Archive for June 2011

Grand Royal Fizz


The first few hours of the evening at the bar, before the crowds rush in, I get to hone my crossword puzzle skills, catch up on some reading, chat with early guests, and experiment with new cocktails.  This week Royal, one of my regulars was getting nostalgic for a drink an old friend used to make him back in the day called the Grand Royal Fizz.  As you can guess, he was partial to this drink because his name was actually in the title.  I looked the recipe up in the Mr. Boston official bar and party guide that lives in the drawer by the register for emergencies like these, and made one for us to try using all fresh squeezed juices.  I should have known, as I am partial to all drinks with the word fizz in them, that this drink would be DELICIOUS!  Best described as a lip-smacking creamsicle in a glass, with a hint of cherry stone for sweetness from the maraschino liqueur.  I highly recommend you go and make yourself one of these immediately!

Grand Royal Fizz
2 oz gin
2 oz fresh squeezed orange juice
1 oz fresh lemon
1/4 oz sugar cane syrup
1/4 oz maraschino liqueur
1 oz cream
top with club soda

Combine all ingredients but soda in shaker.  Shake hard and strain over cracked or crushed ice in collins glass.  Top with soda. Garnish with orange slice or cherry.

Note:  Ideally I would use crushed ice but, since I did not have any on hand I used chip ice instead.  Cracked ice would also be fine.  Also, simple syrup, confection sugar, agave nectar etc. could be substituted for sugar cane syrup and I am sure it would be just as tasty.  One last thought, it might be fun to experiment with an egg white in this drink for extra froth, since it is a relative of the Ramos Gin Fizz.

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Blue Bay Bellini


Could a cocktail really transport one to a place such as this? Well of course not! But at least it allows us to meditate upon the possibility.


Blue Bay Bellini
1 oz blueberry bay syrup
1/2 oz port
1/4 oz lemon
top with cava

Combine all ingredients in a champagne flute. Garnish with orange bitters and bay leaf.

Blueberry Bay Leaf Syrup
1/2 pint blueberries
2-3 dried bay leaves
1 cup sugar
1 cup water

Combine ingredients in pan and let simmer until the blueberries break down and the bay leaf is aromatic. Let steep, cool and strain.

Notes: Per usual, the bitters are essential to this cocktail mellowing out the sweetness and bringing out the herbaceous-ness. Also, make sure to use a dry or brut sparkling wine. We recommend a cava for its dryness and economy.

Great for a brunch, shower or picnic, you can pre-batch everything but the cava.

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The Weekday

Enjoying the work week can be a difficult task.

Sasha Pivovarova does the best "work is a drag" looks.

As we contemplate all the things that must be done in the week ahead, I give you a cocktail that is meant to be enjoyed mid-week for its low-alcohol content (equivalent to a glass of wine) that won't leave you feeling unmotivated and chewed up the next day.

The Weekday
1oz Sherry
1/4oz Brandy
1/2oz Dry Vermouth
1/2oz strawberry rhubarb syrup
1/2oz lemon

Recipe for strawberry rhubarb syrup here.

Combine all ingredients in shaker with ice. Shake and strain into coupe glass. Top with a dash of orange bitters.

Notes: I made this drink as a way to use up some of the strawberry rhubarb syrup in my fridge. It's a pretty versatile syrup that we have combined with gin, bourbon, tequila and now fermented wine. Try also subbing it in for any drink that calls for grenadine.

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A Well Traveled Cocktail


I recently discovered my perfect summer cocktail.  The Pegu Club.  Brought to you all the way from its inception at a club in Burma in the 1800's, this favorite drink not only has a NY cocktail lounge named after it, but was also written about in head barman Harry Craddock's 1930's Savoy Cocktail Book as, "one that has traveled, and is asked for, round the world."

What I adore about this drink, is it's sophisticated simplicity.  It is like the little black dress of cocktails.   A perfect balance of orange, lime and spice, this drink is a crisp, tart, and refreshing alternative to a margarita on a hot and balmy night. 

Pegu Club
2 oz London Dry Gin
3/4 oz Curaçao or Cointreau
3/4 oz lime
angostura bitters
orange bitters

Shake and strain into chilled coupe glass.  Garnish with bitters and lime peel.

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Dovetail + Strawberry + Rhubarb + Gin

= an awesome Saturday afternoon! Don't forget to visit us tomorrow afternoon for a refreshing cocktail (or two), insane vintage shopping and a mix of eclectic, happy (weather-induced) people at Dovetail, 1452 W. Chicago Avenue from 12:00PM-3:00PM .

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