Crimean Cup à la Marmora

A big punch with a big name is the Crimean Cup à la Marmora:

• 2.0 broad slices of lemon peel
• 1.0 teaspoon sugar
• 0.5 ounce dark Jamaican rum (Myers’s works well)
• 1.0 ounce brandy
• 0.5 maraschino liqueur
• 0.5 ounce Jamaican rum
• 2.0 ounces orgeat syrup
• 0.5 lemon juice
• 4.0 ounces soda water
• 3.0 ounces chilled champagne

In a mixing glass, muddle the lemon peel with the sugar and the dark rum. Add remaining ingredients except the champagne, stir vigorously, and pour into 2 goblets with 2 or 3 large lumps of ice. Divide the champagne between the goblets.

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French 95

The nicest thing to happen between France and the US since the Statue of Liberty – the French 95:

• 2.00 ounces Buffalo Trace bourbon
• 0.75 ounce lemon juice
• 0.50 ounce cane sugar syrup
• Dry champagne

Short shake all the ingredients (except the champagne) with three ice cubes, then strain into a fizz glass with two ice cubes. Top with champagne. No garnish.

I came across this recipe in the Death & Co. book when I was making the French 75 for a New Year’s party. I have a friend who really likes bourbon so I decided to make this for him.

The French 75

It’s time for champagne, and that means the French 75:

• 2 ounces gin
• 1 ounce lemon juice
• 2 teaspoons sugar or 1 teaspoon simple syrup
• champagne

Shake all but the champagne in an iced cocktail shaker. Pour into a tall glass (a collins glass, a zombie glass or a champagne flute will do – the latter preferred). Top with champagne. Stir gently and garnish with a long, thin lemon spiral and a cocktail cherry.

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Cane Sugar Syrup

This syrup is a brown color instead of the usual clear you get with standard white sugar.

• 2 parts organic cane sugar
• 1 part water

Cook over medium heat, stirring constantly and without bringing to a boil, until the sugar is dissolved.

I kept expecting this to clear as a usual simple syrup will do, but it didn’t. Once I couldn’t see any granules of sugar I figured it was done.

The Pendennis Cocktail

Named after a private club in Kentucky, here is the Pendennis Cocktail:

• 2 ounces gin
• 1 ounce apricot (some say peach) brandy
• 2-3 dashes Peychaud’s bitters
• 3/4 ounce fresh lime juice

Shake in an iced cocktail shaker, and strain into a cocktail glass.

This drink caught my eye because I recent received a postcard from my friend Jonathan in England:

The word “Pendennis” seems slightly naughty to me, but in addition to the castle, it is also the title of a 19th century novel from which the club got its name. Dr. Cocktail states that the club is often erroneously credited with creating the Old Fashioned and while I trust his judgment on these things I am not sure who did actually call it the “Old Fashioned” first. I think it was just that it was one of the first whiskey cocktails so as time when on people just referred to it as an “old-fashioned whiskey cocktail” and then shortened it.

Mamie Taylor

Record high temperatures in December call for the Mamie Taylor:

• 2 ounces Scotch
• 3/4 ounce fresh lime juice
• Spicy ginger ale or ginger beer (Blenheim’s #3 ginger ale recommended)

Pour the Scotch and lime juice into an ice-filled 8-ounce highball glass and fill with ginger ale. Stir and garnish with a lime wedge.

Ginger ale, lime and a spirit is known by many names. If you use vodka, it’s a Moscow Mule. With rum it’s a Dark and Stormy. Use tequila and it’s a Mexican Mule.

Vieux Carré Cocktail

Shaken, not stirred, it’s the Vieux Carré Cocktail:

• 1.00 ounce rye whiskey
• 1.00 ounce cognac
• 1.00 ounce sweet vermouth
• 1/2 teaspoon Benedictine
• 2 dashes Angostur Bitters
• 2 dashes Peychaud’s Bitters

Shake in an iced cocktail shaker, and strain onto fresh ice in a rocks glass. Garnish with a lemon twist.

Normally, drinks that just contain spirits are stirred, drink that contain fruit juice are shaken, and drinks that contain egg are ♬ shaken like you just don’t care ♬.