What happens when you record a podcast with a whole bunch of people drinking single malt scotch?  This episode, that's what happens!

In this episode, two of the Gentlemen of Elegant Leisure once again join the ranks of the White Rock Whiskey Society and try out a couple of cocktails on them.  The first one was the Rusty Nail.  The Gents did this drink in the last episode but this time around they tried it first using a blended scotch called "The Famous Grouse" and then again with a very smoky single malt called "Laphroaig".  The smoky scotch was used this time around because that's how Ted Haigh said to make it in "Vintage Spirits and Forgotten Cocktails"

Some of the whiskey folks preferred the sweeter blended scotch while others preferred the smoky version.  Corina suggested a little citrus peel for the smoky one and the Gents were able to provide some lemon peel (although everybody really wanted orange peel which would work better).  Only then did they realize it's actually included in the damn recipe!  Here you go.

Rusty Nail
-as per Dr. Cocktail Ted Haigh's book "Vintage Spirits and Forgotten Cocktails"

2 ounces good smoky scotch
1 ounce Drambuie

Combine in a small rocks glass on a couple lumps of ice and swizzle.  Garnish with a lemon twist.

You'll have to listen to the episode to see what everyone thought!

Next up was a classic cocktail that the Gents should have done long ago!  The Sazerac!

The Sazerac
-as per Dr. Cocktail Ted Haigh's book "Vintage Spirits and Forgotten Cocktails"

1 teaspoon absinthe or pastis (Herbsaint, Pernod, or Ricard)
1 teaspoon simple syrup
3-4 dashes of Peychaud's Bitters
3 ounces rye whiskey

Chill an old-fashioned glass.  Coat the inside of the glass with absinthe or pastis, leaving a slight puddle in the glass bottom. 
In a separate mixing glass, combine the whiskey, the simple syrup and bitters with ice and stir.  Strain the contents into the old-fashioned glass.
Twist a strip of lemon peel over the surface of the drink and discard (or toss in.  The Gents tossed it in)

Some of the whiskey folks really liked this cocktail.  They thought it was so much more complex than the Rusty Nail that it practically blew it out of the water.  Some still preferred the sweetness and accessibility of the Rusty Nail.  Now it's up to you to decide.  Make them both and leave a comment below.  We always love to hear from you.

Thanks again to the White Rock Whiskey Society for hosting us! 

The Pete Seeger/Lee Hays song says, “If I had a hammer, I’d hammer in the morning.  I’d hammer in the evening.  All over this land.”   This is why they were great song writers but lousy neighbours.  You’re going to hammer in the morning AND the evening?  How many pictures are you hanging?  If I was their neighbour and I had a hammer, I’d trade it for a cocktail shaker, and make these two terrific tool time tipples just to cope with the endless cacophony.  The Rusty Nail and the Velvet Hammer!

Both of these drinks are taken from Trader Vic’s Pacific Island Cookbook which was published by Doubleday and Company, Inc. way back in 1968.  50 years ago this very night (if you happen to be reading this on that anniversary.  I have no idea what month or day it actually came out.)

They are listed in the “Drinks” section under “San Francisco Favorites” and with any luck, they will soon be among your favorites too.

Let’s start with the Rusty Nail.  Only two ingredients are required here.  Scotch and Drambuie. Drambuie is a scotch based liqueur that also has honey, herbs and spices.  Nothing wrong with that!

Rusty Nail
-this recipe from Trader Vic's Pacific Island Cookbook, 1968.

1 ounce scotch
1/2 ounce Drambuie

Pour into an old-fashioned glass with cracked ice and stir.

This drink seems to call for big leather chairs, dim lighting and high bookshelves.  Maybe even a cigar in the vicinity.  You don’t have to smoke it, you just have to see it.  Try making this sweetish, scotchy drink and you’ll see what I mean.  We made it with a single malt scotch called Royal Brackla.  It is a fantastic single malt and probably too good to use in a mixed drink but what the heck.  The scotch itself is not a big smoky, peaty campfire tasting scotch, but instead a little sweeter, smooth and has flavours of caramel, fruit and butter.  That’s what so great about this drink.  You can try it with all sorts of different scotches and each time the drink will be different.

