Hot Buttered Rum (p. 48)

Snow was in the forecast and Chris was fighting off a particularly nasty cold, so it seemed like a good night for a hot drink. Liz recently heard a episode of David Wondrich’s podcast Life Behind Bars where he referenced Hot Buttered Rum, and it sounded like a decadent take on the regular old toddy….

Three Miller (p.99)

There was an episode of this season’s┬áTop Chef where the competitors had to make dishes inspired by prohibition-era cocktails: the Last Word, the Whiskey Sour, and the 12-Mile Limit. While the first two were familiar to us, the last one was intriguing, calling for rum, whisky, brandy, grenadine, lemon juice, and a lemon twist. It…

Favourite Cocktail (p. 37)

Old Mr. Boston loves flavored brandy. When we started this project, our experience was limited to some bad memories of cheap blackberry brandy in flask-sized bottles. We figured flavored brandies just sucked, and we bought cheap stuff in that category for mixing. Why spend tons of money on artificially flavored fruited liqueur, we reasoned? After…

Brazil Cocktail (p. 17)

Among our frustrations with Old Mr. Boston is a frequent lack of specificity. His sherry drinks are among the most irritatingly vague. Sherry is a broad category of fortified wine. There’s quite a lot to know about the stuff, but what we’ve surmised is that Fino sherry is light and somewhat dry as compared to…

Modern Cocktail (p.85)

Scotch is notoriously hard to mix. A peaty scotch can easily overwhelm in a cocktail, but a mild scotch can get lost. With our friends over at Grade A Fancy, and a few other sophisticated drinkers, we tasted a massive array of scotches, and a variety of orange bitters, to determine the best ones to…

Blue Moon (p. 10)

We had a day off for Lunar New Year and spent it enjoying an unseasonably warm day in Prospect Park. We figured a good way to end the holiday would be with a thematically named cocktail, like this Blue Moon. It’s an easy one: 1 1/2 oz. Old Mr. Boston Dry Gin 3/4 oz. Creme…

Claridge Cocktail (p. 25)

This fruity martini probably originates from the 1930s– a few internet sources trace its lineage to the Claridge Hotel on the Champs Elysee. We’ve been hunting for a high quality apricot brandy or eau-de-vie to class up the many drinks that call for apricot brandy in our Old Br. Boston guide, but so far, no…

Kretchma Cocktail (p. 55)

Kretchma is a goofy Russian drinking song, performed here by the original Captain Von Trapp, Theodore Bikel. (We also found this version by an Irish band called Darby O’Gill, if you want to fall down a rabbit hole of cheesy booze-themed music.) The Kretchma of the song is a raucous Russian bar. The cocktail is,…

Brown Cocktail (p. 18)

This is the third in our string of cocktails that really did not seem particularly appealing; however, we entertained some mild hopes for this one. It was weird, but, you know, each ingredient on its own is lovely. There is something nearly negroni-esque in the pairing of gin with a sweet/funky rum and a vermouth….

White Way Cocktail (p. 110)

My mother loves classic green creme de menthe over vanilla ice cream, and serves it on special occasions. I’ve never had the heart to tell her that I just don’t like it, instead passing my bowl to Chris– who is also a fan– so he can shovel it in quick before she notices. My mom…