New Yorker

Today we're drinking the New Yorker cocktail, a bourbon based drink that surprised me, even when it shoudn't have.

New Yorker
The Ultimate Bar Book, page 360

1 1/2 oz bourbon (or rye)
3/4 oz fresh lime juice
1 teaspoon of sugar
Dash of grenadine
Orange twist
Lemon twist

Pour the bourbon and lime juice into an ice-filled old fashioned glass.  Add the sugar and grenadine and stir well  Twist the lemon and orange peels over the drink, and drop them in.

This was an unexpected flavor profile, but upon some reflection, it should not have been surprising at all.  I looked at its contents before drinking it, and despite seeing a few additions that should have clued me in, I just assumed this was related to an Old Fashioned.  It isn't.  This tastes like an alcoholic fruit drink.  A strong one, but still, the lime juice is quite prominent.  The sugar and grenadine are both adding plenty of sugar too, to cut through the tart qualities of the juice.

You'll notice that I did not include an orange twist in the cocktail.  No doubt it would have imparted some flavor to the drink, though I believe the cocktail worked out just fine without it.  As my internal rules state: never let a garnish stand between you and a cocktail.

I'd make one of these for standard summer fare, a BBQ or a gathering of friends.  I would suggest though, using a basic bourbon, as the nuance in something more expensive, like a Woodford Reserve bottle that I used, will be lost in the shuffle.

See you on Thursday!

Cucumber Margarita

As a kid, I remember an oft-played TV commercial that ran in the summertime.  "It's hot, and you need a pool!" the man said, over and over again.  He was right!  At 8 years old, all you want is a pool. 

At my age now, I want a cold drink!  We've got just the ticket: the Cucumber Margarita!

The Ultimate Bar Book, page 293

Cucumber Margarita

1 tablespoon superfine sugar
1 oz fresh lime juice
1/4 cup thinly sliced English cucumber
1 1/2 oz silver tequila
1 oz Cointreau

Put the sugar and lime juice in the bottom of an old-fashioned glass.  Add the cucumber and muddle.  Add the tequila and Cointreau.  Fill the glass with ice and stir.

Damn this is a solid cocktail.  It is a wonderful confluence of the traditional margarita flavors and the fresh taste of summer cucumbers.

Admittedly, I did not use an English cucumber.  I used the more heavily seeded variety that grows in my backyard garden.  If you happen to do the same, remember to take out the seeds in the middle.  Simply slice through the middle and take out the seeds individually with the edge of the knife or you could simply cut out the middle (you'll lose some of the great cucumber taste the more you cut up the middle).

This is a sweet cocktail, no doubt about it. It's sweeter than your usual margarita - there is a tablespoon of sugar in here after all.  It goes down really smoothly though, and isn't sickly sweet. 

I'm particularly a fan of this cocktail because my garden has produced an abundance of cucumbers this year.  It's as though the cucumber plant watched John & Kate plus 8 and got inspired (minus the trashiness, of course - my cucumbers are classy as hell).

Friday, we drink the St. Germain Cocktail.  I'm very excited about this one - and I know JB is too.  Ladies love St. Germain Cocktails.  Love them!  If you're a single guy, buy a bottle for the next time you need to make a drink at your house - it will go over well, I assure you.

See you Friday!

Matador

Today we're drinking the Matador cocktail, a drink with three simple ingredients: gold tequila, pineapple juice, and fresh lime juice. 

The Ultimate Bar Book, page 289

Matador

1 1/2 oz gold tequila
3 oz pineapple juice
1/2 oz fresh lime juice

Shake the ingredients vigorously with ice.  Strain into an ice-filled old-fashioned glass.

This is an ideal cocktail for pineapple juice lovers.  The pineapple juice is not subtle, it dominates the drink.  In fact, in certain sips, I couldn't taste the tequila.  I certainly couldn't detect the lime juice.

