Cocktail Hacker

The Bellini is an Italian classic that is truly brunch worthy.  This drink is fresh, fruity and light.  Perfect for a brunch cocktail.  While traditionally, and I’d guess best, made with pureed fresh peaches, I’m going for simple this week and only touching the surface of what’s possible.  So, given that, I used Kern’s fruit nectars to good success.  Wanting to change things up a bit, I tried mango and guava nectars in place of peach.  Both were quite tasty and the resulting colors were striking.  If you’re truly making this one for your mom I would definitely go the extra mile and make it with fresh fruit.  However, for you standard brunch canned nectar works quite well.

Bellini (Cocktail Hacker Quick and Dirty Version)

2 oz Fruit Nectar
3 1/2 oz Champagne

1) Combine in a champagne flute

I really don’t have much to add to this recipe, mainly because I didn’t spend a lot of time experimenting.  Though, I can assure you I’ll be coming back to this one again soon.  Look for it when Colorado peaches start coming in to season in the late summer.

My relationship with the Mimosa I think can be summed up as love/hate, though not in the way you’re thinking.  You see, I deeply love Mimosas.  Yet, at the same time, I hate telling people that.  That statement conjures images of accessories such as small dogs and man bags.  Well, I call BS on that.  The Mimosa is a damn fine cocktail and, like other “not-so-manly” mixes that I’ve tasted in the past, it deserves respect.  But, since I’m running on a compressed schedule this week because I’m sampling a few cocktails I kept this round of experimentation brief.  Let’s get started with the recipe from Regan’s Joy of Mixology.

Mimosa (Joy of Mixology)

1/2 oz Triple Sec
1 1/2 oz Orange Juice
3 1/2 oz Champagne

1) Build the drink in the order listed
2) Garnish with an Orange Slice

I mixed it, I photographed it, I sampled it and then, as per my usual, I wanted to tweak it.  As written the recipe is good, but it’s too sweet for my taste.  Regan mandates that the triple sec is absolute required.  I say nay.  The triple sec doesn’t really add much to the flavor profile (it’s just another layer of orange).  What it does add is additional sweetness.  I prefer a drier Mimosa, so my choice was clear, drop the triple sec and move on.

Mimosa (Cocktail Hacker)

2 oz Orange Juice
3 1/2 oz Champagne

1) Build the drink in the order listed
2) Garnish with an Orange Slice

One last point to make before I move on to brunches unknown.  Champagne, or more correctly sparkling wine, is key to this drink.  There’s a strong pull with these types of drinks to pour in crap wine and call it good.  Don’t do it!  Seriously!  No, you don’t need to be topping your orange juice with Kristal either, but you should use something you’re willing to drink on its own. It’s like when you’re cooking with wine.  Always cook with something drinkable, always mix with something drinkable.

So there you have it.  Now, go forth and spread the joy of the Mimosa.

An apple a day keeps the doctor away.  Or so the saying goes.  So what does the distilled essence of a bushel-load of apples get you?  A damn fine cocktail and, near as I can discern, immortality.  The Honeymoon Cocktail is another drink where the fresh apple flavor of the calvados really makes the drink pop.  To make sure it really was the fruitiness of the calvados at work I mixed up a version using applejack instead.  And while it was still a good drink to be sure, it wasn’t nearly as interesting.  The apple flavor of the calvados is much stronger and much brighter than what you find in applejack and really makes the flavor profile of this drink much more complex.

I really can’t make any major suggestions this week for changing up the recipe.  In fact, I only have one.  The version from Vintage Cocktails and Forgotten Spirits was a bit off balance toward the sweet end of the spectrum.  The fix was uber simple though.  I bumped the lemon juice up to 3/4 oz and all was right with the world again.

