Category Archives: Classic Cocktails

Classic cocktail recipes, vintage recipes and those classically styled recipes that have stood the test of time.

Classic Cocktails at The Peninsula Chicago

Posted on April 9, 2013 | Comments Off

One of the drawbacks of working with cocktails and spirits on a daily basis is deciding what to order from cocktail menus when I go out for drinks. I know; sounds like a horrid problem. But it really is difficult. Often the same handful of classic cocktails appear on the menu with a variety of either way too sweet or way too outlandish signature drink recipes on the opposite side.

Two weekends ago I was fortunate enough to visit one of my favorite Chicago hotel bars; The Bar at The Peninsula Chicago. The Bar is a chosen favorite due to the superior quality of service, its intimate, yet dynamic atmosphere and the attention to detail that goes into the cocktails offered on the menu as well as the manner in which they are served. The Bar’s staff is superb for their cocktail knowledge, skill and the manner in which they regard every guest with special attention.

Though I’ve enjoyed the Vieux Carré cocktail before, I usually enjoy this classic cocktail served up in a martini glass. The Bar serves the Vieux Carré on the rocks as it was originally intended. This 1930’s classic cocktail was the creation of Walter Bergeron and named after an old French term in relation to New Orleans’ French Quarter (le Vieux Carré) meaning, “the Old Square.”

Vieux Carré Cocktail

3/4 ounce Rye Whiskey

3/4 ounce Cognac

3/4 ounce Sweet Vermouth

1 Barspoon / 1 teaspoon Benedictine

2 dashes Angostura Bitters

2 dashes Peychaud’s Bitters

Lemon Twist

Combine liquids in cocktail shaker with ice. Stir or shake to chill. Strain into rocks glass over fresh ice. Garnish with lemon twist.

How appropriate the Vieux Carré cocktail continues to make an appearance on hotel bar cocktail menus as it was originally created at what now is the Hotel Monteleone in New Orleans. Its hotel bar, Carousel Bar, sometimes substitutes dry vermouth for sweet vermouth. Try the Vieux Carré drink recipe both ways to see how you prefer it.

Though the Martinez cocktail comes up often in social media chatter, I rarely see this particular drink recipe on cocktail menus. It’s also a cocktail recipe I’ve never personally stirred up and poured for myself. When I saw it on The Bar cocktail menu it was an immediate must-try.

The Martinez

2 ounces Carpano Antica Formula (Sweet Vermouth)

1 ounce Ransom Gin

1 Tablespoon Luxardo Maraschino Cherry Liqueur

Dash Angostura Bitters

Lemon Peel Garnish

Combine liquids in cocktail shaker with ice. Stir to chill. Strain into chilled martini glass. Garnish with fresh lemon twist.

The Martinez is fairly sweet with a unique flavor combination achieved with the inclusion of the Luxardo Maraschino Cherry Liqueur. This classic cocktail is a predecessor to the classic Martini. Once dry vermouth became plentiful, the Martinez took a back seat to the Martini and bar goers hardly looked back from their Gin Martinis. They just began adding a wider variety of garnish. If you take a closer look at the ingredients you’ll see the Manhattan in its early stages.

Ironically I just talked about the inclusion of the Champs Elysées classic cocktail on another restaurant’s bar menu last week. This is another cocktail I’ve sipped martini style, but The Bar serves on the rocks. I sampled this drink recipe martini style and on the rocks at The Bar in Chicago to test a theory; would it taste differently if it were made exactly the same, yet served differently? The answer; yes it did and I will most likely sip this one on the rocks from here on out. It was that much better in my opinion.

Champs Elysées

1-1/2 ounce Cognac

1/2 ounce Green Chartreuse

3/4 ounce Lemon Juice

1/2 ounce Simple Syrup

1 dash Angostura Bitters

Lemon Twist – Optional

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled martini glass. Garnish with lemon twist.

The Champs Elysées recipe I posted last week is a little different than the one here. Last week I modified the classic to my taste preference. This week the recipe appears as it is most often referenced by authorities in classic mixology. This version produces a bit sweeter cocktail than my adjusted variation.

The Bar at The Peninsula Chicago also served another favorite; the Corpse Reviver. This cocktail is often thought of around Halloween time due to its name, but the Corpse Reviver is a refreshing cocktail ideal for leisurely summertime sipping. It’s lightly tart with an almost sparkling lilt to it with its faint absinthe inclusion. It’s a drink recipe that should make every classic cocktail enthusiasts “must-try” list.

