Posts Tagged ‘Negroni’

This past weekend, I was at the annual Providence Art Club Founder’s Day celebration, raising a glass in their honor. And I was again asked to create the drink we toasted the evening with!

First, some history…

The Providence Art Club is the third-oldest art club in the United States. The Philadelphia Sketch Club was founded in 1860. New York’s Salmagundi Club, founded in 1871, came next. But they were both founded by an all-male board. The Providence Art Club is the oldest art club in the nation that also included women. And that was back in 1880! That’s especially huge when you see what’s going on in our country even today…and it’s even more special to me because my wife was elected president of the Providence Art Club  last year, making her only the second woman to hold that post in the club’s history!

 

 

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Several years ago, they asked me to come up with a cocktail for their first Founders Day celebration. One hundred glasses were raised to honor the founding fathers of the Providence Art Club.

Silhouettes of past art club founders, influential members, and presidents line the walls of the Providence Art Club, so my wife came up with the name of the cocktail: The Silhouette. Little did she know that her own silhouette would grace the hallowed walls of the Providence Art Club this year!
In the past, I based my Silhouette cocktail on the Boulevardier, a delicious but strong drink that substitutes bourbon for gin in the classic Negroni. (See the recipe at the bottom of this page.)
But with my wife’s election as the new president at the art club, I thought a new Silhouette was in order, too…and it’s my own recipe for a cocktail I’ve made for many years. I call it Velvet Elvis. Keeping the silhouette theme, we decided to call it The Velvet Silhouette for this Founders’ Day celebration.
The Velvet Silhouette is my version of a fresh pineapple-infused vanilla vodka. (I use Stoli Vanil.) Here’s how it’s done…
Get a gallon-sized glass jar with a lid. Peel, core and slice the pineapple, and place all the pieces in the jar.
Pour in one 1.75l bottle of Stoli Vanil. Swirl to mix, then screw the lid on and keep the jar at room temperature for 3 weeks.
After 3 weeks, strain the liquid, making sure to squeeze out as much as you can from the pineapple pieces. Discard the pineapple and keep the Velvet Silhouette in the fridge until ready to serve. Serve it on the rocks, or as a martini, shaken in a cocktail shaker with ice.

Toasting at the Providence Art Club with the Velvet Silhouette.

 

The original Silhouette was mighty tasty, but a bit too strong for some of the senior art club members. Nonetheless, a favorite of mine. Here’s the recipe…
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2 oz. Eagle Rare 10-year bourbon
1 oz. Antica Formula sweet vermouth
1/2 oz. Campari
2 shakes Regan’s orange bitters

In a cocktail shaker with ice, stir the ingredients and then strain into a rocks glass with one large ice-cube.

Garnish with an orange twist.

Cheers!

I’m always on the lookout for a great cocktail, and these days, a great restaurant very often requires a great mixologist at the bar…not someone who can simply whip up a Cosmo, but someone who puts as much creativity in his drinks as the chef does in their dishes.

Over the years, I’ve created a list of cocktail recipes that bartenders have been willing to share with me, scribbled on business cards and bar napkins. Here are some from my travels…

The classic negroni is made with gin, Campari, and sweet vermouth. I love negronis, and this cocktail is inspired by them. It comes from chef Tony Maws’ restaurant Craigie on Main in Cambridge, Massachusetts. (www.craigieonmain.com) It’s been a decade since we dined there but the drink remains a favorite of mine. When our server communicated to the bartender that I was willing to be his guinea pig for creative cocktails, I was served this one–so new at the time, they didn’t have a name for it. I took a sip and exclaimed: “Holy Shit!” and the server laughed and said: “That’s as good a name as any!”

I still call it the…

“HOLY SHIT!” COCKTAIL

1 1/2 oz. Bols Genever
1 oz. Gran Classico
1/2 oz. Punt e Mes

Add some ice to a cocktail shaker, and add the ingredients. Stir well. Strain into a rocks glass with one large ice cube.

Bols Genever is a Dutch spirit, the ancestor of gin, created from lightly distilled Dutch grains and a complex botanical mix. It is made according to the original 1820 Lucas Bols recipe which stood at the basis of the cocktail revolution in 19th century America.

Gran Classico is an alcoholic aperitif/digestif created following a recipe dating from the 1860s. It’s made by soaking a mixture of 25 aromatic herbs and roots in an alcohol/water solution to extract their flavors and aromas. The maceration creates a natural golden-amber color, although many other producers, like Campari and Cynar, dye their product red.

Punt e Mes is a pleasantly bitter, slightly sweet red vermouth, the “baby brother” of Carpano Formula Antica. The formula was developed in 1870 in Antonino Carpano’s bar in Piedmont, and the distinctive 15-herb recipe is still a family secret.

