Posts Tagged ‘brandy’

Rule 37: Mister Christian

Modern Drunkard Magazine’s articleThe 86 Rules of Boozing, by Frank Kelly Rich states:
Rule 37. Try one new drink each week.
The Rule 37 series of posts chronicle my attempts to accomplish this feat every week.
For the recipes of R37s past, click the Htf do I make these drinks? tab.

No, not this:

or this:

…even if it rocks in a mid-80s power ballad sort of way.

Nope, tonight’s Rule 37 comes courtesy of, a site I stumbled upon while looking to see if last week’s Rule 37 had a name. I was searching for drinks that combined white rum and brandy, and found several other options. While we did the rum/brandy thing last week, with great success (after some tweaking), this recipe seems quite tasty, and a tad more summery. Though it’s hard to beat a Daiquiri variation for a warm weather drink, the use of orange, lemon and lime juice, with some grenadine, makes for a very pleasant tipple. I did find numerous online references to the drink, (and strangely, they all actually agree on the ingredients) but I couldn’t find any specific history, or why its got that name. It could very well be named for the Fletcher Christian in Mutiny on the Bounty, but could also just be some random name. Let’s give it a whirl.

Mister Christian

– 1 1/2 oz white rum (here comes the Bully Boy again)
– 1/2 oz brandy
– 1 oz fresh orange juice
– 1/2 oz fresh lemon juice
– 1/2 oz fresh lime juice
– 1 tsp real grenadine

Shake it up, strain it out. Use a chilled cocktail glass. No garnish specified, but I was feeling fancy and added a big ‘ol orange swatch, which I flamed over the top.

Here’s a tip: if you don’t keep cocktail glasses in the freezer (like I do) you can quickly chill one down while you make the drink. Fill a cocktail glass with ice, then pour in some cold water. Let it sit there while you mix and shake your ingredients. When you’re ready to serve, dump out the ice/water, and pour in your drink.

Well, thanks to the flamed orange peel, it smells orangy, mixing with the sugary goodness of the Bully Boy. It has a creamsicle aroma, and is quite inviting. The taste, however, is not so creamy. Bully Boy up front, with a slight touch of that dark, raisin sweetness from the brandy, though as with last week, I’d like to taste more of it. The medley of citrus fruits bounce between varied levels of tartness, with the lime adding a snap, the orange sweetening and rounding the drink, and the lemon playing a referee in their midst. I went with a healthy squeeze of grenadine from my bottle, which certainly changed the hue of the drink over towards a solid orange, but the taste isn’t very apparent. There’s already plenty of flavor going on, and the grenadine is content to sit quietly in the background. Overall the drink is tasty, but too sweet, and thus, not as thirst-quenching as a good Daiquiri, Tom Collins, or G&T would be. It could honestly use a bit more bitter/tart, or booze, to counteract the juices. It would probably be lovely served in a collins glass and topped with soda to even things out.

The Lady Friend expected it to be really sweet, and it was more tart than she expected. That might be due to a slightly overripe lime. “I’m really curious to taste what it would be like without the Bully Boy.” A valid point. “A less-sweet rum might work better with this, but it wouldn’t be as fun without the Bully Boy.”

UPDATE: So, I made another one. Tried the Collins version, which means basically making hte original recipe, pouring into a tall/chimney/highball/Collins glass filled with ice, and topping with soda water. Disclaimer… the recipe makes rather a lot of liquid. Two ounces of booze and another two ounces of fruit juice, plus a splash of grenadine and some water (water is added to a cocktail through dilution when you shake or stir a drink. It’s pretty important). So in my ice-filled collins glass, it came pretty much to the top. No problem… just take a heavy quaff and make some room for the soda water. I took the level down by about 1/4 to allow for some bubbly fizzy wizzbang water. Another big swath of orange peel (trim off as much of the white pith as possible) for a garnish and a straw. Yes, Rule 48 of the 86 Rules of Boozing states that “Men don’t drink from straws. Unless you’re doing a Mind or Face Eraser” though I take that rule with a bit of flexibility for tall drinks which need the straw to a) stir occasionally and b) drink the bottom depths of the drink without getting a face full of ice.

