The Tuxedo

This drink is a much wetter take on the Martini, with a couple of flavorful additions. I like it because I get to have a traditionally dark spirits garnish, the brandied cherry, in a Gin cocktail.

The history of this one is mixed, appearing in the Savoy book, but also being associated with the Ritz in Paris. The use of Anis as opposed to Absinthe or Pastis, makes me lean toward the French on this one. Whichever way, it remains a great way to kick off a weekend.

The Tuxedo Cocktail

50 mls Tanqueray No. Ten, 20 mls Noilly Pratt, 5 mls Maraschino Liqueur, 5mls Marie Brizard Anis (substitue absinthe or pastis, should you have none) 3 dashes Fee Brother’s Orange Bitters.

Combine all ingredients in a tin over ice, stir and strain up. Garnish with a twist of lemon and a brandied cherry. Exhale, imbibe. Relax.

Oh Gosh! has got this recipe as well, although made with Hayman’s Old Tom Gin. I prefer the addition of the orange bitters, over the version without in Dale De Grof’s “Craft of the Cocktail”

Lost and Long Forgotten

A while ago, I wrote about a favourite cocktail of mine, the Aviation. I mentioned that the addition of Violet liqueur renders the drink a little floral and sweet for me.

A small amount of reading of the writings of the wizard Wondrich led me to discover that the original Aviation was not actually made with Creme de Violette, it was made with a defunct substance by the name of Creme Yvette. It is said to contain vanilla and other extracts in addition to the violet petals.

Now, at least in some part due to the research and efforts of David Wondrich, the makers of St. Germain liqueur that some of you may have tried have decided to revive this once lost member of the alcoholic menagerie and bring it back to market. I must say, I can’t wait to try it.

The Original Aviation. 

45mls Gin (Beefeater works nicely), 10 mls lemon juice, 5mls maraschino liqueur, 5 mls Creme Yvette. stirred over ice and strained into a martini glass.

The Victoria Room

Old World Elegance

 

Level 1, 235 Victoria Street
Darlinghurst NSW 2010
Sydney, Australia.

+61 2 9357 4488

Google Map.

Up a set of awkward but seemingly authentic warehouse stairs, lies Sydney’s Victoria Room. 

A stylish eating and drinking affair, the room gets a little crowded, so either get there early enough to get a seat or a pice of the bars real estate, or get your game face on and stare down any number of on-the-cusp tweentie somethings to mark your territory.

I started proceedings with a Rittenhouse Manhattan from the house list. A very generous measure of Rittenhouse Rye, stirred over ice with Cinzano Rosso. It was a smoky wonderful treat, perfect for cutting through the lethargy remaining from my meal. 

Rittenhouse Rye Whisky was originally launched upon the repeal of Prohibition by the Continental Distilling Company of Philadelphia , and was subsequently acquired by Heaven Hill Distilleries, the nation’s largest independent family-owned spirits producer and the second largest holder of aging American Whiskey in the world.

For a follow up, I ordered one of my favorites, the Aviation Cocktail. I prefer mine with Tanqueray stirred over ice with just a dash of Luxardo Maraschino Liquer and around 10 mls of fresh lemon juice. Strained up in a martini glass and icy cold is the way to drink this one.

Traditional recipes may call for the addition of Creme de Violet or as much as 15 mls Maraschino, but I find this overly floral and sweet. The drink originates from the prohibition era, when the gin was made in bathtubs, served in teacups and needed a lot of hiding. Use any of the new style premium gins and you’ll find this a delightful experience.

Overall, the Victoria Room was an average experience, with an overcrowded bar and long waits for service being offset by friendly, engaging staff. I’ll go back and try it again, hopefully on a quieter night.