Category Archives: Cocktails

The Pomegranate Sparkler

Just in time for this last stretch of holiday fanfare, I present to you the Pomegranate Sparkler, a festive cocktail if ever there was one. I served these for our Christmas Dinner, and they pack just enough of a punch to get you through the worst of holiday drama. The hardest part of this would be seeding the pomegranates, but it can also be the most fun.

The main component of this cocktail is the champagne. I’ve never been a big fan of the bubbly, but for occasions that require some extra effervescence I can do it. (And when used in a mimosa first thing in the morning, champagne has always proved deceptively powerful.)

I didn’t get the exact measurements on ingredients, but this is roughly what I did: combine equal parts vodka, St. Germain liqueur, pomegranate juice, and simple syrup. (Okay, I was slightly more heavy-handed with the vodka, and not as liberal with the simple syrup.) Shake with ice in a cocktail shaker, then fill a champagne flute half-way. Fill the remaining space with chilled champagne, and add a few pomegranates.

When the champagne meets the pomegranate seeds, the bubbles will bring a few of them to the surface, Galilean-thermometer-like, resulting in a drink that is both fun to watch, and fun to imbibe.

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The Fall of Night

In the terror that accompanies the start of Fall, before you’re ready to give in to the darkness, before the leaves get torn from the trees, before the final warmth of the earth departs for the Winter, there are nights that offer respite. Dusk can still be blue, and the moon can still light the clouds.

 A couple of good friends and a bottle of Jameson. On nights like this, there is nothing to do but embrace the new season. Summer has been spent. It’s time to move on. The pool days have come to a close.

And so we retreat to the city. The best time of the year to be in the city is the Fall. Spring carries its own enchantment, but when the gardens are going to bed, the city sends out its strongest clarion. We would be foolish not to heed it.

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Lemon Drop Kick to the End Zone

“If I was a drink I’d be a lemon drop.” ~ Madonna, ‘SuperPop’

There’s really only one way I’m getting through the entire Superbowl, and that’s with the help of a little drinking game. I scouted around for good words to use – something that would be said with some frequency, but not so much that by the half-time show I’d be passed out. My friend Jen came up with ‘Blitz’ – which was perfect on a number of levels, and so it shall be. If you want to play along, take a sip of your beverage every time the word “Blitz” is used.

Contingency plan: should there not be enough blitzing after the first… half? quarter? How in the hell is this game divided again? – we will switch to the word “coverage”. Should that fail to ease the pain, we will drink every time the word “the” is used. And if that’s still not enough then get some help.

The libation of choice is, in honor of our half-time girl, the lemon drop – one of Madonna’s favorite cocktails. Here are the ingredients for one:

– 1 ½ ounces vodka (preferably citrus)
– ½ ounce triple sec (or preferably Limoncello)
– 1 teaspoon superfine sugar
– ¾ ounce freshly squeezed lemon juice
– Lemon twist (for garnish)

Since it’s the Superbowl (a rough and tumble event if ever there was one), we’re not going to be all FussyLittleBlog about this, so mix it up with some ice and simply strain into a cocktail glass of your choosing. Most lemon drops have a sugar rim to them, but there’s nothing I despise more than a sugar rim, hand to God.

So start your engines, because once the Superbowl begins we’re going on a tear, and there’s no telling where this game may take us.

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The Vesper

This is the Vesper, as expertly crafted by the folks at dp – An American Brasserie – which has one of the best bars in downtown Albany, thanks in no small part to the brilliance of Dominick Purnomo. He has seen to it that not only is there an extensive wine selection, but also a comprehensive cocktail list, and a cadre of bartenders who know their craft. (It is the only bar in the Albany area where I have not had to explain how to make a proper negroni. I literally can’t say that about any other establishment here.)

The Vesper packs a deceptively-powerful punch, and the unlikely combination of both vodka and gin, tempered with a dose of Lillet. Garnished with an all-important twist of lemon, this cocktail was reportedly created by the fictional Bond – James Bond – yet it is very much the real deal. While we no longer have the original version of Kina Lillet as he used, I’ve read that a few drops of orange bitters to a modern-day Blanc Lillet will do the trick. (Anything that incorporates orange bitters is a winner in my book.)

Personally, I prefer Boodles Gin, but the traditional Tanqueray is said to more closely mimic the gin of Bond’s time. For the vodka, Mr. Bond favored one made with grain instead of potatoes. I’ll leave such delicate distinctions to the Fussy Little Blog, and simply enjoy a close approximation.

