The ROBERT BURNS Cocktail for Burn's Night

WHAT IS BURN'S NIGHT?

Burn's Night, or Robert Burns Day, Robbie (Rabbie) Burns Day or Burn's Nicht, is an annual celebration in Scotland of their most famous poet and bard, Robert Burns who was born January 25, 1759. Burns, who wrote Auld Lang Syne, is the national poet of Scotland and every year they celebrate by having a Burns Supper, serving traditional Scots food and, of course, drinking Scotch.

Happily there is a great cocktail called The Robert Burns (very similar to a Rob Roy) which is perfect for Burn's Night celebrations and there's also a great article by Gary "Gaz"Regan on it's provenance. In it Regan mentions several variations, one of which is David Embury's 1950s adaptation which suggests Drambuie replace the absinthe. (I checked Embury's The Fine Art of Mixing Drinks and he also lists a version using Benedictine instead of absinthe.)
Though a classic Robert Burns is Scotch whisky, sweet vermouth, absinthe and orange bitters, I rather liked the idea of the Drambuie. Drambuie is a liqueur made from Scotch whisky, honey, herbs and spices and is a warmer and less aggressive liqueur than absinthe, making this version of the drink smoother and less herbal. To complement the Drambuie, I replaced the orange bitters with Peychaud's and added an orange twist instead of lemon.

The
ROBERT BURNS Cocktail 

INGREDIENTS:
2 Oz. Scotch Whisky
1 Oz. Drambuie
3/4 Oz. Sweet Vermouth
1 Dash of Peychaud's Bitters

GARNISH: Orange Twist

GLASS: Cocktail (Martini)

TOOLS: Mixing Glass

DIRECTIONS:
Stir all ingredients in a mixing glass with ice until chilled, strain into the cocktail glass, garnish and serve.

Pair up with a few Scots shortbread biscuits (cookies) and you have the perfect Burn's Night treat.
VOICEOVER VIDEO with Ingredients & Directions:

Updated 1-2022

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The CASABRANCA COCKTAIL Inspired by Casablanca

Based on Murray Burnett and Joan Allison's play, Everybody Comes To Rick's, the classic movie Casablanca was released on January 23, 1943.

Ah, Casablanca. Classic film noir with that bittersweet ending. I wasn't even born when it came out, yet I rewatch it about once a year. Recently, on a rainy evening, I yanked out my DVD for a little Rick-Ilsa-Victor-Morroco fix. I love that movie, the film noir look, the era and especially the soundtrack. As Time Goes By is a beautiful piece of music and that classic piano scene where Sam (Dooley Wilson) performs it is my favorite part of the movie, and, of course, provides one of the film's most classic quotes:
"Play it, Sam. Play 'As Time Goes By'." ~ Ilsa*
I had also recently been working with Fernet Branca and "Casabranca" just popped into my mind. I put the disc on pause and headed to my bar. After all, what's a classic forties movie without a cocktail? 
Though gin was a more popular liquor during World War II, the Diplomatico was my choice to pair with the Fernet because, of the pineapple juice and coconut honey. With the (bitter) herbal Amaro balancing the sweetness of the pineapple juice and honey, it turned out to be a "cocktail noir" of a pina colada.
Yeah, its a cocktail pun but, come on, it's a really good pun for a really good cocktail and "il est un cocktail parfait" for Casablanca viewing!

The
CASABRANCA
Cocktail
A Cocktail Noir
INGREDIENTS:
2 Oz. Dark Rum(I use Diplomatico Reserva Rum)
1/4 Oz. + 1/2 Tsp. Fernet Branca
2 Oz. FRESH Pineapple Juice
1 Tbsp. Coconut Honey Simple Syrup*

GARNISH: Pineapple Chunk, Bourdeaux Cherry
TOOLS: Cocktail Shaker GLASS: Cocktail (Martini)
DIRECTIONS:
Chill your glass in the freezer. Fill a cocktail shaker with ice then pour in the rum, Fernet Branca, pineapple juice and the coconut honey simple syrup (*warm 1 heaping tablespoon of Coconut Honey Creme with 1 HOT tablespoon of water) and shake until chilled. Pour into the cocktail glass, garnish and serve.
I think this is the beginning of a beautiful friendship.
* Sorry folks, no one in the movie EVER SAID, "Play it again, Sam."

