Bufala Negra

A Bufala Negra might be the single best drink I know how to make . . . at least for now. By the time I head back to work, I hope to have expanded my repertoire.  However, I'm skeptical I will make anything better than a Bufala Negra, which contains my favorite spirit, bourbon, but is perfect for my favorite season, summer. A Bufala Negra is the perfect summer drink because the ginger beer and basil make it light and fresh while the bourbon and balsamic vinegar give it a really interesting and deep flavor. Yes, you read that correctly, balsamic vinegar. One additional reason I enjoy Bufala Negras so much is that they are a good reminder that what a drink needs is sour, but not necessarily citrus.

I've seen recipes that call for superfine sugar rather than simple syrup. I almost never use sugar and almost always use simple syrup. Simple syrup is so simple to make (1 part water, 1 part sugar, heat until the sugar dissolves) that I almost always have some on hand in a squirt bottle in my refrigerator. If you need to make simple syrup quickly, you can reduce the water and, once the sugar has dissolved, add the appropriate amount of ice to cool it down or, alternatively, just keep the ratio and use a little less. I also find that sugar doesn't always dissolve completely. Some purists might not approve of my use of simple syrup for cocktails like Mojitos or Mint Juleps. If you prefer sugar I encourage you to use sugar but if you come to my house, you're probably going to get a cocktail made with simple syrup.

Frankly, Bufala Negras are so good I worried by making them this early in my paternity leave I'd be peaking too soon. However, it was my in-laws last day in D.C. and I wanted them to leave on a high note. Their ten-day stay was really great. They cooked, cleaned, and made sure we had time to nap. In exchange, I did my best to make them interesting cocktails every night. I didn't document everything I made, but I think, at the very least, I converted my father-in-law from Miller Lite to gin and tonic, which was a big accomplishment.

L'chaim!

Dad

Bufala Negra

• 5 basil leaves muddle, plus 1 basil leaf for garnish
• 1 teaspoon balsamic vinegar
• 2 teaspoons simple syrup
• 1 1/2 ounces bourbon
• 2 ounces ginger beer

Muddle basil leaves; add balsamic vinegar, simple syrup, bourbon, and ice; stir; top with ginger beer; garnish with basil leaf.

Sidecar

This evening, to accompany watching Talladega Nights: The Ballad of Ricky Bobby with my mother- and father-in-law, I made classic Sidecars. A Sidecar is essentially 1 part Cointreau, 1 part lemon juice, and 2 parts cognac. Note, as is often true, some prefer other ratios like 1:1:1; I do not because I find it too sour. A Sidecar is shaken and served in a cocktail glass with a sugared rim if you are feeling fancy.

As for the drink, a Sidecar is a good opportunity to discuss Cognac. Cognac is type of brandy. Brandy is made by distilling wine, and by wine I mean anything made from fruit juice. Hence, Calvados is apple brandy, Slivovitz is plum brandy, etc. Cognac is brandy made from grapes, produced in the Cognac region of France. Cognac has three grades: VS, VSOP, and XO. So what do the letters mean? VS Cognac must be aged for at least 2 years in wood, VSOP for at least 3, and XO for at least 6. (I can't promise this is right, but frankly, if you really care, you can google it yourself).

The important thing to know that, for any normal cocktail, VS is appropriate and XO Cognac should really be sipped on its own. If you are interested in getting to know Cognac a bit better, I'd suggest exploring the after dinner drinks section of the menu at your next nice meal.

Note that while non-Cognac brandy might say VS, VSOP, or XU, I do not believe there is any regulation of those terms, so they are meaningless. The regulation of Cognac (and my complete ignorance about American brandy) is why I just buy Cognac rather than other grape brandy.

Sidecars are important because some say they originated at Harry's Bar. Harry's is important both because of its clientele (Bogart, Gershwin, Hemingway) and because it is said to be the birthplace of a number of classic cocktails including the Sidecar, Bloody Mary, and French 75. A Sidecar is also an important drink because it is a good example of a cocktail made with a spirit, a liqueur, and citrus which is common theme we'll see again when I make a Gold Rush (so stay tuned).

Most importantly, while Sidecars are not rally the appropriate accompaniment for Talladega Nights (that would be Bud Heavy), they are delicious.

Let's Start at the Beginning

On June 11, 2016, my wife gave birth to our daughter and my paternity leave began. I was, and am still, planning to take twelve weeks off to care for my wife and daughter. But in addition to taking care of them, I intend to take care of myself . . . by making and drinking cocktails.

Here is what I currently have in my bar:

• Bacardi
• Carpano Antica vermouth
• Cointreau
• Courvoisier 
• Domaine de Canton ginger liqueur
• E&J Peach brandy 
• Espolon reposado tequila
• Hamilton's scotch
• Powell & Mahoney grenadine
• Razzouk arak
• Smirnoff
• Tanqueray
• Old Forester bourbon
• Willet bourbon

My bar has the basic spirits one would expect in a bar: bourbon, gin, rum, scotch, tequila vodka. I also have a few other common additions like vermouth, Cointreau, and cognac, as well as a couple of less common ingredients. From these ingredients, and citrus, I can make quite a few drinks, which is where I'll begin. Hopefully, my paternity leave and this blog will serve as an excuse to expand my selection.

Most importantly, while I am elbow deep in dirty diapers, I hope this blog will, to paraphrase Hemingway, provide me drinks that "make me feel civilized."

L'chaim!

Dad