The Mister Christian Collins noses with a light orange aroma. Not quite the creamsicle sensation of the straight version, but very nice and light. The taste is about what you’d expect… Bully Boy, citrus fruitiness, and a carbonic fizz. It’s not bad at all. Again, I’d want more brandy for an added flavor component, and the lime, lemon, and orange resume their previous roles, though somewhat diminished by the bubbling dilution. The soda water does add a liveliness to the drink, and it helps lighten up that previous sensation of cloying sweetness. It’s quite nice. I like both versions, but the Collins variation is a touch more summery, with the same booze kick.

How do you like that? As with last week, it’s like getting two drinks in the same post! Pick your poison, or try each one and see what works.

Rule 37: The Portland Daiquiri

Modern Drunkard Magazine’s articleThe 86 Rules of Boozing, by Frank Kelly Rich states:
Rule 37. Try one new drink each week.
The Rule 37 series of posts chronicle my attempts to accomplish this feat every week.
For the recipes of R37s past, click the Htf do I make these drinks? tab.

Ah, the first official Rule 37 in the new Portland, Maine SFHQ!

This one started with a previous Rule 37 involving both brandy and rum. The Bacardi used in that one was completely underwhelming, but it did make me think of the possibilities between the two spirits. Now that my Bully Boy was back in my rummy little hands again, it was time to make a summery drink to combat the moist horror of early July.

So, we’ve got a variation of a Daiquiri. It’s kind of like Between the Sheets and/or the Boston Sidecar, but both of those use triple sec, whereas I went with (raw) simple syrup as the sweetener here. My thinking was to start with a Daiquiri base and add brandy, rather than start from a Sidecar and add rum (which is a Boston Sidecar). I’m sure this one has a proper name somewhere, but I couldn’t find it. If you know what this drink actually is (besides awesomely tasty) let me know. But until then, I’ll just call it a Portland Daiquiri, in honor of the new digs.

The Portland Daiquiri

– 1 oz white rum (Bully Boy)
– 1/2 oz brandy (good ol’ E&J)
– 1 oz fresh lime juice
– 1 oz raw simple syrup

Mix em together, shake good and hard. Serve in a chilled cocktail glass with a lime wheel float.

In case I haven’t mentioned it before, to make raw simple syrup (excellent with most rum drinks) just mix one part raw sugar with one part hot water until the granules dissolve. It adds a lot more depth to your sweetener, and is even healthy!*

*Dude, it’s probably not healthy like at all, but still, likely better than the bleached, refined white sugar.

So, it noses with the characteristic Bully Boy bouquet of sugar cookies and sunshine up front, but a syrupy sweetness underneath. Yum.

The taste? Oh, that’s good. Dark and sweet. The Bully Boy is of course at the forefront, but there’s a dark, alluring sweetness underneath.

The brandy really helps create some new flavors, with a hint of syrupy grape, almost a raisin quality. Though it’s tasty, I’d love to add a touch more brandy to see what happens. This is miles away from the silly Bacardi cocktails of the past few Rule 37s. There’s almost a syrupy, slightly mouthcoating texture, with a fresh lime tart to keep it from getting out of hand. It’s just not quite what I wanted. This one slides down a little too easily, and could stand to be a bit more boozy. I think I’ll give it another try while upping each spirit by double.

The Portland Daiquiri #2
UPDATE: New recipe.

2 oz white rum (BBoy)
1 oz brandy (E&J)
– 1 oz fresh lime juice
– 1 oz raw simple syrup

Uh, yeah. Do what you did before. Shake it all up, strain into a chilled cocktail glass. Plop a lime wheel in there. Drink it.

Ok. Certainly boozier, but not unpleasantly so. There’s still plenty of flavor from the BBoy, and that dark syrupy grape from the brandy comes to play as well. The two get along quite well, with lime and raw sugar rounding it all out. This is MUCH more enjoyable. The first version was simply too sweet. Well, actually, the first version was quite tasty, but it needed more of a kick to get it into a better flavor balance. Upping the booze content is one option when dealing with a overly sweetened drink, and in this case it paid off. Of course, you COULD simply use less sweetener, but I prefer adding more booze.

The Lady Friend gives this version her approval saying: “This one is much better balanced. You can appreciate the different spirits in it for what they are.”

Yeah. Try the second version. It simply works better.

