Sample Jamboree and the Perils of Naming Drinks

I periodically receive samples of liquor in the mail. The purveyors of these fine products kindly package them up, send them on their way, and presumably hope I’ll like them enough to mention them by name.

I’m happy to say that in one way or another, I‘ve enjoyed almost everything that has arrived on my doorstep. There’s the occasional clunker, but by and large, my usual reaction is one of enthusiasm- I’m almost always jazzed to make a drink using a new ingredient.

Sometimes a list of recipes is included with my bottle of whatever. I like to browse these suggestions to get a sense of what other folks deem suitable uses for the product, but for me, the real fun is looking at something I’ve never tried before and thinking, “Hmmmm…what can I make with THAT?”

I’ll spare you a description of the “process” I employ when attempting to come up with a new drink. It’s untidy, inconsistent, and gloriously unhampered by any discernible logic. Guided mostly by my dubious intuition concerning what flavors and textures might work well together, I shamble around the kitchen in an orgy of trial-and-error. And every once in awhile something emerges that doesn’t seem half bad.

So I’ve got my recipe, I’m ready to write about it somewhere, and then I run right up against the hardest part of the whole project:

Naming the damn thing.

On rare occasions the drink just sort of names itself. But most of the time I’m struggling to come up with a moniker that isn’t too long, too silly, or too obscure. I often try to imagine a scenario wherein I’d order the proposed-titled drink at a bar. Would I immediately cringe upon saying it? Would I stumble over a lengthy string of syllables? Would the barkeep wordlessly greet my request with a withering expression of confusion and contempt?

See, to my way of thinking the best drink names have snap. They’ve got character and intrigue. And under ideal circumstances they should both elicit curiosity and communicate something. Longer drink names can do this, but I particularly like the ones that embrace brevity. (think “Zombie” vs. “Long Island Iced Tea” and you’ll see where I’m going).

So when it comes time to name an original drink, I usually start off completely paralyzed, and slowly try to find some aspect of the drink to latch onto and use as a beachhead. Here’s an example:

I recently received samples of Kilo Kai rum and cherry Heering. After tasting the sweet-ish and spicy Kilo Kai, the Heering seemed the perfect thing to match it up with. I decided that putting some whiskey in the mix to dry it out and fortify it wouldn’t necessarily be a bad idea either. I added in some Zirbenz pine liqueur (I’ll discuss my pathological need to employ unpopular and/or difficult ingredients in a another post) and a wisp of bitters and I thought I was onto something.

After some slight tinkering with proportions and taste-testing, the Bamboo Babe suggested the final touch should be rimming the glass and garnishing with a fresh piece of ginger. She was right- the flavor and aroma was exactly what was called for.


1 oz. Kilo Kai rum
1 oz. cherry Heering
.75 oz. rye
.5 oz. Zirbenz
1 dash Fee's Whiskey Barrel bitters

Shake with ice and strain into cocktail glass. Rub rim of glass with thin piece of freshly-sliced ginger and float in drink.


So now I had a drink that I was happy with. All that was left was the dreaded naming. As I looked over this concoction I observed the lustrous reddish color, pondered the tropical aspect of the rum, the classic pedigree of the rye, and the final flourish of…ginger. It was obvious- I’d call it the “Ginger Grant.”*

Then, during a quick Google search to check a detail or two, I ran across this post.

Dammit. I guess it’s true what they say about all the good ones being taken. Anyone got any ideas?

UPDATE 7/15/09: after much deliberation, I have dubbed this concoction the "Red-headed Castaway." This is not to be confused with the infamous "Red-headed Slut", which was officially eulogized and laid to rest last week during Tales of the Cocktail 2009.



*This would be obvious only to anyone who is familiar with the classic sitcom Gilligan’s Island. Hard as it is for me to conceive that there might be someone who is not acquainted with the show, I realize given my advanced age that it may not be the universal cultural touchstone it once was.

Iberian Dawn, Trans-Europe Express, and Thursday Drink Night

As has been noted elsewhere, there’s a great gig that happens every week here in the electronic ether. It’s called Thursday Drink Night, and it attracts all manner of adult beverage enthusiasts. It’s open to everyone, and it’s a hell of a lot of fun.

What exactly is Thursday Drink Night? I like to think of it as something vaguely akin to the TV show Iron Chef…but with booze. And a lot more participants.

Every Thursday night, these drink-tinkerers gather in the TDN chatroom to swap recipes based around a theme. Many drinks are conceived on-the-spot, and everyone gets a chance to discuss the results. It’s a nifty, no-pressure social event that never fails to entertain and educate. Plus, there’s no cover charge! (but it is BYOB).

