Laurel & Hardy

Couple of days behind, but fear not, I have been keeping up with the drinks!  I have a couple more drink reviews from our trip to New York and have made a few of my own in the past couple of days and just haven’t found the time to post.  So forgive the gratuitous Facebook updates.

First up – the Laurel & Hardy.  This concoction (this is the correct word) comes from one of the Momofuku chain of fancy New York eateries, you know, the places that lunch costs $200 per person.  That was too pricey for us, so we planted ourselves at their new bar called Booker and Dax for a cocktail and a pork bun.  This place is definately one to check out – they use all kinds of fun stuff like liquid nitrogen to make their cocktails.  My selection was the Laurel & Hardy.

• Rye
• Congnac
• Maraschino Liqueur
• Fernet
• Benedictine
• Mole Bitters

I could not tell you the proportions, but this drink is stirred (about 100 times) in a pint glass over ice and strained into an old fashioned champagne glass.

Dave’s Thoughts:

• Before going any further, I need to confess that I have no idea what Fernet, Benedictine or Mole Bitters are.  So don’t ask.
• The taste is very herbal, almost minty.  Almost.
• VERY smooth.  These guys no what they are doing.  All of the ingredients seem to come together as a very balanced  cocktail.
• You get that great maraschino (nutty) flavor in the aftertaste.

Tasting Notes:

• Dave’s Rating: 7/10.  No question as exquisite cocktail, just wouldn’t call it MY favorite.
• Strength: 7/10.  Just about perfect.
• Sweetness: 3/10.  Not a frilly drink.
• This was advertised as a great sipper, and they tell no lies.  I don’t think with the effort I saw the bartender use to make each of his cocktails you can go wrong here.  Add it to the places to visit.

Canadian Cocktail

What the hell happened you may be asking.  You started this blog, you whetted our appetites and then you go dark for a week.  Not cool.  Well I agree with you.  Problem was that my inspiration to drink, my wife, was out-of-town.  It’s an odd thing, when she’s not at home, I am not driven to drink with the same virosity.  Strange don’t you think?

Anyway, on to today’s cocktail – the Canadian Cocktail.  This one is in honor of my company’s origin – the great white north.  I tried this before my silence, and wasn’t that impressed, but on a second drink, it’s actually pretty good.

• 2 ounces Canadian whisky (Crown Royale)
• 0.5 ounce triple sec
• 1 teaspoon simple syrup
• 2 dashes of Angostura bitters

Shake vigorously over ice, serve in rocks glass over ice.

Dave’s Thoughts:

• The drink has a pleasing orange flavor that blends well with the Crown.
• Definitely needs a minute to settle, try to hold off on that initial sip and let the ice melt a little, definitely don’t mix this drink in a glass and stir – it needs to be shaken over ice.
• Very pleasing cocktail, especially on the second look.

Tasting Notes:

• Dave’s Rating: 7/10
• Strength: 8/10
• Sweetness: 5/10
• My boss’ countrymen should be proud of their cocktail.

Kentucky River

Happy New Year… almost.  One last drink for 2011, and it’s a good one – the Kentucky River.  This fantastic libation was discovered at Noble Experiment.

• 1.5 ounces Makers Mark
• 0.75 ounce creme de cacao
• Splash of Angostura bitters

Pour into a rocks glass over ice and give it a stir.  Done.

Dave’s Thoughts:

• Chocolate and bourbon – how do you go wrong?
• Adds a touch of sweetness to great bourbon.
• Approachable even if bourbon ain’t your thing.

Tasting Notes:

• Dave’s Rating: 9/10
• Strength: 8/10
• Sweetness: 2/10
• I like it!