596 replies to this topic

[Tri2Cook]

I'm definitely gonna have to try that one.

[Kerry Beal]

Thought perhaps I'd come up with something new - took The Brothers Perryman and subbed cynar for the campari. When I put those ingredients into a search engine I came up with a "Lucky 13" - only one of the recipes with that name looks similar to mine however.

[Tri2Cook]

If I wanted to take the Eden cocktail from the Difford's Guide site...

2 oz vodka
1/2 oz st. germain
1 1/2 oz apple juice

shake with ice, strain into ice-filled collins glass, top with tonic water

...and not use vodka (with the disclaimer that my nose has not grown long enough to look down it at vodka, I have vodka in my cabinet), what would be a good direction to go? I considered replacing it with calvados but thought that might be going overboard. Maybe replace part of the vodka with calvados and the rest with something else or forget the calvados altogether and then what? Again, I don't have an aversion to using the vodka, just wondered if there might be a way to have the base spirit add a little something to the drink without changing the flavor profile so much that it's no longer even close to the same drink.

[NadyaDuke]

I'd try an Old Tom gIn. I can't wrap my head around the pairings of London Gin and apple juice, or bourbon and Tonic water. (Not saying they wouldn't work, I just cant imagine it and would have to try it.) but an Old tom might fit.... I'd probably try bourbon and soda water if you wanted to go that way.

[Kerry Beal]

A Martinez tonight (well a bastardized version) - gin, sweet vermouth, kirsch in place of maraschino, and Boker's bitters.

Like my new tiny little glass? Anna and I hit a store in Kensington Market in Toronto today - it carries any number of things - and this was a glass that was a defect from an etching process - but I liked the pattern. Holds about 2 1/2 ounces (making it a mini Nick and Nora I guess) - perfect for just having a taste. Cost me 50 cents.

[Kerry Beal]

From the PDT Cocktail Book - Applejack Rabbit. Apple brandy, lemon, orange and maple syrup. Yum!

[Tri2Cook]

I'd drink that but all I have for apple is calvados. I wonder if it would work...

[ChrisTaylor]

Thought perhaps I'd come up with something new - took The Brothers Perryman and subbed cynar for the campari. When I put those ingredients into a search engine I came up with a "Lucky 13" - only one of the recipes with that name looks similar to mine however.

What proportions did you use? I have some Campari, gin and a mini of St Germain kicking around. I've been wondering what to do with the St Germain, even.

[ChrisTaylor]

Only one way to find out ...

Altho' a lot of Calvados tastes less like apple and more like paint thinner stored in the same room as a sealed bottle of apple juice.

[Kerry Beal]

Thought perhaps I'd come up with something new - took The Brothers Perryman and subbed cynar for the campari. When I put those ingredients into a search engine I came up with a "Lucky 13" - only one of the recipes with that name looks similar to mine however.

What proportions did you use? I have some Campari, gin and a mini of St Germain kicking around. I've been wondering what to do with the St Germain, even.

1 1/2 ounces gin, 1 ounce each of St Germain and Cynar.

[Kerry Beal]

I'd drink that but all I have for apple is calvados. I wonder if it would work...

The calvados that I have tastes fairly similar to the apple brandy I used for this (actually perhaps a bit smoother than this one) so I think it should work nicely.

[FrogPrincesse]

From the PDT Cocktail Book - Applejack Rabbit. Apple brandy, lemon, orange and maple syrup. Yum!

How funny, we had that one tonight as well. I used Laird's bonded applejack which I am not a big fan of and took me at least a year to track down. I much prefer a nice Calvados.

Anyway, we really liked this cocktail. The maple seemed to round the rough edges the applejack, while not making itself noticed. A really good cocktail.

[ChrisTaylor]

The St Germain/gin/Campari/orange peel setup is nice. Kudos for the idea.

[Kerry Beal]

The St Germain/gin/Campari/orange peel setup is nice. Kudos for the idea.

The kudos have to go to Manifesto in Kansas City - their drink - my proportions though since the recipe doesn't seem to be published anywhere.

[Kerry Beal]

Tonight - Widow's Kiss - apple brandy, yellow chartreuse, benedictine and angostura bitters. Boozy for sure - I added a little lemon to mine in the glass. Was happy with the addition.

