Stylishly Classic: The Old Fashioned

“Fashions fade, style is eternal.”1 In other words, fashion is a fleeting trend, while style is engrained in your every action; fashion is embracing the classics and giving them a slight twist to make them your own. There are several classic pieces that every man should own (and frequently replace and upgrade throughout each station in life) and incorporate into his own timeless style.

The first is a gray t-shirt that fits. Whether it is a v-neck or crew neck doesn’t matter. A solid gray, fitted t is forever cool (think Steve McQueen or early Marlon Brando). Wear it untucked with jeans, throw it on under a blazer, or wear it as an undershirt that is exposed when you are changing out of your shirt and tie. The solid gray t is a classic on any man.

So is a pair of jeans. Here, color and fit are key. No baby blue, acid washed, or faded jeans; and definitely no rips or holes. As Ryan Gosling advised Steve Carell, “be better than the Gap.” Upgrade your pair to a dark hue made from a soft denim (Japanese if you can afford it). Avoid overly embroidered pockets (think the opposite of True Religion) and stick with a classic, straight leg (boot cut is for Billy Ray Cyrus and skinny jeans are just wrong). The right pair of jeans can be worn anytime, whether with a t-shirt or coat and tie. So it worth spending a little more to get a durable pair.

A stainless steel watch is also a must. The ultimate in this classic timepiece is a Rolex Submariner, a watch well worth the investment (I still wear my grandfather’s from 1973, which was previously worn by my father — so the durability of the Rolex speaks for itself). Use the Submariner style as a guideline and adjust up or down from there depending on your means.

Other “must have” staples are a v-neck cashmere black sweater, a pea coat, brown slip-on loafers (no tassels or “penny” style), and aviator-style sunglasses. These classic pieces ensure timeless style.

When it comes to the cocktail there is only one, timeless, classic, stylish drink that fits the bill — the Old Fashioned. As the Financier has complained to me throuhgout his business travels, sadly, these days you are likely to be served a bastardized version of the drink that includes over-muddled oranges and neon-red cherries in a too-generous serving of simple syrup that makes this classic drink taste more like Kool-Aid. Every time I see one of these versions being made, I watch my back to make sure the large pitcher with the smiley face is not busting through the wall behind me and screaming “Oh yea!” These fruit garnishes arise from the Prohibition period and were originally added to hide the taste of the poorly made whiskey. But now that Prohibition is long over and the quality of bourbon and rye is better than over, ditch the fruit and enjoy this classic the proper way.

Ingredients

2 oz. Bourbon or Rye

1 sugar cube

2 dashes of Angostura bitters

1 dash of orange bitters

Splash of club soda (optional)

*** As Don Draper demonstrated to Conrad Hilton, the Old Fashioned is a built drink, meaning it’s assembled and stirred directly in the glass. Place the sugar cube in an Old-Fashioned glass. Soak the cube in the bitters until the cube has fully changed color (i.e., absorbed the bitters). Splash a little club soda (or water) over the cube and muddle the cube. Rotate the glass so that the sugar grains and bitters coat the entire bottom layer. Add a single large ice cube (the 2” x2” version work perfectly as do the spherical versions, which you can buy here.  Pour in the rye (or bourbon). Briefly stir. Garnish with a lemon rind (if using rye) or an orange peel (if using bourbon).

I prefer my rye versions made with Rittenhouse (or Templeton if available) and my bourbon versions made with Maker’s 46 (for a smokier flavor) or Woodford Reserve (for a smooth and balanced flavor). I also experiment with the bitters and have found that Fee Brother’s Whiskey Barrel-Aged and Amargo Chuncho bitters from Peru are excellent additions.

You can also substitute the alcohol base and play around. Try this rum-based version:

Ingredients

2 oz. Zacapa 23 year or Zaya 12 year rum

1 raw or demerara sugar cube (or demerara simple syrup)

3 dashes Bittermens ‘Elemakule Tiki Bitters

Garnish with orange slice

***make as above

Or this tequila-based version:

Ingredients

2 oz. reposado tequila

1 tbsp. agave nectar

2 dashes Angostura or Habanero Bitters

***make as above - garnish with nectarine or cherry

The chairman of Hermes said, “luxury can be very simple, for example, staying 15 minutes longer in bed.” Don’t underestimate the simplicity of the Old Fashioned. It is a truly luxurious and classic drink. 

Cheers! 

1. Sayeth Yvest Saint Laurent.

The Devil Is In the Details: The Vieux Carre

The other night, I was drinking with Satan (named so for his cocktail choice of a Satan’s Circus, a potent libation of rye, thai bird chili-infused Aperol, cherry herring, and lemon) and a group of other gentlemen rogues at The NoMad.[1] Looking around this group, it became readily apparent that the devil really is in the details.

See, this was a Friday after work impromptu cocktail, which means that casual attire was on display; nary a tie among the group.  Nonetheless, the group was extremely well-heeled thanks to an array of elegantly displayed pocket squares, tailored unlined cotton blazers, bespoke off-white seersuckers pants, contrast stitched slim-fit shirts, colored socks, and bench made shoes.  Looking around our group, it was clear that “business casual” no longer meant khakis and a polo shirt.  Time to up your game!

While business casual can mean a lot of different looks (usually describing the need to not wear a tie or even a suit), you can follow a few guidelines to make sure that you are still a rakish standout even without a suit (especially among those who dress like they just got done playing a round of 18). 

