The Reynaldo Hahn

Inspired by the melodious, slightly spicy, and ever-joyous musical works of the French composer (and critic!) Reynaldo Hahn, I crafted this perky drink. Not familiar with Reynaldo Hahn? This quote of his says it all:

Look, the way to live is to bring all the enthusiasm you can muster to everything: studying, talking, eating, everything.

The Reynaldo Hahn

• 2 ounces of ginger-infused vodka (see recipe below)
• 1 ounce of lime juice
• Ginger Ale

Add the ginger-infused vodka and lime juice to a highball glass. Top with ginger ale and two cubes of ice. 

Ginger-infused vodka: Add eight ounces of crystilized ginger to a liter of vodka. Steep overnight.

The drink is similar to a Moscow Mule, but a bit sweeter. There isn't much science to the drink. Add more ginger to the infusion if you want more of the ginger kick. If you like things really strong, replace the ginger ale with ginger beer. The ginger-infused vodka goes great in other drinks as well -- try it in a cosmo!

While sipping, enjoy this bubbly movement from Hahn's piano concerto:

Auld Lang

With New Year's fast approaching (and possibly a new music video!), I thought I'd post my favorite champagne cocktail of all time: the Auld Lang. (I also happen to really love the song.) Make it to ring in the New Year or simply to celebrate an awesome night with friends. I found the recipe in the New York Times a few years back, instantly fell in love with it, and then promptly destroyed my budget. You'll note that I found a way to adapt: I also listed my revised economy version.

ingredients

• 3/4 ounce Aperol
• 3/4 ounce St. Germain
• 3/4 ounce lime juice
• 3/4 ounce rosemary-infused simple syrup (see below)
• 2 ounces dry sparkling wine
• Rosemary sprig for garnish

Shake the Aperol, St. Germain, lime juice, and rosemary-infused simple syrup with ice and strain into a champagne flute. Top with sparkling wine and garnish with a sprig or rosemary. Awesomeness.

economy version ingredients ;-)

• 3/4 ounce Aperol (required!)
• 3/4 ounce lime juice
• 1 ounces (add a few drops more if you like things sweet) rosemary-infused Saft Fläder Elderflower Syrup from Ikea (see below)
• 2 ounces dry sparkling wine or club soda
• Rosemary sprig for garnish

Shake the Aperol, lime juice, and rosemary-infused Saft Fläder Elderflower Syrup with ice and strain into a champagne flute. Top with sparkling wine or club soda and garnish with a sprig or rosemary. The Ikea syrup is an amazing substitute for St. Germain, though it is sweeter and not *quite* as sophisticated.

rosemary infused syrup recipes

To make the rosemary simple syrup: combine 1 cup of water, 1 cup of sugar, and 10 sprigs of rosemary (chopped) to a small saucepan and simmer for 30 minutes. Let cool, filter out the rosemary (and toss), and refridgerate the syrup.

To make the rosemary-infused Saft Fläder Elderflower Syrup: combine 1 cup of Saft Fläder Elderflower Syrup and 10 springs of rosemary (chopped) to a small saucepan and simmer for 30 minutes. Let cool, filter out the rosemary (and toss), and refridgerate the syrup.

Note: Use fresh rosemary. Dried rosemary does not work well for this--it makes a bitter, nasty syrup!

The Sibelius Tapiola

For December I wanted to craft a drink inspired by evergreens (the scent of the season!) and the composer who adored them, Sibelius. Tapiola is a famous tone poem by Sibelius; the work depicts, with haunting majesty, the Finnish pine-forests that surrounded Sibelius' home and a spirit that resides within. Regarding the work, Sibelius wrote,

“Widespread they stand, the Northland’s dusky forests,
Ancient, mysterious, brooding savage dreams;
Within them dwells the Forest’s mighty God,
​And wood-sprites in the gloom weave magic secrets.”

There was no question in my mind: the drink would need some form of whisky as the base. Whisky, because of its woody flavor... and whisky, because Sibelius loved the stuff (perhaps a little too much). Yes, whisky is aged in oak barrels and not pine tree barrels, but it does the trick. The other ingredient of choice: rosemary. In my mind, rosemary is like an edible pine tree and makes almost everything taste better. 

The result, after a bit of trial and error, resembles a Manhattan and is like heaven in a cup. This is a seasonal drink, evocative of snow and pine trees, but it's also a serious drink meant for slow sipping (while listening to the music of Sibelius). It certainly isn't the festive drink one makes to accompany frosting-covered cookies! 

The Sibelius Tapiola

• 3 ounces of rye whisky
• .75 ounces rosemary simple syrup
• 3-4 shakes of Angosturas Bitters

Combine ingredients in a chilled glass. Add a single cube of ice and stir. Garnish with a sprig of rosemary.

To make the rosemary simple syrup: combine 1 cup of water, 3/4 cup of sugar, and 4-5 sprigs of rosemary (chopped) to a small saucepan and bring to a boil. When the sugar dissolves completely, remove from heat, cover, and let stand for 10 minutes. Filter out the rosemary (and toss) and refrigerate the syrup.

Notes:

• Use fresh rosemary. Dried rosemary does not work well for this--it makes a bitter, nasty syrup!
• This recipe calls for less sugar than usual. I was trying to balance the sweetness of the syrup with the intensity of the rosemary flavor.
• Save the leftover rosemary simple syrup for the Auld Lang Syne in a few weeks--the most amazing champagne drink ever created!

The Barber Nocturne

(This is the first of a series of cocktail recipes that I'll post throughout the next several months. This recipe is for adults of legal drinking age only. Please drink responsibly :)

The Barber Nocturne

I created this autumnal drink while listening to the music of Samuel Barber — nostalgic, deep, earthy, sophisticated, melancholy, and distinctly American. Drink it while listening to his Violin Concerto, or his Cello Sonata, or his Essay, Op. 12… or if you dare, his famed Adagio for Strings. Or, simply enjoy it during the Thanksgiving season!

Although it features pumpkin puree, this drink is far from a dessert drink, being neither too sweet nor too spicy.

• 1 1/2 ounces bourbon
• 1 ounce pumpkin purée
• 1/2 ounce Grand Marnier
• 1/2 ounce brown sugar simple syrup
• 2 dashes Angostura bitters

Add ingredients and ice to a cocktail shaker, shake, and strain into an ice-filled rocks glass. Garnish with nutmeg if you're feeling fancy. Makes 1 drink.

Note: to make the brown sugar simple syrup, mix 2 parts brown sugar with 1 part water. Bring to a boil, then let cool before mixing it into the drink.

Note: 1/2 ounce = 1 tablespoon.