Vesper:

3 oz. gin
1 oz. vodka
1/2 oz. Lillet blanc
Lemon peel garnish

Shake with ice, then serve straight up with lemon peel.

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The New Fashioned

This was our Fall cocktail – and it turned out better than we imagined. Anything that uses orange bitters is a hit in my book, but this has a powerful kick beneath all the orange warmth. It warms the belly from the inside out. Here’s the recipe:

• 1 ounce Crown Royal Reserve
• 1/2 ounce amaretto
• 1/4 ounce simple syrup
• 3 dashes orange bitters
• 1 piece orange peel

Stir ingredients in a shaker with ice.
Strain into rocks glass.
Serve chilled neat and garnished with orange peel.

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Bond in Boston

At the bar, I ask if they have Boodles gin. Boodles at Bond in Boston appeals to the alliteration whore I am, but no such luck. I settle for a Hendrick’s martini instead, very dry, with olives. A word on cocktail olives: they should always be firm, they should always be Queens, and they should always be served in threes. This one has all of the above, and if I am here for nothing more than this martini, then the journey has been worth it.

I don’t know why I had to be here. I don’t know what I’m supposed to find. I don’t know if there’s anything here for me to discover. I only know that I am. In this cavernous room, I observe the surroundings.

There is money here – literally – on the walls. Huge, blown-up prints of our US currency, such as it’s worth these days. So that’s the Bond of the namesake, not some British guy named James. Four large chandeliers dangle over the corners of the immense room, while an enormous one hangs directly in the center. Dripping with countless crystals, they sparkle against the dark ceiling like a starry night. A table of four is in the corner – they are the only other customers at this early hour. Meanwhile, five or six black-clad staff members seem designed to be a distraction, some trick of the Matrix.

The Hendrick’s was a good choice, and my cologne for the evening – Jean-Claude Ellena’s ‘Angeliques Sous La Pluie’ – with its subtle hints of pepper, coriander and juniper – is the unintentionally-perfect partner for the martini in hand. For once I did not plan it that way.

Certain evenings demand a special fragrance, and it is my usual practice to ensure a good match. This one snuck up on me, yet it all worked out. When the universe conspires, we should go with the flow.

One of the bartenders sets a small bowl of crisps in front of me. I eye them warily, and don’t partake right away. I am enjoying the cocktail and the atmosphere, content to take it all in – a pause in the daily drudgery.

I notice the ‘Federal Reserve Bank of Boston’ medallion embedded in the floor in the very center of the room, beneath the glittering chandelier. There was once a vault here – somewhere. We are encased by stone walls, the former fortitude of a bank lending cold security and sinister elegance.

A pair of tourists in shorts and sneakers enters and settles into a couch in the lounge section. The dress code clearly is not in effect just yet. They order a Bloody Mary and a beer, but are too far away for me to catch any snippet of conversation.

A second martini materializes, made by a different bartender, but just as good. Tiny shards of ice float on its surface, bits of the chandelier’s light reflecting on tiny shimmering waves. Yet it feels like I am here for more than a martini. Never have I felt such a strong push to be somewhere. I’ve had places and circumstances that have been memorable and important – spots of sacredness – to which I return time and again to honor, to remember, to reveal. This is my first time here. It doesn’t make sense why there was such a striking force drawing me to this place. What am I meant to see?

Another couple enters and bellies up to the bar, ordering a Taj Mahal beer and a “Pinot Grigio or something light and white.”

What am I doing here? The bartender who set the chips down, Cameron, has returned with a squeeze bottle of something that looks like milk or cream. He offers me another martini, and says they have blue cheese olives if I’m interested, but I stay true to the traditional. He also asks if I’d like a glass of water, which I always assume to be the bartender’s friendly admonition, a nice way of saying, ‘Don’t get too fucked up, pal.’ But there’s no worry of that. Three is my limit.

I feel that my time is running out, and the reason for my being here has yet to be explained. I was so sure something would come out of it, some clue to finally figure out the man I’ve become – a man on the verge of thirty-six and still so unsure of so many things.

