This cocktail has been my go-to this week. Slightly sweet, but strong enough to hold its own next to a traditional martini. The Tuxedo cocktail was first recorded in the 1880’s; some say it comes from Harry Johnson’s Bartenders’ Manual of 1882, while others claim the cocktail made its first appearance in Lippincott’s monthly magazine: Volume 41 – Page 493 in 1888. Another uncertainty surrounds the cocktail’s origins; it is most commonly believed that the Tuxedo cocktail was created at the Tuxedo Park Club in New York’s Ramapo Mountains. The Tuxedo Club, however, did not open until 1886, and one of the earliest known recordings of this concoction dates back to 1882 – we’ll let you do the math. While this cocktail has some uncertain origins, one thing is certain: this cocktail is perfect for a cold winter night.
1 oz Old Tom gin (Hayman’s Old Tom)
1 oz dry vermouth (we substituted Lillet)
½ bar-spoon Maraschino
¼ bar-spoon Absinthe
3 dashes orange bitters (homemade)
Stir all ingredients with ice and strain in to a cocktail glass. The traditional recipe calls to garnish with a Maraschino cherry and a lemon zest twist.
“A dry martini,” [Bond] said. “One. In a deep champagne goblet.”
- “Oui, monsieur.”
- “Just a moment. Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?”
- “Certainly, monsieur.” The barman seemed pleased with the idea.
- “Gosh, that’s certainly a drink,” said Leiter.
- Bond laughed. “When I’m…er…concentrating,” he explained, “I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made. I hate small portions of anything, particularly when they taste bad. This drink’s my own invention. I’m going to patent it when I can think of a good name.”
- —Ian Fleming, Casino Royale, Chapter 7, “Rouge et Noir”
The Last Word, born as prohibition hit the U.S. This cocktail originated at the Detroit Athletic Club, sometime around 1920, where it was created by Vaudeville artist, Frank Fogarty. As the U.S. began speaking easy, this cocktail seemingly went into the shadows. It wasn’t until 30 years later that this concoction was heard from again. In 1951, the Last Word reemerged in Ted Saucier’s Bottoms Up (1951).
This is one of the Barrister’s favorite cocktails, not only for the name, but the drink itself is refreshing yet contains enough substance to stand up to a crisp evening. Cheers!
3/4 ounce gin
3/4 ounce lime juice
3/4 ounce green Chartreuse
3/4 ounce maraschino liqueur
Shake well with ice and strain into chilled cocktail glass.
Another New Orleans favorite, the Gin Fizz takes its name from the splash of soda water to give it some effervescence. In fact, the Gin Fizz was so popular at one time, drinking establishments would employ teams of bartenders to shake the frothy cocktail. Take your time with this one, it requires a heavy dose of shaking.
1 oz Club soda
2 oz Green Hat gin
1 oz Lemon juice
.75 oz Simple syrup
1 Egg white
Add the club soda to a Coupe or Collins glass and set aside. Add the remaining ingredients to a shaker and shake without ice for about 3 minutes. This is called a dry shake. Shake hard to create the froth. Add 3 or 4 ice cubes and shake very well. Double-strain into the prepared glass.
* The trick is to use all fresh product; make your own simple syrup and use fresh squeezed lemon juice.
Gin distilled in Florida? Check. Campari? Check. Dolin Vermouth? Check. Fresh squeezed Florida-grown Grapefruit Juice? Check. A “feel like” temperature of 104°? Check. This Grapefruit Negroni sure makes the summer’s heat a little more tolerable.
1.5 oz. Gin (Saint Augistine Distillery)
1 oz. Campari
1 oz. Vermouth, Italian/Sweet (Dolin Rosso)
.5 oz Ruby Red Grapefruit Juice (Fresh)
Prepare mixing glass with ice. Pour Gin, Campari, Vermouth, and Grapefruit Juice into mixing glass. Stir, diluting the spirits. Strain into an ice filled Rocks Glass. Garnish with a Lemon peel.
Happy Negroni Week 2016! It is the fourth annual celebration of this bitter and herbaceous cocktail. Created in 2013 by Imbibe Magazine, Negroni Week highlights one of the greatest classic cocktails in an effort to raise money for a number of charities around the globe. Thousands of bars and drinking establishments worldwide participate in Negroni Week, with all Negroni sales going to that particular establishment’s choice of charity. To make it all the more interesting, bar tenders and “mixologists” compete in adding their own special touches to the original Negroni recipe in their attempts to create a new classic.
