DC Celebrates Repeal Day in Style

On December 3, 2011 the District of Columbia celebrated the 78th anniversary of Repeal Day. Bartenders from across the city and the nation participated in the event commemorating the day (December 5, 1933) Prohibition ended.  On that day, Utah passed the 21st Amendment reaching the needed three-quarters majority of states to end the national ban on the sale of alcoholic beverages. This was the 4th Repeal Day celebration in Washington and was hosted by the DC Craft Bartender’s Guild. The event was held at the Halcyon House in Georgetown. Built in 1787, the house became a center of Washington social life in the 19th Century.

In the spirit of 1933, the black-tie affair was attended by roughly 300 guests, many clad in Prohibition-period attire. A great number of classic and original cocktails flowed as guests were treated to creations by, according to the DC Craft Bartender’s Guild, “local DC favorites Todd Thrasher, Clinton Terry, Elli Benchimol, Owen Thomson, Chantal Tseng, Duane Sylvestre, Jason Strich, Dan Searing, and Gina Chersevani, to mention a few, along with Phil Greene from the Museum of the American Cocktail, as well as visiting mixologists Adam Seger and Charles Joly [Chicago,] Brad Hensarling [Fort Worth,] and Danny Ronen [San Francisco].”

Brad Hensarling's "Don't Ask, Don't Tell" with Absolut Vodka, ginger beer, Aabvorg Aquavit, fresh lemon, brown sugar and lavender water.

Phil Greene of the Museum of the American Cocktail prepared “Death in the Afternoon,” a Hemingway cocktail made with Perrier Jouet Champagne, and Pernod Absinthe.  It will be one of the 50-some cocktails featured in Greene’s forthcoming book, To Have and Have Another – A Hemingway Cocktail Companion.  Other cocktails and punches included “The Golden One” by Todd Thrasher (Dewar’s 12 Year, honey, Riesling, pear, and pear bitters), “El Presidente Persico” by Danny Ronen (El Dorado 12 Year Old Rum, Cocchi Americano, FAIR. Goji Liqueur, Cointreau, Orange), and “Ti Punch” by Ed Hamilton of the Ministry of Rum (Rhum Agricole, lime, cane syrup).

Chantel Tseng's "Darmoney Sucker Punch" with Plymouth Gin, Dolin Rouge, Cointreau, and fresh orange juice served from a claw-foot tub.

Chantal Tseng, Head Mixologist of the Tabard Inn, prepared an elaborate “Darmoney Sucker Punch” in a miniature claw-foot tub.  The drink consisted of Plymouth Gin, Dolin Rouge, Cointreau, and fresh orange juice. Gina Chersevani of PS7s Restaurant celebrated the season with her take on Egg Nog titled “NoggingHam,” consisting of Bulleit Bourbon, Benedictine, banana, cardamom, cinnamon, milk, sugar, butter and ham dust. Brad Hensarling made “Don’t Ask, Don’t Tell,” with Absolut Vodka, ginger beer, Aabvorg Aquavit, fresh lemon, brown sugar and lavender water. Adam Seger provided “The String Puller,” consisting of Plymouth Gin, Hum Botanical Spirit, fresh lime, seltzer, Hedonistic Citrus Bitters and Thyme. And Elli Benchimol of Chef Geoff’s Restaurant provided “Candy Apple,” with Beefeater Gin, fresh lemon, apple cider, hibiscus, four spice syrup and a pickled apple.

Elli Benchimol's "Candy Apple" with Beefeater Gin, fresh lemon, apple cider, hibiscus, four-spice syrup, and pickled apple.

The evening even featured a four-spout Absinthe drip with Pernod, water and a sugar cube, tended to by DC bartenders JP Caceres and Diego Zeballos.

JP Caceres overseeing the Absinthe drip.

The 2011 Repeal Day celebration at the Halcyon House was a grand affair with cocktails and punches featured in its historic, Victorian-style upper-level rooms as well as its modern, lower-level exhibition hall. DC Craft Bartender’s Guild President Dan Searing, along with Derek Brown of the Columbia Room, led an evening toast made with a rare ten-year-old aged Magnum of Chimay.