The bartenders share some small talk and tell me I should come back later in the evening when the DJ arrives – that the place picks up then – but that is not what I am after. I have enjoyed the quiet, I have waited for what was never going to come, and I have no interest in dancing to a DJ tonight. One of them mentions Ogunquit and I recommend that he visits immediately, that it’s one of my favorite places in the world. A little more chatting and then it is time – to settle up and walk home.

There is nothing for me here.

There never was.

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Afternoon Cocktail at the Mandarin

I hadn’t been in the Mandarin Oriental in Boston since we scoped out possible suites for our wedding weekend. It was definitely one of my favorite spaces – the suites were amazing – some of the finest in the city. I should have returned much sooner, as one of their watering holes M Bar is just as fantastically elegant as you would expect. (They have also added a bit of sidewalk dining space – which is perfect for watching the world go by on Boylston Street.) I went in through the backdoor, as is my wont.

Through the unassuming back entrance from one of the Prudential walkways, I enter an oasis in the midst of the city. There is a bit of hushed finery at work here – an atmosphere that promises the best of the best – a hint of pampered refinement around every corner. Descending to the lobby, I make my way to the bar area and sit down before a very pretty, very blonde, and very pregnant bartender. She is all smiles and engaging conversation, and she makes me a Monsieur, setting a small bowl of sweetly-dusted almonds beside it.

Made up of Grey Goose la poire vodka, St. Germain, and prosecco, the Monsieur is a refreshing pear-tinted cocktail garnished with a lychee – a seasonal treat to restore and revive the weariest shopper. There would be just one for this time – as it was a pre-cocktails cocktail before I met up with friends later on.

For me, heaven will always be a hotel bar. There’s just no place where I feel more at home. With the flow of visitors and vacationers, business folks and pleasure seekers, a hotel bar is more interesting than anything on television. You can choose to take part in the goings-on, or simply watch from a safe distance. On this day, I prefer to observe, unobtrusively taking in the scene around me while sipping the remainder of my drink. A lovely way of spending the early part of a lazy afternoon in my favorite city.

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The Lavender Martini

By all accounts, I was not expecting to enjoy this cocktail, and I only made a batch because we were holding a Lavender-themed party. However, it was a revelation, and I would definitely make it again for its own merits as a cocktail.

Aiding in my enjoyment is its base of Bombay Sapphire gin, and accompanying bit of dry vermouth. Already the elements of a traditional martini are intact, and hold their own, but the addition of a lavender simple syrup and a few dashes of orange bitters transform it into something floral and effervescent, yet still manage to defy any notion of a turn to sweetness.

 

The recipe is as follows:
– 2 oz. Bombay Sapphire gin
– 1/2 oz. dry vermouth
– 1/2 oz lavender simple syrup (See * below)
– 2 dashes orange bitters
– Sprig of lavender for garnish

To make the lavender simple syrup:
– 1/4 cup lavender flowers (stripped from stalk)
– 1 cup sugar
– 1 cup water

 

Add ingredients to pot. Heat while stirring with a spoon until the sugar dissolves. Bring to a boil, turn off heat, cover the pot, and let sit for two hours. Strain into a bottle or other container, and store in the refrigerator. (Unopened purple flower buds are optimal since they have the most flavor, although opened flowers and dried lavender can be used.)

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The Last Word Cocktail

Our annual summer gathering, this year christened The Last Word Lavender Party, takes place tonight. While many of our friends are lucky enough to be out of town and soaking up the sun on a Provincetown beach, we’ll be hosting a poolside escape right in our backyard, weather-permitting. We are notorious for having it rain on our party parade, so after over a decade of rain-outs, we just count on the wet stuff, and if the sun deigns to peek out, it’ll be a bonus. Bring a bathing suit just in case. Someone usually ends up in the pool, rain or not.

{For this event, I will be wearing my treasured sample of Tom Ford’s ‘Lavender Palm’ cologne.}

The Last Word Cocktail

3/4 oz. gin
3/4 oz. chartreuse
3/4 oz. fresh lime juice
3/4 oz. maraschino liqeur 

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The Sun Cocktail

A few years ago I found the recipe for this – called a Sun cocktail – in the Style Section of the New York Times. Since then, it has become a summer staple – for its refreshing seasonal charm and ease of assembly. It’s a grapefruit-based concoction that gets some of its sparkle from the addition of a dry sparkling white wine.

