Tag Archives: Carpano Antica Formula

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

Make Mine a Manhattan Holiday

Posted on December 10, 2010 | 3 Comments

If you can’t make it to Manhattan for the holidays, bring Manhattan to a glass near you. Who would have thought there could be more than a handful of variations on the classic Manhattan recipe? This tried and true favorite has been tweaked, pinched, played with and adapted in so many ways it becomes difficult to decipher where the classic begins and ends. With so many degrees in flavor preference and style, the base recipe sees adjustment with flavored liqueurs, juices and additional spirits.

The variations of Manhattan recipes below bring a wide variety of contrasting styles to the forefront while keeping to the thread of at least one thing in common; bourbon. The first few closely match the classic Manhattan with call brands. After that the Manhattan gets a little more interesting.

The Woodford Manhattan

2 ounces Woodford Reserve Bourbon

1 ounce Sweet Vermouth

1 dash Angostura Bitters

1 dash Peychaud’s Bitters

Splash of Cherry Juice

Bourbon Infused Cherry Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with bourbon infused cherry.

Wild Turkey Manhattan

2 ounces Wild Turkey Bourbon

1 ounce Sweet Vermouth

1 dash Angostura Bitters

Maraschino Cherry Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with maraschino cherry.

Knob Creek Manhattan

2-1/2 ounces Knob Creek Bourbon

3/4 ounce Sweet Vermouth

Dash Angostura Bitters

Maraschino Cherry Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with maraschino cherry.

The Maker’s Mark Manhattan

1-1/2 ounces Maker’s Mark Bourbon

1/2 ounce Carpano Antica Formula

1 teaspoon Maraschino Cherry Juice

Maraschino Cherry Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with maraschino cherry.

Buffalo in Manhattan

1-1/2 ounce Buffalo Trace Bourbon

1/4 ounce Sweet Vermouth or Dry Vermouth

Dash of Bitters

Maraschino Cherry Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with maraschino cherry.

The Woodford Mediterranean Manhattan

2 ounces Woodford Reserve Bourbon

1 ounce Tuaca Liqueur

1/4 ounce Fresh Lemon Juice

1/2 ounce Simple Syrup

Lemon Twist

Place liquids in cocktail shaker with ice. Shake until completely chilled. Strain into chilled martini glass. Garnish with lemon twist.

Italian Manhattan

1-1/2 ounce Maker’s Mark Bourbon

1/2 ounce Amaretto

1/4 ounce Maraschino Cherry Juice

Cherry & Orange Slice Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass or serve over fresh ice in rocks glass. Garnish with skewered cherry and orange slice.

Preakness Manhattan

1-1/2 ounce Bourbon

1/4 ounce Brandy

1/2 ounce Benedictine

1/2 ounce Sweet Vermouth

3 dashes Angostura Bitters

Lemon Twist Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with lemon twist.

Myong’s Manhattan – created by Myong Park

2 ounces Evan Williams Bourbon

1/2 ounce Lillet Rouge

1/2 ounce Sweet Vermouth

1/2 ounce Aperol

Orange Twist Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with orange twist.

Sainted Manhattan

3 ounces Eagle Rare Bourbon

3/4 ounce St-Germain

3/4 ounce Noilly Prat Dry Vermouth

Dash Angostura Bitters

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass.

Esquire Manhattan

2 ounces Woodford Reserve bourbon

1 ounce Cinzano Red Vermouth

2 dashes Angostura Bitters

1 dash Pernod 68 Absinthe

Lemon Peel Garnish

Place liquids in cocktail shaker with ice. Stir until completely chilled. Strain into chilled martini glass. Garnish with thin cut lemon peel over the top.

Rat Pack Manhattan

2 ounces Elmer T Lee Bourbon

1/2 ounce Sweet Vermouth

1/2 ounce Dry Vermouth

Splash Grand Marnier

Maraschino Cherry & Orange Zest Garnish

Place ice in martini glass. Add Grand Marnier. Swirl liqueur in glass to rinse and throw out. Place bourbon and vermouths in mixing glass with ice. Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into prepared martini glass. Garnish with maraschino cherry and fresh orange zest.

Rat Pack Manhattan

1-1/2 ounce Makers Mark Bourbon

1/2 ounce Sweet Vermouth

2 dashes of Bitters

Cherry Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with cherry.