Updated 1-2022 PLEASE DRINK RESPONSIBLY

YOU NEED A HUG! COCKTAIL RECIPE

This cocktail recipe is also available as a coloring page in my

COLOR YOUR COCKTAILS Adult Coloring Book available on Amazon. 

First celebrated on January 21st, 1986 in Clio, Michigan, National Hug Day was created by Kevin Zaborney to encourage the world to hug the people they loved more often. Zaborney felt something was needed to combat the general malaise that struck folks after the holidays and started the movement, though he felt ultimately it would fail because, "American society is embarrassed to show feelings in public". Happily he was wrong because thirty years later the world still celebrates National Hug Day.

Curious, I googled to see if there was a hug cocktail, and sure enough there is a cocktail called the Big Hug which consists of Irish Cream, creme de cocoa and hot cocoa. Like I always do, I changed that recipe slightly and added some coffee bitters to balance the sweetness and a cinnamon stick for a little spice.

YOU NEED A HUG

COCKTAIL

INGREDIENTS:

1 Oz. Irish Cream Liqueur

1 Oz. Creme de Cacao

2 Dashes of Coffee Bitters

Hot Cocoa

GARNISH: Cinnamon Stick, Espresso Powder

GLASS: Irish Coffee Mug

DIRECTIONS:

Tap the bitters into the glass. Add the Irish cream liqueur and the creme de cocoa then pour in the hot cocoa and top with whipped cream. Garnish with a cinnamon stick and a dusting of espresso powder.

Happy Hug Day, go hug someone!

Updated 1-2022

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BEES KNEES COCKTAIL with Spices and Lavender

I have been wanting to do an adaptation of a prohibition cocktail called the Bees Knees for ages. You can't talk about prohibition cocktails without mentioning the Bees Knees, named for a favorite flapper era slang term "the bees knees" which meant something was the epitome of cool.  I first saw a recipe in Harry Craddock's 1930 "The Savoy Cocktail Book" then later found the recipe in a copy of Frank Meier’s 1936 “The Artistry of Mixing Drinks” and was intrigued. It sounded good to me, despite the fact most modern references claim the recipe was originally created to hide the taste of the bathtub gins of those days. I thought I'd enjoy a Bee's Knees, especially if a great aromatic gin was employed.

When my friends over at Wild Hibiscus sent me some lovely gifts which included a jar of Honey Ridge Farms' Honey Créme, Spiced ...  ... I thought I'd better get some in a cocktail before I ate it all up right from the jar with a spoon. Then I got a bottle of Hendrick's Gin for my birthday and everything fell into place for my own version of the Bees Knees.
The whole key to this cocktail is the great aromatics from the Hendrick's and the spiced honey simple syrup which hits the palate with a deliciously sinful wollop. It's almost as sinful as visiting a secret, illegal speakeasy. (Psssst, aren't you lucky you have the password?)

If you're looking for some great giggle water to enjoy in your personal juice joint, toss on some glad rags, hop in your flivver and go grab the ingredients but limit yourself to two unless you want to get spifflicated!

