Pale Deacon

A day late, sure, but who cares - let's check out the Pale Deacon!

Pale Deacon

Taken once again from Esquire's fantastic online database of drinks, available here.


3 ounces London dry gin
1/2 teaspoon superfine sugar
4 1/2 ounces grapefruit juice



"Shake the gin, sugar, and grapefruit juice* well with cracked ice, then pour unstrained into a chilled Collins glass. Truth be told, we prefer ours with 3 dashes of Angostura bitters -- but we would, you see; we're professionals."

Alright, I played around with this one because of the ingredients I had on-hand, and the spirit (no pun intended) of the recipe.

First, I only had Ruby Red Grapefruit juice available at the Amateur Mixologist studios.  Because Ruby Red is so sweet compared to regular grapefruit juice, I decided that the drink didn't need any more sugar.  So, I didn't add the half-teaspoon.

Also, I used what gin I had on hand, as I ran out of London dry gin a little while back, and didn't have any in stock.  Use any gin you like for this one.  There's enough grapefruit juice used in this recipe to knock out the subtleties of good gin anyway.

Lastly, I went ahead and added the Angostura bitters to the drink, so that I could further cut against the sweetness of the Ruby Red.  I figure the experts from Esquire's drink catalogue know a thing or two about the best way to make the drink.

I can't say that they were wrong!

This was a fantastic drink, entirely refreshing, not too sweet (even using the Ruby Red), and highly drinkable. 

The Pale Deacon works for practically any occasion, save for perhaps the coldest of winter nights when all you want is a scotch and blanket.  And, it can be made in large quantities.  If you do make it in large quantities, know that you need to add the bitters just before serving.  If you add the bitters early, the flavors can expand and expand exponentially.  In other words, add the bitters at the end and control the flavor.

Big fan of the Pale Deacon - hope you love it as well.  Cheers!

Petite Fleur

Last evening, the US Men's Soccer Team played a friendly match against the Czech Republic.  Most of the US stars sat the game out.  Guys like Landon Donavan, Client Dempsey, they weren't even on the bench.  Instead, they sat in a suite somewhere high above the field, as the TV cameras zeroed in on them eating chicken wings and other stadium fare.  Not a big deal that they sit, they finished the European soccer leagues in recent weeks and needed the rest.

I'm ready for the World Cup to start.  I love watching soccer, and subscribe to every DirecTV channel that features the game.  I can't say that JB is thrilled on a typical Saturday or Sunday morning, when I'm watching the week's Arsenal match (that is the great thing about subscribing to Setanta - now called Fox Soccer Plus - because the Arsenal match is always televised). 

I know though, that when the World Cup rolls around, it will be a tour de force on my schedule, causing all other things going on around me to play second fiddle.  When a tournament comes around once every 4 years, it's something to be celebrated.  There's often talk of taking holiday on the first weekend of the NCAA Men's Basketball Tournament.  It's a worthy reason to do so.  But I think the same can be said for nearly all facets of the World Cup, and not merely its first rounds of group play.

We'll talk more about the World Cup in the coming weeks.  Today though, we drink a cocktail with an international name, Petite Fleur, French for petite flower.  Which flower you ask?  No one knows, and it doesn't matter - it's good!  That's what counts.

The Ultimate Book of Cocktails, page 155

Petite Fleur

1 oz white rum
1 oz Cointreau
1 oz grapefruit juice

Shake all the ingredients well with ice, and strain into a cocktail glass.  Add a twist of grapefruit rind.

For this cocktail, I'm using Bacardi Rum, Cointreau (obviously), and Indian River Ruby Red grapefruit juice.  I debated whether to go with a non-Ruby Red graperuit flavor, but decided I'd go with what I like. 

This is a tasty cocktail, nicely combining the flavors of its three ingredients.  I think the Cointreau is the most prominent flavor of the bunch, but after all it is an orange flavored alcohol with a nice 80 proof pop.  In other words, it's not going to play the role of a wallflower in this recipe, it's going to make its presence known.

If there is any complaint, and this a small one, it's that this drink is a little sweet.  I'm OK with sweet cocktails (Fireman's Sour is a good example), but I find this cocktail a little too much on the sweet side.  Perhaps it's the grapefruit juice, I did use Ruby Red after all.  For those playing at home, I'd try standard grapefruit juice in the place of Ruby Red. 

The Petite Fleur would be perfect for any occasion, but I think it'd make an excellent aperitif, drinking it before your meal to whet your appetite.  Something about the grapefruit juice makes me want to consume, and then consume some more. 

On Friday, we're drinking the Rosemary cocktail.  Until then, enjoy the weather!  Cheers!