PODCAST

Cocktailing

Troy Denkinger

Troy makes a cocktail and talks about it.

technology software how-to

All Episodes

00:02:47

The Last Word

Cocktailing ·

2016/10/23

The Last Word is a pre-Prohibition cocktail first served at the Detroit Athletic Club in the early 1900s. Check out the history of this classic linked below. The recipes I found seem to call for London dry gin, but I tried it with Hayman's Old Tom and really liked it a lot. Try it both ways to see which you prefer. 3/4 ounce gin (London dry or Old Tom) 3/4 ounce green chartreuse 3/4 ounce maraschino liqueur 3/4 ounce fresh lime juice Combine all the components in a shaker with ice. Shake vigorously

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00:02:46

Harvey Wallbanger

Cocktailing ·

2016/10/16

The Harvey Wallbanger is a quintessentially 70s cocktail and will round out our trip to the disco era. The origin of this one is likely a marketing ploy to add a bit of exotic character to a standard screwdriver. The key ingredient in this one, Galliano, is an Italian liqueur based on anise and vanilla. You'll see the distinctive bottle gathering dust on bar shelves everywhere. 6 ounces orange juice 2 ounces vodka 1 ounce Galliano. Pour orange juice and vodka into a collins glass over ice. Stir with

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00:02:52

Grasshopper

Cocktailing ·

2016/10/08

The grasshopper is a classic mint chocolate cocktail. Often you'll find it treated as a dessert, especially when ice cream is used in place of the heavy cream. The Eater history, linked below, traces the roots of this one back to early 20th or late 19th Century New Orleans. I had no idea. I'd always assumed it was some 70s invention. 1 ounce creme de cacao 1 ounce mint liqueur/creme de menthe 1 ounce heavy cream 1 ounce cognac, optional 2 drops green food coloring, very optional Place all

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00:02:58

Brandy Alexander

Cocktailing ·

2016/10/01

The Alexander was invented in the early 20th century by Troy Alexander at Rector's in New York City. The original gin gave way to brandy, resulting in the Alexander #2, aka the Brandy Alexander. The recipe I'm using calls for a 1:1:1 ratio of brandy, creme de cacao, and cream. You'll also find references to a 2:1:1 ratio which definitely seems like a good thing to try if you want something less sweet. The nutmeg garnish is important on this one. Try to get a whole nutmeg and grate it on the

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00:02:59

Piña Colada

Cocktailing ·

2016/09/24

The official drink of Puerto Rico where it was invented by someone sometime in the 1950s. This rich and delicious concoction is often blended, but there's no reason to pull out the hardware. It's perfect when simply shaken. Thanks to Abel, bartender at The Rum House in Manhattan for making that clear. For best results, please make sure you're listening to "The Piña Colada Song" while shaking. I do have to wonder how good the piña coladas at O'Malley's Bar are though. The recipe below is adapted from

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00:02:59

Martinez

Cocktailing ·

2016/09/10

The Martinez is something like a Manhattan with gin substituted for the whiskey, and this is sweet cocktail will probably reminder you of that classic. First appearing in the mid-to-late 1800s, this classic seems to have as many formulations as there are bartenders. The recipe below is from the PDT mobile app. Please play with the proportions of gin and vermouth to find the flavor that's right for you. 1 1/2 ounce Old Tom gin (such as Hayman's) 1 1/2 ounce sweet red vermouth (such as Dolin

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00:02:59

Diamondback

Cocktailing ·

2016/09/03

The Diamondback referred to is the Maryland terrapin, which makes sense given this herbaceous cocktail originated in Baltimore's Diamondback Lounge. The original recipe and others I've read don't include the bitters, but I'm going to suggest you give that a try. If it's not to your liking, leave it out. Thanks to Cold Glass for the take on this cocktail. 1 1/2 ounce rye whiskey (Rittenhouse is good here) 3/4 ounce apple branch 1/2 ounce yellow Chartreuse Dash of Peychaud's bitters (optional) Place

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00:03:00

20th Century

Cocktailing ·

2016/08/27

Charles A. Tuck came up with this winner in 1937 to honor of the 20th Century Limited train running between New York City and Chicago. The chocolate should just be an undertone in this one, not the star. Adjust the amount of crème de cacao to your taste. 1 1/2 ounce gin 3/4 ounce Lillet Blanc 1/2 ounce white crème de cacao 3/4 ounce lemon juice Place all of the components in a cocktail shaker and shake vigorously. Pour into a cocktail class and garnish with a lemon twist (optional). Photos by Lisa

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00:02:47

La Paloma

Cocktailing ·

2016/08/20

This is a great refresher when the temperature is high and the humidity is higher. If you don't have fresh grapefruits or grapefruit juice, you can use a grapefruit soda like Jarritos or Squirt. In that case, leave out the agave nectar as they are already sweetened. 2 ounces tequila 3 ounces grapefruit juice 1/2 ounce Aperol 1/2 ounce agave nectar or simple syrup 4 ounces club soda 1/4 ounce lime juice Combine tequila, grapefruit juice, agave nectar, and Aperol in shaker with ice. Shake vigorously

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00:03:00

Boulevardier

Cocktailing ·

2016/08/13

The boulevardier is a variation on a gin-based negroni. The whiskey offers a deeper flavor than the gin. 1 ounce whiskey (Bourbon or rye)* 1 ounce sweet vermouth 1 ounce Campari Combine all ingredients in a mixing glass. Add ice and stir. Pour into a coupe and garnish with cherry. *If you like a less bitter drink, increase the whiskey to 1 1/2 ounces and cut each of the other ingredients to 3/4 ounce. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BJDkzRKANen) See photo

