DRINK WITH ME TO DAYS GONE BY

A tale of alcohol and Instagram.
By Gregory Jacobs-Roseman (Composer-Lyricist) 

So, as some of you may know, I am a sommelier. “Sommelier” is a fancy French word for trained wine expert. Recently I’ve been applying that knowledge while learning winemaking (a completely different skill than being a somm) firsthand working in a winery.

Here I’m taking a lees sample from a barrel. “Lees” are dead yeast cells that sink to the bottom after fermentation is over. The contraption I’m using is basically a tube attached to a metal rod so it can sink to the bottom of the barrel, then you suction the sample out of there sort of like a syringe. 

It’s been both fun and challenging. Fun in that I’m clearly passionate about wine and have learned a lot about the winemaking process. Challenging in that there’s a lot of heavy lifting involved. And while my passion for wine knows no bounds, that passion extends beyond the cellar and all the way up to the bar.

I’m also crazy about mixology – the art and science of making mixed cocktails. While I’ve been a fan of mixed drinks since college (duh), my fascination with classic recipes, artisanal ingredients, and skilled craftsmanship began around 2008, during the height of the so-called cocktail renaissance. I began to frequent bars like Little Branch and Please Don’t Tell (or as it’s more well known: PDT) that specialized in classic and modern cocktails made by professionals. Something about the exact science of finding true balance in a cocktail – finding just the right amount of sweet to sour to salt to savory totally enthralled me.

When The PDT Cocktail Book came out, I quickly ordered a copy. PDT being one of my favorite bars in New York (AND the back having a testimonial from my girlfriend Rachel Maddow!) I wanted to learn how they do what they do. Then this past New Years, the time of year when my home bar traditionally expands to suit the needs of my New Year’s party, I had a lot of leftover hooch.

The New Year's bar. Every year it brings a tear to my eye.

I decided what better way to practice and hone my bartending skills than to go through the book, making the drinks inside. If I had all the ingredients (even if the brand of liquor was slightly off the brand specified – apologies to the purists, this is a learning exercise) I’d make the drink and document it by taking an Instagram photo. I’d like to share with you now a few of the cocktails I have been making with the leftovers from my New Year’s bar last month. All of these recipes can be found in The PDT Cocktail Book by Jim Meehan. The notes are mine.

Nouveau Sangaree

2 oz. Beaujolais Nouveau
1.5 oz. Laird’s Bonded Apple Brandy
.5 oz. Plymouth Sloe Gin
.25 oz. Deep Mountain Grade B Maple Syrup
2 dashes Angostura Bitters

Stir with ice and strain into a chilled coupe
Garnish with an apple fan and grated cinnamon

NOTE: Apple fan not pictured (I didn’t have any apples). Also, this drink is a FANTASTIC way to get rid of that bottle of Georges Duboeuf Beaujolais Nouveau that your party guest brought you as a gift during the holidays. 

La Florida Cocktail

2 oz. Banks 5 Island Rum
.75 oz. Lime Juice
.5 oz. Marie Bizarde Crème de Cacao
.25 oz. Martini Sweet Vermouth
1 barspoon House Grenadine

Shake with ice and strain into a chilled coupe
Garnish with a lime wheel 

NOTE: I wasn’t sure if it was supposed to be dark or white crème de cacao. I used white.

Jimmie Roosevelt

1 oz. Rémy Martin V.S.O.P. Cognac
1 Demerara Sugar cube soaked in Angostura Bitters
1 barspoon Green Chartreuse 

Stir the cognac with ice and strain into a chilled egg coupe with three cracked ice cubes.
Add a sugar cube soaked with Angostura Bitters and top with 2 oz. Moet Imperial Champagne.
Float the Green Chartreuse over the surface of the drink.
No garnish. 

NOTE: The champagne cocktail is one of my all-time favorites, and this variation kicks it up a notch with both Green Chartreuse and cognac, something I drank way too much of during the second semester of my senior year of college.

Gold Rush

2 oz. Elijah Craig 12-Year-Old Bourbon
1 oz. Honey Syrup
.75 oz. Lemon Juice 

Shake with ice and strain over a large cube into a chilled rocks glass.
No garnish. 

NOTE: Honey syrup is basically diluted honey and can be made by combining two parts honey with one part boiling water.

Coffee Cocktail

1.5 oz. Martell V.S.O.P. Cognac
1.5 oz. Noval Black Park
.25 oz. Simple Syrup
1 Whole Organic Egg 

Dry-shake, then shake with ice and strain into a chilled egg coupe.
Garnish with grated nutmeg. 

NOTE: I know, right? There’s no coffee in there! Those crazy bitches! Why they so crazy? This recipe actually dates back to the 1880’s. Also, for those of you who are sacred of raw eggs in your drink, man up. I mean: read this.

Betsy Ross

2 oz. Pierre Ferrand Ambre Cognac
.75 oz. Dow’s Ruby Port
.5 oz. Grand Marnier
2 dashes Angostura Bitters 

Stir with ice and strain into a chilled coupe
Garnish with grated nutmeg 

NOTE: So many drinks with cognac! Yes please.

Left Hand Cocktail

1.5 oz. Elijah Craig 12-Year-Old Broubon
.75 oz. Carpano Antica Sweet Vermouth
.75 oz. Campari
2 dashes Bittermens Xocolati Mole Bitters 

Stir with ice and strain into a chilled coupe
Garnish with 3 brandied cherries on a pick 

NOTE: Cherries not pictured. This time it wasn’t because I didn’t have them, but rather because I forgot. PS: those Bittermens Xocolati Mole Bitters are the SHIT. Did I mention I sort of collect bitters? PPS: I’m left handed, so I personally identify with this cocktail. Word up to all my southpaw peeps.

There may be further installments of me working through this book. But for now: cheers!

GREGORY JACOBS-ROSEMAN is a composer/lyricist and theatrical sound designer currently developing Save The Date: A New Musical Comedy. www.gregjr.com
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