Post NY Marathon Oloroso Cocktail inspired by Pigalle, Artists Special from 'Sherry'

Even runners post New York marathon could use a blood warmer on this chilly blustery first Sunday of November.

While you're at it, do it in style with this recipe from Sherry A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes (Ten Speed Press, October 14-2014) by Talia Baiocchi, recipe with roots in Pigalle.

Artist’s Special

This drink first appears in Harry McElhone’s 1927 Barflies and Cocktails, and again three years later in The Savoy Cocktail Book (1930) with the caption: “This is the genuine‘Ink of Inspiration,’ imbibed at the Bal Bullier, Paris.
The recipe is from the Artists’ Club, Rue Pigalle, Paris.”
In the 1920s the Rue Pigalle—or Quartier Pigalle—was a sordid slice of neighborhood between the 18th and 9th arrondissements, not far from the Moulin Rouge.
Between the two world wars this became ground zero for the jazz movement—a kind of Harlem of Paris—and the home base for the likes of Utrillo and Picasso. The Artists’ Bar, also called Fred Payne’s Bar—or “Freddie’s,” as Henry Miller called it in the opening of his short story “Burlesque”—played host to everyone from jazz musicians to poets. This remained true of the bar through the Beat era.
The Artist’s Special, which is essentially a riff on the Whiskey Sour, had apparently become popular enough that it made its way across the Seine to become a staple at the Bal Bullier, after that room was reimagined in the 1920s, in both décor and activities, in the spirit of Dada.
The redcurrant syrup is adapted from Jerry Thomas’s 1862 Bartender’s Guide.
If redcurrants are unavailable, raspberries or sour cherries will make a fine substitute, as will grenadine.

1 ounce oloroso
1 ounce blended scotch, preferably Black Grouse
. ounce lemon juice
. ounce redcurrant syrup (see below)
Garnish: lemon peel

Artists special

Add all the ingredients but the garnish to a mixing glass. Fill with ice and shake. Strain into a coupe glass and garnish with the lemon peel.

Redcurrant syrup

1 cup stemmed redcurrants
. cup raspberries
1. cups sugar
7 ounces boiling water

In a bowl, combine the currants and raspberries and muddle. Cover with a cloth or kitchen towel and let stand at room temperature overnight. Add the sugar and boiling water and stir to combine. Let cool, and finely strain into a jar or glass bottle. Refrigerate for up to 1 month.

(* Reprinted with permission from Sherry, by Talia Baiocchi, copyright 2014. Published by Ten Speed Press, a division of Random House LLC. Photography copyright © 2014 by Ed Anderson)

Penicillin to Bass-Toned New Spain, Amontillado and Mezcal in, Scotch Out, from Sherry

In Sherry A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes (Ten Speed Press, October 14-2014), Talia Baiocchi declares her love for the real sherry not the cheap knock offs.

Travel to Spain with her and (re) discover an  authentic drink rooted in tradition.

Here's a taste you can toast with this cocktail excerpted from 'Sherry'.

New  Spain

New York City bartender Sam Ross’s Penicillin—a mix of scotch, lemon, honey, and ginger—became one of the few drinks to quickly establish itself within the tiny category of “modern classics.” It’s a drink I return to often and one I am always pleased to meet on a cocktail list. The Penicillin’s foolproof combination of smoky, spicy, sweet, and sour has sparked a whole category of riffs, including this one. I used the same flavor blueprint and subbed in mezcal, amontillado, lime, and agave to give it a muggier, bass-toned Latino updo. What the drink illustrates well is the strong relationship between sherry and spirits like mezcal or scotch, which tend to have an iodine and salt
component that is echoed in both fino and amontillado.

1 (.-inch-thick) slice fresh ginger, peeled
. ounce agave nectar
. ounce lime juice
2 ounces amontillado
1 ounce Del Maguey Vida mezcal
Garnish: nutmeg, lime wheel

New spain

Add the ginger to a mixing glass with the agave and lime juice and muddle.

Add the sherry and mezcal, and fill with ice. Shake, and finely strain over a large cube of ice into a rocks glass.

Grate nutmeg over the top and garnish with the lime wheel.

(* Reprinted with permission from Sherry, by Talia Baiocchi, copyright 2014. Published by Ten Speed Press, a division of Random House LLC. Photography copyright © 2014 by Ed Anderson)

Cucumber Basil Sparkler opens Salad Buffet for a Hot Day from 'Foods for Health'

With Foods for Health (National Geographic books - September 9, 2014) chef and author Barton Seaver and nutritionist P.K. Newby want to help us 'choose and use the very best foods for our family and our planet.'

