Photo courtesy of Jason Swihart, some rights reserved.
The third Sunday of Advent is traditionally known as Gaudete Sunday, from the Latin for ‘rejoice’. I’m choosing to rejoice in a Corpse Reviver #1.
Now this is a drink that is a long way from its more popular cousin, #2: No citrus, no absinthe and instead, what is effectively a brandy-based Mannhattan with a Calvados twist and no time for bitters.
So there’s no call for bitters, and there’s no spritz of absinthe, so this leaves us with a seriously hard-hitting drink that’s going to punch the corpse back into life.
Believed to have been invented at The Ritz, Paris in the 1920s, Harry Craddock described this one as “to be taken before 11am, or whenever steam and energy are needed”, but, trust me, it is equally good later in the day:
Add 30ml mince pie Cognac, 3oml Calvados and 30ml sweet vermouth to a mixing glass with cubed ice.
If you’re like us here at House of Bourbon HQ, right now you’re spending Advent Sunday sat by the fire, basking in the glow of your Christmas tree, listening to some Christmas music and wrapping presents or Christmas shopping (depending on your level of organisation).
If so, you need just the right drink to celebrate having Christmas totally under control, and nothing says celebration quite like the Champagne Cocktail – especially given this festive twist. That’s right, this is the first of our Advent Sunday drinks making use of the mince pie cognac we made earlier this week:
Sploosh a dash of bitters on a sugar cube and drop into a chilled champagne flute.
The second of my ‘around the world’ themed cocktails (see Strawberry Fields for an explanation) took in the pistachio trees of the Middle East, the lemon groves of Asia, the sugarcane plantations of the tropics and the corn fields of the American South with a nutty twist on the classic Whiskey Sour. This drink wasn’t as well suited to scaling up to pitcher size (you get a much better texture/mouthfeel from the egg white if you shake these individually), but the proportions below will suit any sized vessel:
Add a large (double) measure of bourbon, a measure of lemon juice, half a measure of pistachio syrup, half a measure of simple syrup, half a measure of egg white and a dash of bitters to a shaker.
Fill 2/3 full with ice and shake well for twenty seconds.
Strain the drink and dry shake (no ice) for a further ten seconds.
Strain into a rocks glass over ice and garnish with some ground pistachios or a cherry.
( Don’t be put off by the murky browny-green colour of this one, it is delicious!)
Photo courtesey of Wholesale of void, some rights reserved
My first garden party of the summer was in aid of a good friend’s thirtieth birthday party and had a ’round the world’ theme (i went as Willy Fogg by the way and came second in the fancy dress contest – thanks Mr & Mrs Cooke!).
I was asked if I could provide one or two drinks for the occasion that could be easily scaled up and served to a group of around forty people. Happy to oblige I combined a classic Barbadian rhyme* and some typically English ingredients to create a summer punch which was duly christened ‘Strawberry Fields’.
I made this in litre-jug sized batches, but the proportions below will work just as well glass by glass:
Muddle a few leaves of mint and one strawberry (per serving) in the bottom of a mixing glass.
Add four parts cold Earl Grey tea, three parts gin, two parts strawberry syrup and one part freshly squeezed lime juice.
Add ice and stir well.
Strain into a highball glass and garnish with a strawberry.
* The rhyme in case you were wondering is the old Bajan basis for a traditional rum punch “one of sour, two of sweet, three of strong, four of weak”. For the rum punch it refers to lime juice, sugar, rum and water in that order (served with a dash or two of Angostura bitters and nutmeg, which don’t make the rhyme) but can easily be transposed to a whole range of other ingredients.
Whiskey Sour by Paul Goyette, some rights reserved
There’s nothing better than a delicious accident. I made camomile bourbon a while back, and, for some reason, decided to use it in a Camomile Manhattan. Look, I was young, experimenting, and a little obsessed with Manhattans, I didn’t really know what I was doing.
Anyway, some months later, having run out of regular bourbon (shock-horror indeed). I tried the camomile-infused version in a Whiskey Sour. What a revelation. The lemon and the camomile sat so well together I now almost despair a little that I didn’t think of this in the first place.
So, making up for lost time, I heartily commend to you the Camomile Whiskey Sour:
Add 9 tablespoons of camomile flowers to a bottle of bourbon. Leave this to infuse for 24 hours and then strain and filter.
Add a large measure of camomile bourbon, a measure of lemon juice, half a measure of sugar syrup and half a measure of egg white to a shaker.
Fill the shaker 2/3 full of ice and shake well for twenty seconds.
Strain into the mixing glass and then dry shake (no ice) for a further ten seconds.
Strain into a rocks glass and garnish with a slice of lemon and a cherry.