This is the best episode we've ever done. We talk about Winston Churchill. We do impressions. We light things on fire. We talk about Jimmy Hendrix. We incorrectly say that Gus Grissom is still alive. We talk about Palm Springs. We even talk about the "Snow White Orgy"! It's the best. The drinks are good too. The theme is BREAKFAST. These are breakfast cocktails. Set your alarm and get up a little earlier than average and try one of these out.
First up is the Breakfast Cocktail. It's got marmalade in it. Do not be afraid. This is a drink by Salvatore Calabrese who created it at the Library Bar in the Lanesbourough Hotel in London in 1997.
-Salvatore Calabrese, Library Bar, Lanesbourough Hotel, London 1997.
1 spoonful of English Orange Marmalade
1/2 ounce fresh lemon juice
1 1/2 ounces gin
1/2 ounce curacao
Orange Peel for garnish
Stir the marmalade with the lemon juice until it dissolves. Add the gin and curacao and shake with ice. Fine strain into a chilled cocktail glass. Shred orange peel on top of the drink as a garnish.
This is such a perfectly balanced drink. This should be served at brunch instead of Mimosas. That's how good this drink is. The drink is sweet and orangey at first, then it settles down and there is a nice orange marmalade semi sweetness that finishes it off. So good.
Have you ever wondered what Winston Churchill would drink for breakfast. Probably gin, right? Right. But, there is a chance that he would also have one of these. The Gentlemen of Elegant Leisure present to you, Churchill's Breakfast Cocktail. We found it at Chefsteps.com . You can see it here.
Churchill's Breakfast (** NOTE** This version makes 2 drinks)
3 ounces rye
1 ounce cold pressed coffee
3/4 ounce maple syrup
2 dashes Angosturra Bitters
2 cinnamon sticks
Char the end of a cinnamon stick with a lighter then invert a cocktail glass over the cinnamon stick to coat the interior of the glass with it's smoke. Reserve the cinnamon stick
Grate some of the cinnamon stick into the glass.
Shake ingredients in a cocktail shaker with ice, then strain into the smoked cocktail glass. Garnish with the cinnamon stick.
This is like something you've never seen or tasted before. There's that coffee (so you know it's the morning). The maple syrup gives you a little sweetness and cuts the possible harshness of the rye. Best of all, there's a cinnamon stick with a burnt end in your drink. It looks like Winston Chuchill put a stogie out in your drink! Try it!
We promise you, this is our BEST episode. Please listen to it and leave whatever comments you would like.
Also find this book. If you're a cocktail fan, this is information that you need to know.
Feel that chill in the air? The Gentlemen of Elegant Leisure certainly do. Must have something to do with the apple harvest! Darned apples are everywhere! What can you do with them? You can’t eat ‘em. What are you, are horse? A worm? Come on. There’s only one option I’m afraid, and that’s to drink ‘em. Ready? Let’s go.
First up is a tasty little number called Autumn Rye. It was found in the Sept/Oct issue of Imbibe Magazine and is credited to Jason Renner at Bar Marco in Pittsburgh, Pennsylvania.
-Jason Renner, Bar Marco - Pittsburgh, Pennsylvania
1 1/2 ounces rye whiskey
3/4 ounce fresh apple juice or unfiltered cider
1/2 ounce Allspice liqueur
2 dashes Peychaud’s bitters
Cinnamon stick for garnish.
Stir all the ingredients together with ice, then strain into a ice-filled rocks glass
Garnish with the cinnamon stick.
Fresh apple juice! That’s the kicker. What a lovely drink. American Thanksgiving is just around the corner. Maybe this is just the sort of thing to take the edge of the presence of your horrible family. Or my horrible family for that matter!
But what about dessert you say? Look no further than this delicious drink from the brand new (Sept 2017) book, New York Cocktails by Amanda Schuster. We also found this drink all over the web just by Googling it’s name, Mr. October.
