Cocktails, anyone?
I’m no mixologist.
I don’t make my own bitters, or have strong opinions on the Islay vs. Speyside debate. Hell, I’ve been known to stock my fridge with a few black cherry White Claws on occasion. So you’re not going to get expert-level reviews of various spirits and their combinations here. Instead, you’re going to get the opinions of a guy who likes a quality cocktail or three on a quiet evening, a little libational encouragement to get the imagination properly lubricated and the words flowing from the fingers to the keyboard. And if I’m not at my keyboard, I’ve got that glass at my elbow while in my armchair, watching a movie or reading a book in my living room. You never know, I might be in a cardigan and jeans, or I might be wearing a velvet evening robe. I like to mix it up.
The Manhattan
This classic whiskey mixer was my first real foray into cocktails. I even created a blog, long ago, called The Manhattan Project, focused on drinks and food. Well, I let that blog go to seed, but my enjoyment of the cocktail remains.
I am not a cocktail purist, and you shouldn’t let them dictate your enjoyment of any drink. Manhattans are typically made with bourbon or rye whiskey, but any blended whiskey will do, depending on whether you prefer a lighter or heavier flavor, sweet or spicy. I do recommend getting good-quality sweet vermouth (I buy Carpano Antica) and top-shelf cherries (Luxardo will be the most widely available at good liquor stores, but there are plenty of other kinds out there). Also, try a few different kinds of bitters. Angostura is always on my shelf, but again, find one that fits your palate best.
Jack’s Manhattan Recipe: 2 ounces rye whiskey, 1 ounce sweet vermouth, 3 maraschino cherries, a few drops of cherry syrup from the jar, and several heavy dashes of bitters. I take mine on the rocks at home, but enjoy as you prefer.
The Godfather
It’s easy to get intimidated by cocktail recipes, some of which involve multiple spirits as well as additives like simple syrup, lemon or lime juice, cherries or orange peels, and various other ingredients. You start thinking you need a bar approximately the size of a business tycoon’s desk to hold the necessary inventory, not to mention the cash you’d lay out to buy it all.
But there are a number of super easy drinks you can make, and the Grandfather is one of these. It’s just two ounces of whiskey and a half-ounce of amaretto. Traditionally the whiskey is bourbon, but I prefer rye, since amaretto is already very sweet, and the spicier notes of rye help balance against the sweetness. In addition, I add a double-dash of orange bitters, because the citrus notes play against the almond flavor really well. You can either throw these in a shaker with ice and strain into a lowball glass, or drink it over the rocks, which is how I prefer it at home.
The Boulevardier / Negroni
Elder sibling to the Negroni, the Boulevardier actually predates the more well-known gin cocktail, which was created (so the story goes) when the creator of the Boulevardier ran out of bourbon in Europe and turned to the more available gin instead. Both drinks are a three-spirit cocktail using equal measures of either bourbon or gin, depending on which you are making, combined with Campari (or Aperol, if you like it a little less bitter and a touch more citrus) and sweet red vermouth.
I go with a 1 - 1 - 1 combination for a nice three-ounce cocktail, shaken and strained or on the rocks, in a lowball glass. Boulevardiers are often served with a curl of orange peel, but I just splash a dash of orange bitters into mine. If you are building out a simple at-home bar, you’ll have gin and bourbon on hand anyway, so try both of these and see which you prefer (a word of caution - I find the less-floral, drier gins like Tanqueray to be better for Negronis, rather than the more flowery varieties).
The French 75:
A quick perusal of my liquor cabinet will show my preference for the amber spirits: Scotch, bourbon, rye, spiced rum, and brandy. However, I do have gin for Negronis, and I also keep it handy because I have a great fondness for champagne (disclaimer: I call all sparkling wine / prosecco / whatever “champagne” because I’m not an asshole), and gin and champagne are the two main ingredients in one of my favorite cocktails, the French 75.
If you’re a war nerd like I am, “French 75” makes you immediately think of the 75mm field guns that formed the mainstay of French artillery regiments, the Soixante-Quinze or Canon de 75 modèle 1897. But if you’re not horny for turn-of-the-century artillery pieces like I am, the French 75 is a delightful citrus-noted cocktail served in champagne glassware and sipped demurely while making eye contact over the rim with someone you really want to see naked later that evening.
A perfect ‘75 is crisp and bubbly, lemony and just a touch sweet, best served ice cold and so, so drinkable. Put an ounce of dry gin in a shaker with a half-ounce of lemon juice, and a dash - just a dash - of simple syrup. Shake it with ice until it’s chilled, then strain into a champagne glass (I prefer the coupe glass as the superior champagne glass, but if you only have flutes, so be it). Top this off with 2-3 ounces of champagne. I prefer a brand of bubbly that’s less sweet and more crisp, but experiment a little to find one that pairs best with your preferred gin. Garnish this with a curl of lemon peel, and enjoy.
