The French 75: Hangover

As I mentioned before, there's more than one recipe for, well, everything, but more specific to this post, The French 75. Last week's recipe from the Savoy is great in part because the ingredient list is so simple. However, since I don't have the same sort of fussily specific loyalty to this cocktail as I do to, say, the martini, I enjoy multiple iterations. I happen to have all the ingredients required below in stock pretty much all the time, but I know that isn't an entirely reasonable expectation for everyone. Still, none of the items listed are cocktail uni-taskers, so they're worth picking up - maybe I'll make a point of that by posting more drink recipes!!

The French 75 Fancified

(yields two servings)

2 oz gin

2 oz orange liqueur (like Triple Sec, or Cointreau)

1/2 a lime, juiced

a dash of orange bitters

2 sugar cubes

Champagne

1) Pour gin, orange liqueur, lime juice and bitters into a shaker full of ice. Shake.

2) Put a sugar cube in a glass (martini or champagne flute recommended) and divide the contents of shaker between each glass.

3) Top with Champagne.

French 75: A Cocktail for New Year's

Everybody knows I like martinis, a lot, but I also like gin cocktails - note my versatility! ;) The French 75 is a fantastic cocktail for anytime of the year, it's that good, but I think it's a really great cocktail for New Year's. Why? Well, it uses Champagne, is delicious, is easy to make, is a classic, and it packs a serious punch - which is how it earned the name "The French 75". Concocted during WWI, its wallop reminded bar patrons of the French 75 mm artillery gun. It's just the sort of drink I want my guests holding when the ball drops!

Like all cocktails, there are a lot of recipes. The one I like to make is the first recorded recipe and the one found in the cocktail book from the Savoy. I just have to bet that's the recipe least mucked up by time and telephone!

For the gin, Sapphire or similar.

The French 75

yields one serving

2 parts gin

1 part lemon juice

1 spoonful powdered sugar

Champagne

1) Pour the gin, lemon juice and powdered sugar into a glass over ice and top with champagne.

The Manhattan

Mark's comment about dry vs. sweet vermouth over on the martini post reminded me of this classic cocktail, the Manhattan. It is the first drink to ever incorporate Vermouth as a modifier, but it uses sweet, not dry Vermouth. Of course, like the martini, the Manhattan has as many variations as there are drinkers, so if you were making a "Perfect Manhattan" you would use both dry and sweet Vermouth.

Contrary to its name, the "Perfect Manhattan" is not dubbed for being the most original. A "perfect" cocktail is one that uses both sweet and dry Vermouth in equal parts. So for those wishing to try out what I will boldly dub a "pure" rendition of the drink before tailoring to their own tastes try out the recipe below.

Often said to use Canadian whiskey, I side with rye whiskey. You will likely only find a couple options at local retailers that are strictly rye whiskey, so a Canadian or Bourbon is fine. You also may not have bitters on hand, so pick up some Angostura. They'll likely serve your bar stocking best - oh, and this recipe sets you up nicely for another classic: the Old Fashioned.

The Manhattan

(1 drink)

2 oz rye whiskey

1/2 oz sweet Vermouth

2-3 dashes Angostura bitters

1 maraschino cherry (garnish)

ice

chilled glass

1) Fill a shaker/glass half full of ice cubes.

2) Add all liquid to the glass and stir well.

3) Strain into a chilled glass and garnish with the cherry.

Pumpkin Divine

By far one of my favorite holiday drinks! It's sweet with great fall spices and a pleasant kick. When making multiple servings I mix up a batch of the spices in a little bowl. Other than the pumpkin butter you should have all these things on hand!

Pumpkin Divine

(two servings)

3 oz vodka

3 oz pumpkin butter

1.5 oz triple sec

1.5 oz simple syrup

pinch each of: cinnamon, clove, nutmeg and ground ginger

1) Pour all ingredients into a shaker of ice.

2) Shake - a lot.

3) Strain into a martini glass and serve!

The Real Nog

An acquaintance was asking on Twitter what the best booze for nog is, which reminded me I should post this "real nog" recipe! (both recipes courtesy of Velvet Tango Room, via my Dad :) )

Single Serving

1 Egg

0.5 Oz. Simple Syrup

2.5 Oz. Hvy Cream (or Half & Half)

1.5 Oz. Rum

0.5 Oz. Brandy

2–3 Drops Vanilla Extract

Shake all ingredients in shaker filled with ice. Pour off and add ice cubes to cinnamon & sugar lined (rimmed) glass. Top with grated nutmeg.

For a crowd

2 c heavy whipping cream

3/4 c brandy

6 eggs

2/3 c sugar or less depending on preference

1/2 tsp Madagascar vanilla

1/4 tsp nutmeg, freshly grated

2 c milk

1/3 c dark rum

1) Chill everything!

2) Using a stand mixer or blender, beat eggs til frothy.

3) Add sugar, vanilla and nutmeg. Slowly mix in liquor.

4) Slowly add cream and milk.

5) Garnish with nutmeg and serve!