EMBURY COCKTAILS

KWLS 2013 Airstream Love: The Loud American and The Power & The Glory (a.k.a. Enzo Lim's "The Fort" in punch form.

In 2011 we'd served gimlets for guests of the Key West Literary Seminar from my brother Josh and sister-in-law Bonnie's Airstream--the beast was out of commission last year, getting a new engine and various upgrades by mad inventor bro, and this year she was back in full effect. We decided to serve from the Airstream at a party held on the lawn of Harry S. Truman's Little White House. But first she needed to get a good sprucing up. And: we had to come up with some cocktails for the evening. 

A huge fan Aperol, I had been struck by an ingenious cocktail of Enzo Lim's that he'd made for me at his bangin' Fhilipino restaurant in the East Village, Maharlika. "The Fort" is a beguiling fusion of Aperola,
guava juice, lemon juice and celery bitters. Front-loading a drink with Aperol is a ballsy move and this one really succeeds. When I found myself staring at the 6 bottles of Aperol I'd ordered the morning of the party I decided to attempt to recreate "The Fort" in punch form, following Enzo's proportions. Worked out quite well, particularly for the Aperol lovers in the crowd. In an attempt to retrofit this one to our Graham Greene theme I dubbed the punch "The Power and the Glory" after Greene's novel--the boldness of the drink just seemed right for that title. So, with huge thanks to Enzo:

THE POWER AND THE GLORY a.k.a. THE FORT 

1 1/2 oz Aperol

1 1/2 oz Guava juice

1/2 oz lemon juice

Dash of Bitter Truth Celery Bitters

Add ingredients in a shaker; add ice and shake.

Splash with soda.

Strain over fresh ice.

Garnish: lemon wedge.

 

Our transportation to the Airstream--the family ride, an admirably beat-up Honda truck, driven by little brother Ian. 

Our cocktail lounge on wheels.

 

Our home for the evening, with Hannah Scott along for the ride.

Sean was mixing up a vodka based punch, silky and smooth and friendly and as usual the hit of the evening. A more herbaceous variation on his "The Third Man" from our opening night party, "The Loud American" employed fresh thyme and lemon balm which I'd picked up (potted) at Key West's amazing nursery, The Marc House.

THE LOUD AMERICAN

22 Lemons

2 Oranges

2 Lbs. sugar

2 bunches fresh thyme

2 bunches fresh lemon balm

Muddle peels of citrus and herbs in sugar and let sit for at least an hour, muddling periodically. 

Brew 64 oz green tea (10 tea bags) 2 min.

Pour hot tea over muddled peels, stir until sugar is dissolved.

Add roughly 16 oz lime juice and roughly 16 oz lemon juice to stock mixture.  (to taste)

Add 3 litre bottles of Absolut vodka and 3-5 liters of soda water and serve over ice.

Garnish with lemon wheels, a few sprigs of fresh lemon balm & fresh thyme.

We served through the Airstream's windows, but many if not most of our guests stuck their head into the cab and it became quite the ad hoc VIP lounge.

Boom.

KWLS 2013: Sean Hoard's "The Third Man"

For the debut cocktail on offer at the Key West Literary Seminar 2013, we went with no less loaded a Graham Greene project than "The Third Man". The connection to the drink? The citrus, black tea and English gin punch was certainly emminently British which always connects with Greene, but the ostensible hero of the movie is American. And the titular character, Harry Lime, played by Orson Welles in an epic eleventh hour cameo that informs the entire film, also seems to be American, or perhaps simply post-war mid-Atlantic thespian. But the essence of the concoction, sweet, smooth, even beguiling, and irresistebly seductive, matches Harry Lime's troubling charm nicely. Also, we wanted to really go full-on with the Greene connection when we served the punch to guests and authors as they streamed out of the auditorium after the opening night keynote adress. Sometimes a name is about expediency, another aspect that certainly fits the self-serving Lime. Sean Hoard and I and our lovely assistant Lauren served from punchbowls as the crowd streamed past, handing them plastic cups to sip from on their walk to the evening's actual party, several blocks away. 