There really is something for everyone at The Bar at The Peninsula Chicago. Scotch flights for the whisky enthusiast, signature cocktails for the adventurous cocktail lover, wine and champagne and of course an array of delicious menu items from the hotel’s wonderful restaurants. Be sure to stop in at The Peninsula Chicago whether it’s for an evening’s stay, dinner or for a drink before evening plans. You’ll be treated well.

Thank you to The Bar’s manager, James, and bartenders, Erik, Tim and Loran for magnificent service, entertaining conversation and delicious cocktails while dining and sipping at The Bar at The Peninsula Chicago.

Cheri Loughlin Beverage Consultant & Photography Services

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Posted in Classic Cocktails, Corporate Mixology, Whiskey Cocktails

Tagged Angostura Bitters, Bartender, Benedictine, Carpano Antica Formula, Champs Elysees Cocktail, Chartreuse, Classic Bitters, Classic Cocktails, Cognac, Corpse Reviver, Fresh Lemon, Gin, Luxardo Maraschino Liqueur, Manhattan, Martini, Mixology, Peychaud's Bitters, Ransom Gin, Rye, Simple Syrup, Sweet Vermouth, The Bar, The Bar at The Peninsula Chicago, The Martinez, The Peninsula Chicago, Vieux Carre, Whiskey

Champs Elysées Classic Cocktail

Posted on April 5, 2013 | Comments Off

Champs Elysees Cocktail 008 photo copyright Cheri Loughlin

The Champs Elysées Cocktail is a classic cocktail that is beginning to make a comeback on more bar menus. It tucks in rather nicely with other classic cocktails such as the Sazerac, Blue Moon, Last Word, Blood & Sand and Aviation. When time is taken to measure and blend these classic cocktails correctly, they are superb!

I was pleasantly surprised to find the Champs Elysées Cocktail recently on the I.O. Speak cocktail menu at Indian Oven. It reminds me a little of a Sidecar without the obvious sugared rim. Chartreuse is an interesting diversion from the Sidecar’s usual Cointreau inclusion. I’ve altered the drink recipe below just slightly to my taste. The cocktail recipe I found calls for 1/2 ounce simple syrup and 1 dash Angostura bitters. I preferred a little less sweet and the peach bitters complemented the flavors in this cocktail perfectly in my opinion.

Champs Elysées Cocktail

1-1/2 ounce Cognac

1/2 ounce Green Chartreuse

3/4 ounce Lemon Juice

1/4 ounce Simple Syrup

2 dashes Peach Bitters

Lemon Twist

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled martini glass. Garnish with lemon twist.

Some recipes include an optional 1/2 egg white in the drink recipe for texture. If adding egg white, include egg white with other liquids to shaker before ice. Dry shake to blend. Add ice and then shake again vigorously to blend and chill. Strain into chilled martini glass. Garnish with lemon twist.

The Champs Elysées cocktail is named after the touristy northwestern Parisian boulevard; Avenue des Champs-Elysées. This classic cocktail is an ideal cocktail to celebrate Bastille Day, July 14, or the world famous bicycle race, Le Tour de France.

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Posted in Classic Cocktails, Daily Holidays

Tagged Angostura Bitters, Bastille Day, Champs Elysees Cocktail, Chartreuse, Classic Cocktail, Cognac, Fresh Lemon, Le Tour de France, Peach Bitters, Simple Syrup

Mai Tai

Posted on March 4, 2013 | Comments Off

The Mai Tai is a favorite for beach side / pool side sipping. It’s decadently delicious. Trying to keep that girlish figure? No worries. The lower calorie Mai Tai weighs in at approximately 127 calories and may be found by following the link.

Mai Tai

2 ounces White Rum

1 ounce Dark Rum

3/4 ounce Orange Curacao

3/4 ounce Orgeat (Almond Syrup)

1/2 ounce Lime Juice

Pineapple Spear & Lime Wedge

Build in highball glass over fresh ice. Garnish with pineapple spear & lime wedge.

