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Category Archives: Brandy

  • Weekly Cocktail #59: The Honeymoon…..And The Annulment

    October 4, 2013

    20 Comments

    The Honeymoon Cocktail.

    The Honeymoon Cocktail.

    Fall is here and it is time to get back to our weekly cocktails. And when we think autumn cocktails, we tend to look towards apples and Applejack, America’s apple brandy. We are big fans of Laird’s Bonded Applejack, with its dry apple flavor and strong (100 proof), spirituous core. Landing somewhere between the lighter spirits (gin, tequila) and darker spirits (bourbon, rye), Applejack is a natural for cocktails, as you can build a light, bright cocktail, or a dark, heavy drink, simply by playing with a few ingredients.hmoon4

    hmoon2For a lighter Applejack drink we really enjoy the Honeymoon cocktail. A simple combination of Applejack (or Calvados, that French stuff), Cointreau, Benedictine and lemon juice. At first you might think this is a sweet drink, but with 2 ounces of Applejack and a light hand with the other ingredients, you get a strong boozy core accented by citrus and then spice from the Benedictine. There is more here than you would expect, and it is certainly better than your average “sour”.

    hmoon8hmoon5Originally a pre-prohibition cocktail, the Honeymoon has been discovered, forgotten and rediscovered a few different times. And cocktail writers from Jim Meehan to Ted Haigh to Fred Yarm all sing its praises for a reason, it is a delightful sip. And certainly a pleasant intro to Applejack and a good reason to get a bottle. Oh, and it’s inexpensive, too….

    hmoon3Along with being a good sip, the Honeymoon is a fun drink to play with. And one of our experiments gave us our next drink, the Annulment. One of our creations, the Annulment keeps the basics of the Honeymoon, but adds to the Benedictine’s slight herbal, bitter and spice notes through the use of Amaro and bitters. We basically doubled down on the heavier flavors.

    The Annulment Cocktail.

    The Annulment Cocktail.

    For the Annulment, we add a splash of Averna, an amaro known for sweet, herbal, bitter and spice flavors, and both Angostura and Tiki bitters for depth and added spice. What you get is an entirely different drink. Where the Honeymoon is light and bright, The Annulment is darker and spicier, with a clear bitter edge that reminds us of the tannic edge of apple skins. If you like spiced apple cider, you will enjoy the Annulment. As it is we enjoy both the Honeymoon and the Annulment to follow…hmoon6

    The Honeymoon Cocktail:

    Ingredients:

    • 2 oz. Applejack (Laird’s Bonded) or Calvados
    • 1/2 oz. fresh lemon juice
    • 1/2 oz. Cointreau (or triple-sec)
    • 1/2 oz. Benedictine
    • Lemon twist, for garnish (optional, we omit)

    Assemble:

    1. Combine all the liquid ingredients in a cocktail shaker with ice. Shake until well-chilled and strain into a chilled cocktail glass or coupé. Garnish with lemon twist, if you like. Serve.

    —–

    The Annulment Cocktail:

    Ingredients:

    • 2 oz. Applejack (Laird’s Bonded) or Calvados
    • 1/2 oz. fresh lemon juice
    • 1/3 oz. Averna
    • 1/3 oz. Cointreau (or triple-sec)
    • 1/3 oz. Benedictine
    • 2 dashes Angostura bitters
    • 2 dashes Bittermens Tiki bitters (or sub more Angostura)

    Assemble:

    1. Combine all the liquid ingredients in a cocktail shaker with ice. Shake until well-chilled and strain into a chilled cocktail glass or coupé. Serve.
    Related articles
    • Benedictine Cocktail Competition at Epernay 2013 (phatcupcake.com)
    • Brandy Cocktails That You Should Try (themomreviews.com)
    • The Scotch Cocktail (thedrinkdoctor.com)
    • Seelbach Cocktail (swizzzlestick.wordpress.com)
    • Mullen Bartending Cocktail League Launches in Northern Quarter (phatcupcake.com)
    • The Original (highdefinitionfantasy.wordpress.com)

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    Posted By: putneyfarm Category: All Recipes, Brandy, Cocktail Recipes, Garden and Orchard Tags: Annulment cocktail, applejack cocktails, Cocktail, Cocktails, cooking, DrinkWire, food, Honeymoon cocktail, photography, photos, recipes
  • Weekly Cocktail #55: The Scorpion

    July 12, 2013

    11 Comments

    The Scorpion.

    The Scorpion.

