TotC: Tombstone Cocktail
Just when you thought it was safe to go back in the blog…
duh dum
duh dum
Tales of the Cocktail: The Revenge.
It’s late September, and I’m still talking about Tales of the Cocktail. Was it really that much fun? Did I really learn that much? Was it really the best cocktail related event of the year? The answers are yes and no. There were a lot of drinks poured at the event (and I’m determined to cover them all), and while it was definitely a great time, I’m also a slow blogger, only posting twice a week. We also got interrupted from Tales info with discussions about Amer Picon and Beer Liqueur. So, here we go again….
Drink number eight of our Tales of the Cocktail roundup will be made by our favorite esquire, David Wondrich. To see all of the Tales of the Cocktail posts, click here.
Those of you who know of David’s work won’t be surprised to see that his cocktail for Tales was whiskey based, but may be surprised to learn that it wasn’t a punch. Mr. Wondrich is the king of all things punch (as was seen at the seminar for The Cocktail’s Family Tree), and seeing as how all of the drinks at the Cocktail Hour were batched, punch style, it would seem like a natural fit. However that was not to be the case this time.
As I’ve said before, one of the coolest things about the Cocktail Hour was the fact that one got to see the cocktail’s illuminati actually making drinks, as opposed to just writing about them. Now, some of this esteemed group do still occasionally tend bar (see Gary Regan), but most have long since stepped out from behind the wood. It was also nice to see all of them in one room, working side by side, pouring drinks, even if they had to keep Gary and David separated to different areas of the event (Gary’s still waiting for David to pick up a tab).
David’s table was constantly surrounded by admirers as he regaled them with tales of the cocktail’s colorful past and healthy doses of his libation, the:
TOMBSTONE COCKTAIL
2 oz Bulleit bourbon
1 tsp rich simple syrup
3 dashes Angostura bittersstir with ice, strain into cocktail glass
twist swatch of thin-cut lemon peelRich Simple Syrup
heat two parts Sugar in the Raw and one part water over a low flame
stir until sugar has dissolved
Looks awfully similar to an Old-Fashioned doesn’t it? That’s because it is, with rich simple syrup used instead of sugar, and, quite frankly, a much better name. Methinks the moniker comes from the fact that if you take a Bulleit to the mouth, you’ll end up with your own personal tombstone.
David Wondrich
Picture by:
Jamie Boudreau
www.vesselseattle.com
.
SpiritsAndCocktails.com 
This is very similar to a cocktail we sometimes make at home that I alternately call the “Houlihan Old Fashioned,” “Hot Lips Old Fashioned” or usually just the Houlihan.
Years ago I was watching an episode of “M*A*S*H” from the later seasons, when the character of Margaret “Hot Lips” Houlihan was more of a complex human and not just a comic caricature. There was a scene in the officers’ club where she and a few of the other characters were sidling up to the bar to offer their drink orders. Most of the others were simple — beer, Scotch, etc. Hers went like this, ordered firmly and with a sly grin:
“Old Fashioned. Straight up. No fruit.”
I thought, “That sounds good,” and “I want to drink with her.” I’ve been making Houlihans ever since.
The rich simple syrup is a great idea which’ll make it even better. I’ll definitely make David’s drink but I think I’ll keep my name. 😉
[…] Aged bitters in the house. So, from what we had, somewhere between the Applejack OF and the Tombstone (well, really a Proper Old Fashioned with Maple Syrup), comes the NW Old-Fashioned. NW […]
Trader Tiki’s Booze Blog » Blog Archive » Out for Breakfast said this on October 2, 2007 at 5:24 pm |
As I heard the story, the “Tombstone” gets its name from a visit Wondrich and friends (Julie Reiner, Dale Degroff, Audrey Saunders, etc.) gave to a certain gentleman’s grave years ago… Jerry Thomas. I think Mr. Wondrich, after much research, was able to find where he was buried and offered a toast to the great Professor.
At Flatiron Lounge, Tombstones are made with Wild Turkey Rye and Rich Demerara syrup. And shaken… not stirred… as they were made for Prof. Thomas himself.
[…] some of my older posts I became aware that I’ve mentioned the Old Fashioned or a variation of it several times, which got me to thinking: whenever I’m at home, nine times out of ten, when I’m wanting […]
Old Fashioned, Cubed and Syruped « SpiritsAndCocktails.com said this on October 23, 2010 at 4:50 pm |
I do consider all the ideas you’ve offered for your post. They are very convincing and will definitely work. Nonetheless, the posts are very short for starters. Could you please prolong them a bit from next time? Thank you for the post.
Hmm is anyone else encountering problems with the pictures on
this blog loading? I’m trying to determine if its a problem on my end or if it’s the blog.
Any responses would be greatly appreciated.
I’m not having issues on my work computers
I like what you guys tend to be up too. This type of clever work and reporting!
Keep up the amazing works guys I’ve added you guys to our blogroll.
furniture
Unquestionably believe that which you stated.
Your favorite reason appeared to be on the web the
easiest thing to be aware of. I say to you,
I certainly get irked while people think about worries that they just don’t know about. You managed to hit the nail upon the top and also defined out the whole thing without having side-effects , people could take a signal. Will probably be back to get more. Thanks
Hi to all, since I am genuinely keen of reading this weblog’s post to be updated on a regular basis. It contains good information.
I tend not to comment, but I read a few of the responses here TotC:
Tombstone Cocktail SpiritsAndCocktails.com. I do have some questions for
you if it’s allright. Could it be only me or do some of these comments look like they are left by brain dead visitors? 😛 And, if you are writing on additional online sites, I would like to keep up with everything fresh you have to post. Would you list of the complete urls of all your social community sites like your Facebook page, twitter feed, or linkedin profile?
I for all time emailed this website post page to all my contacts, for the reason that if like to read it
then my links will too.
Do you mind if I quote a few of your articles
as long as I provide credit and sources back to your site?
My blog site is in the very same area of interest as yours and
my visitors would really benefit from a lot of the information you provide here.
Please let me know if this alright with you. Thanks a lot!
Excellent post. I certainly appreciate this website.
Continue the good work!
Good day I am so grateful I found your blog, I really found you by accident, while I
was browsing on Aol for something else, Anyhow I am here now and would just like to say thank you for a marvelous post and a all round
thrilling blog (I also love the theme/design), I don’t have time to read through it all at the moment but I have
bookmarked it and also added your RSS feeds, so
when I have time I will be back to read a lot more, Please do keep
up the great jo.
However, landing the role of forensic entomologist Gil Grissom has helped him embrace the
area and even develop an interest in it, thus changing his
personality. Many different people are able to use canvas printing on their
advantage and I can advise you why, mainly because everybody loves artwork and photos
then when you merge them together the canvas print as wall art is
very challenging to resist if you want something to complete some wall space with.
Without each of these components, you’ll not be a good violinist.
Hi this is somewhat of off topic but I was wondering if blogs use WYSIWYG editors or if you have to manually code with HTML.
I’m starting a blog soon but have no coding expertise so I
wanted to get advice from someone with experience.
Any help would be enormously appreciated!
please send me a email at tropico@safe-mail.net – im so
lonely and i need company!
This is my first time pay a visit at here and i am in fact pleassant to
read all at alonhe place.
Hi to all, since I am genuinely keen of reading this weblog’s post to be updated on a regular basis. It contains good information.