From Rangoon to NYC
This drink dates way back to 1920 and hails from a private British officers club of that name that was located in city of Rangoon (now Yangon) in Burma (now Myanmar). The club was for men only and about 40 years after its erection (budumcha!) introduced the Pegu Cocktail named after the Pegu River. If I am wrong on that . . .
FYI: I drink it over ice
When I think brunch I think of course about le Canon de 75 modèle 1897. Don't you? I also think about how long the line is going to be over at Lula Cafe on a Saturday morning. After mulling it over and deciding to stay home I make sure have eggs, bacon, and a bottle of bubbles in the fridge. I put on my favorite French . . .
If you don't have the patience to make a Tom Collins try it's much drier sibling. The classic Japanese jinrickusha (or rickshaw as we know it today) is about as easy as it gets to make at home. Little gin, little lime, a little fizz. One of my favorites for a hot day or for cooking in the kitchen. Different gins . . .
A simple drink that has been lost at sea for too long is the Pink Gin. You have a few choices here: bitters left in or bitters swirled and tossed. Also you can take it chilled or at room temp. The chilled version would be very similar to how Luis Buñuel took his Martini in a way.
The purists say it can only be . . .
If you use sweet Italian (red) vermouth you can make a “sweet martini.” It is a lot better than it sounds. So good in fact that over time it was ordered as a Gin and Italian and that was slowly shortened to just a Gin and It. The great bartender, Sasha Petraske, loved this drink and it should be drank in memory of him. . . .
The Luke's Martini
This Martini is a slight variation of the famous Duke's Martini. If you are at The Dukes Hotel (35 St James's Place, London) and you ask for a Martini; it will come table side poured from a bottle of frozen gin. No bitters, just a dash of dry vermouth to "clean the carpet" and frozen gin. It will then . . .
This may be my second favorite cocktail but I do not think I have ever admitted that to anyone except my best drinking friend Eric Farrell. We had stayed up all night after Saturday's bar service and went for breakfast and I enjoyed this very cocktail at nine in the morning on a Sunday (sugar rim and all) garnished . . .