Drinking with Mad Men Season 7: the Manhattan

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To celebrate “The End of An Era”, welcome to a series of drinks from the television show Mad Men. Each week I’ll be featuring a different cocktail from the show, so we can all drink along with our favourite Madison Avenue Ad-men and women.

As previously stated, I’m a bit of a Mad Men fanatic. The characters and their struggles have gripped my soul. The fashion is so on point. The cocktails are so classic and powerful.

Yes, powerful. This week for S7E9, I’ll be drinking perhaps the most “powerful” cocktail of all time, The Manhattan. There is literally nothing more powerful than ordering what Gary Regan once called, “The King of Cocktails.” Manhattans make you feel like a supreme being, a conqueror of worlds, a leader of vast armies.

Tradition has it that the Manhattan was originally made with American Whiskey, which in the 1860s meant Rye. Some recipes call for Canadian Whiskey, Bourbon, or even Brandy (I’m looking at you Wisconsin) but they always call for Whiskey, Sweet Vermouth and Bitters.

Peggy Drinks a Manhattan

In S4E7 “The Suitcase”, Peggy and her boyfriend Mark break up after Don forces her to work late into the night on her birthday. She vents her frustration to Don and tells him that she and Mark have split. Don and Peggy leave the office, go to a shitty diner and then end up at a bar. Don, always Old Fashioned in hand, chats with Peggy about how attractive Peggy is and cheers her up about her chances with men. Peggy slowly sips her Manhattan, savoring every moment.

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Manhattans are usually made in a 2:1 ratio of Whiskey to Sweet Vermouth with a couple of dashes of Bitters thrown in and a Maraschino Cherry as garnish. Here in New York City 2015, the recipe is frequently made as follows:

Manhattan

  • 2 oz Rye Whiskey (Rittenhouse is the fave)
  • 1 oz Sweet Vermouth (Carpano Antica Vermouth or Cocchi Vermouth di Tornio are the faves)
  • 2 dashes of Angostura Bitters
  • 2 dashes of Regan’s Orange Bitters
  • Garnish: Maraschino Cherry

Combine Ingredients over ice and stir until proper dilution has been achieved. Strain into coupe and garnish with Maraschino Cherry.

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An excellent Manhattan Variation is made by using equal parts Sweet Vermouth and Dry Vermouth with a couple of dashes of bitters. This is called a Perfect Manhattan. In my opinion, this tends to work better if you use Vermouths of the same house. i.e. Dolin Rouge & Dolin Dry, Noilly Prat Rouge & Noilly Prat Dry, Carpano Antica & Carpano Dry.

Perfect Manhattan

  • 2 oz Rittenhouse Rye
  • 1/2 oz Carpano Antica Sweet Vermouth
  • 1/2 oz Carpano Dry Vermouth
  • 2 dashes of Angostura Bitters
  • 2 dashes of Orange Bitters
  • Garnish: Maraschino Cherry

Combine Ingredients over ice and stir until proper dilution has been achieved. Strain into coupe and garnish with Maraschino Cherry.

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In what is perhaps my favourite Manhattan Variation, add Celery Bitters into the mix. The Fourth Regiment recipe was first published in The Hotel Monthly by Jacques Straub in 1914. I had one for the first time a few years ago at Dutch Kills in Long Island City and never looked back! The original recipe calls for the drink to be shaken, equal parts Rye & Sweet Vermouth and one dash each of the bitters. There is no garnish specification but I love to use an Orange peel.

Fourth Regiment

  • 1 1/2 oz Rye (Rittenhouse or bust!)
  • 1 1/2 oz Sweet Vermouth (Carpano Antica!)
  • 1 dash Angostura Bitters
  • 1 dash Regan’s Orange Bitters
  • 1 dash Scrappy’s Celery Bitters
  • Garnish: Orange peel

Combine Ingredients over ice and stir until proper dilution has been achieved. Strain into coupe, express Orange peel and garnish.