Here's the thing about such a drink though:  Invariably at one point in your life you likely purchased a large bottle of Jose Cuervo Especial Gold tequila, and you've probably consumed less than half of it.  It now sits on the back of a shelf, collecting piles of dust.  Now is your chance to use the rest of the bottle. 

Admittedly, I'm not a huge fan of Jose Cuervo Especial Gold.  It tastes cheap to me.  Nicer, more refined tequilas have a depth of flavor that is missing with Cuervo Especial Gold's hard punch to the gut taste.  Cuervo makes good tequila, no doubt, but their mainstay Especial Gold bottling is not my favorite.

The Matador though, is highly drinkable, and, with its 1.5oz contribution of the Cuervo Especial Gold in each serving, you'll be finished with your old bottle in no time!  And, since you're post-college, or soon will be, you can probably afford to step up your game, and buy some better quality agave-based liquor.

I'd recommend the Matador for any summer occasion.  It's served over ice, has a fair amount of liquid content making it a little more suitable for larger sips, and it's got a strong fruit juice component.  Serving it at a BBQ would of course make sense, but why not make one when you're just sitting around in the afternoon reading a good book?  I'd do it. 

This Friday, we drink the Aviation - one of my favorite cocktails.  Until then, cheers!

Piña Colada & What We're Drinking This Week

So much to talk about, what with the World Cup, the NBA Finals and unexpectedly decent weather this weekend.

First, the World Cup.

The United States side secured a 1-1 draw against England on Saturday, a great result, though not always a great game to watch.  The US were bunched up far too often, played the long ball in the place of steady progression, and generally looked outclassed.  Through it all though, they somehow managed to tie a team that is absolutely stacked with talent.

England's middle is arguably the finest in the tournament, with Gerrard and Lompard.  Their main striker, Wayne Rooney, is probably the 4th best footballer in the world behind Messi, Kaká, and Christiano Ronaldo.  England's defense, though aged, is world class, with Cole and John Terry.  The point being that England should be killing opponents.  Somehow though, each year, they underperform.  This may be the best England squad in a generation, or perhaps ever, but at least on Saturday, they could not produce.

The rest of the tournament has been a bit ho-hum, largely because of low scoring matches.  Germany v. Australia produced 4 goals, the most of any of the games this far, though the match was incredibly one-sided, and Australia was the victim of an abysmal red card leaving their squad a man down.  I heard one commentator explain that the low scores are the likely result of all the advanced planning by the coaches, and that future games will yield a bit more uncertainty and a bit more scoring. 

All told, the World Cup has been fantastic.  I've been recording each game, and plan to watch the entire tournament if at all possible.  The only problem is keeping the scores at bay until I get home.  I have co-workers and the internet to fend off.

In addition to the World Cup, the NBA Finals are 5 games deep, with the Celtics up 3-2 over the Lakers. 

I don't have a rooting interest in either squad, though I don't particularly care for Boston's collection of great players from other teams.  I don't think guys like Garnett and Ray Allen are true Celtics.  Maybe that's unfair of me, but I can't shake the idea of their last couple seasons being nothing more than the mad-dash to the finish a la Malone and Gary Payton.  In any event, last night's Game 5 was a lot of fun to watch.  Pierce, a true Celtic through and through, was hitting clutch shots, while Kobe did everything he could to keep the Lakers in the game.  Kobe's 3rd quarter was brilliant.  And now it's back to LA for Game 6.

Soundtrack of the Week:  Blitzen Trapper Destroyer of the Void - Brand new disc, just released, by an excellent band from the Pacific Northwest.  Their last album Furr was one of the finest efforts of the last few years.  Destroyer is a great next effort.  At times they sound a 1970's rollicking southern rock and roll band, and at other times they can be ethereal and sweet.  I saw them live back in the fall, and will be seeing them a couple times later this year.  Highly recommend this album, and if you don't already have Furr, go get it. 

What We're Drinking This Week

-  Piña Colada - This drink needs no introduction.  Read below, you'll see I was drinking it before I could throw a garnish in the mix.

