Equal parts cocktails: Classic Manhattan

manhattanI was psyched to see a “perfect Manhattan” (aka a 50-50 equal parts Manhattan) take the top spot in Woodford Reserve’s recent drink competition.  Even the extra touches — 2 dashes bitters, 2 dashes absinthe — measure out in equal parts! That’s Jonathan Howard, a Nashville, TN bartender, in the photo above pouring out multiples of his drink for the lucky judges.

Jonathan Howard’s Classic Manhattan

1.5 parts Woodford Reserve Rye
1.5 parts Cocchi Torino Vermouth
2 dashes Peychaud’s Bitters
2 dashes Absinthe

Grab a Lewis bag and crack several pieces of large format ice. Combine all ingredients in a mixing glass with cracked ice. Stir and strain into a chilled cocktail glass. Garnish with a lemon twist.

Equal parts cocktails: Any Which Way But Left

FullSizeRenderThe past month, I was asked to judge the Star of the Bar cocktail contest — and this cocoa-and-spice equal-parts stunner with just a hint of grapefruit (created by Matt Friedlander) was the NYC regional winner. No, it didn’t win because it measured out in equal proportions. But it sure didn’t hurt.

(P.S. Shameless promo alert: My book has a new name:  Shake. Stir. Sip.: 40 Effortless Cocktails Made in Equal Parts and it’s officially available for pre-order! If you click through you can also take a peek at the cover – which looks a little like the drink above.)

Any Which Way But Left

Matt Friedlander, Head Bartender, Fools Gold, NYC

Friedlander says that the name of this drink, an “anti-Valentine’s Day Negroni variation” is “a reference to Tinder-swiping habits in my bar after 3 AM.”

1 ounce Jagermeister

1 ounce Aperol

1 ounce Brovo Amaro No. 4

5 drops Bittermen’s Xocolatl Mole bitters

Grapefruit peel, for garnish

Combine all ingredients except bitters and grapefruit peel in a large mixing glass. Stir over ice for approximately 20 seconds and strain into rocks glass over fresh ice. Garnish with bitters and grapefruit peel.

Your ultimate Thanksgiving cocktail: Spiked & Spiced Apple Cider

photo credit: Teri Lyn Fisher

photo credit: Teri Lyn Fisher, for Cocktails for a Crowd

I ran this post last year to help promote my then-new book, Cocktails for a Crowd. It was one of the most-read posts on the site all year, so I’m posting it again – enjoy!

Here’s why I’m calling this recipe “ultimate”:

1. It works with any brown liquor you have on hand: aged rum, whiskey, brandy, in whatever proportions you like.  If you have two bottles of bourbon and brandy, with just a cupful left in each? Use ’em up.  It’s like Thanksgiving leftovers for your cup.

2. You can make and serve this drink without leaving the kitchen. Face it – all your guests are gathered there anyway, right?

3. It perfumes your home with the scent of autumn– spicy, apple-y and amazing.

4. Since this drink pairs perfectly with apple cider doughnuts, you now have an excuse to buy some. You saw them at the greenmarket and wanted them anyway.

Okay, that’s enough rationalizing. Let’s drink!

“Spiked & Spiced” Apple Cider

From Cocktails for a Crowd
Serves 8
Total volume: 52 ounces, or 6 1/2 cups

At home, ladle this warming drink straight from the stove (everyone’s probably gathered in the kitchen anyway, right?) or into a teapot to serve. Alternatively, consider pouring the cider into a heatproof thermos to keep toes warm at a tailgating party.

2 cinnamon sticks
8 whole allspice berries
32 ounces (4 cups) apple cider
16 ounces (2 cups) brandy (whiskey or aged rum may be substituted)
8 Tablespoons (1/2 cup) honey

8 cinnamon sticks, for garnish

Tie together the spices inside a square of cheesecloth and secure with twine, creating a spice sachet.

In a saucepan, stir together apple cider, brandy and honey. Drop in the spice sachet. Cover and bring to a boil, reduce heat and simmer for five minutes. Remove from heat and stir again. Discard spice sachet.

Ladle into glass mugs or tea cups and garnish each glass with a cinnamon stick.

If you enjoyed this post, please consider buying the book on Amazon: Cocktails for a Crowd. It makes a great host/hostess or holiday gift, too!

