The Daily Tippler

World Cocktail Week Starts Today!

In honor of world cocktail week 2010; I’m going to try to distill (pun intended) the history of the drink into seven posts. Because this will be brief at best, and because I make no effort to hide my plagiarism, for anyone who wants more info I highly recommend “Imbibe” by David Wondrich.

One supposes that I would start with the inventor of the cocktail, but trying to figure that out is like trying to figure out who decided to drink water first. Cocktails by today’s definition have been around as long as distilled beverages; since they consist of mixing any distilled beverage with something else. As early as 1880 there was scholarly, albeit inconclusive, research about the invention of the cocktail. Therefore, from a purely organizational standpoint, I offer the following incomplete time line:

-Wine Punch: wine being the earliest of spirits and made by every know civilization mixed with something

-Punch: wine gives way to other stronger spirits as the base for punch

-Collins, Fizz, Sour: the punch bowl behind the bar gives way to the single drink mixed on the bar

-Slings, Juleps, Toddies: Enter Sugar

-Cocktails: Enter Bitters

The word cocktail starts to appear in print at the very beginning of the 1800s; one can assume it had been around for a decent time before that. In the beginning and for awhile it is used to refer to drinks with Spirit, Sugar & Bitters; all though that is no longer really the definition I’ll leave it at that for today.

Plain Cocktail:
Jerry Thomas 1862

-3 or 4 dashes Simple Syrup
-2 Dashes Bitters
-1 Wine Glass (2 oz.) Spirits
-2 Dashes Curacoa

Squeeze Lemon Peel in a glass; fill 1/3 with ice and stir.

Some of you may have heard the news this week that the Pegu Club on Houston Street was cited by the NYC Department of Health for serving drinks with raw egg. Well, actually they were cited for not informing customers that drinks had raw egg in them. Of course that doesn’t really make sense because it is stated on the menu. The story is a little muddy, but you can read it for yourself: NY Times.

Personally it sounds to me like the Health Inspector had one too many $13 MarTEAnis and needed a way to expense it back to the Department; that’s your tax dollars at work.

A few years back  I remember talk of the ban on runny eggs in New Jersey; I’ve definitely had runny eggs in NJ, so I’m not gonna get too worked up about this. Enjoy!

Big Bad Wolf:

-1 oz. Brandy
-1/2 oz. Orange Juice
-1 oz. Egg Yolk
-1/4 oz. Grenadine

Combine ingredients in a shaker over ice  and strain into a chilled cocktail glass

Part of the reason there has been no update of this space since September 25th of last year is because, when you go away it is hard to know what to say when you comeback. Do you just carry on like nothing ever happened? Or do you offer some long drawn out explanation/apology for your absence? In my case I don’t think either makes sense. It’s not as though I have some massive fan base that has been missing me. On the other hand I do feel some responsibility to provide Tippling ideas for seasonal changes and major events/holidays; of which I have now missed many. 

So instead of apologizing I will offer something I found to be more instersing:

While I was out for over 3 months, from September 26th to January 6th, The Tippler had 164 unique visitors from 24 countries including first timers: Estonia, Namibia and Japan, to name a few.

While I am sure 164 visitors is equivalent to a speck on the head of a pin in Internet terms I take some pride in it. I do almost no promotion for the Blog  and I only know people in about 5 of the 24 countries. This means that someones, somwhweres were searching for somethings I am offering. It’s amazing what the Internet does when you’re not looking…

Round the World:

-1/2 oz. Gin,
-1/2 oz. Dry Vermouth
-1/2 oz. Sweet Vermouth
-1/2 oz. Brandy
-1/2 oz. Orange Juice
-1 dash of absinthe.

Combine ingredients in a shaker over ice and strain into a chilled cocktail glass. Garnish with a cherry.

Jerry Thomas’s successor as the top mixologist in America was an egomaniac named William Schmidt; he actually went by the moniker “The Only William” Schmidt. “The Only William” claimed to invent a drink a day and, despite his hubris, became the go to bartender for all the big newspapers of the time. His popularity with journalists stemmed from his otherwise amiable demeanor, superior mixing skills and, not to be underestimated, the location of his saloon near all of the newspaper offices in lower Manhattan. I offer here a drink of “The Only William’s” creation honoring his biggest fans and, also check out this news item from the New York Times published in 1904.

The New York Herald:

-1 oz. Cognac
-1/2 oz. Kirschwasser
-1 Barspoon Curacao
-1 Barspoon Maraschino
-1 Barspoon Rosolio or Rose Water
-1 Dash Benedictine
-1 Dash Creme de Cocoa
-Juice of half an Orange
-Splash Pineapple Juice
-2 oz. Cream
-1 Teaspoon Sugar
-1 Egg; yolk and white separated

Combine all ingredients, except Egg White & Sugar, in a shaker and fill with ice; shake exceedingly well. Strain into a highball glass. Beat the Egg White to the form of frozen snow and sweeten with Sugar. Top the drink with the Egg White and a squeeze of  Lemon. Serve with a long spoon.

