Friday Happy Hour: Jitters Cocktail

Last year for my birthday my brother gave me a copy of Famous New Orleans Drinks & How to Mix ‘Em by Stanley Clisby Arthur. The history of cocktails is inextricably linked to New Orleans, and by most accounts, the very origin of the word “cocktail” comes from the city where A.A. Peychaud first started serving drinks in a double-ended egg-cup called a coquetier.  Cocktails like the Sazerac, the Ramos Gin Fizz and the Vieux Carré (to name a few) were all invented in NOLA.

The book was first published in 1937, and this tiny time-machine is packed with recipes, their histories, lots of random anecdotes, and few silly poems about the merits of drinking. There are also several references to Prohibition as “the Great Mistake.”

Looking for inspiration, I stumbled upon Arthur’s recipe for a Jitters Cocktail. Recounting it will not do it justice, so here is a photo of the page:

I couldn’t help but laugh at the description of Anis del Mono since it is made just outside of Barcelona and is simply a brand name of a type of anis, much like Ojen. (Side note: Ojen was originally made in a Southern Spain town by the same name. They shut down production in the 1990s, which apparently made people in New Orleans freak out. The Sazerac Company resurrected the liquor, and it’s now made in Kentucky. More on that here).

Not sure what monkeyshines means? Me neither. I had to look it up, apparently it is “mischievous or playful activity : prank —usually used in plural.”

This cocktail was a pleasant surprise because we’re not generally fans of anis. Its typical anise/licorice flavor is less intense because of the gin and the vermouth, yet its herbal notes complement the botanicals in the gin. Nothing fancy, but super easy and quick to make. Like the Negroni and the Boulevardier, it is a three-ingredient cocktail with equal parts of everything.

Cheers and enjoy, monkeys!

Friday Happy Hour: Jitters Cocktail

Ingredients

  • 1 oz (30 ml) Corpen Gin
  • 1 oz (30 ml) Anis del Mono (Dulce)
  • 1 oz (30 ml) Vermouth (White)

Instructions

  1. Pour all ingredients into a mixing glass full of ice.
  2. Stir vigorously with barspoon until cold.
  3. Pour into a chilled cocktail glass.
  4. Let the monkeyshines begin.
http://www.travelingtotaste.com/2017/08/11/friday-happy-hour-jitters-cocktail/

 

 

 

Friday Happy Hour: Cherry-Infused Brandy Manhattan

This recipe is a bit of a happy accident. Last year I was experimenting with cherries to make our own garnishes for cocktails. Someone had left some brandy at our place after a party, and I thought I’d play with this forgotten bottle.

The process was simple: Buy some fresh cherries (the sweet kind, not the bitter/sour kind), remove the stems and the pits, put them in a jar, and fill the jar with brandy so the cherries are completely submerged.

Leave the jar in the refrigerator for some period of time (days, weeks, months), and that’s it. Super easy.

The problem was when I tried the cherries after a few weeks. WAY too strong with brandy and not enjoyable as a garnish for anything. The alcohol in the brandy had also pulled the color out, so they resembled green olives more than cherries. Again, not good for a garnish.

Honestly, then I forgot about them. They lived in the back of the refrigerator for months. It was only recently that I realized what I did have was a nice cherry-infused brandy, which was much more interesting than the cherries themselves.

So, what to make with cherry-infused brandy? How about a Brandy Manhattan?  It is sometimes also called a Metropolitan, which causes some confusion. There is another version of a Metropolitan cocktail out there, that is a cousin of the Cosmopolitan and includes vodka, lime juice and cranberry juice. I am not talking about this drink.

As the name would imply, this lovely drink uses the same ratios of a regular Manhattan, but with brandy in the place of Rye.

Cheers!

Friday Happy Hour: Cherry-Infused Brandy Manhattan

Ingredients

  • 60 ml (2 oz) Cherry-infused brandy
  • 30 ml (1 oz) Sweet vermouth
  • 3-4 dashes Angostura bitters (or other savory bitters)
  • Garnish with a Maraschino cherry (the real kind, like Luxardo or Amarena)

Instructions

  1. Chill glass
  2. Mix all ingredients in a mixing glass full of ice for 20-30 seconds
  3. Pour into chilled glass, add garnish.
  4. Enjoy!

Notes

If this is too much brandy for you, you can tone it back to 45 ml (1.5 oz).

http://www.travelingtotaste.com/2017/03/24/friday-happy-hour-cherry-infused-brandy-manhattan/