Traditional recipes

Cocktails We're Loving: The Brooklyn and the Aviation

Cocktails We're Loving: The Brooklyn and the Aviation


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Our Culinary Content Network nails these 2 beloved cocktail recipes

The improved Aviation cocktail.

We're always on the prowl for classic cocktails (even on a Monday afternoon), and we can't wait to mix up these new recipes at five o'clock... somewhere. The cocktail masterminds on our Culinary Content Network have two takes on the classic cocktails we love, the Brooklyn and the Aviation.

If you love Manhattans, you'll love the borough cousin to the rye whiskey-based drink. The Brooklyn uses a hard-to-find bitter, Amer Picon, but it's an ingredient that makes the trouble worth it. Says Julie Niesen Gosdin the voice behind the blog Wine Me, Dine Me, says of the Brooklyn, "It's much less sweet than a Manhattan, a little spicier, and a little more complex. It’s darn tasty and, since I now have the ingredients, will go into my cocktail rotation." Click here to find the recipe for the Brooklyn cocktail.

Our love for the Aviation cocktail is well known, but Shake and Strain's Elana Lepkowski shares an updated version of the gin cocktail. With a new recipe from Cocktail Techniques by Kazuo Uyeda, she says it's now a drink that's anything but boring. "The resulting cocktail has more layers of flavor," she says. "They are not loud, in your face flavors, but they balance the drink out considerably." Lesson learned: if you're not a fan of the drink, remix it with something new. Click here for the recipe for the Aviation cocktail. the daily


3 Fantastic Maraschino Cocktails, No Jarred Cherries Required

When we say Maraschino, most of you will think of childhood—those glowing, almost unnaturally red cherries that perch on a sundae’s whipped cream or garnish a Shirley Temple. But today we’re talking about something quite different.

Maraschino liqueur is made from the Marasca cherry, which grows in northern Italy and Croatia. The liqueur’s taste is very distinctive: It is made from the whole cherry—pits, stems and all—leaving it sweet but with a bitter backbone. Maraschino is a little nutty, a little fruity and unlike anything else. (There are a number of brands available, but Luxardo Maraschino is the one you’ll find on the shelf at most cocktail bars out there.) It’s a key ingredient in a number of classic cocktails—the Aviation and Hemingway Daiquiri among them𠅊nd therefore is a must for any cocktail enthusiast.

Here are three cocktails to make with Maraschino and just a few extra ingredients: some traditional, some totally original.


The World&rsquos Best-Selling Classic Cocktails 2021

A 1970s gtropical drink from the Aviary bar in Kuala Lumpur, the Jungle Bird is made with rum, Campari, lime and pineapple juice and sugar. Back after making its debut in this list in 2019, the Jungle Bird combines two worlds &ndashtropical cocktails and Italian bitter liqueur. Sometimes the twain shall meet.

49. Long Island Iced Tea

Oh dear. The Long Island Iced Tea is back again. Little is known about the origins of this dastardly concoction,but one finger is pointed at Robert &lsquoRosebud&rsquo Butt from the Oak Beach Inn, Long Island. The recipe is essentially a &lsquomessy pint&rsquo of spirits. It has to be assumed the world&rsquos best bars have found a way to refine it.

48. Gin Gin Mule

This legacy drink of Audrey Saunders&rsquo now-closed New York bar Pegu Club, is among a small number of modernday cocktails considered a classic. The drink is so named because of the ginger and gin and is kind of like a refined Moscow Mule &ndash but with superior kick from muddled ginger.

47. White Lady

Harry Craddock is said to have made the White Lady for F Scott Fitzgerald&rsquos wife, Zelda. At the American Bar, it&rsquos still a must-order. That venue&rsquos recipe sees gin, dry orange liqueur, fresh lemon juice and a dash of egg white. A famous classic, which you&rsquod expect to be higher ranked than 47th.

46: El Diablo

Not a lot is known about El Diablo, but its first cocktail book mentions seem to cluster around the 1940s. We can tell you it&rsquos a devilish mix of tequila, crème de cassis, lime and ginger beer. At the world&rsquos best it endures, at least in a handful of bars. It&rsquos back in our list for the first time since 2015.

