Tuxedo No. 2

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.

Recipe

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.

Army & Navy Cocktail

The Army & Navy Cocktail first appeared in David A. Embury’s Fine Art of Mixing Drinks in 1948. The original recipe calls for equal parts lemon and orgeat, and for less gin. We are a little heavy-handed with the gin in the Barrister’s Barroom. If you dont prefer a gin forward cocktail, try one and a half ounces of gin instead of two full ounces.

-2oz gin (London dry)

-3/4oz orgeat (almond syrup)

-1/2oz lemon juice (fresh squeezed)

-2 dashes angostura bitters

 

Combine ingredients and shake with ice. Strain and add a lemon peel or the traditional maraschino cherries for garnish.

Vesper

Vesper“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”

Picon Punch

-2 ½ oz Amaro
-¼ oz grenadine
-1 oz Cognac
-Club soda
Add Amaro, cognac and grenadine to a tall glass filled with cracked ice and stir gently. Top up with club soda.

Mojito

Being of Cuban decent, the Mojito is the Barrister’s summer go-to cocktail.  Considered one of Cuba’s oldest cocktails, the Mojito undoubtedly gained its popularity during prohibition; legal rum was plenty and Americans were thirsty.

Some say the Mojito gets its name from the Spanish word “mojar” which translates to “a little bit wet”. Others say Mojito is from the African word “mojo”, meaning “to cast a spell.”

Hemingway has been credited for scribbling on a napkin “Mi mojito en La Bodeguita, Mi daiquiri en El Floridita.” Said napkin still hangs above the bar of La Bodeguita. However, historians doubt the great writer said as much and question the authenticity of the writing on the napkin.

Mojito Mojito

3 oz. Sparkling Water
2 oz. Rum (Silver/Light)
1.5 oz. Lime Juice (Fresh)
Handful of Mint oz.
1-2 tsp. Sugar

Prepare a Highball or Collins glass. Add sugar, lime juice, and mint. Muddle the mix, but do not bruise or tear the mint. Add rum and ice, stir. Top with soda water.

Island Cider


img_40083 oz apple cider
2½ oz dark rum
¾ oz fresh lime juice
1 dash Angostura bitters
1 sprig of thyme

Combine all ingredients in a cocktail shaker with ice and shake.  Add crushed ice to tiki glass.  Strain cocktail into a tiki glass of your choosing. Add club soda to taste and garnish with lime.

 

Carthusian Sazerac

An herbal variation on a Sazerac from the Spice Kitchen and Bar in Cleveland, Ohio.
img_3973

2 1⁄2 oz. rye whiskey
1⁄4 oz. green Chartreuse
1⁄2 tsp. simple syrup
Absinthe rinse
2 dashes lemon bitters
Lemon twist, for garnish

Add rye, Chartreuse, and syrup over ice in a cocktail mixing glass and stir.  Add an absinthe rinse to your coupe glass.  Strain the rye mixture into glass; top with bitters and garnish with a lemon twist.

Kentucky Cider

img_39161 1/2 oz bourbon
1 oz apple-cider
1/3 oz fresh squeezed lemon juice

Combine the ingredients with ice and shake. Pour into a three-ounce cocktail glass and enjoy.

Manhattan Cocktail No.1

It is entirely surprising that the Manhattan is only now making an appearance in the Barrister’s Bar Room. Many cocktails are created among friends, just as our own are crafted in the Bar Room. The story of the Manhattan cocktail is much of the same. In the 1870s, an affluent New York physician hosted a soiree at the Manhattan Club to honor Lady Randolph Churchill (Prime Minister Winston Churchill’s mother). At this gala event, the Doctor mixed together whiskey, vermouth, and bitters. The drink made a lasting impression, with many of the attendees requesting “that Manhattan cocktail.” The name stuck.

Absent to popular lore, the Manhattan probably was not created by a Doctor honoring Churchill at the Manhattan Club in New York City. The earliest publication is in a September, 1884 issue of New York’s “The Democrat.”

“Talking about compounders of drinks reminds me of the fact that never before has the taste for “mixed drinks” been so great as at present and new ideas, and new combinations are constantly being brought forward. It is but a short time ago that a mixture of whiskey, vermouth and bitters came into vogue. It went under various names- Manhattan cocktail, Turf Club cocktail, and Jockey Club cocktail. Bartenders at first were sorely puzzled what was wanted when it was demanded. But now they are fully cognizant of its various aliases and no difficulty is encountered.”

For our cocktail, we use a variation on Harry Johnson’s (1884) Manhattan No.1 recipe. While the recipe below is correct, we chose to barrel age a large batch – letting the cocktail rest for close to two months in a charred oak barrel.

ManhattanManhattan (No.1)

2 oz. Rye Whiskey
1 oz. Italian Vermouth (Sweet)
2 dashes Angostura Bitters

Prepare mixing glass with ice. Add Rye Whiskey, Italian Vermouth, and Angostura bitters. Stir until cold. Strain into a Martini glass. Enjoy.