ThinkingBartender

in London, a bartender extraordinaire called "Dick Bradsell" invented a drink called a "Vodka Espresso" in 1984. A hung-over woman came into his bar and asked for a drink that would "pick her up, then fuck her up!" Vodka Espresso 2 shots Vodka 1 strong, short shot of double espresso. 1/3 shot Tia maria 1/3 shot Kahlua dash of Gomme Syrup (or to taste) Add all ingredients to shaker, and then add the ice, especially in this order if the espresso is hot/ fresh. Too many people pour the hot espresso over the ice, then shake and wonder why their drink is so watery, and also why there is so much of it. Shake like hell, then strain (using a hawthorn strainer) into a chilled cocktail glass. Using a hawthorn strainer allows the foam of the drink to pass from the shaker into the glass. Garnish with three coffee beans, which have been arranged into a flower petal formation. Cheers! George

Japan Times: Shoshu Article "Shochu is a part of Japanese culture that not many people know much about," he said. "People abroad know nihonshu [sake], but they don't know anything about shochu. Ultimately, though, I hope it will become a common word worldwide, like sushi or tempura. But before that can happen, Japanese people must first know more about it." He lays out the two fundamental types of shochu: otsu-rui and ko-rui. For decades ko-rui, which is distilled several times and is virtually odorless, was the popular type, usually drunk mixed with juice, tea or -- as chuhai -- with soda. Otsu-rui, on the other hand, is the product of one distillation, and has a strong, distinctive smell derived from its source ingredient, which -- just as for ko-rui -- may be buckwheat, sweet potatoes, brown sugar or rice. Otsu-rui is normally drunk on the rocks or mixed with water. George

Here are someother Pisco cocktail recipes: Ricurita 1 shot Pisco, 1 shot dry vermouth, 1 shot sweet vermouth, 1 shot pineapple juice. Shake with ice, then strain into a chilled cocktail glass. Chalaquito 2 shots Pisco, 1 shot pineapple juice, 1/2 shot Cointreau. Shake with ice, then strain into whisky glass, that is filled with crushed ice. Cheers! George

Hi Everyone, Does anyone know any cocktail recipes, or mixed drinks which used Shoshu? My only Shoshu Cocktail is the Apple Blossom Apple Blossom 2 shots Shoshu 3/4 shot fresh lime juice 1/2 shot sugar syrup 2-3 dashes of rosewater 1 eggwhite (albumen) Shake hard with ice, then strain over ice, in a whisky glass. Glass with an Edible flower perhaps, or a slice of apple. Plus, can anyone recommend any books on Shoshu? Cheers! George

yes, simple/ sugar syrup is completely interchangable with gum syrup (french: sirop de gomme). The only difference is that gum syrup contains gum arabic, which is an emulsifier. Cheers! George

Here are some other Pisco Cocktails: Algarrobina Aka. Carob Cocktail 2 shots pisco brandy ½ shot algarrobina* 2 shots cream/ milk ¼ shot sugar syrup (optional) 1 egg yolk Shake with ice, then strain to ice filled whisky glass; garnish with ground cinnamon. *Algarrobina is syrup which is made from the beans of the Algarrobo tree (Prosopis pallida). Pisco Punch Created by Duncan Nichol Recipe taken from: The California Historical Society, who originally published the formula in 1973. 1. Take a fresh pineapple. Cut it in squares about 1/2 by 1 1/2 inches. Put these squares of fresh pineapple in a bowl of gum syrup* to soak overnight. That serves the double purpose of flavoring the gum syrup with the pineapple and soaking the pineapple, both of which are used afterwards in the Pisco Punch. 2. In the morning mix in a big bowl the following: 1/2 pint (8 oz) of the gum syrup, pineapple flavoured as above 1 pint (16 oz) distilled water 3/4 pint (10 oz [sic]) lemon juice 1 bottle (24 oz) Peruvian Pisco brandy** Serve very cold but be careful not to keep the ice in too long because of dilution. Use 3 or four oz punch glasses. Put one of these above squares of pineapple in each glass. Lemon juice or gum syrup may be added to taste. Chilcano de Pisco 2 shots Pisco brandy ¼ shot fresh lime juice (optional) 2 dashes of bitters (optional) Build over ice, in a tall glass; then top with Ginger Ale; garnish with a lime wedge. Capitán 2 shots Pisco brandy 1 shots sweet vermouth 2 dashes of bitters (optional) Stir with ice, then strain into an ice filled whisky glass; garnish with a lemon twist. Perú Libre Aka. Piscola 2 shots Pisco brandy ¼ shot fresh lime juice (optional) Build over ice, in a tall glass; then top with cola; garnish with a lime wedge. Cheers! George