From Left: Dan Searing, President of the DC Craft Bartender's Guild and Bar Manager at Room 11, with Derek Brown of Passenger/Columbia Room make a celebratory toast.

The Museum of the American Cocktail would like to thank the DC Craft Bartender’s Guild as well as the event’s sponsors Plymouth Gin, Absolut Vodka, Beefeater Gin, Pernod Absinthe, Bulleit Bourbon, Macchu Pisco, Dewar’s Scotch Whiskey, Remy Cognac, and Cointreau as a portion of the proceeds from the evening went to enabling the museum to further educate all on the great history and preservation of cocktail making.

By Matt Keller

Matt Keller lives in Washington, DC is the the author of District Cocktail – A Drinker’s Notes in Capitol City. His imbibing can also be followed on Twitter: @DCcocktails

Posted in Uncategorized | Leave a comment

On The Town with Dale DeGroff

According to Dale DeGroff, founding president of The Museum of the American Cocktail, the cocktail is as American as jazz, apple pie, and baseball… and as diverse and colorful as America itself. Many cocktails arose out of a historical context, and each era can be characterized by its songs and stories.

From this perspective, “On the Town”: a Salute to Neighborhood Bars, Notorious Saloons, and Legendary Drink Palaces brings to life the music, stories, and classic cocktails that characterize the various eras. It is a delightful roadshow that is part cabaret and part history lesson rolled into one.

Joined by jazz guitarist Joel Perry, DeGroff shares songs and stories gleaned from a life of working and carousing bars in the most exciting cities in the world. He also delves into the history and evolution of modern cocktail culture, from the early 19th century through Prohibition to modern day cocktail bars. Guests are treated to sample classic cocktails while learning its connection to the politics, theatre, songs, and headliners of its day. An evening On the Town with Dale DeGroff will introduce you to bar culture, in all its gritty, creative, and intoxicating glory!

Special thanks to William Grant, Pernod Ricard, and Dushan Zaric for all their support! DeGroff will perform “ON THE TOWN” in several cities this year. For schedule and tickets go to: http://www.kingcocktail.com/onthetown.htm

Welcome Punch

2 Bottles Appleton Reserve
96 ounces spring water
6 ounces Cointreau
6 ounces Martell Cognac
16 ounces fresh squeezd lemon juice
2 cups granulated sugar
12 to 14 fresh firm lemons

Prepare shrub with lemons, sugar & lemon juice. Add gin, Cointreau, and
water to shrub and stir. Serve in goblet over cubed ice. Dust w/nutmeg

Absinthe Frappe

1 ounce (30ml) Pernod Absinthe, 1 ounce (30ml) spring water, 2 dashes Marie Brizard Anisette. Build the three ingredients together in a mixing glass with cubed ice. Shake
and strain into a goblet filled with shaved ice. No garnish

The Major Bailey (Southside Style)

1 1/2 ounce (45ml) Gin
1/2 oz. (15ml) simple syrup (1 pt water 1 part sugar)
1/4 ounce (8ml) lemon juice
1/4 ounce (8ml) lime juice
Several mint leaves and a mint sprig
Crushed ice

3 ½ bottles Gin
28 ounces simple syrup
28 oz fresh squeezed lemon/lime juice
55 mint sprigs
mint leaves for shaking

Posted in Uncategorized | Leave a comment

An Evening in Washington, DC with Dan Searing, Author and Craft Bartender

On October 4 the Museum of the American Cocktail, in cooperation with The Passenger in Washington, DC, held a punch seminar featuring local bartender and entrepreneur Dan Searing, author of the recently published “The Punch Bowl – 75 Recipes Spanning Four Centuries of Wanton Revelry.” Searing is a founding member and current President of the DC Craft Bartenders Guild and bar manager of Room 11.