45. Cosmopolitan

The days of the Cosmo as the bartender&rsquos piñata are over. You sometimes even see crafted spinson this drink, but mostly there&rsquos indifference. If you need reminding, it&rsquos vodka, triple sec, cranberry and lime. Now we&rsquore through our serious phase, it&rsquos not such a bad drink after all.

The drink of the living dead rises &ndash it&rsquos not been in this list of classics since 2018. The recipe is simple. Pour the contents of your bar&rsquos rum collection into a large glass along with apricot brandy, lime and pineapple juice. Refined versions are available &ndash but you&rsquoll need a lot of rum.

43. Hanky Panky

Ada Coleman of the Savoy&rsquos American Bar made this drink for an actor. Draining the glass, he remarked:&ldquoBy Jove! That is the real hankypanky!&rsquo&rdquoAnd Hanky Panky it has been called ever since. 100 years on theHanky Panky is still driving guests to exclamation at the world&rsquos best bars.

42. Vodka Martini

The preference is normally gin in the Martini and has been this side of the cocktail renaissance, but the Vodka Martini (also goes by Kangaroo and Vodkatini) is still a routine order in the world&rsquos best bars. Go for a vodka with muscle &ndash with only vermouth for company, the spirit has nowhere to hide.

41. Caipirinha

Up one is Brazil&rsquos national cocktail, the Caipirinha. In recent years the availability of high-quality cachaça has increased outside of Brazil and this has certainly boosted the craft credentials of this mint-less, squat Mojito, even if tends to play second fiddle to the Cuban classic.

40. Tom Collins

This refreshing long gin sour is all about good lemons &ndash for the gin element, well, purists reckon Old Tom, while everyone else goes for speed rail London Dry. Such a simple drink, there is the gamut of spirit twists, but the original is the best &ndash after all, it&rsquos gin and lemonade.

A rich yet low-abv vinous cocktail which doesn&rsquot miss the spirit, the Bamboo isup seven places this year. The stories behind the origins range from songs about bamboo to bartenders in Japan&hellip Anyway, it&rsquos equal parts sherry and vermouth, two dashes Angostura bitters, two dashes orange bitters.

38. Tommy&rsquos Margarita

This judicious twist on the Margarita by Julio Bermejo of Tommy&rsquos in San Francisco has become the Margaritarecipe for many bars in the high-end trade. Bermejo&rsquos twist sees 100% agave tequila, plus fresh lime juice and agave syrup.

37. Last Word

In the list for a second time, this gin, Green Chartreuse, maraschino and lime gem was first published in Ted Saucier&rsquos 1951 cocktail book Bottoms Up. Lost for half a century, it was repopularised in 2004 at Zig Zag Café in Seattle and has been back in bartenders&rsquo repertoire ever since.

36. Irish Coffee

If the Espresso Martini has gone mainstream, the Irish Coff ee was mainstream, fell away, and is now back again. Dead Rabbit&rsquos recipe &ndash Irish whiskey, Demerara syrup, hot brewed coffee and heavy cream, lightly whipped &ndash is probably the best, though Swift and Homeboy in London do excellent renditions.

35. Aviation

Losing altitude in the ranking this year &ndash 15 places &ndash is the Aviation. The recipe first appeared in Hugo Ensslin&rsquos 1916 Recipes for Mixed Drinks, where crème de violette provided an extra floral dimension. This point of difference, the crème de violette, is the reason people love it, and hate it.

This famous cognac, triple sec and lemon sour is normally the top brandy drink, but even the Brandy Crusta has pipped it this year. It&rsquos said to have Parisian roots but the original creator has never come forward &ndash or at least not in the singular.

33. Pornstar Martini

This passion fruit and vanilla vodka cocktail (with bubbles on the side), invented by Douglas Ankrah at LAB in London in 2002, is a pop hit which occasionally gets some airplay in the world&rsquos best bars too. The customer is always right.

32. Piña Colada

The Piña Colada is no longer the &rsquo70s kitsch classic &ndash reborn it is, in a number of guises. Classically rum, pineapple and coconut, Chris Moore&rsquos Champagne Piña Colada has been the most memorable of recent years. It&rsquos white rum, Trois Rivières Blanc, pineapple, coconut sorbet and champagne.

