Time for a quickie: The Georgia Mule

As a weekend treat, and to tide yourself over to my next post (coming soon), enjoy a Georgia Mule.

Ingredients
2 oz. Ketel One Vodka
1/2 oz. Fresh squeezed lemon juice
3 1/2 oz. Ginger Beer
2 dashes Peach Bitters
1 slice fresh peach

*** In a Collins glass, muddle a skinned peach slice.  Build the remainder of the drink over the peach and stir over ice. Serve with metal straw and garnish with peach slice.

Ya'll come back soon now, ya' hear!

-TRBV

The Perfect House Guest: Thank You Cocktails

Over the past few weeks, I have been privy to horror stories (usually over a cocktail) about poor etiquette. Whether I’m having an Old Fashioned with the Financier, a glass of wine with the Hedge Fund, or a beer with the Music Mogul, the complaints are basically a riff on the theme that some guys have no couth.  Whether it is the story of someone wanting to itemize, rather than evenly split, the dinner bill when six guys are out to dinner (hint: Don’t Do That! It all comes out in the wash); the guy who gets too loud and causes a scene (hint: Don’t Do That! Keep your conversation amongst your group); or the guy who tries to one up everyone’s stories (hint: Don’t Do That! Conversations with friends are not a competitive sport), it seems that everyone has a story about a (now ex) friend who displays poor manners that negatively impacts others’ experiences. Being a modern gentleman not only means dressing the part, but—and even more important—acting the part. As they say, “you can put a pig in a suit, it’s still a pig.” Don’t be a pig; act cultured and sophisticated at all times.

The other night, I was having dinner with the Trust Fund, who told me a horror story about a recent houseguest.  Although the guest was provided free room and board at the Trust Fund’s beach house, he acted ungrateful, complained about the meals, left a mess, and acted entitled the entire time.  Even worse, he never thanked his host for the hospitality. 

As the heart of summer approaches, you will likely be invited to be a guest in a friend’s weekend country house, Hampton’s summer share, private island, or back yard dinner party. Whatever the invite may be, accept it immediately (pause or delay is simply not tolerable) and do not make your host regret his decision to extend the invitation. 

The main rule to remember is that you should contribute something positive to make the experience memorable for your host. Start off on the right foot by showing up with a thank-you present that shows you put thought into it (rather than something you picked up last minute while running to the airport). Try to personalize the gift. If your host is a culinarian, a gift basket of exotic spices, oils, and ingredients is nice.  If he is a mixoligist, try some obscure bitters, amargos, or interesting liquor. A recent guest of mine to a cocktail party brought me a bottle of High West’s 36^th Vote Barrel Aged Manhattan, since he knew my penchant for the drink.  Similarly, when the Texan recently came to visit at my weekend house for an evening of bar-b-queuing, he brought a homemade dry rub for ribs and another one for beef brisket, which he had made earlier in the week.  His gift not only added to our experience (and was ridiculously amazing), but it also subtly let me know that he had been looking forward to the visit that week. A good rule of thumb is to spend at least $50 on a gift if you are spending a weekend or more in someone’s home ($20 is enough for a dinner party). Avoid a gift that imposes on your host, such as offering to take him out to dinner, since that may require deviating from the plans your host may have already had.

When you are at the house, pack only your necessities and don’t spread your things all over the house. Keep your clothes neatly stacked in your room and a few toiletries in your bathroom (if you are sharing a bathroom, pack your items in a nice toiletry bag so that they are not in the way). Keep your wet towels out of the way (either behind the bathroom door or in your room) and, on your last morning, ask your host what you should do with your dirty towels and sheets.  It goes without saying that, before you leave, clean your bedroom, bathroom, and even a few of the common areas to alleviate your host’s chores.

If you are going to be staying several days, offer to purchase groceries (or at least chip in) for the house.  And waking up early to make a nice breakfast for your host is an excellent way to make sure that you get invited back. While you can make food allergies or dietary restrictions known beforehand, eat whatever your host provides with compliments and praise; no complaints, no matter how bad the food.