Philip Greene, Dan Searing and Gina Chersevani

The seminar was opened by Philip Greene, Founding Member of the Museum of the American Cocktail. Philip welcomed guests, reminding them that the Museum will be sponsoring future events across the nation including another one in DC on December 3 for Repeal Day, marking the passage of the 21st Amendment ending the era of prohibition. Philip also noted that for $35 anyone can become a member of the museum which includes discounts on museum events as well as access to member only information on the museum’s website, as well as discounts on book purchases. Membership also includes a copy of the museum’s special “Pocket Recipe Guide” featuring recipes for nearly 100 classic cocktails.

To warm people up, guests were treated to an appearance by Gina Chersevani, bar manager of PS7’s. She presented the audience with her “Old Faithful” punch featured in Searing’s book (recipe below) which uses bourbon as the base spirit along with elderflower liqueur, pink grapefruit juice, grapefruit bitters, sparkling water, mint leaves, grapefruit peel and sugar. For those more familiar with punches made with rum, gin or brandy, the bourbon added a nice depth of oaky flavor while balanced with the sweet and tart grapefruit juice, boosted with the aromatic mint and sweet, floral undertones of the elderflower liqueur.

Donning an impressive kilt, Searing gave some background on his book, his first, which is not only a collection of 50 historic and classic punches but also 25 recipes from bartenders from Washington, DC and throughout the US, including some Searing originals.

“The Punch Bowl” is a great addition to any imbiber’s library. Beginners will love it as it presents the fundamentals of punch-making in a humorous and down-to-earth fashion. Seasoned bartenders will enjoy it as a reference to its many great recipes as well as a pool of innovative ideas that think outside the punch bowl.

The book gives a brief historical overview of the centuries-old tradition, informing readers, for example, that punch was originally derived from the Hindustani word paunch (sometimes also panch), meaning five, which is the traditional number of elements of a punch (sugar, spice, fruit, spirits and water or tea). Punch began as a favorite elixir among sailors from pirates to the British Navy. Once punch reached land in the West its popularity grew from Europe to the Americas, being commonly served at taverns and private celebrations with punch bowls becoming ornate status symbols to show one’s wealth and success.

The book also offers helpful recommendations on proper punch service and techniques such as making your own syrups, garnishes, proper tea steeping, ways to make block ice at home and how much punch to prepare based on the number of guests and how much you anticipate they will drink.

The audience at The Passenger was treated to punches from Searing’s book. He began with Fish House Punch (recipe below) named after the Schuylkill Fishing Company, a men’s club established in what is now part of Philadelphia in 1732 and is still in existence. It has served many historical patrons including George Washington. With its simple recipe, the Fish House Punch is a refreshing citrus-forward drink with fresh lemon and lime juice, balanced out by dark brown sugar, rum and brandy. A great punch for any occasion.

On the other end of the spectrum, Searing served a Cold Claret Punch (recipe below), a red wine-based punch made with Claret, but Searing notes that other full-bodied wines will work just as well. With its use of ingredients such as orange liqueur and cherry brandy, the punch was reminiscent of Swedish glögg or mulled wine.

Evergreen Dazed

As a final punch, Searing treated guests to a new original recipe of his called Evergreen Dazed (punch and cocktail recipe below). He said that it started as an adaptation of Jake Parrott’s Chip Shop Punch from the book, which itself is an adaptation of the Fish House Punch. The name comes from a song by the band Felt, from their first album, Crumbling the Antiseptic Beauty.

Searing explained that making punch has many advantages when throwing gatherings in that it can be made in advance with some simple and quick additions right before service such as the adding of ice and sparkling water. Not only is it easy to ladle out portions but has the convenient benefit of guests being able to serve themselves. It can also be an economical way of offering one’s guest a unique and memorable experience. Searing even said that experimenting with punches doesn’t always have to be at home, saying that he often pre-mixes batches, packs them in glass jars, and brings them to parties in lieu of the standard bottle of wine or six-pack of beer.