Next up is the Velvet Hammer.  Trader Vic says this is an after dinner drink and it probably would suit that time of the evening very well.  Especially with all that hammering from Pete Seeger!  If you like Terry’s Chocolate Orange, you’re probably going to like this drink as well.  It calls for evaporated milk which is milk that has had 60% of it’s water removed.  It’s thicker consistency makes for a really delightful creaminess.  As a bonus, if you add 60% water back to it, you’ve got milk!  Magic!

Velvet Hammer
-this recipe from Trader Vic's Pacific Island Cookbook, 1968.

3/4 ounce evaporated milk
1/2 ounce white creme de cacao
1/2 ounce Cointreau

Combine ingredients in a cocktail shaker.  Shake well and strain into a chilled cocktail glass.  Serve as an after dinner drink.

Mmmm, mmmm, good.  Not too orangey, not too chocolately, not too creamy and not too boozy.  Just about perfect.  The drink is as white as snow too. You could even grate a some chocolate on top for a little contrast. Maybe pull this drink out at a black and white themed party, or Christmas. 
Actually, just make it tonight and see what you think of it.  We thought it was great!

Yes, the Velvet Hammer was just about perfect, and then Fred had an idea.  What if we added Drambuie to the Velvet Hammer?  What would that be like?  And just like that, a brand new drink was created live on the show!  The Drambuie, gave the drink a light golden colour, and added a neat touch of spice. 
We named it on the spot and we now present to you, our loyal readers/listeners, the Rusty Hammer!

The Rusty Hammer
by the Gentlemen of Elegant Leisure 2018

3/4 ounce Drambuie
3/4 ounce evaporated milk
1/2 ounce white creme de cacao
1/2 ounce Cointreau

Combine ingredients in a cocktail shaker.  Shake well and strain into a chilled cocktail glass.

Look at it's creamy, golden hue.  What a happy occurrence.  Please make one and then leave a comment with your thoughts on this drink. 

Until next time, be a Gentleman of Elegant Leisure and . . . TIP BIG!



Oh!  Here's a clip of the show itself to tantalize you to listen to the whole thing!

It was Negroni Week again and you know what that means!  Negroni's in all of there wonderful incarnations.  Check out their website right here

We've got two of them for you this week.

First up is the Phony Negroni by Cocktail Builder.  This one uses Aperol instead of Campari and whole bunch of citrus juice!

The Phony Negroni

1 1/2 oz of Gin
1/2 oz of Aperol
1/2 oz of sweet vermouth
1 oz of grapefruit juice
1/2 oz of Lime Juice
1/4 oz of Orange Juice
1/4 oz of simple syrup
2 dash of orange bitters

Shake all ingredients. Strain into collins glass. Top with soda water. Garnish with an orange wedge speared with a Luxardo cherry.

It's not a Negroni but it's so close.  If anything, it's an entry level Negroni.  With all the fruit juice in it, it tames what little bitterness comes through from the vermouth and the Aperol.  A little comes back in though with the big hit of grapefruit juice.  It's still a little sweeter than your average Negroni.  It's very refreshing and would make a hot summer night quite bearable.

Up next it the big Negroni mistake.  The Negroni Sbagliato.  Apparently, the bartender who was making the drink, grabbed sparkling wine instead of gin.  The rest, as they say, is history!

Negroni Sbagliato

1 oz. sweet vermouth
1 oz. Campari
1 oz. lightly sparkling wine
Tools: mixing spoon
Glass: rocks
Garnish: orange wheel

Combine vermouth and Campari in an ice-filled glass. Top with sparkling wine, stir to combine and garnish.

It's so great when a mistake works out as well as this drink does.  The Negroni flavour comes through but it's just a little softer with the bubbly instead of the gin.  The Campari and the vermouth still carry the day.  Try it on your friends.

You may want to bring your tool kit for out next episode.  No spoilers though.  See you next time!


Check out the opening moments of this weeks show right here!

