Absolutli Goosed

I wish I could take credit for the name of this Tower Grove bar, but alas: I cannot.  The establishment is on the small side, A clever combination of two of the biggest vodka brand names (Absolut and Grey Goose) is what first attracted me to this bar: the cocktails will keep me coming back.

In addition to faithfully reproduced classic cocktails, Absolutli Goosed offers a plethora of original libations.  The cocktails are divided into a few different categories.  Their "Pure Decadence" list has a variety of dessert cocktails, such as the Salted Carmel [sic], which has caramel dipped rim, and Mint Cookies & Cream.  A separate "Cosmopolitans" list promotes everything from the traditional Cosmopolitan to a Pink Coconut Cosmopolitan.  Absolutli Goosed also infuses vodka with jalapenos, coffee, and cucumbers (not at the same time; that wouldn't be good).

I'm a sucker for classic cocktails, so I went straight for one of my favorites: the Sazerac. This particular version was a combination of Knob Creek Rye, Peychaud's Bitters, and Pernod. Pernod is the successor to traditional absinthe, which might make some weary, but I will explain the difference in a later post. The thing you need to know right now is Pernod has a lower ABV of about 40% as compared to the +50% of absinthe. Because the lower alcohol equals less bite, plus the included sugar in Pernod, this cocktail was much smoother to which I am accustomed. I like the bite of that higher alcohol, so this was not the best version of the drink I've ever had, but it was still quite tasty.

On to drink two: the Moscow Mule. Ginger Beer! My old friend! This time, rather than the floating rum on the spicy mixer, vodka is the spirit of choice. Served in a copper mug (I'm not kidding), this beverage is as refreshing as it gets.  This is the perfect summer drink, and even though it was January, I couldn't resist ordering it.  A simple drink, the cold from the ice transfers into the copper mug, making it seem colder.  The cold of the mug hits the lips before the drink does, preparing you for the mug's exhilarating contents.  I can't say enough good things about this drink, so I'll just give you the recipe:

Moscow Mule
1 1/2 oz. vodka
1/2 oz fresh lime juice
Ginger Beer

Pour vodka and lime juice into copper Moscow Mule mug.  Add ice cubes and fill with ginger beer.  Garnish with lime wedge.

Seriously: go get a Moscow Mule.  If you have to go to Absolutli Goosed, even better.  If you do, come back and leave some comments about your experience.  You can tweet me @rebellionwhisky.

Campari

I took the leap.  After looking through a few recipe books and seeing it taunt me page after page as I flipped, I went to the liquor store and bought a bottle of Campari.  I thought I would be getting a red digestive with sweet qualities but with a bitter flavor, kind of like earthy sweet vermouth.  I was terribly inaccurate with my guess.

 

I poured half an ounce into a cordial glass and I knew instantly I was going to struggle getting it down.  A heavy pine smell greeted me and as I took a sip, it made me shudder.  Campari’s description as a ‘digestive bitter’ was accurate by at least half.  It is not the delicious, hoppy bitter of an India Pale Ale, but a saliva-inducing, tree-bark flavored kick in the tonsils.  My first thought was to pour it down the drain, but I am a glutton for punishment, and I finished it.  So, now that I have another 735ml of Campari, I guess I had better try to make it bearable. 

Negroni

¾ oz gin

¾ oz Campari

¾ oz sweet vermouth

Stir with ice and strain into a chilled cocktail glass or an ice-filled rocks glass.  Garnish with an orange twist.

The Negroni is a stronger cousin of the Americano, which uses club soda instead of gin.  I used Bombay Sapphire Gin in my Negroni.  The twist of orange provides a delightful aroma; so much so that it deceived me into thinking I might like this drink.  Even though it is in equal parts with the other ingredients, the taste of Campari is prevalent.  The gin (at least the Bombay Sapphire) is not a strong enough flavor to turn the Campari into a complimentary flavor.  All in all, I really struggled finishing this drink.

