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Rogue (now beta) Cocktails

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#181 tanstaafl2

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Posted 11 January 2013 - 12:55 PM


Do you find any difference in a drink with Creole Shrub as compared to using Curacao? Seems like the shrub would bring something slightly different the way the brandy based Grand Marnier is a little different from Cointreau/Curacao.

Not a huge difference as far as I can tell. The Clément Créole Shrubb is rum-based and therefore it makes sense to use it in rum cocktails. I prefer it to Cointreau in Mai Tais for example, although the difference is quite subtle. Grand Marnier being cognac-based is not very versatile in cocktails in general and I hardly ever use it (for Crêpes Suzette maybe).

There is an extensive review of orange liqueurs on the Oh Gosh! blog that I found very informative.


Thanks. I quite like Clement Creole Shrubb myself but haven't done anywhere near the amount of cocktail experimenting you have! I have been through the Oh Gosh! orange liqueur threads before but was just curious on your thoughts given you have seem to be playing with different types almost everyday.

I need to try to do more. I don't have as many different options as on the Oh Gosh! site but I have managed to end up with 8-10 different orange liqueurs that deserve more regular use.

Edited by tanstaafl2, 11 January 2013 - 12:55 PM.

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#182 FrogPrincesse

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Posted 23 January 2013 - 10:48 AM

Variation on a Theme
2 oz Hayman’s Old Tom gin
1/2 oz cherry liqueur
1/4 oz Campari
1/2 barspoon Maraschino liqueur
1 dash Regan’s orange bitters
Stir, strain
Orange twist garnish

Posted Image


Hayman's Old Tom gin may not work in Chris' Lindbergh's Baby, however it is great in this drink. This cocktail is a beauty of balance (and restraint). Cherry and orange flavors intermingling in harmony. I really like it.

As a side note, I could not find it in the book but it was on the Beta Cocktails website.

Edited by FrogPrincesse, 23 January 2013 - 10:50 AM.

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#183 mkayahara

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Posted 23 January 2013 - 11:00 AM

It's one of the ones from the first printing of the book, under its initial title, that was not reproduced in the newer edition. I'll have to give it a try; it looks good!
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#184 FrogPrincesse

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Posted 23 January 2013 - 11:03 AM

It's one of the ones from the first printing of the book, under its initial title, that was not reproduced in the newer edition. I'll have to give it a try; it looks good!

I wonder why it was left out of the new edition. Maybe it's because it's a lot more subtle than most drinks in the new edition - it felt quite different in style.

#185 mkayahara

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Posted 23 January 2013 - 11:12 AM

There are a few like that. The new edition wasn't a strict reprint; it was a revision.

Edit: Which was really frustrating when I was last at Violet Hour and wanted to try the Black Cat (from the new edition), but they only had the old edition on hand.

Edited by mkayahara, 23 January 2013 - 11:14 AM.

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#186 FrogPrincesse

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Posted 28 January 2013 - 10:26 AM

The Heering Flip with Luxardo cherry liqueur, mole bitters, whole egg, salt.

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It tasted like a very nice hot chocolate, spice and all. The finish was quite bitter though.

#187 FrogPrincesse

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Posted 19 April 2013 - 04:25 PM

I tried Don Lee's DLB last night (rhum Barbancourt 8yr, Fernet-Branca, lemon juice, simple syrup, Angostura, orange, and Peychaud's bitters). It's a good thing that I had only made a half cocktail, because all I could taste was burnt rubber with a touch of grapefruit. The flavors were way too crazy for me. I had to drink it very slowly because there was too much going on and my brain could not process all the weird sensations.

 

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I forgot to add that it managed to mess up my taste buds because when I tried my husband's Manhattan after a few sips of the DLB, the Manhattan tasted overwhelmingly bitter.

 


Edited by FrogPrincesse, 19 April 2013 - 04:28 PM.


