Science Of Drink

My new passion is scotch. I explore blend scotch meanwhile. I have Johny Walker, Balantines, Famous Grouse an Chivas Regal in my bar. Today I explore the one of the classic whisky cocktail - the Rob Roy.

The Rob Roy (Robert Roy MacGregor) is folk Scottish folk hero, something like English Robin Good. The operetta about him (Rob Roy) was popular at Broadway in 1890s. The Rob Roy Cocktail was created at the old Waldorf Astoria Hotel in this time. It was popularized by famous Scottish whisky distiller Tommy Dewar.

The Rob Roy Cocktail is a Manhattan with scotch instead rye (or bourbon). As Manhattan it has three version - Sweet (common), Dry and Perfect. Today we explore this three versions of the Rob Roy Cocktail.

Rob Roy

35 ml scotch
35 ml sweet vermouth
1 dash Angostura bitters
Stir. Cocktail glass. Garnish with a maraschino cherry.

The proportions of the Rob Roy Cocktail may be variable.

The Rob Roy Cocktail is an excellent cocktail with so sweet complex palate with powerful scotch finish.

Dry Rob Roy

50 ml scotch
20 ml dry vermouth
1 dash Angostura bitters
Stir. Cocktail glass. Garnish with a lemon peel or an olive.

The Dry Rob Roy Cocktail has so dry taste with dominant taste of scotch.

Perfect Роб Рой

40 ml scotch
20 ml sweet vermouth
20 ml dry vermouth
1 dash Angostura bitters
Stir. Cocktail glass. Garnish with a lemon peel.

The Perfect Rob Roy Cocktail has interesting and good-balanced taste with herbal notes of vermouth and powerful scotch finish. I think that Rob Roy is a great cocktail.

Specially for my Rob Roy Cocktail exploring I get yet one bottle of scotch - Teacher`s Highland Cream. And I explore yet one version of Rob Roy - the Rob Roy Holiday Style, which was found on the CocktailDB.

Rob Roy Holiday Style

50 ml scotch
8 ml sweet vermouth
8 ml dry vermouth
8 ml Drambuie
Stir. Cocktail glass. Garnish with a maraschino cherry.

Actually the Rob Roy Holiday Style is magnificient cocktail. It has very balanced strong and sweet taste with wide whisky palate. I use one of my new bottle - Teacher`s Highland Cream, in result I have very smooth anв delicious cocktail.

This cocktail has so familiar name but great composition. The Old Pal Cocktail recipe was found on the CocktailDB. Some times ago I found this cocktail in one of my favorite cocktail book - Cocktail and Mixed Drinks by Anthony Hogg. But Hogg specified rye instead Canadian Club.

Old Pal

25 ml Canadian Club
25 ml dry vermouth
25 ml Campari
Stir. Cocktail glass.

The Old Pal Cocktail is great drink with piquant and complex bitter palate. It is great aperitive and very interesting cocktail.

The Lucien Gaudin Cocktail is one of key-cocktail for my blogging. Some years ago this cocktail was found at Slakethirst (now defunct) and I was fascinated by it.

The Lucien Gaudin is an interesting cocktail which consist of four components - gin (as main alcohol), vermouth (deluent), cointreau (sweetener) and Campari (for piquant taste).

Lucien Gaudin Cocktail

30 ml gin
15 ml vermouth dry
15 ml cointreau
15 ml Campari
Stir. Cocktail glass. Garnish with an orange twist.

The Lucien Gaudin Cocktail is awesome drink with compose bitter-sweet palate. It is great aperetive.

P.S. The Lucien Gaudin Cocktail is so popular in mixosphere - about Lucien Gaudin Cocktail wrote drohnenton (russian), anonimous с (Slakethirst), Robert Hess (DrinkBoy) for The Spirit World, Rick Stutz (Kaiser Pinguin), Paul Clarke (Cocktail Cronicles) for Serious Eats, Chuck Taggart (Looka!), Jessica (сocktail virgin slut). Not bad! It is like great MxMo roundup :)

The theme of MxMo XLVI (February 2010), which hosted at Thinking of Drinking (actually it is a great blog with great name, the name of this blog is (realy!) the description of my life), is Absinthe. Great choice, Sonja!

The absinthe is one of the great alcohol beverage in the world. It has interesting and dramatic story, mystic way and cloud of pseuds. I do not have real absinthe in my bar, actually. Now I has one of the popular imitation of absinthe - italian liqueur caled XENTA Abseta (with real wormwood contetnt as specified) and historic substitute of absinthe - Pernod. Pernod is one of my favorite liquors, some cocktails with Pernod, like Monkey Gland or Gloom Riser are my favorite cocktails.

Usually absithe consumed with a lump of sugar and ice-cold water (Absinthe drip). In this way also consumes Pernod and pastis (for pastis like Ricard sugar is optional).

For this MxMo I prepared two interesting old cocktails with Pernod. First cocktail is famous Chrysanthemum Cocktail, which was found at CocktailDB:

Chrysanthemum Cocktail

30 ml dry vermouth
30 ml Benedictine
15 ml Pernod
Stir. Cocktail glass. Garnish with an orange peel.

The Chrysanthemum Cocktail has unique taste. In the palate are sweet notes, a lot of herbs notes, mint, light honey, star anise… It is awesome cocktail. Actually I was fascinated by Chrysanthemum Cocktail with my first sip.

