Golden Dawn

I recently acquired some apricot brandy and have been on the lookout for cocktails that used it. The first few attempts haven’t been worth the time but the Golden Dawn is kind of fun. Most recipes call for Calvados (an apple brandy, of which I have no real substitutes) but it’s also sometimes made without. Given what I have on hand, I mucked about with it a bit and here’s how I’ve been serving them.

Golden Dawn

  • 3/4 oz gin
  • 1/2 oz apricot brandy
  • 1/2 oz orange juice
  • a dash or two of grenadine

Combine all ingredients except the grenadine and shake with ice. Pour into a cocktail glass and drop the grenadine in. It should sink to the bottom of the glass for nice sunrise effect.

Some folks garnish with an orange slice or cherry, but I prefer without. This is a simple drink, I’d love to try it with an apple brandy to see if it’s a little more complex and interesting, but as is it’s refreshing, sweet but not terribly so and visually kind of fun. Besides, it’s a rare excuse to use that homemade grenadine.

Martini Today is a milestone in that this website officially saw it’s two millionth visitor who found us by searching for “bruise gin”. Now, these fine enlightened visitors are obviously attempting to make (or have made for) themselves a fine martini. They’ve already taken the first important step and decided the martini will be gin. I like them already.

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13. June 2007 · Comments Off on Income Tax Cocktail · Categories: Cocktails · Tags: , , , , , , , , ,

Income Tax Cocktail This cocktail is actually what led me into researching a somewhat distant variant, the Monkey Gland. I first came about them both in Dr. Cocktail’s very enjoyable book “Vintage Spirits & Forgotten Cocktails.” The ingredients for the Income Tax are easier to find, so it’s more likely you’ll be able to try one of these out with even a modest liquor collection.

The Income Tax Cocktail

1 1/2oz gin
1/2 oz sweet vermouth
1/2 oz dry vermouth
Juice of 1/4 orange (about 3/4 oz)
dash of angostura bitters

Shake with ice, strain into cocktail glass and garnish with an orange wheel.

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Stuffed MonkeyThis drink is worth making for its history alone. Still, we’ll start with the recipe and then move on from there.

The Monkey Gland

1 1/2oz (dry) gin
1 oz (freshly squeezed) orange juice
1/4 oz grenadine
1/4 oz Pernod

Shake over ice, strain into cocktail glass and serve with an orange twist. I’ve seen it made 1:1 gin:orange juice and served with no garnish, but if you’re getting the juice from an orange, you might as well use the peel.

As a quick aside, some folks substitute Benedictine instead of the Pernod (I think this was started when Absinthe fell out of favor).
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Dearest readers, my apologies for abandoning you for so long. I know that all three of you have been wading through posts on spring, squids (scary!) and samosas, tapping your fingers and waiting for the next cocktail. My apologies, but midterms were upon me, and they’re just not conducive to trying new drinks. However, I have a few hours this afternoon where I should be working on homework, and a possible trip to LA is still a few hours off, which really provides a golden opportunity. I’ve been wondering if I could try something with that dusty bottle of green chartreuse, and stumbled upon the Bijou Cocktail.

Bijou Cocktail

1 oz gin
1/2 oz sweet vermouth
1/2 oz green chartreuse
1 (or 2) dash(es) of orange bitters

Stir over ice and strain into a cocktail glass then garnish with an olive and lemon peel.

That’s right, I said an olive. You’ll see recipes that call for a cherry, which was far less brain-bending to my mind, but this drink is all about the olive. Because, my friends, the Bijou Cocktail is a strange and delightful journey. The chartreuse is certainly present, as is the vermouth, as is the citrus, as is the olive. It’s like you invited one friend from each of your very different social circles, and now their all hanging out in your mouth having a delightful time.

Bijou Cocktail

Green Chartreuse is one of those things I’ve had around for years, and I’m always happy to find an excuse to use it. If you have some in your cabinet, then this is worth giving a shot. It’s certainly not something I’d have two of in one sitting, but I’ll be returning to it again soon. The only ingredient I didn’t taste in this was the gin, although I used Plymouth. I’m quite curious to try it again with something a little more aggressive, perhaps Junipero.

