Tag Archives: drink of the week

Holy Smokes!

The Cowboy Killer_MG_5673

  • Griffs Cowboy Whisky
  • Miracle Mile Chocolate Bitters
  • House made tobacco syrup

Garnish: Hickory Smoke and Orange Peel

Glassware: Small Mason Jar

I recently tried one of the most popular concoctions at The Wallace in Culver City, and it was so intriguing I felt the need to do a little post on it. If you live in close proximity (i.e. Anywhere in Los Angeles!) I highly recommend making the journey to the restaurant itself to have it made by its creator, Director of Beverages: Greg Bryson.

For my regular readers you will notice the format of this article is similar to past ‘Drink of the week’ posts, however I’m not including the amounts of ingredients in this one, mainly because the chances of anyone wanting to make this at home is very unlikely and also because the tobacco syrup took a long time for Greg to perfect (a few seconds too long steeping the tobacco makes it undrinkable apparently). There is also nicotine in the drink (not dangerous levels) but I would rather leave this one to the professionals and have you try the drink at it’s place of origin instead. :)Smoking The Cowboy Killer

There are a number of fantastic drinks on the current menu that Mr. Bryson has created, and although he says he usually tries to steer away from making any kind of drink that could be deemed “gimmicky”, this is certainly one of his show stoppers. Greg did point out that although the visual effect is great, the smoke is actually an important part of the drink itself. It creates an aroma that fills your senses when you take a sip and changes the flavors of the drink. “It isn’t JUST for show, there is a very definite reason for it’s addition.”

Reason or no reason, in my opinion the drink just looks seriously cool!

This Cocktail (and it really is a Cocktail in the fundamental definition of the word- Strong, Sweet & Aromatic) is sort of a smoky twist on an Old Fashioned. So many “twists” of classics keep popping up, but this is certainly a more unusual approach.  Greg smokes each drink in front of the bar guests using hickory wood chips in a Polyscience smoke gun and almost every patron at the bar pops their head up to watch the process when one is ordered.

The little mason jar (used as the glassware) quickly fills with a plume of smoke and is presented to the guest with the lid on. You can see the vapor swirling around in the jar so when they remove the lid a cloud of creamy white fog swirls up and it is at this point he suggests taking your first sip. The drink does contain tobacco, however it isn’t cigarettes you smell as the lid lifts…it’s more like a camp fire.

IMG_6480

The Cowboy Killer has a nice slight sweetness to it and the Griffs Cowboy Whisky compliments all the other elements in the drink perfectly. It isn’t too big for the non-whisky drinker to enjoy, and those who love any kind of smoky style drink (eg. Laphroaig or Mescal drinkers) will love this creation.

All in all, this drink isn’t only interesting to look at, but really great to sip on too. Stop in at The Wallace between Tuesday and Saturday to see Greg in person, but either way no matter when you choose to go in, I highly recommend you make a point of trying this wonderful tipple.

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Drink of the Week: Morning Sex

Not sure what kind of “spam” messages I am likely to get posting this drink name, but it’s too darn delicious NOT to put on the site!

Morning SexMorning Sex

  •  2oz Bourbon
  • 3/4oz Lemon juice
  • 3/4oz Passion Fruit Puree
  • 1/2oz Masala Chai Syrup
  • 3 dash Peychauds Bitters

Shake and serve over a large ice cube.

Garnish: Orange twist or pansy flower

You can find this drink, among other greats, on the drink menu at The Wallace, Los Angeles- A fantastic new spot in the heart of Culver City. The food there is nothing short of exceptional (so much so, that I am coming out of my writing drought to discuss it!) and the drinks, although great already, will be getting a fresh spin in coming weeks from their new beverage director- Greg Bryson.

The drink listed above  is currently my favorite drink in Culver City.  From it’s memorable fun name to it’s accessible flavor profile, this drink has everything I could love in it.

The bourbon is subtle enough that any type of drinker can enjoy its flavor, no matter what their usual base alcohol preference is. It  has a delicious tropical sweetness coming from the fresh passionfruit juice, with no unnatural flavors to it (that tend to come from sweeter/fruity drinks.) It is refreshing, summery and makes me feel like i’m on vacation in Hawaii or the Caribbean when sipped on a hot day!

