The Second Glass

Bellini

by Amy Ullman

Prosecco, a spumante from the Veneto in northeastern Italy, owes its bubble to a process known as Charmat, wherein the whole batch of grapes is vat fermented prior to bottling. Unlike its deeply profound French cousin Champagne, it doesn’t undergo a secondary fermentation once it has been bottled. The removal of this labor-intensive stage of production results in not only a different mouth feel but a sweeter price tag. This sprightly little number is just begging to come to out and play. There should be no guilt involved in stretching your dollar and making this the base of some tasty summer cocktails.

There is, of course, that Sunday brunch stalwart, the mimosa. Yet that doesn’t adequately pay homage to the Venetian roots of Prosecco’s flirtatious fizz, so this month we are focusing on the Bellini. This bubbly beauty was invented in 1943 at Harry’s Bar in Venice by head bartender Giusseppe Cirpriani. Inspired by the locally grown white peaches that had just reached their peak ripeness; the original concoction was blended with fresh puree. The result was a ravishing shade of pink, which Cirpriani found reminiscent of the work of local legend 15th century painter Giovanni Bellini.

The proportions vary from recipe to recipe, but the directions are the same.

Pop an ounce or two of peach puree in a glass and gently top up with Prosecco. You may also use peach nectar if you are feeling cheap or Peach Schnapps if you are feeling really cheap.

Brutal Hammer

by Luke Bauer

The Brutal Hammer. The name made me think that it was, possibly, the best cocktail in the world. Taste, palatability, actual ingredients are not important. Imagine ordering a Brutal Hammer at your local bar (ideally, one would shout “Brutal Hammer” loudly when ordering). Instant cool, right? Or, for those of us that ascribe to the idea of “a knowing tongue in cheek does not necessarily preclude an affectionate glow in heart”, instant ironic, ‘nudge nudge, wink wink’ kind of cool. Either way, best cocktail ever. That said-

What is it?

All right, grab a glass. Ideally, this will be a large glass, but any size will work. Fill said glass halfway with vodka. Then sadistically dump red wine into the other half so it goes everywhere and stains everything in sight. Ice is rather unnecessary, but can be added if you so choose. Now, force everyone you either know or can see to drink Brutal Hammers with you.

Since this is a wine magazine, I suppose it would be appropriate to tell the reader that I used a rather low quality California Cabernet Sauvignon of some variety. I mixed it with rather high quality Russian vodka of some variety.

The taste is indescribable. Well, that’s not true. I could describe it fairly succinctly, if necessary. But I won’t. I want every one of you to drink The Brutal Hammer the next time you’re out.

Remember, your cocktail is only as cool as you make it. Translation: make it in a big glass.

French 75

by Amy Ullman

The Champagne-based recipe emerged from the scourge of the First World War unscathed by the rigors of battle. The French 75 was a concoction created by American soldiers fighting in France and named th cocktail after the 75 mm. machine guns used on the front lines. Some say it was because the cocktail packed a punch as strong as the artillery after which it is named. Another story is that soldiers used the spent artillery shell casings as make-shift cups. Name origin notwithstanding, the French 75 premiered stateside at the Savoy Lounge in 1919 and has been a staple ever since.

There is still some controversy over which spirit provides this cooler with its kick: gin or cognac. While the latter is perhaps more authentic, the former is far more popular:

1 1/2 oz fresh lemon juice
2 tsp superfine sugar or 1/8 oz simple syrup
2 oz gin
Champagne

Combine first three ingredients in a cocktail shaker filled half-way with ice. If you desire a drink on the rocks pour into a Collins glass, or strain into a flute. Top with Champagne, stir gently and garnish with a cherry.

If you’re too lazy to make one at home grab one at a place where they respect the art of the cocktail such as the Blue Room or Eastern Standard. Don’t bother looking for it on any list. According to Blue Room Manager Jessica Laczka: “it’s a classic cocktail, so while our bartenders all know how to make one, it’s not really necessary to put it on the menu.” They save the paper for their own more approachable variation, the Lindy, a blend of Procescco and Limoncello served with a sugared rim. After one of those you should certainly feel brave enough to order off the menu.