This is a classic 1938 New Orleans cocktail. A beautiful way to celebrate on New Year Eve. Or the following day, January 1.
Or both, s’il vous plait.
Cocktail - Vieux Carre’
1 part rye whiskey
1 part Cognac
1 part Sweet Vermouth
.08 part Benedictine liqeur
2 dashes Angosture bitters
2 dashes Peychaud’ bitters
Lemon twist garnish
Fill large cocktail glass with ice. Mix all ingredients and stir well.
Appetizer - Camembert with rye bread toasted
Music - ”Saint-Germaine-des-Pre’s” by Zanini.
Happy New Year! Bonne Anne’e
Constantine
31 December
Monday, December 31, 2018
Friday, September 28, 2018
Ice, La Glace, Eis, Pagakia, Lód, Hielo, アイスキューブ
La Glace, Eis, Pagakia, Lód, Hielo, アイスキューブ
or its English equal "ICE"
IT must have been my last post, The Tin, that caused me to - along with reminiscence of my meeting Ann-Marie of The Noble Bar Speakeasy of Halifax, that be in Nova Scotia in the motherland of Cánada [accent intended!].
Again, more reasons to sit at the bar. So there I was with just Ann-Marie, hard at work making "Rosemary's Baby", and "Penicillin", "Sherry Cobler", Nodootabotit" - I can go on if you'd like. So I am sitting there, all alone. Girlfriend back at the hotel sick with a cold. I'm just minding my own business. All of a sudden I look up and there is Ann-Marie hard at work, chipping away at a block of ice. Carving it up like a mountain climber on Mont Blanc.
For the first time in my experiences, I witnessed the hand cutting and carving of a block of ice to go into the whisky glass. I was so impressed. Thoroughly impressed!
As was I with my cocktail of Boulevardier. Along with the introduction to getting to the Speakeasy, no easy feat.
I am not a novice - yes, I wrote that - to the magic of ice. Nor to the education of those whisky tasters (no ice). I have long been using my Japanese Ice Balls and more recently my Canadian large block cubed ice. They are a staple I used for serving cocktails that I include ice with.
And I have for long time been using blocks of ice to add to the Champagne bucket. It keeps longer than the small ice cubes your ice box delivers to you!
But it was during my visit with Ann-Marie that I observed the ice block, carving, cutting, chipping ... and from then on my enthusiasm grew to an obsession. Needing to get the correct container to make the ice, acquiring the appropriate tool, and then there was the ice bag. Fortunately, I already had the miniature bat to use with the ice tool!
My guests do seem to appreciate the larger blocks or spheres of ice. And most comment on it. But I must say, what strikes me the most is that when I make a cocktail for my girlfriend, I am most delighted when she says
"I really like to look down into the whisky glass and see this clear piece of ice". It always amazes me, when she says that.
That consistently gets my attention. I think I recall many times asking her - "really, you like the ice cube in the glass. Girlfriend responds - "Oh yes! Quite pretty to see this clear block".
> I only use filtered water. > I don't store ice for more than 10-14 days at most. > Try as I might, I have not succeeded at making a large block of ice that is clear throughout the block. > I store the large block in my ice bag, a "Lewis Bag" from Cocktail Kingdom. > I use a Japanese Ice Pick. > Only more recently have I begun to use a small bat to delicately carve out a square piece; yes, that means I have ceased stabbing down hard onto the block of ice inches from my hand which is holding the large block of ice. [insert smiley face here]. I use a "Japanese Ice Pick" with wood handle and topped with a chipping tool and axe for carving. > I rinse the freshly cut block with water before placing it in the glass.
I'm still learning to perfect the crystal clear ice. Maybe a trip to Japan will educate me as to how they achieve this.
All that being said, I have yet to begin to make shaved ice. Perhaps that calls for another visit to The Noble to talk with Ann-Marie.
Merci beaucoup, Ann-Marie .......
1 part Scotch whisky
1 part Cherry Heering
1 part Carpano Antica (Sweet Vermouth)
1 part orange juice
Orange peel (get a little fancy and flame that orange zest)
Amuse-bouche - fried Spring Roll
Tunes - ever the Edith Piaf
For access to the Noble Bar, subscribe on The FB to The Middle Spoon Desserterie & Bar. That's where your journey starts ... after that, think downstairs area ...kitchen ... hall ... velvet curtain ....
Sources - Cocktail Kingdom. "SeeYouSoon.ca" blog
Photos by Sarah Houghland, Exclusive to SpiritSnob.
or its English equal "ICE"
 |
| ICE BALL AND CUBES Sarah Houghland Photo |
IT must have been my last post, The Tin, that caused me to - along with reminiscence of my meeting Ann-Marie of The Noble Bar Speakeasy of Halifax, that be in Nova Scotia in the motherland of Cánada [accent intended!].