-Timothy Miner, the JakeWalk in Brooklyn (now at Long Island Bar in Boerum Hill)
1 1/2 ounces Laird’s bonded applejack
3/4 ounce cinnamon syrup
3/4 ounce fresh lemon juice
1/2 ounce Galliano L’Authentico
2 dashes St. Elizabeths allspice dram
grated fresh nutmeg
Combine all ingredients with ice in a cocktail shaker. Shake and double strain into a chilled cocktail glass. Grate fresh nutmeg on the top.
Oh sweet Thanksgiving turkey this drink is good. It’s like apple pie in a glass. Really. The vanilla notes from the Galliano, the spice from the Allspice liqueur, the play between the lemon juice and the cinnamon syrup; not to mention the applejack, all combine to make this taste like apple pie with ice cream. In a glass. To drink.
We'd suggest you do it right now.
Oh! And as promised, here’s a picture of Jason in the bathroom at Dear Irving in New York.
We’ve got deux, count ‘em, deux cocktails from France for you today! Well, maybe one of them isn’t from France but it’s certainly got a French connection.
First up is a classic from the Savoy Cocktail Book from 1930. It actually appeared 3 years earlier in a book called “Here’s How” but it was the Savoy Cocktail Book that popularized it. It is called the French 75 and is named after an artillery gun that the French used way back in World War 1.
The version we did in today’s episode is from Ted Haigh’s “Vintage Spirits and Forgotten Cocktails” but it could have actually come from dozen’s of sources. Let’s try it out!
The French 75
- circa 1930
2 ounces gin
1 ounce lemon juice
2 teaspoons sugar or 1 teaspoon simple syrup
Shake all ingredients (except champagne) in an iced cocktail shaker and pour into a collins glass or a champagne flute. Top with champagne and garnish with a lemon twist.
The beauty of this drink is that you can adjust the champagne content to your liking. Dave actually found this drink a little “winey” but that might have been due to Fred’s champagne pouring abilities. We recommend adding just a little bit of Champagne for the fizz, then tasting the drink to see if you’d like a little more.
The second drink is a neat little spin on the French 75 that Freddy found on the internet.
It’s called “La Tour” and was created by Jennifer LeNecht from Cafe Moderne in Paris, France. It’s got raspberries in it folks, so you know it has to be good!
by Jennifer LeNecht, Cafe Moderne, Paris, France, 2016.
1 ounce gin
1/2 ounce lemon juice
1/4 ounce raspberry syrup
3 fresh raspberries
Put gin, lemon juice, raspberry syrup and berries in a shaker and add ice cubes. Shake vigourously (you’re mashing up raspberries after all). Spray the inside of a chilled glass with two or three sprays of Absinthe. and then fine strain the drink into the glass. Top with champagne and garnish with a twist of lemon.
La Tour was the big winner of the night! Let us know what you think and we’ll see you next time!
Happy Halloween! It’s a little early, we know, but that was what the impetus of this week’s show was. Drinks that you could serve to all your spooky friends at your annual Halloween shindig.
If you listened to the show, congratulations. We hope you enjoyed the secret drink that we added as a reward for listening. If you didn’t listen to the show, that’s ok too. The two main drinks are right here, right now. In fact, let’s get started.
The first drink comes from the fall 2014 issue of Taste magazine and was created by Danielle Tatarin whose website is designercocktail.com. Taste Magazine is the publication that the BC Liquor Board puts out 4 times a year. Illusions of Grandeur is a neon green drink that is certain to make an impression on your guests. Or you for that matter.
Illusions of Grandeur
by Danielle Tatarin - Check her out here
1 ounce London Dry Gin (we used Bombay Sapphire)
1 ounce melon liqueur (we used Midori)
1 ounce pineapple juice
1 ounce Green Chartreuse
Shake all ingredients with ice and strain into a cocktail glass
This drink is so well balanced. You get to taste a little bit of everything in it. Nothing is hidden and the big surprise for most people is the Green Chartreuse. Don’t be arfraid of investing in this delightful liqueur. You will most definitely find a use for it!