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Posted in Classic Cocktails

Tagged Almond Syrup, Classic Cocktails, Fresh Lime, Mai Tai, Orange Curacao, Orgeat, Pineapple, Rum

Bloody Mary Sunday

Posted on February 3, 2013 | Leave a comment

Sundays usually bring to mind family time, relaxation, and tradition. For me, no matter where I am, Sunday mornings remind me of my oldest brother. He’s a bachelor living in this great two bedroom house that he fixed up with the best wooden floors and this fabulous front porch meant for drinking coffee and working on crossword puzzles, which is exactly what he does on Sunday mornings until the coffee pot runs dry. When the coffee pot is empty he announces that it is Bloody Mary time. It isn’t just any Bloody Mary. No. It is my brother’s Bloody Mary. It is an event. It is a meal to be savored and enjoyed.

The Bloody Mary had never been among my favorite drinks or even top twenty or hundred for that matter, until I tried one that my brother made. I liked tomato juice. I liked V8 juice. I like vodka. I like spicy. So I couldn’t figure out how combining all of those things never worked out in a drink. It didn’t make sense to me. This was a drink I tried over and over again, because I really wanted to like it. It seemed pretty basic with a shot of vodka, some pepper, Tabasco, celery salt and Bloody Mary mix. Basic was all wrong. Sometimes basic is just getting by. Just getting by is rarely ever fun. The recipe I am sharing today is a blend of a vodka infusion I learned, my brother’s recipe, and some tweaks I added along the way.

Garnishing is the key and there is so much more than the mere celery stick. I like to use a skewer of queen sized jalapeño stuffed olives in addition to the celery stick to stir with. A pickle spear does quite nicely as well. A few cocktail shrimps speared and dunked go rather nicely with this drink. Go wild! As I said, the Bloody Mary is not just a drink. It is an event, a meal even. If you can find a spicy coarse salt for the rim garnish that would give this drink extra punch as well.

Bloody Mary Vodka Infusion

For the vodka infusion you will need a jar with lid large enough to hold the contents of the following:

1 Bottle Tito’s Vodka

1 Fresh Red Bell Pepper – seeded & sliced

1 Fresh Jalapeno Pepper – seeded & sliced

5 Peeled Garlic Cloves

5 Whole Black Peppercorns

Funnel & Cheesecloth

Combine all of the above ingredients in a jar. Seal and place in the refrigerator for at least 48 hours. Ingredients may be left longer if desired, but this is not necessary. I recommend keeping the original liquor bottle for returning the infused vodka to later. After 48 hours, remove the infusion from the refrigerator. Double up cheesecloth over the funnel and place funnel inside the Tito’s vodka bottle. Strain infusion into the original bottle, throwing out the peppers, garlic and such. Place infused vodka in the refrigerator or freezer for storage. Do not keep infused vodka at room temperature as it may mold.

Bloody Mary Recipe – created by Cheri Loughlin

2 measures Infused Vodka

1/2 Fresh Lime – Squeezed

6-8 dashes Worcestershire Sauce

4-6 dashes Tabasco Sauce

2-3 dashes Classic Bitters

3 dashes Celery Salt

2 dashes White Pepper

2 dashes Garlic Powder

2 dashes Onion Powder

Clamato Juice

Coarse Salt Garnish

Slice lime around rim of highball glass. Dip into salt. Fill with ice. Season ice with peppers, salts, seasoning and sauces. Add infused vodka. Top with Clamato juice. Squeeze in 1/2 fresh lime and drop into glass. Garnish with celery, olives, bell pepper slices, etc…

Tito’s is a handmade vodka crafted in an old fashioned pot still by Texas’ first and oldest distillery. It is distilled six times, making for an incredibly clean finish. If you would like more information about Tito’s vodka go to www.titos-vodka.com.

Reprinted from previous Intoxicologist site.

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Posted in Classic Cocktails

Tagged Bloody Mary, Clamato, Clamato Juice, Classic Bitters, Classic Cocktail, Fresh Lime, Garlic, Infusion, Jalepeno, Pepper, Peppercorns, Red Bell Pepper, Tabasco, Tito's Vodka, Tomato Juice, Vodka, Worcestershire Sauce

Spiced Cherry Manhattan

Posted on December 5, 2012 | Leave a comment

The holiday season always turns my attention toward more classically styled drinks such as the Manhattan due to its warmth and the feeling of tradition. A great way to dress the drink for the holiday season, while keeping in tune with its classic nature is the addition of spiced cherries. Homemade spiced cherries can be made in batches so there are extra jars to give as gifts.

