The Vesper - Shaken, not stirred

THIS is the now-famous cocktail attributed to James Bond, in Ian Fleming's novel, "Casino Royale." Bond orders a vodka martini, but instructs the bartender to make it a new way, using: Three measures of Gordon's, one measure of vodka and half a measure of Kina Lillet . . . Shaken, not stirred, and garnished with a generous peel of lemon.

For one reason or another, the phrase "shaken, not stirred" has migrated to apply to any vodka martini associated with Fleming's character, James Bond. Not so. Bond was quite the aficionado of the martini

and expected his to be stirred. But The Vesper was not just ANY martini, it was an homage to the spy Vesper Lynd (a pun on "West Berlin").

History aside, this is the recipe for a Vesper cocktail (Vesper martini). The original recipe in Casino Royale used Kina Lillet, which contained quinine, adding a touch of bitterness. The recipe below includes a dash of orange bitters, which will suffice.

The Vesper

2 oz Gordon's Dry Gin

2/3 oz Vodka

1/3 oz Lillet (a French aperitif)

Dash of Fee's Orange Bitters (to restore the bitterness originally in Kina Lillet)

Place the ingredients in a cocktail shaker with cracked ice. Shake very

vigorously, until ice cold. Strain into a champagne coupe or similar cocktail glass. Garnish with a "large, thin slice of lemon peel."

An additional recommendation might be to don a tuxedo and formal wear to really enjoy this cocktail . . .

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Cinema recommendation: What else? Casino Royale, in any of its iterations!

The Tomato Cocktail - Red and Refreshing

The origins of this non-alcoholic cocktail are uncertain, but it is safe to say that it became popularized, when tinned (canned) tomato juice was made widely available. Some cocktail sources suggest that this drink was originally made from freshly squeezed tomatoes, but as anyone who has ever tried to juice a fresh tomato knows, the result is very watery, seedy and has little body or flavor. In making tinned tomato juice, the tomato is cooked down, to evaporate the water, intensifying the red color and the natural flavor, as well as thickening the juice. The natural consequence of the Tomato Cocktail, as you'll see from the recipe below, became the Bucket of Blood, the Bloody Mary, and the Red Snapper. Unlike the Virgin Mary Cocktail, this is not just a Bloody Mary without the ingredients. It's a cocktail that brings out natural tomato flavor, without overwhelming it with anything intense. In this picture, the Tomato Cocktail is being enjoyed with a piece of Taleggio, an Italian, washed-rind, ripened cheese.

The Tomato Cocktail

Into a mixing glass, place

some ice

3 oz Tinned/bottled tomato juice

1 tsp Freshly squeezed lemon juice

1 dash Worcestershire sauce

Grinding of black pepper.

Stir well, until the ingredients are well mixed and chilled, then strain into a cocktail (martini) glass. I suggest placing a thin slice of lemon or lime right on top, or some julienne of cucumber, if you prefer.

Resist the temptation to "kick it up a notch" (an expression I truly dislike), by adding Tabasco, cayenne, or even a soupcon (teeny bit) of salt. If you desire a more fully flavored Tomato Cocktail, use V8 juice, instead of tomato.

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Cinema Recommendation:

I'm not sure quite why, but I think I'd recommend this one:

Happenstance (2000). Audrey Tautou, Eric Savin. Directed by Laurent Firode. This comedy, starring France's favorite sweetheart, Audrey Tautou, is as cute as the Tomato Cocktail. Enjoy the fun and the, yes, happenstance(s) throughout this film, and enjoy it with a freshly made, chilled Tomato Cocktail at your side.

The Bloody Mary: Bloody Wonderful!!

Despite its gruesome name, the Bloody Mary remains one of the foundations of Cocktail Hour, everywhere. A prototype of the Bloody Mary was created by bartender Fernand "Pete" Petiot, at Harry's Bar in Paris, around 1921. Originally dubbed a "Bucket of Blood" by one of the bar's patrons, it later became the Bloody Mary (Vintage Cocktails. Susan Waggoner and Robert Markel. (c) 1999.)

Vodka was rarely mentioned in American bartenders' guides written before World War II, because gin was, by far, the easiest spirits to fabricate in the US. But the vodka tradition was brought to Western Europe by Russians exiled by the revolution in 1917, several years before the creation of the original Bucket of Blood (and the Bloody Mary).

