Archives for posts with tag: cocktail party

 

Happy spring! With its beautiful colors and come-out-and-play weather, spring awakens our awareness of sensual pleasures like no other season. For the Grog Dog, it’s time to run like the gate was left open and roll in the sweet new grass!

While drinking dogs generally limit themselves to basic hydration, Dog Drinking GIFpeople drink for many other reasons, and pure enjoyment is not the worst of them. Modern cocktails in particular offer an almost unlimited range of flavors and textures (thank you, molecular gastronomists!), and due to their intoxicating effect, are the perfect medium to deliver a sensational spring day… or evening.

The tongue and palate are the major organs of taste, naturally, and although they are highly sensitive, they can only “report” their data to the brain, which must catalog and record the information so you remember that warm hint of absinthe in your Inside Job, or the surprising spark of celery bitters in your Oxford Comma.

So next time you mix or order a cocktail, take a moment to really taste it. Taste the cocktail. First, inhale at the rim of the glass and notice its scent as you take in the first sip with just a bit of air. Let it roll over your tongue, slowly. Bathe your taste buds in viscous sips of deliciousness. (And then try to say that phrase three times fast.)

drinking martini-dailymailukAs you swallow, open your lips slightly to allow the alcohol vapors to rise into your palate. Breathe in slowly through your mouth and nose, and savor the flavor of each ingredient as it evaporates. Lick the remaining drops from your lips and warm to the final tingle on your tongue. Sigh, and sip again. Notice how the first sip is different from the next, and the next, and the last. Take in the astringency of the gin, or the heat of spicy bourbon, or the sweet complexity of the liqueurs.

That’s the physical process of drink-tasting. While the temperature, flavor, and texture are dancing down your throat, your brain still needs to keep a firm grip on its analytical faculties to learn and catalog those taste sensations – warm or cool; sweet, spicy, or fruity; thick, foamy, or frosty. Is it too tart? Too watery? Too cold, or not cold enough? What individual flavors do you detect? Give your brain time between tastes to record the flavors, the textures, temperatures of each sip.

It doesn’t matter whether there’s absinthe in your cocktail – if you taste anise, there must be some chemical cousin to it in your glass. That won’t be fun if you don’t like anise, but you’ll have learned to do a little more taste-testing to find out what exactly you do like about that particular drink. Make a different cocktail that includes – or excludes – the ingredient you’re not sure of. Compare and contrast. Have a tasting party, and try several varieties of the same base spirit to see how they affect the overall flavor of one of your favorite cocktails.AJ1180423

Spring is the perfect time to rejuvenate your palate with some fresh sensations. Drink up, slowly, and savor the season!

Image credits: reddit.com (dog drinking); dailymailuk.com (sipping); Eavisa.com (daffodil)

The Grog Dog is not a sentimental type; even after lapping up one too many cocktails, I won’t be howling over texts from an ex. But everyone has their emotional weakness, and cheeky word-humor is one of mine: Post a sly pun on my Facebook feed and I’ll follow you anywhere.

It was over beers with a friend – of one of the many brands specializing in name-puns – that I was reminded of “the language of flowers”, or floriography: a means of sending silent messages to friends, enemies, and lovers using blossoms that had specific, well known meanings. While flowers had been a staple of romantic communication for centuries, their cryptographic use became wildly popular in England and the U.S. during the repressed Victorian era.

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Strict social mores precluded young sweethearts, for example, from writing or speaking their ardor. To transmit their feelings or indicate their preferences, they would give, hold, or arrange specific blooms in accordance with floral dictionaries, so their intended recipient would know their meaning. Even the scent of certain love flowers, discreetly daubed on a handkerchief, could speak volumes to a suitor.

After imbibing a few brews chosen for their clever names rather than their flavors (I can’t resist a good pun or a bad one), I wondered whether cocktails might also be used to subtly communicate certain sentiments – specifically, cocktail names. Like stringing together an entire story with emojis, cocktail messaging could become a new bar craze among literary types… Cocktail EmojiOr introverts, who may not wish to be approached by a boozed-up barfly, but could carry on a (very) quiet conversation with that other single who has a sophisticated drink and a Kindle, and understand each other perfectly.

Let me be clear: I am not talking about the cocktails that proliferated during what the Corpse Reviver of the American cocktail, David Wondrich, called the Dark Ages: the Sex on the Beach, the Slippery Nipple, the Slow Comfortable Screw, etc. (I refuse to provide links; if you must, look them up yourself.) As he noted in an Esquire column, “those drinks resist craft”. They also resist taste, subtlety, and class.

