This cocktail is brought to the world by the one and only Brian Miller, esteemed barman of New York’s Death and Co.
This twist on a classic is tasty and adds layer upon layer of complexity to the drink. While it may seem to be an unlikely pairing, the Campari and Goslings actually work wonders together, and while the Absinthe is understated, it serves to pull the ingredients together in harmonious balance. Cheers!
Benjamin Barker Daiquiri
1 1/2 oz Gosling’s Rum
1/2 oz Campari
1/2 oz Lime Juice
1/4 oz Absinthe
1/4 oz Demerara Syrup
A new documentary is coming out on the most notorious of spirits in history. Directed by Christopher Buddy, this film features Ted Breaux, the creator of Lucid Absinthe. You can currently stream the film through Amazon, more options may be coming in the future.
It seems that Harry’s New York Bar was the center of celebration for Americans abroad during prohibition. At least most of the surviving cocktails hailing from that era seem to originate there. Owner Harry MacElhone named the following cocktail after Dr. Serge Voronoff’s controversial technique of grafting monkey testicle tissue on to the testicles of men for purportedly therapeutic purposes. While Dr. Voronoff’s monkey gland transplants fell out of style after a decade or so, Harry’s Monkey Gland cocktail lives on. Be sure to use a big bold gin such as Tanqueray in this one, and fresh orange juice is a must as well. Cheers!
The Monkey Gland
1 1/2 oz Gin
1 1/2 oz Orange Juice
1/4 oz Grenadine
1 tsp Absinthe
This last Saturday my wife and I had the opportunity to go down to Woodinville and bottle at Pacific Distillery. Pacific Distillery is a small, family owned and operated distillery that produces single batch, hand made Voyager Gin and Pacifique Abisnthe. Marc Bernhard is the owner/master distiller and is super passionate and knowledgeable about what he does. Both his gin and absinthe are excellent products, and it was great to be able to chat with him about the history behind his products, as well as to see the process happening. Saturday was the first time that the distillery has utilized outside help for their bottling, and it was a super fun experience. The entire bottling process took about 3 hours, and we bottled, labeled, and boxed around 800 bottles.
Both of the distilleries products are excellent. Voyager Gin is a traditional London Dry Gin, which includes 10 different botanicals placed into a hand-hammered copper alembic pot still and distilled to insure that the finished flavors are excellently balanced. The gin is not a super junipery gin, which is great for those who do not like the super bold flavors of some gins. I have had several bottles of Voyager, and although I have many brands on my shelves, I would not hesitate to recommend Voyager.
Their second product is Pacifique Absinthe. While I am not an absinthe connoisseur by any means, I have tasted a few different brands of absinthe, and the Pacifique is by far the best of them. While many absinthes are overly anise flavored, and artificially colored, Pacifique has a great balance between the botanicals that it is distilled with. It also is excellent in many classic cocktails that feature absinthe. Marc has put a ton of research and development into his absinthe, and it is distilled in the classic 19th century franco-swiss style. Marc truly has the knowledge and passion to create some of the best spirits out there, so if you have a chance, give them a try.
Disclaimer: Pacific Distillery products were purchased by myself for my own consumption.