That's right, a couple of the Gents went to Portland for a few days and brought back wonders from the far . . . not east . .  but maybe wonders of the central Pacific coast?  But inland?  You get the idea. 
.
The great thing about the city of Portland is that no matter where you go, you're going to have good food and good drink. The people are really nice too! On their first night, Gents Fred and Jason popped into Clyde Common. The first drink that jumped out at Jason was called, "Bourban Renewal". Great name right? Upon returning home, Jason found the recipe on line at jeffreymorgenthaler.com
Jeff is the bar manager at Clyde Common and created this drink to commemorate a band that his business partner was in.  You can read about it right here. 

Bourbon Renewal
by Jeffrey Morgenthaler 2004

2 ounces bourbon
1 ounce fresh lemon juice
1/2 ounce creme de cassis
1/2 ounce simple syrup
1 dash Angostura bitters

Shake ingredients with ice and strain over fresh ice into an old fashioned glass. Garnish with a lemon wedge, or, if in season, fresh currants.


Does this not look like a wonderful thing?  Make it!  It is!  Creme de Cassis is black currant liqueur. and couples so nicely with the tartness from the lemon. It's a zingy bourbon blast and it would be the perfect drink to drink all summer long. So we will. Please check out Jeff's website for more recipes and also have a look at his new stuff that's available from Cocktail Kingdom.

On their final night in Portland, Gentleman Fred wasn't feeling very well, but that didn't stop him from ordering a Paloma at the Matador.  It did stop him from drinking it however.  Since the Gents were recreating drinks from the trip, Fred thought he should whip up a Paloma for us to try and as a second chance for himself.
This is the way he did it:
 
Paloma

2 ounces Ilegal Mezcal Joven
2 ounces grapefruit juice
1.5 ounces lime juice
½ ounce agave syrup
Club soda
Pinch of salt
 
Shake in a cocktail shaker and pour into a Collins glass with a few cubes of fresh ice.  Top with 2 to 3 ounces of chilled club soda
¼ round grapefruit slice garnish
 
Fred adds , "In Mexico they usually use Tequila and Jarritos grapefruit soda, but I couldn’t find any and we always prefer original flavours.  This is still a bit tart – you could up the sugar (agave) to get a sweeter cocktail.  Simple syrup can be used instead of agave."

This drink is another winner.  The only thing a little tricky for the average drinker in this drink is the inclusion of Mezcal.  Tequila and Mezcal are both made from agave but the process is different.  While the agave for tequila is roasted in above ground ovens, the agave for tequila is roasted over hot coals in earthen pits.  This smoky cooking environment carries over in to the spirit and the smoke comes through in a big way.  Big enought that if one wasn't prepared for the smoke, one could be a little put off.  If you're concerned, make the drink with Tequila and prepare to have a new favourite drink.  Either way this sweet and sour, fizzy grapefruit cocktail is a great way to use either spirit.  If you'd like to know more about the relationship between Tequila and Mezcal, click right here.

Finally, if you'd like to recreate the G of EL road trip on your own, here is a list of all the spots we hit!

Kalama McMenamins - This is actually in Washington state, but it's right on the way!
Clyde Common - Excellent cocktails and food in the Ace Hotel in Portland
Rum Club - Stop in here for all your rum cocktail needs.  Try the daily punch.
Eastside Distilling - Here the Gents sampled a little bit of everything.  You should too.
Kenny and Zukes - A hot dog for breakfast?  Yes.  Now. 
Cheryl's on 12th - A breakfast sandwich made out of an apple fritter?  This is the place!
Tasty n Alder - Come for the biscuits.  FRESH BISCUITS!
Hale Pele - Everything a tiki bar should be.  Excellent drinks.  Fire effects.  Smoke!
Salt and Straw - All kinds of wonderful ice cream.  We went twice.
Powell's Books - Almost every book you've ever wanted.  Like the library at Alexandria with sales!
The Matador - Mexican food in a great environment.  Check out the giant windows!
The Kennedy School - Nobody does it better than the McMenamin brothers.  Multiple bars, a movie theatre and a soaking pool and a hotel all in an old elementary school.  Perfect.
Burgermaster - We went to the one in Mount Vernon.  Try the Tom and Jerry milkshake.
Fat Pie - Three iconic pizza styles in fantastic Fairhaven, Washington.
Nick's Coney Island - I wish I had an Old-Fashioned Dog right now.  Love that slaw!