When I enlisted ('conscripted' might be more apt) Sean to work on this endeavor I gave him a long reading list of Greene books as well as the requisite Greene films like The End of the Affair (which he didn't like) and The Third Man (which he dug, of course--it's an inarguably great film). Sean took his research seriously and read several books, and I think The Third Man came at the end of the whole process--an unmitigated treat and a nice cherry on top of the boozy sunday that was this massive project. In the end I think he was more well versed in the Greene ethic and aesthetic than me--he was certainly fresher to the material. And the enthusiasm and focus he brought elevated the entire project in exactly the manner I'd hoped, bringing serious cocktailing technique, a refined palate and unvarnished enthusiasm.

The day of the opening party he spent hours zesting lemons and oranges and muddling with the cane sugar in a 15 liter Cambro, returning over and over to muddle the citrus in the sugar and shake it around, sort of hyper-melding the citrus oils and zest with the sugar and creating the foundation for the oleo saccharum syrup. You could smell the infusion start to take hold as the elements were made to dance with each other repeatedly--an almost alchemical process. With the addition of Irish Breakfast Tea the syrup was complete, and then it as simple as 2 bottles of Beefeater and 1 of Absolut, a neat mediating of the london dry gin citrus & juniper profile with a nice clean vodka to soften it up. Using the same citrus to get 32 oz. of fresh juice was the next move, and after pouring into a punch bowl and garnishing with lemon & orange wheels adding a final touch of fresh ground nutmeg, a la minute, moments before we served the punch. That nutmeg was really the crowning touch, adding a nutty, fatty layer and nose to the potentially-too-sweet concoction. There's a great thing that happens when someone takes their first sip of a drink and their pupils widen a bit and a little color comes to their cheeks--perhaps it the Cocktail Blush Response. We saw it over and over that night, and it's an incredibly gratifying experience all around.  

KWLS Board Member Peyton Evans & Josine Hitchcock sampling The Third Man.

THE THIRD MAN

20 lemons
4 oranges
2 lbs cane sugar

Muddle peels of citrus in sugar and let sit for at least an hour, muddling periodically.

Brew 64 oz black tea (10 tea bags) 4 min.

Pour hot tea over muddled peels, stir until sugar is dissolved.

Juice citrus and add to mixture.  If needed add more juice to taste goal should be around 32 oz citrus.

Add 2 bottles of Beefeater gin and 1 bottle of Absolut vodka.

Strain peels, add 3-5 liters of soda water and serve over ice.

Garnish with fresh nutmeg, lemons wheels, and orange wheels.

 I think we got everyone in a jolly mood straight off that night, which was of course the whole point. 

 
Photog Michael Blades and KWLS President Lynn Kaufelt hugged it out.

Edmund White and Carol Munder.

The Talented Mr. Hoard at the Oldest House & Garden Museum, in an expansive mood.

Marky P. of Key West Burlesque and Momo, co-designer of the KWLS 2013 set and a noted public artist--check out an incredible collaboration with Eltono in Bacelona here.

From The Third Man, Joseph Cotten as Holly Martins and Trevor Howard as Major Calloway or as Martins refers to him, Callaghan."It's English, not Irish" he retorts, setting him up as a snob and a bad guy, but one of the endlessly facsinating aspects of  The Third Man'is how right & wrong seems to continually shift around and how good guys are revealed to be bad guys--and the other way around. A smart essay on Calloway's ulitmate role as moral guidepost in this film that is all about slippery morals by Rob White for BFI here, and Greene's screenplay in full here.

Poppa Bear Rowan, not in any way directly connected to the Seminar other than the fact that two of his sons work for the thing, was at most every party, a high grade party crasher with not moral qualms about it. Also one of our most appreciative customers. J.R.

Event photos by Nick Doll.

Coming next: Airstream Cocktails, The Power and The Glory & The Loud American.

Key West Literary Seminar 2013, Graham Greene Cocktails & Aunt Augusta

I've been doing cocktails for the Key West Literary Seminar for the past couple years and this time around I, in an outrageously audacious move,  decided to create a series of cocktails for the event's nightly parties inspired by the works of Graham Greene. Travel writer & essayist Pico Iyer's meditation on his internal relationship with Greene through his work, "The Man Inside My Head", has been an important touchtstone at this year's Seminar, the theme of which is "Writers On Writers". Iyer himself attended and spoke eloquently about the book and Greene.

