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Drinks! (2013 Part 1)


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#181 Rafa

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Posted 11 April 2013 - 10:48 AM

I grabbed it on a whim, since I like the original so much. The rosato is much richer and punchier, which lots of strawberry and rose and spice. It also seems a little more bitter, but that might just be because the original's bitterness seems offset by the citrus, whereas the rosato doesn't have that quality. I almost like drinking it on its own more than mixing with it!

 

I feel the same way about the original. Sounds like the Rosa will be very good now that it's punch season, maybe with some bourbon...

 

I tried a Jungle Bird in Sam Ross' ratios (omitting the simple) with the Don Esteban chocolate rum "liqueur" and liked it. I think I'll try it again, this time cutting back on the pineapple juice, adding a 1/4 oz of allspice dram, and spiking the chocolate rum with some Lemon Hart 151, and call it a Hoatzin, for the national jungle bird of Guyana. 

 

Oh, and this

 

1 1/4 oz Green Chartreuse

1/2 oz St. Germain

1/4 oz gin

3/4 oz lime

1 oz soda water

1 slice cucumber

1 pinch salt

4 leaves mint

1 sprig of mint, slapped, for garnish

 

was very nice. 


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”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#182 EvergreenDan

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Posted 11 April 2013 - 04:24 PM

Scotch Negroni

 

1 oz Islay Scotch (Bowmore Legend)

1 oz Sweet vermouth (Punt e Mes)

1 oz Campari

lemon twist

 

If (and that's a bit if) you like each ingredient individually, you'll like the combo. After I made it, I realize that it is like my Bernet Frankenstein: sub Fernet for Campari and ditch the twist and ice/chilling.


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#183 FrogPrincesse

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Posted 12 April 2013 - 11:12 AM

More experimenting with the St George Terroir gin.

 

After a fabulous Martini a while back that I forgot to post (2:1 with Noilly Prat dry vermouth, Regan's & Fee Brothers orange bitters)...

 

8553743146_9e0f0f8eb0_z.jpg

 

... a Bee's Knee (with lemon juice, buckwheat honey) which seemed to emphasize the rosemary/cypress notes in the gin. Loved it.
 

8642103990_5b7fb12064_z.jpg
 

 

 

 



#184 haresfur

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Posted 13 April 2013 - 02:34 AM

Julep variation for 2:

 

Start dissolving 2 tsp date syrup in

4 oz Wild Turkey 101 rye

 

When you get bored stirring (my date syrup is very thick) go outside and harvest a few sprigs mint.

 

Stir the drink some more then gently muddle the mint in.  Add ice and stir some more.

 

Strain over decent size ice cubes in 4 oz rocks glasses.

 

Spank a couple of small tender mint sprig tips and float on top of the ice.

 

I was thinking of naming this Oasis except I can't due to the musical association.  So since I was making two I'll call it Date Night.


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#185 Rafa

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Posted 17 April 2013 - 02:16 PM

Last night I came home from work exhausted and with a sweet tooth so I made myself a Scotch, sherry, apple brandy, ginger, and honey milkshake. To my taste it was delicious (pat, pat) but a bit rich for the weather. 

 

Today I came home and made myself a crisp and barely sweetened John Collins with Bols Genever. Aah. Much more weather appropriate.

 

Edit: Just added half a dropper of Dutch's Colonial Bitters to the Collins. Recommended.


Edited by Rafa, 17 April 2013 - 02:18 PM.

DrunkLab.tumblr.com

 

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#186 thampik

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Posted 19 April 2013 - 12:43 AM

I am after a bit of advice on which ones to buy.

Briottet or Luxardo Marachino liqueur (the former is quite a lot cheaper)?

I am also looking for a Rye - 100% proof Rittenhouse (approx £32) is a lot more expensive that Rittenhouse Straight (£22) so is it worth it? Are there any other reasonably priced alternatives?

