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?
I hate tomatoes.
This always dismayed my mother, who loved tomatoes for breakfast, for lunch, for dinner, and for anytime in between. I always whined, and refused to eat them. Today it’s my tomato-loving bride who faces the pushback; I still whine and refuse to eat them.
So why do I like the Bloody Mary?
The Lucien Gaudin Cocktail is a tribute to the skill and success of one of France’s national fencing champions. He first made his name in the very early twentieth century, went on to become European and world champion, then won two gold medals in the 1924 Olympics, and two more in 1928. A couple more silver medals made him one of the most decorated French medalists in the history of the Olympics.
Gaz Regan first published Ted Kilgore’s Devil’s Soul cocktail in 101 Best New Cocktails 2012. As Regan says, it combines “ingredients that absolutely positively do not belong in the same glass,” yet somehow they work together to form a complex and sophisticated success.
It’s June, 1860, just months before the start of the American Civil War. The Pony Express has just made it possible to send a letter overland to San Francisco in just a few days; Abraham Lincoln is busy getting himself elected President of the United States; and Jerry Thomas is writing The Bon-Vivant’s Companion and working at New York’s 622 Broadway bar. Continue reading “The Japanese Cocktail”