The Northern Spy Cocktail

July 26, 2011

The holiday season is in full swing. Our calendars are quickly filling up with festive parties, from elaborate formal events to cozy family gatherings. For those who plan on hosting their own soiree, I’ve asked my friend Jerry LeNoir, one of the men behind the ultra cool Mr. Booze website, for some entertaining tips.

Mr-Booze.com, which is dedicated to creating the perfect cocktail vibe in your home, features numerous drink recipes, historical anecdotes, music suggestions and a how-to guide for setting up your home bar.

According to Jerry, the key to hosting a successful party is setting the mood and prepping ahead. “Especially during the holidays, guests should feel they’re someplace special the moment they enter the door,” he says. “Sure, it’s just a house or apartment, but with just a bit of decorating and set-up, the music on and ready to go for a couple hours, your guests can feel like they’re having a true night out.”

The Mr. Booze website features Jerry’s top Christmas music picks for 2010. He describes the list, which includes tunes from Dean Martin, Ramsey Lewis and Harry Connick Jr., as, “So covered in silver tinsel and December snow that you’ll have no choice but to try a few, mix a fatty, and drift off to a time when holiday parties were called Christmas parties and candle-lit living rooms overflowed with little black dresses, sport coats, cheese puffs and pipe smoke.”

Hosting a party is hard work, and in order to free up your time to mingle with your guests, Jerry suggests creating a set cocktail menu so you aren’t stuck mixing drinks all night long. Then prepare a batch or two ahead so you’ll have more time to socialize. A punchbowl is also another convenient option.

One of Jerry’s favorite holiday drinks is the Northern Spy, a recipe he found in Imbibe magazine. The cocktail, which consists of Lairds Applejack, apricot brandy and cider with a cinnamon sugar rim, was invented by by Josey Packard, a bartender at Alembic, one of San Francisco’s top creative cocktail bars. Its combination of warm flavors makes it a perfect tipple to serve from Thanksgiving all the way through winter.

“It’s a great looking drink for the holidays.” Jerry says. “It smells wonderful as you take your first sip; the cinnamon, applejack and cider combine in fantastic ways. It tastes just like a Christmas drink should taste: rich, spicy and flavorful. The cinnamon and sugar rim lets the drinker know that the season’s well under way.”

While the story behind the drink’s moniker is unknown, Jerry projects a holiday theme into the name. “It sounds Christmassy, “ He says. “Isn’t Santa himself, when he’s spying on who’s naughty or nice…something of a northern spy?”

So whether you decide to be naughty or nice this year, mix up a merry northern spy and enjoy the party.
The Northern Spy

2 oz Applejack
1 oz Apple Cider
½ oz Lemon Juice
½ oz Apricot Brandy

Rim a cocktail glass with lemon juice then cinnamon sugar. Mix ingredients together with ice in shaker until cold and pour into glass. Garnish with fresh cranberries.

Jerry LeNoir will be one of the presenters at the Museum of the American Cocktail’s third annual Holiday Cocktail Seminar, Dec, 12 at PS-7. For more information visit Mr. Booze.com or The Museum of the American Cocktail

Ingredients to make the Northern Spy may be purchased Dixie Liquor located at 3429 M Street in Georgetown.

7-Up Emerald Punch


When I was a child my mother had a punchbowl that came out on special occasions, usually around the December holiday season. The snowy white centerpiece and matching glasses where formed from Indiana milk glass molded into a leaf pattern. The cups had little red hooks that were used to hang the glasses on the side. The collection was rounded out a ruby red clear plastic ladle.

It was back in the 1970’s, my mom would dress in a polyester pantsuit with flared legs and my dad would wear a plaid sport jacket with wide lapels and an even wider necktie. Mom would make Chex mix from actual cereal and the adults would nibble on deviled eggs, Jell-O salad and Ritz cracker hors d’oeuvres. While the men would stick to beer, the ladies would ladle out brightly-colored drinks with floating garnishes.

If I was well-behaved I would be treated to a small cup of watered-down punch to enjoy before I was sent to bed. It sent me off into a slumber where I dreamed of hosting my own parties as an adult.