Boulevardier

¾ oz bourbon or rye

¾ oz Campari

¾ oz sweet vermouth

Stir with ice and strain into a chilled cocktail glass or an ice-filled rocks glass.  Garnish with an orange twist.

The only difference between the Boulevardier and the Negroni is the use of bourbon or rye instead of gin.  I used W.L. Weller 12 Year Old whiskey, and the strong bourbon flavor balances this drink better than the lighter gin in the Negroni.  It might be that I prefer bourbon to gin, but I will be making another Boulevardier before I make another Negroni.

Have you ever had Campari?  A Negroni?  A Boulevardier?  If you try any of these, leave your thoughts in the comments.  As always, I can be reached through Twitter @rebellionwhisky.    

A Bitters Pill To Swallow

We’ve all seen that little brown bottle on the bottom shelf of the liquor store.  You know the one: it has a slightly oversized label that extends over the fat part of the bottle.  There is probably a bottle in your home bar right now.  You bought it years ago to put in a particular drink that you didn’t like and you haven’t opened it since.  So there it sits, in cocktail purgatory.  You don’t know why you keep it; it doesn’t know why it has to sit there unused.  I’m here to tell you that a functional relationship between you and bitters can be salvaged. 

To start, there are two different varieties of bitters: cocktail bitters and digestive bitters.  Digestive bitters can be consumed straight and can be served in measurable quantities.  Examples of digestive bitters are Campari, Chartreuse, Benedictine, and Absinthe.  For the sake of brevity (and perhaps laziness), we will only be covering cocktail bitters, (specifically aromatic bitters) in this post. 

Cocktail bitters are made by soaking herbs and spices in alcohol, which extracts and concentrates the flavors of the ingredients.  With that in mind, there are a variety of recipes that correspond to today’s market offerings of bitters.  The bottle with the oversized label is Angostura bitters, probably the best known and most recognizable type of bitters.  It’s also the easiest to find.  The Old Fashioned is an example of a cocktail that utilizes Angostura.

Old Fashioned

1 sugar cube

1 tsp water

2 dashes Angostura bitters

2 oz rye or bourbon whiskey

Muddle sugar, water, and bitters together until the sugar is mostly dissolved.  Fill glass with ice and then add the whiskey.  Garnish with a twist of orange peel and a cherry.

Another example of an aromatic bitter similar to Angostura is Peychaud’s Bitters.  Peychaud’s is the vital component in the Sazerac, which I covered in an earlier post about The Monarch.  Other examples of aromatic bitters include Fee Brother’s and Scrappy’s. 

There are tons of other types of cocktail bitters beside aromatic, from lime to chocolate to apple to lavender.  I will make an entirely separate post that deals with exotic bitters.

Do you have a bottle of bitters in your bar?  What’s your favorite drink that contains bitters?  Comments are always appreciated, and questions can be directed to @rebellionwhisky.  

Hey! There's A Quail On The Fireplace!

English charm is at the forefront of this week's visit into the bar scene of St. Louis: the cozy Fox and Hounds, located in the lobby of The Cheshire Inn.  A quick warning: groups larger than four cannot be accommodated on most weekends and parking can be a chore (though for a few bucks, a valet is an option).  This place is the epitome of small; there are about four bar stools, a couch positioned in front of a fireplace, a circular table that can hold about six people, a few wingback chairs, and a scattering of tables that hold two people each.  The place feels even smaller because of the piano-bass jazz duo that somehow fits into a corner.  The adjective 'intimate' is under selling the feel of the tavern.  The tavern is just that; decorations consisted of taxidermy (quail, caribou, etc.) and rustic wood paneling.  

