Donizetti
Lemon Twist, Stir, Straight Up, Cocktail
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- Sweet, light, accessible.
Lemon Twist, Stir, Straight Up, Cocktail
Shake, strain, rocks, low ball, lime wheel
Mentioned in the Boston Globe.
Mixology Monday is a global cocktail party. No it's a cocktail nerd smackdown. Or a collaborative mega blog, perhaps. For April 2011, Spirited Remix hosted MxMo LVI with the theme "Your best." No pressure. Gulp. I'm to select my finest cocktail — one that I've refined and perfected. That I've made a zillion times. Gulp. Gulp.
I've refined the Arrack Attack over countless iterations, at least if you can't count beyond your thumbs. I've made this drink from for some time now, though. It elicits a warm response from the right audience. It's sweet and sour and bitter and savory and even a tiny touch salty all at once. A enthusiast's cocktail, I'd say.
Batavia Arrack von Oosten is not the most accessible member of the rum clan. It's the left-of-center slightly crazy uncle with the funky flavor you can't quite place. And Cynar, oh Cynar, that bittersweet amaro made from artichokes and magic. Together they work. Yes, there's a lot going on. Sip thoughtfully and you can tease apart the layers.
I selected this cocktail for a quarterly foodies group to which I belong. The particular event was covered by the Boston Globe, and there was a photo of me busily shaking up batches of Arrack Attacks. Our hosts prepared a rijsttafel. The Indonesian/Dutch connection of the Arrack was too good to pass up. I hope you enjoy it.
Rinse a rocks glass with Campari. Stir and strain over fresh ice into rinsed glass and garnish with an orange twist.
Combine the Cynar, rye and salt in a mixing glass and stir briefly to dissolve the salt. Express the oil from the lemon peels and drop into the mixing glass. Add ice and stir, then strain into an Herbsaint-rinsed cocktail glass. Garnish with a lemon peel.
Full name: Growing Old and Dying Happy is a Hope, Not an Inevitability
Drinking this now. Dan, you're not going to like it, I'm afraid. The Herbsaint rinse dominates the nose, but once you're past that, it smells chocolatey... the way a Tootsie Roll smells chocolatey. It's firmly sweet up front with an artificial chocolate flavor (how do you get artificial chocolate out of Cynar + Rye?), and starts to get interesting as the tobacco/bitter flavors of the Cynar take over the finish.
I think the easy way out might be 3/4 oz of lemon juice. I think something more interesting might be swap the rinse to creme de cassis to try and fix the acidity without acid.
Stir, strain, straight up, cocktail glass
I tried this looking for a good application for my walnut liqueur, and like this more than I thought I would. I used Cocchi vermouth, and the result is nutty, with just enough spice and bitterness. I've never tried Dubonnet Rouge, so I'm not sure how much of a departure my version is.
Thanks for putting me on to this. I made it with Punt e Mes and another 3/4 oz of dry vermouth. Next time, I'll split the vermouth, rather than add more. Very nice drink. I used Nux Alpina, which is pretty strong. 1/4oz was just the right amount. A very nice fall / winter cocktail. Of course it's always raining in Tacoma, so you can enjoy it year round. ;)
Stir, strain, straight up, cocktail glass, garnish.
Original 2005 recipe through ~early 2008 was bourbon, Averna, and homemade cherry-coffee bitters. Later in 2008 the drink changed to its present form.
Todd Smith originally created this cocktail at the Cortez restaurant's bar in San Francisco in 2005 using bourbon rather than rye. He brought the drink with him as bar director of Bourbon & Branch which opened in 2006. https://www.sfgate.com/wine/article/The-cosmo-free-zone-Bartending-puri… In 2007 Gaz Regan stated that the Bourbon & Branch version used bourbon, Averna, and "a couple of dashes of Todd Smith's homemade cherry-coffee bitters." https://www.sfgate.com/wine/article/the-manhattan-project-a-bartender-s…
Smith left Bourbon & Branch in early 2008, and they eventually ran out of his bitters. https://sf.eater.com/2008/3/6/6802155/eaterwire-changes-at-bourbon-bran…
Based on the 2008 Washington Post article recipe, the drink had evolved to its present widely known form a few months later: rye, Averna, a dash of Angostura Aromatic bitters, plus a dash of orange bitters.
The "Manhattan (Bitter)" created by Chris Amirault of eGullet.org is essentially the same as this (more authoritative) cocktail by Phil Ward. Chris's version used two dashes of Angostura Orange bitters in lieu of the regular Angostura bitters, and an orange twist.
I used Jim Beam Black, because of its smoothness and full taste from being aged 8 years. I concur cardamom bitters is a nice touch. So might be black walnut bitters or Fee Bros. Whiskey Barrel-Aged Bitters. Regardless, I prefer an orange twist as opposed to orange bitters.I rate this change as 4 stars.
Curated to add the dash of Regans orange bitters, which appear to be original rather than a variant. Worth noting that while the Washington Post acknowledged bourbon as the original spirit, its preference for rye seems to reach consensus among sources like Imbibe, Punch, Liquor.com, Wine Enthusiast, Difford's, etc.
I have curated to fill out more of the history (with links) and used a Wayback Machine link for the 2008 Washington Post article/recipe. I set the current recipe to the 2008 version that has become the norm, while adding information on the original 2005 recipe in the notes & history.
Shake, strain into a coupe, up.
The original recipe is 5 parts gin, 1 part dry vermouth, 1 spoon sugar syrup, 1 spoon lime juice and 1 dash bitters.
http://www.cocktaildb.com/recipe_detail?id=1100 , The ABCs of Cocktails, Peter Pauper Press, 1953, pg. 30
Also look up Income Tax (or Bronx with Bitters), or use Punt e Mes. or use Carpano Antica
Orange Twist, Shake, Straight Up, Cocktail
Stir for a long time or serve on rock for more dillution
Adjust sugar, if any, to taste. Original recipe is vague. Some may prefer more gin for a more balanced juniper/anise balance.
Shake, strain, straight up, cocktail glass, garnish
Surprisingly accessible. Not particularly bitter. Anise flavor is more subdued than you would expect.
"Another reference to Mr. Jean Lanfray, as he was said to have been drunk from 2pm to 2am daily."
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