Tag Archives: Drink Recipes

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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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

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

Egg Nog Egg Nog and cookies

  • 4 cups milk
  • 1 1/3 cups sugar
  • 12 large eggs
  • 1/2 cup bourbon
  • 1 cup chilled heavy cream

Garnish: Grated nutmeg

Directions

  1. In a saucepan, whisk the milk and sugar together over a medium heat until sugar is dissolved. In a large bowl, whisk eggs. Whilst continuing to whisk pour your hot milk/sugar mixture into the eggs in a slow and steady stream.
  2. Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat the back of a spoon, (this usually takes about 20 to 25 minutes but do not let it simmer.) Quickly strain into a bowl. Stir in bourbon and cream. Let the drink cool completely then refrigerate until chilled.

Ok ok, I know i’m a little late for a Christmas drink…but to be fair I was off enjoying the holidays these past weeks and didn’t have time to write this great old recipe up! Seeing as it’s  currently winter this classic is still a great option to make, especially if you plan on a late holiday party or simply want a creamy delicious drink to create at home! The above recipe will serve 6 people and is a recipe I found on the Martha Steward website.  I chose this version because it is pretty traditional in character and very easy to execute, it is also extremely tasty.

Sherry Egg NogKappler Eggnog

  • 2oz Sherry
  • 1 Whole egg
  • 1/2 tbsp sugar

Shake thoroughly and serve in tall glass, garnish with Nutmeg.

This recipe was created by George Kappler and documented in 1895.  It was a popular version at the time, however nowadays people tend to want the heated version above it because they don’t like the idea of having a whole raw egg in their drink.  Using a whole egg in a drink is often referred to as a flip and provided the eggs are fresh these drinks are perfectly safe to have.  Some of my favorite drinks out there include raw egg (Clover Club, Whiskey Sours), because they give a creamy texture to any drink they are in.

Egg Nog is known across the World as a Christmas drink, and there are literally hundreds of variations/recipes to choose from.  The recipes may contain whiskey, rum, brandy, bourbon, or cognac. Some will contain multiple spirits in the drink.

The origins of the Egg Nog are unclear however many suggest it dates back hundreds of years to Medieval Europe with suggestion that it originated in East Anglia, England as an ‘Egg Flip’ (named after the technique of ‘flipping’ the egg back and forth when mixing.)  Some believe however it is a variation developed later on from the Posset, a British hot drink in the 19th Century that involved heating milk with ale until it curdled and adding spices.

Whatever the origins, the end result is very interesting and surprisingly ‘NOT’ eggy in taste. It is a strong, creamy and tasty drink that’s almost like a custard in consistency. The nutmeg on the nose makes it very appropriate for the holiday season and a good option for Christmas parties.

Anyway, I hope everyone enjoyed some great New Year celebrations this week. There will be lots of new restaurant openings, drink creations and mixology events again this year, so be sure to keep checking in for all your “Fussy One” 2013 reviews and posts!

HAPPY NEW YEAR!!!!

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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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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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Drink of the Week

 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.


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Drink of the Week

Olson’s Revenge

  • 1 oz Grand Marinier
  • 3/4 oz Mezcal
  • 3/4 oz Lemon Juice
  • 1/2 oz Honey Syrup
  • 3 dashes house made serrano bitters
  • Sage leaf

Shake and strain in to a glass.

Garnish: A sage leaf

This is the drink that I enjoyed most at the Bar Room Brawl event in New Orleans for TOTC.  It was created by Alex Bookless (although named by the wonderful Derek Brown) and served by the bartenders of The Passenger/Columbia Room from Washington DC.

The drink itself is beautifully balanced and hits almost every taste element.  It is a little sweet, a little spicy, has a touch of sourness and a smoky after-taste.  I found it so easy to drink, I had at least 4 at the event!  I admit i’m not sure how one could re-create this at home without the serrano bitters, but perhaps a little serrano chili would give the same effect.  You don’t want it to be too spicy, but the slight heat certainly adds to the enjoyment of this cocktail.

Enjoy!