The presentation at The Wallace over a large ice cube also makes it an accessible ‘not too girly’ looking drink option for both men and women., which I think is very smart. In past few visits they have started to garnish it with a pansy (flower), which looks really pretty and a nice alternative to the orange peel.

I admit this recipe will be hard to reproduce at home, in particular the ‘chai syrup’ but it’s definitely worth heading in to The Wallace to try it on its home turf.  Whilst you’re there, try some of the food too…it’s all fantastic. I would write a review on the whole place right now, but I plan to go back for a 4th visit (in 2 weeks) to try even more food before I write about it. It’s just that good.

Delicious, Delicious, Delicious.

 

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Drink of the Week

Delicious drink "China Doll"

Delicious drink “China Doll”

China Doll

  • 1 1/2 oz Caprock Gin
  • 3/4 oz Lemon Juice
  • 1 oz Coconut Jasmine Cream
  • 5 drops Jasmine Rose Water
  • Egg White

Garnish: Edible Rose Petals

In December I celebrated Repeal day (for a reminder of what that is, click here!) and ended up at No Vacancy in Hollywood. First off, I adore the entrance to No Vacancy. I used to go there when it was ‘Jane’s House’ and the building itself is, well, a house!  The Houston Brothers totally utilized this look for No Vacancy by creating an elaborate entrance wherein you enter a bedroom and a lady tells you the “house rules”, then the bed splits in half and you walk under it and end up in the main house staircase. Very cool and different.  I recommend checking it out when you’re next out in Hollywood.

Anyway, I digress. At the Repeal Day event I tried the above cocktail and it was nothing short of delicious! The original drink recipe was created by Sean Hamilton (Bar Manager of No Vacancy) and I had it made for me on this occasion by bartender Jimmy Avelar. I loved it!

It was beautifully balanced, sweet and creamy but with a delicate feminine quality from the jasmine.  From my first sip I knew it had to be a ‘Drink of the week’ on here and because of it’s ‘lady like’ qualities, I plan on serving it at my bridal shower!  Clearly it is a recipe not so easy to replicate at home, what with the jasmine infusions, but if you decide to give it a go, I don’t think you will be disappointed. 🙂

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The Fussy Bride

Yeah yeah, I know….I haven’t written in a really long time!

Life may have been getting in the way of my blogging, but that doesn’t mean I haven’t been out and about eating and drinking to my hearts content. Trust me, I definitely have!  There will be posts coming shortly on these places, but bare with me in the next few months.

For those fussy readers who don’t know me personally, I should let you know that I recently got engaged (YAY!) to my Beverage Director fiance who is usually mentioned on here as FutureGreg.

Wedding planning is extremely time consuming, but I am having the most incredible fun with it all.  To keep my readers in the loop, I thought it would be nice to put up the two Punch recipes that we provided at our recent Engagement party.  They were such a success, we intend on having them again at the wedding itself. Greg came up with both recipes, although I take credit for their wonderful names. 🙂

Image from stylemewhimsy.com

Image from stylemewhimsy.com

The Drunken Bride

  • 750ml No.3 Gin
  • 300ml fresh lemon juice
  • 300ml simple syrup
  • 100ml strawberry juice
  • 100ml cucumber juice
  • 200ml soda water

Serve in a Punch bowl over large ice cube.

Serves approx 14. Double ingredients (like we did) to serve more, obviously!

This punch was a HUGE success at the party. It’s refreshing, fruity and delightful as a summer drink. Greg made this on the sweeter side for me, and was designed with the girls in mind. Beautifully balanced and reminded me of a Strawberry lemonade. Easy to drink and even easier to get tipsy on!

Oaxocan Down the Aisle

  • 750ml Yorkshire Tea infused Mezcal Ilegal    (20 minute cold brew with 4 tea bags)
  • 300ml lemon juice
  • 300ml runny honey (2parts colver honey: 1 part filtered water)

Served over large ice cube. Serves 14

For those who don’t understand the humor in this name, Oaxacan is pronounced (wa-ha-ken) and is the name of the people from Oaxaca, Mexico.  It was created to pair my ‘British side’ (the English Tea infusion) with Greg’s Mexican side (Mezcal). 

Yorkshire Tea Bags +ilegal_mezcal_joven

This Punch was deliciously smoky with an interesting twist from the yorkshire tea, that I felt gave an almost creamy element to the drink and softened the Mezcal. I originally didn’t think the flavor pairings would work when FutureGreg suggested it, but it came out perfectly. Really delicious and original flavors.

