Posts Tagged ‘Scotch whisky’

The Sunset Gun

Saturday, January 7th, 2006

The notion of single-serving micro-infusions is pleasing, though the requisite hour’s wait makes the Sunset Gun no spur-of-the-moment tipple. Its name implies a certain ritualized consumption, wherein the daily infusing of a few drams of whiskey coincides with changing from tennis whites to dinner dress … the sort of comfortably civilized prelude to evening that Noël Coward and Graham Payn might have indulged in on the terrace of Firefly, gazing down at Blue Harbor as the sun sank below the horizon.

I came upon this one in H. Paul Jeffers’ 1997 High Spirits. He doesn’t lay claim to its origination, but a cursory leafing through the bookshelf finds no precedent. Google Book Search identifies a single subsequent appearance in the unfortunately-named Complete Idiot’s Guide to Mixing Drinks, however, and it’s quite similar to the CocktailDB’s Duppy Cocktail, in which the cloves are merely a garnish.

2 oz. whiskey
1/2 oz. curaçao
3 cloves
2 dashes Regans’ Orange Bitters #6

Steep cloves in the whiskey for 1 hour and remove. Stir whiskey and curaçao with cracked ice and strain. Return cloves to glass and top with bitters.

Jeffers is agnostic regarding the whiskey to employ — it needn’t even be whiskey with an “e” as far as he’s concerned, calling for “blended, rye or bourbon.” I’ve tried it with rye, but find this to be one of those drinks that does very well with Scotch. The blended whisky of choice chez Slakethirst is Teacher’s, which contributes lush, smoky notes to our Sunset Guns. Should foresight fail and sunset’s advent find you with uninfused whiskey, a dash of Fee’s Aromatic Bitters might serve in lieu of the hour-long marination of cloves, though not nearly as subtly, and at the cost of introducing extra bittering agents.

The Rob Roy

Wednesday, June 8th, 2005

3 oz. Teacher’s blended Scotch whisky
1/2 oz. sweet vermouth
1/2 oz. dry vermouth
4 dashes Fee’s orange bitters

Ice well, stirring, swirling, or otherwise gently chilling, and strain. A maraschino cherry is the traditional garnish.

The Rob Roy is a fine cocktail that almost any liquor cabinet should be able to produce: it asks for little in the way of the exotic and doesn’t even require fresh fruit! I judge it to be mild, smooth and delicious… a pale, aromatic, eminently quaffable concoction. I made a few this evening after noting that Looka!‘s cocktail of the day today was the Perfect Manhattan, which seemed a good idea. Forgetting that I have a bottle of bourbon, I reached for the scotch instead, the substitution of which yields a Rob Roy. Quite a happy accident.

Remsen Cooler

Wednesday, December 31st, 1969

Use a medium size Fizz glass.
Peel a Lemon as you would an Apple.
Place the Rind or Peeling into the Fizz glass.
2 or 3 lumps of Crystal Ice.
1 Wineglass of Remsen Scotch Whiskey.
Fill up the balance with Club Soda; stir up slowly with a spoon and serve.

In this country it is often the case that people call a Remsen Cooler where they want Old Tom Gin or Sloe Gin instead of Scotch Whiskey. It is therefore the bartender’s duty to mix as desired.

Whiskey Scotch Hot

Wednesday, December 31st, 1969

1 lump Sugar dissolved in Hot Whiskey glass.
1 jigger Scotch Whiskey.

Fill up with Hot Water.
1 slice Lemon Peel.

Stir and serve with Nutmeg sprinkled on top.

Blue Blazer

Wednesday, December 31st, 1969

Use two Pewter or Silver Mugs.

1 teaspoonful Bar Sugar dissolved in a little Hot Water.
1 Wineglass (or jigger) Scotch Whiskey.

Ignite the mixture, and while blazing pour it several times from one mug to the other. Serve with a piece of twisted Lemon Peel on top.