I’ve posted another another excerpt from my upcoming book, Bond Vivant, over on the Bond Vivant website. Shaking Martinis with Nick Charles looks at the surprising provenance of experienced on-screen drinkers shaking, rather than stirring their martinis. Special guest appearances by The Bronx and The Brooklyn cocktails. Be sure (sure!) to follow the blog and the Bond Vivant Facebook page for updates on the book.
Time for a new sneak peek from my (eventually) upcoming book, Bond Vivant: Hitting the Bar with the World’s Least Secret Agent. Over on the Bond Vivant site we’re living The Bitter Life, taking a look at the first drink in James Bond’s storied career, the Americano, as well as the history of one of its key ingredients, Campari, and the beautiful opera diva of middling talent who obsessed young Davide Campari.
I spent the better part of a week in New Orleans, seeking out voodoo hotspots and attending Tales of the Cocktail. My latest Frolic Afield for Alcohol Professor is about one of the many (very good) seminars I attended during that week. Bartender, There’s an Anchovy In My Drink is a look at the Italian Futurist movement and the futurist opinion on cocktails. And yes, one of the cocktails — or polibibita — had an anchovy chunk floating in it.
Over at my other home on Alcohol Professor, I’m spinning the tale of the rise and fall and rise of the American hotel bar and cocktail culture. Or rather, in Cocktail History: American Hotel Bars, I am writing about “Rediscovering the American Hotel Bar,” a Manhattan Cocktail Classic event in which Rene Hidalgo, head bartender at the Iroquois Hotel’s Lantern’s Keep, recounted the history of hotel bars to us while serving an awful lot of really good illustrative cocktails.
A seasonal Frolic Afield on Alcohol Professor celebrating both Krampusnacht and Repeal Day! Toasting Santa’s Devil showcases two beers, one American and one Italian, and one very special Krampus cocktail that will help you toast the repeal of Prohibition and the arrival of Santa’s most devilish sidekick.
“His two battered suitcases came and he unpacked leisurely and then ordered from Room Service a bottle of the Taittinger Blanc de Blancs that he had made his traditional drink at Royale. When the bottle, in its frosted silver bucket, came, he drank a quarter of it rather fast and then went into the bathroom and had an ice-cold shower and washed his hair with Pinaud Elixir, that prince among shampoos, to get the dust of the roads out of it.” — James Bond checks in, On Her Majesty’s Secret Service
I reckon I’ve made the joke often enough about Pinaud Elixir, that prince among shampoos, that I should probably write a little about it beyond its role as my go-to joke whenever I mention James Bond. Pinaud is a venerable men’s grooming company, having been established — if you believe the label — in 1810 by French perfumer Edouard Pinaud. But since Pinaud himself wasn’t born until sometime around that year, one assumes a bit of poetic license is being taken by the brand. Still, it’s been around for a long time. Pinaud opened his first shop in Paris in 1830, and in 1833 his “lilac vegetal” product became so popular with the Emperor Napoleon that the ruler had Pinaud appointed “Royal Parfumer,” and the company’s Lilac Vegetal after-shave became the official facial pick-me-up of the Hungarian cavalry. Never mind that Napoleon had died in 1821, and that Napoleon III, while alive at the time, wasn’t in France and didn’t have much of anything to do with Hungary’s cavalrymen. But what can you do? Let truth get in the way of a good story?
Another Frolic Afield! I’m back on Alcohol Professor, discussing the cocktails at the recently opened East Village bar Boulton and Watt.
When America jumped headfirst into the ocean of folly that was the Volstead Act and Prohibition, the dedicated drinkers of the United States found any number of ways to respond to the madness. Over in Paris, ex-patriots drinking at the epicenter of the modern cocktail scene, Harry’s New York Bar, lifted their glasses in salute to their luckless countrymen who were forced underground and, in some cases, out beyond the three-mile limit that marked the offshore end of the US border. Three miles out, you entered international waters, and the powers of the US government to take your drink away vanished. So enterprising imbibers took to the high seas to enjoy their libations. Over in France, it seemed only appropriate to commemorate this new breed of seafarin’ revelers.
And so Harry’s bartender Chips Brighton paid tribute to Prohibition in the most fitting way he could: by creating a cocktail called The Three-Mile Limit.
- 1 tsp Grenadine
- 1 dash lemon juice
- 2/3 Brandy
- 1/3 Bacardi Rum
- Shake well and strain into cocktail glass.
When the US government got tired of people hopping on boats and sailing three miles off the coast to legally booze it up, they responded by passing a law that extended the border to twelve miles off the coast — which, I guess, means determined nautical drinkers had to invest in slightly more gasoline, or you had to find yourself a slightly more accomplished captain. The cocktail world responded by beefing up the Three-Mile Limit in similar fashion, giving birth to both the Twelve Miles Out, which appeared in the essential Savoy Cocktail Book by legendary bartender Harry Craddock (who himself relocated to London during Prohibition), and the better known (relatively speaking) Twelve-Mile Limit, reportedly created by journalist Tommy Millard. Despite both saluting the limits of the reaches of Prohibition, the two drinks are fairly different:
Twelve Miles Out
- 1/3 Bacardi Rum
- 1/3 Swedish Punch
- 1/3 Calvados
- Shake well and strain into cocktail glass. Squeeze orange peel on top.
- 1 oz White Rum
- 1/2 oz Rye
- 1/2 oz Brandy
- 1/2 oz Lemon Juice
- 1/2 oz Grenadine
- Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.
Where the agents of Prohibition pushed the limit by tacking on nine more miles (interestingly, that limit was only a threat — albeit an enforced one — until 1988, when Ronald Reagan made it official law), cocktail creators pushed the limit by adding rye whiskey to the mix. This being a Prohibition era cocktail, the rye would have been Canadian. However, I don’t think anyone will fault you for substituting a superior American rye these days, just as I don’t think anyone will tsk you for choosing a rum other than Bacardi. For your rye, try Sazerac Rye or Bulleit Rye.
In general, the Twelve-Mile Limit is considered the the stronger and better balanced of the cocktails, relatively speaking. I’ve tried the Twelve-Mile Limit as mixed by bartender Vince at Ward III. Prohibition era cocktails are not for everyone, mind you, and what’s one drinker’s pleasure is another’s horror. A friend with exquisite taste in cocktails found the Twelve-Mile Limit to be utterly dreadful. I love it, likely because the lemon juice pushes the flavor toward another personal favorite, the French 75. It is very lemony, though, and very sweet, so if you don’t favor drinking a highly alcoholic Lemonhead, you’re probably going to be chalking this one up to historical experience. I’d say any good Repeal Day celebration (December 5) calls for sampling both the Three- and Twelve-Mile Limits, and you might as well have yourself a Twelve Miles Out as well, just to be safe.