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Port or sherry for cocktails? Or both?


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#31 thirtyoneknots

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Posted 22 January 2009 - 06:11 PM

SanRu @ saveur.com


saveur points out the sanru cocktail from a mid century spanish bar book.

1 oz. amontillado sherry
1 oz. dubonnet rouge
1 oz. gin
1/2 tsp. cherry heering


anybody ever try it?

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That's a drink worth making twice; the subtle bitterness from the dubonnet matches oh so nice with the orange notes in the Sherry (Sandeman's Character was what I used). Tastes are reminiscent of a sweet [vermouth] Martini with Orange Bitters. And how could you go wrong with that?
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#32 thirtyoneknots

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Posted 23 January 2009 - 06:35 PM

Was reminded of the Artist's (Special) Cocktail today while discussing the Savoy with a friend and realised I now had all the ingredients due to my recent acquisition of quality Sherry (Sandeman's Character). The whiskey was Sazerac, as per eje's recommendation and the Groiselle syrup was of my own manufacture, made from some perfect puree samples we had at work.

This drink has some serious mojo in the flavor combo. With some tweaking (or maybe none at all) it could have serious legs. The redcurrant syrup does present a problem, unfortunately, especially since the perfect puree products are so expensive (though excellent). At any rate, if the expense involved isn't too great it's worth the effort to make the syrup just for this drink. Yum.

Maybe my favorite Sherry cocktail yet, right up there with the Bamboo.
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#33 bostonapothecary

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Posted 24 January 2009 - 11:43 PM

Was reminded of the Artist's (Special) Cocktail today while discussing the Savoy with a friend and realised I now had all the ingredients due to my recent acquisition of quality Sherry (Sandeman's Character). The whiskey was Sazerac, as per eje's recommendation and the Groiselle syrup was of my own manufacture, made from some perfect puree samples we had at work.

This drink has some serious mojo in the flavor combo. With some tweaking (or maybe none at all) it could have serious legs. The redcurrant syrup does present a problem, unfortunately, especially since the perfect puree products are so expensive (though excellent). At any rate, if the expense involved isn't too great it's worth the effort to make the syrup just for this drink. Yum.

Maybe my favorite Sherry cocktail yet, right up there with the Bamboo.

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so i tried the sanru and found it to be very dry and sophisticated... quite the aperatif but i did use manzanilla pasada over an amantillado. the pasada may have more body than other manzanillas but i guess you still get more acidity than can skew the balance of the drink... under the right mood i'd drink it again...

i also drank the artists special cocktail...

1 oz. overholt
1 oz. harvey's orange aromatized sherry
.5 oz. grenadine (i didn't have the funky currant syrup from the savoy)
.5 oz. lemon juice

i actually made this three times. first i used the low sugar primi frutti strawberry liqueur instead of grenadine but the sugar balance wasn't ideal. i really enjoyed the rye version but then kicked it up a notch with glen fiddich 15 yr which is rather smokey and seems alittle off balance in a fun way... pairing the sherry with the intense scotch was awesome and added serious depth to the drink... you could really taste the contributions of each to the drink. simple grenadine provided interesting enough flavor contrast but next i'm gonna try some chartreuse.

the harvey's orange is a keeper.
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#34 Kent Wang

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Posted 25 January 2009 - 12:28 AM

Just tried the sherry cobbler with raspberry syrup (Stonewall Kitchen) and Lustau amontillado. The low alcohol content of the sherry goes much better than say, gin. I could drink a gallon of this stuff. I'm definitely serving it at my next cocktail party.

It also goes well various fruit liqueurs like creme de cassis and Clear Creek loganberry.

