The Kir Royale - Happy Holidays!

As we move toward the end of each year, I make it a special point to move my collection of great holiday films, from their waiting area (in my basement) to the front of my video line.  And among my very favorites is Holiday Inn, that wonderful film starring Fred Astaire, Marjorie Reynolds, and Bing Crosby.  Released in 1942, it's got a bit of everything, from dance, to comedy, to romance.  And all to the music of Irving Berlin.  His tune, White Christmas was later the song around which the film of the same name was released in 1954 - also starring Bing Crosby.

The almost magical variety of entertainment in Holiday Inn makes me think of the Kir Royale, a cocktail that features the dryness of champagne, with the sweetness of black raspberry.  The effervescence of the wine and the rosy color of the cassis make this a perfect drink before - or after - dinner.  It's simple to make, as well!

Kir Royale
2 tsp Creme de Cassis (blackcurrant liqueur)
Champagne (I suggest a Brut)

Place the cassis at the bottom of a flute glass, then fill gently with chilled champagne.

Variation:  The Kir Imperial is my preference and is made with Chambord Black Raspberry Liqueur, instead of cassis.  Fill the flute gently, with brut champagne.

While you're watching Holiday Inn, I'd recommend pairing your Kir Royale or Kir Imperial with something that will round out the flavor spectrum.  My choice would be a simple snack such as veggie or potato chips.  The contrasting sweet and dry of the Kir, paired with the savory chips will amaze you!

The Sazeroy

This blog entry will begin with a confession . . . I had originally begun to make a Sazerac cocktail, but my bar currently lacked a bottle of rye (the original spirit used).  But mixologists are creative people, and just as someone who wanted a Manhattan ended up with a Rob Roy, because there was only scotch whiskey on hand - and not the Canadian whiskey that's traditional - I created what I call the Sazeroy, using scotch and not rye.

The original Sazerac cocktail was made with Sazerac Rye Whiskey, absinthe, sugar, and Peychaud bitters.  In most modern bars, Pernod is used in place of absinthe, and Angostura has replaced the Peychaud bitters.

To make my Sazeroy:

Ingredients
2 oz Scotch whiskey
1 oz Pernod
1/2 oz Simple syrup
Dash Angostura bitters

Place the ingredients in a cocktail shaker, add ice, shake very well, and strain into a cocktail glass.  Garnish with a thin slice of lemon (or just a thin peel, if you wish).

Film Recommendation:  Because of its roots in New Orleans, I can't think of any better movies to watch with a Sazerac in hand, than The Big Easy (1986) and Hotel (1967), both of which take place in NOLA.

Caipirinha: Brazil's National Cocktail

This absolutely wonderful cocktail comes to us from Brazil.  In fact, it's their national drink.  It's made with three familiar ingredients, limes, sugar, and soda water. But the heart of the drink is cachaça [kuh-CHAH-suh], a spirit made from sugarcane and tasting a bit like rum, without the bite.

It's very easy to make, and you can assemble one like this:





The Caipirinha
1 lime, cut into small pieces
1 teaspoon sugar
3 oz cachaca
soda water

In an old-fashioned glass, muddle the lime, sugar and cachaca. Add a few ice cubes, a splash of soda water, stir and serve.

Film Recommendation: the 1959 film, Black Orpheus, is a retelling of the classic tale of Orpheus and Eurydice, set in modern-day Rio de Janeiro.

The pastis: Thoughts of Jean Seberg

When I think of summer, I think of the pastis. Pastis spirits generally have an herbal base and most commonly anise.probably the best known pastis is absinthe; however, the history of absinthe is long and clouded with controversy. Rather than cry over spilled absinthe, I prefer to enjoy long days of summer with a pastis drink made with the modern-day cousin of absinthe: Pernod. This aromatic, amber colored liquor can be enjoyed straight, but it's most often diluted with water to yield a refreshing, licorice flavored summer drink enjoyed most commonly by those living in Marseille and Provence in southern France.

In terms of recipe, nothing could be simpler. Unlike the ritual associated with absinthe, pastis drinks only involve adding five parts cold water to one part pastis liquor. What amazes most people is how the clear, amber gold liquor becomes milky, with the addition of water.