-  Liberty Cocktail - Calvados and light rum based cocktail - not sure how this one will turn out, but we'll give it a go.


Piña Colada

If you've travelled to Puerto Rico, you know of this drink's prominance.  It's the official drink of the island.  It was purportedly made to be the signature drink at a hotel in Old San Juan.  Which, incidentally, if you haven't been, is a must-visit.  Old San Juan is a really vibrant and beautiful part of the city, and its incredibly easy to get to the island from the US.  You don't even need your passports. 

In any event, the drink consists of rum, pineapple juice, and coconut cream.  Coconut cream is a made with coconut milk, and is a really sweet concoction that you could eat by the spoonful if given the opportunity.  I made the drink in the kitchen, as the dining room table was occupied by work related stuffs.

The Ultimate Bar Book, 272

Piña Colada

2oz Puerto Rican light rum
6oz pineapple juice
2oz coconut cream
Pineapple spear
Maraschino cherry

Shake the liquid ingredients vigorously with ice.  Strain into a large ice-filled wineglass.  Garnish with the pineapple spear and cherry.

I had to pull out the large shaker for this one.  There is a lot of liquid in one of these drinks, and I was going to be making a couple of them anyway (JB wanted one as well).  One word of advice - be sure to mix or shake the contents of the coconut cream can, because I assure you it will not be mixed particularly well when you open it.  You won't make a bad drink if you start skimming off the top right away, but, it might be a little sweet.  Dip a spoon in the can, and you'll see what I'm talking about.

You'll notice there is no garnish in any of the photos.  As mentioned above, I started drinking before I had a chance to add the pineapple or cherry.  It was just too good, particularly after all the warm weather we've had of late.  It was a perfect end to the day, though I could have added far more rum to the mix if I had wanted.  The recipe above is great, don't get me wrong, but don't expect to taste much of the rum.  You have 2 ounces of rum battling against 8 ounces of other liquid for positioning.  This is one of those drinks where you can tip the bartender's arm and pour a couple more ounces and it'll still be a great drink. 

Also, you're probably not going to drink a ton of these drinks because the coconut cream is a bit heavy after a while.  It's delicious, but one is enough.  Maybe make it a good one - throw in an additional ounce or two of rum.

Thank you to the recent e-mailers of late, appreciate your thoughts and input.  Have a great week - and if you can't get enough of me on here, remember that we have a Twitter account that features more links to interesting cocktail stories and information: @IMakeDrinks

Cheers!

Michelada & Cinco de Mayo

Happy Cinco de Mayo!  This holiday celebrates the Mexican army's surprise victory over the French back in 1862.  But you knew that, right?  Of course not!  I didn't either!  No one does.  That doesn't stop us from celebrating - nor should it - I say.

In honor of the occasion, we're drinking the Michelada, pictured here:

The great thing about Cinco de Mayo is the introduction, bit by bit, of Mexican culture into the everyday lives of average Americans.  Maybe your office merely celebrates the holiday with a Mexican-food pitch-in, likely featuring bad Americanized versions of Mexican dishes at that.  Still, it's a start.  Americanized chips and salsa could mean full blown al pastor tacos 20 years down the road.  Progress, right?

Too often, our only exposure to our neighbors to the south are by way of news stories of the bad.  Drugs, immigration problems, smog in Mexico city, gang violence.  This is a travesty.  There is much to celebrate from Mexico culturally, and each state has its own unique character. 

As much as we here at The Amateur Mixologist like to try drinks of various cultures, we should take a brief moment to read about various cultures too.  In this case, learn something about Mexico that we didn't already know.  I will gladly assist you in this regard by offering you the following options to read into a bit further (who said The Amateur Mixologist wasn't a full service operation):

-  Did you know that Mexico has the most UNESCO World Heritage Sites of any country in the world with 29?  You can read all about them - here.

-  Mexico celebrates its independence day from Spanish rule on September 16th.  Maybe it's worth making a variation of the Michelada on that day.