Halloween is harvest time. Particularly PUMPKIN harvest time. So why not try a Pumpkin Old Fashioned? There are a few different recipes out there, but we chose one from Finch in Boston. It’s like a warm hug from David S. Pumpkins! Any questions? No? Then let’s try it out.
from the Finch in the Boxer Hotel, Boston, 2013
1 1/2 ounces bourbon whiskey
1/2 ounce Grand Marnier
2 tablespoons pumpkin puree
1 ounce maple syrup
Orange peel twist or rosemary sprig for garnish (we used the Rosemary sprig)
Combine pumpkin puree, bourbon, syrup, Grand Marnier and bitters in a cocktail shaker filled with ice.
Shake well and strain through a fine mesh strainer into a chilled old-fashioned glass filled with fresh ice.
Garnish with a rosemary sprig or orange peel.
Dave did not say this was yummy. He thought it was, but he did not say it. Instead, he said that he really, really liked it. He said this because we all really liked it. You’ll like it too. If you don’t want it very sweet, cut the maple syrup to 1/2 an ounce. Also make sure you don’t get pumpkin pie filling, but the actual pumpkin puree. This could also be a nice after dinner drink for American Thanksgiving! Think about that.
Happy Halloween everybody! Be safe out there this year and don’t forget to listen to the podcast for the secret drink from Oscar Haimo!
Fogcutters! This was the drink of choice for Jason’s dad when he would go to Trader Vic’s back in the 50’s and 60’s in Seattle! And what a drink it is! In this episode, the Gentlemen of Elegant Leisure sample two from Ted Haigh’s book “Vintage Spirits and Forgotten Cocktails. The Gentlemen always assumed the drink was invented by Trader Vic, but Tony Ramos (an old bartender from Don the Beachcombers) says it was actually the signature drink at place called Edna Earle’s Fog Cutters.
In the Trader Vic bartender guide, the drink is called a “Fog Cutter” and is very close to the drink that we make. The only difference is that TV calls for “brandy” and D the B calls for ‘Pisco Brandy”. This version of the drink is attributed to Don the Beachcombers and was unearthed by Jeff “Beachbum” Berry. Since we’ve got Pisco, let’s give it a go!
The Fogcutter (Early) (note that it’s all one word unlike TV’s "Fog Cutter")
-unearthed by Jeff “Beachbum” Berry and Larry Dunn, from Ted Haigh’s “Vintage Spirits and Forgotten Cocktails”.
1/2 ounce orgeat
2 ounces Gold Rum (we used Havana Club)
1 ounce Pisco Brandy
1/2 ounce Plymouth Gin
1 ounce fresh squeezed orange juice
2 ounces fresh squeezed lemon juice
1/2 ounce cream sherry
Shake all the ingredients except the sherry with ice cubes. Pour into a large glass and add more ice to fill. Float the sherry on top.
FANTASTIC! Make it! Drink it!
The other recipe we chose was the Tony Ramos version that Ted Haigh managed to wangle out the man himself. Quite a different drink but one that cuts the fog equally well.
-Tony Ramos from Ted Haigh’s “Vintage Spirits and Forgotten Cocktails”.
1 ounce white rum
1/2 ounce gin
1/2 ounce brandy
1/2 ounce sweet and sour mix (equal parts sugar, water, lemon juice, lime juice)
2 dashes of simple syrup
Cherry flavoured brandy for float (we used Kirsch)
Combine with ice and blend. (We shook because we didn’t read the recipe close enough. You won’t make the same mistake!) Pour into a goblet and float the cherry flavoured brandy on top.
When it says blend, it doesn’t mean to make it slushy. Just a quick blast with a drink mixer (3 seconds) to blend, mix and chill!
Look at that drink! Doesn't it look refreshing and yummy. Make it and put it in your mouth right now!
Another super drink. Similar yet so different. That’s what sampling these drinks is all about. Who knows, we may even revisit some more Fogcutter recipes in the future. There’s just that many of ‘em!
We also sampled an Estonian Liqueur called Vana Tallinn. Fred's heritage is Estonian and this was a gift from his brother. It's a rum based liqueur and we think it has all sorts of cocktail possibilities. You can read all about this neat beverage by clicking right here.
