Science Of Drink

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The Pick Me Up Cocktail from my last post impress me. This post is devoted to some variations of Pick Me Up Cocktail which was found on Cocktail DB. All of this pick-me-up contains champagne, it is very interesting on my opinion.

I.b.f. Pick Me Up Cocktail [wtf the i.b.f??? Internationla Bartender Federation???] contains my favorite anti-abuse remedy - french bitter - Fernet-Branca.

I.b.f. Pick Me Up

45 ml brandy
8 ml orange curacao
8 ml Fernet-Branca
champagne
Build in highball glass filled with ice. Garnish with a lemin twist.

The I.b.f. Pick Me Up Cocktail has so dry taste with herbal bitternes of Fernet-Branca. It is interesting cocktail.

Next pick-me-up contains pastis - another great anti-abuse thing. I use Ricard as usualy.

Pick Me Up Hiball

60 ml brandy
8 ml orange curacao
8 ml fresh orange juice
8 ml pastis
champagne
Shake brandy, liqueur and juice with ice and strain into highball glass filled with ice. Fill with champagne and float pastis.

The taste of Pick Me Up Hiball cocktail is so dry too. It is real buzz :)

The Harry’s Pick Me Up was invented by famous Harry McElhone on 1925.

Harry’s Pick Me Up

45 ml brandy
15 ml grenadine
30 ml fresh lemon juice
champagne
Build brandy, juice and syrup in a highball glass and stir. Fill the champagne.

The Harry’s Pick Me Up Cocktail has sweet and sour refreshing taste. Admirable cocktail.

Cocktails are a good thing, but, actually, they contains poison :) One of great problem of imbibing is an abuse of alcohol.

Classic cocktails for case of abuse of alcohol are “corpse rivivers” and “pick-me-up”. I try something thereof. First recipe of Corpse Revivver #1 Cocktail was found in Cocktails and Mixed Drinks by Anthony Hogg. The author of this recipe is famous John Johnson from Savoy`s Amerivcan Bar. The cocktail was invented in 1948.

Corpse Reviver #1 (a)

30 ml brandy
30 ml Fernet-Branca
30 ml creme de menthe white
Shake. Cocktail glass.

It is wonderfull cocktail! Real remedy.

Another recipe of Corpse Reviver #1 was found on Cocktail DB. The author of this corpse reviver is Frank Meier, barman of parisian Ritz Hotel. The cocktail was invented in 1920s.

Corpse Reviver #1(b)

30 ml brandy
20 ml apple brandy
20 ml sweet vermouth
Stri well with ice. Cocktail glass.

This cocktail has very strong taste. It is not my choice.

The name of Pick-Me-Up Cocktail enamour me. This recipe was found in Cocktails and Mixed Drinks by Anthony Hogg.

Pick-Me-Up Cocktail

30 ml cognac
30 ml dry vermouth
30 ml pastis
Stir well with ice. Cocktail glass.

I shake this cocktail and use Ricard as pastis. The result is great! The Pick-Me-Up Cocktail is admirable cocktail. Another great remedy for crapulent.

This sweet and strong cocktail invented by E. Angerosa is perfect digestive.

Banana Bliss

35 ml brandy
35 ml banana liqueur
Shake. Cocktail.

Admirable!

This recipe from From “Beachbum Berry’s Grog Log” by Jeff Berry and Annene Kaye (1998). Coronado Luau Special is signature drink of now defunct Luau Room in San Diego`s hotel Del Coronado.

Delicious mixture of lemon, lime, orange juice and select rums tantalizes with a hint of Grand Marnier work very well on long summer evenings.

Coronado Luau Special

120 ml fresh orange juice
120 ml sweet and sour
10 ml orgeat syrup
30 ml dark Jamaican rum
30 ml light Puerto Rican rum
15 ml Grand Marnier orange liqueur
15 ml brandy
Blend with 1 cup of crushed ice for several seconds. Pour into a large tiki mug or tall glass.

Admirable cocktail!

I interested very much for compose overpowering drink last summer. I try many variations of Hurricane (from 2 oz to 8 oz of rum), Mai Tai, Fog Cutter… But I missed one interesting drink - Scorpion. Is modern classic cocktail was invented somewhere in California (it is right?). It is very refreshing taste and effect like scorpion sting (but no deathful). Unfortunately I don`t have time for good investigation of this cocktail.

Scorpion

60 ml light or gold rum
30 ml brandy
15 ml orgeat
60 ml fresh orange juice
45 ml fresh lemon juice
Blend with a lot of ice. Serve in highball glass with ice, garnish with flag and something like this…

I use Angostura 1919 Premium rum from Trinidad and 100 g of crushed ice. The result is extremely tasty and refreshing.

Another classical coctail, which have some ambiguous name and bright taste.

Between the Sheets

20 ml light rum
20 ml brandy
20 ml Cointreau
20 ml fresh lime juice
Shake with craced ice, cocktail glass, garnish with lemon twist.