Searing’s book is a great addition to the growing re-appreciation of a centuries-old tradition. How punch later became what many of us remember as that neon-colored, candy-sweet concoction served at childhood birthday parties or school functions, we may never know. “The Punch Bowl” gives readers an enlightening glimpse into the background and preparation of a drink which once bore great popularity and cultural significance – a custom which is thankfully finding its way home again across the nation.

By Matt Keller

Matt Keller is a Washington, DC resident and writes the blog District Cocktail – A Drinker’s Notes in Capitol City. Twitter: @DCcocktails

Featured recipes from “The Punch Bowl” by Dan Searing:

Old Faithful

From Gina Chersevani, PS7’s, Washington, D.C.

This is an update of an authentic 1830 recipe.  You start with good honest straight Bourbon Whiskey (we used Wild Turkey 101 proof), and add a bit of continental sophistication in the form of newly popular St. Germain Elderflower Liqueur, and this punch leaps forward into the twenty-first century.  Together these two ingredients form the base of a punch that won’t let you down whether you prefer to look where you’re going or reflect on where you’ve been.

Recipe for 18 to 24 servings

1 cup powdered sugar
1 750-ml bottle Wild Turkey 101 Proof Bourbon
1 2⁄3 cups St. Germain Elderflower Liqueur
4 cups pink grapefruit juice, freshly squeezed (about 4 grapefruit)
20  dashes Fee Brothers Grapefruit Bitters
1 750-ml bottle sparkling water
30  mint leaves
20  strips of grapefruit peel

In a large bowl, whisk together the powdered sugar, bourbon, and St. Germain until the sugar is completely dissolved. Add the pink grapefruit juice and grapefruit bitters, and stir to combine.  Top the punch with the mint leaves and grapefruit peels, then stir gently and let the punch sit for about an hour. Immediately before serving add the sparkling water. Ladle into ice-filled glasses.

Fish House Punch

~ Circa 1732 ~

A concoction shrouded in secrecy (and ongoing disagreement about its exact ingredients), this grand old recipe comes from the Schuylkill Fishing Company, one of America’s oldest men’s clubs, originally founded in 1732. Some prominent figures in American history, including George Washington, have enjoyed a glass or two of Fish House Punch at the famous club (which still exists today, though no longer in Schuylkill county). Sip this punch and open a window onto what might have made America’s Founding Fathers feel so very revolutionary.

15 to 20 servings

4  cups freshly squeezed lime juice (about 32 limes)
2  cups freshly squeezed lemon juice (about 12 lemons)
1 cup dark brown sugar
1  cup Appleton’s Estate Reserve dark rum
2  cups Flor de Cana Extra Dry 4 Year Old white rum
1  cup Pierre Ferrand Cognac
1  block of ice

Pour the lemon and lime juices into a large punch bowl. Add the brown
sugar, and gently stir until dissolved. Slowly add the dark and light rums
and the brandy, stirring constantly. Slowly ease the block of ice into the
punch bowl.  Put the punch bowl into the refrigerator, and chill for 3 hours.
Stir the punch every few hours to help the flavors blend.  When ready to serve, remove the bowl from the refrigerator and, if need be, add more ice.

Cold Claret Punch

From Chafing Dish Recipes, 1896

Claret is the British term for Bordeaux wine, which is generally a blend of Cabernet Sauvignon, Merlot, and Cabernet Franc along with a few other varietals. In the United States the blend is known as Meritage. If you cannot easily put your hands on either, your best bet is to select a jammy, full-bodied wine.

For 10 to 15 servings

1 750-ml bottle Claret, or other Bordeaux-style full-bodied red wine
¾  cup demerara sugar
2  tablespoons Orange Curaçao or other orange liqueur (such as Cointreau)
2  tablespoons kirsch (cherry brandy)
2  cups cold water
3  tablespoons freshly squeezed lemon juice (about 1 lemon)
½  pint cherries, pitted, or preserved cherries
2 tablespoons HUM Botanical Spirit

Pour the Claret into a medium punch bowl, and add the sugar, Curaçao, and kirsch. Stir well. Add the water and the lemon juice, and stir well. Add the cherries, and float a large block of ice in the punch bowl. Let stand for 15 minutes to chill, then serve.