Periodically, TDN is sponsored, which gives the attendees the chance to chat with the people behind the brands showcased that particular week. This was the case recently when Sandeman kindly sponsored the festivities and everyone got to fiddle with port. Many drink recipes were spawned that night, and yours truly contributed a couple to the roster:


Iberian Dawn

.5 oz. Sandeman tawny 10 yr. old port
.25 oz. Cointreau
2 dashes Fee’s peach bitters
Sparkling wine (I recommend a brut cava )

Put first 3 ingredients in Champagne flute. Fill with cava and enjoy!



Trans-Europe Express

1 oz. London Dry Gin
.75 oz. Sandeman Founder’s Reserve
.5 oz. St. Germain elderflower liqueur

Build over ice in rocks glass and squeeze in a lime wedge. Stir and enjoy!


The Trans-Europe Express is a great example of just how fun TDN can be. Soon after I submitted the recipe, a few people commented that they thought the drink would be better served by using Domaine de Canton ginger liqueur instead of St. Germain. This new version was immediately whipped up, assessed, and declared to be a perfectly suitable variation by those who tried it (assuming I’m recalling things correctly…the later hours of TDN often don’t make it to memory 100% intact. Fortunately, transcripts are available). This spirit of communal trial-and-error is, for me, a fundamental part of what makes TDN so enjoyable.

(By the way, if you prefer the version with the Canton, it’s called the Trans-Siberian Express.)

So if you’ve got A) access to the Web, B) a halfway decent liquor cabinet, and C) some free time on a Thursday evening, swing by and get in on the fun! Click here to belly up to the bar.

Post-Christmas Post

Holly Jolly Roger

2 oz. Cruzan blackstrap rum
2 oz. spiced apple cider
½ oz. Torani hazelnut syrup
¼ tsp. absinthe (La Fee works well)


Combine everything in a shaker with ice. Shake well and strain into an ice-filled rocks glass. Garnish with a lime wedge.



I’m late to the party again. Normally I’d post about a Santa-inspired drink before the 25th of December, but all the holiday prep (and maybe a few parties) conspired to keep my productivity at staggeringly low levels this Yule.

But some good came of it. At one of the aforementioned parties I got to spring the above recipe on a group of unsuspecting revelers. They seemed to like it, so I figured it’d be worth reproducing here.

If you choose to make it, enjoy it while pondering why Santa Claus may just be a pirate.

At first glance, it may not seem that Santa Claus and pirates have much in common. But closer inspection reveals that the two share quite a bit more than initially meets the eye. Am I suggesting that a beloved holiday figure is barely any different than a bloodthirsty brigand? Certainly not. But I have noticed there are some startling parallels. I submit the following:

1) Beards. As anyone who has seen pirate movies can attest, buccaneers love beards. Santa’s got one too.

2) Swag. Any pirate worth his salt has a sack full of treasure somewhere. Kris Kringle is almost always depicted with bag of goodies as well.

3) Flamboyant clothing. Pirates are noted for dressing stylishly, and Santa is no slouch in that department either. With his bright red suit, flashy hat and leather accessories, he’d be right at home on board any privateer vessel. Speaking of vessels…

4) Mode of transport. Not only do pirates dress well, they travel in style too- Only the sleekest, speediest craft will do. And to top it off, these ships are bristling with weaponry. Not to be outdone, Father Christmas has a flying sleigh powered by magical livestock. No cannons, but who needs ’em when you can go airborne in seconds and outrun pretty much anything?

5) Crew. Pirates rarely work alone. Even the most resourceful scalliwag wouldn’t get far without a gang of like-minded mates along for backup. St. Nick has his crew also. Those li’l guys with the pointy hats and curly shoes may not go along on the mission, but they do all the invaluable preparations that allow The Man With The Bag to get things done.

6) Covert Operations. Pirates often commit their deeds undercover of night and with great speed and stealth. Santa has this down to a science, invading a staggering number of homes in a short amount of time, leaving nary a trace.

7) Headquarters. By necessity, pirates must choose remote, often difficult-to-access locations from which to stage their campaigns and store supplies. Likewise, the exact whereabouts of Santa’s base of operations is known to almost no one, and exists in a far-flung region that only the most intrepid soul would even attempt to find (and likely at great personal peril due to the harsh climate).

