Drawing by Richard K. Stoddard
The never-ending search for new, new, new cocktails goes on wherever there is curiosity, inherent mixology talent and an appreciative crowd. This month's set of cocktail recipes to add to your collection celebrates such efforts and results from some widely spaced places.
• SOUTHERN EXPOSURE
I came across this creation in a report in the San Francisco Chronicle on Daniel Wyatt, the young bar manager at the city's iconic Alembic bar on Haight Street. Many of his drinks are culinary-inspired, and he's heavily into offbeat creations that have helped build both a reputation and a dedicated following.
1 1/2 ounces Junipero gin
Juice of half lime
3/4 ounce simple syrup
3/4 ounce fresh celery juice
7 or 8 mint leaves
Combine all ingredients in a mixing glass with ice, shake vigorously for 20 seconds. Double strain into chilled cocktail glass, garnish with single mint leaf.
• BLACK & TAN
Allen Katz, director of mixology and spirits education for Southern Wine & Spirits of New York, whipped up this cocktail for an issue of Men's Fitness magazine.
2 ounce Rittenhouse rye whiskey
7 blackberries (fresh or frozen)
1/4 ounce simple syrup
1/4 ounce fresh lime juice
8 fresh mint leaves
Using a bar muddler or a wooden spoon, crush 5 blackberries in a shaker with simple syrup, lime juice, and mint. Add ice to the shaker, then add rye and shake vigorously. Strain into a tall glass filled with ice, and top with ginger beer. Garnish with fresh blackberries on a cocktail pick.
• WEDDING BELLES
If you're not familiar with LUPEC Boston, go here to get acquainted with the Ladies United for the Preservation of Endangered Cocktails. Misty Kalkofen, who bartends at Green Street Grill in Cambridge, began the Boston chapter a year ago. The group posted this cocktail on their Web site along with a report on the nuptials of one of their members.
3/4 ounce gin
3/4 ounce Red Dubonnet
1/2 ounce orange juice
1/2 ounce cherry-flavored brandy
Shake in iced cocktail shaker and strain. Serve in a cocktail glass.
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