See you next time!

Fizzy drinks.  Who doesn’t like fizzy drinks?  Well, probably lots of people but that’s ok.  Maybe they at least like the idea of fizzy drinks.  

The Gentlemen of Elegant Leisure once again dipped into Oscar Haimo’s “Cocktail and Wine Digest - The Barmen’s Bible” for two drinks.  This time under the category, “FIZZ”.

Full disclosure . . . the Gents weren’t that thrilled with these drinks.  The title of this episode is better than these drinks.  In fact, Gent Jason is now going to try ordering more “fizzes” when he’s out and about, just to see if the more modern recipe for the fizz packs a little more punch.

If you’d like to try them in all their 1962 glory, here they are.  The best part about these drinks is that one requires an egg yolk and the other requires an egg white.  If you like drinking out of egg shells, these are both "no waste" drinks.  You're welcome, Planet Earth!

Morning Glory Fizz
from Oscar Haimo’s “Cocktail and Wine Digest - The Barmen’s Bible” 1962

1 1/2 ounce Scotch
1 tsp powdered sugar
White of an Egg

Shake with ice and strain into a highball glass with one cube of ice
Fill with Club Soda

Ok.  Here’s the thing.  The scotch is waaaaayyyyy in the background.  Like a mile in the background.  Like the cork of the scotch bottle fell in your drink.   It’s a little bit sweet from the sugar.  It’s a little bit fizzy from the soda.  It’s frothy as hell because of the egg white.  Does it taste good?  Not particularly.  Is it bad?  No.  It’s just boring.  It’s watered down scotch that’s super frothy.  Like get in your way frothy.  Why not just have a little splash of soda with your scotch and forget the other stuff?  This is what made Jason think “there must be MORE to the fizz than just this.”  Stay tuned.

Next up . . . the

Golden Fizz
from Oscar Haimo’s “Cocktail and Wine Digest - The Barmen’s Bible” 1962

Juice of 1 lemon
1 tsp sugar (we used powdered)
1 1/2 ounce gin
Yolk of 1 egg

Shake with ice and strain into a highball glass with one cube of ice
Fill with Club Soda

Now this is better.  Look at all that juice.  Now the Club Soda has something to dilute other than just the base spirit.  The yolk gives it a lovely colour and not the froth that the egg white gave the other drink. Sugar?  Sure!  Gives it a little sweetness.  But now, why the yolk?  Why not just gin, lemon and sugar with a splash of soda?  It's got to be for the colour and the fact that it gives the drink a little more body.

We honestly don’t know what else to say about these drinks..  They were both fine.  The Golden Fizz was better than the Morning Glory Fizz but how could it not be?  

The final word we’ll be written after further examinations of the “Fizz”.  In one book it says that ice should not be in the same glass as a fizz.  That already sounds like a better idea than these two recipes.

More to come!

They say that 50 is a golden anniversary.  50 years!  Certainly worth celebrating.  But what if it’s only 50 episodes?  Furthermore, what if those 50 episodes happened over a period of less than 2 years?  What do you do then?

You make Golden Cocktails, that’s what you do!  Plus you talk about liquid nitrogen and butterflies and John Goodman and a bunch of other fun stuff.

The Golden Martini is found in “the canon cocktail book” by Jamie Boudreau and James O. Fraioli.  If you still haven’t been to canon in Seattle, I do not know what is wrong with you.  Go there now.  If you can’t get there, the least thing thing you could do would be to buy the book.  You can get it right here.

The Golden Martini calls for liquid nitrogen.  We did not have liquid nitrogen nor could we get liquid nitrogen.  YOU should also NOT use liquid nitrogen.  If you want this drink with liquid nitrogen, go to canon in Seattle.  They know what they are doing.  YOU USE ICE!  OK?

Good.

Here it is, the way we made it.

