Take Me Out to the Ballgame

Spring.  We are desperately seeking signs of it's arrival.  Whether it's the additional hour of daylight thanks to Daylight Saving Time, the first buds on a tree, or the early morning chirping of sparrows outside your window, we are anxiously searching for indications that we have in fact survived this very harsh winter.  

For Revolution Cocktails the true harbinger of spring has arrived!  Opening day!  Yep folks, baseball.  Today is the first of 162 beautiful nine inning baseball games.  There will be over priced hot dogs, foam fingers and sunburns in the bleachers.  There will be traffic jams on Storrow Drive, completely packed green line trains, and not a single seat at the bar at Eastern Standard.  And we couldn't be more excited!  

What's so great about baseball you ask?  It reminds us to slow down.  Baseball isn't about the hurry up offense or the fast break.  Baseball is about sitting on the back porch with a few cold ones leisurely listening to the often less than exciting radio call.  It's about lighting the grill and waiting until the coals are just the right temperature before adding the burgers.  Baseball is about patience.  

Some of our favorite classic recipes require a little bit of patience as well.  Not last minute affairs, these cocktails require a bit of thinking ahead but you are then rewarded with rich, complex flavors.  Since baseball season is also backyard BBQ season, here's one of our favorite punch recipes.  And no other punch could be more appropriate for America's past time than one from America's first first lady, Martha Washington.  The added bonus is that most of the work is done the day before so that you can enjoy your BBQ as much as your guests.  

Martha Washington's Rum Punch

4 oz lemon juice
4 oz orange juice
4 oz simple syrup
3 lemons quartered
1 orange quartered
1/2 tsp grated nutmeg
3 cinnamon sticks broken
6 cloves
12 oz boiling water

In a container, mash the lemons, orange, nutmeg, cinnamon sticks and cloves. Add syrup, lemon and orange juice. Pour the boiling water over the mixture. Let it cool. Strain out the solids. Heat the juice mixture to a boil and simmer for 10 minutes. Let it cool and refrigerate overnight.

In a punch bowl, combine:

3 parts juice mixture
1 part light rum
1 part dark rum
1/2 part orange curaçao

Serve the punch over ice. Top with grated nutmeg and cinnamon.

There's whiskey in the jar...

Moderation is a wiser policy than zealotry.
― Christopher Paolini

St Patrick's Day.  To Bostonians this conjures up many different images, from goofy foam hats to boiled dinner to the perfectly poured pint of Guinness.  And of course, in the shadows of our minds, there are hints of the memories of March 18th hangovers past.  But who can blame us!  It's easy to get caught up in the revelry of a holiday that is focused on raising a glass with your friends...or with whomever happens to be sitting next to you at the pub.  

Times have changed a bit.  Businesses have been started, children have been had, and the two day hangover has become all too much of an issue.   Thus the excessive revelry of our earlier years has faded a bit into the background.  Don't worry, we still celebrate the wearing of the green.  But these days it's more about quality than quantity.  Gone are the green pints of cheap beer from an unknown origin.  Here to stay are delicious cocktails celebrating the rich heritage of Irish Whiskey.  

We are all familiar with Irish Whiskey.  Probably few among us have been able to refrain from indulging in a spot of Redbreast next to that pint of Guinness at some point in time.  But as a cocktail ingredient it has sadly played second fiddle to other more prominent whiskies of the world.  But times are changing and our dear Irish Whiskey no longer hides in the shadows but takes a place of prominence on every bar's whiskey shelf.  And more frequently, Irish Whiskey is the star of a bar's Playbill.  If you are a true lover of Irish Whiskey you should stop reading, immediately book a train ticket to New York City and go directly to The Dead Rabbit.  Boasting over forty selections of Irish Whiskey, an Irish Whiskey focused cocktail menu and an arm's length of awards, The Dead Rabbit is a true testament that this beloved spirit is finally having it's day.  

What will we be stirring up at Revolution Cocktail headquarters this St Patrick's Day?  As you know, more often than not we prefer to go old school so thanks to the resources at Liquor.com we will be stirring The Dead Rabbit recipe for the Tipperary, a cocktail with roots that reach back to around 1920 and Harry's ABC of Mixing Cocktails by Harry MacElhone.  Care to join us?

The Tipperary

1.5 oz Irish Whiskey 

1 oz Sweet Vermouth

.5 oz Green Chartreuse

.5 oz Water

1 bar spoon rich Simple syrup

2 dashes Orange Bitters

Stir all ingredients with ice.  Strain into a chilled cocktail glass.  


Reclaiming the Daiquiri

In 1948, David A Embury published The Fine Art of Mixing Drinks.  A tax attorney by trade, Embury eventually left his profession to pursue his true passion, bartending.  Written in a droll and amusing conversational tone, Embury's tome was a reflection of his strong opinions regarding the preparation and presentation of cocktails.  Lucky for us, Embury had great taste and knew his way around a great cocktail.  

Embury introduced the recipe portion of The Fine Art of Mixing Drinks by presenting six basic cocktails that represent two basic categories of drinks.  The Martini, Manhattan and the Old Fashioned were the three cocktails offered by Emory as examples of the style of cocktail he described as aromatic.  Opposed to the aromatic style of cocktail Embury presented examples of the sour including the Sidecar, the Jack Rose, and the Daiquiri.  Huh?  I understand the Sidecar and the Jack Rose is a story for another day, but the Daiquiri?  

Embury's formula for the sour was 1 part sweet, 2 parts sour and 8 parts strong.  Although it's difficult to know for sure, that sounds pretty darn close to the description of the original Daiquiri that was created in the iron mines of the Sierra Maestra in Cuban by a US engineer named Jennings Cox.  The stories vary as to how Cox came to mix Cuban rum with lime and sugar.  Some say he ran out of gin for his gimlet and used what was available.  Others point to a Cuban engineer by the name Pagliuchi who whipped up a little something for them both after a hard day's work.  No matter how it came to be as the Daiquiri, the combination of rum, lime and sugar is a what we would call a no brainer.  

In order to fully explore how we got from the elegant three ingredient combination of the original Cuban daiquiri to the walls full of slushy machines in store fronts along Bourbon Street we would have to examine America's post-WWII infatuation with convenience.  But this is getting long winded and I'm getting thirsty, so instead let's find solace in the fact that the winds have once again shifted and bartenders the world over have rediscovered that the best daiquiris are the simplest.  

Revolution Cocktails is a big proponent of bar stool travel so perhaps it's time for a virtual trip to Cuba.  We suggest you take a minute to head to your kitchen and shake up a daiquiri for yourself. Then head back here for a trip to Santiago de Cuban to share a daiquiri time out and Cuban cigar with Julio Cabrera from the Regent Cocktail Club in Miami.  


2 oz Rum

.75 oz Fresh Squeezed Lime Juice

.5 oz Simple Syrup

Shake all ingredients with ice.  Shake and strain into your favorite cocktail glass.