Evergreen Dazed Cocktail

Original Recipe by Dan Searing

1.5 oz. Ridge Silvertip Gin
1 oz. Stone Barn Brandyworks Cranberry Liqueur (may substitute ¾ oz. cranberry syrup for liqueur and simple syrup)
½ oz. Old Sugar Cane & Abe Rum
½ oz. fresh lemon juice
½ oz. simple syrup
Dash Angostura Bitters

Add ice, shake and strain into a chilled cocktail stem. To serve as a punch multiply ingredients by 16 and add 2 2/3rds cups water. Chill and serve in a bowl with a large ice block.

As always, the Museum of the American Cocktail would like to offer thanks to the generous support of our sponsors for this event, namely:  Wild Turkey 101 Proof Bourbon and Flor de Cana Extra Dry 4 Year Old Rum (from Skyy); Appleton Estate Rums; Pierre Ferrand 1er Cru de Cognac; Plymouth Gin; Fee Brothers Grapefruit Bitters; and HUM Botanical Liqueur.

Posted in Uncategorized | Leave a comment

Protected: Atlanta Food & WIne Festival – May 2011

This content is password protected. To view it please enter your password below:

Posted in Uncategorized

Seasonal Cocktails to Survive the Holidays

Presented by Charles Joly
Oct 3rd, 2011:
 Charles Joly presented an interactive session covering fall and winter cocktails with emphasis on holiday entertaining. The focus was on using available ingredients during a slow growing season. Chris Patino of Pernod Ricard provided free home bar kits to the guests, making it possible for everyone to experience cocktail making firsthanda hands-on presentation.

Joly is a proud south-sider, and has worked in the industry in Chicago for 13 years.  He recently took home top honors on the reality show: “On the Rocks”, mixing up a cocktail called the Absolut Tea Time.

Absolut Tea Time
1.5oz Absolut Wild Tea
3/4oz Plymouth Sloe Gin
3/4oz Grapefruit juice
1/4oz lemon juice
1/3oz agave
Egg white
Grated ginger
Tea infusion mist

Here are some of the cocktails that Charles demonstrated:

The Guild Meeting

2 oz   Vanilla Sugar*, muddled with 6 pieces orange peel
16 oz brewed strong chai tea
4 oz    fresh orange juice
2 oz    fresh lemon juice
2 oz    Canton ginger liqueur
2 oz    Drambuie
6 oz    Wild Turkey Whiskey
Prep:  Place vanilla sugar in punch bowl.
Use vegetable peeler to cut six strips of orange peel. Combine peel with sugar and muddle to extract orange oil. Let peels marry with sugar as long as possible (up to 2 hours) to create oleo saccharum. Heat water and brew tea with 3-4 bags or to desired strength. Pour brewed tea over sugar mixture and stir to dissolve.
Add remaining ingredients and stir to combine.
Add generous amount of ice if serving immediately or refrigerate until ready to serve.
Serves 4-6, or two very parched guests.
*Create vanilla sugar by placing a split vanilla bean into a sealed container of sugar for at least 24 hours.

The Sun Also Rises
3-4 oz Mumm Napa sparkling wine
¼ oz   Pernod absinthe
¾ oz   Plymouth Sloe Gin
¾ oz   fresh lemon juice
¼ oz   simple syrup (1:1 ratio, sugar:water)
3 dashes of Peychaud’s bitters
Glass: Champagne flute
Prep: Pour champagne into flute. In a mixing glass, combine absinthe, sloe gin, lemon and simple. Shake with ice and strain slowly into champagne flute. Top with a dash or two of Peychaud’s.
Serves 1
The Sun Also Rises is an original sparkling cocktail created in response to Hemingway’s “Death in the Afternoon” cocktail. Mr. Hemingway was a better drinker (and a much better author) than he was a bartender.

