Updated Cocktails

Words by: Simon Difford

15:59 GMT // 14 Jun 2011

1. Grand Sidecar (2005 Simon Difford) 4/5

Glass: Martini
Garnish: Half sugar rim and orange zest twist
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
2 shots Grand Marnier liqueur
1 shot Freshly squeezed lemon juice
½ shot Chilled mineral water (omit if wet ice)
Comment: A twist on the classic Sidecar that's even simpler to make but equally tasty. Grand Marnier Cordon Rouge consists of 55% cognac so there is no need to add cognac to make a great Sidecar, simply add lemon juice. This drink benefits from a touch of dilution so also works well served, strained over ice in an old-fashioned glass.

2. Hanky-Panky Martini 4/5


Glass: Coupette/Martini
Garnish: Orange zest twist
Method: STIR all ingredients with ice and strain into chilled glass.
1¾ shot Bombay London dry gin
1¾ shot Martini Rosso sweet vermouth
¼ shot Freshly squeezed orange juice
1/8 shot Fernet Branca
Comment: A Sweet Martini made bitter and aromatic by Fernet Branca and clouded by a squeeze of orange.
Origin: Created in the early 1900s by Ada 'Coley' Coleman at The Savoy's American Bar, London, for actor Sir Charles Hawtrey.
Ada was quoted in a 1925 edition of 'The People' newspaper as saying, "The late Charles Hawtrey... was one of the best judges of cocktails that I knew. Some years ago, when he was overworking, he used to come into the bar and say, 'Coley, I am tired. Give me something with a bit of punch in it.' It was for him that I spent hours experimenting until I had invented a new cocktail. The next time he came in, I told him I had a new drink for him. He sipped it, and, draining the glass, he said, 'By Jove! That is the real hanky-panky!' And Hanky Panky it has been called ever since."
Coley was the first Bar Manger of the Savoy's famous American Bar and the Hanky-Panky is her most famous creation. She perfected her craft at Claridge's Hotel and left to start at the Savoy in July 1903, where she stayed until her retirement in December 1924. During her tenure at the Savoy she served drinks to the likes of Mark Twain, teh Prnce of Wales, Prince Wilhelm of Sweden.

3. Honeymoon 4.5/5


Glass: Martini
Garnish: Orange zest twist
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
1½ shots Boulard Grand Solage calvados
¾ shot Bénédictine D.O.M. liqueur
¼ shot Cointreau triple sec
½ shot Freshly squeezed lemon juice
½ fresh Egg white
Comment: A romantic combination of apple, orange, lemon and herbs.
Origin: A 1930s classic created in a long since departed New York bar called Brown Derby.

4. Josephine Baker 3.5/5


Glass: Martini
Garnish: Dust with grated cinnamon
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
1½ shot Courvoisier V.S.O.P cognac
1½ shot Warre's Otima tawny port
1 shot Bols apricot brandy liqueur
¼ shot Monin Pure Cane sugar syrup (65°brix, 2:1 sugar/water)
1 fresh Lemon zest twist
1 fresh Egg yolk
Comment: A smooth apricot and brandy dessert style cocktail with hints of wine and cold tea.
Origin: Recipe adapted from a 1937 Bar Florida menu, Havana, Cuba. This cocktail is named in honour of Josephine Baker (1906-1975), an American-born dancer, singer, and actress. She dropped out of school at just 12 years old and lived as a street child amongst the slums of St. Louis until her street-corner dancing attracted attention and at 15 she was recruited for the St. Louis Chorus vaudeville show. Baker then became a hit in New York City during the Harlem Renaissance, reputedly "the highest-paid chorus girl in vaudeville."
In October 1925, she moved to Paris and stared at the Théâtre des Champs-Élysées where she appeared practically nude. Her erotic dancing earned her the nicknames Bronze Venus, Black Pearl and Créole Goddess.
Baker was a stanch supporter of the Civil Rights Movement in the United States and for assisting the French Resistance during World War II which earned her French military honour, the Croix de guerre.

