Ile de France Special

Build in a champagne flute:

.5 tsp simple syrup
1 oz good cognac

Stir, top with champagne (or any white sparkling that you like), then cap with two or three dashes of yellow Chartreuse.

Part of The Spirit World’s Winter Wonder cocktail series.

It’s a really interesting article (including a tidbit about Jean-Georges-pastry chef-turned-bar back Johnny Iuzzini) and segues with a recent discussion on egullet about how, in many cocktailian bars these days, there’s a system in place to train potential bartenders in the art of the craft, turning barbacks into the cocktail contest-winning stars of tomorrow.

Harry Johnson would be proud–I finally had the chance to dig into my Mud Puddle reprint of his Bartender’s Manual, and he has sections about forming a bartender’s union and “how to train a boy.” Aside from the perpetual wonderment of realizing every new idea is actually an old idea, it’s exciting to see cocktail culture proliferating itself.

For all the talk of fads and bubbles, I cannot imagine that the people will stop enjoying delicious cocktails made with fresh ingredients by bartenders who care about their craft. We cocktail nerds are living in wonderful times.

Debonaire Cocktail

2.5 oz scotch (blended is fine but if you’ve got access to Grampy’s good scotch, then hey, go nuts)

.75 oz Domaine de Canton ginger liqueur

Stir and strain into one of those nice cut crystal glasses that your mom and dad got for a wedding gift but that nobody ever uses.

Part of The Spirit World’s Winter Wonder cocktail series.

Applefashioned

1 tsp real maple syrup

2 oz apple brandy

2 shakes aromatic bitters (Angustura, Fee’s, Fee’s barrel aged, or even Peychaud’s)

Stir with ice in the glass, or stir and strain into a new glass.

Part of The Spirit World’s Winter Wonder cocktail series.

The Park Slope

2.5 oz rye

.75 oz Punt e Mes

.25 oz apricot brandy (the sweet kind like Apry, not the eau de vie)

1 dash Angustura bitters

Stir and strain, garnish with a cherry if you’ve got some nice ones sitting around.

Part of The Spirit World’s Winter Wonder cocktail series.

Brandy Milk Punch

2 oz brandy (cognac, really–treat yourself to the nice stuff)

1 oz simple syrup

4 oz whole milk

shake and strain, serve on ice or not, and dusted with freshly grated nutmeg.

Part of The Spirit World’s Winter Wonder cocktail series.

(Apologies in advance for inconsistencies in notation–these are taken most from the Savoy book, Barflies and Cocktails, and Harry Johnson’s Bartender’s Manual.)
For those to the right of the aisle:Alaska Cocktail
1/3 yellow Chartreuse

1/3 gin

(Gotcha) Journalist Cocktail

1 dash Angustura

2 dashes curacao

2 dashes lemon juice
1/6 dry vermouth

1/6 sweet vermouth

1/3 gin

Johnnie Mack Cocktail

3 dashes absinthe

1/3 orange curacao

2/3 sloe gin

For those cheering for the blue team:

Liberal Cocktail

1 1/2 oz rye

1/2 oz sweet vermouth

1/4 oz Amer Picon (or Torani Amer, or Amaro CioCiaro, or any amaro really)

dash orange bitters

Reform Cocktail

1/3 dry vermouth

2/3 sherry

dash orange bitters

For the people focused on the issues:

Income Tax Cocktail

1/4 dry vermouth

1/4 sweet vermouth

1/2 gin

Juice of 1/4 orange

dash angostura bitters

Reaching across the aisle:

American Beauty Cocktail

1/4 orange juice

1/4 grenadine

1/4 dry vermouth

1/4 brandy

dash creme de menthe

President Cocktail

1/3 orange juice

2/3 white rum

2 dashes grenadine

And finally, for when it’s all over and time to slam some absinthe (to numb the pain, celebrate, or just cleanse the brainpan of all this crap):

Victory Cocktail (modified per this)

1/2 oz grenadine

1 1/2 oz absinthe

fill glass with soda, go crazy

These were actually gifts from a friend for my birthday, hence the adorable little labels (I’m sure those bottles look familiar, though…) He has a lavender bush in his backyard that’s about to get zapped by frost, so he steeped some of the flowers in gin and simple (made with half white sugar, half brown sugar) for a few days.

The resulting booze and syrup are delicious, and surprisingly herbal—the floral notes are there but muted beneath a very woody bouquet. I made a little sour variation that I think turned out pretty tasty that used another birthday gift: my new Fee’s rhubarb bitters! They aren’t homemade but pretty interesting.

• Lavender Sour
  1.5 oz lavender gin
  1 barspoon lavender simple
  1 oz lemon juice
• Shaken and strained, with rhubarb bitters shaken over the top. This was definitely on the sour side so feel free to up the simple.

See previous Greenmarket Booze entries:

Tequila por mi Amante

Raspberry Brandy

Brandy and Maraschino Cherries

Damson Gin

With Plymouth finally exporting their sloe gin to the U.S., American drink enthusiasts no longer need to make their own—if you can get your hands on one of the few bottles, that is—yet there’s something awesome about putting up summer fruit for holiday cordial. This traditional British recipe can be made with sloe berries or damson plums (damsons are in season right now in New York, where I live) and is designed to be ready for drinking by Christmas.

Combine

1 lb damson plums, either poked with a knife or frozen until they split

1 L gin

8 oz sugar

in a jar, and shake until sugar dissolves. Store in a cool dark place, shaking every few days. Keep for two months or so, then drain off fruit and store. Damson gin will continue to improve with age, and don’t forget to eat the plums—maybe over ice cream or something. Yum.

See previous Greenmarket Booze entries:

Tequila por mi Amante

Raspberry Brandy

Brandy and Maraschino Cherries

I let this sit for about 24 hours, but just taste until you get the flavor you’re looking for. Depending on the proof of your spirit, you might want to water it down or even sweeten it.

Almost anything in season right now can be infused into liquor. It’s cool to try out different flavor combinations, especially with herbs. I thought the Thai basil would be useful, given its anise notes, as it seems lots of cocktails have an anise component. I haven’t quite figured out what to do with my schnapps, but it came out great: bright green with a very strong basil/spice/anise flavor and smell.

Infusions (or schnapps or flavored vodkas or whatever you want to call them) are great ways to preserve the bounty of summer for year-round drinking, so experiment, or stay posted for more ideas to come.

See previous Greenmarket Booze entries:

Tequila por mi Amante

Raspberry Brandy