Gentlemen of Elegant Leisure

Episode 13 - Havana to Harlem

12/10/2016

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.