The martini — so simple, right? Remember, the possibilities are nearly endless with this classic. Tweak it and adjust it. You'll find a combination that suits you. 1 ½ ounce (45 ml) Plymouth gin 1 ½ ounce (45 ml) Dolin blanc vermouth Combine the gin and vermouth in a mixing glass with ice. Stir briskly until well chilled. Serve in a chilled coupe or cocktail glass. Garnish with a lemon twist. Cocktail Photo by Lisa Denkinger (https://www.instagram.com/p/B012LxVHmGo/) Dorothy Parker Society (http://dorothyparker.com/2017/09/daily-beast-digs-into-i-like-a-martini-quote.html) Dave Wondrich — "The Coming Of The Martini: An Annotated Timeline" (https://www.thedailybeast.com/the-coming-of-the-martini-an-annotated-timeline) Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Cocktailing

Martini

A "superior efficacy against putrefaction" as well as a delicious byproduct of my pickled strawberries, shrub is a mix of fruit and vinegar along with sugar. Add it to your favorite spirit (or seltzer) for a zippy, tart, and refreshing drink. 1 ½ ounces blanco tequila ¾ ounce strawberry shrub ¾ ounce fresh lime juice Combine all ingredients in a shaker with ice and shake vigorously. Pour into glass, with or without ice, garnish with a lime wheel. Rim the glass with salt, if you like. Strawberry Shrub Margarita photos by Lisa Denkinger (https://www.instagram.com/p/Bzn94myH3ET/) Strawberry Shrub Collins photos by Lisa Denkinger (https://www.instagram.com/p/Bzn9_aNHQ2h/) A little history lesson about shrubs (http://ultimatehistoryproject.com/shrubs-and-switchels-a-history.html) Spiced, pickled strawberries (https://www.geniuskitchen.com/recipe/spiced-pickled-strawberries-376700) "superior efficacy against putrefaction" (https://books.google.com/books?id=1SQoAAAAYAAJ&pg=PA351&lpg=PA351&dq=%22SUPERIOR+EFFICACY+AGAINST+PUTREFACTION%22&source=bl&ots=lt2zi8Kk7n&sig=ACfU3U2tWnmmqXoKnyy0VBnPDZGwRY3rKA&hl=en&sa=X&ved=2ahUKEwjBnsn6iaHjAhUJneAKHRMhCHkQ6AEwAHoECAYQAQ#v=onepage&q=%22SUPERIOR%20EFFICACY%20AGAINST%20PUTREFACTION%22&f=false) Bourbon Shrub Smash (http://www.barnotes.co/recipes/bourbon-shrub-smash) Strawberry Shrub Collins (http://imbibemagazine.com/strawberry-shrub-collins-recipe/) Cold pressed shrub (https://www.seriouseats.com/recipes/2011/06/cold-processed-berry-shrub-recipe.html) Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Shrub!

Deliciously bitter and orangey with a hint of mint. This sipper originated at The Violet Hour in Chicago at the hands of Toby Maloney, owner of that bar and many others. 1 ½ ounce Campari ½ ounce London dry gin (Tanqueray) ¼ ounce Cynar ¼ ounce Fernet Branca 1 ounce Dolin Blanc Vermouth 15 drops orange bitters 3 strips orange peel In a mixing glass with ice, add all ingredients except the orange peels. Stir until chilled and strain into a coupe. Twist all the orange peels over the drink to express the oils. Discard the peels. All cocktail photos by Lisa Denkinger On Instagram (https://www.instagram.com/p/BylvIRlnLMC/?utm_source=ig_web_copy_link) The Story Of Regan's Bitters No. 6 (http://www.gazregan.com/regans-orange-bitters-no-6/) In the Desert by Stephen Crant (https://www.poetryfoundation.org/poems/46457/in-the-desert-56d2265793693) In the Desert read aloud (https://www.youtube.com/watch?v=XArTn9bVbzM) Toby Maloney profile (https://punchdrink.com/lookbook/toby-maloney-the-violet-hour-chicago-mothers-ruin-loverboy-nyc/) Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Eeyore's Requiem

