The Martini

Presenting the venerable Martini:

• 1.5 ounces dry London gin
• 1.5 ounces French dry vermouth
• 1 dash orange bitters
• 1 lemon twist

Stir the gin and vermouth vigorously and long in a tall glass filled with ice (or an actual martini pitcher). Add the orange bitters. Strain into a “martini” cocktail glass. Garnish with an olive.

Okay, it is easy to argue that there isn’t a cocktail more classic than the Martini, and it is also easy to argue about how to make a Martini. The recipe above comes from a bar in Barcelona, Spain, called Dry Martini. It was one of the best Martinis I’ve ever had, so I decided to recreate it at home.

Ritz Sidecar

A cocktail I won’t make, it’s the Ritz Sidecar:

• 5 parts very old cognac
• 3 parts Cointreau
• 2 parts fresh lemon juice

Shake in an iced cocktail shaker, strain tremulously into a chilled cocktail glass, and stare at the treasure in rapt silence for a full fifteen seconds before quaffing.

By “very old cognac” he means at least pre-Phylloxera cognac. Phylloxera is an aphid-like insect that was brought to Europe from grape vines in America. The American vines had resistance to it, but the European vines were devastated. While I’ve never had cognac that old, I’ve been told that many people believe it was better than that produced today. The real cognac snob wants pre-Oidium cognac. Oidium, from what I can tell, was a form of powdery mildew that caused damage to French vines starting in 1854 before Phylloxera came along to finish the job.

The Soother

Aptly named, it’s The Soother:

• 1.0 ounce cognac
• 1.0 ounce Jamaican rum (Coruba recommended)
• 0.5 ounce orange curaçao
• Juice of 1/2 lemon
• 1 teaspoon apple juice
• 1/2 teaspoon simply syrup (or Agave Nectar)

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

There is a lot going on in this drink. It’s listed in a book called Old Waldorf Bar Days from 1931, but it wasn’t listed in the cocktail section but instead in one called “Fancy Potations & Otherwise”. In any case, it is tasty.

Three to One Cocktail

Got some high proof gin? Make the Three to One Cocktail:

• 1.50 ounces 100-proof gin
• 0.75 ounce Marie Brizard Apry
• Juice of 1/2 lime

Shake in an iced cocktail shaker, and strain into a cocktail glass. Garnish with a lime wedge

I’m a firm believer in the concept of karma and of serendipity. So when my friends gave me spirits as birthday presents, I have not been surprised to see how easily they fit into my cocktail menu.

The Bebbo Cocktail

Named funny and made with honey, it’s The Bebbo Cocktail:

• 1.5 ounces gin
• 1.0 ounce fresh lemon juice
• 0.5 ounce honey
• 2.0 teaspoons orange juice

Stir all the ingredients (except ice) together in a cocktail shaker until the honey dissolves. Add ice, shake, and strain into a cocktail glass. Garnish with a cocktail cherry.

This drink is supposedly similar to the Bee’s Knees cocktail, but instead of the Bebbo they should have called it the Cat’s Pajamas – it’s that good.

Crimean Cup à la Marmora

A big punch with a big name is the Crimean Cup à la Marmora:

• 2.0 broad slices of lemon peel
• 1.0 teaspoon sugar
• 0.5 ounce dark Jamaican rum (Myers’s works well)
• 1.0 ounce brandy
• 0.5 maraschino liqueur
• 0.5 ounce Jamaican rum
• 2.0 ounces orgeat syrup
• 0.5 lemon juice
• 4.0 ounces soda water
• 3.0 ounces chilled champagne

In a mixing glass, muddle the lemon peel with the sugar and the dark rum. Add remaining ingredients except the champagne, stir vigorously, and pour into 2 goblets with 2 or 3 large lumps of ice. Divide the champagne between the goblets.

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French 95

The nicest thing to happen between France and the US since the Statue of Liberty – the French 95:

• 2.00 ounces Buffalo Trace bourbon
• 0.75 ounce lemon juice
• 0.50 ounce cane sugar syrup
• Dry champagne

Short shake all the ingredients (except the champagne) with three ice cubes, then strain into a fizz glass with two ice cubes. Top with champagne. No garnish.

I came across this recipe in the Death & Co. book when I was making the French 75 for a New Year’s party. I have a friend who really likes bourbon so I decided to make this for him.