#187 haresfur

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Posted 19 April 2013 - 01:21 AM

Get the Luxardo  - it's the standard.  You can always try the less expensive one once you know what you are aiming for.  For rye I'd be happy to get Rittenhouse 100 proof for that price.  You could also look for Wild Turkey rye - preferably 101.  The higher proof spirits will give you more control over dilution.


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#188 ChrisTaylor

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Posted 19 April 2013 - 02:12 AM

It's cold so I'm planning on moving onto whiskey later but, pre-dinner, a Negroni seems sensible. Equal parts Tanq (the last of a bottle--don't you love it when that bit at the bottom gives you exaaaactly 30mL), Campari and Punt e Mes w/ a dash of Fee's orange bitters. I've been disloyal and played with many variations that replace the gin with this or that--genever, dark rum--and even less-sinful-but-still-somewhat-dangerous variants (2:1:1 in favour of gin, say) but this, yeah, as nice as some of those variations are the equal parts classic is a masterpiece. It's the Christina Hendricks of drinks: sexy and bold and red.


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#189 Adam George

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Posted 19 April 2013 - 04:19 AM

I am after a bit of advice on which ones to buy.
Briottet or Luxardo Marachino liqueur (the former is quite a lot cheaper)?
I am also looking for a Rye - 100% proof Rittenhouse (approx £32) is a lot more expensive that Rittenhouse Straight (£22) so is it worth it? Are there any other reasonably priced alternatives?


At Home I use Briottet and its perfectly fine, but not as funky and complex as luxardo.

100 proof is well worth it, but the price has gone up. You won't find Wild Turkey anywhere. No one in England has any.

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#190 thampik

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Posted 19 April 2013 - 04:31 AM

thanks, haresfur and Adam. I'll try the luxardo and the 100% proof rye.

#191 Hassouni

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Posted 20 April 2013 - 11:27 PM

Wowee, this may be one of the best drinks I've made in a while:

 

Lemon Hart 151 (old bottling) old fashioned

 

quarter sized puddle of 2:1 simple (made with evap. cane juice sugar, so brown), 3 dashes Angostura, an ounce or so of the rum, and a bit less of filtered water, stirred with ice. 

 

The combination of everything has the intense, luxurious sweet spiciness of pimento dram or falernum, while having neither in it. Cracking drink! Will try it with my LH80 later and report back (both here and in my thread on the subject)



#192 FrogPrincesse

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Posted 23 April 2013 - 11:04 AM

A couple of recent cocktails.

 

This very nice Manhattan for my husband with Templeton rye, Cocchi vermouth di Torino, Boker's bitters, brandied cherry.

 

8662345630_1212a7da55_z.jpg
 

The Rolls Royce from the Savoy (ratios from Bartender's Choice): gin, sweet & dry vermouths, benedictine. A perfect Martini variation with a touch of Benedictine. I used a lemon peel because I was out of oranges but orange would be best.

 

8663653167_fe710875a4_z.jpg
 

 

 



#193 FrogPrincesse

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Posted 23 April 2013 - 11:26 AM

I forgot this one... It was quite hot in San Diego this weekend so we just had some Lillet on ice to cool us down.

 

 

8667148506_ef05c1af2d_z.jpg
 



#194 Plantes Vertes

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Posted 23 April 2013 - 08:04 PM

When I found myself still working at 11pm, I made a Bloody Mary.830 (640x480).jpg


Edited by Plantes Vertes, 23 April 2013 - 08:14 PM.


#195 Plantes Vertes

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Posted 23 April 2013 - 09:12 PM

Then when I finished the project I went for an Apple Crisp. I used Wild Turkey 101; found out that in Kentucky it's called 'the Kickin' Chicken' :biggrin:

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Edited by Plantes Vertes, 23 April 2013 - 09:35 PM.