Admirable!

The theme of this MxMo is Brandy. Of course I have some bottle of brandy in my bar! But… What about I may post? About Pisco - muscat grape brandy from Chile? No… About Calvados - well aged apple brandy from France? Or about Palinka - plum brandy from Hungary? No, I think no.

Actually I was born and live some time in country which had own history of brandy. Some famous persons such Nikolaj Shustov and David Saradjishvili is well known in the world. Science based production of grape wine spirit brandy called as konijak (pronounced like cognac :) was started on two half of XIX century in Tbilisi, Georgia by David Saradjishvili and Yerevan, Armenia and Odessa, Ukraine by Nikolaj Shustov both. In USSR time Soviet brandy widely exported in many countries and won many international contests. One of great story about Soviet Brandy concerned with Yalta Conference 1945. During this Conference Stalin offered Georgian konijak Eniseli a tasting to the unsurpassed expert and judge of alcoholic beverages, Prime Minister of Great Britain of the time, Sir Winston Churchill, who put Georgian brandy amongst the finest he had ever tasted – even French Cognac! Some people say that it was Armenian brandy, but I think Georgian.

By taste all cognac-style brandy of ex-USSR may consider on three types:

the first group includes very aromatic, high extractive brandy with vanilla undertones, for example, Armenian brandy (Armenijak);

the second group is characterized by low extractive, fresh, light flavor and taste with floral undertones - Georgian brandy;

the third group include harmonious, not so extractive as first group brandy, but so extractive brandy, which produced in Ukraine and Moldova.

Undoubtedly, well aged and authentic Armenian, Georgian or Ukrainian brandy can put to cognac-drinker very interesting experience and, of course, a lot of pleasure.

I have some bottle of this kind of brandy in my home bar:

in photo from left to right:

ArArAt 5***** - by the Yerevan Brandy Company (Pernod Ricard Group), Armenia - great Armenian brandy with golden amber color. It has rich aroma with undertones of fruit, oak, vanilla and cinnamon. The taste of Ararat so extractive, rich with hints of caramel, plum and pear and tart finish with acidic aftertaste. As for me a great note in flavor has unique “penicillin-like” smell…

SARADJISHVILI 5 y.o. - by the Tbilisi Brandy Factory, JSC David Saradjishvili and Eniseli, Georgia - one of my favorite brandy. It has pale-straw color, sophisticated bouquet, and light, very pleasant taste with clearly expressed brandy tones. In cocktail with brandy I use it common.

VARTSIKHE 7 y.o. - by the Tbilisi Brandy Factory, JSC David Saradjishvili and Eniseli, Georgia too. It has a pale golden color, light and considerably developed bouquet with fruit tones and is fresh and harmonious on the palate. As for me the little sweet aftertaste of this brandy is more pleasant from all my brandies.

KOKTEBEL 11 y.o. - by the JSC Plant of vintage wine and brandy Koktebel, Ukraine. It has dark amber color, rich, extractive, oily taste and floral with hint of vanilla flavor.

All of this brandy has so different flavor and taste and, of course, may work different in cocktails.

I use pure classic thing - Side Car as tasting cocktail. I never made this cocktail and never taste it :) That why I try proportions from one of book by Salvatore Calabrese i.e. 3:2:2. I hope Salvatore not was mistaken :)

Sidecar

30 ml cognac-like brandy
20 ml Cointreau
20 ml fresh lemon juice
Shake. Cocktail glass with sugar rim.

Some my impression:

Common: Undoubtedly perfect cocktail. Strong, no so sweet with bright brandy taste. This thing for real man!

Sidecar with ArArAt 5* - rich taste and very bright and pleasant brandy taste

Sidecar with VARTSIKHE 7 y.o. - comparatively to ArArAt brandy taste so week and so … defective. Looks like the cointreau and lemon tastes more intensive that brandy.

Sidecar with KOKTEBEL 11 y.o. - rich taste, but little bitter for me.

Resume: High extractive brandy, like Armenian brandy, work well in my Sidecar. In next time I think wotrh to try a real cognac.

One of my favorite cocktail. Delicious, light and compose drink. Pure classics. And of course it has unusualy appearance.

American Beauty

15 ml brandy
15 ml dry vermouth
15 ml fresh orange juice
15 ml grenadine
1 dash creme de menthe white
30 ml port wine
Shake all without port, cocktail glass, top with a port.

P.S. This great foto of American beauty was taken by my wife (ukrainian beauty
by the way)… :)

Ну может я действительно не часто обновляюсь… Но и пью я тоже не часто. За это время у меня в арсенале появился цифровой зеркальный фотоаппарат Canon EOS 400 D, которым я теперь и буду фоткать свои коктейли.

Сегодня мы пробуем близкого французкого родственника крестного
отца.

French Connection

35 ml brandy
15 ml amaretto
Bild. Old-fashioned glass with ice.

Great as all classic (after dinner).