9207 found Showing all cocktails

From our sponsors

A Spontaneous Libation for your Consideration

1790

Created and posted by yarm.
3⁄4 oz Jamaican rum (Aged, preferably Smith & Cross)
3⁄4 oz Cognac
1 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Orgeat (May need to decrease/adjust depending on orgeat recipe/brand)
2 ds Bitters, Angostura
1 twst Lemon peel (As garnish)
Instructions

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.

Notes

The sweetness and flavor intensity of the orgeat will dictate whether the orgeat volume should be dropped to 3/8 oz or 1/4 oz. With homemade orgeat, I enjoyed it at 1/2 oz.

History

In thinking about the Manhattan-like recipes from Pioneers of Mixing at Elite Bars: 1903-1933 that contain orgeat (see source reference for links), I decided to take the idea and include in elements from the 1919 and Japanese Cocktails. With a split base of Cognac from the Japanese and rum from the 1919, I opted for Jamaican rum to provide some funk and dryness to the mix. For a name, I dubbed this one the 1790 -- the year that the tropical almond tree was introduced to Jamaica.

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)

From the Knowledge Vault

Bourbon: Producer Capsules

This is the sixth in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

Buffalo Trace

Distilling at what is now Buffalo Trace in Frankfort probably began in the 1850’s, but Edmund Haynes Taylor (yes, there’s an E.H. Taylor line) bought whatever was there and renamed it the “Old Fire Copper” distillery (OFC) in 1870. After an 1872 expansion, George T. Stagg (yep, there’s a BT label named after him as well) bought the place in 1878 only to have it struck by lightning and burn to the ground merely four years later. The 16 year old Albert Blanton (you guessed it – more whiskey named for him) started there in 1897 and was promoted to Superintendent in 1900. As Prohibition was winding down, the Schenley company bought the distillery, now named after Mr. Stagg in the wave of consolidation that saw distributors and marketers own distilleries.

In 1983, the plant was sold to some investors who were focused on the Japanese market under the name Age International. Though other companies will argue this point, what is now these investors did come up with Blanton’s. the first “single barrel” Bourbon in 1984.

Recent Additions

  • Just Goes to Shoyu — Apple brandy, Apricot liqueur, Orange bitters, Soy sauce, Orange peel
  • Conjure Dreams — Blended Scotch, Drambuie, Pastis, Maraschino Liqueur, Cassis, Lemon juice, Lemon peel
  • Immortal Memory — Cognac VSOP, Pear eau de vie, Apricot liqueur, Maraschino Liqueur, Peychaud's Bitters, Orange juice, Orange flower water, Brandied cherry
  • Daguerre's Dream — Cognac VSOP, Dry vermouth, Herbal liqueur, Crème de Violette, Pastis, Lemon peel
  • Fanny Wright — Blended Scotch, Sweet vermouth, Averna, Bruto Americano, Maraschino cherry

Recent Discussion

  • Re Star Daisy, 1 day ago mako commented:

    Joaquín Simó has <a href="https://punchdrink.com/recipes/star-daisy/&quot; a recipe</a> with 1/3 oz of syrup. Honestly, it's still tart!

  • Re Craft Cocktail Making: Theory and Structure of Acidity, 3 days ago Shawn C commented:

    I will counter that the basic Blood & Sand is just fine. Not every cocktail has to be overly acidic. In fact many of the more acidic cocktails just pummel the herbal character of other ingredients particularly when very cold, so to get back flavor I often find it necessary to dial back lemon or lime juice in "standard" recipes. If you want a good Blood & Sand or other orange juice containing drink, you need to begin with good oranges appropriate for the particular cocktail. I find the best oranges are from the early half of their ripening/harvest period. Later on the flavor turns sweeter, sometimes over ripe, and the orange oil intensity of the squeeze isn't as pronounced. I use Valencia and Washington navel oranges, some Moro (blood oranges), and I avoid Cara Cara which are more of a grapefruit orange hybrid.

  • Re Dalliance, 3 days ago mako commented:

    This is extremely similar to classic Depth Charge.

  • Re Craft Cocktail Making: Theory and Structure of Acidity, 3 days ago mako commented:

    I think it's worth pointing out that the Blood and Sand is a pretty divisive cocktail. In many people's opinion, the traditional B&S is just simply not acidic enough for a contemporary palette. I think that a Blood and Sand, especially with the traditional proportions, is only really a good drink if you adjust the acidity of the orange juice down to a level that is similar to lemon (or even beyond). I'm skeptical that you can make a B&S using only the traditional ingredients in any proportion that tastes balanced to most modern cocktail drinkers.

  • Re Fanny Wright, 6 days ago Craig E commented:

    Just to clarify, based on comment above: there's no maraschino liqueur in the spec, which had a typo in it, now fixed.