Friday Happy Hour: Daiquiri

Hot summer days = cool refreshing rum, lime, and sugar. Enough said! Cheers!

Friday Happy Hour: Margarita

Happy 4th of July weekend -- Margaritas for everyone! The Margarita is a versatile drink that can be made a lot of ways, but here's a straight-forward recipe to start with:

Here's a little history and commentary on this popular drink:

Of course, a Margarita evokes feelings of the west and south of the border:

We've heard that tequila is unique among spirits in that it's actually an "upper" whereas all other spirits are "downers." Make of that what you will. But, don't people drinking Margaritas usually seem pretty happy?

Looks good! Happy Independence Day and cheers!

Friday Happy Hour: Rickeys

A couple of weeks ago, we talked about cocktails. Not just mixed drinks, but cocktails -- as in the original meaning of the term. As we learned (so you don't have to go back and look), a cocktail was a specific kind of mixed drink that included a spirit and bitters, and another liqueur or mixer (but not anything fizzy). This week, let's talk about another old school drink, the Rickey. Maybe your granddad drank a Rickey from time to time -- it's an oldie, but a goodie. Here's an introduction to the Rickey from the 1959 edition of The Standard Bartender's Guide:

So, there you have your basic Rickey formula, along with some exotic twists. A Rickey is just your booze of choice, half a lime, some ice, and top off with soda water. Then toss in the lime rind as a garnish. It's tart, but bracing. Like we said, your granddad might have drunk this. Here are some more variations on the Rickey:

And some more:

Say "Rye Whiskey Rickey" three times fast. Cheers!

Friday Happy Hour: Pink Lady

The Pink Lady, a classic cocktail coming to us from decades gone by, is indisputably one for the ladies. Maybe think of Mamie Eisenhower and a soiree at the British embassy circa 1950s. To order a Pink Lady would be the ne plus ultra of sophistication in such a setting. The drink pre-dates this era where it probably had its zenith, however. Here's a recipe for the Pink Lady from Oscar Haimo's 1946 edition of Cocktail and Wine Digest:

Our choice to feature the Pink Lady this Friday not only pays tribute to this worthy drink, but also affords us an opportunity to discuss its most controversial ingredient, the egg white. Egg whites have been coming back to popular awareness as vintage cocktails have been revived. The Pink Lady is one of the classics that uses egg whites. Simply put, you add the egg white to the mix just like any other ingredient. Yes, let's admit it, it's kind of gross going in. You might not think anything of handling eggs to make breakfast or in baking, but adding it to a drink is jarring if you're not used to it. Also, people would justifiably be concerned about health risks. Nowadays, there are pasteurized egg whites available if the health risk is a deal-breaker. Frankly, we have never had a problem with the health risk, which is statistically non-existent. Once the egg white is in the shaker, along with the other ingredients, and the ice is added, the key thing is to shake like hell. Really, shake. When you pour, you notice something magical has happened! It pours out frothy and silky. The egg white has whipped into kind of an instant meringue-like substance that adds body and lift to the drink. Try it, and you'll see why egg whites are an ingredient in so many classic drinks. Now let's talk about some of the other ingredients -- here's a recipe from our circa-1930s edition of Mohawk's "Recipes for Mixed Drinks":

In comparing these two recipes, first we should clarify the measurements. Going back to the previous recipe, by a "dash" they mean 1/6 of a teaspoon. So, essentially, they call for just over half a teaspoon of grenadine and applejack (a kind of apple brandy), plus the egg white, gin, and lemon juice. Here, in this second recipe, their "jigger" is 1 ounce, and a "dash" is 5 drops (whatever that means). And, interestingly, they don't call for an egg white at all. Otherwise, except for the lemon juice as opposed to lime juice, the ingredients remain the same, albeit in significantly different proportions. By way of further comparison, here is a recipe from the 1934 edition of "The Drink Master":

Unfortunately, they don't specify what they mean when they use the term "jigger", but it is fair to presume that they mean 1.5 ounces. They omit the applejack and citrus (lemon or lime juice) altogether, and add a bit of heavy cream. Also, they call for significantly more grenadine than the others, which is completely understandable if you're working with real grenadine syrup. Unlike Rose's grenadine, which is artificially dyed red, real grenadine, made with pomegranate juice, is red, but only faintly lends the necessary pink hue. So, the full jigger of grenadine makes sense. What's funny is that this recipe is supposed to serve four people. Oh, those old time people! It was the Depression, we suppose . . . . This recipe, however, is the perfect segue into what is probably the standard and classic 1950s era version of the drink, which comes from the 1948 edition of "Fleishmann's Mixer's Manual":

Something that is special about cocktails is that they often spark memories of particular people and moments, often long past. For us, the Pink Lady holds a sentimental pedigree for J from a time when he worked at a retirement community while in college, and the Pink Lady was the "usual" for a few of the ladies at the Friday afternoon cocktail hour. They truly would have been of that era of the late 40s and the 50s, and they carried this drink with them into the dawn of the 21st century. The drink has languished a bit since this golden era of cocktails, but here's our effort to bring it into people's minds again! Cheers!

Special 4th of July Happy Hour: The Sparkler

Happy Independence Day!

On the 233rd anniversary of the independence of these United States, we offer you a perfect drink for your 4th of July picnics, cookouts, family gatherings, and fireworks viewing. And it's a Rogers Park Retro original!

We call it the "Sparkler" -- it's just as scintillating as the sparklers that are so perennially associated with 4th of July celebrations.

Here's how we make it:

1.5 oz of light (or silver) rum
juice of one lime (approx. 1 oz)
3/4 oz of pineapple juice
1/2 oz of triple sec

Shake well and serve. Cap it off with American sparkling wine. Ideally, garnish it with an American flag.

To us, this is an ideal Independence Day drink because it has a light summer composition, and the ingredients even bear some symbolic significance. Rum is closely associated with the American revolution. Paul Revere is said to have fortified himself with a drink of rum before his midnight ride. General George Washington is said to have ordered a double ration of rum for his soldiers to mark the 4th of July in 1778. We won't go so far as to propose that the pineapple represents our 50th state, or that the cherry garnish calls to mind the old story of George Washington and the cherry tree. The point is that you can enjoy the drink as a patriot, too.

Here's to the Spirit of '76!