When the punchbowl wasn’t in use, I begged to play with it. Unlike most young girls who hosted tea parties with their dolls, I threw lavish cocktail soirees with my eclectic group of plush animals, including an alligator, a blue elephant and a smiling watermelon. (And you thought the bar in the original Star Wars was weird.)

Punchbowls were a popular entertaining vehicle for people in my parents’ generation. But the origin of punch dates back hundreds of years. According to Wayne Curtis’ 2006 book “And a Bottle of Rum,” the English made punch in India as early as 1673. The name punch most likely came for the Hindu word panch, meaning five. Ancient punches were forged from five ingredients traditionally tea, lemon, sugar, water and arrack, an Asian spirit distilled from palm sap.

My mom’s punch recipe came curiously enough from 7-Up. During a recent visit, while sifting through mom’s recipe books, I came across a stained and well-used magazine insert tucked away in a cookbook. The small advertising brochure cheerily entitled “Merry Punch Bowl to You!” featured four punch recipes with photos – each in a distinctive hue – red, green, yellow and orange.

The ad copy was notable dated, proclaiming, “Gay parties just naturally center around a sparkling punchbowl,” and touting 7-Up as the “magic ingredient.”

Like many recipes of that era, the components concentrated on canned and premade ingredients. The 7-Up was measured in 7 oz bottles, a far cry from 20 oz super-sized single serving plastic bottles of today. However the recipes weren’t that different than the original five-ingredient “panch” formula.

Just for fun during the Thanksgiving weekend, my mom and I whipped up a green batch of 7-Up Emerald Punch. We garnished the colorful mixture with pineapple rings, maraschino cherries and mini-marshmallows. We dragged out the punchbowl from storage, decorated the table festively and talked about holiday memories. This time though we left the polyester in the closet and I stayed up to finish the last glass.

7-Up Emerald Punch

1 can (46 oz) sweetened pineapple juice.
4 cans (6 oz) limeade
¼ cup honey
1 bottle gin (1/5 gallon)
12 bottles (7 oz each) 7- Up

Combine pineapple juice and concentrate in punch bowl. Add honey; stir. Add gin; then 7-up. Add a few drops of green food coloring if desired; add ice. Garnish with fruit.

Ingredients to make punch may be purchased at Dixie Liquor, 3429 M Street in Georgetown.

The Puerto Rican Zombie


A swim up bar is not the place a cocktail snob typically goes for a quality drink. Usually this fun resort amenity is associated with mass -produced frozen drinks, made from bottled mixes thrown together in industrial size blenders to satisfy the all-you-can-drink party crowd.

But at the Caribe Hilton in San Juan, Puerto Rico, this is not the case. This time-honored resort boasts a lengthy cocktail history. It is well known as the birthplace of the Pina Colada. Bartender Ramon “Monchito” Marrer introduced the classic coconut cocktail in 1954, at the hotel’s now-defunct Beachcomber Bar. Joe Scialom, the inventor the classic Tiki drink, the Suffering Bastard, also tended bar at the Caribe Hilton in the 1950s.

Continuing this long legacy of fine mixology is Ariel Rosario, who presides over the resort’s pool bar. Rosario, a rum connoisseur, has created an extensive list of signature cocktails. He’s even improved upon the pina colada, serving it in a hollowed out pineapple, carved into a whimsical sculpture, and fashioned with a smiling pineapple and cherry face.

His creations highlight the distinct flavors of local rums and the abundance of tropical fruit. According to Rosario, many people think of rum as an unsophisticated spirit because of its history with pirates and people making it at home during prohibition. But this is not true, he says. “In 1952 Puerto Rico created laws to govern the rums that are made here.” He points out. “Even the cheapest rum, if it’s made in Puerto Rico, goes through very strict regulations and processes. “

Puerto Rican rums are made from molasses and are aged for at least one year, which makes them a high quality spirit with much complexity according to Rosario.