As discussed in prior posts, your clothes (not only suits) should be tailored to fit your body.  Flat front pants are cleaner looking than pleated, and especially when the legs are tapered.  Contrast stitching, colored buttons (such as the ones sold at Lord Willy's, barrel cuff or even a Portofino (2-button turn back) cuff, or an interesting pattern can raise the bar for a shirt.  I also recommend a set of magnetic collar stiffs, such as Würkin Stiffs, which will help to ensure that your collar doesn’t look like it came off the disco floor.  Casual looks also call for an elegant, in-your-face watch (I typically wear my IWC Big Pilot on these days since a 46mm is usually too big to go with a suit).  Finally, I can’t stress enough how much a blazer with a colored pocket square completes your look.  I am almost never seen without a pocket square because I believe that a suit pocket just looks incomplete without one.  However, on those days when I am not wearing a tie, a pocket square is even that much more of a necessity to me since it brings a splash of color to your look.

An elegantly casual day, calls for an elegantly casual drink. After all, you have earned such a drink after a long, hard week of work.  And my choice of reward for these types of evenings is a Vieux Carre.

Ingredients

.75 oz. Rittenhouse Rye

.75 oz. Cognac

.75 oz. Dolin Rouge Vermouth

1 tsp. Benedictine

2 dashes Peychauds Bitters

2 dashes Angostura Bitters

*** Stir over ice and strain into chilled cocktail glass and garnish with lemon peel

Since you have a long weekend coming up, make your next drink a de la Louisiane (a slight variation)

Ingredients

.75 oz. Rittenhouse Rye

.75 oz. Cognac

.25 oz. Benedictine

2 dashes Peychauds Bitters

1 splash of Absinthe

*** Stir over ice and strain into chilled cocktail glass and garnish with lemon peel

Since you are a gentleman, you should also order a casual drink for the lady on your arm. My suggestion (especially in this weather) is a Bramble.

Ingredients

1.5 oz. Hendrick’s Gin

.5 oz. Lemon juice

.5 oz. 1-1 part Simple syrup

2.5 oz. Fresh blackberries

***muddle the blackberries at the bottom of a glass. Add ice.  Then add remaining ingredients and stir. Fill up remainder of glass with ice and garnish with a blackberry.

As the Joker famously asked, “Have you ever danced with the devil in the pale moonlight?” If you want her answer to be “yes,” follow Satan’s lead and ditch the polo.

  

---

[1] Congratulations to Leo and his staff for their inclusion in Esquire’s Best Bars in America.

Man, if you gotta ask, you'll never know: The Arnold Palmer

The best drinking advice ever given comes from Roger Sterling. When out on a business dinner, “you order a scotch rocks and water. You drink half of it until it turns see-through. You get another.” The point that Mad Men’s rake (compare his suits and three-point fold to Don’s, and Roger wins every time) was making is that a real gentleman is always in control.

Besides by not becoming a dipsomaniac, a gentleman can ensure that he is not faking his way through life by asking informative questions of those more knowledgeable than him. After all, as discussed in an earlier post, a true bon vivant soaks up the knowledge from the world around him in order to better appreciate it.  It is only by asking questions of those with the answers that you can soak up their information. And the more questions you ask, the more knowledgeable you become. It is for this reason that I love to discuss tailoring with well-healed haberdashers in order to learn about surgeon cuffs, fused vs. fully canvassed jacket construct, and what thread count really means. I interrogate chefs to learn about braising, searing, sauces, and semifreddo. I question menus that are foreign to me with waiters so that I can learn the differences between shabu shabu and pho.  I never miss the chance to discuss ‘cue with a pit master and learn the proper slow and low heat for a dry rub as opposed to a wet glaze.  And, of course, I seek out opportunities to depose the masters of the bar in order to learn new recipes, ingredients, and labels.  It is only by asking these questions that I gain the knowledge necessary to carry on conversations (as well as know how to act) in almost any social setting.

Indeed, it is the ignorant man who thinks that asking a question will make him seem the fool. I was recently told the following true story (by the man’s father no less) that illustrates this Chinese proverb. A bright law student was called back to interview with a "white shoe" law firm for a possible summer associate position.  After a few hours of interviews, one of the senior partners took the student to lunch. The partner ordered a cocktail. Perceiving that ordering a drink at lunch must be part of the firm culture and wanting to fit in, the student ordered a gin and tonic.  When the partner got to the bottom of his glass, he ordered another round, and the student followed suit with a second gin and tonic.  As the lunch went on, the partner ordered a third, as did the student.  By the end of the lunch, the student was visibly inebriated and slurring his words (not the best idea on a call-back interview).  The partner, however, was completely fine, not even the slightest hint of tipsiness.  The next day, while nursing a slight hangover, the law student wanted to see what exactly was in the partner’s cocktail.  Imagine his surprise when he realized what was in an Arnold Palmer. [Note: the student did not get the job.]

Ingredients

1/3 cup iced tea

1/3 cup fresh lemonade

***stir and serve over ice

Had the student simply asked the partner what was in such a delicious sounding drink (and maybe even discussed The King’s greatest Master's victories) he would not only have learned about my father’s "go to drink," but he would have saved himself the trouble of continuing to hunt for a job and living down this story that will likely haunt him for the rest of his life. After all, he who asks a question is a fool for five minutes; he who does not ask a question remains a fool forever.

Happy Father’s Day.

Accessories That Make The Man: Swizzles

Recently, I was drinking tequila cocktails (see my previous post) with the Consultant and the Banker. Our conversation, as many of mine are apt to do, began to focus on men’s style. What was most interesting to me about the conversation was that the Consultant does not work in a fashionable industry, lives in a far more conservative city than I, and is also a few years younger. Nonetheless, we were discussing the virtues of a proper-fitting suit, surgeon cuffs, pocket squares (a definite subject of a future post), colored socks, and other accessories as routinely as three guys discussing the morning’s baseball scores.  At times, even the Banker jumped in to show off his horological knowledge as naturally as if agreeing that Yankees are overpaying for their pitching roster.  The conversation confirmed that we really are living in a sartorial revolution. One in which a man takes pride in his appearance and is not afraid to display aplomb, much less discuss the pros and cons of brogues vs. monk straps with friends.  Indeed, shows such as Mad Men, Boardwalk Empire, Suits, and others have given guys the “green light” to dress well and, as evidenced by this very blog, discuss clothing and style in social settings.

