Guide to Man’s Drinks: The Fitzgerald

Spring is here, somewhat… the temperatures are still cool but the days are sunny and reach tepid plateaus of warmth cajoling flowers to unfurl to take in every gram of heated sunshine.

IT is not, however, warm enough for an Aperol or a crisp Gin Tonic, instead the shy warmth of a Spring afternoon necessitates something inbetween; an elixir that is at once refreshing and yet with enough depth to take off the errant chill brought on by the still lingering crispness in the air

So the gentleman is left wondering; what shall I drink? This is not Scotch weather and while a light Rye may suffice, and truthfully it is always Bourbon weather, one needs something a little different to sip on in the late afternoon when the gentlemen has perhaps finished working in the yard or maintaining his home. These times require something altogether different.

It is with this in mind we would like to introduce The Fitzgerald.

The Drink

The Drink

 

Quite simply it is a “Gin sour” [see here for our whiskey sour], made with sugar syrup, gin, and Angostura bitters (skip the egg-whites). At first glance this may seem like a Gimlet, except that a Gimlet must be made with lime-juice, and for purists Lime cordial (as in Rose’s Lime) and no bitters.

We like it because it’s refreshing and the bitters keep it from being to unsubstancive adding a nice layer of mystery and vim.

Gin_sour_rect540

The Fitzgeraldmakes 1 cocktail

            • 2 oz gin
            • .75 oz fresh-squeezed lemon juice
            • .75 oz simple syrup
            • 2 dashes angostura bitters

 

Combine all ingredients into a shaker, add ice, shake; strain into a cocktail glass. Enjoy. No fuss, no nonsense, and a grown-ass-man drink to boot.

 

TGG Primer on The Fitzgerald:

–      Always use a chilled shaker, fill with ice and discard.

–      Build drink in an empty shaker; i.e. one without ice or the gentleman will risk watering down his drink.

–      Many great bitters exist; try cinnamon bitters, orange bitters, or even some that may echo the flavors of the gin (citrus, anise, et al.)

–      We love Hendricks but it proves to be to floral; stick with what we dub ‘Decanter Standards’ –i.e. those ‘standby’s’ kept in an undecorated decanter on top of the bar: Beefeater, Tanqueray, or Brokers.

 

For more classic Gin drinks visit our friends at TheKitchn here.

Bespoke Life: 1983 Brandy by Domaine Charbay

There is nothing like the “art and lore” of brandy distilling and more you pay, the more refined & honest the spirit… one would hope. And that brandy should have a story.

The Perfect Drink

THERE’Sbrandy‘ and then there’s Brandy. Made from the distillate of wine and then aged in oak (where it gets its amber color), Brandy (and it’s cousins, Cognac and Armagnac, made in region of the same name in France)  is all to often overly-processed, artificially colored and drastically underwheling.

Enter the Karakasevic family, from a long line of master distillers, who settled in the ‘highlands’ of Spring Mountain in Northern California to churn out some of America’s most unique and cherished spirits.

This brandy was hand-distilled by Miles Karakasevic (Madter Distiller) andfrom a base wine of ‘Folle Blance” then aged in Oak Barrels from Limousin France for an unfettered clarity and an almost incomprehensivble complexity.

Top notes of mulling spices with caramael and a tlight floral toast with a dollop of blood orange marmaled. In essence: this stuff is good!

Distiller’s Notes: “Launching the Brandy program in 1983 with a 1,000 gallon Pruhlo Alambic was a long term commitment to distilling in California. I wanted our brandy to reflect my heritage of hand distilling.  Little did I know that we would distill so many spirits in between but I was determined that the premiere would be how I envisioned it should be: full bodied and elegant.  That my son apprenticed by my side and learned to distill whiskey, rum, pastis, flavored vodkas and more while the brandy aged…well, that’s how my people carry on. For me, distilling isn’t a business; it’s a way of life.

— Miles Karakasevic

 

About Charbay Brandy N0. 83:

“The most interesting thing I tried at WhiskyFest was a brandy of all things. Tasted like what I imagine a Christmas rum raisin cake tastes like; juicy allspice…” Camper English/SF /WhiskeyFest

100 cases made of 750ml and 95 cases of 375ml. Get it at www.charbay.com