The Jupiter Cocktail

Ever feel like a martini but want something different? Try the Jupiter Cocktail:

• 1.50 ounces gin
• 0.75 ounce dry vermouth
• 1 teaspoon Parfait Amour
• 1 teaspoon orange juice

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

Okay, to be honest, I made this cocktail because I wanted to say “neener, neener – I have Parfait Amour and you don’t”.

(grin)

A couple of the drinks in the book call for it, and on a recent trip to DC I was able to buy some. In the US it is available from Marie Brizard, and it is a curaçao-based liqueur with other floral flavors.

The Income Tax Cocktail

In honor of April 15th, The Income Tax Cocktail:

• 1.50 ounces gin
• 0.75 ounce dry vermouth
• 0.75 ounce sweet vermouth
• Juice of 1/4 orange (squeezed right in the shaker)
• 2 dashes Angostura Bitters

Shake in an iced cocktail shaker and strain into a cocktail glass. Garnish with an orange wheel.

The Income Tax cocktail is also known as the “Bronx with Bitters”. Every borough in New York City, except Stanton Island, has a cocktail named after it. The most famous, the Manhattan, is popular even today so it can’t be considered “forgotten”. I quite liked the Brooklyn and so I was looking forward to trying this one (the [Queens Cocktail][2] isn’t in the book but it looks like the Bronx with pineapple juice instead of orange juice).

Twelve Mile Limit

Another cocktail with an interesting name, the Twelve Mile Limit:

• 1.0 ounce white rum (Appleton White Jamaican recommended)
• 0.5 ounce rye whiskey
• 0.5 ounce brandy (Hennessy VS recommended)
• 0.5 ounce grenadine
• 0.5 ounce lemon juice

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

I chose this drink specifically in an attempt to fill out sections of the index that looked a little bare.

The Japalac Cocktail

Just because it looked pretty in the picture, I decided to make the Japalac Cocktail:

• Juice of 1/4 orange
• 0.75 ounce dry vermouth
• 0.75 ounce rye whiskey
• 1 teaspoon raspberry syrup

Combine in an iced cocktail shaker, and shake and strain into a small cocktail glass. Garnish with an orange twist.

I liked this drink. It is slightly sweet due to the syrup but it complements the rye well.

Picon Punch

After three long months, I was finally able to make an authentic Picon Punch:

• 1.0 teaspoon real pomegranate grenadine
• 2.5 ounces Amer Picon
• Soda Water
• 1.0 ounce brandy

Fill a collins glass with crushed ice. Add the real pomegranate grenadine and Amer Picon. Fill with soda water. Float brandy on top.

I had a lot of issues with this drink.

The first was getting Amer Picon. The French word “Amer” is similar to the Italian “Amaro” and it is used to describe a strong, herbal flavored liqueur. Amer Picon is supposed to have a stronger orange flavor than most Amaro, and while it is called for in a number of vintage cocktails, it is very hard to get “authentic” Amer Picon. Always hard to obtain in the States, The House of Picon radically changed the recipe in the 1970s, halving the proof, and thus modern Amer Picon can’t be used for that authentic experience.

Honeymoon Cocktail

I was looking for some sort of drink for Valentine’s Day when I found the Honeymoon Cocktail:

• 2.0 ounces Calvados
• 0.5 ounce Bénédictine
• 0.5 ounce orange curaçao
• 0.5 ounce lemon juice

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

The book states that this cocktail was made famous at the Brown Derby restaurant in Los Angeles.

I have a great memory of the Brown Derby. My friend Howard’s graduation party was held in a private room there. Being a country boy now in the big city, I was eager to try out all sorts of new things. I can remember ordering the escargot, and for my main course I had sweetbreads. The salad course was Caesar salad, which I had never had before.

The Millionaire

The one time this phrase may actually work, “Bartender, make me a Millionaire”:

• 1.50 ounces Myers’s Original Dark Rum
• 0.75 ounce sloe gin
• 0.75 ounce apricot brandy
• juice of one fresh lime (1 to 1.5 ounces)

Shake vigorously in an iced cocktail shaker. Strain into a cocktail glass. Garnish with a lime wedge.

Okay, so I stole that line from Dr. Cocktail, and while he ended his recipe with it, I decided to use it at the beginning, so they are as different as a Martini and a Gibson.