The Intoxicologist

March 2010 saw the dawn of a new day.  The extraordinary Crème Yvette Liqueur once produced and sold in the United States and around the world from the 1890’s to 1960’s once again became available to U.S. shores.  This fruited, violet rich liqueur crafted near Bordeaux, France, had been out of circulation for nearly half a century.  Its unique quality and craftsmanship made it essential as a primary ingredient for many classic cocktails.  Due in part to the efforts of cocktail historians such as Ted Haigh, Dale DeGroff and David Wondrich, the Crème Yvette recipe was revived through Robert Cooper, President of The Cooper Spirits Company.  The Cooper Spirits Company also produces the incredibly luscious St-Germain Liqueur.  (St-Germain on Twitter)

Ted Haigh, Dale DeGroff and David Wondrich are among the greats in the field of bartending and mixology who research the classics extensively and endeavor to educate bartenders and consumers about the rich heritage of cocktail culture.  Their knowledge of spirits, the bartenders who originated the craft, the play of balance in cocktail creation, technique and the importance of fresh, quality ingredients come together to inspire career minded bartenders and at home cocktail enthusiasts.  The knowledge of these cocktail experts and others elevate the field of mixology and bartending beyond a mere glass filled with spirits.  They raise the bar of expectation for bartenders everywhere.  It should no longer be acceptable to stand behind a bar without knowledge, skill and desire to serve well built cocktails with pride. 

Once in a blue moon extraordinary spirits rise from the row of bottles lining liquor shelves.  Crème Yvette sits royally with magnificent color without need to perch above others.  There is no need for gold lacing or crowning significance for the intensity of this spirit to reach out and take hold of the senses.  Her regal color shows through with intensity from the start. 

Crème Yvette Tasting

Taste: Floral, berries, lightly sweet rather than sickly sugared, rolling lilt with deep richness in the flavor, boysenberry, raspberry, blackberry with cassis combined with bouquet of gentle flower petal softness.  A certain velvety feel with layering of fruit and skin of berries rather than one dimensional sweetness only.

Crème Yvette Notes: Blend of four berry fruits, mure, framboise, cassis and fraise sauvage, blended with dried violet petals from Provence and a final touch of orange peel and honey.

Crème Yvetted deeply satisfies.  No doubt as to why this particular liqueur is also enjoyed as an after dinner digestif.  Its subtle deliciousness may be sipped slowly for divine, succulent fulfillment without need to mix.  However the offering of more with added spirits brings creativity to a new level.  One could go spring flair or richly, warming depending on base spirit added.  Definitely see Crème Yvette combining well with champagne, lemonade, rosemary, basil and would go out on a limb to say it might possibly work exceptionally well with Rosangel Tequila.

Blue Moon – Vintage Spirits & Forgotten Cocktails, Ted Haigh

2 ounces Gin

1/2 ounce Crème Yvette

1/2 ounce Fresh Lemon Juice

Lemon Twist Garnish

Combine liquid ingredients in cocktail shaker with ice.  Shake to blend and chill.  Strain into cocktail glass.  Garnish with fresh lemon twist.  Notation: Though not specified in the recipe, I chose Plymouth Gin as it mixes easily without heavy overtones.

Though the color did not appear blue to any degree, the flavor does indeed come across as one of those ‘once in a blue moon’ recipe styles.  Simple.  Easy.  Straight forward.  Memorable.  Classic.  This type of cocktail comes around once in a blue moon as does a liqueur as unique as Crème Yvette.  Ted Haigh describes the Blue Moon as “incomparable” in his book Vintage Spirits and Forgotten Cocktails.  He also describes variations on this classic.  Find out what you’re missing by picking up a copy of his incredible book and this magnificent spirit.

Crème Yvette sample for review courtesy The Cooper Spirits Company.  All opinions, reviews and spirits’ coverage contained within are the personal opinion and decision of Cheri Loughlin, The Intoxicologist. 

The 75 and The Seelbach Cocktail vintage recipes found on The Intoxicologist site are both referenced from Ted Haigh’s Vintage Spirits & Forgotten Cocktails book.

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

Email: str8upcocktails@gmail.com

Copyright 2010 Cheri Loughlin – The Intoxicologist – All Rights Reserved

Cleverly named cocktails crop up in books, blogs and on cocktail menus frequently, but seldom do they roll off my tongue.  The name game happens to be one of those areas I think; ‘Why didn’t I think of that’ – about an hour late or months too late.  In this case, Pomodish is not a word.  The name reflects a combination of ingredients and style.  Pomegranate and gin are both rather popular in the world of cocktail creation.  Pomegranate is also touted for its health benefits as one of the flavorful, anti-oxidant rich fruits.  Pomodish thus stems from Pomegranate and Modish (fashionable, stylish, chic).  I suppose that means one just might feel like a fashion maven or rock star sipping this particular cocktail.  *wink wink*

Pomodish – created by Cheri Loughlin, The Intoxicologist for Hiram Walker

1-1/4 parts Plymouth Gin

3/4 part Hiram Walker Pomegranate Schnapps

1/4 part Hiram Walker Crème de Cassis

3/4 part Pink Grapefruit Juice

1/4 Fresh Lime – squeezed

Lime Slice Garnish

Combine liquid ingredients in a cocktail shaker with ice.  Shake to blend and chill.  Strain into a martini style cocktail glass.  Garnish with lime slice. 