5. Kir 3.5/5


Glass: Goblet
Method: POUR cassis into glass and TOP with chilled wine.
½ shot Crème de cassis liqueur
Top up with Bourgogne Aligoté white wine
Variant: Kir Royal with champagne in place of Bourgogne Aligoté.
Comment: Traditionally made 1/3 cassis to 2/3 wine but too sweet for most modern palates. Made to the above formula this blackcurrant wine concoction is clean, crisp and not too sweet. Adjust your ratio to taste.
Origin: The origins of Kir are said to date back to 1904 when a waiter named Faivre first had the idea of mixing white wine with crème de cassis at the Café Georges in Dijon, France. His new drink became known as the 'Cassis Blanc'.
The drink takes its now better known 'Kir' name from a colourful politician and WWII resistance hero by the name of Canon Félix Kir, who served as the Mayor of Dijon, France. In order to promote regional products and rescue the local 'Bourgogne Aligoté' white wines from economic doom, he served the Cassis Blanc aperitif at official functions. The Cannon popularised the concoction and it quickly became known as Canon Kir's apertif, then Father Kir's aperitif and finally as the Kir aperitif.
Félix Kir led quite a life. He was a Catholic priest at the outbreak of the Second World War, but became a major resistance fighter against the German occupation earning him the French Honour Cross in 1946. The same year, he became a member of the French Parliament as a "député" and the mayor of Dijon, a position he retained until his death (aged 92) in 1968.
Bourgogne Aligoté is an Appellation d'origine contrôlée (AOC) white wine produced from the Aligoté grape variety in the France's Burgundy region. Bourgogne Aligoté tend to be light and acidic in style and are usually unoaked. The appellation allows up to 15% Chardonnay to be blended into Bourgogne Aligoté so we suggest substituting with a unoaked Chardonnay if you are unable to source Bourgogne Aligoté.

6. Kir Royale 3.5/5


Glass: Flute
Garnish: Blackcurrant on rim
Method: POUR cassis into chilled glass and TOP with champagne.
½ shot Crème de cassis liqueur
Top up with Brut champagne
Variant: Kir
Comment: Champagne replaces Bourgogne Aligoté white wine in this 'Royal' rendition of Mayor Canon Kir's classic aperitif. Easy to make, easy to drink.
Origin: As outlined in our origin for 'Kir', this drink is named after Canon Félix Kir, who served as the Mayor of Dijon, France 1945-1968 and popularised the drink by serving at official functions. In 1951, when the drink was becoming well-known, members of the Damidot family, owners of the Lejay-Lagoutte brand of cassis and the largest liqueur producer in the region, asked the mayor for his the authorisation to use his (Kir) name commercially.
Probably flattered, he agreed and on 20-November 1951, on a French National Assembly letterhead, wrote: "Canon Félix Kir, Member of Parliament and Mayor of Dijon, gives exclusively to the house of Lejay Lagoute, currently represented by Roger Damidot, the right to use his name for blackcurrant liqueur advertising purposes, in the form he sees fit, and notably to designate a 'vin blanc cassis'." Armed with this letter, Lejay Lagoute patented the brand name 'KIR' in March 1952.
Years later, after seeing the increasing popularity of kir as an aperitif, the cannon sought to offer other cassis makers the same privilege but due to Lejay-Lagoutte having already registered the "Kir" trade mark he was too late. Numerous court challenges ensued propelling the case to the highest court, 'Cour de Cassation' where on 27-October 1992 it confirmed that Lejay-Lagoutte has the exclusive rights to the 'Kir' trademark.
Lejay-Lagoutte now produce a pre-mixed cassis and sparkling wine product called 'Kir Royal'.

7. The Last Word 5/5


Glass: Martini
Garnish: Lime wedge on rim
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
1½ shot Bombay London dry gin
½ shot Green Chartreuse liqueur
½ shot Luxardo maraschino liqueur
½ shot Freshly squeezed lime juice
¼ shot Chilled mineral water (omit if wet ice)
Comment: Chartreuse devotees will love this balanced, tangy drink, I'm one.
Origin: This vintage classic was first documented in Ted Saucier's 'Bottoms Up' in 1951 where its creation was attributed to the Detroit Athletic Club. It was practically forgotten until championed by the team at Pegu Club, New York City in 2005.
The Detroit Athletic Club was established in 1887 by a group of privileged young men who enjoyed amateur athletics. In 1913 a group of the city's prominent automotive and industrial leaders re-established the club and commissioned architect Albert Kahn to design the magnificent six-story Clubhouse. Completed April 1915 and standing at 241 Madison Avenue in Detroit's theatre district, this still houses the exclusive club to this day. Fine dining and living sit alongside the athletics and if you'd like to join you'll need to dig deep into your wallet and also find six existing members willing to nominate you.

