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A look at a drink from Charles H Baker’s Gentleman’s Companion, the Remember the Maine, which I tried last year and then promptly managed to forget. Two separate occasions whilst I was out in the US brought it back to my attention in two different forms, and I now won’t be forgetting either in a hurry.
When people first learn I have a passion for mixology they often ask me what my favourite cocktail is, a question I’m never quite sure how to answer. On certain evenings though, under certain circumstances, I do have a temporary favourite. Tonight that drink is a Manhattan variation that for one day at least, is my favourite cocktail.
During my trip to the States in July I sampled many a cocktail, but the Brooklyn really stood out amongst the others. A variation on the Manhattan that introduces Amer Picon and Maraschino to make things a little more interesting, I enjoyed it so much that while I only ever had one it has become the cocktail that reminds me most of my tours around the bars of New York.
Making classic cocktails can become an expensive hobby, and aside from exotic aged spirits one of the most pricey luxuries is the classic cocktail book. Regularly reaching many hundreds of dollars on eBay, these classic volumes are now being released to a brand new audience thanks to Mud Puddle Books.
While most cocktail recipes call for just a few dashes of bitters, others take things a little further. Valentino Bolognese recently won the European heat of the Angostura Global Cocktail Challenge with two cocktails that used bitters as major components, but do these intensely flavoured ingredients work when used in such large amounts?
We’ve all been told how vermouth spoils once opened if it isn’t kept refrigerated, but just how much does the flavour change? Armed with old and new bottles of Noilly Prat dry and Martini & Rossi sweet vermouth I decided to see if you really can taste the difference between them.
Though you may expect a liqueur with the word créme in it to contain cream, it infact means that the liqueur has a single dominant flavour, usually a fruit. Créme de pêche is one of the more unusual fruit liqueurs, but along with its cousin créme de pêche de vigne it can make some wonderful cocktails.
It’s fair to say cocktails can be something of an acquired taste, but thankfully I’ve never had much trouble enjoying classic drinks. Campari, however, has always proved troublesome. In the fourth instalment of my continuing quest to find a cocktail using Campari that I enjoy, a look at The Boulevardier and the classic Negroni.
Given that the 29th February only comes around once every four years (give or take), it seems like as good a day as any to celebrate with a cocktail. A bit of digging around turned up the Leap Year Cocktail, a drink created by Harry Craddock for the leap year celebrations at the Savoy Hotel [...]
Licor 43, or Cuarenta Y Tres, is a liqueur produced in Spain that uses a recipe claimed to be over a thousand years old. This recipe uses 43 separate ingredients to produce a rather distinctive taste, with a strong vanilla flavour backed with, amongst others, orange citrus and Christmas spices. It is a fairly sweet [...]
Parfait Amour is a purple liqueur that used to be a popular ladies drink in the nineteenth and early twentieth century. For a reason I’m not exactly sure of I always assumed Parfait Amour had a flavour similar to Crème de Violette, but although they both have a violet element to their taste they are [...]
The third round of Raiders of the Lost Cocktail, the semi-regular event that aims to find lost cocktails made with forgotten ingredients, draws to a close tomorrow. Paul picked apricot brandy as the chosen ingredient, which gave me a great excuse to go out and buy a spirit I had previously neglected. Armed with a [...]