To make the cocktail-name-conversation thought experiment a little simpler, and classier, I went back to Victorian times – or at least pre-Prohibition – to imagine a more romantic scene.

1st round: Jack Rose, Margarita

2nd round: ManhattanBrooklyn

3rd round: Tuxedo, Champagne Cocktail

blueblazer.it4th round: Hot ToddyMaiden’s Blush

5th round: Hanky Panky, Morning Glory

6th round: Old FashionedBijou

7th round: Scofflaw, White Lady

8th round: South SideTom Collins

9th round: Blue BlazerLast Word

Final round: Turf ClubMerry Widow

While the game is obviously much more fun when your cocktail companion knows you’re playing, you can amuse yourself for hours (or until you hit your limit) using your drink order to comment on life and the world in the moment. mutt-ropolitan-opera-calendar_merry-widow_operatoonityA friend of mine shakes up a Merry Widow when she’s particularly annoyed with her husband… Which may not change his habits, but fortifies her for the next round.

 

 

 

Image credits: Red Rose – Wikicommons; Martini Emoji – emojipedia.org; Blue Blazer – Blueblazer.it; The Merry Widow – Operatoonity.com

As a writer, the Grog Dog has aspirations to literary greatness. This July 4, however, I dedicate my post to two all-American literary icons whose lasting fame and reputations are unmatched, and perhaps not coincidentally, are related by blood and name as well as writing prowess.

FSK-starspangled200-orgFrancis Scott Key, American lawyer, amateur poet, and coincidental observer of the Battle of Fort McHenry, authored the poem that would become the national anthem of the United States, “The Star-Spangled Banner“. During the War of 1812 (the “second war for independence”), the British attempted to re-establish dominion over the American colonies – and very nearly succeeded.

Not surprisingly, given the colonists’ tendency to produce and consume huge quantities of spirits, ale, and wine, Key set his poem to the tune of an English drinking song: “To Anacreon in Heaven“.

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F. Scott Fitzgerald

One hundred years later, Francis Scott Key’s second cousin three times removed and namesake, F. Scott Fitzgerald, would graduate from prep school and soon set out on a career as a writer – becoming famous for his talent and infamous for his dedication to a drinking lifestyle that rivaled his colonial ancestors’ in scope and frequency. By the time Fitzgerald had published his first novel, This Side of Paradise, in 1920, Prohibition had become law, and the post-World War I Jazz Age was blooming like the poppies in Flanders fields. Fitzgerald’s novel perfectly reflected – many say, influenced – the zeitgeist of the era and his own artistic (and hedonistic) circles. As a daring spokesmen for the Lost Generation, Fitzgerald enjoyed fame and fortune and squandered both in spectacular fashion. He was the first (1929) to conjugate “cocktail” as a verb (all the way through the preterit tense, whatever that is – the Princetonian smarty-pants).

fitzgerald-conguates-cocktail-openculture-comPresent: I cocktail, thou cocktail, we cocktail, you cocktail, they cocktail.

Imperfect: I was cocktailing.

Perfect or past definite: I cocktailed.

Past perfect: I have cocktailed.

Conditional: I might have cocktailed.

Pluperfect: I had cocktailed.

Subjunctive: I would have cocktailed.

Voluntary subjunctive: I should have cocktailed.

Preterit: I did cocktail.

So in honor of two American literary icons, whose very existence perfectly synthesized the foundational elements of the American character – drinking and a genius for pop culture that earned them long-lasting fame – I offer The Fitzgerald:

2 oz London dry gin

3/4 oz simple syrup

3/4 oz fresh lemon juice

2 dashes Angostura bitters

Shake with ice; strain into a cocktail glass. This bright, tart cocktail has a sweet, silky mouthfeel and a slightly bitter finish that makes this literature fan think sentimentally of the troubled author Fitzgerald’s life and times – so different from those of his ancestor but equally inherently American.

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Friday night is the GrogDog’s favorite unwinding night of the week – an ideal evening for themed drinking at home to kick off the weekend without incurring a large bar tab or a massive hangover. (Saturday is chore day, and chores aren’t nearly as much fun to do with a pounding head and roiling stomach.)