Manhattan-Ingredients

Now when it comes to making your own Manhattan, use whichever Bitters, Vermouths, garnishes and Whiskey you have on hand. Feel free to experiment and combine different ingredients together. If you have Maraschino Liqueur, an Amaro or Absinthe on hand, add a dash or two of that! Always keep in mind to start in small amounts and measure everything!

I’ll be doing this series until the end of Mad Men, so see you next week!

Thanks again to The Baddish Group for the fantastic bottles of Carpano Antica & Carpano Dry.

It’s Spring and I’m Twitterpated

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Bring on the Spring cocktails y’all! All of my favouite bars in Brooklyn have switched over to their new programs and I keep eyeing the Lavender bitters up on my fridge. (Keep in mind, most of my bar is up on top of the fridge!) I also keep eyeing the Dolin Blanc ’cause it’s just right for this time of year. (It lives in the fridge. All of the Vermouths and the Sherry live in the fridge.)

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Twitterpated

  • 1 1/2 oz Plymouth Gin
  • 1/2 oz Dolin Blanc
  • 1/2 oz Honey Syrup
  • 1/2 oz Lemon Juice
  • 2 dashes BarKeep Lavender Bitters
  • Garnish: Maraschino cherry

Combine ingredients over ice and shake. Double strain into coupe and garnish with Maraschino Cherry.

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Remember when Bambi learns about the “birds and the bees” from the Old Owl? The very first thing I thought after taking a sip of this drink was the line, “Don’t you know? They’re twitterpated.”

Happy Spring Cocktails to you all!

#RumForTheHills: Don’s Special Daiquiri

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A few of us on Instagram have started a #RumForTheHills hashtag and so I thought I’d start with a really fabulous Daiquiri recipe from the 1970s. I got this recipe from the Beachbum Berry Total Tiki app and it’s a knock out! If you don’t have this app (or one of his books) you need to get on it!

This Daiquiri is a version of Don the Beachcomber’s 1934 Mona Daiquiri. Now, of course I made a couple of modifications, namely, 1/4 oz more lime juice and 1/4 oz more Rum cause I like my Daiquiris tart and boozy.

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Don’s Special Daiquiri

  • 1 oz Jamaican Rum (Smith & Cross)
  • 3/4 oz Aged White Rum (Denizen Aged Rum)
  • 3/4 oz Lime Juice
  • 1/2 oz Passion Fruit Syrup
  • 1/2 oz Honey Syrup
  • Garnish: Maraschino Cherry

Combine ingredients over ice and shake. Strain into a chilled cocktail glass, garnish with Maraschino Cherry.

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Hope you enjoy and if you wanna join in the party, use #RumForTheHills on Instagram!

Classic Cocktails: Army & Navy + Variations

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Many moons ago, I had my first trip to The NoMad Bar with a whole bunch of newly acquainted friends. It has since become my favourite bar in NYC because they simply have the most adventurous and yet totally drinkable cocktails in the city. They consistently surprise, inspire and encourage me to push the envelope while remaining true to form. (i.e. They frequently use Fino Sherry and Amari in Tiki drinks. Brilliant.)

They also make a damn good Army & Navy.

I am a huge fan of Gin Sours in any form but something about the combination of Orgeat and Lemon Juice really moves my taste buds to flight! Oh and I highly recommend this B.G. Reynolds Orgeat, it’s a bit toasted, has just the right amount of floral notes and is quite tasty. Let’s make an Army & Navy right now, shall we?

Army & Navy (from David A Embury, Fine Art of Mixing Drinks. 1948.)

  • 2 oz English Dry Gin
  • 3/4 oz Lemon Juice
  • 3/4 oz Orgeat
  • 2 dashes Angostura Bitters
  • Garnish: Maraschino Cherries

Combine ingredients over ice and shake it up! Strain into coupe, garnish with Maraschino Cherries. Sip and smile.