According to “The Only William” this is an evening drink for special occasions.

I haven’t spoken much about Vodka and it’s not because I have a problem with it. A lot of people, lately, have been somewhat disparaging about Vodka because, in truth, it is not much more then alcohol and water. Because of this Vodka serves a purpose behind the bar and, frankly, it is not totally devoid of character.

Vodka has a fairly long history; originating probably in Scandinavia or Eastern Europe some time in the 14th century. Vodka is usually made from the distillation of Fermented Grains, like Rye or Wheat, or Root Vegetables, like Potatoes or Beets. It is usually filtered multiple times to remove color, taste and odor. What it lacks in character Vodka makes up for in alcohol content; usually from 35% to 50%. Because of this it can be used to fortify any drink without effecting its make-up.

Atomic Cocktail:

-1 1/2 oz. Vodka
-1 1/2 oz. Cognac (VSOP or better)
-1 Teaspoon Amontillado Sherry
-1 1/2 Chilled Champagne

Combine all ingredients, except Champagne, in a shaker over ice. Strain into a chilled cocktail glass and top with Champagne.

One thing people love about beer is ordering it by the pitcher; so here is a beer cocktail that won’t disappoint.

Cherry Ale Sangria

Adapted from “The Beerbistro Cookbook”

-1 bottle (11 or 12 ounces) Belgian cherry (kriek) ale
-1 bottle (11 or 12 ounces) strong Belgian ale
-3/4 ounce Cointreau
-3/4 ounce brandy
-3 to 4 slices each, orange, lemon, lime
-5 ounces ginger ale
-5 ounces soda water

Place generous amount of ice cubes in pitcher. Pour in ales, spirits and fruit. Stir, mashing fruit as you go. Top with ginger ale and soda water, adding more ice if needed to fill pitcher. Stir and serve.

Not to be out done by their neighbors to the North the Westin NY has come up with a libation to represent themselves on “The Tippler.”

Welcome to a place where time ceases to tick and begins to flow. Where every sense is soothed and energy is restored. Where your well-being reigns supreme.  The Westhattan combines over 130 herbs and botanicals in a silky smooth concoction that will relax your mind revive your senses and renew your self.

The Westhattan (aka The Frothy French Monk):

-2 ½ oz. Cognac, VSOP
-1/2 oz. Green Chartreuse
-1/2 Tablespoon Sugar
-1 Tablespoon Water
-2 Sprigs Mint
-1 Tablespoon Egg White
-1 Teaspoon Cream
-2 Dashes Orange Bitters

In a shaker dissolve the sugar in the water. Insert the Mint Sprigs leaf side down into the sugar water and muddle with the back of a bar spoon to extract the flavor. Remove Sprigs and discard. Add the remaining ingredients and fill with ice. Shake thoroughly. Strain into a chilled cocktail glass and garnish with a mint leaf.

I hope everyone had a great Memorial Day. I’m in Chicago this week, which is actually not so windy in the summer, but nice and temperate. In honor of the city I’ll offer some cocktails that are related. Today’s is, fittingly, The Chicago Cocktail. All though named for the city it is believed to have originated in the bars of New York. Either way it is a pretty nice drink and you can make it fancy by topping with Champagne. 

The Chicago Cocktail:

-3 oz. Brandy
-1/4 oz. Orange Curacao
-Dash Angostura Bitters
-Champagne Top (optional)

Combine all ingredients, except champagne, in a shaker over ice. Strain into a chilled cocktail glass. Top with Champagne if desired. 

Chartreuse has been showing up, lately, on a lot of reputable cocktail menus.  This french liqueur produced by Carthusian Monks first shows up in print around 1605. The recipe of 130 herbs and flowers is known by only three monks at any given time. The flavor is definitley an aquired taste, but is quite dynamic and can be used to spice up a variety of drinks. Give this a shot with a sweeter champagne.

Chartreuse & Champagne

-1/2 oz Green Chartreuse
-1/4 oz Cognac
-Champagne (to fill)

Combine ingredients in a champagne flute. The bubbles will stir it for you. Garnish with a lemon twist.

Today’s toasting tipple is almost like a Champagne Milk Shake. The Flip has been around since the publication of the first cocktail books and usually has, at least, cream if not some part of an egg. I would lean Brut again; but since I do liken it to a milk shake feel free to go a little sweeter if you like. And as always any drink with egg should have the Hell shaken out of it.

The Champagne Flip:

-3/4 oz Brandy
-1 dash Triple Sec
-1/4 oz Cream
-1 Egg Yolk
-1/2 Tsp Sugar
-Champagne (to fill)

Add the yolk to a shaker and break it. Add the sugar and stir them a bit. Add the brandy & triple sec and shake thoroughly. Strain into a chilled cocktail glass and carefully fill with Champagne.