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Best cocktails of the decade


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39 replies to this topic

#31 Adam George

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Posted 17 July 2013 - 05:55 PM

A lot of pandering on that list.


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#32 haresfur

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Posted 17 July 2013 - 08:31 PM

ETA: Bacardi contests seem to be a big deal in Europe. I may be Puerto Rican, but I find it hard to believe that so many of the decade's best cocktails contain some amount of Bacardi rum. 

 

Maybe if you substitute Cuban rum  :cool:


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#33 Rafa

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Posted 18 July 2013 - 11:14 AM

No one's mentioned it yet, but I think Julie Reiner's Gin Blossom deserves a place:

 

 

by Julie Reiner, Clover Club, Brooklyn, NY.
1 1/2 oz Gin, Plymouth
3/4 oz Dry apricot brandy
3/4 oz Bianco Vermouth, Martini & Rossi
2 ds Orange bitters
 
Stir, strain, up, lemon twist.
 
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Also one of the best names in drinks.

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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


#34 FrogPrincesse

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Posted 18 July 2013 - 11:52 AM

No one's mentioned it yet, but I think Julie Reiner's Gin Blossom deserves a place:

 

 

by Julie Reiner, Clover Club, Brooklyn, NY.
1 1/2 oz Gin, Plymouth
3/4 oz Dry apricot brandy
3/4 oz Bianco Vermouth, Martini & Rossi
2 ds Orange bitters
 
Stir, strain, up, lemon twist.
 
--
Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community
 
Also one of the best names in drinks.

 

Dry apricot brandy = apricot eau-de-vie, right? (not the liqueur)



#35 Rafa

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Posted 18 July 2013 - 11:57 AM

Yes. Blume Marillen or equivalent. That's just how KC saves that particular ingredient. 


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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


#36 FrogPrincesse

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Posted 18 July 2013 - 12:24 PM

I wonder if another eau-de-vie could work. I have a "small plum" eau de vie from Switzerland (Pflümli) that I could use (I also have pear and cherry/kirsch, but I don't think they would work as well).



#37 Plantes Vertes

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Posted 18 July 2013 - 12:45 PM

Only one way to find out.



#38 FrogPrincesse

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Posted 18 July 2013 - 01:11 PM

That's right. I think I've only used eau-de-vie once before in a cocktail which was Toby Maloney's Poor Lisa if my memory is correct. It was pretty good but eau-de-vie is so expensive that I tend to limit my experiments with it.



#39 tanstaafl2

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Posted 19 July 2013 - 08:49 AM

The Irish Mermaid sounded intriguing so I took a run a that one last night. No brandied cherries reduced in Cherry Heering available (just used a luxardo cherry) but otherwise as written. Not the best at throwing a drink but I managed without making too much of a mess. B.G. Reynolds for orgeat and The Irishman 70 for my "quality" Irish whiskey.

 

Pretty darned tasty! Will likely make this again and share with friends.


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#40 Rafa

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Posted 19 July 2013 - 09:41 AM

I couldn't find the specs for Jim Meehan's French Maid online, so I wrote them up here: 

 

 

by Jim Meehan, PDT, NYC.
1 1/2 oz Cognac, Hine
1 oz Ginger beer
3/4 oz Lime juice
3/4 oz Simple syrup
1/4 oz Falernum, Velvet Falernum
4 sli Cucumber
8 lf Mint (6-8)
1 spg Mint (as garnish)
 
Muddle cukes and mint in simple, then combine all, shake, and strain. Garnish with a mint sprig through a cucumber wheel.

DrunkLab.tumblr.com

 

”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