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Drinks! (2012, part 2)


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#271 ChrisTaylor

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Posted 12 May 2012 - 06:12 PM

So I made a "Jamaica Rum Daiquiri" as featured on Alpenz's page for Smith & Cross, first time, despite the bottle being 60% finished...

1 oz S&C
1 oz lime juice
2/3 oz (?*) simple (in my case Demerara)

Posted Image

Although I prefer my Daiquiris to be drier and more boozy, this is one of the most perfectly balanced drinks I've ever had. Sweet, but balanced by sour, with a deep richness brought out by the rum. Next time I'll change the proportions, but wow, this cocktail is like poetry on the tongue.


*(who the hell has 1/3 or 2/3 oz measurements?)


Someone who is used of working with the metric system, I suspect. 1 oz is close enough to 30mL to not matter a whole lot (28.somethingsomething mL). 1/3 and 2/3 of an oz are 10 and 20mL--very sensible and nicely rounded metric measurements.

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#272 Hassouni

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Posted 12 May 2012 - 06:46 PM

Hmm, I suppose, except Alpenz is based in the US....

#273 ChrisTaylor

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Posted 12 May 2012 - 06:50 PM

I have shotglasses that not only have the 1/4, 1/2, etc oz measurements on them, but also mL. Meaning measuring out 1/3 or 2/3 of an oz is not a problem at all. You should see if you can find such glasses. I stumbled on them at random in a junk shop and bought a few. I mean, if you lived locally and all, I'd pad a few with newspaper and box them and post them your way, as I too have stumbled across recipes with unusual measures (i.e. 5mL of something).

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I've never met an animal I didn't enjoy with salt and pepper.

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#274 Hassouni

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Posted 12 May 2012 - 06:53 PM

Yeah, I've been eyeing the Japanese jiggers over at Cocktail Kingdom but it seems they either come in only metric or US....

#275 thirtyoneknots

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Posted 12 May 2012 - 07:03 PM

Yeah, I've been eyeing the Japanese jiggers over at Cocktail Kingdom but it seems they either come in only metric or US....


If you know the equivalencies, there's no handicap to having a metric jigger. Those long, narrow jiggers are a delight to use.
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#276 bostonapothecary

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Posted 12 May 2012 - 08:11 PM

a rendering of Pip Hanson's (a.k.a. kohai) "Oliveto"

2 oz. vale d'paul unaged cape verdean rum
1 oz. lime juice
8g. non aromatic white sugar
.5 oz. evoo
egg white

wow. olive oil. this is awesome.
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#277 EvergreenDan

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Posted 12 May 2012 - 08:15 PM

Bitter, Bitter, Bitter, Bitter
by eGullet haresfur
2 oz Campari (or Aperol)
1 t Fernet Branca
3 ds Bitters, Fee Brothers Old Fashion
2 oz Bitter lemon soda

Shake still ingredients, stain, rocks, top with seltzer, lowball.

As written, I tihnk it is probably too sweet, unless your bitter lemon soda is very dry. I sub 1/2 oz lemon + 5 dashes lemon bitters + seltzer for the bitter lemon soda. Great drink. Tonight, I added 1/2 oz gin for alcohol mouthfeel and effect and complement the Campari and lemon.

For a Campari lover, this is a wonderful drink. There is just enough Fernet to linger in the background, like a creep in the shadows. The bitters tones down the brightness of the Campari a bit (neither good nor bad, just different from other Campari cocktails).
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#278 haresfur

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Posted 12 May 2012 - 09:30 PM

I called this one the Clown Car:

2.25 Bas-Armagnac
1 Grapefruit
.5 Cointreau
.25 Batavia Arrack

The flavors just kept coming out, and they were all rather strange.

Great name!
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#279 FrogPrincesse

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Posted 12 May 2012 - 09:36 PM

I made this refreshing coconut drink tonight, the Coco de Agua (Charles H. Baker Jr , via Bartender's Choice app).


Posted Image

Light rum, coconut water, lime juice, simple syrup, and club soda.