8) Grog. It’s not much of a leap from “Yo Ho Ho” to “Ho Ho Ho.” While there may not be documented evidence of Mr. Claus openly swigging from a rum bottle, I think his rosy cheeks and jolly demeanor suggest there’s more than hot chocolate in his mug.

In closing, I must stress the Santa/pirate correlation is purely speculative. In fact, there is ample evidence indicating that Santa Claus is a force for good, benevolently spreading both material wealth and goodwill with equal enthusiasm. Nonetheless, I recommend staying vigilant during the holidays. Brace yourself with strong drink if the situation warrants.

Father - Son Duo Invades Boozefest!!!

Good thing: My father likes Bourbon.

Not So Good Thing: He has been drinking one brand exclusively for many, many years.


That second one may be on the verge of changing. Recently my father said to me, “You know, I’d really like to have someone line up a bunch of different Bourbons so I could see what the differences in taste are.” The timing of that remark couldn‘t have been better, given that the Pittsburgh Whiskey and Fine Spirits Festival was mere weeks away.

Cut to Heinz Field, home of the venerable Steelers. Normally that place is crammed full of arguably the most zealous, old-school smashmouth NFL fans you’ll find anywhere.* But that night there was no one bleeding black-and-gold, no ferociously swirling Terrible Towels, and certainly no beer. That night Heinz Field was about whiskey (and other fine spirits, according to the promotional materials).

No, the normal “Tailgating begins at sunrise” crowd that fills the parking lot every game day was replaced by a well-behaved gaggle of liquor enthusiasts patiently awaiting entry. Upon entering, we were promptly whisked via elevator to a spacious, posh lounge area lined end-to-end with tables bearing a variety of adult beverages being simultaneously pimped and consumed.

The crowd was well-dressed, conducted themselves appropriately, and gave off an upscale vibe, so I recognized right away I was completely out of my element. But I was not going to let the conspicuous lack of Hawaiian shirts and keg cups stand in the way of my mission. There was serious sampling to be undertaken.

But rather than unspool some lengthy blow-by-blow narrative, I’ll simply hit the highlights in the itemized list format that’s become so popular these days. Clip n’ save for future reference!

~ Heeding Paul Clarke’s sage advice, we hit the Sazerac table first. As predicted, pretty much everything there was amazing. Their Antique Collection (George T. Stagg Bourbon, Thomas Handy Rye, Eagle Rare Single Barrel Bourbon, etc.,) is impeccable. If you find it, buy it.

Also, the Buffalo Trace Bourbon was top-notch, and upon tasting the 20 year-old Van Winkle Reserve, my father’s assessment was, “Well after that, it’s all pretty much downhill isn’t it?” (we carried on nonetheless)

~ I focused mainly on American whiskies, but took an occasional detour. One of these was to try New Amsterdam gin, which is clean, soft, and has an appealing citrus aspect. Also, it’s a total steal for the price.

~ My father branched out a bit more than I did, and among the non-whiskey offerings he enjoyed was Marie Brizard’s Parfait Amour and Kubler absinthe, served up complete with the whole fountain & sugar cube tomfoolery. The green fairy may very well have an new devotee.

~ One of the more distinctive whiskies being presented was Penderyn Single Malt Welsh Whiskey. My father loved it, and I thought it wasn’t bad either. I’m too much of a whiskey novice to fully articulate a flavor profile, but suffice to say it tasted like no other whiskey I’ve had (and I mean that in a good way).

~ Speaking of single malts, Michael Collins Irish Whiskey is a nifty product, and if you’re a fan of that category, I’d suggest giving it a go, if for no other reason than it’s powerful oaky finish. It’s probably blasphemous to say so, but I’d love to experiment with mixing this stuff to showcase that woody aspect somehow.

~ I also dipped into some Scotch: The Glenrothes Select Reserve wasn’t really my bag of beans, but the Tomatin Single Malt 18 yr. old has a very good shot at ending up in my liquor closet if I can track some down.

~ Dad also snuck in a few sips of Patron, which appears to have undone decades of Tequila prejudice on his part. I know Patron takes some abuse for its marketing methods and price point, but that aside, I think it’s a perfectly decent-tasting Tequila and worth the occasional splurge.

~ Vodka: There was an ocean of this stuff available. Why anyone would go to a whiskey-centric event and drink vodka is a mystery, but it was happening all around me.

Overall, it was a tremendous event. I saw smiling faces everywhere, and there seemed to be a lot of people genuinely interested in seeking out good product (as opposed to simply seeing how much booze they could absorb in a 3-hour window) The only “downside” to the whole event was that there was just too much to reasonably (and safely) sample in a single evening.