Anyway, that’s all for now! Here is a photo of us at our Engagement party with delicious Sprinkles cupcakes.

Sprinkles

Enjoy!

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Drink of the Week

Hotel NacionalHotel Nacional

  • 1 1/2oz Rum
  • 3/4oz Pineapple Juice
  • 3/4oz Lime Juice
  • 3/4oz Simple Syrup
  • 1/2oz Apricot Brandy

Shake in ice and strain in to a coupe.

No Garnish


Hello my Fussy followers! I know I haven’t written in quite a while, but sadly life simply got in the way of my writing.  Trips to Hawaii, San Francisco and Disney Land have been among my most recent endeavors so I have struggled to find time to document and write about cocktails etc (it’s a hard life, but someones got to do it!)

My parents are currently in LA from England and I have been out showing them all the great places to drink and eat in this town.  It has reminded me of a number of drinks I wanted to share with you all.  I have recently started to enjoy Tiki drinks in particular, and although the above drink isn’t particularly of this genre, it definitely has a little bit of a tiki vibe with the rum and pineapple.

Today is Mothers Day in America so I thought I would put up a drink I feel most mothers would enjoy. Plus it’s a really easy recipe to execute at home.

I have had this drink a few times in the past 2 months at Short Order next to The Grove shopping center.  I will undoubtedly be writing a post on them soon, seeing as their food is also fantastic (their Mac and cheese is divine).  The above recipe is perfect for the coming summer months, because it is pleasantly sweet and refreshing.

Take note, this is VERY easy to drink, almost like lemonade and if you’re not watching yourself you can get buzzed pretty quickly. (I am talking from experience of course!)

Anyway here is a nice simple recipe that is easy to make for your mom/mum today. Enjoy.

Happy Mothers Day!

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Drink of the Week

The Fussy One Cocktail

The Fussy One

  • 2oz Rum Blanco
  • 3/4oz Lime Juice
  • 3/4oz Vanilla syrup
  • 3/4oz Fresh Beet juice

Garnish: Lime wheel

Next week sees some big achievements for me. On Monday 28th January I will have been living in the States for 5 years…then on 30th January I will be celebrating my 1st ‘Bloggerversary’.  Yep, this little blog will be one year old on Wednesday!

The above drink recipe was created lovingly by my Beverage consultant boyfriend Greg Bryson, as a nod to me…and my fussiness! This drink is nothing short of delicious, and perfectly fits my personality.  The use of beet juice gives it an almost healthy taste and vegetive flavors, for some reason the beet reminds me of carrots at times too.  When Greg first met me (read about me) I would never have eaten a vegetable by choice, so incorporating it in a drink with my namesake is pretty smart and somewhat amusing.

This drink has everything I love combined. It has Rum as the base (my favorite), it’s Sweet, Strong, Pink, Fruity and Girly. (Add a dash of crazy and it would be describing my personality!)

In essence this drink could be described as a Vanilla Beet Daiquiri, but I prefer to call it by it’s new name… “The Fussy One” 🙂

Head on down to Greg’s new Venice location of Hostaria Del Piccolo on Wednesday for a drink to celebrate. Greg will be making this recipe as well as loads of his other creations, it’s going to be a fun night.

A big thanks to all my readers, keep following and commenting. I love your suggestions and feedback!

Here’s to many more years of eating, drinking and blogging…

The Fussy One xx

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Drink of the Week

Market DayThe Market Day

  • 2oz Plymouth Gin
  • 3 Cucumber slices
  • 1oz Lemon Juice
  • 3/4oz Simple Syrup

Muddle cucumber, shake and double strain all ingredients in to a coupe glass.

Garnish: Cucumber slice

OOOOOH I love cucumber! It’s so refreshing, crunchy and light in flavor. I have also discovered that I love it in my cocktails, as I have had a few cucumber style martinis recently that I really like.

The above recipe was my drink of choice last week for my birthday celebrations. It was created by Brandon Ristaino for the ‘Mixology Bar’ in The Penthouse at Mastros.  For those who don’t know, The Penthouse is the fabulous new third floor addition to the already successful Mastros restaurant in Beverly Hills.