The Spiced Cherry Manhattan is an adaptation of the classic cocktail. The homemade Bourbon Spiced Cherries bring lush flavor and terrific kick to the cocktail without the usual sweet vermouth and bitters addition.

Find the recipe for Bourbon Spiced Cherries and other essential syrup recipes in the Bar Basics section.

Spiced Cherry Manhattan – created by Cheri Loughlin

2 ounces Bourbon

1/2 ounce Bourbon Spiced Cherries Syrup

Bourbon Spiced Cherry Garnish

Combine bourbon and syrup in cocktail shaker with ice. Shake to blend. Strain into rocks glass over fresh ice or strain into chilled cocktail glass according to preference. Garnish with bourbon spiced cherry.

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Posted in Christmas Cocktails, Classic Cocktails

Tagged Bourbon, Bourbon Spiced Cherries, Cherries, Classic Cocktail, Holiday, Manhattan, Spiced Cherry Manhattan

5 on Friday: Bucket List Cocktails

Posted on October 12, 2012 | Leave a comment

1. Many have seen Anvil’s 100 Classic Cocktails You Must Try. If you haven’t, go take a look for some real cocktail inspiration. How many have you already sampled and what would you add to the list?

2. Some of my top choices made into the 21 Must Try Classic Cocktail Recipes post. Reader suggestions have extended the list beyond 21 drinks. If you have something to add, let me know.

3. Conversation on Twitter lead the way to the Top 10 Classic Cocktails as recommended by chat participants. A few were new to me at the time. Hopefully you’ll find something there to whet your cocktail hour appetite.

Then there are those cocktails that seem to rise to the top of the popular cocktails list time after time. These are the favorites that never seem to go out of style.

4. Many tweak and recreate The Aviation cocktail. No matter the variances in measurements, it’s always an oldie but goodie.

5. Whether you garnish with lime wedge or maraschino cherry, the classic Gimlet shines brightly as an easy two liquid ingredient cocktail.

There are certainly more cocktails to add to this list. What would you include in a Cocktails Bucket List? Share your ideas in comment or join the conversation on Facebook or Twitter.

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Posted in Classic Cocktails, Five on Friday

Tagged Anvil, Bucket List, Bucket List Cocktails, Classic Cocktail, Five on Friday

Rob Roy

Posted on August 23, 2012 | Leave a comment

The Rob Roy is similar to the Manhattan, but only uses Scotch as the base spirit. It can also be made Sweet, Dry or Perfect. When ordering a Rob Roy out, the sweet version is primarily what a bartender assumes. Rob Roy Dry uses dry vermouth in place of sweet. Rob Roy Perfect uses equal measures of dry and sweet vermouth. Play with each variation and find your ideal Rob Roy.

Rob Roy

1-1/2 ounce Scotch

3/4 ounce Sweet Vermouth

2 to 3 dashes Classic Bitters

Lemon or Orange Twist Garnish

Combine liquids in cocktail shaker with ice. Shake or stir according to personal preference. Strain into chilled cocktail glass. Twist fresh lemon or orange peel over top of cocktail as garnish.

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Posted in Classic Cocktails, Whiskey Cocktails

Tagged Classic Bitters, Classic Cocktail, Dry Vermouth, Manhattan, Red Vermouth, Rob Roy, Scotch, Sweet Vermouth

Kir Royale

Posted on July 18, 2012 | Leave a comment

It is a shame that champagne seems to only make an appearance at special occasions such as weddings, anniversaries, birthday brunches, and New Years Eve. This particular effervescent beverage rises above all others on cocktail menus and wine lists. This may be due in part to the celebratory nature of its existence or the underlying impression that only expensive champagne or sparkling wine is worth partaking of. Not so. Imagine the opportunities wasting away that could be had sipping on a bit of the bubbly while experimenting with exciting flavors of liqueurs.

The Kir Royale for instance not only allows our taste buds the joyous fizzy bubbles, but also a walk on the wild side with the seldom used Cassis liqueur. Cassis is a liqueur made from the tart blackcurrant berries. These tiny berries are miniature pinkish red clusters that appear almost translucent. Once the blackcurrants are refined into liqueur, the liquid takes on a lush, deep purplish hue to match its rich flavor. While blackcurrant berries are tart, the Cassis liqueur is a sharp sort of sweet that is neither syrupy, nor bitter.