Mil-wacky in March, Part 3: Great Lakes Distillery

Yet another travel series that I never seem to finish. This one tells the tales of our Milwaukee adventures in late March of 2012. We went there to do some serious drinking. Oh, and also Trevtastic got married. Yeah, some girl actually married that boy. But still, it was a good excuse to show the Lady Friend the various drinking landmarks of Milwaukee, so that’s what we did. Wistful wanderings in Wisco. Part 1 is here.
Yah dere hey.

Here we go.

This is one of the reasons I wanted the Lady Friend to come to Milwaukee.

Well, this and Trev’s wedding.

But this is also awesome.

Great Lakes Distillery. Yes, they make booze in there.

I think I visit here every time I come to Milwaukee. It used to be that you’d enter around the back, right into the warehouse portion of the building, where the actual distillery is set up, but these days they’ve got a brand spankin’ new retail shop and tasting room up front. It’s pretty snazzy. Still, on larger tours, the “old” tasting room down on the production floor is used. We entered the new tasting room, and thankfully the paint-and-drywall smell had faded since my last visit, though there was a mural still in progress. The Lady Friend and I sidled up to the bar and ordered a cocktail. GLD highly encourages having a cocktail along on the tour. It helps you pay attention. Since the Kinnickinnic Whiskey was back in stock (they were completely drained last time) I led off with a simple Whiskey Sour. I have no idea what the Lady Friend went with, though I suspect it had grapefruit juice. There are a number of cocktails available across most of their spirit lineup for about $5-$7 if I recall, though they might make you one off-menu if you’re super nice and they know how to make it. Michael led off as our tour guide this time, and the Lady Friend and I, along with one older couple, grabbed our drinks and headed down the stairs to the production floor.

I hate saying “this is where the magic happens” but a lot of good stuff is born here.

First, the history. GLD was officially started back in 2004 by a video-tech guy named, well, Guy. Guy Rehorst. He realized that there were NO distilleries in the state of Wisconsin, so he started his own. Due to licensing, permits, and just building the place, it took until October of 2006 to get their first bottle out the door (it was vodka). Since GLD began, eight more distilleries have sprung up in Wisconsin, with eleven more on the way. The craft distillery market is starting the same sort of building boom that craft beer had about 10-15 years ago, and currently they’re growing at the rate of about one new distillery in the US every month. By 2015, it’s projected that there will be 500 distilleries in the country, which means like craft beer, there’s going to be a lot more choices on the shelves. Which is awesome.

Distilling itself is fairly simple. You take, well, ANYTHING that ferments, and boil it. Alcohol has a lower boiling point than water, so the alcohol turns to vapor. Then you cool and condense it back down into a liquid, and you’ve got booze. Probably some pretty rough and firey stuff, but still booze. As Michael said “A child could do it. It’s also a felony.” Depending on what you make, there are at least a few rules in place. Vodka must be distilled at a minimum of 95% abv (right out of the still… it gets diluted down to usually about 40% abv/ 80 proof). Whiskey must be made from 100% cereal grain (wheat, rye, barley, corn… you get the picture). Brandy must be made from 100% fermented fruit (usually grapes, but also apple, pear, peach, cherry… lots of choices). Gin must have juniper berries in it somewhere. Rum must be made from 100% sugar cane (cane sugar or molasses).

Once you’ve got your spirit, sometimes you need to age it. For that you need a bonded warehouse, as described in my Ryan & Wood Distillery post. The government technically owns this part of your distillery, and you have to pay them excise tax when you take liquor out of there. It costs GLD about $3 per bottle to take their own liquor out of the warehouse to sell. This factors in to “you get what you pay for” when it comes to cheap booze. If a bottle of cheap vodka costs $6, you know $3 is automatically going towards the government for excise tax. Another $1 goes to distribution costs, another $1 to the retailer, and prob about $1.50 for the cost of the bottle. What’s left for the cost of actual ingredients? (Actually, in this scenario, it adds up to -50 cents.) The point is, a lot of smaller, craft distilleries have higher prices due to better ingredients, among other overhead costs, and the government always gets their cut.

Now that we know how to make booze (and pay the government to make it nice and legal) it was time to go taste the stuff. Since there were only four of us in the tour, we went back upstairs to one of the tables in the tasting room. Michael went through each spirit, and we got a pour in a nice little Glencairn tasting glass, a very classy touch. We tasted the year-round spirits, though there are several smaller batches produced, including a unique Pumpkin Spirit, made from Lakefront Brewery’s Pumpkin Lager, and a line of brandies (Grappa, Kirschwasser, Pear/ Eau-de-vie, and Apple).

