Ampersand (dry)

img_4098Another recipe that can be made with Old Tom or dry gin – again, I am using a lighter London style in Hendricks. The mystery of this drink is why the ‘and’ in the title; the answer is in the ingredients: gin *and* brandy *and* vermouth. This sounds like a drink invented by someone ho couldn’t quite work out what to drink, so just kept adding ingredients.

But in reality it is pretty well-balanced. The gin and brandy work well together; I can’t imagine a bourbon equivalent marrying so well, it really has to be brandy. Richard Godwin describes it as having a ‘Fred Astaire sort of sweep’. I can see what he means – it seems to waltz around the tongue, rather than march over your mouth. I slipped away from the recipe by using a lime twist, rather than lemon. Why? Because I wanted to see if it worked, and the subtle citrus note seemed to be more elegant, even if the colour didn’t really work. It’s your glass: you choose.

Method:

25ml gin

25ml brandy

25ml Italian vermouth

10ml orange liqueur (I used Cointreau, Grand Marnier is more traditional)

Dash of Orange bitters.

 

Stir well over ice & strain into cold glass. Garnish with a zest twist (see above).

 

Tuxedo (dry)

img_4073Like whisky, sherry is an underused cocktail ingredient. But like its Scottish counterpart, it has to be used with a certain care – its dry, subtle flavours can add a mysterious quality, but the dryness can add a mouth-puckering quality if overused.

The Tuxedo is an old recipe indeed, dating back to the end of the C19th, and with sherry as an ingredient, is most likely from an English bartender (although some stories claim it for the Tuxedo Club, which didn’t come into existence until four or five years after this drink was first seen in print).

The recipe really calls for a very traditional version of gin, Old Tom, which is richer and sweeter than London dry styles. But this recipe seems to make no distinction, so I made it with a lighter London style, Hendricks. The maraschino adds a very subtle, almost ineffable, sweetness & lifts the drink completely – it would be very different without it, even though the quantity is tiny (half a teaspoon or so). Likewise with the absinthe – miss it out, and you miss a large range of the flavour, and the aniseed notes really pair well with the sherry.

This is a lovely, gentle drink, like a richer Martini with many more layers of flavour. Probably not one you want to drink more than one of, but as an aperitif, it’s hard to beat. I took this recipe from Richard Godwin’s book, The Spirits. As he says, ‘where are you going with this?’ The answer is in the drink.

Method:

25ml dry gin (Hendricks here

25ml Fino sherry

25ml French vermouth (Noilly Prat is highly suitable)

2.5ml maraschino

Dashes of absinthe

Dashes of orange bitters

 

Stir slowly over the largest ice cubes you have (the drink needs to be properly cold, but not diluted) & strain into a chilled coupe. Garnish with lemon zest

 

 

 

 

Obituary

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Obituary, from Richard Godwin’s The Spirits

More news recently of sad losses to our cultural life in the UK. A few weeks ago, Dick Bradsell passed away. He was a cocktail superstar in this country, the man who among many other drink-related innovations, created the espresso martini for a model who wanted a drink ‘to pick her up, then f*ck her up’ whilst tending bar at the Soho Brasserie. Dick obliged with the perfect mash-up of alcohol and caffeine that delivered on her request. And for anyone who visited any of his bars – like the now sadly defunct Detroit in Seven Dials – his cocktail DNA ran deep in every drink served. As with¬†the death of Sasha Petraske last year, our drinking world is a poorer place without him.

The other departed hero of mine is the designer, Sir Ken Adam, who created some of the most remarkable sets for films in a long and very enviable career – particularly his long-running collaboration with the producers of the James Bond films – for whom he designed memorable lairs for super-villains, like the volcano base in You Only Live Twice.

I thought it was appropriate to raise a glass to both men – a cocktail seems a suitable salute to Bradsell, and I am sure that Sir Ken, who spent his time working on films that features one of our best-known cocktail drinkers, wouldn’t object to being acknowledged by a well-filled martini glass. The most suitable drink I found is the well-named Obituary, whose recipe I located in Richard Godwin’s excellent book, The Spirits. This is a properly ‘wet’ martini, where the vermouth plays an equal role to the gin, but what really perks this up is the lurking presence of peppery, aniseedy absinthe. It’s clear, clean drink, livened up by the single cherry. I don’t know the providence of the drink, or how it got its name, but the martini¬†seems a suitable toast to two significant men. Salut!

Method:

Rinse a martini glass with a few drops of absinthe, or as I did here, absinthe bitters, and leave to cool in a freezer while you prepare the rest of the drink.

35ml of gin (Hendricks here)

35ml of French vermouth (in a nod to James Bond’s Vesper, I used Kina Lillet)

Stir the alcohols in a mixing glass, filled with ice. A few drops of orange bitters can be used at this point to tie the two together.

Strain the cooled mixture into the chilled glass, still wet with absinthe. Twist some lemon zest over the surface to mist the drink with lemon, then discard. Garnish with a single cherry. Drink while saluting absent friends.