An exciting part about this revolution is the ability to break out of the traditional suit/tie or jeans/shirt mold. A man can now wear—without apologies—accessories that add a bit of peacock flair to his outfit. Whether it be a tie bar, a collar pin, a vest, a pocket watch, flamboyant cufflinks, or colored socks (as opposed to the boring gold toe all black version), we now have an excuse to stock up on these sartorial accessories.  We can proudly wear a pair of off-white oxfords with a navy suit in the summer or green captoes at night with jeans.  Indeed, you can and should be searching for those accessories that, while you may not wear every day, you don on those occasions when you want to subtly stand out for having a rakish quality. These, after all, are the details that separate the men from the boys and communicate that you are not a man to be taken lightly, much less crossed.

The cocktail accessory equivalent is the swizzle stick. Unless you work in a tiki bar, it is likely a tool that you won’t use every day, but when you do…wow, what a difference!

As the name implies you use a swizzle stick to swizzle (thus, creating swizzle cocktails), which is not the same as stirring or shaking. A swizzle stick originally came from the Swizzlestick Tree (Quararibea turbinata), which grows in the Caribbean.  Branches from the Swizzlestick tree grow so that the twigs diverge from each other at close to a 90 degree angle, similar to a star burst. The branches are cut and whittled down to create a long handle with an end that has 5 or 6 “spokes.”  These days you can also find a plastic swizzle stick (which is basically useless) or ones cut from bamboo.

To swizzle, build a drink in a glass full of crushed ice. Insert the stick so that the “spokes” are at the bottom of the glass (you may need to twirl the stick a few times to work it through the ice).  Spin the stick back and forth as fast as you can by rubbing your hands together with the handle in between them.  Move the stick up and down in the glass as you twirl. As the drink “swizzles” and gets colder, frost will appear on the outside of the glass.  When the glass is frosted, your drink is ready. Start with these simple swizzle cocktails:

Rum Swizzle

Ingredients

3 oz El Dorado Demerara Rum


.75 oz Lime Juice


.5 oz Simple Syrup
(I use Demerara sugar to pair with the rum)

3 Dashes Angostura Bitters


.25 oz. Falernum Syrup

Fresh Mint

***Swizzle the ingredients (except the mint) until frosted. Garnish with the fresh mint.

Bourbon Swizzle

Ingredients

2 oz. Bourbon

1.5 oz. Lime Juice

1 tsp. Sugar

2 Dashes of Bitters

Club Soda

Lime

***Swizzle the ingredients (except the club soda) until frosted. Fill the glass with the club soda and garnish with a lime wedge.

Backyard Swizzle

Ingredients

1.5 oz. Reposado tequila (Any good quality reposado will suffice.)


1 oz. pear puree (puree 2 pears, 2 Tbsp sugar and 2 Tbsp water in a blender)

.5 oz. lemon Juice


2 small slices Thai chili peppers


4-5 grilled pineapple chunks

3 dashes
Angostura Bitters

***Swizzle the ingredients (except the peppers and pineapple) until frosted. Garnish with chili pepper and pineapple chunks.

A swizzle cocktail is not something that you will drink on every occasion. But on a hot summer evening, when you pull out your swizzle stick, your guests will know that you are a true bon vivant.

The Ramos [Gym] Fizz

“Courtesy is as much a mark of a gentlemen as courage.”[1] A real gentleman, therefore, is courteous in all aspects of his life. Not just at work or on a date, but in all social settings, including at the gym.

Physical fitness is a must. After all, no clothing, no matter how much you spend or how bespoke it is, will look right if you have a giant gut hanging out. (And, conversely, there is no clothing to hide that gut when you are in the bedroom.) Therefore, a regular fitness regimen consisting of both strength training and cardio/aerobics is a must for every man’s schedule. But just because you are in sweats and a tank top does not give you an excuse for leaving your manners in your locker along with your three-piece suit. Set an example for others in the gym by following these gym etiquette rules (and post this blog on the mirror for others to see!):

• DO NOT talk on your cell phone especially while resting on or using equipment. If your need to talk on the phone is that important, go to the lobby or walk to a corner of the gym. 
• DO wipe down the equipment after you use it. Make sure you are not leaving your sweat behind for the next person to take care of. 
• DO NOT lounge around on the equipment and take long breaks. If you need a break between sets, stand to the side and let others work in with you. 
• DO let others work in with you. You do not own the equipment (and never take up more than one piece at a time — you certainly do not own the entire gym). If you see someone waiting to use your machine or bench, ask if they want to work in. Just let them know how many sets you have left so they know you are not done. 
• DO NOT bathe yourself in cologne or body spray (and, really, just don’t wear body spray) before your workout. No one wants to take a deep breath on the treadmill just to inhale a whiff of Axe Phoenix. 
• DO wear appropriate clothing. Make sure that your shirt and pants fit. No one wants to see your belly (or worse) hanging out. 
• DO NOT grunt or make other loud noises. It is not necessary. 
• Likewise, DO NOT drop the weights or the stack at the end of your set. If you cannot control the weights, take the hint and use lighter ones.  
• DO accept requests to lend a spot, and it is acceptable to make your own requests. Just don’t do it while someone is in the middle of a set. 
• DO NOT get too close to others when they are working out. Be mindful of your surroundings (especially if you are wearing headphones), and make sure that you aren’t crowding others. Nothing is more distracting when working out than worrying if the person next to you is going to drop a weight on you or hit your bar. 
• DO stay home if you are sick. Please do not spread your germs by coughing and sneezing on the weights. 
• DO NOT leave your weights so that someone else has to put them away. Re-rack your dumbbells, and strip the weights from your bar when you are done. 