I was more interested in the evolution of the Sazeracs ingredients, rather than its claims. They (the Sazerac co.) claim that the Sazerac was the first "Branded" cocktail. But the language is a little confusing when it comes to the "claim" that it was the first cocktail. I think that that paragraph is just badly laid out, and that they are trying to provide an anecdote for the word cocktail, but have carelessly combined it with something else. They do say that the word cocktail comes from the egg-shaped jigger. Why would you differentiate your cocktail from another by calling it the Sazerac cocktail, if it were the original cocktail, which it isn't. The Sazerac started out as a "brandy cocktail", then changed to whisky. Or did it not? I am sure that it must be able to re-create pre-ice cocktails to an agreeable standard. Chilled water, rye, bitters, syrup. I made a nice drink with a double shot of millers gin, vanilla syrup, and chilled water. I will have to try a whisky version with bitters. But will we then argue about whether Evian or Badiot is the correct mineral water to use. or Volvic? or Imsdal? George Q: Has anyone every been to the doctor complaining of an egg-shaped jigger?

As we all like to "improve" cocktail recipes, here is my version of the Sazerac... George’s Sazerac 2 shots straight rye whiskey 2 dashes of Peychauds Bitters 2 dashes of Pernod/ Ricard ¼ shot sugar syrup Stir with ice, and then strain into a chilled whisky glass (keep them in the freezer), that has been rinsed out beforehand with Herbsaint. Squeeze the oil from a lemon twist onto the surface of the finished cocktail, and then discard the spent twist, it is not added to the drink as a garnish. Cheers! George (02:15) p.s. yes, I just got home.

Admin: Split from the discussion of Peychaud's Bitters. Traditionally you are supposed to use rye whisky in a Sazerac, and by this I mean American Rye Whisky (which is a minimum of 51% rye, whereas Canadian Rye just has to APPEAR to have rye, and has no legal minimum requirement). A quick search of the Internet reveals many recipes for the Sazerac. I am at a loss to explain the confusions over this simple matter. Sazerac.com is the place to go, it’s as simple as that, plus they even answer their E-mails. Erroneous recipes seem hell-bent on shaking the life out of this classic cocktail, when it is meant to be stirred. There are some fine establishments in the city of New Orleans that do indeed shake their Sazeracs, but shame on them. Somehow these propondencies for error end up on the Internet, and one thing leads to another, and people start believing that this is the correct way to do things. I have even seen a link to the official Sazerac website on a web page containing a very incorrect recipe. Even bartenders and journalists in the great city of New York are mistaken: ”I was sitting at the bar at Pastis, and ordered a Sazerac. The barman muddled wedges of lemon with pink Peychaud bitters and sugar. He scooped ice into the glass; poured over bourbon; shook it so quickly his arm was a blur, shattering the ice into flinty pieces; and strained the drink into a Pernod-stained glass. It was a great drink, sharp and sweet, with a stiff kick punctuating each sip.” -May 23rd 2001, The New York Times. Error seems to plague the majestic Sazerac. Even some well-respected bartenders make their Sazeracs incorrectly, topping off the glass with plain water, or soda. How the Sazerac Cocktail Came to Be In 1838, Antoine Amedie Peychaud, owner of a New Orleans apothecary, treated his friends to brandy toddies of his own recipe, including his “Peychaud’s Bitters,” made from a secret family recipe. The toddies were made using a double-ended eggcup as a measuring cup or jigger, then known as a “coquetier” (pronounced “koo-kay-tay”), from which the word “cocktail” was derived. Thus, the world’s first cocktail was born! By 1850, the Sazerac Cocktail, made with Sazerac French brandy and Peychaud’s Bitters, was immensely popular, and became the first “branded” cocktail. In 1873, the recipe for the Sazerac Cocktail was altered to replace the French brandy with American Rye whiskey, and a dash of absinthe was added. In 1933, the Sazerac Cocktail was bottled and marketed by the Sazerac Company of New Orleans. That same year, “Herbsaint,” a pastis, was made according to a French recipe; “Herbsaint” was so named for the New Orleans term for wormwood - “Herb Sainte.” In 1940, the Official Sazerac Cocktail recipe was modified to use Herbsaint as the absinthe. Finally, in 2000, the Official Sazerac Cocktail recipe was modified to use Sazerac Kentucky Straight Rye Whiskey - or - Buffalo Trace Kentucky Straight Bourbon Whiskey. ’Official’ Sazerac Cocktail Take two heavy-bottomed 3 1/2-oz. bar glasses; fill one with cracked ice and allow it to chill while placing a lump of sugar with just enough water to moisten it. Crush the saturated lump of sugar with a bar spoon. Add a few drops of Peychaud's Bitters, a jigger of rye whisky and several lumps of ice and stir briskly. Empty the first glass of ice, dash in several drops of Herbsaint, swirl the glass rapidly and shake out the absinthe. Enough of it will cling to the glass to impart the desired flavour. Strain into this glass the rye whisky mixture prepared in the other glass. Twist a lemon peel over the glass, but do not put it in the drink. Cheers! George

