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[jazzlibations]

‘Round Midnight, Thelonious Monk (1951)

Ingredients

1 to 1 1/2 floz blueberry syrup

1 tsp vanilla extract

English breakfast tea

1 1/2 floz heavy cream

Directions

Add blueberry syrup and vanilla extract to a warmed Irish coffee mug

Add English breakfast tea almost to the top and stir

Pour lightly whipped cream over the back of a barspoon to float on top

Notes

One of the most recorded standards in all of jazz lends its name to this delightful non-alcoholic nightcap. I find that the ideal amount of syrup varies from batch to batch and should be dialed in to taste.

[jazzlibations]

Flamenco Sketches, Miles Davis (1959)

Ingredients

1 floz brut cava

1 floz El Oso y El Madroño

1 dash orange bitters

1 1/2 floz sparkling water

Directions

Stir all ingredients with ice until chilled

Strain into a chilled coupe glass

Garnish with a pencil sketch of a dancer

Notes

The key ingredient in this drink is El Oso y El Madroño, a liqueur made from a special type of Spanish “strawberry.” Unfortunately, it is not to my knowledge available outside of Madrid (or at least Spain). I suspect that a different strawberry liqueur like crème de fraise would yield a markedly different, but still good, result.

[jazzlibations]

All Blues, Miles Davis (1959)

Ingredients

1 1/2 floz Martell Blue Swift

1/2 floz maple syrup

1/2 floz blueberry syrup

3 floz goat milk

Directions

Add all ingredients to shaker and shake vigorously with ice

Strain into a lowball glass without ice and allow to settle, forming a foamy head

Garnish with freeze-dried blueberries

Notes

Originally conceived of as a blueberry sidecar with blue curaçao (get it?), this drink has evolved significantly. If you don’t want to splurge on nice brandy for the sake of a bit, E&J Grand Blue is a much more affordable, but still both tasty and appropriate, option.

[jazzlibations]

Blue in Green, Miles Davis (1959)

Ingredients

1 1/2 floz Espolón Reposado tequila

2/3 floz Genepy le Chamois

1/2 floz lime juice

1/3 floz 2:1 simple syrup

Absinthe

Directions

Rinse a chilled coupe glass with absinthe

Add the rest of the ingredients to a shaker and shake with ice

Double strain into absinthe-rinsed glass

Garnish with a drop of blue dye and form starburst pattern with a toothpick

Notes

A tequila sour with a striking appearance, elevated by herbal liqueur and absinthe, nominative determinism is on full display with this drink.

[jazzlibations]

Freddy Freeloader, Miles Davis (1959)

Ingredients

1 1/2 floz Plantation 3 Stars or other white rum

1 floz pineapple juice

1 sprig mint

2 floz ginger beer

1/2 floz Cherry Heering

Directions

Add rum, pineapple juice and mint to shaker and shake vigorously with ice

Strain through a fine-mesh strainer into a lowball glass over ice

Top with ginger beer and stir gently to mix

Carefully add Cherry Heering over the back of a bar spoon to create a gradient on the bottom of the drink

Garnish with a sprig of fresh mint

Notes

A cocktail called a Freddy Freeloader should not be work to drink. It should be, as my father would say, “a drink that can get you in trouble.” So enjoy responsibly, but I hope you will.

[jazzlibations]

So What, Miles Davis (1959)

Ingredients

1 1/2 floz Balcones Texas Rye or other 100-proof rye whiskey

2/3 floz Drambuie

2/3 floz Amaro Montenegro

2 dashes Angostura bitters

Directions

Stir all ingredients with ice

Strain into a chilled coupe glass

Garnish with a Luxardo maraschino cherry

Notes

Strong and complex, this drink takes its cues from two others with ties to locales steeped in jazz history: the Manhattan (duh) and the Vieux Carre (New Orleans). So What, both the song and the drink, is one of my personal favorites.

[jazzlibations]

Welcome! What is this blog?

About two years ago, I had an idea: a five-course cocktail night inspired by Miles Davis’ seminal album “Kind of Blue.” Each course would consist of a drink named after and inspired by one of the songs on the album, paired with a small plate. It was a hit with my guests, and several of those drinks are still in my regular rotation. Since then, I have created a number of other jazz-themed drinks, including several non-alcoholic offerings. I intend to build out this blog with drinks from the “archive”, as well as keeping it updated with new creations. If that sounds like a good time to you, grab a shaker, put on a record, and enjoy!