Last night fell somewhere in the middle. Everyone was drinking something on the rocks, but it was primarily Don. In the past, he’s definitely been a bourbon and whiskey guy. Last night, they very purposely let us see the bottle of Canadian Club. (Think, for a moment, how liquor brands must be lining up to get their label on this show …)

When I think of Canadian Club, I think of my Grandma. She always had some sitting around (although she was more of a bourbon girl – I take after Grandma). But Canadian Club has been around forever. It was originally created in 1858 in Detroit by distiller Hiram Walker. But even in the 1850s, the winds of Prohibition were beginning to blow. Hiram moved his distillery across the border to Windsor, Ontario, Canada.

Walker aged his whiskey in oak barrels for a minimum of five years, which was revolutionary at the time. By doing this, he was able to pitch his whiskey as a premium drink. It became quite the rage in Gentlemen’s Clubs across the US and Canada, thus becoming Club whiskey. American distillers insisted that the word “Canadian” be included on the label, in hopes to deter people (buy American!). It didn’t work out quite as planned, however, and Canadian Club became an exclusive and sought after beverage. During Prohibition, one of Walker’s biggest clients was Al Capone, who made a fortune smuggling Canadian Club into Chicago from Windsor.

I suppose it’s only appropriate that Don has a bottle of Canadian Club on his office bar.

Roger, on the other hand, is a vodka drinker. Last season he was pretty excited over a bottle of Stoli vodka, another bit of alcohol that’s been around a while. There is, of course, some Stoli on Don’s office bar, apparently just for Roger.

Stoli (or rather, Stolichnaya) was introduced to the world sometime in the mid-1940s, although the actual date is under debate. Produced in Russia, it is fermented with wheat and rye grains, as well as artesian water from the Kaliningrad area. Once fermentation is complete, the spirit is distilled four times before being diluted with more fancy water.

Stoli was pretty hard to get in the 1960s, so when Roger scored his bottle or so last season, it was quite a coup. It wasn’t until the early 1970s that Pepsi struck a bargain with the Russian government to export Stoli to the west on a regular basis.

On a final note about the show, am I the only one really creeped out by little Sally?

If this Sangria doesn’t do it for you, I have recipes for Blush, Red, and White Sangria that I’ve made for years and that I swear by.

1800 Sunrise Sangria
1 orange
1 lime
1 750ml bottle pink Prosecco (or cava, or other sparkling wine)
1 cup 1800 Tequila
2 cups lemon lime soda (or ginger ale)
1 Bosc pear, cored and cut into 1/2-inch pieces
1/2 pint raspberries

Slice half the orange into circles then slice in half to form half moons.  Squeeze the second half into a large pitcher filled with ice.  Do the same with the lime. Add the Prosecco, soda, and the 1800 to the pitcher and gently combine. Add fruit and serve.

1800 Sunrise Sangria

Mango Sweet Tea
2 ounces Three Olives Mango, chilled
6 ounces Sweet Tea, chilled

Add the Three-O Mango and tea to a tall glass filled with ice; stir well. Garnish, if desired, with a slice of mango.

Mango Sweet Tea

Minted Pomegranate Lemonade
1 cup (packed) mint leaves, chopped
⅔ cup sugar
1 cup fresh lemon slices
1 ½ cups Three Olives Pomegranate

Combine chopped mint and sugar in large bowl. Stir in lemon slices and Three-O Pomegranate. Cover and refrigerate for at least 30 minutes and up to 2 hours. Strain mixture into pitcher. Fill six 6- to 8-ounce glasses with crushed ice. Pour mixture over. Garnish with mint sprigs.

Minted Pomegranate Lemonade

Tropical Tequila Punch
¼ cup pineapple juice
¼ cup 1800 Tequila
1 ½ tablespoons thawed frozen passion fruit juice concentrate
½ teaspoon fresh lime juice

In a highball glass, mix all ingredients. Fill the glass with ice cubes; stir to blend. Garnish with a fresh pineapple spear.

Tropical Tequila Punch

The SATC movie (the first one) didn’t appeal to me. I was watching it while luckily flying first class to San Francisco and despite the free flowing wine and halfway decent food you get in first class, I still lost about 2 hours of my life to that movie. That said, the trailers alone for SATC2 look better than any of the first movie. My fingers are crossed.

