The Communist

Here’s another politically named cocktail, The Communist:

• 1.00 ounce gin
• 1.00 ounce orange juice
• 0.50 ounce cherry brandy (Cherry Heering)
• 0.75 ounce fresh lemon juice

Shake in an iced cocktail shaker, and strain into a cocktail glass.

This is another drink recipe saved from obscurity by Dr. Cocktail. The only history he provides is that it came from a 1933 pamphlet titled Cocktail Parade, and all the references I can find to this recipe point right back to Ted Haigh.

The Algonquin Cocktail

It’s back to the “A’s” with The Algonquin Cocktail:

• 1.50 ounces rye
• 0.75 ounce dry vermouth
• 0.75 ounce pineapple juice

Shake in an iced cocktail shaker, and strain into a cocktail glass.

I really thought I’d like this cocktail. I like rye and I thought it would go well with pineapple juice, and I really like the name.

The Algonquin is a hotel in New York City that is best known as the site of the “Algonquin Round Table“, a daily gathering of literary, entertainment and art figures that met for lunch there for nearly ten years. In my life I’ve experienced a couple of occasions where friends and acquaintances of mine have gathered for an experience I imagine to be similar to what the Vicious Circle was like, and I wouldn’t mind more of those in my life.

The Liberal

Even though I have a lot a gin drinks in the queue, I wanted a whiskey drink so I made The Liberal:

• 0.75 ounce 100-proof Wild Turkey
• 0.75 ounce Italian vermouth (Carpano Antica)
• 3 dashes Torani Amer
• 1 generous dash orange bitters

Stir energetically in an iced mixing glass, and strain into a cocktail glass. Garnish with a cocktail cherry.

I was recently in a cocktail class where the instructor asked for everyone’s favorite cocktail, explaining that his was the Manhattan.

Fairbank Cocktail

Because I had crème de noyeaux I made the Fairbank Cocktail:

• 1.75 ounces gin
• 0.75 ounce dry vermouth
• 2 dashes orange bitters (Regan’s #6 recommended)
• 2 dashes crème de noyeaux

Stir in a mixing glass with ice, and strain into a cocktail glass. Garnish with a cherry.

One of the fun things about this little experiment is trying to locate all of the ingredients for these vintage cocktails. I bought a bottle of crème de noyeaux at [Binny’s][1] in Chicago, and I just wanted to point out to my two readers the effort I go to in order to get an ingredient that I will use on the order of “dashes”.

Fish House Punch

For the Fourth of July, what could me more patriotic than Fish House Punch?

• 2.0 quarts Jamaican Rum (Appleton recommended)
• 1.0 quart brandy (Hennessy recommended)
• 0.5 pint peach brandy
• 0.5 pint maraschino liquor
• 1.0 quart freshly made green tea
• 1.0 pint lemon juice
• 1.0 pound powdered (not confectioners’) sugar
• 1.0 bottle champagne

Stir together in a large pot with lid. Let brew (they advise for two days). When ready, pour over ice in a punch bowl and stir in the champagne

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The Derby

In honor of American Pharoah winning the Triple Crown, I decided to make The Derby:

• 1.00 ounce bourbon
• 0.50 ounce sweet vermouth
• 0.50 ounce orange curaçao
• 0.75 ounce fresh lime juice

Shake in an iced cocktail shaker and strain into a cocktail glass. Add a mint leaf.

Growing up I didn’t think winning the Triple Crown of horse racing was a big deal. In the span of six years, from 1973 to 1978, three horses did it.

The Georgia Mint Julep

In honor of the Kentucky Derby, I decided to make The Georgia Mint Julep:

• fresh mint leaves
• 1 teaspoon sugar
• A dash of water
• 2 ounces cognac (or other brandy)
• 1 ounce real peach brandy

Muddle several fresh mint leaves with sugar and a dash of water in a silver julep cup (A double-rocks glass works fine, too). Add the cognac, peach brandy and crushed ice to fill. Stir! Stir! Stir! Insert several more fresh mint leaves between the cup and the mixture, sticking out and pointing heavenward.

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