#35 mkayahara

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Posted 09 December 2009 - 08:57 PM

I see lots of discussion of sherry in this thread, but precious little of port. I recently bought a bottle of Graham's Six Grapes, and promptly made one of my favourites, a Coffee Cocktail. I love 'em, but there are only so many I can drink, since they're so rich. I also tried a Chancellor:

2 oz. blended Scotch
1 oz. ruby port
1/2 oz. French vermouth
2 dashes orange bitters

But there's still a lot of port left in the bottle, so I could use some other suggestions! Anyone have any favourites?
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#36 KatieLoeb

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Posted 09 December 2009 - 10:15 PM

Here's the recipe I submitted for the 2009 Vinos de Jerez cocktail competition, along with a photo of the drink. Sadly, I didn't make it to the 10 finalists, but I still like this drink a lot. I enjoyed the idea of putting sherry, port and Applejack all in the same glass since each has been produced in its area of origin for at least several hundred years. And when else would those spirits all make each other's acquaintance??

Iberian Jackrabbit

1.25 oz. Lustau “Los Arcos” dry Amontillado
.75 oz. Osborne Ruby Port
.75 oz. Laird’s 7.5 year aged Apple Brandy (or sub Calvados)
.5 oz. Taylor’s Velvet Falernum
.25 oz. fresh lemon juice
2 dashes Angostura bitters
Garnish: flamed orange peel

Combine ingredients in a cocktail shaker filled with and shake vigorously. Strain into a cocktail glass and garnish by heating a “contact lens” slice of orange peel from the side of an orange with a lit wooden match, and then expressing the oils through the flame over the surface of the drink. Rub the peel side of the garnish around the edge of the glass, dip into the drink and discard. Garnish with a decorative curl of orange peel, if desired.

IberianJackrabbit4.jpg

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#37 tobaccostains

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Posted 09 December 2009 - 11:09 PM

"I also tried a Chancellor:

2 oz. blended Scotch
1 oz. ruby port
1/2 oz. French vermouth
2 dashes orange bitters

But there's still a lot of port left in the bottle, so I could use some other suggestions! Anyone have any favourites?
Kent Wang"

I've been messing around with a variation on The Philadelphia Scotsman from the Savoy. I don't have it in front of me but I think the Savoy calls for 1 hooker of applejack, 1 hooker of port, the juice of half of an orange, top w/ ginger ale. What I've come up with is:

2 Lairds BIB
1 Port
.5 Ginger syrup
.5 Lemon juice
.5 Orange juice

shake/2x strain/collins/top w/ club soda.

It's quite tasty if I do say so myself. Also, I messed around with The Chancellor as well. Trying to make it less desert-y. I cut the port to a .5, up the vermouth to .75 and make Punt E Mes instead. To me, a much more elegant drink.

Colin

#38 mkayahara

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Posted 16 September 2010 - 05:44 PM

Enjoying an Adonis tonight, with some Amontillado and M&R sweet vermouth. The Amontillado makes it a bit too rich, but as I've been drinking it, I keep thinking to myself that this seems like the kind of drink where celery bitters would work beautifully. (Too bad I don't have any.)
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#39 Chris Amirault

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Posted 15 January 2011 - 04:35 PM

Made this Sherry Netherlands by Philip Duff over in the genever topic tonight with slight changes:

1 1/2 oz Genevieve
1 1/2 oz Lustau PX
1/2 oz Señor Curaçao de Curaçao
dash Regan's orange bitters
dash Fee's orange bitters

Stir; strain.

I didn't shake, nor did I muddle raisins or garnish with them; it's so aromatic I don't think it needs any garnish at all. It's delicious, though next time I might cut back on the PX a bit to allow the Genevieve a little bit more room.
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#40 KatieLoeb

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Posted 15 January 2011 - 06:50 PM

Sometimes a port "float", poured gently over the top of the drink with a spoon is nice for the aromatics. Works particularly well with drinks served on crushed ice. I can't remember exactly where/how I had this, but it was a nice touch I stored in the mental Rolodex for future reference...

