The Manhattan’s less-interesting cousin. I came across this drink while flipping through David Embury’s The Fine Art of Mixing Drinks. Embury calls for a standard dry Manhattan with orange bitters and 2-3 dashes of Chartreuse, and explained that some recipes call for equal parts vermouth and Chartreuse. I split the difference, with not unpleasant results.… Continue Reading
Bronx Terrace
I enjoyed a brief infatuation with this drink when I first became interested in the whole cocktail thing. Trying one now, I kind of remember why–it’s not a terribly complicated drink, flavorwise, but it’s not flat-out simple, either. Rather than using a sweetener to smooth out the tanginess of the lime, the Bronx Terrace uses… Continue Reading
The Last Word
“This cocktail was introduced around here about thirty years ago by Frank Fogarty, who was very well known in vaudeville. He was called the ‘Dublin Minstrel,’ and was a very fine monologue artist.” So wrote Ted Saucier in 1951 when introducing this drink in Bottoms Up. Saucier credits the drink to the Detroit Athletic Club,… Continue Reading
Cocktails 101: The Home Bar
All successful insurrections begin over drinks. OK, I have no evidence to back that up, other than a vague recollection that the Sons of Liberty gathered support for the American revolution in Colonial taverns, and that French anti-royalists plotted their rebellion in Parisian coffeehouses. But if this half-remembered notion holds true, what I witnessed earlier… Continue Reading
Mixology Monday
Following up on my last post, I’ve thought for a while that it’d be great to have a regular event in the fine cocktails and mixology community that would provide a way for readers and participants to explore some really great drinks and have a good time. Drawing on the examples established by the food… Continue Reading