One of the most popular poolside libations is Rosario’s update on the vintage Zombie cocktail. The original Zombie was invented by Earnest Raymond Beaumont Gantt, the founder of the string of Don the Beachcomber restaurants that were popular during the Tiki era. His recipe consisted of fruit juices, liqueurs, and various rums, and it was named for its perceived effects upon the drinker.

To make his Puerto Rican Zombie cocktail, Rosario uses five types of rum, four from Puerto Rico, as well as orange, pineapple, and guava and lime juices. “It has a lot of power and a lot of flavor,” he says.

The beauty of Rosario’s concoction is that, despite its lengthy list of ingredients, the drinker can still detect the distinctive flavors of the various rums. “Each rum has unique flavor because of the way it is made,” he says. “So if you mix different types of rum, you will have a blend of tastes. You will notice the difference in a way you can’t achieve with other spirits.”

At Rosario’s suggestion, I try the drink first from the straw for a hit of flavor from the bottom and then sip it from the rim. Each way, I notice the subtleties. The top is lighter and fruitier while the swig from the bottom has a deep warm rum twang. I can pick out a syrupy caramel hint from the Meyers, a rich vanilla tone from the Barillito, the punch from the Bacardi 151, and the pleasant mixture of fruity tastes from the infused rums and tropical juices.

While the drink doesn’t necessarily taste “strong,” I stop after one, not wanting to float away from my barstool.

The Puerto Rican Zombie

½ oz Meyers Dark Rum
½ oz Rum del Barillito
½ oz Don Q Limon
½ oz Bacardi Peach Red
½ oz. Bacardi 151
1 oz pineapple juice
1 oz orange juice
½ oz guava juice
½ oz lime juice
Splash of grenadine

Combine ingredients and mix well in a cocktail shaker. Serve in tall glass over ice. Garnish with fresh fruit.

Ingredients to make the Puerto Rican Zombie may be purchased at Dixie Liquor at 3429 M Street in Georgetown.

Yule Glogg


As a new year begins, many Washingtonians are still recovering from a holiday hangover. We make resolutions to diet following a season of rich foods. We give ourselves financial restrictions when our December credit card bills arrive, and we vow to cut back on drinking after indulging during too many holiday soirees.

But the lucky folks who attended the Museum of the American Cocktail’s (MOTAC) holiday seminar are looking forward to enjoying a stretch of delightful winter cocktails.

The event, held at PS7 in Chinatown, featured numerous cocktails guaranteed to warm up the long, cold season ahead. Guests were treated to potables mixed by PS7’s Gina Chersevani, Mr-Booze-com’s Jerry Lenoir and the MOTAC founding member Phil Greene.

Derek Brown, of the Columbia Room, which was named by GQ magazine as one of the 25 Best Cocktail Bars in America, started the party with his recipe for glogg, a Scandinavian mulled wine.

Mulled wine, popular in Europe, is made from usually red wine infused with spices and fruit flavors and served warm. It is a traditional drink during winter, especially around Christmas.

Derek first tried glogg during a December visit to Demark where he was invited to a traditional Danish Christmas lunch. While a midday meal may sound harmless, Derek said these gatherings can turn into marathon drinking events, lasting over 10 hours. “They start out with glogg,” he says, “followed by Aquavit (a traditional Danish liqueur, flavored with caraway), Tuborg beer, then back to Aquavit and so on.”

Impressed with the flavorful mulled wine he was served, Derek asked for the recipe from the 96-year-old lady who made the glogg. She declined his request, telling him it was a family secret. But after about seven shots of Aquavit, Derek said she was willing to share the classified information. He extracted the recipe from her with the help of an interpreter.

While Derek’s recipe is simple to prepare, it does take time. After completing all the steps he recommends storing the mixture in the refrigerator overnight, before reheating it the next day. The flavors will continue to infuse and it will give the glogg a fuller flavor.

In addition to wine and spices, Derek adds aquavit to his glogg to give it a rich spicy flavor. If you prefer, you may also add plain vodka for a less herbaceous version or omit the additional liquor for a drink with a lower alcoholic content.