#280 haresfur

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Posted 12 May 2012 - 10:08 PM

the idea of making drinks taste like beautiful fruits that could be real, but do not exist was fun. we made a few, and they slurped them down.

we started with the sour orange bronx which conjures the lost burmese pomelo (if it was, it must be behind rebel controlled lines)
1.5 oz. farmer's gin
.75 oz. m&r sweet vermouth
.75 oz. dominican sour orange juice
expressed sour orange peel
i was bluffing about burma and only geographically guessing, but when googled they are actually famous for them.

then we went with the re-rendered maximillian affair
1 oz. j.m. rhum agricole
1 oz. j.m. (joao monteiro) cape verdean tamarind ponche (no relation to j.m. of martinique)
.5 oz. campari
.5 oz. lime juice
6 sprigs of mint
no one knew what tamarind was so i explained how cape verde was a point on the famous "tamarind belt" that stretches from guyana to east timor. the drink overall conjures monstrous expressions of heirloom grapefruit.

I would think exotic fruit is an easier entry to new flavours than say potable bitters or funky rum. Tamarind seems like it would be a great ingredient and certainly outside the normal cocktail realm. But your Maximillian seems to punch all the buttons.
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#281 ChrisTaylor

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Posted 14 May 2012 - 01:10 AM

Bitter, Bitter, Bitter, Bitter
by eGullet haresfur
2 oz Campari (or Aperol)
1 t Fernet Branca
3 ds Bitters, Fee Brothers Old Fashion
2 oz Bitter lemon soda

Shake still ingredients, stain, rocks, top with seltzer, lowball.

As written, I tihnk it is probably too sweet, unless your bitter lemon soda is very dry. I sub 1/2 oz lemon + 5 dashes lemon bitters + seltzer for the bitter lemon soda. Great drink. Tonight, I added 1/2 oz gin for alcohol mouthfeel and effect and complement the Campari and lemon.

For a Campari lover, this is a wonderful drink. There is just enough Fernet to linger in the background, like a creep in the shadows. The bitters tones down the brightness of the Campari a bit (neither good nor bad, just different from other Campari cocktails).


I like like like this. A whole lot. Need to try a version of this with Cynar. Just for fun.

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I've never met an animal I didn't enjoy with salt and pepper.

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Harare, Victoria Falls and some places in between


#282 haresfur

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Posted 14 May 2012 - 02:34 AM

Bitter, Bitter, Bitter, Bitter
by eGullet haresfur
2 oz Campari (or Aperol)
1 t Fernet Branca
3 ds Bitters, Fee Brothers Old Fashion
2 oz Bitter lemon soda

Shake still ingredients, stain, rocks, top with seltzer, lowball.

As written, I tihnk it is probably too sweet, unless your bitter lemon soda is very dry. I sub 1/2 oz lemon + 5 dashes lemon bitters + seltzer for the bitter lemon soda. Great drink. Tonight, I added 1/2 oz gin for alcohol mouthfeel and effect and complement the Campari and lemon.

For a Campari lover, this is a wonderful drink. There is just enough Fernet to linger in the background, like a creep in the shadows. The bitters tones down the brightness of the Campari a bit (neither good nor bad, just different from other Campari cocktails).


In Australia I've been using Schweppes Bitter Lemon. I don't find it too sweet, but I have more of a sweet tooth than you (who doesn't!). I also like it with Italian lemon soda, which is tastes quite a bit sweeter to me.

Had to break into the emergency backup Campari to make these today. I think you are right about the Fernet. I poured too much in mine and Ms. haresfur's is better. I haven't tried adding gin but I'm sure it won't hurt if you don't mind the extra medicine.
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#283 ChrisTaylor

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Posted 14 May 2012 - 02:40 AM

I like the idea of emergency back-up Campari. I think my zombie apocalypse grab-bag will now include potable bitters.

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I've never met an animal I didn't enjoy with salt and pepper.

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Harare, Victoria Falls and some places in between


#284 rod rock

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Posted 14 May 2012 - 04:03 AM

Bitter, Bitter, Bitter, Bitter
by eGullet haresfur
2 oz Campari (or Aperol)
1 t Fernet Branca
3 ds Bitters, Fee Brothers Old Fashion
2 oz Bitter lemon soda

Shake still ingredients, stain, rocks, top with seltzer, lowball.

As written, I tihnk it is probably too sweet, unless your bitter lemon soda is very dry. I sub 1/2 oz lemon + 5 dashes lemon bitters + seltzer for the bitter lemon soda. Great drink. Tonight, I added 1/2 oz gin for alcohol mouthfeel and effect and complement the Campari and lemon.

