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10700 Route 32 Greenville NY 12083 518-966-2177 twist@drivein32.com

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Fun artwork from the archives.

Off-season sampling for the @projectionistsclub in Denver @leopoldbros :) .

My next talk at the US Botanic Garden is taking shape. It will be on Friday May 1st, 2020 and will be called ‘Okole Maluna! The History of Hawaiian Botanic Spirits and Cocktails from 1790 to the Present’. Tickets will go on sale after the New Year. .

The Kapelusz (Polish for ‘hat’): 50ml of Dad’s Hat Rye, 30ml of Uncle Karl’s Polish Hunting Grog, 20ml of Appenzeller Alpenbitter, 2 dashes of Riemerschmid Angobitter. It’s a glass of November in the Mountains. .

If I had to guess the next ‘it’ ingredient in cocktails, it would be cognac. It’s long overdue. If you go back and look at the Golden age of cocktail history, cognac figures prominently. Somewhere along the way, it got hijacked by snobs and if you suggest enjoying it any other way than in a warmed snifter in your private club, you are heretic and a rube. Hence, it’s difficult to source a cocktail cognac. If you can find a Pierre Ferrand 1840, that is best in class for this purpose. I haven’t been able to find a reliable supply for years. Tonight, I’m using Maison Rouge. It works, but I’m still looking for Mr. Right Cognac. In any event, here is the original creation: ‘Curse You, Red Baron!’ - 30ml each of cognac, Bonal, and guignolet with a dash of Luxardo Maraschino.

Often the simplest drinks are the best. This is an old school Gin Rickey using Harry Johnson’s 1900 ‘New’ & Improved Illustrated Bartender’s Manual. 2oz of Old Duff genever, 1.5 Oz lime juice, topped with seltzer.

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