Cocktail Experiments, September 28, 2012

Some successful experiments from this Week at Heaven’s Dog.

For the first one, I was thinking of the Delicious Sour, circa late 1800s by William Schmidt, via the excellent Cocktails in Cardiff.

The Delicious Sour

A goblet with the juice of one lime,
a squirt of seltzer,
a spoonful of sugar,
1/2 of apple-jack,
1/2 of peach brandy,
the white of one egg.

Fill your glass with ice, shake well, strain, and serve.

However, for some reason I misremembered and substituted Beefeater Gin for the Apple Brandy Schmidt calls for. Well, it is a very “Savoy Cocktail Book” thing to do, combine Brandy and Gin.

Delicious Sour, London Style

1 oz London Dry Gin
1 oz Kuchan Indian Blood Peach Eau-de-Vie
3/4 oz Lemon Juice
3/4 oz Simple
1/2 oz Egg White

Dry Shake, Shake with ice. Strain into a cocktail glass, twist lemon peel over and discard.

Turns out it is still delicious, though I think it might be even better with Genever than with Dry Gin.

A customer asked for an after dinner cocktail and I thought of the Fox River from the Savoy Cocktail Book.

Fox River Cocktail, Adapted from Savoy Cocktail Book

1 1/2 oz Bonded Rye
scant 1/4 oz Tempus Fugit Creme de Cacao
1/4 oz Punt e Mes
2 dash Miracle Mile Peach Bitters #3

Stir briefly and strain over a big rock. Grate over fresh nutmeg.

He enjoyed enough to ask for another.

My friend Louis Anderman makes Miracle Mile Bitters in Los Angeles. He recently completed some barrel aged Forbidden Bitters as a side project from bottled cocktails which he is briefly aging in barrels which have been seasoned with his bitters.

They are forbidden because they include tonka bean which is not considered GRAS by the FDA. Tonka bean has the substance Coumarin, a blood thinner.

They are an old fashioned Boker’s or Abbot’s Clone, great in Old Fashioneds or Improved Holland Gin Cocktails. Also, f-ing awesome in the new car, I believe this may be the platonic ideal for this cocktail:

New Car

1 oz Oro Torontel Pisco
1 oz Ransom Whippersnapper Whiskey
1 oz Dolin Blanc
Barspoon Benedictine
2 dash Miracle Mile Barrel Aged Forbidden Bitters (Or regular MM Forbidden Bitters. If not forbidden, something like the Bitter Truth Jerry Thomas Bitters.)

Stir briefly and strain over a big rock. Squeeze lemon peel over and discard.

Ice Capades

I’ve admired Andrew Bohrer’s writing on his website Cask Strength for a couple years now.

Last year, I finally got to meet the man when we both participated in the B.A.R. Advanced seminars and testing when it was held in San Francisco.

Unfortunately, I haven’t been to Seattle for a few years, so had yet to experience his stylings behind the bar.

When Amanda Womack, of Cask Store, mentioned that they were going to bring him down for a special event at Bourbon and Branch, I was pretty psyched that I would finally get to taste some of Andrew’s drinks.

When I further received a note from Andrew, asking if he thought Heaven’s Dog would be able to help him score some clear ice for ice spheres in one of his drinks, I quickly sent a note to Erik Adkins. He was as into the idea as I was.

Two 300 pound blocks of Sculpture grade ice.

Really, there’s a bar called Heaven’s Dog back there.  I don’t know why you don’t stop by more often, we have really good cocktails…

At this point, Erik A. said, “I just realized I can’t leave this ice out here unattended, because someone will probably pee on it.”

Andrew scores the ice, so we can cut it in even slices.

Chainsaw Tuesday.

Scoring the slices for further cutting.

The press was even in attendance!  Local clear ice savant Camper English takes notes for his article Ice Meets Chainsaw. Check out the action videos of middle aged wanna be bartenders risking life and limb sawing ice with a chainsaw.

Andrew was also cool enough to give us a little seminar on cutting ice for spheres, cubes, and “diamonds”.

If you get up to Seattle, please do visit Andrew at his current place of business, Mistral Kitchen. I hear the cocktails and food are outstanding.