Science Of Drink

Royal Clover Club

50 ml gin
25 ml fresh lemon juice
20 ml simple syrup
2 bsp. raspberry syrup / grenadine
1 egg yolk
Shake vigorously all ingredients in a shaker without ice (dry shake) and than add ice and shake again. Strain into a fancy coupe-glass.

Clover Club (vermouth version)

10 ml dry vermouth
10 ml sweet vermouth
40 ml gin
25 ml fresh lemon juice
20 ml simple syrup
2 bar-spoon raspberry syrup
30 ml egg white
Shake vigorously all ingredients in a shaker without ice (dry shake) and than add a cople or more big ice cubes and shake again. Strain into a fancy claret-glass.

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Well, I feel like putting aside for a while my Manhattan project because some new creative horizons opened before me with the arrival of some samples of whisky which I got from the Master of Malt – a British whisky retailer with 25 year experience and world-wide reputation. Some time ago they launched an impressive marketing service called Drinks by the Dram. This innovation gave whisky lovers also neophyte alike the opportunity to order and taste 30 ml (about 1 fl. oz) samples of they brilliant stuff – wide range of whisky, whiskey and other interesting spirits. Another remarkable idea – the Master of Malt develop wide range topical dram sets which help us to taste many great whisky from different regions. The dram sets are an invaluable present for anyone who has a crush on whisky.

Now, I have received the so pretty box:

In the box I have found three little wax-sealed bottles with whisky:

You can imagine how exhilarated I was to get the parcel with sample. The Master of Malt gave me a chance to taste three dram of whisky – two Single Malt Whisky (Laphroaig Quarter Cask и Glengoyne 10 Years Old) and one bourbon (Johny Drum Black Label). Usually I write reviews of different spirits in my Encyclopedia of liquor, and it is not an exception. My full reviews of them coming soon!

My today’s post is devoted to quite an interesting cocktail which I had been dallying with for quite a long time before I got a proper whisky. I mean Smoky Martini – a curious variation of Dry Martini with scotch instead of traditional vermouth. The snag is that we should use smoky or peated scotch (like Isle Mist or one of famous single malts such as Laphroaig, Lagavulin or the like).

And now I will make a short digression to make a confession that my fascination with whisky is of theoretical nature. It is the cocktail that I am totally, irresistibly and unconditionally in love with. As regards whiskies, I like exploring them as potential ingredients. Besides single malts cost a pretty penny. There is yet another, romantic side to this interest of mine, a sort of ‘my heart’s in the Highlands…’, you know. I fell under the spell of the austere beauty of the wind-swept islands on which a long- standing tradition of distilling whisky has been passed from a generation to generation. Like anything in this world that boasts centuries long tradition whisky has a magnetic pull for me.

And now let me go back and continue the main thread of our discussion. Now that I got a sample of great inimitably flavoured Laphroaig Quarter Cask did I decide to try a variation of the Smoky Martini, a well- known variation of the Dry Martini cocktail which began its life in the eighties of last century. That was the beginning of cocktail renaissance when Martini-mania was in full swing. Incidentally, a creator of the drink remains unknown. An idea of switching dry vermouth with scotch seems fruitful and by far and large it is more palatable than a glass of icy gin. I use the recipe which I borrowed from the Dale DeGroff`s book The Craft of the Cocktail:

Smoky Martini

50 ml gin
10 ml scotch (Laphroaig Quarter Cask)
Stir all ingredients with a lot of ice. Strain into a cocktail glass and garnish with a lemon twist.

It is worth mentioning here that Laphroaig is not an expendable ingredient for Smoky Martini. The original recipe calls for blended scotch and you may use it.

I have tried the Smoky Martini with different gin and whisky. My first Smoky Martini was mixed with Bombay Sapphire London Dry Gin and Laphroaig Quarter Cask. Wow! Really I was fascinated by the cocktail! The Smoky Martini has extraordinary dry and smoky taste. The entry is very smooth and oily. The palate is brilliant dry with a great explosion at the end. The finish had a lot of smoke, peat and a campfire smell. Actually the Smoky Martini is one of best variations of Dry Martini that I ever tasted.

