Bourbon Planet? Of course! We circle the globe to bring you these wonderful cocktails and this episode is no exception. Both of them are drawn from the Trader Vic’s universe but one actually comes to us from Louisiana based Jeff “Beachbum” Berry via the Kahiki in Columbus, Ohio! Or vice versa. First up is a Bourbon Squash. This recipe comes from the 1946 edition of “Trader Vic’s Book of Food and Drink”. In his description of the drink, Trader Vic calls it “a fancy-pants if there ever was one - the only bourbon drink I really enjoy.” He also says “This should be mixed and served in a 14-ounce mixing glass, for the reason that this glass tapers and permits proper stirring.” Bourbon Squash -from Trader Vic’s Book of Food and Drink, 1946. 1/2 orange 1/2 lemon 1 teaspoon sugar 2 1/2 ounces bourbon whisky (Four Roses or P.M.) Squeeze orange and lemon into glass, dropping in the shells; add sugar and dissolve in the juice. Pack with shaved ice, add whisky, and stir thoroughly. Serve with straws. This drink tastes like 1946 (we think). It’s not fancy. It’s citrus and booze. It’s kind of dry. Kind of a mint julep but without the mint. In fact, we ended up adding some mint as garnish and we liked that better. Listen to the episode. You’ll hear. The Port Light is our next bourbon drink. If you google “Port Light Cocktail” You’ll get all sorts of different versions of this drink. YOU are encouraged to go out and try them all. WE chose this version that Beachbum Berry adapted from the Kahiki and published in his Grog Log as well as on his Total Tiki app. Port Light -by Sandro Conti of the Kahiki, Columbus, Ohio, circa 1961. Adapted from Jeff Berry and Annene Kaye, “Beachbum Berry’s Grog Log”, 1998 1 ounce fresh lemon juice 1/2 ounce passion fruit syrup 1/4 ounce grenadine 1 1/2 ounces bourbon 8 ounces (1 cup) crushed ice Put everything in a blender. Blend at high speed for 5 seconds. Pour unstrained into a tall glass, if necessary adding more ice to fill. This is a more modern style drink. It’s got a little bit more sweet stuff in it and therefore is a bit more of a crowd pleaser. Almost classically proportioned (1 of sour, 2 of sweet, 3 of strong, 4 of week) this drink will satisfy that Tiki friend of yours who prefers bourbon to rum! Please leave a comment and let us know which of the two you prefer. See you next time!
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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! |
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A great selection of Absinthe for purchase.
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