George was in Chicago to take in a hockey game and enjoy some of the windy city’s exceptional food and drink establishments. After reveling in an impressive victory by his Detroit Red Wings over the hometown Black Hawks, George found himself on Chicago’s famous Rush Street and in need of a not only a celebratory libation but also something to warm the chill of a December night. He happened into the first bustling saloon he came upon and was immediately greeted by a familiar smell. Seated at the bar, he inquired of the barman if indeed what he was enjoying was the smell of apple cider.

“That’s our Hot Apple Toddy made with homemade Rock & Rye you smell,” replied the bartender. “It is sure to warm you up, kind of like a blanket for your insides.”

George took a sip of the steaming brew and was reminded of growing up in Michigan, when he visited the apple orchards in the fall with his parents and drank hot apple cider with warm homemade cinnamon and sugar doughnuts. “This is delicious, but what on earth is Rock & Rye?”

“It’s made from rock candy and rye whiskey, with citrus and spices. We got the recipe from The Gentleman’s Companion and we make our own.”

George had one more Toddy before venturing back out into the cold Chicago night with a warm glow and a determination to discover more about Rock & Rye. He started doing some research and it turns out that at one time in history, most bars had their own recipe for making Rock & Rye, an old traditional wintertime elixir commonly believed to hold medicinal properties of sweeping proportions. Whether used to ward off sickness or to aid digestion, this interesting creation involved dissolving rock candy in rye whiskey with the addition of fruit. It would then be served neat, on the rocks, or with hot water and a slice of lemon in a toddy.

According to the Esquire Drink Book, 1956:
“Once upon a time, a person afflicted with rasp, or contemplating the possibility that he might be in the near or distant future, would prepare his remedy by putting rock candy and citrus fruit slices and peels into a jug of rye, corking, and setting it aside…The only trouble is that sympathetic friends who rush to the sick one’s bedside will want to share his medicine (which has the taste and texture of a liqueur), possibly forgetting to leave a thimbleful for him.”

After much searching, George even tracked down a copy of Charles H. Baker, Jr.’s The Gentleman’s Companion. It wasn’t cheap, but now he could get the recipe and make his own Rock & Rye. He thought this would make a wonderful gift for the holidays as well as being great for mixing with hot apple cider as a tasty cold weather warmer when entertaining friends during the season.

Spiced Cider Toddy
Recipe from The Modern Mixologist – Contemporary Classic Cocktails
25 oz. homemade Rock & Rye *
1 gallon apple cider
1/2 cup clover honey
5 cinnamon sticks
30 whole cloves
1/2 vanilla bean
(Serves 15)

Start by breaking the cinnamon sticks and cloves and bruising the vanilla bean. Next make a mirepoix bag with the spices. In a large saucepan combine cider, honey, and the mirepoix bag; bring to a boil and then let cool for at least 4 hours. Remove mirepoix bag and reheat when ready to serve, adding the Rock & Rye at the last moment. Serve in heated mugs with a cinnamon stick garnish.

* Rock & Rye
1 liter rye whiskey
3 oz Jamaican rum
1 pound rock candy
12 whole cloves
2 cinnamon sticks
1 orange, quartered
1 lemon, quartered

Put ingredients in a large container, cover, and let stand a fortnight (14 days).

Interested in obtaining Tony’s services or products for your brand company, hotel, or restaurant?

Contact Andrea Day
702-218-1989
andrea@themodernmixologist.com

For a complete list of Tony’s books, products and bar tools:
www.themodernmixologist.com

GEORGE found himself with a six-hour layover at the San Francisco International Airport on his way to Poland to explore the wonders of Polish vodka. In need of nourishment and liquid refreshment, he landed upon a bar stool at the Buena Vista, conveniently located in the United Airlines section of the terminal next to his departing gate. Noticing a long line of oddly-shaped glasses running along the bar counter, he inquired about them to the bartender.

“Those are for our Irish Coffees, the specialty of the house!”

“No, they were first served at the Shannon Airport in Ireland, but to really understand the Irish Coffee you need to visit our restaurant at Fisherman’s Wharf.”

Feeling a little hungry, George asked for the barman’s recommendation on the menu.

“Go for the corned beef hash with soft boiled eggs; goes great with the Irish Coffee.” He was not lying. The hash was crispy yet tender and the eggs were cooked perfectly.

