FCB: Gourmet 50’s Cocktails – Frangipani
Not sure if it is related to their upcoming demise, but Gourmet magazine online is doing a feature where they publish their 20 favorite cocktails of each decade, starting from the ’40s. They are upto the 90s now.
Simply gazing at the wonderful photos are probably worth the time by itself, but it is wonderful stuff for any cocktail connoisseur and additionally, a good lesson for aspiring mixologists.
Being Gourmet magazine, they also obviously get their preparations right: Martini is to be stirred (not shaken), the vermouth is ‘to taste’ (and they stress this fact) with nary a mention of vodka. We can but only appreciate.
All the other cocktails similarly exude class and style – no tropical forests hanging out of brightly colored, over-sweetened drinks calling for 10 different liquors!
So suitably inspired, I have got it into my head now, of trying out all the cocktail recipes posted on the site and then blogging about it!. Of course, given my record in such matters, ‘all’ might be rather stretching it. But this is alcohol we are talking about – so I will give it a fair go.
I wanted to start with a drink I’ve never had before and settled upon this rum-based recipe from the 50s: Frangipani. A combination of being intrigued by the name and the fact that it used gold rum, which I have rarely tried before, and Maraschino liqueur, which I wanted to try out for a while, made me go this one.
I had this theory that there might be some sort of Sanskrit roots to the word Frangipani (pani = water and all that), but as far as I can find out, Frangipani refers to a tropical flower (and a few other stuff). How that relates to the cocktail, I have no idea and the web is sparse on details. The only other mention of it as a cocktail has a very different recipe. As Gourmet put it, the drink is a variation of the Hemmingway daiquiri:
A cynical cocktailian might look at this as a dumbed-down Hemingway Daiquiri (or Papa Doble, as it’s sometimes called), but substituting more grapefruit juice for the lime and the sugar actually results in a very different drink. Look for Luxardo’s maraschino liqueur.
This is how I made it, based off the Gourment recipe :
- 1 part Golden Rum (I used the Dominican brand Ron Matusalem)
- 1 part Pineapple Juice
- 3 dashes Maraschino Liqueur (Luxardo, as suggested in the recipe, I was lucky enough to find it at BevMo)
Give it a few nice hard shakes jig in a cocktail shaker with ice and strain into a pre-chilled martini glass. The toughest part of making this drink was getting the Maraschino Liqueur right: three dashes mean dashes – pour a bit too much and the drink is overwhelmed by the honey-almond taste of the liqueur.
In terms of taste, it is indeed a very different drink from the Hemmingway Daiquiri – and much sweeter as expected with the pineapple juice. I also thought that the juice and the Maraschino liqueur hid the taste of the rum (but then perhaps I need to get myself a better quality or a more aged rum). Overall, even though I don’t like my alcohol too sweet, I can picture myself drinking this while relaxing outdoors on a weekend afternoon. The drink could be a a nice after-dinner cleanser as well.
As such, I also made my own version of the drink by increasing the portion of run to 1.5 parts and then adding a dash of lime juice (in the form of clarified Key lime) to have a bit of balance.
Not a bad start really. Cheers.