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With our today cocktail – Opera Cocktail – I decide to taste two my maraschino liqueurs – LUXARDO Maraschino Originale and generic BOLS Maraschino. My first maraschino liqueur was DK Marasquin. Then I acquire the BOLS liqueur I tested both and conclude that BOLS is more interesting, natural and complex. It is so sweet and flavorfull liqueur with specific cherry taste and bright floral notes. It has a little bitternes like almonds or cherry pit in the finish. Then I obtain LUXARDO I surprised. The taste if LUXARDO liqueur is so different. This liqueur has complex specific flavor of marasca cherry with floral and almond notes. The taste is sharp, intensive and interesting. The liqueur has unique taste of marasca distillate with sharp entry, roundish palate and long finish with hint of wood.

The Opera Cocktail is so old cocktail. It was so popular in the legendary Harry’s American Bar in Paris in 1920-s. I use recipe from United Kingdom Bartenders Guild Approved cocktails (1936).

Opera Cocktail

60 ml gin
15 ml Dubonnet Rouge
15 ml maraschino liqueur
Stir well. Strain into cocktail glass. Squeeze orange peel on top.

In my opinion both cocktails are great. They have so sweet, strong and complex taste. The flavor has bright citrus, orange dominant. Actually cocktail with LUXARDO liqueur has more rich and complex taste. It is no so sweet as cocktail with BOLS. Main taste oh both cocktails is fruity-floral taste of maraschino with grape hint of Dubonnet. It is admirable cocktail.

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As you know there ara many kinds of cocktail – aperetive, digestive, all time drinks and over. Now I want to explore some interesting after dinner drinks – classic dessert coctails which groups to “Alexander’s family”. The main cocktail of this family is famous Alexander Cocktail. As Barry Popik suggest the Alexander Cocktail in its original version consist of gin, creme de cacao liqueur and fresh cream and id was created in early XX century by Troy Alexander barman of famous New York eatery Rector’s for fictional commercial character – Phoebe Snow. This cocktail was first mentioned in Recipes for Mixed Drinks by Hugo Enslin (1915).

I use recipe with equal proportions of ingredients.

Alexander (Александер)

25 ml gin
25 ml creme de cacao white
25 ml cream
1 bsp. simple syrup (optional)
Shake. Cocktail glass. Garnish with grated nutmeg (optional).

For my first Alexander Cocktail I use Befeater, BOLS Cacao white and cream with 20% fat. Really the BOLS liqueur is not a creme. It is insufficiently sweet. Thus in my second Alexander I add one bar-spoon of simple syrup for best results. The garnish I propose to omit in any case as it is contrary to story of Phoebe Snow.

The Alexander Cocktail is sweet and creamy concotion with smooth chicolate and botanicals palate. The gin is very good company to chocolate.

Next cocktail from this company is Brandy Alexander (or Alexander #2). It is Alexander Cocktail with brandy instead gin. This cocktail is more popular than origanal and these two libations are confuse often. The early mention of Brandy Alexander we can find in the Burke’s Complete Cocktail and Tastybite Recipes by Harman Burny Burke (1936). Some people say that creation of Brandy Alexander connected to wedding of Mary, Princess Royal and Countess of Harewood and Viscount Lascelles, in London, in 1922.

Brandy Alexander (Бренди Александер)

25 ml brandy
25 ml creme de cacao dark
25 ml cream
Shake. Cocktail glass. Garnish with grated nutmeg.

I use cognac instead brandy – Hennessy VSOP, BOLS Cacao brown liqueur and cream with 20% fat.

In this superb version it is admirable cocktail. It has mild creamy-fruity-chicolate taste. Excellent cocktail!

Also I try the Alexander’s sister Cocktail – it is Alexander with creme de menthe green instead creme de cacao white.

Alexander’s sister

25 ml gin
25 ml creme de menthe green
25 ml cream
Shake. Cocktail glass.

The Alexander’s sister is sweet and mint concotion. It is so palatable after dinner stuff. It is good substitution for after meal chewing-gum.

And finally I tasted the Alexandra (Special) Cocktail from The Artistry of Mixing Drinks by Frank Meier. Actually the Alexandra (Special) Cocktail is Alexander with brandy instead gin and Anisette (French sweet anise liqueur) instead creme de cacao. I use own equal proportion.

Alexandra (Special)

25 ml brandy
25 ml Anisette
25 ml cream
Shake. Cocktail glass.

Wow! It is amazing cocktail. It is very delicious. It has sweet, very smooth cocktail with anise palate and great hints of cognac. Excellent dessert cocktail.

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