The Golden Martini
by Jamie Boudreau from canon in Seattle, Washington.  Printed in “the canon cocktail book” by Jamie Boudreau and James O. Fraioli

1 1/2 ounces Old English gin (We used Old Tom gin)
1/2 ounce Dolin Vermouth de Chambéry Blanc (We used Noilly Prat vermouth)
1/4 ounce Goldwasser liqueur (We used Goldschläger.  The closest thing we could get. Did we really even make the drink?)
2 dashes orange bitters

lemon twist for garnish

Add all ingredients (except the lemon twist) to a chilled mixing glass.  Stir well with ice until really, really cold. (DON’T USE LIQUID NITROGEN!  REMEMBER?)
Strain slowly into a chilled cocktail glass.  Be careful not to lose too many of the gold flakes!  It is the Golden Martini after all.
Garnish with the lemon twist


This is a complex drink.  First you taste the cinnamon from the Goldschläger.  Then it disappears and you get a little bit of sweetness from the gin and then some fruitiness from the vermouth.   Up next, orange from the bitters, which is the final taste that slowly dissipates leaving you with the desire to take another sip.  If you like interesting cocktails, you will like this drink.  If you’re not crazy about a lot of different (possibly bitter or dry) tastes, you might not like this drink.  Either way though, you should definitely give it a try.  You know you have a bottle of Goldschläger somewhere in the liquor cabinet.

Years ago, Gentleman Dave had a dream.  A dream that Gentlemen Fred and Jason should do a podcast about booze.  Now, 50 episodes in, his Golden Dream has come true!  In honour of that, we dip again into Beachbum Berry Remixed for the Golden Dream.  

Golden Dream
-1959 by Leroy Sharon of the Porpoise Room cocktail lounge at Marineland of the Pacific.  From "Beachbum Berry Remixed" by Jeff Berry

1 1/2 ounces fresh orange juice
1 ounce Galliano
3/4 ounce Cointreau
3/4 ounce heavy cream
6 ounces (3/4 cup) crushed ice

Put everything in a blender and blend until smooth.  Strain through a fine mesh wire sieve into a chilled cocktail glass.

This is a boozy Orange Julius.  If you like frothy, creamy, orange drinks, you have just met your new best friend.   Seriously.  This might just replace that old friend from college.  Make it now and when you’re in New Orleans, go by Latitude 29 in person and thank Jeff Berry for rediscovering this drink and making it known to the world.  

See you next time!

OH!  By the way, if you were ever wondering why our show sounds so crummy, here we are in action!

Do you have “Beachbum Berry Remixed” yet?   You don’t?  Well go get it!  We’ll wait right here.

You have it now?  Great!  Now let’s get on with these fantastic drinks that you can make with gin! 

Gentleman Dave likes his gin.  Gentleman Dave was also recently in Hawaii.  Therefore, it seemed like a logical choice to combine this very British spirit with Polynesian Pop!  Enter the Beachbum and these two great drinks.

First up is the Honolulu Cocktail.  This couldn’t be simpler and answers the question, “What would a tried and true gin drinker drink in a Tiki bar where most of the drinks are made with rum?”  

The Honolulu Cocktail
by Jeff Berry from “Beachbum Berry Remixed” possibly from the Brown Derby in Hollywood, California, USA circa 1940.

1/4 ounce fresh lemon juice
1/4 ounce orange juice
1/4 ounce pineapple juice
1 1/2 ounces gin
1 tsp powdered sugar (do NOT substitute granulated)
1 dash Angostura bitters

Dissolve the sugar in the lemon juice, then shake everything with ice cubes.  Strain into a chilled cocktail glass.

Isn’t that something?  Like a Tom Collins Plus.  Or a gin Screwdriver.  It’s a little drier than your average tropical cocktail, but it’s sure to please the gin drinker in your group.

Next up is the big one, and we mean BIG!  Like "8 1/2 ounces of liquid" big.  This is the Bali Bali from the Bali Ha’i at the Beach in New Orleans.  You may have to prepare a little shopping list for this one but it is definitely worth the extra work.