Eve’s Answer
1 ½ oz Corzo Reposado Tequila
½ oz    spiced raisin syrup*
1 oz    rich apple cider
¾ oz   fresh lemon juice
mezcal float- optional, but recommended …highly recommended
Prep: Combine tequila, raisin syrup, cider and lemon juice in mixing glass. Add ice, shake well and strain into rocks glass. Float mezcal over top of cocktail. Dust with cinnamon and garnish with remaining stick. (note: Ceylon cinnamon is preferable; however, cassia (common cinnamon) is just fine in a pinch)
*Raisin Syrup: Heat 24oz white grape juice until warm. Combine with 24oz sugar and stir until dissolved. Steep 5 cinnamon sticks, 6 cloves, 3 star anise and a scrape of nutmeg for 30 minutes. Let cool, strain and refrigerate for use.
Eve’s Answer is an original seasonal adaptation of the timeless margarita. Don’t forget to save some mezcal for later.

Tom & Jerry

1.50 oz   Batter*
1.50 oz   Pierre Ferrand Ambre congac
 .25 oz Appleton Estate Reserve Jamaican rum
5 oz       hot water (or milk for a richer option)
Footed coffee mug or other heat resistant glass
Cinnamon/Nutmeg grated
*Batter:  1 cup sugar, 3 eggs, 1oz Black Strap Rum
½ teaspoon cinnamon, grated
¼ teaspoon allspice, ground
Pinch, cream de tartar
Separate yolks and whites, beat well in separate bowls. Whip spice, sugar, and rum into yolks. Combine all ingredients and beat to batter consistency. Refrigerate until use.
Makes 6-8 servings.
The Tom & Jerry is a long standing holiday classic dating to the 1820’s. This recipe was adapted for the venerable Professor Jerry Thomas and his first edition of “How to Mix Drinks or The Bon Vivant’s Companion”, 1862.
Posted in Uncategorized | Leave a comment

The Pioneering Ladies of Bartending

Abigail Gullo and Lynnette Marrero of LUPEC (Ladies United for the Preservation of Endangered Cocktails) gave a fabulous presentation yesterday at the New York Bar & Wine show about the pioneering ladies of bartending, whipping up a classic punch reminiscent of the ones served in 18th century taverns, and introducing us to some of the most intriguing women mixologist pioneers of lore, and their contemporary counterparts. Great fun and very enlightening- thank you Abigail, Lynnette, and Lupec NY and our sposnoring brands: Skyy, Jameson, Martel, Cointreau, Fee Brothers, Cynar, Luxardo Maraschino, and Perfect Puree! 
Posted in Uncategorized | Leave a comment

Great Drinks of the Great Hotel Bars, Part II

On Tuesday, March 22, the Museum of the American Cocktail presented Great Drinks of the Great Hotel Bars Part II, held at the beautiful and historic Tabard Inn in Washington, D.C.   Chantal Tseng, Derek Brown and Philip Greene were the presenters for this nearly-two hour evening of history, folklore and cocktails.  In Part I of this series, we covered the Ritz in Paris (Sidecar), the St. Regis in New York (Red Snapper/Bloody Mary), the Monteleone in New Orleans (Vieux Carre), the Raffles in Singapore, the Waldorf-Astoria in New York (Rob Roy), and the Tabard itself (Tabard Cocktail).

Special thanks to or wonderful sponsors, Remy-Cointreau (Cointreau, Piper-Heidsieck Brut), Skyy (Wild Turkey Rye and Bourbon), Corzo Tequila, Hendrick's Gin, Plymouth Gin, and our friends at Nike Communications (Noilly Prat and Benedictine)

On this evening, we covered the Savoy in London (Hanky Panky), the Biltmore in Phoenix (Tequila Sunrise), the Roosevelt in New Orleans (Ramos Gin Fizz), the Algonquin in New York (Algonquin), the Seelbach in Louisville (Seelbach), and the Moana in Honolulu (Royal Hawaiian).

