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Cocktails – The 1920

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 Lo-Down food contributor and Tasty Travails mastermind Mitch Weinstein appreciates a good cocktail. Earlier this summer, he found inspiration inside White Star (menu) the tiny LES bar operated by downtown cocktail maestro Sasha Petraske. 

If you have a favorite place for a cocktail in the hood, please let us know about it! Contact us here.

2009_06_30+The+1920+Cocktail

by Mitch Weinstein, Tasty Travails

Recently I happened by White Star, the cocktailian (and absinthe-centric) lounge that's right
across the street from our apartment – at 21 Essex – and that's Essex
Street just after the trees in the photo, looking west from our kitchen
window.

Asking the tender for a "Manhattan-like" cocktail, he
(Kelvin) was kind enough to stir me up a 1920 cocktail – and it made my
night. I'd never had one before, and since K. was nice enough to share
the formula with me, I got to make one at home.

Actually, I liked it so much that I immediately had to share it with friends of mine. Jude and Jeff, whom I've posted about before, really enjoy their cocktails. I shot an email off to them, and they tried it and liked it so much, that Jude blogged about it too! As she writ:

The
“1920” is a hook up between a Manhattan and a Sazerac and the recipe
goes like this: 2 parts rye, 1 part sweet vermouth, absinthe rinse in
the glass and a dash or so of orange bitters, stirred, never shaken.

And
that's what it is. The absinthe rinse is what separates that 1920 from
a Manhattan. Here are a couple of tips to make an excellent cocktail:

1) It's always good to keep your cocktail and mixing glasses in the freezer. It's really good.

2)
To "rinse" is just to pour a teaspoon or so of spirit into the frozen
cocktail glass (in this case, absinthe), swirl it around and pour
what's left into the sink. It leaves just a hint of spirit in the
glass, and is a great technique. Do this right before pouring your
cocktail.

3) Lots of cracked ice in that mixing glass. Stir the shit out of it.

4) Enjoy rather quickly – (as you should all cocktails.) No matter where you are, it's a damn good drink.

More from Mitch Weinstein at his blog, Tasty Travails.

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2 COMMENTS

  1. Hey Mitch,
    I never knew it was called a “rinse”. I always called it “burning the glass”. Like with my martini, I like it super dry. So I ask for the dry vermouth “burned”…Have you ever heard it called that?

  2. Hi Traven,
    That’s an interesting way to say it, and I haven’t ever heard that – but, you learn something new each day.
    We like our (gin) martinis wet – sometimes even 2 to 1, and the “original” martini actually contained more vermouth than gin!
    A great drink at Pegu Club is the Fitty-Fitty, which is 1/2 gin, 1/2 dry vermouth – quite tasty.

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