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International sours

Whiskey Sours and Embittered Last Words: the Paper Plane Cocktail

The first cocktail I learned to make was the Whiskey Sour. I made it with Scotch, which was a very poor choice, but I was just out of college and didn’t know better. It’s gratifying to discover, in retrospect, that even then I had enough wits about me to think that tinkering with the mix might lead to a worthwhile improvement in flavor. It took forever to realize that the problem was the Scotch. Well, it was too much lemon, too, but at least I finally figured it out.

Continue reading “Whiskey Sours and Embittered Last Words: the Paper Plane Cocktail”

Rum and Falernum — the Corn ’n Oil Cocktail

Drinks are named for places, religions, sweethearts, politicians, even political parties. Some drinks draw their names from song lyrics, some reflect ideas and aspirations. And some have names are utterly inscrutable, like the Corn ’n Oil Cocktail.

Continue reading “Rum and Falernum — the Corn ’n Oil Cocktail”

Mixing with olive oil: the Oliveto cocktail

When I first encountered Pip Hanson’s Oliveto, my reaction was one of wonderment, bordering on denial.

Olive oil? In a cocktail?

I have no idea how people dream these things up, but my incredulousness gave way to intrigue. I had to try this. Continue reading “Mixing with olive oil: the Oliveto cocktail”

Scotch and Irish—Cameron’s Kick

I suspect that every spirit ever made has been tried in cocktails. Some—vodka and gin come to mind—are naturals, blending readily with lots of other flavors. Rum and American whiskies do quite nicely, too.

And then there are the Scotch and Irish whiskies. Continue reading “Scotch and Irish—Cameron’s Kick”

The Hesitation Cocktail

It seems there’s no end to the list of “zombie” cocktails.

Like the Aviation and the Blue Moon, the Hesitation Cocktail is another of the early-20th-Century cocktails that fell out of the standard repertoire when ingredients vanished from the marketplace. It was the disappearance of Swedish Punch that pushed the Hesitation onto the zombie list. Continue reading “The Hesitation Cocktail”

Z is for Zillah (who drank too much gin)

So how much gin is too much gin?

Those familiar with illustrator Edward Gorey may recognize this article’s title as the caption from one of his drawings, the final frame in an alphabet-driven collection called the Gashlycrumb Tinies, about children who meet curious untimely ends. Poor Zillah. Continue reading “Z is for Zillah (who drank too much gin)”

Floating through Repeal Day: the Twelve Mile Limit Cocktail

December 5 is Repeal Day in the United States, the anniversary of the December 5, 1933, end of Prohibition. (Don’t get me started on Prohibition… )

Reason enough to examine a couple Prohibition-themed cocktails.

Continue reading “Floating through Repeal Day: the Twelve Mile Limit Cocktail”

The Stork Club Cocktail

Since we’ve been on a gin-and-orange kick, I thought I’d add the Stork Club Cocktail to our list of Prohibition-era drinks. The Stork was famous mainly for its celebrities and its “New Yorkiness,” but its flagship cocktail is worth notice, too.

Continue reading “The Stork Club Cocktail”

The Seventh Heaven Cocktail

The Seventh Heaven Cocktail is a quick, simple, and summery gin sour. The formula—gin, citrus juice, and Maraschino—will be familiar as the basis of the Aviation in its late 20th-century incarnation—the one without crème de violette. Continue reading “The Seventh Heaven Cocktail”

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