Christmas Corpse Reviver #1

Photo courtesy of Jason Swihart, some rights reserved.

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:

  1. Add 30ml mince pie Cognac, 3oml Calvados and 30ml sweet vermouth to a mixing glass with cubed ice.
  2. Stir well and strain into a chilled coupe.
  3. Garnish with a twist of orange.

Mince Pie and Sidecar

The second Sunday in Advent is upon us!  Another landmark on the path of expectant waiting and preparation; and another night for a warming mince pie cognac treat.

This week I’ve gone for a festive twist on the Sidecar as the orange and lemon of the brandy-based classic seem to be a good accompaniment to the candied peel and currants of the infused cognac.

  1. Add 40ml of mince pie cognac, 20ml of triple sec and 20ml of fresh lemon juice to a shaker of ice.
  2. Shake well and strain into a chilled coupe.
  3. Garnish with a reindeer napkin, Santa peg and a fox (what else?)

Christmas Champagne Cocktail

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(c) 2010 Sarah Mennie.  All rights reserved.  

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:

  1. Sploosh a dash of bitters on a sugar cube and drop into a chilled champagne flute.
  2. Add 10ml of mince pie cognac and then fill the glass with chilled champagne.

Serve and smile. What do you mean it’s just us?

Mince Pie Cognac

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Photo courtesy of Sarah, some rights reserved

 

Last year I put the decision between Christmas pudding or mince pie bourbon to a Twitter vote and Christmas Pudding Bourbon came out on top.  It was tasty, super sweet and full of festive flavour.

This year then, it is the turn of the humble mince pie to be boozified.  I’ve decided to infuse it into Cognac instead of bourbon and over the next four weeks I will use this to showcase four Christmas cocktail recipes.

As I suggested last year, the mince pie infusion is much easier to make, but in an attempt to help create a clearer, more easily filtered infusion, I have decided to follow a sous vide recipe.

  1. Add 500ml of good quality Cognac and 200g of store-bought mincemeat to a ziplock bag.  Expel all of the air and seal.
  2. Heat the sealed bag at 45°c for one hour (see my Sous Vide Syrup recipe for my home sous vide technique).
  3. Once the hour is up, place the sealed bag in the freezer overnight.
  4. Next morning strain and filter the mix and bottle.  Yum!

Christmas in the Square

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This recipe came to me via @thecocktailgeek. His enthusiasm for it was so palpable: “the best drink I’ve had all year” that not only did it convince me (an averred mulled wine avoider) to purchase a bottle of Professor Cornelius Ampleforth’s Christmas Mulled Cup and add it to pretty much every drink I made this month, it also drove me back into the arms of a trusty old favourite – the Vieux Carré.

The recipe was also featured last week on @MasterofMalt’s excellent #masterofcocktails series, so I’m a little late to the game with this, but boy is it a good one:

  1. Combine equal parts whiskey, cognac and sweet vermouth, half a measure of Christmas Mulled Cup and a sploosh of Peychaud’s bitters in a mixing glass.
  2. Add ice and stir well for sixty seconds.
  3. Strain into a chilled old fashioned glass, over ice.
  4. Garnish with a twist of orange peel (Christmas tincture optional).

The Big Apple

Photo courtesy of mgarbowski, some rights reserved

This week’s #midweekmanhattan features applejack in place of the whiskey (yes I just bought a bottle, what of it?  It’s my blog…).  The Applejack Manhattan, also known as the Big Apple is an ever so simple Manhattan variant which pays tribute to the classic colonial homebrewed apple spirit.

The deep, rich, smoked taste of applejack doesn’t provide much distinction from a classic bourbon Manhattan, but some of the floral apple notes can be found, and provide a slightly fresher nose.  The taste is of dried fruit, apricots and brandy, which marries well with the herbal notes of the vermouth and ties in nicely with the orange bitters:

  1. Add a large measure of applejack, a measure of sweet vermouth and two dashes of orange bitters to a mixing glass of ice.
  2. Stir well and strain into a martini glass.
  3. Garnish with a cherry.

Jack Rose

Photo courtesy of Michael Dietsch, some rights reserved

The Jack Rose manages to neatly combine two things that have been on my mind for some time.  The sourcing of a bottle of Laird’s Applejack, and my study of ‘Fiesta’ (The Sun Also Rises) by Ernest Hemingway.

Applejack is a Calvados-style apple brandy, which has claims to being the oldest American spirit due to its roots in the colonial period.  It is made by ‘jacking’ (freeze distilling) cider, and may have been discovered by North American apple farmers who found that by periodically removing the ice that formed on their cider, they could create a ‘jacked up’ drink as a result of the concentration of the remaining unfrozen alcohol.

Because ‘jacking’ could be done without any complicated distilling equipment, a rough version of applejack (and by rough we mean head-splitting) could be formed by anyone with a surplus of apples in a cold climate.  Given its rough heritage, it is perhaps not surprising that applejack has been supplanted in popularity by the more cultured Calvados and traditional apple brandies.  Although applejack is no longer made by leaving cider out to freeze, it does only consist of 35% apple brandy to 65% neutral grain spirit (effectively vodka), so it is easy to get snobby about its composition when compared to even its sibling Straight Apple Brandy which is 100 percent proof and 100% apple-based.  Perhaps as a result, applejack is rarely found on the shelves of even the most comprehensive booze vendors in the UK, and tracking it down became somewhat of a quest.  Once found, however, I found it intriguing for its history, its promise and its fruit and butterscotch/caramel notes.

As for Hemingway, well, ever since the Death in the Afternoon, I have been itching to read some more of his work, and recently picked up a copy of The Sun Also Rises on recommendation from a friend.  One thing that struck me about the opening 90 pages or so (aside from the compelling imagery of Paris in the Roaring Twenties and the unadulterated coquettish nature of Brett) is the sheer volume of alcohol that is consumed.  From the Fines à l’eau (cognac and water), to the whiskey (with or without soda), via the Pernod and the wine, Jake Barnes and his band of lost souls drink their way through all that mid-1920s Paris had to offer.

Of these various libations, one drink stood out as somewhat of an unknown quantity.  The Jack Rose has many plausible origins, with the Jack either referring to the base ingredient, the Jacqueminot rose, Jack Laird, wrestling bartender Frank J May, Bald Jack Rose a 19th century New York gangster, or a 20th century brand of small cigars.  Of these, the gangster story is most widely-renowned, and I recommend you have a good read of the story of old Jack Rose and the Becker-Rosenthal trial as you sip the protaganist’s favourite tipple:

  1. Add a large measure of applejack, a measure of lemon juice, a 1/4 measure of grenadine and two dashes of bitters to a shaker of ice.
  2. Shake well and strain into a martini glass.
  3. Garnish with a wedge of lemon.

A wedge?!  Well, it is an oldie…

Calvados or another apple brandy can be used in place of applejack which can be a little hard to find in the UK.  Sources also differ as to whether lemon or lime juice should be used, so feel free to experiment with that too.  If you find the lemon wedge gets in the way when drinking, a slice of apple or a cherry is also an acceptable garnish.