Tuesday night cocktail hour(s) (cont. v)

When I recovered my strength, it was time for a second round. For Amanda I made a

Moroccan Old Fashioned

2 oz Sazerac 6 year rye
1/4 oz Berber syrup (recipe with Berber Sazerac)
1 dash Angostura bitters
1 dash Regans' orange bitters
Stir; rocks; orange twist.

Again, a Carthaginian twist on a classic (the son of Hamlicar would be proud, I'm sure). The syrup's spiciness complimented that of the rye to give a very nice flavor. Not a bad Old Fashioned variation which I learned at Cocktail Virgin Slut.

Tuesday night cocktail hour(s) (cont. vi)

Mackenzie's second drink was the Clover Club, introduced to us by Kirk Estopinal at Cure. It's a classic and basically a gin daisy with egg white.

2 oz London dry gin (Plymouth)
1 oz fresh lemon juice
~3/4 oz house grenadine or raspberry syrup
1 egg white
Combine all but gin and 1/4 oz syrup and shake. Then add gin and shake with ice. Place remaining 1/4 oz of syrup in the very bottom of a cocktail glass, then strain mixture into the glass, layering it over the syrup which sits prettily at the bottom.

This is a very nice drink, indeed. Its acidity is softened by the egg white, and the texture is beautiful. I screwed it up the first go-round and then winged the correction, so the volume of grenadine is an estimate, but it's close enough. Try it yourself and see what you think!

Opening round

I think the concept of this blog is to record some thoughts and experiences that I'd otherwise forget as time passes. It may not last long...