Again, more reasons to sit at the bar. So there I was with just Ann-Marie, hard at work making "Rosemary's Baby", and "Penicillin", "Sherry Cobler", Nodootabotit" - I can go on if you'd like. So I am sitting there, all alone. Girlfriend back at the hotel sick with a cold. I'm just minding my own business. All of a sudden I look up and there is Ann-Marie hard at work, chipping away at a block of ice. Carving it up like a mountain climber on Mont Blanc.
 |
| Ann-Marie The Noble Speakeasy Halifax Nova Scotia |
|
| ICE PICK WITH LARGE BLOCK Sarah Houghland, Photogragher |
For the first time in my experiences, I witnessed the hand cutting and carving of a block of ice to go into the whisky glass. I was so impressed. Thoroughly impressed!
As was I with my cocktail of Boulevardier. Along with the introduction to getting to the Speakeasy, no easy feat.
I am not a novice - yes, I wrote that - to the magic of ice. Nor to the education of those whisky tasters (no ice). I have long been using my Japanese Ice Balls and more recently my Canadian large block cubed ice. They are a staple I used for serving cocktails that I include ice with.
And I have for long time been using blocks of ice to add to the Champagne bucket. It keeps longer than the small ice cubes your ice box delivers to you!
But it was during my visit with Ann-Marie that I observed the ice block, carving, cutting, chipping ... and from then on my enthusiasm grew to an obsession. Needing to get the correct container to make the ice, acquiring the appropriate tool, and then there was the ice bag. Fortunately, I already had the miniature bat to use with the ice tool!
My guests do seem to appreciate the larger blocks or spheres of ice. And most comment on it. But I must say, what strikes me the most is that when I make a cocktail for my girlfriend, I am most delighted when she says
"I really like to look down into the whisky glass and see this clear piece of ice". It always amazes me, when she says that.
That consistently gets my attention. I think I recall many times asking her - "really, you like the ice cube in the glass. Girlfriend responds - "Oh yes! Quite pretty to see this clear block".
 |
| BALL FORM W/ COCKTAIL GLASS Sarah Houghland Photo PS Do not get me started on vintage cocktail stemware. |
 |
| LARGE CUBE FORM W/ VINTAGE COUPE Sarah Houghland Photo |
The Practicalities -
> I only use filtered water. > I don't store ice for more than 10-14 days at most. > Try as I might, I have not succeeded at making a large block of ice that is clear throughout the block. > I store the large block in my ice bag, a "Lewis Bag" from Cocktail Kingdom. > I use a Japanese Ice Pick. > Only more recently have I begun to use a small bat to delicately carve out a square piece; yes, that means I have ceased stabbing down hard onto the block of ice inches from my hand which is holding the large block of ice. [insert smiley face here]. I use a "Japanese Ice Pick" with wood handle and topped with a chipping tool and axe for carving. > I rinse the freshly cut block with water before placing it in the glass.
I'm still learning to perfect the crystal clear ice. Maybe a trip to Japan will educate me as to how they achieve this.
All that being said, I have yet to begin to make shaved ice. Perhaps that calls for another visit to The Noble to talk with Ann-Marie.
Merci beaucoup, Ann-Marie .......
Cocktail
Drink - Blood and Sand1 part Scotch whisky
1 part Cherry Heering
1 part Carpano Antica (Sweet Vermouth)
1 part orange juice
Orange peel (get a little fancy and flame that orange zest)
Amuse-bouche - fried Spring Roll
Tunes - ever the Edith Piaf
For access to the Noble Bar, subscribe on The FB to The Middle Spoon Desserterie & Bar. That's where your journey starts ... after that, think downstairs area ...kitchen ... hall ... velvet curtain ....
Sources - Cocktail Kingdom. "SeeYouSoon.ca" blog
Photos by Sarah Houghland, Exclusive to SpiritSnob.
 |
| Sarah Houghland, Photographer |
Wednesday, August 22, 2018
In Search of a Tin
In Search of a Tin
 |
| Demonstration of a Shaker in Each Hand Emilie of the Nacarat Bar La Reine Elizabeth Hotel, Montreal QC |
There are 3 types of cocktail shakers. To which I am going to include the crystal or glass pitcher, a.k.a., martini pitcher.
 |
| Left. French Shaker Center. Cobler Center Right Boston Shaker Far Right. Crystal Martini Pitcher with Glass Stirrer Photographer Sarah Houghland, Exclusive to SpiritSnob |
The French Shaker
Reportedly developed by the
French. Would you know it. I prefer this one for its simplicity and
practicality. Mine has a built in strainer, making it even less complicated. As
you can see in the picture.
