Mix the ingredients in a cocktail shaker with ice, then strain into a chilled cocktail glass and garnish with a lemon twist.
From the nyt. Also in the same article:
“I wanted to take a complex ingredient like Bénédictine and make a simple drink out of it,” he explained. “No bitters or esoteric infusions or egg whites or any other silliness.”
HMPH! The best drinks contain all three.
Whiskey Daisy
From Harry Johnson’s New & Improved Bartender’s Manual (1882)
Schelvispekel is een sterke, gekruide alcoholische drank die kan worden gerangschikt onder de kruidenbitters. De drank bevat 35% alcohol. Het is dus geen zoutoplossing waarin schelvis wordt bewaard, zoals de naam doet vermoeden. De drank werd oorspronkelijk vooral gedronken door vissers uit Vlaardingen om zich tegen de kou te beschermen als zij gingen vissen bij de Doggersbank. sourceFrighteningly, this is what it means in english:
Haddock Brine is a strong, spicy alcoholic beverage that can be ranked below the herbal bitters. It is not a saline solution that haddock is kept, as the name suggests. The drink was originally mainly drunk by fishermen from Vlaardingen to protect against the cold when they went fishing in the Doggersbank.This was a gift from Wouter. He recounted how he got drunk off of it and can't remember a thing. dutch regrets.
He closed the window. This abrupt transition from torrid warmth to cold winter affected him. He crouched near the fire and it occurred to him that he needed a cordial to revive his flagging spirits.
He went to the dining room where, built in one of the panels, was a closet containing a number of tiny casks, ranged side by side, and resting on small stands of sandal wood.
This collection of barrels he called his mouth organ.
A stem could connect all the spigots and control them by a single movement, so that once attached, he had only to press a button concealed in the woodwork to turn on all the taps at the same time and fill the mugs placed underneath.
The organ was now open. The stops labelled flute, horn, celestial voice, were pulled out, ready to be placed. Des Esseintes sipped here and there, enjoying the inner symphonies, succeeded in procuring sensations in his throat analogous to those which music gives to the ear.
Moreover, each liquor corresponded, according to his thinking, to the sound of some instrument. Dry curacoa, for example, to the clarinet whose tone is sourish and velvety; kümmel to the oboe whose sonorous notes snuffle; mint and anisette to the flute, at once sugary and peppery, puling and sweet; while, to complete the orchestra, kirschwasser has the furious ring of the trumpet; gin and whiskey burn the palate with their strident crashings of trombones and cornets; brandy storms with the deafening hubbub of tubas; while the thunder-claps of the cymbals and the furiously beaten drum roll in the mouth by means of the rakis de Chio.
He also thought that the comparison could be continued, that quartets of string instruments could play under the palate, with the violin simulated by old brandy, fumous and fine, piercing and frail; the tenor violin by rum, louder and more sonorous; the cello by the lacerating and lingering ratafia, melancholy and caressing; with the double-bass, full-bodied, solid and dark as the old bitters. If one wished to form a quintet, one could even add a fifth instrument with the vibrant taste, the silvery detached and shrill note of dry cumin imitating the harp.
The comparison was further prolonged. Tone relationships existed in the music of liquors; to cite but one note, benedictine represents, so to speak, the minor key of that major key of alcohols which are designated in commercial scores, under the name of green Chartreuse.
These principles once admitted, he succeeded, after numerous experiments, in enjoying silent melodies on his tongue, mute funeral marches, in hearing, in his mouth, solos of mint, duos of ratafia and rum.
He was even able to transfer to his palate real pieces of music, following the composer step by step, rendering his thought, his effects, his nuances, by combinations or contrasts of liquors, by approximative and skilled mixtures.
At other times, he himself composed melodies, executed pastorals with mild black-currant which evoked, in his throat, the trillings of nightingales; with the tender chouva cocoa which sang saccharine songs like “The romance of Estelle” and the “Ah! Shall I tell you, mama,” of past days.
But on this evening Des Esseintes was not inclined to listen to this music. He confined himself to sounding one note on the keyboard of his organ, by swallowing a little glass of genuine Irish whiskey.
Maker’s distinguishing feature is the use of wheat, making it a “wheated” bourbon. One of the requirements of bourbon is that it must be made of at least 51% corn, but some amount of rye is also usually used. Maker’s Mark cuts back on the rye and uses wheat, which creates and milder, sweeter whisky. from Drink Dogma here
The variation in bourbon production results from several sources including length of barreling, barrel and storage conditions, type of water used in cutting the bourbon, and distillation processes and amounts, but the most influential and basic difference among bourbons results from the other 49%. Woodford uses only 18% rye and adds 10% barley, cutting back on the spicy elements of the rye. The result is a bourbon that is milder and sweeter. While relatively few bourbons utilize the wheated approach, the popularity of those that do have surged over the past few decades. Makers Mark pioneered this approach with little success until recently; recognizing this growth in demand for a sweeter bourbon, Brown Foreman began producing Woodford Reserve. Other examples of wheated bourbons include W.L. Weller, some Pappy Van Winkles, and Old Fitzgerald. While not a wheated bourbon, Woodford Reserve is clearly appealing to this market. from Drink Dogma here
The Pegu Club cocktail hails from the Pegu Club in Burma. I couldn’t find a firm date for its origin, but it is mentioned in The Savoy Cocktail Book from 1930, so dates from at least the 1920s.When we talked to the bartender at Heaven's Dog about the influence of plantation culture on rum and cocktails, I was wondering if we could do a colonial survey of cocktails.
lemon peel instead of cherry 
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