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A Spontaneous Libation for your Consideration

Northern Lights

Posted by Dan. Created by Tom Schlesinger-Guidelli, Craigie-on-Main, Cambridge, MA.
1 1⁄2 oz Blended Scotch, Grant and Sons
3⁄4 oz Elderflower liqueur, St. Germain
1⁄4 oz Eau de vie of Douglas Fir, Clear Creek
1⁄2 oz Lemon juice
1⁄4 oz Orange juice
1⁄4 oz Rich demerara syrup 2:1
2 ds Bitters, Angostura
Instructions

Lemon twist, Shake, Straight Up, Cocktail

Notes

Created by bar manager Tom Schlesinger-Guidelli, this cocktail was mentioned in our First Taste of Craigie On Main in Cambridge, Massachusetts as having a “spectrum of refreshing flavors. That might account for why it is now the #1 favorite of customers there. It's a great drink for those who think they don't like Scotch. The liquor adds a subtle smokiness, but doesn'€™t overpower. You can substitute your choice of Scotch and use regular simple syrup for the Demerara, but the other brands are pretty much required to get the desired effect.

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From the Knowledge Vault

The PDT Cocktail Book by Jim Meehan

The Complete Bartender's Guide from the Celebrated

As cocktail historian David Wondrich alludes to in his introduction to the book, Jim Meehan's The PDT Cocktail Book is aiming to be the Savoy Cocktail Book of today. This is no small task: The Savoy Cocktail Book, written by exiled American Harry Craddock while tending bar in London during Prohibition, is a unique look at the state of the cocktail circa 1930 and arguably the most famous cocktail book in history. Apart from mimicking the title, Meehan similarly includes vibrant illustrations* and devotes the bulk of the book to a massive list of recipes. What's really amazing about this ambitious goal is that he largely succeeds: The PDT Cocktail Book is the definitive guide to the modern cocktail revival, and an essential addition to every home bartender's collection.

Recent Additions

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  • Lilikoi Rum Punch — Puerto Rican Rum, Bitters, Passion fruit juice, Lime juice, Orange juice, Simple syrup
  • Espresso Martini (Patrick Smith version) — Vodka, Coffee liqueur, Vanilla liqueur, Espresso, Demerara syrup, Coffee bean

Recent Discussion

  • Re Circles and Seasons, 8 hours 2 minutes ago lcwareham commented:

    Try half the maple syrup or double on the juice

  • Re A Long Day, 1 day ago Shawn C commented:

    Curator note and variation: A user (name inadvertently lost during a merge, my fault) submitted a "T and 3C" variation which is nearly identical in ratios but suggested Cynar 70, with celery bitters in place of the orange/grapefruit bitters, and an olive garnish. I am listing it here so that others can try if interested in a slightly hotter, more vegetal take. 1 oz each Anejo Tequila/Cynar 70/Cocchi di Torino Sweet Vermouth with 1 dash Bitter Truth Celery Bitters and stuffed olive garnish. The 3C's presumably refer to Cynar/Cocchi/Celery.

  • Re The Crafty and Elusive Elk, 1 day ago BarJaime commented:

    This has become maybe the favorite cocktail served in our bar.

  • Re Argyle, 1 day ago Shawn C commented:

    Curated as authentic recipe. Changed vermouth to the NP Extra Dry (specified in book.) I have added this ingredient to the KC database, probably overdue. A few years ago Noilly Prat discontinued their original dry vermouth in the U.S. and went solely to Extra Dry for this market. However, they are now selling "Original Dry" again in smaller volumes in the U.S. as of ~2021. I came across a bottle last year and snapped it up--it is much better than the extra dry in my opinion. However, the "original" has been slightly reformulated as well. Anyway, I have converted the old catch-all Noilly Prat Dry ingredient to Noilly Prat Original Dry. So if you know which one a drink actually called for, you can specify the correct one in recipes.

  • Re Dublin in October, 2 days ago Mixin In Ansley commented:

    Sweet and a tad too charming/tricked out.