Adam Levy, The Alcohol Professor, is dedicated to educating industry pros and enlightened consumers about the international culture of quality adult beverages. Alcohol Professor is an industry insider's guide to all things beer, wine and spirits.
Ice, a common ingredient in many cocktails, was at one point a rare treat for only the wealthy. For the bulk of human history, its creation was through purely natural means. Indian and Egyptian cultures used rapid evaporation to cool water quickly, sometimes quickly enough to make ice. Iran developed a yakh-chal (Persian for “ice pit”), which were onion-shaped buildings up to two stories tall, with an equal amount of space underground. The underground area kept ice, as well as any other food, cool through the use of air flow. Centuries later, wealthy Romans and Greeks filled ice houses with snow and ice that came from the Alps. These well-crafted buildings used tightly-packed straw and wood to keep their frozen treasures insulated. These ice houses, which permeated Europe at the height of the Roman Empire, fell into disuse when the mighty empire crumbled.
In the 16h century, it was the Italians who brought back the use of ice. France, borrowing the tradition from Italy, was the first country to bring ice back, but as an extravagance. Henry III displayed heaps of ice and snow on tables when he had guests, sometimes borrowing a page from Roman emperors and chilling his wine with a heap of snow. The rest of Europe scoffed at this use of ice to cool drinks, seeing it as “a mark of excessive and effeminate luxury.” (Ice and Refrigeration Illustrated, July 1901, p.6) They went from scoffing to partaking, adding ice to every drink they could.
rural ice delivery trucks in the 1930s, photo via Mississippi Department of Archives and History
This trend continued even into the early days of the new United States. Thomas Jefferson was exposed to ice houses in his European travels and built one in Monticello. He encouraged George Washington to do the same. Washington perfected his version on the second attempt in his Virginia home. Note that ice was still limited to those with means; most people who were able to enjoy a cold drink, or ice cream made with ice and not snow, were impressed by the lavishness of the experience.
The First Ice Age
Ice did not become more affordable until the mid-19th century, when some significant breakthroughs in refrigeration occurred. Frederic Tudor built an ice shipping business from the ground up after enjoying some fantastic ice cream (the good stuff, not that snowy junk) at a picnic. He had to. No one else in the country was doing it. His idea was given a… frosty reception… from anyone else hearing the proposition. When he started his business in the early 1800s, he could barely sell eighty pounds of ice in a tropical port. By the middle of the century he was shipping over 50,000 tons of ice all over the country. His company developed a method to harvest the ice with horse-drawn saws, lowering the price of ice even further. As the cost of ice fell, ice houses started to pop up all over the country, especially in the South. Insulated carriages and refrigerated box cars for trains emerged, allowing the ice to be transported further with less loss. Ice had come down to the masses, eventually winding its way behind the bar.
Nearing the halfway point of the 19th century, frozen lakes were no longer the only means to produce blocks of ice. In Mississippi, Dr. John Gorrie invented the first ice-making machine in 1845. Much like Frederick Tudor a few decades before, no one took the idea seriously. John even made a successful prototype to show off what his invention could achieve, but to no avail. He was not able to fund the idea, and so the ice maker concept sat on the shelf for several decades. Andrew Mulh, to help the beef industry in Texas, picked up the idea and developed the first commercial ice machine in 1867. As the end of the century approached, keeping things cold became all the rage in the food and beverage industry.
ice cutting in Sand Lake, photo via National Archives
The way that Americans used ice in cocktails drastically changed them – not only the way we consumed them, but the way we made them. Ice became a garnish. Part of the flair of the cocktail was how cold you could serve it. There was a mountain of shaved ice on top of juleps, cobblers, and other delights of the day. Metal cups would frost over, showing the drinker just how cold their beverage was. The top of this frosty mountain would have any seasonal fruit they could lay upon it. Foreign travelers in the United States marveled at the wasteful way we flaunted our supply of clean ice.
Compared to what Europeans expected, American water was downright clean. To cut the harshness of the liquor, and integrate any sugar, water was added to cocktails. Ice put a significant damper on that. Room temperature water was a much friendlier environment for sugar than an ice cold beverage. To integrate the sweet element back into the drink, bartenders started to create more simple syrups for cocktails, as well as reaching for their favorite fruit syrups. Melting ice became the water component to cocktails. Through modern experimentation, we have discovered that ice contributes about 25% of the volume of the cocktail in water. When shaken, then strained, it took the edge off rough liquor and chilled it. The syrups did all the sweetening, and customers had a great cocktail to enjoy.
Bringing Ice to the People
The First Ice Age in Cocktails came to a hard close in the early 20th century. When Congress passed the 18th Amendment and shut down liquor sales on January 17th, 1920, the ice you had in your cocktail was far less important than just having a cocktail. But while the country dried out, citizens were finding it easier to get ice. Ice boxes and refrigerators were getting better at making ice, smaller, and less expensive. The bulk of the country was still having huge chunks of it delivered to their homes in its crystal clear beauty, but a small, growing percentage was able to get it in their home. Especially with the switch to freon as a coolant in the 1920s. Freon was much safer and easier to manage than other gases, making in-home refrigerators an option.
Servel Refrigerator, 1940
When Prohibition ended, just over 1% of the country had a refrigerator in their home. By the mid-1950s, that number spiked to 80%. The end of WW II, and the beginning of the 1950s, marked the return of cocktails to the American scene. We could go back to taking our time with them, savoring them, and preparing them with care and plenty of ice. But ice had changed. Servel had brought the icemaker right into your refrigerator in 1953! No need for deliveries of huge blocks you still had to carve; you could press a glass to a lever, and you had all the ice you wanted. Consider this era the Frosted Age, since consumers were not as interested in the ice itself, but the cooling effect the ice had on the drink. Like the Gilded Age, but for cooling.
Faster, but not Better, Ice at Home
It was not the beautiful ice of the 1860s. It was not clear and crisp. It was cloudy and unstable. It melted quickly. They were smaller shapes, not big and beautiful cubes. Crystal clear ice joined fresh-squeezed juices and house-made syrups as casualties to the industrialization of American food. Why work so hard to cut blocks of ice or crush it into little chunks when you can have pounds of it made as fast as you use it? No one had time for that. Thus, ice from the machine became the go-to solution at home and in the hospitality industry. For over five decades, “shitty hotel ice,” as ice expert Camper English once concisely put it, became the norm when it came to the ice that went into a drink.