Honeymoon Cocktail (Cocktail Hacker)

2 oz Calvados
1/2 oz Benedictine
1/2 oz Orange Curacao
3/4 oz Lemon Juice

1) Combine ingredients in a shaker over ice
2) Shake until combined and well chilled
3) Strain into a chilled cocktail glass

So, while I can’t suggest huge changes to the recipe, I can add a couple quick comments about the other ingredients.  First, to get it out of the way, I’m going to remind you to always use fresh lemon juice.  I know you don’t need the reminder, but it never hurts to refresh the fundamentals.  Second, the Benedictine.  Like ingredients in so many other cocktails you’re not going to be able to pick it out if you didn’t know it was there.  But, and it’s a big but, you will definitely notice it if it’s gone.  Third, and last, the curacao.  If you don’t have curacao I’m going to give you permission to use a triple sec instead.  Sure, you’re going to lose a bit of the flavor of the brandy base, but at 1/2 oz it’s really not going to be a huge loss.  Not to mention you’re using tasty calvados which is also oak aged.  So, like brandy, you’ll get those woody notes coming through as well.

So, there you have it.  Now it’s time for a quick summary to send you on your way.  The Honeymoon Cocktail is the second in a recent batch of seriously delicious calvados cocktails.  If you don’t have a bottle in your liquor cabinet I think it’s time you change that.  You can thank me later.

Note: Your immortality results may vary.  If at first you don’t feel them, have another drink.

All life is a honeymoon, right?  No?  Crap.  Well, there is good news.  We have cocktails to help bring us up to that honeymoon level any time we like.  Now, you’re never going to guess this after that cheesy intro, this week’s cocktail is none other than the Honeymoon Cocktail.  After mixing up the Calvados Cocktail a couple weeks back I have a re-found love of the fresh apple flavor that Calvados brings.  And, to make things even more exciting, this drink adds in some Benedictine.  Suffice it to say I’m looking forward to mixing this one up.  So, let’s do just that.

Honeymoon Cocktail (Vintage Spirits and Forgotten Cocktails)

2 oz Calvados
1/2 oz Benedictine
1/2 oz Orange Curacao
1/2 oz Lemon Juice

1) Combine ingredients in a shaker over ice
2) Shake until combined and well chilled
3) Strain into a chilled cocktail glass

Are you familiar with the idea of a mashup in music terms?  It’s when you combine elements of one song with elements of another and the result is a new, hybrid song.  There are tons of examples, but here’s one of my favorites to get you started, “Galvanize the Empire” by Party Ben.  With me now?  The Derby is what I would imagine the cocktail equivalent of a mashup would be.  Bourbon and sweet vermouth from a Manhattan.  Sourness and sweet from a Whiskey Sour.  Combine all these elements and you have the Derby.  And, like all good mashups, this one is harmonious and stands on its own.

Before I discuss the taste at length, let’s briefly talk about the changes I felt were necessary.  First, this drink as printed in Vintage Spirits and Forgotten Cocktails is tiny.  I get that old school drinks were typically smaller than what you’ll find these days, but this one is tiny even by those standards.  So, I bumped everything up by half and I’m much happier.  Next the lime in the recipe overpowered the other ingredients a little.  So, when I did my quantity increasing I didn’t increase that one as much, though it’s a pretty minor decrease.  Ok, now let’s talk tastiness.

The Derby (Cocktail Hacker)

1 1/2 oz Bourbon
3/4 oz Lime Juice
3/4 oz Sweet Vermouth
3/4 oz Orange Curacao

1) Combine ingredients in a shaker over ice
2) Shake until combined and well chilled
3) Strain into a chilled cocktail glass

Although I stick by my claim of a mashup, the flavor of this drink is definitely more in line with a Whiskey Sour.  Though, instead of bitters to add complexity here you have vermouth.  Certainly they add complexity and spice, but it isn’t as forward and bold as bitters can be.  Instead the sweet vermouth adds an undercurrent of flavor complexity.  I’d challenge you to tell me it was there without knowing, but the drink would be much flatter without it.  The lime juice as well changes up the flavor dynamic.  Ever made a Daiquiri with lemon instead of lime juice?  It’s a lot like that.  Finally, with my small tweak to the sourness level I find this drink to be really well balanced.  Overall this is definitely a super tasty cocktail.  You absolutely shouldn’t wait for the Derby to give it a try.