Spiced Lavender
BEES KNEESCocktail

INGREDIENTS:
2 oz Hendrick's Gin
3/4 oz Fresh Lemon Juice
3/4 oz Spiced Honey Simple Syrup (ratio 2:1)
1 FRESH Egg White
2 Dashes Lavender Bitters

GARNISH:  Lemon Twist, Lavender Sprig

TOOLS: Cocktail Shaker

GLASS: Coupe

DIRECTIONS:
Chill the glass in the freezer. To make the Spiced Honey Simple Syrup, warm 2 tablespoons of the spiced créme honey with 1 tablespoon of water in the microwave for 15 seconds, stir until the honey is dissolved and allow to cool.
Add the Hendrick's Gin, lemon juice, spiced honey simple syrup and egg white to a cocktail shaker without ice (dry shake) and shake for 30 seconds to emulsify the egg into the cocktail and aerate to create a foam. Add ice and shake to chill.
Strain into a chilled glass, tap a few extra bitters on top, garnish and  serve.
VOICEOVER VIDEO WITH INGREDIENTS AND DIRECTIONS:

SAVE THE BEES!

World Bee Day is May 20th and National Honey Bee Day is the third Saturday in August.

Updated 8-2021PLEASE DRINK RESPONSIBLY

TIRAMISU MARTINI Cocktail Recipe

To celebrate International Day of Italian Cuisines I am FINALLY posting a recipe for a Tiramisu Cocktail. I have no idea why I have never created a tiramisu drink before this. I always meant to, never got around to it. Finally I did, maybe inspired by the great Cafè Borghetti liquor I acquired and some lovely rum, kindly sent to me by Gubba Rum.
Invented sometime in the 1960s, Tiramisu is a layered Italian dessert made with a Mascarpone meringue, espresso soaked lady fingers, a bit of cocoa and usually a splash of something boozy like rum, Marsala wine or even a coffee liqueur. Like so many recipes I get interested in (alcoholic usually) there are several claims to its invention.
The Rosengarten Report attributes the beginnings of the Tiramisu Dessert to Carminantonio Iannaccone of Le Beccherie in December of 1969. Roberto Linguanotto claims he and his apprentice, Francesca Valori (whose maiden name just happens to be Tiramisu) was the first to serve the dessert somewhere in the sixties at Le Beccherie. Still others say it was created in the 17th century in Siena in honor of Grand Duke Cosimo III, but no cookbooks prior to the sixties have any "tiramisu" named recipes. According to Wikipedia, the first printed mention of tiramisu dates only back to the 1980s.
Do I care who and when it was invented? Not really. I am always interested in the provenance of my culinary endeavors, but never to the detriment of my recipes. My primary goal is always to make a culinary inspired cocktail that tastes good and this one really, really does. Providing, of course, that you love coffee cocktails, which I really, really do.
The TIRAMISU COCKTAIL 
INGREDIENTS: 1 Oz. Gubba Gold Rum 1/2 Oz. Crème de Cacao 1  Oz Coffee Liqueur (I used Cafè Borghetti) 1 Oz. Half & Half Ice
GARNISH: Dark Cocoa & Espresso Powder Dusted Lady Finger and Rim
TOOLS: Cocktail Shaker, Blender (optional)
GLASS: Cocktail (Martini)
DIRECTIONS: Dip the rim of the glass in some crème de cacao or coffee liqueur then into a mixture of dark cocoa powder and instant espresso powder. Chill the glass in the freezer. Add all the ingredients to a cocktail shaker and shake until chilled. Pour into the chilled glass, lay the dusted lady finger across the top and serve with a few dark chocolate dipped lady fingers.
If you happened by here on January 17th, Happy International Day of Italian Cuisines.
Updated 12-2018 PLEASE DRINK RESPONSIBLY

The RYE RACKETEER Cocktail Inspired by The Scofflaw

 

 Before the Volstead act, rye was the drinking man's choice of whiskey and the first whiskey distilled in America. It was what the Colonists turned to when their rum supplies were cut off during the American Revolution, even good old George Washington himself distilled rye whiskey.  Over a hundred years later, during prohibition, bootleg rye whiskeys became middle America's answer to bathtub gin and a little town in Iowa was brewing up some of the best. Just ask one of the the original good fellas, Al Capone.

