There’s a fairly simple rule about when to shake and when to stir a cocktail. If there’s any fruit juice (even that mere ½ ounce like in the Oh Gosh), cream or egg, you shake. If all of the ingredients are clear, you stir – like the Martinez below. I can’t imagine why James Bond would ask a bartender to shake his Martinis but what the hell – he’s 007.
The Oh Gosh Cocktail – shake
Add all the ingredients to a shaker and fill with ice. Shake and strain into a chilled coupette.
Martinez Cocktail – stir
Place all of the ingredients in a cocktail shaker filled with ice. Stir with a bar spoon until thoroughly chilled. Strain into the chilled glass. Garnish with an orange twist.
I love going to steak houses. They’re known for big portions and big cocktails glasses. Two drinks and you’re fried. Well, there was a time when glasses weren’t huge and I learned about it in an old movie.
I was always a big fan of “The Thin Man,” with Dick Powell and Myrna Loy as Nick and Nora Charles, a husband and wife detective team. They were stylish, elegant and an all-together classy couple. The story takes place in New York between Christmas Eve and New Year’s Day. It seems that rather than solve a murder, Nick would prefer to stay mildly drunk.
There’s one scene where Nora tries to catch up with Nick’s drinking. She asks the bartender how many drinks he’s served Nick. When she’s told “six,” she orders six Martinis and says, “Line ’em up.” They’re served in beautiful little cocktail glasses that were popular at the time and are now know as “Nick and Nora Glasses.”
A Nick and Nora is about 3 ounces, compared to the steak house 8 – 10 ounces. In a smaller glass your drink stays cold until you finish it and if you want more, simply order another one or maybe another six.
If you’d like to see “The Thin Man,” you can get it on Netflix .
My Aunt Lena made a few bottles of this once a year around Christmas time. She always sent some to my elementary school’s convent. The Sisters of Charity loved this stuff. We didn’t get the recipe from my aunt before she died but after some trial and error Bridget & I managed to come up with it.
Make double strong espresso (10 heaping teaspoons / 850 milliliters water) and filter twice with paper filters. Heat in double boiler until it’s reduced to half.
Combine: 450 milliliters of 190 proof alcohol with 300 milliliters of syrup and stir.
Add 380 milliliters of coffee concentrate and stir. It’s ready as soon as it cools.
The end result should be about 70 proof
Pomegranate Liquor
Bridget & I made this one up.
Filter the juice of 6 medium pomegranates (about 500 plus milliliters)
Reduce in a double boiler to 475 ML
Add 300 milliliters of 190 proof alcohol and 160 milliliters of simple syrup for about 70 proof.
Scotch Bonnet Infused Tequila
This is meant to be sipped and savored, un-mixed and no ice. It’s very HOT.
Pour 1 liter of tequila into a wide mouth bottle or jar. Take 8 Scotch Bonnet peppers and pierce with a knife and add to the jar. Set aside one month and strain into a bottle.
Maraschino Cherries
Pick through and wash the cherries and put them in a jar. Heat the Luxardo and fill the jar to the brim. Wait two weeks. Done.
* It’s really better with pit but remove them if you’ve got time on your hands.
Simple Syrup
Sugar cane
Cane sugar
Using syrup makes mixing cocktails much easier.
1 part water / 2 parts sugar
Heat until clear
Pinot Noir Punch
This was adapted from Duffy’s 1956 edition of the Official Mixers Guide
Mix and chill first 5 ingredients and pour into a punch bowl over a *block of ice with citrus fruit slices frozen inside and add chilled Pinot Noir (or Burgundy). Add chilled club soda just before serving.
*Slice some lemons, limes and tangerines and put them into 4 sandwich size zip lock bags. Add water and freeze. When frozen, put the frozen contents of the bags into a large zip-lock, add more water and freeze. This should leave you with a colorful block of ice to keep the punch chilled.
Shake and strain into a chilled cocktail glass. Sprinkle with fresh ground nutmeg.
There’s a kid’s version that my father used to make for his grand children – use a little more cream, a little less Crème de Cacao and a lot less Cognac.
The following drinks were adapted from a 1932 recipe book called The Art of Mixing by James A. Wiley and Helene M. Griffth.
Milk Punch
Shake with ice, pour in a rocks glass with no ice and float a tablespoon of dark rum on top.
Jack Rose
Shake with ice and strain into cocktail glass.
Clover Club
Shake and strain into a cocktail glass.
Night Cap
Shake thoroughly and strain into cocktail glass.
Elk’s Own Cocktail
Shake with egg white & a little bit of simple syrup.
Simple Syrup = 1 cup sugar & 1 cup water, heat until sugar dissolves and mixture is clear.