It had been when I'd found out the Iyer would be attending that the idea first took hold, as I'm a huge Greene fan myself. Knowing this project would be a big undertaking I recruited Sean Hoard of Teardop Lounge in Portland, Oregon to develop Greene-tails with me, and we've been corresponding and tweaking recipes and concepts for months. Hoard joined me here in Key West this week where we've been serving cocktails for the 300 plus authors and serious readers nightly all week.

Greene was a commited drinker, and drinking is a common activity in his books, as is travel, and many are set in exotic locations, so finding national spirits or local culinary cues to look to for inspiration in his work wasn't hard. And some characters suggest drinks quite easily in your imagination. The iconoclastic eccentric grandmother-aged Augusta in "Travels with my Aunt" powers through quite a lot of champagne on trains and at various bars around Europe, so I'd thought of a champagne cocktail with a little punch as an homage to her libertine spirit, something a bit saucy. When I discovered that KWLS Lighting Director Jolly Benson had a calamondin tree in his front yard, and more significatnly that his chef mother Sarah had made an amazing marmalade with it, it all sort of wrote itself from there. The citrus' bitter-but-invigorating rind and pith was definitely saucy, and its brilliant orange actually matches Maggie Smith's flame red hair in George Cukor's film adaptation quite closely. (Smith, below, in a still from the film, looking her actual age for a flashback. Her Aunt Augusta is interesting, but Katherine Hepburn, who was originally slated to do the part and was closer to the character's age, and temperment, may have been a better choice. Still, Smith does look fantastic here.)

I mixed the marmalade with Beefeater 24, selected for its elegant, astringent notes culled  from its grapefruit and Chinese green and Japanese Sencha tea botanicals, a little honey syrup (1:1) and lemon, shook it all up vigorously & strained into a flute, topped it with champagne, expressing a lemon twist over the top and discarding. I used about 1 oz of the stock in the early versions at the opening night party, but as the evening went on I thought that more of the gin and citrus stock would make everyone ever merrier and I started pouring around 1.5-1.75 oz. Even later I began scopping a small bit if the marmalade into the flute before building the drink, with the benefits of that  flash of orange at the bottom of the transclucent, almost mother of pearl colored finished drink, as well as a little hit of the bite-y marmalade.

 

AUNT AUGUSTA

STOCK:

1 part Beefeater 24

1/2 part calamondin marmalade

1/2 part lemon juice

1/4 part honey syrup (1:1)

1/8 part Aperol

Combine all elements, stir extremely well. Shake to order and pour into a flute (to taste), top up with sparkling wine. But not before adding a dollop of the calamondin marmalade into the bottom of the flute. Lemon zest and discard. 

SARAH BENSON'S CALAMONDIN MARMALADE

Wash, cut in half, seed, and purée In a food processor enough calamondins to measure 2 cups - The skin should be in 1/4 inch pieces
1 cup orange juice
3 cups sugar
In a stainless steel pan bring the juice and Calomondin purée to a boil. Stir in the sugar. Cook the mixture over a medium-high heat at a steady boil for 15 minutes stirring several times.

Spoon the marmalade into clean jars, let it cool and keep refrigerated.

Fantastic stuff, integral for our Aunt Augusta but also brilliant on some toast.

More cocktails to come this week from me and Mr. Hoard, including The Third Man, The Power & The Glory, The Hotel Continental, The Whisky Priest, The Pennyfeather, The End of the Affair & The Loud American.