The Kir Royale needs just two ingredients, Champagne or sparkling wine and Cassis liqueur. While an expensive bottle of authentic Champagne would indeed make this an exquisite cocktail, it is completely unnecessary. The liqueur added to the Champagne breaks down the complexities a high quality Champagne has to offer. The real reason to spend a great deal of money on a bottle of Champagne is to savor every drop of flavor from the Champagne itself, not to mix it with a liqueur.

An inexpensive Champagne or sparkling wine is the way to go for the Kir Royale and many other Champagne cocktails. Since liqueurs have higher sugar content, Brut Champagne with its drier complexities helps balance the sweetness for a more satisfying cocktail. Save the expensive champagnes for the extraordinary occasions, but bring out a bit of the bubbly for the everyday celebrations that make life festive each day.

Kir Royale

Champagne

1/4 ounce Cassis Liqueur

Lemon peel for garnish

Pour the Cassis Liqueur into a champagne glass and fill with champagne. Garnish with a lemon peel.

The classic Kir is basically an identical cocktail to the Kir Royale. White wine is used in place of Champagne in the Kir. In France it has become commonplace for waiters to offer the choice of blackcurrant, blackberry, or peach liqueurs when ordering a Kir. A Kir Royale becomes a Kir Imperial when Mathilde Framboise (raspberry) is substituted for Cassis. Try any of these for a pleasant new twist on a classic favorite.

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Posted in Champagne & Bubbly, Classic Cocktails

Tagged Bubbly, Cassis, Champagne, Kir Royale, Sparkling Wine, Two Ingredient Cocktails

Señor’s Surrender

Posted on June 15, 2012 | Leave a comment

Classic cocktails and classically styled cocktails will always remain a perennial favorite. Señor’s Surrender keeps the treasured classic Old Fashioned in mind with a Camarena Tequila twist. Spiced Orange Syrup takes the place of fresh muddled fruit and sugar. The result is barely there hit of smoke intertwining with warming notes of tequila, gentle sweetness carried by lilt of orange and great spice depth continuing through to the finish from the spiced syrup and bitters.

Señor’s Surrender – created by Cheri Loughlin

2 measures Camarena Reposado Tequila

1/4 measure Spiced Orange Syrup*

2 dashes Classic Bitters

Orange Twist Garnish

Combine liquids in rocks glass over fresh ice. Stir. Garnish with orange twist. For little less sweet, use 1/8 measure Spiced Orange Syrup.

*Spiced Orange Syrup – created by Cheri Loughlin

Zest of 1 Orange

10 to 12 Whole Cloves

1 heaping tablespoon Whole Allspice

3/4 cup water

1-1/2 cup Cane Sugar

Place all ingredients in saucepan over medium heat. Heat until sugar is completely dissolved (approximately 5 minutes). Strain. Discard zest and spices. Refrigerate syrup.

Cocktail Recipe commissioned by Camarena Tequila Representatives

Cheri Loughlin is a leading cocktail and photography resource for beverage companies, event planners, businesses and individuals. High resolution cocktail and beverage stock photography images are available in downloadable digital format in the newly redesigned Stock Photography Gallery at www.cheriloughlin.com.

Twitter, Facebook, StumbleUpon – str8upcocktails @ gmail.com – ©2012 Cheri Loughlin-The Intoxicologist, All Rights Reserved. All opinions, reviews and spirits’ coverage are the personal opinion and decision of Cheri Loughlin.

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Posted in Classic Cocktails, Corporate Mixology, Father's Day

Tagged Camarena Tequila, Classic Bitters, Classic Cocktail, Corporate Mixology, Father's Day, Orange Syrup, Senor's Surrender, Tequila

Dog’s Nose

Posted on June 6, 2012 | Leave a comment

Stranger concoctions have existed, but the Dog’s Nose has deep roots in the drinking world. It is said that the Dog’s Nose is referenced in the Pickwick Club, the first novel by Charles Dickens. The first issue of the novel was published in 1836 with the last in 1837. That makes the Dog’s Nose vintage indeed.

Dog’s Nose

12 measures Porter or Stout

2 teaspoons Brown Sugar

2 measures Gin

Grated Nutmeg Garnish

Pour porter or stout into large heat resistant glass. Heat in microwave for one minute. Add brown sugar and gin. Stir to dissolve sugar. Top with freshly grated nutmeg.