Templeton Rye was originally a bootleg* moonshine produced in Templeton, Iowa. Called "The Good Stuff" it was said to be the favorite tipple of the above mentioned gangster, Al Capone. When Capone got nabbed, sent up the river for tax evasion, rye fell out of favor, nearly disappearing from the cocktail scene and by the sixties it became mistakenly viewed by many as an old, poor man's drink. Thankfully today's mixography scene is more knowledgeable and open minded and rye is slowly reemerging a very viable alternative to bourbon and scotch.

Spicier and fruitier than its bourbon descendant, rye whiskey gave birth to many classic cocktails, including the Sazarac, the Manhattan and the godfather of all mixed drinks, the Old Fashioned. Yes, these were all originally made with rye. Another great vintage rye cocktail was the Scofflaw, a drink I enjoy - probably because I really like the name.



According to Gary "Gaz" Regan (@gazregan), on January 15, 1924 prohibitionist Delcevare King had a contest to describe the lawless drinker and the term "scofflaw" was the winner. It was a pretty apt term for those who illegally drank hooch during Prohibition, thus "scoffing" the law from 1929 to 1933. Naturally, somebody had to make a drink with this name and someone did - not in poor old dry America but at Harry's Bar in Paris!

I decided an adaptation on the rye based Scofflaw was a perfect way to celebrate National Bootleggers Day, which also happens to be the birthday of Al Capone and the birthday of the son (Meryl) of the original creator of this famous rye whiskey, Alphonse Kerkhoff. Fortunately, today's new Templeton Rye Distillery kindly gifted me a bottle of their "good stuff" to help in all the celebrations.   Templeton bases its rye on the original Kerkhoff moonshine recipe from Iowa. Kind of a fun back story if you're in need of a conversation starter but I'm an old "Mad Woman" so none of that affects my taste buds. Flavor is what influences me and Templeton brought it in spades. Admittedly, I'm no expert on whiskeys, but sipping it I could taste the spices at the forefront. I  thought I detected allspice but then the fruit notes hit my palate, bringing a surprising sweetness that scooted the spices to the back a bit. Finally the woodiness from the oak finished up with the rye and a bite of  - black pepper? My mind went right to pairing it with dark chocolate and cherries so I immediately went and grabbed one of the homemade dark chocolate and cherry truffles I'd made and finished off both the glass of rye and the truffle (okay, TWO truffles) before happily falling asleep.


The gift of the Templeton for Bootleggers Day is what steered me to the Scofflaw whose original recipe is comprised of rye, dry vermouth, some lemon juice and Grenadine with a few dashes of orange bitters. Now, you know me, I'm always messing with the classics and I've gone and done it again here. Because I'm a bit of a scofflaw myself, I switched out the dry vermouth with a favorite Amaro, Fernet Branca, changed the orange bitters to chocolate and replaced the sticky, sweet Grenadine with some tart, dark cherries.That chocolate cherry truffle with the rye combo really got me going, boy.

Here is my bespoke Bootleggers Day cocktail recipe based on the Scofflaw:

The
RYE RACKETEER
Cocktail
INGREDIENTS: 1-1/2 Oz. Templeton Rye Whiskey
1/4 Oz. Fernet Branca
5 Dark Cherries
1/2 Oz. Bordeaux Cherry Juice
3/4 Oz. Fresh Lemon Juice
2 Dashes Scrappy's Chocolate Bitters
Ice

GARNISH: Rye Soaked Bordeaux Cherry, Lemon Twist

TOOLS: Cocktail Shaker, Muddler, Strainer

GLASS: Coupe

DIRECTIONS:
At least 8 hours ahead toss a few cherries in the rye to get them nice and hammered.
Chill the glass in the freezer.
When you're ready to mix the cocktail, muddle the cherries with the lemon and cherry juices in the bottom of the cocktail shaker. Fill the shaker with ice, pour in the Templeton Rye and the Fernet Branca then shake until icy cold.
Strain into the chilled coupe, tap in the chocolate bitters, garnish with a few rye soaked cherries, the lemon twist, touch your finger to the side of your nose and serve.


