596 replies to this topic

[EvergreenDan]

Kerry -- I am leery of cocktails which contain sweet ingredients without balancing sour or bitter. Those first two cocktails that you "binned" (I love that phrase) were examples, and the one you liked had acid.

There are exceptions -- a Manhattan for example. And I don't really care for the sugar in a cock-tail (old fashioned) unless the bitters are actually bitter.

I'd be curious to know if find that our tastes follow similar pathes.

[Kerry Beal]

Kerry -- I am leery of cocktails which contain sweet ingredients without balancing sour or bitter. Those first two cocktails that you "binned" (I love that phrase) were examples, and the one you liked had acid.

There are exceptions -- a Manhattan for example. And I don't really care for the sugar in a cock-tail (old fashioned) unless the bitters are actually bitter.

I'd be curious to know if find that our tastes follow similar pathes.

I do enjoy the 'sours' a great deal. Since I enjoy some variations on the Manhattan I thought I'd like the Deadly Sin - and I suppose if I'd given it a chance to melt out a bit it might have improved - thought it probably needed some more bitter.

I certain feel like I'm on the early upslope of the learning curve here!

[Tri2Cook]

Kerry, I don't know a lot about this cocktail stuff but one thing I finally figured out through reading here and on cocktail-related blogs about "boozy" drinks without citrus, sodas, fruit juices, etc. is that I was being way too delicate with the ice and stirring. I've started being much more generous with the ice and the stir than I was initially. The drinks and my enjoyment of them seems to have benefited greatly from this. It took me a while to accept that the dilution was part of the drink. I'm not suggesting you aren't already aware of this, just thought I'd mention it in case. A lot of drinks I wasn't thrilled with initially were nice when revisited with a proper stir.

[Kerry Beal]

Kerry, I don't know a lot about this cocktail stuff but one thing I finally figured out through reading here and on cocktail-related blogs about "boozy" drinks without citrus, sodas, fruit juices, etc. is that I was being way too delicate with the ice and stirring. I've started being much more generous with the ice and the stir than I was initially. The drinks and my enjoyment of them seems to have benefited greatly from this. It took me a while to accept that the dilution was part of the drink. I'm not suggesting you aren't already aware of this, just thought I'd mention it in case. A lot of drinks I wasn't thrilled with initially were nice when revisited with a proper stir.

Yup - I've discovered I really don't like the boozy drinks until they start to dilute. You'll notice there is ice in my drinks that don't call for ice!

[Kerry Beal]

Tonight we have the Comte de Sureau (actually sort of the Early Morning in Rio variation but without the kiwi). Cachaca, aperol, St Germain and angostura orange bitters.

That cachaca is a little foxy tasting isn't it?

[EvergreenDan]

Kerry - Yes, cachaca has that funky rum taste that is often labelled hogo. This is shared by Rhum Agricole, which is also distilled from sugar cane juice, rather than molasses.

First, an apology. The version of Comte de Sureau that I posted was actually a variation by Jeffrey Morgenthaller. Today I corrected the recipe and its attribution and added the original gin-based cocktail by Gonçalo de Sousa Monteiro. I'm sorry for the confusion.

Comte de Sureau is another of those spirit+liqueur drinks without acid. I haven't tried it yet, but my initial reaction was that it might need some lemon juice for my taste. In addition, I find Aperol to have an artificial orange flavor until it is combined with some acid and other flavors. Right from the bottle it is pretty unappealing to me. Yet I love it in cocktails.

I see that you added Angostura Orange to it. Seems like a good idea. If you liked it great; if not maybe try 1/4 to 1/2 oz lemon juice?

Comte de Sureau (Morgenthaller)
by Jeffrey Morgenthaller, inspired by Gonçalo de Souza Monteiro
1 1/2 oz Cachaça, Boca Loca
3/4 oz Aperol
1/2 oz Elderflower liqueur, St. Germain
1 twst Lemon peel (large, expressed, as garnish)

Stir, strain, straight up, coupe, express and drop

Comte de Sureau
by Gonçalo de Sousa Monteiro, The Traveling Mixologists, Germany
4 cl Gin
3 cl Elderflower liqueur, St. Germain
0.7 cl Campari
1 twst Orange peel (as garnish)

Stir, straigh, straight up or on the rocks, garnish


Phew. I hope I've got the record straight now.

