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There are oh, so many things that are inappropriate about the Fort Washington Flip at the time of this writing. One: It’s clear from a quick scan of the cocktail’s ingredients — nutmeg, people; nutmeg – that it ain’t really meant to be quaffed in hot weather. (And it is hot up in herre, good people of places other than Montreal. It is so hot in Montreal today.) Two: Then I actually bothered to read the write-up this drink got on Serious Eats, like, four years ago (a time lapse that, while not outright inappropriate, surely gives away my occasional, self-loathsome tendencies towards procrastination) and, turns out, it was invented by a Cambridge, Mass. bartender in honor of Easter. Easter four years ago. An Easter that was an “early Easter” that year. So again, faux pas sur moi. (If anyone else was surprised to read “Easter,” because the nutmeg made you think Thanksgiving/Xmas… me, too!)
The Easter connection was represented through the use of a whole egg — hence, this cocktail’s proper nomenclature as a flip. (Flip = a whole, raw egg in the drink. There isn’t a term for when you just use raw egg white, like in my World’s Greatest Cosmopolitan.) I made this drink the other day, I made it myself and I made it diligently, not half-assed, and I poured it for the PhoBlograpHusband and for our next-door neighbors and then I poured some for myself (a teensy portion, I swear) and then I drank my teensy portion and then I went home and like 30 minutes later I said, “Oh God, Sean. I’m pregnant and I just drank raw egg.”
Time moves more slowly in Canada. I move more slowly with child. Put ‘em together and what’ve you got? A 35-day month, but one that’s worth the wait, for at the end of it lies the Month-Old Manhattan.
When I first mixed this drink in May, having gotten the recipe’s inspiration from a restaurant‘s cocktail menu in St. Louis, I commended its use of old-school rye whiskey instead of bourbon as a base and marveled at the inclusion of curacao, which gave it a more playful (but still not juvenile) flavor. I’m paraphrasing myself here, but I described its unaged taste as appealingly scratchy-smooth-sweet on the palate.
Well; what a difference a five-week month makes. After spending that span of time sealed tightly in a Mason jar, the Month-Old Manhattan now boasts a shooting-out-of-the-gate upfrontness, like it couldn’t wait to get down somebody’s gullet, pronto. What may surprise you most, though, is which parts of its original profile are doing the tastebud-grabbing and the ass-kicking. This cocktail is, first and foremost, orange. Like, woah, orange. Like, oh!-range. And that’s despite that fact that I’d subbed rail-quality triple sec for top-shelf curacao.
MmmmmMMMMmmmmm nom nom NOM NOM NOM NOM
Now, I have never started a post with such gustatorial, guttural nonsense. So you must realize, people, me reeeeeally likey this cocktail.
And how could I not, as it contains the greatest food known to man: Mint. Chocolate. Chip. Ice. Cream. Zomg. (Mark Bittman would argue it’s not a “food” at all. Mark Bittman can suck it.) Srsly, I could live on mint chocolate chip ice cream, in either of its two glorious hues: au naturel white or 50s-sci fi green. It’s my ambrosia and my manna rolled into one. It’s my manbrosia!
PhoBlograpHusband: “What do you want to do for our [second] anniversary [on June 5]?”
Blogtender: “Let’s, like — let’s go out and see Montreal, some part of the city we keep saying we should see but haven’t yet. Not anything too crazy, obvs [because I'm seven months pregnant] but something different.”
PhoBlograpHusband: “Yeah, we need to get off our couch this summer.”
Two nights ago:
Blogtender: “You know what I really want to do for our anniversary? I want to make cocktails and eat junk food and watch TV. On our couch.”
Ah, yes, while I believe the traditional second-anniversary gift is something like clocks or coffee or leather, chez Lorre it was a much more sublime trifecta. Smiley face-shaped chicken tenders and Mad Men (we just subscribed to this season on iTunes, NO SPOILERS LA LA LA LA) and, among other libations, this Lemon Raspberry Mint Ouzo-Ade.