For a Campari lover, this is a wonderful drink. There is just enough Fernet to linger in the background, like a creep in the shadows. The bitters tones down the brightness of the Campari a bit (neither good nor bad, just different from other Campari cocktails).


Oh this seems great!!!!
My favorite drink in this hot weather is Lemonade with Ice cream :D

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#285 EvergreenDan

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Posted 14 May 2012 - 05:18 AM

All this chatting about LemonHart 151 made me do this:

2 oz LemonHart 151
1 oz Cynar
1/2 oz Amaro Nardini (a fairly mild menthol/mint amaro)
1/2 oz Lemon
1 oz seltzer to top
8 leaves mint
1 spring mint garnish

Muddle mint lightly, shake hard to further muddle, double strain into highball, top with seltzer, garnish.

This drink has the light texture of a highball and the alcohol punch of a spirit-forward cocktail. Warning: scale down or one-and-done.
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#286 thirtyoneknots

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Posted 14 May 2012 - 05:48 AM

All this chatting about LemonHart 151 made me do this:

2 oz LemonHart 151
1 oz Cynar
1/2 oz Amaro Nardini (a fairly mild menthol/mint amaro)
1/2 oz Lemon
1 oz seltzer to top
8 leaves mint
1 spring mint garnish

Muddle mint lightly, shake hard to further muddle, double strain into highball, top with seltzer, garnish.

This drink has the light texture of a highball and the alcohol punch of a spirit-forward cocktail. Warning: scale down or one-and-done.


That's a bartender's handshake if ever there was one. All it's missing is a Fernet float.

Edited by thirtyoneknots, 14 May 2012 - 05:48 AM.

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#287 EvergreenDan

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Posted 14 May 2012 - 11:06 AM

All this chatting about LemonHart 151 made me do this:

2 oz LemonHart 151
1 oz Cynar
1/2 oz Amaro Nardini Bitter Truth EXR amaro (a fairly mild menthol/mint amaro)
1/2 oz Lemon
1 oz seltzer to top
8 leaves mint
1 spring mint garnish

Muddle mint lightly, shake hard to further muddle, double strain into highball, top with seltzer, garnish.


Apparently these were indeed potent. Sorry. EXR is sort of Fernet for weaklings. Maybe it's a Bar Back Handshake. ;)
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#288 thirtyoneknots

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Posted 14 May 2012 - 12:17 PM

EXR has its own merits. I don't think it's in Texas anymore though.
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#289 haresfur

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Posted 14 May 2012 - 02:35 PM

Oh this seems great!!!!
My favorite drink in this hot weather is Lemonade with Ice cream :D

Then you might like:

http://forums.egulle...90#entry1809990
It's almost never bad to feed someone.

#290 EvergreenDan

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Posted 15 May 2012 - 03:55 PM

Boston Common

3/4 oz Rye, Rittenhouse 100 (or other high proof)
3/4 oz Cognac
3/4 oz Amaro, Nardini
3/4 oz Sweet vermouth, Carpano Punt e Mes
3/8 oz Lemon juice
1 twst Lemon peel (as garnish)

Shake, strain, lowball, rocks, garnish

Delicious. Not as sweet as the inspiration due to lemon. A more mild rye will let the cognac through.
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#291 bostonapothecary

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Posted 15 May 2012 - 08:56 PM

2 oz. puysegur bas armagnac
4 g. non aromatic white sugar
4 dashes peychaud's bitters
rinse of absinthe (raki-prunelle sauvage-yerba mate)

this was a nice drink. the armagnac which i have never seen before was only $25. it has the same aroma as the marmite rye i've been making which leads me to believe they do something distinct with their yeast before distillation. solo, the aroma is unfortunately sort of plebeian and ordinary relative to other pricier armagnacs i've had. in the context of a cocktail its pretty cool. i'll have no problem using up the rest of the bottle.
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#292 bostonapothecary

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Posted 16 May 2012 - 10:17 AM

"roasty toasty"
2 oz. cesar pisco "italia"
1 oz. lime juice
8g. non aromatic white sugar
.5 oz. la tourangelle huile de noix (roasted walnut oil!)
egg white
decorated with bittermen's mole bitters

holy wow, is this spectacular. i think the walnut oil helped it froth even more than usual. the cocktail really enlivens and helps carry the aroma of the walnut oil.

