The Little Buddy

It has been a fantastic summer and I've been taking time off, delving into new flavor combinations, and at times taking a break from cocktails altogether. Summer is drawing to a close meaning my vacation is just about over, must also be time to return to the blog!

Here's an off the cuff rum based riff on the "Old Pal" that turned out especially well. With a rum base, why not an island reference? Here's the "Little Buddy":

The Little Buddy


1 1/2 oz (45 ml) Anejo Rum
3/4 oz (22 ml) Lillet Blanc
1/2 oz (15 ml) Campari
1/4 oz (7 ml) Aperol
1-2 dashes Falernum Bitters


Stir well with ice, strain into a double old fashioned glass with a large ice cube, spray lemon twist over top and use as garnish.


If the "Old Pal"is a nice, light summer drink, then the "Little Buddy" could be a nice "dark" summer drink?

Either way, I have found it to be a wonderfully easy-to-drink apertif, and a welcome one to mix into my regular rotation of summer Negronis.

Tia Juano

TIA JUANO


2 ounces (60 ml) reposado tequila
1 1/2 ounces (45 ml) Lillet Blanc
1/2 ounce (15 ml) Campari


Shake with ice and strain into a cocktail glass.

There were not many tequila drinks published by 1937 when this drink, along with several others, appeared in W.J. "Billy" Tarling's Cafe Royal Cocktail Book, which is one of the many good reasons that this title is so popular with UK bartenders.

I really like this one, which is why I translated the recipe into a 4 oz drink rather than 2 ounces. Normally I try to make my drinks 3 ounces, but that would make for some inconvenient measurements here.

I go Lillet blanc over my Noilly Prat here for its strong citrus notes as well as its thicker, silkier mouth feel. Since Lillet is not overly wine forward it tends to act more as a binder here, giving texture and character without being overwhelming.

For the tequila, a nice reposado, but nothing too fancy. I'm a longtime fan of the Cazadores, which works very well here, and have been happy to see it become cheaper and more available in recent years.

The Campari gives the drink a nice rosy color, and it's grapefruit flavors shine through and work really well with the tequila.

Ultimately, this is a tequila drink first and foremost, so use one that you like.

I found that this drink warmed well too...just another reason to go for the big drink. (It's an easy one to cut in half though for experimenting).

It is one for those who do not take sugar in their coffee or tea, as its flavors tend towards bitter and astringent - and tequila, yum. Enjoy.

The Negroni

THE NEGRONI

If there is one cocktail I've found myself coming back to over and over again, it has to be the legendary Negroni.

The key to a great Negroni is using a good quality sweet vermouth. I prefer the Carpano formulas available here in the U.S. ("Punt e Mes" and "Antica") but I also enjoy Cinzano rosso. There are some good choices out there so feel free to experiment. Most people agree though that the Carpano Antica in a Negroni is hard to beat.

Whatever your choice, you can vastly improve any vermouth's shelf life by keeping them refrigerated and using smaller bottles whenever you can.

I wouldn't necessarily call this a benchmark drink for gin tasting, but it's close. One thing I am certain of is that a good gin doesn't have to be expensive, especially for mixing cocktails.

The old guard premiums that flourished before gins tried to compete with vodkas and be "ultra smooth" tend to excel. I prefer a quality, strong flavored gin like Bombay Dry or Beefeater regular over say a Bombay sapphire in most mixed drinks.

Using smoother gins like Plymouth can still be good, but they end up playing more of a supporting role to the Campari and vermouth rather than providing the structure and balance that the stronger flavored gins can provide.

You can serve this one "up" or on the rocks. If you're feeling lazy, you can build it right in the glass. The dilution and extra chilling that the mixing glass treatment provides is well worth the extra effort (as usual).

An orange twist provides the perfect garnish. When I serve over the rocks I may just zest some oils from the orange over the top of the finished drink rather than providing a full garnish, especially if I am making this for myself and not a guest, or skip altogether,

Beefeater Negroni "up"

THE RECIPE

INGREDIENTS

1.5 oz gin (preferably a strong flavored London dry like Bombay Dry or Beefeater)
1 oz Campari
1 oz sweet vermouth (use Punt e Mes or Carpano Antica if you can find them)

INSTRUCTIONS

Pour ingredients into a mixing glass half filled with ice, mix well and strain into a cocktail glass or over fresh ice in an old-fashioned glass

Garnish with orange twist



One of the many delicious Negroni variations created over the years...


NEGRONI TREDICI
(recipe adapted from Toby Malony, The Violet Hour 2009)


Negroni Tredici...an all-star cast.



INGREDIENTS



2 oz gin

1 oz sweet vermouth

.5 oz Cynar

.5 oz Campari

.5 bar spoon Regan's orange bitters