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!
0 Comments
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! Don't let the title of this episode fool you. These are very nice drinks. We were a little unsure about the second but it turned out to be the big winner for us. Along the way we talked about Jack Webb's acting, tablespoon equivalents, Little Pete and much much more! Come along won't you? First up is an old classic. You're right, it's a Sour. A GIN sour to be exact. Following the proportions laid out by our old friend Jerry Thomas. We didn't just use regular gin though, we used Queensbourough Gin from Central City Brewers + DIstillers. This yummy stuff is made in Surrey, B.C. and has the usual botanicals plus a little pine, rosemary, jasmine and cassia. It's really, really good. Gin Sour -Jerry Thomas, from Imbibe by David Wondrich 2 ounces gin 1 ounce water I teaspoon granulated sugar juice of 1/2 a lemon Dissolve the sugar in the lemon juice in a cocktail shaker, Add the gin and water and shake with ice. Strain into a highball glass. Rub the rim of the glass with lemon. It's not going to win any cocktail competitions in the near future, but it doesn't have to. This is a classically proportioned cocktail. Its got spirt. It's got sweet. It's got sour. It's got weak. You can make this with any kind of spirit you want. Grab the bourbon. Try it with scotch. Play around with it. You'll be glad you did. Also, don't throw out those spend lemons. Instead go to the Trash Tiki website. These folks were at Science of Cocktails here in Vancouver and Fred said they were doing some neat things with stuff we normally throw out. Avocado Pit Orgeat anyone? Next up was the tricky one. This one we were not sure about at all. The reason for our concern was a tricky little gin called Defender Island Gin. Gentleman Jason inherited the bottle from his boss, who inherited it from someone else. It is not your average gin. It's a smoked rosemary gin. Trickier too, is the fact that it's not available any more. It was made by Legend Distilling in Naramata, B.C. We'll put a link at the end of the blog. We think this is it's successor though, and certainly would be worth trying! It's called Black Moon Gin and is made by the same distillery. We chose a recipe called the Sour Defender that we nicked from the Rum Howler Blog. It looks like it's credited to Chip Dykstra, and that's good enough for us! Sour Defender by Chip Dykstra, found on the Rum Howler Blog 1 1/2 ounces Defender Island Smoked Rosemary Gin 1 ounce fresh squeezed lemon juice 1 ounce fresh squeezed lime juice 1/2 ounce orange liqueur (he calls for Legend's Manitou Orange Liqueur. We used Cointreau.) 1/2 ounce sugar syrup Fresh Rosemary sprig for garnish Add the ingredients into a cocktail shaker with ice. Shake until the outside of the shaker begins to frost. Strain into a Cocktail Glass Garnish with fresh rosemary sprig We didn't think it would work. We thought it would be too smoky and "burned bush-y". We were wrong. It was magic. The citrus and the sweet combined to tame the smoky and draw more of the botanical niceness out of the smoked rosemary. It was greater than the sum of it's parts. It was chemistry. It was alchemy! It was like what fire did to a Flaming Moe (actually a Flaming Homer. Hopefully you're all fans of the Simpsons), and we were immediately sad that we would not be able to get anymore Defender Island Smoked Rosemary Gin. Hopefully we can try it with the Black Moon Gin and get similar results. Otherwise, you can probably find some sort of smoked rosemary recipe on the web. Let me look . . . Yes. Here's something . . . For Smoked-Rosemary Citrus Syrup: In a medium saucepan over medium-high heat, combine 1 cup sugar, 1 cup water, and zest and juices from 2 small limes and 2 medium lemons. Stir to combine. Bring mixture to just under a boil, then remove from heat and cover. Meanwhile, hold rosemary sprig over an open flame using heatproof tongs, turning continually, until it begins to smoke. As soon as it starts to smoke, uncover syrup and place rosemary in saucepan. Cover again and let steep 30 minutes. Strain solids out and reserve syrup for the punch in an airtight container. The syrup will keep for up to a month in the refrigerator, but flavors will be best if used within 2 days. See if you can't make that into something. Leave us a comment if you do! Oh and also . . . Fred went to this - Science of Cocktails and stayed here - The Sylvia Hotel Dave drank here - Botanist at the Fairmont Pacific Rim Jason drank here - Hjuz (the H Tasting Lounge) at the Bayshore Inn and if you ever find yourself in Naramata B.C. visit Legend Distilling What is this? Didn't the Gentlemen of Elegant Leisure already do an Episode 42? OF course they did, but it didn't take! There was a microphone "issue". It was a complete disaster, but then, fate stepped in. The timeline is as follows . . . Jan 6 - Gentleman Jason is a guest on the Sneaky Dragon podcast, episode #318. While on the podcast, the hosts David Dedrick and Ian Boothby promote their "Personal Podcast" contest. Jan 8 - Elvis Presley's birthday. Jan 9 - The Gentlemen of Elegant Leisure record their episode #42, "Are You Thirsty Tonight?" The "theme" is Elvis Presley inspired cocktails. They record the entire show on the wrong microphone. They do not notice. Jan 13 - The Gentlemen of Elegant Leisure's upload day! During the upload, the error in recording is discovered. At first there is sadness followed by anger, but then . . .INSPIRATION HITS! Jason records a super short, super quick version of Episode 42, and more importantly, ENTERS the "Personal Podcast" contest. Weeks pass. Feb 3 - The unthinkable happens. Jason wins the "Personal Podcast" contest! Dave is sad. Feb 8 - The Sneaky Dragon podcast records a new G of EL episode #42. The Gents will call it Episode 42b. The Sneaky Dragonistas will call it Episode 322b. You will call it whatever you like. Please listen to ALL of the Sneaky Dragon podcasts. Just click on that blue printing. Then leave comments everywhere! Scatter them willy nilly all over the World Wide Web! Then buy this book. Ian Boothby wrote it! Nina Matsumoto illustrated it! David Dedrick coloured it! If you would like the recipes for the drinks in this episode, read on MacDuff . . . The Burnside Cocktail 1 ounce gin 1 ounce dry vermouth 1 ounce sweet vermouth 1/2 teaspoon cherry brandy 1 dash Angostura bitters Shake with ice and strain over fresh ice in a high ball glass. Kentucky Colonel 2 ounces bourbon 1 ounce Bénédictine Shake with ice, strain into a rocks glass filled with crushed ice. Oh! Finally, if you absolutely want to hear the original poorly recorded "lost" episode #42, "Are You Thirsty Tonight"?. It's tacked on to the end of the show! Thank you Ian and Dave for a fantastic job! Happy early Valentine’s Day! In this episode, the G of EL talk about everything from Ricky Gervais to Christopher Columbus, and from Charlie Chaplin to anaphylactic shock! All that AND it has a Valentine’s Day theme as well. Please read on. Wouldn’t it be fun to surprise your significant other with a bright pink cocktail on Valentine’s Day, or just to have one for yourself? Sure it would. Well good luck. Turns out it’s a little trickier to find a truly pink drink without adding some kind of food colouring. The Gentlemen of Elegant Leisure got close though, and these two drinks will be sure to have your honey forgetting about that dinner reservation that you forgot to make in the first place. Let’s get started! First up is a drink that was printed in the July/August 2016 issue of Imbibe Magazine. The recipe itself is attributed to Alex Smith from Whitechapel in San Francisco. It’s called the Italian Gin and Tonic. Italian Gin and Tonic by Alex Smith, Whitechapel, San Francisco. Printed in Imbibe Magazine, July/August 2016 2 ounces London Dry Gin 1/2 ounce Campari 1/2 ounce sweet vermouth Chilled tonic water (Whitechaple uses Lurisa brand. We used Canada Dry) Rosemary sprig and orange peel Combine the first three ingredients in an ice-filled highball glass and top with chilled tonic (to taste). Stir to combine then garnish with the Rosemary sprig and orange peel. This tastes like a lighter and more refreshing Negroni. The Campari's bitter/sweet flavour and the vermouth seem to love hanging out with the tonic water and the gin likes hanging out with everybody in this drink. Perfectly balanced, this drink just begs you to have another one. Be forewarned though, it made us pepper our conversation with a lot of bad puns. Next up is an old, old drink that dates back to 1932. This drink was served at the Queen’s Park Hotel in Port-of-Spain, Trinidad. It’s printed in the extremely cool book, "Beachbum Berry’s Potions of the Caribbean - 500 Years of Tropical Drinks and the People Behind Them" by Jeff Berry. You can buy a copy for yourself right here. The drink is called the Queen’s Park Hotel Super Cocktail. Queen’s Park Hotel Super Cocktail circa 1932- printed in Beachbum Berry’s Potions of the Caribbean, 2014 Cocktail Kingdom. 