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Stomping Through the "Savoy" (2007–2008)


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#541 thirtyoneknots

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Posted 26 November 2008 - 09:15 AM

Doesn't Beefeater produce an orange gin? (Not that it's necessarily any good...)

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I haven't seen one from Beefeaters, but Seagram's makes one, listed for $11.54 from Spec's. Sounds weird.
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#542 mkayahara

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Posted 26 November 2008 - 09:18 AM

Let me rephrase that: Beefeater does (or did) produce an orange gin. :biggrin:

It's listed in the LCBO catalogue, though it's also listed as discontinued and there's only one bottle in stock in the province. Quebec's liquor board has it in stock at CAD$21 here.

Edit: Of course, I don't think they'll ship out of province, so I'm not sure that helps Erik at all.

Edited by mkayahara, 26 November 2008 - 09:19 AM.

Matthew Kayahara
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#543 eje

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Posted 26 November 2008 - 12:09 PM

How are you going to make the orange gin?  I've occasionally tried to fake that up by microplaning an orange's worth of zest into several ounces of gin for a brief infusion.

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Yeah, that's exactly what I will do.

I've heard there are some brands of around, but I don't see much point in searching them out for a couple cocktails.

Prolly, the quick orange infusion is superior, anyway.
---
Erik Ellestad
If the ocean was whiskey and I was a duck...
Bernal Heights, SF, CA

#544 eje

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Posted 27 November 2008 - 12:01 PM

Posted Image

Moulin Rouge Cocktail

3 Dashes Grenadine. (1 barspoon homemade grenadine)
1/2 Apricot Brandy. (1 oz Rothman & Winter Orchard Apricot)
1/4 Orange Gin. (1/2 oz Orange Gin*)
1/4 Lemon Juice. (1/2 oz Lemon Juice)

Shake well and strain into cocktail glass.

This is pretty good. I think I preferred it to the orange juice version. It's a bit drier.

It's sweet but not as super sweet as you expect with that much liqueur. That may be because both the R&W Apricot and my grenadine are not as sweet as some versions of same.

I find my ideal for sours is somewhere around the very difficult to write in fractions 1/2 oz Lemon, 3/4 oz liqueur.

*1/3 bottle of No. 209 Gin infused for a couple hours with 1 tbsp crushed Juniper Berries, 1 Whole Clove, 2 crushed Green Cardamom Pods, and the microplaned peel of 1 orange.
---
Erik Ellestad
If the ocean was whiskey and I was a duck...
Bernal Heights, SF, CA

#545 eje

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Posted 28 November 2008 - 09:17 AM

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Mountain Cocktail

The White of 1 Egg.
1/6 Lemon Juice. (1/2 of 3/4 oz Lemon Juice)
1/6 French vermouth. (1/2 of 3/4 oz Dolin Dry Vermouth)
1/6 Italian Vermouth. (1/2 of 3/4 oz Punt e Mes)
1/2 Canadian Club Whisky. (Generous 1 oz Sazerac Straight Rye Whiskey)

(Dry shake ingredients with spring or blender ball for a half minute or so. Add ice and...) Shake well and strain into medium-size glass.

In "Barflies and Cocktails", Harry McElhone has a slightly different take on the Mountain Cocktail: 1 white of a fresh egg; 1/6 Lemon Syrup; 1/6 French Vermouth; 1/3 Rye Whisky; 3 dashes of orange bitters.

McElhone also notes that the recipe is "from Hoffman House, New York."

I guess it is part of Craddock's weird compulsion to make "perfect" cocktails that leads him to use sweet and dry vermouth in the Mountain. Or maybe he found the cocktail too tart with only dry vermouth and nothing to balance against the lemon juice?

Anyway, it is a very strange cocktail.

The first flavors are all whiskey, the second flavors are the lemon juice, then in the finish the sweet vermouth and whiskey seemed to combine into flavors similar to coffee.

I didn't exactly like it, but I kept going back, tasting it, and puzzling over the flavors.
---
Erik Ellestad
If the ocean was whiskey and I was a duck...
Bernal Heights, SF, CA

#546 eje

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Posted 29 November 2008 - 09:40 AM

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The Mule’s Hind Leg

1/5 Gin. (1/2 oz North Shore Distiller's No. 11)
1/5 Benedictine. (scant 1/2 oz Benedictine)
1/5 Applejack. (1/2 oz Clear Creek 2 year Apple Brandy)
1/5 Maple Syrup. (scant 1/2 oz Maple Syrup)
1/5 Apricot Brandy. (1/2 oz Zwack Barack Palinka)

Shake well and strain into cocktail glass.

Another lovely prohibition era libation from the oeuvre of Judge Jr.

The only possible way I could see drinking this was to use apricot eau-de-vie instead of apricot liqueur. Even then, this is pretty much a waste of perfectly good alcohol.

Reduce the Benedictine and the Maple Syrup to a bar spoon or so. Add some bitters.

