One of my favorite lesser known classics is a drink called the Bizzy Izzy,
created by Tom Bullock, who was the head bartender at the Pendennis Club
in Louisville. The Bizzy Izzy was first published in his very own book
This month’s featured cocktail is a variation on the Fallen Angel from
The Savoy Cocktail Book first published in 1930.
Harry Craddock wrote The Savoy Cocktail Book to showcase
the drinks from the famed London hotel bar
Toddy from Ipanema
This month’s featured cocktail is the Toddy from Ipanema.
This winter warmer takes inspiration from a classic
Brazilian drink called a Quentao.
The Paloma is a simple mix many should become more familiar
with. It’s simply Tequila, Lime, Salt, and Grapefruit Soda.
Palomas are more commonly consumed in Mexico than the
The La Diabla is a twist on an El Diablo;
building on the classic's qualities of a
refreshing berry/ginger forward highball.
Trader Vic first created the combination of Tequila,
Creme de Cassis, Lime, and Ginger Ale and was featured
in Trader Vic's Book of Food and Drink from 1946.
This month's featured cocktail is the Le Saisonnier.
The Le Saisonnier is new to our menu and here to kick
off spring with a mix of Mezcal, Pineapple, Sage,
Genepy, Lemon and Saison.
There are very few drinks I get more questions about than the Old Fashioned.
Like they say what is old is new again.
None but the Brave
None but the Brave is a classic just making its way on to our menu
this month. It's long been one of my favorite go to lesser known
classics. One problem is its not so clear origins and recipe
variations. To me, that makes interpretation completely fair
game. The None but the Brave is the perfect cocktail for
Cognac fans to try something different that shows off the
versatility of Cognac in cocktails all while being quite
reminiscent of a Sidecar just spiced up a little. It's
generally known to include Cognac, Jamaican Rum, Pimento
Dram, Lemon, and Sugar. Pimento Dram is an allspice liqueur.
Allspice is known as Pimento in Jamaica, it was the British
that dubbed it allspice for it covering a range of spices.
Where the cocktails origins and true intent gets questioned
is in a later print of Patrick Gavin Duffy's Official Mixers
Manual revised by James Beard where the cocktail omits the
Jamaican Rum for Jamaica Ginger. Jamaica Ginger was essentially
a ginger extract or tincture used as a health tonic and can be
found in some older recipes. Somewhere along the road Jamaican
rum and Jamaica Ginger were confused for each other, we may just
never know which one is right. My thoughts are... they both go great
together, the rum makes the drink more interesting and the ginger pulls
the other ingredients together perfectly. Jamaica GInger is no longer
in production or at least can not be reasonably obtained commercially.
You certainly could make your own Ginger tincture and sub it in but I
figure why bother when it's easy to muddle a few pieces of ginger to
tastier results or even better use a ginger syrup rather than the
sugar component as well. Well here is what we have come up with:
-Evan (June 2014)
None but the Brave
- 1 ¼ oz. Cognac
- ⅔ oz. Jamaican Rum*
- Scant (just shy of) ½ oz. Allspice Dram
- ⅔ oz. Lemon Juice
- ⅛ oz. Ginger Syrup**
Build in shaker, shake w/ ice and strain into chilled coupe, garnish with orange twist and express oils over the top of the drink.
*We barrel age a blend of Jamaican rums to get just the right amount of funk for our liking.
This drink is complimented by something a little more mellow rather than super grassy and
funky so I would recommend Appleton Estate V/X or even Coruba if you prefer.
**I recommend using B.G. Reynold's Ginger Syrup which can be found at Delaurenti like many other fine mixables.
We make our own which doubles as our Ginger Beer concentrate. It's a very gingery and concentrated combination of
3 parts fresh pressed ginger juice, 1 part fresh squeezed lime juice and 7 parts white granulated sugar mixed
over heat on the stove.