1 1/2 ounce gold Trinidad rum 1/2 ounce Italian vermouth 1/2 ounce fresh lime juice 1/2 ounce grenadine 4 dashes Angostura bitters Shake with ice cubes and strain into a cocktail glass. It couldn’t be easier and it couldn’t be better! Sweet and tart and rummy. We loved this cocktail. The first sip grabs you by the lapels and says, “This is a rum drink!”. But don’t get scared. The grenadine and lime juice guide you over to the vermouth and everybody gets along. This drink is so good it would make you forget all about the bedbug infestation in your hotel bed (that collapsed the previous night) and that fact that you have to share your bathroom with 20 other guest rooms! Well, maybe two of these drinks would make you forget that. We hope you make these drinks for whatever occasion you have going on. They are certainly "pinkish" which was what we set out to do, and they really would be a big hit on Valentine's Day! Have a happy one! Cheers! ps. You know what would make a great Valentine's gift for the cocktail person in your life? I'll give you a hint, it's in the picture below. Hey! How’d you like a nice non-Hawaiian Punsch? You would? You want a Swedish Punsch? Fantastic. You’ve come to the right place, because Swedish Punsch is featured in both of the drinks in this latest episode. What is Swedish Punsch exactly? Well, as it says on the Kronan Swedish Punsch website, RICH HISTORY. BOLD FLAVOR. Created from sugar cane spirits from the East and West Indies, KRONAN Swedish Punsch offers a rich, full-bodied rum palate with complex notes of toffee, smoke, molasses and leather. The history of Swedish punsch dates back to 1733 when the Swedish East India Company started importing the main ingredient – the sugar cane spirit Batavia Arrack. Since that time, punsch has held a unique place in Swedish culture. Originally it was mixed using heat to melt the sugar into the alcohol and served while warm. With bottled commercial versions appearing around 1840, it became more common to serve it chilled. By the turn of the 20th century, Swedish punsch found its way to America, where it became an essential ingredient in numerous classic cocktails. In the turmoil of prohibition and global war it disappeared from the market until the launch of KRONAN Swedish Punsch in 2012. Doesn’t it seem like a mistake not to make a drink with this stuff? Both of our drinks come from the first cocktail book that Gentleman Jason ever bought on eBay! The wooden covered book is called “Just Cocktails” and was edited and compiled by W.C. Whitfield. This book dates back to 1939 so you know the tastes you’ll be tasting are truly vintage. Let’s give them a whirl. First up is drink called “The Lasky”. We don’t know who it is named after for sure, but we decided that it was probably named after a professional boxer named Art Lasky. Even if it wasn’t, this drink is a real knockout! (pause for extended laughter) The Lasky -from Just Cocktails, 1939, compiled by W.C. Whitfield 1 ounce gin 1 ounce Swedish Punsch 1 ounce grape juice Shake ingredients in an iced cocktail shaker, then strain into a chilled cocktail glass. Gin and grape juice? Yes! It works! In fact it all works. The Swedish Punsch has this warm rummy flavour that sort of gloms on to the tartness of the grape juice, making the Punsch itself a little fruitier. Then along comes old man gin just to remind you that this truly is a cocktail after all. Really neat and a taste you haven’t had since the second world war. After that, why not try a “Volstead”? This drink is cheekily named after Andrew Volstead, the U.S. Congressman who sponsored and championed the bill that brought about Prohibition in the United States. Take that Mr.Volstead! Oh, excuse me . . . Congressman Volstead. The Volstead -from Just Cocktails, 1939, compiled by W.C. Whitfield 1 ounce Swedish Punsch 1 ounce rye 1/2 ounce orange juice 1/2 ounce raspberry syrup dash of anisette Shake ingredients in an iced cocktail shaker, then strain into a chilled cocktail glass. We’ll tell you up front, this is a sweet drink. Everything in it is already kind of sweet, and it all adds up quickly. It works though. The raspberry syrup and the orange juice can both be tasted and don’t try to out flavour each other. Any edges the rye might have are smoothed off by the rummy, toffee goodness of the Swedish Punsch. Could it benefit from a little splash of club soda? Maybe. Give it a try and let us know. Maybe a twist of lemon too. Maybe lime. Something a little tart to slap the sweet in the face with! Speaking of sweethearts (see what we did there? Tart? Sweet? Sweethearts?), join us next