Category Archives: Other Ingredients

Absinthe, Angostura Bitters, Cognac, Scotch Whisky, Simple Syrup, Spirits, Sugar

Kate’s Sazerac

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Even if ”The State of the Union” (1948) was neither Capra’s, Tracy’s nor Hepburn’s best work, it does stand out for at least two reasons: an excellent aeroplane chase (with a petrified, despairing Van Johnson and a knitting Kate Hepburn) and, in my humble opinion, one of the best cocktails known to man, even if that might be overstating it a tad – the Sazerac.

This cocktail has a long and winding history and lays claim to:

  • the oldest American cocktail,
  • the etymology of the word cocktail itself and
  • being the “official” cocktail of New Orleans

The first two are a bit disputed, but if it is true that “Antoine Amadie Peychaud, a Creole apothecary who moved to New Orleans from the West Indies and set up shop in the French Quarter in the early part of the 19th Century” [1] created the Sazerac then it should be the oldest; and if he did serve this drink in a coquetier, which was later Americanised to “cocktail”, then both claims are in fact true.

The Sazerac

  • Sugar (or simple syrup)
  • 2 oz rye whiskey (or cognac, originally)
  • 3 dashes Peychaud’s bitters
  • 2 dashes Angostura bitters
  • Absinthe rinse

Chill a rocks glass, give it an absinthe rinse using only a small amount of absinthe (or Herbsaint) band then discard the excess liquid. Stir all the ingredients except the absinthe over ice and strain into the absinthe-rinsed glass. Rub a lemon peel around the rim of the glass and discard. The drink does not get a garnish. [2]

[1] http://www.gumbopages.com/food/beverages/sazerac.html
[2] https://frontiermixology.wordpress.com/tag/state-of-the-union/

Cointreau, Egg-white, Gin, Lemon, Spirits

Hitch’s White Lady

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Alfred Hitchcock’s favourite cocktail, at least when visiting Harry’s Bar in Venice, was the White Lady; his treatment of ladies, and for that matter of actors in general was less gentlemanly. Tippi Hedren, who had starred in one of the director’s best known films ”The Birds” (1963) later commented:

”Hitchcock was more careful about how the birds were treated than he was about me. I was just there to be pecked.”

The White Lady

  • 1½ oz gin
  • ¾ oz freshly squeezed lemon juice
  • 1 oz Cointreau
  • and 1 egg white shaken over ice [1]

If one listens to that song for long enough, one begins to have sympathies for the birds. Please make it stop.

[1] ”The Globe and Mail” – http://www.theglobeandmail.com/life/food-and-wine/wine/orson-welles-alfred-hitchcock-and-the-four-best-gin-cocktails/article24909884/

Gin, Lemon, Sugar Syrup, Water (carbonated)

Stanley’s Tom Collins

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Poor old dad, the “Father of the Bride” (1950), preparing gallons of Martinis in expectation of his guests’ wishes at his daughter’s wedding announcement, spends the evening mixing every and all drinks but Martinis, among many: Old Fashioneds, Bourbon & Sodas, Mint Juleps, Tom Collins’, Rum & Cokes, and straight up Scotches. Let’s pick on one:

  • 1½ oz Gin
  • 1 oz freshly squeezed lemon juice
  • 2 oz carbonated water
  • ½ sugar syrup

Mix the gin, lemon juice and sugar syrup in a tall glass with ice, top up with soda water, garnish and serve.

Source: drinksmixer.com

Brandy, Egg-Yolk, Powdered Sugar

The Mae West

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Although her advice in “Every Day’s a Holiday” (1937) was: “You should get out of those wet clothes and into a Dry Martini.”, the drink by her name is a bit more spirited:

  • 3 – 4 oz brandy
  • 1 egg yolk
  • 1 tsp powdered sugar

Add ice cubes and shake robustly to completely blend the yolk … and sprinkle with cayenne pepper in honour of the ravishing Mae.

Recalling her various famous quotes, it’s often difficult to believe how these got by the Hays Office, especially since many were much more than suggestive, they had passed innuendo last Tuesday. A few samples: https://youtu.be/FJS670okmZc

Bourbom, Egg-white, Lemon

The Whiskey Sour

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Richard Sherman: “Miss Morris, I’m perfectly capable of fixing my own breakfast. As a matter of fact, I had a peanut butter sandwich and two whiskey sours.”

As Miss Morris, when we hear “The Seven Yea Itch” (1955), we think Whiskey Sours; and vice versa:

  • 1½ oz Bourbon Whisky
  • 1 oz fresh lemon juice
  • ½ Gomme syrup
  • 1 dash egg white

Shake with ice, strain into ice-filled old-fashioned glass and serve on the rocks … and try to keep your eyes on the drink.

Agave, Egg-white, Fernet-Branca, Lemon

The Tiny Hands

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Michael Williams: [sees dozens of stick-men hanging from trees] “No red-neck is this creative.”
“The Blair Witch Project” (1999).

The Tiny Hands cocktail was purportedly thought up by Deidre Darling of Chicago’s The Savoy, who describes the drink: “The cocktail is further enhanced by the bitterness of the Fernet-Branca. The garnish was inspired by the formation of dolls out of wooden sticks.”

  • 1½ oz Sailor Jerry Spiced Rum infused with Forbidden Forest Lapsang Souchong Tea*
  • ½ oz Fernet-Branca
  • 2 full eye droppers of chocolate mole bitters
  • ½ oz lemon juice
  • ½ oz agave nectar
  • 1 egg white

Fill all ingredients into a shaker, shake to emulsify egg white, add ice and shake to chill. Strain and garnish with cinnamon sticks, cloves and tea leaves.*To infuse Sailor Jerry Rum with tea, soak tea bags in rum. Let steep. Strain before use.

Egg-white, Grapefruit, Tequila

Annie’s Tequila Cocktail

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Perhaps the obvious choice of a Manhattan is not a fitting one for Annie, played by Diane Keaton in the Academy Award-winning film ”Annie Hall” (1977), it certainly doesn’t fit her personality nor her dress style (the latter created by costume designer Ruth Morley (right) prompted ”The Annie Hall Look”, the “layering of oversized, mannish blazers over vests, billowy trousers or long skirts, a man’s tie, and boots” [2]).

A few attempts at creating a fitting drink for someone ”who grew up in a Norman Rockwell painting” have been made; personally I liked best this foamy lavender-pinkish creation found at thestar.com ‘s “Food and Drink” [1], which is… what was it I wanted to add? … oh well … “la-dee-da, la-dee-da.”

*The Annie Hall Cocktail”

  • 2 oz tequila blanco
  • 1/2 oz lavender syrup (see below)
  • 1 oz white grapefruit juice
  • 1 egg white
  • grapefruit twist to garnish
  • ice

Lavender Simple Syrup:

  • 1 cup (250 mL) water
  • 1 cup (250 mL) granulated sugar
  • 1 tbsp (15 mL) dried lavender

For the lavender syrup, bring water and sugar to a boil over high heat in a small saucepan and add lavender. Reduce the heat and let it simmer for 10 minutes, strain, discard lavender and refrigerate until chilled.

For the cocktail, shake (without ice) tequila, syrup, juice and egg white in a cocktail shaker, add ice; and shake again 25 to 30 times. Strain ingredients into a coupe and garnish with a grapefruit twist.

[1] http://www.thestar.com/life/food_wine/recipes/2010/09/07/the_annie_hall.html
[2] https://en.wikipedia.org/wiki/Annie_Hall#Legacy_and_influence