The New-Fangled

Dipping back into the realm of the "classics", Joe pulls out an Old Fashioned recipe and dares to tweak it. Of course, purists would decry any changes to an Old Fashioned as "not an Old Fashioned!" So, we here at The Greatest Drink in the World... This Week respectfully defer, and cheekily naming this variation, The New Fangled.

The Recipe:

Muddle together in the glass:

- a slice of orange, a maraschino cherry, 3 dashes of Angostura Bitters, and 1/2 a packet of sugar,

- add ice,

- add a 3 count of Jack Daniel’s,

- add a 2 count of cherry brandy,

- Top with soda,

- Stir,

- Garnish with a slice of orange and/or a maraschino cherry.

Original Recipe by Joe the Bartender, Passage to India Restaurant, Salem, MA

Joe's Notes: As you can see I have changed the classic Old Fashioned cocktail to the New Fangled. The functional word being changed, i.e .altered. I have not invented or even reinvented, (is this even possible? How can anyone invent something that has already been invented?) Anyway, I digress. The point being that although the ingredients may have changed, the overall experience of the drink has stayed the same. The Old Fashioned has always been one of the few drinks that not only stimulates the taste buds but is also an auditory and tactile experience.

What, you may be asking yourself, am I talking about? Let me explain.

When you order either the Old Fashioned or the New Fangled from your bartender, ask him not to muddle the ingredients too much. The drink should be served with a small spoon. This allows you to dissolve the sugar to the perfect sweetness. Stirring the ice around the glass will give you the desired watering-down of the drink. Use the back of the spoon to squeeze out how much of the orange flavor you prefer.

Stirring the drink with a metal spoon will produce that wonderful clinking sound allowing your thoughts to fade into oblivion or stimulate your mind to the brink of genius.

Chris's Notes: As you can probably see from the photo, I got to enjoy this drink with a full meal of fine Indian cuisine, so my senses were pretty much satisfied. I approached this drink with a single-sense agenda; Taste! (Not to mention, when surrounded by my fellow "enthusiasts," the brink of genius is a parcel of real estate not frequently explored!)

Regardless, (or "irregardless," if you're one of THOSE people!) with flavor as my primary criteria, I zealously seconded this as this week's "Greatest Drink." The Jack Daniel's is a very strong flavored whiskey, true, but Joe's inclusion of cherry brandy added a sweetness that truly complimented it. A caveat; my fellow researches this evening, Cheryl and Johanna, found the drink to be a little on the strong side for their tastes, (whereas it scratched me right where I itched.) So make certain that yours comes with it's spoon to temper the tastes to your specific liking!

Joe's Soap Box; (A.K.A. Additional Bar Chatter.)

Change can come in many forms: good, bad or indifferent. Unfortunately, I see change happening in the service industry that I am not entirely pleased with. For example, During this past week, I went into one of these new trendy sandwich shops springing up all over town. The young lady behind the counter had obviously got her days mixed up and had dressed for an audition in the Rocky Horror Picture Show. The addition of a hair net and transparent plastic gloves only added to the absurdity of the overall look. Patiently waiting my turn to be served, I looked up at the near hieroglyphic scribblings on the menu board. I had no idea what most of the offerings were.

(I still don't know what “khmeli suneli crusted chicken” is, or even if it is legal.) During my wait, I did manage to count fourteen different types of breads, as well as various flavored wraps, soup in bread bowls and the ever present oxymoron, no carb sandwich roll.

When it was my turn at the counter I asked for a BLT on wheat. this is the conversation that followed.

Sever: " Sorry, no tomato"

Me: "You must have a tomato somewhere, this is a sandwich shop."

"Sorry, no tomato."

"Cucumber then, I'll have bacon, lettuce and cucumber."

"No cucumber."

"Yes, you have. I can see some over there."

"That's pickled cucumber infused with mustard seed and fenugreek. Would you like that in your sandwich?"

"Good God, no! Just some mayo then."

"We have a homemade mayonnaise with a hint of rosemary, or garlic and dill infused mayonnaise. Which one would you like?"

"Neither really, just regular mayo."

“Sir," (letting out a heavy sigh,) “your choices are homemade mayonnaise with..."

"You know what, I think I would like to change my order. Are you sure you don't have any tomato?”

No response, just a glacial stare.

The line behind me continues to text, tweet, and Twitter at a furious speed, looking up from time to time to monitor my progress. At this point I am tempted to order a PB&J on Wonder-bread, but I think this may send the poor girl into a murderous frenzy, so instead I say " I'll have the tilapia, papaya and roasted walnut on a sun-dried tomato and basil low-carb wrap"

This she can do!