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#41 thirtyoneknots

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Posted 16 January 2011 - 01:40 PM

Sometimes a port "float", poured gently over the top of the drink with a spoon is nice for the aromatics. Works particularly well with drinks served on crushed ice. I can't remember exactly where/how I had this, but it was a nice touch I stored in the mental Rolodex for future reference...


Jerry Thomas himself calls for this tactic a few times, so it certainly has a long history and unimpeachable pedigree.
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#42 Chris Amirault

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Posted 20 January 2011 - 06:55 PM

More Lustau PX fun tonight. I found the Arawak Cocktail in Trader Vic:

1 1/2 oz sweet sherry
1 1/2 oz Jamaican rum
dash Angostura bitters

Stir; strain; no garnish.

First time, I used Appleton V/X and followed the recipe directly. Very tasty, but also very sweet, and the rum was lost in the PX. So I tweaked it a bit -- and cracked into one of my truly precious bottles:

1 oz Lustau PX
2 oz Inner Circle Green
scant dash Angostura
scant dash Bittermens Xocolatl Molé bitters
scant dash Regan's orange bitters

The drier, higher proof rum out front, and the array of bitters, turn this into a remarkable drink, changing with each sip and with a long, long finish thanks to the trio of bitters.
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#43 KD1191

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Posted 20 January 2011 - 07:07 PM

One of my favorite sherry drinks is from the current menu at Violet Hour.

Heads You Lose: Vida Mezcal, Lustau Sherry, Nux Alpina Black Walnut Liqueur, House Orange Bitters

Proportions? Your guess is as good as mine, I haven't inquired because I don't own even one of the ingredients and don't need the temptation. I'd try something like 2:1:+.25:Dash
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#44 Chris Amirault

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Posted 20 January 2011 - 07:17 PM

Any idea which sherry?
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#45 LPShanet

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Posted 20 January 2011 - 08:49 PM

In the spirit of winter drinking, port (either tawny or ruby) can be excellent in a flip as well.

In terms of durability, it seems that ports and the sherries with higher RS will last a bit longer than the drier ones on average.

#46 KD1191

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Posted 20 January 2011 - 09:08 PM

Any idea which sherry?

I think it's the East India Solera...at least, that's the one that looks most familiar from a Google Image search.
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#47 Czequershuus

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Posted 29 November 2013 - 10:34 AM

Having noticed there was not thread devoted to Sherry cocktails (please merge if I am wrong moderators), I thought it was an area worth exploring. The use of Sherry in cocktails seems to have increased dramatically, even in the short time I am been following the scene. I find it a challenging ingredient, because of the quick spoilage times associated with it, especially drier sherries. This holiday weekend I have been experimenting with a bottle of Sandeman Aramada Rich Cream Oloroso Sherry, and I thought I would share. THis first post is copied from one I posted in the Drinks thread, but I thought perhaps sherry deserved it's own discussion. 

 

So what Sherry drinks is everyone experimenting with? What brands and varieties do you like?



#48 Czequershuus

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Posted 29 November 2013 - 10:35 AM

Seeing a long holiday weekend in front of me I thought it was the perfect opportunity to experiment with a newly acquired bottle of sherry. Specifically a bottle of Sandeman Armada Rich Cream Oloroso Sherry. I have to admit that when I bought the bottle I missed the rich cream part of the name, having been to excited about finally seeing a sherry with Oloroso in the name in a local liquor store. Not a totally loss, though, as some research soon revealed it would be a good substitute for East India Solera Sherry, which I had seen in a number of recipes on Cocktail Virgin Slut. So, on to the experiments from lat night. 

 

And what to try first? Well, with sherry it must be a cobbler.I found a recipe on CVS for a cobbler made with a PX sherry. and as mine was quite sweet on the first taste, with a lovely nutty, slightly oxidized taste, this made sense to try

 

2 oz Sherry

1 bsp Demerara Syrup

17 drops Bittermans Xocoatl Mole Bitters

Stir with ice and strain over pearl(crushed) ice.