Invented by Giuseppe Cipriani, founder of Harry&rsquos Bar in Venice, this peachy number started off as a seasonal serve, but eventually became a permanent fixture on the menu in both Venice and New York. After an absence last year, it&rsquos back in season.

30. Brandy Crusta

Built around cognac, triple sec, maraschino and lemon, to look at, it could be any cocktail&ndash until the half lemon is wedged into the top of the glass, acting as a sort of hat and filter for its contents. Last appearing in 2015, the Crusta is unexpectedly back in what has been an unexpected year.

Another from the cocktail canon of Dick Bradsell is the Bramble, which is still a presence in the world&rsquos best bars today. Bramble, the Edinburgh stalwart bar of the same name, calls for London Dry gin, lemon juice, sugar syrup and Merlet Crème de Mures. Up 11 places this year.

28. Gin Fizz

The Gin Fizz has regained a little of its sparkle, jumping two places. &lsquoFizz&rsquo was first referenced in the Jerry Thomas Bartenders Guide 1887 edition, which included six recipes &ndash this is the most famous. Simply, it&rsquos gin, lemon juice and sugar, topped with carbonated water.

27. Rum Old Fashioned

Up 10, this spun Old Fashioned is the classic of the aged-rum drinker. Use two parts aged rum, two dashes Angostura bitters, one splash water, one or two teaspoons sugar, ice and garnish with an orange peel. You&rsquoll find this being served regularly in 10% of the world&rsquos best bars.

26. Amaretto Sour

An occasional sighting in their bars, say our respondents, the Amaretto Sour is still a regular feature of 10% of those we polled. The recipe? It&rsquos two shots of amaretto, lemon juice and egg white, while Angostura bitters is optional. If that&rsquos too sweet, make adjustments.

25. Americano

The Americano is a Negroni for restrained Italians and mindful millennials. Simply sub the gin for soda in your Negroni spec and you have it, once again the 25th most popular classic, says our poll. In 12% of bars it was part of the top-10 repertoire.

24. Vieux Carré

Invented by Walter Bergeron, head bartender at the now Hotel Monteleone bar in New Orleans (incidentally not the best place to buy one) the Vieux Carré is American whiskey, sweet vermouth, Benedictine, Angostura and Peychaud&rsquos. Up 10 places this year.

23. Pisco Sour

Pisco Sour, the 1920s Peruvian cocktail, which found international fame in San Francisco, is a mix of Peruvian pisco and American sour. This year the luscious combination climbs five places and is a top-10 classic at almost 15% of bars.

In its undies the Paloma is a two-piece tequila-grapefruit combination. But with freshly squeezed grapefruit, lime juice and agave syrup, topped with grapefruit soda, it really takes flight. This year it scales 14 places &ndash it was found to be a top-10 classic in just under 15% of bars.

21. French 75

Down four, the French 75 was created by Harry MacElhone in what became Harry&rsquos New York Bar in Paris, documented by The Savoy Cocktail Book and popularised in the Stork Club, New York. It&rsquos adopted home is Arnaud&rsquos in New Orleans. In short: gin, lemon and champagne are a tasty trio.

This boozy libation is a top-10 classic in 15% of polled bars. Purists use cognac and so did bartenders in the 1850s, until phylloxera ravaged French vineyards and the American Civil War made importing spirits less important. So, whiskey, rimmed with absinthe &ndash no more than three to remain sensible.

This kitsch titan of the tropical canon climbs four places this year &ndash like most tiki drinks, it&rsquos enjoyed by bartenders in their less serious moments. This year 15% of polled bars had the rum, orgeat, lime and curaçao classic among their regular roster of classics.

18. Boulevardier

Down three, this Negroni with bourbon was created by Erskine Gwynne, an American writer in the 1920s, and named after a Parisian monthly magazine. The Boulevardier is still on the regular roll call in 16% of our polled bars. Though blasphemy, some think it&rsquos an improvement on the Negroni.