When we approached the bartender, I asked for a Manhattan for my wife and an Old-fashioned for me.  To my chagrin, the bar lacked rye whiskey, upon which both of the drinks I ordered are dependent.  Rye is becoming more and more popular, so the fact that the Fox and Hounds didn't carry any was disappointing.  After settling on Maker's Mark, we found ourselves a place on the couch.  It struck me immediately that the bar was far understaffed.  With one bartender and one waitress taking orders, the time in between drinks was lengthy.  There is no specialty drink menu, and when I asked for a Tom Collins, I was told that the bartender could not make one because he didn't have any lemonade.  The inability to create any custom order (like, you know, a proper Tom Collins) definitely put a damper on the experience.  I eventually settled on a White Russian that wasn't made with cream (it was still good, but I'm a sucker for Kaluha).

If you want to experience the Fox and Hounds, you might want to try on a weeknight.  And don't expect too much; the drinks will be average, the service less than average, and most likely you will be knocking knees with a stranger (which isn't necessarily a bad thing, depending on the bar experience you desire).

Oh, and have a Tom Collins; they are refreshing.    

Tom Collins

Two parts gin
One part lemon juice
1 tsp Simple Syrup
Soda Water

Fill a Collins glass with the gin, lemon juice, and simple syrup.  Stir, and add club soda.  Garnish with a cherry.

In Memorandum: The Monarch

For those of you who have been following the birth of this blog, you will know that I recently reviewed a few of the drinks at The Monarch in Maplewood.  It pains me to say this, but, unfortunately, The Monarch is closing its doors for good on March 11^th.  Obviously this is sad for the owners and staff of the restaurant, but in past few months I had really enjoyed popping in to the bar for a drink or two.  The Monarch contained a bar that was able to pay homage to traditional cocktails while also being able to concoct new, daring creations.  One of my favorites was Purgatory, a devilish mix of whiskey, Chartreuse, and Benedictine herbal liquor that one could not consume two of without starting to think about obtaining a ride home.   In the drink description on the menu, it reads: “If you drink very many of these in succession, you will experience this drink's namesake. You have been forewarned.”  They are not kidding.

In keeping on the traditional side, The Monarch was able to drudge up long forgotten memories of the cocktails of yesteryear and replicate them in the most accurate way possible.  The Sazerac is not for the faint of heart, as you can tell from the recipe:

Sazerac

1 sugar cube

3 dashes Peychaud’s bitters

2 oz rye whiskey

¼ oz absinthe, Herbsaint, or Pernod

Lemon twist

Fill old-fashioned glass with ice. Muddle sugar and bitters in second old-fashioned glass.  Add whiskey and stir.  Discard ice from first glass.  Add absinthe to chilled glass, swirl to coat inside, and discard excess absinthe.  Pour whiskey mixture from second glass into chilled glass.  Twist lemon over drink, but do not add to glass.

When I first tried the Sazerac, I was incredibly leery of the absinthe.  However, this cocktail has such a small amount, there is only a hint of the black licorice flavor imparted by the absinthe; a subtle kiss of anise that when mixed with the spicy rye, is just the perfect amount.  The Monarch made this drink better than most, and while I can’t say that it’s the best Sazerac I’ve ever had, I can tell you with full confidence that you would not be disappointed if you had one from there.

All in all, a big thanks to the folks of The Monarch.  To the bartenders, the waiting staff, the chef, and the owners, we wish you luck in your future endeavors.  Thanks, and cheers.

Ginger Beer: Where Have You Been All My Life?

The inspiration for today’s post comes directly from the pages of Mr. Boston.  I noticed an ingredient in many recipes that was both foreign and intriguing: ginger beer.  My first thought: what is the difference between ginger beer and ginger ale?  As it turns out, the modern day difference is slight.  Traditionally, ginger beer was just that: a fermented, alcoholic beverage made from ginger, sugar, water, and lemon juice.  Today, however, both ginger beer and ginger ale are carbonated beverages that are sold as soft drinks.  That is not to say they are the same thing; ginger ale, as you are probably aware, has a more subdued ginger flavor and overall is more comparable to a lemon-lime soda like Sprite or 7-Up.   Ginger beer has such an intense ginger flavor that you the finish tastes spicy.    It is quite an experience having one plain.  There are many different brands of ginger beer, such as Barritt’s or Bundaberg.