Ingredients
1 ounce Pernod
5 ounces cold water

Place the Pernod into a short Collins glass, add the water, garnish with a citrus slice (or maraschino cherry), and serve.

Pernod can also be used to make the vintage cocktail known as the Sazerac, a combination of Rye, Pernod, Angostura bitters, and simple syrup. More on that later.

Film recommendation: When I think of the brevity of summer, or Paris, I think of the all too short career of Jean Seberg. I can't think of a more fitting movie to watch with a pastis in my hand, than Breathless (1960).  Check it out at http://www.imdb.com/title/tt0053472/

Southside Cocktail: Speaking of Summer

The Southside began at the 21 Club in New York City and was the house drink back when the club was at its peak.  During the Prohibition, two cousins from Austria established their speakeasy, which would end up at 21 West Fifty-Second Street.   


As with the wonderful world of mixology, there are other stories about the origin of the Southside, citing Chicago's gangs of the South Side and their attempt to disguise the low quality of their spirits, by mixing it with plenty of sugar and citrus.


Whatever the origin of this cocktail, we get to enjoy the legacy as we might a Mojito.  Refreshingly and with a hint of mint.


This wonderful drink can be prepared straight or as a fizz. But here's the basic recipe. For this you'll need the following:


Ingredients
2 oz Dry gin
1 oz simple syrup
Juice of one half lemon
Sprig of mint
Splash of soda water (for the Fizz)


Into a mixing glass, place the gin, simple syrup and lemon juice.add all the mint, except for one leaf. Muddle the mint gently, but be careful not to tear the leaves. add a handful of cracked ice, and stir well, until the mixture is well chilled. Strain into a cocktail glass, garnish with the remaining mint leaf, and serve.

Southside Fizz: strain the chilled mixture into a Collins glass containing some ice, and top off with soda water. Stir once or twice gently, and garnish with the remaining mint leaf.


If this recipe reminds you a little of a Mojito, you're not alone. After all, the refreshing tequila drink that we know so well does bear a slight resemblance to the south side.


Movie recommendation:  I can think of two movies that might go with this libation:  On The Waterfront (1954), with Marlon Brando and Eva Marie Saint, and Weekend at Bernie's (1989) with Andrew McCarthy.  Whatever you watch, drink responsibly and enjoy this wonderful summer drink.


For more information on the Southside Cocktail, see http://www.seriouseats.com/recipes/2007/08/taking-a-walk-on-the-southside.html  and http://www.cocktailmusings.com/2010/05/southside.html

The French 75 - A summer firecracker!

This wonderful libation is said to have been created around 1915, as a revision of the 75 Cocktail.  It is also said to have been created to honor the great French field piece, the 75mm gun, a mainstay of WW1.  But despite its rather explosive name and dedication, it's quite a refreshing and mild cocktail and perfect for summer entertaining.

This is one of the several famous cocktails that originated in the New York Bar in Paris, later Harry's New York Bar.  The first published recipe is this one, made with gin.  Later on, like so many things involving cocktail lore, there was some controversy over the use of gin, rather than a more "French" spirit - cognac.  While some do prefer the use of cognac, my own preference is for the lighter taste of gin, with its wonderful piney botanicals.  I also prefer the French 75 with no garnish, but that's the wonderful thing about mixology.  You can prepare drinks the way you like them.

There are two versions of the French 75, straight up and Collins-style.
Ingredients:
1.5 oz Gin
0.5 oz Simple Syrup
Juice of 1/2 lemon
Champagne


Straight up: Place the gin, simple syrup and lemon juice in a shaker, add ice, shake and strain into a chilled cocktail glass.  Top up with cold champagne or dry sparkling wine. Garnish with a very thin slice of lemon, floated on top.


Collins-Style: Place the gin, simple syrup and lemon juice in a chilled Collins glass containing ice, and stir. Top up with cold champagne or dry sparkling wine. Garnish with a very thin slice of lemon, floated on top. 


Movie Recommendation:  Jean Renoir's Grand Illusion comes to mind immediately.  This 1937 film, starring Jean Gabin and Marcel Dalio (who later appeared in Casablanca, as "Frenchie") is one of those "essentials" for any lover of film.  Two French prisoners in WW1 escape and head toward safety in Switzerland.  Put up your feet, turn on the subtitles and enjoy!