The Intoxicologist

Bulldog smells like gin, tastes like gin, but doesn’t have quite the same bite as typical gin possibly due to its lower alcohol content.  Many gins are bottled at a higher proof range of 90ish while Bulldog Gin is bottled at the same proof as vodka; 80 proof.  The flavor is light, a wee bit floral and softer on juniper than a few brisker gins such as Right Gin and G’vine Nouaison.  Bulldog’s founder, Anshuman Vohra, achieved the goal of lighter tasting gin with an aesthetically appealing bottle for the contemporary consumer.  The bottle draws one’s eye to it with stylish junkyard dog fascination, but the flavor lacks the brusque character that is closely associated with many classic gins with brighter, crisper tasting flavor personality.  Bulldog comes across a little rounder along the edges.   Perhaps it is the unique accents of lavender, lotus and dragon’s eye that charm their way into the flavor profile.   

For traditional gin martini enthusiasts Bulldog’s bark is a little flashier than its bite, but it still makes a nice addition to the gin category.  Even so, it is always a great idea to take contemporary styled gin and whip up a classic cocktail or two. 

Bronx

2 parts Gin

1 part Orange Juice

1/2 part Dry Vermouth

1/2 part Sweet Vermouth

Combine ingredients in a mixing glass with ice.  Stir to chill.  Strain into a chilled martini glass. 

The Bronx cocktail comes off balanced in flavor.  Not too sweet.  Slightly round on the edges.  More of the sweet vermouth comes through in a secondary round of flavor. 

Dubarry

Dash Pernod Absinthe

Dash Angostura Bitters

2 parts Gin

1 part Dry Vermouth

Lemon Twist

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

While I love a hint of absinthe flavor, I don’t like it to overpower a drink.  Rather than add a dash of Pernod risking a bit too much I washed the ice in the mixing glass with Pernod and then strained it out.  The Dubarry is rather interesting, possibly even bizarre.  Just when I think the Pernod will overtake the cocktail it fades into resistance and that is a rather difficult feat for a spirit over the likes of absinthe!  There is this particular melting vanilla butteriness in the cocktail that I like.   The Dubarry is not my favorite classic cocktail by far.  I can’t even say I could consume an entire one, but halving the portions to a smaller cocktail might make it just the hint of different a palate needs for a sense of the past once in a while.  It’s good, but different.  A diversion from the usual; a little like Bulldog Gin.

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Copyright 2009 Cheri Loughlin – The Intoxicologist – All Rights Reserved

Not to be confused with the French 75 consisting of gin topped with champagne; this vintage cocktail recipe with Armagnac and Pernod Absinthe is taken from a page in Vintage Spirits and Forgotten Cocktails Deluxe Edition written by Ted Haigh, aka Dr. Cocktail.  Dr. Cocktail’s rendition calls for Calvados inclusion, but Armagnac has been used as a rather nice substitution. 

The 75

2 parts Armagnac

1 part Gin

1/4 part Homemade Grenadine

Wash glass with Pernod

Place ice in cocktail glass with approximately 1 teaspoon of Pernod.  Set aside.  Combine remaining ingredients in a cocktail shaker with ice.  Shake to blend and chill.  Swirl Pernod with ice to coat cocktail glass and discard Pernod soaked ice.  Strain contents of shaker into cocktail glass. 

The original recipe calls for 1/4 part Pernod rather than washing the glass with Pernod.  However, including the full measure called for overwhelms the cocktail leaving little more than the taste of absinthe with the remaining ingredients becoming less noticeable.  In this adaptation the hint of Pernod washed in the glass gives the aura of Pernod with slightest taste which lingers in a lovely way.  The cocktail recipe still hovers upon the sweet side, but contains a nice nutty blend with the Armagnac inclusion. 

Vintage Spirits and Forgotten Cocktails Deluxe Edition by Ted Haigh would make a wonderful holiday gift for the classic cocktail lover on your gift giving list this season.  Depending upon where you purchase, this book retails for approximately $20.

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Copyright 2009 Cheri Loughlin – The Intoxicologist – All Rights Reserved

Halloween can’t slip by without mention of the classic cocktail – Corpse Reviver.  The Corpse Reviver could be called the Corpse Reviser with its many variations.  The name sounds eerily distasteful, but the drink itself flavors out quite lovely.  The color resembles that of a corpse with an almost opaque yet not quite clear coloring giving it a bone-like quality.  A maraschino cherry garnish dropped dead center of the drink finishes this sinister, yet delicious cocktail with blood-curdling appeal. 

Corpse Reviver #2

1 part Beefeater Gin

1 part Cointreau

1 part Lillet Blanc

1 part Fresh Lemon Juice

1 to 3 drops Pernod Absinthe

Maraschino Cherry Garnish

Wash martini glass with drops of Pernod Absinthe.  Discard or leave in the glass according to preference.  Place maraschino cherry in bottom of martini glass.  Combine remaining ingredients in a cocktail shaker with ice.  Shake to blend and chill.  Strain into martini glass over cherry garnish.  Enjoy with ghoulish delight!

Corpse Reviver #2 is a wonderful classic cocktail recipe anytime of the year.  The name may cause one to be skeptical, but this cocktail contains exquisite flavor.  Light sweetness with the perfect balance of tartness. 

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The Monkey Gland cocktail became a fast favorite this summer in the Pernod Absinthe Tasting Room at Tales of the Cocktail ’09 in New Orleans.  Pernod Absinthe could have gone the truly strong route with raucous drink recipes that played up the strong character of the spirit.  Instead the drinks chosen drew in a crowd like me who might otherwise skip the spirit all together due to its overbearing nature.  Absinthe is usually a love it or leave it type spirit.  However, Pernod turned the tables by including cocktails that highlighted the spirit without turning the entire cocktail into a total licorice/anise taste fest. 

Monkey Gland is an unfortunate name for such a lovely cocktail deep in luscious flavor, but a classic cocktail none the less in my opinion.  It retains beautiful color due to the orange juice and homemade grenadine inclusion.   By washing the glass with Pernod Absinthe rather than adding dashes into the drink itself, the cocktail maintains faint wisps of Absinthe flavor and aroma that are simply delightful.  Much of taste has to do with aroma.  Breathing in the Pernod Absinthe washed around the glass while sipping the Monkey Gland combines into something rather magnificent.

Monkey Gland

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2 parts Beefeater Gin

1 part Orange Juice

1 teaspoon Grenadine

2 dashes Pernod Absinthe

Orange Zest Twist Garnish

Place Pernod Absinthe in a cocktail glass with ice.  Set aside.  Combine Beefeater Gin, orange juice and grenadine in a mixing glass with ice.  Shake to chill.  Toss Pernod Absinthe and ice from cocktail glass.  Strain contents of mixing glass into chilled cocktail glass.  Garnish with orange zest twist.

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Copyright 2009 Cheri Loughlin – The Intoxicologist – All Rights Reserved