596 replies to this topic

[Kerry Beal]

Not sure I'm a fan - perhaps part of the problem is that the maraschino is 70% alcohol.

70 percent? Really? 140 proof? I hope you mean 70 proof. From what I recall, though, there's 50 proof and 64 proof, but I could be wrong.

Christopher

Really - it's 70%.

Zoinks. Guess that's essentially a grappa rather than a liqueur. Pardon my doubting!

Going to have to figure out what to do with the rest of the bottle - I'm thinking starting fires would work.

[Anna N]

....
Well there is some for sale at the LCBO in Stoney Creek which isn't too far from home - perhaps I should break down and buy a bottle for experimental purposes. Anna would share it with me I'm sure.

Absolutely! Did not even realize it was available here in BLUE Ontario.

So Kerry and I visited the LCBO today and got a bottle of Luxardo Maraschino and she had some Creme de Violette so I am sipping my first Aviation - still trying to decide whether it is hitting the spot or not. Unfortunately Kerry is working an emerg shift and can only dream of cocktails.



The proportions I used are:

2 ozs gin
3/4 oz lemon juice
1 tsp Maraschino
1 tsp Creme de Violette

[Kerry Beal]

When I made it I used 2 tsp maraschino and 1/4 ounce creme de violette.

[EvergreenDan]

Anna -- with only 1 tsp of each liqueur, the 3/4oz of lemon might be too sour for some. Perhaps this contributed to your metza metza reaction? Using another tsp of Maraschino might help with the acid balance. I'm not hugely fond of Violette, so 1 tsp is enough for me, whereas Kerry use 1 1/2 tsp (= 1/4 oz). If the second tsp of Maraschino is too much, you could reduce the lemon a bit, or even add a tsp of simple.

BTW, you guys are mixing up some very sophisticated cocktails. You are definitely no longer novices!

[Anna N]

Anna -- with only 1 tsp of each liqueur, the 3/4oz of lemon might be too sour for some. Perhaps this contributed to your metza metza reaction? Using another tsp of Maraschino might help with the acid balance. I'm not hugely fond of Violette, so 1 tsp is enough for me, whereas Kerry use 1 1/2 tsp (= 1/4 oz). If the second tsp of Maraschino is too much, you could reduce the lemon a bit, or even add a tsp of simple.

BTW, you guys are mixing up some very sophisticated cocktails. You are definitely no longer novices!

You can't know how helpful this information is to me. I will be giving it a try and letting you know how it tastes to me. Thank you. I am still very much a novice though.

[Kerry Beal]

Paper Planes - equal parts bourbon, aperol, ramzotti amaro and lemon.

[EvergreenDan]

Paper Planes - equal parts bourbon, aperol, ramzotti amaro and lemon.

My god, you keep picking my favorite cocktails. One small correction, however. The original Paper Plane uses Amaro Nonino, not Ramazzotti. The Paper Airplane variant uses Ramazzotti and Campari in lieu of Aperol.

Amaro Nonino is a much more delicate amaro and mates with the less bitter Aperol. Ramazzotti is much bolder and goes with the Campari. Of the two, I prefer the Airplane, myself. Cheaper, too!

Both Paper (Air)plane recipes with attribution

[Kerry Beal]

Paper Planes - equal parts bourbon, aperol, ramzotti amaro and lemon.

My god, you keep picking my favorite cocktails. One small correction, however. The original Paper Plane uses Amaro Nonino, not Ramazzotti. The Paper Airplane variant uses Ramazzotti and Campari in lieu of Aperol.

Amaro Nonino is a much more delicate amaro and mates with the less bitter Aperol. Ramazzotti is much bolder and goes with the Campari. Of the two, I prefer the Airplane, myself. Cheaper, too!

Both Paper (Air)plane recipes with attribution

I had both recipes in front of me - I was too cheap to buy the Amaro Nonino when I saw it the other day - hence the use of the Ramazzotti which was half the price. Guess I'll end up with yet another bottle if I'm not careful!

[Anna N]

Anna -- with only 1 tsp of each liqueur, the 3/4oz of lemon might be too sour for some. Perhaps this contributed to your metza metza reaction? Using another tsp of Maraschino might help with the acid balance. I'm not hugely fond of Violette, so 1 tsp is enough for me, whereas Kerry use 1 1/2 tsp (= 1/4 oz). If the second tsp of Maraschino is too much, you could reduce the lemon a bit, or even add a tsp of simple.