Divided in chapters that cover vegetables, fruits, proteins (almonds to beef to shrimp to yogurt), whole grains, fats and oils (fats are essential to good health), beverages (beer and spirits to tea), and finally seasonings, Foods for Health also offers seasonal menus including salad buffet below.


Menu by P. K. Newby

From colorful squashes and lettuces to luscious berries and stone fruit, I can make almost my entire supper from local produce during the height of summer. Below is selection of favorites I might serve as part of an evening buffet on a balmy day. (Can you tell I eat a lot of salad?)


Mix pureed cucumbers. Keep the skin for fiber and color-with fresh lime juice, basil simple syrup, and sparkling water for a  flavorful, pretty drink. For an alcoholic version, substitute gin.


Grilled peaches are sublime in summer (and make a terrific dessert). Plate with seared sea scallops and baby chard and dress with a peach vinaigrette for a salad that is as lovely as it is nutritious.

Foods_for_Health_front cover


Top thinly sliced squash with a mixture of sun gold cherry tomatoes, corn, white onion, and parsley dressed with olive oil, white balsamic vinegar, and garlic. Summer on a plate, made even more divine with a scattering of chèvre.


Toss a selection of lettuces and herbs together with quinoa, blueberries, and toasted pine nuts for a dinner salad that won't leave you wanting. Dress with a lemon-herb vinaigrette, or keep it simple
with oil and vinegar .


I put these together when I found both at the market one spring day. Poached in port, orange peel, and spices and topped with a dollop of mascarpone, this is a wonderful dessert that can be served at room temperature.

(* Menu created by P. K. Newby from Foods for Health by Barton Seaver and P. K. Newby- published by National Geographic; September 9, 2014)

Add Poetry to Summer Cocktails, Absinthe Old Fashioned, Serve on Bastille Day

Add Poetry to Summer Cocktails with Absinthe Old-Fashioned from The Old-Fashioned by Robert Simonson (Ten Speed Press, May 2014), serve on Bastille Day.



This cocktail wasn’t on the menu the night I walked into Rye, an excellent and adventurous young
restaurant in Louisville’s East Market District. But after a short chat with the bartender, the drink came up in conversation. I ordered it as a sort of dare, to see if it was possible that lethally strong absinthe could function as the base of an Old-Fashioned. “We wanted to do a menu based on the Old-Fashioned with the basic recipe coming down to base spirit, bittering agent, and sweetening agent,” said Petry. “We wanted to try it with some spirits that weren’t typical and thought absinthe would be a fun way to go with it. After a few missteps, we found a recipe that we liked and went with it.” It takes an equal measure of sweet stuff —in this case a combination of simple syrup and elderflower liqueur—to tame the fiery power of the absinthe. But tame it, it does, while also nicely toning down the licorice flavor. The Peychaud’s adds a needed dry note as well as provides some color to the milky green liquid. Still, don’t make the mistake of drinking two of these. In fact, make it your final drink of the night. You won’t need another.

1½ ounces Kübler absinthe
1 ounce simple syrup (page 73)
½ ounce St-Germain elderflower liqueur
3 or 4 dashes Peychaud’s bitters

Absinthe Old-Fashioned

Combine the absinthe, simple syrup, and St-Germain in a mixing glass filled with ice and stir until chilled. Strain over a large chunk of ice in an Old-Fashioned glass. Float the Peychaud’s bitters on top.

From Page 73:

1 cup sugar
1 cup water

Heat the sugar and water in a saucepan over medium heat, stirring occasionally until the sugar has dissolved. The moment the water begins to boil, remove from the heat, let cool, then refrigerate. Stored tightly sealed in the refrigerator, the syrup will keep for 1 week.

(*Reprinted with permission from The Old-Fashioned by Robert Simonson, copyright (c) 2014. Published by Ten Speed Press, an imprint of Random House LLC. Photographs (c) 2014 by Daniel Krieger)

4th of July Week End Bookend, Rye Bourbon Old Fashioned from The Old-Fashioned by Robert Simonson

4th of July Week-End bookend if you need one Rye Bourbon Old Fashioned from The Old-Fashioned, The Story of the World's First Classic Cocktail, with Recipes and Lore (Ten Speed Press, May 2014) by Robert Simonson...