Created at Philadelphia's Clover Club, that society's eponymous cocktail is a refreshing, silky classic. Please check out the links to the various documents about the Clover Club itself — at least for the awe inspiring display of facial hair. 1 ½ ounces gin ½ ounce dry vermouth ½ ounce fresh lemon juice ½ ounce raspberry syrup ¼ ounce egg white Do not put ice in the shaker yet. Pour all the ingredients into the shaker. Dry shake for 10 seconds. Add ice to the shaker and shake for at least another 10 seconds. Serve in a coupe, garnished with a fresh raspberry. See this Imbibe article (http://imbibemagazine.com/clover-club) for the easy raspberry syrup recipe. I have seen recipes that suggest substituting grenadine for the raspberry syrup. Making the syrup is really easy and and it's delicious, so do give it a try. Cocktail Photo by Lisa Denkinger (https://www.instagram.com/p/BxYI0pzH3U-/) Engraving from a Clover Club program (https://www.instagram.com/p/BxSdzeznMOY) "The Clover Club Cocktail" in Imbibe (http://imbibemagazine.com/clover-club) Profile of Julie Reiner (https://punchdrink.com/lookbook/julie-reiner-owner-flatiron-lounge-and-clover-club/) The Clover Club 22nd Anniversary Program (https://books.google.com/books?id=2y0vAAAAYAAJ&dq=Clover%20club&pg=PP1#v=onepage&q&f=false) The Clover Club of Philadelpia, by Mary Deacon (https://books.google.com/books?id=sxqgAAAAMAAJ&dq=Clover%20club&pg=PP1#v=onepage&q&f=false) Rituals and Ceremonies in Popular Culture by Ray B. Browne (https://books.google.com/books?id=pLWMyAfODIgC&lpg=PP1&dq=ceremonies%20and%20ritual%20in%20popular%20culture&pg=PP1#v=onepage&q&f=false) — The detailed description of the Clover Club as a roasting club is marvelous. Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Clover Club

The Seelbach cocktail has an interesting and checkered history. While it may not be exactly what it claims, it's a delicious addition to our cocktail 1 oz. Bourbon whiskey 1/2 oz. Cointreau or other triple sec 7 dashes Angostura bitters 7 dashes Peychaud's bitters 5 oz. Brut Champagne or dry sparkling wine Combine Bourbon, triple sec, and bitters in a mixing glass, add ice, and stir. Pour into a champagne flute or large cocktail glass. Top with the sparkling wine and give a light stir. Garnish with an orange twist. NOTE: Well, I made a mistake. I say in the episode this is shaken. It should, in fact, be stirred. Sorry about the confusion. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BxNSQwQH1TY/?igshid=1gdsx0bfjdkr5) That Historic Cocktail? Turns Out It's A Fake (NY Times) (https://nyti.ms/2e6bvky) Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Seelbach

In 1888, Henry Ramos invented a New Orleans classic cocktail that was so labor intensive he employed a relay of bartenders to shake it. What a sight that must have been. The subtle citrus flavors and the creamy texture make this one a really treat. Note that this is served up in a Collins glass, so don't add ice to the serving glass. 2 ounces London dry gin 1/2 ounce fresh lemon juice* 1/2 ounce fresh lime juice* 1/2 ounce simple syrup 1 ounce heavy cream 1 egg white** 3 drops of orange flower water 1 drop of vanilla extract club soda Everything except the club soda goes into the shaker without ice. Dry shake for about a minute. Add ice and shake again for at least two minutes (feel free to try to shake it for 12 minutes). Carefully pour into a tall glass without ice. Pour enough club soda into the glass to fill it up. Drop in a straw and serve. *In the podcase, I said 1 ounce. It should be 1/2 ounce. **If you are squeamish about using raw egg whites, you can substitute pasteurized or powered. But I wouldn't recommend it. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BThgpJFB6pi/?taken-by=troycocktailing&hl=en) See photo (https://www.instagram.com/p/BThgms5hruF/?taken-by=troycocktailing&hl=en) See photo (https://www.instagram.com/p/BThgkSBBCiI/?taken-by=troycocktailing&hl=en) Don't Fear The Egg White (Washington Post) (http://www.washingtonpost.com/wp-dyn/content/article/2007/10/30/AR2007103000327.html) Ramos Gin Fizz (http://punchdrink.com/recipes/ramos-gin-fizz/) Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Ramos Gin Fizz

My first old fashioned whiskey cocktail was "Midwest style" — being mostly 7-Up and muddled fruit with Canadian Club. It seemed pretty good to me at the time. But my taste in cocktails has changed, and I'm always looking for the best old fashioned I can find. This episode is just me making an old fashioned cocktail with Rittenhouse rye in a way I've come to really enjoy. It's probably not classic in that I'm recommending brown sugar, but the payoff is so good. I've also made this with a golden rum or, when I'm really feeling like flying in the face of tradition, Plantation Pineapple Rum. It's all about taking your time and getting the dilution right. Give it a try. Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Old Fashioned Redux

