Friday, July 8, 2011

Exhibit #69: How 'Bout Some Brown Liquor?

The Boulevardier $7
A whiskey Negroni, created by Harry McElhone at his New York Bar in Paris, mid 1920s: equal parts Bulleit bourbon, Campari and red vermouth, up. It was a favorite of Erskine Gwynne, and was thus christened with the name of the literary magazine he published in Paris at that time. Contrary to what some will tell you, this drink does not predate the Negroni, which was already being sold in bottled form by the Negroni family in 1919. See also the Old Pal below for a similar but more whiskey-forward approach.

Baltimore Egg Nogg $6
Now matured for a full year, limited supply.

Fancy-Free Cocktail $7
Bourbon, maraschino liqueur, Angostura and orange bitters, up. Very approachable for an all-booze cocktail.

La Fraise d’Amour $9
Cognac, strawberry juice, a couple dashes of maraschino and orange bitters, served over crushed ice. Of French derivation, early 20th century.

Lalla Rookh $9
Cognac, aged Cuban-style rum, vanilla tincture, cream, up. A pre-Prohibition tipple, presumably named after the Thomas Moore poem of the same name, which is Persian for “tulip-cheeked.”

Monte Carlo Cocktail $8
3 parts rye whiskey to 1 part Benedictine, Angostura bitters, up.

Old Pal $7
The other “whiskey Negroni”: two parts rye whiskey to one part each dry vermouth and Campari. The substitutions - dry for sweet vermouth, rye for bourbon - make for a drier take than the Boulevardier above.

Old Pepper $8
A spicy hangover cure: rye and bourbon whiskeys, lemon juice, Worcestshire, Sriracha, and Tabasco, up in a rocks glass.

Scofflaw Cocktail $7
Rye whiskey, dry vermouth, lemon juice, pomegranate syrup, orange bitters, up. Another Prohibition-era Harry McElhone cocktail, this one as direct response to coinage of the term ‘scofflaw,’ which originally meant one who flaunted the laws of Prohibition. Those expat bartenders just loved to give their would-be oppressors the bird at any chance they got.

No comments:

Post a Comment