Bali Bali
by Jeff Berry from “Beachbum Berry Remixed” from the Bali Ha’i at the Beach, New Orleans, circa 1950’s.

1 ounce fresh lime juice
1 ounce fresh orange juice
1 ounce unsweetened pineapple juice
1 ounce dark Jamaican rum
1 ounce light Virgin Islands rum
1 ounce gin
1 ounce Cognac
1/2 ounce simple syrup
1/2 ounce falernum
1/2 ounce passion fruit syrup

Shake well with ice cubes.  Pour unstrained into a tall glass.

We know we’ve said this before but . . .HOLY MACKEREL THIS IS A GREAT DRINK!  There is nothing not to like about this cocktail.  First of all it’s huge!  Over a cup of drinking pleasure for you.  It’s not super sweet, it’s fruit juice sweet.  The booze in it can’t overpower the fruit juice flavours.  They get along together like a house on fire.  Sure, you can’t drink a bunch of these, but why would you want to?  Have one and see where it takes you.  I’m guessing it takes you to a sun kissed shore where palm trees sway and sea birds slowly circle overhead.

See you next time for our 50th Episode!

Is it always easy to do the right thing?  Of course not.  

A while ago, a listener left a comment on our blog page (as we would like you to do too) wondering if we could do some easy drinks for newcomers to the world of cocktails.  We gladly obliged and did a few shows that featured drinks that were very easy to make and only had a few ingredients.

This is not one of those shows.

Was it the right thing to do?  Of course.  Is it always easy doing the right thing?  Of course not!  It’s practically killing us just to be gentlemen!  But we do it.  We do it for you.  These two drinks are going to require a little prep work from you.  One of the drinks only has 3 ingredients.  One of them is rum.  You’ve got rum.  If you don’t, you know where you can get it.  You also need lime juice.  Get the limes while your out getting your rum.  The final ingredient is butter syrup.

Uh oh.  You don’t have butter syrup do you?  Neither did we.  This is that prep work we were talking about.  This is the ONE hard part in the Cold Buttered Rum by Dave Arnold and found in his mind warping book Liquid Intelligence.

We could explain to you the concept behind it all, but we don’t know it ourselves.
You know who does?  This guy.  Click on the YouTube clip below and he’ll walk you through we we had to do

Here’s the recipe for the syrup and the drink

Butter Syrup
-by Dave Arnold and found in his book, Liquid Intelligence

200 grams water
150 grams melted unsalted butter
200 grams granulated sugar
3 grams Ticaloid 210 S
10 allspice berries, crushed

1. Heat the water and infuse allspice berries for 5 minutes at a simmer, then strain out the allspice
2. Hydrate the Ticaloid 210 S in the allspice water using the hand blender
3. Add the melted butter and blend until smooth
4. Add the sugar and blend until smooth

Store outside the fridge until needed

Cold Buttered Rum
-by Dave Arnold and found in his book, Liquid Intelligence

2 ounces spiced rum
1 Fat ounce (1 1/8 ounces) of butter syrup
1/2 ounce  freshly strained lime juice

Combine all ingredients in a shaker
Add ice and shake for about 15 seconds
Double strain into a chilled old-fashioned glass

Check out that creamy, buttery goodness!  The kicker in this drink is that little bit of lime juice.  The citrus cuts through all the richness and reminds you that you are drinking a rum drink after all.  The lime juice kind of elevates the whole experience and takes the drink beyond just a sweet creamy drink.  You will LOVE this drink.  Go get your Xanthan Gum and Gum Arabic right now!

This is what Wikipedia has to say about our next drink, Coquito!

"Coquito is a coconut-based alcoholic beverage traditionally only served in Puerto Rico, similar to eggnog, hence it is sometimes called Puerto Rican eggnog. It is always made with rum, coconut milk, sweet condensed milk, vanilla, cinnamon, and cloves"

We know it’s not Christmas right now, but the pairing of these two creamy rum cocktails was too good to pass up.  There are recipes all over the internet for this classic holiday treat.  We chose the one from Allrecipes.com and we are glad we did.  Now like we said . . . there is a bit of prep work.