“Another Irish Coffee, please,” George requested, as he finished up. Then with still more than four hours until his flight departed, he decided to grab a cab and head to the original Buena Vista at Fisherman’s Wharf.

George did not need to be told twice and quickly ordered up the famous tipple. “Yummy,” he said. “Were they invented here?” Walking into the bustling bar, George knew he was in a very special place. As he grabbed one of the few remaining barstools, he immediately recognized the now familiar row of Irish Coffee glasses waiting their turn to house the steaming mixture of coffee, sugar, Irish whiskey, and hand-whipped cream. Getting the bartender’s attention, he ordered his Irish Coffee and introduced himself. It turned out that the gentleman behind the stick was 2003 World Irish Coffee Making Champion, Frank Silletti. Frank told him the story of the Irish Coffee being created by Joe Sheridan, a bartender at Ireland’s Shannon Airport. And how in 1952 the Irish Coffee found its way to the United States via travel writer Stanton Delaplane. He shared the recipe with Jack Koeppler, then owner of the Buena Vista Café, where today they serve some 2000 Irish Coffees every day. He told George that the secret to a great Irish Coffee is using the right whiskey (they use Tullamore Dew Irish Whiskey), strong coffee, heavy cream whipped just right, and then serving it in the proper vessel, the classic six-ounce goblet used exclusively at the Buena Vista.

George had one more before thanking Frank for his hospitality and heading back to SFO with a newfound love and appreciation for the legendary libation. Walking toward his gate, he hoped he would have time to enjoy one last Irish Coffee before departing on the long flight to Poland.

IRISH COFFEE

1 ½ oz Tullamore Dew Irish Whiskey
2 sugar cubes
Strong brewed coffee
Freshly whipped cream

In a heated Irish Coffee glass, add sugar cubes and dissolve in approx 3 oz. of hot coffee. Add Irish whiskey and top with a collar of freshly whipped cream.

Slainte

Interested in obtaining Tony’s services or products for your brand company, hotel, or restaurant?

Contact Andrea Day
702-218-1989
andrea@themodernmixologist.com

A complete list of Tony’s books, products and bar tools is on his website, themodernmixologist.com.

George, being a world traveler and lover of the finer things in life, found himself poolside at the beautiful Halekulani in Waikiki. It was a stellar day, as days go in Hawaii, with sunny, blue skies and just a slight tropical breeze.

Being quite content and very relaxed, George felt the need for refreshment, and what better libation to complement this incredible setting than a Mai Tai. When the drink arrived, he was surprised at its appearance. It was not made with the typical orange and pineapple juices with a bright red ring of grenadine syrup adorning the bottom of the glass, garnished with several Maraschino cherries attached to a slice of orange by a tiny umbrella floating on top. Instead it was a delicious, well-balanced tipple focused on flavorful rum, fresh lime, and just the memory of orange and almond. Fabulous! When asked about the variation of the drink, the waiter replied, “People ask about it all the time; this is the original recipe.”

Later that evening George found himself seated across the bar at Lewers Lounge and in the presence of bartender extraordinaire Tim Rita. George ordered a Mai Tai and inquired about its origins. “Well, as the story goes, the drink was first mixed in Oakland, California by Victor Bergeron in 1944 at Trader Vic’s,” Tim replied. “The recipe consisted of seventeen year-old J. Wray & Nephew Jamaican rum, orange Curacao, orgeat, rock candy syrup, and fresh lime juice,” he explained. “It never had orange or pineapple juices and definitely no grenadine syrup and that is the recipe we use here at the Halekulani!”

1½ oz Rhum Clement VSOP Martinique
1 ½ oz Appleton Jamaican Rum
½ oz rock candy syrup
½ oz orange Curacao
½ oz orgeat syrup
Juice of 1 ½ limes (approx 1 ½ oz), freshly squeezed

Shake with ice, strain into a crushed-ice
filled Mai Tai glass. Garnish with a spent
lime shell, mint sprig, and pineapple spear.

George was intrigued with the Mai Tai story. He found it not only a wonderful draft for a poolside respite, but equally as delicious in the beautiful Lewers Lounge as he listened to the soulful jazz of Tennyson Stephens. But always determined to get to the bottom of things, George booked a flight to Oakland, California and made his way to Trader Vic’s in Emeryville. As he walked in, he was transported to the South Pacific with visions of blue waters, thatched huts, and grass skirts. He made his way to the bar where he met Javier behind the stick and ordered some Pupus and one of Vic’s famous Mai Tais.