If you have followed these rules, then I would say that you have earned a post-workout cocktail (hopefully with that girl you noticed looking at you while doing abs). But your post-workout cocktail should not undo all of your hard work. In fact, if possible, find a cocktail with a little protein in it and one that will give you a little workout while mixing. Thankfully, I know just the drink: the Ramos Gin Fizz.

The drink was invented in 1888 by Henry C. Ramos at his bar, the Imperial Cabinet Saloon, in New Orleans, and was originally called the New Orleans Fizz. In its hay day, the bar was known to have over 20 bartenders working at once, making nothing but the Ramos Gin Fizz—and still struggling to keep up with the demand (mainly because of the 12 minute prep time it originally took to make this drink)!

Now, before I share one of my all-time favorite drinks with you, on behalf of my friends behind the mahogany, please promise that you will not order this drink when the bar is busy. In fact, I ask permission from the bartender before I order this drink, as it is still not a quick one to concoct and will very likely lead to another customer getting envious of yours and ordering his own. Therefore, if you want to ensure that you are able to get a second round of cocktails that night, be courteous and ask if the bartender has time and would mind making you this amazing drink.

Ingredients

2 oz. Plymouth or Bombay Dry gin

1 oz. heavy cream (do not try to substitute with half-and-half)

1 egg white

1/2 oz. lemon juice

1/2 oz. lime juice

1 tbsp simple syrup

2 to 3 drops orange blossom water (I prefer Nielsen-Massey)[2]

1 oz. club soda

Fill a cocktail shaker with all of the ingredients except the club soda. Dry shake (no ice) the shaker for at least 1 minute in order to emulsify the egg white. A trick that I sometimes use to speed the process is to take the spring off a Hawthorne strainer and put it in the shaker, which acts like a whisk.

Then add plenty of cracked ice to the shaker and continue to shake vigorously for a minimum of two minutes. It should be noted that many bartenders pride themselves on shaking this drink for at least 5 minutes (I once had a bartender at The Beagle shake mine for 10 minutes!), so don’t wimp out. The goal is to pour a light and frothy cocktail.

Strain into a chilled Collins glass, and add the club soda until an inch or so from the top.

David Wondrich proclaimed that “to sip a Ramos Fizz on a hot day is to step into a sepia-toned world peopled with slim, brown-eyed beauties who smell of magnolias and freshly laundered linen, and tall, mustachioed gentlemen who never seem to work and will kill you if you ask them why.” I can’t top that sentiment, so I won’t even try.

[1] So sayeth Theodore Roosevelt.

[2] Orange flower water is altogether different than orange juice or orange liqueur so do not try to substitute this ingredient. 

---

The Confident Cocktail: The Blue Smoke Martini

There comes a time in every gentleman’s career when he hosts an important business dinner or power lunch. The purpose of this meal is twofold—create a bond with your client and, more importantly, instill their confidence in you. And while there is no substitute for hard work (“everything I deserve, I earn”), your non-verbal communication is on display, so make sure it is communicating the appropriate message.

Although the client can wear whatever they want, you must present like a man whom they can trust without question. Therefore, it goes without saying that a spot-free, perfectly tailored, “power” suit must be worn. Navy blue or dark gray are, with few exceptions, the only color options. Solid, pinstriped, bird’s eye, or windowpane are all acceptable patterns. A pressed white, blue, or lavender shirt (no buttoned-down collars, as they are too casual) makes the perfect canvas for your most important sartorial message: your tie. And while the perfect dimple in your half-windsor or pratt knot (my preference) is required, the color you choose speaks loudly about who you are, your tendencies, and your traits. Choose wisely. But also choose the color that most appropriately describes you and your personality.

·      Red---Powerful, Bold, Dominant, Determined, Persistent, Strong

·      Blue---Authoritative, Loyal, Intelligent, Tranquil, Honest, Articulate

·      Purple---Passionate, Visionary, Regal, Powerful, Respected, Dignified, Luxurious

·      Pink---Calm, Friendly, Compassionate, Easygoing

·      Orange---Happy, Enthusiastic, Welcoming, Warm

·      Brown---Reliable, Approachable, Stable, Patient

·      Yellow---Enthusiastic, Alert, Optimistic, Cheerful, Confident, Outgoing

·      Green---Relaxing, Peaceful, Harmonious, Calm, Efficient

·      Black---Strong, Dignified, Mysterious, Sophisticated, Cold

The business dinner is also the appropriate venue for you, the host, to demonstrate your command of ordering the appropriate bottle of wine (which will be discussed in a later blog post). But, as with any good meal, you should open with a cocktail. And since you will only be ordering one since you need to remain confident, in control, and professional (remember this when drinking wine later in the meal), it must be one that is filling, complex, and furthers the message of confidence that you are conveying. Enter the Blue Smoke Martini.

Ingredients

3 oz. Ketel One or Stolichnaya vodka

Splash of peaty Scotch (preferably Laphroaig or Ardbeg)

3 olives stuffed with blue cheese

Wash a chilled martini glass with the Scotch by tilting the glass to coat the inside, and pour out the excess.

***Shake the vodka vigorously in an ice-filled shaker and strain into the coated glass. 

Garnish with the olives.

The Scotch rinse gives this cocktail a smoky flavor, which is eagerly soaked by the vodka, while the blue cheese-stuffed olives add a pleasing “tangy” flavor. Simply put, the drink is the perfect one pre-dinner cocktail (and you can eat the filling garnish while waiting for the appetizer).