#188 EvergreenDan

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Posted 20 April 2013 - 05:49 AM

I tried Don Lee's DLB last night (rhum Barbancourt 8yr, Fernet-Branca, lemon juice, simple syrup, Angostura, orange, and Peychaud's bitters). It's a good thing that I had only made a half cocktail, because all I could taste was burnt rubber with a touch of grapefruit. The flavors were way too crazy for me. I had to drink it very slowly because there was too much going on and my brain could not process all the weird sensations.

To anyone wondering, this is Don's Little Bitter. When I made it, I had to double the rum (I think, there's uncertainty in my notes). I used Clement VSOP and gave it 5 stars. Zachary also loved it with St James. Given that our tastes usually align, you might try again with more rum.

 

My Fernet-hatin' wife loved it too.


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#189 tanstaafl2

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Posted 20 April 2013 - 03:07 PM

There are a few like that. The new edition wasn't a strict reprint; it was a revision.

Edit: Which was really frustrating when I was last at Violet Hour and wanted to try the Black Cat (from the new edition), but they only had the old edition on hand.

Which provides an excellent use for the memo pad on the iPhone (or other smart phone)! I routinely add drink recipes to it that I would like to try made by a professional so that I have them with me if the bartender is unfamiliar with them or to make for friends when I am away from home.
If you pick up a starving dog and make him prosperous, he will not bite you. This is the principal difference between a dog and a man. ~Mark Twain

Some people are like a Slinky. They are not really good for anything, but you still can't help but smile when you shove them down the stairs...
~tanstaafl2

#190 mkayahara

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Posted 20 April 2013 - 04:54 PM

There are a few like that. The new edition wasn't a strict reprint; it was a revision.

Edit: Which was really frustrating when I was last at Violet Hour and wanted to try the Black Cat (from the new edition), but they only had the old edition on hand.

Which provides an excellent use for the memo pad on the iPhone (or other smart phone)! I routinely add drink recipes to it that I would like to try made by a professional so that I have them with me if the bartender is unfamiliar with them or to make for friends when I am away from home.

Believe me, I added it to my smartphone as soon as I got home. Now I'm never without it!


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#191 FrogPrincesse

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Posted 30 April 2013 - 01:32 PM

Left to my own devices, I decided to go for something from beta cocktails, Erik Ellestad's Ashtray Heart. Equal parts Smith and Cross rum, Punt e Mes, and dry vermouth in a mezcal-rinsed glass. Book says to discard the grapefruit twist but it was shown in the accompanying photo, so I used it as a garnish.

 

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Bitter and smoky (but not overpoweringly so), slight orange/caramel taste, grapefruit finish. Well done.

 

Erik kindly provided the updated version of this recipe, so here it is for everyone's benefit.

 

 

Ashtray Heart

1 oz Smith & Cross Jamaican Rum
1 oz Dry Vermouth
1 oz Punt e Mes Vermouth
1/4 oz Smoky Mezcal (for rinse)

Rinse chilled cocktail glass with Mezcal and pour out into a sidecar. Stir cocktail with ice and strain into Mezcal rinsed glass. Squeeze grapefruit peel over glass and discard. Serve with sidecar of Mezcal.

 



#192 Rafa

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Posted 30 April 2013 - 03:17 PM

That sidecar's a great idea, and I'm going to start doing that for a lot of my rinses. 

 

The cocktail's also spectacular.


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#193 FrogPrincesse

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Posted 03 May 2013 - 04:52 PM

Two Cups of Blood (Tonia Guffey): another equal parts cocktail, this time with mole bitters, Punt e Mes, Suze, mezcal + orange bitters and grapefruit zest (discarded).

 

Spicy, smoky, bitter. Mezcal and Suze played very well together. It had the tinny taste of blood as advertised (which is also perfect for Rafa's new profile picture!). Maybe not quite as good as blood but still very nice.

 

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Edited by FrogPrincesse, 03 May 2013 - 04:53 PM.