“So what is the real story behind the Mai Tai?” George inquired. “It was invented in 1944 when Vic was working on creating a new drink,” Javier said as he repeated the same ingredients that Tim Rita recited at Lewers.” He was about to taste his newest creation when his friends from Tahiti, Ham and Carrie Guild, showed up. Vic presented the drink to Carrie, who tasted it and proclaimed, ‘Mai tai roa áe,’ which apparently means ‘out of this world-the best!’ in Tahitian. And that was how the Mai Tai was born!”

Many people have taken credit for the drink over the years and many, many more have taken liberties with the original recipe. It seems poor Vic was so bothered by this fact that he found it necessary to set the record straight in his Bartenders Guide, the revised 1972 edition. He exclaimed the drink to be his and his alone despite claims to the contrary. “Anybody who says I didn’t create this drink is a dirty stinker.”

So George felt very confident that he had gotten the real story on the drink’s creation, but for now he was very happy just to get to the bottom of another of the Trader’s Mai Tais.

Interested in obtaining Tony’s services or products for your brand company,
hotel or restaurant?

Contact Andrea Day:
720-218-1989
andrea@themodernmixologist.com

A complete list of Tony’s books, products and bar tools is on his website: themodernmixologist.com.

The Bloody Mary
2 ounces vodka
4 ounces tomato juice
2 dashes Worcestershire sauce
2-4 dashes Tabasco sauce
½ ounce fresh lemon juice
Pinch fresh cracked pepper
Pinch of kosher salt

Add ingredients to an ice-filled mixing glass and roll between the tin and glass. Strain into an ice-filled highball glass and garnish with a wedge of lemon.

Full story

The Bloody Mary

George was sitting in a comfortable club chair at the King Cole Bar inside the St. Regis Hotel in New York, reading the Times and enjoying a Bloody Mary. A classically-attired waiter approached his table to inquire if he cared for another cocktail. He did indeed. “The Bloody Mary was introduced to America right here at the King Cole Bar, you know,” the waiter informed George. “It was called a Red Snapper back in those days and we still call them that today.”

It turns out the man who first mixed the Bloody Mary was an American barman by the name of Fernand “Pete” Petiot, who concocted the fabulous drink while working at Harry’s New York Bar in Paris during the 1920s. When prohibition was repealed, the Astor family invited Mr. Petiot to come to New York as the head bartender of the King Cole Bar. Pete brought his Bloody Mary with him, but the name was deemed just too vulgar for the elegant bar so it became known as the Red Snapper. George also learned that vodka was relatively new to the United States so the drink was often made with gin.

“Guess I just assumed vodka was always around,” said George. “Apparently not!” said the waiter. “If you want to learn about vodka, you should swing by the Russian Tea Room.”

“Thanks; I believe I will. By the way, what’s the story behind the Maxfield Parrish mural?” George asked. “That’s a secret I can’t share with you!” the waiter replied as he served another Red Snapper to a thirsty patron.

A quick walk and George was seated at the bar in the Russian Tea Room. He ordered a flight of three vodkas and, being a man of taste, a serving of Osetra caviar with all the fixings. The bartender explained that the flight, served from the freezer in beautiful frozen crystal glasses, consisted of two Russian vodkas and one potato vodka from Sweden. George found them all delicious and great complements to the caviar, yet he was surprised at their vast differences. The bartender explained that each vodka was defined by its unique raw materials, such as grain, potatoes, or even fruit.

“So what about vodka and the United States?” George inquired while enjoying a Bellini topped with caviar and a small dollop of crème fraîche.

“Well, vodka dates back hundreds of years but really only started to show up in this country after the repeal of prohibition.” This guy knew his stuff. “In 1934 a Russian immigrant by the name of Rudolf Kunett bought the U.S. rights to the Smirnoff brand and started making vodka in America.”

The bartender went on to explain that vodka originally struggled here, but through the success of drinks like the Bloody Mary, the Moscow Mule, and the Harvey Wallbanger, vodka quickly gained popularity and today is the single most consumed spirit in America. He gave George a small taste of one of the house infused vodkas–apparently some kind of a secret recipe that tasted of honey and spice. George thanked him for his time, finished his vodka, and headed back to the King Cole Bar to find out what the King was smirking about anyway.

