It’s Cocktail Hour

While traveling with friends in Uruguay, I indulged in more Hemingway Daiquiris than I care to admit. After a few, the crayons came out, and the sketching began. Maybe it was the lime, maybe it was the grapefruit, but the colors matched the energy of the laughter perfectly.

It's cocktail hour! If there's one thing I love as much as architecture and interior design, it's a good cocktail. Here are some of my favorites from my travels. Enjoy the stories, savor the drinks, and, most importantly, share them with a friend!

 

THE PEGU CLUB

I discovered the Pegu Club cocktail quite by accident when a lady at my favorite restaurant spilled her bright orange drink on my (fortunately) orange outfit. I wasn’t thrilled, but my curiosity was piqued. One sip later, I was hooked! This delightful drink has a rich history, originating at the Pegu Club, a British gentlemen’s club in Burma. Its refreshing mix of gin, orange curaçao, lime juice, and bitters won over British officials and eventually found its way into classic cocktail books. Now, it’s a beloved classic, and every time I enjoy one, I’m reminded of that serendipitous spill that led me to a new favorite!

To make a Pegu Club cocktail, shake 2 oz gin, 3/4 oz orange curaçao, 1/2 oz fresh lime juice, 1 dash of Angostura bitters, and 2 (if they’re good) dashes of orange bitters with ice, then strain into a chilled cocktail glass and garnish with a lime twist.

 
 

The Hemingway Daiquiri

During the pandemic summer, my dear friend Lisa reintroduced me to the Hemingway Daiquiri, a delightful concoction I’d first stumbled upon years ago while exploring Uruguay with friends. To escape the relentless heat and monotony, we whiled away endless afternoons sipping on these zesty cocktails, playing backgammon, and gabbing. The vibrant mix of lime, grapefruit, (and rum…) added a perfect splash of color to our laughter-filled days. Whether in the midst of a pandemic or under sunny skies, the Hemingway Daiquiri never failed to bring joy and spark our creativity.

For a Hemingway Daiquiri, shake 2 oz of white rum, 3/4 oz of fresh lime juice, 1/2 oz of fresh grapefruit juice, and 1/2 oz of maraschino liqueur (or less) with ice, then strain into a chilled cocktail glass and garnish with a the all important lime twist!

 

 

 

The Ecco Martini

Whether I’m at Bemelmans at the Carlyle Hotel or in the basement of the Highland Tap, I love a good martini. However, my favorite martini is at my local Atlanta restaurant, Ecco. I've dubbed it the "Ecco Martini," but it's better known to everyone else as Stefan's Martini. Over the years, I enjoyed this particular version without ever being able to reproduce it. What made it so much better than the others? Was it the ratio of olives or the vermouth?

When I finally asked years later, "Why are these martinis so good? What is the recipe?" the bartender, Sarah, simply told me: "VERY COLD GIN." I asked if there was anything else, and she told me nothing more. I'm still hooked.

How to Make the Perfect Ecco Martini

  1. Chill the Glass: Start with a well-chilled martini glass. Place it in the freezer for a few minutes to ensure it’s frosty cold.

  2. Rinse with Vermouth and Olive Brine: Pour a small amount of dry vermouth and olive brine into the chilled glass. Swirl it around to coat the inside, then discard the excess liquid. This step adds a subtle depth of flavor without overpowering the gin.

  3. Extremely Cold Gin: Use Bombay Sapphire Gin, ensuring it is as cold as possible. You can store the gin in the freezer to achieve the desired temperature.

  4. Add Olives: Garnish with three Greek olives straight from the jar, ensuring they bring along some brine. For a festive twist, consider using blue cheese-stuffed olives.

  5. Enjoy: Sip and savor the simplicity and elegance of your Ecco Martini.

This martini's allure lies in its simplicity and the meticulous attention to temperature, enhancing the flavors of the gin and olives. Cheers!

 
 

Why We Clink Glasses

(A Toast for Toasters)

When friends with other friends contrive to make their glasses clink, Then not one sense of all the five is absent from a drink

For touch and taste and smell and sight evolve in pleasant round, and when the flowing cups unite we thrill to sense of sound.

Folly to look on wine? Oh, fie on what teetotallers think …There’re always five good reasons why Good Fellows like to drink.

—E.B.A c.1938