#196 Rafa

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Posted 24 April 2013 - 04:44 PM

1 1/2 oz Rhum JM Blanc
3/4 oz Clément Créole Shrubb
3/4 oz Lime juice
1/2 oz Campari
 
Anyone have any idea what to call this? It started out as a rhum agricole take on a Margarita (a Marguerite?) but it took a swerve in a Papa Doble direction, after which I looked at Dan Chadwick's Margara for ratio ideas.It's not very bitter at all; it tastes like a dry-ish grapefruit Margarita, and I could see it being pretty successful with just a 1/4 oz of Petite Canne cane syrup to sweeten it up. I want to give it a Martinique-related name but I know little of its culture beyond rhum and its beaches and all the Edouard Glissant I read in college.

Edited by Rafa, 24 April 2013 - 04:45 PM.

DrunkLab.tumblr.com

 

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#197 Plantes Vertes

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Posted 24 April 2013 - 04:53 PM

1 1/2 oz Rhum JM Blanc
3/4 oz Clément Créole Shrubb
3/4 oz Lime juice
1/2 oz Campari
 
Anyone have any idea what to call this? It started out as a rhum agricole take on a Margarita (a Marguerite?) but it took a swerve in a Papa Doble direction, after which I looked at Dan Chadwick's Margara for ratio ideas.It's not very bitter at all; it tastes like a dry-ish grapefruit Margarita, and I could see it being pretty successful with just a 1/4 oz of Petite Canne cane syrup to sweeten it up. I want to give it a Martinique-related name but I know little of its culture beyond rhum and its beaches and all the Edouard Glissant I read in college.

 

What about a Four Snakes? This is the Martinique flag, and you have four ingredients, so.... but if you put cane syrup in you'll have five and ruin it. Better not do that.

 

Edit: Wikipedia has these things to say about the etymology of the name Martinique, which perhaps might interest you:

 

Martinique owes its name to Christopher Columbus, who sighted the island in 1493 and finally landed on 15 June 1502. The island was then called "Jouanacaëra-Matinino", which came from a mythical island described by the Tainos of Hispaniola. According to historian Sydney Daney, the island was called "Jouanacaëra" by the Caribs, which would mean "the island of iguanas". After Columbus' initial discovery, the name then evolved into Madinina ("Island of Flowers"), Madiana, and Matinite. When Columbus returned to the island in 1502, he rechristened the island as Martinica. Finally, through the influence of the neighboring island of Dominica (La Dominique), it came to be known as Martinique.


Edited by Plantes Vertes, 24 April 2013 - 04:59 PM.


#198 haresfur

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Posted 24 April 2013 - 05:17 PM

1 1/2 oz Rhum JM Blanc
3/4 oz Clément Créole Shrubb
3/4 oz Lime juice
1/2 oz Campari
 
Anyone have any idea what to call this? It started out as a rhum agricole take on a Margarita (a Marguerite?) but it took a swerve in a Papa Doble direction, after which I looked at Dan Chadwick's Margara for ratio ideas.It's not very bitter at all; it tastes like a dry-ish grapefruit Margarita, and I could see it being pretty successful with just a 1/4 oz of Petite Canne cane syrup to sweeten it up. I want to give it a Martinique-related name but I know little of its culture beyond rhum and its beaches and all the Edouard Glissant I read in college.

Glissant on the Beach? :cool:


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#199 Kerry Beal

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Posted 24 April 2013 - 06:20 PM

1 1/2 oz Rhum JM Blanc
3/4 oz Clément Créole Shrubb
3/4 oz Lime juice
1/2 oz Campari
 
Anyone have any idea what to call this? It started out as a rhum agricole take on a Margarita (a Marguerite?) but it took a swerve in a Papa Doble direction, after which I looked at Dan Chadwick's Margara for ratio ideas.It's not very bitter at all; it tastes like a dry-ish grapefruit Margarita, and I could see it being pretty successful with just a 1/4 oz of Petite Canne cane syrup to sweeten it up. I want to give it a Martinique-related name but I know little of its culture beyond rhum and its beaches and all the Edouard Glissant I read in college.