This year, the Barrister’s Bar Room is starting Negroni Week from not-so-sunny Florida. The classic Negroni, with its bitter Campari and sweet Italian vermouth, sure opens our spirits to an otherwise dreary day. We use Green Hat Gin as our base, which personifies our connection to Washington, DC. Standby as we feature at least three Nergroni concoctions this week.
1 oz. Gin (Green Hat)
1 oz. Campari
1 oz. Vermouth, Italian/Sweet (Dolin Rosso)
Prepare mixing glass with ice. Pour Gin, Campari, and Vermouth into mixing glass. Stir, diluting the spirits. Strain into an ice filled Rocks Glass. Garnish with a Lemon or Orange peel.
The White Lady was originally created by famous bartender Harry McElhone while he was working at London’s Ciro Club in 1919. His earlier version called for equal parts of white crème de menthe, triple sec and lemon juice. It wasn’t until he had his own Harry’s New York Bar in Paris, which he bought in 1923, that he adapted the recipe by swapping the crème de menthe with gin, still using equal parts. In 1930, Harry Craddock, of The American Bar at The Savoy in London, published the recipe in his Savoy Cocktail Book, increasing the volume of gin, making the drink drier and more palatable. Cheers, friends!
White Lady Cocktail
2 oz Gin
.05 oz Cointreau
.05 oz Fresh lemon juice
1 Fresh egg white
Combine all ingredients and aggressively dry shake for one minute. Dry shaking your cocktail containing egg white allows for fluffy foam. Add ice to the concoction and shake again. Pour into the cocktail coup of your choice. We have garnished with the petals of a carnation. (Carnation petals are edible, but please do some research before adding flowers or other plants as a garnish, some are toxic).
“Enjoy life sip by sip, not gulp by gulp.” – The Minister of Leaves, The Republic of Tea
Lady Grey tea is a variation on the famous Earl Grey tea. Like Earl Grey it is a black tea scented with oil of bergamot. Lady Grey tea also contains lemon peel and orange peel oil.
Lavender Lady Grey
1 egg white
2 ounces earl grey tea infused gin
¾ ounce lavender simple syrup
¾ ounce fresh squeezed lemon juice
Lavender for garnish
Combine all ingredients except garnish to a cocktail shaker and shake without ice. Add ice to the shaker and shake again.
Double strain into a chilled coupe glass and garnish with a lavender flower.
*To make the earl grey tea infused gin: Combine 1 earl grey tea bag with 2.5 ounces gin and let sit for 2-4 hours (we let our gin and tea sit for 4 hours). Strain into a glass bottle and use as desired. (We used Twinings Lady Grey tea and Tanqueray Gin for infusing).
*To make the lavender simple syrup you need 3 ingredients: water, sugar, lavender. We use a 1:1 ratio. Combine 1 cup of water with 1 cup of sugar. Heat the combination and stir until the sugar has dissolved. Add a tablespoon of lavender to your simple syrup while the syrup is still warm. Allow the lavender to steep in the syrup for 5-10 minutes (taste frequently to see how potent you’d like your syrup to be). We used a stainless steel tea strainer to add our lavender so that we would not have to strain the lavender seeds out of the simple syrup.
“Fasten your seatbelts. It’s going to be a bumpy night.” – Bette Davis as Gibson’s are passed around in “All About Eve” (1950)
The Gibson is a distinctly Western cocktail, as Eric Felten reports. The closer one got to Europe, in those days, the more vermouth one got in one’s Martini. To get the driest possible drink . . . you had to head West.
2 oz Dry Gin
1/3 oz French Vermouth
Shake Well with cracked ice and strain into a 3oz. cocktail glass. Twist of lemon peel and serve with 3 pearl onions.
*An older account of the Gibson calls for equal parts gin and vermouth sin onion. The Savoy Cocktail Book (1930). Old Mr. Boston Bartender’s Guide (1948) provides for one third part vermouth to one part gin. The barrister is from out West and found the recipe above is what most common.
“A man must defend his home, his wife, his children… and, his martini.”
6 Parts Gin
1 Part Vermouth (Dry)
No frills here; we like our Martini ice cold, and strong. Fill your mixing glass with ice. Pour Gin and Vermouth into the mixing glass and stir until cold; then, continue to stir. Strain into a well-chilled cocktail coupe and garnish with lemon peel.