 

I sampled another negroni-inspired cocktail in Cleveland, Ohio, dining at chef Jonathon Sawyer’s The Greenhouse Tavern. (www.thegreenhousetavern.com) Crazy creative food, and this mind-blowing drink that inspired me to buy a small oak barrel and start cask-aging everything I could get my hands on at home. The OYO Stone Fruit Vodka, a key part of this cocktail, is not available here in Rhode Island. And my online source will no longer ship it! (www.thepartysource.com/oyo-stone-fruit-vodka) Store pick-up only.

 

OYO STONE FRUIT “NEGROSKI”

1 oz. OYO Stone Fruit Vodka
1 oz. Campari
1 oz. Cocchi Vermouth di Torino

 

If you’re doing it The Greenhouse Tavern way, combine large quantities of these ingredients in the right proportions and pour them into an oak cask, then let it age! Experience tells you that newer and smaller casks will mellow flavors faster than larger, older ones. But it’s all about experimentation. Having a taste every once in a while is must, because you don’t want to over-age it, either.

If you don’t have an oak cask lying around at home, it’s still delicious without it…

Combine all the ingredients in a rocks glass with ice. Stir gently, adding a splash of soda, and garnish with an orange peel.

 

OYO Stone Fruit Vodka gets its wonderful flavors from stone fruits: cherries, peaches, apricots and almonds. Terrific on its own, but amazing in this recipe.

Campari is a world-famous aperitif and bitters, and a must in any decent home bar.

Cocchi Vermouth di Torino is a sweet vermouth, made in Italy from the Moscato grape.

 

Once again this weekend, I’ll be at the annual Providence Art Club Founder’s Day celebration, raising a glass in their honor. The cool thing is that I got to decide what went in the glass!

First, some history…

The Providence Art Club is the third-oldest art club in the United States. The Philadelphia Sketch Club was founded in 1860. New York’s Salmagundi Club, founded in 1871, came next. But they were both founded by an all-male board. The Providence Art Club is the oldest art club in the nation that also included women. And that was back in 1880! That’s especially huge when you see what’s going on in the country even today.

Now through April 22, the Providence Art Club is featuring “Making Her Mark, the Women Artists of the Providence Art Club 1880,” an exposition featuring the works of the women artists that founded the art club over 130 years ago.

 

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My wife is an artist member of the Providence Art Club. That’s how a zhlub like me got in! Several years ago, they asked me to come up with a cocktail for their first Founders Day celebration. One hundred glasses were raised to honor the founding fathers of the Providence Art Club. This year, we’re expecting up to 150 people to be there for the celebration.

Silhouettes of past art club members line the walls of the Providence Art Club, so my wife came up with the name of the cocktail: The Silhouette. I decided to base my cocktail on the Boulevardier, an awesome drink that substitutes bourbon for gin in the classic Negroni.
image
2 oz. Eagle Rare 10-year bourbon
1 oz. Antica Formula sweet vermouth
1/2 oz. Campari
2 shakes Regan’s orange bitters

In a cocktail shaker with ice, stir the ingredients and then strain into a rocks glass with one large ice cube.

Garnish with an orange twist.

Cheers!

Tomorrow night I’ll be at the Providence Art Club for their annual Founder’s Day celebration, raising a glass in their honor.

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A few years ago, I was asked by the Providence Art Club to come up with a cocktail for their first Founders Day celebration. One hundred glasses were raised to honor the founding fathers of the second oldest art club in the United States. (Founded in 1880.) The oldest art club is the Salmagundi Club in NYC, founded in 1871. However, the Providence Art Club holds the distinction of being the oldest art club in the United States that was founded by both men and women. (The Salmagundi Club started as an all-male club.)

 Silhouette cocktail
Silhouettes of art club members long past line the walls of the Providence Art Club, and so, my wife came up with the name of the cocktail: The Silhouette. It’s a twist on the Boulevardier, which is a twist on the classic Negroni.
2 oz. Eagle Rare 10-year bourbon
1 oz. Antica Formula sweet vermouth
1/2 oz. Campari
2 shakes Regan’s orange bitters

In a cocktail shaker with ice, stir the ingredients and then strain into a rocks glass with one large ice cube.

Garnish with an orange twist.

Cheers!

1

 

I was recently asked by the Providence Art Club to come up with a cocktail for their first Founders Day celebration. One hundred glasses were raised to honor the founding fathers of the second oldest art club in the United States. (Founded in 1880.) The oldest art club is the Salmagundi Club in NYC, founded in 1871. However, the Providence Art Club holds the distinction of being the oldest art club in the United States that was founded by both men and women. (The Salmagundi Club started as an all-male club.)

 Silhouette cocktail
My cocktail, The Silhouette, is a twist on the Boulevardier, which is a twist on the classic Negroni.

In a cocktail shaker with ice:

2 oz bourbon (I use Eagle Rare)
1 oz sweet vermouth (I use Antica Formula)
1/2 oz Campari
2 shakes orange bitters

Stir the ingredients with ice and then strain into a rocks glass with one large ice cube.

Garnish with an orange twist.