Wasn’t that tasty? Yes, yes it was so damn tasty! Wouldn’t you like to drink another? Hold off on that ’cause we have a couple of variations:

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So obvi the Army & Navy is a drink begging for rum. I decided to split the base with Flor de Caña 7 and Hayman’s Old Tom Gin. The Old Tom then inspired me to use some of those Boker’s Bitters that I love so dearly.

Sir Joseph Porter

  • 1 oz Old Tom Gin
  • 1 oz Flor de Caña 7 Year Rum
  • 3/4 oz Lemon Juice
  • 3/4 oz B.G. Reynolds Orgeat
  • 1 dash Angostura Bitters
  • 1 dash Adam Elmegirab’s Boker’s Bitters
  • Garnish: Maraschino Cherries

Combine ingredients over ice and shake it up! Strain into coupe, garnish with Maraschino Cherries. Sip and grin.

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Yes! The Pineapple Spear Bunny Ears are back!

If an Army & Navy variation was begging for rum, the next logical step (in my island themed brain) was to take it to Tiki Paradise! I’m obviously very excited about this drink. It’s just fabulous. Really, any excuse to use Pineapple infused Plymouth Gin in a cocktail is a dream come true for me.

Captain Corcoran

  • 1 oz Denizen Aged White Rum
  • 1 oz Pineapple infused Plymouth Gin
  • 3/4 oz B.G. Reynolds Orgeat
  • 3/4 oz Lemon Juice
  • 1 dash Angostura Bitters
  • 1 dropper Bittermens Elemakule Tiki Bitters
  • Garnish: Three Maraschino Cherries and Pineapple Spear Bunny Ears

Combine ingredients over ice and shake it up! Strain into coupe, garnish with Maraschino Cherries and Bunny Ears. Sip and giggle.

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Did you get the joke? The variations are named after characters from the HMS Pinafore. Clearly I think everything in life should be a tad silly but nary an April Fools prank shall I make.

Enjoy your Army & Navy and HMS Pinafore Variations! Cheers!

The Arborist’s Nightcap

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Here’s a nice slow sippin’ Friday night Nightcap with Teeling Small Batch Irish Whiskey. My girlfriend had a taste and said it tastes like “climbing a tree”. I think she’s right! It also tastes smoky, seductive, raisin/prune/grapey, saline-y, briney, fig, nutty. Enjoy!

The Arborist’s Nightcap

  • 1 3/4 oz Teeling Small Batch Irish Whiskey
  • 1/2 oz Inocente Fino Sherry
  • 1/2 oz Punt e Mes
  • 1/4 oz Cinnamon Bark Syrup
  • 2 dashes Scrappy’s Chocolate Bitters
  • Garnish: Maraschino Cherry

Combine ingredients over ice and stir until proper dilution has been achieved. Strain into coupe, garnish with Maraschino Cherry.

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Thanks again to The Baddish Group for the delicious bottle of Teeling Small Batch Irish Whiskey!

Rothko 1957 with 18.21 Tart Cherry + Saffron Bitters

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I would say that creating a cocktail is rather similar to creating a work of art or a piece of music. Cocktails begin in the mind, are tinkered with in the mixing tin (often several times over) and then presented to the public to behold, taste, feel and enjoy. When I make a piece of music, it always begins in my mind, then I go to my instrument, work on the main theme over and over until it is ready for supporting layers. Finally, upon completion, I present my piece of music to the public for them to hear, feel and enjoy.

For this drink, I began, in my mind, with the 18.21 Tart Cherry + Saffon Bitters. The profile of these bitters is Cherry on the bottom and in the back, Saffron up front and on top. I wanted to bring out the Cherry a bit more, so I added the syrup frrom Luxardo Maraschino Cherries. Then I knew that I wanted a complex set of modifiers, which came in the form of Carpano Antica and Inocente Fino Sherry. The hardest ingredient was actually which spirit to use for the base. After much trial and error, I decided that I wanted a spicy Bourbon and Elijah Craig 12 Year was perfect.

