The Brown Turkey
- 1oz Aged Rum
- 1oz Fig and Brown sugar reduction
- 3 dashes Orange Bitters
Shake in ice and strain in to a flute
- Top with 2oz Sparkling Wine
Garnish: Orange Twist
Fig and Brown Sugar Reduction:
In a pan on medium heat, dissolve 1 cup of brown sugar in 1 cup of water. Add 1/2 Cup of chopped fresh figs (or substitute dried figs if no fresh available) and bring to a boil. Cover and remove from heat, let steep for 25 minutes. Fine strain into a glass bottle and keep refrigerated for up to 2 weeks.
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With Thanksgiving just around the corner, I thought this sounded like a fun and somewhat different kind of drink option for the holiday. I found this recipe in this months ‘Special Holiday issue’ of Imbibe Magazine and think it sounds really quite yummy.
Imbibe Holiday issue Nov/Dec 2012
I have to say, this is the first time I am putting up a drink as ‘drink of the week’ that I have actually not yet tasted!
It’s an intriguing recipe that sounds like it would be quite tasty though. I love figs and find them to have such a delicious natural sweetness that I believe would pair beautifully with aged rum.
The drink itself was created by Justin L Chamberlin of ‘Sagra Trattoria and Bar’ in Austin, Texas and is described in the magazine as being;
‘A formula that combines subtle spices of aged rum with the sultry sweetness of figs and a pop of sparking wine’.
I’m curious to see if the addition of bitters comes through strongly or not though.
I do intend on having my boyfriend create it next week to go with our thanksgiving feast, and I will be sure to report back on how it turns out. For now here is the recipe for all my Fussy readers who may wish to attempt it themselves, feel free to get in touch if you do make it and let me know how it goes.
The Avenue Cocktail
- 1 oz Calvados (Henry Querville)
- 1 oz Bourbon (Woodford reserve)
- 1 oz Passion fruit juice
- 1 dash real Pomegranate grenadine
- 1 dash Orange flower water
Shake with ice and strain into a chilled cocktail glass.
I heard about this drink through The Lonsdale, a fantastic UK bar in Nottinghill, London. They got the recipe themselves from a very rare but classic cocktail book called ‘The Café Royal Bar Book’, which became a particularly popular edition during the American prohibition period when the London cocktail scene really came to life.
Originally published in 1937, The Café Royal Cocktail Book was compiled by William Tarling, Head Bartender at the famous Café Royal in London. I haven’t seen it myself but I hear this is a great little vintage cocktail book that goes over a vast array of drinks during the early 20th Century in London. It not only has classic recipes but gives details of the history and culture of the London bar scene at the time it was printed. This book has become somewhat of a collectors item because it only has one edition that was then reprinted in 2008 when the actual Cafe Royal Bar closed down.
The brand choices I have used in the above recipe are simply the ones that The Lonsdale selected, but other options will work nicely…feel free to experiment! The important thing to note is the fact that the book was pretty specific that the recipe uses Orange flower water (not Orange blossom water) and passion fruit juice as opposed to puree, syrup or nectar.
You get so many flavors when you try this drink. The passion fruit, orange blossom and Calvados slightly compete on the tongue but somehow work together at the end with the bourbon. The orange flower is certainly the most obvious aroma and the drink has been described by many as being intriguing due to the constant changing of flavors on the tongue. I have to admit I agree, there is a lot going on in this cocktail but it is a really tasty drink that comes together at the end. If you have the ingredients at home, I would certainly give it a go.
The American Dream
Garnish: White fondant stars & blueberries on a stick
1 oz PAMA Pomegranate Liqueur
1 oz black cherry rum
1/2 oz fresh sour
1 1/2 oz POM Pomegranate cherry juice
Cut mini stars out of white fondant then gently wet the back of each star with water and press on to the inside of a cocktail glass. Let sit for 5 minutes so they stick firmly to the glass. Shake ingredients in ice and strain.
This recipe was created by award winning Mixologist Bridget Albert and was the signature cocktail for President Obama’s Inauguration. Bridget Albert is an advocate for seasonal, fresh recipes with bold flavor and is also the co-author of the book “Market Fresh Mixology”. She has had numerous honorable mentions in U.S.B.G, won several classic cocktail competitions and has tended bar at many notable places including The Bellagio in Las Vegas.
Not only does the drink look and taste delicious but is also a fitting choice for this weeks 4th of July celebrations. In fact, I believe that making this cocktail is a much better way of showing your patriotism this week, than say… spray painting your cat??!!
Either way this drink is not only fun and great to look at, but the pomegranate and cherry work really nicely together. The fondant stars (although a little gimmicky) actually add a nice extra sweetness to the drink. It is a great choice if you’re feeling patriotic and will be a guaranteed hit at any BBQ you throw this week!
I should mention to my UK followers that despite being British I am always more than happy to celebrate this holiday now that I live in America. Mainly because there are great parties and stunning firework displays everywhere but also because ‘Red, White and Blue’ are the colors of the Union Jack too so I don’t feel like a traitor wearing these colors on Wednesday
HAPPY 4TH OF JULY!!!
2 oz Blended Scotch
1/4oz Islay Scotch
3/4 oz Lemon juice
3/40z Honey-Ginger syrup
Garnish: Candied ginger piece
Combine ingredients in shaker with ice. Strain into rock glass, ideally with one very large ice cube (dilutes the drink slowly.)
For those of you who know me personally, you will undoubtedly be aware of my trip to the hospital this week. Don’t worry everyone, I am fine…but being on bed rest and taking a variety of medicines has inspired me to write about a ‘Modern day Classic’, The Penicillin. First of all, the Honey-Ginger syrup in the recipe above is easy to make. Combine honey and a little less than equal parts water into a small saucepan and heat, add large slices of peeled fresh ginger, bring to the boil then allow mixture to cool. Remove the ginger pieces and strain into a container.
As I said before, this is a definite ‘Modern Classic’. In fact until last week I would have bet money it was created back in the days of Jerry Thomas. However, I happened to be at Comme Ca last week in Hollywood for a reunion of the original bar staff and discovered that Sam Ross, a previous employee, is the creator of this drink. Obviously, it is NOT from the pre-prohibition era at all, but in fact from 2005 created for the legendary bar Milk & Honey in New York.
I was fortunate enough to have the drinks creator make it for me, and it was definitely the best version I have ever tasted. I sadly can’t drink a whole one because I am allergic to raw ginger, but what I did taste was sweet, a little smoky, spicy and full of complexity. The peaty whiskey comes through the honey sweetness, the lemon and ginger are noticeable flavors but don’t compete, they just blend nicely together.
This is certainly a great drink if you’re feeling a little under the weather, but even if you’re feeling just fine I suggest you give it a try.