One immediate difference I notice in Derek’s Danish glogg, compared to other mulled wines I’ve tried, is the inclusion of raisins and almonds in the bottom of the glass. These gems provided a delectable finish.

“Have a beautiful, warm mulled wine with raisins and almonds that have been soaked in alcohol,” Derek says. “ If you aren’t warm after you have your first glass, you will be by the time you eat the raisins and almonds.”

Yule Glogg

1 1/2 bottles of full-bodied red wine (Derek used a nice, inexpensive Tempranillo)
1 cup Aquavit
1 tsp. crushed cardamom seeds
2 tsp. cloves
½ tsp. freshly grated ginger
2 tsp. freshly grated orange zest
4 cinnamon sticks
1 cup almonds – blanched
1 cup seedless raisins
1/2 cup brown sugar

Bring wine to boil. Tie spices and zest in to a cheesecloth bag. Simmer for 20 minutes. Add in almonds, sugar and raisins; cook for 5-10 minutes. Remove from heat. Add in Aquavit. Stir and remove spices. Serve hot.

Ingredients to make glogg may be purchased at Dixie Liquor, located at 3429 M Street in Georgetown. For more information about upcoming events visit: MuseumOfTheAmericanCocktail.org or Better-Drinking.com

The Nica Libre


Rum and Coke may conjure up memories of college fraternity parties or youthful nights sneaking drinks in your parents’ home. It was probably one of the first mixed drinks you tried, back in the day when Natty Boh and Milwaukee’s Best were your choice of beers.

But if you head 90 miles south of Florida, the rum and Coke has a more romantic vibe. On Castro’s island, it’s called the Cuba Libre and includes the addition of lime juice.

In Cuba, the rum and Coke can trace its earliest beginnings. While the exact circumstances of its birth are unclear, Wayne Curtis, author of “And a Bottle of Rum,” offers a plausible explanation involving Americans soldiers in Cuba during the Spanish-American War. A group of Americans and Cubans were gathered in a bar where the soldiers mixed rum and Coke and called out “Por Cuba libre!” – “To a free Cuba!”

The drink migrated north. During Prohibition, Coke was an easy mixer used to mask the taste of bathtub alcohol, and during World War II, when rum was plentiful and whiskey scarce, its popularity
increased further.

But it was a popular song that blasted the drink into the apex of pop culture. In 1945 the Andrews Sisters’ song “Rum and Coca Cola” entered the charts, where it remained in the number one spot for 10 weeks. The song, which was based on a Calypso song from Trinidad, sold 7 million copies and made rum and Coke an iconic drink for years to come.

Its prevalence endured throughout the generic 50’s into the age of Wonder Bread and canned foods. The drink was simple to mix and required no exotic ingredients.

Going back to its origins, a proper Cuba Libre, made with fresh squeezed lime, can be a refreshing
elixir, especially in the muggy hot Cuban climate. However, while rum flows freely in Cuba, Coca Cola, thanks to the trade embargo, is not readily available everywhere. When your order a Cuba Libre, most bars will mix it with Fiesta Cola, a soft drink packaged in a red can with a white logo that looks suspiciously similar to Coke’s trademark script.

A true Cuba Libre should be mixed with Cuban Rum, which is illegal in the states. Luckily, I found a pleasant alternative during a holiday in Nicaragua. While many Americans associate rum with the Caribbean islands, Flor De Cana rum is as ubiquitous in Nicaragua as Bacardi is now in Puerto Rico.

Whether you are sitting at an open-air restaurant along the Pacific in San Juan del Sur, a colonial
courtyard in Grenada, or at a reggae club on Corn Island, the liquor of choice across the country is Flor de Cana. Any bartender will mix you a “Nica Libre” with Flor de Cana, fresh lime and Latin Coca-Cola. In Latin America, Coke tastes slightly different than what is produced in the states; it’s made with real sugar instead of corn syrup.

But there’s no real need to travel afar. This classic highball can be easily mixed at home. However, if you prefer going out (way, way out), I recommend seeking out Isaiah at the
Best View Hotel on Big Corn Island.