And no one was wiser for it. David Embury has a brief mention of it in The Fine Art of Mixing Drinks, one of the top cocktail books to come out of that era. He promotes the use of transparent cubes of ice in cocktails, not for looks but for flavor. Most of his critique about ice that comes out of the refrigerator is the unintentional flavors it can add to your cocktail. There are the chemicals that the city adds to the water to make it clean and the possibility of improperly stored food adding unwanted notes of “Camembert cheese or leftover broccoli” to your cocktail. Ice was an afterthought, not a component of a cocktail. It would be over five decades before ice started to reclaim its place as a critical component in a bar.
clear ice with burnishing stamp, via Camper English
The Second Ice Age
According to Camper English, the first bar to bring an ice program back to craft cocktails is Weather Up in 2010. This has set up the beginning of the Second Ice Age, where ice returned to its original place as an essential element when presenting a cocktail, not just a way to chill it and add water. Bartenders and drinks enthusiasts, led by English, became obsessed with finding ways to create clear ice that was not a 300-pound block and did not take a week to form. Ice making companies, which all but disappeared in the middle of the 20th century, returned to serve this growing demand. Ice chisels, chainsaws, picks, and tappers have all returned to the bar. Round balls of ice and frozen spears for have become part and parcel of the ice repertoire in many bar programs around the country.
The importance of ice grew as the cocktail became an experience. The presentation of an artisanal spirit, mixed with house-made bitters and syrups, accented by a clever garnish, was not going to be ruined any longer by plopping industrial ice into the glass. That does not fit into the craft story or aesthetic! A clear, carved piece of ice is the only thing that will do.
Ice in the modern era has one more added function: delivering surprises. Cocktails on ice have been around for over two hundred years, but cocktails IN ice are a much newer invention. Spherical ice molds allowed daring mixologists to figure out a way to partially freeze the ice, drill a hole to release the extra water, then inject any cocktail they choose into the mold. All you have to do is break it open in the appropriate glass and enjoy. Other bartenders use ice cubes to deliver flavor by freezing fruit, coffee, or other liquids into cubed form and adding them to cocktails. Still others use the ice as a frozen frame, delivering an aesthetic pop to their creation. Their visions range from turning the ice different colors to adding edible flowers to the mix.
Large cubes of ice have even made their way into the shaker, offering bartenders a better way to control the amount of water that ends up in the cocktail. They also agitate better, providing a measurably different amount of foam for cocktails (based on many experiments by David Arnold of Liquid Intelligence fame). The more we explore and experiment with ice, the better we understand its impact on the drinks that leave the bar, from the amount of dilution to the temperature of the cocktail. The Second Ice Age is still in its infancy, and it is only going to get bigger.
photo via Camper English
When the bartender places your cocktail in front of you, take a moment to appreciate the effort that has been invested in the ice used to create it. Even though restaurants no longer have to wait for horses to bring blocks of ice down from the lake, obtaining good looking ice is still not an easy task. There is tremendous energy put into adding the right ice to enhance the customer’s engagement with their cocktail. Admire all of that hard work. Then enjoy the luxury of an ice cold cocktail.
Editor’s note: Clearly Frozen is a new company that has created a way to make clearer ice cubes at home with a tray that works via directional freezing. While results aren’t absolutely perfect, it works rather well with a little experimentation! Find out more here.
When it comes to cuisine, one person’s innovation is another person’s foam and sauce smear art project on a plate. Modern cookery entered the 21st century with chefs implementing flashy techniques to achieve fanciful preparations that don’t always resemble actual food (or food that looks like other food in disguise), often while surrounded by cartoonish-looking vapors as though in a mad scientist lab instead of a kitchen. However, these days, even home cooks are able to experiment with molecular gastronomy with the right tools and gadgets, and so too can bartenders. One of the most approachable culinary innovation of the past couple of decades is the sous-vide method, which is French for “under-vacuum”. In a sous-vide machine, food or liquids are vacuum-sealed and slow cooked in water at constant low temperatures until fully infused and/or evenly cooked through. The method achieves consistent flavor infusions and textures beyond the ability of other traditional cooking techniques.
Last autumn, I attended a sous-vide themed event and luncheon held at Restaurant Daniel in New York City hosted by executive chef Daniel Boulud and Cuisine Solutions, innovators of sous-vide systems and techniques. We were greeted by head bartender Marcie Anderson, who was preparing bourbon Old Fashioneds for the guests in a sous-vide machine. At 10 AM. Until then, I was questioning why the editor-in-chief of a drinks publication had been invited to this event. Then I began to feel right at home.
In an adjacent room, various stations were set up to further demonstrate the scope of sous-vide-ability, including one serving sous-vide cocktails. Here, AJ Schaller, culinary specialist for Cuisine Solutions was putting finishing touches on a coffee cocktail that turned out to be mighty delicious (and much needed after late morning, pre-lunch Old Fashioneds). I was still thinking about it months later, so I asked her some questions about preparing sous-vide cocktails for our readers. Do try these at home!
Marcie Anderson’s Sous-Vide Old Fashioned in process at Restaurant Daniel, photo via Cuisine Solutions
Alcohol Professor: What inspired you to make cocktails using sous-vide?
AJ Schaller: The sous-vide technique and cocktails seem to be a natural pairing. Especially in scenarios where you would like to make precise, consistent infusions.
AP: Please briefly explain the science/reason behind using sous-vide with spirits. How does it affect the flavor of the distillate? Does it remove any of the alcoholic properties?
AJS: The sous-vide process prevents any vapor or volatile aromas from escaping because preparations are made in an air-tight pouch. With any sous-vide product, the true flavors are amplified and you achieve maximum yields.
Another benefit of preparing a cocktail sous-vide is that you can add a lesser quantity of flavoring and infuse for a shorter amount of time at a warm temperature as compared to bottled, room temperature methods of infusion. Once you achieve the balance you are looking for, just strain and store the cocktail.
Sous-Vide Old Fashioned, photo courtesy Cuisine Solutions
In our experience, the ABV will not change unless you dilute it with another liquid, or if the water content is released from a solid ingredient. [Although take note]: If you are adding aromatic elements like smoked wood, fruit, vegetables or zest you will alter the brix and pH.
AP: Are there cocktails that are better suited to using a sous-vide method? Are there some that would just be completely wrong for it and why?