Leaving the sandwich shop I surreptitiously dump my obscene purchase in the trash barrel outside and head into the establishment next door. I am pleased to see that their menu doesn't have the words "A hint of" or "infused with" and their soup comes in ceramic bowls. I order a slice of pizza and a coke.

Now don't get me wrong, I'm all for the introduction of new and adventurous items on the menu. But somewhere along the way, many have lost sight of the fact that we are here to serve the public. Lets give them what they want, and please lose the attitude, (and the nose ring.)

Cheers, Joe

(Vaguely related token video: 'Changes.' )

The Pale Deacon

While searching for inspiration for this weeks greatest drink. I came across The Pale Deacon. When I am researching a drink for the blog I will experiment with five or six cocktails, sometimes tweaking them here or there while taking suggestions from the Greatest Drink expert Panel, (or whatever bar flies happen to be in on a Sunday night.) The Pale Deacon came out the winner this week by far. In fact, the Pale Deacon went down so well it produced both tears and group hugs from the panel of experts. I also saw some exchange of phone numbers and at least one episode of knee squeezing.

One question that came up was what does the name the Pale Deacon actually mean? Nobody including myself could come up with a reasonable answer. If anyone out there knows what it means please let us know by commenting on this blog.

The Recipe:

Into a cocktail shaker full of ice add

- a 4 count of Tanqueray Gin

- a 4 count of grapefruit juice

- a dash of simple syrup, (sugar,)

- 3 dashes of Angostura Bitters

- Shake religiously!

- salt to taste, (3 hearty shakes came out nice!)

Joe the Bartender's notes: Many, many years ago when I was just learning my trade in London, I worked at a well known "Gentleman's Club," (by this I mean a club for gentlemen; high backed leather chairs, brandy snifters and cigar and pipe smoking kind of club, and NOT the pole dancing, over-priced drink kind of gentleman's club).

This club was frequented by those who held the political and financial power in London. I remember a group of four ministers from the Church of England who frequented the club regularly.

This party consisted of three upper level ministers and one young deacon. It seemed to me that the three ministers where introducing their young colleague to the powers that be, (political and financial, that is, not heavenly, I think they already had that base covered.) Almost as if they where preparing this young man of the cloth for advancement within the Church of England. My conspiracy theory paranoia wonders if this young deacon is now wielding some authority among his flock from some upper level of the church, still controlled by the three original ministers.

Could this be a Pale Deacon?

Chris the Barfly's notes: As far as The Pale Deacon, the drink, is concerned, this cocktail seems to be on a completely different flavor palette from other drinks, perhaps it was the grapefruit juice as a core.

The heart of this drink is the grapefruit juice: so different, tart and bitter, Maybe that is why it stands out so from the typical bar fare. The combination of flavors; the grapefruit, the bitters, sugar, Tanqueray's and salt make this just a delicious drink, and nothing sweet or candy-like about it.

And apparently, good for you, too! Grapefruit juice is loaded with Vitamin C, and antioxidants, helps to lower cholesterol and to metabolize fat. In fact, grapefruit has been called one of the 'Seven Wonders of Barbados,' since its introduction there, shortly after being invented in the 1800's.

So, it was extremely fortuitous, (at least for continuity’s sake,) that we had guest research assistant, Michael B., our resident Barbadian, (and frequent "Greatest Drink" taste tester,) on hand for this evening’s consideration. Michael commented immediately of how the flavor reminded him of home, with the saltiness and the tang of the juice. He took it a step further and suggested that this cocktail accompany kettle-cooked salt & vinegar-flavored potato chips.

This is an unusual drink, but one that I wouldn't hesitate to order again, no matter what flavor chips were served.

The East Side Press

During a recent "staff meeting," it was noticed that our running poll, (those blue bars mid-way down the left side of the blog; Little more... There it is!) reflected a popularity in Brandy! In fact, Brandy ranked in second place, tied with vodka! And yet, The Greatest Drink In The World... This Week has no brandy drinks in its repertoire! This must be rectified!

Here then, now, to remedy this injustice is this weeks Greatest Drink: The East Side Press.

The Recipe:

While chilling a large martini glass, into a cocktail shaker full of ice, add:

- The juice of 1/4 of a large lemon,

- a 3 count of Cognac,

- a 2 count of Canton Ginger Liqueur,

- a teaspoon of brown sugar,

- a teaspoon of egg white,

- 4 drops of Angostura Bitters,

- Shake fervently!