Damn you, St. Louis! Damn your exploding cocktail scene, three-and-a-half years after I move away. Damn you and your 150-libations-long cocktail menus and your Tales of the Cocktail award noms, your Ted Kilgores, your envy-inducing, membership-only cocktail boites that just happen to be housed in the most awesomest speakeasy-style restaurant space EVER.
And damn the recent cover story in Alive Magazine (a local lifestyle rag for chicks with meticulously maintained blonde highlights that I make fun of a lot in my head, but still) listing the top 20 cocktails in the city, which just so happened to be the current issue when I swung through town a few weeks ago, reeling as I customarily do from the timewarp-mindfuck that comes from revisiting my once-hometown, coupled with the fact that I’m still pregnant and
can’t shouldn’t really no damnit can’t drink anyway. You are killing me Saint Louis.
“Suggestions for ouzo?… I don’t love it, and online drink searches reveal Coke, coffee liqueur, Jagermeister (OMG), neon blue additions (I hate), and lemonade as flavor pairings.” — Blog commenter clstal, 02 May 2012
Thanks for asking, clstal! And double thanks for your awesome (even if unintentional) reference to one of my favorite Patton Oswalt bits.
I need to make an Ur-Cocktail. Like, I want to just mix a liquor (bourbon, a-doy, although I’d then be game for trying several others) with sugar, water and bitters — the original notion of what constitutes a “cock-tail” — and see what it tastes like. I kind of assume it’s gonna taste awful, or at least undesirable, right? Because, for one, when have I ever employed water as an ingredient, and for two, what kind of cocktail enthusiast thinks it a swell idea to include a diluting agent as a key part of a recipe? Water’s what you drink at the bottom of your near-emptied highball while you’re waiting for the barkeep to make you a fresh one.
Wedding season’s sprung up early this year here at the blog. Last week, besides my trucking down to NJ to attend Cousin Mark‘s fiancee’s shower, one of you e’d me desperate for help with a groom’s cocktail to serve at his upcoming nuptials. Why desperate? Because of when upcoming: This very gracious gentleman, Jon, e’d me on a Wednesday needing a recipe for the reception on Saturday. Ladeeeeez, dudes and wedding planning OMG AMIRITE??!?
Obligatory awwwWWW! pic of Mark and his fiancee, Molly!
Just as I often cannot keep it in my pants for Eric Felten, the PhoBlograpHusband‘s got it bad for Old Mr. Boston, the circa-1935 Official Bartenders Guide we received from a friend. It’s quite the thorough, reliably voiced tome, considering it doubles as a hardcover, portable advertisement for Old Mr. Boston’s erstwhile products, such as Old Mr. Boston Blended Whiskey and Connoisseur Creme de Cacao. (There’s even a glossy-paged centerfold replete with handsome liquor ads. Oh 1935, how naughty wast thou!)
Anyway, Sean was thumbing through the thing the other day and happened upon the Perfect Cocktail and asked if he should whip it
out up for the blog. I figured, yes, of course, why not, as we can talk about the concept of “perfect” in cocktail-making, that it’s not just a boast but that it actually means something, namely the addition of dry and sweet vermouths to a drink in equal measure.
I can feel another Eric Felten rager coming on — my curious condition wherein I just want to make cocktails from his book, How’s Your Drink? — and as this one coincides with the advent of the new season of Mad Men, I give you the Vieux Carre.
First, please allow me to quote liberally from Felten’s prose regarding the Vieux Carre’s New Orleans origins (New Orligins?):
“Then there’s the Hotel Monteleone‘s Carousel Bar, where the circular bar revolves slowly under a whimsical carnival canopy of carved wood, mirrors, and bare bulbs. The barstools don’t go up and down, thankfully, but the experience can still be a little disorienting; get caught up in a conversation, and the next thing you know, you’re on the other side of the room. Ask bartender Marvin Allen to mix you up a Vieux Carre, a terrific drink invented by the Carousel’s barman in the 1930s, and unknown to most mixologists outside of the Hotel Monteleone.”