Alcohol may be man's worst enemy, but the bible says to love your enemy. There are some occasions, however—like a business dinner or power lunch—when you should love in moderation.  Make sure you order wisely and confidently.  After all, you are on display.

News and Brews: The Perfect Morning Cup

While reading The Rake magazine last night, I came across this quote from Nick Scott, the editor-in-chief:

“The rakish man today is also a bon vivant, an epicurean and a global citizen. He seeks out beauty everywhere he can find it . . . [including] the finest things one can drink.”

It was almost as if Mr. Scott had read my mind (or blog). It appears he and I agree that a rakish gentleman is as smart cerebrally as he is sartorially and loves to engage in the world alongside his like-minded brethren.  Indeed, in order to enjoy the world, a bon vivant must first understand the world.  It is for that reason that a true bon vivant is a sponge for knowledge and news.

In order to ensure that I am cognizant of the world around me, I obtain my daily news from several different sources and viewpoints covering a wide variety of topics: world/national news, business, technology, politics, legal, fashion and style, sports, and pop culture.  I try to start my day reading (well, technically skimming) The Wall Street Journal (for business and technology news), The New York Times (for world and national news, as well as its style section), The New York Post (mainly for Page Six, but also for its local news), The Washington Post (for politics and national news), Financial Times (for financial and world news), and by watching ESPN Sports Center.  I also read (again, skim) periodicals such as The Economist, The Atlantic, The New Yorker, The Rake, GQ, Esquire, and Billboard.  While this may sound like a lot, I do most of my reading on the internet or my iPad. Therefore, I can usually digest the day’s news in well-under an hour broken up in bits throughout the morning.

Although the majority of this blog is dedicated to crafted cocktails, I want to take this time to address the morning liquid culture equivalent—the  perfect cup of java, which is my natural companion to reading the morning’s news. And while I will never turn down a doppio espresso (my love affair with my Nespresso maker is sure to make a future post), I am talking about coffee.

I have recently switched out my french press (which produces an earthy, full bodied cup of coffee extracting every note from the bean) to a Chemex (which produces a heavy, but not bitter, perfectly brewed drip cup). As you can tell, I prefer a manual maker to an automatic because: (1) it allows you to prepare coffee at the correct temperature needed for extracting the real flavor from the beans—200 degrees—(I find that a machine does not get that hot, and therefore, you are being cheated from the hidden flavors); and (2) it gives you more control over the process. Not to mention the fact that I am a fan of the brewing ritual involved in a manual device.

Regardless of the coffee maker in your own kitchen (manual or automatic), there are some simple, yet often overlooked, ways to increase the flavor and enjoyment of your brew.

The first, and most obvious, is to choose the right coffee bean. I’m not talking flavor or brand (although with coffee beans, you do get what you pay for, so I suggest spending a little extra on your beans by choosing a local or respected roaster as opposed to a pre-packaged store brand), but the actual bean itself. After roasting, beans have a shelf life of about 10 to 14 days. So always check the roast date (and if you can’t find one, move on to another bean), and make sure you are not buying stale ones. Additionally, although we usually love shiny things, shiny coffee beans are actually the sign of either stale oils coming to the surface or too dark a roast. Therefore, find a dry, matte-looking bean.

Once you have procured your perfect bean, make sure that you store it properly. The most direct and simple way to store your coffee without breaking any coffee snob commandments is to buy your whole beans in small quantities and store them in an airtight canister (ceramic is best) or vacuum canister, in a cool shady spot. Never store your beans in the fridge since it’s not cold enough to keep your coffee fresh and will cause your beans to deodorize and dehumidify your refrigerator—just like baking soda, especially if it’s ground.

As most coffee connoisseurs will tell you, one of the most important steps in the process is the grind. Even if you are not using fancy brewing equipment, you must have a good grinder. Most pros avoid blade-style grinders, which are prone to inconsistency and cannot produce a fine grind. Instead, invest in a burr-style grinder (which can range from $40 - $500). For home use, a standard flat burr grinder is fine.  And even if you don’t have one, buy your beans in small quantities (enough for a week), and have your local barista use their commercial grinder for your beans. But be sure to explain your brewing method so that you get the correct size grind.

Next, choose a good filter. While “natural” or brown filters may seem like the better choice, the white “bleached” filters actually produce a cleaner cup.  I have found that the natural ones leave a papery taste.  Regardless of your choice, rinse your filter with clean water (it goes without saying to use the most filtered water that you have available for your coffee) before use.  By pre-wetting your filter, you avoid the stale, papery taste you might otherwise detect in your brew, and it helps the grinds to stick to the filter (rather than float on top of the water).  Additionally, after you add your fresh grinds to the filter, be sure to pre-wet the grinds with boiling water.  By wetting the grinds (and then waiting around 30 seconds before dumping the rest of the boiling water in) you allow the bean to “blossom” and expose its flavors.

Finally, one of the easiest, but least-remembered, way to get a more enjoyable cup is to pre-warm your mug. This doesn’t mean that you have to buy a mug warmer.  Simply fill your cup with a little water, and heat it in the microwave for one minute, or fill your cup with boiling water for the same amount of time.  Empty and dry the mug before filing with coffee.  I’ve read that using a warm mug will extend your cup’s heat by at least 10 minutes!

Whether at night or first thing in the morning, a true bon vivant consumes the finest liquid available. As Mae West said, “You only live once, but if you do it right, once is enough.” Make sure to enjoy every minute, especially first thing in the morning.

Hip Hip Hooray: Flask Cocktails

A true gentleman is someone whose mere presence effortlessly, subtly, and positively affects those with whom he interacts. This could be from something as small as opening the door for a female companion[1]or as grandiose as making a memorable toast (with just enough humor and self-deprecation) at a friend’s wedding. Simply put, a gentleman, without prompting, does something that raises the bar at the event. And the perfect gentleman accessory to assist with this task is a hip flask.