After Prohibition, the Bloody Mary's creator came to the US, and later joined the King Cole Bar at New York's St. Regis Hotel. Jacob Astor (the owner of the St. Regis) loved Petiot's creation, but he didn't like the name and asked that Petiot call it a "Red Snapper" (The Bloody Mary. Christopher B. O'Hara. (c) 1999.) and make it with gin. So the Red Snapper became the Bloody standard here in the US, because vodka didn't arrive here, until the 1930's, when Smirnoff began to dominate the US spirits market, and the Bloody Mary once again became a vodka cocktail (see Vintage Cocktails), while the Red Snapper remained true to its genealogy and was still made with gin. The Red Snapper is my "Bloody" of choice.

If you enjoy a good Bloody Mary, you're in good company. Ernest Hemingway - a spokesperson for the "lost generation" of American expatriates in Paris, after WWI also was a devotee of the Bloody! Hemingway felt that Bloodies should be made by the pitcherful, because "any smaller amount is worthless."

Here's how to make a foolproof Bloody Mary:

3 oz Tomato juice

Juice of 1/2 lemon

1 Jigger vodka

1-2 Dashes of Worcestershire sauce

Black pepper, to taste

Add the tomato and lemon juice over ice, in a highball glass. Add vodka and pepper and stir. The original Bloody Mary was served with a swizzle stick, not the stalk of celery that became the standard in the 1960's, and note that the original Bloody uses black pepper, rather than the Tabasco or cayenne we have gotten used to. Feel free to add some celery salt, if desired.

To make a Red Snapper, just substitute gin, for the vodka.

Other Variations:

Bloody Caesar: Use half tomato juice and half clam juice, instead of all tomato.

Bloody Bull: Add 2 oz low sodium beef broth.

Bloody Swedish Blonde: Use Akavit, instead of vodka.

Virgin Mary: Leave out the alcohol.

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I always - repeat ALWAYS - make my Bloodies from scratch. There is absolutely NO Bloody Mary mix that is not oversalted and overspiced. To make great cocktails, keep it simple, and keep it original. And for Pete (Petiot's) sake, PLEASE make them fresh!

Bloody Wonderful, isn't it?

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Cinema recommendation:

My choice would be Islands in the Stream (1977), the film made from Hemingway's posthumously published novel and starring George C. Scott and Claire Bloom. It was directed by Franklin J. Schaffner.

Manhattan Cocktail

The Manhattan Cocktail is, after the Classic Martini, arguably the most popular cocktail there is.

This is a very simple affair, containing only three, easy to obtain ingredients.

And the nice thing, is that - like the martini - its variations are also good.

The Manhattan Cocktail

2 oz Blended whiskey (Please don't use bourbon. Canadian Club works best!)

1 oz Sweet vermouth

Dash Angostura bitters

Maraschino cherry

Into a cocktail shaker or stirring glass, place the ingredients and ice. Stir or shake until cold, and strain into a cocktail glass. Garnish with a maraschino cherry.

A Perfect Manhattan uses 1/2 oz sweet vermouth and 1/2 oz dry vermouth and is garnished with a lemon twist.

A Rob Roy is a Manhattan made with Scotch, instead of Canadian Club

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Cinema recommendation

How about Breakfast at Tiffany's?

Old Fashioned: Just Like Me

This cocktail is, just as the name implies, old fashioned. It's been around for more than a century, which makes it old, if nothing else.

You can look at this as a sort of short highball. Preparation isn't as easy as some cocktails, but all ingredients are readily available in nearly any good liquor store.

This is how to make an Old Fashioned:

The Old Fashioned

1 Sugar cube

1 Dash Angostura bitters

2 oz Blended whiskey or bourbon

Soda water or club soda

Maraschino cherry or orange slice

Into an Old Fashioned glass, place the sugar cube and add a dash of Angostura bitters to the cube. Add a splash of club soda and gently stir. Add several ice cubes and the whiskey, and another splash of club soda. Stir. Garnish with a maraschino cherry and/or a slice of orange.

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Cinema recommendation

What better movie to go with an Old Fashioned, than an old fashioned movie?

The Americano

The Americano is an aperitif AND a highball cocktail. It is the forebear of the Negroni and is, in essence, a Negroni without the juniper freshness of gin (Classic Cocktails by Salvatore Calabrese. (c) 1997).