Celebrating a new book with the Redeeming Spirits cocktail

photo credit: Andrea Meyers

photo credit: Andrea Meyers

My always-inspiring friend Monica Bhide has a new book out, The Devil in Us. Although Monica usually writes thoughtful musings about food and her Indian heritage (with good reason, her work frequently is featured in the annual “Best Food Writing” compilations), this is her fiction debut, a collection of short stories.

I was honored when Monica asked me to create a spicy cocktail to celebrate the new book — and here it is, perfect for sipping while you read. There’s a non-alcoholic version too, at Monica’s request. Enjoy!

Redeeming Spirits 

A variation on the classic Moscow Mule, this drink is powered by the heat of pepper-infused vodka. Choose a good commercial brand (I like Oola, from Washington State), or marinate a sliced fresh jalapeno in one cup of unflavored vodka for a couple of hours. Note – a traditional Mule uses ginger beer; here the sweetness of ginger ale should help balance out the jalapeno spice.

1 1/2 ounces chile pepper-infused vodka

1/2 ounce lime juice (about half a lime)

4 ounces ginger ale

Jalapeno slice (to garnish)

In a tall glass, pour in the vodka and squeeze the lime wedges into the glass. Drop the wedges into the glass, and add a scoop of ice. Add ginger ale to fill the glass and stir.

 

NON ALCOHOLIC VERSION:

4-6 ounces spicy ginger beer

1/2 ounce lime juice (about half a lime)

In a tall glass, pour in the ginger beer and squeeze the lime wedges into the glass. Drop the wedges into the glass. Scoop in ice and stir to chill.

Dan Smith Will Teach You How To Drink

If you’ve lived in New York for any amount of time, you’re familiar with the fliers posted in every record store and coffee shop promising, “Dan Smith Will Teach You Guitar.” They’ve been around for at least a decade, possibly longer. So I was gleeful to see that a new East Village restaurant, King Bee, had created a drink with that name when it opened last week, wink-wink all you long-time New York denizens. So gleeful, in fact, that I promptly tweeted:

Sometimes I forget that celebrities have twitter accounts. Even NYC micro-celebrities. So I searched, and lo and behold, there he was.

I was pleasantly surprised when he replied, though he dashed my meta-dreams of trying out his eponymous drink with me:

How many of us have a drink named after us? A little (sincere) flattery seemed in order.

Now, here’s the kicker. I guess the moral of the story is, if your brand ain’t broke, don’t fix it.

Ask the bartender: what’s your favorite NYC tiki memory?

Tiki pirate gnome outside Apt 13 on the last Tiki Monday held there

Tiki pirate gnome outside Apt 13 on the last Tiki Monday held there

I was asked to write an obituary for NYC’s tiki scene. But I found it alive and kicking, in some unusual spaces. You can read my article on Thrillist (The Rise and Fall (and Rise Again, and Fall Again) of NYC’s Tiki Scene), and I hope you find some new favorite places to indulge in a Mai Tai. I surely had a blast researching it and immersing in NY’s thriving tiki pop-up parties. But my favorite part was reminiscing with the tiki-literati about their experiences, most of which couldn’t fit into the already-dense article, unfortunately. For example, I asked each of the following individuals (admittedly, not all bartenders) for their favorite NYC tiki memories. Here’s what they said:

Mahalo-ween. It was a Halloween event – it was on a Monday that year. We did a Tiki Monday, and it was such a fun event. That’s the one I have the photos for. I had a photographer come in …it was the people who came to it, we had an all-star cast of characters that attended the event. It was awesome and so much fun.” —Julie Reiner, co-owner and beverage director, Clover Club

“If you ask anyone, all the best memories involve Julie and Brian, because that synergy is unique among tiki. I don’t think anyone has the level of collaboration they had on a weekly basis. He would have Damon [Boelte] come in and do a Famous Grouse tiki night. Eight tiki cocktails with a Scotch base is crazy! To have that unique take every week. It was like a family that developed around that event with that amalgam of enthusiasts, casual participants, industry – it became a must-attend kind of thing. Julie’s willingness to let enthusiasts behind the stick – I did two or three Mondays With Miller. It’s extremely nerve-wracking to have Julie as your cocktail waitress!” — Adam Kolesar (“Tiki Adam”) and owner of OrgeatWorks