Rehorst Premium Milwaukee Vodka Red Wheat Vodka
Nose: Sweetish. Medium heat in the nose. Very neutral.
Taste: Medium heat in the taste. Good mouthfeel with decent smoothness. Neutral and pleasing.

Rehorst Premium Milwaukee Citrus & Honey Vodka Flavored Vodka
I hesitate to call this “flavored vodka” due to the mess of cotton candy, blue raspberry, whipped cream, and other silly flavored vodkas out there. This one is made with actual lemons (the distillery staff gets to zest endless piles of lemons by hand) and Wisconsin-sourced honey. GLD actually distills the flavors together, rather than simply adding them to the spirit. No sugar is added after distillation.
Nose: Lemon Pledge and honey sweet. Very aromatic.
Taste: A tad hot, but perfectly nice. Sickly lemon, like cleaning fluid. Not overly sweet.

Rehorst Premium Milwaukee Gin “Milwaukee Gin”
GLD thinks that their gin doesn’t fit into either the London Dry or Dutch Genever categories, and calls it simply “Milwaukee Gin.” They use a very mild juniper berry, and add cinnamon, anise seed, coriander, orange peel, lemon peel, Saigon cassis, cardamon into their botanical mix. Then the twist: sweet basil, and Wisconsin ginseng. I think it’s an excellent gin. You can read more about my thoughts here.
Nose: Mild pine, sweet spruce. Sugary pine smell, with a mildly hot nose.
Taste: Sweet pine, with spiciness. Very nice. Has a little zing to it, but in an interesting way.

Kinnickinnic Whiskey Blended Whiskey
The Ojibwe word “Kinnickinnic” means “mixed” or “blended” usually referring to tobacco, but in this case is a blended whiskey made from a straight bourbon, and a 4-year-old malt whiskey produced at the distillery. They were out of this on my last visit, but Guy was incredibly gracious and got his last bottle out of his car to give us a taste. Since then, they bottled another batch, so I got another taste this time around.
Nose: Hot alcohol on the nose (it’s 86 proof and unfiltered). Mild sweet bourbon lingers below the heat.
Taste: Hot, with a slight spice. Rye? Smooth vanilla from the aging. Very Scotch-like, but lighter like an Irish whiskey.

Roaring Dan’s Rum Maple Rum
All rums need a pirate mascot, and GLD’s is no exception. “Roaring” Dan Seavey was a pirate on the Great Lakes with all kinds of adventurous shenanigans. The color varies batch-to-batch, as it’s a single barrel product (they don’t mix the barrels together). Wisconsin-sourced maple syrup used, and bottled at 90 proof. This was the first bottle I bought from GLD.
Nose: Sweet, sugar maple. Hot in the nose. Sugar cookies.
Taste: Warm burn, then sweet maple washes over. Finishes hot and alcoholic, which keeps it from getting overly-sweet. Yum.

Amerique 1912 Absinthe
GLD is one of the few domestic distilleries I can think of that makes an absinthe. I won’t get into the troubled history of the spirit here, but it was banned in the US in 1912 for various reasons, and has started to make a comeback with legalizations and the cocktail craze. It’s an interesting liquor, with a crazy story, and GLD makes two versions: Verte (green) and Rouge (red). I brought back a bottle of the Rouge after this trip.
Absinthe Verte (diluted with water, no added sugar)
All-natural color from chlorophyll.
Nose: Licorice. Black Twizzlers. The Lady Friend recalls Good n’ Plenty. A lingering sweetness.
Taste: Very pleasant. Anise taste, but drinkable after the louche. Very light alcohol kick.
Absinthe Rouge (diluted with water, no added sugar)
All-natural color from hibiscus.
Nose: Sambuca-like anise aroma. Hot alcohol, but with much more sweetness.
Taste: Licorice, but much sweeter. Almost a touch spicy. Very nice, if you like licorice (I don’t). Very drinkable even if you don’t particularly like anise flavor. It impressed me enough to buy a bottle.

