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Rogue (now beta) Cocktails

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219 replies to this topic

#211 EvergreenDan

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Posted 11 December 2013 - 01:40 PM

Rafa -- make your own peach liqueur: select the pink Skittles from a bag and infuse in can of turpentine.


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#212 lesliec

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Posted 11 December 2013 - 02:49 PM

With Rafa's interests (and manly credentials) in mind, earlier this week I started a batch of what I hope will end up as peach liqueur in a few weeks.  I'll keep you all posted (probably in the Infusions thread).


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#213 FrogPrincesse

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Posted 13 December 2013 - 11:41 AM

Rafa's silence speaks volumes...

 

Anyway, here is an Angostura Sour that I made the other night: Angostura bitters, lime juice, simple syrup, egg white; a variation on a Charles H. Baker's recipe. Egg white shaken by hand ("dry" first with the lime juice) which worked great this time.

 

Aesthetically it's not the most-pleasing; the cocktail is very dark with a maroon color and the foam is colored as well. Flavor-wise, mostly cinnamon and lime. Bitter but less than you would imagine. Good digestif for an upset stomach.

 

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#214 FrogPrincesse

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Posted 13 December 2013 - 02:59 PM

Rafa posted something on Kindred yesterday about the Michigander, a creation by Jason Schiffer of 320 Main in Seal Beach, with apple brandy, Cynar, lemon juice, and honey syrup. On Cocktail virgin slut it says that it is reminiscent of another cocktail combining rosemary and Cynar, Rosemary's Baby from Rogue cocktails, so I decided to try that instead. It's not included in beta cocktails.

 

First you have to light up a fire with fresh rosemary and Grand Marnier. It was fun and burned for a long while. I used 1/2 oz of Grand Marnier (instead of 3/4 oz) since someone had mentioned in the comments that the cocktail was a little sweet.

 

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It's actually not a good idea to do this in your mixing glass, because it was very hot by the time the flame had died off and I had to transfer the rosemary-infused Grand Marnier to another vessel for stirring. The other ingredients are applejack (I went with calvados), Cynar, orange and grapefruit bitters.

 

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The orange flavor of the Grand Marnier was not detectable. The rosemary flavor was subtle and completed the cocktail, which tasted like a caramel apple with a little bitterness. Rich but not too sweet.
 


Edited by FrogPrincesse, 13 December 2013 - 03:01 PM.


#215 Rafa

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Posted 18 December 2013 - 12:33 PM

I do apologize for my silence on the matter of peach. I slipped into a diabetic coma after following Dan's suggestion

 

Looking forward to your results, Leslie. 


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#216 lesliec

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Posted 04 January 2014 - 08:42 PM

With Rafa's interests (and manly credentials) in mind, earlier this week I started a batch of what I hope will end up as peach liqueur in a few weeks.  I'll keep you all posted (probably in the Infusions thread).

 

I do apologize for my silence on the matter of peach. I slipped into a diabetic coma after following Dan's suggestion

 

Looking forward to your results, Leslie. 

 

Alas, the experiment failed. The alcohol sucked no flavour at all from the peaches, and I have to confess peaches were harmed in the making of the attempt.

 

But see this.


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#217 ChrisTaylor

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Posted 05 January 2014 - 02:09 AM

Made a Rosemary's Baby, too, with the same improvement suggested in the comments section of the cocktail virgin slut post. It's ... man, this drink fast forwards you to autumn. Winter, even. Makes me think of the probably mythical image of people aging barrels of applejack in a forest. In snow. When the rosemary is probably dead from frost or something. 

 

And yeah, it does burn for a good long while and heat up the glass nicely (with your experience in mind I did that part in a little glass dish). You'd have a real good time making these after knocking back a few drinks.


Edited by ChrisTaylor, 05 January 2014 - 02:10 AM.

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#218 FrogPrincesse

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Posted 21 March 2014 - 10:28 AM

Boudreau has something in the same vein with flamed rosemary (using green chartreuse as the fuel) - see his Rubicon cocktail. I haven't tried it but have been intrigued. Sadly, my rosemary plant has died since I've made the Rosemary's Baby.



#219 FrogPrincesse

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Posted 21 March 2014 - 11:12 AM

Heart of Glass for me last night. Interesting room-temperature drink created by Troy Sidle. For this one, first you coat a glass with bourbon (the recipe calls for Eagle Rare 10 years, I went with St. George Breaking & Entering). Then you mix separately 1.5 oz bourbon with 3/4 oz each Cynar and sweet vermouth (Carpano Antica is specified, I used Cocchi vermouth di Torino) and 17 drops of Angostura. I only made a half cocktail so I used 8 drops... The whole thing sounded a little OCD to me but I went with it; I transferred the ango into a suitable delivery device and patiently counted each drop. This is all done without ice, so a little bit of water is added for dilution (~ 1/2 oz).

The mix is added to the coated glass and a bunch of orange oil is added - I used three fairly large pieces of orange peel, and you can see the oil sheen at the surface.

 

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It's close on paper to Audrey Saunders' Little Italy (rye vs. bourbon, etc) but the vibe is very different because of the serving temperature.

I really liked it. It did not feel bitter to me at all except a bit in the finish, but I am so used to Cynar now that I may not be a very good judge.

 

Of course the song is still stuck in my head, even the morning after.

 

 


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#220 FrogPrincesse

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Posted 08 April 2014 - 11:34 AM

Realized I had finally gotten a copy of the book but hadn't delved into it yet. So tonight I went "Under the Volcano". Always a fan of a good tequila cocktail and this did not disappoint.

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Anejo tequila (I substituted El Major for Tesoro since both were highland tequilas and I hoped that might make it a decent sub) along with lime juice, yellow chartreuse, cynar and agave nectar. Plenty of agave flavor in this but the cynar seemed to keep it from being too sweet. Definitely one to make again.
 

 

I liked it too. I used Siete Leguas añejo.

 

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