Despite the lack of a juniper bump, Campari does provide the Americano with a tantalizingly bitter bite. The Italians love bitter things, and the Americano, along with its gin-tinged cousin, the Negroni, are classically Italian libations.

Few cocktails are as simple to make as the Americano, and that's good, because no one wants to toil over a stirring glass or shaker, in the summer.

The Americano

1 jigger Campari

1 jigger Sweet vermouth

Club soda

Into a highball glass containing several ice cubes, add the Campari, sweet vermouth and a good splash of club soda. Stir gently, and garnish with a slice of lemon.

My personal variation: For greater dimension to the bitterness, use tonic water, instead of club soda.

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Cinema Recommendation:

It Started in Naples (1960). Clark Gable, Sofia Loren. Directed by Melville Shavelson. This romantic story takes place somewhat south of the fabled Florence, but Clark Gable is the Americano in this classic movie.

Negroni: A Summer Essential

This Italian cocktail originated with Count Camillo Negroni, who regularly visited the Casoni Bar in Florence. It is said that he ordered his usual cocktail, an Americano, with a little gin. The resulting drink later became known as the Negroni (Classic Cocktails, by Salvatore Calabrese, (c) 1997).

So let's begin at the beginning. First, know that Italians love bitter. From the bitter, peppery bite of broccoli rabe, to beverages like Campari and Fernet Branca. So it seems only natural, that the Italians would balance the bitterness of Campari with the sweetness of sweet vermouth. Voila! Enter the Americano (half Campari and half sweet vermouth). Although the first Negroni probably didn't equalize the proportions when gin was added, modern bartenders (and I) now make a Negroni, as follows:

The Negroni

1 oz Campari

1 oz Gin

1 oz Sweet Vermouth

Into an Old Fashioned glass, place a little ice, then add the ingredients and stir well. Garnish with an orange slice. I, personally, find the orange slice a bit too sweet, so I prefer a slice of lemon or lime. If you make a Negroni, you may choose whichever garnish suits you best.

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Cinema Reccommendation:

When I think of Florence, I think of . . .

Light in the Piazza (1962). Olivia de Havilland, Rossano Brazzi, George Hamilton. Directed by Guy Green. I can't think of many things nicer than to sit in Florence's main piazza, after having visited the Duomo, sun setting slowly in the West, and a Negroni in my hand.

Gin and Tonic: A Classic

The Gin and Tonic is a wonderful highball that wraps together the botanicals of gin, with the quinine bitters of tonic, all accented by a wedge of citrus.

Odd as it may seem, for what eventually became the modern-day Gin and Tonic, we do owe some measure of thanks to the mosquito. At least, to the species that transmits Plasmodium falciparum, an organism that causes malaria. British soldiers stationed in India back about the 1800's were vulnerable to this infection, and the treatment was quinine, an extract of cinchona bark. Trouble was, that quinine is indescribably bitter, and anyone for whom it was prescribed, dreaded its taste. Gin and its botanical components (mostly juniper) made the bitterness of quinine more palatable, or so one theory purports. Quinine water was, indeed, considered medicinal and therefore considered a "tonic." Hence, the birth of the Gin and Tonic (or "G and T," as it's sometimes called).

The Gin and Tonic is considered a highball (spirits plus a carbonated mixer) and is generally garnished with a wedge or slice of citrus - usually lemon or lime. The amount of gin can vary, with the preferences of the person consuming it. The modern-day gin and tonic should be cold and refreshing, so the use of ice and well-chilled tonic water is essential.

The tradition of gin and bitters is an old one, and in another post, I'll discuss Pink Gin, a cocktail made with gin and Angostura Bitters, another preparation containing quinine.

In the meantime, check out http://en.wikipedia.org/wiki/Gin_and_tonic for some basics.

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Cinema Recommendation: Any movie about India will do, but my personal preference is

Bhowani Junction (1956). It stars two of my favorites, Ava Gardner and Stewart Granger and is directed by George Cukor.

The Dirty

So many people recently have come to order the Dirty Martini either because it's trendy or because they genuinely enjoy the flavor. But few people make it correctly, and very few - if any - bars make it right, either.