New Orleans Manhattan

1-1/2 ounce Bourbon

1/2 ounce Sweet Vermouth

1/2 ounce Frangelico

Cherry Garnish

Place ice in martini glass. Add Frangelico. Swirl liqueur in glass to rinse and throw out. Place bourbon and vermouth in mixing glass with ice. Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into prepared martini glass. Garnish with cherry.

Chambord Manhattan

2 ounces Bourbon

1 ounce Chambord

Dash of Bitters

Cherry Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with cherry.

Dubonnet Manhattan

3/4 ounce Dubonnet Rouge

1-3/4 ounce Evan Williams Bourbon

1/4 ounce Dry Vermouth

3 dashes Angostura Bitters

Lemon Twist & Cherry Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with lemon twist and cherry.

Beam Black Cherry Manhattan

2 ounces Jim Beam Bourbon

1 ounce Sweet Vermouth

1 ounce Dry Vermouth

Splash Grenadine

Cherry & Stuffed Olive Garnish

Fusion Manhattan

2 ounces X-Rated Fusion Liqueur

1 ounce Maker’s Mark Bourbon

2 dashes Bitters

Squeezed Cherry Garnish

Place liquids in cocktail shaker with ice. Shake until completely chilled. Strain into chilled martini glass. Squeeze cherry and drop into cocktail.

Knob Creek Cherry-infused Manhattan

Cherry-infused Knob Creek Bourbon

1/2 – 3/4 bottle Knob Creek Bourbon

1/2 quart jar Maraschino Cherries

Drain 3/4 of the maraschino cherry juice from the jar of cherries. Pour enough Knob Creek Bourbon into the jar to refill the jar. Put the lid on the jar and allow to set for two days.

Cherry-infused Knob Creek Bourbon Manhattan

1-1/4 ounce Cherry-infused Knob Creek Bourbon

1/4 ounce Sweet Vermouth

2 dashes Bitters

Cherry Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with cherry.

Biscayne Manhattan

1-1/2 ounce Bourbon

1/2 ounce Sweet Vermouth

2 ounces Orange Juice

Several Dashes Yellow Chartreuse

Orange Slice Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with orange slice.

Blue Grass Blues Manhattan

1-1/2 ounce Bourbon

1/2 ounce Dry Vermouth

3 dashes Blue Curacao

3 dashes Angostura Bitters

Lemon or Orange Twist

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with lemon or orange twist according to preference

Wild Turkey Rare Manhattan

2 ounces Wild Turkey Rare Breed

3/4 ounce Sweet Vermouth

1/2 ounce Sherry

3 dashes Angostura Bitters

Lemon Twist

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with lemon twist.

The Woodford French Manhattan

2 ounces Woodford Reserve Bourbon

1 ounce Chambord

Dash of Bitters

Cherry or Lemon Twist Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with cherry or lemon twist according to preference

Satin Manhattan

1-1/2 ounce Bourbon

1/2 ounce Grand Marnier

1/2 ounce Sweet Vermouth

Lemon Twist

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with lemon twist.

Blood Orange Manhattan

1-1/2 ounce Bulleit Bourbon

1/4 ounce Sweet Vermouth

1-1/2 ounce Blood Orange Mixer

Dash Blood Orange Bitters

Cherry Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with cherry.

Red Manhattan

2 ounces Red Stag by Jim Beam Infused Bourbon

1/2 ounce Dry Vermouth

1/2 ounce Sweet Vermouth

Black Cherry Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with cherry.

Boulevard Manhattan

1-1/2 ounce Bourbon

1/4 ounce Grand Marnier

1/4 ounce Dry Vermouth

3 dashes Orange Bitters

Cherry & Orange Twist Garnish

Place liquids in cocktail shaker with ice. Stir or shake according to preference until completely chilled. Strain into chilled martini glass. Garnish with cherry and orange twist.

Westchester Manhattan

2 ounces Bourbon

1/4 ounce Dry Vermouth

1/4 ounce Rose’s Lime Juice

3 dashes Angostura Bitters

Cherry or Lemon Twist Garnish

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 Christmas Cocktails, Classic Cocktails, Whiskey Cocktails

Tagged Absinthe, Amaretto, Aperol, Benedictine, Blue Curacao, Bourbon, Brandy, Carpano Antica Formula, Chartreuse, Cherry Juice, Classic Bitters, Dry Vermouth, Dubonnet, Frangelico, Fresh Lemon, Grenadine, Hazelnut Liqueur, Lillet Rouge, Lime Cordial, Orange Juice, Premium Orange Liqueur, Raspberry Liqueur, Red Stag by Jim Beam, Sherry, Shery, Simple Syrup, St-Germain, Sweet Vermouth, Tuaca, Whiskey, X-Rated Fusion

The Experimental Factor: Maker’s 46 & Maker’s Mark Bourbon

Posted on November 18, 2010 | 1 Comment

It looks like every bourbon distiller dips their staves into the experimental barrel behind warehouse doors. It just takes longer for their trial and error research to reach maturity. The Maker’s Mark Distillery is no different. Maker’s 46 uses fully matured Maker’s Mark as a starting point. Specially seared staves are used in an additional aging process to optimize flavor and enhance the tasting experience.