The Nica Libre
2 oz Flor de Cana rum
Juice of ½ lime
Coca Cola
Lime wedge
Add first two ingredients in a tall glass. Fill with ice and coke and stir. Garnish with lime wedge.

Ingredients to make the Nica Libre may be purchased at Dixie Liquor at 3429 M St. in Georgetown.

Plymouth Julietta


 

-The most recent Cocktail column focused on the early career of Joe Scialom, who tended bar at the celebrated Shepheard’s Hotel in Cairo during World War II, where he invented the tiki-bar staple, the Suffering Bastard as a hangover remedy for his clientele of royalty and celebrities.

Because Scialom spoke eight languages fluently and entertained diplomats and journalists, he was suspected of espionage and eventually expelled from Egypt. He went on to tend bar at famed hotels around the world, including the Ritz in Paris and New York’s Four Seasons. Scialom is the subject of an upcoming book by Jeff Beachbum Berry, a cocktail connoisseur and tikki historian. Berry, along with the museum of the American Cocktail recently hosted

“The Suffering Bastard: Joe Scialom, International Barman of Mystery” lecture at the Occidental Grill.

During Scialom’s time in Egypt one of the many wealthy guests he befriended was Conrad Hilton. When Scialom left Egypt, Hilton tapped him to work for him in Puerto Rico. The Caribe Hilton, built in 1949, was in first grand tourist resort on the island. Its famous guests, included Gloria Swanson, Elizabeth Taylor and John Wayne.

At the Caribe, Scialom began applying his trade to rum drinks. One of the most popular cocktails Scialom took credit for was the Tropical Itch. It was a colossal drink, designed to cater to thirsty tourists, made with 5 oz of booze, Curacao, mango and lime juices. It was served in an oversized
hurricane glass with a backscratcher.

When the AFL-CIO held a convention at the hotel, a Time magazine reporter spied some of the delegates enjoying Tropical Itches at the hotel
and used the drink by name in his article.

Scialom’s next stop was Cuba where Hilton was trying to muscle his way into the established luxury hospitality market. With 630-rooms, the Havana Hilton was the largest building in Latin American. Hilton took a unique approach and positioned his resort as the only hotel-casino not being run by mobsters

Scialom’s success in Havana was cut short by the Cuban revolution. Just as in Egypt, where Shepheard’s hotel was considered the symbol of British dominance, The Havana Hilton became the symbol of American imperialism in Cuba. Fidel Castro and Che Guevara entered Havana in 1959 and took over the Hilton. One of the restaurants that Scialom managed became a mess hall.

Once again Scialom found himself displaced. He moved to New York and worked for Hilton at the Waldorf Astoria where he entertained clients at the private Marco Polo Club, an exclusive circle whose members were required to have a net worth of $2 million. It was here that Berry joked that “Scialom found himself serving Suffering Bastards to rich bastards.”

Scialom’s fame continued to grow. He traveled frequently opening bars for Hilton Hotels including Paris, Rome, London and, locally, the Statler Hotel in Washington.

He was contracted by alcohol companies to create drinks. One very notable cocktail Scialom
made was the Julietta for Plymouth Gin. The result was a very light and delicately balanced elixir.

Back in New York, Scialom continued his odyssey at the Four Seasons and eventually made his final call at Windows on the World, a restaurant located in the then-newly opened World Trade Center. Scialom retired to Florida where he lived into his 90s. He survived to see the fall of the twin towers, which, according to Berry, he likened to the bombing of Shepheards hotel and the takeover of the Havana Hilton.

While the Suffering Bastard may be Scialom’s most well-known concoction, the Julietta is a forgotten gem. Its recipe was unearthed by Berry for his upcoming book.

Plymouth Julietta

1 1/4 ounces Plymouth Gin
3/4 ounce dry vermouth
1 ounce orgeat syrup
2 ounces grapefruit juice
2 ounces orange juice

Shake well with plenty of crushed ice. Pour unstrained into a tall glass. Garnish with an orange slice, cocktail cherry, and mint sprig.