But a little history first. In his book, The Martini, author Barnaby Conrad III tells us that President Franklin D. Roosevelt enjoyed martinis, and this was his recipe, as reported to a nosy radio reporter named Jack Reed, who got it from FDR's secretary:

2 parts Gin

1 part Dry Vermouth

1 tsp Olive Brine

This mixture was shaken well, then poured into a cocktail glass, the rim of which had been rubbed with lemon peel. FDR's martini was garnished with an olive.

To knowledge, this is the first occurrence of what would eventually be called the Dirty Martini (probably because the small amount of olive brine seems to make the usually clear drink appear rather brackish).

I thought it only right to set the record straight, because there are so many individuals (and bartenders) who are substituting olive brine for the vermouth, so that you end up with a glass of gin-flavored olive brine.

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Cinema Recommendation:

Sunrise at Campobello (1960). Ralph Bellamy, Greer Garson. Directed by Vincent J. Donehue. A "snapshot" of FDR, at the start of his battle with polio and his appearance at the Democratic National Convention. What better movie to enjoy with a Dirty Martini, than one about its creator? I believe there are scenes showing FDR enjoying a martini or two.

Black Velvet: Very Oldie but Very Goodie

It is said that the Black Velvet was created in 1861 by the bartender at Brooks's Club, to mourn the passing of Prince Albert, the Prince Consort to Queen Victoria.

Black Velvet

6 oz Stout (or Guinness)

6 oz Champagne

Pour the stout into a chilled pint glass, add the champagne gently, "floating" the champagne on top. The dark beer at the bottom was intended to mimic the black armbands worn by mourners, at that time.

There is a variation called the Black Velveteen, using asti spumante or hard cider, in place of the champagne, and an Italian Velvet using Birra Moretti La Rossa and prosecco.

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Information on the Black Velvet can be found on the Internet. My personal source was カクテル ("Cocktail"), a Japanese book that I find to be one of the most comprehensive cocktail guides I've seen. I happen to read Japanese, but you can find other sources in English.

The Red Eye: Welcome to Summer!

At the writing of this entry, we're closing the door on May and looking forward to the warmth and summery weather of June. And I can't think of a nicer, lighter cocktail to enjoy at this time, than the Red Eye!

The version of the Red Eye that I enjoy is what cocktail aficionados call "The Japanese Version," made only with beer, tomato juice and lemon juice. However, the Red Eye appears to predate this version by decades. Some sources (http://www.cocktailmusings.com/2010/10/red-eye.html) follow the original back to the days of Tom Cruise and the movie "Cocktail," but my memory seems to go back to a movie called "My Man Godfrey," with William Powell, in which he played a butler who mixed a similar concoction for a very hung over society deb played by Carole Lombard.

The "original" contained beer, tomato juice, vodka and a raw egg, but the appeal of the cocktail - for many - doesn't seem as great, with the addition of a dollop of albumen and a yolk.

Another version is made with just beer, tomato juice and vodka, but I've chosen to enjoy the Japanese version (featured in Japanese Cocktails, by Yuri Kato [(c) 2009, Suntory International Corporation] with only beer, tomato juice and lemon juice.

With summer weather on the horizon, I look for cocktails that are light, refreshing, easy to make and that have some flavor - as well as the opportunity for variety. You can probably see that this simple recipe leaves much to the imagination, and that adding a touch of cayenne or Tabasco, or perhaps a dash of Worcestershire might change things almost imperceptibly, but just enough to give the taste buds a bump. Here's the way I make a Red Eye:

Red Eye Cocktail (Japanese Version)

4 oz Beer (lager or pilsner works best)

2 oz Tomato juice

1 tsp Lemon juice

In an Old Fashioned glass, add the beer, tomato juice and lemon juice (in that order), then stir gently. Add an ice cube or two, but this is best if you chill all the components well - including the glass.

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Cinema Recommendation:

The D.I. (1957). Jack Webb, Don Dubbins. Directed by Jack Webb. The quintessential portrait of a Marine Drill Instructor. There are no cocktails prominent in this film, but there is a scene in which Gunnery Sergeant Jim Moore (Webb) goes to the local "slopshoe" (a speakeasy), and bellies up to the bar. Virtually everyone is drinking beer, but Moore orders a tomato juice. You can see the connection, now . . .

