Mixology Monday: Bourbon

Bourbon Lancer

1 1/2 oz. Bourbon
1/2 tsp. sugar -or- 1 sugarcube
1 dash Angostura bitters
Champagne

In a tall glass (14 oz. works well), place sugar and wet with Bourbon and bitters. Add several ice cubes and fill with Champagne. Garnish with lemon peel spiral.

The good folks over at Married with Dinner are hosting Mixology Monday, and the theme this time around is Champagne cocktails. Go check it out, grab a bottle of the fizzy stuff, and try the nifty concoctions they've compiled.

As for my entry, I found a few scant recipes online, but little else in the way of history/origin. None of the bar guides in my collection made reference to it either, which further increased the mystery. However, I enjoy mysterious things so I found my fevered imagination filling in the blanks and pretty much guaranteeing I had to try it.

The drink is as simple as it is tasty. It has few ingredients, and requires little in the way of preparation or fancy mixing. As such, I definitely recommend using decent quality booze, because this recipe contains nothing to mask an inferior product.

I made two of these- one with Maker's Mark, and one with Woodford Reserve. The Woodford made a much better-tasting drink, but if you have a favorite brand I'm sure you'll enjoy it in this recipe just as much as any other.

It's a very refreshing drink. The Bourbon is right up front as the dominant flavor (people who aren't fans of Bourbon will probably want to take a pass). The Champagne lightens & crisps up the Bourbon's earthiness without watering it down, and in some ways it reminded me of a stripped-down Mint Julep.

Give it a shot. It would be a great warm-weather drink, or something to spring on your friends if a celebration is in progress and bubbly is in good supply.

Czarina

Czarina

1 oz. vodka
1/2 oz. apricot brandy
1/2 oz. dry vermouth
1 dash bitters

Stir (if you like a silkier texture) or shake all ingredients with ice and strain into chilled cocktail glass.

I pulled the Czarina from Stuart Walton's The Ultimate Book of Cocktails. After trying it (and liking it), I did a little digging online and found a variant recipe listed in several places (shown below). I thought both were very good, so I'm listing each recipe.

I really liked this drink. It's a beautiful pale honey color and very evenly flavored. The brandy and vermouth are complementary, and the vodka seems the ideal base spirit with which to match them.

None of the flavors compete. They combine to make a simple, subtle drink. The brandy is warm on the tongue, but the vodka streamlines it and keeps it from being too dominant. The vermouth softens both, and the bitters put a nice little edge on it all.


Czarina (alternate)

1 oz. vodka
3/4 oz. apricot brandy
1/2 oz. dry vermouth
1/2 oz. sweet vermouth

This recipe, while similar, makes a couple changes- it substitutes sweet vermouth for the bitters, and ups the brandy by a quarter-ounce.

Taste-wise, this recipe is comparable to the first one. However, it's a softer, warmer, and deeper version. Most of the key flavors are still there, but they're more subdued and rounded. The sweet vermouth really plays a role here, and it makes an already smooth drink even smoother.

I also found that the first recipe was ideal when just out of the shaker and at it's coldest. The second really seemed to shine after warming slightly, when the flavors came out a bit more. Either would be a great option for someone who wants to begin venturing beyond a comfort zone of "vodka plus sweet mixers"-style drinks.

Rendevous

Rendevous

3 oz. gin
1 oz. cherry brandy (I used Cherry Heering)
1/2 oz. Campari

Combine ingredients with ice in cocktail shaker and shake well. Strain into chilled cocktail glass and garnish with fresh cherry.


This one comes from The Martini Book by Sally Ann Berk. Unfortunately, the book lists no information on the history of the drink, so I have no idea as to it's origins.

The drink itself is a great blend of flavors. The gin lays back and provides a relatively neutral foundation for the brandy & Campari to come forward. Although you initially get the zap of the brandy/Campari combo, you can still detect the gin lurking around the edges.

At first glance, I was a little leery of a drink that used both gin and brandy. I had a vague perception of gin as a "cool" spirit and brandy as "warm", and wondered if they'd work well together. After trying this recipe I think they do work well together, and I'm definitely going to scrounge up more recipes that combine them.

Overall, the Rendevous is one of those drinks where the first sip or two may come across a little harsh, but stay with it- everything smooths out quickly and all the flavors really reveal themselves. Being that all three ingredients contain alcohol, it falls into the "all killer, no filler" category, but it's a very evenly-flavored drink despite it's strength.