Today’s widespread experimentation notwithstanding, when you’re talking about an authentic Old-
Fashioned, the central debate is always this: rye or bourbon. In the late 1800s and early 1900s,
preferences were probably fairly evenly split and depended heavily on region. In the decades after
Prohibition, bourbon slowly but surely developed an edge, and rye, thought old-fashioned and somewhat
disreputable (The Lost Weekend, etc.), fell into eclipse. In recent years, rye has made a big comeback, so drinkers once again have a choice. Doctrinaire purists tend to insist on rye, thinking it the more
historically authentic choice, but both function admirably. Simply put, bourbon will give you a mellower
and sweeter cocktail, whereas rye will deliver a bit more spice and kick. Among American whiskeys that
provide the best value for their price—and make an outstanding Old-Fashioned—I recommend Elijah
Craig 12 Year Old and Henry McKenna Single Barrel (make sure it’s the bonded) bourbons, and
Rittenhouse 100-Proof and Bulleit ryes. (McKenna, which can be difficult to find outside Kentucky,
strikes a nice balance, spice-wise, between the Elijah Craig and Rittenhouse).

2 ounces rye or bourbon
1 sugar cube
2 dashes Angostura bitters
Orange twist

Rye bourbon OF p89

Muddle the sugar, bitters, and a barspoon of warm water at the bottom of an Old-Fashioned glass until the sugar is dissolved. Add the rye or bourbon. Stir. Add one large chunk of ice and stir until chilled.

Twist a large piece of orange zest over the drink and drop into the glass.

(* Reprinted with permission from The Old-Fashioned by Robert Simonson, copyright (c) 2014. Published by Ten Speed Press, an imprint of Random House LLC. Photographs (c) 2014 by Daniel Krieger) 

Suffering Baptist with Cask Strength True Blue Corn Whiskey for 4th of July Week End Sunday Brunch

Serve Suffering Baptist from Tipsy Texan: Spirits and Cocktails from the Lone Star State (June 2013, Andrews McMeel Publishing, LLC) by Tipsy Texan David Alan for 4th of July Week End Sunday Brunch.

Suffering Baptist

The Suffering Bastard is a 1940s tiki standby that was originally made with bourbon and gin as its base. This variation utilizes cask-strength True Blue corn whiskey from Balcones Distilling in Waco, with a nod to that city’s famous teetotaling population.

1½ ounces Balcones True Blue Cask Strength Corn Whisky
1 ounce Plymouth Sloe Gin
1 ounce freshly squeeze lime juice
Dash of Angostura bitters
2 ounces Main Root ginger beer
Lime wheel, for garnish


Build the liquid ingredients over crushed ice in a double Old Fashioned glass or goblet; stir or swizzle to mix. Garnish with the lime wheel. 

(* Cocktail recipe from Tipsy Texan: Spirits and Cocktails from the Lone Star State by David Alan, Andrews McMeel Publishing, LLC, reproduced with permission)

Sake your 4th of July with Green Tea Sake-Tini courtesy of Palais des Thes NY

This 4th of July Week-End zing up your cocktail offerings with either Green Tea Geisha Cherry Margarita or Sake your 4th with today's pick courtesy of Palais des Thes New York.
Green Tea Sake - Tini 
A lower alcohol alternative to distilled spirits, sake is an excellent base for flavored cocktails. Its delicate flavor pairs well with flowery green tea and pink grapefruit juice. 
12 ounces spring water
4 rounded teaspoons (or 4 bags) Fleur de Geisha tea*
2.5 ounces Sake
2.5 ounces pink grapefruit juice
3 1/2 tablespoons cane sugar
1.5 ounces (or 3 tablespoons) Triple Sec
Pinch ground ginger 
In a small pot, bring the spring water to a simmer over a low flame (Do not let it boil). Add the Fleur de Geisha tea leaves and infuse for 3 minutes. Filter out the leaves by pouring liquid through a mesh strainer or remove tea bags, if using.
Let the tea cool, and then place in the refrigerator to chill for 30 minutes.
When the tea is chilled, place into a cocktail shaker along with the Sake, pink grapefruit juice and cane sugar. Shake.
Add Triple Sec and a few ice cubes. Shake vigorously until the outside of the cocktail shaker appears wet. Pour into glasses and garnish with a pinch of ground ginger, serve immediately.
Yields 5 servings.
*Inspired by the Japanese Hanami tradition of cherry blossom viewing, Fleur de Geisha is a refined
green tea, delicately flavored with cherry blossom.
Sake your 4th of July for Tokyo Thursdays # 287
Previously: Noodle Slurping Mural at Ani Ramen Noodle House, Recent Addition to Montclair Food Scene
(* Recipe courtesy of Palais des Thes New York)

Cherry Bitters Turn Moonshine Cocktail into a Wonder Drink, from 'Kombucha Revolution'

Cherry Bitters turn Moonshine Cocktail from 'Kombucha Revolution' (Ten Speed Press, June 3, 2014) by Stephen Lee of Kombucha Wonder into a wonder drink. 