This drink is very tasty and probably my favorite on their menu right now. It is subtly citric with refreshing cucumber notes. The gin used is Plymouth which is very light in juniper flavors so is a great option for someone who tends to lean towards vodka as a base but wants to start trying Gin. This drink definitely does have a sweetness to it that I always love, but it is nicely balanced with the sour elements too.

Definitely worth a trip to The Penthouse for this one, or if you’re not in the area try making it at home.  Will be great when the summer months roll around, just so nice and refreshing.

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Drink of the Week

Irish Coffee (Caifé Gaelach in Irish)Irish-Coffee

  • 2oz Irish Whiskey
  • 3/4oz Brown Sugar
  • 4oz Hot Black Coffee
  • 2oz Fresh thick cream

Serve in an 10 oz Glass Coffee Mug/Toddy glass

This may not be the most original drink recipe to post, but is certainly one of my favorites at this time of year.  When my boyfriend (FG) and I went to Ireland 2 years ago we had several of these delicious beverages and couldn’t believe how much better they were than the ones we’d ever had in the States.  The secret, we discovered, is in two major components of the drink. There is NO baileys in a true Irish Coffee and the cream topping is NOT whipped cream. This is a terrible misconception, for some reason everywhere I go in LA offers whip cream on top and Baileys Irish cream inside.

Thick cream is what you should actually use, and although to some extent it is slightly whipped with a fork, it is still very much a liquid. If you can dollop the cream on top you have whipped too much.

Pour the hot coffee into an Irish coffee mug then add the Whiskey and sugar, stir until fully dissolved. The sugar is essential for floating liquid cream on top. The cream is carefully poured over the back of a spoon initially held just above the surface of the coffee and gradually raised a little. The layer of cream will float on the coffee without mixing with it and looks amazing. You should then drink the coffee through the cool layer of cream.

Although different variations of coffee cocktails pre-date the now-classic Irish coffee by at least 100 years, the original Irish coffee is said to have been invented by Joe Sheridan, a chef at Foynes Port in the county of Limerick, in West Ireland.  Passengers arriving to Foynes were often tired, freezing and in a bad mood. One evening in the winter of 1942, a Pan Am plane took off from Foynes but had to turn back due to severe weather. The passengers on board were apparently terribly upset and tired after returning to the airbase, and Joe wanted to prepare something special for them and warm them up. He created the Irish coffee recipe on a whim and when the American travelers were immediately hooked, and when one guest asked, “Is this Brazilian coffee?” Joe responded with: “No, That’s Irish Coffee.”

Kind of a cool story (if it’s true, which i’m not able to verify) but even if it isn’t true, this is a great drink to heat you up on a cold winters day. Enjoy!

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Drink of the Week

Hot Whiskey Toddyzacapa-hot-toddy-290x290

  • 2oz Bourbon
  • 1/2oz Lemon
  • 3/4oz Honey
  • Boiling hot water
  • 3 Cloves

Garnish: Lemon Wedge

You must put in the spirits before the hot water, then stir with a spoon. Use a Toddy glass if you have one.

It is officially flu season, and sadly today I am writing this post from the comfort of my bed with a horrible sore throat and a stuffy nose! HOWEVER a silver lining can be found in the above drink which is great when you’re feeling a little under the weather.

Honey and lemon are very soothing for a sore throat, and the alcohol will kill some of those germs…even if I just made all that up, the drink tastes great and you will at least feel better from drinking it!

The original recipe of a toddy calls for Brandy as the base, however Bourbon has become a popular alternative and American standard for the recipe. It is a really old drink so the origins are complicated and a little unclear, however Jerry Thomas writes about the Brandy Toddy and Whiskey Toddy in his book “How to mix drinks or the Bon-Vivant’s companion”  1862.

The Brandy Toddy being the one described with hot water, the Whiskey toddy says to use ice. I personally like using Whiskey in a hot toddy, although it is unclear why Jerry Thomas favored Brandy as the base for the hot version.  A Whiskey toddy is mentioned in Charles Dickens first book ‘The pickwick papers” which was written in 1867, so we know the late 1800s saw it as a fairly popular drink for cold nights.

Just so you know, a Toddy glass is a heat resistant glass mug that is perfect for Irish coffees as well as Toddy’s.  It is always a good idea to warm the glass before pouring in the boiling liquid, to prevent any risk of cracking.   If you don’t have a toddy mug in your collection, I recommend getting one because they are always useful to have around for hot drinks.

