Cocktail Chronicle: Between the Sheet

Between the Sheet

September 7,  2010 (part of Cocktail Chronicle)

With cognac and dark rum, this drink is decidedly autumn. Fitting for a cool September day like today.

Based on Between the Sheets from in the Land of Cocktails (Makes 2)

• Granulated sugar (for the rim treatment)
• 1 lemon wedge
• 2 oz dark rum
• 2 oz cognac
• 1.5 oz lemon juice
• 1.5 oz triple sec

 

1. Place the sugar on a small shallow dish. Wet the rims of the glasses with the lemon wedge, then dip and rotate the rim into the sugar to get a nice and even coating. Chill the glasses until serving time.
2. At serving time, place ice and the rest of the ingredients in a shaker and shake rigorously. Strain the mixture into the chilled 2 glasses. Add more ice and serve.

Cocktail Chronicle: Brandy Crusta

 

Brandy Crusta

August 4, 2010 (part of Cocktail Chronicle)

This is a very old cocktail, invented in New Orleans in the 1850‘s. The way I like it is to prepare the sugar-rimmed glass ahead of time. After an hour or two in the refrigerator, the sugar is all stuck-on to the rim and creates a true Crust.

Based on the recipe in MIXSHAKESTIR: (Makes 2)

• 3 oz (6 tbsp) Cognac
• ½ oz (1 tbsp) Maraschino liquor
• ½ oz (1 tbsp) Lemon juice
• ¼ oz (½ tbsp)Tripe Sec or other orange liquor
• 2 lemon peel spirals
• Granulated Sugar (not superfine)

 

1. From one lemon: Make 2 lemon peel spirals. Juice out ½ oz needed for the drinks. Save what’s left to moisten the rim of your glass.
2. Prep the glass: Pour some sugar onto a small plate and shake to even it out. Moisten the outside edge of a glass with the lemon wedge and dip the rim in the sugar. Put 1 lemon peel in each glass. Refrigerate for at least an hour.
3. Mix all liquid ingredients in a shaker with ice. Shake and pour into prepared glasses.