#194 Rafa

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Posted 03 May 2013 - 07:17 PM

I thought: it's a cooking forum, I might as well dress the part.

 

That drink's near the top of my to-try list, by the way. Very Cinco de Mayo-appropriate.


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”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#195 FrogPrincesse

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Posted 08 May 2013 - 09:34 AM

The Last Mechanical Art (Maks Pazuniak): equal parts Campari, Cynar, Punt e Mes, mezcal; orange zest.  Burnt rubber, gasoline, smoke. Another slow sipper.

 

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#196 ChrisTaylor

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Posted 09 May 2013 - 03:34 AM

Just made the Last Mech Art. A monster.


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#197 FrogPrincesse

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Posted 15 August 2013 - 04:12 PM

Fatigue. Equal parts Jack Daniels (I used the Gentleman variant), maraschino and Angostura bitters with a grapefruit twist. It's okay. Somewhat kind of totally dominated by cinnamon. Drinkable but not repeatable.

This drink was created by a bartender for bartenders at the end of shift. It tastes very different after you have straw tasted 150 citrus drinks and 100 brown and stirred. You have serious palate fatigue, thus the name, and you need something with HUGE flavors. Trust me this is really tasty at 2:30am on a Friday night.

 

Unlike Chris, I really liked the Fatigue. A deliciously bitter banana-cinnamon smoothie.

 

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#198 Markm

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Posted 22 August 2013 - 09:20 PM

Just made my second Last Mech Art.

Flavor is great! I played with dilution, but it still feels heavy and syrupy in my mouth.

I'm using Chichicapa.

Is this just the weight of the drink or do I need to stir a bit longer?

#199 FrogPrincesse

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Posted 24 September 2013 - 10:04 AM

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For this month's MxMo Smoke Challenge, I tried the End of the Road by Chris McMillian in Beta Cocktails. With equal parts green Chartreuse, Campari, and Laphroaig I was quite nervous to say the least. I even managed to spill my cocktail in its entirety and had to prepare a second one amidst the Laphroaig vapors. But it was worth it - it's quite a fascinating drink. It's hard to describe because each sip was a little different. It's definitely on the bittersweet end of the spectrum.

 

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#200 FrogPrincesse

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Posted 26 September 2013 - 11:03 AM

Hotel Room Temperature by Kirk Estopinal. The third one in a series portaying the various stages of a relationship. I had tried the All's Fair before and liked it a lot. I decided to cut to the chase and go straight for the last one. They all have the same ingredients and amounts; just the method of prep is different.

 

This one is served at room temperature. I find it amusing that they still specify a garnish in this context (apparently a good bartender always carries a peeler around!).

 

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In any case, I got quite a different vibe from the first one. The vermouth is the first flavor to draw you in, then the rum takes over and it's quite intoxicating. Beware. The salt (of tears?) does not become obvious until the very end.

 

 



#201 FrogPrincesse

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Posted 05 November 2013 - 11:33 AM

Italian Heirloom (Maks Pazuniak) with Cynar, blended scotch (I substituted Glenfiddich 12), Laphroaig, pinch of salt, lemon peel. This one has the particularity of using the oils from multiple lemon twists.

 

After the shock of the first sip (sweet, bitter, smoke, gasoline...), it grew on me, and I enjoyed the herbal notes of the Cynar with the essential oils from the lemon.

 

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#202 FrogPrincesse

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Posted 14 November 2013 - 09:27 AM

Another one from Maks Pazuniak.

Growing Old and Dying Happy is a Hope, Not an Inevitability (aka Growing Old for short): Cynar, Rittenhouse rye, salt, absinthe rinse, lemon peel.

 

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This cocktail was actually the precursor to the Italian Heirloom. It's a very nice cocktail with Cynar as the base and a pinch of salt to control bitterness. Absinthe nose (I used a spray of St. George - original recipe calls for Herbsaint). First I tasted the lemon oils and the herbal notes from the Cynar, then some sweetness and caramel. The finish is nicely bitter and the cocktail feels very fresh.


