Cocktailing Troy Denkinger

The martini — so simple, right? Remember, the possibilities are
nearly endless with this classic. Tweak it and adjust it. You'll find a
combination that suits you.
1 ½ ounce (45 ml) Plymouth gin
1 ½ ounce (45 ml) Dolin blanc vermouth
Combine the gin and vermouth in a mixing glass with ice. Stir briskly until
well chilled. Serve in a chilled coupe or cocktail glass. Garnish with a
lemon twist.
Cocktail Photo by Lisa Denkinger (https://www.instagram.com/p/B012LxVHmGo/)
Dorothy Parker Society (http://dorothyparker.com/2017/09/daily-beast-digs-into-i-like-a-martini-quote.html)
Dave Wondrich — "The Coming Of The Martini: An Annotated Timeline" (https://www.thedailybeast.com/the-coming-of-the-martini-an-annotated-timeline)
Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541)
Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

A "superior efficacy against putrefaction" as well as a delicious
byproduct of my pickled strawberries, shrub is a mix of fruit and vinegar
along with sugar. Add it to your favorite spirit (or seltzer) for a zippy,
tart, and refreshing drink.
1 ½ ounces blanco tequila
¾ ounce strawberry shrub
¾ ounce fresh lime juice
Combine all ingredients in a shaker with ice and shake vigorously. Pour
into glass, with or without ice, garnish with a lime wheel. Rim the glass
with salt, if you like.
Strawberry Shrub Margarita photos by Lisa Denkinger (https://www.instagram.com/p/Bzn94myH3ET/)
Strawberry Shrub Collins photos by Lisa Denkinger (https://www.instagram.com/p/Bzn9_aNHQ2h/)
A little history lesson about shrubs (http://ultimatehistoryproject.com/shrubs-and-switchels-a-history.html)
Spiced, pickled strawberries (https://www.geniuskitchen.com/recipe/spiced-pickled-strawberries-376700)
"superior efficacy against putrefaction" (https://books.google.com/books?id=1SQoAAAAYAAJ&pg=PA351&lpg=PA351&dq=%22SUPERIOR+EFFICACY+AGAINST+PUTREFACTION%22&source=bl&ots=lt2zi8Kk7n&sig=ACfU3U2tWnmmqXoKnyy0VBnPDZGwRY3rKA&hl=en&sa=X&ved=2ahUKEwjBnsn6iaHjAhUJneAKHRMhCHkQ6AEwAHoECAYQAQ#v=onepage&q=%22SUPERIOR%20EFFICACY%20AGAINST%20PUTREFACTION%22&f=false)
Bourbon Shrub Smash (http://www.barnotes.co/recipes/bourbon-shrub-smash)
Strawberry Shrub Collins (http://imbibemagazine.com/strawberry-shrub-collins-recipe/)
Cold pressed shrub (https://www.seriouseats.com/recipes/2011/06/cold-processed-berry-shrub-recipe.html)
Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541)
Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

Deliciously bitter and orangey with a hint of mint. This sipper originated
at The Violet Hour in Chicago at the hands of Toby Maloney, owner of that
bar and many others.
1 ½ ounce Campari
½ ounce London dry gin (Tanqueray)
¼ ounce Cynar
¼ ounce Fernet Branca
1 ounce Dolin Blanc Vermouth
15 drops orange bitters
3 strips orange peel
In a mixing glass with ice, add all ingredients except the orange
peels. Stir until chilled and strain into a coupe. Twist all the orange
peels over the drink to express the oils. Discard the peels.
All cocktail photos by Lisa Denkinger
On Instagram (https://www.instagram.com/p/BylvIRlnLMC/?utm_source=ig_web_copy_link)
The Story Of Regan's Bitters No. 6 (http://www.gazregan.com/regans-orange-bitters-no-6/)
In the Desert by Stephen Crant (https://www.poetryfoundation.org/poems/46457/in-the-desert-56d2265793693)
In the Desert read aloud (https://www.youtube.com/watch?v=XArTn9bVbzM)
Toby Maloney profile (https://punchdrink.com/lookbook/toby-maloney-the-violet-hour-chicago-mothers-ruin-loverboy-nyc/)
Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541)
Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