i debated for a while what type of aroma would pair well with the walnut oil. pisco on paper might not seem obvious, but it supports and promotes and does not overshadow. some dark aromas such as seem more obvious with walnut do not show elegantly in a high acid context. next time i'll add a spoonful of kirschwasser for extra contrast.

i just added some boutique olive oils and all the other available nut oils to my shopping list.
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#293 bostonapothecary

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Posted 16 May 2012 - 10:37 AM

an egg and some "old engine oil"...
1 oz. lepanto spanish brandy aged in pedro ximenez barrels
.5 oz. hiram walker kirschwasser
1 oz. cesar florido moscatel especial
.5 oz. cynar
.5 oz. la tourangelle huile de noix (roasted walnut oil!)
whole egg

this was definitely delicious, but the walnut oil is definitely not the greatest sensory attentional feature. some people might call this drink balanced, but i am looking for vitality and that lies in a certain asymmetry which i think was nailed perfectly in the previous tart cocktail.

this might actually be my favorite drink with the lepanto which has sat around for years now due to lack of interest.

Edited by bostonapothecary, 16 May 2012 - 10:38 AM.

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#294 FrogPrincesse

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Posted 16 May 2012 - 04:46 PM

I made this simple but delicious Bourbon Smash last night for my husband: bourbon, lemon wedges, simple syrup, mint, angostura bitters (I did have a sip of it for quality control purposes). My mint is doing really well right now so it's a good time to take advantage of it!

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#295 KD1191

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Posted 16 May 2012 - 08:35 PM

1.5 oz 'Cuban Style' White Rum
.5 oz Lime supreme juice (exactly what it sounds like...juice pressed from lime supremes*)
1 tsp Demerara syrup (1:1)

The Platonic ideal of a daiquiri, pretty much. No trace of bitterness from the pith or interference with the pure juice flavor from traces of lime oil.

Was it worth the time/effort to fillet the citrus? Most definitely, and I'm sure I'll do it again. But, it's not going to become a standard practice anytime soon.

*Hat tip to Troy Sidle for the idea.

Edited by KD1191, 16 May 2012 - 08:37 PM.

True rye and true bourbon wake delight like any great wine...dignify man as possessing a palate that responds to them and ennoble his soul as shimmering with the response.

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#296 Hassouni

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Posted 16 May 2012 - 09:50 PM

Is making the lime supremes as much of a pain in the ass as I'm imagining?

#297 mkayahara

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Posted 17 May 2012 - 04:36 AM

1.5 oz 'Cuban Style' White Rum
.5 oz Lime supreme juice (exactly what it sounds like...juice pressed from lime supremes*)
1 tsp Demerara syrup (1:1)

The Platonic ideal of a daiquiri, pretty much. No trace of bitterness from the pith or interference with the pure juice flavor from traces of lime oil.

Was it worth the time/effort to fillet the citrus? Most definitely, and I'm sure I'll do it again. But, it's not going to become a standard practice anytime soon.

*Hat tip to Troy Sidle for the idea.

Interesting... how did you juice the supremes? Did you actually use a juicer, or just sort of put 'em in a mortar and bash 'em around?
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#298 EvergreenDan

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Posted 17 May 2012 - 04:50 AM

Next Kyle will be making Kumquat supreme juice ;)

Sounds like the kind of drink where you say to yourself "I hope this isn't really good" as you take the first sip.
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#299 KD1191

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Posted 17 May 2012 - 07:23 AM

Is making the lime supremes as much of a pain in the ass as I'm imagining?

To be honest, it wasn't as difficult as I thought it would be...I've got some really sharp knives, but it's certainly not going to be my de rigueur method for a daiquiri. I imagine someone with smaller/better trained hands wouldn't have that bad a time with it.

Interesting... how did you juice the supremes? Did you actually use a juicer, or just sort of put 'em in a mortar and bash 'em around?

I muddled them up good and then pressed the result through a strainer. The yield was poor, about 1/2 oz from a nice sized lime.
True rye and true bourbon wake delight like any great wine...dignify man as possessing a palate that responds to them and ennoble his soul as shimmering with the response.

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#300 Hassouni

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Posted 18 May 2012 - 01:57 PM

Inaugurating my new bottle of Campari, a Negroni

Posted Image

Oz Campari
Oz Cinzano Rosso
Oz Beefeater.

Blow me down, this is a strong, viscous drink!

Edited by Hassouni, 18 May 2012 - 01:58 PM.