Interested in obtaining Tony’s services or products for your brand company, hotel or restaurant?

Tony Abou-Ganim’s long-awaited coffee table cocktail book, The Modern Mixologist, Classic Contemporary Cocktails, featuring 60 original recipes, personal stories and stunning color photography by Tim Turner is available on his website: themodernmixologist.com

Tony’s new line of bar tools coming out this spring!

FUNKY MONKEY

1 oz Mount Gay Eclipse rum
¾ oz Crème de banana
¾ oz Dark crème de cacao
3 oz Homemade coconut milk*
1 Small ripe banana
Toasted coconut for garnish

Blend above ingredients with a cup of ice until smooth; pour into a goblet or empty coconut shell. Garnish with toasted coconut.

*To make coconut milk, mix equal parts Coco Lopez Cream of Coconut with half-&-half.

Blend with a cup of cracked ice until creamy. Pour into
a 14 oz goblet and garnish with a pineapple spear.

Tony Abou-Ganim – The Modern Mixologist and author of The Modern Mixologist, Contemporary Classic Cocktails as well as a regular contributor to in the Mix.
www.themodernmixologist.com

Tom & Jerry

Helen’s Recipe

8 jumbo eggs
1 ½ cups powdered sugar
½ teaspoon cream of tartar
Freshly grated nutmeg
Hot water

Separate egg whites and yolks. In a large mixer, beat yolks until thick. Transfer to another bowl. Clean mixer and add the egg whites and cream of tartar; beat until stiff. Add powdered sugar and fold in yolks. Mix until batter is light and fluffy.

For each drink:
¾ ounce rum
¾ ounce Cognac

In a preheated mug, add 1 heaping ladle of batter. Add rum and brandy. Top with hot water and dust with freshly grated nutmeg. Serve with a paddle or spoon.

Tony Abou-Ganim – The Modern Mixologist and author of The Modern Mixologist, Contemporary Classic Cocktails as well as a regular contributor to in the Mix.
www.themodernmixologist.com

RAMOS FIZZ

2 oz Gin
3 Drops Orange Flower Water
1 Small Egg White
1 Heaping Tablespoon Powdered Sugar
½ oz Freshly-squeezed Lemon Juice
½ oz Freshly-squeezed Lime Juice
1 oz Cream
½ teaspoon Pure Vanilla Extract
Chilled Soda Water

Shake very vigorously with ice for at least one
minute or until your arm gets tired. Strain into
a tall, thin glass (Fizz Glass) and top with chilled soda water. Stir.

Once inside George quickly found a seat at the long bar and ordered a Tom & Jerry from the barkeeper. “It’ll just be a minute,” the barkeep said as he left the bar and headed to the kitchen. Momentarily he returned with a steaming hot mixture of egg batter, rum, and brandy. George found it indeed warmed him from head to toe, if not from the drink’s temperature then surely from the amount of alcohol contained within. “Well?” inquired the bartender. “Very good indeed. Now what shall I eat?” George replied. “We are famous for the perch that we get locally from Lake Huron.” George found the perch to be light, sweet and flaky, lightly breaded and sautéed perfectly. After a final Tom & Jerry, he asked the bartender if anyone else made Tom & Jerry’s. “You have to go to the Brass Rail in Port Huron; they’ve been making them there for over 70 years.”

The next day George hired a car and headed east on I-94 where he found the Brass Rail on Huron Avenue in downtown Port Huron. Upon entering the bar, he was taken by the myriad of decorations adorning the walls and the large, colorfully decorated Christmas tree taking over the back bar. He grabbed the last open stool in the busy bar and inquired of the bartender if they made Tom & Jerry’s. “Make them? Helen David opened this bar in 1937 and we’ve been making them with her recipe ever since!” he exclaimed. It turns out the guy behind the bar was Maroun Abou-Ghanem, Helen’s cousin and the bar’s current owner. Maroun told George the key was to make a fresh egg batter to which rum, brandy, and hot water are added and the whole thing is topped with grated nutmeg. “It’s a holiday specialty we start serving just prior to Thanksgiving and finish on New Year’s Day. We sell thousands of them!” he said. George found the Tom & Jerry to be light, fluffy, rich and creamy; it made him feel warm and fuzzy inside. “This is delicious; I’ll have another!” he said. George finished his final Tom & Jerry, said goodbye to Maroun, and popped into the Coney Island next door to get a couple of their world famous hot dogs for the trip back to Detroit, but he was determined to get to the bottom of this legendary tipple.

