596 replies to this topic

[EvergreenDan]

And the New New York Bartender's Guide version is the one I went with:

2 oz apricot brandy
1/2 oz gin
1 1/2 oz oj
1/2 tsp grenadine

Anna -- I'm guessing that the "apricot brandy" intended in this recipe is true brandy -- the unsweetened aged distillate of fermented apricots. Alas, today "apricot brandy" usually means apricot liqueur -- a base spirit (perhaps distilled apricots, but perhaps neutral spirits or other base), with apricots juice and/or flavor added, and sweetened. If you used the later, I bet the drink was way sweeter than intended.

Gary Regan's recipe sounds good to me, particularly if the orange juice is bright and tart.

[Anna N]

And the New New York Bartender's Guide version is the one I went with:

2 oz apricot brandy
1/2 oz gin
1 1/2 oz oj
1/2 tsp grenadine

Anna -- I'm guessing that the "apricot brandy" intended in this recipe is true brandy -- the unsweetened aged distillate of fermented apricots. Alas, today "apricot brandy" usually means apricot liqueur -- a base spirit (perhaps distilled apricots, but perhaps neutral spirits or other base), with apricots juice and/or flavor added, and sweetened. If you used the later, I bet the drink was way sweeter than intended.

Gary Regan's recipe sounds good to me, particularly if the orange juice is bright and tart.

See - that's why I love all of you! Who knew! The drink was sweet but I found it pleasant enough. Will try the Regan version next time I revisit this cocktail. So many cocktails - so little liver.

[jsmeeker]

I wish I had not lost track of this topic. When I saw it initally, people had alrad suggested some of the things I was going to suggest.

How did you find the Velvet Tango Room, Kerry? Any revelations there?

[Kerry Beal]

I wish I had not lost track of this topic. When I saw it initally, people had alrad suggested some of the things I was going to suggest.

How did you find the Velvet Tango Room, Kerry? Any revelations there?

I had a Corpse Reviver at the VTR - enjoyed it but think I would have liked it a bit more with a bit of simple in it.

I also picked up a bottle of Vya there (to which they added some of their bitters) so I've got that to play with now. What's your favourite Vya (sweet) cocktail?

[jsmeeker]

I wish I had not lost track of this topic. When I saw it initally, people had alrad suggested some of the things I was going to suggest.

How did you find the Velvet Tango Room, Kerry? Any revelations there?

I had a Corpse Reviver at the VTR - enjoyed it but think I would have liked it a bit more with a bit of simple in it.

I also picked up a bottle of Vya there (to which they added some of their bitters) so I've got that to play with now. What's your favourite Vya (sweet) cocktail?

I've never played with Vya, mostly because it only seems to come in a large bottle and I am scared that it will go "off" before I can finish it. Given that it's a vermouth, I would use it in the places where I use my more common sweet vermouth. Manhattan, Negroni, etc.


Speaking of getting inspired, I need to get some Tang. Rangpur gin. And I need to dig up the topic Janet wrote about making lime cordial.

[EvergreenDan]

I had a Corpse Reviver at the VTR - enjoyed it but think I would have liked it a bit more with a bit of simple in it.

CR#2? Odd. With equal parts gin, Lillet, Triple Sec, and lemon juice (plus an absinthe rinse), it should not need simple. I wonder if something was mis-measured or if the lemons were uncommonly sour.

I love this cocktails and find that hit holds up to lots of substitutions / variations. Green Chartreuse for Absinthe. Creole Shrubb for Triple Sec, other aromatized wines for the Lillet. Apple Pucker for the lemon juice. OK, maybe not the last one.

Edit: I just made this tonight, and it is tarter than I remembered. While I love tart cocktails like this, I can see that one might scale back the lemon juice a bit for a sweeter drink.

Edited by EvergreenDan, 08 August 2011 - 02:56 PM.

[Dan Perrigan]

With regards to the CR #2, I usually scale down the lemon to 3/4 oz in mine. And if you can get your hands on Cocchi Aperitivo Americano to use in place of the Lillet (since its more pronounced quinine flavor is more in line with the original formula Lillet) then you'll have yourself a terrific Corpse Reviver.

Dan

[EvergreenDan]

With regards to the CR #2, I usually scale down the lemon to 3/4 oz in mine.

From what? I use 3/4oz of each for 3oz into the tin.

[Kerry Beal]

Came back from Cleveland (via Buffalo) with several new bottles to work with. I have the sweet Vya mentioned above, Carpano Antico, Punt e Mes and some fresh unoxidized St Germain. I also picked up a Bulliet Rye. Finally I got a bottle of St George Absinthe - correction - half a bottle of St George Absinthe - the other half the bottle leaked out on the back seat of the car.

