Whiskey Sour

Adding to my confusion, it’s the Whiskey Sour:

• 2.00 ounces bourbon or rye whiskey
• 1.00 ounce fresh lemon juice
• 0.75 ounce simple syrup
• Soda water

Combine all except soda water in an iced cocktail shaker. Shake and strain into a 6-ounce sour glass. Top with soda water. Garnish with a cherry and a lemon twist.

When I cross referenced this with the Death & Co., they had a different recipe:

The Sazerac

By special request, it’s The Sazerac:

• 1 teaspoon absinthe or pastis (Herbsaint, Pernod or Ricard)
• 1 teaspoon simple syrup
• 3 to 4 dashes Peychaud’s Bitters
• 3 ounces rye whiskey (Sazerac 6 year is a fine one)

Chill an old-fashioned glass. Coat the inside of the glass with the absinthe or pastis, leaving a slight puddle in the glass bottom. Add the simple syrup and bitters. In a separate mixing glass, combine the whiskey and the simple syrup with ice and stir. Strain the contents of the mixing glass into the old-fashioned glass. Smartly twist a strip of lemon peel over the surface of the drink and discard (or toss in; I’m not here to judge). Serve.

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The Rob Roy

In honor of Mike Doughty, here’s The Rob Roy:

• 2.5 ounces Scotch
• 1.0 ounce sweet vermouth (or more for a sweeter drink)
• 2 dashes Angostura bitters

Combine in an iced cocktail glass. Stir and strain into a cocktail glass or onto fresh rocks in a rocks glass. Either way, garnish with a cherry.

The reason I made this in honor of Mike Doughty is due to a lyric in his song “Lorna Zauberberg”, one of my favorites:
_
Vicious mobs of candy-ravers stalk the night
And methadonians sleep right where they stand
A weeping tranny is cradling a steak knife
And you’re happily slugging Rob Roys with your man
_
Poetry.

White Lady

Gin and lemon meet again in the White Lady:

• 1.50 ounces gin
• 0.75 ounce Cointreau
• 0.75 ounce fresh lemon juice

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

I was first introduced to the White Lady through my friend Justin. When he was the cocktail chef at the Oakleaf, he would host “Throwback Thursdays” which would feature vintage cocktails. Each menu would have a theme, and I loved this one:

The Gimlet

A confusing drink is The Gimlet:

• 2.5 ounces gin or vodka
• 0.5 ounce Rose’s Lime Juice Cordial
• 0.5 ounce fresh lime juice

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

I say confusing, because in the Appendix to Dr. Cocktail’s book he says the Gimlet should consist of gin and Rose’s Lime Juice Cordial, but because it was too sweet, he combined the recipe with that of the Gin Rickey. But what part was Gimlet and what part was Rickey?

The Original Margarita

In honor of Cinco de Mayo, it’s The Original Margarita:

• 1.5 ounce blanco tequila
• 1.5 ounce Cointreau
• 1.5 ounce fresh lime juice

Shake in an iced cocktail shaker. Strain into a large cocktail glass, rim crusted with salt.

Since this recipe is from the appendix of Dr. Cocktail’s book, there are just recipes and almost no exposition, so I can’t add much to the history. This recipe is presented as the “original” Margarita and it is backed up by Wikipedia, which states it was invented in Mexico in October of 1941 and consisted of equal parts tequila, orange liqueur and lime, and was served with a salted rim. The idea of using sugar or salt on the rim of a cocktail glass goes all the way back to the Brandy Crusta.

The Manhattan

Presenting the King of Cocktails, The Manhattan:

• 2.5 ounces rye or bourbon
• 1.0 ounce sweet vermouth
• 2 dashes Angostura Bitters

Combine in an iced mixing glass. Stir, and strain into a cocktail glass, or strain into fresh rocks in a rocks glass. Either way, garnish with a cherry or a twist, or both.

Okay, some people claim that the Martini is the King of Cocktails. They would be wrong.

The cocktail was invented in America, and thus the “King” should feature American whiskey. The original cocktail: spirits, water, sugar and bitters find its peak expression in the Manhattan. The whiskey, mellow with vermouth, is sweet enough not to require sugar, the water comes from the ice and the bitters top the whole thing off.