We’re just hours away from the series finale of Mad Men. Whether you love it, you hate it, or love to hate it, the Emmy-award winning AMC series has undoubtedly contributed to the resurgence of cocktails in recent years. Here are three simple recipes to help you celebrate the end of an era:
Betty Draper-Francis’ go-to beverage, whether entertaining as Don’s wife or drinking alone at the bar.
- 2 oz. vodka (or gin)
- 3/4 oz. lime juice
Betty prefers it with vodka, but gin is perfectly acceptable. Shake with ice and strain into a chilled coupe and reminisce about the early years of Don and Betty’s marriage.
7 & 7
Although I don’t recall anyone actually drinking a 7 & 7 on Mad Men, we did catch a glimpse of Seagram’s Seven Crown whiskey in Don’s apartment.
- 1.5 oz. Seagram’s Seven Crown American Whiskey
- 6-8 oz. 7 Up
Start with a highball glass with ice and add whiskey. Fill with 7 Up, stir, and toast to the last 7 episodes.
Roger & Peggy’s Last Hurrah
If your liquor cabinet is looking a little light, you can always take a tip from Roger and Peggy and grab what’s available. Bonus points if it’s vermouth!
- 1 bottle of whatever’s handy, such as Vermouth
- 1 or more friends
Roller skates optional.
Somewhere in between an Old Fashioned and a Manhattan lies this concoction, which I refer to as She Likes it That Way. While on occasion, you may be able to skip the orange peel & bitters, the two cherries are non-negotiable. Because she likes it that way.
- 1.5 oz. bourbon
- 0.75 oz. sweet vermouth
- 0.75 oz. Luxardo maraschino liquor
- 3 dashes of Angostura bitters
- sprinkle of Sugar in the Raw
- orange peel
- 2 maraschino cherries
Drop an orange peel skin side down into an old fashioned glass. Sprinkle the raw sugar and bitters and muddle into the peel. In a mixing glass or tin, stir the bourbon, vermouth and Luxardo with ice. Put an oversized ice cube into the serving glass and strain the chilled liquid over the frosty cube. Garnish with an orange peel and two cherries.
The Papillon, presumably named after “butterfly” in French and not the toy dog, is a fall favourite that comes to us from Sava’s in Ann Arbor. As it combines bourbon, black rum and a dash of scotch there are infinite variations one can explore.
- 1.5 oz. bourbon (Buffalo Trace)
- 0.5 oz. black rum (Barbancourt 8 Year)
- 0.5 oz. autumn syrup
- 0.25 oz. scotch (Glenmorangie)
- 3 bourbon-soaked raisins
Combine the bourbon, rum, syrup and scotch in a shaker with ice. Strain into a chilled coupe and carefully drop in 3 raisins.
1 part water and .75 parts maple syrup; simmer and stir until mixed; cool to room temperature then store in a sealed glass container for up to 2 weeks in the refrigerator.
Celebrating the first official day of Fall with fresh apple cider from a local Michigan orchard. I suppose a more patient person would have made an autumn simple syrup but I took a chance that the acid in the lemon and natural sugars in the cider would help tame the splash of raw maple syrup…it worked!
- 1.5 oz. bourbon (Maker’s 46)
- 2 oz. fresh apple cider (Wasem’s Fruit Farm)
- 1/4 oz. fresh squeezed lemon juice
- 1/8 oz. dark amber maple syrup
- dash of cayenne pepper
Combine all ingredients in a shaker with ice and strain into a coupe. Sprinkle a dash of cayenne pepper.
A twist on the whiskey sour with fresh lemon juice and a rosemary-infused simple syrup. Named “His Father’s Eyes” as a nod to the 1968 film Rosemary’s Baby, referencing the climax where the true identity of the father is revealed.
- 1.5 oz. Grass Widow bourbon, Two James Distillery
- 0.75 oz. fresh squeezed lemon juice
- 1 oz. rosemary syrup
Shake an strain over a rocks glass; garnish with a fresh rosemary sprig.
from the Criterion Collection.
His Father’s Eyes
I submitted this to the first Two James Distillery contest- although it was not selected I still had fun putting it together.
My take on Imbibe’s recipe
Combine in a boston shaker with ice:
- 1.5 oz. bourbon (in this case, Basil Hayden’s)
- 0.5 oz. homemade lavender syrup
- 0.5 oz. fresh squeezed lemon juice
Strain into a collins glass filled with ice. Using the back of a spoon, pour 0.5 oz. of Cynar on top for the float.