17. Clover Club

Up a notch for 2021, this gin, lemon, vermouth and raspberry gin classic has been around since pre-Prohibition and was named after a men&rsquos club in Philadelphia. Feverishly popular in its heyday, it&rsquos still doing good business today &ndash indeed, 6% of our polled bars put it among their top-two sellers.

16. Corpse Reviver

Harry Craddock&rsquos Corpse Reviver has risen, not quite from the dead, but eight places this year. The original recipe, known as Corpse Reviver #1, uses cognac, calvados, brandy and vermouth and Craddock recommends you drink one before 11am. But then, he is dead.

15. Dark &rsquon&rsquo Stormy

This Bermuda-originated highball is rum&rsquos Moscow Mule. The story goes that British seafarers brought the ginger beer and local distiller Gosling met them with the rum. They threw in some lime, and there you have it, the Dark &rsquon&rsquo Stormy. Great for those with beards and tats on and off land.

14. Penicillin

Invented by ex-Milk & Honey bartender now Attaboy owner Sam Ross, the Penicillin is the most popular scotch cocktail at top bars. Made with scotch, lemon, honey-ginger syrup and peated scotch, it was a top-10 classic in 20% of polled bars. It&rsquos medicine for any mood.

13. Moscow Mule

Up two places, the Moscow Mule is an easy-to-sling crowd pleaser and present as a top-10 drink in around 20% of our sample of the world&rsquos best bars. It&rsquos as simple as vodka, lime, ginger and soda &ndash great for hot days or, for the bartender, bulk orders on busy nights.

This gin-and-lime favourite retains its 12th spot, with a fifth of bars naming it among their 10 most-served classics. The ratio was originally 50/50 ginto- lime cordial, but that was when people didn&rsquot have teeth. Try favouring the spirit and use fresh lime, à la the Daiquiri.

11. Bloody Mary

This tomato and vodka long drink offers one of the few opportunities to drink in the morning respectably. It is among the top-10 selling classics in more than a quarter of bars we polled. If you are in crawling distance of the Connaught, London, its Bloody Mary is legendary.

Cuban icon the Mojito is hardly en vogue, but maintains a steely presence in cocktail bars (bartenders may hate muddling mint, but consumers quite like the result). The white rum, lime and mint long drink is a top-10 classic in about a quarter of our sample of the world&rsquos best bars.

9. Aperol Spritz

Up one is the Aperol Spritz. Just under 30% of bars named it in their top 10 &ndash a sign of the spritz-loving times we live in. Created by the Barbieri brothers in the 1900s, Aperol is obviously the key to this mix, which includes prosecco and a splash of soda. Daytime drinking is where the Aperol Spritz is most at home.

8. Manhattan

It&rsquos eighth again for the whiskey classic, the Manhattan, with 36% of polled bars making it among their top 10. This rye (and sometimes bourbon) and vermouth veteran mix may play second fiddle to the Old Fashioned in the whiskey cocktail stakes but it was still among the top-three classics in more than 10% of bars.

7. Whiskey Sour

Down a couple of places, this old timer comprising American whiskey and lemon was first published in Jerry Thomas&rsquos book How to Mix Drinks or the Bon Vivant&rsquos Companion in 1862. This isn&rsquot too many bars&rsquo top serve but was a top-10 classic in 40% of bars polled.

6. Espresso Martini

Now an established member of the top 10, Dick Bradsell&rsquos vodka-coffee cocktail, infamously made for a customer to &lsquowake her up and fuck her up&rsquo, retains sixth spot. It&rsquos a top-10 serve in almost 40% of polled bars, and the number one classic in 5%.

5. Margarita

Up two places on last year, the Margarita is tequila&rsquos flagbearer. Very few of our sample made this tequilalime- triple sec cocktail their top classic, but it&rsquos among the top five drinks in 17% and top 10 in 46% of cases. If we hadn&rsquot split out the votes for the Tommy&rsquos Margarita, it&rsquod be a place higher.

4. Dry Martini

The purist&rsquos gin cocktail, the Dry Martini, completes a static top four this year. This boozy yet refined gin-vermouth classic was among the top five in just under a quarter of our polled bars, while just under half said it figured in their top 10.

