The Museum of the American Cocktail: On the Town with Dale DeGroff

Posted on January 26, 2011
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On the Town with Dale DeGroff

Sherry Cognac Cobbler

1 whole orange and 8 whole lemons to prepare lemon/ orange syrup

1 quart spring water

1 cup sugar

24 ounces fresh lemon juice

16 oz Emilio Lustau Pedro Ximenez

1 bottle Martell Cognac

Preparation

• Using peeler, remove yellow portion of lemon peel and orange portion of the orange peel
• Pound sugar and lemon/orange peels together in bowl to extract oil, let sit for 3 hours, oil will wick out of the lemons (if they are fresh)
• Pour in pint of water, stir to dissolve
• Remove used lemon peels, add fresh lemon juice and Pedro Ximenez
• Add the bottle of Cognac and the second pint of water

At time of service: In a mixing glass filled with ice pour 2 1/2  ounces of the base ingredient. Shake with ice to chill and strain into  goblet filled with cracked ice. Top with Berries and an orange and lemon peel.

Absinthe Frappe

1 ounce Absinthe

1 ounce water

2 dashes Anisette

Fill a mixing glass with crushed ice and roll once of twice to chill strain into a goblet filled with crushed ice. Splash with seltzer.

The Major Bailey

1 1/2 ounce Plymouth gin

1/2 teaspoon sugar

1/4 ounce lemon juice

1/4 ounce lime juice

several mint leaves and a mint sprig

crushed ice

Muddle the sugar and mint leaves in the bottom of a Delmonico glass with a splash of seltzer to help dissolve. Add the crushed ice and gin stir and garnish with mint sprig.

Jasper’s Planters Punch

Thanks Jasper La Frank, Thanks Steve Remsburg… and thanks Doc!

1 1/2 oz Appleton 12 year old Rum

float of Coruba Dark

1 1/2 oz Jasper’s mix

Cherry, pineapple spear, and sugarcane stick garnishes

Assemble the two ingredients in a medium highball glass with cracked ice. Stir to chill top with additional ice and float of Coruba rum. Garnish with the pineapple, cherry and sugarcane.

Velvet Frog

1 1/2 ounces Skyy Vodka

1/2 ounces of fresh lime juice

2 dashes Angostura Bitters

1 ounce Velvet Falernum Syrup

1 ounce fresh orange juice

Shake all the ingredients well with ice and stain into a chilled martini glass. Garnish with a flamed orange.