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Tag Archives: brooklyn

Bradstreet Cocktail

Day 146, Cocktails 143 & 144

The fun continued at the Bradstreet Crafthouse Friday night with Ashish.  After enjoying the Vincent’s Ruin cocktail and some delicious small plates it was time to get serious about selecting the next cocktail.  One offering on the menu in particular garnered my attention because it included egg white. 

Now before you get all squeamish on my please understand that egg whites a common ingredient in many classic cocktails.  The origin of using egg whites goes all the way back to the Ramos GinFizz.  This cocktail was invented by Henry Ramos at the bar of the Meyers Restaurant in New Orleans in 1888.  During especially busy times Ramos employed scores of boys to shake the cocktails and yet still had difficulty keeping up with demand.  The use of the egg white provides a particularly delightful creamy foam at the top of the drink as well as providing some body.  Trust me, it’s delicious, and you won’t be tasting raw egg in a well made cocktail containing egg whites.

Back to Bradstreet.  What caught my eye was the Bradstreet Cocktail.  The ingredient list includes Jim Beam Rye, lemon juice, house made jasmine syrup, egg white and Bradstreet bitters.  What can I say – this drink was incredible!  Smooth and creamy with a hint of jasmine.  The rye was the foundation and the flavor of it did come through but it was not overwhelming – not really a boozy cocktail, but really a fruity cocktail either, it was just right.  I’m definitely inspired to try egg white cocktails at the Twilight Lounge.

Next I was ready to continue with rye or bourbon but had developed a hankering for maraschino.  I asked the waitress for a drink that would include both of those … and was mildly disappointed when she brought out none other than a Brooklyn cocktail.  Now don’t get me wrong, it was delicious, a little lighter on the bitters than the one I made recently, but I was hoping for something new.  After finishing the Brooklyn I went up to the bar and had a talk with the bartender.  I described for him what I liked and he had a few questions about specific flavors and then told me he’d send a drink over to our table.  After a few minutes our waitress delivered my next drink.  It was terrific!  The rye was there as the base and the maraschino was right there with it.  It also had a slightly orange flavor and I also detected a bit of anise flavor on the back end of this. 

I went back to the bar to find out what exactly I was drinking.  It was a no name cocktail – meaning it had been created on the spot for my drinking enjoyment (don’t you love getting an original?).  It consisted of what I thought it did – rye, house bitters, Luxardo maraschino, lemon and Chartreuse (I failed to ask which color).

The night was finally completed with a French 75, which was very well made and was a nice night cap.  All in all the evening was a lot of fun.  The staff at the Bradstreet Crafthouse did a great job.  I highly recommend stopping by there if you are in Minneapolis.

Cheers!

Day 141, Cocktail 141

OK, I don’t really have a bridge for sale, so will you settle for a cocktail?

Tonight’s effort is the Brooklyn, cousin to the Manhattan.  This is a classic cocktail, and as with most classics the details of its origins are murky.  Also, as with most classic cocktails, the ingredients used today are different in both proportion and specific ingredients.  What I can tell you about the Brooklyn is that it was that borough’s answer to the Manhattan, although by local accounts from the 1930’s the Manhattan was the preferred the cocktail at the time, even in Brooklyn.

The recipe I used tonight is from the CocktailDB.  I think this particular version is representative of the Brooklyn as it was mixed and served in the 1930’s. 

  Brooklyn

  • 1-1/2 oz rye
  • 1/2 oz dry vermouth
  • 1/4 oz Amer Picon
  • 1/4 oz maraschino liqueur

Combine all the ingredients in a mixing glass with 4-5 ice cubes.  Stir to chill and mix.  Strain into a chilled cocktail glass.

I used Jim Beam rye and Luxardo maraschino.  I also used Agnosturo bitters as the Amer Picon is not readily available (anywhere, not just at the Twilight Lounge!).  The quantity of bitters is indicative of the way cocktails were made around the Prohibition era.  You won’t find too many modern bartenders using that much bitters in a drink.  The drink itself is heavy on the bitters flavor, virtually drowning out the rye and leaving just the faintest hint of maraschino.  I can imangine sitting in a gritty bar in the shadow of the Brooklyn Bridge sipping one of these.  Ready to find out what life tasted like 80 years ago?  Then try this out!

A side note as well tonight.  I’ll be heading to St. Louis tomorrow for business.  While I’m sure I’ll one or two opportunities for cocktails I may be silent for a few days.

Cheers!