AJS: If you are interested in infusing base liquors such as moonshine, everclear or vodka to create a specific-flavored liquor such as fruit or vegetable, sous-vide works very well. You can also make cocktail mixers such as tonic syrups to combine à la minute. You can even combine all cocktail ingredients together in batches, infuse at low temperatures, and then store until you need it, which is a great time-saver for busy bartenders.
Using a sous-vide infusion to mimic spirits that are prepared with a step of oxidation like an amaro might not be achieved sous-vide start to finish since there is no oxygen. However, it’s still worth exploring with sous-vide as the first step. We also would recommend that if your cocktail calls for fresh fruit juice and you want to batch cook, you can save the juice as a finishing step since it will naturally separate over time. However, using fruit zest in a sous-vide cocktail is wonderful, [keeping in mind the note about brix and pH levels above].
AP: Is there room for experimentation or do measurements have to be exact?
AJS: Absolutely! We experiment often and then once we land on something we love, we save the recipe and repeat. That’s the beauty of sous-vide, because you can repeat with ultimate precision. Just keep in mind that you should use around a tenth of the aromatics than if you were making a traditional recipe where other methods of heat are applied. Also, avoid preparations at a temperature of 85°C or above. At this temperature pectin hydrolysis begins, your cocktail can thicken (if you have ingredients with pectin), and it might begin to taste cooked or processed.
AP: The Spiked Frosty Cappuccino cocktail I tasted at the event at Daniel was delicious. Would you be willing to share the recipe?
AJ Schaller serves up Sous-Vide Spiked Frosty Cappuccinos at Daniel, photo courtesy Cuisine Solutions
Spiked Frosty Cappuccino (Note: This could also be interpreted as a fancy Irish Coffee variation this weekend for St. Patrick’s Day, or any other occasion – just swap out the rum for Irish whiskey.)
4 Tbs (13g) dark roast espresso, fine ground (Illy was served at the event)
Combine espresso, water, sugar, rum and salt in a sous-vide pouch. Chill to at least 6°C or below before sealing. Submerge pouch in a water bath set at 83°C for 3 hours. Remove from the bath and strain through a coffee filter while still warm. Chill and refrigerate until ready to serve.
Transfer cryoconcentrated milk to a cream siphon and charge twice. Serve cocktail frosty cold with the milk foam on top.
* Says AJ: “In addition to the sous-vide infusion, an element of that cocktail showcased at the event was cryoconcentration of fresh milk. Bruno Goussault, our Chief Scientist and the pioneer of the sous-vide technique, has been training Michelin-starred chefs (including Yannick Alleno, Thomas Keller and Daniel Boulud) on extraction and cryoconcentration. The process is incredibly innovative, utilizes sous-vide, and we anticipate it will be a way to help reduce food waste in restaurants around the world.
Here we cryoconcentrated fresh unhomogenized milk, by removing water through freezing. The process increases the percentage of caseins while decreasing the fat and you end up with a super flavorful foam comparable to whipped cream.”
It’s funny to be publishing this article two days after another major Nor’easter and a week after one of Europe’s most sweeping snowstorms, but this time of year, Mother Nature has a sense of humor. One day it’s yeti weather in thunder snow and the next it’s downright tropical. We store different layers of clothing for such unpredictable conditions, but we should do the same for what we drink. Here are some libations that can easily match the elements and mood.
Don Ciccio & Figli Cerasum: It’s cherry blossom season anytime with this new cherry-accented amaro from Washington, DC by way of the Amalfi coast. Using a family recipe that dates back to 1906, the folks at this ever-creative Italian-American outfit use an infusion of three different types of cherries from Michigan and local Sakura cherry blossoms, as well as various roots and herbs. The result is a delightful sweet-tart liqueur with just a hint of bitterness to round it out that’s delicious sipped neat in cooler weather. Serve it on the rocks, with a splash of tonic or soda when milder temps come out of hiding. It would also be a fabulous ingredient to lighten up Manhattan or Negroni variations for the season, or in a brunch cocktail added to good Prosecco. 23% ABV, $36
Dillon’s Cherry Gin: Or, for another twist on the cherry branch, try this juicy gin that won gold in the 2017 NY International Spirits Competition. Ontario rye-based and infused with Niagara cherries and botanicals, the company describes it as the “Farrah Fawcett of the bar cart” and they’re not far off. Maybe you don’t need a poster of it striking a pose in an orange swimsuit on your wall, but it’s fun, breezy, pretty too look at and surprisingly talented for a leading role in spring Martinis, G&Ts, Negronis, sours and rickeys. 35% ABV, $27
Akashi Ume Plum Whisky, Eigashima Shuzo: Amanda, we’ve known you for years now and you have never, EVER recommended a flavored whisky. What gives? If you know me, you know I am a lady of strong heart and open mind, and when I ordered this whisky at a bar out of curiosity because I trust the work of the producer, I was blown away. Hailing from the closest whisky distillery (“White Oak”) to the coast in Japan, this is a nod to ume-shu, a traditional plum liqueur. Late summer/fall-harvested tart plums and rock sugar are rested in the whisky for six months, which is just enough time to allow the best flavors and aromas of the fruit to mist delicately over the whisky without smothering it. Pour this over a large, clear ice cube into a rocks glass and you’ll be happy. 30.5% ABV, $35
Croft Pink Port: Ease into rosé season with this yummy Port! The meticulous vinification method involves extracting the juice from the grapes with minimal skin contact, much like traditional rosé, with fermentation occurring at cooler temperatures. This magenta-hued lovely is delicious served chilled with a lemon twist up or on the rocks, splashed into soda, or try it in an iced tea cocktail with some Owl’s Brew! It pairs splendidly with mixed nuts, olives and bacon-wrapped dates. 20% ABV, $20
Fruit Cider: Hard cider is a diverse option that goes beyond the autumnal apple and pear varieties. With citrus season coming to a close, Austin Eastciders Blood Orange and Ruby Red Grapefruit flavors keep things tangy. I added some mezcal (the deliciously balanced Creyente Joven) to the Ruby Red on the rocks as a makeshift Brooklyn Paloma to brighten my spirits during the Nor’easter and happily toasted the ice pelting against my window panes. I’m also a big fan of 1911 Spirits Raspberry Cider, which gets me in the mood for summer berry season ahead of schedule. It recently won gold in the 2018 NY International Beer Competition.