- Strain into the now-chilled martini glass,

- Garnish with a large slice of fresh, juicy, orange.

Bartenders Notes: In searching for the perfect brandy-based cocktail for this week’s “Greatest Drink,” I was reminded of a regular patron from not too long ago.

It was every Friday evening, one of my favorite costumers would come into the bar; we’ll just call her, “Diva.” She’d arrive clad in faux-leopard skin or some other equally flamboyant attire, sparkling with diamonds and dripping with gold, and perch herself at her regularly reserved bar stool.

"Something delicious, Joey," she’d say, with a flirtatious little smirk and a little wave of her fingers. She’d voice nothing in particular as to what the ingredients she wanted, but always preferred a drink that's color matched her chosen outfit of the evening.

I had a special repertoire of drinks put aside just for her visits and it was from this selection that I first presented her with the East Side Press by Xavier Herit. With its rich ingredients of cognac and Canton, I felt that it would be a suitable cocktail to present to Miss Diva.

I recall the first time her well-manicured hands raised the glass to her lips and the response she gave after tasting it: “Oooh, Joey!”

Even the strongest man’s knees would have quivered.

The schoolboy smile of pride was still warm on my face as the first of a chorus of "I'll have one of those, please," came from her envious and/or curious co-patrons.

Diva never did ask for the East Side Press by name, but, (and maybe this is just my imagination, but,) she did seem to be dressed more frequently in colors that matched it.

Chris' Notes: Upon first tasting, one notices that this is a strong cocktail, (in fact, research partner this week, my wife, Cheryl, felt it a little too strong for her less-seasoned palette.)

Yes, this drink is very strong, but also very sweet, (Hey! Just like me!) In fact, the strength and the sweetness of this cocktail are in such well-balanced proportion that they seem to meet, like destiny-bound lovers in a special place; a placed talked of only in fairy tales and legends...

I'm sorry. I digress.

As I was saying, the warmth of the brandy mixes really nicely with the sweet ginger and brown sugar, (and don't underestimate the influence of that slice of orange, either!) and the result is a great, delicately complex, and uncommon dessert/after dinner cocktail.

Enjoy & Cheers, Chris

Domaine de Canton Home Page

Pink Gin

This week's drink is NOT an original, nor is it a creatively-interpreted tavern standard, but a traditional, pedigreed cocktail, with a respected recipe as set in stone as cocktail recipes get.

The Recipe:

- Into a Delmonico Glass, (AKA "Whiskey Sour Glass"):

- Add approximately two teaspoons of Bitters, and roll it around to coat the glass,

- Dump it out.

- Add a 4 count of Beefeater Gin,

- Add water to taste, (1/4 to 1/2 cup)

Bartender's Notes: Firstly, the recipe I have offered is from my days as a barman in Whitechapel Road in the east end of London. Pink Gin was always made to the same formula. It was drunk by the nearby market workers as well as the Girls working the area. It was a favorite among the working class, (Blue Collar,) often accompanied by a pint of bitter (Ale).

I am sure that Whitechapel’s most famous visitor ("JtR,") or one of his rather unfortunate “Friends” enjoyed a Pink Gin at some time.

Second: Do not add Ice. I never once added ice to a pink gin during all my years in London.

Next: The Tonic Water confusion: Angostura Bitters was first produced by DR. Johann Siegert of Germany when he was stationed at the port of Angostura in Venezuela. It was used as to eliaviate the many stomach disorders of that area. Angostura was added to tonic water by sailors and those in the West Indies to mask the flavor of quinine. Hence the confusion of adding tonic to a pink gin. It was not until 1830 when Bitters arrived in England that the tonic water was replaced by gin.

Lastly, if you do choose to change the recipe for Pink Gin then there are a few rules: Ask yourself, Are you paying? And are you drinking this yourself? If the answer is "yes" to both, then please, by all means, do what you want to it. Add a cherry and some fruit juice, Shake it and strain it into a chocolate rimmed martini glass. Garnish it with a straw umbrella and a twist of mango peel. Whatever you want, just don't call it a Pink Gin!

Chris's Notes: The bitters really brings out the flavor of the gin, and gives it a smoky, pine-y taste, like drinking something brewed in a forest. Or, as Kerry put it, " a sultry, late-autumn cocktail, with hints of smoke through the evergreens."

Cheers!