I highly recommend Beachbum Berry's book on Carribean drinks. It's not just a recipe book, it's a narrative of the history of tropical drinks in the region. His writeup on the Queen's Park Hotel will definitely not convince you spend a night there, but this cocktail would be one good reason to do so. Try it with both gold and white rums. 1 1/2 ounce rum, gold or white 1/2 ounce Italian vermouth 1/2 ounce fresh lime juice 1/2 ounce grenadine 4 dashes Angostura bitters Place all the components in a shaker with ice, shake vigorously. Strain into a coupe, and garnish with a lime wheel. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BQ-7S8HhFxH/?taken-by=troycocktailing) See photo (https://www.instagram.com/p/BQ-7XTgBfNW/?taken-by=troycocktailing) Jeff Berry's "Potions Of The Carribean" (https://www.amazon.com/Beachbum-Berrys-Potions-Caribbean-Berry/dp/1603113800) Postcard photo of the Queen's Park Hotel, Trinidad (http://uwispace.sta.uwi.edu/dspace/bitstream/handle/2139/6245/GoldF7_50B.pdf?sequence=1&isAllowed=y) Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Queen's Park Hotel Super Cocktail

Named in honor of the national poet of Scotland, the Bobby Burns packs a delicious smokiness you don't often find in a classic cocktail. Try to use a good single malt Scotch whisky in this one. And don't forget to share a cup o' kindness yet for Auld Lang Syne. 2 ounces single malt Scotch whisky 3/4 ounce sweet vermouth 1 barspoon Benedictine Place all of the ingredients in a mixing glass with ice and stir until well-chilled. Strain into a cocktail glass and garnish with a lemon twist. Robert Burns (https://en.wikipedia.org/wiki/Robert_Burns) Burns Supper (https://en.wikipedia.org/wiki/Burns_supper) Dale DeGroff's Recipe (http://imbibemagazine.com/bobby-burns-cocktail/) Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Bobby Burns

The third borough cocktail made on Cocktailing, this one is kind of tame. Unlike so many cocktails, the origin of the Bronx is known, and you can read about it in the stories linked below. Most of the recipes I found for this one use London dry gin. I tried it, but I really found Old Tom to be a better fit for my taste buds. So, try it both ways. 2 ounces gin 1 ounce orange juice 1/2 ounce dry vermouth 1/2 ounce sweet vermouth Place all of the ingredients in a shaker with ice. Shake vigorously. Strain into a cocktail glass. Garnish with an orange wheel. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BP2cklkDRdp/?taken-by=troycocktailing) See photo (https://www.instagram.com/p/BP2cm9Tjfut/?taken-by=troycocktailing) Imbibe Magazine Recipe (http://imbibemagazine.com/recipe-bronx-cocktail/) Serious Eats give some history (http://www.seriouseats.com/recipes/2008/04/time-for-a-drink-the-bronx.html) David Wondrich's take — note the vermouth ratio (http://www.esquire.com/food-drink/drinks/recipes/a3722/bronx-drink-recipe/) Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Bronx

In memory of the great Mary Tyler Moore, I'm reposting on the Brandy Alexander. In the pilot of "The Mary Tyler Moore" show, Mary asks for a Brandy Alexander. Not exactly what Mr. Grant had in mind. "Love Is All Around" (https://www.youtube.com/watch?v=30d8FbgnDC8) The Alexander was invented in the early 20th century by Troy Alexander at Rector's in New York City. The original gin gave way to brandy, resulting in the Alexander #2, aka the Brandy Alexander. The recipe I'm using calls for a 1:1:1 ratio of brandy, creme de cacao, and cream. You'll also find references to a 2:1:1 ratio which definitely seems like a good thing to try. The nutmeg garnish is important on this one. Try to get a whole nutmeg and grate it on the cocktail. The aroma really enhances the experience. 2 oz. Cognac or brandy 2 oz. creme de cacao (white or dark) 2 oz. heavy cream fresh nutmeg Place Cognac, creme de cacao, and cream in a shaker with ice. Shake vigorously. Strain into a cocktail glass. Grate fresh nutmeg on top as garnish. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BLB4OPugfGq) See photo (https://www.instagram.com/p/BLB4K4HAhGU) Rector's (http://www.theamericanmenu.com/2015/08/rectors.html) The lobster palaces of New York (https://ephemeralnewyork.wordpress. com/tag/lobster-palaces/) A little history (http://www.liquor.com/articles/behind-the-drink- the-brandy-alexander) Rate Cocktailing on iTunes (https://itunes.apple. com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Brandy Alexander and Mary Tyler Moore