 

Dark N’ Stormy

Ginger Beer

2 oz dark rum

Garnish with a lime wedge

The Dark N’ Stormy is an interesting drink in that the name is actually trademarked by Gosling Brothers, Ltd, makers of both Gosling’s Stormy Ginger Beer and Gosling’s Black Seal Rum.  Using Gosling’s products or not, the Dark N’ Stormy provides a spicy finishing kick from the ginger beer along with the smooth, molasses flavor imparted by the dark rum.  I happened to have some Plantation Grande Reserve, so the vanilla taste was pronounced.  The recipe of the drink itself is up for debate, however.   One source says:

Pour ginger beer into an ice-filled old-fashioned glass.  Float rum on top.  

And another:

Pour rum over ice.  Add ginger beer.  Add the juice from the wedge of lime.  Stir well.

 So, which is it?  If you are floating the rum as from the first recipe, I would recommend doubling the recipe and using a highball glass.  Then, drink the beverage with a straw.  I have tried both ways, and I recommend not floating the rum, but that’s just me. 

There are many variations to the Dark N’ Stormy such as the Light N’ Stormy, which uses a light rum such as 10 Cane instead of dark rum.  One other slightly horrifying version is the Small Craft Advisory in which the ginger beer is replaced with just plain old beer.  I’m assuming they mean a lager of some type.  I don’t think I’ll be posting about that drink anytime soon. 

Have you ever had a Dark N’ Stormy?  How about ginger beer?  Is there anyone adventurous out there who would be willing to try a Small Craft Advisory?  Comments are always appreciated.

The Monarch

The Monarch is a top notch restaurant, and its bar matches the high standard of dining.  Set on the corner of Manchester and Sutton in downtown Maplewood, Monarch provides a bartending staff well suited for the creation of, well, whatever you want.  At $10 for every cocktail on their menu, Monarch becomes a special occasion bar for most.  It wouldn’t be the best idea to order a Jack and Coke here, so if you are looking for simplicity, this is not your place.  If, however, you are looking for upscale, you have found your heaven.

Upon first arrival, the bartender presented us with a great menu of cocktails.  The menu was divided into classic cocktails, seasonal cocktails, dessert cocktails, and the Monarch’s own recipes.  The time-sensitive nature of the seasonal cocktails enticed me to select from that portion of the menu.  I noticed a drink called “K-T Flip.”  Here is where everything gets a bit hairy.  The ingredients are as follows: 

Four Roses bourbon, Tuscany red wine, simple syrup, bitters, and one whole egg  
(A whole egg?  Why in the world would you put an egg in a cocktail, other than a dire need for protein?  I’ll address the concept of “flips” in a future post.)

The drink is shaken together with ice and served in a Chardonnay glass.  It looks like latte; after the egg is shaken, the drink creates a foam layer that floats on the rest of the coffee colored drink.  Bitters are added on the top of the foam as an aromatic.  After asking the bartender about the drink, he informed me that it was a version of a coffee cocktail, which is also available at The Monarch.

Coffee Cocktail

1 ½ ounce port

1 ½ ounce brandy

1 teaspoon simple syrup

1 whole egg

Shake hard with ice and strain into a wine glass.  Garnish with grated nutmeg.

The texture of the K-T Flip is slightly deceptive, as the foamy head implies a creamy consistency.  However, none of the ingredients add this creaminess, and the drink goes down similarly to a chilled glass of wine.  As the glass is tilted, the foamy head moves aside, allowing the rest of the drink to pass to the lips.  The drink is quite smooth, and there is enough bourbon in the cocktail to prevent it from being overly sweet.  There is not an alcohol bite, which makes this drink suitable as a dessert drink.

Have you ever been to the Monarch?  Have you ever tried a coffee cocktail?  Let me know what you think of both in the comments.