adventuring through san francisco, bourbon in hand and rock and roll blasting.
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“it is the unbroken testimony of all history that alcoholic liquids have been used by the strongest, wisest, handsomest, and in every way best races of all times.” - George Saintsbury
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i’m finally getting my home bar back together, and it’s starting to look up. i still need to get some whiskey and gin refills, but i’m pretty well on it now. i’m excited to see what i can do with the St. Germain and Lillet. i’ll be searching for some St. George and Leopold’s gins next.
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Dushan Zaric shows us the Employees Only version of the traditional Manhattan.
INGREDIENTS
1.5 oz Rye whiskey
1.75 oz Sweet vermouth
.5 oz Grand Marnier
3 dashes Angostura Bitters
Garnish: Lemon twist
Glass: Cocktail
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art in the age organic rhuby liquor. kind of tastes like sweet cough syrup on it’s own, but works well in a sweet cocktail. (Taken with Instagram at Asiento)
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Bols Genever - So the other night I head over to Cafe du Nord to listen to some rock and roll, where I was also surprised by some poetry readings I found intriguing, but of course I was captured by the hundred year old mahogany bar. There’s always been something about dark woods, the sinister feel of deep reds and dim lighting that’s captivated me.
Between the poetry and The Secret Secretaries set, I found a bottle I hadn’t seen before that appeared to be trying to build a friendship with the vodkas around it but not belonging in that social situation. Having asked the bartenders the characters of a few of their draughts, my interest in this oddly placed bottle garnered a splash of its’ contents. Bringing my nose up from the shot glass all I had to say was ‘it smells the garden section of Home Depot and a busy Jamba Juice lobby’. That said my glass was quickly filled and the brief Q & A’s was dropped for friendly banter and companion tastings.
Now maybe it’s just the secret (sorta?) alcoholic in me that presses me so, but when confronted with a spirit I’ve not met I have to know more, especially when a comment like ‘white whiskey’ is attributed to it (as my fondness for whiskeys wouldn’t let me leave that statement alone). This comment certainly left me disappointed though, as sipping the Genever was like a Seagrams’ gin and tonic shaken and strained with rinds of pine needles. Not a taste very welcomed by my palette, and obviously something to mix with a citrus based cocktail, like a sweet martini.
According to the Bols Genever websites’ recipe page, they’ve a version of the Manhattan made with their liquor, but a Manhattan made with a spirit that has a common ancestor with gin doesn’t sound like an experiment I’d like to push on my favorite classic cocktail. but if you like the taste of gin and pine needles, this’ll be a bottle to look for.