[Anna N]

Somehow the cocktail hour on Friday did not come about. Saturday I tried to make up by having both a pre and post-dinner cocktail. The pre was a Planter's Punch - one of the cocktails with a familiar name that I have never tried. I will have to do that one again as I was a little too generous with the Peychaud's bitters. The post was a Brandy Alexander. It was probably the first mixed drink I ever tasted and I would have been about 18 years old at the time. I followed the 2:1:1 ratio and did not enjoy it at all. Last night I repeated with a 1:1:1 ratio and skipped the nutmeg - much more to my liking and closer to what I remember.

[Kerry Beal]

Kerry - Yes, cachaca has that funky rum taste that is often labelled hogo. This is shared by Rhum Agricole, which is also distilled from sugar cane juice, rather than molasses.

First, an apology. The version of Comte de Sureau that I posted was actually a variation by Jeffrey Morgenthaller. Today I corrected the recipe and its attribution and added the original gin-based cocktail by Gonçalo de Sousa Monteiro. I'm sorry for the confusion.

Comte de Sureau is another of those spirit+liqueur drinks without acid. I haven't tried it yet, but my initial reaction was that it might need some lemon juice for my taste. In addition, I find Aperol to have an artificial orange flavor until it is combined with some acid and other flavors. Right from the bottle it is pretty unappealing to me. Yet I love it in cocktails.

I see that you added Angostura Orange to it. Seems like a good idea. If you liked it great; if not maybe try 1/4 to 1/2 oz lemon juice?

Comte de Sureau (Morgenthaller)
by Jeffrey Morgenthaller, inspired by Gonçalo de Souza Monteiro
1 1/2 oz Cachaça, Boca Loca
3/4 oz Aperol
1/2 oz Elderflower liqueur, St. Germain
1 twst Lemon peel (large, expressed, as garnish)

Stir, strain, straight up, coupe, express and drop

Comte de Sureau
by Gonçalo de Sousa Monteiro, The Traveling Mixologists, Germany
4 cl Gin
3 cl Elderflower liqueur, St. Germain
0.7 cl Campari
1 twst Orange peel (as garnish)

Stir, straigh, straight up or on the rocks, garnish


Phew. I hope I've got the record straight now.

I think a little acid would probably make it a bit more interesting - but it was an OK drink without it.

[Kerry Beal]

Made a Lion's Tail tonight with my home made pimento dram. Could have gotten away with a slightly smaller glass - was making the recipe in millilitres rather than ounces!

[Kerry Beal]

The Dented Bentley - sadly not as good as the sum of it's parts. Binned!



Gave dad a wee dram of this to make up for it.

[Tri2Cook]

Gave dad a wee dram of this to make up for it.

I'm keeping my eyes open for that one after reading Matt's post about it on his blog. I already have the Double Barrel Reserve but this one sounds interesting.

[Kerry Beal]

Gave dad a wee dram of this to make up for it.

I'm keeping my eyes open for that one after reading Matt's post about it on his blog. I already have the Double Barrel Reserve but this one sounds interesting.

I think I mentioned on another thread that Anna and I met Matt and Matt at the distillery for the tour and tasting. The girls serving at the tasting bar thought it was amusing that the first words out of everyone's mouth were 'so smooth'. That's exactly what dad said. Actually hubby's comment was - 'smooth - but it's still rye'. So more for me.

I have instructions to pick up a bottle for dad. Apparently regular LCBO stores carry it.

[Anna N]

A few weeks ago the biggest challenge I faced in the world of cocktails was a dearth of ingredients. Now, thanks to many generous gifts the problem is almost too many choices. So tonight it was the Boulevardier (Cure Version):



Rye, Punt e Mes, Campari, orange twist.

I had serious doubts that this would be my kind of drink but it was surprisingly good.

[Anna N]

For many reasons I almost skipped a cocktail tonight but I was anxious to try the cachaca I had been gifted. So I made a Lua Bonita (Beautiful Moon). Sorry no photo - it's dark now and the flash detracts from the drink in the hands of a poor photographer. This, however, is a visually beautiful drink. Taste-wise I would have to call it "challenging" and "a grown up drink". Eventually I added some ice and it became very, very moorish!