Plymouth Gin may be purchased at Dixie Liquor (3429 M Street in Georgetown.) For more information
books by Beachbum Berry visit http://beachbumberry.com or http://museumoftheamericancocktail.
com

The Barrachina Piña Colada


The Caribe Hilton is one of the most well established resorts in all of Puerto Rico. The hotel is set on the edge of San Juan on its own peninsula amid a lush tropical garden and private beach. It rose to prominence in the 1950s for its famous guests, including Gloria Swanson, Elizabeth Taylor and John Wayne. It even garnered a mention in Hunter S Thompson’s first novel, “The Rum Diaries.”

The holiday spot has also earned its spot in cocktail history as the birthplace of the piña colada. Before my visit to San Juan, I learned from my Frommer’s guidebook that the piña colada was created in 1954 by bartender Ramon “Monchito” Marrero at the Hilton’s Beachcomber bar. Marrero spent three months mixing, tasting and discarding hundreds of combinations until he felt he had the right blend. It’s been estimated that some 100 million piña coladas have been sipped around the world since then.

The resort boasts two watering holes — a casual outdoor grill with a swim-up bar and the sleek and stylish Oasis Bar, complete with a floor-to-ceiling glass view of the churning Atlantic sea. However, I thought the most fitting way to sample the piña colada would be to have one delivered by a handsome cabana boy on my beach chair at the Hilton’s exclusive lagoon.

The drink was frothy and sweet. It provided an ample antidote to the scorching Caribbean sun. For a girl who is accustomed to drinking martinis, the recipe was did not pack much of a punch, but its flavor was enhanced by the glamorous beauty surrounding me.

Later in the week, as I wandered through the streets of Old San Juan, I came across the Barrachina restaurant with a plaque mounted outside, boldly stating “The House where the Piña Colada was created in 1963.” Intrigued, I headed inside to a bar in the garden courtyard and ordered one.

According to the Barrachina, the piña colada was invented when the Barrachino’s owner met Spaniard Ramon Portas Mingot, who had worked in some of the finest bars in Buenos Aires, during a trip to South America. Mr. Barrachina hired Mingot as head bartender. While experimenting, Mingot mixed pineapple juice, coconut cream, condensed milk and ice in a blender, creating the drink known as the pina colada. I guess they’re always two sides to history.

The drink at Barrachina was thicker and creamier. The lovely courtyard lined with tropical plants and wrought iron exuded a graceful ambiance that fit in with the charm of Old San Juan. Barrachina’s cocktail had more of a rum kick and the price was bit easier on my wallet. Given a choice between the two, I preferred Barrachina’s version. Still, there’s something to be said for having your cocktails delivered by a suave young man on a private beach.

The Barrachina piña colada
48 ounces pineapple juice
15 ounces of coconut cream
10 ounces water

Blend ingredients, but do not mix with ice. Instead, freeze the mix, stirring occasionally until it reaches a slushy consistency, or by using an ice cream maker. Pour rum to taste in individual glasses and add frozen mix. Decorate with cherry and pineapple.

Ingredients to make a piña colada can be purchased at Dixie Liquor at 3429 M St. in Georgetown.

Stirred, Not Shaken


The steak and martini is a classic food and cocktail pairing. It’s something your grandfather would have ordered at an old boy’s club steakhouse, and it’s something you would feel comfortable ordering today with a cut of Japanese wagyu beef.

So it was no surprise that the martini and its various incarnations were highlighted during a recent mixology seminar at Georgetown’s Bourbon Steak restaurant. Bourbon Steak’s bartender Duane Sylvestre taught the class, in which guests received a primer on basic bar techniques, an overview of various spirits and the history behind many cocktails.

The martini, according to Sylvestre, is one of the most misunderstood cocktails. The classic martini consists of gin and dry vermouth, stirred and served with either olives or a lemon twist. But over the years, the drink has transformed into different things.

The vodka martini, in particular, has evolved from its original form. While a traditional vodka martini should be made with vermouth, Sylvestre says that most vodka drinkers prefer theirs without. However, many people mistakenly order an extra dry vodka martini, believing that the term means “no vermouth,” when it actually means the opposite.