2015 Macrostie Chardonnay, Dutton Ranch: The Dutton family are legendary grapegrowers in the Russian River Valley. The grapes for this wine were harvested at Braughton, Hansen Hill and Mill Station – all zones where the Chardonnay grape has the ability to ripen fully without getting baked. The wine ages 10 months in barrel, with occasional stirring on the lees, and is aged in French oak, 26% of it new. The sweet smell of the season wafts out of the glass, with sophisticated nuances of stone fruits, and spring blossoms. Only a slight hint of salty butteryness comes through in the finish. Perfect pairing: Grilled shrimp Pad Thai or avocado toast. 14% ABV, $46
A Paloma variation sips from winter to spring and beyond, photo by Amanda Schuster
2015 Château La Croix St. Pierre: Most people associate Bordeaux blend wine with weighty layers, but the Côtes de Bordeaux region alongside the more famous vineyards is home to so many microclimates that it’s possible to create a blend, such as this one from the Blaye subregion, made up of Merlot, Cabernet and Malbec in a lighter feeling style. This juicy wine with fresh berry flavors would be the perfect accompaniment to both pizza takeout or a charcuterie and cheese plate. 13.5% ABV, $20
2015 Jacob’s Creek Reserve Adelaid Hills Pinot Noir: Great pinot noir need not hail from Burgundy or even Oregon wine country. Try this Aussie pinot that is vinified by talented winemakers from one of the best vintages in the Adelaide Hills region in recent years. The wine won gold in the 2017 NY International Wine Competition, and it’s easy to understand why. Sip and experience complex layers of black truffle, ripe strawberries and raspberries and a hint of spicy root beer. It’s perfect for that first night firing up the grill with some salmon, chicken or ribs. 14.3% ABV, $15.
Since the late ’90s, nerd culture has been slowly picking up steam. The comics boom created new universes to explore, Magic: the Gathering was starting to pick up steam, and fantasy sports were just getting onto the radar. This was a time when craft cocktails and beers were just starting to emerge on the national scene. Nerds come in all stripes – some are going to get into heated discussions on how to make an Old Fashioned, some will draw their Bat’Leth or light sabre and engage in age old debate about which is better, Star Trek or Star Wars, or if Hulk could take Superman in a fight. These debates can get heated, and it does not hurt to have one with a Butterbeer in front of you. Andy Heidel saw the need for a place to discuss such important topics over a drink, and in 2011 opened The Way Station so thirsty travelers had a place to refresh themselves and discuss these critical topics.
If anyone is going to write a cocktail book for geeks, it is going to be Andy. After a career that included working with luminaries like Neil Gaiman, Ray Bradbury, Terry Pratchett, and Adam West, he threw all of his resources into a bar. It started leaning towards steampunk, but its defining feature altered its final destination. THE WAY STATION HAD THE TARDIS! When the thirsty, nerdy masses started to fill his bar every night, he knew he had a Buffy-level hit. The Cocktail Guide to the Galaxy ($22.99, 2017, St. Martin’s Griffin) is Heidel’s third book. The first two books he wrote are collections of his short stories; this is a collection of cocktails made famous at his Brooklyn bar.
Andy Heidel, photo by Giles Clement
The writer in him shows through in the book. So does the geek. This could be one of the most fun cocktails books I have ever read because of that combination. It is a book that does not take itself seriously at all. There are not only dashes of humor for flavor; humor permeates the entire book. For example, there is a cocktail in the Game of Thrones section called a “George R. R. Martini.” The recipe?
George R. R. Martini
2 parts gin
.25 part dry vermouth
Let sit on the shelf for a year. Add ice, stir, then contemplate. Come back to it later. Strain into a fancy glass. Garnish with one olive stabbed through the heart with a lemon wedge.
It is this irreverent, dorky humor that sets this book far apart from the rest of the cocktail books on the shelf. While the cocktails in the book can be serious, the way they are presented is not. There are no equipment lists and few requirements for how to make the cocktails. There is enough simple instruction in each recipe that anyone can make these drinks. The lovely illustrations, the personal anecdotes about his own drinking, and helpful tips about spending an evening out are all just icing on the fairy cake.
10th Doctor cocktail, photo by Brian Petro
Sometimes the effort to be simple does not serve the reader well. For the majority of his recipes, the ingredients he uses are measured in parts. A part is defined as “1.5 oz. (50 mL) and is equivalent to 3 tablespoons.” This is not a bad way to keep the measurements simple, but it can make some of the recipes tricky. One quarter of a part would be .375 oz. (11 mL), or just over 2 tsp. It is a little extra math, but nothing that cannot be overcome. The recipes vary from the basics with the names switched up to match the theme to incredible new cocktails (which may be disappointing if you buy this book looking for the secrets of River Song’s diary). It is far more basic than that.
The purpose of all nerdery is to escape for a little bit into a different world. The Cocktail Guide to the Universe, much like the book it borrows its name from, is a fun jaunt through the world of cocktails. Much like The Way Station itself, it is a welcome oasis of irreverence in a sea of very serious treatises on building a drink. Gather your ingredients and start pouring cocktails that will impress all of your geeky friends. But before you do, you better know where your bar towel is.
The Cassanova cocktail, from Les Diners de Gala by Salvador Dalí
Pop culture: apparently it’s what’s for dinner! Chances are, if something or someone becomes famous for more than 15 minutes, there’s a cookbook tie-in for it. Besides the countless cuisine fad, celebrity chef, movie star, TV personality, pop musician, cooking blog compilation and wellness trend cookbooks that eventually simmer into the bargain bin pile, there are all those phenomenon-based titles. There’s a Doctor Who cookbook, a Star Wars cookbook, Breaking Bad cookbook (actual title – Baking Bad by Walter Wheat – oy!), a Harry Potter cookbook, a Game of Thrones cookbook and even a Fifty Shades of Chicken book (that’s right, fan fiction cookbooks based on book series based on movie or TV series). However, long before the age of the wookie cookie or mustard-spanked poultry, before there was little more than Julia Child and Joy of Cooking in a standard home kitchen next to the hand cranked meat grinder, a celebrity cookbook was still an anomaly. Two of the most unlikely early celebrity cookbooks were published several years apart by icons of horror and fantasy – Salvador Dalí and Vincent Price. While Price’s book takes a far more traditional and less whimsical approach, they are both challenging to use as a recipe resource for a modern kitchen for a variety of reasons, puzzling measurements and tendency toward gelatinous ingredients notwithstanding. When I read them over again recently, I was determined to find a few recipes I could cook from each of them. Then I discovered recipes I could drink.