Wednesday's Cocktail: Dicken's Cider

This post Thanksgiving dinner punch came from the man with gravity defying hair that falls somewhere between the coiffures of Gary Cooper and  Morrissey, Beefeater & Plymouth's Nick Van Tiel. "Dicken's Cider" is as luxurious and reviving as its punuendo name is pleasing ribald. NVT brought his punch kit to Naren Young's place, tucked it into a corner and assembled the batch whilst the guests leaned back in their chairs and relaxed. It seemed like a fairly easy one to put together to the casual observer full of turkey and mushroom-free gravy (thank you, Naren & Kimiko, for remembering my non-magic shroom aversion.) But the ease of production on site belayed the rather considerable prep work Van Tiel had gone to beforehand; the homemade lemon & honey shrubb that Nick was packing along wtih nutmeg to grate, and cloves to pin into the center of lemon wheels betrayed the forethought and legwork off site.

Naren & Nick cutting and prepping lemon wheels in the same cutting board. One of bartenders' mutant powers is the ability to work in very small areas with other bartenders.

But the results were stellar, and worth it, and worth following closely if you need to make a guaranteed winner of a punch. Perfect balance of supple, inviting qualities contrasted with a little spicy, henry, nutty pushback. 

NVT and his fantastic hair.

DICKEN'S CIDER

32oz Homemade lemon & honey shrubb*

33oz Beefeater "Winter Edition" Dry Gin

4oz Domaine de Canton ginger liqueur

4oz ginger juice from baby ginger root

20oz Fresh apple juice

10oz Fresh pear juice

5 Dashes Reagean's

1/2 Bottle Perrier Jouet Champagne [750 ml [Edit. note: just in case you were thinking Magnum]. Add this last.

Serve in a 4 quart punch bowl/Chill with a large 2 pound ice block frozen with cranberries, cloves, cinnamon sticks and orange pieces frozen into it/Garnish with lemon wheels with cloves stuck into them, and a light grating of nutmeg

*SHRUBB RECIPE

12 Regular unwaxed lemons

1/2 Cup granulated sugar

1 Cup honey

10oz Water

1 Pinch ground allspice

1 Pinch ground ginger

1 Pinch ground cinnamon

5 Cloves

1 Star anise

Make an oleo-saccharin from the peels of the 12 lemons (no pith), and the sugar.  Leave for 30 minutes to extract oils/Mix the 8 oz of honey with 10 oz water and add oleo saccharin, mix well until sugar etc is dissolved. Juice the 12 lemons (approx 14 oz of juice) and add this also. Finally add the dry spices, and let sit for 1 hour/Fine strain the peels, pulp, spices and sugar out, which should leave 1 quart of shrubb.

Hosts Kimiko & Naren. Nice thing about using PJ in a punch is that there's bound to be some extra around for a glass or two.

That punch didn't stand a chance.

And in honor of NVT's "Keep Calm and Listen to Hip Hop" tee topped with an old school LL Cool J style Kangol icon, Cool James himself. Happy Holidays.

Friday Night Cocktails: Extra Fancy's "Baby You're Driving"

Some pals and I stopped by Williamsburg's new eastern seaboard cuisine and cocktail joint Extra Fancy (302 Metropolitan Avenue) from partners Mark Rancourt, David Brilliant &  Rob Krueger. Between my mates and I I'm prety sure we sampled the entire cocktail list, and we shared, and were impressed across the board, as well as rather merry, by the end of our visit. 

Krueger behind the wheel.

Wound up writing up a couple of the drinks from that evening for Men's Journal but only one, the delicate riff on a French 75 dubbed the "Fancy 75," made it into the story. My personal favorite, with one of the better cocktail names (with an equally good story behind the name) in recent memory, did not. Here's what I'd written about "Baby You're Driving", more or less:

When Krueger and his partners moved into their new space they discovered a backyard herb garden left over from the previous tenants, a Japanese restaurant. lemon balm, spearmint, peppermint, sage, rosemary, thyme, lemon thyme, chervil & parsley grew in abundance in what is now Extra Fancy's outdoor dining area, and they pull these heirloom herbs for both dishes and drinks. Sprigs of Lemon Balm garnish the “Baby You're Driving”, along with a star-shaped orange zest, painstaikingly made using cookie cutter forms. The basis of the drink is the bison-grass infused Zubrowka Vodka with its vanilla and sweet spice finish, anchored by Dubonnet Bland, and given a delicate citrus spin with Combier's Pamplemousse (grapefruit) Liqueur. A little lime juice make it a perfect easy summer sipper, but it's perhaps a bit decpetively soft on the palate. In fact, the name of the drink came about during the testing period for the bar menu, when managing partner Mark Rancourt's girlfriend Charlie turned to him after polishing one off and declared, “Baby, you're driving.” 