Maker’s 46 Kentucky Straight Bourbon Whisky

94 proof – Barrel Finished with Oak Staves

Color nearly identical to Maker’s Mark only slightly deeper.

Aroma: Orange, Clove, Nut, Oak

Taste: Thinner than expected, lots of orange, vanilla, cinnamon, cherry in the finish. Pecan in the nose. Chocolate but not sickly sweet. Lushness is farther removed with a bit more burn. More drying. More orange.

Maker’s Mark

90 proof

Aroma: Orange, Clove

Taste: Drying cinnamon, high orange, red lushness in here that hits in the first sip like kissing full ripe lips or biting into a juicy piece of fruit bursting with flavor. The lushness stays to the center of the tongue almost begging for a splash of red vermouth to come out as a play companion for cocktails. Yet it’s wonderful as is. Chocolate and coffee. Baker’s chocolate with faintest hint of sweet.

Personally my preference leans toward Maker’s Mark rather than Maker’s 46. Sometimes original hits the spot right on the (Maker’s) Mark.

Maker’s Mark Manhattan – Cheri Loughlin version

2 parts Maker’s Mark

1/2 part Carpano Antica Formula

2 dashes Angostura Bitters

1 teaspoon Maraschino Cherry Juice

Maraschino Cherry Garnish

Place cherry and cherry juice in well of chilled cocktail glass. Set aside. Place remaining liquids in mixing glass with ice. Shake or stir according to preference to chill thoroughly. Strain into prepared cocktail glass.

Maker’s 46 retails for approximately $35.

Maker’s 46 sample for review courtesy representatives of Maker’s Mark.

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.

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Posted in Classic Cocktails, Reviews, Whiskey Cocktails

Tagged Bourbon, Carpano Antica Formula, Cherry Juice, Classic Bitters, Classic Cocktail, Maker's 46, Maker's Mark Bourbon, Manhattan

New Orleans Boasts Saintly Classic Cocktails

Posted on November 14, 2010 | 4 Comments

The fall football experience just heated up – behind the bar. Football fan or cocktail fanatic, pairing cocktails and fun food with events is as classic as the great American sport that plays out on the field. New Orleans boasts prohibition era classic cocktails that never seem to go out of style. Tailgate your way through the fall football season with a few traditional New Orleans classics. Find more Football and Tailgating recipes in the right hand sidebar.

New Orleans Cocktail

2 parts Bourbon

1/2 part Absinthe

1/2 part Simple Syrup

1/2 part Lemon Juice

Combine ingredients in a cocktail shaker with ice. Shake to blend and chill. Strain into a cocktail glass.

New Orleans Milk Punch

2 parts Bourbon

1/2 to 1 part Dark Crème de Cacao

3 parts Milk

Combine ingredients in a cocktail shaker with ice. Shake thoroughly to blend and chill. Strain into a highball glass over fresh ice. Garnish with grated nutmeg and cinnamon.

New Orleans Pink Gin

2 parts Gin

3 dashes Peychaud’s Bitters

Combine ingredients in a cocktail shaker with ice. Shake to blend and chill. Strain into a chilled cocktail glass.

Sazerac

Famous New Orleans Drinks & How to Mix ‘Em by Stanley Clisby Arthur, 1937

2 parts Brandy or Rye whiskey

1 dash Peychaud’s Bitters

1 dash of Angostura Bitters

1 teaspoon Sugar

1 teaspoon Absinthe

Rinse an old fashioned glass with absinthe. Discard excess. Stir remaining ingredients together gently in cocktail shaker with ice. Strain into the absinthe-coated glass.

Vieux Carre – Walter Bergeron, Hotel Monteleone

1 ounce Hennessy Cognac

1 ounce (ri)1 Rye Whiskey

1 ounce Carpano Antica Formula

1/4 ounce Benedictine

Dash Peychaud’s Bitters

Dash Angostura Bitters

Lemon Twist Garnish

Combine liquid ingredients in a mixing glass with ice. Stir to chill. Strain into a cocktail glass. Garnish with lemon twist.