8. Marny Cocktail 4/5


Glass: Martini
Garnish: Orange zest twist
Method: STIR all ingredients with ice and fine strain into chilled glass.
2 shots Bombay London dry gin
1 shot Grand Marnier liqueur
½ shot Chilled water
2 dashes Angostura orange bitters
Comment: This appropriately named, simple drink is one of my favourite Grand Marnier cocktails.
Origin: Adapted from a recipe in Harry Cradock's 1930 Savoy Cocktail Book.

9. Mulata Daiquiri 4.5/5


Glass: Martini
Garnish: Lime wedge on rim
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
2 shots Bacardi 8 year old rum
¼ shot Brown crème de cacao liqueur
¼ shot White crème de cacao liqueur
½ shot Freshly squeezed lime juice
¼ shot Monin Pure Cane sugar syrup (2:1)
Variant: Blended with crushed ice.
Comment: A classic Daiquiri with aged rum and a hint of chocolate.
Origin: Thought to have been created by Constantino (Constante) Ribalaigua Vert at Havana's Floridita bar but in the Cuban book, 'Bartender's Sixth Sense' the cocktail is said to have been created in the 1940s by one Jose Maria Vazquez.

10. Negroni 5+/5


Glass: Old-fashioned
Garnish: Orange zest twist
Method: POUR all ingredients into ice-filled glass and STIR.
1½ shot Bombay London dry gin
1½ shot Campari Bitter
1½ shot Martini Rosso sweet vermouth
Variant: Americano
Comment: Bitter and dry, but very tasty. This no namby-pamby drink is traditionally assembled and mixed directly in the glass. There is something about a Negroni that does not suit fussing about with mixing glasses and strainers. To garnish with a lemon slice is a heinous crime but I am quite partial to a fat orange wedge.
Origin: This drink takes its name from Count Camillo Negroni. Sometime between 1919 and 1921, while drinking at the Casoni Bar (later named Giacosa) on Tornabuoni Street in Florence, Italy, the Florentine Count is said to have asked for an Americano 'with a bit more kick'. He was a regular customer at the bar and bartender, Fosco Scarselli experimented with adding gin to the Count's favourite aperitif, the Americano. The combination became the Count's new regular drink and soon other patrons of the bar soon started to ask for "one of Count Negroni's drinks" and the drink quickly became known as simple 'Negroni'.

11. Perfect Lady 4/5


Glass: Martini
Garnish: Lemon zest twist (spay & discard) & peach slice
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
2 shots Bombay London dry gin
¾ shot Crème pêche de vigne liqueur
¾ shot Freshly squeezed lemon juice
½ fresh Egg white
Comment: This twist on a White Lady uses peach liqueur in place of triple sec to make a lighter, fruitier elaboration.
Origin: Created in 1936 by Sidney Cox, a bartender at the Grosvenor House, London for The British Empire Cocktail Competition where it took the 1st Prize.
That same year a constitutional crisis in the British Empire was caused by King-Emperor Edward VIII's proposal to marry Wallis Simpson, a twice-divorced American socialite. Religious, legal, political, and moral objections were raised due to Mrs Simpson being twice divorced and the marriage was opposed by the King's governments in the United Kingdom and the autonomous Dominions of the British Commonwealth. Despite the opposition, Edward declared his love for Mrs Simpson and his refusal to give her up ked to his abdication in December 1936.
He was succeeded by his brother Albert, who took the regal name George VI. Disgraced due to renouncing the throne, Edward was given the title His Royal Highness the Duke of Windsor. He married Mrs Simpson the following year and they remained married until his death 35 years later. She was obviously his 'Perfect Lady'.

12. Princess Mary 4/5


Glass: Martini
Garnish: Dust with cocoa powder
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
1½ shots Bombay London dry gin
1 shot White crème de cacao liqueur
1 shot Double (heavy) cream
Comment: Slightly sweet, very creamy - drink after dinner.
Origin: Created in 1922 by Scottish bartender Harry MacElhone to celebrate H.R.H. Princess Mary's marriage to Lord Lascelles. The original recipe featured equal parts of all four ingredients. The year after, Harry MacElhone purchased his eponymously named bar in Paris.




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