Muddled fruit. I typically don’t go for this sort of thing. Not only do I not do it, but — given the plethora of pineapple mojitos, kumquat margaritas and blueberry Sazeracs (ok, I made that one up, but somebody’s probably doing it) that you see on so many bar menus nowadays — I typically frown… Continue Reading
Category Archives: Rye
One More Drink with Pastis and Then I’ll Shut Up
Before I settled on the Asylum for my Mixology Monday drink, I was batting around the idea of posting this one. It’s actually a much tastier drink, and after I became enamored of the whole Seabrook story, I resolved I’d come back around to this one, just so I could post a really engaging pastis… Continue Reading
St. Moritz
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
Algonquin
I sincerely doubt this was a favorite at the legendary round table. A bit too indirect and a bit too fruity to be a regular tipple of the Parker, Benchley and Woollcott group, I suspect. Still, this one tastes like history. It’s a deceptive cocktail–a counterintuitive blend of three distinctly flavored ingredients that, when combined,… Continue Reading
Delmarva Cocktail No. 2
I’m only slightly taken aback by the name (which, as Slakethirst so kindly reminded me when I first posted this writeup, is short for “DElaware, MARyland, VirginiA”). I’m sure there’s some excellent story behind the awkward acronym–or at least a good excuse–but at first take, “Delmarva” sounds like the half-remembered name of your great-aunt in… Continue Reading
