Cocktail of the Month-September: Old Fashioned

Labor Day- summer is coming to an end, but it's not quite fall. As we thought about a drink that captured this feeling, we decided to feature the classic Old Fashioned with a few variations.

The Old Fashioned is among the most classic of cocktails.  References to this classic bourbon (or whiskey) drink date back to 1806; it may in fact have been THE original cocktail. What we do know: in the 1800's a cocktail was comprised of bitters, a sugar cube, a dash of water and your spirit of choice- you could order one with most any alcohol as the base. Sometime in the late 1800's the bourbon variety picked up the Old Fashioned moniker- leading to the idea that it may have been the original, or just the one that best stood the test of time.

What we love most about this drink is it's simplicity. Free from the over sweetness of many modern cocktails, you can really enjoy the bourbon you are paying for - which incidentally means you should start with a bourbon you enjoy straight.

Traditional Old Fashioned recipes call for a sugar cube muddled with a few dashes of bitters and a splash of water. Although this is ideal, most agree that a rich simple sugar (2:1 ration sugar to water) is a reasonable replacement. (Use about 1\3 oz of rich simple syrup/drink).

We also tried a few variations on the Old Fashioned- although they are not traditional. We found that using a fruit bourbon- cherry and peach specifically- brought us a flavor profile that reminded us of the summer to fall transition. We omitted the sugar cube, using just a few dashes of bitters and the bourbon - plus ice. as the fruit bourbons are sweeter on their own, Purists would gasp, I am sure, but if you are just experimenting give it a try!


Cheers and Happy Fall!
Christine and Stacy

Bellini: A Year of cocktails - June

For this month's cocktail we returned to a classic favorite- one you may have ordered out but may not have made from scratch. It's a quintessential summer fav - light, refreshing and fruity- with the exotic flair of Italy. The Bellini!

The Bellini originated in post-war Italy (most reports date its inception at 1948/49), at Harry's Bar in Venezia.  The setting itself oozes romance and style, nestled just off the Grand Canal. The allure of Harry's is heightened by the fact that it was frequented by Humphrey Bogart, Earnest Hemingway, Sinclair Lewis, Orson Welles and Truman Capote. I can only imagine the deep conversations and the great works of literature that originated within its walls. And with that, it's easy to see cultured men and women sipping Bellinis in the warm evening hours as they look out over the scenic Venetian landscape.

According to legend, the Bar's proprietor Guiseppe Cipriani delighted in creating simple yet delicious dishes and cocktails using ingredients from neighboring areas (much like the current fresh and delightful return to "farm to table cooking"!).   Rumor has it, he particularly adored the regional specialty white peaches. He created a purée and combined it with Prosecco- the local sparkling white wine. For several years this house specialty was only available during the peak peach season (June-September) and all of the purée was handmade at the bar. As the technology became available to flash freeze the purée, the drink spread both to Harry's New York location and to year round availability.

In a way that seems just what I would expect from a Venetian establishment, the Bellini was named for a 15th century local artist- Giovanni Bellini- who featured a peachy pink color in his paintings that mirrors the color of a true Bellini.

Create your own Bellini with peach purée (from fresh or frozen peaches) and a traditional Italian Prosecco, and enjoy it this summer as you watch the sun set from your back porch. Bonus points if you read Breakfast at Tiffany's while you sip.

Salute!
Christine and Stacy

RECIPE 

One part peach purée

Two parts Prosecco

Serve in a chilled champagne flute