Misstropolis

Wednesday, July 25, 2007

Classic Cocktail Hour

Somewhere in the world it must be 5pm, which means some lucky people are getting ready to enjoy their cocktails. According to Bridget Albert, a master mixologist based in the Chicago area, classic cocktails are having a resurgence, and not a moment too soon. Let’s face it: there’s something special about enjoying a luscious, often colorful, drink in its own designated glassware in strictly adult company. As long as you enjoy responsibly, of course.

According to the Ladies United for the Preservation of Endangered Cocktails (LUPEC) website, the word ‘cocktail’ comes from the Aztecs. “…the liquor was discovered by a Toltec noble, who sent it to the king by the hand of his daughter Xochitl. The king fell in love with the maiden, drank the liquor, and called them xoc-tl, a name perpetuated by the word cocktail.” Albert explains that the term really entered into common usage in the 1950s, when characters in movies started the cocktail habit. It was around that time that the terms “cocktail hour” and “cocktail dress” were coined.

Albert comes from a long line of female bartenders. Like many women of the era, her great-grandmother used to distill gin in her bathtub in Chicago during Prohibition, to feed her 13 children. To obtain her modern-day credentials, Albert studied under master mixologist Tony Abou-Ganim, completing his cocktail and spirit program. She fine-tuned her skills over seven years at the Bellagio in Las Vegas. She also participated in several classic cocktail competitions, winning numerous awards and honorable mentions.

A dedicated craftsperson who is continually creating new cocktails, Albert says, “Simplicity is always best. It doesn’t always have to be so complicated.” She is an advocate of using fresh fruit – especially in season. She also suggests, “any cocktail that you are using a flavored vodka in, play around with gin,” which has a more complex and interesting taste than vodka, owing to the botanicals – roots, berries, herbs, spices and dried fruits – with which it is distilled.

Summer is the time to enjoy light, refreshing cocktails. After a long day at the beach, on the water or even the links, there’s nothing like a gin-and-tonic. But try sipping outside your comfort zone. Think Tom Collins, Southside Classic or Pegu Club (pronounced pay-goo). With fresh, seasonal ingredients, you can make them “vintage cocktails with a contemporary twist,” Albert says.

The Tom Collins recipe – lemon juice, powdered sugar and gin – has remained basically the same since 1850. But you can turn your Tom Collins into a summer drink by adding muddled strawberries. The Southside, allegedly created in one of the speakeasies on the South side of Chicago, was the house cocktail at the 21 Club in New York. This drink is made from gin, fresh lemon juice, fresh mint and simple syrup (a mixture of sugar and water, boiled, that is used as a base in several cocktails). The soothing mint makes it a perfect refresher. The Pegu Club was created in the original Pegu Club in Burma in the 19th century. It is served today at the very cool Pegu Club in New York’s Soho, which is co-owned by master mixologist Audrey Saunders. The classic drink is made with gin, orange Curacao and orange bitters. Albert urges adding a slice of blood orange, for an “awesome” twist.

Becoming a master mixologist takes time, patience and a lot of hard work. But learning how to mix great drinks at home for your friends is easy. So check your watch. And get out your bar tools. It must be almost 5:00… somewhere…

Southside Classic
Makes 1 drink

2 ounces gin
1 ounce fresh lemon juice
1/2 ounce simple syrup
2 sprigs fresh mint

Pour gin, lemon juice and simple syrup into a cocktail shaker filled with ice. Shake well and strain into a cocktail glass. Garnish with mint.

Pegu Club
Makes 1 drink

2 ounces gin
3/4 ounces orange Curacao
3/4 ounce fresh lime juice
Dash of orange bitters
Slice of blood orange (optional)

Pour gin, Curacao, lime juice and orange bitters into a cocktail shaker. Shake well and strain into a cocktail glass. Garnish with blood orange, if desired.

Photo of Southside Classic by Amy Braga

Classic Cocktail Hour

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