Also I use in this cocktail XENTA Absenta. The result is not so great, but an interesting too.

If you don`t have the Benedectine in your liquor cabinet you may use in the Chrysanthemum Cocktail sweet vermouth instead Benedictine. The Chrysanthemum Cocktail turn into Duchess Cocktail in this way.

Duchess Cocktail

30 ml sweet vermouth
30 ml dry vermouth
15 ml Pernod
Stir. Cocktail glass.

The Duchess Cocktail has sweet, herbal and anise flavor similar to Chrysanthemum Cocktail. The palate of the Duchess Cocktail is not so rich as Chrysanthemum but so interesting.

My first recipe of Yellow Daisy Cocktail was found in one of my favorite cocktail book - The Cocktails and Mixed Drinks by Anthony Hogg. The cocktail has simply and elegant composition - gin, vermouth and Grand Marnier.

The inventor of Yellow Daisy Cocktail, as Savoy Cocktail Book specified, is Richard William Clark aka Deadwood Dick - quintessential cowboy, Indian fighter, express guard for Black Hills gold shipments and literare hero.

Yellow Daisy (Anthony Hogg)

40 ml gin
20 ml vermouth dry
20 ml Grand Marnier
Stir. Cocktail glass.

Also I try another recipe of Yellow Daisy Cocktail which was found on Cocktail DB.

Yellow Daisy (Cocktail DB)

45 ml gin
15 ml vermourh dry
7 ml Grand Marnier
7 ml pastis
Stir. Cocktail glass, garnish with a cherry.

I use Bombay Sapphire London Dry Gin (my best gin, undoubtedly), Cinzano Extra Dry vermouth, Grand Marnier and Pernod.

This cocktails are different. Both cocktails are strong, sweet and herbal. Both cocktails has admirable light sushine yellow color.

The Anthony Hogg`s version has strong and sweet taste with orange palate of Grand Marnier. The CocktailDB`s version has comples herbal flavor with strong anise palate.

Also I tested the old version of this cocktail from Savoy Cocktail Book:

Yellow Daisy (Savoy)

30 ml gin
30 ml vermouth dry
15 ml Grand Marnier
few drop absinthe (Pernod)
Shake. Cocktail glass.

Actually I use Pernod instead absinthe. This cocktail has strong, sweet and herbal taste too. The Yellow Daisy Cocktail is admirable drink for long winter evening.

The Rose Cocktail is classic cocktail which was invented in 1920-s somewhere in Europe. It contain kirsch (or kirschwasser) as main alcohol, cherry-brandy (or as Wondrich specify raspberry liqueur or Chambord) as sweetener and dry vermouth as diluent. Kirsch is rare but interesting dry fruit brandy (or eau-de-vie) from Germany and France. It obtain from specifiс cherry by pot-distillation process.

Rose

45 ml dry vermouth
15 ml cherry brandy
15 ml kirsch
Stir. Cocktail glass with a rim from grenadine and sugar. Garnish with a maraschino cherry.

The Rose Cocktail is admirable pre-dinner drink with elegant aroma of cherry and herbal taste.

Recipe of Piccadilly Cocktail I found in one of my favorite cocktail book - Cocktails and Mixed Drinks by Anthony Hogg (1979). This cocktail has classic composition and contain one of my favorite herbal liqueur - Pernod. The Pernod is strong anise-flavored liqueur from France. It is common substitute of absinthe.

Piccadilly

50 ml gin
25 ml vermouth dry
dash pastis
dash grenadine
Stir. Cocktail glass.

The Piccadilly Cocktail is admirable strong drink with so dry taste and light anise flavor. This cocktail is so similar to another british cocktail - the Gloom Raiser. One of version of this cocktail was discovered by me. It is so peculiar variation of Dry Martini. Another version of Gloom Raiser Cocktail I found on CocktailDB.

Gloom Raiser

45 ml gin
15 ml vermouth dry
7 ml pastis
7 ml grenadine
Stir and strain into cocktail glass.

For this cocktail I use homemade grenadine (cold process) and my new vermouth - CINZANO Extra Dry. As Michael Jackson recommend I squeeze aromatic oils from lemon peel over my Gloom Raiser. The result is perfect! The Gloom Raiser Cocktail in this proportions is amazing and awesome drink. It has so strong taste with bright anise flavor with sweet interesting palate.

Recipe of Sweet Memories Cocktail I found in great book Cocktail and Mixed Drinks by Anthony Hogg. This sweet and strong cocktail is ideal drink after evening meal.

Sweet Memories

25 ml Bacardi rum
25 ml vermouth dry
25 ml orange curacao
Shake. Cocktail glass.

Admirable sweet and strong cocktail with smooth rum taste with herbal notes of vermouth and citrus sweetness of liqueur.

One of Rose on my blog :) This interesting recipe is splendiferous [wtf???!!!] chance to use one of my fovorite liqueur - Parfait Amour.

English Rose

50 ml gin
20 ml dry vermouth
15 ml Parfait Amour
7.5 ml lemon juice
1 dash grenadine syrup
Shake all ingredients with ice and strain in to a cocktail glass. Garnish with a maraschino cherry.

This cocktail has so dry and eccentric taste. Real English Rose, I think!

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.