 

Hmm, nice, but maybe to sweeyt. I love the interplay of the sherry and mole bitters, but the cocktail seems to lack depth overall.

 

So next I decide to try the Sherry Cobbler recipe II had used for previous sherry experiments, and that had yielded a pleasing large format drink for a party some years ago.

 

4 Oz Sherry

0.5 Oz Simple Syrup(Rich Turbinado)

2 Orange Weges

2 ds Bitters (To match garnish or sherry, I went with one of Angostura, one of Mole)

Shake with ice and stran over crushed ice(Iw as lazy an pored out of the strained)

 

Much nicer. The shaken orange wedges impart an orange oil that I find works very nicely with sherry. Not complex, bot a lovely sipper. I would try this again, maybe with 0.25 Oz of syrup and a new bitters combination. 

 

Finally, I thought I would try a sour cocktail, and found the recipe for the Spanish Union in my to try file. Also from CVS, it looked very interesting.

 

0.75 Oz Tequila

0.75 Oz East India Solera Sherry(Sandeman Armada)

0.75 Oz Lime Juice

0.75 Oz Cinnamon Syrup

1 ds Bittermans Xocoatl Mole Bitters

 

Wow, this was fantastic, and a fantastic use of Cinnamon syrup, and just a lovely cocktail in general. The spice is the dominant flavor, but never overpowering. The sherry and tequila harmonize excellently(a combo I need to explore) and the lim juice balances amazingly. A perfectly constructed cocktail.

 

I do love experimenting with sherry, and since a bottle only keep so long, there will be more to come!


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#49 lstrelau

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Posted 29 November 2013 - 01:36 PM

I am an importer of Sherry and personally prefer it on its own but from a 'sales' standpoint, the more we can sell the better so I am happy to see it becoming popular as a cocktail ingredient.

 

A local Calgary restaurant featured a sherry-based version of a Johnny Appleseed on their fall menu - Calvados, Pommeau, bitters and Fino/Manzanilla.

Another restaurant in Jerez, Spain makes a Mojito using the entry level brandy that is produced by our Sherry bodega. (of course only Sherry-influenced since the brandy is matured in sherry casks.

 

I couldn't find the recipes but the recent SherryFest in Toronto included a Sherry cocktail competition. Perhaps someone on the forum knows the results of this event?

 

A couple of the sherry books I have include a list of cocktail recipes - will check those out tonight.


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#50 EvergreenDan

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Posted 29 November 2013 - 04:40 PM

Um, here's a ton of sherry recipes: http://www.kindredco...gredient=Sherry

 

(If you're not logged in, you only see 10 at a time)


Edited by EvergreenDan, 29 November 2013 - 04:41 PM.

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#51 Czequershuus

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Posted 01 December 2013 - 02:03 PM

Thanks Dan, I think I have searched sherry before, but it has been a while, and the number of worthwhile libations as significantly proliferated. 

 

Well, the holiday may have delayed me, but here are my notes from a second round of sweet sherry cocktails.

 

Transatlantic ( via Cocktail Virgin Slut)

 

1 Oz Rye (Rittenhouse)

1 Oz White Rum (Angostura Reserva)

0.75 Oz Pedro Ximenez Sherry (Sandeman Armada Rich Cream Oloroso)

1 bsp Pierre Ferrand Dry Curacao (Cointreau)

Stir, strain, orange twist.

 

I was surprised by this one. Having tried a basic Manhattan thing the previous time a happened on a bottle of sweet sherry, I was not optimistic. However, the lightening effect of the rum, plus the very different kind of sweetness coming from the orange liqueur made for a rich, balanced drink.

 

Ponce de Leon (via CVS)

 

2 Oz Ragged Mountain Rum (Appleton V/X)

1 Oz East India Solera Sherry (Sandeman Armada)

0.5 Oz Licor 43

1 ds Orange Bitters (Reagan's)

Stir, strain, lowball, flamed orange twist(omitted)

 

Hmm, a little off to start. It definitely harmonizes better when it warms up. I think something of the spice in the Licor 43 does not mesh for me with the Sherry. But it was quite nice by the end. If you make it, let it sit for a bit and I think you will be happier.

