Cocktail of the Month - August: Dark and Stormy

The Dark and Stormy, in contrast to most of our featured drinks, has a fairly easily obtained and unquestioned history.  The trademarked recipe is the property of Gosling’s, which is still owned by direct descendants of its founder- and they have maintained a fairly detailed historical record. James Gosling left England in 1803, looking to expand his family’s spirits business to Virginia. On his way, he became stuck on the reefs around Bermuda for several months, and decided to stay. The climate of Bermuda was perfect and he began distilling a spiced Rum that was barrel aged, and served directly from the barrels. Around the same time, in another area of the island, the Royal British Navy began brewing a ginger based beer - perhaps as a way to combat seasickness or to reduce the alcohol content in the sailors’ daily rations. By the mid-1800’s Gosling’s Rum had been combined with ginger beer in what was to become the unofficial drink of Bermuda.

In 1914 Gosling’s began selling their rum in old British Champagne bottles reclaimed from the officers’s club. The bottles were sealed with black wax, leading to its iconic Black Seal label. Shortly thereafter, legend has it, a British soldier described the drink as “the color of a cloud that only a fool or a dead man would sail under”, which lead to the moniker “Dark and Stormy”.

In contrast to the ease of discovering the recipe and history, making the Dark and Stormy proved a bit more difficult. Per the trademark, a Dark and Stormy can only be made with Gosling’s Black Seal Rum (and they WILL enforce it). We tasted the Black Seal rum on it's own, and it did have a distinctive spice profile, and a very smooth finish. It’s fairly easy to locate at your local spirits establishment. Ginger beer, on the other hand, is a whole different story.  Neither of us were able to find it easily available in our regular grocery stores, despite having seen it in the past. Ultimately we were able to locate a decent selection at both World Market and Total Wine- depending on your area and time of year you may have better luck with local shopping options. Once we located ginger beer, we realized that there were a wide range of options. We first tried a variety that contained alcohol - it made for a VERY strong drink! For this blog, we decided to use Gosling’s “Stormy” Ginger Beer- since it was designed specifically for making a Dark and Stormy. It is a non-alcoholic variety, and tastes a lot like an old fashioned brewed ginger ale, with the distinctive ginger bite you’d find in raw or candied ginger. We really enjoyed this combination, as when mixed, the drink still contained both the flavor profile of the rum and a definite ginger bite. It wasn’t quite as refreshing as some of our other summer drinks, but it is a nice option if you want to try something new.

RECIPE 

2 oz Goslings Black Seal Rum 

Ginger Beer - as needed for glass (less than 10oz)

Optional lime wedge

Fill a highball glass with ice 

Add ginger beer- leaving enough room for the Rum

Add optional squeeze of lime and rim the glass if desired

Pour Rum on top and swirl to see the Stormy effect

(You can add Rum first, but we liked the visual effect better this way)

Obviously we had a bit of fun with our pics for this one - especially that header pic!  We truly did try to make this as a storm was coming in, but it's a bit hard to see the storm clouds in some of the pictures - so we just went all out creating our header!  But the thought is there, and a Dark and Stormy would be lovely to sit and sip on the porch watching one of those summer thunderstorms roll in!  Cheers!

Christine & Stacy

If you try one, share a picture with us in the comments! 

Cocktail of the Month- July: GIn Rickey

Gin Rickey- light, limey refreshing; the perfect drink for hot midsummer days. And as it turns out, the perfect drink for your Fourth of July festivities. In July of 2011 the Gin Rickey was proclaimed Washington DC’s “native drink”, so it’s the perfect addition to your July 4th festivities.