Salvador Dalí – Les Diners de Gala
This guide to home entertaining, originally published in 1973 with a recent reprint, is as fanciful and bizarre as one would expect from the master of surrealist art. It has recipes ranging from Tripe of Yesteryear to Snail Saltimbocca to Peacock à L’Imperiale to Stuffed Cabbages With Pigeons and all manner of aspics and things that jiggle (Bush of Crayfish in Viking Herbs, anyone?), and all elaborately garnished. (Quick! Fetch my sterling silver raven prop!) The illustrations, presentations and actual photographs (never mind the serving ware) do not disappoint in their outrageousness.
This cocktail can be found in the “les je mange Gala” section, which naturally comes right after “l’atavisme désoxyribonucléique” (a.k.a. “vegetables”).
Peacock à l’Imperiale (note: not an actual peacock except the feathers)
“This is quite appropriate when circumstances such as exhaustion, overwork or simply excess of sobriety are calling for a pick-me-up,” says Dalí. I’ve seen many bastardizations versions of this drink online, some of which are so far removed from this recipe (vodka based, coffee liqueur-based with Madeira, as a royale with Champagnes, etc.), but this one seems to be the inspiration. The measurements below are according to the artist. The drink calls for “ginger”, which is likely powdered as that was the default in those days. However, a good ginger syrup would make a nice substitute, as the drink could probably use a touch of sweetness for balance. As for the two brandies, he’s actually only calling for one – “old brandy,” or “Vielle Cure” is a mostly extinct, fruit-based French herbal liqueur, however Bénédictine would work well here. Incidentally, he serves this with Aphrodite’s Purée, a fish mouse with fried prawns on top that calls for crushed cod heads strained “Chinese style,” whatever that means.
Dalí’s directions: “At the bottom of a glass [use a rocks/Old Fashioned for this], combine pepper and ginger. Pour the bitters on top, then brandy and Vielle Cure. Refrigerate or put in the freezer [which is it, Sal?]. Thirty minutes later, remove from the freezer and stir the juice of the orange into the chilled glass. Drink… and wait for the effect. It is rather speedy.”
You could shake all the ingredients with ice and strain into a chilled rocks glass, which is probably better anyway. Glad Mr. Dalí didn’t quit his day job.
Mary and Vincent Price – A Treasury of Great Recipes: Famous Specialties of the World’s Foremost Restaurants Adopted for the American KitchenVincent Price in A Treasury of Great Recipes
Considering actor Vincent Price is best known for his scenery-chewing performances in classic macabre cinema, when it comes to sitting down for a real meal, he could not seem more genuinely warm and appreciative of his surroundings, friends and life in general. This book, originally published in 1965 with some reprints, is a gastronomic snapshot of fine dining in that era. Actual menus from some of the world’s most respected restaurants at the time are printed within, as well as some adaptations of their signature recipes. Before the age of food TV or social media, before the average good eater even paid attention to sources like the Michelin Guide, unless one had the resources of a world famous celebrity, books like these were the only way to know where to go and what to eat, or at least live vicariously. It also serves as a culinary time capsule, considering so many of the establishments, such as Gage and Tollner in Brooklyn, or the Santa Fe Super Chief dining train, long ago served their last Shrimp à la Newburg.
While most of the book centers around travel and fine dining (Price is shocked that Tour D’Argent charges $12 for lunch and $20 for dinner in 1965!), amongst the soufflés, “forcemeats”, canapés, stews and broils, it becomes obvious the Prices liked a good drink (the many photos of wine and various cocktails are the least of the giveaways). In their other cookbook, Come Into the Kitchen, the Prices even share a recipe for homemade wine. Here, we are lucky to find the instructions for the most famous drink from Restaurant Antoine in New Orleans.
Café Brûlot Diabolique
Says Price: “New Orleans is famous for two drinks, the Sazerac, a lethal bourbon and Pernod cocktail [a reminder this is 1965, don’t give Vinny a hard time, you purists!], and Café Brûlot, a flaming after-dinner coffee with Cognac. The Café Brûlot is traditionally served in special cups, tall and slim with handles in the shape of red devils. It is most dramatic served in the dining room with the lights turned down while the Cognac flames hellishly [you can almost hear him devilishly chuckling at this]. Actually, all that happens is that most of the alcohol burns out of the Cognac and by the time the coffee is added all you get is the marvelous flavor.”
8 sugar cubes
8 whole cloves
1 stick cinnamon
peel of ½ lemon
Make 4 cups strong coffee.
Antoine’s menu, from a Treasury of Great Recipes
In a fire-resistant bowl put the spices and lemon peel. Heat 6 oz Cognac (he specifies that it’s French, which is so cute) and pour it over the ingredients in the bowl. Ignite Cognac and stir it around with other ingredients until sugar is melted and all flavors are blended. Don’t let Cognac burn away completely.
Pour the coffee into the flaming bowl. Stir around till the fire goes out.
Price’s words on presentation: “There is a special ladle that has a strainer to strain out the spices [gutted we no longer have the one my maternal Grandma Nina kept]. If you do not have one, use an ordinary ladle, being careful to fill it only with the liquid. Have brûlot cups, or demitasse cups, standing near the bowl. Ladle the coffee into them and serve black.”
I like to think these two are indulging in fantastical ways together in the great beyond. Cheers to Salvador and Vincent!
Do we really need an excuse to drink bubbly? Although on Valentine’s Day, how can one (or, in the spirit of the holiday, two) truly resist? Call it commercial, cliché, but there is no denying that Hearts Day can put the fizz in one’s bottle and the pop in one’s cork. Champagne may not be to everyone’s budget or taste, so why not try an Italian Prosecco , Spanish Cava, Crémant de Bourgogne, or even a California sparkler? These dazzling drinks made with alternative bubblies showcase ingredients that add a tantalizing twist for a romantic evening in.
Silver Fleet Fizz
2 ounces dry gin, such or Larios Rosé gin from Spain, if available
1 ounce wild strawberry liqueur, such as Fragola
4 ounces dry Cava or other sparkling wine
Pour gin into a tall glass. Add strawberry liqueur. Top up glass with chilled Cava. Add half a strawberry into the glass.
1 ½ ounces Citron Pressé (French for “lemonade”: just mix lemon, water and sugar and adjust sweetness according to taste)
This Sunday, February 4th is another Super Bowl, which will be played between the Philadelphia Eagles and the New England Patriots. The football game itself could either be a nail-biter or a complete snooze – the passionate fan rivalry is really what has the potential to cause the majority of the acrimony between the opposing teams. Good luck to the team that runs the most bases or whatever. Besides the commercials, the only reason I plan to tune in is the halftime show starring Justin Timberlake.