I don’t have a favorite memory. I’m too concerned that there is no Tiki bar in NYC and when I say that, I’m referring to bars that take the craft of Tiki cocktails seriously – like Three Dots & A Dash and Smuggler’s Cove.” —Brian Miller

My favorite tiki memories would not be from Painkiller, it would be from the Mai Kai in Fort Lauderdale, Florida. That is in my opinion the most sacred manifestation in physical and spiritual essence in America should be. It’s been owned and operated by the same family for the same 50 years and there is not a place in there that does not exude tiki spirit, from the decor, staff, cocktails, nightly performances – every time I go there it prompts lasting memories for me of that genre. Sadly, I can’t really say that my favorite tiki memories took place in the bar formerly known as Painkiller.” —Richie Boccato, proprietor, Dutch Kills

“One of the first bars to have a specialty cocktail menu dedicated to quality classic tiki drinks was Elletaria, a now-defunct Asian-fusion restaurant that was in the West Village.  Before that, we pretty much had to make these drinks (and their component ingredients) at home.  In these earlier years, making drinks at home and then having one specific place to go for the specialty tiki night allowed us to get to know a group of “tiki-regulars”, many of whom continue to be some of our best friends in NYC.   This group has become our NYC “ohana” (or “family”) and we continue to get together to celebrate events, holidays and until recently, Tiki Mondays with Brian Miller.  Aside from seeing our regular group of friends, a big part of what we loved about Brian Miller’s Tiki Mondays was the guest bartenders.  It was always fun and interesting to watch them take on the classic tiki drinks, as well as seeing them invent new drinks, based on the spirit sponsor that week or their own personal preferences.  When Tiki Mondays moved to Mother’s Ruin, there was then a frozen drink machine available, which Brian and the other bartenders were able to employ in very unique ways.  For example, it was a fantastic kitschy idea for them to turn the Jungle Bird, a classic Campari-based tiki drink, into an amazing frozen drink.” –Nicole Desmond, Rhum Rhum Room

“In 2008, 2009, I saw a New York Times article about Jeff Berry. Quote: ‘you can’t get a good Zombie in NY.’ He was talking about Otto’s Shrunken Head. At the time, no tiki bars existed. And places said, let’s do something about that. As soon as I was able to legally go out and drink, I went out to those places (i.e Flatiron Room). When I got back to NY, Lani Kai and PKNY were up. I’m an Angeleno transplant, where we have Tiki Ti and some smaller places. It was great to see the evolution of the people doing this and their bars, and going to the openings of both of those places. Participating in that first Tiki Monday, and the rush of people coming downstairs. That was something I’d been waiting for a good five years to do. And having people love the drinks and having a good time.” —Garret Richard, bartender at Prime Meats, and host/creator of the Brooklyn Luau

Where to find me at Tales of the Cocktail

tales

If you’re headed to Tales of the Cocktail in New Orleans next week, please come say hello! Here’s where you’ll find me — that is, when I’m not tippling at one of NOLA’s many amazing bars:

Wednesday, July 16, 1:00-2:30 PM:  Innovation: Pathbreaker or Abomination? seminar

We’ll be talking about “the good, the bad and the ugly of innovation” — including the thought process behind creating innovative new spirits and other products; when does innovation enhance the industry and when does it harm it?; the difference between how consumers and the trade perceive innovation; and what journalists look for when deciding whether to write about innovative new products.

Panel participants include Avery Glasser of Bittermens; William Grant brand ambassador and self-described “cheeky monkey” Freddy May; Derek Elefson, a veteran of the flavor industry, and me. Audrey Fort of Domaine Select is moderating the panel.

This panel is intended for “the industry” — bartenders, spirits producers and the like — but if you’re an interested civilian I’d strongly encourage you to attend for one simple reason:  a crazy-innovative cocktail will be served. And it’s something you can’t get anywhere else. I can’t reveal what it is (yet), but when Audrey told me what it was I stopped and said….”Wait. You can DO that?!?”

Friday, July 18, 2:30-3:00 PM:  Cocktails for a Crowd book signing

I’ll be in the lobby of the Monteleone signing copies of my book about big-batch cocktails. Drop by and pick up a personalized copy to find punches, pitchers and bottled cocktails to make for your next summer soiree, or to give as a gift for your favorite host or hostess.

See you in New Orleans!