The Daiquiri is once again on the podium and the top rum tipple. Rarely the number one cocktail in a bar (only 3% said it was the top seller) this Cuban white rum and lime classic was among the two most likely served in almost of a third of venues polled.

Seven years and seven runner-up positions for this Campari-ginsweet vermouth Italian classic. It&rsquos made ground though, with 22% of respondents making it their most likely serve (up from 13% last year). As gin&rsquos reach broadens, so does the Negroni&rsquos. It could yet top this list.

1. Old Fashioned

The Old Fashioned retains its throne &ndash it&rsquos been king cocktail for the seven years we&rsquove polled on classics. Though for the first time, succession looks plausible. This year only 23% of bars said the sweetened American whiskey drink was their top seller, down from 35% last year.


Maraschino liqueur adds a unique layer of complexity to cocktails! It stars in several lesser known classic cocktails that we think deserve time in the spotlight, like the Martinez, Hemingway Daiquiri and Last Word. It’s absolutely worth a purchase for the budding home mixologist.

Compared to other liquors, Maraschino is mid-priced. It costs about $30 for a 750 ml bottle. There are several brands of maraschino liqueur. The most popular one is Luxardo Maraschino liqueur, which should be easy to find at your local liquor store. Other popular brands include Lazzaroni, Maraska, and Bols.


Most popular on-menu cocktail: Ramble On
Most popular off-menu cocktail:
Bourbon Old-Fashioned and Negroni
“The menu cocktails drive the sales at Death & Co., New York,” explains bartender Tyson Buhler. So, while the bourbon Old-Fashioned used to be an overall top-seller, now it barely makes top 50—though it remains one of the most popular classics for people ordering off the menu. As for those who use the menu for guidance, Ramble On, a tequila and apple brandy sour, currently takes the lead.


Ginger Snap by Brett Esler

Brett Esler, Whisler’s, Austin, Texas
Ginger may more often befriend rum in cocktails, but it plays beautifully with gin, especially when brightened with a touch of orange.

1.5 oz Aviation gin
1 oz Dolin dry vermouth
1 oz Domaine de Canton Ginger Liqueur
1 bar spoon Combier orange liqueur
Lemon peel, for garnish

Add all ingredients to a mixing glass full of ice and stir for about 20 seconds, or until properly chilled.Strain into an old-fashioned glass over 1 large ice cube. Twist lemon peel over glass to express oils use to garnish glass. Serve.


50 Vodka Cocktail Recipes That Taste as Good as They Look

Ah, vodka&mdashso often relegated to the boring old "I'm watching my calories" vodka soda category or the sloppy vodka shots of college days past. Now that we're adults, let's give the perfect mixing spirit the treatment it deserves. Behold: 50 exemplary (and easy-to-pull-off) vodka cocktail recipes to try at home. You'll never think of the clear stuff the same way again.

Ingredients:

750 ml Tito&rsquos Handmade Vodka

Slice apples, then add to a resealable jar. Add cinnamon sticks and fill with Tito&rsquos Handmade Vodka. Store in a cool dark place
for 5 days, taste testing daily. Strain the infusion once desired
flavor is reached. Enjoy!

Ingredients:

2 oz Basil-infused King St. Vodka

Fresh basil leaves, for garnish

This Gimlet is an Italian twist on the original gimlet, typically made with 2 parts gin, 1 part lime juice. Fill a cocktail shaker with ice and pour in ingredients, shaking. Strain into a chilled glass.

Courtesy of King St. Vodka, Kate Hudson's gluten-free, non-GMO, crafted with alkaline water and 7x distilled spirits company.

Ingredients:

1.5 oz. Tattersall Creme De Fleur

Combine all ingredients in a cocktail shaker, fill with ice and shake vigorously. Strain into a coupe glass. Garnish with a cucumber slice.

Ingredients:

12/31 oz. Cocktail Artist Mule syrup

Combine all ingredients sans soda water. Muddle strawberries. Shake with ice. Strain. Top off with Schweppes Club Soda. Garnish with strawberry slice.

Courtesy of Juyoung Kang of The Dorsey

Ingredients:

Garnish with fresh olives

Reportedly, this is Kate Hudson's favorite drink. Mix ingredients in a mixing glass, stir, and pour into serving glasses. Garnish with olives.