Obituary Cocktail

2 parts Plymouth Gin

1/4 part Dry Vermouth

1/4 part Pernod Absinthe

Combine ingredients in an iced tumbler. Stir well. Strain into chilled cocktail glass.

Creole Julep – created by Maksym Pazuniak, Cure/Rambla

2-1/4 oz Cruzan Single Barrel Estate Rum

1/2 oz Clement Creole Shrubb

1/4 oz Captain Morgan 100

2 dashes Fee Bros. Peach bitters

2 dashes angostura bitters

8-10 mint leaves

1 Demerara Sugar Cube

Muddle sugar, Creole Shrubb and bitters until sugar is dissolved in a 10 oz. tall glass. Add mint and press to express oils. Add cracked ice. Add Cruzan and Captain Morgan 100 and stir until frost appears on outside of glass. Garnish with mint sprig.

Hurricane

1 part Dark Rum

1 part Light Rum

1/2 part Galliano

3/4 part Fresh Lemon Juice

1 part Passion Fruit Syrup

1-1/2 part Orange Juice

1-1/2 part Pineapple Juice

Dash of Angostura Bitters

Combine all ingredients in a cocktail shaker with ice. Shake. Strain into a hurricane glass over fresh ice. Garnish with slices of fresh tropical fruit and maraschino cherries if desired.

French 75

1-1/2 part Gin

3/4 part Lemon Juice

1/2 part Simple Syrup

Sparkling wine

Combine Gin, juice and simple syrup in a cocktail shaker with ice. Shake to blend and chill. Strain into a champagne flute. Top with champagne. Garnish with fresh lemon twist.

Try another variation of the French 75 using Cognac.

Find The Intoxicologist on Twitter, Facebook, StumbleUpon or Email: str8upcocktails@gmail.com

www.discus.org – Distilled Spirits Council of the United States

All opinions, reviews and spirits’ coverage contained within are the personal opinion and decision of Cheri Loughlin, The Intoxicologist.

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Posted in Football & Tailgating

Tagged Absinthe, Benedictine, Bourbon, Brandy, Captain Morgan Rum, Carpano Antica Formula, Cruzan Rum, Football Drinks, Galliano, Hennessy Cognac, Pernod Absinthe, Plymouth Gin, Rye, Tailgating

Variation on a Classic: Cinnabar Negroni

Posted on July 1, 2010 | Leave a comment

It comes as no surprise the classic Negroni is among the highest of favorite classic cocktails on The Intoxicologist site. This classic has been stirred, shaken and built in various forms many times over with assorted spirits, aperitifs and inclusion of champagne topper.

Another slight remake of this delicious classic recipe appears in the New Classic Cocktails book by Gary Regan. The book contains detail about how the recipe creation came about at the hand of Jason MacDonald, head bartender of Cinnabar in Los Angeles. There is an extreme love for Campari running amok at Cinnabar, so a Negroni remake sounds like an obvious choice for cocktail conversion.

Cinnabar Negroni

2 parts Campari

1 part London Dry Gin

1 part Sweet Vermouth

2 dashes Orange Bitters

Orange Slice Garnish

Place ice in an old fashioned glass. Build cocktail in order given. Stir. Garnish with orange slice.

First confession – though Jason created this version with Campari, my love for Cynar won out and I immediately substituted Cynar for Campari to start. Though this version of the classic Negroni flavors the tongue sweeter than I usually fancy, it overwhelms with such delicious zest and zing. The sweet to bitter balance combines in rhythmic dance cohesively. Flourishing. Rich. Divine. I’ll have another please. Oh, and don’t forget to nibble the Cinnabar Negroni soaked orange slice.

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Posted in Classic Cocktails

Tagged Campari, Carpano Antica Formula, Classic Cocktail, Cynar, Gin, Negroni, Orange Bitters, Sweet Vermouth

Recreating a Classic: Negroni Virtuoso

Posted on April 14, 2010 | Leave a comment

The classic Negroni happens to be a particular favorite no matter the season perhaps due to its dry, yet rich flavor profile. While this drink is most commonly served on the rocks according to bartenders and reliable cocktail recipe books, my preferred method of serve is straight up in a cocktail glass. The flavor renders too perfectly to allow ice to water it down even an nth. Savoring the essence of the cocktail is experiencing wonderment at its finest. To rush ahead of ice melt would be such a shame.