-  Academy of San Carlos is the first art school and art museum in all of the Americas.  It's a beautiful building too.

-  Mexico has an incredibly diverse range of musical styles and traditions - in other words, it's not just ranchera music.

Check one of the above out - it'll be your cultural mitzvah for the day.

Alright, like any good moment of culture, it should be closely followed by alcohol!  What, you don't drink after museums too?  Maybe it's just me.  Next trip, go musuem-then-beer combo, and you'll be well rewarded.

The Ultimate Bar Book, page 95

Michelada #1

Lime wedge
Kosher salt
12 ounces chilled Mexican lager (such as Pacifica or Corona)

Rub the rim of a chilled Pilsner glass with the lime wedge and rim with kosher salt.  Fill the glass with ice, squeeze the lime wedge over the ice and drop it in.  Slowly pour in the beer.


I'm so confident that you know what the above recipe would look like that I'm not even going to bother with a picture of beer, salt and lime.  Instead, I'll show you a picture of our intrepid Official Mascot, lying on the floor.

There are many other Michelada recipes available, both in The Ultimate Bar Book and elsewhere around the publishing world and internet.  This one though, is the basic, most commonly available recipe of the bunch.

For this recipe, I used Sol beer, a light Mexican lager.  Use whatever Mexican beer you like, and don't get hung up on finding a lager if you'd prefer something else.  Hell, if Mexican beer isn't at hand, use whatever lager is nearby.  The beer is poured over ice, so whatever subtle nuances exist between the beers won't really matter. 

This Michelada tastes exactly as you'd expect - like a refreshing beer with a salty sweet addition to the mix.  It's very refreshing, and extremely easy to make, again and again.  There's something to be said for the ease with which one can make a particular drink.  Sure we could wax poetic about 20 ingredient drinks, but why bother if it only takes 3 to make something that tastes great (or two, in the case of Parfait Amour and lemon juice - or for that matter - one, with scotch).

Enjoy the holiday today, and if you see a Frenchman, rub it in their face with a "Viva el México!"  I kid, I kid.  We love the French!  So much so in fact, that we're planning on making the French 75 in the very near future.

Until then, salud!

Beauty Spot

Ever heard of this cocktail?  Me neither.  Like every other cocktail invented, this one has a few different recipes swimming about the ether.  Some contain a few juices here or there, but we're leaving those ingredients out of the mix, as the one we're drinking today contains egg white.  That's right, raw, uncooked egg white.

Still reading?  Nice!  I like you, you're an adventurous soul.  Good on you, lad. 

Funny thing about this drink - it's called the Beauty Spot, and it contains some rather delicate flavors - which, if I were a guessing man, would put this drink squarely in the relm of being a bit of a lady's cocktail.  Except, that it has RAW EGG WHITE!! 

Not to malign my loyal female readers, but I think it's safe to say that males are more inclined to consume such bizarre ingredients like raw egg white at a greater clip than the females.  Perhaps, among other reasons, it is because women are smarter than us gents!  "Delicious drink v. possible salmonella poisoning?  I'll let you take this one Bruno."

It does make a lovely picture, no?

The Ultimate Bar Book, page 175

Beauty Spot

2 oz gin
1/2 oz white crème de cacao
1 egg white
1/2 teaspoon grenadine

Shake the gin, crème de cacao, and egg white vigorously with ice.  Strain into a chilled cocktail glass.  Drop the grenadine in the center of the drink; do not stir.

For the Beauty Spot, I'm using:

- New Amsterdam gin (one of the better bargins out there gin-wise - around $12-14, and very good gin);

- DeKuyper Crème de Cocoa (if you're at all inclined to read a nice sidebar on the differences between the word cocoa and cacao, read here);

- Rose's Grenadine; and

- An organic cage-free egg from Fresh Market (even my cocktails gotta be cage-free eggs homey).

This is the first cocktail I've made with an egg white.  I'm a little cautious, admittedly, about consuming uncooked egg.  I figure though, that if Rocky can do it, so can I. 

