Corpse Reviver No. 2

I seem to be perpetually in the mood for drinking very old cocktails. Well, it pays off. This gem from Harry Craddock's Savoy Cocktail book of 1930 is a perfectly balanced marvel.

1 oz dry gin

1 oz Cointreau

1 oz Lillet Blanc

1 oz fresh lemon juice

1 - 3 drops absinthe or pastis

Shake with ice

Double strain into chilled cocktail glass

Garnish: maraschino cherry

The Lillet Blanc from the 20th Century cocktail rears its beautiful head again here. As such, it's well worth the find - useful in several drinks. In terms of the very very scant dash of absinthe or pastis, it's up to you in terms of likes/dislikes and availability. I normally make mine with Pernod (not the absinthe) because it's all I use it for. However, a while ago I tried real absinthe and it canged the drink in a very subtle way. That's the beauty of it - while only 3 drops, the absinthe/pastis is detectable and for once not obtrusive. Those who dislike licorice could easily enjoy this drink, even moreso than the Monkey Gland. In terms of other ingredients, use a nice gin, fresh lemon juice, and Cointreau - there are few alternatives for quality triple sec.

The balance of flavours is astounding. Not only can you taste the absinthe/pastis, but all of the ingredients shine through. You get the juniper from the gin, tart lemon-ness, orange from the Cointreau and some nice fruits and herbs from the Lillet.

While I do say this drink is balanced well, balance does not mean everyone will like it. It is on the sour side of things, but hey - it makes it very refreshing.

Harry Craddock said "Four of these taken in swift succession will unrevive the corpse again". So drink this former hangover-cure in moderation. Each contains over 2 standard drinks, although it is easy to reduce the amounts as the ratio is simple.

Twentieth Century Cocktail

Here is another older cocktail, although this time it has a very interesting flavour unlike anything else. You might be able to tell from the ingredients:

1.5 oz gin (Tanqueray)
0.75 oz Lillet Blanc
0.5 oz light creme de cacao
0.75 oz fresh lemon juice

Shake with ice, strain into chilled cocktail glass.
Garnish: lemon twist

In case you don't know, Lillet Blanc is a hard to find French aromatized quinquina - a wine with quinine added. Like Dubonnet, it's produced in white and red versions, and the white is called for here.
The flavour here is a bizarre combination that just seems to work in some weird way. As predictable, you get a large hit of zingy lemon, which combines quite well with the fruity Lillet. However, at the end, you taste chocolate - it seems an odd pairing, but give it a try. Apparently the creme de cacao can overpower the drink. My brand, Continental, blended very well at that ratio, but some might require less to be added.
Try this, it's weird and wonderful.

Blood and Sand

"Aha!" thought I when I had this drink fifteen minutes ago: a surprisingly excellent drink, using some more uncommon cocktail ingredients while producing a memorable and pleasant flavour.

1 oz blended scotch (Johnny Walker Red)
1 oz orange juice (fresh)
0.75 oz cherry brandy liqueur (Continental)
0.75 oz sweet vermouth (Cinzano Rosso)

Shake with ice, strain into chilled cocktail glass.
Garnish: maraschino cherry.

Well, what can I say? I'm not much of a scotch drinker (hence my having only one relatively cheap bottle of blended scotch), mainly because I don't find the flavour that agreeable. Well, this drink changed that for me. Scotch is a rare ingredient because it's often fine by itself, but I think it's perfect in this drink. Also, cherry brandy is often hard to balance - it is very sweet and tastes strongly of medicine (I like it though) and it's hard to find a place for it outside of the Singapore Sling. The Blood and Sand tastes mainly of cherry brandy and the scotch, but it highlights both of their better sides. The cherry brandy is not too sweet, but still has enough of a presence to cut the burn of the scotch. This, on the other hand, rears its head in a modest fashion. I will admit that there is a nice side to scotch, although it is often covered by the burn and bitterness. This drink exposes the pleasant and mild scotch essence - I'd try different scotches to find the perfect match. However, I'm satisfied just using up my Johnnie Red and cheap Cherry Brandy - these brands still taste great in this drink.
My one criticism? Putting the maraschino cherry on the side of the glass results in a puddle of ant-attracting sweet syrup at the base of the glass. Just chuck it straight in!