What is Rothko 1957? The name is a reference to a painting by Mark Rothko, Saffron 1957. Yeah man, we’re making art, man.

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Rothko 1957

  • 2 oz Elijah Craig 12 Year Bourbon
  • 3/4 oz Carpano Antica Formula Vermouth
  • Heavy 1/4 oz Inocente Fino Sherry (just slightly more than 1/4 oz)
  • 2 droppers 18.21 Tart Cherry + Saffron Bitters
  • 1 Barspoon Luxardo Maraschino Cherry Syrup*
  • Garnish: Luxardo Maraschino Cherries*

Combine ingredients, add ice and stirrrrrr until proper dilution has been achieved. Strain into Rocks glass with Ice. Garnish with three Luxardo Maraschino Cherries.

*In my mind, if you’re not getting some snooty pooty Brandied Cherries, these are the only cherries to buy. Never get the bright red ones, so gross.

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Tasty times, artful minds. #SnootyBooty

Thanks again to 18.21 Bitters for their sensational Tart Cherry + Saffron Bitters!

MxMo + An English Sailor

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You guys, worlds have collided! It turns out that the Mixology Monday theme for the month of January is BLUE! It’s like I don’t even need an excuse to keep going with #TikiTheSnowAway. Tiki is everywhere. Tiki is omnipresent. Tiki IS.

Blue MxMo Logo

MxMo is a monthly cocktail party with a theme. They give the theme, then we cocktail bloggers post our drinks to fit this theme. This months’ boistrously Blue theme is being hosted by Andrea over at GinHound and she is using Blue in two ways:  “melancholy” or “Tiki”. Obvi, I’m going with Tiki.

ALSO: why has no one made a Blue Monday joke here? Seriously. Such a great opportunity.

An English Sailor

  • 2 oz Hayman’s Old Tom Gin
  • 3/4 oz Senior Blue Curaçao
  • 1/4 oz Luxardo Maraschino Cherry Liqueur
  • 1/2 oz Lemon Juice
  • 1 dash of Orange Bitters
  • Garnish: Lemon peel and Maraschino Cherry flag

In container, combine ingredients over ice and shake baby shake. Strain into coupe, garnish with Lemon peel and Cherry flag.

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What fun! This is my first time to participate in MxMo and I’m looking forward to more challenges! Have the best Blue Monday ever, y’all. 🙂

Classic Cocktails: Aviation

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I have a lot of feelings about this drink. I went on a 2.5 year Aviation challenge during which time I went to many different bars, in many different States of the good old USA, ordered an Aviation, and took notes. Most of the time, these “Aviations” were WAY TOO lemony. Even bars I really respect used too much Lemon Juice in the drink and Lemon Peels as garnishes. HELL NO.

Where is your Maraschino Cherry? Where are your correct proportions? These are the questions and I’ve got the answer.

Honestly, the very best Aviation I’ve ever had (on more than one occasion) is made by Angel Negrín and here is his perfect recipe.

Aviation

  • 2 oz / 60 ml Plymouth Gin
  • 2 tsp / 10 ml Luxardo Maraschino Cherry Liqueur
  • 1 tsp / 5 ml Crème de Violette
  • 1/2 oz / 15 ml Lemon Juice
  • Maraschino Cherry

In tin, combine ingredients and shake over ice. Place Maraschino cherry in coupe, double strain liquids into coupe.

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Bonus: Aviations make sensational Fizzes and even better Silver Fizzes.

Aviation Fizz: Make the Aviation, strain into Collins glass and add ice, Club Soda and Cherry.

Aviation Silver Fizz: When making the Aviation, use 2 tsp Violette and add Egg White. Dry shake like hell, add ice and shake again. Add 1 oz Club soda to Collins glass, add ice and Cherry, strain Aviation into glass. Top with more soda.

Aviation Royale: Make the Aviation, strain into coupe, add cherry and top with Champagne.

