Tag Archives: brandy

Carrillo’s Honeymoon

I just made up a fresh batch of falernum yesterday and was looking for something to make with it. At first I was thinking about making a Frosty Dawn, but then I noticed that I’d been left with a bottle of brandy after our last party so decided to try a different drink from the same creator.

Honeymoon

Honeymoon Cocktail
1 ounce brandy
1 ounce orange juice
¼ ounce Cointreau
¼ ounce Falernum
Shake over shaved ice and serve

It’s quite a good drink, though I think I prefer the Frosty Dawn by a little bit. It is a bit on the sweet side, and might be improved by replacing some of the orange juice with lemon.

This cocktail was created by Albert Carrillo in 1959 for the United Kingdom Bartender’s Guild competition in Los Angeles, where it won first prize and got Carrillo a trip to Copenhagen for the International Bartender’s Guild competition [source].

The similarities to his earlier drink, the Frosty Dawn, are obvious – nearly identical proportions, with orange juice and falernum as ingredients. This gives a fairly flexible formula for creating new drinks (four parts each spirit and OJ, and 1 part each liqueur and falernum), which I plan to play with a bit to see if anything sticks – I’ve got a promising lead already with gin and Ginger of the Indies liqueur.

Fiord

Fiord

Fiord
1 oz. brandy
½ oz. aquavit
½ oz. orange juice
½ oz. lime juice
1 teaspoon grenadine
Shake well with ice. Strain into prechilled cocktail glass.

For this recipe I used D’Eaubonne V.S.O.P Napoleon Brandy, Okanagan Spirits Aquavitus aquavit, an organic Valencia orange, and homemade grenadine (using Jeffrey Morgenthaler’s recipe). No garnish was indicated, so I used an origami Viking helmet.

This was quite good. The aquavit was showcased but didn’t take over, and there was just the right amount of sweetness (although if the orange were any less sweet I’d probably want to up the grenadine). The orange flavour stood up nicely as well, balanced by the sourness of the lime.

I haven’t seen this drink in any other book I’ve checked, but it turns up all over the place online (though usually as Fjord instead of Fiord) with the same ingredients in varying proportions.

This post is part of my project to make, and where possible improve upon, all the cocktails in “Playboy’s Host and Bar Book” from 1971.

Mixology Monday LXXIII: Jack Dandy

mxmologo

This will be my first attempt at a Mixology Monday post. I thought about keeping to my ongoing project instead of coming up with an original drink, but that would make sticking to Cardiff Cocktails‘ “Witches’ Garden” theme a bit tricky since the only fresh herb (or root, spice or bean) used in the entire “Playboy’s Host and Bar Book” is mint, which seemed a bit too obvious a choice.

So I decided to mix up something original with about the only ingredient I could gather right outside my window – dandelion. I thought perhaps dandelion-root coffee might perform well as a substitute for coffee in certain cocktails. I didn’t want anything that had coffee as the main ingredient, though, which eliminated a good chunk of the spiked-coffee type drinks. However, the Black Jack (or at least one of the drinks by that name) seemed a likely starting point. This cocktail apparently originated in 1914, and consists of equal parts brandy, kirschwasser, and cold coffee, with a sugared rim.

So I went out, dug up a dandelion root, and took a trip to the emergency room (long story). Once I was back on my feet I washed, dried, and roasted the root, which luckily gave me just enough for making 4 test drinks.

Substituting dandelion-root coffee worked better than I expected – I thought it would be a reasonable, but not perfect, stand-in. Instead, it hinted at coffee but was also very much its own thing. I tried a few proportions, but I like the equal parts the best. I also took the sugar off the rim and put it directly in the drink. The combination of ingredients really showcases the dandelion root flavours well – the smokiness from roasting the roots plays nicely with the brandy, and there’s a sort of nutty, chocolate flavour that enhances and is enhanced by the kirsch.

So here it is, a dandelion variation on the Black Jack:

Jack Dandy

Jack Dandy
20 ml brandy
20 ml kirschwasser
20 ml dandelion-root coffee*, chilled
10 ml simple syrup
Stir all ingredients together with ice, strain into chilled cocktail glass. Garnish with a dandelion flower.
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*Dandelion-Root Coffee

Dig up dandelion roots. Wash them, chop them fine, dry them on a baking sheet for about 2 hours at 200° F. Add 2 tablespoons dried root to a saucepan. Roast over medium high heat until nicely browned. Pour in 1 cup of water. Let simmer, covered, for about 15 min. Strain. NOTE: 2 tablespoons per cup makes a pretty strong coffee, which is good for the cocktail but might be a bit much for drinking straight.

Edit: Here’s the roundup of this month’s Mixology Monday entries. Some great looking drinks there!

La Jolla

La Jolla

La Jolla
1½ ozs. brandy
½ oz. banana liqueur
2 teaspoons lemon juice
1 teaspoon orange juice
Shake well with ice. Strain into prechilled sugar-frosted cocktail glass.

For this recipe I used D’Eaubonne V.S.O.P Napoleon Brandy, Bols crème de Bananes, a Seville orange, and a plain old lemon.

I found that the sugared rim made the drink seem sour in comparison, but it improved somewhat once I got a section of the sugar out of the way. It’s not bad, but doesn’t really stand out. I don’t think I’ll keep this one in the rotation.

The recipe turns up in a few books and a few places online with just minor changes in proportion. I found a very different La Jolla online that might be related (it has brandy and lemon juice), but it’s different enough that the names could just be a coincidence. Online searches are hindered a bit by the fact that there is an apparently very popular furniture set called the La Jolla that includes a cocktail table.

This post is part of my project to make, and where possible improve upon, all the cocktails in “Playboy’s Host and Bar Book” from 1971.