Some of the drinks which have been mentioned are purely idealistic, in my opinion. Aviation, Bijou, Ramos Gin Fizz, Bourbon Crusta, Floridita, Although I am familiar with the names of these cocktails, and could probably remember what goes into them. I have never made them, and have never been asked to prepare them. Is this necessity list really just a wish list? My wish list would then be: Algarrobina Algonquin Aviation Basin Street Batida de Maracujá Between the sheets Black feather Black Russian Bloody Caesar Bloody Mary Bourbon Alexander Bourbon Manhattan Bourbon Milk Punch Bourbon Sour Bramble, the Brandy Alexander Brandy Manhattan Brandy Mint Julep Brandy Old Fashioned Brandy Sour Brave Bull Caipirinha Caipirinha (Rustic Style) Caipirovka Capitán Classic Champagne Cocktail Clover Club Cosmopolitan Cowboy Martini Cuba Libre Daiquirí Dark and Stormy Dick’s Mojito Draque Dutch Trade Winds Eastern Whiskey Sour El Diablo Ernest Hemingway Special Fjellbekk Freddy Fudpucker French Martini Frisco Frisco Sour Gin Fizz Gin Re-Fashioned Gin Sour Godchild Godfather Guadalajara Honeysuckle Horse’s neck Irish Coffee Jupiter Cocktail Kamikaze Kangaroo Kicker La Steenworde Mai Tai Metropolitan Mint Julep Mitch Martini Moscow Mule Mulata Negroni Old Fashioned Oriental Cocktail, the Pegu Club Pisco Punch Pisco Sour Raspberry Collins Raspberry Martini Rob Roy Rosita Rum Sour Russian Spring Punch Rusty Nail Sazerac Scorpion Seabreeze Seelbach Cocktail, the Sensation Side-car Singapore Sling Six Bells Stinger Straits Sling Suburban Tequila Banger Tequila Sunrise Tom Collins Valentino Vesper Vodka Espresso Ward Eight Whisky Sour White Lady White Russian Wibble, the X, Y, Zee Is that enough?, though it doesn't include Kir, Kir Royale, Kir Imperiale, Buck's Fizz, Mimosa etc Cheers! George

I have used Marie Brizard in a margarita, and I think it is entirely interchangable with cointreau. Marie Brizard is 39% abv, that is hardly noticeable.

talking about manhattans... I went into Lab (in London), the first year it opened, and ordered a Manhattan, for which I specified Makers Mark. But I was told no, as he (the bartender) insisted on making it with Canadian Club. Needless to say I hated it, but I drank it.

one response in welseh, another is 1920's. both are good, unless the welsh language thing is an insult.

