The Moscow Mule

For a recent party I bought some spicy Jamaican-style ginger ale, so I thought it was time to try The Moscow Mule:

• 2 ounces vodka
• Juice of 1/2 lime
• Ginger beer or ginger ale

Squeeze lime juice into a Moscow Mule mug. Drop the spent lime shell into the mug. Add ice cubes and the vodka, then fill with ginger beer.

Almost every time we go to the Oak Leaf for lunch, my friend Ben gets a Moscow Mule. I thought it was because he really likes them, but at the party he told me it was because they are usually on special. (grin)

Ginger Syrup

Simple syrups are usually just equal parts sugar and water, plus something to flavor it. Ginger syrup is pretty much the same, but its preparation is a little different.

• 1 cup sugar
• 3 cups water
• ginger, peeled and cut into chunks

Combine sugar and water and simmer until the sugar dissolved and the liquid becomes clear. Add the ginger and continue to simmer until the liquid is reduced down to a third. Strain.

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The Fogcutter

Dr. Cocktail lists only a single vintage recipe that uses sour mix, and since I had some on hand I decided to try The Fogcutter:

• 1.0 ounce white rum
• 0.5 ounce gin
• 0.5 ounce brandy
• 0.5 ounce Sour Mix
• Two dashes simple syrup

Combine with ice and blend. Pour into goblet. Add a float of cherry-flavored brandy on top.

This drink had a lot of firsts for me. It was my first cocktail to feature rum. It was the first cocktail to be blended. It as also my first cocktail in the “tiki” tradition made famous by Trader Vic’s.

Harvest Rye

When the year end holidays roll around, I start to look forward to the Harvest Rye cocktail:

• 2 ounces High West Double Rye
• 1 ounce Sour Mix
• 1 ounce Apple Shrub
• Cider Foam
• Fresh nutmeg

Shake the first three ingredients in an iced shaker and pour into a cocktail glass. Top with cider foam and fresh nutmeg.

My first trip to the bluezoo restaurant at Walt Disney World in Orlando was formative in my desire to make cocktails. Not only do they revive vintage cocktails, they make a number of delicious new ones. When I first had this one, it was so new it didn’t even have a name. Chad Lobner, the General Manager, was kind enough to share some of their recipes with me. He works hard at trying to preserve the spirit behind the classics but adding new twists such as as the use of infusions, gels and foams.

Cider Foam

One concept that is definitely associated more with modern mixology than vintage is the use of foams. This is a recipe for an apple cider foam:

• 8 ounces apple cider
• 3-4 cinnamon sticks
• 1 sheet gelatin

Simmer the cider and cinnamon sticks until liquid is reduced by half. Meanwhile, rehydrate a sheet of gelatin. Off heat, remove the cinnamon sticks and add the gelatin sheet. Pour into an iSi whipper and chill for at least 4 hours.

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Apple Shrub

A shrub is an acidulated beverage made of fruit juice, sugar, and other ingredients. It is both sweet and tart. I needed an apple shrub for a recipe and was given this one:

• 8 ounces of Granny Smith apples
• 8 ounces of brown sugar
• 8 ounces of apple cider vinegar

Combine all ingredients in a container and let sit for 24 hours or more. Or simmer on the stovetop until flavors are blended.

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Sour Mix

Sour mix is such an overused cocktail ingredient that the Vintage Cocktail book expressly states it won’t be used (but one exception is The Fogcutter). However, homemade sour mix is much different than the sickly sweet stuff you usually get in a bar, so here is the recipe I use:

• 1 cup water
• 1 cup sugar
• 1 cup fresh lemon juice
• 1 cup fresh lime juice

Make a simple syrup with the water and sugar. Off heat stir in the lemon and lime juices

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