Friday, April 29, 2016

Modern Riff: The New Floridita

Like classic Daiquiris? Then you probably wouldn't kick this one out of bed.  

-New Floridita-

2 oz El Dorado 5yr rum
.75 oz fresh lime juice
.75 oz simple syrup
5 good dashes Leopold Bros Maraschino liqueur

Shake with enthusiasm and double strain into a chilled cocktail glass, garnish lime wheel or wedge.

Pro tip:

-Get a bitters bottle and keep your Maraschino in it--a little goes a long way. I chose to use the Leopold Bros because it's a bit less aggressive than the Luxardo brand.

Original Cocktail: The Green Faerie's Gimlet

This little number was  one of the most popular cocktails on the menu at Revival and became a permanent member of the family. A little herbaceous with just a touch of absinthe. Tart and refreshing, and just complex enough to keep you from crushing it too hard and getting all sorts of gin-hungover.

-Green Faerie's Gimlet-

1.75 oz London Dry gin
.25 oz Clear Creek Douglas Fir eau de vie
.75 oz fresh lime
light .5 oz simple syrup
2 generous dashes Absinthe*

Shake it all up, double strain into a chilled glass. Garnish with a lime wheel.

*Pro-tip: Put some absinthe in a dropper or bitters bottle. I suggest buying a few of those super cheap oil and vinegar shakers that just cost a few bucks for all of your strongly flavored ingredients.

Thursday, April 28, 2016

Original Cocktail: Red Fox

Like Sidecars? Like Fall weather? Sweaters? You'll like this. And you don't have to wait until football season to drink one.

-Red Fox-

1.75 oz Cognac or Armagnac (mixing grade) 
.75 oz fresh lemon juice
.75 oz Pür blood orange spice liqueur*
.5 oz cognac based orange liqueur (Bauchant or Pierre Ferrand Dry Curacao)

Shake, double strain into a stemmed cocktail glass or coupe. Garnish with a cherry.

*This particular orange liqueur has a lot of baking spice, so don't try to sub in Cointreau. There's not really a product that you can substitute unless you're making your own infusion. Most widely available in NY and CA, but it's worth seeking out!

How To Make a Negroni

It took me years to appreciate Campari. My first experience made me only see her as aggressive, offensive and brutish. But I didn't like bitter things then--I didn't like West Coast IPAs or Fernet. My palate has changed a lot--I've come to love Campari and its bitter ilk. But the thing that really warmed me up to the spirit was the classic cocktail the Negroni. And the thing that turned me on to the Negroni wasn't Campari at all, but  a sweeter, richer bitter called Gran Classico. After a year or two of drinking those I moved onto the classic recipe, and now it's my go-to before-dinner cocktail. And, like the Manhattan, you've got a lot of options to play around with. Which gin will you use? What style of vermouth? Campari or Capelleti? First, start with the basics.


1 oz London Dry gin
1 oz Campari
1 oz Carpano Antica sweet vermouth


-Gran Classico Negroni-

1 oz London Dry / New American gin
1 oz Gran Classico bitter
1 oz Vya sweet vermouth

Stir all ingredients in a mixing glass, strain into a chilled coupe or a tumbler with fresh ice. Garnish with an orange peel, after squeezing the oils from the peel onto the top of the drink. 


-I prefer my Negroni served up, personally. Though many would argue for them on the rocks (or perhaps one giant rock?), when I'm at home, they're up about 99% of the time. When I'm out, well, I never specify unless I've been asked. I just see what comes to me--it's more fun that way. And as someone who's curious about how others in my industry do things, I like the surprise. Except for the time a bartender freepoured his with Seagrams 7. I did not like that surprise one bit.

-Some will serve their Negronis with a slice of orange. That is fine, but it's not my ideal. The orange oils are what really bring this cocktail together. You really want a nice squeeze of them on top of the cocktail.

-Good bartenders are opinionated, which is awesome, because they care a lot about the craft. I know plenty of bar folk who absolutely hate Negronis with Carpano Antica, for various reasons. That's not a debate I care to get into here. From my experience, I think Carpano is one of the most versatile vermouths out there (at least as far as the US market is concerned.) Juuuust right there in the middle for me. So yea, I say make your Negronis with it, but experiment too.