Guy had suggested that we try their new Apple Brandy, though it wasn’t on the tasting. We went over to the bar and Michael totally hooked us up with a sample.
Apple Brandy
Made from 100% Wisconsin-sourced Heirloom apples. Spends 3 years in aged bourbon barrels so that GLD can “put bold flavors in cups.” Well said.
Nose: HOT alcohol nose with a tart apple aroma.
Taste: HOT. Sweet apple, obviously, but complex. There are layers of both sweet and tart that flow underneath. But this is one of the more alcoholic tasting of the spirits. Still, quite tasty. The Lady Friend even bought a bottle of it.

Then he made us a Jack Rose! And yes, GLD does make their own grenadine. I asked. The drink nosed a bit hot, more so than a Laird’s applejack version, but had an amazing flavor. Very apple-y, with a tart cider start, sweet sugary mid and tasty clean apple finish. Wonderful.

Retail area where you can buy bottles and bottles of awesomeness.

We spent the rest of the afternoon sitting at the bar, sipping cocktails, and chatting with owner Guy Rehorst, whom I had met on my last visit. He’s a really nice guy, and will tell you basically anything you could want to know about the distillery, or just the industry in general. I’ve been a big fan of the spirits he’s made for the past several years, and make it a point to stop by every time I’m in town. It’s great to see a craft distillery making some great products. I like a lot of variety with my drinking, and largely gloss over the big brands, as I do with beer. Instead of Bud/ Miller/ Coors, the liquor industry has Pernod Ricard, Bacardi, and Diageo. Heavy hitters. The good news? GLD is in the works to enter the Massachusetts market, and hopes to be in Boston-area shelves by the end of the year. Keep an eye out for some more tasty choices. Highly recommended.

Rule 37: Cream!

Modern Drunkard Magazine’s articleThe 86 Rules of Boozing, by Frank Kelly Rich states:
Rule 37. Try one new drink each week.
The Rule 37 series of posts chronicle my attempts to accomplish this feat every week.
For the recipes of R37s past, click the Htf do I make these drinks? tab.

With the success of last week’s champagne (sparkling) themed post, I thought I’d keep the trend going and try another theme to our cocktails for this week. I kept bumping into recipes involving cream, so that seemed like a good excuse for a couple of drinks with a common ingredient. Cream features in many classic drinks, especially around the holidays. The Lady Friend assisted with some high-speed photography, and we got to work. Her drinks used light cream; I went for the full-bore heavy whipping cream. First up was her drink, the Agave Kiss.

Agave Kiss

– 2 oz tequila
– 1 oz white crème de cacao (we used dark; didn’t have the white)
– 1 oz cream
– 1/2 oz Chambord (we used Flag Hill raspberry liqueur)

Shake, strain, serve in a chilled cocktail glass. Garnish with raspberries. When using cream in a recipe, be sure to shake it extra hard to get a nice, frothy consistency.

This probably would have been prettier if we had the white crème de cacao. I only had the dark, which, combined with the cream, gave the drink an opaque tan color. This would be a theme throughout the rest of the drink selections. Taste-wise, it was pretty good. The tequila isn’t too strong, but is in there, just subtly. I’m not big on tequila and usually find the Lady Friend’s drinks a bit overpowering flavor-wise. Tequila doesn’t always play nicely. This one was chocolaty, creamy, and had a nice raspberry finish. This WOULD be nice with a raspberry garnish, but we didn’t have any on hand. The Lady Friend stated “I got tequila in my burp!” Such an elegant young woman.

My turn next. I went with a classic, the Brandy Alexander. It’s a takeoff on an earlier version made with gin, and simply called the Alexander. The brandy version makes a very nice dessert drink or nightcap.

Brandy Alexander

– 1 oz brandy/cognac
– 1 oz crème de cacao
– 1 oz cream
– dust with nutmeg

Shake nice and hard, especially if using a heavy cream. Strain and serve in a cocktail glass.

This was absurdly tasty. My wobbly notes from that night read “OooooOOOOOoooohhhh so good. Creamy like a chocolate milkshake. With booze. AWESOME. WANT MORS.” Apparently, I enjoyed it. It really did taste like a chocolate milkshake with a hint of booze. I made a triple batch to have extra for photographic purposes, but we didn’t spill nearly as much as I expected, so I wound up drinking two and a half of these. Very tasty, but that brandy lurks under the surface waiting to sneak up on you. It’s a classic. Here’s the master, Chris McMillian to show you how (with two other cream drinks).