"A French Possession"?



#200 Rafa

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Posted 24 April 2013 - 08:57 PM

Thank you all so much! A lot of good ideas so far, and a lot of good stuff on Martinique. One of my favorite parts of researching/inventing drinks is the huge and diverse amounts of information I pick up along the way.

 

I'm leaning toward something feminine starting with an M, but Four Snakes is a great idea and now I want to save that up for another drink.

 

 

1 1/2 oz Rhum JM Blanc
3/4 oz Clément Créole Shrubb
3/4 oz Lime juice
1/2 oz Campari
 
Anyone have any idea what to call this? It started out as a rhum agricole take on a Margarita (a Marguerite?) but it took a swerve in a Papa Doble direction, after which I looked at Dan Chadwick's Margara for ratio ideas.It's not very bitter at all; it tastes like a dry-ish grapefruit Margarita, and I could see it being pretty successful with just a 1/4 oz of Petite Canne cane syrup to sweeten it up. I want to give it a Martinique-related name but I know little of its culture beyond rhum and its beaches and all the Edouard Glissant I read in college.

Glissant on the Beach? :cool:

 

Yup. Nothing says sexy fun times on the beach like "interrogating notions of Creole identity vis-a-vis Africanism." Yup. Just remembering what I spent four years studying makes me want another drink.


DrunkLab.tumblr.com

 

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#201 Rafa

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Posted 24 April 2013 - 08:59 PM

This is what I just submitted to the Tales of the Cocktail 2013 Official Drink Contest, which had to take the form of a Rickey:

 

Rickey Ricardo

 

1.5 oz Hendrick's

.5 oz Angostura

1 oz cucumber juice

.5 oz lime juice

3 oz club soda

 

Garnish with a lime wheel, lemon wheel, and rose water and Angostura-aromatized slice of cucumber.


DrunkLab.tumblr.com

 

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#202 Plantes Vertes

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Posted 24 April 2013 - 09:44 PM

This is what I just submitted to the Tales of the Cocktail 2013 Official Drink Contest, which had to take the form of a Rickey:

 

Rickey Ricardo

 

1.5 oz Hendrick's

.5 oz Angostura

1 oz cucumber juice

.5 oz lime juice

3 oz club soda

 

Garnish with a lime wheel, lemon wheel, and rose water and Angostura-aromatized slice of cucumber.

 

I had a great drink on these lines in the Corinthia Hotel in London, but with chilled Earl Grey instead of your lime and soda. Your version looks beautiful as well. Pretty sure you'll win that competition. :biggrin:  



#203 Plantes Vertes

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Posted 24 April 2013 - 09:46 PM

Today I enjoyed some sherry after working late again. I recommend this bottle to those with a sweet tooth; it is absolutely jammy. Once when I was a child I ODd on this very sweet cough syrup, started to hallucinate and ended up in Accident and Emergency getting my stomach pumped... this sherry is very nearly as good :raz: It tastes just like figs and honey, with salt and engine oil on the end and when you open it up the whole house gets this heavy sweet aroma of dusty fruit. It has the texture of almond oil. It's a shame you can't see the lovely purple-russet tones in my photo. 

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Edited by Plantes Vertes, 24 April 2013 - 10:19 PM.


#204 Rafa

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Posted 25 April 2013 - 07:25 AM

This is what I just submitted to the Tales of the Cocktail 2013 Official Drink Contest, which had to take the form of a Rickey:

 

Rickey Ricardo

 

1.5 oz Hendrick's

.5 oz Angostura

1 oz cucumber juice

.5 oz lime juice

3 oz club soda

 

Garnish with a lime wheel, lemon wheel, and rose water and Angostura-aromatized slice of cucumber.