March 16 is National Artichoke Heart Day. Cheers!

Though the Negroni shines as is, experimentation with this exquisite classic cocktail renders delicious results. Not long ago the Naughty Negroni recipe, found in The Bubbly Bar by Maria C. Hunt, caught my eye for obvious reasons. The drink presents well for celebratory occasions while maintaining the characteristic dry to bitter undercurrent of Campari. Since that time various renditions of the Negroni with champagne topper have come to my attention. Each presents well on the palate, but invites the imagination for more creative play.

Negroni Virtuoso – created by Cheri Loughlin, The Intoxicologist

An adaptation of the classic Negroni & variation of the Naughty Negroni

1 ounce Hendrick’s Gin

3/4 ounce Cynar Artichoke Liqueur

1/2 ounce Carpano Antica Formula

2 ounces Moscato Spumante

Orange Twist

Combine Hendrick’s Gin, Cynar and Carpano Antica Formula in mixing glass with ice. Stir until well chilled. Strain into champagne flute. Zest fresh orange peel over top and insert twist into flute. Top with Moscato Spumante. – Cynar and Carpano Antica Formula both combine to add lush richness with tinge of bitterness, softened by the light sweetness of the Moscato Spumante.

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Posted in Champagne & Bubbly, Classic Cocktails

Tagged Artichoke Liqueur, Carpano Antica Formula, Champagne, Classic Cocktail, Cynar, Gin, Hendrick's Gin, Moscato Spumante, Negroni

Scotch Cocktail Recipes: Bobby Burns & My Darling

Posted on November 18, 2009 | Leave a comment

Last week a new cocktail creation contest rolled out on The Intoxicologist Facebook page: Scotch. Participants were invited to create a simply made cocktail using five ingredients or less. Participants were welcome to use scotch of their preference, but I would be recreating the cocktails with Glenfiddich Single Malt Scotch and Grant’s Blended Scotch.

When I stopped in at a local bar & restaurant, Boiler Room, that serves fabulous old style cocktails this past weekend, the bartender asked if I’d like to try a Scotch cocktail he had been playing around with for the new cocktail menu; the Bobby Burns. Bobby Burns isn’t new, but Chris put a great new spin on it with the inclusion of barely there allspice rim that he and the chef worked out. There is also a little fiddling with the ingredient ratios that make Bobby Burns a Boiler Room knock out.

Bobby Burns – Chris Engles, Boiler Room – Omaha, NE

2 parts Glenfiddich Single Malt Scotch

1-1/2 part Carpano Antiqua Formula

1/4 part Benedictine

Lemon Twist

Allspice

Combine Glenfiddich, Carpano and Benedictine in a mixing glass with ice. Stir until chilled. Strain into a cocktail glass. Dip fresh lemon strip twist into fresh allspice. Rub lemon twist with allspice around rim of cocktail glass and place twist in cocktail.

Chris’ take on the Bobby Burns cocktail flavors out fabulously with allspice rounding out the deal. The aroma lures one in for the first sip. Carpano Antiqua Formula creates an excellent sounding board for the Glenfiddich Scotch. Benedictine leaves just enough spice in the finish. The kicker here is the allspice. It definitely begins the cocktail and seals the deal beginning to end.

After tasting through entries for the scotch cocktail creation contest Bob Stafford’s, My Darling, took winning place. There were a handful of great entries, but My Darling kept the integrity of Scotch flavor in mind and simplicity for duplication at the same time.

My Darling – Bob Stafford

1-1/2 parts Grant’s Blended Scotch*

1/2 part Cointreau

1/2 part Plymouth Sloe Gin

1/2 part Fresh Squeezed Clementine Juice

2 dashes Regan’s Orange Bitters

Combine ingredients in cocktail shaker filled 1/2 way with ice. Shake and strain into chilled cocktail glass. Rub rim of glass with a Clementine twist and garnish drink with the twist. *Bob used Johnnie Walker Black Blended Scotch Whisky

This cocktail rang out a little sweeter than my preferred taste for cocktails, especially Scotch cocktails – however My Darling plays to the strengths of Scotch rather than cover it up. This is a great cocktail for someone who wants to play with the flavor of Scotch without going hard core straight on the rocks.