And it turns out to be a good drink.  The gin pairs nicely with the crème de cacao, giving it a light chocolate aroma and taste that is rather delicious.  Thus far, a couple sips in, I have not reached any grenadine.  The grenadine functions like the cherry in the bottom of the glass.

While I cannot taste the egg's contribution to the cocktail, I'm sure it's adding something to the mix.  I talked with some friends about this cocktail recently, and it's worth restating what I had told them about the drink: the consistency of the drink is normal, not weird or phlegmy (words I did not expect to write on Amateur Mixologist, ever: phlegmy). 

With each drink too, the chocolate flavor comes forth a little more.  I'm on sip 3 or 4, and I'm realizing that it's as though in my first couple of sips the gin somehow rose to the top.  In this 3rd or 4th sip range, I'm settling into a mixed area of sorts, with a less prominent gin flavor. 

One could argue that you could add as much as 1 full ounce of the crème de cocoa, and it would be a good fit.  I think it is all dependent on how much you like gin.  If you like gin, 1/2 an ounce of the crème de cocoa is enough.  If you think gin is just OK, maybe add a touch more crème de cocoa than the recipe requires.

The grenadine adds a nice finish, in the same way a maraschino cherry is perfect after a chocolate shake. 

This is a one-order maximum drink.  I mean, uncooked egg is not ideal in mass quantities, right?  If you're in the need for something very different (uncooked egg always qualifies as very different), the Beauty Spot is a solid choice.



For more drink links, random musings, and my attempts to be witty, check us out @IMakeDrinks on Twitter.

The Duchess & The Week of April 25, 2010

We're cutting right to the chase this week, and drinking on a Monday!  No rest for the weary.

Quickly though, I do want to tell you what we're drinking this week: In addition to The Duchess, we'll be drinking a unique cocktail called the Beauty Spot, and later this week we'll be paying close attention to Mint Juleps in light of the Kentucky Derby that takes place this weekend.

The soundtrack this week is the streaming preview of the new The National album, "High Violet."  You can find the streaming audio here, accompanying a stellar article about the band.  The National may be my favorite band of the moment.  Their last two albums are off-the-charts good.  Upon first listen, "High Violet" is more outstanding work.

The album drops May 11th, and if you haven't already done so, I highly recommend pre-ordering it on Amazon so that it arrives on your doorstep the date of its issuance (link, if you're so inclined). 

Now, we drink:

The Ultimate Bar Book, page 214

Duchess

1 oz Pernod
1 oz dry vermouth
1 oz sweet vermouth

Shake the ingredients vigorously with ice.  Strain into a chilled cocktail glass.

This is the Good and Plenty of cocktails.  One sip, and you will immediately be transported to the last time you tasted a Good and Plenty candy.  You either liked or were revolted by its licorice shell.

As mentioned in the Sazerac post, licorice jelly beans were always my favorite candy.  I know that this preference places me squarely in the minority.  Still though, it has its benefits - like enjoying the flavor of this cocktail.  Others would likely turn away in disgust while I sip with pleasure.

There isn't a strong licorice aroma to the cocktail, but each drink will provide a dominating anise flavor profile that is unavoidable.  The vermouths, both of them, are a bit of filler mostly, perhaps meant to cut out the strongest of the licorice flavors in the Pernod.  I've had Pernod straight, and while I enjoy the first couple sips, one does become a bit numb to the taste after 3-4 sips into the glass. 

The licorice flavor in straight Pernod is too powerful after a few drinks.  Ever heard of the notion that your first bite of a particular food gives you something like 75% of the pleasure, and that it's diminishing returns from there?  Pernod is like that, though, you can boost the percentage to around 95%.

The same cannot be said here.  Here, the licorice and vermouth pair well, to provide a nice licorice flavored cocktail, while not beating you over the head with a single-note of Pernod.

The Duchess is for licorice lovers only - and though I recommend everyone expand their horizons when it comes to cocktails, knowing ones' preferences should be commended and rewarded.  If you're not down with Good and Plenty's, then you're probably not going to be down with The Duchess.

