The Boothby Cocktail

A Boothby cocktail is a Manhattan with a champagne float, and it’s delicious. Made in 1908 by San Francisco bartender William T. “Cocktail” Boothby during his time at the Palace Hotel, the drink is a surprisingly satisfying take on the traditional Manhattan. (1) It has a slight sweetness that plays off of the spice of the bitters nicely, and the bubbles make drinking it feel like a special occasion. This cocktail is a great way to introduce sparkling wine lovers to rye or bourbon (much like the French 75 is a great way to introduce them to gin or cognac) as well as a way to experience a classic drink from a different perspective.

Boothby cocktail and ingredients

THE BOOTHBY COCKTAIL

2 oz Rye Whiskey (or Bourbon)
1 oz Sweet Vermouth
2 Dashes Angostura Bitters*
Float of Champagne or Sparkling Wine

• combine all ingredients into either a mixing glass with ice or an iced shaker
• stir or roll until cold
• top with generous champagne float

*NOTE: I like to use one dash aromatic and one dash orange bitters

Personal Favorite Brands:

Templeton Rye Whiskey, Bulleit Rye Whiskey, Cinzano sweet vermouth, any champagne or sparkling wine you enjoy drinking on its own (that’s affordable enough to mix).

Sources:
(1) http://www.sfgate.com/bayarea/article/Old-time-drinks-in-Mission-on-the-house-3232752.php (accessed on 5-8-13)

The Manhattan Cocktail

Supposedly invented at the Manhattan Club in the late 1870s, the Manhattan cocktail is one of the world’s most endearing drinks.(1) Even though the first time we see the Manhattan recipe actually in print is 1930…and it’s called the “Tennessee Cocktail” served on the rocks…an understood history has been agreed upon that I’ll pass along here.(2)

The Manhattan was invented in the Manhattan Club and became popular in the late 1870s. It was made with American rye whiskey. The drink stayed popular during Prohibition, when Canadian whiskey was often used, since the American rye supply was running low. By the time Prohibition was repealed, those in the north continued to use Canadian whiskey (which can legally be called “Rye Whisky” even if not made with at least 51% rye like American rye whiskey), and the south fell in love with using bourbon, since it was easier to get. (3) Now it is perfectly acceptable drink any of those spirits in your Manhattan cocktail (though traditionalists often prefer rye), so be sure to clarify when ordering at the bar, or they will likely default to rye or the regional standard.

And a fun trick to impress your friends if making these at home is to tell them that the ratios reflect Manhattan’s area code: 212 (see recipe below).

NOTE: If you enjoy Manhattans, you must try a Boothby and a Greenpoint

A Manhattan made with Punt e Mes vermouth and lemon rind garnish

THE MANHATTAN COCKTAIL

2 oz Rye Whiskey (or Bourbon)
1 oz Sweet Vermouth
2 Dashes Angostura Bitters

• combine all ingredients into either a mixing glass with ice or an iced shaker
• stir or roll until cold
• garnish: either brandied cherry dropped into the glass, or a citrus peel

Personal Favorite Brands:

Templeton Rye Whiskey, Bulleit Rye Whiskey, Punt e Mes sweet vermouth

VARIATIONS: There are many exciting variations that deserve their own posts (like the Boothby Cocktail), but there are also many variations with little or no ratio changes and basic ingredient tweaks. Here are the four worth mentioning:

1. Dry Manhattan – Dry Vermouth instead of Sweet Vermouth (with lemon twist)
2. Perfect Manhattan – equal parts Sweet and Dry Vermouth
3. Fanciulli Cocktail – Fernet Branca instead of Bitters
4. Rob Roy – Scotch instead of Rye
5. Ruby Manhattan – port instead of vermouth

Sources:
(1) Murphy, Patrick. The Barman’s Corner. N.p.: n.p., 1945. Print.
(2) Strong, P. Shake ’em Up! By V. Elliot. N.p.: n.p., 1930. 39. Print
(3)  http://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/section-B.02.020.html (accessed 5-7-13)

The Greenpoint

The Greenpoint is a variation on the Brooklyn cocktail (which itself is a Manhattan variation) created in 2005 by Michael McIlroy at the infamous NYC bar Milk & Honey (3).  It was named after Greenpoint, Brooklyn as an homage to both its cocktail roots and the green hue of the Chartreuse. (And while it’s an adorable name, it may be why some misinformed establishments make the drink with Green Chartreuse, which isn’t nearly as good.)  It’s a superbly herbal variation that brings depth of taste without being overpowering. Some recipes don’t call for the dash of orange bitters, but thanks to extensive research I can say that they are dead wrong. The sweet vermouth is more up for debate (see “NOTE” below), but either version is a superb drink, and may replace the Manhattan as a favorite (like it did for The Cocktail Explorer!). It’s also tasty shaken (even though that goes against the rules)!

