the blog: Comic Books and Cocktails!

Why comic books and cocktails? I love both!

So what will these posts entail? Well, they’ll always be one of two things — either a panel from a comic book related to booze or a recipe inspired by comic book characters.

And to start it all off, here’s a picture of Darkseid living the high life:

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Such a creepy dude. And the content of this specific issue is actually quite bizarre. The panel comes from Action Comics issue #593, entitled “The Suicide Snare.”

Here’s the full page:
2015/01/img_0847.jpg

See that VCR in the background? Well, Darkseid’s about to show Mister Miracle a video of his wife in a porno. No, really. That’s the plot of this comic. Check it out here at this link.

I thought Darkseid drinking brandy from a snifter was strange enough, but the plot to Action Comics #593 gets even stranger — with Superman captured and forced to work on set with Mister Miracle’s wife, Big Barda.

But I digress… More about booze and less about the book!

What Is Brandy?
•Brandy is a spirit made from distilling wine.
•Brandy generally contains between 35-60% alcohol by volume. That can mean it’s anywhere from 79-120 U.S. proof.
•The term “brandy” also denotes liquors obtained from distillation of pomace (pomace brandy) or mash or wine of any other fruit (fruit brandy). These products are also named eaux-de-vie.
•Now in terms of its name, the word “Brandy” comes from brandywine, derived from Dutch brandewijn, “gebrande wijn” — or “burned wine.”
•Some brandies are aged in wooden casks, some are colored with caramel coloring to imitate the effect of aging, and some brandies are produced using a combination of both aging and coloring.

What About Cognac?
•Cognac is named after the town of Cognac in France.
•Cognac is a variety of brandy, produced in the wine-growing region surrounding the town from which it takes its name, in the French Departements of Charente and Charente-Maritime.

•GOT A SUGGESTION?•
Do you know of a panel in a comic where a character is boozing it up? Shoot me an email at FrontierMixology@GMail.com with the details. I’d love to include it here on the blog.

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Filed under COMIC BOOKS, COMICS AND COCKTAILS

Mojitos In Miami

The city of Miami celebrates an anniversary tomorrow.

July 28th is the anniversary of the day the city incorporated in 1896.

20140805-114008-42008947.jpg

Google “Miami” and “cocktail” and you’ll read that the city’s unofficial drink is the Mojito. There are also places online which say that Miami now has an official cocktail, and that it’s the Bacardi Mojito.

Regardless, the Florida city was incorporated on July 28, 1896. And whether or not it’s official, a day in July is the perfect time for a Mojito.

Mojito
•6 mint leaves
•.75 oz simple syrup (one part water, one part sugar)
•.75 oz fresh lime juice
•1.5 oz white rum
•1.5 oz club soda

Here’s the recipe as printed online at Liquor.com:

HOW TO MAKE THE MOJITO COCKTAIL
In a shaker, lightly muddle the mint. Add the simple syrup, lime juice and rum, and fill with ice. Shake well and pour (unstrained) into a highball glass. Top with the club soda and garnish with a mint sprig.

Note that this Liquor.com recipe calls for the mojito to be shaken after almost all of the ingredients have been added. Shaking the mojito is one method. I usually roll it into a mixing tin at that stage (and then back into the highball glass), then finish with the soda water.

More opinions on how to make a mojito:
•Imbibe Magazine suggests stirring a mojito.
•Epicurious also says to stir, but at a different stage.

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Filed under BRANDS, COCKTAIL CALENDAR, HISTORY, MOJITOS