When I think of The Derby, the first thing that pops in to my head is awesome bourbon cocktails.  I’m not much of a horse racing guy, what can I say.  Though, when said bourbon cocktail pops in to my head it’s usually a Mint Julep in a frosty silver cup.  So, I have to say, when I saw the recipe for The Derby in Vintage Spirits and Forgotten Spirits I was intrigued.  It’s a bourbon cocktail with sweet vermouth and lime juice.  See, interesting stuff going on here.  Looking forward to the flavor interplay to come.

The Derby (Vintage Cocktails and Forgotten Spirits)

1 oz Bourbon
1/2 oz Sweet Vermouth
1/2 oz Orange Curacao
3/4 oz Lime Juice

1) Combine ingredients in a shaker over ice
2) Shake until combined and well chilled
3) Strain into a chilled cocktail glass

If you follow this blog you certainly know I’m a big fan of analogies and thought experiments.  I’d like you to engage in another one with me now.  Think back on a truly uninteresting cocktail you’ve had in your life (or meal if you prefer).  Do you have a clear memory of it?  I don’t.  In fact, it’s truly hard for me to remember uninteresting moments in my life.  Which actually makes perfect sense.  Interesting points are ones that we recall regularly and, quite likely, tell others.  Both of these actions cause that memory to get further ingrained in your brain.  The boring stuff just slips away.

The Harvey Wallbanger is one of those uninteresting memories that I’ll probably quickly lose to the sands of time.  Sure, it’s not a bad cocktail at all.  In fact it’s quite tasty.  But, is it great?  No.  Let’s face the facts, this cocktail is a Screwdriver with a twist (pun fully intended).  That twist, the Galliano, really isn’t that much, either.  Galliano, if you’re unfamiliar, has a light vanilla and anise flavor; emphasis on the light.  It’s very nicely balanced, but doesn’t pack a huge punch.

Now, it’s interesting.  As I mentioned in the intro, my bottle of Galliano is, or should I say was, old.  At least 8 years to be exact.  Generally not a huge problem…might have lost a bit of punch..maybe not getting the real cocktail experience…crap, new bottle time.  My old bottle was of a 60 proof (30% ABV) variety that is now being phased out for the original, an 84 proof (42.3% ABV) version.  Is there a difference, yes, definitely.  The classic version (84 proof) packs more punch and has a stronger flavor.  Does it elevate this cocktail to greatness?  Well, no, not so much.  Still good though!  So, what’s the take away?  If you have a seriously old bottle of Galliano on your shelf consider getting rid of it.  Drinking, dumping, or tossing out the window is totally up to you.

Last note before I truly do move on.  The orange juice I used for this cocktail (Odwalla if you’re interested) was a little under-sour for my taste, at least for cocktail use.  So, I added a half ounce of lemon juice to the mix and found it much better.

Harvey Wallbanger (Cocktail Hacker)

2 oz Vodka
3 oz Orange Juice
1/2 oz Lemon Juice [Optional]
1/2 oz Galliano [84 Proof]

1) Combine vodka and orange juice over ice
2) Float the Galliano

So, there you have it.  The Harvey Wallbanger.  Good, sure, but not amazing.  If you’re planning to mix up some Screwdrivers in the future it’s worth trying this twist, but don’t go too far out of your way.

In looking through my fridge for inspiration I found orange juice.  Hmmm…  Then I remembered the bottle of Galliano that’s been sitting on my shelf for a sizable number of years.  The fog cleared at that point and what was left was a vision of a classic that seems straight from the 80’s at first glance.  The Harvey Wallbanger combines orange juice, vodka and a touch of Galliano.  Sounds like one of those brightly colored 80’s drinks with little character, no?  Guess I’m (we’re) going to find out!

Harvey Wallbanger (Joy of Mixology)

2 oz Vodka
3 oz Orange Juice
1/4 - 1/2 oz Galliano

1) Combine vodka and orange juice over ice
2) Float the Galliano

I purposefully didn’t include any history on this drink.  Why, you might wonder.  Well, Regan has an interesting story about a man named Harvey banging his head against a wall after a party.  Wikipedia has a completely different story.  The truth?  Not really sure and don’t much care.  Let’s get to the sampling.