The Caipirinha

At the writing of this, we're approaching summer and of course, BBQ season. And few cocktails go better with grilled dishes, as the Caipirinha. Brazil's favorite cocktail is pronounced [kye-pee-REEN-yah] and contains cachaca [kah-CHA-sah] a liquor made from sugar cane, but without the dark molasses color of rum.

The Basic Caipirinha is what bartenders call a "build." That is, it's made right in the glass.

Into an Old Fashioned glass, place half a lime, cut up into small pieces. Add 2 tsp sugar and muddle the lime and sugar well. Add 2 oz cachaca, a few ice cubes

and a splash of soda water. Stir, and garnish with a lime wedge. That's all there is to it!

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Cinema Recommendation:

Copacabana (1947). Graucho Marx, Carmen Miranda. Directed by Alfred E. Green. The Caipirinha does not appear in this movie, but because it is the national cocktail of Brazil, what better film to enjoy it with, than Copacabana . . . and a beautiful Carmen Miranda!

Dry Martini Variations

Like anything else, the Classic Dry Martini has its variations, some - in fact, MANY - of which are wonderful enhancements to the original recipe. Here are some that I consider to be nice options, without significantly changing the wonderful gestalt of THE classic of classic cocktails.

Dirty Martini: FDR is said to have enjoyed his martinis with a TEASPOONFUL of olive brine, added to the dry martini. Unlike the Dirty Martinis served today, in which olive brine makes up a good portion of the beverage, the true Dirty Martini contains only a HINT of olive brine, to add a touch of saltiness.

Vodkatini: Because not everyone likes the botanicals found in gin (usually juniper), please feel free to substitute your favorite, good quality vodka, for the gin in the original recipe.

Vesper: Too sweet for my taste, but THIS is the martini made famous by author Ian Fleming, in his James Bond nov

els. One part gin, one part vodka, and one part Lillet (a sweet aperitif). This is SHAKEN, NOT STIRRED, then strained into a cocktail glass and garnished with a slice of orange. The character James Bond created this version as an homage to a favorite female spy named Vesper.

The Icy Clean: My invention. Into a cocktail shaker, place ice, 2 oz gin, dash of extra dry vermouth, and two strips of lemon peel. Shake the heck out of it, for one minute, then strain into a chilled cocktail glass. NO GARNISH. It's icy cold and has only the faintest hint of citrus.

Gibson: This variation on the Classic Dry Martini was reputedly created for Charles Dana Gibson, the artist known best for his beautiful "Gibson Girl" illustrations. While visiting London, he reputedly asked a bartender to make him something different. The bartender complied by making a Classic Dry Martini, then garnishing it with a pickled pearl onion. The tartness of the onion made this an immediate hit, and there are Gibson devotees everywhere.

The Classic Dry Martini

This, the most requested cocktail in history, is the simplest to make, yet the most difficult to get right. Although the origins of the modern, dry martini are vague at best, it is clear that we can say that there is probably no cocktail that has more devotees committed to making/ordering/enjoying a "perfect" one! The cocktail we refer to as the "dry martini" really came about after Prohibition, an era when dry vermouth replaced the sweeter vermouth used before that, and when extra dry gin replaced the sweeter "Old Tom" gin from pre-prohibition days. Before I say anything more, let me make it clear that the Classic Dry Martini is a gin drink. The vodka martini came along much later . . .

The Classic Dry Martini

2 oz Gin

Dash Extra Dry Vermouth

2 Drops Fee's Orange Bitters (Optional)

Add the ingredients to a stirring glass filled 3/4 of the way up, with ice. Stir gently for a minute or so, strain into a chilled cocktail glass. Garnish with a twist of FRESH lemon peel OR a simple pimento-stuffed olive.

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My preferences:

Gin: Plymouth or Original Bombay

Vermouth: Cinzano Extra Dry

Olives: Keep it simple - avoid olives stuffed with cheese, garlic, jalapeños, etc.

Bitters: Fee's Orange Bitters give a subtle citrus hint, without changing the appearance. If you can find Fee's, try it, by all means, but this is OPTIONAL.

Stirring: Shaking will get you a colder martini, but the shards of ice and the myriad bubbles take away from this simple cocktail's clarity.

Glass: What most people call a "martini glass" is actually a "cocktail glass," to bartenders.