There might be a drink worth salvaging here.
---
Erik Ellestad
If the ocean was whiskey and I was a duck...
Bernal Heights, SF, CA

#547 eje

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Posted 30 November 2008 - 08:04 AM

Posted Image

Napoleon Cocktail

1 Dash Fernet Branca. (1/3 tsp. Fernet Branca)
1 Dash Curacao. (1/3 tsp. Bols Dry Orange Curacao)
1 Dash Dubonnet. (1/3 tsp. Vergano Lulli Americano)
1 Glass Dry Gin. (2 oz Beefeater Gin)

Shake (I stirred) well and strain into cocktail glass. Squeeze lemon peel on top.

As we've noted, while there were a number of civilized fifty-fifty martini type drinks on the menu before and after prohibition, there was also no shortage of, "Hey! That's just booze in that glass!" drinks either.

If I were you, I'd go a bit long on those dashes. As measured above, this tasted pretty much like a big, cold glass of gin.
---
Erik Ellestad
If the ocean was whiskey and I was a duck...
Bernal Heights, SF, CA

#548 eje

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Posted 04 December 2008 - 07:47 PM

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The Nevada Cocktail

1 Hooker of Bacardi Rum. (1 1/2 oz Montecristo White)
The Juice of 1/2 Grapefruit. (Shoot, should have measured.)
The Juice of 1 Lime. (Juice 1/2 lemon)
Powdered Sugar. (Scant teaspoon caster sugar)
1 Dash Bitters. (1 dash Angostura)

Shake well and strain into cocktail glass.

This is another one from Judge Jr.'s prohibition era tome, "Here's How!"

Actually probably the best drink of any from that book so far. Really highlights the floral flavors of the rum, grapefruit, and bitters.

About all I'd say is it's a bit too large. Divided in two, this would be a good appetizer cocktail. Bittersweet and tart. This large and it gets a bit acid-ey on the stomach by the end.

Edited by eje, 04 December 2008 - 07:49 PM.

---
Erik Ellestad
If the ocean was whiskey and I was a duck...
Bernal Heights, SF, CA

#549 Chris Amirault

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Posted 04 December 2008 - 08:03 PM

I think that the Nevada is a great base from which to experiment. There's lots of room for interesting stuff in there: dark rums, other bitters, different syrups (demerara, e.g.).
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#550 eje

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Posted 12 December 2008 - 01:08 AM

Couple months ago I was out at Alembic with some friends. Chatting with Daniel Hyatt about this and that. I wasn't sure if they were still doing their Savoy Cocktail Book nights, so I asked about it.

He said they hadn't for a while, but then suggested perhaps that I get involved somehow and we could relaunch them. That it might somehow be good for both the bar and for my interests.

Of course I said, "uh yeah!" I felt like asking him, "What is this, Make a Wish Foundation Night?" I would totally love to be involved.

But being raised in the Midwest, I have been trained to expect the worst. That he wouldn't call back or was just pulling my leg.

We got together again, talked some more, examined our schedules, and thought perhaps the 14th of December might work.

Well, OK then....

Unless some freak storm destroys all of the Upper Haight in the next couple days, it appears Sunday, December 14th, 2008 will see the triumphant return of the Savoy Cocktail Book night at Alembic Bar.

That day, starting at about 3 PM, should you choose to stop by Alembic, instead of choosing from their normal assortment of wonderful libations, you will instead be able to choose from the length and breadth of the Savoy Cocktail Book.

You want a Bosom Caresser, we'll make it. You want a Damn-The-Weather, we'll make it. You want a Hoop La! we'll make it. Or well, do our best. I'm not sure of the exact fine print.

And, yeah, apparently a certain middle aged cocktail enthusiast will be involved in some manner or another. At the very least, I'm bringing the Orgeat.

So all this week, I've been practicing making Savoy Cocktails using a few speed pourer topped bottles filled with water.

But the other night I got to a cocktail I've been looking forward to for years and just couldn't resist.

Posted Image

The Nose-Dive Cocktail

Take one hooker of Gin (Beefeater's), place in it an olive (Picholine Olive), then deposit the glass carefully in the bottom of an ordinary tumbler. Fill the said tumbler with Water, Ginger Ale, or What Have You (Fever Tree Bitter Lemon), until almost to the top of the small glass, then down the whole thing quickly. That is, everything but the small glass. Note: This Cocktail is very among pilots on American Flying Fields.

In his prohibition era tome, "Here's How!" Judge Jr. notes this was, “Contributed by “Billy” from Wheeler field, Hawaii. This is the aviator’s favorite—let’s go.”

Not sure where you're thinking of flying to, but if your tank's low and you're near the Upper Haight, San Francisco, CA, USA, Sunday, December 14th, be sure to stop by Alembic. We'll have just about all you'll need to refuel and get you prepped to weather the holiday turbulence.
---
Erik Ellestad
If the ocean was whiskey and I was a duck...
Bernal Heights, SF, CA

#551 MattJohnson

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Posted 12 December 2008 - 07:44 AM

Great picture. Sounds like a fun shot - especially with the description of the drink. I'll see if I can find a bottle of "What Have You" next time at the store.

 

 

 

 

Moderator note: This topic continues in the Stomping Through the "Savoy" (2009–) topic (The original 'Stomping Through the "Savoy"' topic became too big for our servers to handle, so we've split it up).