Drink Of The Month: The Proverb

How has it been almost a month already since I lasted posted? It has definitely been a month full of new recipes and learning a great deal of new things about this cocktail journey I have embarked on. It's hard to believe that just a few short months ago, I was free-pouring flavored vodka and adding Fresca and calling it a cocktail. I still have an enormous amount of flavored vodkas (30 something?), a number I used to be proud of, and am now saddled with as I struggle to find room for a more distinguished variety of spirits. This is an ongoing learning process for me. Since I last posted I have realized how important a garnish is to a drink, how extremely important exact measurements are when using so many unique ingredients, and that maraschino liqueur and apricot brandy are indispensable components in every classic cocktail lover's home bar.
So dust off those old bottles and stay tuned...

In the meantime, I am giving the Drink Of The Month honor to a wonderful cocktail that I posted about a couple months ago. It put me on the hunt for a few uncommon ingredients and, I am happy to say, was totally worth the trouble. The Proverb was in the holiday issue of Imbibe magazine and was created by 2012 Bartender Of The Year, Russell Davis of Rickhouse http://www.rickhousebar.com/ in San Francisco. Luxardo Maraschino was kind of my starting point for my classic cocktail adventure, and paired with Maurin Quina, a mysterious (to me) spirit of which I only knew from the famous image of the poster of the dancing green devil by Leonetto Cappiello. It was invented in 1884 and has been only recently reintroduced. It is a sweet fortified wine infused with cherries and quinine with cherry brandy, lemon and cherry juice added. There are also notes of almond and I can only describe it as tasting almost sinful and of the past...it is not a modern day taste.
The Proverb pairs Maurin Quina with a wonderful cognac, Luxardo maraschino, Angostura bitters and black walnut bitters. This drink feels like velvet in your mouth and commands you to just sit back and take in all the flavors.

Ingredients:

• 2 oz H by HINE Cognac
• 1/2 oz Maurin Quina
• 1/4 oz Luxardo Maraschino
• 1 dash Angostura Bitters
• 2 dashes Fee Brothers Black Walnut Bitters (not optional) available on Amazon or at http://www.feebrothers.com/

Place all ingredients in a mixing glass, add ice and stir. Strain over a large ice cube in a rocks glass.

Garnish with a brandied cherry on a pick.

This one is worth the trouble.

Happy New Year: Red Snapper

Hair of the dog this morning (afternoon). Last night I hosted a small gathering and made a classic old punch, Fish House Punch to be exact, and it Kicked. My. Ass.  When I was still waiting for the New Years toast at 12:30, that I had been a part of 30 minutes prior, I decided to make a french exit and leave my guests to the rest of their evening.
So this morning, I decided the best way out of this hole is to crawl back into it. My new favorite take on the bloody mary, Red Snapper, is just a lighter, more refreshing version, though made with gin rather than vodka and without all the extra rigmarole.

Ingredients:

• 1 1/2 oz. gin
• 3 oz tomato juice
• juice of half a lemon
• 2 dashes worcestershire (or to your liking)
• 1 dash celery bitters (optional)

Shake and strain over ice. Garnish with lemon peel. 
Happy New Year