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Muhhhhhhhhhhhgh. This drink is so so amazing. I can’t handle it…when it’s made properly. 🙂

You’re So Kind: Berentzen Pear Liqueur

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As I’ve stated before, the very kind people at Berentzen sent me a fabulous bottle of Pear Liqueur. Aren’t they kind? I think they’re pretty kind. YOU’RE SO KIND BERENTZEN!

This Liqueur is a total knockout. I love it. It’s so fruit forward, crisp and refreshing. Pear all the way but in a totally different universe than many other Pear Liqueurs. This is not dry, subtle or mysterious. It’s PEAR! It’s happening! It’s fresh! I love it. I been using it with Gin, Tequila, Dolin Blanc, Soda, Tonic, Bourbon, Rum, EVERYTHING! Berentzen Pear Liqueur is awesome!

Bonus: now that it’s winter times, #PEARSEASON! Get into it!

And now, for the cocktails:

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Portrait of a Lady

  • 2 oz Smooth Gin (Plymouth used here)
  • 1 oz Berentzen Pear Liqueur
  • 1/2 oz Dolin Dry Vermouth
  • 1/4 oz Lemon Juice
  • Cinnamon Garnish

In tin, combine Gin, Pear Liqueur, Dry Vermouth and Lemon Juice over ice and shake. Double strain into coupe and garnish with Cinnamon.

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A Long Hard Look In The Mirror

  • 2 oz Bourbon
  • 1/2 oz Cocktail Crate Spiced Old Fashioned Mixer or Allspice and Cinnamon Simple Syrup
  • 1/2 oz Berentzen Pear Liqueur
  • 1 dash Black Walnut Bitters
  • Maraschino Cherry

In tin, combine Bourbon, Spiced Old Fashioned Mixer, Pear Liqueur and Bitters over cracked ice. Stir and strain into Rocks glass. Add Ice and Cherry.

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The Feeling of Flight

  • 2 oz Dolin Blanc or Lillet Blanc
  • 3/4 oz Berentzen Pear Liqueur
  • 3/4 oz Grapefruit Juice
  • Grapefruit peel

In tin, combine Blanc Vermouth, Pear Liqueur and Grapefruit Juice over ice and shake. Double strain into coupe, express Grapefruit peel and garnish.

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Sandals in Winter

  • 1 1/2 oz Blanco Tequila
  • 3/4 oz Berentzen Pear Liqueur
  • 1/2 oz Cointreau Triple Sec
  • 1/4 oz Bonal Aperitif
  • 1 dropper Elemakule Tiki Bitters
  • Grapefruit peel

In tin, combine Blanco Tequila, Pear Liqueur, Triple Sec, Bonal and Bitters over ice and shake. Double strain into coupe, express Grapefruit peel and garnish.

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Woo, this Liqueur is all worn out and taking a nap now. So many uses, so many possibilities. This has been You’re So Kind, the post where someone nice gives me a bottle and I review it!

Home Bar Gurls: Grace’s Secret

This is Home Bar Gurls, the segment where another Home Bar Girl or Dude sends a recipe!

Grace's-Secret

Today’s recipe comes from Belinda Martin, Stylist to the stars! No really, she recently styled The First Lady of New York City, Mrs Chirlane McCray, for a Halloween Party! Belinda likes, Whiskey, Gin, Rum, Tequila and a good spicy Bloody Mary.

Grace’s Secret

  • 1 1/2 oz Whiskey
  • 1/2 oz Fernet
  • 4 dashes of Walnut Bitters
  • 2 barspoon Maraschino Cherry Syrup
  • Maraschino Cherry

In tin, combine Whiskey, Fernet, Walnut Bitters and Cherry Syrup over ice and stir. Strain into rocks glass, add ice and garnish with cherry.

Have a recipe you would like to be featured? Please send a recipe, photo of the cocktail and a bit about yourself to homebargirl@gmail.com.