The Gin Rickey has its origins at Shoomaker’s - a favorite hangout for DC Lobbyists even in the 1880’s, and is named for Colonel Joe Rickey, one of the most prolific of his time. Rickey was a well known “political fixer” and a frequent drinker at Shoomaker’s. Legend has it that he requested a cocktail of bourbon, lime juice and club soda as a hang over cure- after a night of hard drinking and political wrangling.  Over time, other patrons started asking for “Rickey’s Drink”. As gin grew in popularity, the sophisticated drinkers in DC and New York made a substitution, and it took off from there. Though you can still order a bourbon based “Joe Rickey”, it is far over shadowed by its gin descendant. Rickey, a true Southerner (and former Confederate officer) at heart, was not pleased with this development. He was on record on more than one occasion expressing his displeasure with this turn of events, and undoubtedly would not have appreciated the prime billing the drink received in his obituary.

Regardless of its storied past, and our enjoyment of good bourbons, we found the gin and lime combination to be the perfect refresher on a hot southern night. Hope that you enjoy it as well!

RECIPE

2oz Gin

Juice of 1 lime

4oz Club Soda

Fill your highball glass with ice

Add the gin and lime juice

Top with the club soda

Garnish with a lime wedge, give it a little stir and enjoy!

Cheers!
Stacy and Christine

Cocktail of the Month - June: Classic Daquiri

With June upon us, it finally feels like summer.... hopefully the erratic temperatures and crazy rains are behind us, children are finishing up their school years, and the beach is calling us. That makes it the perfect time of year for sipping something cool and refreshing on the back porch at the end of the long day. There are plenty of sugary, frozen, trendy drinks you can serve, of course, but we find the simpler flavors of this classic much more refreshing!

According to legend, the development of the daquiri occurred as the British Navy was fighting in the Caribbean, during the 1740’s.  Historically the navy had been given a hearty beer ration, that had been reduced to a pint of rum by that time period (due to accessibility and ease of transport). Naval leaders realized the men would fight more effectively if they were a bit more sober, and so their rum ration was cut with water and lime juice- well on its way to being a daiquiri.

The drink spread to the Cuban Natives, and sugar was added, from their plentiful plantations. The drink became a combination of water, rum, sugar and lime juice- and was ultimately named for a local beach by American miners that occupied Cuba following the Spanish American War. Over time, the recipe was refined and the water was eliminated - as it was discovered that the cracked ice provided enough balance to the rum.

You can learn more about the history of the Daquiri- and it’s cousin the sugar free Hemingway Daiquiri (thanks to his diabetes)- here....

We used the Bartender’s Bible for our classic recipe- and just pictured ourselves on Daquiri Beach while drinking it.

RECIPE 

2oz Rum

Juice of 1/2 lime

1/2 tsp simple syrup (or to taste) 

Mix all ingredients in a shaker with cracked ice, and strain into a chilled glass. 

Cheers!
Stacy & Christine

Cocktails of the Month - Year Two (January: Champagne Cocktail)

As we close out our year of Classic Cocktails, as with the close of any year, we have taken some time to look back and to look forward. We have enjoyed learning about (and sampling) some fantastic classic gems- discovering some forgotten treats and learning to make some favorites that were previously intimidating (we’re looking at you, mint julep and eggnog). We had such a ball, that we are going to challenge ourselves with round 2 - can we find another 12 months of fun, classic drinks to share with you? Stay tuned to see what long lost treasures we unearth....

We are kicking off the year with an early pre-January post, perfect for a last minute addition to your Christmas menu or to add some flair to your New Year’s toast. The Champagne Cocktail has been making a resurgence over the last several years, with the addition of various flavored liquors, but it is just as good in its simplest form.

While the recipe was first published in a bar tenders guide in 1862, there were prior references in journals and diaries that indicate this cocktail was in general use a good bit earlier. Although French purists turned their noses up at the idea of adulterating fine champagne, most people enjoyed both the flavor and added bit of fun that came with this drink. Here are a few helpful tips if you want to give it a try...


1. Use a real sugar cube - not loose sugar or a crushed cube. Primarily you are not looking to sweeten the drink, but to create an even more bubbly experience. This best happens as the sugar cube slowly dissolves.