[Tri2Cook]

That one's been on my list for a while. It's waiting until I or someone I know is heading to the city so I can add Benedictine to my cabinet. Every time I intend to do that, I end up passing on it for something else I want more... but I'll grab it eventually.

I have to confess amongst all this tasty craft cocktail discussion that what I'm looking forward to most right now is getting into tiki mode when the weather warms. Most of my purchasing lately has been geared in that direction.

[Kerry Beal]

Eclipse Cocktail from the PDT book. Tequila, aperol, cherry heering and lemon. A bit smoky - I'd like the try the same combination with with another spirit and see the result.

I wish you could see the pattern on these 'new' glasses - there are etched with a bamboo pattern - wait - I'll take a picture so you can see.



They are a small glass - a little over 3 ounces to the rim. Picked up 3 of them for $4.99.

[Kerry Beal]

Tonight - Amaretto Sour - Luxardo amaretto, lemon juice, simple, egg white and angostura bitters. Forgot the bitters, so added at the end to stir in. A huge hit! Sadly I am DD too often and only got the tiny one in the middle.

[Tri2Cook]

So what do you think of the Luxardo compared to the Di Saronno?

[Kerry Beal]

So what do you think of the Luxardo compared to the Di Saronno?

Haven't done a side by side to see yet. Perhaps tomorrow!

[tanstaafl2]

Eclipse Cocktail from the PDT book. Tequila, aperol, cherry heering and lemon. A bit smoky - I'd like the try the same combination with with another spirit and see the result.

I wish you could see the pattern on these 'new' glasses - there are etched with a bamboo pattern - wait - I'll take a picture so you can see.



They are a small glass - a little over 3 ounces to the rim. Picked up 3 of them for $4.99.

I must say that I really like the etching on those glasses! A shame they aren't a bit larger but that size has its place as well.

A lot of interesting drinks in the PDT cocktail book it would seem. I have it on order at Amazon but it has been on back order for awhile. I waited too long to make the decision to buy so I couldn't get it when I ordered a few other books there recently. I suppose I could cancel and order elsewhere but haven't gotten around to it yet.

Edit - Just checked and it seems to be back in stock. Will probably arrive the day after I leave town at this point. Oh well...

Edited by tanstaafl2, 21 January 2012 - 11:02 PM.

[Kerry Beal]

The Witchy Woman (plural Witchy Women?) - thanks Tri2cook. After I bought the Havana Club I went looking for ideas and found a recipe you had posted here in the Tiki thread. Sadly I had no long 'proper' straws - however bendy straws filled in.

Well received!

[Tri2Cook]

I liked that one. I can't remember where I found it but I remember the campari being the clincher for me wanting to try it. I've been trying to think of ways to incorporate some of my other favorite cocktail ingredients into tiki drinks... I'm sure I'll end up offending the tiki faithful at some point.

[thirtyoneknots]

For those curious on the source, Witchy Woman was created by Yao Lu formerly of Anvil Bar & Refuge in Houston, TX.

Edited by thirtyoneknots, 24 January 2012 - 06:37 AM.

[tanstaafl2]

The Witchy Woman (plural Witchy Women?) - thanks Tri2cook. After I bought the Havana Club I went looking for ideas and found a recipe you had posted here in the Tiki thread. Sadly I had no long 'proper' straws - however bendy straws filled in.

Well received!

Did you sub Aperol for the Campari as the picture suggests? Not being as big a bitter fan that is something I might try in making this drink at some point. A little more orange but that is not a bad thing as far as I am concerned.

[Kerry Beal]

Yup - Aperol was what the recipe suggested.

[Tri2Cook]

For those curious on the source, Witchy Woman was created by Yao Lu formerly of Anvil Bar & Refuge in Houston, TX.

Thank you sir. I did some digging through my bookmarks in my "tiki" folder and tracked down where I found the recipe. It was on the Imbibe website and does indeed include a credit to Yao Lu.

[Tri2Cook]

Yup - Aperol was what the recipe suggested.

Hmmm. The recipe I have calls for campari but I'd certainly be happy to try it with aperol. In fact, I think I will.

[Kerry Beal]

Oops - brain fart - anyway try it with aperol!

[Anna N]

My guilty conscience is kicking in! I have been making my fair share of cocktails but have been too lazy to post about them. Tonight, though it is not the weekend, I felt the need of a quiet cocktail to enjoy alone. This is Katie Loeb's Negroni- gin, campari, carpano antica:


Very nice indeed.