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Some of you may recognize the name of this cocktail as another Brooklyn neighborhood. That's because it's one of the variations of the Brooklyn cocktail, one of several modern recipes following the tradition of the Red Hook. We have already covered that and the Greenpoint and there are still many more to enjoy. All of them are essentially Manhattan variations using rye as the base, but they each have their own twist, swapping one liqueur for another or exploring something creative with the vermouth.
This one takes the somewhat unusual approach of using dry vermouth instead of sweet. It was created by Chad Solomon, once a bartender at New York's Milk & Honey. The result is a lovely golden gem of a cocktail that remains true to the style.
So, here's the thing with this drink. It's strong.
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ChamPino Cocktail
We have said it before and it still holds true: It’s never a bad time to open a bottle of champagne. Although we like to keep a bottle of bubbly in the refrigerator ready for any event, sometimes all it takes is dinner at home. There’s no reason it should only come out on special occasions. Whether you open a bottle of cava, prosecco, or real champagne from France, sparkling wine is great all by itself or as an ingredient for cocktails. Flavors vary, and so does quality and price, but you can make decent drinks with just about anything. We aren’t saying you should drink the cheapest stuff you can find, but you don’t have to break the bank either.
Over the years we have featured some popular uses for sparkling wine—the Mimosa, the French 75,
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Click here for Part 1 to find out how this started.
Several weeks ago we featured a technique involving oak barrels and batched cocktails. In that post we described some of the details to help anyone get started aging their own cocktails in barrels. After many weeks of anxious anticipation (and a few sips along the way) we are finally able to share our results. Was it worth the wait? Are the cocktails really that good after sitting in charred oak barrels for over a month? Should you try this yourself? In a word, absolutely positively beyond-a-doubt YES.
You can see from the images that we reused empty bottles from the original base spirits and decorated them with the taped-on paper labels we made for the barrels while they were aging. We probably should grab a marker and write the dates that the barrels were opened
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All the cool kids are doing it, so Summit Sips couldn't wait any longer. We just had to try our hand at barrel-aged cocktails. It sounds like a lot more work than it is, but of all the things we've tried, plenty of homemade ingredients and ice experiments have been a lot harder than putting cocktails into barrels. There's absolutely no reason you can't do this yourself, and that's part of the appeal. Using simple techniques that anyone can master to create amazing, original results is exactly why we write this blog.
You may remember a post from way back when we first visited Portland, Oregon. A couple of drinks at Clyde Common were aged in oak barrels, a technique being pioneered at that time by Jeffrey Morgenthaler. A few months prior to our visit, he posted a short
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There's a reason we have so many delicious cocktails that are related the the Manhattan. Because of its simplicity, the Manhattan formula lends itself to a variety of substitutions that can transform what is already a perfect classic into something unexpected and wonderful. It doesn't happen every time, but when it does, it's worth the effort. Here's one example. When it was first created by Vincenzo Errico in 2004 at Milk & Honey in New York, the Red Hook which is named for the New York neighborhood of the Brooklyn borough quickly spun-off a number of variations from its admirers.
A Manhattan is typically two parts whiskey and one part sweet vermouth. It's fair to say that the vermouth is the dominant flavor. Instead of vermouth, the Red Hook calls for the complex and bitter Punt e Mes. Even at half the volume, Punt e Mes exerts its personality on
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The original definition of cocktail first published in 1806 was a simple combination of spirits, sugar, water and bitters. Drinks like the Old Fashioned and the Sazerac are good examples that have stood the test of time. Yet, recipes evolve, and it didn't take long for substitutions to occur. For example, instead of sugar and water, why not use simple syrup? And if you wanted a little exotic flair, perhaps you could even use a liqueur to sweeten your cocktail. At some point, citrus was introduced and by the time "Professor" Jerry Thomas wrote The Bar-Tenders Guide in 1862, the updated combination had a name. The Crusta was a fancy creation, all decked-out with a sugared rim and a huge lemon peel for a garnish. The good Professor predicted that the Crusta would eventually outshine the Cocktail. Was he right?
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When fresh cherries are in season, it's time to make a delicious cocktail garnish. I have a strong opinion that you should take advantage of every opportunity to avoid using those glow-in-the-dark cocktail cherries you normally find on store shelves. Don't be fooled by their unnaturally bright red coloring or their artificially preserved snappy texture. They are not fruit—the sad shells of what used to be cherries have been completely purged of real cherry flavor, totally robbed of natural color, only to be resurrected in a sinister soup of chemical syrups and artificial flavors and colors. They are the zombies of the preserved fruit world—Frankenstein's monsters of the cocktail garnish tray. Of course, you can find good cocktail cherries, (I like to use Amarena cherries) but these options can be few and far between. The solution: just make your own.
I used to be a fan making spirit-soaked cocktail
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David Wondrich calls it "New York's answer to the Sazerac." If you're a fan of that drink, you probably know that it comes from New Orleans. A true cocktail in the original definition of the word, the Sazerac features whiskey, sugar, water and bitters, plus a little absinthe—a fantastic classic. And since New York was originally a Dutch colony, it makes sense that their version would involve gin—but not just any gin. If we stay true to the period in which this was created, that gin would have been Dutch genever. It would be fair to call this the Improved Holland Gin Cocktail.
Not long ago, we explored genever in the Bols Alaska cocktail, so here's another fun way to use it. If you've been thinking about adding genever to your cabinet, let me tell you,
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Sometimes I feature classics, sometimes a riff, and once in a while it's an exotic Tiki. There's not really a pattern to the Drinks Of The Week here at Summit Sips, but I do think it's important to understand classic recipes and techniques. Over the past year or so, some of the recipes (including a few that don't fall upon a Thursday) required a little more preparation to pull them together. Such cases usually involved preparing some homemade ingredient. That can mean making a better version of something you can find on shop shelves, or sometimes it's an opportunity to create your own version of an ingredient that's impossible to find anywhere. This week, I want to feature a recipe that relies upon a basic infusion for the base spirit. It's the Riviera cocktail by Toby Maloney, a popular favorite from The Violet Hour.
I
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“And the nominees for Best Supporting Cocktails are. . .” Wait, “Best what?” Ok, that’s crazy, but if the Academy asked me who should be nominated for this category, I’d steer them toward this recent article in the New York Times. Have a look at some of the Oscar-contender-inspired cocktails and you tell me who should win! In the past, my wife and I have often hosted Oscar parties, but this year, like the last several, we have chosen to keep it simple so we can enjoy the event on our own. That doesn’t mean we aren’t shouting at the television or cheering our own selections from this year’s ballot. Still, party or not, it’s a lot more fun with a good cocktail, so imagine my delight when I spotted the Jeremy Renner cocktail in the Times this morning. I just had to try it.
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