BTW, you guys are mixing up some very sophisticated cocktails. You are definitely no longer novices!

You can't know how helpful this information is to me. I will be giving it a try and letting you know how it tastes to me. Thank you. I am still very much a novice though.

So last night I had company and made your Aviation with the revised ratios. My male drinker considered it a nearly perfect cocktail, my daughter had to add ice to hers to make it tolerable and I remain on the fence - might try some simple syrup next time. I don't like overly sweet drinks but somehow this one is on the edge of what I like - may just need to get used to it.

[Kerry Beal]

Tonight - an Old Flame from Dale DeGroff's 'The Craft of the Cocktail'.

Think it would benefit from a bit more sour - perhaps a bit of lemon, or maybe just better orange juice. And maybe a hair more campari.

[Kerry Beal]

VPB daiquiri - rum, St Germain, lemon. I know, I know - ice in a coupe - no class. I can live with it!

[haresfur]

Think it might be time to explore some Tiki drinks, before the weather gets too cold in your hemisphere.

... and the pizza looks great.

[Anna N]

On Saturday I had an Atlas which I found too booze forward for my taste (naturally, it's all alcohol!). Then last night I learned what Kerry was planning and decided to do the same. Comparing notes today our ratios for a Old Flame were different. I thoroughly enjoyed mine.

[Tri2Cook]

You ladies inspired me to jump back out of tiki land for a bit so tonight I revisited the Juliet & Romeo. I'd almost forgotten what a nice drink it is because I tried it for the first (and only) time during a flurry of trying a bunch of drinks over a few days. I want to go back and try a few of them again now that I've been doing this cocktail thing a little longer.

[Kerry Beal]

Bastardized americano - campari, sweet vermouth and lemon frizzante. Hubby wasn't quite as fond of the bitterness from the sheer amount of campari, so I diluted his out a bit with some more vermouth and lemon fizzy water.

[Sunny&Rummy]

Bastardized americano - campari, sweet vermouth and lemon frizzante. Hubby wasn't quite as fond of the bitterness from the sheer amount of campari, so I diluted his out a bit with some more vermouth and lemon fizzy water.

Tell Hubby to Man Up and embrace the bitterness. Sounds like a good drink.

[EvergreenDan]

Or just make Hubby a Cosmo tonight...

Not exactly sure what Lemon Frizzante tastes like. Like bitter lemon soda or more like fizzy lemonade? I wonder if this might be good with seltzer, lemon juice and oil, and a little sugar or simple.

I have been drinking Bonal and lemon as a second drink. Maybe I'll try a touch of Campari (along these lines). OTOH, I keep putting in a little rye, which doesn't make the "let's have a light little something else" go so well.

This thread makes me happy.

[Kerry Beal]

Or just make Hubby a Cosmo tonight...

Not exactly sure what Lemon Frizzante tastes like. Like bitter lemon soda or more like fizzy lemonade? I wonder if this might be good with seltzer, lemon juice and oil, and a little sugar or simple.

I have been drinking Bonal and lemon as a second drink. Maybe I'll try a touch of Campari (along these lines). OTOH, I keep putting in a little rye, which doesn't make the "let's have a light little something else" go so well.

This thread makes me happy.

It's bitter italian lemon soda. Imported and sold under the 'President's Choice' brand in the Loblaw chain of grocery stores. Lovely stuff.

Don't think he'd be a big fan of the cosmo - his favourites are the really peaty, smokey single malts from Islay. Just not as big a fan of as much bitter as I. He will drink a G&T with no argument.

[Tri2Cook]

I'll have to see if I can find that Kerry, there's no Loblaw's near here but there is a store that carries President's Choice products about an hour away.

Gave the Prime Minister a try last night...

1.5 oz Mount Gay Extra Old
.75 oz Lillet Blanc
.5 oz Cherry Heering
2 dashes bitters

Stir, strain, lemon twist.

[Anna N]

....

Gave the Prime Minister a try last night...

1.5 oz Mount Gay Extra Old
.75 oz Lillet Blanc
.5 oz Cherry Heering
2 dashes bitters

Stir, strain, lemon twist.

And how was it? Did you like it?