BABY YOU'RE DRIVING

1 oz Zubrowka Vodka

1 oz Dubonnet Blanc

1 oz Combier Pamplemousse (Grapefruit) Rosé Liqueur

1 oz Fresh lime juice

Shake, double strain into a cocktail glass, garnish with Lemon Balm Sprig & Orange Peel Star.

 The cookie cutter in question.

"The idea for the cookie cutters was pursued after  a suggestion by Mark that I get a "punch" to cut fancy spirals," Rob texted me later."Then I found the lobsters [for the Squibnocket] and stars at our restaurant supply store. [Ed. note: found some nice aspic cutters that would do the trick at Whisk." Then they went out and got  a 1 ton arbor press from Harbor Freight, as one does. Thus  was constructed a rig that enables cutting multiple zests at once, stacked atop one another.

I finished up shooting for the Men's Journal story and  Rob and I were chatting as barback Jimmy Palumbo pressed the stacks of zest. Rob regarded the elaborate production and said a bit ruefully, "As if it's not enough work squeezing fresh juice every day, and making these kinds of cocktails....". I'd already seen Jimmy power squeezing limes earlier, for what seemed like a very long time--one of those occasions when you realize just how labor intensive putting out any volume of craft cocktails in a bar actually is. Adding extra fancy garnishes only adds to that workload.But sometimes a good idea and a great presentation is too compelling to avoid, as in this case. The first night I tried it I took the impromptu photo below in extremely dim lighting--you can't take a bad photo of this one. 

Saturday Special: Saxon + Parole's Pimm's Cup

This all-day sipper comes from Naren Young of Saxon + Parole . The pleasures of enjoying this fresh, fruit-laden mellow concoction whilst sitting in the outside dining area as cabs crawl past down the Bowery can't be understated. And it's perfectly simple to make at home--and malleable, as it's construction is by nature eclectic and personal. Whatever fresh fruit is available and looks good belongs in a Pimm's Cup. Here's Naren's recipe, cued towards the personal serving. I recommend going for the pitcher.

SAXON + PAROLE'S PIMM'S CUP

1.5 oz. Pimm's

1/2 oz. Pierre Ferrand Orange Curaçao

1/2 oz. Hendrick's Gin

Dash lemon juice

Top with Fever Tree Bitter Lemon, garnish with reckless abandon.

Looks like Naren's garnishes for this one include cucumber, raspebrry, orange and a slender stalk of lavender, a nicely British touch.

SAXON + PAROLE, 316 Bowery at Bleecker, 212.254.0530

Key West Literary Seminar (& Cocktails) Finale: Volunteer Bloody Marys.

The schedule for the final day of the Seminar, including Bloody Mary time. Fun to be on the same line-up as Margaret Atwood, Jonathan Lethem and Billy Collins.

In the midst of the marathon of parties for the this year's KWLS Media Director Arlo Haskell reminded me of a tradition where the Seminar's volunteers all have Bloody Marys on the final afternoon of the session. I had no recollection of this from years prior, and I'm still not convinced it wasn't something he just made and somehow manipulated me into helping out--which I respect, if so. And while you can get a damn fine Bloody Mary at the Green Parrot a block away from the San Carlos Institute where the Seminar is held, Arlo pretty much insisted I take care of this last round of the week. After 3 nights of making cocktails for hundreds of guests I was a bit weary and not very inspired to create something amazing--but I had plenty of fixins, to say the least. With Bloody Marys I'm always taking a cue from Alberta Straub's 4-part video series on how to make her elaborate and delicious version, and while I didn't have time to do all the infusing and witchcraft she busts out I did have a lot of elements that she favors, which I knew would be a good foundation. So I threw a bunch of ingredients into a box, including several bottles of leftover citrus-infused Kettel One, and from the Neurogibson the pickled green onions and the pickling juice. In addition I pulled a big piece of ginger, some sliced and lightly pickled serrano peppers, white pepper, Tabasco, Worcestershire, good horseradish, and an assortment of bitters, both the indespensible Bitter Truth Travelers Set & Brooklyn Hemispherical Sriracha Bitters. Somehow I managed to get all this balanced on a bike and safely delivered to volunteer HQ.