Edited by FrogPrincesse, 14 November 2013 - 09:33 AM.


#203 FrogPrincesse

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Posted 03 December 2013 - 02:41 PM

A Moment of Silence (Maks Pazuniak): rye, apricot liqueur, Averna, Angostura bitters, apple brandy, Campari rinse. For the apple brandy, the recipe calls for Lairds bonded; I substituted calvados.

 

I find that the taste of Rothman & Winter apricot liqueur can be candy-like and unpleasant in cocktails when used in large quantities. In this cocktail, it disappears and blends harmoniously with the other ingredients. (Note that the original recipe specifies Marie Brizard which is what I plan on buying when this bottle is empty.)

 

I got a very pleasant bittersweet orange flavor from the cocktail, with a great "bite". Tons of interesting flavors from the Averna and Angostura, without a heavy feel. Great drink for a contemplative mood.

 

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Edited by FrogPrincesse, 03 December 2013 - 02:53 PM.


#204 EvergreenDan

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Posted 04 December 2013 - 01:26 PM

@Frog -- please let us know what you think of Apry re R&W Orchard Apricot. I'm afraid to buy another bottle of MB product as I've been disappointed in every one I've tried. I don't much like fruity liqueurs, but I don't object to Orchard Apricot in limited quantities. The candy-like aspect I find is much stronger in Peach liqueur, such as Mathilde Pêche, which I think requires a deft hand to avoid craptailosity.


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#205 Rafa

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Posted 04 December 2013 - 02:19 PM

On its own, Mathilde Pêche tastes like melted peach jolly rancher. Miraculously, in drinks with other strong elements (like your Georgita) it can contribute some natural, and delicious, peach flavors. But I don't think I'll be replacing my half bottle when I'm through with it. Does anyone know of a better peach liqueur? If only peach season lasted longer than it takes to read this sentence...


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#206 lesliec

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Posted 04 December 2013 - 05:47 PM

Not the right thread for a detailed discussion, but I've had great success with a recipe for mandarin liqueur which involves suspending three mandarins (in cheesecloth) above - not in - high-strength alcohol for three weeks, then sweetening.  It pulls an amazing amount of flavour out of the fruit, and I'm planning to try the same sort of thing with apricots and/or peaches (this season's are just starting to appear; they should be better in another few weeks).

 

Might be worth trying your own with some Everclear.

 

 

Edited for spelling, dammit.


Edited by lesliec, 04 December 2013 - 05:48 PM.

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#207 FrogPrincesse

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Posted 11 December 2013 - 01:04 PM

On its own, Mathilde Pêche tastes like melted peach jolly rancher. Miraculously, in drinks with other strong elements (like your Georgita) it can contribute some natural, and delicious, peach flavors. But I don't think I'll be replacing my half bottle when I'm through with it. Does anyone know of a better peach liqueur? If only peach season lasted longer than it takes to read this sentence...

 

Rafa,

Briottet peach liqueur is very good and tastes natural (official name is "crème de pêche de vigne") . It's nice in champagne cocktails and also in Fish House Punch.

What do you use your peach liqueur for? (Are there a bunch of girly drinks that you make on regular basis and don't tell us about? I am concerned!)


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#208 Plantes Vertes

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Posted 11 December 2013 - 01:18 PM

Rafa is a young man. It's natural for him to experiment.


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#209 FrogPrincesse

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Posted 11 December 2013 - 01:27 PM

Rafa is a young man. It's natural for him to experiment.

 

Experimenting is perfectly fine and actually encouraged.

 

I was objecting to the fact that he was not sharing his findings with us, that's all. I feel left out.


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#210 Plantes Vertes

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Posted 11 December 2013 - 01:30 PM

Yes, you're right. That's just not cricket, Rafa.







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