Created at Philadelphia's Clover Club, that society's eponymous cocktail is
a refreshing, silky classic. Please check out the links to the various
documents about the Clover Club itself — at least for the awe
inspiring display of facial hair.
1 ½ ounces gin
½ ounce dry vermouth
½ ounce fresh lemon juice
½ ounce raspberry syrup
¼ ounce egg white
Do not put ice in the shaker yet.
Pour all the ingredients into the shaker. Dry shake for 10 seconds. Add ice
to the shaker and shake for at least another 10 seconds. Serve in a coupe,
garnished with a fresh raspberry.
See this Imbibe article (http://imbibemagazine.com/clover-club) for the
easy raspberry syrup recipe. I have seen recipes that suggest substituting
grenadine for the raspberry syrup. Making the syrup is really easy and and
it's delicious, so do give it a try.
Cocktail Photo by Lisa Denkinger (https://www.instagram.com/p/BxYI0pzH3U-/)
Engraving from a Clover Club program (https://www.instagram.com/p/BxSdzeznMOY)
"The Clover Club Cocktail" in Imbibe (http://imbibemagazine.com/clover-club)
Profile of Julie Reiner (https://punchdrink.com/lookbook/julie-reiner-owner-flatiron-lounge-and-clover-club/)
The Clover Club 22nd Anniversary Program (https://books.google.com/books?id=2y0vAAAAYAAJ&dq=Clover%20club&pg=PP1#v=onepage&q&f=false)
The Clover Club of Philadelpia, by Mary Deacon (https://books.google.com/books?id=sxqgAAAAMAAJ&dq=Clover%20club&pg=PP1#v=onepage&q&f=false)
Rituals and Ceremonies in Popular Culture by Ray B. Browne (https://books.google.com/books?id=pLWMyAfODIgC&lpg=PP1&dq=ceremonies%20and%20ritual%20in%20popular%20culture&pg=PP1#v=onepage&q&f=false)
— The detailed description of the Clover Club as a roasting club is
marvelous.
Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541)
Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

The Seelbach cocktail has an interesting and checkered history. While it
may not be exactly what it claims, it's a delicious addition to our
cocktail
1 oz. Bourbon whiskey
1/2 oz. Cointreau or other triple sec
7 dashes Angostura bitters
7 dashes Peychaud's bitters
5 oz. Brut Champagne or dry sparkling wine
Combine Bourbon, triple sec, and bitters in a mixing glass, add ice, and
stir. Pour into a champagne flute or large cocktail glass. Top with the
sparkling wine and give a light stir. Garnish with an orange twist.
NOTE: Well, I made a mistake. I say in the episode this is shaken. It should, in fact, be stirred. Sorry about the confusion.
Photos by Lisa Denkinger
See photo (https://www.instagram.com/p/BxNSQwQH1TY/?igshid=1gdsx0bfjdkr5)
That Historic Cocktail? Turns Out It's A Fake (NY Times) (https://nyti.ms/2e6bvky)
Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541)
Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

In 1888, Henry Ramos invented a New Orleans classic cocktail that was so
labor intensive he employed a relay of bartenders to shake it. What a sight
that must have been. The subtle citrus flavors and the creamy texture make
this one a really treat.
Note that this is served up in a Collins glass, so don't add ice to the
serving glass.
2 ounces London dry gin
1/2 ounce fresh lemon juice*
1/2 ounce fresh lime juice*
1/2 ounce simple syrup
1 ounce heavy cream
1 egg white**
3 drops of orange flower water
1 drop of vanilla extract
club soda
Everything except the club soda goes into the shaker without ice. Dry shake
for about a minute. Add ice and shake again for at least two minutes (feel
free to try to shake it for 12 minutes). Carefully pour into a tall glass
without ice. Pour enough club soda into the glass to fill it up. Drop in a
straw and serve.
*In the podcase, I said 1 ounce. It should be 1/2 ounce.
**If you are squeamish about using raw egg whites, you can substitute
pasteurized or powered. But I wouldn't recommend it.
Photos by Lisa Denkinger
See photo (https://www.instagram.com/p/BThgpJFB6pi/?taken-by=troycocktailing&hl=en)
See photo (https://www.instagram.com/p/BThgms5hruF/?taken-by=troycocktailing&hl=en)
See photo (https://www.instagram.com/p/BThgkSBBCiI/?taken-by=troycocktailing&hl=en)
Don't Fear The Egg White (Washington Post) (http://www.washingtonpost.com/wp-dyn/content/article/2007/10/30/AR2007103000327.html)
Ramos Gin Fizz (http://punchdrink.com/recipes/ramos-gin-fizz/)
Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541)
Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/