Until next time, keep drinking!
It’s Fall! A time when less and less time is spent on the patio and more time is spent inside. A time when a cocktail slowly changes from a “cooling” influence to a “warming influence. Fall is also the time when Dave’s thoughts turn to the Far East. We don’t know why. The two drinks The Gentlemen of Elegant Leisure are sampling this time around, were suggested by Dave himself, with an Eastern flair. Both drinks are from Ted Haigh’s book. Vintage Spirits and Forgotten Cocktails. Let’s get started!
First up is the East India Cocktail. Dr. Cocktail writes that there are several recipes for this drink, but this is his preferred version. What differentiates this from other recipes is the raspberry syrup. Some others have called for pineapple syrup or a mix of the two. If it’s good enough for the doctor, it’s more than good enough for us!
East India Cocktail
from Vintage Spirits and Forgotten Cocktails, by Ted Haigh
3 ounces brandy
½ ounce raspberry syrup
1 dash Angostura Bitters
1 teaspoon orange curacao
1 teaspoon maraschino liqueur
Shake in an iced cocktail shaker, and strain into a cocktail glass.
Garnish with a cocktail cherry.
Is that not a wonderful concoction? Does it not subliminally whisper, “It’s Autumn. Get inside and drink”?
Next up, is the Japalac Cocktail. This a major jump to really make this an “Eastern” cocktail. Japalac, was a varnish made by the Glidden Paint company. I’m guessing that the drink must look like the varnish. The drink dates from 1931 and was printed in a book called “Albert Stevens Crockett’s Old Waldorf Bar Days”. Fortunately, the drink tastes nothing like a paint product and is the perfect complement to the East India Cocktail. Try them both and have some folks over for a Fall painting party!
The Japalac Cocktail
from Vintage Spirits and Forgotten Cocktails, by Ted Haigh
Juice of a 1/4 orange
3/4 ounce dry vermouth
3/4 ounce rye whiskey
1 teaspoon raspberry syrup
Combine ingredients in an iced cocktail shaker. Shaker and strain into a small cocktail glass. Garnish with an orange twist.
It's delicious right? It's like summer's last hurrah! The orange comes through and the raspberry syrup gives the drink that little bit of sweetness.
Are you still reading this? Go make these drinks and make sure you leave a comment below!
Okay. We know. They say you're not supposed to wear white after Labour Day. But who are "they" anyway? Why should we listen to "them"? Are "they" better than "us"? Yikes. Maybe they are. Maybe we shouldn't wear white after Labour Day. Ever. On the otherhand though, NOBODY said anything about drinking white after Labour Day did they? So let's do that. Every drink in today's episode shall be white! All of today's drinks come from Ted Haigh's book, VIntage Spirits and Forgotten Cocktails which you can get right here. It's a marvelous book and should be in every bartender's library.
First up is a Milk Punch. Dr. Cocktail says this drink was in the first cocktail recipe book ever published, way back in 1862 and I gotta say, it's kind of an odd one. It's not thick like eggnog. It's really quite refreshing. Give it a go!
- Vintage Spirits and Forgotten Cocktails by Ted Haigh
1 ounce brandy
1/2 ounce dark rum
2 teaspoons simple syrup
2 dashes vanilla extract
4 ounces whole milk
Shake the ingredients in a shaker with cracked ice then strain into a glass half filled with shaved ice.
Grate or shake some nutmeg on top.
Next up, the White Lady. This drink is perhaps more ghostly than white. It even sounds
like a haunting...
"The old Hatley place? No. Nobody goes up there since they've started seeing . . . the White Lady."
It's tasty and refreshing though. It's gin mixed with lemon and orange. How could you go wrong with that?
-Vintage Spirits and Forgotten Cocktails by Ted Haigh
1 1/2 ounces gin
3/4 ounce Cointreau
3/4 ounce fresh lemon juice
Combine all the ingredients, then shake with ice cubes in a cocktail shaker.
Strain into a cocktail glass.
