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Tag Archives: brett hertzberg

Day 317, Cocktail 320

So what happens when you don’t hit a nail square on the head?  It gets bent, of course!  I know, I’m grasping here, but (in the words of Brett Hertzberg, the father of modern bartending in Germantown) it’s all I got.

So the Bent Nail is a variation of the classic Rusty Nail.  How it get the name Bent Nail is beyond me as my research turned up nothing.  If you happen to know, please share with me and my readers!

So, without further adieu:

  Bent Nail

  • 1-1/2 oz Canadian whiskey
  • 1/2 oz Drambuie
  • 1/4 oz Kirsch

Combine the ingredients in a mixing glass with ice.  Stir to chill and mix.  Strain into a coupe.

I used the coupe for this since this a relatively small drink at just 2-1/4 oz of ingredients.  When accounting for ice melt while mixing it probably comes in at a little less than 3 oz.  As for the taste, it’s good.  Just a hint of cherry from the kirsch, which also helps cut the sweetness of the Drambuie.  It’s not as bold as a Rusty Nail, given that the Canadian (I used Canadian Club) doesn’t have the smokey, peaty components that Scotch does.

Cheers!

Day 213, Cocktails 207 & 208

Happy Thanksgiving!  Today is that day for us to gather and reflect on what we have to be thankful for…for me it is my family and friends, my health, and…the hope for a Brown’s win on Sunday!  We’re having several friends over along with Paula and Cookie.  Not sure if I’ll get into any new cocktails today as I plan on serving up Caramel Apples and Pecan Pies.  If I do, you’ll read all about in the next post.

Yesterday was a day for a couple of new drinks.  Much of the day was spent in final preparation for today.  By dinner time we were winding down and playing shut box down in the Twilight Lounge.  I mixed up a drink I found on the CocktailDB.

  Southern Bride

  • 1-3/4 oz gin
  • 1/2 oz grapefruit juice
  • 1/4 oz Luxardo maraschino liqueur

Combine the ingredients in a shaker and shake, shake, shake to combine and chill.  Strain into a coupe.

My first observation is that this is a dainty ‘lil ‘ol thing, only filling my coupe about 2/3 of the way with a nice, pink hue.  It is a tasty cocktail with the maraschino taking front and center, followed by the grapefruit and then gin as a supporting platform.  I used Plymouth gin for this one.  If you want more “bite” from your gin, use Bombay or Beefeater.

Later in the evening we headed over to Brett’s house for his night before Thanksgiving party.  We don’t get to see Brett outside of Ivee’s nearly enough and he always throws a good bash.  Last night held true to form.  After several bourbon and cokes Gwen cajoled Brett into making up his own speciality cocktail.  It’s called Brett’s Passion Fruit Mojito and consists of Cruzan Aged Rum, lime juice, mint, powdered sugar and seltzer water.  Wow, was this ever delicious!  The Cruzan has a nice, silky and slightly smokey flavor.  The passion fruit and mint blend wonderfully together and it was just sweet enough.  Well done Brett!  If you want, give me your exact recipe and I’ll publish it!

Cheers!