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Tag Archives: dale degroff

Day 347, Cocktail 355

Yes, I’m still alive – although based on my 50th some of you may have thought I’d dropped dead!  Actually, what has happened is that I’ve started a new job that requires a fair amount of travel.  Last in particular was hectic, but on the other hand I will have the opportunity to try new cocktails while travelling, so all is well.  Now to the task at hand, getting caught up here.

A week ago Friday I was back to egg fizz cocktails, finishing up the exploration I had begun earlier that week.  The last cocktail of this side journey was inspired by the earlier reported Whiskey Fizz, but with addition of egg white.  Since the gin version of this cocktail in Degroff’s “The Craft of the Cocktail” is called the Silver Fizz, I decided to name this one the Golden Fizz.

  Golden Fizz

  • 1-1/2 oz Maker’s Mark bourbon
  • 3/4 oz lemon juice
  • 1 oz bar syrup
  • 1 egg white
  • lemon lime soda

Combine the bourbon, lemon juice, bar syrup and egg white in a shaker with ice.  Shake vigorously to combine and get a nice emulsion going with the egg white.  Strain into a chilled Delmonico glass and top with lemon lime soda.

Mmmm, this is good.  The extra body and creaminess from the egg really takes what was a Whiskey Fizz to a new level.  This drink is even pleasing to the eye with its white, foamy head.  You can also use any good bourbon or rye whiskey in this one.


Day 344, Cocktail 351

Well, I guess this serves me right.  I didn’t take any pictures of Tuesday’s cocktail, a whiskey fizz.  I did a quick online search for photos of whiskey fizz and I found some very nice ones, but just didn’t feel right using someone else’s photograph of the cocktail.  So I got cute and thought, “hey, I’ll find something sexy to use” and did a search for whiskey chicks.  Well, you can see how that turned out…

  Whiskey Fizz

  • 1-1/2 oz rye whiskey
  • 3/4 oz fresh lemon juice
  • 1 oz bar syrup
  • lemon lime soda

Combine everything but the lemon lime soda in a shaker with ice cubes and shake to mix and chill.  Strain into a collins glass filled with ice cubes and top with lemon lime soda.  Garnish with a lemon wedge.

This recipe came from Dale Degroff’s “The Craft of the Cocktail”, and it is very good – it beats just a plain rye and 7-Up anyday.  The lemon adds a much fresher component to the recipe than you would otherwise get just using the soda.  I used Jim Beam rye in this one, but a good bourbon would work just as well.


Day 338, Cocktail 342

Ok, so not the catchiest of titles.  Honestly, I sat here for a good 10 minutes and nothing, absolutely nothing witty or pithy came to mind.  Either blog fatigue has set in or I’ve finally reached my limit.  Nah, can’t be that!

So, last night I started thumbing through Dale Degroff’s “The Craft of the Cocktail” and stumbled into the fizz section.  According to Degroff a fizz is a spin-off from the sour, made possible by the development of widespread appearance of soda water.  There are basically two types of fizz.  The first includes egg white for a creamy texture and nice, foamy head.  Fizzes made with egg white are typically served without ice, and thus require a smaller Delmonico glass.  The Delmonico glass is very similar to the collins glass except that it is in the 8 to 10 oz range rather than 12 oz.  The glass in my picture is a 10 oz Delmonico.  The second type of fizz is made without egg white and thus, is usually served over ice in a collins glass.

The fizz that caught my eye was the Silver Fizz.  Here it is:

  Silver Fizz

  • 1-1/2 oz gin
  • 3/4 oz lemon juice
  • 1-1/2 oz bar syrup
  • 1 egg white
  • 3 oz seltzer water

In a shaker with ice  combine everything but the seltzer water.  Shake long and hard (at least 30 seconds) to mix, chill and emulsify the egg.  This is an important step if you want the frothy head and creamy texture that the egg white will impart.  Strain into a chilled Delmonico glass and top with the seltzer water.

This was a delicious cocktail!  Very light, with a sweet, creamy taste and mouth feel, with just a touch of effervescence from the seltzer.  A hint of lemon and the botanicals from the gin (I used Rehorst) finish off this drink.  If summer ever does get here (there’s still ice on my pool) this would be a great cocktail for a warm evening on the patio.


Day 45, Cocktail 42

I enjoyed the scotch based cocktails at Bryant’s so much a couple of nights ago that I decided to try another one tonight.  A quick browse through Dale Degroff’s “The Craft of the Cocktail” brought me to another scintilating scotch based cocktail.  This little gem was developed by Gary Regan, a very accomplished bartender himself.  It combines two favorites of mine, scotch and Domaine de Canton, and is about as simple as cocktail mixing can be.

  Debonaire Cocktail

  • 2-1/2 oz scotch
  • 3/4 oz Domaine de Canton liqueur

Combine the ingredients in a mixing glass with several ice cubes.  Stir completely to chill.  Strain into a chilled cocktail glass and serve ungarnished.

Mr. Regan absolutely nails the proportions with this cocktail and the sweet ginger flavor of the Canton is perfectly balanced with the smokey scotch (I used Cutty Sark – an even peatier scotch would be divine in this). 


This week I’ve decided to spotlight one of the more intriguing flavors that I’ve come across over the last year or so, Luxardo’s Maraschino Liqueur.  It is distilled from Marasca cherries and originally came from what is now Croatia.  I purchased my first bottle of Luxardo’s Maraschino about a year ago so that I could try an Aviation Cocktail, an old classic that I had read about in Dale Degroff’s “The Craft of the Cocktail”.  The Aviation puts the maraschino front and center and it has grown on me.  I’ll readily admit that this is a somewhat acquired taste, but then again so are many of life’s tastiest tidbits.  The flavor of the maraschino is not at all sweet (completely unlike the bright red maraschino cherry that you buy at the store and that your girl- or boyfriend uses to show off when she or he ties the stem into a knot without the aid of hands).  It does taste somewhat like a tart cherry with an almost nutty undertone.  It plays well with gin and rye whiskey.  But that’s not all, as it can be found in any number of cocktails.

As for the Aviation Cocktail, well, as I’ve already written, this (along with the French 75) is probably the cocktail most responsible for my interest in classic cocktails.  The recipe that I use is probably close to the original, although as with most classic cocktails, the precise origin is hard to pinpoint.  It was definately around in the 1930’s in the form that Degroff uses in “The Craft of the Cocktail”.  However, I’ve seen reports that put its origin as early as 1916 – perhaps it was a tribute to the Wright brothers!

  Aviation Cocktail

  • 2 oz Plymouth gin
  • 1 oz Luxardo Maraschino Liqueur
  • 1/2 oz fresh lemon juice
  • Flamed lemon peel for garnish


Shake the gin, maraschino and lemon juice with ice and strain into a chilled coupe. 

I find that the Plymouth provides an excellent backdrop for the maraschino.  Suprisingly, it is not nearly as tart as you might expect, with the lemon juice complimenting the maraschino very nicely. 

I’ll be following up this week with more recipes using maraschino.  If you are interested in learning more about the history of maraschino liqueur just click here.  And for more information about Luxardo, just click here.


Luxardo Maraschino Liqueur

Day 16, Cocktail 16