Besides, being, well, Justin Timberlake, it’s an intriguing choice considering the cheeky shenanigans he notoriously engaged in while performing with Janet Jackson in 2004. But this talented individual has a new album, Man of the Woods, to promote. He also obviously some very persuasive representation if the Super Bowl committee is giving him another chance to perform live for one of the biggest TV audiences of the year.
Alcohol Professor has done the bit where we represent the rival teams in alcoholic form in our past game event coverage, and even tell you which beer to put in your chili. The reality is most of the at home or bar-going audience will be perfectly content, and rightfully so, drinking Sam Adams or Victory beer. However, I think a Justin Timberlake show is worth a little extra cocktail-mixing effort to enjoy the halftime spectacle – have fun and get grooving with these drinks inspired by some of this greatest hits!
Suit and Tie
Love is swinging in the air tonight! Let me show you a few things about love, friends. Here’s an agave variation of the classic Tuxedo cocktail. (He’s even pouring some out in the video.)
2 oz tequila blanco (Justin’s own Sauza 901, natch!)
1 oz dry Oloroso sherry
Dash or two of orange or grapefruit bitters
Stir all ingredients with ice until well chilled. Strain into a chilled coupe glass. Wanna see how to do this, hun? Here’s how to make the Tuxedo No. 2.
Rock Your Body
Rock Your Body-Inspired Cocktail - YouTube
This tiki-inspired concoction by Joshua Campbell of Leyenda is like a full body workout for your palate – hitting all the sweet/spicy/tangy/herbal notes. Dance with me!
Stir all ingredients with ice until well chilled. Strain into chilled cocktail glass. Garnish with cocktail cherry. Go ‘head, be gone with it!
Cry Me a River
1.5 oz dry gin or unflavored vodka
.25 oz Crème de Cassis (I used LeJay, silver medal winner 2017 NYISC)
.25 oz fresh grapefruit juice
Bar spoon simple syrup
Garnish: 2 or 3 granules of coarse sea salt or fleur de sel
Baby, go on and just… shake all ingredients except salt with ice. This can be served up or on the rocks, so if up, strain into a chilled coupe glass. If on the rocks, into a rocks/Old Fashioned glass with fresh ice. Add the salt on top.
It has been over two-hundred years since the term “cocktail” hit the American lexicon. Those two centuries have seen incredible changes in the way we enjoy a tipple. From breaking down large format punches into single servings to utilizing the culinary magic of chefs, we have seen the way we consume spirits continuously evolve – even the glassware we consume it from has evolved. The time has come that even craft beer pubs are likely to l have a variety of glasses to consume your beer of choice. But stepping behind the bar to make a cocktail is a different story. Unless you are walking into the back room of the Aviary in Chicago or New York, or Scout in London, you are going to see a setup that has not evolved much since the 19th century. Most of the equipment that famous 19th century bartender Jerry Thomas used to make the cocktails in the Bar-Tender’s Guide are still included in even the most cutting edge cocktail books. Most of the innovation in cocktail gear was formalized by the late 1890s, and the bartending world has not changed it much – with some exceptions.
There were no real tools of the trade when cocktails were first being mixed. This is mostly because they were punches, created in large quantities. At the time, most beverages were created that way, including coffee. People would make a large vat of it and serve it until it ran out, then make a new batch. The bartender’s kit was a simple affair in the early part of the 19th century. All a bartender needed was a knife, a reamer for juicing, and the precursor to a muddler – the toddy stick. It was thinner than a muddler, with the added benefit of being able to stir the drink with the other end. If it was a high end establishment, they may have had a citrus reamer. In general, bartending was bare bones.
Late 19th and early 20th century innovations
Harry Johnson voa Wikipedia
As the country sped to the end of the century, two major shifts happened in the bar world: The first was the bar becoming a gathering hotspot. They went from seedy and hidden areas to well-respected and classy environments. Bartenders were making a name for themselves by dressing up and putting on a show while making a cocktail. In 1862, Jerry Thomas released the Bartender’s Guide, with recipes and set standards. It was now possible to get the same cocktail in San Francisco or New York prepared the same way. The other was access to ice. Bartenders before the mid 19th century did not have to worry about straining ice out of their cocktails, because there was no ice in cocktails. The first commercial ice maker did not hit the market until the 1850s. It was similar to a Clinebell, where the ice was created in large blocks and cut down to serve in high-end restaurants for rich patrons. If they did have ice, it was shipped in from a great distance and was part of the flair of a cocktail. By the beginning of the 20th century, over 80% of New Yorkers had a way of keeping ice in their living space.
Well crafted, chilled cocktails required a whole host of new tools be added behind the bar. The toddy stick was split into two separate tools, a muddler and the long bar spoon we see utilized today. Proper, standardized measuring tools were put behind the bar so each cocktail would be the same for each guest, no matter who was behind the stick. Up to that point, a sherry or wine glass was used to measure out ingredients. This new invention, the jigger, made it easy to measure the small quantities of liquid needed for a single drink. Mixing went from stirring vigorously to pouring the cocktail between glasses to throwing the cocktail between glasses – sometimes on fire. Once the profession realized what a dangerous mess this could be, especially to a well pressed, white shirt and black vest, they started to move to shakers.
Julep strainers, photo by Brian Petro
If a powdery mountain of crushed ice was not part of the cocktail, they strained the ice out with a slotted spoon. The 19th century love of spoons for every occasion lead to the Julep strainer. In fact, it was originally called an “ice spoon” before it became attached to that particular cocktail. As the Julep strainer hit its popularity, its successor was emerging onto the market. The Hawthorne strainer had three advantages over the Julep: The first was flexibility. Julep strainers did not fit on the mouth of every glass. And the types of glassware available was almost as varied as the spoons. A Hawthorne strainer fit in just about every glass, thanks to its handy spring in the front. Adding to the first advantage, the Hawthorne strainer was MUCH easier to use. No feats of finger strength and dexterity were needed. Clap it on top of the glass and start pouring. The third advantage also had to do with the spring. It caught more of the pieces of muddled herbs and fruit than the wide holes of the Julep strainer. While the Hawthorne strainer quickly became the preferred tool of the Golden Age bartender, the Julep strainer hung around the bar as well. Possibly for nostalgia, possibly because the “ice spoon” still was great at its job. Eventually the rule became Julep for stirred cocktails with no bits in them, Hawthorne for shaken ones.
