About Paul Clarke

Booze Journalist

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• Follow Following 1 the zombie had 8 kinds of rum alllayered slowly but how hawxx asked Paul Clarke in Alcohol about 1 year ago

• Follow Following 1 where and who pours a layered zombie, had some in Kodiak Island, Alaska in 70's hawxx asked Paul Clarke in Alcohol about 1 year ago

• Follow Following 1

  What to make with Dolin Blanc

  1 0 Like Stevi, I've been using Dolin blanc in a lot of martini variations, with a 2:1 ratio and an added barspoon of Ingredient X -- this is usually any well-loved (or under-loved) liqueur in the liquor cabinet that I'm curious to try on such an appealing stage. Wins to date: apricot liqueur, Herbsaint. I also made up a batch of Dolin blanc por Mi Amante earlier this summer -- just filled a jar 3/4 full with quartered strawberries, covered with the vermouth and let it rest in the fridge for 3 weeks before straining. Mix that 1:1 with a good savory gin (Martin Miller's Westbourne is excellent), and you're in business. Or, y'know, Dolin blanc just rocks all on its own in a wine glass while you're fixing dinner. That's where most of mine goes, come to think of it. Paul Clarke answered in Cocktail Q&A about 1 year ago Answer, comment & read 3 more answers »

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  How do whisky and eggs go together?

  1 0 Like Justin said, the Cynar Flip is delicious -- I've made it with a whole egg (flips are like eggnog, just toss the whole thing in there), with no other ingredient except two ounces of Cynar, and when shaken like crazy and strained into a glass, it's surprisingly tasty. You can try the same approach with pretty much any amaro with good results. Since you mentioned whiskey and eggs, I'd be remiss if I didn't point out one big-flavored drink: the Colleen Bawn. I did a full writeup of this drink a few years ago (posted here), but basically it's 3/4 ounce each of rye whiskey, yellow Chartreuse and Benedictine, with a whole egg and a little simple syrup. Shake like hell, strain into a glass and top with a little cinnamon. It's like an eggnog that got a PhD in comparative literature -- somewhat archaic but incredibly complex. Paul Clarke answered in Cocktail Q&A about 1 year ago Answer, comment & read 4 more answers »

• Comment on Paul Clarke's answer…

  0 0 The "bruising" effect (if by that you mean the cloudiness of the drink) comes from air -- it's all the little bubbles introduced while shaking the drink. Shaking and stirring both result in dilution -- that's part of the reason why you do it, to make a more palatable & less harsh drink -- but the extra agitation that comes with shaking introduces more air into the drink: great when you're making a Ramos Fizz or Pisco Sour or some other drink you want lively and foamy, but somewhat offputting with a clear, all-booze drink such as a Martini or a Manhattan. Paul Clarke commented about 1 year ago

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  What is your favorite whisky?

  2 0 The new Maker's "46" is quite good -- a nice addition to the bourbon lineup. I'm also a big fan of Elmer T. Lee bourbon, and of Michter's Rye. "Favorite" is a big word -- I'm inclined to stick to the tried and true, and rye-whiskey Manhattans and bourbon Old Fashioneds are always gonna be high on my list. But for a nice diversion, there's the Boulevardier -- essentially a whiskey Negroni, made with equal parts rye whiskey, sweet vermouth and Campari (though some prefer two parts whiskey to one part each of the other ingredients -- it's worth trying it both ways to see which one you prefer). Stirred with ice, strained into a cocktail glass, with a piece of orange peel twisted over the drink. Paul Clarke answered in Cocktail Q&A about 1 year ago Answer, comment & read 11 more answers »

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  What does bruising liquor (I've usually heard the term applied to gin) mean and why is this bad?

  8 0 I think the whole "bruising" notion is a bunch of hooey -- really, if you go one-on-one with a bottle of gin, who's more likely to come out bruised? Anyway, it usually comes up in the shaking vs. stirring debate when it comes to martinis. Here's the basic rule of thumb, which James Bond confused for all of us: if a drink's ingredients are all booze (spirits, liqueurs, aromatic wines like vermouth, etc.), then stir the drink; if you have fruit juice or dairy products or the like, shake it. The rationale is that stirring the drink introduces less air into the cocktail, so the result is smoother in the mouth and more visually appealing in the glass (and if you doubt how much difference shaking vs. stirring can make, keep an eye out for one of those shaken-until-it-has-a-head-on-it Manhattans that are so prevalent). With juice and other ingredients, you'll chill it faster by shaking it, and with these drinks you might even want some bubbles along for the ride. Can you shake a martini? If you like it that way, go for it. It'll be bubbly and kinda cloudy at first, but bruised? Nah. Paul Clarke answered in Cocktail Q&A about 1 year ago Answer, comment & read 3 more answers »

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  What's a good cinnamon cocktail?

  0 0 Here's a classy cinnamon drink I came across during the Drinking Lessons series at the Sorrento Hotel: the Boukman Daiquiri, created by Alex Day, a former bartender at Death & Co. in New York. This drink was developed for the Franklin Mortgage & Investment Co., a bar in Philadelphia that Day helped set up. It's basically a merger between a classic daiquiri and the rich spiciness of an old-time punch. Boukman Daiquiri 1 ounce cognac 1 ounce white rum (Flor de Cana is recommended) 3/4 ounce fresh lime juice 1/4 ounce cinnamon syrup (to taste) Shake with ice & strain into cocktail glass. For the cinnamon syrup, it's easy to make your own, or you can try the excellent syrup made in Portland by Trader Tiki -- it's available at DeLaurenti in Pike Place Market, or online. Paul Clarke answered in Cocktail Q&A about 1 year ago Answer, comment & read 3 more answers »

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  Best cocktail recipe book?

  1 0 Gary Regan's Joy of Mixology is a great all-around cocktail book; enough of the basics to get you through most any kind of gathering, and enough specialty and classic drinks for when you're ready to go deep. And it's very straightforward and unintimidating to use -- that's always my top suggestion. Paul Clarke answered in Cocktail Q&A about 1 year ago Answer, comment & read 5 more answers »

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  What's the best brandy to use when making a sidecar?

  0 0 I'm a sucker for Pierre Ferrand Ambre in a Sidecar, though the Hennessy VS is also a lot of fun. And while I don't have a lot of personal experience with it, I've heard strong endorsements for Sidecars made with Armagnac from several bartenders with talented taste buds. A little more rugged than the more common cognac, the Armagnac keeps more of its character up front when mixed with lemon and Cointreau (or so I'm told). Hmm...I think I have a research project. Paul Clarke answered in Cocktail Q&A about 1 year ago Answer, comment & read 5 more answers »

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