There I did the best you can do when inspiration fails you--delegate. Mike Cook is a writer & bartender who's been on staff at the Seminar a couple times, and when I showed up with my kit I told him, "you're in charge" and left him to his own mixing devices.

A month or so later I entreated Mike to recall the recipe, below are his notes. 

Let's see if I can remember what I did for the Bloodies. I started
with the V8 juice, then added that smashed garlic. Next I added a lot
of horseradish. Three or four tablespoons for the pitcher.
Worchestershire sauce and hot sauce next. There was something else as
well.... ah yes, white pepper. I put probably a table spoon of that
in. I think that was it.

As various weary volunteers wandered through the room I watched them revive almost instantly upon sipping a Volunteer Marys. I encouraged everyone to play with bitters in theirs--Sriracha sort of writes itself, but the Bitter Truth Celery Bitters really made Jolly Benson's Bloody Mary stand out. You get that tradeamark celery salt vegetal bite without that sodium. With all the ingredients left out folks could tinker and adjust their own according to their inclinations. I think we got everyon back on track for that final afternoon.

KWLS Stage Manager (and Embury Little Brother) Ian Rowan with Arlo Haskell.

Lighting Director Julian "Jolly" Benson.

The Seminar couldn't exist without a massive volunteer effort, from the folks who work the door adn clean up the auditorium between sessions, to the social networking and blogging team, to the board members who put time in year round. I couldn't have presented as well-coordinated a cocktail front without some indespensible volunteers, myself, so many thanks to Erin Kelly, Aimee McNally, Che Bastien, Richard Congdon, and board member Nancy Klingener whose kitchen was annexed for the duration with my experimentations and preparations, and who chaffeured Team Embury to events and made sure to get us home in one piece. Eventually.

And finally, as we sat in the volunteers' lounge my fatigued eyes drifted across the titles of the books on the wall--and lit upon one called Bloody Mary, which in our collective punch-drunk state we took as some sort of pleasingly ominous sign or affirmation.

Key West Literary Seminar 2012 Cocktails: The City Of Tomorrow

Photo: Nick Doll

For a champagne reception on the grounds of the Audubon House in Key West, I recruited my pal Che Bastien (above) to help with bartending duties. I put him in charge of making The City Of Tomorrow, named after a poem of KWLS returning champion, Billy Collins. The man has a voice like a fine scotch followed by a shot of warm honey, and he seems like the scotch type but I happen to know he favors vodka and so I felt correct in dubbing this one in his honor. I'd taken some Kettel One and infused it with lemons and oranges--like seeing a red door and wanting to paint it black, I've rarely met a vodka I didn't want to infuse, at least for cocktailing.   

Then I went out and got an assortment of fruit, including the most perfectly ripe pineapples I've ever tasted.  My somewhat grandiose vision for the drink and the link to the title was that this future city would embrace all different peoples from all parts of the globe, thus the assortment of fruit, bringing different flavors together from different regions. Perhaps a conceptual stretch, but the resulting fresh fruit cocktail was simply delicious, and simple to make-if a bit sticky. Cutting, muddling and shaking fruit and citrus can be a messy job, and we both were living in a world of stick for a couple hours. Worth it, though.

THE CITY OF TOMORROW

1 1/2 oz citrus infused Kettel One Vodka

1/4 oz lime juice

1/4 oz demarara simple syrup

Fruit. Lots and lots of fruit.

In a mixing glass muddle a small handful of fruit (we used pineapple, raspberries, blackberries, apples, strawberries and honeydew melon, mixing freely, and taking requests). Top with the rest of the ingredients and ice, shake rigorously, pour into a tall rocks glass, mint sprig garnish.

