Here is my twist on a drink from the 1800’s. My thanks to Spicebox and Worldsbars.com for the samples used in this video.
The Spicebox Crusta
- 1 1/2 ounces Spicebox Whisky
- 1/4 ounce triple sec
- 1/4 ounce fresh lemon juice
- 1 to 2 dashes bitters
- Bar Sugar
- Orange peel garnish
Rim your glass with bar sugar. Prepare the orange peel garnish and arrange in the glass.
Add the whisky, triple sec, lemon juice and bitters into a mixing tin.
Add ice and shake.
Strain into your prepared cocktail glass.
The Brandy Crusta was invented in 1852 in New Orleans. I have seen recipes that call for triple sec, curacao and cointreau.
- 1 1/2 oz. Brandy
- 3/4 oz. Cointreau
- 3/4 oz. lemon juice
- Dash of Maraschino Liqueuer
- Dash of Angustura Bitters
Add indredients into an ice filles mixing tin and shake.
Pour into a small, sugar rimmed wine glass
Garnish with a long lemon spiral
I was in the mood for something different this weekend. I wanted to mix a cocktail with a spirit I don’t use much. Wandering through my local wine and spirit superstore, I came upon the Brandy/Cognac aisle. I immediately thought of Robert Hess’ creation, the Black Feather. I consulted the cocktail database I keep on my phone (yes, I know, I’m a geek) to verify the ingredients. Besides the Brandy, I scooped up a bottle of Cointreau and I was on my way. The other items necessary are Dry Vermouth, Angostura Bitters and a lemon peel. Since my go to cocktail is the Dry Martini, I always have these ingredients on hand.
The mixing of a Black Feather is straight forward and very simple. In a mixing tin, add 2 ounces of Brandy, 1 ounce of Dry Vermouth, 1/2 ounce of Cointreau and 1 dash of bitters. Stir with ice and strain into a cocktail glass. Add the lemon peel as garnish.
In lieu of my usual cocktail photo, I give you a video of the cocktail from the inventor himself:
Did you notice that he forgot to add the Cointreau to the mixing glass?
This cocktail is very smooth and tasty. I think it is a good way to introduce someone to Vermouth since it has had a bad rap in the past. I’ve enjoyed this cocktail so much I believe I’ll make myself another. Cheers !
The Silent Third
The Silent Third
- 1 oz. Triple Sec
- 2 oz. Scotch
- 1 oz. Lemon Juice
Shake with ice and strain into a chilled cocktail glass.
I first found this recipe in the Mr. Boston Platinum Edition. Afterwards, I was told that the drink was created by Garth Glendenning in the early thirties. His Company W. G. Glendenning & Sons had the sole rights to distribute Cointreau in the UK and Canada, right up until the early ’60s.
He used to be driven round London in a Railton car which apparently had a “silent third gear”.
The Famous Grouse did not stand up well to the other ingredients. I liked the way the triple sec and lemon juice played against each other. I just wish the scotch was more than just an undercurrent. I will have to try this drink again with a scotch that has a bit more smoke or peat flavor and perhaps substitute Cointreau in honor of Mr. Glendenning. Still, it was a pleasant cocktail.
The Sidecar cocktail
* 2 ounces Brandy (cognac)
* 1 ounce Cointreau
* 1/2 ounce lemon juice
Shake with ice. Strain into cocktail glass.
This was my first try at mixing a brandy cocktail. I found this drink to be very smooth with a nice balance between the Brandy and lemon juice. I would definitely make this again and would introduce a friend to it as well.