The Manhattan, served in a crystal martini glass, and prepared as my father served it. But when he ordered it, he always cautioned the bartender, “just a drop of vermouth … just wave the vermouth over the drink.”
Fill a shaker with ice and add the following ingredients:
2 c. Canadian Club Whiskey or Korbel Brandy Less than a capful of sweet Vermouth
Stir and pour into a chilled martini glass. Top with a twist of lemon or drop in a maraschino cherry. Makes 4 cocktails.
This recipe first appeared in a magazine ad for Grey Goose L’Orange. It has been very slightly revised to add a squeeze of a fresh orange alongside the lime juice, and it is garnished with an orange peel instead of a lime peel. That slightly revised cocktail can be found at http://www.greygoose.com/en/us/cocktail-recipes/cosmopolitan
Since we’ve enjoyed the original, and find it apt for a lovers’ holiday, we post it here:
Grey Goose L’Orange Cosmopolitan
3 oz. Grey Goose L’Orange
1/2 oz. Cointreau, or Grand Marnier (sweeter than Cointreau) Continue reading →
This is my father’s coveted Old Fashioned, served lovingly and on trays at the best of family celebrations. Each drink is made individually.
Dad’s Old Fashioned
1. Put a sugar cubes into an old fashioned glass.
2. Shake the bitters over the sugar cubes so the bitters soak into the cubes. Then smash the sugar cubes and fill the glass with ice.
3. Pour over with 2½ shot of any whiskey or brandy (recommend Jack Daniels).
4. Add selzer to fill the glass ~ more whiskey than selzer.
5. Garnish with a slice of orange, a maraschino cherry and cinnamon stick.
Kincaid’s served this wonderful Marguerita in Minneapolis in the early 1990s, advertising this recipe and a recipe for an incredible Bloody Mary (which is posted here as well) to patrons on each bar table. The use of orgeat syrup is what makes this drink stand out and is very much a necessity, but may be a little hard to find. The restaurant no longer serves this version of Marguerita, but I certainly do. I think you will too. (Oh, and see end note for my addition to kick it up a notch!)
Marguerita circa 1991, Kincaid’s Restaurant Minneapolis
6 oz. ice
1½ oz. Cuervo Gold Continue reading →
Bartenders at Kincaid’s, Minneapolis, prepared this Bloody Mary in the early 1990’s, advertising this recipe and a recipe for my favorite Marguerita (which can be found here as well) on small cards posted on tables throughout the bar. What makes this recipe different and better than a thousand other Bloody Mary cocktails is that it calls for beef broth and horseradish. Great for a cold, clear winter brunch or football gathering. Recommend that one serves this with a snoot (a small glass) of ice-cold beer.
“Bloody Mary” circa 1991, Kincaid’s Restaurant Minneapolis
makes 1 pitcher
1 (46 oz.) can tomato juice
½ c. Swanson clear beef broth
6 tbsp. fresh squeezed lime juice
½ c. Worchestershire sauce Continue reading →
When asking mom for her favorite recipes, she showed me this punch recipe, saying, “Oh we had so much fun with this punch!” Her brother, who was a bartender at a classy wood-paneled restaurant, the Black Forest in Mequon, Wis., helped enliven this recipe. (The Black Forest closed more than 30 years ago.)
1 bottle Southern Comfort
1 (6 oz.) can frozen orange juice Continue reading →
A traditional, festive recipe from my Irish father.
Dad’s Tom & Jerry
1½ lbs. XXX sugar (powdered or confectioner’s sugar)
Make a batter by first separating the eggs. Beat the whites to a stiff and dry froth, adding about ½ of the sugar to the whipped egg whites. Beat yolks until thick, about 5 min. adding a little sugar. Then mix the whites and yolks together in a Tom and Jerry bowl, adding the remaining sugar slowly and a little at a time until the batter is stiff.
Serve as follows: Fill Tom & Jerry mug with1 – 2 tbsp. of the egg mixture, (about ¼ of the mug). Add 3/4 jigger * rum, ¼ jigger * whiskey to each mug, stir well. Then fill, a little at a time while stirring continuously, the mug with boiling water. Grate nutmeg on top. Serve.