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Drinks! (2013 Part 2)


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#151 FrogPrincesse

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Posted 03 November 2013 - 08:09 PM

Amusing strategy. Not for animal lovers.

Aware of this strategy but it seems like way too much trouble and my cat would definitely be upset if I repurposed his toys. :-)
I suspect that the age of the eggs is more critical than these little gadgets. With fresher eggs I get a much thicker foam with the same amount of effort.

#152 Plantes Vertes

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Posted 03 November 2013 - 08:25 PM

Perhaps it is worth dry shaking without the Cointreau, as sugar is supposed to inhibit the formation of the egg foam.

 

But yes, fresh eggs are surely the key.



#153 Hassouni

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Posted 03 November 2013 - 08:41 PM

I also tend not to use eggs at their very freshest, though I often will make egg white cocktails with a new batch of eggs, just for the novelty.

 

That said, my non-egged shaken drinks get quite frothy by themselves if I don't double strain, so even with less than super fresh eggs, I get decent if not fluffy froth. Doesn't gum syrup set the froth? Perhaps adding a touch of that if you have it (I don't) might preserve whatever froth is created so that it doesn't fizzle out in the glass.


Edited by Hassouni, 03 November 2013 - 08:42 PM.


#154 ChrisTaylor

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Posted 04 November 2013 - 01:30 AM

A somewhat modified version of the Smoke & Choke cocktail detailed here

 

2 oz Gentleman Jack

0.5 oz smoked maple syrup (whoever smoked this wasn't fucking around--I suspect the final drink is about as smoky as the one made with an actual smoked bourbon)

0.25 oz Cynar

4 dashes Peychaud's bitters

1 dash Scrappy's orange bitters

 

Stirred and then strained into an Old Fashioned glass w/ a lonesome, robust cube.

 

It works, I reckon. I couldn't imagine knocking back more than, well, one of these ... but I'd make it again, yeah. And I'd make it for people that I suspect might potentially enjoy this. Remind me, haresfur.


Edited by ChrisTaylor, 04 November 2013 - 01:32 AM.

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#155 Adam George

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Posted 04 November 2013 - 03:47 PM

 

 

White Lady last night with Beefeater gin, Cointreau, lemon juice + egg white in a 3:2:1 ratio. Really good, although I need to work on my egg foam technique. The texture was thick throughout but it was missing a nice thick layer of foam on top, despite my best efforts. 

 

Next time I will just go for the stick blender, especially with older eggs.

 

 

10636882883_35ac25af2d_z.jpg
 

 

 

I assume you do a dry shake first?

 

 

I have discovered that dry shaking or whipping after shaking with ice yields better results. 


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#156 Rafa

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Posted 04 November 2013 - 04:52 PM

I'm still at work and craving a good stiff stirred rye drink.

 

Requesting suggestions. 


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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


#157 Adam George

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Posted 04 November 2013 - 04:53 PM

I suggest not drinking at work.


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#158 Rafa

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Posted 04 November 2013 - 04:58 PM

I'll be out soon enough, Adam. I want something with which to toast my forthcoming freedom.


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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


#159 FrogPrincesse

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Posted 04 November 2013 - 04:59 PM

I have discovered that dry shaking or whipping after shaking with ice yields better results. 

You are confusing me. Are you saying I should shake with ice first, then whip with the stick blender (after straining the ice I imagine?).

Sorry it's Monday and I am a little slow.



#160 Adam George

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Posted 04 November 2013 - 05:19 PM

Yes, exactly that.


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#161 Plantes Vertes

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Posted 04 November 2013 - 06:00 PM

I'm still at work and craving a good stiff stirred rye drink.

 

Requesting suggestions. 

 

Oldfield/Down and Brown?

 

Are these stiff?

 

Or good?


Edited by Plantes Vertes, 04 November 2013 - 06:06 PM.


#162 Rafa

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Posted 04 November 2013 - 06:22 PM

 

I'm still at work and craving a good stiff stirred rye drink.

 

Requesting suggestions. 

 

Oldfield/Down and Brown?

 

Are these stiff?

 

Or good?

 

Weirdly, I seem to have arrived at these drinks myself

 

Thank you for the suggestions. I think I'll go with Fernet, at any rate. 


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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


#163 FrogPrincesse

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Posted 04 November 2013 - 06:37 PM

A Toronto.



#164 Chris Amirault

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Posted 04 November 2013 - 07:48 PM

A Toronto.