By the way, if you haven’t seen his elaborately prepared version of the mint julep,
it’s well worth watching. Check it out here.

While I was slurping the last bits of foamy creamy goodness from my cocktail glass, the Lady Friend started in on her next tipple, the Parisian Blonde. I found this one long ago on Modern Drunkard Magazine, but she, being a Francophile, had to try it for herself.

Parisian Blonde
From Modern Drunkard Magazine’s Concerned Cad archives: “Another fine trick is to tell the patron on the next bar stool that you will introduce him to a blonde from Paris if he buys you a drink. If he agrees, and he probably will, tell the bartender to put this one together. (Don’t tell him the name, it tends to spoil the fun.)”

– 1 oz gin (Bombay London Dry)
– 1 oz dry vermouth
– 1/4 oz creme de cassis
– 2 oz cream

“Shake with ice, strain into a cocktail glass and serve.

Accept the drink, salute your benefactor then drink it down like there’s a fire in your belly. When he asks when he can meet the French blonde, give him an odd look and say, ‘You just did, chum. She liked me better.’ Once again, run, do not walk, to the nearest exit.”

This quite amused me, and I’ve wanted to try the recipe for a long time, but never got around to it. The Lady Friend HAD to beat me to it, and here’s what she got after taking a slurp:

“UGH. I HATE that drink.”

“I want a redo.”

“I refuse very few, but that’s not for me and it’s not worth drinking.”

“This is the first Rule 37 where I’m done with one sip.”


“All of the bad points of cassis.”

“It just doesn’t highlight cassis. If you have cassis in a Diablo or white wine it’s like a partner. But this brings out the bad qualities of cassis. I want another [different] drink! I’m done with cream!”

I tasted it and, sure enough, it’s waaaay creamy. The other flavors get lost. We even used the light cream with this one. There’s a hint of floral taste, but it’s buried under the dairy. Just too much.

The Parisian Blonde did it for us, and after dumping it we went back to old standbys; a margarita for she and a beer for me. Two out of three is good enough. Now what am I going to do with the rest of this cream?

Rule 37: The East India Cocktail

Modern Drunkard Magazine’s articleThe 86 Rules of Boozing, by Frank Kelly Rich states:
Rule 37. Try one new drink each week.
The Rule 37 series of posts chronicle my attempts to accomplish this feat every week.
For the recipes of R37s past, click the Htf do I make these drinks? tab.

Well, turkey day approaches, and the Lady Friend found several holiday/ seasonal cocktails to try. This one looked tasty, and she wouldn’t call in our dinner order until I chose a cocktail, so the East India was the one to go with. Now, I feel like I have a lot of Dale DeGroff’s cocktails on here, but that’s because I tend to use his book, The Craft of the Cocktail, quite frequently. It was the first cocktail book I bought, after seeing him on an episode of Modern Marvels (it was the “Distilling” episode), where they discussed the production methods of several liquors, and then cut to DeGroff mixing an example cocktail with each liquor. If I recall correctly, he did vodka (Cosmopolitan), scotch (scotch, neat), tequila (Margarita), rum (Mojito) and whiskey (Manhattan). There was a “Distilling 2″ episode that dealt with brandy, gin, and Irish whiskey. Maybe the Irish was in the specific “Whiskey” episode. I don’t remember exactly, but they’re all cool, if you’re a Modern Marvels and/ or liquor geek. I seriously got sucked into watching “Glue” on MM once. It sounds like the most mundane thing in the world, but then it got really cool and interesting. Anyway, DeGroff’s book is well-designed, clean, and features lots of good advice and interesting stories from his years of bartending.

So, that’s the story. I happened to have another DeGroff recipe on here that didn’t even come from the book. But it was tasty. I’m not trying to play favorites, but whatever, it’s my blog, so I do what I want. So there. Have a drink.

The East India Cocktail
The Dale DeGroff version, not from his book. Plus, I didn’t follow the recipe exactly, so there’s that.

– 1 1/2 oz cognac (I cheated and used brandy)
– 1 oz orange curaçao
– 1 1/2 oz pineapple juice (he said unsweetened, but I just used the Dole I normally use)
– 1 dash Angostura bitters (I used a couple)
– Flamed orange peel
– Nutmeg

Shake/strain/serve in chilled cocktail glass. Flame the orange peel over the top, and grate some fresh nutmeg on the foam.