It has a glass bottom and a
metal top which includes a pourer. You simply add the ingredients, shake,
remove the cap and pour.
The Boston Shaker
The more frequently seen at
bars with its glass bottom and metal top, of equal size. Shaken in the
direction of the shoulder and not towards a patron in front of you. The greatest advatage to this is you can
learn the art of tossing the tin into the air as an added arti’ste endeavor.
Something like savoir faire! This shaker usually requires a strainer (Julep or
Hawthorne) or other adaptation, to prevent the ice from going into the final drink.
 |
| The Cobbler Shaker A Sarah Houghland Photo |
The Cobbler Shaker
Three parts - with its main bottom, a top piece and a cap. Sometimes a built in
strainer is included, if not, you may likely have to consider a Julep or Hawthorne.
The Crystal (Martini) glass with stirring rod.
 |
| Drink Pitchers with Rods A Sarah Houghland Photo |
Many of us have seen James
Bond being served a martini being prepared in a crystal pitcher and of course a
traditionalist would use a glass stirring rod so that or in order that no
metallic taste is imbued into the gin and vermouth. Quite frankly I use the
glass pitcher for many more of the
cocktails I make then I do shake. Only
if I'm making a Martini or a Vesper do I use a glass stirring rod in lieu of a
metallic bar spoon.
In summary, I hope that this
has helped in your understanding of the tools that are available to you and the
differences in them. As in any craft the correct tools make a big difference in
preparation as well as presentation. Not have all of these tools but at least
an understanding of the choices and how to use them will certainly in still in
you a greater sense of understanding and accomplishment as you go about your Mixology Voyage.
Oh by the way don’t get me
started on my “Japanese Ice Hammer and Chisel” for blocks of ice. Many thanks
to Ann-Marie of The Noble Bar, Speakeasy, Halifax Nova Scotia.
Some tips for use of the
shaker –
- I prefer to chill the shaker to minimize the dilution of the ice.
- I have a couple on hand for parties, so I can have one ready while the first is rinsed and chilled.
- Unlike Emilie, I have yet to master the art of shaking two shakers at the same time.
- I like Difford's Guide for info on technique, ice, etc.
Au revoir, mes
ami … et avec Madames Emilie et Ann-Marie
Drink
Cocktail – The Boulevardier
1.5 parts bourbon - Four Roses
1 part Campari
1 part sweet
vermouth
Sliver of orange
peel
Appetizer – Green Olives, Thyme or Oregano with Sea Salt topping
Music – Ella Fitzgerald “Lover Man, O Where Can You Be?”
Photos: Sarah Houghland, Photographer Exclusive to
SpiritSnob.
Research: Wikipedia, William-Sonoma
Bar Experiences: The Nacarat Bar of the La Reine Elizabeth (Queen Elizabeth) Hotel, Montreal QC and The Noble Speakeasy in Halifax NS.
this blogpost updated on August 31 to add reference to Difford's Guide and minor editing.
Bar Experiences: The Nacarat Bar of the La Reine Elizabeth (Queen Elizabeth) Hotel, Montreal QC and The Noble Speakeasy in Halifax NS.
this blogpost updated on August 31 to add reference to Difford's Guide and minor editing.
Monday, July 16, 2018
A Vintage Cocktail Book
A Vintage Cocktail Book
I picked up a vintage copy of The Bartender’s Guide; I will use it as a gift in the future. I was so taken aback to see that the date on it/printed was 1965. But more surprisingly to me was that I found it is basically unused, in really good condition, and in the book is a handwritten recipe with no title. It is a peculiar recipe, as it seems to be a wine-based punch but has beer as one of the ingredients; also on the list at the end you’ll notice is an aspirin.
It caused me to think about the person who owned this book. Was
it a man? Was it a woman? How did they get the book? A gift from someone? Who has a book like that? Somewhat more
intrigued I was by the list of ingredients for said recipe.
Noting the date of the book printing, my mind wandered about
the time, the place, the person. The mid
‘60s. Interesting times in the world. In Europe it had been only 15 years or so since
the end of World War II; they must’ve been in the midst of a huge overhaul of
Europe’s cities and population, struggling with many issues post war. The merger of East Germany and West Germany will wait. In a mere seven years the President of the United States would travel to Communist China and meet Mao Zedong. Unheard of! Radical! Treasonous.
For the Soviet Union and the United States, although some
people might say we’re back there now, we were pretty much at the height of the
Cold War of ideologies between communism and capitalism, between the far right
and the liberal left.