Minted Snowfall is another deliciously decadent cocktail created for Hiram Walker using Peppermint Schnapps, Espresso Vodka and Chocolate Liqueur. 

16 most popular classic cocktail recipes

Reviews – Classic Cocktails

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

str8upcocktails@gmail.com

Copyright 2010 The Intoxicologist – All Rights Reserved

Surely you haven’t chosen Valentine’s Day as the day for a first date, but just in case – those first date butterflies may have already settled in your stomach and taken root in the toes.  First dates can be tricky enough, but made awful with pressure from all the schmooze of Valentine’s Day.  No worries.  Askmen.com writer, Oliver Jameson, steers men clear of the blank stare and eye roll they might otherwise receive from their date by picking risky topics of conversation and tripping over their own tongues.  Jameson gives a quick rundown of ten safe topics to talk about for an evening of fail-safe chatter to take the flutter out of the butterflies.

Plymouth Gin proposes the Butterflies Cocktail for any date night.  This beautiful gin rendition just might bring the first date jitters into second date blushing range if everyone participates in enjoyable conversation, responsible sipping and keeps a little of that feel good fluttery feeling tingling in their tummy. It’s the feeling of romance after all.

Butterflies Cocktail

3/4 ounce Plymouth Gin

3/4 ounce Lime Juice

3/4 ounce Apple Jack Brandy

2 teaspoons Grenadine

Combine liquid ingredients in a cocktail shaker with ice.  Shake to blend and chill.  Strain into a martini glass.  For first dates around the NYC area stop into Little Branch (review) for the Butterflies Cocktail.   Another version of the Butterfly Cocktail can be found in the Cocktail Database using Dubonnet Rouge.

Enjoy more Valentine’s Day recipes by finding Burning Love in the Red Light District with Mekhong inspired cocktails.  The Hennessy Blackberry cocktail inspired more than thoughts of cocktails where long distance relationships are concerned this Valentine’s Day.  Barefoot Bubbly offers a Kiss from a Rose champagne topped cocktail with raspberry and blackberry with the perfect hint of blush for any romantic encounter, date night or Girl’s Night Out on the town.  175 more cocktail recipes and shots have been chosen to highlight the Fun & Flirty side of life.  Enjoy!

The Intoxicologist on Twitter, Facebook, StumbleUpon

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

str8upcocktails@gmail.com

Copyright 2009 Cheri Loughlin – The Intoxicologist – All Rights Reserved

According to FoodReference.com the B.L.T. is the second most popular sandwich in the United States.  A B.L.T. is best made at home with maple cured and smoked bacon which has been fresh made to order.  The bread should be nicely toasted with ripe beefsteak tomatoes and crispy Romaine or Bibb lettuce and mayonnaise layered perfectly.  However there is one B.L.T. that just might be better served straight from the source the first time you care to try it and dripping wet at that. 

The B.L.T. has been reinvented as a cocktail.  Eminent D.C. mixologist Gina Chersevani created the P.B.L.T. (Plymouth Gin, Bacon, Lettuce, Tomato) cocktail.  This makes an interesting artistic display as well as surprisingly satisfying infusion of flavors with the crispness of the lettuce and tomato combining with the rising trend of using bacon in cocktails.  Each ingredient harmonizes with the Plymouth Gin to create a truly unique cocktail that is equally sophisticated and pleasurable. 

P.B.L.T.  – created by Gina Chersevani

1 ounce Plymouth Gin

1 cube of lettuce water

1 cube of tomato water

Spray vinegar on one side of glass and stick dehydrated bacon dust on side.

First spray vinegar on a glass and dip in dehydrated bacon dust, then place a lettuce water cube, tomato cube, then pour the Plymouth Gin over top.

Tomato Cubes

16 ounces of fresh tomato juice (either in a juicer or done in a blender and then strained)

1 teaspoon of white pepper

1 pinch of fleur de sel

4 ounces of fresh lemon juice

4 dashes of Tabasco

Combine all ingredients together and fill ice trays.  Makes about 24-30 cubes

Lettuce Cubes

 14 ounces of lettuce water (2 large heads of iceberg lettuce, that has been juiced in a juicer)

1 teaspoon of white pepper

1 pinch of fleur de sel

4 ounces of lemon juice

Combine all ingredients together and fill ice trays.  Makes about 20-24 cubes

·         Depression Era cocktails with Recession time spin

·         Immerse Yourself in Cocktail Tradition & Simplicity this Valentine’s Day

Copyright 2009 Cheri Loughlin – The Intoxicologist – All Rights Reserved