Whether you are camping, fishing, tailgating, or golfing (really any excuse to be outside with friends), you can make the activity even more memorable by pulling out your flask and passing it around (bonus: you will stand out for being the modern gentleman that you are[2]There are so many choices—engraved silver, pewter, leather-wrapped glass—that your flask should be a reflection of your personality; so choose wisely. And although you can fill the flask with a whisky, brandy, or port (all of which go great in a flask), take the opportunity to show off your learned epicurian skills by filling it with a crafted cocktail. Indeed, not only does it let your companions know that you thought about this moment ahead of time, but it will also give you an excuse to try a flask cocktail.

A flask cocktail is a cocktail that is made to be carried (and sipped) in a flask. The idea is to keep it simple but still sophisticated enough that the cocktail will taste like something you would serve a guest in your home. Start with a main spirit, such as brandy, rum, or whiskey, and add a modifier, either something sweet like Amaretto or Grand Marnier, or bitter like Campari. Vermouth and other fortified wines also work. Just do not use egg whites or cream since the drink will likely be in the sun for awhile, which means that the cocktail needs to be drinkable after it warms up to room temperature (i.e., not chilled). For starters, try this flask cocktail (remember to adjust the recipe for the size of your flask):

Rosemary Old Fashioned

2.5 oz. Rittenhouse rye whiskey

1 orange peel

½ oz. rosemary simple syrup

2 dashes Angostura bitters

1 dash orange bitters

To make the rosemary syrup, heat 1/2 cup water and 1/2 cup demerara or plain sugar with a few rosemary sprigs. Simmer for 5 minutes, stirring occasionally. Cool and strain.

Express the oil from the orange peel into the rye and then drop them into the whiskey.

Add simple syrup and bitters.

**Stir over ice and transfer to a flask, using a funnel.

Chancellor Cocktail

1 ½ oz. Famous Grouse Scotch

½ oz. Dolin dry vermouth

½ oz. port (I prefer Noval Black)

1 dash Peychaud Bitters

Stir over ice and transfer to a flask, using a funnel

Grand Marnier Sidecar

2 oz. Grand Marnier

1 oz. fresh lemon juice

½ oz. simple syrup

2 dashes orange bitters (I prefer a 50/50 mix of Fee Brothers and Regan’s)

**Shake over ice and transfer to a flask, using a funnel.

Samuel Johnson said, “There is nothing which has yet been contrived by man, by which so much happiness is produced as by a good tavern.” Passing around a well-chosen flask cocktail ensures that you have brought the “good tavern” with you, wherever you are. And everyone who has the opportunity to drink from your flask will be better off for it.

---

[1]With a revolving door, a gentleman will always walk through first so that he can push the door. If, however, the door is already revolving, it is acceptable to let her pass through first so long as you continue to push the door so she does not have to exert herself.

[2] A flask also comes in handy during indoor activities where you may need a nip to make it through, such as the opera, symphony, or ballet. I have even brought a flask to a wedding where cocktails were not being served (wine only) and shared a much-needed sip with the groom. 

A Weekend Bonus: The Bobby Burns

What do you get when you cross a Scottish poet laureate, an ancient order of French monks, and an Italian wine? A damn good cocktail: the Bobby Burns. I first tried this drink one night when the Texan, in one of his typical surly and challenging moods, came over and demanded a “good cocktail made with scotch.” Thinking that a Rusty Nail was not the correct answer (and having no Drambuie on hand), I found the Bobby Burns in one of my older cocktail books—apparently where it first appeared, in the 1930 Savoy Cocktail Book—and we were both instantly hooked.

The drink is named after Robert Burns, a Scottish poet, known as The Bard, who is widely regarded as the national poet of Scotland. And while I cannot recite his poems to you—other than to sing Auld Lang Syne on New Year’s Eve—he clearly had good taste in cocktails.

Ingredients

2 oz. Highland malt scotch (I prefer Ardmore, Dalmore, or any of “the Glens”)

.75 oz. sweet vermouth (this is one of the few drinks where I don’t use Carpano as I find it battles with the scotch; try a more subtle Dolin, Cocchi, or even a Martini & Rossi Sweet in this one)

1 bar spoon Benedictine (a French herbal liqueur which, legend has it, was developed at the Benedictine abbey of Fécamp in Normandy. The recipe is a closely-guarded trade secret, ostensibly known to only three people at any given time).[1]

***Stir over ice and strain into a chilled cocktail glass

The traditional garnish is a shortbread cookie, served on the side. But when you are short on shortbread, try a lemon twist in the drink.

This weekend, after a long day at the grill and the family is in bed, you should sit back in your leather chair, turn off the television, and enjoy this fairly obscure—but simply amazing—drink.[2]

---

[1] The drink was actually developed by Alexandre Le Grand in the 19^th century, but why detract from the legend?

[2] So obscure, in fact, that one night when the Texan and I were in a well-known cocktail den and he ordered the drink, the cocktail waitress met us with a look of confusion. We were a bit disappointed by the cocktail that was served, but he drank it nonetheless.  At the end of the night, upon checking our receipt, we were surprised to see that it included a “Bobby Brown” (widely regarded as the poet laureate of New Edition).  I guess it was their prerogative.  The lesson we learned is to make sure you order this drink directly from the bartender.  If he tells you that he doesn’t have any shortbread, at least you know that he knows how to make the drink.

Summertime, and the livin’ is easy: The Pimm’s Cup

  

“A man hath no better thing under the sun, than to eat, and to drink, and to be merry.”  And what better season to do all this than summer? The season of sun, surf, sand, and seersuckers is upon us. And while summer is a time to dress a little looser and laid back, one should still make an effort to be chic and classy in one’s choices.

