Happy Friday everyone. For this week we’re going a little old school. The Improved cocktail has been around since the 1870s when bartender Jerry Thomas created it, and then published it in his book “How To Mix Drinks: or the Bon-Vivant’s Companion”.
What makes this improved is that it builds on the traditional cocktail definition of a combination of base spirit, sugar, bitters, and water.
The version I’m using comes from the New York Cocktails book. and is as follows:
2 oz. spirit of your choice (gin, bourbon, rye or brandy)
.25 oz. simple syrup
2 dashes (equivalent to 1 barspoon) Maraschino liqueur
1 dash Absinthe
2 dashes Bitters
1 lemon peel for garnish
In a rocks glass, stir the syrup with the maraschino bitters and absinthe. Add the base sprit of your choice and stir to combine . Add ice, preferably one large cube and stir to chill. Wipe the lemon peel skin side down around the rim of the glass, express the oils into the glass and drop into the drink.
Right off the bat, there is a strong maraschino aroma on the nose almost immediately. The maraschino covers most of the lemon, but not all. The garnish and the oils on top of the drink add a citrus undertone to the heavy cherry smell on this cocktail
The flavor is an interesting melting pot of all the ingredients. You start to get a bit of the rye flavor coming in before the maraschino undercuts it. It’s more of a muted rye flavor. The hallmark spiciness and whiskey flavor is still there, but it isn’t anywhere near as strong as it normally would be given the ratio of base to additions here. I think the 1-2 punch of liqueur and simple syrup are the main culprits here.
The absinthe kind of lurks in the background. I was expecting more out of it when I first tried it, and was surprised when I didn’t pick any flavor up, since absinthe is damn near impossible to mask. Then I get to the finish. That’s when the absinthe shines. The anise base really comes through almost at the end of the sip, but it really is pronounced when you finish. It lingers on the palate for a good 20 to 30 seconds. While it isn’t as strong as other absinthe featured drinks, the extra long linger is unexpected and I’m happy that the intensity isn’t there.
This is a good cocktail. I like the versatility since you can use any kind of base spirit with the other ingredients. I chose rye this time, but I would maybe try brandy next, just to see what the differences are. The author also suggests gin, but I’m unsure how that would work, however I’m willing to give it a shot for science of course. I also recommend backing down on the maraschino and absinthe a little bit. That will hopefully cut down on the absinthe lingering on the palate at the end. I found the barspoon unit of measure a bit odd, since the liqueur and the absinthe are quite potent ingredients, and you’d think you would want a precise measurement so you can maintain the balance of the drink. When I do make this again. I’ll be experimenting with more precise ways to measure out those additions.
(Banner image found here)
https://www.youtube.com/watch?v=VEOEIo0DxgM
“2 oz. spirit of your choice (gin, bourbon, rye or brandy)”
I see you only tried Rye as the spirit. I’m a bit disappointed, Sharkbait. I think you should have mixed drinks with all four spirits (what the hell, make ones with vodka and a blended whiskey as well), and then drank them all side by side for comparison. In the name of science, of course…
I actually need to re-stock my brandy and gin, but I really should start planning those things out and do that, because that would have been a great comparison. Also inebriating, but small price to pay.
https://twitter.com/joshtpm/status/1517345746131079168?t=qKSVQl-9fbtBzIh1iqecUw&s=19
When it comes to driving without a license, Madison Cawthorn is really on a roll.
He is an arrogant prick, and he needs a righteous curbstomping.
I’m stunned people are surprised that a cop isn’t arresting a sitting Congressman for a traffic violation. Do they think Cawthorne’s going to take that lying down, like he won’t retaliate in a way that cripples this guy’s career?
The tough on crime crowd should be screaming “give him the chair!”
This looks like a sweetened remember the Maine
“Gin, bourbon, rye, or brandy”
This reminds me of a story that my father tells from the late and lamented Larry’s Package Store in the ruined mill town that is Waterbury, CT. This is probably 40+ years ago. Dad has gone to Larry’s to pick up booze. There’s a guy in there perusing the wine selection, which let’s establish right up front is not good.
He asks Larry what he thinks of the Riunite, which is of course pronounced Reunite, and whether he should get the red or the white. Larry, who knows almost nothing about wine, tries his best to talk about how red goes with steak and white with fish. Quickly running to the limit of his knowledge, Larry says “So whaddya want the wine for?” and the guy says “I’m just looking to get hammered.” Larry goes “eh, try the white.”
When I was working in the “Specialty” department (Beer, Wine, Cheese, Coffee, Tea & Chocolate – We called it the “Vice” department) at Whole Foods in Austin, I actually fielded the question “What’s a good red wine to go with Sprite?”
Reunite
…and it feels so good
https://www.youtube.com/watch?v=hhkkwxFiDTM
With gin, that sounds either orgasmic or “spit it out on the carpet.” Hard to imagine a middle ground.
Right? That’s why I’m intrigued, but apprehensive in trying it.
needs to be on video for the taste testing.
But with your face pixelated and your voice modulated like you’re in the witness protection program.
The classic spit or swallow dilemma.