Ingredients:

1 1/2 part Absolut Juice Apple

4 dashes Angostura Bitters

1/2 part Triple Sec or Orange Liqueur

Mix all ingredients in a glass with ice, and garnish with orange slices, apple slices, and grapes.

Ingredients:

Add first three ingredients to a cocktail shaker and shake for 15-20 seconds. Strain in to your favorite copper mug and fill with fresh ice. Top with ginger beer and stir to incorporate.

Ingredients:

1.5 oz. Tito&rsquos Handmade Vodka

Just add Tito&rsquos Handmade Vodka and water to a rocks glass with ice. Garnish with a lemon slice. Enjoy!

Ingredients:

1 oz King St Vodka

.5 oz rose water (pure, unsweetened)

1.5 oz fresh squeezed lemon juice

8-12 oz sparkling lemon-flavored water

*You can also add a splash of hibiscus extract or cranberry juice for color

Mix all ingredients together (not the soda). Once mixed, top with soda, and garnish with dried roses.

Ingredients:

Shake ingredients in mixing tin with orange slices. Pour into tumbler over fresh ice. Garnish with dehydrated oranges and pomegranate seeds.

Ingredients:

For garnish, Edible Flower

Directions:

Add all ingredients into a small mixing tin. Add ice, shake vigorously, and double strain into the glass. Garnish with an edible flower.

Courtesy of Gary Wallach, Food & Beverage Director at Arlo
SoHo.

Ingredients:

1 1/2 parts Svedka Cucumber Lime

3/4 part Fresh Lemon Juice

Combine all ingredients, except bitters, in a cocktail shaker filled with ice. Shake and strain over fresh ice into a sugar-rimmed tall glass. Garnish with cucumber slices and a float of bitters.

Ingredients:

Garnish with oranges and redcurrants

Muddle the red redcurrants in the bottom of a cocktail shaker, add all other ingredients and shake hard without ice, then add ice and shake again. Fine strain over cracked ice in a highball glass and garnish.

Ingredients:

2 dashes of salt

Add all ingredients (except soda) to a small tin. Add ice, and shake &ndash fold soda into tin &ndash then, strain. Pour into glass and garnish with a lemon twist.

Courtesy of Marshall Minaya, Beverage Director, for Valerie, NYCHigh.

Ingredients:

Half bar spoon of grated ginger or ginger syrup

.5 bar spoon of miso or dashi powder

For garnish, Dash of chili flakes and carrot leaves

Place all ingredients in a shaker and shake with two ice cubes. Strain over fresh ice in a highball glass. Garnish with chili flakes and carrot leaves.

Courtesy of Chef Candice Kumai for Belvedere Vodka

Ingredients:

Muddle all ingredients except soda water in a shaker tin. Add ice. Strain into a Collins glass over ice. Top with soda. Garnish with another strawberry and cilantro sprigs.

Ingredients:

1/2 oz. Lime juice

Add ingredients to a shaker, shake, and strain into glass. Garnish with a toasted orange peel.

Ingredients:

Tonic (to top it off, to taste)

In a shaker, muddle the orange, lemon, and cherry to release juices, then add the other ingredients and shake with cubed ice. Strain over fresh ice in a Copper Balloon Cup, then top it off with tonic. Garnish with a bay leaf, orange slice and a cherry.

Courtesy of Gareth Evans for Absolut Elyx.

Ingredients:

1 oz. single origin finest quality espresso

3/4 oz. premium coffee liqueur

Garnish: salted dark chocolate powder

Shake all ingredients and strain into a martini glass.

Ingredients:

In a Copper Balloon Cup, build the ingredients over cubed ice, top with Prosecco, and stir gently to combine. Garnish with cinnamon and orange slices.

Ingredients:

Shake all ingredients but the ginger beer together. Strain into highball glass and top with ginger beer. Garnish with dried roses.

Courtesy of Chef Candice Kumai for Belvedere Vodka

Ingredients:

1.5 parts Grey Goose vodka

½ part Premium Raspberry Liqueur

3 honeydew melon balls for garnish

Chill a Collins glass by placing in the refrigerator or freezer. When sufficiently chilled, fill with ice. Measure and add vodka to Collins glass. Top with measured amount of fresh lemonade. Measure and add raspberry liqueur. Garnish with a skewer of 1 or multiple frozen honeydew melon balls.