Finally, make sure to send a handwritten thank you note —not an e-mail or text message—to let your hosts know exactly how gracious you are that they opened their home to you.

During your stay, impress your host by tending bar and concocting something that they may not have tried before. A Mary Pickford, an old 1920’s drink named for the silent-film-actress, is an excellent drink to sip during a hot summer afternoon.

Ingredients

2 oz. Denizen or Banks 5 Island Rum

¾ oz. Fresh pineapple juice

½ oz. Luxardo Maraschino

¼ oz. Grenadine (make a homemade grenadine [boil 2 ½ cups pomegranate juice and 1 cup simple syrup for 20 minutes.  When cooled, add ½ cup dark, Spanish brandy (such as Cardenal Mendoza)] or use a high-quality premade version such as Employee’s Only or Trader Vics. Anything but the bright red, Rose’s version).

***Shake with ice, strain into chilled coupe. Garnish with cherry (optional)

or a Bee’s Knees

Ingredients

2 oz. Old Raj gin

1 oz. Honey syrup or agave nectar

¼ oz. fresh lemon juice

*** Shake over ice, strain into cocktail glass with one large ice cube. Garnish with lemon twist. 

Note, you can also make a variation of this cocktail substituting a high-end clear rum, such a Flor de Caña, for the gin

If you really want to impress, try a Hemingway Daiquiri

Ingredients

1 ¾ oz. 10 Cane rum

¼ oz. Luxardo Maraschino

1 oz. fresh lime juice

¼ oz. fresh grapefruit juice

¼ oz. simple syrup

*** shake vigorously over ice; strain into a chilled cocktail glass.  Garnish with a lime wheel and cherry.

or a Moscow Mule

Ingredients

2 oz. premium vodka

4 1/2 oz. spicy ginger beer (like Fentimans or Reed’s)

½ oz. fresh lime juice

***Pour vodka and lime juice into tall Collins glass filled with large ice cubes.  Fill with ginger beer and stir.  Garnish with lime wheel

Visits always give pleasure—if not the arrival, the departure.  Make your host regret your departure, not your invitation.  And return the favor by opening your home to him. After all, you never know what new cocktail he will thank you with in return.

Packed With Style: The Martini

50 years ago, James Bond first hit the big screen in “Dr. No,” and a style icon was born.  Over 22 movies, 007 has inspired millions of men with his dress (from his Anthony Sinclair suits to his latest Tom Ford tuxedo), his watches (Bond wore a Rolex and Bronson an Omega), his cars (he has wrecked almost every style of Aston Martin), his women (from Vesper Lynd to Pussy Galore), and, of course, his swagger.  But no matter whether Connery, Moore, Lazenby, Dalton, Brosnan, or Craig, two things remain consistent: Bond always arrives in style, and he always orders his signature drink—a martini.

To ensure that you will remain dapper while on your mission (or vacation, whichever the case), you need to pack your bag correctly in order to protect your clothes and keep them wrinkle-free when you arrive.  An under-packed suitcase leaves too much room for clothes to shift, which creates wrinkles, and an over-packed one also produces creases and wrinkles.  But when your contents are carefully folded and arranged, your clothes will arrive wrinkle-free and pressed, allowing you to continue to look your best away from home.

The first order of business is to choose a stylish piece of luggage.  While a ubiquitous black roller is fine for an extended vacation (they are practical and easy to travel with), a weekend trip requires a manly leather or canvas duffle bag.  This is an investment piece, so spend as much as comfortably fits your budget (Louis Vuitton and Tod’s make great high-end bags for those who can afford it, but Kenneth Cole and Banana Republic make some equally stylish, more affordable versions).

Next, prepare your clothes for packing.  Stuff socks and rolled boxers in your shoes, which will simulate the support of a shoe tree, and place the shoe in a felt shoe bag, which will protect the shoe and help maintain its polish.  Have your dress shirts professionally folded in a dry cleaner’s plastic bag.  Fold your jeans in half with one leg over the other, and roll them starting at the cuff.  Fold your jacket or blazer lengthwise in thirds, inside out, taking care to push the shoulders through while making sure the sleeves meet each other inside.

