The Manhattan’s less-interesting cousin. I came across this drink while flipping through David Embury’s The Fine Art of Mixing Drinks. Embury calls for a standard dry Manhattan with orange bitters and 2-3 dashes of Chartreuse, and explained that some recipes call for equal parts vermouth and Chartreuse. I split the difference, with not unpleasant results.… Continue Reading
Category Archives: Spirits
Bronx Terrace
I enjoyed a brief infatuation with this drink when I first became interested in the whole cocktail thing. Trying one now, I kind of remember why–it’s not a terribly complicated drink, flavorwise, but it’s not flat-out simple, either. Rather than using a sweetener to smooth out the tanginess of the lime, the Bronx Terrace uses… Continue Reading
The Last Word
“This cocktail was introduced around here about thirty years ago by Frank Fogarty, who was very well known in vaudeville. He was called the ‘Dublin Minstrel,’ and was a very fine monologue artist.” So wrote Ted Saucier in 1951 when introducing this drink in Bottoms Up. Saucier credits the drink to the Detroit Athletic Club,… Continue Reading
Taking My Chances
…and that was another exhausting two weeks. Sorry for the online absence, but the day job occasionally gets in the way. But after the deadlines are met and all the projects are wrapped up, I’m ready for a nice, quiet evening exploring the bottom of a cocktail glass. Problem is, I’ve been so preoccupied that… Continue Reading
Sixties and Sunny
Not quite Antigua, but for late March in Seattle, it could have been much worse. On days like these–when I can leave the Gore-Tex at home and stroll down the street in a short-sleeve shirt, looking out at the torn-paper edge of the snowcapped Olympic Range beneath a cloudless sky–summer feels so close that I’m… Continue Reading