Size: Keep your martini small. Martinis were meant to be enjoyed cold. The only way to guarantee this, is to keep them to the size they were intended to be, back in the 1930's: about 3 oz.

Use Ice: The Classic Dry Martini includes the water from the ice used to chill it. PLEASE don't chill the gin and vermouth. Without the water from the ice, you'll end up with firewater.

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Cinema Recommendations:

The T

hin Man (1934). William Powell, Myrna Loy. Directed by WS Van Dyke. This comedy/mystery focuses on the character Nick Charles, a private detective who is both crime solver and tippler . . . and in one of the most memorable scenes, he explains to a group of bartenders how a martini is properly shaken.

Humoresque (1946). Joan Crawford and John Garfield. Directed by Jean Negulesco. This melodrama about a poor violin virtuoso and his rich patron prominently features her favorite (and virtually only) cocktail: The Martini.

Dodsworth (1936). Walter Huston. Directed by William Wyler. This story about the fear of growing old is based on the Sinclair Lewis novel. The dry martini features prominently in one notable scene. Also, note the small size of the glasses. THAT is the correct size of a cocktail glass, not the virtual soup bowls that martinis are served in, today. A good martini is good because of how it's made, NOT because of its size.

Christmas in Connecticut (1945). Dennis Morgan, Barbara

Stanwyck. Directed by Peter Godfrey. A real Holiday classic, this film features a wonderful scene with Robert Shayne and Reginald Gardiner, sitting at the bar of a favorite restaurant, and commiserating over dry martinis, as they wait for Barbara Stanwyck. NOTE the size of the 1945 mart

ini, which is the same as that in Humoresque and The Thin Man. These were the intended size of this potent libation, not the huge, bowl-sized martinis now served in so many watering holes.

The Killer Shrews (1959). James Best, Ingrid Goud, Ken Curtis. Directed by Ray Kellogg. This 50's sci-fi film bordering on Awful actually has the nerve to have its characters (embattled by mutant shrews - but looking like dogs with sweaters) enjoying martinis, before dinner. Beware of those tiny, remote research islands. They may harbor the best made cocktails in the world. There is no indication, if they were garnished with lemon twists or olives. . . Never let it be said, that scientists are unprepared. Look at that shaker and ice bucket! After all, first things, first.

Welcome to Cocktail Corner!

I like to think of this blog, as a place where I can share my cocktail lore with you, and where you can share your favorite recipes and cocktail techniques . . . as well as what you don't like.

The cocktail has undergone a resurgence, over the years, and although you can now find cocktails made with nearly any combination of ingredients, talking about cocktails is nothing new. The mixed drink has been the subject of much discussion - not to mention books - for generations.

I'm also a cinemaphile, I often am reminded of favorite films, when I think of my favorite cocktails - sometimes because the cocktail I'm contemplating (or a version of it) has appeared in that movie. So you'll notice that many of my posts will also contain a cinema recommendation . . . cocktails and cinema: perfect together!

So please check in now and then, to share your thoughts, preferences, recipes and stories. You can be more than sure, that I'll provide mine . . .

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First, a VERY SHORT primer on cocktail terms.

Build: A cocktail constructed by adding one ingredient to another, usually in the glass in which it will be served. A highball is a "build." Spirits, then soda, and drink.

Cocktail glass: This is what most folks refer to as a "martini glass." Technically, it's a cocktail glass, because more than martinis are served in them.

Mixing glass: A large, tumbler-style glass used to stir cocktail ingredients with ice, for chilling and straining.

Strainer: Basically, a device to separate solids (seeds, etc.) and ice, from the cocktail, when serving.

Bar spoon: A teaspoon-size bowl, connected to a long handle, for mixing or for fishing olives or maraschino cherries out of a jar.

Muddling: The word that comes to mind is "mushing." It's a technique for extracting flavor from certain ingredients. Drinks like a mint julep, caipirinha or mojito require that the flavor from ingredients (mint, limes) be extracted, before the addition of the spirits.

Dry: Not sweet

Botanicals: Some bar ingredients such as gin and dry vermouth are infused with flavors from plants or herbs. Those are the botanicals.

Highball: A cocktail made from spirits plus a carbonated mixer. Examples of highballs include brandy and soda, Seven and Seven, rye and ginger, and gin and tonic.

ABV: Alcohol By Volume, expressed in percent.