It’s Jazz Appreciation month. As the weather warms up you may be starting to dream of lawn parties. Or you might find yourself on the school auction committee and have just learned the gathering is Roaring ‘20s themed and you’ve been put in charge of refreshments. Or, you just might want to channel your inner flapper; I’m not here to judge your choices. (Really, though, the auction committee?) I’m here to provide you with libation inspiration, in this case with some cocktails to enjoy with some Duke Ellington recordings or a little Lindy Hop action.
The Botanist gin makes an aromatic, complex and lightly floral version of the Aviation, a cocktail created in honor of Charles Lindbergh (and my personal fav cocktail). Crème de Violette provides a violet aroma that compliments the gin aromatics beautifully and gives the drink its signature sky-blue color. Here’s their suggested recipe.
1.5 oz. The Botanist Gin
.75 oz. Fresh Lemon Juice
.50 oz. Maraschino Liqueur
.25 oz Crème de violette
Brandied cherries for garnish (Author note: Luxardo makes the cherry for this.)
Directions: In shaker, add all ingredients with ice. Shake and fine strain into a cocktail glass. Garnish with a brandied cherry.
Available at The Shanty at New York Distilling Company; Photo credit New York Distilling Company
New York Distilling Company suggests a drinkable ode to one of the Jazz Age’s most famous voices-and not a singer. Dorothy Parker was renowned for her quick wit and sharp tongue. This cocktail is, appropriately, both effervescent and tart.
2 oz. Dorothy Parker Gin
.5 oz. Lemon juice
.5 oz. Hibiscus syrup
.75 oz. Combier Orange Liqueur
Directions: Shake first four ingredients over ice and strain into a Collins glass. Top with club soda. Garnish with lemon wheel.
Cointreau is an essential for one of the great 1930s “hair of the dog” hangover cures, the Corpse Reviver 2. I don’t know whether it’s the shot of citrus essential oils from the Cointreau and lemon, or whether it’s the medicinal magic of absinthe, or both, but it doesn’t matter, really. In fact, you don’t technically have to have a hangover to enjoy this baby.
.75 oz. Cointreau
.75 oz. Gin
.75 oz. Lillet Blanc
.75 oz. Fresh Lemon Juice
1 dash Absinthe
Directions: Combine all ingredients in a mixing glass. Shake vigorously with ice and strain into a chilled cocktail coupe. Garnish with a brandied cherry.
Recipe by Joaquín Simó, Pouring Ribbons, New York
A twist on the classic, cognac-lovin’ Sidecar, this update adds a rich, nutty note with the addition of Amaretto and sherry.
1.5 oz. cognac V.S.O.P.
.5 oz. Lustau East India Solera Sherry
.5 oz. fresh lemon juice
.25 oz. Pierre Ferrand Dry Curaçao
.25 oz. Lazzaronni Amaretto
.25 oz. simple syrup (1:1)
Directions: Shake ingredients in a cocktail shaker with ice and strain into a coupe glass. Skip the garnish.