 

Lankersham Fizz (via, Cocktail Virgin Slut - anyone notice a pattern? Most of my recipes seem to be from here or Kindred Cocktails.)

 

1.5 Oz Gin (Beefeater)

0.5 Oz PX Sherry (Sandeman Armada)

0.5 Oz Simple Syrup

0.75 Oz Lemon Juice

1 Egg White

2 Oz Soda

Dry shake all but soda, and shake with ice. Strain into a collins glass containing 2 oz Soda water(or top with if you forgot that step). Garnish with a lemon peel, and add a straw.

 

Nice and refreshing, but nothing spectacular. If you want a Royal Gin Fizz with sherry flavors, this is your drink.

 

Well, there is still plenty left in the bottle. More to come!



#52 Czequershuus

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Posted 06 December 2013 - 05:47 AM

Okay, finally got my finger out anf have decied to post the last set(for the moment) or drinks using my Sandeman Armada. It was been a good experiment so far. Right now my bottle is vacu-vined and sitting in the Vermouth/Beer Fridge, waiting for my experimental spirit to rise again(read, until it is the weekend and I am not lazy)

 

The Old Bill (via CVS)

 

1.5 Oz Cream Sherry (Sandeman Armada)

0.75 Oz Luxardo Maraschino

0.75 Oz Appleton Rum (V/X)

2 ds Fee's Orange Bitters (Angostura Orange)

2 ds Angostura Bitters

Stir, strain, up, orange twist.

 

My instincts said 0.75 Oz of Maraschino was too much in this drink. They were correct. I love Maraschino, but when used is large amounts it has to be counter balances, as in the Last Word. This did not work. This was basically a glass of cold Maraschino. I could see it working if the Maraschino were reduced to 0.25 Oz.

 

Poker Face(via CVS)

1.5 Oz East India Solera Sherry(Sandeman Armada)

0.75 Oz Brandy (Ansac VS)

0.5 Oz Lemon Juice

0.25 Oz Green Chartreuse

1 ds Angostura

STIR, strain, up.

 

A curious little drink, even in the small amount the lemon element it quite dominant, and although the sherry itself is sweet, plus the 0.25 oz of Chartreuse, the cocktail gives a bracing impression of sourness. Maybe on my palate the fact the sweet elements are so flavorful reduces their potency as balancing elements. Still, very enjoyable.

 

Hampshire( via CVS)

0.5 Oz PX Sherry (Sandeman Armada)

0.75 oz Pierre Ferrand Dry Curacao(Cointreau)

0.5 Oz Aperol

0.5 Oz Lemon Juice

Soda

Build in a glass and add crushed ice. Orange Twist.

Not having the Dry Curacao is clearly an issue hear. This drink is too sweet as written. I suppose it fits into the mold of an low alcohol drink, but without any base spirit this one just seemed to wander between strong, sweet flavor, never landing on something definite. 

 

Okay, so I may have put some of these off because the recipes were not as appealing, and I was sort of right. None of them were particularly bad, just not as dynamic as many of the previous ones.


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#53 Plantes Vertes

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Posted 07 December 2013 - 11:00 AM

Well since sherry seems to be where it's at, I thought I'd better get with it, so I tried this from Jeffrey Morgenthaler:

 

2 ounces Scotch whisky

1 ounce Pedro Ximénez Sherry

2-3 dashes orange bitters

Stir ingredients with ice and strain into a cocktail glass.

 

004 (480x640).jpg

 

This is a surprising drink; I expected the sweetness to predominate but actually it's quite strongly salty; the Scotch tones down the sherry a lot and the typical Scotch flavours get a nice gentle nuance from the extra fruit.