Coquito Recipe (approximately 10 servings)
-from allrecipes.com

2 egg yolks, beaten
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1/2 cup white rum
1/2 cup water
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract

In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C).
The mixture should be thick enough to coat the back of a spoon.
Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles and chill overnight.

Jiminy Christmas!  Forget your regular old egg nog.  The Puerto Ricans have got it going on!  You'll never go back to that store bought swill again.  It will be all Coquito all the time from here on end.  We promise you.  We know what some of you are thinking.  You don't like coconut.  We don't like it either! (Except Fred)  Don't give it a second thought.  It's in there but it's not overpowering in any way.  Make this for a crowd in the summertime and see what they think.  Say it's Christmas in July!

As we said in the show, the world may be losing yet another of it's mid century tiki palaces.  This time Don the Beachcomber in Huntington Beach may be on it's way out.  Check out this video tour posted by one of our favourite YouTubers, Justin Scarred.

And finally, the Gentlemen of Elegant Leisure have been featured in print!  The spring issue of Indulge Magazine is out, and the Gents are featured in an article about podcasting.  Our big thanks go out to the Peace Arch News for inviting us to be a part of there great magazine.

If you don't happen to live in the White Rock/ South Surrey area of BC, you can have a peek at the electronic version right here.   Peace Arch News eEdtions     Please give it a read.

Until next time, keep on drinking!  

And reading . . .

What was “Pickfair” exactly?  It was the palatial spread that Douglas Fairbanks, Sr. and Mary Pickford lived in in Beverly Hills.  Gentleman Fred thought we owed everyone an apology of sorts after “celebrating” Errol Flynn in our last episode.  After drawing attention to that noted rapscallion, he thought we should pay tribute to some more deserving Hollywood royalty.

First up is the Fairbank cocktail.  Note the missing “S”.  It’s not actually known if this drink is named after old Doug himself or whether it’s named after Charles Warren Fairbanks, Teddy Roosevelt’s vice president.  We figured it was close enough and chose the recipe from Ted Haigh’s “Vintage Spirits and Forgotten Cocktails". 

Fairbank Cocktail

1 3/4 ounce gin
3/4 ounce dry vermouth
2 dashes orange bitters
2 dashes creme de noyeaux.  (We substituted Amaretto. Creme de Noyeaux is tough to find!)

Stir in a mixing glass with ice, and strain into a cocktail glass.  Garnish with a cherry.


If you’re a fan of the Martini, we think you’ll probably like this drink.  It’s very similar.  There’s also a chance that you won’t like it, because it’s not similar enough.  As you’ll hear in the recording, we were split 50/50 on it.  Gentleman Jason liked it because of it’s similarity to the Martini with the orange bitters and Amaretto adding an interesting but dry touch to the already dry Martini.  Gentleman Fred, who is not a fan of vermouth, had the same problem he has with a Martini with a little extra vermouth.  He is a silly person, but we all have to learn to get along.  Try it and see if you’re with the 50% or the other 50%.  It’s win-win really.

Douglas Fairbanks Sr. was married to Mary Pickford.  Mary Pickford was such a huuuuuuuuuuuuuggggggeeee star, she warranted a cocktail.  Fittingly, it’s a great cocktail.

Mary Pickford

1 1/2 ounces white rum
1 1/2 ounces unsweetened pineapple juice
1/4 ounce grenadine
1 barspoon (1 teaspoon) maraschino liqueur

Shake with ice and strain into a chilled cocktail glass.  Garnish with a cherry.

This drink is so nice.  So dainty too.  Like Mary Pickford herself.  It’s like a tiny tiki drink.  It’s a little sweet (be careful with the grenadine) and a little tart.  Just like Mary Pickford herself.  If you drink too much and become an alcoholic, you’ll also be like Mary Pickford herself.  So be CAREFUL!  Seriously though, this is a fantastic drink, and Gentlemen Jason just had three of them as he is writing this.  You should too.  The pineapple juice makes for a fantastic froth on top of this drink and the maraschino liqueur adds just the little dry surprise something.

The Gentlemen hope you try both of these drinks as soon as possible.  When you do, raise a glass and give a proper toast to Doug and Mary.  They deserve it! 