It turns out that the grandfather of American bartending, “Professor” Jerry Thomas, is credited with developing the Tom & Jerry. According to his 1862 publication, The Bar-Tender’s Guide on How to Mix All Kinds of Plain and Fancy Drinks, this seasonal drink was not to be offered until after the first snowfall. As wonderful a story as that is, it seems the drink was actually named for the characters in Pierce Egan’s 1821 book, Life in London, which chronicles the after-hours roving antics of “Jerry Hawthorn, Esq., and his elegant friend Corinthian Tom.” Their relentless pursuit of living the high life, frequently with the aid of an alcoholic beverage, gave birth to the slang term, “Tom and Jerrying.” It is said that Egan took a recipe considered to be a twist on the traditional eggnog and named it the “Tom and Jerry” in order to publicize his book.

Helen’s Recipe

8 jumbo eggs
1 ½ cups powdered sugar
½ teaspoon cream of tartar
Freshly grated nutmeg
Hot water

Separate egg whites and yolks. In a large mixer, beat yolks until thick. Transfer to another bowl. Clean mixer and add the egg whites and cream of tartar; beat until stiff. Add powdered sugar and fold in yolks. Mix until batter is light and fluffy.

For each drink:
¾ ounce rum
¾ ounce Cognac

In a preheated mug, add 1 heaping ladle of batter. Add rum and brandy. Top with hot water and dust with freshly grated nutmeg. Serve with a paddle or spoon.

The life and times of the Modern Mixologist

Breakfast of Champions – Gin Fizz – Ramos Fizz

George had just sat down for Sunday brunch, craving his favorite corned beef hash with three poached eggs, when the waiter approached with coffee and the offer of a Ramos Fizz. “A Ramos Fizz. . . I’m not familiar with such a concoction.” He was quickly informed that it is a classic breakfast drink made from gin, cream, sugar, citrus juice, egg white, and orange flower water. The ingredients are shaken hard and fizzed with soda. Being the adventurous type and not one to miss an opportunity to experience something new, he eagerly accepted the offer. George found it to be light and fluffy, nicely balanced with just the slightest floral hint of orange blossoms, and it went great with his hash. Wanting to know more, he discovered the drink was first mixed in New Orleans, which was all he needed to persuade him to make a trip to the Big Easy.

George checked in at the Monteleone and found his way to the hotel’s Carousel Bar. There he met Marvin, bartender extraordinaire, and ordered a Ramos Fizz. Marvin informed him that the drink was indeed created in New Orleans by Henry C. Ramos in 1888, at his Imperial Cabinet Saloon located at the corner of Gravier and Carondelet streets. Ramos employed a host of shaker boys to properly shake these gin fizzes into a ropey, frothy brew, prompting one customer to say, “It’s like drinking a flower!” But then came Prohibition and the drink disappeared. After Prohibition was repealed, the trade name of Ramos was acquired by the Hotel Roosevelt and the Ramos once again became a huge hit. Marvin suggested George make a point to stop in at the Sazerac Bar at the Roosevelt and try one for himself.

As he walked into the art deco setting of the romantic Sazerac, George felt as if he had been transcended back in time. Approaching the bar, he was greeted by a sharply-dressed barman named Russell who prepared a delicious fizz for him. The barkeeper told of the infamous Louisiana Governor Huey P. Long’s preference for the Ramos Fizz. The story is that he was such a fan of the drink, when he visited the New Yorker Hotel he brought along his own bartender from New Orleans to prepare them. George thought that seemed very civilized indeed. After a second Ramos Fizz, he was ready to call it a night but not before stopping at Lucky Dog for another New Orleans’ specialty.

The next morning found George walking the French Quarter where he happened upon the Court of Two Sisters. After ordering a Ramos Fizz, he mentioned to the bartender, Linda, how wonderful it was. “That’s Ms. Flo’s recipe,” she said; “she put her special twist on it!” It turns out Ms. Flo Woodard had recently passed away but had held court behind the bar here since the 1970s and was one of the first women to work behind the stick in the Crescent City. George was starving and Linda recommended he try the traditional New Orleans’s breakfast at Brennan’s.