Monkey Gland

Well, it's certainly been a while. I recently acquired a number of cocktail books from the US which have revived my faith in the magic powers of cocktails. 'Vintage Spirits & Forgotten Cocktails" by Ted Haigh is fantastic; I have not tasted a bad drink out of it yet.
Here's a very nice one - it reaches that perfect level of sweetness between dry and sickly.

1.5 oz dry gin (Tanqueray)
1.5 oz orange juice (fresh)
1 tsp grenadine (real stuff)
1 tsp absinthe/pastis (Pernod)

Shake with ice, strain into chilled cocktail glass.

There is no burn, and the flavours of the grenadine, Pernod and orange juice balance beautifully. I used fresh orange juice, which I'm sure makes a noticeable difference.
One other thing about this drink is the perfect amount of Pernod, an ingredient that can easily overpower a drink. It is expressed very pleasantly, with just slight hints of anise. I'd recommend this even to people who dislike licorice.
Overall, an excellent drink. The balance is mesmerising and and flavour very nice. I've tried another recipe for this drink, and it tasted pretty bad - more like what you'd expect to taste given the ingredients list!

Ramos Gin Fizz

Make this drink to trick gin-haters into drinking it. A sort of gourmet gin fizz (gin, lemon juice, sugar and soda), if you feel queasy about drinking raw egg, which tastes fine, then you can leave it out. This wonderful beverage is smooth and creamy but with a bit of a zing (from the fruit not the gin). A true classic.

• 1.5 oz gin
• 0.5 oz lemon juice
• 0.5 oz lime juice
• 1.25 oz simple syrup
• 2 oz milk
• 1 small egg white (optional)
• 2 drops orange flower water
• 3 oz soda water

Shake all ingredients except the soda with ice and strain into a highball. Topping it up with the soda produces a nice creamy foam on top.

Photo: Phil

The orange flower water again I had to get from the US. It can be replaced by orange bitters, which are still hard to find, or if you're desperate a twist of orange peel. This drink should appeal to all taste buds, and it's pretty healthy too.

Vodka, Tonic and Bitters

Well, for some reason people don't consider a Gin and Tonic a cocktail, yet a rum and coke is a cocktail only because it has a name - Cuba Libre. Either way, a vodka, tonic and bitters is a mixed drink, and since cocktails have come a long way from being a spirit, sugar and bitters, I don't see why it can't be included on this blog.
I got the idea for this drink from Fleming's Thunderball, where James Bond orders one in Nassau. I actually prefer it to a gin and tonic, and not simply because you 'can't taste' the vodka. It just seems to be more pleasant.

• 1 or 2 shots vodka
• squeeze of lime juice
• several dashes of Angostura or Fee Brothers' Old Fashioned Bitters to taste
• top up with tonic water

Garnish with some lime wheels.

Photo: Phil

One of the reasons I like this drink so much is that it is like a quality canvas to display the bitters. While Angostura is perfectly reasonable, I just love the Fee Brothers' bitters - from America I might add. However, I spied them on Nick's wines, an Australian online bottleshop recently. This drink also works with Peychaud's bitters, but they're even harder to find.

Apple Pie Martini

Well, admittedly, this is a "girly" one. My quote after drinking: "I'd drink it if nobody was watching". This is one of those longer martinis that cuts the bite of the vodka significantly. It's very sweet, but the flavours balance quite well (from memory).

• 1.75 oz vodka
• 0.75 oz Monin cinnamon syrup, or Goldschlager
• 1.5 oz apple juice
• 1.5 oz red cranberry juice

Shake with ice, strain into chilled cocktail glass. Garnish with an apple slice.

Photo: Phil

A very agreeable drink. As the title suggests, this combines apple and cinnamon flavours very pleasantly. The original recipe called for Goldschlager, a ridiculously expensive cinnamon schnapps with gold flakes. I had no such money, so I used a non-alcoholic syrup: Monin 'cannelle' flavoured. Guys: drink this when no one else is around.