The original recipe is buried somewhere in my files, but I usually just wing it because with the ingredients involved it’s tough to wreck it irreparably. Here’s a rough estimate of what goes into it:

Sun Cocktail

3 parts pink grapefruit juice
1 part citrus vodka
1/2 part blackberry Schnapps
1 part dry sparkling white wine

You can adjust the proportions to suit your own taste. Combine all ingredients in a large pitcher, add a decent helping of ice, and stir. Garnish the drink with fresh blackberries or grapefruit slices.

 

11suncocktail2

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A Jewel of a Weekend

The entrance was draped in sheer burgundy organza, embroidered with patterns in golden thread. A trio of glass pendants hung above the doorway, slightly swaying in the breeze and guarding their flickering candles. Incense burned along the walkway, scenting the night and curling into the darkness.

Within the house, the living room glowed with warm light. A pillow encrusted with metallic sequins and beading showed the design of an Indian elephant.

More candlelight fluttered within, illuminating a comfy couch overflowing with pillows, and an ivory chaise with a blanket so soft it seemed made of silken fur. Feathery ferns lined the bay window, while the delicate fronds of a Norfolk Island pine radiated on an intricately carved stand.

Everything here was designed to stimulate and enrich the senses – the scents, the light, the textures – and everything quelled the worries of what was outside. In here, there would be peace. In here, there would be laughter. In here, there would be love and friendship and the reminder of all the good that was left in the world.

 

On a tray, the Amber Jewel was dispersed among several martini glasses. A rich golden-hued cocktail, it came garnished with star-anise seed pods, each lending a smoky seductive drawl to the saffron green tea base and ginger vodka accents. From deeper within the home came the pungent aroma of intermingling Indian spices – cumin, turmeric, coriander, Garam masala, and curry – for dinner the next night. For now though, there was company, and the invigorating first flush of happy familiarity and long-time friends.

So began our Birthday Weekend Celebration with the Cape Crew, with a cadence of clinks and the promise of good times…

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Friday Night Recalled

Is there a more perfectly-designed place to watch snippets of human interaction than at a hotel bar? Sipping on a Manhattan as I wait for Chris to arrive, I am surrounded by similar creatures – a Grey Goose gimlet to my right, in the regal form of a tall lady in a fabulously-ruffled sleeveless white top and elegantly-flowing black silk pants – to my left a gentleman with a Grey Goose martini, very dry.

Another gentleman has joined the lady with the gimlet. She offers a slow, radiant smile, and a deep tender kiss on the lips. How long have they been parted, I wonder, to elicit such a reaction? He sits beside her and they kiss again, his hands caressing her bare arms. It’s sweet, and perhaps illicit. Maybe they’re both married and engaging in an affair. I want to give them the benefit of the doubt, and instead picture them on their second go-round with love. It’s the start of Valentine’s Day weekend after all.

He orders a screwdriver, with a lot of ice, and not too much orange juice. My romantic ideals for them slightly falter. Coupled with his mustache, his drink choice gives me pause. But then they kiss again, and I’m alone in a corner kissing the lips of a Manhattan. Their hands intertwine, and their talk is exuberant and breathless, if a little empty. It’s all small stuff, but for them it seems the most exciting small stuff, and I remember with sweetness the early days of every relationship, when the most mundane facts take on the most meaningful significance.

The man is saying to the woman, “I’m yours.” And I’m gagging. Now the guy on the left – dry Grey Goose martini – has been summoned by his partner (“Come sit over here,” she orders, and he complies with a lazy shrug.) As I look around, it’s become apparent that I’m the only person not paired off in a couple in the entire bar. Arms reach around shoulders, men and women lean into animated conversations, and groups of people laugh and carry on in a way that straddles precariously between touching and obnoxious.

There’s always been something that separates me from people. For a long time I thought it was the gay thing, and that surely plays its part, but it goes deeper than that, is more specific and personal than the mere biological fact of my homosexuality. I am an observer above all else, and I am keenly aware of being observed. It lends a distance to everything, especially on nights like this.

Now the woman on the right has laughed out loud and apologized to her friend – she’s reading a text. The man looks bemused but can’t disguise a definite tinge of not-quite-hidden annoyance. She doesn’t notice. They must not know each other that well, so they can be this annoyingly cute. They kiss again. It is the beginning of Valentine’s weekend, and though I am away from Andy, I am not lonely, for I know he is there, holding down the fort until I return. That is enough to construct a home within my heart, a home that is with me even when I’m the only person alone in a hotel bar.

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