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Posted in Classic Cocktails, Contests, Whiskey Cocktails

Tagged Allspice, Benedictine, Boiler Room Omaha, Carpano Antica Formula, Chris Engles, Classic Cocktail, Clementine, Cointreau, Glenfiddich Single Malt Scotch, Grant's Blended Scotch, Orange Bitters, Scotch, Sloe Gin

Classic Cocktail Recipes Sparkle: Naughty Negroni & Art’ Negroni

Posted on November 2, 2009 | Leave a comment

With the holiday season coming up it is time to begin thinking about celebration cocktails for family gatherings and social events. Thanksgiving and Christmas time of year bring in moments of tradition, heritage and honor generations of the past. Incorporating classic cocktails into modern celebrations is an excellent way to convey a sense of timelessness and elegance to the occasion.

Maria C. Hunt, author of The Bubbly Bar, offers a champagne perspective for holiday celebrations or any occasion a little added sparkle would make it shine brighter. The Bubbly Bar fills champagne flutes and cocktail glasses with The Classics, those which must be Mixed & Muddled and doesn’t shy away from Happy Endings. All of the recipes are beautifully photographed which is a real plus for those who love visual context of the finished product.

As inspiring as The Bubbly Bar is with its vast array of champagne and sparkling wine cocktails, be prepared for prep work with a healthy share of the recipes provided in this book. Numerous recipes require specialty syrups made ahead of time or steeped tea with spice inclusion, cooled before cocktail mixing can begin. Fresh ingredients definitely create the most flavorful cocktails. Planning ahead for what you want to sample is a must with The Bubbly Bar since there are several cocktails with fresh ingredients. Many contain ingredients that might not be readily available or easy to find such as dried pink rose petals for the Vintage Rose or sour cherry syrup for the Sour Cherry. These are just two examples of ingredients that must be ordered online ahead of time if they cannot be found locally. Maria has provided a Resources guide for this purpose. The Bubbly Bar is an excellent sparkling cocktail resource for anyone with a passion for champagne, but not the best source for on the fly cocktail creation. Prepare ahead of time for what your celebration cocktails will be this season.

Naughty Negroni – Bubbly Bar by Maria C. Hunt

1 ounce Campari

1 ounce Sweet Vermouth

1/2 ounce Gin

4 ounces Moscato d’Asti Sparkling Wine

Long Spiral of Orange Peel Garnish

Add Campari, vermouth and gin to cocktail shaker with ice. Shake to chill. Strain into champagne flute. Top with Moscato. Garnish with orange peel.

This is indeed beautiful with the classic dry to bitter flavor characteristic of Campari. Champagne gives the Negroni classic cocktail a delightful holiday spirit making this an excellent choice for celebrations.

One of my favorite cocktails to order out and about is the classic Negroni, but with an artful twist. Cynar with its artichoke flavor foundation is my preferred aperitif for the Negroni classic. The flavor is deeply rich without so much bitter dryness.

There’s a holiday for the artichoke! March 16 is National Artichoke Heart Day.

Art’ Negroni – Classic Cocktail adapted by The Intoxicologist

1-1/2 ounce Gin

1 ounce Carpano Antica Formula

1-1/2 ounce Cynar Artichoke Liqueur

Orange Twist Garnish

Combine ingredients in mixing glass with ice. Stir to chill. Strain into a cocktail glass. Garnish with orange twist.

Even though the Negroni cocktail still flavors out fabulously when it warms a little as it is sipped, this drink can also be placed into a small cocktail glass with the remaining half poured into a small sidecar on ice to remain chilled.

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Posted in Champagne & Bubbly, Classic Cocktails

Tagged Art' Negroni, Campari, Carpano Antica Formula, Champagne, Classic Cocktail, Cynar, Gin, Maria C. Hunt, Moscato, Naughty Negroni, Negroni, Sweet Vermouth, The Bubbly Bar

Buffalo Trace Bourbon: Sophisticated Sipper, Cocktail Diverse

Posted on September 22, 2009 | Leave a comment

As I sit sipping a Buffalo Trace Manhattan looking at a nearly empty bottle with Bourbon Heritage Month almost over the thought that keeps skipping through my head…thank goodness Buffalo Trace Bourbon is available locally. Not quite nationwide, but they’re working on it I hear.

Buffalo Trace Bourbon’s aroma is a little dry with a hint of cherry, orange and suggestion of cinnamon. Possibly a wee bit of vanilla. Not sugary, but not the slightest insinuation of bitterness either. Come to think of it, the longer Buffalo Trace Bourbon sits in the glass the more aroma of clove comes to the forefront. The flavor comes across highly sophisticated yet not pretentious or overwhelming. The flavors meld in such a way that each is distinct without overtaking the other. Buffalo Trace Bourbon comes together in perfect harmony, ideally balanced, beautifully blended. This bourbon no doubt has been crafted to satisfy the palate of cutting edge bourbon enthusiasts and seasoned consumers alike.