Blood & Sand

The Blood & Sand is a classic scotch-based cocktail that has withstood the test of time. The recipe first appeared in 1930 in “The Savoy Cocktail Book” by Harry Craddock and has become a mainstay on bar menus since. But did Craddock invent it, or only put it in his book? No one knows.

So if no one knows the drink’s inventor nor has any idea about the establishment in which it originally reared its spicy little head (unless it was the Savoy), what is known about the drink? Well, it gets its name from a 1922 bullfighter movie starring Rudolph Valentino, the silent-film star known as “The Latin Lover.”

Valentino’s performance in “Blood and Sand”—it centered on a bullfighter and was based on the novel by Vincente Blasco Ibáñez—was said to have been one of his finest, though the picture itself wasn’t exactly hailed as a masterpiece. “It is the story’s name and not the story or plot that made ‘Blood and Sand’ the big hit,” wrote a reviewer at the time. Such is not the case with the cocktail.

The drink was introduced to me by Dale DeGroff when he held forth from behind the bar at New York’s Rainbow Room, circa 1997. When DeGroff told me about it, he said that the list of ingredients pretty much confounded him, so he had to try one. I concurred. Scotch, cherry brandy, sweet vermouth and orange juice don’t seem to belong in the same crib, let alone the same glass. But this Blood and Sand works very well, indeed.

The key to the cocktail is to use a smooth scotch that’s not too smoky and freshly squeezed orange juice. So forget about your Islay scotches (for now), and avoid that carton of OJ in the fridge.


Ingredients

The Spruce / Karen Hibbard

Pour the ingredients into a mixing glass filled with ice.

The Spruce / Karen Hibbard

The Spruce / Karen Hibbard

Strain into a chilled cocktail glass. The drink can be served up or on the rocks.

The Spruce / Karen Hibbard

The Spruce / Karen Hibbard

How Strong Is the Boulevardier?

If we were to mix the Boulevardier with an 80-proof bourbon and a 30-proof vermouth, the finished drink would be approximately 25 percent ABV (50 proof).


1 of 9

No Shrubs

The Sleight of Hand, made with beet-grapefruit shrub, courtesy of Posana Restaurant.

Typically made with fruit juice, sugar and acid (like vinegar), shrubs in cocktails are nothing new, but inventive flavors are popping up everywhere. Posana Restaurant in Asheville, NC offers the Sleight of Hand made with beet-grapefruit shrub at The Rooftop at The Vendue in Charleston, Tolerating the Beet features beet-cinnamon-ginger shrub. And at Coppa in Boston, beverage director Brittany Casos came up with the Concord Crush, made with concord grape&ndashrosemary shrub.


We're loving&hellip

This Elderflower Gin Liqueur featuring Cambridge Dry Gin with fragrant heads of elderflowers from the banks of the River Cam. Delicious added to prosecco or as a classic G&T.

Cambridge Elderflower Gin Liqueur £29.99, Amazon

BUY NOW

In support of Breast Cancer Awareness month, 58 Gin will make a charitable donation made with every purchase of 58&rsquos Apple & Hibiscus 'pink' gin. With sweet and sour notes of the apple and hibiscus as well as the spice of juniper and cubeb pepper - the outcome is a perfectly balanced, deliciously smooth, fresh tasting gin.

Apple & Hibiscus Gin, £34, 58Gin

This new gin, QVT Dry Gin, is a fabulous addition to your collection! With hints of Juniper, Lavender, Rose-flower, Rosemary, Coriander seeds, Pine and Grape, this really captures the essence of France's Provence region whilst satisfying all needs from a traditional dry gin.

QVT Dry Gin, £36, Southern Wines

HELLO!'s selection is editorial and independently chosen &ndash we only feature items our editors love and approve of. HELLO! may collect a share of sales or other compensation from the links on this page. To find out more visit our FAQ page.


Watch the video: Fun.: We Are Young ft. Janelle Monáe ACOUSTIC (July 2022).


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