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Drink of the Week

Melabu

  • 2oz AppleJack
  • 3/4oz Apple Verbena Syrup
  • 3/4oz Fresh lime juice
  • 1 bar spoon Ground Cinnamon

Garnish: Lime wheel skewered with ground cinnamon.

This is another great drink inspired by Fall flavors. It is basically a ‘Jack Rose‘ with the addition of cinnamon.  I have to admit I’m not the biggest fan of cinnamon, but once in a while it really works in a drink and this recipe is a perfect example of such.  Apple and cinnamon are a great pairing, especially for an Autumnal feeling.

For those who don’t know, Applejack is one of Americas oldest alcoholic spirits and is completely produced from apples. It was historically made by concentrating hard cider using the traditional method of freeze distillation. The term applejack actually derives from the word jacking, a term for freeze distillation.  The product sold in stores today is no longer produced using this traditional process, however they maintain the product created is almost identical to the applejack available in colonial times.

The Melabu is another option from the ‘Autumn menu’ at Hostaria Del Piccolo in Santa Monica and was created by their beverage director Greg Bryson. It is a drink that is slightly sweet but not over the top, I think it will appeal to a lot of people in these colder months.

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Drink of the Week

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.

* * * * *

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.

Enjoy!

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I VOTE for… Tasty drinks!

Tomorrow (6th November 2012) is a big day in the USA, it is the day the American people will cast their vote for either Democrat President Obama or Republican Mitt Romney. I certainly know who i’d be voting for but I won’t say it here as it’s pretty irrelevant since I am not a citizen and therefore can’t vote anyway!

I thought i’d put a few election inspired drinks up though…you know how I love a good theme. 😀

In the BLUE corner…

There are very few ‘blue’ drinks I approve of, and no ‘Classic’ concoctions with a bright blue hue.  I had first planned to put up a drink with blueberries in but realize that using muddle blueberries creates more of a purple color. Sadly the only really blue drinks are ones that use a fake ingredient like ‘blueberry syrup’ or food coloring.  The drink I have chosen is the only drink I really like that has a bright blue color, and Paul Martins American Bistro (PMAB) is the only place i’ve seen a Lemon Drop made this way.

The PMAB Lemon Drop

  • 2oz Vodka (or Gin)
  • 3/4oz Lemon Juice
  • 3/4oz Simple Syrup
  • Splash of Blue Curacao

Garnish: Lemon Wheel and Sugar rim

I know it sounds terrible to the real drink connoisseurs  but I have to say it’s really tasty! Great if you have a sweet tooth (the sugar rim certainly does it for me!) and the pop of color makes it stand out. If you ever find yourself at a Paul Martins and want a sweet refreshing vodka drink, you should certainly give this one a go.

In the RED Corner…

There are plenty of Red options to choose from, but seeing as the drink name has ‘America’ in the title, this one seems appropriate!

Americano

  • 1oz Sweet Vermouth
  • 1oz Campari
  • 40z Soda

Garnish: Orange Peel/Slice

This drink dates back to the 1900s when it was first served in creator Gaspare Campari‘s bar, Caffè Campari, in 1860. It used to have a different name, (‘Milano-Torino’) but the drink creator supposedly changed it when it proved so popular with the American tourists.  It is actually a very interesting mix of flavors.  Using the beverage bitters (Campari) you get a gorgeous red color and the drink itself is a bitter sweet mix with a taste that makes you want to drink more.

Who will live in the White House?

On a recent trip to Washington DC we met and befriended legendary barman, writer, illustrator and fountain of knowledge; Derek Brown. The drink below was created by Derek (AKA The Presidents Mixologist) and is particularly fitting for my election theme because it has been served AT the White House itself. Derek probably thinks ‘The Presidents Mixologist’ is a bit of a pretentious title, and if you met him you’d know he would never want someone pushing for it but frankly that is what he is! He has been chosen to create drinks for the White House on more than one occasion, has interacted with President Obama personally and is pretty much the ‘King of Cocktails’ in Americas Capital City. To me he is certainly the Master when it comes to mixed drinks and also just an incredibly lovely man.