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00:02:59

Singapore Sling

Cocktailing ·

2016/08/06

Originating in Singapore (go figure) at the Raffles Hotel around 1915, this sling is a great refuge on a hot day in the tropics. The recipe I'm using is from the Death & Company book, and it seems to be based on the original or as close to the original version as we can get. Read the history pieces linked below for more on that. 1 1/2 ounce London dry gin 1/2 ounce Cherry Heering 1/4 ounce Cointreau 1/4 ounce Benedictine 2 ounces pineapple juice 1/2 ounce lime juice 1/2 ounce grenadine 1 dash of

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00:02:22

Beachcomber

Cocktailing ·

2016/07/30

Last week we used all the booze to make a zombie, but this week, in the penultimate tiki drink of this series, we go much simpler. This one comes from Trader Vic's 1947 "Bartender's Guide." 1 1/2 ounce light rum 3/4 ounce Cointreau or other orange liqueur 3/4 ounce lime juice 1/4 ounce maraschino liqueur 1/8 ounce simple syrup Put all the components in a shaker and give a vigorous shake. Serve up, strained into a coupe. Garnish with a lime and/or cherry. Photos by Lisa Denkinger See photo

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00:02:59

It's A Zombie!

Cocktailing ·

2016/07/23

After a brief hiatus from the tiki series, I'm back with the promised zombie. There is so much rum in this, I can't imagine having more than two. One is probably enough. You have been warned. This is an amalgam of a couple different recipes I liked. Since there's so much ice in this, the float will give you a pop of flavor when you get to the bottom of the drink, where it's most watered down. Also, feel free to swap the fruit juices for others you may like. 1 1/2 ounce white rum 1 1/2 ounce gold

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00:03:00

Not A Zombie!

Cocktailing ·

2016/07/16

Due to the fact that I haven't gotten all the components together yet, the Zombie episode will be delayed until next week. In the meantime, I yap about rye and bourbon whiskey. Photos by Me A bunch of whisk(e)y (https://www.instagram.com/p/BH7il3nAUs4) Making falernum (https://www.instagram.com/p/BH7itf5gUSI) Made falernum (https://www.instagram.com/p/BH7iwebA7Fh) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0

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00:03:00

Scorpion

Cocktailing ·

2016/07/09

Trader Vic tweaked this one a lot as did Don The Beachcomber. Neither of them originated the drink, but they took a lot of time perfecting it. The version presented here is based on a recipe by Beachbum Berry. This is the single serving version of the popular communal, bowl cocktail. 2 oz light rum 1/2 oz. brandy or cognac 2 oz. fresh orange juice 1 oz. fresh lemon juice 1/2 oz. orgeat syrup 1/2 oz. dark rum as a float Combine all the components except the dark rum in a shaker. Add ice and shake

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00:02:59

Pimm's No. 1 Cup

Cocktailing ·

2016/07/02

Journey back to 19th Century Britain with this refreshing summer cooler. Note that if you decide to use sparkling water, add 3/4 oz. of simple syrup to the mixture before shaking. 1 slice cucumber 1 1/2 oz. Pimm's No. 1 1/2 oz. gin 1 oz. lemon juice Lemonade, ginger ale, sparkling water Place cucumber in a shaker and muddle thoroughly. Add Pimm's, lemon juice, and gin (and simple syrup, if using). Add ice and shake vigorously. Pour into a tall glass over ice, garnish with slices of cucumber and

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00:02:59

Kentucky Mule

Cocktailing ·

2016/06/25

Contrived as a way to get Americans to drink vodka and as a way to move some unpopular ginger beer, the Moscow mule is a simple drink. It's even better when you substitute the vodka with bourbon whisky. Or tequila. 2 1/2 oz. Kentucky bourbon whisky 1 oz. fresh lime juice 5 oz. ginger beer Combine all components in a mule mug (or suitable glass), add ice, and stir. Garnish with a lime wheel and mint, if you like. Photos by Lisa Denkinger See Photo (https://www.instagram.com/p/BHFuRpIgoNJ) See Photo

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00:03:00

Shaking and Stirring + a spritz

Cocktailing ·

2016/06/18

Due to my being a dope, the Kentucky Mule is delayed. But I do talk about why one would shake a cocktail rather than stirring it. But I do give you an easy Aperol spritz recipe. Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

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00:02:52

Aviation

Cocktailing ·

2016/06/11

A classic from 1917 that pays homage to the wild blue yonder. 2 oz. Plymouth gin 1/2 oz. Maraschino liqueur 1/4 oz. Creme de Violette 3/4 oz. fresh lemon juice Place all components in a cocktail shaker with ice and shake vigorously. Pour into a coupe or Nick & Nora and garnish with a cherry. Photos by Lisa Denkinger See Photo (https://www.instagram.com/p/BGhoOV9oNJ-) See Photo (https://www.instagram.com/p/BGhoKxUoNJ0) A nice little history (http://www.creative-culinary.com/aviation-cocktail/) Off to

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00:02:13

Scofflaw

Cocktailing ·

2016/06/04

This whiskey cocktail originated in Paris as a reaction to U.S. Prohibition. The whiskey, vermouth, grenadine combination gives you a stiff and fruity drink. See the Death & Co book for this and other great cocktails 1 1/2 oz. rye whiskey 1 oz. Dolin blanc vermouth 1/2 oz. fresh lemon juice 1/2 oz. high-quality grenadine Place all of the components in a shaker with ice and shake vigorously. Pour into a coupe or other appropriate cocktail class. Photos by Lisa Denkinger See Photo

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Cocktailing

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