The stinger cocktail was popular among the upper classes after the turn of the 20th Century. Reginald Vanderbilt appears to have been a notorious lover of the stinger. You don't see this one on cocktail menus, and initially the brandy/mint combination seems off-putting. But then think about the mint julep. The recipes call for white creme de menthe, but you can use green in its place. 2 1/4 ounces brandy 3/4 ounce white creme de menthe Place the brandy and creme de menthe in a mixing glass with ice and stir until well chilled. Strain into a coupe and serve ungarnished. You can also serve this on the rocks, if you prefer. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BPGivjlg4tl/?taken-by=troycocktailing) See photo (https://www.instagram.com/p/BPGit1LAscD/?taken-by=troycocktailing) Esquire -- David Wonderich's take (http://www.esquire.com/food-drink/drinks/recipes/a3762/stinger-drink-recipe/) Kitchen Riffs — includes some interesting variations (http://www.kitchenriffs.com/2012/12/the-stinger-cocktail.html) Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Stinger

The Brooklyn is a delicious cousin of the Manhattan cocktail that uses a truly unusual ingredient that is, alas, hard to find. The key ingredient, Amer Picon, is not available in the United States and doesn't exist in it's original strenght and formulation even if you find it in France. However, there are efforts to recreate the original Picon, and the Golden Moon version I found seems to do an admirable job. I'm also providing a link to a recipe, if you want to try making own. The recipe I'm using on this episode is from Ted Haigh's "Vintage Spirits And Forgotten Cocktails" — a much appreciated Christmas gift. 2 ounces rye or Bourbon 3/4 ounce dry vermouth 2 teaspoons (1/3 ounce) Amer Picon 2 teaspons (1/3 ounce) maraschino liqueur Place everything into a mixing glass and stir until thoroughly mixed. Strain into a cocktail glass and garnish with a cherry. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BOxknEoAFjK/?taken-by=troycocktailing) See photo (https://www.instagram.com/p/BOxkkYmgE_j/?taken-by=troycocktailing) Vintage Spirits And Forgotten Cocktails (https://www.amazon.com/Vintage-Spirits-Forgotten-Cocktails-Alamagoozlum/dp/1592535615/) The story of Amer Picon & a link to make your own (http://professorcocktail.com/ingredients/whatever-happened-to-amer-picon/) Golden Moon Distillery (http://goldenmoondistillery.com/) Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Brooklyn

A classic from 1930's "The Savoy Cocktail Book." Superficially similar to a sidecar, this one kicks up the exotic flavors by using Chartreuse. See the note on using green versus yellow varieties of this French liqueur below. I stumbled across this one while browsing the PDT app on my iPhone, and I find that the recipes out there mostly follow the same ratios with some variations for sweetness. The recipe below seems to turn out a cocktail that is just right for my palette. 2 ounces Cognac 3/4 ounce fresh lemon juice 1/2 ounce Green (or Yellow) Chartreuse 1/4 ounce simple syrup 1 dash Angostura bitters Place all of the components in a shaker with ice and shake vigorously. Strain into a coupe. Garnish with lemon, if desired. Note: Every recipe I looked at recommended Green Chartreuse. The PDT app says they use green because the prefer the flavor. Craddock's book doesn't have a recommendation, so it's mostly a matter of taste. If you have both varieties on hand, try it both ways. The yellow version you may find a little sweeter and the green version more herb forward. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BOKuErjARRm/?taken-by=troycocktailing) See photo (https://www.instagram.com/p/BOKuBiygl4y/?taken-by=troycocktailing) See photo (https://www.instagram.com/p/BOKt-hXATtB/?taken-by=troycocktailing) Chartreuse (https://en.wikipedia.org/wiki/Chartreuse_(liqueur)) Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Champs-Élysées

I am not a person who finds the words "egg" and "nog" together to be particularly appetizing. And growing up, eggnog came from a carton purchased at the grocery store. Honestly, I had no time for the stuff. But this version, aged, and full of good spirits is making me change my mind. It's very alcohol-forward, so you may want to cut it with some fresh dairy when you serve it. Lisa joins me on this episode of Cocktailing as she made this eggnog, and we give it a taste two weeks into the aging process. Total aging will be seven weeks. 12 egg yolks 2 cups sugar 1 liter bourbon 4 cups whole milk 1 cup heavy cream 3/4 cup cognac or brandy 1/2 cup dark rum pinch of kosher salt Combine the yolks and sugar. Add remaining ingredients until well combined. Place in a glass jar and refrigerate for as long as you like. It should be fine to drink after a couple days. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BN5WnmlgWDf/?taken-by= troycocktailing) See photo (https://www.instagram.com/p/BN5Wp_2AYRe/?taken-by= troycocktailing) Michael Ruhlman's Blog (http://blog.ruhlman.com/2016/11/plan-ahead-30-day-eggnog/) Serious Eats Food Lab (http://www.seriouseats.com/recipes/2011/12/rich-and-frothy-holiday-eggnog-with-an-electric-mixer-or-stand-mixer.html) Rate Cocktailing on iTunes (https://itunes.apple. com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Aged Eggnog

Troy makes a cocktail and talks about it.

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Cocktailing

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