A “dry” martini refers to the addition of dry vermouth. This term came into play years ago as a way to distinguish the martini from its forerunner, the Martinez, which was a gin and sweet vermouth mixture. Therefore, the term “dry” came to mean dry vermouth and extra dry came to signify extra vermouth.

Even though James Bond has dictated the martinis should be shaken, not stirred, Sylvestre is a stickler for stirring. His rule is that any cocktails containing only alcoholic ingredients, such as gin and vermouth, should always be stirred, while drinks that include non-alcoholic mixers should be shaken.
However, he makes an exception with vodka martinis. “Most vodka drinkers want their vodka cold and served straight up,” he says so he lets the market dictate how the drink is prepared.
After making a vodka martini for the crowd, Duane mixed a classic gin martini with a twist using Plymouth gin, which he calls a mild and agreeable gin. “It’s going to add complexity, depth and character,” he said, “without the gin taking over the cocktail.”

The choice of garnish — either an olive or lemon twist — is a simple matter of taste, unless you are ordering a dirty martini, which includes olive juice.

Duane taught the class how to make a lemon garnish by using a vegetable peeler. After cutting the peel from the fruit, he stretched the skin around the rim of the glass in order to extract the citrus oils before dropping it into the martini.

When I got a chance to sample the finished tipple I could see the citrus oils floating in the drink. The added hint of lemon provided a refreshing twang combined with the gin and vermouth. The timeless classic was an ideal balance of bitter, citrus, dry and sweet.

Gin Martini
2 ounces Plymouth gin
1 ounce dry vermouth
Stir well. Serve in a martini glass. Garnish with lemon peel or olives.

Readers may sample the martini at Bourbon Steak restaurant, located in the Four Seasons Hotel at 2800 Pennsylvania Ave. Ingredients to make the martini may be purchased at Dixie Liquor, 3429 M St.

The Old Fashioned Whiskey Cocktail


The Museum of the American Cocktail (MOTAC), along with Mr-Booze.com and Giramondo Wines Adventures, recently sponsored a “Cocktail Class for Beginners” at the Embassy Hilton in Washington. The event, hosted by MOTAC founding member Phil Greene, started off with a lecture about the history of cocktails.

According to MOTAC, the word cocktail was first defined in 1806 in the Balance and Columbian Repository, a newspaper in upstate New York. The word cocktail was used in reference to an article about a recent election.

At that time, politicians on the campaign trail would spend lots of money on alcohol, essentially buying votes by having a really good party. The newspaper published a tongue-in-cheek article about how much a particular candidate spent, even though he lost. This was the first recorded use of the word “cocktail,” and after this article was published, the editor felt compelled to define the word as

“A stimulating liquor, composed of spirits of any kind, sugar, water and bitters, it is vulgarly called a bittered sling, and is supposed to be an excellent electioneering potion inasmuch as it renders the heart stout at the same time fuddles the head. It is said also to be of great use to a democratic candidate because a person having swallowed a glass of it, is ready to swallow anything else.”

For decades later, a cocktail was just that — a spirit and bitters diluted with water and sugar to take the edge off. This simple recipe may sound familiar to anyone who has enjoyed the cocktail known as the Old Fashioned.

Originally, the name “Old Fashioned” referred to any old–fashioned style cocktail such as a martini or Manhattan. Some people believe that Colonel James E. Pepper, a bourbon distiller and bartender at the Pendennis Club in Louisville, KY, created the Old Fashioned cocktail. What is more likely, according to Greene, was that the term “Old Fashioned” was applied to the drink known as a “Whiskey Cocktail.”

Next, Greene demonstrated the ease of making this primitive cocktail, which follows the same definition published in 1806 — liquor, sugar, water and Angostura bitters. While Phil used a muddler to ensure the sugar was fully dissolved, he also suggested substituting simple syrup. For an added flavor boost, Phil squeezed a lemon peel over the mixed drink, releasing its essential oils, before dropping it in as a garnish. He also noted that nowadays bartenders will sometimes muddle an orange slice or other fruit into the mixture.

