The Avenue

Tarus Bourbon, Brandy/Vermouth/Wine, Stars - 3

I almost wanted to call this drink “The Amazon” since I had to order most of the ingredients on-line.

  • 1 ounce bourbon
  • 1 ounce Calvados
  • 1 ounce passion fruit juice or nectar
  • 1 dash real pomegranate grenadine
  • 1 dash orange flower water

Shake in an iced cocktail shaker and strain into a glass. Garnish with a carnation boutonnière

The author found this recipe in a book called the Café Royal Cocktail Book (1937). Times were different 70 years ago, and I hope that it is okay that I left off the boutonnière garnish.

Another thing they didn’t have back then was high fructose corn syrup. Vintage cocktails depend heavily on the ingredients used. For example, proper grenadine is made with pomegranate juice, but if you go to the store you are most likely to find the Rose’s brand:

Note that there there is no juice is that mess, so pour it down the drain. I ordered Stirrings authentic grenadine:

Much better, especially considering that grenadine is an ingredient in many of these drinks.

The passion fruit nectar and orange flower water I found on Amazon.

Calvados is an apple brandy, and I was pleasantly surprised that the local ABC store carried it. As for the bourbon I went with Angel’s Envy, which was introduced to me by my friends Nick and Nora.

You would think that with the brandy and the nectar that this drink would be sweet. It isn’t. If anything it reminded me of the flavor of honey, although Andrea thought it tasted like bubble gum. It wasn’t a bad drink nor was it overly good, although it got better the more I had of it. I’m not sure why, as the drink was shaken and thus thoroughly mixed.

Overall, it was not one of my favorites.

Rating: 3/5

Life is Beautiful

Tarus Brandy/Vermouth/Wine, Liqueurs, Rye, Stars - 5

It may seem funny that my second cocktail post doesn’t come from the book that inspired the website, but my love of cocktails was inspired by a number of people as well, including my friends Demetri and Cat in Chicago.

Whenever I would visit we would end up at the bar at the Florentine, which is located in the JW Marriott hotel. On one visit I was introduced to “Life is Beautiful” and not only is it my go-to cocktail when I’m there, it is my go-to at home as well.

  • 1.5 ounce Templeton Rye
  • 1 ounce Carpano Formula Antica
  • 0.5 ounce Montenegro Amaro
  • 0.5 ounce Heering Cherry liquor

Shake in a cocktail shaker and strain into a glass. Garnish with two cherries (I use Luxardo)

I love this beverage, but it is strong and not very sweet. Andrea doesn’t care for it. I love that the sweetness of the cherry liquor is offset by the bitterness of the amaro. I also like that it doesn’t require a lot of fresh ingredients (one shouldn’t let the vermouth go too long but it does keep in the refrigerator) as I don’t always have lemons on hand, for example. This is the drink I turn to after either a really good or really bad day, and sometimes just because.

I use Templeton Rye because that’s what the Florentine uses, but I think any high-end rye would work with this drink. One thing that you shouldn’t skimp on, however, is the Carpano Formula Antica. According to Demetri it is the sweet vermouth and you shouldn’t use anything else. It was the first vermouth ever made, and I was able to find it at a good wine shop.

Another ingredient you shouldn’t substitute is the Heering Cherry Liquor. This is a classic ingredient in a number of recipes and I plan to be using it often as I work my way through the book.

The first time I had Amaro was in Sorrento, Italy with my friend Antonio. It was late and we had just eaten at Pizza a Metro (at, like, midnight – I love Italy) and Antonio ordered one for himself. I wanted to try it, so I got one too, but I have to say that on its own I found it very bitter. It is an herbal liquor that is often used as a digestif. Here it really makes the drink, although I am not sure that the Montenegro brand is a requirement.

I had to order both the Heering and the Montenegro as I live in North Carolina where spirits are heavily regulated.

As for tasting notes, the drink has a strong initial bite due to the rye, and that is quickly followed by the sweetness of cherries. But before that can get cloying, the amaro kicks in and smooths everything out.

It makes me feel all warm inside.

If you are ever in Chicago it is worth a visit to the Florentine. They have a large selection of other cocktails, and if I can ever stop drinking this one I plan to try them.

Rating: 5/5

The Corpse Reviver #2

Tarus Absinthe/Pastis, Brandy/Vermouth/Wine, Gin, Liqueurs, Stars - 5

I knew that there was something to my desire to do this site when I was trying to decide on the first cocktail to feature. I didn’t want to do them alphabetically, so I just opened a page at random. The first recipe I saw was for “The Corpse Reviver #2”. It just so happens that this was the first cocktail the author tried.

It just so happens I had all the ingredients.

  • 1 ounce gin
  • 1 ounce Cointreau
  • 1 ounce Lillet Blanc
  • 1 ounce fresh lemon juice
  • 1 to 3 drops (not dashes) of absinthe or pastis

Shake in a cocktail shaker and strain into a glass. Drop in a stemless cherry.

I had actually had this drink once before and didn’t care for it, but the “#2” in the title refers to the fact that there are many versions of this cocktail. The title itself references that this is a drink one is supposed to have after a rough night of overindulgence in order to feel normal again.

A few notes about preparation. My aim is to make every recipe in the book exactly, using the author’s recommended ingredients and amounts. In the future I may try to modify them, but I am trusting the author reproduced these accurately and I want to experience them as intended.

While my go-to gin is Bombay Sapphire, for this one I thought Hendrick’s would work better (the book doesn’t recommend a brand). I had some Lillet Blanc on hand, and while things like that can be hard to find in North Carolina (due to both demand and archaic alcohol laws) it seems to be pretty easy to find in high-end wine stores.

My friend Alex introduced me to pastis on one of my first trips to France. He served it to me before dinner with a little water and ice and I quite liked it. It is a licorice (anise) flavored liquor that turns milky in water. I like the Ricard brand and so that is what I had. I didn’t have a dropper, so I poured a small amount into a spoon and then tipped three drops into the shaker.

So, how does it taste? Wonderful. All the flavors blend marvelously into a lemony, slightly sweet drink that I could down by the pitcher. Andrea, who doesn’t care too much for strong spirits, took one sip and asked “Where’s yours?” As I was out of lemons we had to share this one, but I’ll be sure to have lemons on hand in the future.

It was a wonderful start to this adventure.

Rating: 5/5