1 oz Bols Genever
1/2 oz London dock rum (not a brand, a kind of rum; closest to Navy rum)
1/2 oz Vintage Rye (that’s a brand)
1/2 oz Clement Creole Shrub orange liqueur (rum-based and awesome)
1/2 oz Dolin dry vermouth
1/2 oz Carpano Classico sweet vermouth
2 dashes Angostura
1 dash Peychaud
Strain into a pre-chilled cocktail glass
Twist both a lemon and orange peel over the surface of the drink and insert
Scream “Give me liberty or give me death!” and consume.
* * *
As of Nov. 9, 2010, we have dropped Peychaud’s Bitters from our list of bottles. Out of respect for Ted Haigh, this drink remains. Our own indecision should not stand in the way of you making it.
At 12 Bottle Bar, there is no greater compliment than the gift of a cocktail. Should the giver happen to be Ted Haigh, and should that cocktail happen to be an original creation inspired by the 12 bottles — well, we’re pretty much speechless. It makes a fitting coda to our celebration of Haigh’s “Vintage Spirits and Forgotten Cocktails“.
This past summer, Haigh was declared one of the 25 Most Influential Cocktail Personalities of the Past Century. He is a cocktail archeologist of the highest order. He is an author, a columnist for Imbibe magazine, and curator of . Plus, he is a graphic artist par excellence.
But, to us, what really shines about Haigh is his kindness and his generosity. When Lesley was working on her forthcoming Gin book, Haigh was there to help. When we asked him to be the guinea pig for our new 12 Rounds feature, he didn’t balk. Perhaps it’s exactly this level of generosity and adventure that has made Haigh a leading voice in the re-discovery of the liquid arts.
Now, while the ingredients of The Burgess may not be the ones you’re used to seeing on 12 Bottle Bar, I assure you that each is merely a variation of something already on our shelf. For me, it would have been profane to translate the recipe for our own purposes, so I’m presenting it verbatim, as put down by Mr. Haigh himself. After all, what if Patrick Henry had been misquoted in the House of Burgesses on that day in 1775? The drink is absolutely delicious with the 12 Bottle components, and I’m positive even more so when with Haigh’s specified ingredients. If nothing else, hopefully Haigh will intrigue us all to investigate the listed bottles a little further. Discovery is the fun part. The number of ingredients in The Burgess may intimidate the uninitiated at first, but I do assure you that each one has its place in the orchestra. The combination is a firm testament to Haigh’s baroque mastery of his craft — the Bach of the bar, if you will.
Personally, I like to think that, on that March day so many years ago, Patrick Henry rushed directly from the House of Burgesses to the nearest tavern. Realizing that he had just incited a war of rebellion, he slapped his palm on the counter, demanded “Give me everything you’ve got!” and The Burgess was born. Even if that’s not how it happened, at least Mr. Henry continues to inspire great endeavors.
Mr. Haigh, thank you again for your kindness. We look forward to sharing a Burgess with you.