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Here's a great and somewhat unusual cocktail for those of you looking for a spirit-driven tipple that's a bit out of the ordinary. It comes by way of Ben Dougherty of Seattle's Zig Zag Café. It contains equal portions of bourbon, dry sherry and Ramazzotti, with a splash of Cointreau and a couple dashes of o-bits. Wait. Back up. Ramazzotti? I guess we couldn't slip that one past you. Like we said, this drink is a bit unusual, so it stands to reason that it might include an odd ingredient.
So, bourbon—no problem. Sherry isn't that common in cocktails but it's not unheard of. Cointreau and orange bitters—easy. But what's with this Ramazzotti? Actually, it's not that hard to find. It's another Italian Amaro, or potable bitters that happens to be a lovely aperitif. This one comes from Milan and it's not very bitter at
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If ever you find yourself thumbing through the pages of old cocktail books, you will inevitably make your way past several entries involving sherry. They are easy to ignore as you search for something that sounds more exciting—maybe a cocktail based on whiskey or gin. After all, when was the last time you actually heard someone ordering a glass of sherry? Furthermore, have you ever seen a sherry cocktail on any bar menu in your entire life? Sure, most of us can probably remember watching Julia Child using sherry occasionally in her recipes on TV (or was it Dan Aykroyd on SNL?), but to me, sherry has always seemed better suited for the kitchen cabinet than the classic cocktail bar. Boy, was I wrong.
Having ignored it for far too long, I decided it was finally time to challenge my opinion about sherry and to use it as the base
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If life on earth started in the sea, it might explain why most of us consider food "unseasoned" without a little salt. It's one of our five (six) primary tastes and it's fundamental in the culinary world. Yet, not many cocktails embrace this flavor. Perhaps drinks are meant to be refreshing and thirst-quenching—a characteristic that is incongruous with salt. However, if added in small amounts, salt can enhance other flavors just like it does with food. Margarita fans recognize that salt tastes great with lime and tequila. Also, some muddled ingredients such as cucumber will benefit by adding a scant pinch beforehand. But generally speaking, salt is largely ignored in cocktails with only a few exceptions here and there that incorporate it nicely. When it is used, it's often crystals on the rim of the glass or sprinkles upon a drink's surface as a garnish. But what if you want
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Last weekend we got hit with our first snow in the Twin Cities, and although I previously mentioned how the colder, darker months inspire spiritous cocktails, this time the shoveling and the cold had me longing for the tropics. I'm no Tiki expert, but it wouldn't be the first time I've settled on an alluring Polynesian classic to brighten my spirits. More than just a fruity rum drink, it may surprise you that this cocktail contains three different base spirits and multiple citrus flavors. It's complex, balanced and delicious, with a history firmly planted in the Tiki movement. Moreover, it contains orgeat, the darling of homemade simple syrups.
The Fog Cutter has had its share of variations too, as one might expect with so many ingredients. Some bar recipes have even blindly suggested pouring everything from the speed rail into the mixing glass. That would never do, and
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Kimberly and I have a new favorite location for great food and even better cocktails, but it requires a little planning to get there from St. Paul. That's because this destination is all the way over the Rocky Mountains in Portland, Oregon. The object of our affection is Clyde Common, a Downtown/Pearl District hot spot that is helping to define the cocktail revolution.
Before I jump right into the cocktails, it's important to mention that first and foremost, Clyde Common is a restaurant. The decor has a basic, modern look that reminds me of a warehouse. The stenciled labels on the wall identify the "KITCHEN" or the "BAR" with a somewhat industrial look that is softened by wooden tables and candles glowing from every corner.
We were seated in front of the open kitchen at a huge table that seats perhaps 20 guests. This "common" seating arrangement was interesting,
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