Fernet is an acquired taste. Like with Campari and other amari, the bitter Italian herbal liqueurs, you tend to remember your first time vividly. Fernet is quite polarizing to say the least. Most people are revulsed at the mere thought of what they perceive as some kind of diabolical medicine. It’s a punch in the face and for most, not an experience they wish to repeat any time soon.
One unexpected use for Fernet – it helps against vampires! (photo reproduced by H2O74)
Finding something original for this month’s Mixology Monday Challenge, “almost, but not quite, a Martini“, was somewhat of a difficult task. The Martini is such a popular cocktail that it already inspired hundreds of variations (and I am not talking about the abominations that don’t bear much resemblance to the gin and dry vermouth classic, other than the glass they are served in). For example, The Savoy Cocktail Book contains endless variations on this theme that only differ by dashes of various ingredients, from bitters to curaçao, grenadine, or absinthe… Continue reading
Like a lot of my cocktailian friends, the Aviation is one of the drinks that really got me into cocktails a while back. Lured by the appeal of a cocktail with a beautiful pale blue hue, for months (years?) I looked for that elusive bottle of violet liqueur. When I finally put my hands on one, the Aviation became my go-to cocktail for a while and was what I would serve to my friends at cocktail parties. I loved how refreshing and interesting it was, despite having only a few ingredients.
Last year I visited the American Bar at the Savoy Hotel in London and tried one of Erik Lorincz‘s creations, the Norman Conquest. It was similar to a Manhattan with a mix of bourbon and calvados as the base spirit. I love calvados so the drink captured my interest.
At the American Bar they used Woodford Reserve bourbon and Martini Rosso vermouth; at home I recreated the cocktail with Buffalo Trace and Dolin rouge for a more assertive mix. My calvados is Daron.
Then I remembered that I had tried a similar Manhattan variation with apple brandy in the past, Sam Ross’ Grandfather. He calls for applejack but I used calvados. I made them side-by-side for comparison purposes. The differences are minor – the simple syrup and orange twist in Erik Lorincz’s version, the Peychaud’s bitters in Sam Ross’ version, calvados vs. applejack, rocks vs. up. Continue reading
I went to a champagne tasting at the WineSellar & Brasserie and spent a few leisurely hours trying more than two dozens champagnes and sparkling wines. The selection was a mix of well-known names and small producers, vintage and non vintage. Here are my favorites. Continue reading
Down a flight of stairs into what first seemed like complete darkness, as my eyes adjusted to the light I was able to discern an inviting space with dark wood paneling and deep leather banquettes.
Since living in the U.S., there are a few holiday traditions that I have adopted. While I refuse to be involved with turkey in any shape or form, I can certainly appreciate a nice holiday punch. I’ve noticed that it tends to make family reunions a little more pleasant for everyone. And some, like the Fish House Punch, are so tasty that they get requested year after year.
There is a little place from out of town
Where, if you go to lunch,
They’ll make you forget your mother-in-law
With a drink called Fish-House Punch.
I am so pleased because there is finally a great place for tiki drinks (and seafood) in San Diego (and I am no talking about my house!). Ironside Fish & Oyster opened in April in Little Italy, and it checks all the boxes for me.
Dinah Sanders who authored the Art of the Shim, a nice little book about low-alcohol cocktails, is hosting Mixology Monday this month and has chosen shims as her theme. She defines them as drinks that contain less than half an ounce of strong spirits.
One of my favorite discoveries in the book is the Rhum Dandy Shim by Craig Lane of Bar Agricole in San Francisco. It’s red vermouth-based and cleverly uses rhum agricole and absinthe as modifiers. It manages to create a huge amount of flavor with only half an ounce of hard liquor. A very inspiring drink that shows that you don’t have to compromise on taste with these low-octane libations.