MY OLD PAL BILL

The Toronto International Film Fest (TIFF) is on and the very clever organizers decided to make Friday Bill Murray Day.

What?

Yes.

This pic belongs to these folks here.

Like many others, I love Bill Murray and was saddened to have missed serving cocktails at one of the parties he attended.

An already adored actor, he has found in the digital age a quirky way of vaulting himself from popular dude into mythical legend, by simply acting like a normal person. We've all seen the video of him pouring tequila shots at SXSW and wished we were there. His habit of surprising people in ordinary ways happens so frequently that there is an actual website, Bill Murray Stories, devoted to these encounters.

I don't have one of these stories.

But in my imaginary world, the encounter that no one will ever believe involves Bill showing up at my house (or yours) one day out of the blue, welcome but uninvited. I imagine him having some time to kill while here in Toronto and thinking it would be funny to knock on a random door just to see what happens.

A bit reckless if you ask me...

The question then becomes, what do you serve to Bill Murray when he lands on your doorstep unannounced?

Some important factors to consider;

It needs to be made of ingredients that are always on hand.
It is after all, a random day in the imaginary future.

It needs to be fast.
He could just as easily walk right back out the door if you lose his attention.

It needs to be a quality drink that lacks pretense.
This one is actually a somewhat common challenge of the times. It's a very tricky thing to get right with any drink, not just one that Bill will be sipping while trying to avoid the food smears my two year old leaves on the couch everyday.

Last, it needs to be firm but drinkable any time of the day.
Showing up without an invitation, it's hard to guess what time he'll arrive.

After a consult with my Savoy, I was convinced the right choice was the Old Pal  A combination of Canadian whisky, dry vermouth and Campari.

Even though this is a fictitious scenario, I felt I had to be brutally honest about what I always have in the house. I didn't think peanut butter was the way to go.
I always have those three in stock and I'm 99% on a lemon or an orange, either of which can aid this subtle drink. Earlier versions of the drink do call for a lemon twist, and orange is a popular substitution. The recipe as listed in the Savoy calls for neither so I felt safe riding the 1% possibility that I'd be out of citrus.

The recipe also calls for shaking and straining into a cocktail glass, while I liked how this loosened the drink I can't serve Bill Murray a drink in a stemmed cocktail glass in my toy filled living room (neither can you). Again, older versions call for stirring then straining but that still leaves the drink in a stemmed glass.

I'm throwing caution to wind here, Bill needs a glass he can hold, so I'm going to build it over ice. It will have the ease of quick preparation with the extra dilution I wanted from the shaking and can then be served in the appropriate glass.

I feel pretty confident that imaginary Bill is really going to like this drink.

The bitterness from Campari and the herbal quality of vermouth balance the flavour profile. I think it's fair to guess that he's been served Canadian whisky a few times, having many Canuck cohorts. Although, if he ends up at your house instead of mine, I don't think imaginary Bill will care for a 20 minute speech on craft distilling in the lower great lakes. You could probably get away with a small piece of trivia when you hand him the drink. For example, Canadian Club is produced by Beam Suntory. 

The point is you'll need to prepare for the day when Bill might show up at your house unannounced and you're going to want to make the most of it. This classic cocktail is going to make legendary, your encounter that no one believes.

Old Pal
1 oz Canadian Club whisky
1 oz Martini Bianco (dry vermouth)
1 oz Campari




Method
Fill and old fashioned glass with cracked ice. Pour on whisky, vermouth and Campari. Stir to combine. Serve with a twist of lemon.









This drink could not be any easier. It's not exactly entry level on the palate but nothing with a heavy amount of Campari will count as a beginner drink. If it feels too bitter try using Aperol instead. It will mellow the drink overall but leave in enough bitterness for balance. It would also be a fun update to make this with Forty Creek Whisky as they are now owned by Campari. Proceed with caution, there will be a strong temptation to start waxing poetic on the craft success story.

Here's to the possibility that one day you will have a Bill Murray story that no one will ever believe...but I always like to drink to world peace...

DIY G&T 2&3

As jobs go, I'd have to say I'm very fortunate.

I get to wear so many hats as an entrepreneur. The most overtly rewarding of my many assignments (no, not the recipe testing) are the events. I have the great pleasure of doing something creative and celebratory that gives me a platform for interaction (working from home with a two year old on your lap limits this), education and fun. Everyone likes a party, and the gal making the drinks is always popular.

Yes, you can have this at your party!

This past week I was invited to make some drinks for a birthday celebration. The man being feted loves gin and tonic. So much so that I was asked to make two different house tonics for the evening. My inner nerd was very excited. As an added bonus the weather was very cooperative and gin & tonics in their gorgeous backyard were a perfect fit.

If you have already made my Tonic #1, this will give you a chance to play with the technique. If not you can still start here, the method is exactly the same.

I made two simple variations on the recipe that yield drastically different results.

If you love bitter with your bitter, this is the one for you.