For the people of China, they were in the midst of the
Chinese “Cultural Revolution”, in the age of Mao; the Little Red Book; collective
farms. Teachers and students sent to work on farms both for reasons of
providing food to the population and to affect the beliefs of many.
One would think at that time set for many people, it was a
time of abundance and security. Although I remember once even as late as the 70’s
my aunt giving me a box of clothes to take to people in Europe, continuing to
believe they were in need of money and necessities. It’s very likely that people had a different
perspective on their lives at that time, many feeling relieved to be alive. Many with severe inflictions emotionally as
well as physically. The world was not transient as it is now. There was no
thought of travel from one continent to the next nevertheless across
continents.
For many readers this is probably unfathomable to believe
that there was no ease of transportation, such as now exists in the EuroZone, that
the exchange of goods was far more restrictive.
To communicate with a loved one, you did it by post which could take
weeks for a letter to go to go from one continent to another. Train travel even
back then was an unusual occurrence. Many countries each had their own unique
monetary system, not easily exchangeable from one country to the next – unlike
today in much of Europe.
I live in a community that is a thriving university-retirement-resort
community, so many people bring their books and periodicals to their library or
the local bookstores as they downsize their personal library, that we are often
provided the opportunity to purchase any of these used treasures.
To look back and think about those things that were taking
place in the mid-60’s is a unique reflection on how the world has changed. So I
wonder what the life is like for this person, no longer needing to have a
bartender guide. What is he or she doing now? And what was their life like in
the mid-60’s?
Good readings, mes mi.
Cocktail
Daiquiri
2 parts light rum
1 part plus a teaspoon of lime juice
½ part simple syrup
Appetizer – sliced cucumbers with out seeds, lightly salted
Music – LP album by ABBA
Wednesday, March 28, 2018
Campari - the other Italian Red Drink
Campari - the other Italian Red Drink
 |
| Gaspare Campari |
 |
| Schumann's München |
Yes, it’s the big bright red beverage from Italy. You’ll find
it at almost every bar, ok maybe not the The
Bon Accord whiskey bar in Glasgow, but otherwise yes.
Campari is
of a family classified as the Amaro (plural Amari). These drinks are considered
differently as “bitters”, “aperitifs”, “digestifs”, “cocktails”; depending upon
your “tribe” you will know these or not. Some of the more notable Amari are – Fernet Blanca, Aperol,
Cynar, and Ramazotti. While other countries in Europe create
similar bitter liquors, we today are concentrating on specifically, the Italian
Campari.
Campari is
old. It was created in 1860. It is the namesake of liquorist Gaspare Campari
(witness the name of the liquor) – of a secret recipe still maintained today. Campari is a brilliant bright
red. It is made in Italy,
or Italia as Alessandro from Venezia 1. would say. Campari is a member of the holding “Campari Grupo”, is made
up of some 50 premium and super premium brands. You may know of them as: Skyy
Vodka, Wild Turkey, Grand Marnier, Aperol, and Appleton Estate Rum – and of course Campari.
Milano
When you get to Milano, you’ll certainly want to have on
your agenda a trip to the Campari Gallery at the Headquarters just a short
subway ride outside of the center of Milano. And if you are in the trade, you
just might be invited to attend the Campari Academy!
Our visit was in the late morning, which served us very
well. It was not crowded – truth be known we did the self-guided tour alone,
but sponsored by and escorted to the visit display area by a charming young lady on staff. You do have to make prior arrangements to visit. The visit is
quite an experience, which takes place in the original factory where Campari was made. It is now made
elsewhere in Italy. Nevertheless, the newly recreated office complex and gallery
are spectacular with “precious vintage objects from the bar world, historic
bottles, original clock signs” and is “dedicated to Campari brand, and also to significant steps in the field of
graphic communication and design”. As is so very true of the culture of Milano,
it is a pleasurable sensory experience.
Selected Campari Gallery Visuals
Viale
A. Gramsci 161 Sesto San Giovanni Milano
– ITALY
If you are lucky enough to visit the Galleria Campari art
and branding exhibit, be certain to stop
by the (across the street) really cool trattoria <<BAR CAMPARI di Cortellino Anna>>. But wherever you go in Italy, elsewhere in Europe and the
world, you’ll be very pleased to find Campari
and the other Campari Grupo shelf … Skyy
Vodka, Appleton, Grand Marnier ….
When you contact them, inquire if the nearby Villa Campari
Restaurant will be open that evening. While we did not attend, I understood it
to be an experience. Let me know.
