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!

The Mint Julep, Part II, Muddled Mint Julep

Since we're focusing so much upon the Derby's main drink, let's take a moment to focus on the race itself.

This year's Kentucky Derby has already gone through a bit of drama when the original favorite, Eskendereya, had to withdraw after some swelling in its left front leg.  Now, the favorite is a horse called Lookin at Lucky. 

But, in yesterday's lane draw, Lookin at Lucky drew the inside lane, which made me question the veracity of its namesake.  Lucky?  Not yet, anyway.  The inside lane is notoriously difficult to navigate unless the horse can get out in front early, or, if the horse can somehow find its way through traffic.

Sidney's Candy, the horse slated as the second favorite, is running out of the far gate, gate 20.  Some horse racing enthusiasts think that the far post positions for the two favorites somehow evens things out.  I don't know what to make of it, truthfully. 

My pick is Ice Box, in the second post position.  He's a late closer, which I think will prove usefull when Sidney's Candy runs out of gas at the end.

Now, onto the Muddled Mint Julep!

The Ultimate Bar Book, page 358

Muddled Mint Julep

12 to 14 fresh mint leaves
1 teaspoon simple syrup
4 ounces Kentucky bourbon
2 to 3 mint sprigs
Lemon twist (optional)

Muddle the mint leaves and simple syrup in the bottom of a chilled julep cup or old fashioned glass.  Fill the glass with crushed ice, add the bourbon, and stir until the glass is frosty.  Garnish with the mint sprigs, extending them above the rim, and a twist of lemon peel, if desired.

I'll be making this version with Jim Beam White Label, Simple Syrup (available at Fresh Market, or made on your stove if you're not as lazy as I am), organic mint, and lemon (though admittedly, I'm not going to include a lemon peel, because I find it unnecessary).

This is a little sweeter, more accessible version of the Mint Julep.  But don't be fooled, it is still a strong bourbon drink.  Not much changes in this drink, compared to yesterday's Traditional Southern-Style Mint Julep, except that additional mint is used at the start, muddled with the simple syrup.  The added mint provides a little sweetness, and a more prominent mint flavor.  The same aroma is present as a result of the prominently placed mint sprig as a garnish. 

This is a great cocktail, no doubt about it.  It requires a little more mint, and a very small amount of effort with the muddling.  Is it better than the Traditional version?  I don't know - to each their own, right?  I like them both, but I'd probably make the Traditional version more often, if only for convenience sake.  I also like bourbon enough to drink it with less periphery. 

Tomorrow, more Mint Julep madness!  By the end of this week, you're going to know more about Mint Julep variations than a Louisville bartender.


For more drink links, 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.

Drink Three - The Sidecar

This snow covered landscape has been with us for too long.  I'm all for snow; I'm all for large amounts of snowfall.  I just can't do this non-melting winter.  Seriously, none of the snow surrounding my house has melted to any significant degree since the turn of the new year.

I know I have nothing to complain about compared to my friends in places like DC - but still - I just want some 40 degree days to turn the tide.  Is that too much to ask?

Well, in honor of the snow (not really), I'm going to make the Sidecar - a classic cocktail that was likely first made in Paris.  This is our third drink in The First Six cocktails, before veering off into drinks unknown (it's so exciting!).

I've never had a Sidecar cocktail before, and I'm not really sure what it's all about.  I know that it's main component is cognac.  Cognac is region-specific brandy, in the same way that champagne is region specific sparkling wine.  There are some other rules - namely - the grapes used to make cognac must be "at least 90% Ugni Blanc, Folle Blanche or Colombard grapes."

And, admittedly, I just tasted brandy of any kind, cognac or otherwise, for the first time last week. 

I was at the liquor store, buying various alcohol and mixers for the blog, and realized I had no brandy in my liquor supply.  I bought a bottle of Germain-Robin "Fine Alambic Brandy."  I was told to drink it like scotch, which I did.  I placed a small ice cube in the glass, and filled the glass with enough brandy to easily cover the cube (the ice cube was about a centimeter on all sides).  I let the cube melt away into the brandy before taking a sip.

It was excellent to drink.  I found it a little fruitier than the scotch that I'm used to drinking.  It is made from grapes after all.

When I was at the store though, the guy helping me explained that if I'm making drinks with brandy or cognac, that I should use something different, something of lower quality.  I didn't go well quality on you or anything, but did go down a price point.  I picked up some Very Special Hennessy. 

The Recipe

Sidecar

The Ultimate Bar Book, page 138

Lemon wedge
Superfine sugar
1 1/2 ounces Cognac (or brandy)
3/4 ounce Cointreau (or triple sec)
3/4 ounce fresh lemon juice
Lemon twist

Rub the rim of a chilled cocktail glass with the lemon wedge and rim with sugar.  Shake the liquid vigorously with ice.  Strain into the prepared cocktail glass.  Twist the lemon peel over the top of the drink, and drop it in.

You already know that I'm using Hennessy for the drink, but what I haven't told you is that I'm going a bit off script and using Grand Marnier in the place of Cointreau.  You can see the Grand Marnier in the picture above.  I've checked around on the trusty internet to see what kind of difference this might make, and for a novice like me, I don't think it'll matter too much.

So how's it taste...

I'll just say that this drink is dangerously good.  I could down these at a really fast clip.  There's a sweet flavor and a tartness, neither of which is too harsh.  On a warm day, this drink would go down quickly.  It's deceivingly strong though.  It has more alcohol than either the Manhattan or the Martini.  The lemon juice cuts down the alcohol flavors, but each of the contributing alcohols is 80 proof.

I offered my buddy Eric a sip.  He tried it and requested his own Sidecar drink.  It's good, it's very good.  This will have to brought back out in the summer.

Update (2/22/10): I forgot to mention how much this drink reminded me of a margarita, but perhaps less astringent.  I don't know how this drink faded out of fashion.