A booze hound, and young Joan Crawford

As a fan of the classic cocktail and longtime student of the Prohibition era (and the Jazz Age that preceded it), I have many recipes to build personal theme nights around, but I keep coming back to the Charleston – the drink, the dance, and the exuberant attitude that post-WWI America exported to the world.

The Charleston

The Charleston

The Charleston cocktail is 1 part London dry gin, 1 part kirsch, 1 part maraschino liqueur, 1 part sweet vermouth, and 1 part dry vermouth. Stir all ingredients with ice and strain into a cocktail glass.

While you’re enjoying your drink – from a cocktail glass or the flask tucked discreetly under your garter – put on a little hot jazz and try a few steps of the Charleston!

The Charleston

The Charleston

The Charleston is an energetic dance performed to a ragtime rhythm, made popular in the 1923 Broadway musical “Runnin’ Wild”. The Charleston is easy to learn and a fun way to work off the cocktail calories. (Fans of the 1959 film Some Like It Hot, set in the 1920s, will remember Marilyn Monroe performing the song “Runnin’ Wild” with band mates Jack Lemmon and Tony Curtis, who perform in drag as part of the dance band Sweet Sue and Her Society Syncopators.)

Other popular 1920s dances included the Black Bottom and the Shimmy (or Shimmie). For some very danceable (modern) performances of popular Jazz Age songs, check out the Hot Sardines on iTunes. (You can get a taste of their style in this irresistible video.)

Rudolph Valentino as The Sheik

Rudolph Valentino as The Sheik

If you’re not feeling that energetic, stir up your Charleston cocktail and put on one of the era-defining movies that thrilled postwar audiences with daring dress, drinking, and debauchery, like The ‘It’ Girl starring Clara Bow, or The Sheik starring Rudolph Valentino. Both films (and many more silents and early talkies) have been nicely restored and are available for purchase or download.

So don’t be a Mrs. Grundy! Stir up some giggle water and make some whoopee some Friday night – creating your own 1920s cocktail theme night is the bee’s knees!

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Basic champagne flute

If you have procrastinated (like the GrogDog has with her New Year’s Eve post) and are looking for last-minute party cocktails for New Year’s Eve or New Year’s Day, try a champagne cocktail bar! All you need are sparkling wine (which includes prosecco, champagne, or any other wine with bubbles) and a few basic additions. Chill the wine, put the juices and liqueurs on a long table, buffet-style, and let your guests mix their own festive concoctions!

The traditional Champagne Cocktail is made from Angostura bitters, a sugar cube, and sparkling wine. Put the sugar cube in the bottom of a champagne flute, soak it with a few drops of bitters, and top with the wine. (If you’re feeling particularly fancy, add a lemon twist as garnish.)

The Mimosa is a basic sparkling cocktail made with orange juice (a Tablespoon or two, to your taste) in a flute, topped with sparkling wine.

The Kir Royale is similar to a Mimosa, but uses Chambord raspberry liqueur in place of the orange juice. (A traditional Kir uses creme de cassis instead of Chambord, in case you’re curious.)

Working off these three basic cocktails, you can offer guests choice of flavors from ingredients you may already have, or can easily obtain.

This is a good time to reach to the back of the bar and dust off any fruity or herbal/botanical liqueurs you have on hand. Curacao, Chambord, and other fruit-based liqueurs will add flavor and in some cases bright color to your sparkling cocktail. Herbal liqueurs like St-Germain (elderflower), Domaine de Canton (ginger), and Chartreuse (made from a secret herb recipe) can be an acquired taste, but are delicious ingredients if you like those flavors.

You can also offer a selection of fruit juices, like pomegranate, cranberry, pineapple, and orange or blood orange so your guests can enjoy variations on the Mimosa. Don’t forget to pick up sugar cubes and Angostura bitters for those who want a traditional Champagne Cocktail!

The great thing about the champagne cocktail bar is that you can set one up without spending a lot of time or money.

It’s not worth splurging on an expensive sparkling wine when it’s going to be mixed with liqueurs or juices, which will affect the taste and texture (amount of bubbles). Prosecco – Italian sparkling wine – is generally inexpensive and slightly sweet, so it’s a great choice for mixing. In my experience, however, Prosecco has “softer” bubbles than French or American sparklers, so if you’re looking for something with a lot of fizz, go for the California sparkling wines.

For more on how the bubbles get into the wine, and which methods are used for which type of sparkling wine, check this Wiki entry.

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Happy New Year from GrogDogBlog!