Campari Buying Guide
At the Galleria – don’t miss out on purchasing the Campari bar tray, shaker and glass in Campari red. There will be other interesting items as well to tempt you to take back to your own bar. For me, I prize them so that I
have not yet put them to use! You’ll also be offered for purchase many other items
ranging from an umbrella and carry bag, to posters, to my choice the shaker and
tray. Color? Of course “bright red”.
When you are at the Piazza del Duomo - stop in at the Camparino
in Galleria, Zucca, at the city center, just facing the Duomo in the world’s
oldest shopping mall. Great appetizers, nice way to relax and of course time
for a Campari http://www.camparino.it/index.php?l=eng
In some cities and airport shops you will find, but not in
the USA and Canada, the Campari Soda.
Small little single serve.
But whatever you do “buy some Campari”.
Contact for visit –
contact galleria@campari.com or tel +39 02 62251
Campari Soda |
Salut! Thanks to Anita & staff of Campari
Grupo for the visit we so enjoyed.
 |
| The Negroni Cocktail |
Negroni
1 part (1
oz, 3cl) Campari
1 part (1oz,
3cl) Gin
1 part (1oz,
3cl) Red vermouth
1 slice of
orange
Pour all
ingredients directly into a rock glass filled with ice. 2. Garnish with a slice
of orange.
Source: Campari.com/our-cocktails
Appetizer: Prosciutto and
Cheese
Music: Ennio Morricone Jazz
musician, composer
Footnotes for Academia -
- Somewhere in my readings, perhaps it was what “my
friend” David Lebovitz of Paris, chef, raconteur, etc. said about “Bitters” … if it’s a big bottle it’s an Amaro, if it’s a much
smaller bottle it’s a “bitter”. I found that to be a somewhat profound
definition of the two.
- Refers to Constantine’s Blogpost titled “Cicchetti
Time or My Time With Alessandro in Venizia”, September 19, 2017.ar.
Photo Credits-Campari Grupo, Schumann's Bar, Internet sourced pictures
updated 30 March 2018
Buy Some! Drink Some!
Wednesday, January 24, 2018
Drinking with Rob – the Prime Rib of Washington DC. (USA)
This past November my girlfriend and I were at the
Washington DC Prime Rib Piano
Bar with Rob. Rob is the consummate Bar Man at the Prime Rib. Listening
to some live jazz from the Pianist and Bass Player, it’s like you are back in
the 50's, waiting for Frank to come on the floor.
My girlfriend’s tastes have really become – how do I describe
this - extravagant, sophisticated?
No, she still won’t touch Campari. How about educated? That would be it!
So this evening, I was not all that surprised when
Rob asked what she’d like tonight and she ordered a Jack Rose Cocktail,
Up.
As I recall, the Jack Rose is considered by David Embury (’48
book The Fine Art of Mixing Drinks) to be one of the six “classic”
cocktails. They are …
the Old Fashioned the Manhattan the Martini
the Daiquiri the
Side Car &
the Jack Rose
The Jack
Rose is clearly outnumbered and long ago forgotten. We only
stumbled upon it a decade or so ago. It’s a nice cocktail with a blend of sweet
(grenadine) and tart (lemon or lime). But what really makes it unique is the “applejack” brandy. This brings
it the distinctive apple flavor.
For me that evening, it was an Irish - Bushmills, served neat. Splash of water.
At one point my date asked me to taste her drink. I inquired if it was ok. She replied,
“Oh
yes. But it’s different from the one you make.”
So later when Rob checked in on us, she asked how he made the Jack
Rose Cocktail. He was initially concerned she was not pleased with
it. She said,
“to the
contrary. It’s delectable. Just different from what Constantine makes. “
Rob went on to explain that in as much as he did not have applejack
nearby he chose instead to substitute the French applejack, much higher end – Calvados. In addition, to enhance
the apple flavoring, he added some German
apple schnapps – Berentzen Apfel
Schnapps. About this time, I am thinking, this has become a high end “top
shelf” cocktail she is enjoying. As he went on discussing his creation, I was just amazed at his
thinking. For me, being less sophisticated in my mixology repertoire, I would have stopped at the Calvados. Rob, knowledgeable, inherently knew to add the apfel schnapps, to give it that extra
essence of apple flavoring.
Here’s to Rob at the Prime Rib. A Consummate Mixologist Bar Man.
Jack Rose Cocktail
2 parts Applejack
1 part lemon or lime juice
½ part Grenadine, fresh is better
Or take it up a notch, and make the “Jack Rose by Rob” cocktail.
Shaken,
served “Up” with slice of apple and cherry garnish
Appetizer: Potato Skin Basket
Music: Brubeck “Take Five”
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