Sourced from smallholder producers associated with the METAD Agricultural Development PLC, Chelchele owes its distinct complexity and clarity to not only meticulous processing featuring a state-of-the-art Penagos demucilager; but the staggering altitudes and mystical terroir surrounding the Worka Kebele in Gedeb. Upon delivery of ripe, […]
Duromina, which means “to improve their lives” in the Afan Oromo language, is a coffee cooperative in southwestern Jimma Zone. Coffee has grown here for generations but was traditionally processed using the dry, natural method. Farmers paid little attention to quality control. Despite an ideal climate and altitude […]
I’ve really slowed down when it comes to reviewing coffee. In truth, I’ve really slowed down consuming coffee all together. It’s not that I don’t enjoy coffee anymore—it’s just that other beverages (cocktails, namely) have really captured me this year. In an effort to sustain the Table into the future (and to sustain my own interest in running it), I’ve decided to diversify my subject matter; so expect to see the same coffee and coffee-beer reviews you’ve come to expect from me, in addition to articles about other beverages.
Now that I’ve gotten that note from the editor out of the way, I’m introducing a new feature, today: the Friday Happy Hour. Every Friday (or maybe most Fridays) (or maybe even just some Fridays), I’ll post a small write-up about a cocktail I’m really enjoying, including its history, its recipe, and my recommended ingredient brands. First up on the menu is (quite possibly) my favorite cocktail—the Fitzgerald.
If you’re a literary person like me, you might wonder if this classic cocktail was named for the famous writer, F. Scott Fitzgerald. Well, it wasn’t; though his favorite cocktail was the Gin Rickey (which we’ll explore in the future). The reason that we might think it’s a long-forgotten, classic cocktail is because it’s a very slight variation on the sour, which is a pre-Prohibition recipe. This drink is actually a fairly new one, having been created by Dale DeGroff and featured in his 2002 book The Craft of the Cocktail. DeGroff took the gin sour and simply added a few dashes of Angostura bitters, which give the drink a pleasant pink/orange hue. You can easily see how much a dash or two of bitters transforms a cocktail in a recipe as simple as this one, adding spice and mellowing out some of the more aggressive flavors in whatever gin you’re using.
The Fitzgerald is one of the better cocktails to have in your back pocket. It is simple to make but has a complex flavor profile, and its obscurity gives it an exoticism that is sure to impress your guests. It is also a customizable recipe that allows you to easily introduce other flavors to change things up, though you can never go wrong the the original ratio.
- 2 ounces gin
- .75 ounces fresh lemon juice
- .75 ounces simple syrup
- 2 -3 dashes of Angostura bitters
- garnish with lemon twist
Combine all ingredients in a mixing glass and stir; serve neat in a coupe glass, or on the rocks in a rocks glass (this is my preferred method).
What were your thoughts of this one? Comments, questions, and suggestions are always welcome! Feel free to enter a comment below. Also remember to like us on Facebook, follow us on Twitter, and follow us on Instagram!
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Grown near Shakisso in the Sidama region, Tchembe is grown and processed by Ninety Plus, who uses unique processing methods and an extreme attention to detail to make this truly exceptional coffee. Ninety Plus Ethiopia consist of single variety farms; 51 varieties separately planted on […]
This coffee comes from the Kawa Kabuya Cooperative located outside of the city of Butembo in North Kivu. Kawa Kabuya Cooperative is part of a larger network of 4 cooperatives made up of around 4,800 farmer members total: Kawa Kabuya, Kawa Kanzururu, Kawa Mabera, and […]