2. Place a few splashes of bitters on a small plate, and dip each side of  the sugar cube into it. We tried several methods and found that this was the best way to get the cube “soaked” with the least amount of waste and mess.

3. Use a sec or doux champagne for the most authentic result. Brut (dry) champagne was not available in the mid 1800’s, and the original recipes were designed with a sweeter champagne in mind. Perhaps this explains our modern tendency to add sweet flavored liquors.

RECIPE 

Champagne (sec or doux)

Sugar Cubes 

Bitters

Soak sugar cubes in bitters

Place one cube in each glass (flute or coupe), chilled glasses work best

Pour Champagne

Serve as is or garnish with a citrus twist 

In the words of Humphrey Bogart, who was drinking a Champage Cocktail as he said it... 

Here’s lookin’ at you kid! 

Merry Christmas and Best Wishes for 2018
Cheers!

Christine and Stacy 

Cocktail of the Month - October: Port Sangaree

As the calendar turned to fall (even if the weather isn't always there...), we began to look for a vintage cocktail that would be perfect for sipping on a crisp evening. We discovered the Port Sangaree, perhaps one of the oldest cocktails around. Although the name is similar (and has the same root) as sangria (circa 1961), the Port Sangaree has been around since at least 1774!

Most reports have this drink originating in the brothels of the Antilles Islands - frequented most certainly by sailors transporting goods along various trade roots. This may explain how such an exotic, for the time, array of flavors became a part of the "house punch" that was served. The Sangaree combines citrus and spices with a rich port. All of which would have been easily accessible along Caribbean trade routes.

There are many variations today, including added sugars, fruits, cordials, and even chilling over ice.  Being fans of straight Port,  we weren't too sure what we'd think of the mixed flavors. We decided to go all the way back to the oldest recipes we could find and work from there.  The basic starting point for Port Sangaree is simply warmed Port wine and nutmeg. After trying the Port Sangaree we give it 2 thumbs up- it's warm, easy to sip and just makes you think of fall!

RECIPE

Start with a decent bottle of Port wine and warm 5-6 oz in a small saucepan with a few sprinkles of nutmeg.  Once warm, pour into a mug and top with a bit more nutmeg.  That's it!  Enjoy!!

Note: There are many different varieties of Port, and many different flavors of Port, so beginning with a Port you like is an important starting point.  We chose Quinta Das Carvalhas Reserva Tawny Porto, and found it reasonably priced, nicely flavored, and an excellent base for spicing into a Sangaree.  As previously mentioned, if you would prefer other spices, fruits, flavors, sweeteners, etc - add away.  We would suggest, however, giving the original a taste before you embellish.  It is so simple and truly delicious!

Cheers! 

Christine and Stacy

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

Cocktail of the Month- August: Sidecar

The Sidecar, like many vintage cocktails, appears to be of dubious origins. Many tales credit its creation to Harry's Bar in Paris- inspired by an American officer during World War One. Others have a similar story substituting London's Buck's Club. The most reasonable (I think) explanation being both establishments based their drink on an old 19th Century cocktail from - where else- New Orleans. 

If one traces back the recipe, it takes on a distinctly New Orleans flair. The mixture of French Cognac and Curaçao from the Spanish Islands reflects the mix of nationalities  present in the very distinct world of New Orleans.  Curaçao, over time, was replaced by Cointreau - as the drink gained in popularity and needed an orange liquor that was reliably and consistently produced (the early Curaçao was not). When Curaçao production stabilized it included blue food dye- which would totally change the classic look of this drink. 

In the French style, the Sidecar is made with equal parts cognac, Cointreau and lemon juice. In contrast the English sidecar has 2 parts cognac to one part Cointreau and one part lemon juice. Traditionally the glass is rimmed with sugar (orange infused if you are really fancy) and garnished with an orange peel twist. 

We chose to make our sidecar in the English style - as we prefer a lighter citrus note- and eliminated the sugar - rim as we don't like overly sweet flavors.  We used Christian Brothers XO Brandy - if you have a favorite brandy its a great substitution. 