It's really just fruit and good vodka and just a touch of raw sugar to pull it all together. It's a much better version of the sickly sweet spring break girl drinks that cause so many problems. So perhaps in this city of the future we shall drink fresher, and drink better. Jason Rowan

Photo: Michael Blades

Above: The Key West Of Tommorrow, Enjoying Cocktails Today: L-R, Marky Pierson, ringleader of Key West Burlesque Theatre, public artist Momo, who collaborated on the KWLS set, Photographer Nick Doll (who shot the images up top and below), Lighting director and Cicero reader Jolly Benson, Cayman Smith-Martin who designed the set and Shane Benowitz who worked on social media during the Seminar.

The Set Of Tomorrow

Key West Literary Seminar

Billy Collins

2012 Key West Literary Seminar Cocktails: The Neurogibson

I've spent the first couple weeks of this year working on cocktails for the many parties of the 30th annual Key West Literary Seminar. Team Embury and I made drinks in honor of several of the attending speakers including Margaret Atwood, Billy Collins, China Miéville and William Gibson. The pickled scallions in the above photo were used as an onion sub in the Neurogibson, inspired by both Gibson's book "Neuromancer" and Jonathan DeLeon of Sorella's Flying V, where the idea for this recipe oringinated. We departed quite a bit from his original formulation but the principles remain similar--gin, picked green onions, an herbal liqueur and Sriracha Bitters. Jonathan went lean and mean for his Gibson riff, tapping Death's Door Gin & Cocchi Americano.

THE FLYING V

2.5 oz Death's Door gin
1/4 Cocchi Americano
Splash scallion pickling liquid
3 dashes Sriracha bitters
Pickled scallion (pickled with rice vinegar and aromatics, mostly ginger).

Rinse a large chilled glass with the Cocchi Americano. Over ice,
combine gin and pickling liquid. Stir well and strain into the chilled
glass. Finish with Sriracha bitters, garnish with the pickled
scallion, and serve!

Once I had the William Gibson/Gisbon name connection light bulb moment I instantly wanted to start with Jonathan's elegant creation and take it someplace a little more far flung, unexpected and audacious-- hopefully something like Gibson's bold work. Briney, piney Tanqueray, herby, swampy Yellow Chartreuese, a little lime juice, even less simple, the nub of a pickled scallion stalk and a dash of the pickling juice. The heavy ginger in the pickles is a nod to the Asian element in Gibson works and indeed in cyberpunk as a whole--I was thinking of Beat Takeshi in the Gibson film adaptation "Jonny Mnemonic", as well as the strong Chinese and Korean elements in the not-too-distant-future of other KWLS guest Gary Shteyngart's "Super Sad True Love Story." 

NEUROGIBSON

1 1/4 oz Tanqueray Gin

1/4 oz Yellow Chartreuse

1/2 oz lime juice

1/4 oz demarara simple syrup

1 bar spoon pickled scallion pickling juice

In a pint glass take 2 leaves of lemon balm (I pulled mine from my host and KWLS Board Member Nancy Klingener's garden, check out her blog here) and lightly tap, adding all elements and topping with plenty of ice, shaking vigorously and strain into a rocks glass ( we used stemless wine glasses), topping with a couple drops of Brooklyn Hemispherical Sriracha Bitters to add a little apocalyptic heat.

The resulting cocktail was pretty damn cool, but not one you'd drink all night unlike many that we made for other parties.These considerably more approachable ecipes to come this week. 

Wednesday's Cocktail: The Ghost Of Christmas Past....

This louche riff on a French 75 comes from DJ and Beefeater and Plymouth's man about town Nick Van Tiel. It's a bit flash with the Be24 and the P.J., but it is the holidays after all, and one ought to treat one's guests to something special. And oneself. The honey syrup is simply 3 parts honey to one part water--Nick pours the honey in a mixing tin, adds the water  and shakes vigorously---cold  water is fine when you shake honey, it blends up nicely, something I didn't know. The Angostura pulls it back from the cusp of too-sweet, or too-tart. If you make several at once, which is only natural with champagne cocktails, this is actually a rather simple recipe--as simple as Nick's crisp handwriting on the page of my notebook. I could drink these until New Year's Eve.