[Kerry Beal]

Tell me your thoughts here - I want to make a 'Brothers Perryman' like I had at Manifesto.

I don't have G'Vine gin - but thought I'd try 1 ounce Beefeater, 3/4 ounce St Germain, and 3/4 ounce campari with a flamed orange rind. Would that be reasonable proportions?

[Dan Perrigan]

With regards to the CR #2, I usually scale down the lemon to 3/4 oz in mine.

From what? I use 3/4oz of each for 3oz into the tin.

Doh! From 1oz. (I likes my Corpse Revivers to be SuperSized)

So if you're using 3/4oz as your base, try 1/2oz for the lemon.

Dan

[Tri2Cook]

I likes my Corpse Revivers to be SuperSized

Me too. I use 1 oz as the base... but I like the balance so I don't know if I'd want to drop the lemon.

[Kerry Beal]

Brothers Perryman - big hit - yum!!

[Kerry Beal]

Pegu Club tonight.

[Kerry Beal]

Tonight - the Cornwall Negroni.

Hubby has decided he needs a round glass - he says if I'm going to continue to use large chunks of ice that square glasses just won't do!

[heidih]

But those are beautiful glasses which is part of the experience!

[EvergreenDan]

All these Negroni variations. Hmmmm. Negroni flights? That would be so fun.

[Kerry Beal]

All these Negroni variations. Hmmmm. Negroni flights? That would be so fun.

That would indeed!

I was just rebottling a couple of things and got a taste of the Carpano antica - shit I think I'm in love! That stuff is candy. Now to do a little research - I think it's going in to tomorrow's drink.

Edited by Kerry Beal, 11 August 2011 - 05:55 PM.

[Kerry Beal]

Disappointing drink tonight - had to bin it! Manhattan with carpano antica and Bulleit rye. Not aided by the attempt to add a couple of dashes of bitters - instead had the lid off and added a large glug.

Decided I'm not a big fan of rye - realize in retrospect I never have really cared for it. Hubby said he got instant heartburn from it. I switched to bourbon when I remixed my Manhattan and made hubby a negroni variation.

[haresfur]

Decided I'm not a big fan of rye - realize in retrospect I never have really cared for it. Hubby said he got instant heartburn from it. I switched to bourbon when I remixed my Manhattan and made hubby a negroni variation.

Put the rye away for a while but come back to it after you have your bourbon drinks nailed and are feeling in a bit of a rut. Nothing wrong with bourbon cocktails IMO but you may find rye adds a new dimension to keep you taste buds from getting jaded. There will be some adjustment of the other ingredients but I'm sure you will be better equipped to figure out how to get to something you like.

[Sunny&Rummy]

I never thought I liked Manhattans until I finally had one made with rye. Now I can't get enough of them and I understand why it is a classic cocktail.

[Kerry Beal]

Rum swizzle - a hit.

[Sparafucile]

Rum swizzle - a hit.

Looks tasty! Recipe?

[Kerry Beal]

Rum swizzle - a hit.

Looks tasty! Recipe?

2 ounces rum (I used Cockspur VSOR)
1 ounce lime
1 ounce pineapple juice
1 ounce orange juice
1/4 ounce grenadine
dash bitters


Oh yeah - and it's supposed to be in a taller glass (gotta get some).

Edited by Kerry Beal, 15 August 2011 - 11:40 AM.

[Kerry Beal]

The Brother's Perryman again - gin, St Germain, campari and a flamed orange rind.

[Kerry Beal]

New glasses - well new to me - cost me 25 cents each.

Pimms, gin, fizzy lemon in mineral water, angostura bitters.

[Kerry Beal]

The Voyager - rum, lime, benedictine, falernum, angostura. I do love rum!

[Tri2Cook]

The Voyager - rum, lime, benedictine, falernum, angostura. I do love rum!

Me too... and that combined with the hot weather we've been having had me spending most of the past few weeks checking out tiki drinks but I think I need to park the hawiian shirts and tiki mugs soon and get back to exploring a wider range of drinks again.

[Sunny&Rummy]

The Voyager - rum, lime, benedictine, falernum, angostura. I do love rum!

Probably my favorite Robert Hess original. In fact I think I'm going to shake one up right now. What rum did you go with?

[mixes drink. . . ]

Yep, that is very good. I honored the original Hess recipe and used Bacardi 8, but I had every intention of using El Dorado 5 until I realized I was out!

Grog shop run tomorrow.

[Marmish]

If you have Pimms, you might try a porch swing.
http://smittenkitche...07/porch-swing/