We enjoyed the the flavor of this drink, and it's perfect for a hit August night! 

RECIPE 

2 oz. Cognac 

1 oz. Cointreau

1 oz. Lemon juice (we used fresh squeezed) 

If you choose to rm the glass, rub it with the squeezed lemon and dip into a plate of sugar. 

Measure liquids into a shaker of ice, shake well, strain into your rimmed glass and enjoy! 

Cheers! 

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

Kir: A Year of Cocktail-April

This month's cocktails (yes, it's a two for one!) are perfect for spring time brunches or afternoon garden parties. The color is a beautiful, springish purplely pink and the flavor is light and refreshing. 

The Kir, and it's cousin the Kir Royale, are classuc cocktails that should have been rediscovered long before now. The Kir was originated by Cannon Felix Kir- a priest, leader of the French Resistence in the Second World War, and later mayor of Dijon in the Burgundy region of France. There are some stories that indicate the drinks beginning as a result of the damage to French red wine vineyards during the war, but these seem to be more the stuff of legend than fact. What is clear, however, is Kir's preference for using and promoting local products. He created his namesake drink by mixing a local dry, acidic white wine with local creme de cassis (black currant) liquor LeJay Cassis. The Kir Royale then developed, using champagne as a base instead of white wine. 

The recipe is simple and can use any white wine, or champagne as long as it is dry and fairly acidic. In recent years the Kir has become a cloyingly sweet drink, but if mixed correctly it should give you the refreshing bite of the dry, acidic wine with just enough sweetness to temper it. 

RECIPE 

1 part creme de cassis liquor

4 parts chilled dry white wine or dry champagne

Pour the creme de cassis in first to get the best mix, and Enjoy!! 

Traditionally the Kir was an everyday drink, and the Kir Royale was for special occasions. We, of course, sampled both. If you like bubbly, I would strongly recommend the Kir Royale as your go to choice. It's no coincidence (thanks to Town and Country Magazine for this tidbit) that the same cassis buds used in making the liquor are used in Chanel no. 5.   Both, to me, exude a classic elegance that just can't go wrong. 

Bon Apetit!! 

The Grasshopper: A Year of Cocktails - March

Today's classic cocktail had its start, interestingly enough, during a prohibition-era cocktail contest in New York City.  While I'm not so sure how you hold a cocktail contest whilst the selling of alcohol is illegal, I guess it's the fine line between creating and selling... Nonetheless, this iconic drink was created during the romanticized era of speakeasies and jazz musicians.  Philibert Guichet, Jr., the owner and proprietor of Tujague's in the French Quarter of New Orleans, created the Grasshopper for the above mentioned competition sometime during the 1920's (dates vary in the sources I found...). After his creation received second prize in the contest, Guichet brought it home, began to serve it, and it grew in popularity over the next half century. The history of the the Grasshopper, combined with it's electric green color, make it a perfect drink for a Mardi Gras celebration! 

Although Mardi Gras was yesterday, we chose this as our March cocktail because its green, frothy color also works well for upcoming St. Patrick's Day celebrations (think an adult version of the Shamrock Shake!) and as a general welcome to Spring. It's also a great replacement when you run out of Thin Mint cookies. 

Due to the strong mint flavor of the drink, we chose to play up the creme de cacao flavor by rimming the glass with semi-sweet melted chocolate (chilling while the drink was mixed) and topping with some chocolate shavings. In my book this created to the perfect blend of chocolate and mint flavors, and a very refreshing drink. We used the classic recipe (below); there are many variations created by modern mixologists, but Christine and I feel that the original has stood the test of time and does not need improvement. 

Recipe: 

1 oz. green creme de menthe    

1 oz. white creme de cacao 

1 oz. light cream

Mix all ingredients with cracked ice in a shaker and pour into a chilled cocktail glass. 

Share with us in the comments how you will use the Grasshopper to celebrate spring, or which variations you like best! 

Cheers

Stacy