Cocktails

In response to a question from G-man, here are some cocktails that are very popular around our home these days:

Saratoga. This isn’t really the precise recipe for the Saratoga, a cocktail that apparently was popular at speakeasies, back during prohibition. But it’s a close resemblance, and it’s delicious.

1 part rye whisky (crown royal is perfect; Sazerac rye is fine)

1 part cognac

1 part sweet vermouth

splash of bitters

Combine the ingredients over ice, and stir (don’t shake). Garnish with a twist of lemon.

If you want to make in quantity, make a batch and stir over ice (the ice will dilute the drink just slightly, and enhance the mixing of the spirits); but then strain into a cold pitcher and refrigerate until they’re served. Pour over ice; garnish with twist.

Old Fashioned. This is the original cocktail, and everyone in the family loves it, but everyone makes it just a bit different. And when you order it out, there are at least a hundred and one variations, most of them pretty damn good. This is the recipe from the Ritz Carlton in New Orleans. nola.com. One thing to remember though -- you can’t really make a batch of old fashioneds. It’s one at a time.

Muddle a cube of sugar doused in angostura bitters, and a shaving of orange peel. (Take a paring knife or a potato peeler, and shave a little square of the peel, the size of a postage stamp or smaller.) Then add ice, two ounces of whisky (bourbon, rye or irish whisky are all fine; it’s really a matter of taste. Most bars will make with bourbon), and a splash of water or soda. Stir, don’t shake. Garnish with lemon (picking up the citrus from the muddled orange peel) or with a maraschino cherry.

Sours. This is John’s recipe. Make your sour mix first.

2 parts water

1 part sugar

1 part fresh lemon juice

1 raw egg white.

Mix like crazy until the egg white turns frothy. John likes to shake the hell out of the mix, and I prefer to be lazy and use a blender. Of course that makes the mix too frothy, but if you let it sit for a while (in the fridge) it will settle down.

Then mix one part whisky (rye or blended scotch) to 2 parts mix, over ice. Add a splash of bitters. Shake the hell out of it again. Strain and serve it up - no ice.

St. Germain & Soda. Susan’s favorite. Very light and drinkable. Garnished with wedge of lemon over ice.

Or go equal parts St. Germain, champagne and soda. A bit more tart, a little more kick, still just as yummy.

Rusty Nail. Be forewarned. This is a gateway drink. Once you start with rusty nails, it won’t be long before you’re hooked on single malt scotches.

Equal parts scotch and Drambuie if you like it sweet.

Two parts scotch to one part Drambuie if you’re not into the whole sweetness thing.

Serve over ice with maraschino cherry.

Happy Holidays.