UPDATE: The Junipero was, in fact, a terrible idea. Plymouth gin is delightful, as is Beefeater. Christy finds the drink interesting as well, although probably wouldn’t make it through a whole one.

This is the cocktail I most associate with internet drinks, mainly because cocktail bloggers and devotees seem to have revived it in the past few years. While I like an Aviation, it tends towards being a little too sweet or tart to be one of my favorites. Still, the drink is intriguing, so I find myself returning to it. I’ve heard that Maraska instead of Luxardo might alter it more to my liking, but for now I’ve only had Luxardo maraschino liqueur.

Which brings us to maraschino liqueur. If you haven’t before, it’s worth trying but it really doesn’t taste anything like those bright red “cherries” in a jar. There is some cherry flavor, but it’s subtle, and the liqueur is a clear syrup. It’s powerful stuff, which is why I tend to recommend it in moderation.


2 oz gin
1/2 oz maraschino liqueur
1/4 oz lemon juice

Shake over ice, garnish with a cherry.

Now, a couple of notes:

  1. use a dry gin. Sapphire works just fine, and I actually like it better than Plymouth in this case. Save the aromatic gins for a martini, the maraschino is just going to fight with them.
  2. Go easy on the maraschino and lemon juice. I see both of those increased in some recipes, and I think they just take over at that point. The lemon juice should be softening and complementing the maraschino liqueur, but not a huge presence on its own. The maraschino liqueur, at least the Luxardo that I have, is powerful stuff. It can easily take over your drink, which really isn’t the point.


Note that the above is me breaking a few rules. For one thing, that’s Magellan gin, which looks pretty cool but doesn’t work very well here. Since it works so fabulously in a martini, save it for that. Also, I added a lemon twist, which again isn’t as good as the original recipe’s call for a cherry.

The negroni is one of my all time favorite cocktails. Otherwise known as The Manliest Pink Drink, it draws its stunning color from the key ingredient of Campari. Now, Campari is a hell of a thing and perhaps not for the faint of heart. One of my friends in Columbus would try a sip of my negroni, and consistently pull a face and remark, “I think I just threw up in my mouth a little.” Consider yourself warned.


1 oz gin
1 oz Campari
1 oz sweet vermouth

Shake with ice and either strain into a cocktail glass (the tradition these days), or over a highball glass with two ice cubes. Garnish with an orange twist.

Depending on my mood, I often mix a classic one (in which case serve in a cocktail glass), but if I want something for relaxing while reading a book, I go for the recipe above and maybe add a couple of ice cubes. Some serve it over ice with a little soda water, and lots of folks add a slice of orange (half a wheel) and/or some orange bitters. Play around and find what you like!


Update: this picture is now in use by Wikipedia’s entry on the Negroni!

Oh, and that first taste? Yeah, you may (re: probably) won’t like it. Stick with it, you might just end up with a pink drink you can order with pride!

Having recently picked up a half-priced(!) bottle of Plymouth Gin at BevMo, I am once more enjoying Pink Gins. Now, I tend to have a fair amount of gin in my possession at all times, but a Pink Gin is one of the few drinks where it really must be made with only one brand of gin.

Pink Gin

  • Plymouth Gin
  • 3 dashes of Angostura Bitters

In a cocktail shaker, pour gin over ice and add bitters. Technically you should stir until cold, although shaking is also ok. Pour into a cocktail (martini) glass and enjoy.

Some people drink it with the gin warm, the thought of which always makes my skin crawl. Also, it’s common to prepare by coating the glass (sometimes shot glass) in bitters and dumping out the extra instead of adding it directly in. Just a little variation makes a noticeable difference, so it’s worth the delight of experimenting to find your optimal proportions.

The Pink Gin has a proud history. I’ve read various accounts, all of which seem to match Wikipedia’s note: “Pink gin is a typically English way of enjoying gin. It was made popular worldwide by members of the Royal Navy, where it rose to prominence because the Angostura bitters were a cure for seasickness.”

Incidentally, does anyone know of a good place to buy spirits in San Diego? BevMo is ok, but they’re sometimes too much of a chain to carry the really good stuff.