8/29/08 2:41:39 PM8/29/08 2:41:39 PM IN MIXE rst D owers, nuts, classic like classic varietal wines the avor is augmented with ed, use a dry (brut) style of Cham- WINE IN MIXED DRINKS IN MIXED WINE edition of this book. Claret was a British term used to de- edition of this book. Claret Bordeaux— wine from scribe what was originally a by the advent of the , it had in French—but, clairet feel wine. Therefore, Bordeaux simply come to mean red calling for wine you like in recipes to use whatever red free claret. addition of fl avorings such as spices, herbs, fl avorings such addition of fl cava or Italian pagne or a , such as Spanish . Cobbler harks back to the very fi pes such as the Claret begs description, as its inclusion in reci- claret Lastly, , Cabernet, list a couple in this or (we Chardonnay, terma broad for several subcatego- section). But wine is wine drinkers until you say their ries less familiar to classic Do Fernet Branca, proprietary. are names—many of which sound familiar? How about bitters , and Lillet examples of wines that are or ? All of these are basic grape fl aromatized—the or even pine resin. honey, in the United States or after a meal, whereas either before often sipped solo in Europe are aromatics Proprietary often show up in . Anyone who drinks they more Martinis or Manhattans is familiar with vermouth, in- a wine There caramel, and water. fused with herbs, alcohol, sugar, sweet. half- sweet, and vermouth: types of dry, three are zz. In the of fi tails, often splashed on top to add a touch cock- Sparkling wine or is used in many is the main in- classic , the bubbly unless specifi gredient; SOME COCKTAILS EMPLOY EMPLOY COCKTAILS SOME c14_3p.p.indd 259c14_3p.p.indd 259 260 1815

1815 BRAZIL COCKTAIL 2 oz. Ramazzotti Amaro 1½ oz. Dry Vermouth ½ oz. Lemon Juice 1½ oz. Dry ½ oz. Lime Juice 1 dash Bitters Ginger ¼ tsp. Shake fi rst three ingredients Stir with ice and strain into with ice and strain into ice- chilled cocktail . fi lled . Top with ginger ale and garnish with BROKEN SPUR lemons and lime wedges. COCKTAIL ¾ oz. Sweet Vermouth AMERICANO 1½ oz. Port 2 oz. Sweet Vermouth ¼ tsp. 2 oz. Stir with ice and strain into Club Soda chilled . Pour vermouth and Campari into ice-fi lled glass. CHAMPAGNE COCKTAIL Fill with club soda and stir. 1 cube Sugar Add a twist of lemon peel. 2 dashes Bitters Champagne, chilled ANDALUSIA Place sugar and bitters in 1½ oz. Dry Sherry champagne fl ute and fi ll with ½ oz. Champagne. Add a twist of ½ oz. Light Rum lemon peel. Stir well with ice and strain into chilled cocktail glass. CHRYSANTHEMUM COCKTAIL BISHOP 1½ oz. Dry Vermouth ¾ oz. Lemon Juice ¾ oz. Bénédictine 1 oz. Orange Juice 3 dashes (or Pernod or 1 tsp. Superfi ne Sugar (or other substitute) Simple Syrup) Stir with ice and strain into Red Burgundy chilled cocktail glass. Gar- Shake fi rst three ingredients nish with a twist of orange. with ice and strain into chilled . Add two ice cubes, fi ll with Bur- gundy, and stir well. Garnish with seasonal fruits.

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CLARET COBBLER ROYALE 1 tsp. Superfi ne Sugar (or 6 oz. Champagne, chilled Simple Syrup) 1 splash Crème de Cassis 2 oz. Club Soda Pour into large champagne 3 oz. Claret or fl ute or white- wine glass. Dissolve sugar/syrup in club soda in red-wine glass. Add LEMONADE (CLARET) claret, then top with ice and 2 tsps. Superfi ne Sugar (or stir. Garnish with fruits in sea- Simple Syrup) son. Serve with straws. 2 oz. Lemon Juice 2 oz. Claret or Red Wine DEATH IN THE Dissolve sugar/syrup and AFTERNOON lemon juice in Collins glass. 1 oz. Pastis (or Pernod or Add ice and enough water other Absinthe substitute) to fi ll glass, leaving room 5 oz. Champagne, chilled to fl oat wine. Garnish with Pour pastis into champagne slices of orange and lemon, fl ute. Top with Champagne. and a maraschino cherry. Serve with straws. DIPLOMAT 1½ oz. Dry Vermouth LEMONADE (MODERN) ½ oz. Sweet Vermouth 1 Lemon 2 dashes Bitters 2 tsps. Superfi ne Sugar (or ½ tsp. Maraschino Simple Syrup) 1½ oz. Dry Sherry Stir with ice and strain into 1 oz. Sloe

chilled cocktail glass. Serve WINE IN MIXED with a half- slice of lemon Club Soda DRINKS and a maraschino cherry. Cut lemon into quarters and muddle well with sugar/ FALLING LEAVES syrup. Add sherry and sloe 2 oz. (Alsatian) gin. Shake with ice and strain 1 oz. Pear into chilled Collins glass. Fill ½ oz. Honey Syrup* glass with club soda. ½ oz. Orange Curaçao 1 dash Peychaud’s Bitters Shake all ingredients with ice and strain into chilled cock- tail glass. Garnish with star anise. * To make Honey Syrup: Mix equal parts of honey and warm water. Stir until dissolved, and then chill.

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LONDON SPECIAL SANGAREE 1 cube Sugar ½ tsp. Superfi ne Sugar (or 2 dashes Bitters Simple Syrup) Champagne, chilled 1 tsp. Water 2 oz. Port Put a large twist of orange Club Soda peel into champagne fl ute. Add sugar and bitters. Fill 1 tbsp. Brandy with Champagne and stir. Dissolve sugar/syrup in water in highball glass. Add PIMM’S port and ice cubes. Fill with 2 oz. Pimm’s Number One club soda to nearly top of 3 oz. Ginger Ale or Lemon- glass and stir. Float brandy lime Soda on top and sprinkle with fresh-grated nutmeg. Pour Pimm’s into Collins glass; fi ll with ice. Top with TRIDENT chilled ginger ale. Garnish with cucumber slices or a 1 oz. Dry Sherry slice of lemon. 1 oz. Cynar 1 oz. Aquavit PORT WINE COCKTAIL 2 dashes Peach Bitters 2½ oz. Port Stir with ice and strain into ½ tsp. Brandy chilled cocktail glass. Gar- Stir with ice and strain into nish with a twist of lemon chilled cocktail glass. peel.

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