Start packing by placing your shoes around the sides of the bag, which will protect your clothes like a moat.  Next lay your dress pants in the bag, leaving them open with the legs out until everything else goes in (and then fold them on top to protect against wrinkles).  Place your heavier items (like your leak-proof dopp kit) on top of the pants, surrounded by your rolled jeans, rolled belts, rolled cashmere sweaters, bathing suit, and folded t-shirts.  On top of those go your dress shirts.  Now fold the dress pant leg on top.  Finally, on top of your bag, place your folded jacket/blazer on top.  That way, when you arrive at your destination, you can easily get to it and hang it up quickly without having to unpack your entire bag.  And don’t forget to pack an extra plastic bag in case you need to bring a wet article of clothing back with you.

When you arrive at your destination, you should order Bond’s signature cocktail, but not the way he orders it.  While Bond orders his martinis “shaken, not stirred,” you should not.  When a cocktail is shaken, the drink becomes aerated with tiny air bubbles and a thin layer of miniscule ice chips forms on top.  By stirring the drink, which should be done to all cocktails that contain predominantly alcohol, you ensure that no head of ice chips or bubbles will form, and the cocktail will feel silky-smooth in your mouth.  Thus, while the taste of a cocktail is not affected by shaking versus stirring, the feel of the cocktail is, and a martini should be heavy and silky on the tongue, not bubbly.

Additionally, over the last several years, the trend is to make a martini bone dry by using less and less vermouth, to the point where it is just a glass of cold gin with an olive floating in it.[1] While I agree that you want just a kiss of vermouth in a martini, the cocktail is not correct without this key ingredient.  Therefore, to make the perfect martini, with just the right amount of vermouth, follow this version:

Ingredients

3 oz. Plymouth Gin (save the Hendricks and Bombay Sapphire, which both have a lot of botanicals, for a different cocktail)

1 oz. Dolin Dry Vermouth

1 dash orange bitters (optional)

Lemon rind (or olives if you prefer)

***Place several large ice cubes in a mixing glass.  Pour in the vermouth and stir for at least 10 rotations, covering the ice cubes and the sides of the glass.  Strain out the vermouth, leaving only the vermouth-soaked cubes.

Pour the gin over the ice and shake in a dash of orange bitters.  Stir for at least 25 rotations, allowing enough time for the gin to soak in the vermouth and chill.  Strain into a chilled martini glass, and garnish with the lemon twist or a skewer of olives. 

While you may not have a license to kill (or do you?), no one has to know that.  Keep them wondering by channeling your inner-Bond with these tips.  Happy Birthday, Commander Bond.

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[1] This table evidences the point:

DRY:  4:1 ratio

VERY DRY:  8:1 ratio
EXTREMELY DRY:  Add one eyedrop of vermouth to the shaker.

VERY EXTREMELY DRY:  Squeeze an atomizer of vermouth once into shaker.

BONE DRY:  Run a vermouth-wetted finger around the rim of the glass.

SUPERLATIVELY DRY:  Open a bottle of vermouth, set it down on the windowsill, and mix the drink on the other side of the room.

MAXED-OUT DRY:  Physically remove vermouth bottle from the premises.

Taming the Flame: Grilled Cocktails

It is almost the Fourth of the July, and that can only mean one thing — time to man the grill!  A true bon vivant can light a stack of briquettes and flip a burger the same way he commands the boardroom, with ease. And while I will leave the choice of charcoal vs. gas to you (for me, the flavor of lump coal can’t be beat and, after all, isn’t that the entire point of grilling?), a few simple techniques will make you the master of the flame.

      - For meat, skip the marinades. A generous dry rub of pepper, sea salt, and sugar (which caramelizes when heated) brings out the flavors of the meat.

