All posts tagged: maraschino

Cocktail of the week no.19: the Tuxedo

In 1885, in a rural patch of New York state called Tuxedo, just north of the border with New Jersey, a man named Pierre Lorillard decided to found a country club. He named it after the region, which had retained its Indian name; Etymonline and the Tuxedo Club’s own excellent history page agree that ‘Tuxedo’ probably derives from the Algonquian ‘p’tuck-sepo,’ or ‘crooked river.’ The club was a success, attracting the New York glitterati for its country pursuits and society dances, and in the year of its opening, 1886, the name went down in history for its association with a new, informal style of evening wear – the tail-less dinner jacket. Supposedly this rather avant-garde garment was brought back to New York by one James Brown Potter, who saw the Prince of Wales (the future King Edward VII) wearing one on a visit to Sandringham; the ‘notoriously unchaste’ prince recommended his tailor to Potter while simultaneously trying to seduce his wife. The Wall Street Journal has the full story here, as well as one or two other versions. This …

Cocktail of the week no.14: the Aviation

Have I mentioned before how much I like crème de violette? Oh, yep, I think I have. And sour cocktails? That too. So I’ve been meaning to make this cocktail for quite some time, and after a long, long break from cocktails of the week (not that I wasn’t drinking them, believe), I finally got around to it. The Aviation is a pre-Prohibition cocktail that vanished from the scene for much of the twentieth century, only to be revived in the last decade. The absence of crème de violette (l’horreur) in America is largely to blame for its disappearance, and even now the ingredient is often listed as optional in recipes. But how could anyone voluntarily omit this AMAZING NECTAR? I’m actively looking for ways to use it that don’t involve just necking it from the bottle. This is a strong drink, containing as it does quite a lot of gin and not a huge amount of anything else. Ratios differ on the maraschino and lemon, and I went with slightly more lemon because… sour, I like …

Cocktail of the week no.13: the French 75

I have a birthday looming menacingly on the horizon, and I’d been waiting for this occasion to make a rather celebratory cocktail, the French 75. Not so much a cocktail for sipping on the couch on a weekday evening while watching Murder She Wrote (my normal MO), this champagne and gin concoction called for a slightly more special occasion. (Although now that I’ve realised how great they are, they might be making an appearance on sofa nights anyway.) This drink seems to have been popularised by Harry McElhone at his New York Bar in Paris in the 1920s, and apparently owes its name to a particularly effective 75mm artillery gun used by the French in World War I. Drinking a couple of these had a similar effect to getting shelled by one of the above, apparently (thank you Gin Foundry!). It really took off in the 40s after being ordered in Casablanca. It’s definitely worthy of its name, with a deceptively light, fruity taste but a kick like the hind leg of a horse (something I …

Cocktail of the week no.10: the Last Word

I’ve been dying to make this cocktail for ages, having had a great riff on it recently in a bar. It’s such a surprising mixture of flavours and a brilliant example of a drink that has had a real renaissance lately. It sounds like the oddest mixture of ingredients – gin, maraschino liqueur, green Chartreuse, and lime juice in equal parts, but it somehow works fantastically well.  This is a cocktail which was only recently rediscovered (in 2005!) after long being out of favour.I don’t know how it fell out of favour in the first place, because it’s absolutely gorgeous. Somehow all these very powerful ingredients all manage to bring something out of each other that you wouldn’t get from each one alone. The strong, floral maraschino combines with the herby Chartreuse and the lime juice to make a flavour that suggests a powdery, perfumed apple. It’s such a weird combination of fresh, zippy flavours with flowery aromatics. I only bought a miniature Chartreuse for this, because I wasn’t sure how much I’d use it, …

Cocktail of the week no.5: the Martinez

So I popped down to Gerry’s Wines and Spirits recently to get some new ingredients and expand my repertoire. It seems less common for people to make complex cocktails at home in the UK than it is in the US, perhaps because alcohol is generally more expensive here, so there aren’t a ton of stores that are really well-stocked. Gerry’s is the best in London as far as I can tell. The staff are really helpful, and I incidentally learned the correct way to pronounce ‘Tokaji’ when another customer was gently corrected (it’s Tok-eye). Among other things, I picked up some Old Tom gin, a style of gin popular in the 19th century, made obscure by the rise of London dry gin, and resurrected in the last decade or so. I bought it specifically to make a Martinez, an old relative, and supposedly the predecessor, of the Martini. I tried a Martinez for the first time recently at Bar Américain. It’s very different from a Martini, and not the easiest thing to drink, but it really stuck with me. It’s complex and bittersweet, featuring …