Mixology Monday XVIIThis Mixology Monday, as you’ve probably already read, Paul at The Cocktail Chronicles invites all of us partcipating to select and discuss a drink from a site we frequent that we’ve enjoyed, discuss our favorite drink blogs, and perform a little self-reflective metablogging about what made us ‘cross our cocktail shakers with our keyboards.’ Happy to, Paul!

The drink I’ve selected is from a blog of the old guard that isn’t updated as frequently as it used to be, but still has plenty of value in visiting and perusing its archives, and, when it is updated, always has an interesting take on cocktail or bar culture as well as any drink it posts. Plus, it’s a little ranty, which endears it to me all the more. I selected the ‘Golden Age Martini‘ as created by Brad Ellis, self-proclaimed ‘Bar Mix Master’ at www.barmixmaster.com. Brad hails from New Orleans, has a deep love of Manhattans, and has a wonderfully designed layout and feel on his site; the photos are always top-notch and it’s obvious he has an eye for design, something I always appreciate in a blog.

The Golden Age Martini is a call back to the days when Martinis weren’t served nearly as dry as they are now (what with their 6:1, 8:1, or even 15:1 – god bless whoever named this the ‘Montgomery’ – ratios of gin to vermouth) as it more evenly splits the amount of gin to vermouth and adds a twist on it in the inclusion of simple syrup and orange bitters. While I love a Martini (I use a 3:1 ratio) it’s not something I go to very often as there are other, and more complex, drinks I’d like to spend my time with. The Golden Age Martini makes a nice call back to the classic and treats the imbiber to some subtle flavors that make it a good ‘gateway drink’ to straight-up honest-to-god Martinis; not to mention it’s a damned fine excuse to use orange bitters.

My Golden Age
Golden Age Martini1 

  • 2 oz gin
  • .5 oz simple syrup
  • 1 oz dry vermouth
  • 3 dashes of orange bitters (used Regan’s No. 6)
  • 1 twist of orange or lemon

Stir the ingredients with ice for 20 seconds and strain into a chilled cocktail glass. Add the twist and enjoy!

The addition of simple syrup and the heavy dose of orange bitters create a Martini that still has the same buttery and herbal character of your old pal but adds a dimension of sweet and spiciness which gives it greater depth. It retains its balance as the vermouth and syrup lay in the background creating a smooth mouthfeel and the gin and bitters come together and generate a dry and light tone that stays through the finish of the drink and long after the drink’s left the palate. It’s worth a try and well worth revisiting from time-to-time. I will say that the almost mulled spice nature the amount of bitters gives the drink recommends it more to the Fall (or Autumn, for you across the pond) and Winter seasons.

As for blogs I happily frequent and must give a shout-out or ‘raise da roof’ for; Oh Gosh!, as I appreciate Jay’s well-informed and unpretentious approach to trying new cocktails and ingredients and that I feel a kinship with him in our having started our blogs only a few weeks apart; The Pegu Blog, because it never ceases to make me smile, Doug’s voice and style of writing is very fresh, and it’s infectious ; and Explore the Pour, as it always seems to have something original and personal to say, its depth is admirable, and Robert has a plaintive, but light, style that I find welcoming. I hope that if you haven’t visited these yet, you will, as they’re all worthy of your attention. I’ve obviously selected a few that are lesser-known as Jeffrey Morgenthaler (who I think should I pass away my wife would hunt down and marry for the Richmond Gimlet alone; she can’t enough of that damned drink), The Cocktail Chronicles, and The Art of Drink, well, most of you probably found me through them; they, my help don’t need.2As for navel-gazing, I started blogging once I found a subject that I had enough passion for, and experience with, that I felt I’d have something to add as well as have enough new material for to write on consistently and well. I’ve always enjoyed writing and once I found something that created a necessary feedback loop – hey, new cocktail/ingredient I want to try! = reaction and new post to write! = neat! – and provided a passionate focus I was on my way. And, I must say, the positive reaction, warmth, and welcome reception I’ve experienced, almost without exception, has been the greatest reward; yes, even greater than the free booze and glassware. My only regret is that I didn’t start sooner. Prosit! to you all, blog on!

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  1. by Brad Ellis of barmixmaster.com [↩]
  2. that sentence structure brought to you by the dehydrated hangover I’m experiencing [↩]