"Summer time and the living is easy", am I right? You're not going to shock the world with this drink, but neither is the world going to send it back and ask for a different one.
The last drink was suggested by Fred, and isn't quite as white as he thought it was going to be. It's a fun little number called Soyer au Champage. This is the drink for all those people out there that say, "Sure I like champagne, but why can't there be ice cream in it too?"
Soyer au Champagne
-Vintage Spirits and Forgotten Cocktails by Ted Haigh
2 dashes maraschino liqueur
2 dashes pineapple juice
2 dashes orange curaçao (or Grand Marnier)
2 dashes brandy
1 tablespoon vanilla ice cream
In a parfait glass, combine the first four ingredients. Fill with champagne then add the vanilla ice cream on top. Serve with a spoon and a straw.
This one is fun! When you add the ice cream, the drink gets all foamy. As you can see from the picture, it's not really white though. The pineapple juice and the brandy give it a yellow hue. I think Fred thought there was going to be a huge scoop of ice cream in it, and it would end up looking like a shake or something. It's still a great drink though, and I hope you give it a try the next time you make a dessert drink.
Try them all if you can and don't forget to leave us a comment. Just click on that little blue word "comments" right down there. You see it. See you in a couple of weeks!
This is a huge episode. Not only do the Gentlemen of Elegant Leisure do two fabulous drinks, but they also do a special remote recording from the White Rock Whisky Society’s Summer Soiree! Listen in to hear the fun and check out what the White Rock Whisky Society gets up to here, or watch the video below.
The drinks this time around are identical but different. It’s two different versions of a Whiskey Sour. One with Scotch whisky (in this case Grant’s) and one with rye (we chose Sazerac to be interesting). This is a simple drink that is greater than the sum of it’s parts. Try it immediately.
2 ounces Whisky
1 ounce lemon juice
3/4 ounce simple syrup (1:1 sugar and water)
maybe a splash of soda water . . .?
garnish with an orange peel twist
Build this drink in a glass over ice. Stir until chilled.
The first drink we did with scotch, and it was great. The second drink we did with the Sazerac and it was even better. Try it at home with bourbon, or Irish Whiskey, or a different rye.
No matter how you make it, this is still a simple but wonderful drink.
"It was a dark and stormy night..." Do you remember that? Snoopy and his typewriter? Well, old Snoop was definitely on to something, because we're going to have a dark and stormy night tonight and so are you! It's all thanks to a wonderful book called “Brooklyn Bartender - A Modern Guide to Cocktails and Spirits” by Carey Jones. Buy a copy of it right here! It’s chock full of great recipes and great stories from all sorts of bars in “the world’s hippest borough”.
In this episode, we’re keeping things simple at first and then kicking that same drink up a notch. Not many drinks are simpler than a highball, and this one is no exception. All you need is Gosling’s Black Seal Rum and ginger beer.
Dark and Stormy
2 ounces Gosling’s Black Seal Rum
4 ounces ginger beer
In a collins glass with ice stir together rum and ginger beer. Squeeze in a lime wedge.
Isn't that wonderful? Like a rum and Coke, but much more exotic thanks to the ginger beer. Get the hottest ginger beer you can find. We used Cock and Bull which is great, but I would really like to try this with the ginger ale that David Wondrich recommends which is called Blenheim Ginger Ale. Check it out here. If you like ginger beer, you have got to try this stuff! You want Old # 3 Hot. The one with the red cap
Next up is the Extra-Ginger Dark and Stormy. This is basically the same drink as above but now it's plussed with a little bit of extra work from you. Don't worry, it's super easy. You just have to do a bit of ginger juicing.
Extra-Ginger Dark and Stormy
2 ounces Gosling’s Black Seal Rum
1 ounce lime juice
3/4 ounce ginger syrup (recipe to follow)
2 ounces club soda
Combine the first three ingredients in a cocktail shaker with ice. Shake until well chilled and strain into a collins glass with fresh ice. Top with club soda and garnish with the lime wedge.