Derek led off the discussion with a general overview of the historical role played by hotels, inns, and other hostelries with respect to eating and drinking. He talked about how punch was a popular offering in the 17th and 16th centuries, and possibly the forerunner of the cocktail itself.  He brought the discussion into the 20th century, and to the Hotel Savoy in London, where Ada Coleman tended bar, and was later succeeded by the great Harry Craddock.  Ada invented the Hanky Panky about 100 years ago, which goes something like this:

Chantal Tseng and Derek Brown Wax Mixologic

Hanky Panky

1½ oz Plymouth Gin
1½ oz Noilly Prat Sweet Vermouth
2 dashes Fernet Branca
twist of orange peel

Stir all ingredients well in an ice-filled shaker and strain into a cocktail glass. Expel a bit of orange oil from the peel over the top of the drink, garnish with the twist and serve.

Derek makes the Tequila Sunrise using Corzo Tequila

Next, Derek took us on a journey to the Biltmore Hotel in Phoenix, home of the Tequila Sunrise.  No, it wasn’t invented by Don Henley and Glenn Frey, but that Eagles’ song did make it a bit of a pop-culture fave in the 1970s:

Tequila Sunrise

1 ¼ oz tequila

¾ oz cream de cassis

1/4 oz lime juice

sparkling water

Special Guest Jim Hewes, bartender extraordinaire at the Willard Hotel's Round Robin Bar, talks about the historic role of hotels in the world of society, politics, and civilized drinking

Build in a Tom Collins glass with plenty of large ice cubes.

Phil Greene then presented a brief history of the Hotel Grunewald (featuring what perhaps was the world’s first nightclub, The Cave), which became the Hotel Roosevelt, which became the Fairmont, and is now again the Roosevelt.  He also talked about the history of the Ramos Gin Fizz, and told of Senator Huey Long’s antics with the drink, showing newsreel footage of Huey instructing the bartender at the New Yorker Hotel how to make one.  Then, everyone in the audience was given a shaker, and shook the drink for the duration of the Elvis Presley song “All Shook Up.”

Phil Greene shaking the Ramos Gin FizzPhil describes the origins of the Ramos Gin Fizz

Ramos Gin Fizz

2 oz Plymouth Gin

½ oz fresh lime juice

½ oz fresh lemon juice

1 oz simple syrup

1-2 oz cream or half and half

1 egg white (pasteurized)

1-2 dashes orange flower water

Shake for several minutes with 2 ice cubes in shaker.  Top with 1-2 oz seltzer

a crowd of nearly 60 cocktail enthusiasts was on hand

Phil then talked about the Algonquin Hotel, and the “10 year lunch” that was the Algonquin Round Table.



2 oz Wild Turkey 101 proof rye

1 oz Noilly Prat dry vermouth

1 oz pineapple juice

Shake well with ice, strain into chilled cocktail glass


Chantal Tseng then took the stage, and presented the long-lost Seelbach Cocktail from the Seelbach Hotel in Louisville.


1 oz Wild Turkey Bourbon

½ oz Cointreau

7 dashes Angostura Bitters

7 dashes Peychauds Bitters

4 oz Piper Heidsieck Brut Champagne

In a Champagne flute, add first 4 ingredients, then slowly add Champagne.  Garnish lemon peel

 Chantal then led us on a journey to the Hawaiian Isles, and delighted the crowd with the Royal Hawaiian, served at the Hotel Moana Surfrider.

Royal Hawaiian

1 1/2 oz Hendrick’s gin

1 1/2 oz pineapple juice
1/2 oz fresh lemon juice
1 teaspoon orgeat syrup

Shake with ice and strain into a chilled cocktail glass.

In addition to our sponsors, we wish to thank the owners and staff of the beautiful and historic Tabard Inn for their hospitality.  If you’re ever in D.C., you owe it to yourself to stay at the Tabard, or at least have dinner or a drink at the bar (Chantal Tseng makes the best Sazerac in Washington!). 

Be sure to attend our next event, May 9th at the Warehouse Theater/Passenger (7th Street, NW, Washington, DC), Dale DeGroff will be presenting his incomparable event, “On The Town.”  Details here:


Posted in Uncategorized | Leave a comment