    While I would never say we were stuck in a rut with our cocktails here at the farm, we did notice that we were in a bit of a holding pattern. Lots of gin and lime, lots of Negroni variants and Florodoras at every party (that trend won’t change soon, everyone loves those Florodoras). So we decided to look for something different, but also had an additional challenge: we still have our last big batch of Meyer lemons and Cara-Cara oranges to use before they go bad. Happily, if you have a lot of citrus, the world of cocktails has a pretty standard answer, Tiki.

    scorpion1

    A beautiful friendship.

    A beautiful friendship.

    It was about time we got back to Tiki. Winter or summer, or anywhere in between, when you want a quick smile and a tasty sip a Tiki drink is usually the answer. The only hiccup in our plans for a Tiki drink is that many of our favorites use tart lime and/or pineapple juice, rather than lemons and oranges. But a little research on our Tiki app from Beachbum Berry gave us the Scorpion, as classic from Trader Vic Bergeron. Perfect.

    scorpion2And the Scorpion is a very good tiki drink, particularly for summer. The Scorpion combines orange juice, lemon juice, orgeat syrup, light rum, brandy, crushed ice and a fruit / mint garnish. The sweeter citrus, light rum and brandy give you a bright, clean sip without some of the aged rum and spice funk of many tiki drinks. If it wasn’t so boozy (hey, it’s still a tiki drink) you could almost make a summer punch out of the Scorpion. In fact, if you add some sparking wine and tiki bitters you have a lovely punch, in case you need to serve a crowd.

    scorpion5scorpion4The other fun thing we did with the Scorpion was pull out the blender (not something we do every day) and really go to town with our garnish. While we are all for mixing our drinks quickly and serving them, sometimes it is fun to take a little time and put on a show. We chopped the ice in the blender so it was nice and snowy and then crafted a fancy garnish of a Cara-Cara half-circle, two maraschino cherries and a mint sprig. Good fun and our reward was a an attractive, albeit very strong, cocktail. The perfect thing to get us back on track.

    scorpion6The Scorpion:

    (From Trader Vic and Beachbum Berry)

    Ingredients:

    • 2 oz. fresh orange juice
    • 1 1/2 oz. fresh lemon juice
    • 1/2 oz. orgeat syrup
    • 2 oz. light rum
    • 1 oz. brandy
    • Crushed ice
    • Fruit and mint for garnish

    Assemble:

    1. Crush the ice in the blender, then add the liquid ingredients and blend for 10 seconds. Pour into a large wine glass, Collins glass or tiki mug. Garnish with fruit and/or mint. Serve.
    Related articles
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    • Bringing Tiki Back to the French Quarter (wgno.com)
    • Ancient Mariner (bcaverly.wordpress.com)
    • 6 Tiki Cocktails You Can Get Tipsy On Right Now (refinery29.com)
    • Cocktails for a Crowd by Kara Newman – New Cookbook (thekitchn.com)
    • Mai Tai (cocktailtube.net)

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    Posted By: putneyfarm Category: All Recipes, Brandy, Cocktail Recipes, Entertaining, Rum / Cachaca, Tiki Drinks Tags: cocktails cocktail, cooking, DrinkWire, food, photography, photos, recipes, scorpion cocktail, summerdrink, tiki, tiki drink, Trader Vic
  • Mixology Monday LXX Roundup: Inverted

    February 22, 2013

    46 Comments

    Stir and Strain’s El Jardin de Mi Abuela.

    Another Mixology Monday has come and gone, but this time we were hosting. Thanks again to everyone who participated and to Fred Yarm at Cocktail Virgin Slut for reviving and maintaining Mixology Monday.

    mxmologoThe theme was “inverted”, and we will spare you the full back story (post here) and just say the theme was intended to see if we could “flip drinks on their heads” any and all possible ways. And the Mixology Monday crowd certainly delivered. We saw drinks “inverted” on name, spirits, solid/liquid (ice was well used), colors, layers and temperatures. All good stuff. We are “working” our way through as many of the cocktails as we can, and many are very good.