Bourbon is often consumed straight, on the rocks or with a single ice cube, but in this day and age when cocktails reign supreme and classic drinks have come full circle in popular culture, it makes sense to shake things up a bit and pull a little Buffalo Trace Bourbon into the mix.

Brighton Punch

1-1/2 parts Cognac

1-1/2 parts Buffalo Trace Bourbon

1-1/2 parts Benedictine

2-1/2 parts Pineapple Juice

2 parts Lemon Juice

Pineapple Wedge & Cherry Garnish

Combine all liquids in a cocktail shaker with ice. Shake to blend and chill. Strain into a highball glass over fresh ice.

I halved the recipe and served it straight up. Brighton Punch has very pinapple-ish notes with small amount of Benedictine follow through. Buffalo Trace only shows through in the warming effect. However, this would definitely make a wonderful holiday cocktail party punch served over ice. Definite sipper with a lemony tart bite that isn’t overbearing. An additional note: When a cocktail is just too large to savor cold for the duration of sipping at a comfortable pace, serve half of the cocktail in a sidecar. Keep the sidecar in a small container of ice to keep the cocktail vessel chilled without watering down the liquid refreshment.

Because sometimes we want our bourbon cocktails and stay lower calorie – so men will watch our girlish figures and we won’t have to…

Wentworth Teenie – adapted by Cheri Loughlin

1 part Buffalo Trace Bourbon

1 part Dubonnet Red

1 part Light Cranberry Juice

Orange Twist Garnish

Combine liquid ingredients in a cocktail shaker with ice. Shake to blend and chill. Strain into a cocktail glass. Garnish with orange twist.

The Wentworth cocktail was created by Sharon Cooper at Harvest Restaurant in Pomfret, Connecticut, according to Difford’s Guide #7. Difford’s Guide is a great cocktail resource by the way. Pick one up if you don’t have it. The original recipe calls for regular cranberry juice. One substitution of Light Cranberry juice turns the table on this cocktail making it a lower calorie cocktail of approximately 116 calories. The flavor is lush and rich, so flavor hasn’t given up in the substitution. Beautiful and complex, yet easily sippable. Vermouth stars, but Buffalo Trace Bourbon definitely carries the weight in this luxuriant cocktail.

By the way, that Buffalo Trace Manhattan I’m sipping on:

Buffalo Manhattan via Omaha – adapted by Cheri Loughlin

1-1/2 ounce Buffalo Trace Bourbon

1/4 ounce Rye Whiskey

1/2 ounce Carpano Antica Formula

Dash Classic Bitters

Combine liquids in mixing glass with ice. Stir. Strain into old fashioned martini glass. Sip for an extended period of time. It’s still fabulous as it warms.

If you haven’t had the opportunity to sample Buffalo Trace Bourbon, do so. Try it at the corner bar or take the plunge and order it online if it isn’t available locally. This bourbon is worth the wait, worth the order, worth the trip to the store. It has terrific heritage behind the brand with many more classic to contemporary recipes to choose from should your palate drive you beyond the herd to try something a little cocktail diverse.

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Posted in Cocktails, Low Calorie, Reviews

Tagged Benedictine, Bourbon, Buffalo Trace Bourbon, Carpano Antica Formula, Classic Bitters, Classic Cocktail, Cranberry Juice, Dubonnet, Fresh Lemon, Lower Calorie, Pineapple Juice, Rye, Whiskey

Carpano Antica Formula Adds Velvet Touch to Classic Drink Recipes

Posted on August 21, 2009 | Leave a comment

The bottle is gloriously old fashioned with tribute to the timelessness of the hand-crafted formula contained within the glass that holds its fine treasure. Saying Carpano Antica Formula is vermouth downplays the richness of the red sweetness that rolls over the tongue filling the mouth with languid lush temptation and extravagance. There is much history surrounding Carpano Antica Formula first produced in Turin, Italy, in 1786. But to be quite honest when one looks at the label with its antique appearance, tradition and history transfers to sense and taste of what is to come. The consumer expects more from the liquid inside. Carpano Antica Formula does not disappoint.