Moonshine Cocktail

Jovial King of Urban Moonshine is an expert when it comes to pairing food and drink with bitters, which are made of a variety of herbs, fruits, spices, and roots distilled in a base liquor. She inspired me to add cherry bitters to my Traditional Kombucha Wonder Drink—and what a wonderfully refreshing flavor combination! Try this re‑creation of a classic cocktail and enjoy the digestive benefits of both kombucha and bitters. The dashes of bitters lend an aromatic, well-balanced flavor to the fresh citrus, resulting in a crisp cocktail.

I recommend using Urban Moonshine’s Citrus Bitters. Serves 1

2‑inch peeled fresh ginger, chopped


1 tablespoon (1/2 ounce) freshly squeezed lime juice (about 1/2 of a lime)

1 tablespoon (1/2 ounce) freshly squeezed lemon juice (about 1/4 of a lemon)

6 tablespoons (3 ounces) plain kombucha (page 19)

6 tablespoons (3 ounces) vodka

5 dashes bitters

Twist of lemon peel, to garnish

Moonshine cocktail

Place the ginger in the bottom of a cocktail shaker and press with a muddler or blunt kitchen utensil. Half fill the shaker with ice. Add the lime juice, lemon juice, kombucha, vodka, and bitters. Shake well. Pour the strained liquor into a chilled martini glass and garnish with a twisted peel of lemon. 

(Reprinted with permission from Kombucha Revolution by Stephen Lee, copyright (c) 2014. Published by Ten Speed Press, an imprint of Random House LLC. Cover photography (c) 2014 by Katie Newburn All other photography (c) 2014 by Leo Gong

Moisten Lowball Rim and Gently Dip into Murray River Sea Salt, Here Comes a Salty Bitch

As you will discover if you read her 10 do's and don'ts of Columbus, Jeni likes a good drink now and then.

Drink recipe from Jeni's Splendid Ice Cream Desserts (Artisan Books, May 2014) by Jeni Britton Bauer is not as coarse as it sounds, the salt might be.

This cocktail could turn into a conversation starter this summer.

Salty Bitch

Makes 1 drink

Murray River Sea Salt or Himalayan coarse pink sea salt (see Sources, page 200)

One 4-ounce scoop (about 1/4 pint) Grapefruit Sorbet (page 85)

1/4 cup vodka

Sprig of tarragon


Pour a thin layer of the salt onto a small plate. Moisten the rim of a lowball glass and gently dip into the salt to coat. Drop the scoop of sorbet into the glass and pour the vodka over the top. Garnish with the tarragon sprig and serve with a spoon. 

(* Credit: “Excerpted from Jeni's Splendid Ice Cream Desserts by Jeni Britton Bauer (Artisan Books). Copyright © 2014. Photographs by Kelsey McClellan.") 

Geisha your Margarita with Green Tea Geisha Cherry Margarita, via Palais des Thes

Geisha your Margarita with Green Tea Geisha Cherry Margarita recipe created by Palais des Thes NYC for our summer parties.

Geisha Green Tea Cherry Margarita

Black cherry juice and cherry blossom-scented green tea give a luscious lift to a classic margarita.

12 ounces spring water
4 teaspoons of Fleur de Geisha tea*
12 ounces black cherry juice
2 ounces silver tequila
1 1/2 tablespoon agave
Sugar and ground ginger for rimming the glass
Juice from 1 lime
Juice from half an orange
Splash of triple sec
4 ice cubes
Lime slices for garnish

Geisha Green Tea Cherry Margarita

In a small pot, bring the spring water to a simmer over a low flame (Do not let it boil.). Add the Fleur de Geisha tea and infuse for 3 minutes. Filter out the leaves by pouring liquid through a mesh strainer or remove teabags, if using. Let the tea cool, and then place in the refrigerator to chill for 30 minutes.

For the margarita, combine a little sugar and a few dashes of ground ginger on a plate. Rub a lime wedge around the rim of each glass then dip the rim into the sugar-ginger mixture.

In a large cocktail shaker, combine the green tea, cherry juice, tequila, agave, lime juice, orange juice, and triple sec. Shake vigorously with ice until the outside of the cocktail shaker appears wet. Pour in glasses and garnish each glass with a slice of lime.

Serve immediately.

Yields 4 servings.

Adapted from a recipe created by Candice Birdsong of Pretty Girls Cook.

*Inspired by the Japanese Hanami tradition of cherry blossom viewing, Fleur de Geisha is a refined Japanese green tea, delicately flavored with cherry blossom. Available in 3.5oz/100g loose tea canister ($19), 3.5oz/100g loose tea pouch ($15) or boxes of 20 gourmet tea bags ($13).

Toasting the day for Tokyo Thursdays # 284

Previously: Kasei Cooking Set to Ichinotani Helmet, WA: The Essence of Japanese Design

(* Recipe and photo courtesy of Palais des Thes)