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.

Continue reading

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.

The Pendennis Cocktail

Named after a private club in Kentucky, here is the Pendennis Cocktail:

• 2 ounces gin
• 1 ounce apricot (some say peach) brandy
• 2-3 dashes Peychaud’s bitters
• 3/4 ounce fresh lime juice

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

This drink caught my eye because I recent received a postcard from my friend Jonathan in England:

The word “Pendennis” seems slightly naughty to me, but in addition to the castle, it is also the title of a 19th century novel from which the club got its name. Dr. Cocktail states that the club is often erroneously credited with creating the Old Fashioned and while I trust his judgment on these things I am not sure who did actually call it the “Old Fashioned” first. I think it was just that it was one of the first whiskey cocktails so as time when on people just referred to it as an “old-fashioned whiskey cocktail” and then shortened it.

Vieux Carré Cocktail

Shaken, not stirred, it’s the Vieux Carré Cocktail:

• 1.00 ounce rye whiskey
• 1.00 ounce cognac
• 1.00 ounce sweet vermouth
• 1/2 teaspoon Benedictine
• 2 dashes Angostur Bitters
• 2 dashes Peychaud’s Bitters

Shake in an iced cocktail shaker, and strain onto fresh ice in a rocks glass. Garnish with a lemon twist.

Normally, drinks that just contain spirits are stirred, drink that contain fruit juice are shaken, and drinks that contain egg are ♬ shaken like you just don’t care ♬.

The Secret Cocktail

The Secret Cocktail, also known at The Pink Lady:

• 1.5 ounces dry gin
• 0.5 ounce applejack
• Juice of 1/2 lemon
• 1 egg white
• 2 dashes real pomegranate grenadine

Shake it up with all due vigor in an iced cocktail shaker, strain into a cocktail glass, and serve with a cherry

Okay, so as I get close to the end of this experiement – my plan to make every recipe in Ted Haigh’s classic Vintage Spirit’s and Forgotten Cocktails book – I’ve been thinking about the next challenge. I do plan to make the drinks in the “Extra Credit” section, but as I’ve learned more about cocktails in the last year or so I’ve also branched out. I’ve read Wondrich’s Imbibe!, Wilson’s Boozehound, and the amazing Death & Co. recipe book. (Just for completeness, I do own a copy of Liquid Intelligence and I have The Dead Rabbit on my wish list.)

Jasper’s Rum Punch

Here is another summer cocktail, Jasper’s Rum Punch:

• 1.5 ounces Wray & Nephew White Overproof Rum
• 1.5 ounces Jasper’s Secret Mix

Stir with cracked ice in an 8-ounce highball glass. Garnish with a cherry.

Okay, so this doesn’t seem much different than Jasper’s Planter’s Punch – the only change is a different rum. But, man does it really change the flavor.

I like the Planter’s Punch but I loved this drink. Even though you are drinking 126-proof spirit, Jasper’s mix mellows it out and I could drink a pitcher of this stuff.

Barnum (Was Right) Cocktail

I hate the name, but I love the Barnum (Was Right) Cocktail:

• 2.0 ounces gin
• 1.0 ounce apricot-flavored brandy (the best is Marie Brizard’s Apry)
• 0.5 ounce fresh lemon juice
• 2 dashes Angostura bitters

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

Okay, so let’s get the name out of the way. It supposedly references the quote “There is a sucker born every minute” which is usually attributed to P.T. Barnum. It is meant to refer the fact that many cocktails with different names are very similar, and Dr. Cocktail states that this drink “appears to be a variation of the Pegu Club” which implies you are a “sucker” for thinking this is a different drink.