• Mixology Monday C Cocktail: The Hoffman House

    DSC_0372Wow, 100 Mixology Mondays. In this day and age of instant online popularity and even faster irrelevance, a hundred of anything seems significant. And one hundred global online cocktail parties is even more outstanding….it seems good booze has some real staying power in popular culture. And that’s a good thing, as we cocktail-loving folk are always trying to keep both the grumpy teetotalers and Fireball-drinking, whipped cream vodka chugging heathen at bay…..just kidding (not really).

    mxmologoThe other special thing about Mixology Monday C is that our founder, Paul Clarke of the Cocktail Chronicles blog, and now the truly awesome book, may join us once again. Pretty cool. And we have to thank both Paul and Fred Yarm of Cocktail Virgin Slut for keeping the party going- they truly are key players in the modern cocktail renaissance. Again, pretty cool.

    Seeing as how we have a bit of a milestone MxMo, Fred Yarm is hosting, and he looks to Paul’s new book for inspiration. And we think they found the perfect theme of “elegance”. Here is the summary:

    But what does Mixology Monday “Cocktail Chronicles” mean? I figured that we should look to Paul’s magnum opus and digest the theme of it all — what is timeless (or potentially timeless) and elegant in its simplicity. Paul commented in his interview, “[it]’s wonderful to see that level of creativity but simplicity is going to be the glue that continues to hold interest in the cocktail together. The moment that we make cocktails too difficult or too inaccessible to the average guest, the average consumer, then we start losing people.” Paul does support a minor tweak of a major classic as well as dusting off a lesser known vintage recipe like the Creole Contentment; in addition, proto-classics like the Chartreuse Swizzle and the Penicillin intrigue him for their potential to be remembered twenty years from now. Moreover, he is a big fan of the story when there is one whether about a somewhat novel ingredient like a quinquina, the bartender making it, or the history behind a cocktail or the bar from which it originated. Indeed, I quoted Paul as saying, “If I write about these and manage to make them boring, then I have done an incredible disservice. So I feel an incredible obligation not only to the drinks themselves, but to the bartenders who created them, and also to the heritage oSo for this theme, channel your inner Paul Clarke. Think about simplicity, elegance, and timelessness to the point that you would not feel strange about drinking and writing about this at MxMo M.f cocktail writing to try to elevate it.”

    So for this theme, channel your inner Paul Clarke. Think about simplicity, elegance, and timelessness to the point that you would not feel strange about drinking and writing about this at MxMo M.

    We couldn’t pick a better theme, although this one made us a bit sad. Why? Because we immediately knew exactly what cocktail we would feature, the Hoffman House. If stranded on a desert island with only one cocktail choice, this would be it. Yes, we thought (and perhaps drank) long and hard looking at other choices, but there was never really any doubt. 

    DSC_0349In case you are unfamiliar, the Hoffman House is a classic Martini variant named after one of the best of New York’s cocktail palaces of the late 19th / early 20th centuries. It is truly a simple and elegant creation. 2 parts Plymouth gin, 1 part dry vermouth, 2 dashes orange bitters and a lemon twist. Serve up. Act like Nick and Nora Charles. Repeat. Act like their dog Asta. Repeat….um, well, maybe not.

    DSC_0351Too much vermouth you say? Hogwash. Try it with good, fresh vermouth and you will never go back to “dry” Martinis.  Prefer olives? Nope, with orange bitters you need a lemon twist- and you will be stunned at the brightness of the citrus and herbal flavors.

    DSC_0356The only change we suggest you try is going away from 82-proof Plymouth and to a London Dry gin of 94 proof for a big, clean kick. We like Brokers or Beefeater (USA version) here, but the clean (almost soft) Plymouth is still delightful. And if you make a pitcher of Martinis, the Hoffman House with Plymouth is a true crowd pleaser…just make sure your guests know about Uber, this drink goes down way too easy. 

    Oh, and did we note The Hoffman House is just beautiful to look at? Again, simplicity and elegance often lead to true beauty.

    DSC_0365So thanks again to Paul and Fred for creating and hosting another MxMo. Let’s hope we do see MxMo M….

    The Hoffman House Cocktail:


    • 2 oz. Plymouth gin (or a crisp London Dry gin like Brokers or Beefeater)
    • 1 oz. Dry Vermouth (Dolin)
    • 2 dashes orange bitters (Regan’s)
    • Lemon twist


    1. Place all liquid ingredients in a mixing glass with ice and stir until very well-chilled. Strain into a chilled cocktail glass or coupé. Give the lemon peel a very good twist over the cocktail and add to the drink. Serve.

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  • A Cocktail Experiment With Ash Apothecary Flavored Syrups

    ashFull disclosure; cocktail-oriented folks send us all sorts of cool spirits, bitters, flavorings and gear to try out here at the farm. We make no promises, but if we like an ingredient or tool we use/mention it in our posts (and always disclose the source). That said, we almost never do a full post on something that is sent to us…until now.

    But when the team at Ash Apothecary from Brooklyn (they have a kickstarter, btw) offered to send us some flavored syrups, we looked at their flavors and decided to give them a try. And we are very impressed with what they sent- enough to run an experiment making easy, but deeply flavored, riffs on sours and tiki drinks using their syrups.

    ash5ash6So why would “farmers” like us use someone else’s syrups vs. making our own? Firstly, the syrups are excellent, with clear and creative flavors. Secondly, consistency can be hard to maintain at home. There is a reason bartenders most often use quality ingredients from good suppliers, rather than DIY- good products taste the same every time. And finally, we all get lazy…or just ARE lazy.

    But not so lazy that we wouldn’t try a boozy experiment. A few of the syrups like Chocolate and Chai Masala were faves in coffee and tea, and we love the rose syrup but can’t quite figure out what to use it with (still trying..). However, when we saw Lavender Bud, Honey and Ginger, Cafe De Olla and Winter Spice syrups, we knew exactly what to do…make a few sours (and think tiki, as well).

    ash4The key here is to pull out the syrups, a bottle of dry gin and a decent bottle of rum. We went with Brokers, a traditional dry gin, and Flor de Cana 4 yr. a quality (but affordable) gold rum. Then we got some limes, lemons and a grapefruit and started mixing. Generally gin will go with floral and lighter spice, while aged rum can handle bigger flavors/spices. Gin likes lemon and lime, rum likes lime and grapefruit. We started with a ratio of 2 oz. spirit, 1 oz. sour and 1/2 to 3/4 oz. syrup, and commenced with the mixing/tasting.

    What did we come up with? Firstly, the Honey and Ginger syrup works with both the gin/ lemon and rum/lime . Too easy. As for the Lavender Bud, well, you know we like lavender, gin and lemon- and this was great, all herbal gin, lemon and bright lavender (and no soapy flavors you can get with some floral syrups or liqueurs).

    ash1Next we dug deep into the “archives” and remembered one of our favorite lost cocktails, the Port Antonio; a rum, lime, falernum and coffee liqueur cocktail (awesome, btw). Since the Cafe de Olla syrup is a mix of spices and coffee we know we had a fit. A simple combo of the rum, lime and syrup was delightful riff on a Daiquiri with a backbone of coffee that works way better than you might expect- try it.

    Finally we had the Winter Spice syrup, which tastes a lot like Allspice Dram, but without the booze. Spices go with tiki, so we did a riff on a Jet Pilot using the rum, grapefruit, lime and syrup. Perfectly tiki, but very easy…and very good.

    ash2So thanks to the team at Ash Apothecary for giving us, yet another, excuse to enjoy more cocktails!