Looking forward to another stellar week.  The Beauty Spot will definitely be a change of pace, and I am very much looking forward to dissecting the Mint Julep...until then...



For more drink links, random musings, and my attempts to be witty, check us out @IMakeDrinks on Twitter.

Mojito Battle Royale

In an Amateur Mixologist first, we're comparing recipes.  How does the American Bar Mojito recipe stand up compared to The Ultimate Bar Book Mojito recipe?  We'll find out in a moment, but first, let's look into the Mojito.

The Mojito is a drink of Cuban origin, made of five ingredients: white rum, sugar, lime, sparkling water and mint.  The Mojito dates back to an English pirate named Richard Drake, who purportedly invented a Mojito-like cocktail in the late 16th century.  I don't believe what Mr. Drake was drinking was remotely close to the modern mojito, but let's humor the historians for a moment and continue on...

After Mr. Drake created El Draque, the next incarnation included rum as opposed to rum's forebearer "aquardiente."   By the way, how terrible a drink name is El Draque.  It sounds too similar to El Dreck.  Perhaps Mr. Drake was in fact speaking yiddish in the 16th century.  In any event, it was said by Cuban playwright and poet Federico Villoch in 1940 that "[w]hen aquardiente was replaced with rum, the Draque was to be called a Mojito."

My favorite quote in one of the write-ups is this almost incidental addition to the historical record: "Other accounts suggest that slaves working in Cuban sugar cane fields in the late 19th century invented the mojito."

Now listen, I have no idea who invented this drink, but, I would say that if I were a betting man, I'd put my money on the slaves as having invented the Mojito.  Why?  Because white people steal everything!  Richard Drake probably saw a slave make the drink, and claimed it once it proved popular.  In other words, I'm postulating that Richard Drake was the Elvis Presley of his time.

I kid, I kid.  I have no idea how it all went down.

Enough with the history, on with the drinking.

American Bar Mojito

Mojito Battle Royal

The tale of the tape:

American Bar, page 140

Juice of half a lime
1 barspoon powdered sugar
2 oz white rum
soda
mint sprig

Stir sugar and lime juice well in a large high-ball glass.  Crush mint leaves with pestle, add the squeezed half lime.  Fill with crushed ice, add rum, stir.  Add soda, garnish with mint sprig.

American Bar Ingredients

And...

The Ultimate Bar Book, page 269

1 ounce fresh lime juice
1 tablespoon superfine sugar
6 to 8 fresh mint leaves
2 ounces light rum
2 to 4 ounces chilled club soda
Fresh mint sprig

In the bottom of a highball glass, muddle together the lime juice, sugar, and mint leaves until the sugar is dissolved.  Add the rum.  Fill the glass with ice and top with club soda.  Garnish with the mint sprig.

The Ultimate Bar Book Ingredients

So how do the two drink recipes compare, and who is the big winner?

First the consolation prize:

The American Bar recipe is good, but not great.  I don't like using powdered sugar in any mixed drink.  I think it provides a saccharine-like flavor that isn't particularly palatable.  Also, there is bound to be some inconsistency from lime to lime.  Some limes are going to produce more juice than others; some limes will be sweet while others may be a bit over or under ripe.  While I'm all for using fresh products, using lime juice instead of lime adds some consistency to the recipe that most people can appreciate.  Why spend time making a drink, only to find out that it is inferior in quality as a result of a bad lime?

Also, superfine sugar, or regular sugar will provide a bit of grit that, when muddled, will produce more flavor from the mint leaves.  Powdered sugar just doesn't work in the same way.

The American Bar recipe tasted a little flat, and not particularly vibrant.  Lime is supposed to add citrusy goodness to the drink, and none of that was present in the American Bar Mojito.