time for a couple of pink drinks that are sure to be the highlight of your Valentine's Day! Until then, TIP BIG!! Happy Birthday Elvis! That’s right, it was the King’s birthday on January 8th and it seemed to us that the gentlemanly thing to do, was to make a couple of cocktails in honour of the man himself! Unfortunately, (just like Elvis all those years ago), our microphone has left the building. Or, more to the point, our microphone was not hooked up properly and once again our podcast was recorded on the crummy microphone on the front of the laptop. (Thanks Fred). This episode was an hour and twenty minutes long. There is no way we are going to make you listen to that. There is a plan afoot to remedy the situation, but in the mean time, here are the delicious cocktails we prepared and please click on the player above for the abbreviated version of the show. Enjoy the cocktails and see if you can figure out how they relate to Mr. Presley! Also, before we begin, Gentleman Jason would like to thank Ian Boothby and David Dedrick for having him as a guest again on the Sneaky Dragon Podcast. Check out their website here. Their show is always entertaining and sometimes can take you on a pretty wild ride. Subscribe on iTunes and let them know you liked their show! First up for us, the Burnside. This cocktail is named after a civil war general named Ambrose Burnside. He was noted for a particular way of wearing his facial hair. Hmmmmm. What could that style possibly be? The Burnside 1 ounce gin 1 ounce dry vermouth 1/2 ounce sweet vermouth 1/2 teaspoon cherry brandy 1 dash Angostura bitters Shake with ice and strain over fresh ice in a high ball glass. This yields a delightful dusky rose drink. You can taste the gin but it’s tamed by the two vermouths. You can taste the vermouth but it’s tamed by the cherry brandy. The Angostura just makes sure everyone is behaving themselves. Like a general in charge of his troops! This is an easy drinking “complex” drink. Try one right now! Up next is the venerable Kentucky Colonel. This is an old classic and rightly so. Unlike Elvis’s manager “Colonel Tom” Parker, this is the kind of drink you would like to have manage your money and career! Kentucky Colonel 2 ounces bourbon 1 ounce Bénédictine Shake with ice, strain into a rocks glass filled with crushed ice. You can’t go wrong with this drink. The sweetness of the bourbon is there, but it’s the herbal sweetness of the Bénédictine that transforms this to classic cocktail stature. So simple, but so good. Have you finished your “Burnside” yet? Good! Make a “Kentucky Colonel” now. See you next time and I promise we'll get the microphone hooked up properly! Happy New Year! (almost) You know it’s coming though, and let’s hope this new one is better than the last one! For the final show of 2017, The Gentlemen of Elegant Leisure thought they should share a couple of drinks that feature everybody's favourite New Year’s Eve condiment, Champagne! First up is a drink from the latest TASTE magazine, which is put out by the BC Liquor store. There were four “sparklers” to choose from, so here (as a festive New Year’s bonus) is the link to the other recipes! The one we did is called Sage North and was created by David Wolowidnyk. We’ve done recipes from Mr. Wolowidnyk before and he never fails to satisfy. Check out his new venture here. Resurrection Spirits! Sage North by David Wolowidnyk 2017 3/4 ounce Crown Royal Northern Harvest Rye (we used Canadian Club 100% Rye) 1 ounce sage honey (recipe follows) 1/2 ounce freshly squeezed lemon juice, strained 2 ounces freshly squeezed ruby grapefruit juice, strained 2 ounces Chamdeville Brut (used Freixenet - Cordon Negro Brut) 1 large sage sprig for garnish Combine rye, sage honey, lemon and grapefruit juice in a mixing glass with ice. Stir until chilled and strain into a Champagne flute. Top with the sparkling wine. Gently bruise a sprig of sage and lower into glass to garnish Sage Honey Recipe 2 large sage springs 1/2 cup boiling water 2/3 cup honey In a saucepan, add sage to boiling water, cover, and simmer for 15 minutes. Remove sage and measure 1/3 cup of Sage Water. Set aside. Gently heat the honey to make it easier to work with, then add the Sage Water and stir to dissolve the honey. Store in the refrigerator for up to a month. This drink is so good. Who ever would have thought about pairing rye and sparkling wine? The citrus flavours come through but are tamed by the Sage Honey. A little tart, a little sweet, a little bubbly, hey that’s neat! Secondly Gentleman Fred found a