Anyway, I sort of owe those lovely ladies for introducing me to the Bellini. I was inundated with press releases this week about the second movie release. Two of those press releases included some decent cocktail recipes, which I’ll share.

(Oh, and before you ladies ask – I’m a “Charlotte.” I love her clothes and her attitude.)

The first is a cocktail created by the mixologists at The London NYC – The Sexy London.

The Sexy London

2 oz. Green Cardamom Infused Vodka
1/2 oz. Triple Sec
1/2 oz. Rose Syrup
1/2 oz. Cranberry Juice
1/4 oz. Lime Juice
1 pinch of mint

Shake and strain into martini glass!

Next, of course, variations on the Cosmopolitan – often a favorite of the SATC girls.

The Cosmopolitan Dreams (created by Dale DeGroff)

3/4 ounce Citrus Vodka
3/4 ounce Cointreau
3/4 ounce Cranberry juice
1/4 ounce Fresh lime juice
2 1/2 ounces Piper Heidsieck Champagne

Assemble the vodka, Cointreau, and juices in a boston shaker with ice and shake well to chill.

Strain into a champagne glass and fill with champagne.  Garnish with a flamed orange peel.

The Original Cosmopolitan (created by Dale DeGroff)

1 1/2 oz vodka
1 oz Cointreau
1 oz cranberry juice
3/4 oz lime juice

Shake and strain into a chilled martini glass.

Garnish with a twist of orange

Photo Credit : Bruce Crippen | Business Courier

The most important thing I learned from Josh in this particular session was that, with a mint julep, the method is more important than the ingredients.

Place the mint in the bottom of the cup.

Pour in 1/2 oz of maple syrup.
We used this in place of simple syrup and I really loved the results.

Photo Credit : Bruce Crippen | Business Courier

Add 1 oz of Bourbon.
I believe we used Ancient Ancient Age in the classroom, but pick your favorite. Josh also suggested Old Grand-Dad and Old Weller.

Roll the muddler on the mint, rolling towards the top of the glass. Make sure to get the oils on the rim on the glass.
This takes a certain amount of technique, as I learned. Don’t pound on the mint either – you want the mint to be minty, and pounding? Well that just makes it bitter.

Next, crush your ice.
I used an old fashioned ice crusher Josh had handy. I swear my grandma had one on her bar and I loved it. Kevin pounded away on a bag of ice with the muddler. Both methods are valid.

Photo Credit : Bruce Crippen | Business Courier

Add crushed ice to your glass until it is filled just under the edge.

Stir, pulling up from the bottom of the glass.

Next, add another 1 oz of bourbon.

Add a second layer of ice, so that it sort of resembles the shape of a sno-cone.

Garnish with 2 short straws and a sprig of mint.

Honestly, this made one of the best mint juleps I’ve ever had. What was even more surprising was that I made it myself! I know it sounds easy in the directions, but the technique – especially with muddling – is tricky to get the hang of.

Happy Derby Day!

Photos from Business Courier article about our class, by photographer Bruce Crippen.

We’ll start with perhaps the easiest, which is Bourbon Slush. With any of these drinks, make sure you use a nice bourbon. The quality of the bourbon affects the quality of the drink, no matter how you mix it.  For this particular recipe, I like to use Woodford Reserve from the special Derby edition bottle.

I got this recipe from my old friend Kate, and it is by far the best slush I have tasted or made. I tend to make it the night before a party to ensure a good amount of slushiness.

Kate’s Bourbon Slush

Step 1: Tea
2 1/2 cups boiling water
2 peach tea bags
1 cup sugar

Combine the boiling water and tea bags.
Once the tea is set, remove the bags and pourinto a large plastic container. (There must be room for the tea to expand once in the freezer.)
Add the sugar and stir until dissolved.

Step 2: Those yummy flavors
6 cups cold water
1 large can, frozen lemonade
1 small can, frozen orange juice
2 cups Kentucky bourbon

Add remaining ingredients to the tea.
Stir until all ingredients are well blended.
Freeze in plastic container, covered, for 6 to 8 hours, sometimes longer depending on your freezer. Spoon into glasses and top off with Sprite or 7Up.

Enjoy!

