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By the creamy, swirly look of it (as seen in pic above) + by the name of it => This cocktail must contain ice cream or at least cream-cream, no?
Hey, bourbon face! Are you as cray-cray in love with bourbon as this
blotto besotted bourbonperson is? Do you eat, drink dream drink and sleep drink bourbon? Have you considered naming a pet and/or child Bourbon?
Then have I got a cocktail for you! Like me, you’re probably always on the hunt for yet another way to enjoy your bourbon. After all, just because you can’t spell “Manhattans” without “man” doesn’t mean man should live on Manhattans alone! So here’s what you’re gonna do. You’re gonna add pineapple juice to your Manhattan.
I’ll wait a moment for you to finish going pppppppppppffffffffttttttttttttttttt… wuhhhhhh?
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.
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.
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.”
In my rush of enthusiasm for all things post-vernal equinox, the Triple Crown is of course on my mind. I have a love/huh? relationship with horse racing which is also not a very deep relationship, but it’s also a fun relationship. What I mean is, I really really don’t understand horse racing, but when I lived in St. Louis I enjoyed playing “horse hooky” on summer afternoons, sneaking off with my friend Mike to the track, and of course there are all the cocktail traditions that go along with the sport.
The Preakness Cocktail actually bears a closer resemblance to a Manhattan than a mint julep, and it’s not even the most “official” cocktail of the Preakness Stakes. That would be the Black-Eyed Susan, so named because the winning horse is ceremonially sheathed in a coverlet of Maryland’s state flower. The Black-Eyed Susan, in turn, is like a first cousin to a Hurricane or some such monstrosity: it’s made of vodka, cheap whiskey, sour mix and orange juice, garnished with an orange slice and a Maraschino cherry (skewered together on a cellophane-frilled toothpick, I’m sure). I believe it’s what they serve to the muddied masses who buy the cheap tickets that allow them standing-room admission to the infield, which this May includes a Maroon 5 concert! Sounds about right.
The Bittman is a source of contention around here. Me, I don’t think much about The Bitt one way or the other. I never read The Bitt’s Minimalist column with regularity and have never understood the cult of his personality. He’s just a goofy white guy who mostly cooks off-book, right? Who can’t do that? Buy whatever’s wholesome and on sale, go home and Google ”easy [something you just bought] recipe,” pick the one you can fudge the best and make. (At least, that’s what I do.)
(Having said that, my new love is Gojee.com, which lets you search blogged-about recipes by ingredients you have/crave/dislike. And I’m not just saying that because this blog is included in the new Gojee Drinks database!)
Anyway, Sean hates The Bitt. What Sean has to say about The Bitt is, “He’s just annoying and he seems like a hack. I don’t understand why anybody cares what he has to say. I do not trust his authority. I feel like anyone could be Mark Bittman, he just happens to be the one, probably because he knows somebody or various other social injustices.”
Yet I couldn’t look away when a recent Bittman headline in the Times touted “A Radical Rethinking of Thanksgiving Leftovers.” Just how “radical” were we talking here? Well, The Bitt had me at “pan-fried stuffing cakes,” and so I read until the end, where I was rewarded with the notion of a Cranberry Negroni. Or really, tortured by reading in print that The Bitt had come up with a way to sneak a cocktail into his list of 20 radicalizations, and WHY DIDN’T I THINK OF THAT, DAMMIT?! DAMN THE BITT!! (I’m not the only one who feels this way, either.)
Guest post by Sean Lorre, PhoBlograpHusband.
I’m afraid that one of my oldest friends doesn’t like me much anymore. We used to be thick as thieves. We could really count on each other, you know? I’d sing his praises to anyone who would listen and in turn he’d lift my spirits, get me through tough times… hell, he even helped me meet my wife. But lately, things just haven’t been the same. Why, bourbon? Why have you turned on me?
See, used to be that I could drink bourbon all night and never have a problem. But lately, just a glass or two leaves me worse for wear the next day. This newfound shortcoming has left me in a predicament and wary of ordering my go-to drink, the Manhattan. Thankfully, I have a fallback… enter the Martinez!
Anyone else here a huge Hedwig fan? You know, the eponymous character from the off-Broadway-musical-turned-cultishly-adored-indie-film Hedwig and the Angry Inch, that one about the queer East German boy whose African-American G.I. male lover/sugar daddy encouraged him to get a sex change that did not go well, hence the “angry inch?” That one.
After Hedwig winds up a craggily transgendered, white-trash divorcee stuck in a Kansas trailer park, s/him sings a bittersweet number about what few pleasures life still holds, one being “vermouth on the rocks.” So to ‘splain — no, there is too much, to sum up — now you get what the above pic’s all about. (An in-joke expressly styled for an audience of exactly moi? Probably.)
OK, my point is — vermouth on the rocks, who drinks this anymore? I know they did back in the day before the counterculture hit, if only because it says so in this book I once read, New York in The 50s: Young adults and also James Baldwin got together at one another’s cramped apartments in the Village and drank vermouth and then danced the Twist to Chubby Checker. So there must’ve been some sort of cool cachet surrounding vermouth back then, to balance out the fact that vermouth tastes yucky.