The Rusty Nail

Joe lowers his bucket into the well of classic cocktails once again for the this week's Greatest Drink: The Rusty Nail.

The Recipe:

Into a glass of ice, add:

- A 4 count of Johnny Walker Black

- A 2 count of Drambuie

- Stir

- Garnish with a slice of lemon, (optional)

Joe the Bartender's Notes: The Rusty Nail is an old-time classic cocktail. It is believed to have been first mixed to make whisky more palatable to the "fairer sex." Although a lot of the "fairer sex" I come in contact with these days could easily swallow a quart of whisky with no problem.

I was initially going to write about the differences between Scotch Whisky, American Whiskey, Irish Whiskey, Rye and Malt, but this proved to be somewhat tedious. Rather, I will point out some whisky facts.

☞ Whisky derives its name from the Gaelic phrase, "uisge beatha ," meaning water of life.

☞ Scotch is the whisky, a Scot is a person from Scotland.

☞ England stopped producing whisky in the late 19th century. (Why bother when your neighbors do such a good job?)

☞ Both whiskey and whisky are correct spellings. Scotland and England spell it whisky and most of the rest of the world spell it with an added 'e,' for some bizarre reason.

☞ In Latin America, when a photographer wants his subject to smile he says "whiskey", much as we might say "cheese."

☞ If you ever happen to be invited on a pheasant or grouse hunt by the palace in the U.K., take note that they advise you fill your Hip Flask with a suitable beverage.The palace recommends a Rusty Nail. Obviously the Royal Family believes in mixing hard liquor and guns. (This could explain a lot of our history).

As a tribute to the general elections in the U.K. this past week, I would like to share one of my favorite story's about a British politician.

George Brown, a labour politician in the sixties was also a noted alcoholic. During an elaborate reception for visiting Peruvian dignitaries it is said that Brown lumbered over to a tall, elegant vision in red, and requested the honour of the next dance. The response was "I will not dance with you for three reasons: The first is that you are drunk. The second is that the band is not playing a waltz, but the Peruvian national anthem. The final reason is that I am not a woman, but the Cardinal Archbishop of Lima."

This story has been denied many times, but it is a good one.

Chris's Notes: Those of you who have scanned the side bars and periphery of this page, (and not just read the recipes and compiled shopping lists!) may have noticed that this blog is enrolled in a couple of recipe sites comprised, almost exclusively, of food recipes. I have entered The Greatest Drink In The World... This Week on these sites because the focus of this blog, the foundation of it, is NOT alcohol, that’s just the medium. It is not “how many ways can I get stupid?” or “How to make bad decisions easier to deal with.”

The foundation of this blog is to create something new, just like with cooking, by mixing elements together to make a new and delicious taste sensation. THAT is why this blog was formed.

That being said, and the comparison to food recipes now firmly in place, the Rusty Nail is probably the closest drink that I have had so far to what I would call the liquid equivalent of “comfort food.”

Something about this cocktail is just so “Ahhhh,” (and/or "Mmmmm.") It tastes very close to the way a La-Z-Boy recliner, fuzzy slippers and a Sunday morning with no obligations feels.

Yeah, those Scots got it right with this one, even if they did misspell "whiskey."

(Token Only-barely-related video here: "Scotch.")

Maker's Mark Manhattan

Going a little 'Old School' this week, and breaking out one of the classic cocktails; The Manhattan.

The Maker’s Mark Manhattan, to be specific.

The Recipe:

Into a cocktail shaker full of ice, add:

- A 6 count of Maker’s Mark Bourbon

- A 2 count sweet vermouth

- A “dash" of Angostura Bitters

- Stir, (Don’t shake!)

- Strain into a large martini glass

- Garnish with 2 Maraschino cherries

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

Joe the Bartender's notes: It is claimed that the Manhattan was first served to Winston Churchill's mother at New York City's Manhattan Club in 1874.

The original Manhattan was made with America rye whiskey. However, during Prohibition, rye whiskey became very difficult to get hold of, and so Canadian whiskey was used. At the end of Prohibition , it was decided, (by whom I don't know,) that American whiskey should again be used for this American drink. Unfortunately, the production of rye whiskey is a slow process which requires a very long aging process. The bourbon distilleries where able to get back on track much faster, hence the replacement of bourbon for rye.

I know some of you purists out there will not agree with my choice of Bourbon, but what the hell this is about what I like.

I have just returned from a trip with some like-minded bartender friends from a Rodeo in Fort Worth Texas.

After a day of having our senses abused by the smell of horse #@*! and being surrounded by some very large and noisy Texans, we went in search of some more comfortable surroundings, ie. a bar. On entering said establishment we ambled up to the bar to see what was on offer. One of my colleagues spotted a bottle of Makers Mark. After some instruction, the young cowgirl barkeep was able to produce a rather splendid MM Manhattan. We spent the rest of the evening consuming rather a large quantity of these, as well as plates of some indistinguishable meat. I believe there was some interaction with a mechanical bull at some stage of the evening, but after all those fabulous Manhattans, it all becomes rather a blur.

Yea haw!

Chris the Barfly's notes: Without the contrasting benefit of Texans, cowgirls or bulls, mechanical or otherwise, I was presented with this classic and venerable cocktail by Joe.

