Posted on March 18th, 2013 1 comment
You may have noticed I refrained from delving into the myriad cocktail concoctions that have sprung up in the last few years in response to St. Patrick’s day. Although Medori Martinis and Baily’s-laced White Russians might be “St. Paddy’s” for some, for me unless you’re drinking Irish Whisky, Guinness or green-tinted beer, you’re not doing it right.
That aside, I felt I owed my readers a true Vintage cocktail recipe. So this week we’re featuring Campari, with its most famous cocktail, Negroni.
The story of the Negroni (by most accounts) dates back to the 1920s, when Count Cammillo Negroni ordered an Americano (Campari, Vermouth and Soda) with Gin in place of the fizzy stuff, at Caffe Casoni in Florence, Italy. The stronger drink caught on, and became a favorite of Continentals and Americanos alike.
Campari on its own is bitter, and I personally don’t have a taste for it. But mixed up the right way, you’ve got a very good, old-style drink that will instantly remind you of what things were like before flavored vodkas ruined everything.
• 1 1/2 oz sweet vermouth
• 1 1/2 oz Campari
• 1 1/2 oz gin
• Orange slice or twist for garnish
Build in a large rocks glass or Old Fashioned glass with ice cubes, starting with the Campari, then the Vermouth, then the gin. Give it a couple of stirs with a glass rod and add the orange slice. Can also be shaken with ice and strained into a cocktail glass.
Here’s the recipe for The Americano:
• 1 oz Campari
• 1 oz sweet vermouth
• Club soda
• Orange slice for garnish
Build in a large rocks glass or Old Fashioned glass with ice cubes, starting with the Campari, then the Vermouth, and give it a quick stir. Top off with soda, garnish with orange. This can also be built in a highball glass with more soda.
You can squeeze a little extra orange in either, to taste.
-Tiki Chris reporting from the Palazzo, where they speak Italian at the Tiki Bar.
Posted on May 14th, 2011 2 comments
So my last post, a very popular one, garnered a couple of kool comments that mentioned The Sidecar. Turns out a lot of young-blood “mixologists” have no idea what this is (and apparently lack the ability to look up the recipe in Mr. Boston’s). Some actually think it’s a second drink, like a beer with a shot. Silly kids.
So I though it swingingly fitting to lay down the law on the real
A 30-second Google search gave me the history of this crazy drink. By most accounts, it was concocted around the end of WWI in either England or France (makes sense, this was right around the time the motorcycles with sidecars were first being produced). The original recipe called for Cognac, Orange Liquor and Lemon Juice. Brandy is often substituted for Cognac, and you can take your pick Orange Liquors, including Cointreau or Grand Marnier.
1 1/2 oz Brandy or Cognac (use something nice)
3/4 oz Orange Liquor
3/4 oz Lemon Juice
Rim a cocktail or old fashioned glass with lemon and dip in sugar. Combine ingredients in a shaker with cracked ice and shake until well chilled, then strain into the glass. Garnish with a lemon wheel or orange rind, settle into your settee, and turn on your favorite silent movie.
-Tiki Chris P. reporting from the Tiki Lounge
Posted on January 28th, 2011 1 comment
This gin and brandy combo dates back to World War II, when Joe Scailom invented the drink at Shepherd’s Hotel in Cairo, Egypt.
With good spirits in short supply during the war, Joe realized he needed to come up with something that the British officers could drink without being floored the next morning. So he built a drink with gin, brandy, homemade bitters made by a chemist across the street from the hotel, lime juice and ginger beer. He dubbed it ‘The Suffering Bar Steward’. The name was later changed by the officers to
The Suffering Bastard
The original recipe goes something like this:
1 oz cheap Gin
1 oz cheap Brandy
1/2 oz. bottled Lime Juice
a few dashes of homemade Bitters
Pour all ingredients except ginger beer into a glass with ice. Top with ginger beer and stir with a glass rod. Garnish with a sprig of fresh mint, a slice of orange and a cucumber peel. Ginger ale is usually substituted for the ginger beer these days, as it is easier find and has a little less of a bite. Of course, you can update the recipe with good gin, good brandy, fresh lime juice and Angostura bitters.
And don’t let anyone tell you this drink is made with rum. I’ve seen so many bastardized versions of the Suffering Bastard, that I could kill the bastard who started bastardizing it to begin with. I even found a recipe that used rum, orgeat syrup and curacao…yeah, that’s a Mai Tai, dingbat.
To get you in the WW2 mood for this drink, here’s The Andrews Sisters swingin’ The Boogie Woogie Bugle Boy. All reet, Jackson! Slip me a solid five!
-Tiki Chris reporting from a foxhole somewhere in North Africa