Ginger Syrup recipe
one whole hand of fresh ginger
Juice the ginger using a juicer or in a food processor or blender (if blending, add a little bit of water). Measure your amount of ginger juice, then add that same amount of water. Stir until all the sugar has dissolved. You can store this in the fridge for up to a month.
Holy doodlebugs! Now there’s a drink! Should be called the Darker and Stormier. Who knows? Maybe it is. Great big shot of ginger; lime all up in your everywhere. Sweet, tart, crisp and incredibly drinkable. Go make one now! Sure it's a little more work, but it's worth it.
A couple of weeks ago, Jason ended up at Canon: Whiskey & Bitters Emporium in Seattle and thought it was absolutely fabulous! If you've never heard of the place, check out the video below.
Jason had a drink called Elementary which was made with bourbon, tawny port, cream sherry, rhubarb shrub, and Boker's bitters. The "smoke" is liquid nitrogen!
Oh! We also talked about the Bali Hai in San Diego and their delicious Chicken of the Gods. You too can make it by following one of these recipes.
Until next time, keep on puffin'!
Drinks for the front of your head!
Hello and welcome again to another exciting episode of the Gentlemen of Elegant Leisure. For that title to make sense, you’ve got to listen to the episode! Make sure you do because there is all sorts of important information in there that doesn’t necessarily get transferred to the blog page. Listen in and then come back here for the recipes!
As many people know once or twice a year Dave is kidnapped by some hillbilly monster people who capture him in a raccoon trap and take him to a secluded area somewhere in the Ozark Mountains. This unfortunate incident leaves the remaining gentlemen, Fred and Jason, to carry-on in his stead. This is no easy task. Oddly enough though, easy is exactly what we are after in this episodes two drinks, which can be described as both easy and peasy! This follows on a request from a listener who suggested easy cocktails for cocktail newbies. Both these drinks come from Dale DeGroff's wonderful book "The Essential Cocktail - The Art of Mixing Perfect Drinks", and as I say both are very easy yet deceptively complex.
First up is a Pimm's Cup which was invented by James Pimm way back in the mid-1800s. Mr. Pimm ran an oyster bar in London, which I assume also served some amount of liquor. Mr. Pimm eventually sold his business (and the rights to his name) to somebody else, and these people bottled his mixture for sale to other restaurants.
1 1/2 ounces Pimm's No. 1
Cucumber Spear, for garnish
Green apple slice, for garnish
Combine the Pimm's and 7-Up in a highball glass over ice. Garnish with the cucumber spear and apple slice.
Or ... You can do what they say on the bottle itself.
1 measure of Pimm's
2-3 measures of lemonade, 7-Up, ginger ale or sprite.
Add plenty of ice. Garnish with lemon orange or cucumber slice.
Either way, this is a super easy and super tasty drink. The Pimm's on it's own tastes like gin with big herbal overtones. The fizzy sweetness of the pop takes the edge off the gin and subdues the herbal flavors. All in all, a really good summer drink and so easy. All you have to do is be able to find Pimm's at your local liquor store, and that shouldn't be a problem. Make these out of sight of your guests, and they'll swear that you were slaving for hours over these.
Next up is a little gem called the Black Velvet. This one is from England in 1861 when (as Dale says in his book) England was in mourning over the death of Prince Albert. Everything was draped in black, including their champagne. Apparently the English have a long history of mixing beers and ales and stouts both with each other and with other liquors and this is no exception. This time out we're mixing Guinness Stout with champagne and you know what? It works. Give it a try.
The Black Velvet
In a Pilsner beer glass slowly pour together equal parts stout and Champagne.
Weird right? It's definitely not your usual cocktail. I wouldn't recommend trying this after a round of Bellinis or Mojitos because the flavour profile is so different, but on its own it's a pretty magical thing. The champagne cuts the sweetness and thickness of the stout, the stout cuts the tartness of the champagne. It's like medieval alchemy and you should give it a try. In fact you should give both these drinks a try. Your shopping list is so short…
Fizzy lemon pop
What are you waiting for? Go get them!
See you in two weeks and don't worry, Dave should be back by then.
The Gentlemen of Elegant Leisure