    As for us, we found this theme somewhat more challenging than expected. We created two drinks, but also failed repeatedly to make our third, a champagne-based cocktail that tasted and looked like Napa Cabernet (some things simply aren’t meant to be, and who wants a cocktail to taste like wine anyway?). Oh well. In any event, here are all the cocktails (mostly) in the order we got them:

    BarFlySF gave us three cocktails that invert classics using light instead of dark spirits. We like their use of homemade limoncello as a substitute for darker liqueurs. Their Union Square inverted the New Orleans classic the Vieux Carre.unionsquare1

    BarFlySF then took up our challenge to invert the Manhattan and created the Nemo.

    nemo

    And finally, BarFlySF, added another post and inverted the classic Brandy Sidecar and created the Pisco Pedicab. Extra points for use of blood oranges.pisco1

    ——

    Shake Strain and Sip took the inverted theme to another place altogether and put the drink inside an ice-cube. The Alice’s Looking Glass is a very cool, and very tasty, creation with rye and Aperol in the lead. (We made it with regular ice, still great).——

    901 Very Good Cocktails managed to create a cocktail, discuss the Butthole Surfers (a band from our youth, yes we are that old) and even promote the idea of moderation. We are all for moderation….in moderation.  The Shah Sleeps Cocktail inverts standard cocktail proportions and leads with Amaro Montenegro.Shah

    ——

    The Shorter Straw applied the inverted theme to the Super Bowl (we would still like to invert that outcome) and gave us the 35th Minute. The lights went out during the 35th minute of the game and we certainly would have liked to sip this beautiful Rhum Agricole-based cocktail while we waited.

    ——-

    Continue reading →

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    Posted By: putneyfarm Category: All Recipes, Brandy, Cocktail Recipes, Dessert, From The Garden, Gin, Musings, Reviews and Notes, Rum / Cachaca, Sparklers, Tequila, Tiki Drinks, Vodka, Whiskey / Rye Tags: art, Cocktail, Cocktails, cooking, food, mixology monday, news, photography, photos, recipes
  • A Few Christmas Cocktails

    December 23, 2012

    29 Comments

    backword2

    The Back Word Cocktail. Maybe we can add peppercorn “ornaments” next time.

    The big day is almost here, and in the moments between shopping, gift wrapping, partying, pulling your hair out, decorating and cooking we suggest you take the time to have a well-made cocktail with special family and friends. Taking a few minutes to put on some music, pick the recipe, pull out the glasses and mix the drinks will soothe your soul. And you get a tasty drink and good company out of the deal, a very merry Christmas indeed! (And if Hanukkah is your gig, then please try the Bees Knees.)

    backword4So what to drink? It all depends on your taste. We like gin and it is the holiday season. Gin does taste a bit like a Christmas tree (all that juniper), so we may toss in some winter citrus and mix up a classic like the Aviation or a Pegu Club. We also like champagne and spice, so a Seelbach is an almost perfect holiday cocktail, and a good choice for bourbon fans. If you like rye whiskey and deep flavor, then the Sazerac, with it’s bright red color and strong kick will bring out your inner Rudolph (2 or 3 Sazeracs will make you think you’re Rudolph, but you’re not).  Cold? Try a toddy like the Tammany Jack. If you want a lighter, aperitif-style cocktail then a Calla Lily, Chrysanthemum, or our variant, the Flowers For Sonja would be a good choice. And if you just need a cold, hard dose of booze (and sometimes we do), then a dry Martini will always do the trick.

    martini3But what if you want to experiment? Maybe impress your guests with a secret ingredient? Well, there are plenty of places to look. Fred Yarm’s Cocktail Virgin Slut is one of the leading cocktail blogs with literally hundreds of innovative recipes from the best bars in Boston. He also has a companion book, Drink and Tell. If you get a few good bottles of booze, pick up Drink and Tell and mix away. Other good web references include the Mixology Monday series of themed online cocktails parties, Drinks at Serious Eats, Liquor.com, Saveur and Cocktail Chronicles all have large libraries of new and old cocktails. And CocktailDB has a huge list of classic drinks, just be ready to sort through a lot of recipes!

    dback3Before you start, remember that making cocktails is just like making a good dinner for family and friends, just faster (and slower, if you follow). Look at the booze you have, your fridge and your spice drawer. Maybe you have a few herbs in the garden, or some fresh fruit? Seek out a little inspiration (or a challenge), think of what you and your guests like, and then get going. You will be glad you did.

    Required summer reading.

    Required holiday reading.

