Alan Ilagan

Not sure how Fussy Little Blog will judge my choice of whiskey – this is actually one of my first forays into the amber-hued spirit (aside from a few questionably disastrous run-ins with far too many Manhattans in various Schenectady bars, not all of which I can remember – thank you Matt Y. & Maker’s Mark…)

It’s a simple bit of Jameson Irish Whiskey on the rocks (I have got to get one of those Japanese mechanisms that makes perfect spheres from rough blocks of ice. Spherical ice “globes” melt more slowly than traditional ice cubes given their smaller surface area in relation to their mass.) That’s unnecessary for my novice status, as I prefer a bit of dilution for the first go-round.

On some days, when the dusk has fallen too quickly, and the memory of summer is still raw, you need a tumbler of golden forgetfulness, something to warm the heart and calm the nerves.

It looks like it’s going to be a Whiskey Winter.

This is the Vesper, as expertly crafted by the folks at dp – An American Brasserie - which has one of the best bars in downtown Albany, thanks in no small part to the brilliance of Dominick Purnomo. He has seen to it that not only is there an extensive wine selection, but also a comprehensive cocktail list, and a cadre of bartenders who know their craft. (It is the only bar in the Albany area where I have not had to explain how to make a proper negroni. I literally can’t say that about any other establishment here.)

The Vesper packs a deceptively-powerful punch, and the unlikely combination of both vodka and gin, tempered with a dose of Lillet. Garnished with an all-important twist of lemon, this cocktail was reportedly created by the fictional Bond – James Bond – yet it is very much the real deal. While we no longer have the original version of Kina Lillet as he used, I’ve read that a few drops of orange bitters to a modern-day Blanc Lillet will do the trick. (Anything that incorporates orange bitters is a winner in my book.)

Personally, I prefer Boodles Gin, but the traditional Tanqueray is said to more closely mimic the gin of Bond’s time. For the vodka, Mr. Bond favored one made with grain instead of potatoes. I’ll leave such delicate distinctions to the Fussy Little Blog, and simply enjoy a close approximation.

Vesper:

3 oz. gin
1 oz. vodka
1/2 oz. Lillet blanc
Lemon peel garnish

Shake with ice, then serve straight up with lemon peel.

I hadn’t been in the Mandarin Oriental in Boston since we scoped out possible suites for our wedding weekend. It was definitely one of my favorite spaces – the suites were amazing – probably some of the finest in the city. I should have returned much sooner, as one of their watering holes – M Bar – is just as fantastically elegant as you would expect. (They have also added a bit of sidewalk dining space – which is perfect for watching the world go by on Boylston Street.) I went in through the backdoor, as is my wont.

Through the unassuming back entrance from one of the Prudential walkways, I enter an oasis in the midst of the city. There is a bit of hushed finery at work here – an atmosphere that promises the best of the best – a hint of pampered refinement around every corner. Descending to the lobby, I make my way to the bar area and sit down before a very pretty, very blonde, and very pregnant bartender. She is all smiles and engaging conversation, and she makes me a Monsieur, setting a small bowl of sweetly-dusted almonds beside it.

Made up of Grey Goose la poire vodka, St. Germain, and prosecco, the Monsieur is a refreshing pear-tinted cocktail garnished with a lychee – a seasonal treat to restore and revive the weariest shopper. There would be just one for this time – as it was a pre-cocktails cocktail before I met up with friends later on.

For me heaven will always be a high-end hotel bar. There’s just no place where I feel more at home. With the flow of visitors and vacationers, business folks and pleasure seekers, a hotel bar is more interesting than anything on television. You can choose to take part in the goings-on, or simply watch from a safe distance. On this day, I prefer to observe, unobtrusively taking in the scene around me while sipping the remainder of my drink. A lovely way of spending the early part of a lazy afternoon.

By all accounts, I was not expecting to enjoy this cocktail – and I only made a batch because we were holding a Lavender-themed party. However, it was a revelation, and I would definitely make it again for its own merits as a cocktail.

Aiding in my enjoyment is its base of Bombay Sapphire gin, and accompanying bit of dry vermouth. Already the elements of a traditional martini are intact, and hold their own, but the addition of a lavender simple syrup and a few dashes of orange bitters transform it into something floral and effervescent – yet still manage to defy any notion of a turn to sweetness.

The recipe is as follows:
- 2 oz. Bombay Sapphire gin
- 1/2 oz. dry vermouth
- 1/2 oz lavender simple syrup (See * below)
- 2 dashes orange bitters
- Sprig of lavender for garnish

Our annual summer gathering, this year christened The Last Word Lavender Party, takes place tonight. While many of our friends are lucky enough to be out of town and soaking up the sun on a Provincetown beach, we’ll be hosting a poolside escape right in our backyard, weather-permitting. We are notorious for having it rain on our party parade, so after over a decade of rain-outs, we just count on the wet stuff, and if the sun deigns to peek out, it’ll be a bonus. Bring a bathing suit just in case. Someone usually ends up in the pool, rain or not.

{For this event, I will be wearing my treasured sample of Tom Ford’s ‘Lavender Palm’ cologne.}

The Last Word Cocktail

3/4 oz. gin
3/4 oz. chartreuse
3/4 oz. fresh lime juice
3/4 oz. maraschino liquer

A few years ago I found the recipe for this – called a Sun cocktail – in the Style Section of the New York Times. Since then, it has become a summer staple – for its refreshing seasonal charm and ease of assembly. It’s a grapefruit-based concoction that gets some of its sparkle from the addition of a dry sparkling white wine.

The original recipe is buried somewhere in my files, but I usually just wing it because with the ingredients involved it’s tough to wreck it irreparably. Here’s a rough estimate of what goes into it:

Sun Cocktail

3 parts pink grapefruit juice
1 part citrus vodka
1/2 part blackberry Schnapps
1 part dry sparkling white wine

You can adjust the proportions to suit your own taste. Combine all ingredients in a large pitcher, add a decent helping of ice, and stir. Garnish the drink with fresh blackberries or grapefruit slices.

Last night, before he set about to grilling the swirdfish and zucchini, Andy made me a gin & tonic the way he likes them. It was a happy twist as refreshing as the lemon he used. As stated previously, he grills while I garnish, and he usually cooks while I cocktail.

According to him, the classic gin and tonic originated in England, and used to be made with a twist of lemon (at odds with the lime that you see in most places – and that I tend to favor). He also insists that the gin of choice be Bombay Dry Gin – not Bombay Sapphire, and not Tanqueray. (Personally, I prefer Tanqueray Rangpur.)

I’ll see if Andy can post his technique and recipe over on our sister-site, www.ALANandANDY.com. (I know there was something about counting to seven that was involved…) For now, I will say he did a fantastic job – a rim job if you will, as he slid the lemon over the glass lip before dropping it in.