The Greenpoint (shaken) and ingredients, save orange bitters

THE GREENPOINT COCKTAIL

2 oz Rye Whiskey
1/2 oz Sweet Vermouth or Punt e Mes Vermouth*
1/2 oz Yellow Chartreuse
2 Dashes Angostura Bitters
1 Dash Orange Bitters**

• combine all ingredients into either a mixing glass with ice or an iced shaker
• stir or roll until cold
• twist lemon peel over glass and rub over rim, add as garnish

*NOTE: Different sources will give you different recipes, some saying that the Greenpoint uses sweet vermouth (1)(2)(3) and others telling you to use brand name sweet vermouth Punt e Mes (4)(5). It’s fabulous either way, but because bartenders at The Varnish (Los Angeles) and Little Branch (a sister bar of Milk & Honey in Manhattan) have told me they use sweet vermouth, that’s what I default to. (Plus sweet vermouth is easier to find and kinder to your wallet.) However, if you have the opportunity to use Punt e Mes, do it; this is widely considered the best sweet vermouth on the market, and elevates any cocktail that calls for “sweet vermouth” generically.

**Using Angostura Orange bitters will make this drink exceptionally spice-heavy, so I prefer to use purely orange bitters (listen below) to let the spice of the Yellow Chartreuse take center stage.

Personal Favorite Brands:

Bulleit Rye Whiskey, Cinzano Sweet Vermouth, Fee Brothers Orange Bitters, Regan Orange Bitters

Sources:
(1) http://liquor.com/recipes/greenpoint
(2) http://ohgo.sh/archive/brooklyn-cocktail-variations-red-hook-greenpoint-bensonhurst-recipe
(3) Sam Ross’ (of Milk & Honey fame) “Bartender’s Guide” mobile app
(4) http://blog.vincekeenan.com/2012/08/cocktail-of-week-greenpoint.html
(5) http://www.saveur.com/article/Recipes/Greenpoint

The Boulevardier

The Boulevardier, a cocktail first printed in Harry McElhone’s 1927 bar guide Barflies and Cocktails (1), is a tasty whiskey variation on a Negroni (a funny description, since the Boulevardier’s publication predates the Negroni’s). Slightly tart with a silky dry mouth feel, this cocktail is perfect for a long conversation; be careful to sip it and not to drink too quickly, as it can (and will) sneak up on you. Enjoy tasting slightly different flavors at each sip, and we recommend using an orange slice as garnish to brighten the drink (and give you a last-sip-squeeze option to cleanse your palette before another cocktail).

FYI: according to some, using rye whiskey instead of bourbon makes this drink a “1794” (2), but we feel that, as with a Manhattan, the drink can be made to personal tastes with either bourbon or rye to lovely results (just be sure to clarify if ordering or ask if making it for a friend)!

Bourbon Boulevardier cocktail and its ingredients

THE BOULEVARDIER
1.0 oz Bourbon (or Rye!)
1.0 oz Campari
1.0 oz Sweet Vermouth
Garnish with lemon twist, cherry, or orange slice if desired

• combine in an iced mixing glass
• stir until ice cold
• strain into cocktail coupe or martini glass

Personal favorite brands:

Makers 46 Bourbon, Bulleit Bourbon, Jim Beam Black Label

Whistle Pig Rye, Templeton Rye

 

Sources:
(1) http://imbibemagazine.com/The-Boulevardier-Cocktail-Recipe
(2) http://cold-glass.com/2010/09/15/1794-cocktail-the-boulevardier-comes-to-manhattan/

The Negroni & Americano Cocktails

Legend has it that a certain Count Negroni asked for gin in his Americano cocktail at Bar Casoni in Florence, Italy, and patrons then started ordering their Americanos “the Negroni way.” (1)  First appearing in 1929 (as a “Camparinete” in Cocktails de Paris), the name “Campari” was first seen (as far as we’ve found) in the 1939 printing of the Floridita Bar Book.  Both the Negroni and Americano (to make one, just leave out the gin in the Negroni recipe below) are equal ratio cocktails full of bright spice and surprisingly refreshing flavors. And if you like it, try a Boulevardier, a bourbon or rye version!

TIP: The gin you use is going to have to play well with Campari, and luckily, you can tell (with this cocktail) if they’ll work well together by smelling the bottles near each other; a botanical gin is recommended, as subtle gins (like Hendrick’s cucumber) could have their flavors lost in the shuffle.

The Negroni and its ingredients

THE NEGRONI
1.0 oz Gin
1.0 oz Campari (or Luxardo Bitter)*
1.0 oz Sweet Vermouth

• combine in an iced mixing glass
• stir quickly until ice cold
• strain into cocktail coupe or martini glass
• garnish with generous orange rind

*NOTE: The traditional Negroni is made with Campari.  However, the harder-to-find Luxardo Bitter (a similar bitter aperitif from the makers of Luxardo Maraschino Liqueur) is currently seeing use in posh urban bars.  It has a slightly more bitter flavor, is less viscous, and has a similar flavor.  If it’s readily available feel free to try this variation, but the classic is so perfect that there’s no point in seeking it out.

Personal favorite brands:

Saint George Terroir Gin

Sources:
(1) Luca Picchi, Sulle tracce del conte. La vera storia del cocktail Negroni (On the Trail of the Count, The True Story of the Negroni Cocktail), Edizioni Plan, Florenz, ISBN 88-88719-16-4