G Cubed
2 oz Victoria Gin
1 oz Tonic #2 (see below)
1/2 oz fresh grapefruit juice
1/2 oz fresh lemon juice
3 oz soda water
3 drops orange bitters (twisted & bitter)
grapefruit zest for garnish

Method
In a mixing glass combine gin, syrup and juice, stir to combine. Fill an old fashioned glass with cracked ice, pour in mix, top with soda and drops of bitters. Stir and garnish with fresh grapefruit zest

I  use these small bowls to stay organized

Tonic #2 Grapefruit Ginger
2 C sugar
1 C water
2 grapefruit (juice and zest)
3 inches fresh ginger, sliced 
1 limes (juice & zest)
1 lemons (juice & zest)
2 tbsp cinchona bark
2 tsp citric acid
pinch salt
pinch cracked black pepper








Method
Peel then juice citrus, set aside. In a heavy bottom sauce pan over medium heat, add sugar and water, bring to the boil, reduce to low heat, add remaining ingredients, stir gently. Simmer 20 mins, remove from heat, let stand, cool to room temp. Strain syrup through cheesecloth or coffee filter over a fine mesh strainer.
Refrigerate in an air tight glass container for up to 3 weeks.

If you prefer something herbal and savory, this will be your new G&T

Tanglad Tonic
1 1/2 oz Bombay Sapphire East
1/4 oz Martini Bianco vermouth
1 oz Tonic #3 (see below)
1/4 oz fresh lime juice
3 oz soda water
5 drops Black Pepper Bitters (twisted & bitter)
fresh lemongrass and lime zest for garnish


Method
In a mixing glass combine gin, vermouth, syrup and juice. Stir to combine. Fill and old fashioned glass with cracked ice, pour in mix top with soda and bitters. Stir and garnish with fresh lime and lemongrass.


Tonic #3 Lemongrass Black Pepper
2 C sugar
1 C water
3 stalks fresh lemongrass or 1/2 C dried
2 limes (juice & zest)
2 lemons (juice & zest)
3 tbsp fresh cracked black pepper or 3 tsp ground
2 tbsp cinchona bark
2 tsp citric acid
pinch salt

Method
see above for Tonic #2

A very special thank you for the gents who invited me to help at their party and make these new syrups.

Have you made your own tonic yet? Do you need me for your next party? Leave a comment or send me an email. 
 

JULEP IN JULY

I can't do it.

I just can't post another pink drink this week. It's high season for all things berry but even I need a reprieve.

It's time for a classic but since it is the middle of summer only certain drinks will do. In the extreme heat I want something boozy but refreshing, it's got to be a Mint Julep.

I went with store bought mint this time. The supply in my garden had dwindled

If you're heading down to New Orleans for Tales of the Cocktail...well then you're probably more than just a home enthusiast and are already familiar with the Mint Julep. For everyone else this will be a brief introduction and with some luck, will spark your wanderlust and have you dreaming of a trip to one of the great southern States where a perfectly crafted Julep is so ingrained in the culture, they're available on almost every corner.

I had my first "Mint Julep" in a small, after work hangout bar in Vancouver. It was presented in a very cool Maker's Mark silver Julep cup but what was inside that cup simply did not do it for me. It lacked the cool refreshment I had been imagining and had barely a whiff of mint, if any at all. My vision of this mysterious potion had been erased, it was just some watery Maker's in a cup, not a Julep.

At the time I was working in one of Vancouver's top restaurants, a place where someone (not me) was meticulously crafting every sip that crossed peoples lips. I was tasting drinks all the time (classic, simple and elaborate concoctions) that were being presented at their absolute finest, this sad cup of whiskey from across the street, didn't stand a chance.

I had written the Julep off until a few years later when I found myself in Metairie, Louisiana. Always wanting to take in as much of what's local as possible, I sat down with a skeptical but open mind to a proper Mint Julep and had my "drinks world" changed.

Here are two videos of the Gentleman who made the drink. This is actually taken two years later when I returned to the Pavilion, a cocktail spot known only to a few outside of the small city near New Orleans. There is no other place like it in the world.

The key message is that no matter which recipe you prefer, don't scrimp on the mint. The recipe from the videos is given here so that you can start to practice making your own at home. Don't forget to adjust to your own tastes or that of your guests...

Mint Julep
1 3/4 oz Old Forester Straight Bourbon Whiskey
1/2 oz mint simple syrup
1 bar spoon super fine sugar
1 bar spoon peach brandy

garnish generously with fresh mint and seasonal fruit












Method
In a Julep cup or double old fashioned glass, add mint syrup and bourbon. Fill glass with crushed ice, garnish with mint, add sugar and berries, pour brandy over
Go ahead and rub pineapple too if the spirit moves you.

* Mint Syrup
1/2 c sugar
1/2 c water
1/2 c mint leaves

Method
Over medium heat,bring sugar and water to the boil. Turn off heat add mint. Steep for 3-5 mins and strain. Store, airtight, in fridge for up to two weeks.

**A special note for the Canadians, that Old Forester is a little over proof at 86. I would dial back the sweetness a touch if using one of the standard 80 proof Bourbons available at the LCBO or if you have elected to make a "Moose Julep" instead by using rye whisky. Also, you will be relegated to using a limited selection of peach liqueurs and unless you make your own, you'll also need to dial back for sweetness here.
Please do not let me go on about the assassination of the peach trees in Niagara after the jam factory closed. There were so many other profitable uses for those beautiful trees...


Have you ever had a proper Julep? Are you guilty of scrimping on the mint?