Cocktail, MixMarch

MixMarch #2: The Saratoga Cocktail

The Saratoga cocktail is the sweeter cousin of one of my favourite drinks in the whole, wide world; The Manhattan. I first found the recipe reading through David Wondrich’s fantastic investigation of the drinks and times of Jerry Thomas, Imbibe!

The springs at Saratoga made it one of the escapes from New York in the days of Jerry Thomas, and it’s probably no surprise that a drink named for a resort is appreciably sweeter than its urban relation. This is achieved by swapping out half of the rye whiskey normally present in the drink for cognac or brandy at a push.

The Saratoga Cocktail.

3omls Rye Whiskey, 30mls Cognac, 30mls Sweet Vermouth, a couple of dashes of bitters. Combine over ice in a tin and stir until cold and sufficiently diluted. Strain up, garnish with the peel of an orange and a healthy dose of disgust for urban mores.

Best served with a newspaper and a back massage.

At home, Cocktail

Nog you. Nog you very, very much.

If I had to pick the one thing that is wrong with Christmas traditions, it would be that too many Christians live in the northern hemisphere. When the sun is blazing down outside and the mercury is hitting thirty, roasted beefs, glazed geese, Yorkshire puddings and all the trimmings feel as alien to having snow on the ground.

Translating that into drinks, warm noggy custards just about seem the most unappetizing thing you could get close to this Christmas. Excited by the challenge, I left the store with fresh free range eggs, a small bottle of full cream milk, a pound of sugar and a whole nutmeg.

I knew that my nog was going to be cold, but little else. Most of the recipes I could find online were for warm productions, so I decided to do it by trail and error. All of the recipes below are for two drink only. Multiply them by ten if you’ve got a tribe coming over.

The first nog of Christmas.

For my first attempt, I put one egg in the blender with 60 grams of caster sugar. Blitz it until it triples in volume, you could whisk it, but I was incapacitated by a powerful hangover. In an ice filled glass, add 80mls of the egg mixture, 80mls of brandy and 80 mls of cream. shake well and pour over ice into a rocks glass. Grate some nutmeg and you’re laughing. The result is tasty, but not quite the textural experience I was after.

If I ever feel better, I’ll have another nog.

As before, add sugar to the egg and blitz. I also decided the put the cream into the blender too, 60mls, as the volume increases as it whips up. I also added 10mls of Jamesons Irish whiskey to the blend too. Be careful not to over blend, you want thickened cream, not whipped up butter. I added this mixture to a tin with 80mls of Brandy and stirred them together and poured them, again over ice, with a grating of nutmeg.

Roll, roll, roll a nog, twist it at the ends.

Trying new things is important at Christmas, so I thought that making a rum nog might be just the ticket. same recipe as above but with no whiskey and Appleton Estate rum. works well with a little cinnamon I found too.

Don’t you nog who I am?

This one I was lucky enough to sample when made by its creator, Jacob Briars, a true bon-vivant’s companion and erstwhile Professor of Vodka for 42Below. It somewhat unsurprisingly contains vodka. I used a full cream milk, because I don’t remember it being quite as creamy as my previous attempts.

One egg, 50 grams sugar, 100mls 42Below passion fruit vodka, 30mls Chocolate liqueur, 50mls full cream milk. combine well and serve.

Feel free to offer your own recipe or corrections in the comments. I am but a nogice.

At home, Cocktail

Fog Cutter Friday Fix

a_SmallerGirl-3228It’s a rainy crappy old day here in Sydney, so I’m going home to make a drink that will improve my sodden spirits and to cut through the length and breadth of another week in advertising.

The Fog Cutter is a tiki drink that’s not as sugary sweet as many in the class, but packs the punch of a zombie.

Start with a well iced shaker, add to it 45mls of Havana Club light rum, 15mls brandy, 15mls gin, 45mls orange juice, 15mls lemon juice and 15mls of orgeat. Shake the living fuck out of it.

Strain it into a tall iced glass, or better yet, a Tiki mug, float between 10 and 20 mls of Sherry on the top of the drink, garnish it with a South Seas maiden.

A couple of these and you won’t even notice the cold.

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