They’re calling it the Tonic On Fourth Cocktails and Spirits Club, but basically it’s a set of classes. (You can sign up for each class individually.) It includes a hands‐on class curriculum, all taught by my favorite mixologist (ok, excluding Molly) Josh Durr. The first class, Bartending 101, looks to be similar to the excellent class I took from Josh back in December. The classes will prove to be both educational and fun, and will be geared for both the novice and advanced.

Why are they offering these? Basically they want everyone to enjoy a classic cocktail – whether at their bar or in your own home. The way I see it, the more people who understand a good cocktail, the more bartenders will have to start making an excellent Manhattan.

Photo by Bob 5chw4rtz

The Tonic on Fourth Cocktails and Spirits Club will offer courses twice a month beginning February 25, 2010 from 5:30‐8:00pm. The first class of each month will be part of the Bartending Series, rotating series levels each month. The second class of the month will focus on more specific topics, drilling down into things like those homemade tinctures and bitters with which I’m so taken.

Photo by Bob 5chw4rtz

The upcoming classes, all of which run from 5:30 – 8:30 pm, include

• Bartending 101, 102, & 103 (Master Class Series)
  • 101: Successful Home Bartending & Foundations of Bartending - 2/25 and 5/13, $35
  • 102: A Crash Course in the Foundations of the Professional Bartender - 3/10, $55
  • 103: How to Mix Drinks in the 21st Century - 4/8, $75
• Distillation – Discover how your favorite spirits are made.
  • 3/31, $45
• Bourbon : A History & Tasting of our Nations Authentic Spirit
  • 4/22, $45
• Spring Cocktails: Market Fresh Libations
  • 5/27, $45

You can purchase your spot through TicketDerby.com under the heading “Tonic Cocktail School.”

Thanks to Bob for some of the photos!

Josh trained all the bartenders (Benjamin, Maggie, Erin, and Mike), and every one of them has that vintage, craft cocktail thing down to the art that it is. Even better, they’ll explain anything to you, from how and why they make their own bitters, tinctures, and ice to the history of the cocktail on which you’re sipping.

Photo by Bob 5chw4r7z

For me, the test of any bar is the Manhattan. If you read my post earlier this week, you know that Josh made me a flawless Manhattan. I expect nothing less from the folks at Tonic, and they deliver. My request of “stirred and up” might as well be laughed at – how else would they serve it? And I love that.

The cocktail menu is large and eclectic, and the menu is divided up into several sections: Classical (e.g., Moscow Mule, Aviation), Classic Punches (e.g., Bourbon Milk Punch), Neo Classical Originals (e.g., The Liberal Liberal and the absinthe-included Lumberjack Frappe), and New Punches (e.g., Teachers Punch). The menu not only lists what is in each drink, but provides you with a history of each cocktail.

Photo by Bob 5chw4r7z

My first night there, Benjamin made me a Bluegrass Flip. It was a drink I’d never heard of, but really enjoyed. Honestly, I’m not overly sure what was in it besides some liquor mixed with a Bourbon Barrel Stout and some egg; maybe some bourbon? Trust me, it’s a lot better than it sounds, and it lives on their Specials menu.

My friends all have a range of favorites. One girlfriend swears by the Liberal Liberal, which is a slight twist on a Manhattan. The recipe calls for Wild Turkey 101, sweet vermouth, Amaro, and the house-made orange bitters. I know that a couple of the bartenders actually prefer the drink with different bourbon. I tried it with the Wild Turkey, but it wasn’t up my alley. I suspect I might enjoy it more with Four Roses. Another girlfriend is very attached to the classic Moscow Mule, which is simply Smirnoff Lime Juice and Goslings Ginger Beer. Finally, a friend of mine will always order an Old Old-Fashioned. I had to ask – what’s a New Old-Fashioned? Apparently newer Old Fashioneds have some fruit muddled in the bottom, but the older style focuses more on the bourbon.

Photo by Bob 5chw4r7z

Twice now I’ve ordered snacks. Tonic shares a kitchen with Local 127, but don’t expect to order off the Local 127 menu. Tonic offers light bites, but they’re quite tasty. Thus far I’ve tried a rather yummy plate of Stuffed Baked Potato Skins (so cute and tiny!), Ohio Kennebec Fries with Cheddar Sauce, and an order of Sliders. I’ve seen the Grass Fed Fox Hollow Burger with Cheese. It’s huge and according to a friend of mine, quite tasty. Because they share the kitchen with Local 127, Tonic adheres to the same policy of local foods from local growers and markets.