That line up became the Murder’s Row of tools. The muddler crushed loaf sugar, herbs, and fruits. The bar spoon, with its long, swirled handle spun the ingredients together and chilled the drink. The jigger made it easier to create the same drink in any bar. The mixing and shaking vessels combined all the ingredients into something of uniform flavor. And the strainer kept the ice and other small pieces in the mixing tin while the good stuff flowed into a glass. Cocktail historian David Wondrich stated as much in a conversation we had about the topic: “The basic bartender kit was was set in the early 1900s. The materials have gotten better, but the basics are the same.” Which means that the tools being used in 2018, with a few exceptions, would be still be recognized by the likes of Harry Craddock as he went from bottle to bottle. The only two Wondrich mentions that have seen much change are the jigger and the shaker.
Japanese innovations arrive stateside
19th century jiggers, photo by Brian Petro
Initially, the only thing that bartenders had to measure with were other glasses. The first jiggers were little more than 2 oz./ 60 mL metal versions of sherry glasses. The double sided jigger, patented in 1893, changed that. The origin of the word, like anything from the 19th century cocktail movement, is lost in time. One theory is that it refers to a “jiggar boss” – someone who went to all the men working on a site and gave out their ration of liquor for the day. It has also been linked to a small measure of liquid, close to a gill (4 oz./118 ml). It is a small, two-sided measuring cup, made of anything from copper to plastic. Multiple jiggers were needed when they first hit the market to get a full range of measurements. They were usually made with cheap metal, so they were never incredibly durable. According to Wondrich, they did not really get an upgrade until the 2000s. “Jiggers up to 2000 were just unacceptable. It is really in the last five years, since Milk & Honey focused on them, did they begin to really improve.” That is when Cocktail Kingdom introduced the Japanese style jigger to the United States. “Japan is not a disposable culture. They use tools that are accurate and of a higher quality,” Wondrich stated when we spoke. He explained they did not make cocktails until after the Americans came in the 1950s. When they discovered it, they crafted all of their tools based on American versions, but with more accuracy. Which is why their jigger is tall, and not wide.
shaker, via US Patent Office
The other thing the Japanese adopted was the three-part shaker. This is the most complex evolution of the cocktail shaker, and it predates the jigger. The earliest one that we would recognize the most today was patented in 1884 by Edward Hauk. It is of the three-piece variety, known as a Cobbler shaker, with a base tin, a lid with a strainer on it, and a cap to keep it all in. There were some other more …interesting… varieties. Since the beginning, combinations of metal and glass have been explored. The first shakers were all glass. You read that right. And they were ill fitting glasses at that. American ingenuity being what it is, saw someone use a bar glass to cover a metal mixing tin, and the Boston shaker was born. This is still being used in bars all over the world, since it is pretty easy to assemble in a pinch. When American bartenders fled the country at the dawn of Prohibition, they found an all-metal French, or Parisienne, shaker waiting for them. It looked like the Cobbler shaker, but without the built in strainer. There is an elegance to it that the Boston and Cobbler shakers did not have, not to mention better safety since nothing could shatter and potentially cause substantial injuries.
Shake rattle and roll
flash mixer, photo courtesy Brian Maxwell
After World War 2, the cocktail shaker became a work of art. The Cobbler shaker was the ruler of the roost, but with a twist. It kept its metal top, but the base became glass. That glass was often designed in the aesthetic of the era with simple cocktail recipes on it. Glass was the preferred material for mixing. David Embury, on page 45 in the venerable The Fine Art of Mixing Drinks, states that “since metal is a better conductor of heat than glass and, therefore, the ice in a metal shaker will melt and dilute the drinks quicker than in a glass shaker, I recommend glass shakers.” During the dark cocktail days of the 1970s and ’80s, the shaker went back to its Boston roots. Besides, who was making classic Daiquiris or Ramos Gin Fizzes? The shakers became utilitarian. The only flair was whatever juggling the bartender did before he made your Alabama Slammer.
The versions we are using today tend to be metal on metal. “People do not need to see what is in the tin when you are making the drink,” commented Wondrich. He continued to discuss how metal on metal is more durable and is thermally more efficient. Especially if you are trying to keep it consistent. Glass retains heat much better than metal does, which means metal provides more control over how much dilution you want in your cocktail.
photo by Brian Maxwell
Modern cocktail tools are still old school
While we have come a long way from where crafting cocktails started in the 19th century, the tools have not changed much. That burst of ingenuity that brought forth all the wonderful tools we use today has sustained the craft for over a century. Even some of the more obscure tools, like ones for carving ice and bitters shakers, are making their way back behind the modern bar. Industry professionals that reach for a bar spoon are using the same type of spoon that bartenders during the Gilded Age would have used. Though the tools we have now would have the flair that would make one of those diamond studded ladies and gents proud.
Because I have been gone through extensive training to write, speak and consult about both wine and spirits, people often ask if I prefer one or the other. My stock reply has been, “I love them both – I’m bi-spiritual.” However, I understand why people are compelled to ask this question. In life, barely do the twain meet. Wine people are very much their own sect, with a certain trepidation toward the spirits world, and this is also true of many spirits and cocktail enthusiasts I know who rarely drink wine, or are just too intimidated by the vast scope of its range and don’t know where to begin. Seeking education about an alcohol category is indeed like learning a foreign language – the terms, the tones, the contexts, the tenses. This is perhaps the reason why there are so few wine cocktails that are really cocktails – not merely low ABV mixed drinks that contain wine or sours over which a swirl of wine floats on top – but mixed drinks in which wine is given a starring or heavily supporting role with the inclusion of traditional spirits and ingredients.
I met someone in the wine world late last year who challenged me to come up with a way to use Valpolicella – an Italian red wine style from the Veneto that is traditionally lush and fruity with somewhat of a tannic backbone – in a real cocktail. It’s more complicated than it sounds. On its own, this style of wine is a very pleasant, food-friendly sipper, and all the nuances of the grapes in the various blend (traditionally a combination of Corvina, Corvinone, Rondinella and/or Molinara) come together in the glass. However, other spirits and ingredients such as fresh fruit juices could draw out some of the more bitter tannins or too much of its inherent acidity. Also, many wine cocktail recipes, like sangria, are designed to cover up an inferior wine with added fruits and spices as opposed to showcasing a high quality wine and bringing out its good characteristics. So for my first article of the new year, I decided it was time to deliver on this spirited wine challenge.
