Monday, August 30, 2010

MxMo Brown, Bitter and Stirred: The Dandelion and the Katana, plus Thierry's Cognac Old Fashioned

Well, nothing like a Mixology Monday to give me the kick in the pants I need to put up a post.  This month's eponymous theme is “Brown, Bitter and Stirred” over at the blog of the same name, hosted by Lindsey Johnson. Now this is a theme that is near and dear to my heart.  Nothing beats the pleasant ritual of stirring a scant few ingredients, perhaps some silent contemplation during a short pause to let the mixture "cook" for a moment, then straining the silken nectar into a glass of perfectly balanced heft. Thirsty now aren't you?

Falling under the umbrella of this theme are many timeless classics, the Manhattan, the Sazerac, the Vieux Carré; these cocktails are also at the top of my list of favorites. But today I want to talk about an even more simple classic and how easy it is to tweak it to create satisfying and excellent variations. That drink? The Old Fashioned.

Aged spirit, sugar, water, bitters, ice; done. Or simply spirit, bitters, simple syrup and melted ice; skip the added water. Beautiful. Perfect in fact.

This simple formula naturally lends itself to tinkering, but it is easy to maintain the integrity of the base. You can swap the traditional whiskey for a rum, say, or a brandy. Or you can use a different sweetener. Or just opt for a change of bitters. (Check out Cocktail Kingdom or The Boston Shaker for some great ones.) Or any combination thereof. It's almost hard to go wrong. You want tequila?  Try this Oaxaca Old Fashioned. Superb. Want to try maple syrup and a hint of Bacon? There's PDT's Benton's Old Fashioned. A revelation, but still eminently relatable. Here's a variation I recently came up with; the name is a shout out to last week's Mad Men episode The Chrysanthemum and the Sword:
The Dandelion and the Katana
  • 2 oz Hibiki 12 Year Blended Japanese Whisky
  • ¼ oz green tea simple syrup (or slightly more to taste)
  • 2 dashes Dandelion and Burdock bitters
  • lemon twist to garnish
Stir and strain into chilled DOF, I prefer neat but over a rock or two if you insist
For the green tea simple, just drop a couple green tea bags in for a few minutes as the syrup you make is cooling. The Hibiki has a floral quality to it, which I think is complemented by the tea notes and are nicely echoed by the floral component of the bitters, making for a nicely elegant drink.

This next one I had at Le Bar du Plaza Athénée (before supping at the sublime Taillevent). Listed on the drink menu was "Thierry's Mind: whatever the head barman decides", which I asked for, noting I was a whiskey fan. This being Paris, he suggested Cognac, I agreed, and the drink that appeared has become a staple, never failing to remind me of my trip:
Thierry's Cognac Old Fashioned
  • 2 oz Cognac
  • ¼ oz demerara simple syrup (or slightly more to taste)
  • 1 or 2 dashes angostura orange bitters
  • 1 dash angostura bitters (optional, my addition) 
  • flamed orange twist to garnish
Stir and strain into chilled DOF, I prefer neat but over a rock or two if you insist
Hope these give you some ideas to play with, remember, it's hard to go wrong, and enjoy.

ps...speaking of katanas, here are some gratuitous pics of the new toy I brought back with me from Tokyo, forged and signed circa 1381 by Bishu Osafune Morimoto. I'd meant to post this before, but I'm still way behind on finishing Japan posts.

UPDATE: The roundup post is up.

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