 

I had a great drink on these lines in the Corinthia Hotel in London, but with chilled Earl Grey instead of your lime and soda. Your version looks beautiful as well. Pretty sure you'll win that competition. :biggrin:  

You're too kind. That drink sounds wild. By coincidence, the other drink I considered submitting was an Earl Grey-infused gin and ginger beer highball with a dash of lavender syrup. I called it the Bulwer-Lytton, after the British author of the line "it was a Dark 'n Stormy night." 

 

 

 Once when I was a child I ODd on this very sweet cough syrup, started to hallucinate and ended up in Accident and Emergency getting my stomach pumped... this sherry is very nearly as good :raz:

 

You should write ad copy for sherry companies. 


Edited by Rafa, 25 April 2013 - 07:27 AM.

DrunkLab.tumblr.com

 

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#205 thampik

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Posted 25 April 2013 - 08:08 AM

Folks, what drink(s) would you recommend that best combines Luxardo Maraschino liqueur and Rittenhouse 100 Proof rye (both of which have just arrived :-))

#206 Rafa

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Posted 25 April 2013 - 08:24 AM

The Red Hook if you have Punt e Mes, the Final Ward if you have Chartreuse, the Brooklyn, and the Improved Whiskey Cocktail. 


DrunkLab.tumblr.com

 

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#207 EvergreenDan

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Posted 25 April 2013 - 12:29 PM

I made a Brooklyn last night, using my fortified Amer Boudreau. Quite good, although next time I'll start off slowly with the Maraschino. It overpowered the Faux Picon.


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#208 thampik

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Posted 25 April 2013 - 01:25 PM

The latter two are possibles - are bitters an adequate sub for Amer Picon in a Brooklyn? The Improved recipe I have calls for 1/2 tsp of Maraschino? Thanks for the suggestions though, Rafa.

#209 Plantes Vertes

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Posted 25 April 2013 - 01:40 PM

 

This is what I just submitted to the Tales of the Cocktail 2013 Official Drink Contest, which had to take the form of a Rickey:

 

Rickey Ricardo

 

1.5 oz Hendrick's

.5 oz Angostura

1 oz cucumber juice

.5 oz lime juice

3 oz club soda

 

Garnish with a lime wheel, lemon wheel, and rose water and Angostura-aromatized slice of cucumber.

 

I had a great drink on these lines in the Corinthia Hotel in London, but with chilled Earl Grey instead of your lime and soda. Your version looks beautiful as well. Pretty sure you'll win that competition. :biggrin:  

You're too kind. That drink sounds wild. By coincidence, the other drink I considered submitting was an Earl Grey-infused gin and ginger beer highball with a dash of lavender syrup. I called it the Bulwer-Lytton, after the British author of the line "it was a Dark 'n Stormy night." 

 

The drink of your imagining, far from generating a fierce displeasure, while nonetheless intriguingly unquotiden and removed from the tedious by a country mile, leaves the heart engorged by the sweat of wondering what in its reality could be the flavour of it, and a languid pallor invades the beholder from the sternocleidomastoids to the top of the face with delight.    



#210 EvergreenDan

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Posted 25 April 2013 - 01:45 PM

 ... are bitters an adequate sub for Amer Picon in a Brooklyn?

Not really. I would also go easy on the Maraschino in a Brooklyn -- I thought it dominated a bit. For Amer Picon, your choices include:

  • Real Amer Picon (although its not the same as the historic ingredient)
  • Toriani Amer (never had or seen it, but I've heard it's not a close match)
  • Bittermen's Amer Nouvelle (Lacks the caramel coloring, but in this drink it wouldn't matter)
  • Amaro CioCiaro (pretty close; now available in Massachusetts; available at DrinkUpNY.com)
  • Amaro Lucano (not quite as close, but I'd use it)
  • Amer Boudreau (a homemade infusion of orange and/or bitter orange peel in GNS, Amaro Ramazzotti, and Stirring's Orange Bitters; mine is VERY bitter, and I did diluted it with vodka to about 80 proof)
  • Or a concoction of your own design -- something bitter, orange, and a bit spicy.

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