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April 17, 2006

Martinez Cocktail

martinez.jpgTonight's cocktail was from Gary Regan's most excellent "Joy of Mixology" book.

The original version was credited to Jerry Thomas' who in 1863 wrote the Bartenders Guide. In his version the gin was 1 oz and the sweet vermouth was 2 oz. Gary switched the proportions in his version which I like slightly better. Also Gary's version called for Angostura, I used my homemade Hess House Bitters

So the version as pictured:

2oz Plymouth Gin
1oz Sweet Vermouth
.25oz Luxardo Maraschino
2 dashes Hess Bitters

Stir, Up, Twist of Lemon.

April 16, 2006

Queen's Park Swizzle

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Last night for a cocktail I made an awesome drink called a Queen's Park Swizzle. This cocktail originated at the Queen's Park Hotel in Trinidad, although specifics around the date are vague. Regardless it is an amazing drink, especially for warm weather.

Combine in tall, 12-16 oz glass:
3 oz dark rum -- I used Plantation Barbados rum
1/2 oz lime
6-8 mint leaves roughly torn
1/2 oz demerra simple syrup
3 dashes Angostura bitters.

In the bottom of the glass put the mint leaves, the lime juice and the simple syrup and muddle slightly to release the mint oils. Add the rum and with a swizzle stick mix the rum/lime/sugar/mint mixture for at least 30 seconds. Pour in about a cup of shaved or very finely cracked ice and swizzle between your palms until the glass frosts.

Top it off with the bitters which will result in a slightly layered drink, rum/mint on the bottom, ice in the middle and a layer of bitters on the top. Garnish with a lime slice and a big spring of mint.