Edited to add: Cherry Heering used to be a standard in our bar and in my FIL's bar but I see, though it is listed on the LCBO website, it does not appear in the inventory of any stores. Curious.

Edited by Anna N, 31 August 2011 - 02:14 PM.

[Kerry Beal]

Mai tai - using this recipe from Katie Loeb. Used the brand new orgeat I made last night. Just a little taste for me as I've got to head back to the hospital for a meeting tonight, It was quite yummy!

[KatieLoeb]

Kerry: What rums did you use? Did you include the grenadine or not? That was sort of a cobble-together for me since I was out of any proper dark rum at the time. I've just returned from remedying that situation so I can treat myself to another Mai Tai when I'm done working on some writing later. It's a very tiny light at the end of my tunnel right now...

[Tri2Cook]

And how was it? Did you like it?

Edited to add: Cherry Heering used to be a standard in our bar and in my FIL's bar but I see, though it is listed on the LCBO website, it does not appear in the inventory of any stores. Curious.

I liked it. A bit boozy compared to the things I've been drinking lately so I had to sip it a little more gently but I did enjoy it. I got the Cherry Heering in Manitoba... maybe it's going to drift into Ontario if the LCBO is listing it. It wasn't listed there not too long ago.

[Kerry Beal]

Kerry: What rums did you use? Did you include the grenadine or not? That was sort of a cobble-together for me since I was out of any proper dark rum at the time. I've just returned from remedying that situation so I can treat myself to another Mai Tai when I'm done working on some writing later. It's a very tiny light at the end of my tunnel right now...

I used a Lamb's white (Canadian bottler) and my Cockspur VSOR. I used my homemade grenadine which is thick, syrupy and a has a bit of nice acidity.

I grabbed a couple of rums this evening - so I have some Gosling's black seal and some Flor de Cana 5 year old, as well as some Wray and Nephew overproof to make some pimento dram.

[KatieLoeb]

Go really light on the grenadine. It's subbing for a very small amount of simple syrup. I used a very scant barspoon. And we wouldn't want to upset FrogPrincesse

If you can find the Smith & Cross anywhere, get yourself a bottle. It's really delicious. I thought I had a tough time with the state controlled liquor system in Pennsylvania, but it looks like the system in Canada is just as bad or worse.

[Kerry Beal]

Go really light on the grenadine. It's subbing for a very small amount of simple syrup. I used a very scant barspoon. And we wouldn't want to upset FrogPrincesse

If you can find the Smith & Cross anywhere, get yourself a bottle. It's really delicious. I thought I had a tough time with the state controlled liquor system in Pennsylvania, but it looks like the system in Canada is just as bad or worse.

Just used the smallest glug - less than a barspoon for sure.

Is the Smith and Cross a white or dark? I notice that you recommended the Appleton white before - I was able to find that one in the LCBO system.

[Sunny&Rummy]

Smith & Cross is a gold rum just the slightest bit lighter in color than Appleton V/X. The lighter color is deceptive, as this rum just oozes the pot still ester funk that is such a defining feature of traditional Jamaican rum. Wonderful stuff.

[Kerry Beal]

Smith & Cross is a gold rum just the slightest bit lighter in color than Appleton V/X. The lighter color is deceptive, as this rum just oozes the pot still ester funk that is such a defining feature of traditional Jamaican rum. Wonderful stuff.

Sadly not looking like it's available in Canada (at least in Ontario) - I'll have to watch out for non drinkers heading to Jamaica who'll bring me back a bottle.

[Tri2Cook]

Nope, not available at the LCBO and doesn't show on the MLCC site either. I have a list for Manitoba that I'm going to have picked up when one of my friends is there in October so I was hoping they'd have it. A Barbancourt (they have the 3 star and the 5 star) and the Matusalem Gran Reserva are on the list. They have Zacapa 23 year available there but they want $80 for it... I think I'm gonna pass.

[Kerry Beal]

Nope, not available at the LCBO and doesn't show on the MLCC site either. I have a list for Manitoba that I'm going to have picked up when one of my friends is there in October so I was hoping they'd have it. A Barbancourt (they have the 3 star and the 5 star) and the Matusalem Gran Reserva are on the list. They have Zacapa 23 year available there but they want $80 for it... I think I'm gonna pass.

Quebec perhaps?