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Tag Archives: hi hat

Day 237, Cocktail 237

Saturday night Gwen and I met our friends Jodi and Joe for dinner and cocktails.  Our first stop was dinner at the Comet Cafe which was terric, as always.  Since I had a previously reported on Brandy Old Fashioned, that didn’t qualify as a new cocktail for the day.  After dinner we headed over to the Hi Hat for a drink.  They have put in place a new speciality cocktail menu and I was more than happy to try something from that menu.  A drink called The Final Straw is what I ordered.  It consists of Sombra Mescal, Yellow Chartreuse, Luxardo Maraschino Liqueur, fresh lemon juice, Fee Brothers Peach bitters and, finally, a Laphroaig rinse.  Whew!  If this doesn’t have Chad Doll’s fingerprints all over it I’ll be shocked.

So how was it, you ask.  Unfortunately, I have to say OK.  The flavor was dominated by the Laphroaig (maybe they gave it a bath instead of a rinse).  I could catch a bit of the maraschino, but every thing else was drowned out by the scotch.  Now don’t get me wrong, I love Laphroaig, but it just didn’t play well with everything else that was in this drink.  On the plus side, Gwen’s Pink Lady was excellent!  Overall, the atmosphere was hopping and we had a good time.


Day 90, Cocktail 92

Another warm day in Milwaukee, another great pool day!  I definately needed somthing cool and refreshing, and I still need to use up all those cucumbers growing in the garden!  The inspiration for today’s cocktail is from a drink I had several years ago at the Hi Hat in Milwaukee’s Eastside.  That particular cocktail muddled cucumber, orange, lime and maybe lemon with St. Germain, Hendricks and topped with tonic water. 

I initially set about to basically do the same thing, but started looking through the cabinet with all the liqueurs.  Pimm’s is also a pretty good match for cucumber, so I started messing around a bit with proportions  Here is what I came up with.

  Tangerine Dream

  • 1-1/2 oz Bombay gin
  • 1/2 oz Pimm’s No. 1
  • dash of Agnosturo bitters
  • 2 cucumber slices (about 1/8″ thick)
  • 2 lime slices (about 1/8″ thick)
  • 2 tangerine slices (about 1/8″ thick)
  • Tonic water

In a mixing glass muddle the cucumber, lime and tangerine slices with the Pimm’s and Agnosturo bitters.  Pour into a large collins glass or pint glass.  Add 5-6 ice cubes, gin and tonic water and stir to mix.  Garnish with a tangerine wedge.

I truly enjoyed this cocktail.  The Pimm’s added just a hint syrupy and herbal flavor that balanced well with the citrus and cucumber.  The tonic water lightened this up enough to make it perfect for a warm summer day.


Day Three, Cocktail Four

One of the little gems that I came across about a year or so ago is Pimms #1.  I learned about Pimms and the Pimms Cup (more on the Pimms Cup in a later post) from a great book entitled “The Craft of the Cocktail” by Dale Degroff.  Pimms #1 was originally put together by James Pimm, the proprietor of a London oyster bar in the 1840’s.  His concoction was originally meant to be a digestive tonic and was based on gin flavored with various herbs, quinine and other, secret ingredients.  After the success of #1 James went on to create numbers 2 through 6, based on whiskey, brandy, rum, rye and vodka respectively.  Each was sold commercially, although all that is left today is #1, which can be found at most well stocked liquor stores.  But, I digress…

So, what does Pimms #1 taste like?  In the past I’ve described it as a cross between cola syrup and sloe gin.  As I’ve described this to others that have had it they’ve generally agreed.  It is 50 proof, so you can mix this on its own with ginger ale or lemon lime soda and have one or two more than your usual quota.

All of this is a long, roundabout way to get where I’m headed tonight.  I was out last night with my good friend and cocktail buddy Mark Stoffel.  When we got to the Hi Hat in Milwaukee’s Eastside he ordered up a couple of Pimms Marks.  This is a drink of his creation that combines rye (our new favorite of the moment), Pimms #1 and Luxardo maraschino liqueur (another favorite of the moment).  It was incredibly well balanced and delicious with multiple levels of flavor.  Well done Mark!

  Pimms Mark

  • 1-1/2 oz good rye whiskey
  • 1/2 oz Pimms #1
  • 1/2 oz Luxardo maraschino liqueur
  • 1 oz bar syrup
  • 1/2 oz lemon juice
  • 2-3 dashes Peychaud’s bitters


Combine all the ingredients in a shaker with cubed ice.  Shake “like hell” (as Mark says).  Serve in a well chilled cocktail glass with a lemon zest wedge.