Oh the wine list? I haven’t paid much attention. Because Tonic is so focused on craft cocktails, I don’t expect them to have the world’s largest wine list. However, since they are a part of Local 127, I do expect what they offer to be top-notch. I was happy to see they still offer the Gruet sparkling wine from New Mexico, which is the bottle I always ordered at Twist ($8 a glass at Tonic). They also offer a nice Montfort Chenin Blanc ($5) and a rather eclectic red selection including Chile and South Africa. It’s a short list, all by the glass. I should probably ask for a wine list next time I visit, just to see what all of the options are on the off chance I order a bottle.

As for beer, they have a nice selection of bottles, including Lindemann’s Framboise and Bells Seasonal. Their tap includes Unibroue’s Maudite, La Chouffe, Delirium, several ciders, and the Left Hand Polestar Pilsner, among many others.

The prices at Tonic aren’t cheap. On a good night, it’s easy for two people to run up a bill of around $100. At the same time, you’re not drinking well drinks either. I’ve been to Tonic three times now, although I want to go more. Of course, I’m in Las Vegas now, trying to find a decent Manhattan in Sin City. But I’m actually home the entire month of February. Do you know what that means? It means you can find me at Tonic.

My review:

My thanks to Bob 5chw4r7z for use of the photos!

Here are some more drinks from our session with Josh Durr.

The Aviation

• 2 oz dry London or Plymouth gin
• 1/2 oz Luxardo maraschino liqueur
• 1/4 oz crème de violette or Parfait Amour
• 1/2 oz fresh lemon juice

Add ingredients to a shaker filled halfway with ice. Shake well and strain into a chilled cocktail glass.

I had recently sat through a session on gin presented by Tanqueray, so I was surprised when Josh grabbed the Beefeater for this drink. He told me it’s bcause the big bold London gin flavor holds up to the rest of the ingredients. So there you go – it really does matter what type of liquor you choose per drink.

The Whiskey Sour

Are you used to whiskey sours with a mix? Now that I’ve tried a “real” whiskey sour, I am shocked at both how good it is and just how simple it is to make. Why buy a mix?

• 1 1/2 oz Bourbon
• 1/2 ouz fresh squeezed lemon juice
• 1/2 oz simple syrup

Add all ingredients into a shaker with cracked ic. Shake well and strain into a chilled martini glass.

Yeah, I know. Pretty simple, yes?

Editor’s Note: The above image is a random cocktail, not an Aviation, of which I have no photo.

Bourbon Milk Punch

• 4 oz of a quality wheated bourbon
• 2 cups whole milk
• 1 oz of a 1:1 simple syrup
• 2 vanilla beans (split, seeds scraped) or vanilla paste
• freshly grated nutmeg

Add all the liquids to a punch bowl. Add the vanilla next. Add several large chunks of ice and stir gently but well.

Folks, you can have this with breakfast or brunch or just about any time you want.

In the class we took from Josh Durr, he made us each a Manhattan. Now, the Manhattan is my favorite cocktail, but I’ve had a lot of horrible versions, both locally and when we travel. In Vancouver, I ordered a Manhattan and had the worst drink of my life – and I’m still not sure what all he put in it. At several local bars, the bourbon and vermouth are often low-end, the drink is filled with floating ice chips, and bitters aren’t even added. Sigh.

So Josh’s Manhattan was a breath of fresh air for me – it was something out of the stylized Mad Men. Because of this class, I’m now very specific with my Manhattan order: “Four Roses or Woodford Manhattan, up, and stirred please.”

• 1 1/2 oz Four Roses Bourbon
• 1/2 oz Carpano Antica Vermouth
• Dashes of Angostura bitters (or home made)

Stir with ice and strain into a chilled cocktail glass.

Sounds easy, right? Josh commented that you should always use high-quality bourbon, vermouth, and bitters. He goes so far as to make his own tinctures, including bitters, but we aren’t all so dedicated. An interesting tip is that you can replace the vermouth with Elderflower liqueur for a twist on the classic Manhattan.

When you stir the Manhattan, consistently and quietly stir to chill down the drink. Josh recommended making the drink in a pint glass and pouring it out through a double-strainer.

It was good folks. Really really good.

Photo from Flickr user ginsnob
via Creative Commons