bright little number at thespruce.com called The Happy New Year Cocktail. Something just sounded so right about that! The Happy New Year Cocktail by thespruce.com 2017 1 1/2 ounces brandy 3/4 ounce ruby port 3/4 ounce orange juice 4 ounces Champagne (you know what we used) Pour the brandy, port, and orange juice into a cocktail shaker filled with ice. Shake well and strain into a Champagne flute. Top with the Champagne. This is one of those neat drinks, where in the end you think, “Hey, I just make sparkling red wine!” It’s like your own personal sized punch. All the flavours play well together and the 4 ounces of sparkling wine give it that little extra fizz! Both of these drinks are super easy (even if you have to make the sage honey) and there’s no reason you shouldn’t serve them at that big New Year’s Eve party you just decided you’re going to have! Good luck and have a safe and sensational Happy New Year from The Gentlemen of Elegant Leisure! It's that time of year again isn't it? It's great and horrible and fun and dreadful and it all takes for ever to happen and it all happens too fast. We call it "THE HOLIDAYS". Sounds similar to "THE HUNGER GAMES" doesn't it? Well let's try to be positive about it. Look at that collection of amber coloured friends up above there. Mr. Myers and his date Ms. Havana Club. Havana good time more like, am I right? And look at that Knob Creek bourbon hanging out with Apricot Liqueur. That's a party you want to be at! Let's get started. All those ingredients go into what Fred calls "Laura's Artillerymen's Punch". He found a punch recipe in his old Playboy Bar guide called "Artillerymen's Punch". It called for stong black tea. Fred's wife Laura suggested strong blackcurrant tea instead, and this drink was born. Freddy scaled back the ingredient amounts but this still makes enough for a couple of drinks. Looks like almost 2 cups! Let's give it a try. Laura's Artillerymen's Punch -Fred Partridge (adapted from the Artillerymen's punch in Playboy's Bar Guide by Thomas Mario) 3 1/2 oz bourbon 1 1/4 oz light rum 1/2 oz dark rum 3/4 oz apricot brandy 1 1/2 oz lemon juice 3 1/2 oz orange juice 3 1/2 oz black currant tea 1/4 oz simple syrup Shake all the ingredients with ice then strain into a collins glass over ice Look at that big boozy drink. One of these will certainly take all the rough edges off of your day. I don't know what two would do so be very careful with this one. Treat it as you would treat actual artillery. Next up is a warm drink. A hot toddy. Perfect for a chilly day. This one comes from Imbibe Magazine and is credited to Michelle Shriver of Dutch and Company in Richmond, Virginia. This drink is sooo good. Michelle calls it the "Bells Will Be Ringing Hot Toddy". They certainly will. Here's how to make 'em ring in your own home. Bells Will Be Ringing Hot Toddy Michelle Shriver of Dutch and Company in Richmond, Virginia 1 ounce dark rum 1 ounce apple brandy 1/4 ounce amaretto 1/2 ounce cherry liqueur 1 ounce pineapple syrup 1/4 ounce ginger juice (or 2 pieces of ginger muddled) 1/2 ounce lemon juice 1 ounce Earl Grey tea 3 ounces of hot water Warm a serving cup (either a 10 0unce heatproof glass or a mug) with hot water. Add the ingredients to the glass and stir to combine. Garnish with an orange twist. Look at that wonderfulness will you? All of the flavours combine so well. It says in it's description that it's flavours are inspired by fruitcake. Don't let that spook you. I know we're all taught to avoid and make fun of fruitcake. This isn't fruitcake. This is a drink with all the tastes you associate with this time of year. It's a mouthful of memories this one. Maybe even memories you don't actually have, you know? This drink will take you back to that party you went to on a snowy evening in 1872. Please make this drink and if you're in Richmond, Virginia, go in and thank Michelle Shriver personally for this one. The Gentlemen of Elegant Leisure wish you and yours a very Merry Christmas! Be safe and have fun! In this episode, Jason says that since we're drinking out of a "Hello Deli" mug, he'll post of a picture of him with Rupert Jee from the Hello Deli in New York City. Here it is. Thanks for the sandwich and all the laughs on Letterman, Rupert! 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. Breakfast Martini -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) -Chefsteps.com 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. |
The Gentlemen of Elegant Leisure
Archives
June 2020
Categories
A great selection of Absinthe for purchase.
|