While many modern drinkers may see this potable as downright “old-fashioned,” perhaps this granddaddy of cocktails deserves a second look. Its rudimentary formula has served as a building block for numerous contemporary drinks. The Old Fashioned’s straightforward composition and uncomplicated taste make it a refreshing alternative to many of the overly sweet and convoluted concoctions we see on so many restaurant menus today.


The Old Fashioned Whiskey Cocktail
1 sugar cube (1 teaspoon)
1 teaspoon water
2 dashes Angostura bitters
2 ounces rye (or bourbon) whiskey

Muddle sugar, water and bitters together until the sugar is mostly dissolved. Fill glass with ice, then add whiskey. Garnish with a twist of lemon peel.

For more information about upcoming seminars go to www.museumoftheamericancocktail.com or www.mr-booze.com. Ingredients to make the Old Fashioned cocktail may be purchased at Dixie Liquor at 3429 M Street in Georgetown.

The Stone Fence


What would you think if a man named Mr. Booze lived next door to you? Would you be concerned or curious? Or delighted, like the residents of Jerry Lenoir’s neighborhood? Jerry, along with his business partner Bill Flannery, is the man behind the super fun and retro-hip Mr-Booze Web site.

Jerry’s home has turned into the local gathering spot. “I love making cocktails and entertaining guests” he gleamed, “I know all my neighbors .”

The Mr-Booze Web site is a pleasant trip back in time when home bars were the norm and fashionable people enjoyed classic cocktails as soothing lounge music floated in the background. It pays tribute a time when martinis were martinis and drinks had names like the Old Fashioned and Singapore Sling.

Jerry has become quite an expert on entertaining over the years. “I fell in love with home bars when he was 8-years-old, watching “Bewitched.” Darren would come home and Samantha would make an ice-cold pitcher of martinis.”

His passion for cocktails continued throughout adulthood. “ In college while everyone else was drinking Natty Boh I was whipping up gin martinis,“ he recollected. “I found an apple crate and created a bar. Girls would come over. It was neat.”

The trend continued until he and his wife bought their current home. “I was getting depressed looking at houses, until I walked into the basement of one home and saw the built-in bar. I knew this was our house!”

Mr-Booze.com, along with the Museum of the American Cocktail (MOTAC), recently hosted a seminar at the Occidental Grill on how to set up a home bar. While Phil Greene, a founding member of MOTAC, covered the basics such as proper barware, liquors and mixers, Jerry focused how to make your personal watering hole into an enjoyable place to relax and socialize.

“Your home bar should be an oasis for you,” Jerry says, “a place where time stands still.” The Mr-Booze Web site is dedicated to teaching people how to create that classic cocktail vibe through décor, music, and lighting.

It features information about where to find bar accessories. Jerry recommends scouring eBay, antique shops, thrift stores and estate sales for items. His basement refuge is brimming with kitschy decorations, stemware, celebrity photos, cocktail menus and books. “Good cocktails lead to good conversation, Jerry says, “and good talk can often erupt from the bric-a-brac, souvenirs and what-nots that you have around your set-up.”

And because a drink enjoyed with a beautiful tune simply tastes better, Jerry’s Web site features reviews and recommendations for stimulating cocktail melodies. Most obviously, Mr-Booze.com is overflowing recipes, from cocktail classics to updates on old favorites.

During the seminar, Jerry fixed one of his favorite tipples, the Stone Fence — a fruity mixture of apple brandy, cider and angostura bitters. Jerry discovered the drink in a 1912 recipe book and says it’s spiced apple flavor makes it a perfect elixir an for upcoming fall day. Mix one for yourself or make a large batch and invite your neighbors.

The Stone Fence
3 oz Lairds Applejack
3-4 dashes Angostura bitters
Apple Cider

Fill tall glass or mug with ice, add Applejack and bitters and stir. Fill glass with cider. Dust with nutmeg and serve with a swizzle stick.

For more information visit www.mr-booze.com or www.museumoftheamericancocktail.org. Ingredients to make the Stone Fence may be purchased at Dixie Liquor (3429 M St.) in Georgetown.