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:

2 oz Bulleit bourbon
1 tsp rich simple syrup
3 dashes Angostura bitters

stir with ice, strain into cocktail glass
twist swatch of thin-cut lemon peel

Rich 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