See you next time!

There are gentlemen.  There are gentlemen of elegant leisure.  Then there’s Errol Flynn.  He seems like he should have been a gentleman of elegant leisure but he wasn't.  He wasn’t a gentleman of elegant leisure at all.  He was a creepy pervert!  He could  probably out “Weinstein”  Harvey Weinstein!  Yikes.  He also died right here in Vancouver, B.C.  so there's a nice local connection.

We gentlemen didn’t think of that though.  We were looking for drinks with Cognac in them, and we found them.  Both of them come from “Beachbum Berry’s Potions of the Caribbean”.  The first one is called Errol Flynn's Pick Me Up, and just because it's is named after Errol Flynn doesn’t mean that you shouldn’t make it.  It just means that you should make if first.  Errol used to visit Havana, and when in Havana he would visit the famous Sloppy Joe’s.  The folks at Sloppy Joe's often named drinks after celebrities of the day, and this one is Errol’s!

Errol Flynn’s Pick Me Up
-likely invented by Fabio Delgado Fuentes from Sloppy Joe’s in Havana, Cuba. 
Taken from Beachbum Berry’s Potions of the Caribbean.

1 1/2 ounces cognac
1 1/2 ounces Dubonnet
6 drops (1/8 teaspoon) Pernod (We used Absinthe)
1 egg white

Shake well with ice cubes.  Strain into a chilled cocktail glass.

This is our first drink with egg white.  DON’T be scared.  It’s not slimy.  It’s not poison.  What it is, is frothy, silky smooth fantastic-ness.  The Dubonnet is sweet, and the cognac tastes like brandy.  It is brandy.  The whole thing is actually quite well balanced and the anise taste of the Absinthe kind of hangs around on the outskirts.  You know it’s there though.  Watching  you.  Watching you like creepy Errol Flynn at one of his Hollywood parties.  He was really gross but the drink is not.  It's really good. Plus it’s a cool red colour.  Try it immediately!

Wikipedia says that ...

“Cognac (is a variety of brandy named after the town of Cognac, France. It is produced in the surrounding wine-growing region in the departments of Charente and Charente-Maritime.  Cognac is a type of brandy and, after the distillation and during the aging process, is also called eau de vie. It is produced by doubly distilling white wines produced in any of the designated growing regions.  Cognac production falls under French Appellation d'origine contrôlée designation, with production methods and naming required to meet certain legal requirements. Among the specified grapes Ugni blanc, known locally as Saint-Emilion, is most widely used. The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Cognac matures in the same way as whiskies and wine barrel age, and most cognacs spend considerably longer "on the wood" than the minimum legal requirement.”

It’s really good in cocktails as well.  This next one is called a Night Cap an also comes from Sloppy Joe’s in Havana.  It dates back to 1935!  Lets see what the dirty Thirties used to taste like.

Night Cap
Recipe from A 1935 season Sloppy Joe’s souvenir pamphlet
Taken from Beachbum Berry’s Potions of the Caribbean.

3/4 ounce white crème de cacao
3/4 ounce cognac
3/4 ounce dry gin
3/4 ounce fresh lime juice

Shake well with ice cubes and strain into a chilled cocktail glass.

We’re not sure why this delicious yellow drink is called a Night Cap.  If anything, it seems like a surefire summer patio hit!  The chocolate flavour blends so well with the citrus that it helps you finally understand the appeal of Terry’s Chocolate Oranges!  Kind of.  It’s similar to the 20th Century cocktail that we did way back in Episode 5.  The citrus pops by first, and the chocolate lingers afterwards.  In a pleasant way.  Not like Errol Flynn would have...

Both these drinks are very good and even though they both have cognac, they’re both completely different.  Please try them both and in case we haven’t mentioned it enough, go buy Beachbum Berry’s Potions of the Caribbean.  Not only is it full of great drink recipes from the past 500 years (seriously), it also has great pictures and is amazingly well researched.

Oh!  Also, if you'd like to see a picture of Mr. Flynn just before he left Vancouver you can click right here.

See you soon!