On to the winner:

The Ultimate Bar Book recipe has a brighter, mintier, and sweeter flavor than the American Bar book recipe.  The sugar brought out more flavor from the mint leaves, providing a more complex and enjoyable taste that one should look for in a Mojito.  And it goes without saying, if the minty flavor isn't there, you're not going to love this drink.

One other difference between the recipes is that The Ultimate Bar Book calls for 2 to 4 ounces of club soda.  I have to hand it to the writer for at least putting in parameters when making this cocktail.  I went with 3 ounces, and it yielded great results.  American Bar, by comparison, just says "add soda."  Unfortunately, this tells me very little.  I appreciate the specificity of The Ultimate Bar Book recipe.

The Ultimate Bar Book Mojito

As a result of all of the above, I prefer The Ultimate Bar Book recipe. 

Just like the Caipirinha, I'm convinced that we keep coming back to these drinks, the Mojito included, ordering 2nds and 3rds because of the sweet sugar and lime combination that remains at the bottom of the glass.  It is delicious!

Laslty, and this is not a complaint against either recipe, but rather, a suggestion:  club soda should always, always be used sparingly.  Think of soda in the same way you think of salt when cooking. You can always add more salt, but you can't take it away. You can always add more soda, but you can't take it away. When a recipe calls for soda, add a splash to start, and no more. A splash may be all you need. If you prefer a lighter flavor or taste, perhaps add more. The point is, add in small increments, you'll be rewarded with a drink more to your liking.

Enjoy a Mojito in this beautiful weather - it's an easy choice on a warm day.



For more content, updates, random musings, and my attempts to be witty, check us out @IMakeDrinks on Twitter.

Harvard Cooler

Yesterday was the first day of The Masters, my favorite sporting event of the year. 

I have some friends who have questioned such a statement in the past.  How can it be your favorite sporting event - what about the first weekend of the NCAA tournament, October baseball, the Super Bowl, college football Saturdays...and on and on and on.

All of those things are great, but for me, The Masters will always be king.

It is a confluence of things that makes The Masters so special.  The course, Augusta National, and its beauty; the history, with founder Bobby Jones, a legend in the sport; the drama, with a lineage of greats, from Arnie, to Jack, to Gary, to Watson, to Faldo, to Tiger, to Phil (and countless others); the language, the patrons, the first cut. 

The Masters truly is a tradition unlike any other.  No sport, with the lone exception of baseball, makes me feel this emotionally invested in its outcome, in its broadcast, in its importance on the sporting landscape.  As I type this, I'm wearing a black Augusta National sweater, and watching the DVR recording from Thursday's play. 

And if you haven't gotten into The Masters, or you're wondering how I could feel as I do - give it a chance.  Many friends who first questioned my love for this tournament, have since acknowledged its greatness, and view it in a similar manner today.

The last thing I'll mention about The Masters is that it always ushers in the spring, and you can count on warmer weather after its early April start.  It's fitting then, that we're drinking the Harvard Cooler, a cocktail that's meant to be consumed in warmer weather, and in relaxing settings.

Let's have a look!

Recipe
The Ultimate Bar Book, page 130

Harvard Cooler

2 ounces apple brandy
1/2 ounce fresh lemon juice
1 teaspoon simple syrup
3 to 5 ounces chilled club soda
Lemon peel spiral

Pour the liquid ingredients into an ice filled highball glass. Stir well. Garnish with the lemon peel.

When I took my first sip of the Harvard Cooler, my reaction was as follows (I've kept it in its original form, so you can see how badly I reacted to the taste):

"I must have bought the crappiest calvados available, because this ingredient list screams refreshing goodness, and yet, what I'm drinking is utterly mediocre, if not bad.  It's not entirely undrinkable, but, the flavor almost contains a bitterness that shouldn't be there.

A while back, my friend Will was over.  Will is in the alcohol industry and knows as much as anyone about various types of alcohol. He tried my calvados after I told him of my experiences.  He said that it didn't have a strong apple flavor like many of the other apple brandies that he had consumed.  And maybe that's just it - my calvados sucks."