Summer is a great excuse to ditch your dark, heavy wool suit and change out for a more casual cotton or linen slim-cut number in khaki or don a seersucker (despite what GQ says, unless you are on the runway, a rap star, or Don Johnson, do not wear a white one). Grab a fitted linen shirt (in white, light blue, or even pink) and switch your watch band to a ribbon band, which is inexpensive and gives an entirely new look to that same wrist piece you have been wearing all year. Use your next trip to the pool or beach as an excuse to finally ditch the wrap-around Oakleys (unless you are a professional beach volleyball player and, even then, wear them only on the beach) and your frat-boy croakie and buy a new pair of sunglasses (try tortoise shell for a classier alternative to black, or sport a colored frame - such as red or blue). The latest aviator and “Wayfarer” styles from both Ray-Ban and Persol are fantastic.

If you are by water, make sure your swimsuit fits; unless you are a surfer, there is no reason to have a pair that goes past your knee and, conversely, unless you are Daniel Craig in Casino Royale, there is no reason to sport a cut above your mid-thigh.  And never wear mandals (and certainly not with socks) -- you are not of the B.C. era. This rule must not be broken.

Although the weather is not an excuse to lose your sartorial coolness, it is an excuse to grab a cool drink. Leave the frozen daiquiris and cheap beach bar drinks to those with less couth and order (or better yet, make) yourself a Pimm’s Cup. What the Mojito is to Cuba and the mint julep is to America, the Pimm’s Cup is to England. The cocktail was originally created by James Pimm in the 1840s and is based on his fruit-and herb-infused gin (then and now sold as Pimm’s No. 1)1. The best part about the drink is that it could not be easier to make and, therefore, allows you more time in the sun and less time behind the bar. Plus, having an exotic drink (at least on this side of the pond) in your hand is a great conversation starter for those non-readers of this blog.

Ingredients

2. oz. Pimm’s No. 1

3 tbs. fresh lemon juice 

Sprite

2 sprigs fresh mint

2 lemon slices

2 fresh strawberries, halved

3 slices of cucumber

Preparation

Place 2 cucumber slices in tall glass and slightly muddle

Add Pimm’s and lemon juice

Fill glass 1/2way with fresh ice

Add lemon and strawberry slices on top of ice

Fill remainder of glass with ice (sandwiching the fruit)

Pour Sprite (or ginger ale) in glass until full

Stir and garnish with remaining cucumber and mint

The usual rule of drinks is that there is no right way to make a cocktail, but there are several wrong ones. This rule, however, generally does not apply to the Pimm’s Cup. While the traditional Pimm’s Cup is simply Pimm’s, ginger ale (or lemonade), and cucumber, you can spend the summer experimenting with various fruits and herbs (try adding blueberries, blackberries, rosemary or thyme), and even a bad version is still better than a watered down pina colada. Or try this version, as made in London Bar:

Pimm & Proper

Pour 2 oz of Pimm’s No. 1 into a tall glass

Add 1 oz Grey Goose L’Orange

Add 1 oz Lillet Route (a French aperitif wine)

Fill glass with 3-4oz of seltzer or ginger beer

Top with a dash of cranberry juice and a sprig of fresh mint

And since it is a long weekend (and the purpose of this blog is to spread my love of cocktails), I thought I would share another of my favorite summer drinks with you:

Moscow Mule

2 oz. Russian Standard vodka

Ginger beer until full

1 tsp. simple syrup

¼ oz. fresh lime juice

Garnish with one sprig mint

When making this drink, which is built in a highball glass over ice, I cut the lime in half and squeeze the juice into the mule. I then invert the lime half, making a “shot glass,” and float on top of the drink. Pour .5 oz of the vodka into the lime so that the liquor is on both the top and bottom of the drink.

~ Happy Memorial Day ~

1There were six Pimm’s products (all “fruit cups” - traditionally an English specialty drink designed to be made into a long drink with addition of a soft drink such as lemonade or ginger ale). But only Cups #1, #3 and #6 are still available in some form. The essential difference among them is the base alcohol used to produce them:

Pimm’s No. 1 Cup is based on gin. It has a dark tea colour with a reddish tint, and tastes subtly of spice and citrus fruit. Its base as bottled is 25% alcohol by volume.

Pimm’s No. 2 Cup was based on Scotch whisky.

Pimm’s No. 3 Cup is based on brandy. A version infused with spices and orange peel marketed as Pimm’s Winter Cup is now seasonally available.

Pimm’s No. 4 Cup was based on rum.

Pimm’s No. 5 Cup was based on rye whiskey.

Pimm’s No. 6 Cup is based on vodka.

Guys’ Night Out: Tucking, Tailoring, and Tequila

A guys’ night out on the town is a great way to cut loose, catch up, and even engage in some friendly competition (darts, pool, or friendly wagering on sports is always a plus). It is a time to reminisce about old memories while, hopefully, creating new ones. And while your group is sure to get noticed by other patrons (and hopefully a female eye or two) you should want to stand out from your friends. Be the one whose presence says “I have an interesting story—or two—to tell.”

There are a few seemingly simple things that you should do to make sure that, even in a crowd of guys, all eyes will be drawn to you. The first is tuck in your shirt. It used to be that leaving your shirt untucked said “I’m cool and laid back, not like these other stiffs with their tucked shirts.” But then everyone started untucking their shirt. And now it just screams “I’m a lazy slob who does what everyone else does.” Stand apart from the lazy pack; tuck in your shirt. After all, it helps show off that six-pack you have worked so hard at the gym for (stayed tuned for an upcoming post on gym etiquette). 

