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.
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.
3 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.
An herbal variation on a Sazerac from the Spice Kitchen and Bar in Cleveland, Ohio.
2 1⁄2 oz. rye whiskey
1⁄4 oz. green Chartreuse
1⁄2 tsp. simple syrup
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.
1 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.
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.
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.
This concoction is a play on the classic Last Word cocktail, replacing Gin with Mezcal.
Mezcal imparts a “smokier” flavor than Tequila. It can be produced from up to 28 varieties of agave and is typically made in the city of Oaxaca; but, it can be made in a couple of other areas. By contrast, Tequila is made from a single type of agave plant – the agave tequilana (blue agave) – and can only be produced in the state of Jalisco and in small parts of four other states. Enjoy this Última Palabra served up; Salud!
3/4 ounce mezcal
3/4 ounce fresh lime juice
3/4 ounce Luxardo maraschino
3/4 ounce Green Chartreuse
1 slice jalepeno pepper
Add mezcal, lime juice, maraschino, Chartreuse, and slice of pepper to a cocktail shaker. Fill 2/3 full with ice and shake vigorously until the outside of the shaker begins to frost, about 20 seconds. Double strain the concoction into a chilled cocktail glass, garnish with additional pepper and serve.
We kicked off the 2016 Summer Olympics in Rio with a Caipirinha, Brazil’s national cocktail. This concoction is made with Cachaça, sugar, and lime. Cachaça, rum’s sister, is a 500-year-old sugar cane-derived spirit. Salud!
1 1/2 limes
2 tablespoons sugar
2 ounces Cachaça
Place the lime juice and sugar into old fashioned glass and muddle until sugar is dissolved. Fill the glass with crushed ice and add the Cachaça. With the leftover half of a lime, cut it into fourths and add it as garnish to your cocktail.
*Some recipes call for brown sugar. We used pure Florida cane sugar. The crushed ice is important to add water to the drink, it melts quicker than regular ice cubes, making the drink balanced.
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.