 


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#54 tanstaafl2

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Posted 07 December 2013 - 11:26 AM

Well since sherry seems to be where it's at, I thought I'd better get with it, so I tried this from Jeffrey Morgenthaler:
 
2 ounces Scotch whisky
1 ounce Pedro Ximénez Sherry
2-3 dashes orange bitters
Stir ingredients with ice and strain into a cocktail glass.
 
attachicon.gif004 (480x640).jpg
 
This is a surprising drink; I expected the sweetness to predominate but actually it's quite strongly salty; the Scotch tones down the sherry a lot and the typical Scotch flavours get a nice gentle nuance from the extra fruit.


Seems like the choice of scotch would really drive this one. Are you using a blend?
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#55 Plantes Vertes

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Posted 07 December 2013 - 11:49 AM

Morgenthaler recommends Glenfarclas 105, so I used Macallan 10yo. It is apparently more bombastic than the Glenfarclas on the wood front, but is the only sherry cask Speyside whisky I had available (without making any effort to get more Scotch, that is).

 

Edit: I don't know a lot about Scotch. What are your thoughts on mixing it with sherry or in general (maybe material for another thread)?


Edited by Plantes Vertes, 07 December 2013 - 11:52 AM.


#56 tanstaafl2

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Posted 07 December 2013 - 12:18 PM

Seems like a place for a soft blend like Famous Grouse could work and let the PX Sherry carry the sweetness. The Glenfarclas 105 would certainly help punch up the proof but carries its own sherry based sweetness like most Glenfarclas does.

I haven't bought "The Macallan" lately since the price for it began to completely stupid but the 10yo sherry cask would also be pretty sweet. Glenmorangie or Glendronach might work as well.

Seems like scotch, or so most drink creators tell me (Making up a drink from scratch has never been my forte), can be tough to mix with unless you are pretty clear what style of scotch you want to use to achieve the flavor profile you want.
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#57 lesliec

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Posted 08 December 2013 - 07:22 PM

That's pretty close to one I rather like, the Rapscallion (from PDT, I think, but don't quote me).

 

2.5 oz Scotch (the recipe specifies Talisker, so not the hugest peatyest Scotch you can find) and .75 oz PX in an absinthe-rinsed glass.

 

I might try yours tonight, PV.  Does it have a name?


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#58 Plantes Vertes

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Posted 08 December 2013 - 07:46 PM

It's called a Scottish Breakfast. Morgenthaler misleads himself cruelly on that front I'm afraid.... (Yes. That's fried haggis.)



#59 lesliec

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Posted 08 December 2013 - 08:03 PM

Foreigners!

 

Right, I have now made a Scotch Breakfast.  Rather nice, but I think a more assertive Scotch might have improved it (I used a sort-of homemade version, and the PX dominated).

 

Here's a thought, though: how would it be with an egg included?  Certainly appropriate to the breakfast theme ... Scotch Breakfast Flip?

 

 

Edited after making one.


Edited by lesliec, 09 December 2013 - 05:06 PM.

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#60 David Santucci

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Posted 10 December 2013 - 07:52 PM

Thanks, Czequershuus, great topic! Lately I've been drinking lots of sherry, but the recipe has mainly been 'pour into a glass and drink; if bottle is empty open a new one.' However I did enjoy a Bamboo the other night, and tonight, having sour oranges on hand, I came up with this:

 

1 oz sour orange juice

1/2 oz cane syrup (JM)

1 1/2 oz cognac (PF 1840)

1 oz sherry (Ivison Amontillado)

 

I know sour oranges are not that easy to come by, but if you do, I recomend you give this a try. Next time I would dial back the cane syrup slightly and use a more intense sherry, such as the Maestro Sierra Oloroso, which is just phenomenal stuff.

 

Another fortified wine that is great for cocktails is Pineau des Charentes. Enjoy!


Edited by David Santucci, 10 December 2013 - 07:52 PM.

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