As for that shirt, make sure that it is a “slim fit” or, at the least, tailored to your body. Don’t be that guy whose shirt is so big that it looks like he is smuggling a baby or wearing a fanny pack under the back of his shirt. It costs around $10 for your local tailor to take in the sides of your shirt and contour it to your body. You spent good money on your nice shirt, spend a few extra bucks to make it fit.

Unless at the beach, wear an unstructured blazer. Especially when paired with a pair of dark jeans, a man in a blazer lets the world know that he has a cultivated sense of refinement, even during a laid-back guys’ night. The right unlined blazer will feel like a second skin (and has extra pockets to hold the phone numbers of the new people that you will undoubtedly meet that night). And that jacket helps cover the few extra pounds you may gain by eating those extra wings.

Finally, let your friends order those light beers, Jack and Cokes, and vodka/ Red Bulls. Your choice of drink—manly, exotic, and refined—will lead to one of those evenings that legends are made of: a tequila cocktail.[1] These are not shots of Patron or a sickly sweet margarita. These are the real deal. These cocktails are what the Most Interesting Man in the World drinks when he is not drinking Dos Equis.

Improved Tequila Cocktail

2 oz. Siete Leguas or Siembra Azul Reposado tequila

1 tsp. Maraschino liqueur

2 dashes Bittermens Xocolatl Mole Bitters

1 dash Angostura bitters

1 tsp. agave nectar

***Stir vigorously for 30 seconds then strain into a chilled martini glass.

Twist a lemon peel over the drink, rub the rim of the glass, then drop it in as a garnish.

Yellow Jacket

2 oz. Partida Reposado tequila

1 oz. St-Germain

¾ oz. Yellow Chartreuse

1 dash Regan’s Orange Bitters No. 6

*** Stir “for 40 revolutions” the strain into a chilled cocktail glass

Garnish with a lemon twist

Oaxaca Old Fashioned (my personal choice)

2 oz. Don Julio Reposado tequila

.5 oz Del Maguey’s Minero Mezcal

1 bar spoon agave nectar

2 dashes Angostura

*** Stir well the strain into a chilled Old-Fashioned glass with one large ice cube

Garnish with a lemon peel

And in the morning, when you are reminiscing (a true bon vivant never brags) about the evening’s events, do so over a Michelada.

Ingredients

1/2 lime

Coarse salt

2 dashes Worcestershire sauce

1 dash soy sauce

1 dash Tabasco sauce

1 pinch black pepper

1 dash Maggi seasoning, optional

12 ounces Mexican beer like Negra Modelo.

-Squeeze the juice from the lime and set aside. Salt the rim of a highball glass by rubbing it with the lime and dipping it in coarse salt. Fill with ice.

-Add lime juice, Worcestershire, soy sauce, Tabasco, pepper and Maggi, if desired.

-Pour in beer, stir and serve, adding more beer as you talk about the night before.

It has been said that computers have enabled people to make more mistakes faster than almost any invention in history, with the possible exception of tequila and hand guns. Therefore, remember to sip these cocktails slowly and in moderation. And, most important, put your smartphone away. After all, you are there to catch up with your friends and, if the evening goes well, make a new one.

---

[1] For the best cocktail list of tequila drinks, step up to the bar at Mayahuel. Not only my favorite bar in New York City, but quite possibly the world. Try any of their Cerveza Cocktails, especially the El Jimidor. Simply put, “wow!”

A License To Kill: The Vesper Martini

Vesper Lynd. A woman enticing enough to not only get into James Bond's bed, but also the only one to capture (and break) his heart. Vesper was born on a "dark and stormy" evening, and to commemorate that night, her parents named her after the Latin word for evening. And the perfect drink for an elegant evening is the one named after her, a Vesper Martini.

Ms. Lynd was such an exceptional woman, that even Bond, in his usual tuxedo, was not dapper enough to escort her to the casino. As she noted, “there are dinner jackets, and there are dinner jackets” and presented him with a perfectly tailored, grosgrain, one-button, peak-lapelled1 (the only lapel allowed at the Tuxedo Club) tuxedo, making sure that he was a cut above and stood out from the other well-heeled men in Montenegro's Casino Royale (it should also be noted that Bond went sans cummerbund, which gives a clean and modern look to the tux) before she would allow him to escort her to the poker table.

On those evenings when you want to elevate yourself from the other guys—as if your perfectly tailored tuxedo2 was not enough—steal a page from Bond, and pair yourself with a Vesper.

Ingredients:

2.5 oz. gin (Plymouth Navy Strength is preferable)

.75 oz vodka (your favorite premium brand)

.5 oz Lillet Blanc (Note: the original recipe called for Kina Lillet, which no longer exists, so you can add a dash of Angostura bitters to replicate the quinine flavor notes, but I find the drink is just fine without it, or, in a pinch, try Cocchi Americano)

***Unlike Bond, stir (don’t shake)***

Strain into a chilled martini glass

Garnish with a lemon twist

This “perfected version” is close to the original that 007 orders in the 1953 novel: a martini with “three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice cold, then add a large slice of lemon.” Today, however, some bars (or my friend, The Tattooed Finn) swap the measurements on the liquor and use 3 parts vodka to 1 part gin. If you prefer your martinis with vodka (which, as most purists would point out, is not a martini…), you can try this version instead, but I prefer the original.

Either way, for those nights when you are not satisfied being just one of the crowd, stride up to the bar, and order a Vesper. After all, if it is good enough for Bond, it is good enough for us mortals.

---

1 A tuxedo lapel can be cut in a peak lapel, which is considered the most formal, or in a shawl collar, which is considered less formal because it is derived from the smoking jacket. These days, a notched lapel, like that commonly found on a business suit, can also be found on a tuxedo, but is frowned upon by the purists.

2 Every man who is past the age of attending prom should own his own tux and leave rentals to those who still buy corsages for their dates.