My first impression was that this is surely not for nuns, teetotalers or kiddies. The Maker's Manhattan has all its burrs; unsanded or smoothed, and is a cocktail requiring a somewhat more seasoned palate. Made famous by Ol’ Blue Eyes and his Rat Pack, The Manhattan became the symbol of style and among the most famous of cocktails.

Now, I have never visited those smoky New York hang-outs of Frankie, Sammy, Dino, and the boys, but one can't help feeling a bit more sophisticated with this little bowl of bravado soup at one's side. It was about mid-way through it, I found myself wishing that I had this with a cigar. Perhaps a nice Cuban, sitting in a plush wing-backed chair in front of a fire. Because that is what this drink does; Makes you feel warm inside and give you a feeling of being spoiled by simple pleasures.

No wonder Frankie and his gang drank them.

Johnnie Mac

"So, what's on for New Year's?" I asked Joe, all excited for a nice winter's brew to warm the chill out of my bones.

"Hogmanay!" he replied.

"Hogmawha? Sounds, uh, tasty."

Joe explained, (with the needed patience,) how "Hogmanay" was not the drink for New Year's, but the name of the holiday itself. At least the holiday celebrated in Scotland, from where this week's 'Greatest Drink in World' hails.

'Twas many years ago. A young Joe, then a journeyman, plying his mixological trade from town to town, found himself at a wee pub just north of Aberdeen. Mid-afternoon saw locals wander in and, along with their square sausage, tatties, and scones, a common order was the Whisky Mac. At this point of his travels, Joe knew of this drink, and had mixed his share, but it wasn't until that mid-winter's chill at the pub had he witnesses firsthand the drink's hold on it's people. And for good reason; this drink is among their own and absolutely brilliant.

The Recipe:

- Mix equal parts Johnnie Walker Black and Stone's Ginger Wine

- Add boiling water to taste.

Most commonly served in a whisky glass, (mine arrived in a brandy snifter, apparently to amplify the experience through both the feel of the heat and the smell of the ginger, or something like that.)

Original recipe by Col. MacDonald, RAJ, India

Bartender's Notes: The Whisky Mac is a traditional Scottish drink, and with the New Year's Eve celebration of Hogmanay, it seemed only natural to combine the two.

The 'Whisky Mac' was invented in the 1800's when a Scottish Colonel in the Indian Army decided to mix Ginger Wine in with his scotch. This may have something to do with the belief that ginger, and likewise Ginger Wine, possessed medicinal and aphrodisiacal properties, which may have been the impetus behind the slogan, "Stay Up With Stone's!"

The recipe calls for scotch, and Johnnie Walker Black is among the higher-end, blended whiskies. It's addition is what gives the drink the name, the "Johnnie Mac."

It is important to note that "scotch" means the drink and not the people. The people are know as "The Scots" and referring wrongly to one or the other would be unwise in either situation.

Chris's Notes: With the first sip of this concoction, I was awash with warmth. It was like drinking a hug from a favorite aunt. In it's warm embrace, I found a comfort and support. The crisp snap of the Johnnie Walker, complimented expertly by the sweet ginger, was brought up to new heights with the addition of the hot water. It was as if my whole self was going, "Aaaahhh" and "Mmmmm," at the same time, watching the shivers leave me. This is a highly recommended cocktail to warm a body this time of year, and not something to just be reserved for Hogmanay or New Years.

For a more in-depth look at Johnnie Walker and his legacy, you can view the 6 minute film, "The Man Who Walked Around the World," starring Robert Carlysle, Right here!

(Click for the Johnny Walker film.)

So get your Black Bun and "Lang may yer lum reek"

Chris

Chivas Sour

The following recipe is starts with a traditional 'Whiskey Sour' but gets the 'Joe the Bartender' tweak of improvement easily bringing it to join the Greatest Drink in the World... This Week.

Enjoy!

The Recipe:

Into a tumbler full of ice, add

- The juice of 1/2 of a large lemon,

- A teaspoon of 'simple syrup',

- A 4 count of Chivas Regal,

- A tablespoon of fresh egg white

- Shake vigorously.

No! Shake more vigorously than that!

- Pour into a brandy balloon, (shown,) or a highball glass over FRESH ice.

- Float a 2 count of Cointreau on top

- Garnish with a cherry and/or a wedge of lemon.

Recipe by Joe the Bartender, Passage To India Restaurant, Salem, MA

Bartender's notes: Joe explained how he fails to see the logic behind using ready-made 'sour mixes' when fresh ingredients like fresh lemon and sugar are so easily attainable. Why add all those preservatives when simplicity improves the flavors.

Further comments from the bar: Egg whites were traditional in sour mix drinks before the panic of salmonella, botulism, H1N1, et cetera, became the norm. "If you live in fear, omit the egg white!"

Chris' notes: I dig the whole retro approach to this baby. The fresh ingredients are immediately apparent, and make me feel good about a 'healthier approach' to cocktails. And that fine balance between the sour and the whiskey flavors is so stinkin' good! There is no egg taste, for those who feel there might be, but the egg white, (and the vigorous shaking of it,) does provide a bit more 'body' to the drink, giving it a nice, fuller consistency. Well worth that extra step.

Here's mud in yer eye! - Chris