    And if you need a little help getting started, here are a few of our favorites that encompass the old and the new, the simple and complex. And we have one new recipe, The Back Word, that we think clearly fits the holiday theme. Have fun and Merry Christmas!

    backword5The Back Word:

    (From Drink and Tell and Backbar in Boston)

    Ingredients:

    1. 1 and 1/2 oz. dry gin
    2. 3/4 oz. Yellow Chartreuse
    3. 1/2 oz. Lillet Blanc
    4. 1/4 oz. Luxardo cherry jar syrup (or brandied cherry syrup)
    5. Lemon peel, for garnish
    6. Rosemary, for garnish

    Assemble:

    1. Combine the liquid ingredients with ice in a cocktail glass or shaker. Stir until very cold and strain into a chilled cocktail glass or coupe.
    2. Cut a small slit in the middle of the lemon peel and insert a sprig of rosemary in the peel. Float the peel on the top of the drink and serve. Continue reading →

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    Posted By: putneyfarm Category: Brandy, Cocktail Recipes, Entertaining, From The Garden, Gin, Sparklers, Whiskey / Rye Tags: Back Word Cocktail, best christmas cocktails, Cocktails, cooking, cuisine, food, news, photography, photos, recipes
  • A Cocktail For Election Day: The Tammany Jack

    November 6, 2012

    18 Comments

    The Tammany Jack.

    As election day comes to America, there is one thing almost every American can agree upon, “thank God it’s OVER!”. And regardless of who wins, we think everyone deserves a good, stiff drink (or a cupcake, check back shortly). And, not too long ago, many a voter could be swayed by the promise of a free sip (or two, or three, or four) of booze. Back then, we assume the drink might have been a toddy. A simple combination of spirits, hot water, sugar and spices, a toddy is a perfect warming sip on a cold November day. (It’s eighty degrees in California, but bear with us).

    The Tammany Jack is our version of a fall-themed toddy. It combines rye whiskey (or bourbon), Applejack, cinnamon syrup, lemon juice, bitters and hot water (a dash of allspice liqueur is a good bonus). Garnished with a cinnamon stick, a slice of lemon and freshly grated nutmeg, the Tammany Jack not only tastes good, but smells like a blast of holiday spice. A strong, warm and comforting sip. And if you don’t have Applejack or rye, don’t despair. You can make a toddy of almost any spirit or sweetener. Both Liquid Culture Project (Scotch) and Measure & Stir (apricot-infused Bourbon) have good recipes, but any whiskey, brandy or dark rum can make for an excellent toddy. And every bar has sugar, spices and hot water. Toddies are worth a try.

    We named our toddy after the famous 19th and early 20th century New York political machine “Tammany Hall”. Tammany has a very mixed reputation, as they were known for corruption, but also representing early immigrant groups. Tammany was also known for getting out the vote, and liquor (along with cash and favors), was certainly a key electoral tool (see the period political cartoon below). We named the rest of the cocktail after the Laird’s applejack we use in recipe. Applejack comes from New Jersey and was a popular local spirit in 19th century New York. Back then dozen of local distillers made Applejack, but these days Laird’s is one of the few options. Happily, Laird’s Bonded Applejack is a high-quality apple brandy that is a worthy addition to any bar. (Yes, we are on a bit of a rye and Applejack jag, sorry).

    Tammany and the Liquor Dealers (From HarpWeek).

    Finally, the recipe calls for cinnamon syrup. You can buy cinnamon syrup at many liquor stores or supermarkets, but it is very easy to make at home. Simply make a simple syrup with white, or preferably turbinado or Demerara sugar (recipe here). Then add a few cinnamon sticks to the syrup once you take it off the heat and let the cinnamon steep for about half an hour.Take out the cinnamon sticks and you have cinnamon syrup. You can use the cinnamon syrup for a twist on an old-fashioned, or in tiki drinks. But since it’s cold and the election is almost over, why not try it in a toddy like the Tammany Jack?

    The Tammany Jack:

    Ingredients:

    • 1 oz. rye whiskey (Rittenhouse bonded) or bourbon
    • 1 oz. Applejack (Laird’s bonded)
    • 3/4 oz. cinnamon syrup
    • 3 oz. very hot water
    • 3-4 drops lemon juice
    • 3 dashes bitters (Bittermens Tiki and/or Angostura)
    • 2 dashes allspice liqueur (optional)
    • Lemon wheel, for garnish
    • Cinnamon stick, for garnish (optional)
    • Freshly grated nutmeg

    Assemble:

    1. Warm a mug with hot water for 30 seconds. Pour out that water then add the rye, Applejack, cinnamon syrup, lemon juice, bitters, allspice liqueur (if using) and 3 oz of hot water. Stir and then garnish with the lemon wheel, cinnamon stick and a grating of nutmeg. Serve.
    Related articles
    • Weekly Cocktail #35: The Diamondback (putneyfarm.com)
    • Warm Things Up with a Hot Toddy! (aarp.org)
    • Turkish Bath: Apricot Bourbon, Cumin, Lemon, Rosewater (measureandstir.com)
    • Cocktail DIY: Stocking Your Bar At Home (putneyfarm.com)
    • Weekly Cocktail #33: The Rochelle-Normande (putneyfarm.com)
    • The Jack Rose Cocktail (theliquidcultureproject.com)

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    Posted By: putneyfarm Category: All Recipes, Brandy, Cocktail Recipes, Musings, Whiskey / Rye Tags: Applejack, applejack toddy, Cocktail, Cocktails, cooking, cuisine, election, food, Hot toddy, news, photography, photos, recipes
  • Weekly Cocktail #35: The Diamondback

    November 2, 2012

    11 Comments

    The Diamondback. The drink is well-named.