When thinking of drink recipes suitable for this Election week he was the first person I wanted to ask for input.  He wouldn’t reveal what the President drinks, pointing out that “pouring and telling in DC is a political no-no!”  He was, however, kind enough to give me the recipe for one of the drinks he prepared for the White House holiday parties back in 2009.

Robert Frost Cocktail

  • 3/4 oz. Bourbon
  • 3/4 oz. Dry Amontillado Sherry
  • 3/4 oz. White Port
  • 1/4 oz. Simple Syrup
  • 1 dash Orange Bitters

Combine ingredients with ice and shake until cold. Strain into a chilled cocktail glass.

Garnish: Thinly sliced orange and lemon wheel.

Derek told me that ‘The Robert Frost Cocktail’ is based off the ‘Whispers’ or the ‘Frost Cocktail’. He says he also chose the name because Robert Frost is one of America’s top poets and a poet laureate who embraced progress while recognizing what made America great. Frost actually read at the inauguration of John F, Kennedy too. Derek told me; “Frost just seemed like the perfect inspiration to honor America’s new direction.”

This drink is DELICIOUS! I tried it for the first time today and think it’s just beautiful. Perfect for all kinds of drinker. The Port, Sherry and Bourbon make an incredibly delicious mix. It is balanced with both a strength and sweetness to it. If you can get the ingredients together, it’s certainly worth a shot making it at home.

So there you have it, 3 somewhat random drinks to sip on this week as you watch the polls go one way or the other.

!!!!DON’T FORGET TO VOTE ON TUESDAY!!!!

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It’s SCARY!!!…how good these taste!

The pumpkin is carved, costume created and candy is placed in bowls ready for eager children’s hands…Yep, Halloween is upon us!

The time has come for me to put up some of my favorite ‘Halloween’ inspired mixed drinks, to get you in the mood…

Scary Classics

Corpse Reviver #2

  • 1oz Gin
  • 1oz Cocchi Americano
  • 3/4oz Cointreau
  • 3/4oz Lemon Juice
  • 1 Bar-spoon (1/2tsp) of Absinthe

Garnish: Maraschino Cherry

My first thought when I heard of this drink was ‘What about the Corpse reviver number one?!’ Apparently there are several drinks with the ‘Corpse Reviver’ name, but almost anyone who has tasted more than one would argue that this is the most palatable and balanced version.

The first publication of this drink can be seen in Harry Craddock’s The Savoy Cocktail Book’, 1930.  It is a drink that could supposedly raise any dead drinker on the morning after and was designed as a hangover cure (hence the name).

The original recipe calls for Quina Lillet, which is no longer in production. Many bartenders make the error of using Lillet Blanc in it’s place, but this is not the same at all. Cocchi Americano is the most authentic to flavor as the original would have been, which is why I have added it to the above recipe.

Blood and Sand

  • 1oz scotch
  • 3/4oz Sweet Vermouth
  • 3.4oz Blood Orange Juice
  • 3/4oz Cherry Heering

Garnish: Orange peel

I just learnt today that whenever ‘Sand or Sandy’ is used in a drink name before prohibition, it almost always refers to the use of scotch in the drink.

This drink is a little sweeter than the others (probably why I like it!) but very tasty and beautifully balanced with a rich orange flavor. It’s rare to find a cocktail with Scotch that works with lots of other flavors, but this one does.

The origins of this drink date back to 1922 when it was named after a bullfighter movie ‘Blood and Sand’ by Rudolph Valentino.   The red juice of the blood orange in the drink helped to link it with the film. This recipe also first appears in print in The Savoy Cocktail Book, 1930.

Satan’s Whiskers

  • 1/2 oz Gin
  • 1/2 oz Sweet vermouth
  • 1/2 oz Dry vermouth
  • 1/2 oz Fresh-squeezed orange juice
  • 1/2oz Grand Marnier
  • Dash orange bitters

Shake and strain in to a Cocktail glass.

There are two versions of this classic cocktail, one calling for Grand Marnier, the other using Orange Curaçao. The above recipe is considered the “straight” version, while the other is known as “curled”.  No idea as to the origins of this drinks name but it has an interesting mix of flavors. The orange is prominent but there is a bitterness to it and almost a peppery flavor from the gin, especially if you use something like Bombay Sapphire as the base.