[Anna N]

Last cocktail for the week. I am anxious to try some of the amazing ingredients that have been given to me so a Test Pilot seemed a good start. Cachaca, dark rum, absinthe, falernum, cointreau, agnostura bitters, lime juice, cherry (I used a Luxardo cherry). My kind of cocktail - complex yet very sippable. Still sipping it slowly and it only seems to get better.

[Kerry Beal]

Picked up this excellent vintage ice crusher listed on Kijiji.





So of course now that I had crushed ice - I needed to figure a good drink to make with it. A Trader Vic Mai Tai - cointreau instead of curacao, just one kind of rum. But it was very well received.

[EvergreenDan]

ICE-O-MAT. You simply have to love that name. I presume F^ and C^ are Fine and Coarse? I wish the ice from the freezer was really crushed, rather than more like cracked. Plus I hate the sound expensive repair whenever I use it.

[Kerry Beal]

ICE-O-MAT. You simply have to love that name. I presume F^ and C^ are Fine and Coarse? I wish the ice from the freezer was really crushed, rather than more like cracked. Plus I hate the sound expensive repair whenever I use it.

Yup - fine and course.

[heidih]

Picked up this excellent vintage ice crusher listed on Kijiji.

Good grief - I have used and loved mine for years and never noticed the fine versus course directional arrows - need to start wearing the reading glasses at all times. Mine was also flea market - maybe $10. Thank you!

[Kerry Beal]

No picture tonight - but made the Brother's Perryman again. Beefeater, St Germain, Campari, flamed orange rind. Yum!

[Anna N]

Tonight I enjoyed a Bitter Mai Tai. Such a beautiful looking drink. Can someone explain what a mint sprig might have added beside an attractive garnish.
The photo was a mess! Only my Puritan conscience is preventing me from making a second.

[Sunny&Rummy]

A fresh mint garnish, slapped to release the fragrance, is the crowning touch on a mai tai. Then sip with a short straw so your nose gets right in the middle of all the wonderful rich aromas.

[Kerry Beal]

Martinez tonight (what's the plural of that?) - gin, sweet vermouth, maraschino and Boker's Bitters (thank you Adam!).

[Sunny&Rummy]

Martinez tonight (what's the plural of that?) - gin, sweet vermouth, maraschino and Boker's Bitters (thank you Adam!).

Martinez was THE epiphany cocktail for me that got me to step out of my rum safe zone and get more broadly into classic/craft cocktails. The Beefeaters is probably a bit to assertive for a perfect Martinez. Try it with an Old Tom and you will find religion.

This is also a safe one to serve cold and up and lose the ice. The drink is so good you will be finished with it long before it even has a chance to warm up ;-)

Edited by Sunny&Rummy, 30 September 2011 - 09:37 PM.

[curls]

No picture tonight - but made the Brother's Perryman again. Beefeater, St Germain, Campari, flamed orange rind. Yum!

Sounds good, I would like to try this! What ratios are you using?

[Kerry Beal]

No picture tonight - but made the Brother's Perryman again. Beefeater, St Germain, Campari, flamed orange rind. Yum!

Sounds good, I would like to try this! What ratios are you using?

Ounce and half of gin, 1 ounce each of St germain and campari.

[Anna N]

A fresh mint garnish, slapped to release the fragrance, is the crowning touch on a mai tai. Then sip with a short straw so your nose gets right in the middle of all the wonderful rich aromas.

Next time!

It won't be long - loved this drink.

[Anna N]

Tonight's cocktail was a Red Maple



Jamaican rum, maple syrup, grapefruit juice, Peychaud's bitters. I made it with 1/2 oz of maple syrup and found it almost undrinkable. Added another 1/4 oz of maple syrup and drank it but only because I am a cheap b**tard and hate waste. Not likely to repeat this one.

[Kerry Beal]

Decided to try the Bitter Mai Tai that Anna tried yesterday since we have many of the same ingredients in the house. Mixed up a single one and split it with the hubby.

A rather strange flavour! Didn't hate it - but not quite sure if I love it.

I think I need to taste the Smith and Cross on it's own and see what the underlying flavour is.

[campus five]

I love the bitter mai tai, but i think proper dilution is key to bring the flavors completely together.
I believe it was intended to be served over shaved ice, and I think it makes a big difference.
Plus, a step up from the dekuyper orange would probably help a bit.