Cocktails, Spirits and Mixology Thread

Flushing Cocktail



2 oz. Cognac
1 oz. Sweet Vermouth
2 Dashes Angostura Bitters

Cognac replaces Rye in this Manhattan variation, named for a neighborhood in Queens.

http://boulderlibation.blogspot.com/2010/12/flushing-cocktail.html

 

Restaurant in the new Langham hotel has some of the most expensive cocktails in town:

The cocktails (and their prices) echo the upscale vibe. The Madhatttan cocktail (Rittenhouse rye and Carpano Antica sweet vermouth) was spicy, woodsy, balanced and topped with a foie gras-stuffed cherry, but the foie added nothing to the drink and felt like a gimmicky attempt to justify the $19 price tag. A cool and bracing Russian Standard vodka martini garnished with a truffle- and caviar-stuffed olive was also a poor investment at $22; while the few salty pearls of caviar added a nice seasoning, the rich perfume of the truffle shavings was drowned by the liquor.

http://articles.redeyechicago.com/2013-08-21/entertainment/41429948_1_the-langham-tim-graham-elysian

 

Little Italy



2 oz. Rye
3/4 oz. Sweet Vermouth
1/2 oz. Cynar

Mixologist Audrey Saunders uses the Italian artichoke liqueur Cynar to accent the vermouth in this tribute to the famous Manhattan neighborhood Little Italy.

Audrey Saunders, Pegu Club, New York City, 2006

http://societeperrier.com/new-york/articles/meet-your-mixologist-audrey-saunders-of-the-pegu-club/#.Ui51_LzgJQI

 

The Custer



2 oz. Rye
1/2 oz. Galliano L’Autentico.
3 tsp Cynar
2 Dashes Celery Bitters
2 Dashes Rhubarb Bitters
Orange Peel

Vincenzo Marianella, Copa d'Oro, Santa Monica, CA

http://www.copadoro.com/vincenzo-marianella.php

Decided to try another cocktail with Cynar, and happened to also have an unopened bottle of Galliano on hand. (I think I was planning to make a Harvey Wallbanger with it.)

 

Newark



2 oz. Laird’s Apple Brandy
1 oz. Sweet Vermouth
¼ oz. Fernet Branca
¼ oz. Maraschino Liqueur

This Manhattan variation, using apple brandy in place of rye, is named for the New Jersey city across the Hudson River.

Jim Meehan & Doug Deragon, PDT, NYC, 2007

http://projects.washingtonpost.com/.../2011/09/14/newark/

 

Not familiar with AppleJack/Apple Brandy?

A new Chicago distillery, making apple brandy is due to open soon:

http://chicago.eater.com/archives/2013/08/28/rhine-hall.php

 

Bensonhurst



2 oz. Rye
1 oz. Dry Vermouth
2 tsp Maraschino
1 tsp Cynar

Chad Solomon, Milk & Honey, NYC, 2006

http://www.thespeakista.com/2011/05/manhattan%E2%80%99s-in-may-%E2%80%A6bensonhurst/

 

Odd McIntyre



3/4 oz. Cognac
3/4 oz. Lillet Blanc
3/4 oz. Lemon Juice
3/4 oz. Cointreau

Savoy, Harry Craddock, 1930

http://cocktailquest.blogspot.com/2011_08_01_archive.html

And, who was Odd McIntyre? Just one of the most famous newspapermen of the 1920's:

http://www.smithsonianmag.com/history-archaeology/Odd-McIntyre-The-Man-Who-Taught-America-About-New-York.html

 

Have we discussed the moonshine revival? I'm partial to the Ole Smoky line; it's a good bit smoother than Junior Johnson's Midnight Moon, and some of the ones I tried when I went to Tennessee tasted like shitty tequila. Plus there's this:

 

Who has the best Bloody Mary?

I haven't had any of the others, but the first one pictured, from Twisted Spoke, is awesome:



Forgot the link: http://trib.in/16iROvg

 

Saratoga



1 oz. Rye
1 oz. Cognac
1 oz. Sweet Vermouth
2 Dashes Angostura Bitters

Essentially a Manhattan that’s had half of the whiskey swapped out for cognac, which gives the drink a layer of posh lusciousness just beneath the whiskey’s spicy edge, the Saratoga is another booze-forward old timer dating back to at least the 1880s.

http://www.cocktailchronicles.com/2009/05/02/3030-16-the-saratoga-cocktail/

 

Looking for quality tequila recommendations for shots, not sipping or mixing.