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  • Weekly Cocktail #29: The Daisy Black (and a new cocktail book)

    September 21, 2012

    13 Comments

    Daisy Black Cocktail from “Drink & Tell”.

    Last week, Fred Yarm of Cocktail Virgin Slut published his cocktail book “Drink & Tell, A Boston Cocktail Book“, and as Fred is one of the leading bloggers in the space, we happily ordered the book (any excuse to try more drinks is welcome here on the farm). There is something wonderful about the world we live in when a gardener in California can order a book about Boston cocktails and it arrives from Seattle in just a few days. (Fred, if you make the book into an iPhone / iPad App, that would be even cooler).

    And after playing with “Drink & Tell” for a few days, we think it’s an excellent cocktail book. As Fred himself points out, there are plenty of “basic” or “classic” cocktail books out there, and many are very good. But Drink & Tell goes a different direction and features new or evolutionary cocktails from bartenders all over Boston. What you get is 500 recipes, most you can make at home, that expand your repertoire and offer inspiration. If you feel like you’ve “tried them all”, “Drink & Tell” will suggest otherwise.

    While there are some very funky creations in the book, and we tried a few, our first favorite is a simple cocktail called the Daisy Black. The Daisy Black combines rye whiskey, honey syrup and lemon juice with a touch of mint. It is something of an evolution of a whiskey sour or smash, but a bit more refined. And as we just made Honey Syrup and are playing with rye, this drink was an easy choice. The drink comes from Dylan Black of Green Street in Cambridge Massachusetts. Black created the drink as an homage to his great-grandfather, who also tended bar. A noble profession.

    As for the flavor of the Daisy Black, you get a nice whiff of mint followed by the taste of lemon and honey (and who doesn’t like lemon and honey?) complimented by the spice of the rye. A tasty, soothing sip that is perfect for autumn. Imagine tea with lemon and honey, just better… a lot better. So if you are looking to expand your cocktail knowledge and try some new creations give “Drink & Tell” a try. We will make more of the cocktails from the book and share then over the coming weeks.

    The Daisy Black:

    (From Green Street and “Drink & Tell“)

    Ingredients:

    • 1 and 1/2 oz. rye whiskey
    • 3/4 oz. lemon juice
    • 3/4 oz. honey syrup (recipe here)
    • 1 large mint leaf

    Assemble:

    1. Combine the whiskey, lemon juice and honey syrup in a cocktail shaker with ice. Shake thoroughly and strain into a chilled cocktail glass or coupé. Slap the mint leaf in your palm and them place on top of the drink. Serve.
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    Posted By: putneyfarm Category: All Recipes, Cocktail Recipes, Kitchen Gear, Musings, Whiskey / Rye Tags: Cocktail, cocktail books, Cocktails, cooking, daisy black, drink, drink and tell cocktails, food, Home, lifestyle, photography, photos, recipes
  • Bonus Cocktail: The “Classic” Champagne Cocktail

    June 5, 2012

    3 Comments

    Classic Champagne Cocktail.

    This recipe is another example of how building one successful cocktail often helps you discover (or rediscover) many more great drinks along the way. In this case, we were playing with cocktails using French Brandy (Cognac or Armagnac) and found the May Daisy. But as we did our research (reading books, cruising the web and trying drinks- a tough gig) we also found a note on the Champagne cocktail that piqued our interest.

    Now almost all Champagne cocktail recipes include Champagne (or good sparking wine), sugar, Angostura bitters and a lemon twist. But it turns out that many recipes for the Champagne cocktail include anywhere from 1/4 to 3/4 of an ounce of brandy, usually Cognac. These recipes also note that while you can use “OK” Champagne, you need good brandy to make a successful drink. And since we had a good, but affordable, Napoleon Armagnac, we were in business.

    And while we already like a basic Champagne cocktail, this version with good brandy was something altogether different, and very much better. The aroma, with the combination of citrus from the twist, the tart yeasty note of the champagne, spice from the bitters and sweet floral / fruity notes of the Armagnac is outstanding. You will be happy simply smelling this drink. And magically, as the Champagne bubbles keep the drink “active”, the aroma persists from beginning to end. This cocktail is a reminder that adding a twist to a drink can be very, very important to the result. As for flavor, the Champagne still rules the drink, but with much more depth of flavor and just a touch of pleasant heat from the brandy. We love this drink, it is good anytime / anywhere.

    As for the ingredients, as we noted earlier, good brandy (VSOP or XO) is the way to go, but you can be more flexible on the Champagne or sparking wine. We use California sparkling wine in cocktails, our favorite brand is Gloria Ferrer, who makes great wine in the $15 – $20 per bottle range that is available in most liquor and grocery stores. Both the Brut and Brut Rose are worth seeking out.  But if you have a bottle that you like, and it’s not too expensive, use it. The amount of brandy in the recipes varied, but we found 1/2 ounce to supply good flavor without drowning out the other players or being to boozy. For the bitters we use Angostura, some recipes suggest adding orange bitters, but we found this added more sweetness than we needed (but by all means try it if you like orange bitters). For sugar, most recipes suggest soaking a sugar cube in 3 dashes of the bitters and adding it to the drink. This will add some sweetness and extra bubbles. But if you don’t have sugar cubes (most of us don’t anymore), 1/4 of an ounce of simple syrup can replace the sugar cube. Lastly, a big, fresh lemon twist is essential to this cocktail. Many photos show long thin twists in the drink, but you need the oil from the twist in the drink. We cut a half-dollar size piece of the lemon zest and give it a good working-over above the drink and then add it in. You will pick up the aroma of the drink immediately, and it will be good.

    Classic Champagne Cocktail and Ingredients.

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    Posted By: putneyfarm Category: All Recipes, Brandy, Cocktail Recipes, Sparklers Tags: armagnac, booze, champagne cocktail cognac, champagne cocktail recipe, champagne cocktail recipes, Cocktails, cognac, drink, food, photography, recipes

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