Today I’m writing about the Prizefighter cocktail, keeping in theme with yesterday’s pugilist post.
Yesterday was Jack Dempsey’s birthday and I wrote a blog post about the Dempsey Cocktail, which can be found by clicking here.
Dempsey was not only a boxer. He opened a restaurant later in life and also appeared in the film The Prizefighter and the Lady:
The Prizefighter cocktail is a contemporary take on the smash/sour — with Fernet-Branca as the base spirit.
The drink was created by bartender Nicholas Jarrett in 2010 and was included in the 75th anniversary edition of Mr. Boston’s Official Bartender’s Guide.
The following is from my Bar Notes page, which mirror’s Nick Jarrett’s post about the drink:
About This Cocktail:
I recently tried my hand at making Nicholas Jarrett’s Prizefighter No. 1 — an original from Clover Club, which I found the recipe for on the Bar Notes app.
•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
Muddle the lemon, mint and salt in the simple syrup. Combine the other ingredients in the tin, and whip shake the drink. Fine strain over crushed ice, and garnish with mint.
Still Thirsty For More?
—Read this post on Cocktail Virgin Slut. The proportions of the simple syrup and lemon juice have been modified in order to eliminate the lemon wedges from the equation. It definitely simplifies things a step. I made the drink this way as well yesterday… And cutting back on the simple syrup didn’t seem to hurt it.
—A write-up about Fernet on Cocktails & Cologne that mentions the Prizefighter.
And here’s another picture:
Pictured below is a Black Raspberry Bourbon Smash I made the other night with black raspberries I bought at the Downtown Jamestown Farmers Market:
About This Cocktail
This “Black Raspberry Bourbon Smash” is a variation on the basic whiskey smash. Want to know more? Read this piece about the history of the Smash which Imbibe Magazine published last year.
•2 oz Knob Creek
•1/2 oz lemon juice
•1/2 oz simple syrup
•6 black raspberries
•6 mint leaves
Place mint leaves and black raspberries in a pint glass with the simple syrup and lemon juice. Muddle. Add ice and bourbon then shake and double strain into a chilled martini glass.
This Thursday will be a big day for the Downtown Jamestown Farmers Market.
The Farmers Market has been held each Thursday this summer on Cherry Street between West 2nd & West 3rd streets. This Thursday, though, will be something special, as this week is the Lucille Ball Comedy Festival. If I have time to maneuver through the masses, I’ll swing by for some more fruit for cocktails.
Bored with whiskey and bourbon? Looking for something a little more “out there” to mix up? Well, click this link. The Cocktail
Virgin Slut has a recipe for a Cocoa Puff Smash with Green Chartreuse!
People go crazy for this drink each spring and summer, whenever we first get fresh watermelon in.
It started a few years back, when the bar where I work started mixing Bacardi Dragon Berry into mojitos and serving them with strawberries. Then came the watermelon, which people sometimes seem to fiend for. We get asked about it all year round:
About This Cocktail
A traditional mojito made with muddled watermelon in addition to mint, lime and simple syrup.
2 ounces white rum
4 to 6 mint leave
4 to 6 watermelon pieces
1 lime wedge
Splash simple syrup
Top with soda water
Muddle the pieces of watermelon with mint, lime and simple syrup in a pint glass. Pack the pint glass full with ice and then add the rum. Roll the drink into a mixing tin and back before finishing it with soda water and/or lemon-lime soda to taste.