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A Spontaneous Libation for your Consideration

Pocket Rocket

Created and posted by randallr.
1⁄4 c Arugula
2 oz Vodka
3⁄4 oz Cynar
1⁄2 oz Elderflower liqueur, St. Germain
1 ds Celery bitters, Fee Brothers
1 twst Lemon peel
Instructions

Muddle a small handful of arugula in a mixing glass. Add the vodka, Cynar, St. Germain, dash of celery bitters, and ice. Stir, and double strain into a chilled coupe. Express a lemon twist, rim the cup with it, and float it as a garnish.

Notes

This is a work in progress. I love arugula, and instinct tells me its peppery notes should harmonize well with various liquors and amari. Although the Arugula Mojito got notice a year or two back, there were no cocktail recipes here using it. Experiments with mezcal came to naught, but the Cynar seems to complement the arugula well, and the ever trusty St. Germain mellows the bitterness. I am eager to see more recipes herein with arugula. No need to be kind - critiques are welcome!

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From the Knowledge Vault

All The Gin Joints by Michael Turback

New Spins on Gin from America’s Best Bars

I enjoyed reading an advance copy of Michael Turback’s All The Gin Joints: New Spins on Gin from America’s Best Bars (ISBN 978-1466282988), a book celebrating gin with “101 artisanal cocktails.” Mr. Turback writes in a light, engaging style, weaving quotes from Casablanca through the prologue and the brief history of gin that front the cocktail recipes. A small fairly complete section covers proper bartending tools, material which should be familiar to people who love cocktails.

The cocktails themselves range from the staggeringly simple “Wolf’s Bite”, (3 parts gin, 2 parts grapefruit juice, and 1 part Green Chartreuse) to the almost comically complex “Daikon Dream”, which has intrepid home mixologists stirring up dongchimi broth, taking two full days to ferment at room temperature.

That’s not to say that there aren’t some intriguing drinks in this book. I am honored to know all of the Texas bartenders in the book, and Bobby Heugel’s “Smitten” is not only delicious, but within the abilities of the home cocktail-maker. Likewise, Jeffrey Morgenthaler’s “East of Eden” takes an gin sour with equal parts citrus and syrup, but enhances the white flower aromatics of St. Germain with a floral-lychee scented Gewurztraminer reduction. There are some cocktails in “All The Gin Joints” that combine deliciousness and ease of construction into a pleasant whole.

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Recent Discussion

  • Re 1919, 7 hours 29 minutes ago Shawn C commented:

    Presumably the 7yr as that is the only one I have ever come across. It is the basic Old Monk. Unless stated otherwise in a recipe, assume this is the one.

  • Re 1919, 10 hours 52 minutes ago AmateurHour commented:

    Which Old Monk do I use? I have three available near me that I can purchase: the 7 year, the 12 year, and The Legend.

  • Re Rojo Bianco, 11 hours ago jonhuynh commented:

    Another amazing concoction by Phil Ward, the GOAT

  • Re Pisco Kid (was a friend of mine), 19 hours 12 minutes ago Shawn C commented:

    The title was no doubt inspired by War's 1972 hit "The Cisco Kid" and is not to be confused with the creme de cacao cocktail Pisco Kid. The Cloosterbitter acts like a very mild Chartreuse and also as a sweetener to balance the lime juice. If you want to bring this up a notch, add a light dash of Amargo Chuncho bitters. These have a floral note that elevates Pisco sours and adds more dimension here.

  • Re Mercy Brown, 23 hours 23 minutes ago Shawn C commented:

    It is a fair question. (Note that this recipe/submission isn't new, it is from 2013.) There are three key points of difference, and that is likely enough--plus the recipe was in a published paper and from a 5th Avenue speakeasy. The recipe differs in the 1. doubled gin content, but also in the choice of components, 2. While Cocchi Americano is commonly used for Lillet Blanc, the flavors are very different, and I seriously doubt that the Cocchi product tastes much like historical Kina Lillet. (I prefer Kina l'Aero d'Or to Cocchi for most things--too much cinnamon-like flavor in the Cocchi.) 3. Clement Creole Shrubb is considerably different in flavor than Cointreau or other 80 proof Curacao's.

    It is an ongoing challenge at KC whether to reject a number of submissions because they are variations on old standards, or "merge" them into existing drinks (which effectively erases the new submission), or to publish them if they differ enough. Many of these end up hanging around in limbo for months or longer. The recently submitted and approved "The Lazarus Project" has similar concerns, double the gin of the Corpse Reviver #2, 1/3 the Curacao, and 2/3 the citrus juice using a split lemon/lime base. If that is one that doesn't differ enough (listed as an "altered recipe" of the Corpse Reviver #2 already), then hopefully folks will comment on that under that cocktail and its status can be reviewed.