By the way, when mixing these yourself, if not using Valpolicella, use a good quality dry red wine you would sip on its own. They say never to cook with a wine you wouldn’t drink, well, why would you ever do that for a cocktail? For all of these recipes I used Massimago Valpolicella Superiore 2013, but you can use another fruit-driven style of dry red wine.
Ginny’s Claret Cobbler
The best place to begin this type of research is to shut off the computer and head to the library (or use a good digital library, such as the EUVS cocktail book database) to see if any of the founding cocktail writers ever attempted such a thing. Of course they did. Turns out the less popular cousin of the Sherry Cobbler is a Claret Cobbler, with red wine in the place of the sherry, and there are many variations of this drink including one, of course, in Jerry Thomas’ How to Mix Drinks or the Bon Vivant’s Companion. However, after sifting through a few recipes, I found them to be too watered down, with a detritus of powders and spices (and actual water) in order to make a low quality wine taste more quaffable in the first place. All provided solid arguments for why this drink never caught on.
Then I came across the Peacock Alley version of the recipe as relayed by Frank Caiafa in the 2016 edition of The Waldorf Astoria Bar Book. This one makes sense – a good measure of spirit along with a healthy inclusion of red wine, simple syrup and basic citrus garnish – not too much sugar, no extra spices. Another helpful tip from Caiafa: “As for the whole shake-and-strain thing, traditionally, the barman would shake this preparation and serve as is unstrained. I find this rustic and visually unappealing; I prefer to strain it into a goblet with fresh pellet ice. Then I add fresh fruit for garnish prior to serving.”
The recipe doesn’t specify which spirit to use but suggests “spirit of choice.” I experimented with different spirits and ultimately gin was the best option. Whisky, brandy and rum are fine to use, but the juniper in the gin best compliments the fresh berry and ripe plum flavors of the wine and lends some extra botanical aromas without clashing with the wine’s natural tannins. It also allows the wine’s own fetching hue to catch the eye. Use a gin that is juniper forward and botanical, like Sipsmith VJOP, Dillon’s Dry Gin 7, Letherbee Original Label (those last 2 won silver in the 2017 New York International Spirits Competition) or Anchor Distilling Junipero. I reduced the wine measure and add a splash of tonic, nature’s gin flavor binding agent.
2 ½ oz/74 mL dry gin
3 oz/90 mL Valpolicella (or other good quality dry red wine)
½ oz/15 mL simple syrup or 1 tsp superfine sugar for authenticity)
Add all ingredients except tonic to a mixing glass with ice. Shake well. Fine strain into a goblet or julep cup filled with fresh ice pellets or crushed ice. Top with tonic. Garnish.
Adding some fresh fruit juice to the mix, another old school recipe is the Claret Cooler, sometimes referred to as “Claret Lemonade.” Here’s our friend Claret again. In the early cocktail era, it was a pleasant way of saying “cheap Bordeaux.” I’ve spotted this recipe in many of the old books, including Harry Johnson’s Bartender’s Manual (1934 edition), and Dale Degroff printed a streamlined version in his Craft of the Cocktail book in 2002. These are nice recipes, but in practice, they could use a little something to draw out the spicier elements of the wine and make the drink taste less acidic. Tinkering with the formula, I found a measure of rum and some bitters do the trick nicely. Since I’m playing with old recipes, I thought the newly updated version of Bogart’s Bitters from Bitter Truth works well here, as they are a very close approximation of what might have been used in bars back in the late 1880s/early 1900s. Angostura would also fit in a pinch.
3 oz/90 mL Valpolicella or good quality dry red wine
¾ oz/22 mL freshly squeezed lemon juice
½ oz/15 mL simple syrup
2 – 3 dashes Bogart’s or other aromatic bitters
Garnish: lemon wheel
Shake all ingredients with ice. Strain into a double Old Fashioned/rocks glass over fresh ice (medium format square cubes are best). Garnish.
South Brooklyn Watermark
The real obstacle in this exercise was coming up with a stirred, non-citrus, whiskey drink with ingredients that truly meshed. In researching red wine cocktails, the only booze-forward recipes I came across either presented the wine mulled with spices or reduced to a syrup. There’s something to that spice idea, but why not try a more simple and subtle approach without whipping out a saucepan and burying the wine in spices? A bit of sweetness is necessary too. That’s why a good nocino or spiced walnut liqueur is a splendid option. The flavors compliment the cask notes of whiskey and the earthier tones of the wine, and the nuttiness adds a necessary richness. The drink comes out soothing, satisfying and dark, and tastes almost like a spiced dark chocolate covered fig. The name is a Brooklyn shout out to Joseph Brodksy’s ethereal essay/prose poem “Watermark,” about Venice in winter time.
1.5 oz rye or bourbon
1 oz Valpolicella or good quality dry red wine, oak aged preferred
There’s something about apples that gets everyone very excited during the winter season – apple pie, apple sauce and apple cider. While ciders are made wherever apples are grown, this fixation has become especially deep rooted in American culture. English settlers started the craze out of disappointment with the bitter crab apples the New World had to offer. They began importing their own apples seeds and thus the American orchards were born.
Once the apple pies and apple butter had been made, the left over apples were pressed and stored in barrels to ferment. In recent years, hard apple cider has had a trendy new makeover with bottles of cider aged in fancy barrels. Apple cider cocktails are similarly making a big comeback. Here are a few to inspire apple lovers, and as a reminder that apple cider is not only served warm with a cinnamon stick!
Place crushed ice in large glass. Pour bourbon and chili liqueur into a cocktail shaker with ice. Shake well. Add cider to shaker and gently stir. Pour contents of shaker over the crushed ice in a tall glass and top off with ginger ale. Garnish with a single apple slice (optional).
Garnish with a thin slice of apple or a piece of fried bacon
Pour maple brandy and vodka into a shaker with ice and shake vigorously. Add cider to the shaker and stir gently. Strain contents of the shaker into a large glass and garnish with either a slice of apple or one piece of crispy fried bacon.
Choose a wide rimmed glass. Wipe/squeeze the juice from a lemon wheel around the rim. Turn glass upside down on a plate of brown sugar and rim glass. Place sherry, sake and syrup in a shaker with crushed ice. Shake well. Add cider to shaker and stir. Strain contents into glass.
Read Full Article
Read for later
Articles marked as Favorite are saved for later viewing.
Scroll to Top
Separate tags by commas
To access this feature, please upgrade your account.