I prefer the ‘straight’ version of this drink because it is slightly sweeter using Grand Marnier, but both versions are nicely balanced.  This is yet another cocktail taken from The Savoy Cocktail Book, 1930 by the way. I can’t get enough of Harry Craddock this Halloween!

Pumpkin Drinks

Zucca

  • 2oz Pisco
  • 1tsp Shredded Coconut
  • 1/4oz  Juiced Ginger
  • 2 tbsp Pumpkin Butter (Trader Joes)

Shake and strain in to a tall glass with ice.

  • Top with 1 oz Weinstephaner (Wheat Beer)

Garnish: Orange peel dusted with cinnamon

‘ Zucca’ is the Italian word for Pumpkin and is another of Greg Bryson’s drinks from his 2o12 Fall menu at Hostaria Del Piccolo, Santa Monica. I honestly thought the use of so many strong flavors like coconut, ginger, cinnamon, pumpkin and beer would taste really off balance and kind of messy. The end result is the complete opposite though! The flavors work well together and compliment each other beautifully.  Unlike most pumpkin drinks i’ve had; this one isn’t overly creamy and rich, instead it is refreshing, slightly sweet and surprisingly balanced.

The recipe is understandably a little difficult to recreate at home,so if you find yourself in Santa Monica this Autumn definitely pop in to Hostaria to try this tasty option.

 Great Pumpkin

  • 2 oz Pumpkin ale
  • 1 oz Rittenhouse Bonded rye
  • 1 oz Laird’s Bonded Apple Brandy
  • 1/2 Grade B Maple Syrup
  • 1 whole egg

Garnish: Grated Nutmeg

This creamy, pumpkin cocktail was created by Jim Meehan of PDT for his Fall menu in 2008.  It captures rich Autumnal flavors perfectly by using apple brandy, maple syrup and pumpkin ale. According to the ‘PDT Cocktail Book’, 2011 they named it ‘Great Pumpkin’ as a reference to Charles Schultz‘s masterpiece ‘It’s the Great pumpkin, Charlie Brown’, 1966.

Meehan suggests Southampton pumpkin ale, but honestly any good brand will work.  Using a whole egg makes this drink a ‘Flip’, and although a lot of people are put off by the thought of an egg in their drink, I have to say it’s honestly not so much a taste factor as it is mouth feel. When shaken well the egg creates a deliciously creamy foam, and that fluffy topping is the best part of the drink in my opinion! It basically tastes like a pumpkin egg nog.  The nutmeg gives a great nose too, this is just a perfect drink for fall.

If you want to try it somewhere special this recipe is currently available on the drinks list at The Penthouse @ Mastros in Beverly Hills.

Anyway, that’s all I have for you… Go carve your pumpkins and get in the mood for October 31st!

  

!!!! HAPPY HALLOWEEN !!!!

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Filed under Drink of the Week, Events, Speciality Cocktails

Drink of the Week

Acero

  • 2oz Rye
  • 3/4oz Lemon juice
  • 3/4oz Maple Syrup (Organic Grade B)
  • 1 Egg white

Garnish: Bacon piece

This drink was created by Greg Bryson for the new Fall menu that just rolled out at Hostaria Del Piccolo in Santa Monica (it will also be featured at their new location in Venice, which opens next month). The recipe was inspired by a drink called the Woodstock, which uses Gin as the base, orange bitters, Maple and Lemon juice.  I couldn’t find ANY notable history on The Woodstock i’m afraid, however the history of the Acero is simple. Greg wanted a drink using Maple Syrup for his Fall menu and after several variations found the above combination of ingredients to be the best! Hostaria Del Piccolo is an Italian Restaurant, therefore they named the drink ‘Acero’ which means ‘Maple’ in Italian.

I love this drink because it’s deliciously sweet, has a creamy texture from the egg white and the lemon balances with the Rye and Maple flavors perfectly.  The bacon garnish tastes great too, and the sweet salty pairing is a great combo.  It basically has a Whiskey Sour taste to it, only more autumnal because of the maple syrup.

I am told it does make a difference with the kind of maple syrup you use, Greg specifies to use Organic Grade B because other grades can end up being too sweet and throw the balance off.

Have a go making this at home (a great option for Thanksgiving dinner) or if you’re in Los Angeles, make a point to head over to Hostaria Del Piccolo in the coming months to try this and other great new drinks off of their menu.

ENJOY!

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Filed under Drink of the Week