A quick note on gin: I'd recommend using one of the crisper-tasting brands (i.e. Bombay, Tanqueray, Broker's) as opposed to a "big" gin like Bluecoat or Hendrick's where the aromatics and infusions are up front- You'll pile too much herbal flavor on top of the already punchy Campari and end up with a drink that's too flowery.

Satan's Whiskers

Satan's Whiskers Cocktail (Curled)

1/2 oz. gin
1/2 oz. dry vermouth
1/2 oz. sweet vermouth
1/2 oz. orange juice
2 teaspoons orange Curacao
1 teaspoon orange bitters

Shake with ice and strain into cocktail glass. Garnish with orange twist.


I have to admit the name of this drink played a major part in my choosing it. Who wouldn't be intrigued?

The Satan's Whiskers Cocktail is another selection from Vintage Spirits & Forgotten Cocktails, which list two variants: straight and curled. The straight version substitutes Grand Marnier for the Curacao, and I tried 'em both.


Curled:

The bitters really comes through in this one. Of all the ingredients, it seems to be the one that asserts itself right up front but also lingers on the finish. Aside from the bitters, there's a noticeable orange flavor throughout, but it's not dominant.

My overall impression is that this version would work equally well as an after-meal drink (due to the hefty dose of bitters), or as part of a summertime menu paired with something like barbeque or grilled chicken.


Straight:

I definitely preferred this version- It's much smoother and has noticeably less edge to it than the curled version. In many ways it reminded me of a Margarita, but with the characteristic citrus flavor coming from the orange rather than lime.

If you like your drinks citrusy and on the dry side, give this one a shot. Besides, it'll be really fun to tell anyone who asks that you're drinking a "Satan's Whiskers". You have to admit it sounds much cooler than a vodka tonic.

Scoff Law Cocktail

The Scoff Law Cocktail

1 1/2 oz. rye (I used 6-year-old Sazerac)
1 oz. dry vermouth
3/4 oz. fresh lemon juice
3/4 oz. real pomegranate grenadine

Shake in an iced cocktail shaker and strain into a cocktail glass. Garnish with a lemon twist.


What a harsh name for such a smooth drink!

The Scoff Law Cocktail comes from Ted Haigh's fantastic Vintage Spirits & Forgotten Cocktails, which notes the drink originated during prohibition and was named in honor of those intrepid souls who refused to recognize the 18th amendment.

Much like the Havana in the previous post, the flavor balance in this drink is amazing. Healthy doses of vermouth and grenadine round the corners off the rye just enough without concealing it's taste, and the lemon juice brightens & lifts everything. There's a sweetness up front that gives way to the rye on the finish, and the citrus undertone pulls the whole package together. This is a spectacularly refreshing drink, and pretty too- it pours a beautiful light ruby red.

I also made one using Vya vermouth, which added a floral aspect that further softened up the overall texture. But if you don't already have a bottle of the Vya handy, don't go out of your way for it just for this drink- Your Martini & Rossi or Noilly Prat will do fine.

One quick note on grenadine: If it's at all possible, use decent grenadine. Whereas many recipes only call for a dash or two, you'll be using almost a full ounce in the Scoff Law, and you will definitely taste it. In fact, if you've been toying with the idea of making your own grenadine, this drink might be the perfect incentive!

Bottoms up!

Havana

Havana

1 1/2 oz. Gosling's rum
3/4 oz. Cointreau
1/2 fresh lime juice
1/4 oz. simple syrup
splash of orange juice
dash of orange bitters

Combine all ingredients in ice-filled shaker. Shake until cold and strain into sugar-rimmed cocktail glass. Garnish with edible flowers.


Welcome! Since I'm currently in the grips of sub-freezing temps, I decided to start things off with a drink that evokes a warmer climate. This one comes from The Art of the Bar by Jeff Hollinger and Rob Schwartz.

The first thing I noticed was how well-balanced this drink is. It's both tart and sweet, with a gentle, natural orange flavor throughout. The rum comes through but doesn't dominate, which makes me think this would be a great drink to convert someone who's not necessarily a fan of rum. I also used fresh-squeezed O.J., which livens up the recipe a bit.

If you're in an experimental mood, try a variant using Rhum Barbancourt instead of the Gosling's...it'll result in a drink that is lighter, crisper, and has a bit more citrus bite.

One last note: In many recipes, Myers's is often considered an acceptable substitute for Gosling's due to both being dark rums. If you use Myers's in this recipe you will be disappointed. Using Myers's utterly changes the complexion of the drink, deadening the citrus flavors and leaving the whole affair flat-tasting.

Happy mixing!