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bourbon

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”

The Gold Rush Cocktail

The Gold Rush is a modern cocktail with a definite old-school classic vibe. With a more complex flavor than the whiskey sour on which its modeled, it is a simple combination of bourbon, lemon and honey. Continue reading “The Gold Rush Cocktail”

Devil Mix and smoked absinthe: the Future Ghost Cocktail

I hope you still have some of the “Devil Mix” from Johnny Michaels’s Handsome Devil, because we need some for the Future Ghost.

Michaels describes the Future Ghost as “a Sazerac-Manhattan hybrid, served in a bordeaux wineglass.” Continue reading “Devil Mix and smoked absinthe: the Future Ghost Cocktail”

The velvet glove — Chatham Artillery Punch

Are you ready to take on one of the grandest, and most insidious, punches of all?

It’s whiskey, brandy, rum, and Champagne all bundled up together. The result is Chatham Artillery Punch, a tricksy and seductive charmer—an iron fist in a velvet glove. Continue reading “The velvet glove — Chatham Artillery Punch”

Trinity Bitters and the Older Fashioned Cocktail

I first encountered Nick Kosevich’s cocktails back in the days when he tended bar at Town Talk in south Minneapolis. (In fact, it was Kosevich’s Sidecar that inspired my first Cold Glass article in 2009.) His back bar was lined with dropper bottles and dashers, evidence of his fascination with tinctures, bitters and flavorings. Continue reading “Trinity Bitters and the Older Fashioned Cocktail”

Making Eggnog for New Year’s

I made eggnog this season, for the first time. It was a revelation—I had no idea that homemade eggnog was so different from the commercial stuff, or that it could taste this good.

Continue reading “Making Eggnog for New Year’s”

Got bitters? — the Seelbach Cocktail

It’s the Seelbach Cocktail‘s extraordinary ingredient list that caught my eye. The Seelbach is a champagne-based cocktail, which in itself is uncommon—there are only a handful of champagne cocktails in the canon. And it includes a healthy dose of bourbon as homage to its Kentucky heritage. But the shocker is that it also includes seven dashes—seven—of Angostura bitters.

But wait, there’s more: we need seven dashes of Peychaud’s, too. What th’…? Continue reading “Got bitters? — the Seelbach Cocktail”

1794 Cocktail — the Boulevardier Comes to Manhattan

The 1794 Cocktail is a welcome modernization of the Boulevardier, whiskey-heavy, with rye in place of bourbon. Attributed to Dominic Venegas, it is a natural evolution of that drink, and changes a classic but not-so-good mishmash into a deliciously bright and drinkable Manhattanesque whiskey cocktail. Continue reading “1794 Cocktail — the Boulevardier Comes to Manhattan”

Manhattan Cocktail, Cold and Dusky

…give us the manhattan, cold and dusky in a frosted glass, the luxurious swirl of rye and vermouth, a dash of Angostura bitters for tone, the one and only cocktail that really demands a cherry. Mark Kingwell, Classic Cocktails, a Modern Shake

There you have the template for one of the oldest of the classic cocktails. Various stories place the invention of the Manhattan in the 1870s or early 1880s, predating even the venerable martini. As with many of the great cocktails, there seems to be some mystery about its whereabouts before its first appearance in print; the Manhattan is first recorded in the 1887 edition of Jerry Thomas’s Bon Vivant’s Companion. Continue reading “Manhattan Cocktail, Cold and Dusky”

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