I was at a mates house (Lynnford), and there was a distinct lack of ingredients, and ice. yet I can up with the following... Lynnford's Cocktail 3 shots of Millers Gin (yes, a slight overpour!-) 1/2 shot Monin Vanilla Syrup 3 shots of Chilled Still Water Add to glass (without ice) then stir. Drink. No Garnish. I liked it!!! George

Lynnford's Cocktail I was at a mates house (Lynnford), and there was a distinct lack of ingredients, and ice. yet I can up with the following drink 3 fl oz Millers Gin 1/2 fl oz Vanilla Syrup (Monin) 3 fl oz Chilled Still Water Add to glass (without ice) then stir. Drink. No Garnish. Keywords: Cocktail, Easy, Breakfast, eGCI ( RG1157 )

Lynnford's Cocktail I was at a mates house (Lynnford), and there was a distinct lack of ingredients, and ice. yet I can up with the following drink 3 fl oz Millers Gin 1/2 fl oz Vanilla Syrup (Monin) 3 fl oz Chilled Still Water Add to glass (without ice) then stir. Drink. No Garnish. Keywords: Cocktail, Easy, Breakfast, eGCI ( RG1157 )

the Swedish for Raspberry is Hallon. so why have they called Raspberri? very odd. And what is the Russian for Raspberry, doubt it is called Razberi. George

Do we turn our noses up at other whisky+juice combinations? whisky+ lemon juice+sugar=whisky sour whisky+ pineapple juice+dry vermouth= Algonguin whisky+ cranberry juice+lime juice= Rhett Butler apple juice, grapefruit juice, gatorade, what else? George

5 was meant to be Basil Hayden.

1. Wild Turkey 101, 8yo 2. Makers Mark, Red Seal 3. Woodford Reserve 4. Elijah Craig 12yo 5. Smirnoff Ice

Some people say: "I looked at the recipe and thought it was digusting, but when I tried it I was pleasantly suprised!" Why? when I look at the recipe, I see this. 1. equal parts manhattan (no bitters) 2. add another part of cherry heering. These two together sound fair enough, an extra sweet manhattan (of sorts). 3. add a part of orange juice. Where does it look digusting? and to be honest who cares, as there are plenty of other, better drinks out there. hmm! everclear and gatorade! pardee! Cheers! George

Hey Queneau, as you are Irish does that mean you like the top of a pint of Guinness to be featureless (i.e. no engravings or etchings, stencils, airbrush etc)? The things I have seen on top of a pint of Guiness include: starburst pattern with a swirly thing in the middle. a satanic goat pentagram. All of these are available here Would they not go down well with ewe? Cheers! George

I went into a swish members bar in Kensington, London, with a friend and ordered one beer and an oldfashioned. As the two of us were (and still are) bartenders we watched the bartender as he prepared the oldfashioned. Bourbon was poured into the ice-filled rocks glass, at least two shots. This was followed by a shot of sweet vermouth!?! We, of course, stared at each other. The bartender administered bitters and an orange twist, then gave the old fashioned to my friend, exclaiming "I am sorry I made your oldfashioned with bourbon, it is meant to be made with brandy, but that is how we make them here." We think the bartender was bluffing as he gave us both our drinks free of charge. Hmmmm! George

there was an article in a copy of Class Magazine (UK) Class Magazine 1 one person was quoted as saying that muddling fresh fruit in cocktails will replace the use of purees. This I this is bullshit. I prefer using frozen purees (when they have thawed ) as the fruit will have been fresher when it was prepared and frozen, rather than some fruit that is close to rotting that most bars in london seem to receive from their fruit suppliers. I also love syrups in my cocktails and see no great benefit from muddling ginger into a cocktail instead of using a good ginger syrup. Cheers! George

Russian Spring Punch (Original) This a drink originating from England, and it is a creation of Dick Bradsell. Many people imitate this drink, adding their own twist to it, but they all verge on being sickly sweet. 1 fl oz Vodka 1 fl oz Fresh Lemon Juice 1/4 fl oz Sugar Syrup (7:1 ratio) 3/4 fl oz Creme de Cassis (blackcurrant) 3 fl oz Champagne/ Sparkling Wine Shake all ingredients, apart from the Sparkling wine, with ice, then strain into an ice-filled tall glass. Top with the Sparkling Wine. Garnish with a lemon slice and two raspberries. Keywords: Cocktail, Intermediate, British, eGCI ( RG1144 )