19 Nov 2022: Empress Gin Martini

Saturday night is cocktail night around here - although from my perspective, cocktails should never be limited to Saturdays.

Last night, I broke out my bottle of Empress 1908 gin and searched for a cocktail that would be fitting of our traditional Saturday night concoction. I didn’t have to search far: Empress Cocktail #2 is the Empress Martini.

Adrien, as always, made his traditional gin-based martini using Bombay Sapphire green label and Dolin dry vermouth. Mine was a little more unusual, not only in appearance, but also in taste with more grapefruit notes coming from the Lillet Blanc.

Either way, Cocktail Saturday was a success.

Empress 1908 Gin Cocktail #2: Empress Martini

• 2 oz. Empress 1908 Gin

• 1/2 oz Lillet Blanc

• Garnish suggested was a grapefruit peel

Add ingredients to a mixing glass. Add ice and stir (I like things super cold, so did 30 seconds). Pour into a chilled martini glass and garnish.

05 Oct 2022: Abbey

I’ve been using a terrific cocktail app called Perfect Drink. It’s fun to see what pops up when I choose an ingredient of two found in our bar stash. Perfect Drink seems to have an extensive list of cocktail suggestions. Even maraschino cherry and Grenadine have yielded some results.

Tonight’s cocktail is from Harry Craddock’s Savoy Cocktail book (still available in reprints so check our your local bookstore). This version of the Abbey cocktail uses Orange Bitters in place of the Angostura found in the original. Citrusy and sour, this is a beauty.

Ingredients

• 1-1/2 oz. gin (I used Bombay London Dry)

• 3/4 oz. Lillet Blanc

• 3/4 oz. orange juice

• 2 dashes orange bitters

Put all of the ingredients in a shaker and fill with ice. Shake for 15 seconds til well-chilled and serve in a cocktail glass. Garnish with a cherry.

31 Mar 2022: Corpse Reviver

Cocktail night is coming a few days early for us this week due to a sleepover from our favorite toddler. Also, it’s Thursday and we’re pretty sick of the fickle New England weather. The Corpse Reviver #2 (yes there is a #1) seemed like a good idea and, indeed it was.

Corpse Reviver #2

Ingredients

• Absinthe, to rinse

• 3/4 ounce London dry gin

• 3/4 ounce Lillet blanc

• 3/4 ounce orange liqueur (I used Cointreau because, why not?)

• 3/4 ounce lemon juice, freshly squeezed

1. This is best served in a chilled coupe glass.

2. Rinse the inside of the chilled coupe or cocktail glass with absinthe, discard the excess and set the glass aside.

3. Add the gin, Lillet blanc, orange liqueur and lemon juice into a shaker with ice and shake until well-chilled.

4. Strain into the prepared glass. Garnish with a cherry if you’re in the mood for that.

23 December 2021: City of Light

I recently heard about David Lebovitz’s newest book, Drinking French, and immediately broke our no-purchases before Christmas rule in order to get my hands on a copy asap.

The cafe culture in Paris is one that I have admired and wish I knew more about. How insanely stylish and elegant to imagine sipping an aperitif ahead of dinner.

This aperitif, The City of Light, was developed by LA bartender Christiaan Röllich of Lucques. Cointreau, dry Vermouth, and Lillet blanc along with a topping of prosecco, makes it a very sippable pre-dinner drink as sparkly and beautiful as the City of Paris, La Ville-Lumière, is even in the dark of Winter.

City of Light

Ingredients:

• half a lemon wheel, half and orange wheel, and 2 thin slices of cucumber for garnish

• 1 1/2 oz. dry vermouth

• 1 oz Lillet blanc (or Vin d’Orange - see Drinking French for how to make this)

• 1 oz. Cointreau

• 1 oz dry prosecco (or crémant)

Place the garnishes in the bottom of a footed goblet or large wine glass. Add the vermouth, Lillet, and Cointreau. Fill the glass 2/3 full with ice, stir briefly and top off with the prosecco.

12 December 2021: A White Negroni

I admit it: I love Negroni cocktails. The lovely orange-bitterness of a Negroni makes me think of summer and outdoor dining. However, it’s neither outdoor dining weather nor summer here in New England, so we adjust.

This cocktail was a find because I was fascinated by a bottle of Suze, bought it, and needed to use it. Beside being a lovely, smooth take on Negroni, it is a beautifully electric golden color. Yum!

White Negroni (Bon Appetit)

Ingredients (one cocktail):

• 1½ ounces gin (I like juniper forward gins like Tanquery)

• 1½ ounces Lillet Blanc (accept no substitutes)

• ½ ounce Suze liqueur (some bar recipes up this to 3/4 oz)

• Lemon twist (for serving)

Preparation

Combine gin, Lillet, and Suze in an old-fashioned glass filled with ice and stir until very cold, about 30 seconds. Garnish with a lemon twist.

08 August: Tabernacle Crush

When a drink gets a five-star rating in Food & Wine Magazine, well, that’s a drink you definitely want to try. Tonight’s cocktail was light, refreshing, and peachy, which of course fits this time of year when fresh peaches are readily available here in Massachusetts. A muddled blend of peaches and basil give this drink, developed by Linton Hopkins, an end-of-summer freshness. Great for hot August evenings!

Tabernacle Crush

Ingredients

• 1/2 large peach, sliced (I also peeled, but that’s definitely not necessary)

• 6 small basil leaves, plus more for garnish

• 1/2 ounce fresh lemon juice

• 1-1/2 ounces gin

• 1 ounce Lillet (blanc)

• 1/2 ounce simple syrup

• Ice

• Club Soda

How to make it

In a tall glass, muddle the peach with 6 basil leaves and the lemon guice. Add the gin, Lillet, and simple syrup. Add ice cubes and top with club soda. Garnish with basil.