* WHERE DID THE TERM BOOTLEG & BOOTLEGGER COME FROM?
In the 1700s the “leg of a tall boot,” was called a boot-leg. This handy area was often used as a way to hide contraband. During prohibition small flasks and bottles were often hidden in much the same manner and the term became applied to those in the illegal alcohol trade.

Happy Bootleggers Day and thanks to Templeton for the inspiration!
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Updated 1-2017

A Cherry Riff on the FRENCH 75 Cocktail Recipe

 

Today is my birthday and I got both a lovely bottle of Hendrick's Gin and a bottle of Champagne as gifts. Champagne is my normal celebratory tipple but that Hendrick's raises another possibility and one that suits this particular mile marker of my life - both of these spirits are part of the vintage classic cocktail, the French 75. (No, I'm not going to speak aloud this particular life marker - it's NOT 75 but the name of my birthday cocktail for this year should give you a pretty clear clue.)

Created at Harry's New York Bar in 1915 by barman Harry MacElhone, the French 75 is made from gin, usually a London dry, lemon juice, dry or Brut Champagne, a wee bit of sugar and properly served in a Collins glass. It's definitely a bubbly version of the then very popular Tom Collins. It was named after a WWI French artillery gun, supposedly because both had a big kick. I don't personally know about the artillery gun (oh, come on, despite my advanced age, I was born WAY after the Great War), but I do know the French 75 has enough booze in it to kick you right into a Flanders Field of a hangover if you're not careful. (You young whippersnappers can Google Flanders Field for the reference.)

Harry MacElhone's version was published under simply the "75" and used Calvados, gin, grenadine, and absinthe while in Robert Vermeire's "Cocktails: How to Mix Them" lemon juice was added to the mix. The currently popular recipe version showed up in "Here’s How" in 1927, then in 1930 "The Savoy Cocktail Book" added "French" to the name. David Embury's "The Fine Art of Mixing Drinks" has a recipe that uses Cognac instead of gin, but, according to David Wondrich, that makes the French 75 a King's Peg and I'm not doing any king or peg thing on my birthday. Besides, I have that lovely Hendrick's Gin!

Like I always do, I got all crotchety and defiant and went my merry, old fart way by adding some cherries (cherries are a great preventative for arthritis) and a dash of rosemary (for memory loss) and lavender bitters (for the aches and pains of old joints.)  

 

TERRI'S CHERRY 65
COCKTAIL
(Serves 1 in a Collins glass, 2 in a flute)   INGREDIENTS:
2 Oz. Hendrick's Gin  2 Tablespoons Cherry Simple Syrup*
1/2 Oz. Lemon Juice
5 Oz. Brut champagne
3 Dashes Wigle Rosemary Lavender Bitters

GARNISH: Lemon Twist, Sprig of Rosemary and/or Bordeaux Cherry

GLASS: Collins or Flute

TOOLS: Cocktail Shaker

DIRECTIONS:
Chill your glass in the freezer.
Fill a cocktail shaker with ice then add the Hendrick's, lemon juice and cherry simple syrup and shake until chilled.
Strain into a Collins glass half-full of cracked ice or divide and serve up (without ice) into 2 flutes, top off with champagne and garnish.   * I made my own fresh homemade cherry simple syrup using this method, but you can also use the juice from the Bordeaux Cherries.

A couple of these make for a very Happy Birthday. More than a couple make for a very un-merry birthday or day after your birthday - that French artillery thing kicks in. I plan on being very cautious, as someone my age should ... ah, who am I kidding? Bring on the big guns, I only have so much time left!!

P.S. if anyone dares to nickname this cocktail The Old Fart 75, I will haunt you from beyond.  

Updated 1-14-2021

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