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Drink of the Week

 The Aviation 

  • 2oz Gin
  • 1oz Lemon juice
  • ¾oz Maraschino Liqueur
  • 1/4 oz. Crème de Violette (or Crème Yvette)

Garnish: Maraschino Cherry

Seeing as I started writing this piece while in the air en route to Washington DC this week (reviews of DC bars coming soon!), I thought a fitting drink choice to put up would be the classic Aviation.

The Aviation was created by Hugo Ensslin, the Head Bartender at the Hotel Wallick in New York, and first appears in his book ‘Recipes for Mixed Drinks’ in 1916. ‘The Savoy Cocktail Book’ by Harry Craddock printed in 1930 omitted the Crème de Violette, calling for a mixture of two-thirds dry gin, one-third lemon juice, and two dashes of maraschino.

Just so you know, Crème Yvette and Crème de Violette are NOT the same thing.  Crème Yvette is a sweet berry liqueur with a vanilla and honey taste, that has a hint of violet that can be used to give the drink its blue/light purple hue.  Crème de Violette however is a violet liqueur, made with violet petals that give it a more floral flavor.  It is the product listed in the original 1916 recipe. My boyfriend FutureGreg mentioned the use of Crème Yvette as an option which is why I put it in the above recipe, but by all means try both variations and let me know which you prefer!

Aviation Gin is a particularly good choice to use due to its botanicals which work nicely with the other ingredients, also  Ryan Magarian (Aviation Gins creator) actually named his product after the drink, because of how well it worked in the recipe.

I’m going to end with a great video of Jason Bran making a cocktail on an airplane. I know it’s not an Aviation he’s making (it’s a Ramos Gin Fizz), but it’s certainly still in keeping with the flying theme and I thought it was so cool I had to share! Enjoy!

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Drinks fit for a Queen!

umm…No. Not that Queen.

That’s Better… I give you, Queen Elizabeth II

This week-end the Brits, Aussies and Canadians, (and many others) will be celebrating the Queens Diamond Jubilee.  Several people (mainly my American friends) have asked me in the last few days what this actually means…so for those who don’t know, let me enlighten you.

On June 2nd 2012 it will be 6o years (yes, you heard correctly…60 years!!!) since Queen Elizabeth II took over the throne.  This is a huge accomplishment and quite a rare feat, her reign is actually the second-longest for a British monarch; only Queen Victoria has reigned longer (so far).  Queen Elizabeth II ascended to the throne at age 25 after the death of her father, King George VI and was crowned as Queen of the United Kingdom, Canada, Australia, New Zealand and Other Realms and Territories on June 2, 1953 in the first televised Coronation service.

Sticking to my websites theme of Mixology and recipe history, I thought it would be a nice idea to put up some drink ideas to mark this momentous occasion.  There are many parties that will be going on throughout the World this week-end, and I know my family and friends in the UK will be relying on me to give some drink suggestions…so here we go.

Photo Credit: spiritedentertaining.com

Diamond Fizz

  • 2 oz London Dry Gin
  • 1 oz fresh lemon juice
  • 1 tsp Powdered sugar
  • Fill with Chilled Champagne

Shake and strain ingredients in to a highball glass with ice, then fill with Champagne.

This drink works for two reasons, it has the perfect name to match the Diamond Jubilee year and it has champagne in it, which is the classic celebration tipple of choice!

Also known as a Champagne Fizz, this drink is similar to the classic Gin Fizz although it uses Champagne rather than soda water.  It follows the fizz characteristic of being served over ice, which is unusual for a champagne beverage.

The first printed reference to a fizz (spelled “fiz”) is in the 1887 edition of Jerry Thomas’ Bartender’s Guide, which contains six fizz recipes including the Ramos Gin Fizz (A great Ramos Gin Punch Recipe can be found by clicking here.) The above recipe makes for a nice and refreshing celebratory drink.

The Coronation Cocktail

  • 3/4 oz dry vermouth
  • 3/4 oz sweet vermouth
  • 3/4 oz applejack or apple brandy
  • dash of apricot brandy

Pour the ingredients into a mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass.