As I mentioned in my intro a couple weeks back (geez, has it really been that long?) any drink with 3/4 oz of bitters sounds intimidating.  I mean, come on.  You’re supposed to use these in dashes.  They’re cocktail spices after all.  As such, I expected this recipe to be like adding a tablespoon of pepper to one plate of eggs.  It’s really not that way at all, though.  Think of it more like an Indian curry.  You add a ton of spices, but the end result is still delicious and harmonious.

That said, like curry, the level at which the spice becomes overwhelming varies for each person.  For me 3/4 oz of bitters was too much spice.  I ended up dropping them to 1/2 oz and found the harmony I was looking for.  But, what about the other senses?

The aroma is striking.  The calvados gives the drink a great apple essence that is truly crisp and fresh.  It’s really impressive to me how well they’ve distilled down the purity of the apple and bottled it.  Delicious.  The flavor, while retaining the apple flavors, is more about the orange.  The bitters, the juice and triple sec all work together to create a great orange base flavor.  The brandy elements of the calvados round it all out.  This really is a fantastic cocktail that I will definitely be mixing up in the future.

Calvados Cocktail (Vintage Spirits and Forgotten Cocktails)

1 1/2 oz Calvados
1 1/2 oz Orange Juice
3/4 oz Cointreau
3/4 oz Orange Bitters

1) Combine ingredients in a shaker over ice
2) Shake until combined and well chilled
3) Strain into a chilled cocktail glass

But, I did have two weeks to work on this one.  And, while I’ve been crazy busy, I must have come up with more, right?  Oh, yes.  Well, a bit more at least.  So, let’s talk a bit about that base spirit again.  Due to the common apple origin, I figured applejack  was worth a go.  And it was.  Less of the apple flavor comes through, though.  While this version is good, the calvados is what makes it great.

Next, I tried a recipe variant that I found in the Joy of Mixology.  Interestingly, Gary switched it up a great deal.

Calvados Cocktail (Joy of Mixology)

2 oz Calvados
1/2 oz Triple Sec
1/2 oz Orange Juice
1/2 oz Lemon Juice
Orange Bitters to Taste

Added lemon juice and orange bitters to taste with no notes as to what that should entail.  Then tweaking the levels of the triple sec, the orange juice and the calvados.  Interesting indeed.  Even with all the changes the resulting drink is also very good.  Not surprisingly, the flavor profile is much different.  I opted for 1/2 oz of bitters to keep the comparison as even as I could.  Were Gary to mix this drink up for me I think he’d go for less bitters.  The reason I say this is because with the additional sour from the lemon juice the bitterness is much less important to the flavor.  This version is certainly another awesome cocktail.  Should it really be called a Calvados Cocktail as well?  Hard to say.

So there you have it.  It was a busy two weeks for me but, thankfully, there were tasty cocktails to keep me going full steam.  If you’ve got a bottle of calvados gathering dust on your shelf you owe it to yourself to mix this drink up.  Either version.  They’re both tasty.

This week I’m going to pull that seemingly forgotten 3/4 full bottle of calvados off my shelf and mix up the inventively named Calvados Cocktail.  Per Dr. Cocktail this drink first appears in the 1930 Savoy Cocktail Book.  Though, for an easier to read recipe I’m going to use the one from Vintage Spirits and Forgotten Cocktails.  It’s the same recipe proportion wise, just adjusted for a single cocktail.

Calvados Cocktail (Vintage Spirits and Forgotten Cocktails)

1 1/2 oz Calvados
1 1/2 oz Orange Juice
3/4 oz Cointreau
3/4 oz Orange Bitters

1) Combine ingredients in a shaker over ice
2) Shake until combined and well chilled
3) Strain into a chilled cocktail glass

Okay.  Read that recipe again.  Did you catch it?  That’s right, this drink calls for a full three quarters of an ounce of bitters!  Holy crapola!  I’m used to measurements of bitters like 3 dashes.  This, my friends, is going to be very entertaining.