‘Red Velvet.’ Those words describe exactly the vanilla, spices, dried fruit, orange rind, and subtle hints of tobacco one will find with mere drops of this luxuriant vermouth as it plays across the tongue. As mentioned, Carpano Antica Formula technically sits within the aperitif category of spirits so consuming it ‘as is’ truly is worthwhile and fully recommended. However cocktail culture has found significant use for this vermouth in modernized versions of classic drink recipes. When researching Carpano Antica Formula drink recipes the two that came up most frequently were the Manhattan and Negroni. These two are most easily found on the internet. To offer something a little different to mix up with Carpano Antica Formula I went a different route.

Bombay #2 contains nice orange flavor immediately with a hint of bitter on the back end. There is rich smoothness in the middle that possibly stems from the Carpano Antica Formula. Definite spicy cinnamon flavor with cigar notes. Even the Pernod comes across light and airy. Anise aroma is there with a hint of it in the flavor. Maybe even a wee amount of chocolate undertone comes through as well. This makes a great drink for anyone who likes something with a little sweetness without going overboard.

Bombay #2

1-1/2 ounce Cognac

3/4 ounce Dry Vermouth

3/4 ounce Carpano Antica Formula

1/4 ounce Premium Orange Liqueur

Absinthe

Orange Zest Twist Garnish

Place ice in martini glass with 1/8 ounce Absinthe. Set aside. Combine the rest of the ingredients in a mixing glass with ice. Shake to chill. Toss ice and Pernod from martini glass. Strain contents from mixing glass into Pernod washed martini glass. Garnish with orange zest twist.

This cocktail is not only beautiful, but lightly refreshing with the fresh aroma of orange instantly present. Vermouth is forefront in the flavor profile with delightful rounding effect. Difford’s Guide comments say his recipe is an adaptation of a recipe in the 1930 edition of Harry Craddock’s Savoy Cocktail Book. My thought about these classic drink recipes is they do not need to be re-created in mass quantities to be enjoyed. The fact that Simon Difford breaks all his recipes down in ‘shot’ or ‘part’ ratios allows recipes to be enjoyed in small or large portions. I chose to make this in a small 2 ounce version. The drink is small so it is easily enjoyed while remaining chilled.

Peto Martini

2 ounces Gin

1 ounce Dry Vermouth

1 ounce Carpano Antica Formula

1/4 ounce Fresh Squeezed Orange Juice

1/8 ounce Maraschino Liqueur

Orange Zest Twist Garnish

Combine liquid ingredients in a cocktail shaker with ice. Shake to chill. Strain into a martini glass. Garnish with orange zest twist.

What’s not to love about the Hanky Panky name? It brings to mind all sorts of naughty deeds of misconduct and ill behavior of the wayward sort. The drink recipe however is straight to the point and easy to concoct. Fernet Branca is rather headstrong if too much is used, so go easy with the dashes. Carpano Antica Formula truly shines in this particular drink.

Hanky Panky

2 ounces Dry Gin

2 ounces Carpano Antica Formula

2 dashes Fernet Branca

Orange Peel Garnish

Shake ingredients over ice in a mixing glass. Strain into a chilled martini glass. Squeeze a fresh cut orange peel over the top of cocktail.

Carpano Antica Formula boggles the mind with options for use. Searching for existing cocktail recipes that call for this aperitif/vermouth by name has not been an easy task, but the joy is discovering so many vermouth recipes from the past to recreate or use as a sounding board for future adaptations. While we may not be accustomed to thinking of vermouth as a basis for cocktails outside the traditional Manhattan or Negroni, Carpano Antica Formula just may be the spirit to turn thinking around about that very thing. It certainly has me looking up vermouth drink recipes in a whole new light.

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Posted in Classic Cocktails, Reviews

Tagged Absinthe, Bombay #2, Carpano Antica Formula, Cognac, Dry Vermouth, Fernet Branca, Gin, Hanky Panky, Luxardo Maraschino Liqueur, Orange Juice, Peto Martini, Premium Orange Liqueur

Tag Archives: Carpano Antica Formula

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The Experimental Factor: Maker’s 46 & Maker’s Mark Bourbon

New Orleans Boasts Saintly Classic Cocktails

Variation on a Classic: Cinnabar Negroni

Recreating a Classic: Negroni Virtuoso

Scotch Cocktail Recipes: Bobby Burns & My Darling

Classic Cocktail Recipes Sparkle: Naughty Negroni & Art’ Negroni

Buffalo Trace Bourbon: Sophisticated Sipper, Cocktail Diverse

Carpano Antica Formula Adds Velvet Touch to Classic Drink Recipes

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