At Brennan’s bar, George was greeted by barman Blake Kaiser, who quickly whipped up a fizz for him. Kaiser suggested he try the Table d’hôte Breakfast, which is their three-course prix fixe. George began with a New Orleans classic, turtle soup, followed by a Brennan’s creation called Eggs Hussarde, which is poached eggs atop Holland rusks, with Canadian bacon and Marchand de Vin sauce. For dessert (yes, dessert for breakfast), he had to try another Brennan’s original, Bananas Foster.

Full and very happy, George was ready to return to Las Vegas with fond memories and a new-found love for a lost and forgotten classic.

Ramos Fizz

2 ounces gin
3 drops orange flower water
1 small egg white
1 heaping tablespoon powdered sugar
½ ounce freshly-squeezed lemon juice
½ ounce freshly-squeezed lime juice
1 ounce cream
½ teaspoon pure vanilla extract
Chilled soda water

Shake very vigorously with ice for at least one minute or until your arm gets tired. Strain into a tall, thin glass (Fizz Glass) and top with chilled soda water. Stir.

DIAGEO had a happy hour for the ages at Tales of the Cocktail
Interpretations of the most influential cocktails from the 1900’s through today were created by a distinguished group of mixologists.

Read more about that here.

Tony Abou-Ganim – The Modern Mixologist and author of The Modern Mixologist, Contemporary Classic Cocktails as well as a regular contributor to in the Mix.
www.themodernmixologist.com

2 oz (60 ml) 100 percent agave silver tequila
1 oz (30 ml) Cointreau
2 oz (60 ml) fresh lemon sour (2 parts fresh lemon juice, 1 part simple syrup)
1 oz (30 ml) fresh-squeezed lime juice

In a mixing glass, add tequila, Cointreau, fresh lemon sour, and lime juice; shake with ice until well blended. Strain into an ice-filled goblet. Garnish with a wedge of lime. I do not advocate salting the glass, but if you must, simply moisten the rim with fresh lime juice, then dip lightly into a plate of kosher salt.

picture courtesy of campariusa.com

This recipe was originally featured in “The Modern Mixologist: The Negroni Quest“, in the Mix‘s Winter 2009 edition

Ingredients:

1 oz Campari
1 oz Cinzano Rosso sweet vermouth
Chilled soda water

Directions:

Build in an ice-filled highball glass, top with chilled soda water, stir. Garnish with a slice of orange.

Ingredients:

1 oz gin (The choice of which should suit one’s personal fancy)
1 oz Campari
1 oz Martini & Rossi sweet vermouth

Directions:

Into an ice-filled mixing glass (Martini pitcher), add gin, Campari, and Martini & Rossi sweet vermouth. Stir until well blended. Strain into a chilled cocktail glass. Garnish with a burnt orange twist.

The Life & Times of the Modern Mixologist

George, being a fan of warmer weather, was pleased to find the sun shining and the temperatures rising, which were sure signs that winter would soon be but a fond memory and springtime would come once again. Baseball, barbeques, and the running of the Kentucky Derby were close at hand. The season’s most characteristic herb, although heretofore slumbering, would be revived. Mentha piperita and Mentha spicata, (aka peppermint and spearmint respectively), would return to reawaken the senses and quench our thirsty palates as the mercury would begin to rise. Being in the mood to indulge the warm weather, George felt imbibing a mint julep would be just the thing to celebrate such an occasion.

After a stop at the market to pick up supplies that included the aforementioned fresh spearmint, George headed home to dust off his sterling silver julep cups. He took a look at Gary Reagan’s fine literary work, The Book of Bourbon, for inspiration and words of wisdom. Gary praises the mint julep as “the aristocrat of mixed drinks, it is a creation that brings wisdom to fools, turns wallflowers into the life and soul of the party, makes the clumsy graceful, the weak strong, and brings sophistication and charm to the most ill-mannered lout.” This is not too far off the Webster’s dictionary assessment, circa 1806, in which the julep is defined as “a kind of liquid medicine.” George, like so many julep aficionados, was inclined to agree. At times, one or two mint juleps certainly felt just like what the doctor ordered.