So, we got the reciepe from hereabouts, and there is a helpful video as well. It won’t embed, so you’ll have to go watch it there. A couple of things: as noted in the video, if you give it a good, hard, shake, you should get some nice foam from the pineapple juice. I gave the Angostura a couple dashes, and found that it still got lost in the flavor of the drink, so I gave it a couple more over the top and stirred it in. I actually made two versions of the drink, one with Angostura bitters, and the other with my Fee Bros Whiskey Barrel-aged bitters, which has a lot of cinnamon and spice in it. I’m trying to get the Lady Friend to see the effect that different bitters have in cocktails, and she found that one to be much more flavorful. It’s one of my favorites, and really kicks up a Manhattan.

Though it’s not in the picture, I did flame the orange peel over the top (and the Lady Friend got to try as well), which means all you smell in this drink is orange. Not that it’s a bad thing, but the Lady Friend started to nose it, and I said she wouldn’t get anything but the orange. We both enjoyed the cocktail, though I omitted the nutmeg. I don’t even know where I would go about finding fresh nutmeg, though I should probably find out, as it pops up quite commonly in holiday seasonal cocktails. Actually, I don’t have a grater either. This is getting tricky. It’s a tasty cocktail without it, but could use some liberal application of the bitters, or a stronger one to start with.

Now go make it.

Rule 37: Between the Sheets

Modern Drunkard Magazine’s articleThe 86 Rules of Boozing, by Frank Kelly Rich states:

Rule 37. Try one new drink each week.

The Rule 37 series of posts chronicle my attempts to accomplish this feat every week. For the recipes of R37s past, click the Htf do I make these drinks? tab.

Another Friday, another cocktail night.
With the cooler temps, I’ve been dragging the Lady Friend (with some reluctance on her part) towards a seasonal shift in liquors. Summertime is for the light, clear liquors – gin, tequila, light rum, etc. – and light, refreshing, fruity summer drinks. The Tom Collins. The Margarita. The Daiquiri. Now that the autumn is clearly upon us (excluding last weekend’s 80 degree temps) the time has come for the darker liquors, the browns: brandy, cognac, whiskey, medium/aged/dark rum, scotch. Warm happy spirits that slide down your gullet and stoke a small wood stove deep in your belly, heating from the inside out. Since the Lady Friend is a tequila fan, she’s none too happy with this edict, but has been joining in the movement slowly, starting with brandy. As a wine drinker, I think she likes the connection to her precious grapes, (though now is developing more enthusiasm for my guarded whiskey supply) and has enjoyed several Sidecars in the past. This drink was an interesting little twist on the classic Sidecar.

Between the Sheets

– 3/4 oz brandy
– 3/4 oz light rum (Bully Boy!)
– 3/4 oz triple sec
– 1/2 oz fresh lemon juice

Gently introduce the brandy and rum in a mixing glass; they’ll come to appreciate each other quickly. While their comfort level is warming, add the triple sec to the ménage. Gradually ease in the lemon juice, as a wicked delight to the threesome of spirits. Add ice and shake the group frantically until they collapse in a satisfied heap. Dribble the ensemble into a chilled cocktail glass to rest in the afterglow.

Seductively twirl a lemon spiral, as one would coquettishly play with a lock of hair, trying to win favor with an admirer across the bar. Whilst their attention is undivided, garnish delicately with the lemon, as a token keepsake bestowed on a paramour.

This is a sexy-time drink. Sweet and tasty, with some triple sec dry finish. Especially enjoyable was the ability to pick out each individual ingredient in the taste, though they blend together with wonderful results. Between the Sheets makes a nice transition between the light and dark liquors. It’s got the summery light rum (though the Bully Boy has a lovely sugary dark rum taste) and the brown brandy. It’s practically a Sidecar, but with some rum in it. There is another variation of Between the Sheets, with more brandy, no rum, and a little Benedictine, but this version was just the thing for a quiet cocktail evening in the cozy setting of my Cocktail Cavern, the Libation Lair, the Den of Drink. Try one by candlelight with your lady friend or gentleman caller when the leaves begin to fall.

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