One of the old-school cocktails that made a comeback in the last fifteen years is the Opera Cocktail.
The Opera is a blend of gin, Dubonnet, and liqueur—and that’s where the story gets interesting.
Continue reading “Two Nights at the Opera”
Cocktailing is not so very different from cooking or baking—gather ingredients, follow the recipe, enjoy—but while I’ll put up with all sorts of preparation and procedure in baking or in cooking dinner, I find that I value simplicity and off-handed quickness in drink making.
The Royal Bermuda Yacht Club Cocktail is built squarely on a tropical Caribbean foundation—despite the fact that Bermuda is hundreds of miles out in the middle of the Atlantic Ocean.
The drink combines rum, lime, and sugar—the combination Jeff Berry refers to as “the Holy Trinity of Caribbean mixology”—but the sweetness is applied in the form of nutty, gingery falernum syrup and orange liqueur.
The best description I can think of for the Merry Widow cocktail is that it’s a fancy, vermouth-heavy martini with a touch of herbs and spice.
One of the lasting icons of World War II is the public image of Winston Churchill—short, round, with a fat cigar clamped pugnaciously in his jaw.
And that ubiquitous, two-fingered “V” salute that became shorthand for the hope and courage of Allied soldiers and civilians alike.
But more significantly, I discovered that rye whiskey and brandy go astonishingly well together.
And the knowledge of that happy combination led to delight when I came across Brian Miller’s riff on the Old-Fashioned, the Conference cocktail.
I would wager that most people have never encountered a crusta, or even heard of one.
So what is that thing? And why should we care?