    When you read a lot of cocktail blogs (and we do) you get a sense of the drinks the writer may prefer. Some like classics, some prefer new creations, some like herbs and infusions and some go tiki. We tend to gravitate to citrus-based, tiki and “sparklers”, cocktails with champagne as the base. But we do have a special place in our hearts for what we call the “alchemy” cocktails, drinks that combine numerous, seemingly mismatched ingredients, but blend into unique and enjoyable flavors. The Last Word (gin, lime, maraschino and Chartreuse) and the Corpse Reviver #2 (gin, Lillet, Cointreau, lemon, absinthe) are some of our favorite “alchemy” cocktails. (You could even argue that the Martini is one of the original alchemy drinks.) And this week’s cocktail, the Diamondback, features its own special form of alchemy.

    The Diamondback is a simple combination of bonded rye whiskey, Laird’s bonded applejack and Green Chartreuse. All the booze is above 100 proof and there is nothing but the water from the ice to tame it. To say the Diamondback is a strong drink would be an understatement, it’s a bit of a punch to the mouth. But the flavors are true alchemy. The spicy rye mixes with the tangy applejack and the Chartreuse provides sweetness and herbal notes. In the end, you get a very strong, but warming and deeply flavored, sip. We like the Diamondback, but one is enough (and with 3 oz. of straight booze, don’t plan on driving) and it seems best to us as a fall and winter cocktail. But since its been raining and chilly, the Diamondback has been a treat at the very end of the day.

    The cocktail supposedly is named after the (now defunct) Diamondback Lounge of the Lord Baltimore Hotel in Baltimore Maryland. The recipe is first documented in Ted Saucier’s 1950’s cocktail book “Bottoms Up“. Saucier was the publicist for the Waldorf-Astoria hotel in New York and seemed to know his way around a bar. “Bottoms Up” not only has the recipe for the Diamondback, but also one of the first published recipes for the Last Word. It appears that Saucier also enjoyed “alchemy” cocktails. We are all for it.

    As for making the Diamondback, there are a few variations. We went with the “classic” version of 1 and 1/2 oz. rye and 3/4 oz. applejack and Chartreuse. We use Rittenhouse 100 proof for the rye. You don’t really have that much choice with the Applejack (Laird’s) and there is only one Green Chartreuse. Some people prefer a little less Chartreuse, as it is very sweet, and drop it to 1/2 oz. Other versions of the recipe suggest using Yellow Chartreuse. We tried that version, and while good, the softer, honeyed flavor  of the Yellow Chartreuse really makes for a different drink. We’re surprised someone hasn’t made up another “snake” name for this version of the Diamondback, but as long as it is dangerous, and perhaps venomous, the name should stick.

    The Diamondback:

    Ingredients:

    • 1 and 1/2 oz. rye whiskey (Rittenhouse 100-proof)
    • 3/4 oz. Laird’s Bonded applejack
    • 3/4 oz. Green Chartreuse

    Assemble:

    1. Place all the ingredients in a mixing glass and stir until well-chilled. Strain into a cocktail glass or coupé. Or strain into an old-fashioned glass with a large ice-cube.
    Related articles
    • Cocktail DIY: Stocking Your Bar At Home (putneyfarm.com)
    • Bonus Cocktail: The Applejack Rabbit (putneyfarm.com)
    • Mixology Monday: Bein’ Green Cocktails (putneyfarm.com)
    • Mixology Monday Cocktail: Long Island Planter’s Punch (LIPP) (putneyfarm.com)
    • Weekly Cocktail #29: The Daisy Black (and a new cocktail book) (putneyfarm.com)
    • Autumn Jewel (aarp.org)
    • Weekly Cocktail #30: The Derby (putneyfarm.com)

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    Posted By: putneyfarm Category: All Recipes, Brandy, Cocktail Recipes, Whiskey / Rye Tags: Cocktail, Cocktails, cooking, diamondback cocktail, food, Home, lifestyle, news, photography, photos, recipes

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