Being a bit of a sporting man as well as a bon vivant, George thought that to truly appreciate this classic libation, a trip to the Kentucky Derby was in order. Each year during the first weekend of May, Churchill Downs prepares for the running of the Kentucky Oaks and the Kentucky Derby. During this extravagant two-day span, over 80,000 mint juleps will be consumed, utilizing some 150 bushels of mint. More mint juleps are enjoyed here than during the remaining 363 days of the year combined! This is a statistic that seriously needs to be improved.

After having a smashing good time, winning a couple trifectas, and enjoying several frosty mint juleps, George headed home with a new love for thoroughbred racing as well as a new-found appreciation for the julep. Pay tribute to great Southern hospitality with the classic mint julep, or step out a little: utilize seasonal ingredients and have fun interpreting this granddaddy of all mint-themed classics. Remember, it may be traditional to serve juleps during the Derby, but your guests are sure to enjoy one anytime the temperature starts to rise.

Aged yes, but by no means antiquated, the earliest record of the julep has been traced to the year 1803, when Mr. John Davis, an Englishman working as tutor on a Virginia Plantation wrote, “a dram of spirituous liquor that has mint in it, taken by Virginians of a morning.” the julep was so well regarded that in 1806 it was included in Webster’s dictionary, defined as “a kind of liquid medicine.” the refreshing, if not entirely medicinal, basic recipe, which consisted of mint, sugar, water, and shaved ice, was originally finished with regular and peach brandies. by the late 1830s only the wealthy were still using brandy, while the masses turned to whiskey. it was sometime after the Civil War that brandy eventually disappeared from the mix entirely, and the bourbon mint julep became universal.

Recipe to Tony’s Mint Julep

Recipe to Tony’s Claremont Smash

My take on the Casino Cocktail – one of my favorites and a great cocktail to turn non-gin drinkers on to gin. Who knew I liked gin!

- Tony Abou-Ganim

Ingredients:

1½ oz Bombay Sapphire Gin

½ oz Luxardo maraschino liqueur

1½ oz fresh lemon sour (2 parts fresh lemon juice, 1 part simple syrup)

2-3 dashes of orange bitters

3 Luxardo brandied cherries

Directions:

In a mixing glass of a Boston shaker, add gin, maraschino liqueur, fresh lemon sour, and orange bitters; shake with ice until well chilled. Strain into a chilled cocktail coupe; garnish with 3 brandied cherries and a splash of the brandied cherry juice.

Ingredients:

1½ oz knob Creek Bourbon Whiskey

¾ oz falernum syrup

10-12 spearmint leaves

3 dashes Fee’s Peach Bitters

1½ oz fresh sour

Pineapple spear for garnish

Directions:

In a mixing glass muddle spearmint leaves with the falernum syrup, fill glass with ice and bitters, fresh sour, and Knob Creek, and shake until well blended. Strain into an Old Fashioned glass filled with crushed ice and stir until the outside of the glass begins to frost. Garnish with a spear of pineapple and sprig of mint. I like to rim the lip of the glass with the pineapple as well.

Ingredients:

2 oz. Woodford Reserve Bourbon Whiskey

1 oz. simple syrup

10-12 fresh spearmint leaves

Garnish with a bonnet of fresh mint

Instructions:

Begin by placing the julep cup (or glass) in the freezer before building to allow for thorough frosting. Remove cup from freezer using a linen napkin for handling. Place 10 to 12 mint leaves in each cup, add simple syrup, and gently muddle with a wooden muddler – it is very important to muddle just enough to release the oils without tearing or bruising the mint. Fill cup with crushed ice, add bourbon, and stir to mix. Top the cup with crushed ice and stir until a frost forms on the outside of the cup. Garnish with a bonnet of mint and a straw to serve.

Hint: A gentleman would want to serve linen napkins with his juleps to keep ladies’ warm hands from coming in contact with the frosted cup.

The Negroni Quest

George—being well-traveled, a lover of virtually every cuisine, and appreciative of those who are  passionate about the food they serve—recently found himself at the bar of Mario Batali’s B&B restaurant in Las Vegas. In need of a proper aperitif, he inquired of the barman, who quickly recommended a Negroni. Upon sampling this newly discovered libation, he found it to be bittersweet, beautifully balanced, and dry in finish with just a hint of orange. It was very much to his liking and proved the perfect start to Mario’s wonderful Italian cooking.

