Fluffy Ruffles Monday, May 7 2012

That’s the name of this here drink:

I just made one for the beau (& one for me) while he was cooking dinner. Typically, when I ask if I can make us a round whilst he’s cooking, the base spirit is always (always!) whiskey, almost always rye. We keep a decanter of “house whiskey” on the bar filled with Old Overholt, which is by far the best value one can buy in a bottle of rye.

Anyway, this evening, a rum-based cocktail was requested, so I consulted ye olde Official Mixer’s Manual by Patrick Gavin Duffy (a must, if you’re serious about sipping drinks as ridiculously named as the Fluffy Ruffles), and settled on said drink because a) it’s simple (I’m lazy) and b) I liked the name. I believe it’s in the Savoy Cocktail Book, as well.

Spoiler alert: It is delicious, essentially because it’s a rum manhattan. Here’s the recipe.

Fluffy Ruffles

1/2 parts Cuban rum (I used Ron Abuelo as I didn’t pick up any Havana Club whilst in England; Panama seemed a close second)
1/2 parts Italian vermouth (I used Carpano Antica as it’s quite sweet)
Rind of lime

In a mixing glass with ice, combine rum and vermouth; stir until cold. Strain into a coupe class; garnish with lime rind.

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Cocktail Club catch-up: Liqueurs Friday, Apr 13 2012

vintage St. Benoit liqueur label

CPCC member Linsey recently posted to her Facebook wall a fascinating photo of a giant vat of violette liqueur that she made herself…which reminded me that we never posted her related presentation here.

Last April, Linsey walked us through how to make liqueurs the speedy, scientific way: via pressurized nitrogen dioxide in a whipped-cream canister. In a matter of minutes, she produced some of the best tasting orange liqueur I’ve ever tasted, simply by combining vodka, orange peel and a few other delicious herbal and citrus ingredients in her canister, compounding the flavors and forcing them to marry. Voila! DIY Cointreau.

We enjoyed Linsey’s DIY orange liqueur in a Sidecar, using a variation on the following recipes she dug up:

French School
1 part parts cognac
1 part orange liqueur
1 part lemon juice

English School
2 parts cognac
1 part orange liqueur
1 part lemon juice

David Embury’s 1948 recipe (via The Fine Art of Mixing Drinks)
8 parts brandy or cognac
2 parts orange liqueur
1 part lemon juice

For all recipes, ingredients are combined in a mixing glass with ice, stirred until chilled, and served up in a cocktail glass or coupe.

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Cocktail Club catch-up: Champagne Cocktails Friday, Mar 2 2012

exterior of Harry's New York Bar in Paris

I had a French 75 at Bernard’s last night, which reminded me to post about the CPCC’s one-year anniversary.

Last March, we toasted the club’s first 12 months with a traditional champagne cocktail (booze + sugar cube + bitters + citrus peel garnish), as well as a round of French 75s, which I learned originated at Harry’s New York Bar in Paris (pictured). More details can be found in the related presentation.

Now, Harry’s is celebrating an anniversary of its own. The place opened on Thanksgiving day 1911, and is marking its 100th year in business with an historical book, to boot. (More on that in a few weeks after I’ve had a chance to read it…)

I’ve never been to Harry’s. Sadly, when I studied abroad in Paris, I was too young to care about much more than the plethora of cheap wine found absolutely everywhere, and didn’t think to seek out landmarks of the spirits world. A return trip is long overdue.

C’est la vie! Here’s the classic recipe:

French 75
2 ounces dry gin
1 ounce lemon juice
1 spoonful of sugar
top with champagne (or prosecco)
garnish with lemon peel

Build drink in a champagne flute, gin first. No need to stir the sugar: once you pour your bubbly, the drink will swirl accordingly.

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