      -  Marinades are, however, great with chicken. But the simplest ones, such as Italian dressing or fresh lime juice, are best.  In order to ensure the marinade doesn’t burn off on the grill, use a fork to pierce the chicken in a few places before marinating.

-    - To get professional-looking grill marks, put the meat on a hot grill at a 45 degree angle.  After 3 minutes, turn the meat 90 degrees (but don’t flip the meat over), and continue grilling.  Flip the meat and repeat. 

-    - Cook burgers, boneless chicken breasts, and steaks under a ½-inch thick directly on the flame.  For anything thicker and whole chickens, use indirect heat (where the flame is on one side of the grill and your meat is on the other) with the lid closed.  This will ensure that the inside and outside of the meat cooks at the same temperature (otherwise, the inside may be medium-rare and the outside well done).

-    - After grilling, let the meat sit covered with foil (to keep in the heat) for 3 minutes to allow the natural juices to redistribute.

-    - Use a grill basket for vegetables to allow them to heat evenly and not fall through the grate.

-    - Watch your food while grilling.  Remember, you can always put it back on the flame to cook more, but you can never undo an overcooked piece.

But if you really want to impress your guests, grill them a cocktail.  Fire adds a great smoky flavor to your meat and chicken, so why not get that same delicious flavor in your drinks?  Try some of these soon-to-be summer classics:

Grilled Lemonade

Ingredients

16 lemons

1/2 cup of water

1/2 cup of sugar

1/2 cup of honey

2 rosemary sprigs

1 cup Four Roses Bourbon

Ice

1. Cut the lemons in half, and dip the cut half in the sugar. Set aside in a tray to be grilled.

2. Combine water, sugar, and honey in a saucepan or disposable aluminum foil tray. Add in a couple of rosemary sprigs.

3. Grill the lemons cut-side down until nice grill marks appear (about 5-7 minutes). Remove the lemons, and set aside to cool.

4. While grilling the lemons, place the saucepan with the honey, water, and sugar mix on the grill. Heat until the sugar and honey are fully dissolved and it becomes a syrup and the desired amount of rosemary flavor has been infused into the syrup.

6. When the lemons are cooled, squeeze the juice into a pitcher. Add syrup and water to taste, pour in the bourbon, and add ice. Stir well and serve.

Grilled-Pineapple Crush

Ingredients

3 wedges fresh pineapple

2 dashes pure vanilla extract

¾ ounces simple syrup (1:1 ratio)

2 oz. Bacardi or Denizen white rum

1 oz. fresh lime juice

Freshly ground black pepper

Ice

1. Grill the pineapple wedges to achieve grill marks.

2. In a glass, muddle 2 wedges of the grilled pineapple with the vanilla bean and simple syrup. Pour the rum and lime juice into a shaker. Add ice and shake. Double-strain into a cocktail glass.

3. Dust the remaining pineapple wedge with black pepper and use to garnish the drink.

Smokey Southern Sangria

Ingredients

6 oranges

4 lemons

2 cups brown sugar

2 cups water

6 chipotle peppers, coarsely chopped

6 oz. Maker’s 46 Bourbon

12 oz. Red (not white) Zinfandel

12 oz. soda water

1. Cut lemons and oranges in half and grill.

2. After the fruit is cooled, squeeze them until you get 4 oz. of smoked orange juice and 2 oz. of smoked lemon juice.

3. Combine brown sugar and water in a medium pan and bring to a simmer, stirring occasionally until the sugar dissolves. Add chipotle peppers, and simmer for at least 30 minutes.

4. Combine the Bourbon, zinfandel, 4 oz. smoked orange juice, 2 oz. smoked lemon juice and 3 oz. brown sugar-chipotle syrup in a pitcher and shake well over ice.

5. Add more ice until pitcher is full. Add soda water, stir, and serve.

6. Garnish with the remaining slices of smoked oranges and lemons.

If you can’t stand the heat, get out of the kitchen . . . and on to your grill.  Happy 4^th!

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.

  

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[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. 

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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.