After doing some research, George discovered that according to Luca Picchi, head barman at Rivoire, there was indeed an Italian Count, Camillo Negroni, who started adding gin to the classic Americano to give the drink more of a kick. Apparently, the bar he frequented in Florence in the 1920s was called Bar Casoni, and the gentleman working behind the stick was Fosco Scarselli.

Being the bon vivant that he is, George quickly booked a Mediterranean journey aboard Crystal Cruise Lines and let the adventure begin. His journey commenced in Venice, where he first enjoyed several Bellinis at Harry’s Bar before setting off to sea. Two days later, the ship docked in Livorno, the gateway to Florence, and George was about to begin his quest to find the birthplace of his new favorite tipple, the Negroni. His attempt to search out Bar Casoni on the famous Via Tornabuoni ended in vain, as he found the place had been closed up long ago. All was not lost however. He did happen upon a wonderful restaurant: Trattoria La Madia. He had a wonderful risotto with fresh porcini mushrooms and met bartender Fabbrocino Gennaro, who had worked at Caffe Rivoire and knew Lucca Picchi. He claimed that the drink was actually first mixed at a joint called Caffè Giacosa, which was also located on the famous Via Tornabuoni. He made George a wonderful Negroni—on the rocks with a slice of orange as they like to serve them in Italy—and told the story of Count Negroni adding gin to the Americano, “Milano – Turino.”

George set out to find Caffè Giacosa, and find it he did, still in operation and still serving its legendary drink. After enjoying his Negroni made by barman Paolo Betti, he set out to find Rivoire and meet Lucca himself. He found the wonderful café in the Piazza Signoria, only to discover that Lucca was  not working. He did, however, enjoy one last wonderful Negroni in the city that made the drink famous, before heading back to the ship with fond memories and a great desire to return.

Negroni

1 oz gin (The choice of which should suit one’s personal fancy)
1 oz Campari
1 oz Martini & Rossi sweet vermouth

Into an ice-filled mixing glass (Martini pitcher), add gin, Campari, and Martini & Rossi sweet vermouth. Stir until well blended. Strain into a chilled cocktail glass. Garnish with a burnt orange twist.

Americano

1 oz Campari
1 oz Cinzano Rosso sweet vermouth
Chilled soda water

Build in an ice-filled highball glass, top with chilled soda water, stir. Garnish with a slice of orange.

TAG BAR
Mojito kit includes: solid cherry wood muddler, citrus squeezer, and a Lewis bag.
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March 2010
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Personal Stories
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George, being a man who indulges life’s finer offerings as well as being a curious imbiber needed to get to the bottom of the allure surrounding the mystique of absinthe. After doing a fair amount of research and being a man up for an adventure, George booked a flight to the Big Easy to investigate the lore and mystery surrounding this unique spirit.

Absinthe, known as”la fée verte,” had been illegal in the United States since 1912. It is made with anise, fennel and Artemisia absenthium, otherwise known as Grande Wormwood, renowned for its alleged hallucinogenic and addictive properties. The chemical thujone was blamed for these alleged psychoactive effects. The mystical power of the ‘Green Muse’ is said to have inspired the creative minds of Picasso, Manet and Van Gogh, among others. Oscar Wilde said about absinthe, “After the first glass, you see things as you wish they were. After the second, you see things as they are not. Finally, you see things as they really are, and that is the most horrible thing in the world.” Well, it turned out that the psychoactive properties of Absinthe were a little exaggerated and since 2007 it is once again legal in the United States.

George’s first stop was the Old Absinthe House on Bourbon Street, where in 1874 barman Cayetano Ferrer first created the famous Absinthe House Frappe. The motto on the wall says, “Everyone you have known or ever will know eventually ends up at the Old Absinthe House.” George found this to be a true statement when he ran into some friends from New York, and they shared a couple of the famous Absinthe Frappes before adding their business cards to the massive collection adorning the walls.

Absinthe House Frappe

1 ½ oz absinthe
¼ oz anisette
Chilled soda water

In a mixing glass add absinthe and anisette; shake with ice until well chilled. Strain into a fine crushed ice filled Old Fashioned glass. Spritz with chilled soda. Serve with 2 short straws.