Cocktails

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20 February 2010

Cocktail Hour: The Fig

Posted by fignatius under Cocktails
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The Fig

Anyone who knows me knows that I love a good cocktail. The problem I find with most “modern” cocktails is that they are just too cloying, too over worked, and have far too many ingredients. I appreciate what mixologists are doing to create new and exciting drinks, but the vast majority of them fall short. I guess, in some respects, it is the same idea that my boss has tried to convey to me when I am trying to come up with new ideas for projects: put everything out there, even the ideas you know are bad, because you have to get it all out to get to the good stuff. I guess you have to come up with a lot of crappy cocktails before you create a really good one.

Lately, I have taken note that the bartenders at Hearty, here in Chicago, are doing an exceptional job of coming up with excellent novel drinks, as well as great revamps of old favorites. Just last night, I had their redux of the Rob Roy, with strong hints of orange that brought a great freshness to a drink that can sometimes be too old-fashioned.  The Bun really likes their ginger-infused take on the Negroni.

Throughout our travels, we’ve visited a lot of bars with a lot of friends, and a few exceptional cocktails have stood out in my mind. One, however, has been stuck in my head for years, and I had it with my very dear friend Jennifer at the erstwhile Natasha’s in Portland, Maine. They had a clever cocktail menu devoted to single fruits, including pear, orange, and cranberry. I gravitate to anything fig-based, partly because I really like the flavor, and partly because it is my namesake. The Fig Cocktail at Natasha’s was simply one of the best drinks I’ve ever had and, though it took me a long time to attempt to recreate it, I am very glad I did. Bear in mind that it takes some time to make fig-infused vodka, so you have to think ahead for this one.

Fill about 1/3 of a mason jar with dried black Mission figs that you’ve cut in half (about 9); fill jar with vodka and cover. Leave at room temperature for at least a week, shaking the jar to distribute the flavor every couple of days. The vodka will take on a dark amber color and end up looking like whiskey. You can probably leave the jar indefinitely, since the alcohol acts as a preservative, but I think you’ll find the flavor a little to tempting to just let it sit there.

Once your vodka is ready, put about a cup of cubed ice into a cocktail shaker and fill with fig vodka to cover. Add one of the figs from the jar to the shaker for each drink you are making. Add a few generous splashes of tawny port wine and a small squeeze of lemon, if you have a wedge available. Shake until the shaker is too cold to hold and strain into cocktail or coupe glasses. Float dry sparkling wine across the top of each glass and enjoy. It may be the perfect drink. I may be partial.

 

5 January 2010

Cocktail Hour: the Cherise

Posted by fignatius under Cocktails
1 Comment 

The Cherise

The Bun and I occasionally go whole-hog with real cocktails and have a martini or two, but it is very rare. The last time we were out and had them, I ordered a second one and he said, “so long, it has been nice knowin’ ya!” Granted, neither of us can really hold our liquor, but a nice martini on occasion makes one feel somehow like an elegant throwback to boozier, yet (seemingly) more refined times. Perhaps I romanticize the cocktail, but it seems like a lot of people are doing so these days.

We’ve taken to the trend of buying odd liquors and mixing them with more familiar ingredients. Most recently, we read about the Aviation cocktail, which is a mix of gin, Creme de Violette (yes, a liqueur made with violets), a bit of lemon, and Maraschino Liqueur. The mix is quite good, but comes off a little too overworked for my tastes. I like simpler drinks, with less ingredients, I think. The Maraschino is quite sweet, but has a nice refreshing flavor, so it seemed to us to be a likely candidate for mixing in another application. Drinking it straight is simply too cloying.

We initially ended up making this drink just because we had all of the ingredients readily available, but it really turned out to be a winner. Bun says it tastes vaguely holiday-ish, so maybe give it a go at an upcoming get-together to keep the season rolling. It ends up being a variation on the Martinez, which is sometimes considered the father of modern-day cocktails as we know them. Here, the ratios are a bit tweaked, and we bump up the cherry theme with our own booze-soaked cherries that we made from a bunch we got from Michigan in the summer.

3 parts gin
1 part Maraschino liqueur
1 part sweet Vermouth
Boozy cherries, for garnish

Pour all ingredients into a shaker filled with ice and strain into cocktail glasses. Garnish with cherries or a twist. Enjoy!

 

4 December 2009

A Note on Cocktail Parties

Posted by fignatius under Appetizers, Basics, Cocktails, Entertaining, Events, Weekends
[16] Comments 

If there is one thing I have learned about cocktail parties, it is this:  the simpler, the better.  Sure, you want everyone to be festive and have a good time, but it turns out that you don’t have to bust your hump to make a good party.  In fact, if you put too much time into the preparation for the party, you’ll find yourself exhausted and the affair will often come off as overwrought.  Simply put, people come to your party to see you and your friends, not for a big spread of fancy appetizers and complicated drinks.

For me, I always attend a cocktail party with a lot of gratitude for the host for putting the event on at all.  It isn’t often that people get a larger group of people together for an occasion, and to host such an affair is both stressful and rewarding.  As a guest, I just appreciate that someone was thoughtful about scheduling a gathering and providing some good cheer.  As a host, I think it is best to remember that perfect parties are never really all that fun, and almost come off as a non-event.  Keep it casual, but with a sense of occasion, no matter when you decide to hold your next cocktail party.

Regarding food, it turns out that people often gravitate to the simplest snacks.  Cheese and crackers, mixed nuts, and crudite plates are all simple crowd-pleasers.  Pick one or two slightly more complicated items from your latest food magazine or from a quick review your favorite food website; if you can make items in advance, all the better.  Remember, you want to spend time with your guests, not slaving over the oven.  Try to keep items small and portable, without gloppy sauces and or napkin-necessary greasiness.  Don’t forget sweet items, too.  Cookies are a great cocktail item to have around, because they contrast the saltiness of savory bites.  Savory usually = salty, and salty usually = more drinks, which we all know can end up being messy.  Keep everyone noshing and talking and not just sipping.

As for drinks, have several options in terms of booziness.  Some people can handle more than one Martini or Vodka Stinger, but I don’t happen to be one of those people.  Though the old-school rules of cocktail parties say to serve strictly spirits, I see nothing wrong with giving people the choice of beer or wine instead.  The old rules also say to have a fully stocked bar available for people to mix their own drinks.  Well, that might be an option someday, but for now, we try to keep costs low by offering two or three options, premixed in pitchers or punch bowls.  An old-fashioned drink (Manhattan, Sidecar, etc.) is always welcome for those who like a kick, and most people love anything made with sparkling wine or champagne.  I know I do!

Other than that, come up with a quick, but thoughtful playlist that is a mix of both upbeat and mellow (but not too much of either), and have some fresh flowers and candles around.  You’ll be surprised how just a little prep work can make for a great get together.

 

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