The Churchill, Attempt Two

OK, let's make this work.

First, the Scotch I have is too brutal. I need a less smokey Scotch. The stuff I used before is Johnny Walker Black which I love to drink with a nice English or Balkan blend in my pipe, but otherwise it's too smokey. Here's the new recipe:

3 parts whisky (Gentleman Jack, oh so nice)
1 part lime
1 part sweet vermouth
1 part cointreau

Actual attempt:

1.75 oz gentleman jack
.75 lime
.75 cointreau
.75 sweet vermouth

Reaction:

Much better than attempt number one. The Gentleman Jack is not smokey, so it doesn't overwelm. It's also very wonderfully smooth, and lends that smoothness well to the rest of the drink. The lime is present and definately does not overwhelm. Perhaps it should be a touch sweeter. Consider for attempt three adding a lime garnish for a more fruity touch to the nose, and maybe a solitary dash of bitters. Possibly consider making it a hair sweeter, but hold off on that before you see what the bitters and lime slice does.

The Churchill, Attempt One

This was terrible. I tried the following recipe:

• 1 part scotch
• 1 part Cointreau
• 1 part Sweet Vermouth
• 1 part fresh lime juice

Shake in a shaker and pour into cocktail glass.

This did not work for me. Why? Well, all the ingredients were obliterated by the sheer smokiness of Johnny Walker Black, my Scotch of choice. It's too smokey for this thing. What to do?

Sidecar Adventures, Part Two

It is done - I am satisfied. After more experimenting, here is my personal take on the Sidecar:

• Biggish oz of Courvoisier (or whatever cognac you like). By "biggish" I mean about 1.2
• 1 oz exactly of Cointreau
• 1/2 to 3/4 oz of freshly squeezed lemon juice
• 2 dashes of Angostura Bitters.

I shake over ice and pour into a glass that's been rimmed with sugar. Garnish with slice of lemon peel or a lemon twist if you're less lazy.

Sidecar Adventures, Part One

I found interesting the idea of the Sidecar. Cognac, Cointreau, and lemon juice. Some say a cocktail glass, some a rocks glass. Several recipes called for a sugared rim. I began to explore.

A common recipe I found in newer sources was one to one to one ratio of brandy or Cognac, Cointreau, and lemon juice, and a glass rimmed with sugar and a lemon twist. I skipped the sugar rim and tried it otherwise unaltered. It was too lemon juicy. I can imagine it sweeter, but that wouldn't do it. Older recipes call for a lot less lemon juice, so I went in that direction. After two more cocktails I found that a brandy:Cointreau:lemon-juice ratio of 2:2:1 was a big step in the right direction, but there is more work to be done.

The Cocktailian

This blog is intended to be my journal as I try to become something of a cocktailian - a lover of cocktails. I don't expect this hobby to be all consuming, change my life, etc, I just want to learn about this stuff because it is interesting and it tastes yummy. I might also chime in about pipe tobacco, or old cars. I don't know. I'm just going to wrap up this introductory entry so I can blog about the Sidecar.