Husband Material

 

Story
As you probably know, spirits are typically described in terms of both % alcohol by volume (ABV) and proof (which is just double the ABV).  The story is that sailors and tax officers would test a spirit’s alcohol content by mixing it with a little gunpowder and seeing if it would ignite.  If it did, it was “proof spirit” – strong enough to be taxed at a higher rate or stored on naval vessels for long voyages.  “Overproof” is a term that refers to spirits with an alcohol content significantly over this threshold.  While it varies by spirit type, “overproof” generally means that the spirit is over 110 proof (55% ABV).  High-proof spirits can unbalance a drink, as happened when I tried to use overproof bourbon in the Appeal To Tradition.  Because overproof alcohol is louder in a drink, you need to crank up the other elements a bit to match.  In the case of the Husband Material, which I found on the website of bar consultant Jordan Hughes, the bitters (6 dashes!) and the grapefruit twist step up to match the intensity of the bourbon, with the Aperol doing its part as well.  Rather than make a drink that knocks your socks off, some magic happens and the spirit backs down a bit.  I tried the recommended Ramazzotti Rosato, which is a light, floral liqueur, but the Aperol did the job better.  The result is boozy and citrusy with a super-long bittersweet finish.  Cheers!

Recipe
1.5 oz overproof bourbon (Old Forester 1920)
0.75 oz Aperol (or Ramazzotti Rosato)
0.25 oz Giffard Vanille de Madagascar
6 dashes Bittermens Elemakule Tiki bitters
-Stir the ingredients with ice.  Strain into rocks glass over fresh ice. Garnish with grapefruit twist.

Appeal to Tradition

 

Story

I’ve sung the praises of Giffard’s liqueurs before, back when the Lost Horizon was the cocktail of the week. I thought of them again, specifically Giffard Banane Du Bresil, when I came across something called the Caramelized Banana Old Fashioned in a new cocktail book from America’s Test Kitchen.  I experimented with caramelizing a banana slice and quickly decided that the process was not a great fit for a Cocktail Club garnish.  I don’t like store-bought banana chips, so I sliced up a couple of fresh bananas, dunked them in diluted lemon juice, and put them in the dehydrator overnight.  Much better.  For the bourbon, I’d heard that Old Forester is well known for its banana notes, especially the 1920 expression.  At 115 proof, though, it was much too hot until the ice melted a bit, by which time the balance was all out of whack.  Then I remembered that our old friend Woodford Reserve Straight Bourbon also has a touch of banana in its profile.  That did the trick.  Walnut bitters to bring in a bit of banana bread feel, plus aromatic bitters for the baking spices, and things fell into place. The liqueur really rounds out the bourbon and gives the cocktail character, while not tasting artificial.  Just enough complexity to make it worth the Club’s time.  Cheers!  

Recipe

2 oz Woodford Reserve Straight Bourbon
0.75 oz Giffard Banane Du Brasil liqueur
1 dash Fee Brothers old fashioned aromatic bitters
1 dash Fee Brothers walnut bitters
Dried banana slice (optional)
-Stir the ingredients with ice.  Strain into rocks glass over fresh ice. Garnish with banana slice.