  It’s that time of year again. You know the time I mean. Friends, family, drinking. This time around, the Gentlemen of Elegant Leisure, try a couple of timeless classics from the chilly cold drinkin’ season. Jason found a recipe on Michael Ruhlman’s site for 30 Day Egg Nog. He checked his watch and thought, “What the heck, I’ve got 30 days.” Click on the link above to see the recipe on his site, as well as read a little more about the science behind it. Makes a damn fine drink too! In fact, check out all his recipes. He's great! 30 Day Eggnog Michael Ruhlman from ruhlman.com
Add the remaining ingredients and stir to combine. Transfer the mixture to a 1 gallon glass jar and tightly seal the lid. (Or put it in a bunch of smaller containers.) Place in the refrigerator for 30 days. Serve topped with sweet meringue and nutmeg if you wish You don’t have to wait 30 days to drink it though. You can drink it right now. Go ahead. It’s super boozy and wonderful. Just think how nice it would be to slowly work your way though this between Christmas Eve and New Years! This recipe makes about 3 quarts! At the end of A Christmas Carol by our old friend (and fellow Gentleman of Elegant Leisure) Charles Dickens, Scrooge tells Bob Cratchit that they’ll discuss their future over a “Christmas bowl of Smoking Bishop”. Well, you’ve got to try that, right? With a little search of the internet, we found that seriouseats.com had a recipe from Esquire Magazine and David Wondrich that we just had to try. Check out the history of this drink here while you’re enjoying it. Smoking Bishop -David Wondrich published in Esquire Magazine
Wash the orange and pierce the skin with the cloves, leaving the buds protruding from the orange skin. Continue until the orange is well studded with cloves. Place the orange on a baking sheet and bake in a preheated 350 degree oven until the skin is lightly toasted, 60 to 90 minutes. Remove from oven and let cool. Heat port and water in a saucepan until gently simmering. Stir in sugar and spices. Cut the orange into slices and add it and its juice to the pan of port (or get fancy and put it all in a warmed bowl) along with cognac, if using. Stir and serve. The best thing about both these drinks is that you do the work early, and then you get to enjoy them along with the folks you’re sharing them with. That’s right. Share. It’s the season of giving for crying out loud! Speaking of sharing, check out our instagram page for pictures and videos of these drinks. The Gentlemen of Elegant Leisure wish you all a safe and happy holiday season. Don’t do anything super crazy. This is our 15th episode and we’re finally officially on iTunes. We want you back for many, many more. Cheers! 
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 “Drinks of a Feather”? What kind of a title is that? It was maybe going to be “A Cocktail of Two Freddy’s” or “Better off Fred”. The possibilities were many but not endless. The point we were going for was that the two drinks this time around were completely Fred based. First up, the Partridge Cocktail. Partridge is Fred’s last name and he’s insisted that we make this drink. The second drink is one of Fred’s own making called the Colonel’s Comfort. As well as making and discussing these two drinks, the Gentlemen of Elegant Leisure touch upon eggnog, muddling vs. macerating, cocktails at Hogwarts, Oliver Sachs and Jason goes on a bit of a rant about George Lucas! Don’t worry, he’s still a fan. It makes sense in context. Anyway, without further ado, let’s commence to drinkin’. First up is the Partridge Cocktail as served by Oscar Haimo and printed in his book, “Cocktail and Wine Digest, The Barmen’s Bible”. It turns out to be a very tasty and classy looking drink. The Partridge Cocktail -from Oscar Haimo’s “Cocktial and WIne Digest, The Barmen’s Bible, 1962 edition" 4 dashes Triple Sec 1/2 ounce Sweet Vermouth 2 ounces Rye Stir with ice and strain into a cocktail glass Super easy right? The thing is, it tastes like you did so much more. Fred compared the drink to Rice Krispie Squares. The results are greater than the sum of their parts! Fred’s drink though, “The Colonel’s Comfort” is exactly the sum of it’s parts. It is a delicious drink. Originally made as a punch for Fred’s wedding (25 years ago if anybody is interested) he has pared it down for this easy drinking delight. The Colonel’s Comfort -Fred Partridge 2016 with a nod to 1991 1 ounce Southern Comfort 1 ounce light Rum (Fred used Havana Club Añejo 3 Años) 1/2 ounce Grand Marnier 2 ounces fresh squeezed orange juice 1/2 ounce fresh squeezed lemon juice 1/2 ounce grenadine 1 peach slice 3 ounces sparkling wine Muddle the peach slice in a big glass (at least 8 ounces) add your ice cubes, then add all the ingredients leaving the sparkling wine for last. Give it a light stir and you’re ready to go. Fred says you can garnish it with another peach slice and a maraschino cherry if you like, but he only adds them so he has something to eat! Fred goes on to say that he’s thinking of tweaking the recipe a little bit more and this is what prompts Jason’s George Lucas rant. The drink is perfect! DON’T mess with anymore! Make a NEW drink! Please try them both and leave a comment if you like. We thought you should drink the Colonel’s Comfort in the afternoon, and then switch to the Partridge Cocktail when you’d changed in to your evening clothes and gone out to the Club Obi Wan. Happy Drinking!  Fred concocting the Colonel's Comfort.  Check out the amazing Rachel Brown at www.rachelbrownmusic.com In this episode, the Gentlemen of Elegant Leisure talk infusions, brain freezes, the benefits of garnish and once again dip into Fred and Jason’s trip to New York. (The Gentlemen immediately date themselves by referencing Fidel Castro who was still alive at the time of this recording. Oh well.) At Bar 65 up on the 65th floor of Rockefeller Center, Fred ordered up a Papa Doble. This cocktail is named after the famous American novelist and clumsy firearm cleaner, Ernest Hemingway and is credited to Constantino (Constante) Ribalaigua Vert, the head bartender of La Floridita in Havana, Cuba. Out of the scads of recipes out there, Fred chose this one to delight our taste buds. Papa Doble (Constantino Ribalaigua Vert, La Floridita, Havana, Cuba) 3 1/2 ounces rum (We used Havana Club Añejo 3 Años) 1 ounce of pink grapefruit juice 3/4 ounce of Maraschino Liqueur 1 ounce of lime juice 1/2 ounce simple syrup Blend with 1/2 cup of crused ice. Garnish with a lime wedge. (Some recipes call for this to be shaken) Please go to Marcus Sammuelson’s restaurant “Red Rooster Harlem”. You will have one of the best meals you’ve ever had. Better yet, pop downstairs to Ginny’s Supper Club. You just might be lucky enough to catch a show by the wonderful Rachel Brown like we did! Check her out at www.rachelbrownmusic.com or just click on her name above! Whether you end up upstairs or downstairs, do yourself a kindness and try this delicious cocktail that they say is their version of the Manhattan. Brownstoner (as served at Red Rooster Harlem and taken without permission from The Red Rooster Cookbook) 2 ounces Nutmeg Bourbon (recipe follows) 3/4 ounce Cherry Heering 3/4 ounce St-Germain liqueur 1 orange wedge Stir with ice cubes and strain into a chilled cocktail glass. Garnish with the orange wedge. Nutmeg Bourbon is made by pouring a liter of bourbon into a pitcher and adding 5 whole nutmegs. Cover and infuse for 48 to 72 hours, then strain back into the bottle.  Ginny's Supper Club at Red Rooster Harlem. |
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