Which is why I really hope they do it again next year.



* I realize Packers fans may dispute this claim, but sorry, the Steeler Nation gets the edge here. And to any Raiders fans who may feel slighted, please note that “batshit crazy” is not the same thing as “diehard fan.” Turning your stadium into a GWAR concert every Sunday doesn’t automatically translate into a deep, abiding love for your team.

MxMo 32: Guilty Pleasures

TV and movies must be trying to tell me something . This is the second consecutive post where something I drink is linked with a film or show. Much like Mad Men (which I referenced in my previous post), the movie The Big Lebowski has an alcoholic component- specifically, one drink: The White Russian.

Now I’m sure you’re thinking, “But Dr. B., White Russians are made with vodka, and don’t booze nerds universally loathe vodka??”

Normally I would respond with an unequivocal “yes”, but something tells me this month’s theme will have more than one self-professed drink snob sheepishly admitting that vodka does periodically cross his or her lips. Busted!

Briefly back to The Big Lebowski: I’ve discovered in the course of entirely unscientific testing that The Big Lebowski falls in the category of things people either love irrationally or despise (another parallel with Mad Men, by the way). Actually, now that I think about it, this applies to the entire Coen Brothers’ body of work. (The Bamboo Babe and I have had epic arguments over the merits of Barton Fink, for example).

But concerning the White Russian, I’d wager that Lebowski did more to increase the profile of the White Russian than anything in recent memory (my memory, anyway). I don’t think there was any formal product-placement shenanigans at work in the film, but regardless, the folks who make Kahlua owe the Coens big-time. Vodka companies should probably thank them too, but they’re likely too busy figuring out new wacky marketing schemes to steal the spotlight from Dan Aykroyd’s “filtered-through-diamonds-and packaged-in-a-skull-shaped-bottle” product.

On the guilty pleasure angle, I honestly don’t remember the first time I had one. I may not have immediately liked it, but something kept it on my radar. Maybe it was the ease of assembly. Perhaps the accessible ingredients. Maybe it’s just that it doesn’t taste half bad if you make it right. Personally, I find this recipe to my liking:


White Russian

2 oz. vodka
1 oz. Kahlua
cream (or half & half, or whatever similar dairy product you find palatable)

In an old-fashioned glass filled with ice cubes, add vodka, Kahlua and cream to fill. Stir if you feel like it.


I should point out that I already take a decent ration of abuse from some of my colleagues for confessing that I occasionally drink vodka. Obviously, this post won’t help. But I can withstand whatever they level at me.

As long as they don’t take my rug.



UPDATE- I was just alerted to the fact that Vidiot over at Cocktailians proves that great minds drink alike.

UPDATE Part 2: The Revenge- The roundup has arrived, so go swing by Two at the Most and witness the collective shame. You're soaking in it!

Mr. Draper drinks rye.

Ever have a drink or two while watching TV? I know I do. Sometimes I’m absentmindedly sipping whatever happens to be handy while channel surfing. Other times I make a point of having a specific drink (or type of drink) that seems appropriate for what I’ll be watching. Certain shows just demand it. Mad Men is one of those shows.

To allay any fears, I’ll state right now that I will not be rambling on for several paragraphs about the show. There are tons of places you can go to read people rhapsodizing about how great it is. If you’re a fan, you understand the fuss. If you’re not, it’s unlikely any amount of gushing will make you a convert.

Personally, I’m a devotee. I happen to think it’s far and away the best thing on television right now, and it’s one of few shows I never miss. And I never miss it with a drink.

Sometimes it’s a Martini. Sometimes it’s a Mai Tai. I think I had a few Cuba Libres once, but don’t hold me to it. However, I do know that I’ve had rye on the rocks on more than one occasion, and realized during one particular episode that it was the spirit of choice on both sides of the screen that night.

So in a nod to a show that masterfully combines detail and restraint, I suggest indulging in a drink that does the same: The Old-Fashioned. (made with rye, naturally)


Old-Fashioned

1.5 oz. rye
1 sugar cube
2 dashes Angostura bitters
One orange slice

In an old-fashioned glass (convenient, eh?) muddle the orange slice, sugar cube and bitters. Drop in 2 or 3 large ice cubes, add rye and stir.