There couldn’t be a more fitting drink name for this occasion than The Coronation Cocktail.  There are a few variations out there with the same name, however this is the one I found to be the most ‘Classic’ in it’s history as it comes from The Old Waldorf-Astoria Bar Book by A.S. Crockett published in 1935.  

It is a vermouth drink from the old days of bartending and really simple to make. It won’t appeal to everyone, but for those who like a strong ‘stiff upper lip’ kind of drink, this is the one to choose.  It does have some sweetness from the apple brandy and a friend mentioned that a dash of peach bitters works well in it also.

Photo Credit: Telegraph

Jubilee Punch

  • 35ml Bombay Sapphire Gin
  • 25ml home-made grapefruit-orange sherbet (see below)
  • 15ml fresh lemon juice
  • 10ml Orgeat syrup
  • 30ml Earl Grey tea
  • Champagne to top up

Combine the ingredients and shake over ice, top up with champagne.

The grapefruit-orange sherbet is made by mixing 200g sugar, 100ml pink grapefruit juice, the zest of an orange and a grapefruit, then simmering until the sugar is dissolved. Double strain and allow to cool completely.

Please note: This recipe provides the British measurement of ml, if you wish to have the recipe in US oz feel free to message me and I will give you the alternative.

This is clearly a complicated recipe to create at home but I wanted to include it because it’s creator is Erik Lorincz, head barman at America Bar at The Savoy Hotel in London.

When I was last back home in the UK, my boyfriend and I went to America Bar and had a wonderful experience. The drinks were balanced, the staff were knowledgable and the place itself was simply, beautiful.  The bartenders all wear suits there, the glassware is made of crystal and the overall feel of the place is classic, formal and elegant. I read that it was at The Savoy Hotel that Princess Elizabeth (before she was Queen), was first seen in public with Prince Philip in 1946. That summer, Prince Philip asked King George VI’s permission to marry his daughter. They married later that year…  isn’t history interesting!?

Photo Credit: Beefeater Gin

Beefeater Garden Party Punch

  • 3 parts Beefeater London Dry Gin
  • 3 parts sparkling English wine
  • 2 parts good quality pressed pear or apple juice
  • 1 part fresh lemon juice
  • 1 part elderflower cordial
  • 1/2 part sugar syrup
Garnish: Pear and apple slices.
 
Serve in a punch bowl over a large ice block

This last recipe is one I came across when googling the term ‘Jubilee drink ideas’.  I found out that Beefeater Gin has teamed up with mixologists Nick Strangeway and Dre Masso to create cocktails and punches to celebrate the Queen and her jubilee milestone.

This recipe looks the best to me and although I have not yet tried it, I think it sounds tasty and is the one I plan to make this coming week-end.  I love Elderflower in any drink with apple, so I think this recipe will have a very fresh and floral quality that is reminiscent of England.  Yet another drink ideal for the occasion and a punch is always a great option for large parties.

To all my fellow Brits who plan to celebrate this week-end, to my Fussy One followers and to everyone who plans to try one of the above cocktails… Enjoy, Be safe,  and as we say in England… Bottoms Up! 🙂

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Drink of the Week

Mom-Mosa

1 1/2 oz Gin
2 Strawberries
3/4oz Lemon Juice
3/4oz Simple Syrup
 
Muddle Strawberries then add the Gin, Lemon juice and Simple Syrup to tin, shake and double strain in to a Champagne flute (or in my case, a coupe)
 
Fill with Champagne
 
Garnish: A Strawberry half
 

Mothering Sunday has already been and gone for England and Ireland (back in March), but here in the USA it is finally Mothers Day today.  Jeffrey Lee Clark a barman at Bar Chloe in Santa Monica came up with this concoction last night and I thought it was a fun and cute way to celebrate all the mums and moms out there!

It is a light, fruity and refreshing champagne drink, easy to make and a nice alternative to the classic Mimosa.  Enjoy!

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Drink of the Week

The Penicillin

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.

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