And then, I wrote this:

"Otherwise, this drink should work.  As I said, it's not terrible, and after letting the ice melt away, and the bitter qualities fading, it gets a little better with each sip.  These are very small incremental changes, but I'd say it's progress all the same."

By the end though, I actually enjoyed it.  It's a weird progression, going from awkward revulsion to pleasant refreshment.

This isn't the first drink that takes a couple sips to get going.  I felt the same way about the BUMBO!, and even the strong qualities of the Caipirinha caused a bit of a reaction at the start.  I'll give this one a thumbs up - but advise you to seek some help at the liquor store when purchasing your apple brandy or calvados. 

I hope that everyone has a great weekend, and enjoys The Masters.  My pick before it all started was Phil, and I'm sticking with him.  I think he's playing well, and his game is on an upswing.  We'll see you again next week!


For more content, updates, random musings, and my attempts to be witty, check us out @IMakeDrinks on Twitter.

Kamikaze Cocktail

I don't know how we've made it this long before making a cocktail with vodka.

In the United States, vodka is the best selling alcohol (scotch rules the rest of the world).  We drink it in vodka tonics, vodka sodas, vodka Red Bulls, and any other vodka-plus-something combinations that we can come up with.  Vodka is everywhere, and it doesn't seem like a month goes by without a new vodka issuance being set out on our local store shelves.

So what is vodka?  It's distilled alcohol from any number of things that can fermant - but most often from potatoes or grains.  The word "vodka" is derived from the Slavic word voda, and people have taken the derivation to mean little water.  You didn't know this, but I'm fluent in Slavic.  Or, maybe I just looked up vodka on Wikipedia.  You decide!

There are two lines of thought related to the taste of vodka.  Some will tell you that it's supposed to have no flavor, and others will say that vodka is absolutely supposed to have flavor, albeit subtle flavor, and that the no-flavor camp are a bunch of idiots.  I'd say that neither camp is being fair to the other (and what's up with the name calling, flavor-camp - inappropriate!). 

Vodkas will taste different as a result of each vodkas production method.  It is those differences that comprise the flavor profiles of the particular vodka.  You could safely say that vodkas are not supposed to have any off-notes in their flavor profile, though you could say that about any drink - alcohol or otherwise.

Forgive me for this analogy, but, it's kind of like the differences between bottled water.  Dasani tastes a bit different than Aquafina.  This example is suspect as a result of the fact that water is indeed not supposed to have a flavor (it's the best I could come up with).  I'll spare you further analogies and simply point you to this great article in The Atlantic, from 2004 - it provides a better vodka history than I can provide in this space. 

Here we are though, with the shot promoted from single-A ball to the Majors, the Kamikaze Cocktail. 

Recipe
The Ultimate Bar Book, page 319

Kamikaze Cocktail

2 ounces vodka
1/2 ounce Cointreau (or triple sec)
1/4 ounce fresh lime juice

Shake the ingredients with ice, and strain into a chilled cocktail glass.

Phew, this is a strong one.  This is not like any kamikaze shot I've had in the past, largely perhaps because it's something I can't throw back in quick succession. 

This drink doesn't really suit my tastes.  I like vodka, but I've never acquired a taste for it.  Mask it in a mix of other ingredients and I'm good to go, but on its own, I'm just not with it.  For the Amateur Mixologist, the Kamikaze Cocktail has just too much vodka, and not enough filler to make it palatable. 

All of which is not to say that this is a bad drink.  I'm sure a vodka lover would dig it in ways that I'm not feeling.  I will say that I appreciate the few additions to this drink.  As mentioned on other posts, I think there is something to said for tasting the flavor of the main liquor.  If you're not a fan of the main liquor though, this principle doesn't might not work out so well for the drinker.

Kamikaze Cocktail - it's a winner if you love vodka, and probably a touch strong if you're a little meh on the little water.

Get your Trapper Keeper in check and your number 2 pencil sharpened because tomorrow, we're going back to school (and high brow) on you - the Harvard Cooler! 



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