What can be said about a classic like this that hasn’t already been said before by people far better at it than I am? Suffice to say that if you make it correctly, you’ll know. As for which rye to use, I believe personal preference should be the order of the day. I tried three: Wild Turkey, Old Overholt, and Sazerac 6-year old. The Bird is smooth, the Double-O is piercing, and the Baby Saz is like a warm, soft blanket. All of them work well.

I should note that the recipe shown above is a hybrid of those listed in Ted Haigh’s Vintage Spirits & Forgotten Cocktails and Hollinger & Schwartz’s The Art of the Bar. It suits my taste, and I feel it’s faithful to the original intent of the drink. Like other members of the classic cocktail canon, there is considerable debate over what constitutes an authentic, accurate Old-Fashioned…and I’m not going to throw gas on that fire.

Of course, you could always do away with silly things like recipes and just put some goddamn rye in a glass and drink it. If it’s good enough for Mr. Draper, it’s certainly good enough for the likes of you.

Lion's Tail/ Jasper's Jamaican Cocktail

Lion’s Tail

2 oz. Bourbon
½ oz. St. Elizabeth allspice dram
½ oz. Lime juice
1 dash Angostura bitters

Shake with ice and strain into a chilled cocktail glass.

- Courtesy of the fine collective that is LUPEC Boston


One of my favorite things about the Web is that it grants people a means to share common, interests. Do you collect strange objects? Are you into obscure history? Have you spent weekends engaging in odd activities? Then there are probably sites, forums and chat rooms that cater to your area(s) of interest.

Me, I like playing with booze (and apparently writing about it too). Fortunately, there is a whole online community that does likewise, as evidenced by that big pile of links over on the right. I say “fortunately“, because without them, I’d pretty much be cooking up drinks in near-solitude, with no one to swap recipes with, compare notes, find out about new products, arrange get-togethers, etc. A man who just made his first Zombie and has no one to talk to about it is a sad thing indeed.

Which is why I try to read as many cocktail blogs as possible, as often as I can manage. Given how large and enthusiastic the online cocktail geek community is, it can be daunting. But even when I can only take a quick peek here and there, I always get a good glimpse into what my fellow booze nerds are up to…and come away learning something. At the very least my curiosity gets jump-started.

Such was the case a few days ago when I ran across the Lion’s Tail over at the LUPEC Boston site. The recipe caught my eye because:

a) it contained Bourbon, which I’ve been enjoying the heck out of lately.

b) it contained allspice dram, which I’ve been looking for an excuse to use whenever I can.

c) I couldn’t imagine what it would taste like, so I was definitely intrigued.

I thought, “This is what boozeblogging is about. Somebody puts up a drink recipe they like, and hopes someone else will try it and like it too.” (Granted, it’s not entirely what boozeblogging is about, but it’s one of the aspects I like best).

Once I stopped trying to imagine what the drink would taste like and actually made the darn thing, I liked it. It’s got a tartness that pokes you in the first sip or two, but gradually mellows. The allspice dram really puts its stamp on things, and strangely, the Bourbon felt like it almost disappeared. I don’t mean that in a bad way…it just seemed to react so smoothly with the other ingredients that it was as though it had become some nifty new flavor altogether.

In a nutshell, it’s very drinkable and I tip my hat to the LUPEC gals for making me aware of it. But the whole time I was sipping away, I kept thinking, “Why does this seem so familiar?”

I think it’s because one of the drinks I’ve been enjoying ever since discovering it at Tales of the Cocktail is “Jasper’s Jamaican Cocktail.” After reviewing the ingredients for both, JJC and the Lion’s Tail strike me as being pretty similar:

Lion’s Tail

2 oz. Bourbon
½ oz. St. Elizabeth allspice dram
½ oz. Lime juice
1 dash Angostura bitters


Jasper’s Jamaican Cocktail

1 ¼ oz. Cruzan Estate Dark Rum
½ oz. St. Elizabeth allspice dram
½ oz. Lime juice
½ teaspoon Fee Bros. Rock Candy syrup

They part company with regard to base spirit and their respective bitter/sweet angle, but otherwise I’d say they could at least use each other’s ID’s to get into a bar. The nice thing is, they are actually two different drinks, taste-wise. If you like your drinks a tad sweeter, I’d suggest going for Jasper. If you want a little more edge, The Lion’s Tail is probably up your alley.

But they’re both very good. I suggest you make one of each, and enjoy them while reading some blogs. Or better yet, make one of each and then POST on a blog- I need something to read.


Random Recommendation: Even though the recipe doesn’t call for it, the Lion’s Tail seems like it wouldn’t be half bad with a couple drops of Absinthe in it.