 

One of the first drinks that got me thinking.... A great cocktail, to be sure. 

 

Still working the Ransom Old Tom/Pierre Ferrand dry curacao thing here: 

 

2 oz Ransom

3/4 oz PF dry curacao

1/2 oz Russo nocino

2 dashes Aphrodite bitters

 

Stir, strain, orange twist. 


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#165 Rafa

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Posted 04 November 2013 - 08:21 PM

A Toronto.

 

Great suggestion. Hit the spot. Thanks.

 

I followed it up with a Philabuster via Kindred Cocktails; enjoyable, though the flavors didn't quite meld for me.


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


#166 FrogPrincesse

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Posted 04 November 2013 - 08:59 PM

 

A Toronto.

 

Great suggestion. Hit the spot. Thanks.

 

 

Rafa - Glad you liked it. It's a good one for sure.

 

Speaking about good stiff stirred rye drinks, I ended up with a Sazerac tonight. With Bulleit rye and St. George absinthe, it was nothing short of spectacular.

 

 

10683310733_f23b7863f1_z.jpg

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#167 Rafa

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Posted 04 November 2013 - 09:04 PM

What specs do you use in your Sazerac? 


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


#168 Hassouni

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Posted 04 November 2013 - 09:06 PM

Speaking for myself, a Sazerac is always winged.



#169 Rafa

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Posted 04 November 2013 - 09:13 PM

Now I'm craving chicken wings. 


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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


#170 FrogPrincesse

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Posted 04 November 2013 - 09:31 PM

What specs do you use in your Sazerac? 

 

I go with the Bartender's Choice version. Chill a glass with crushed ice and ~ 1/4 oz absinthe. Meanwhile, muddle 1 white sugar cube with Peychaud's (I used 3 or 4 dashes) and a barspoon of club soda in a mixing glass. Add 2 oz of rye, add ice, stir, strain into emptied glass. Lemon peel. 



#171 Rafa

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Posted 04 November 2013 - 09:39 PM

I'm a fan of that version as well, though I tend to prefer a touch of demerara syrup to a sugar cube if I have some handy. I need to try the St. George absinthe in a Sazerac. 


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


#172 haresfur

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Posted 04 November 2013 - 10:05 PM

Speaking of Sazaracs, I'm partial to a genever saz that I call Man Enough to Drink Pink.

 

ETA: The Toronto is a great drink although my opinion may be coloured by my first made for me by Murray Stenson at Zig Zag.  I simply asked him after my first drink, "What's next?"  His questions were 1) brown or clear? 2) bitter or sour 3)do you like Fernet?  I wasn't sure if the last question was a test, but clearly I passed.  He poured small samples of Fernet for some women standing behind me and it was pretty amusing to watch their reactions.

 

I'll have to try one of the Benedictine variants.


Edited by haresfur, 04 November 2013 - 10:11 PM.

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#173 FrogPrincesse

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Posted 04 November 2013 - 10:16 PM

Speaking of Sazaracs, I'm partial to a genever saz that I call Man Enough to Drink Pink.

I remember that you mentioned that one a while back on your eG blog. I am thinking that this could be a good use for my new bottle of St. George dry rye gin.

#174 ChrisTaylor

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Posted 04 November 2013 - 11:31 PM

I tried making that one. Goddamn. You know what I'm like with genever unless it's well-hidden ... I thought you were trying to poison me.


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#175 haresfur

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Posted 05 November 2013 - 03:45 AM

Weirdly, I seem to have arrived at these drinks myself

 

 

Yeah.  Good one.  Used WT 101 rye.  I cut back to 1 1/2 oz - please don't judge me harshly.


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#176 Hassouni

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Posted 05 November 2013 - 09:03 AM

I'm a fan of that version as well, though I tend to prefer a touch of demerara syrup to a sugar cube if I have some handy. I need to try the St. George absinthe in a Sazerac. 

 

Demerara syrup always. A scientifically measured small puddle.

 

I use Rittenhouse, and no soda. I chill the glass first, and do the absinthe rinse after dumping the ice and right before straining the rest into the glass. I also don't throw out the leftover absinthe.



#177 FrogPrincesse

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Posted 05 November 2013 - 10:29 AM

 

I'm a fan of that version as well, though I tend to prefer a touch of demerara syrup to a sugar cube if I have some handy. I need to try the St. George absinthe in a Sazerac. 

 

Demerara syrup always. A scientifically measured small puddle.

 

I use Rittenhouse, and no soda. I chill the glass first, and do the absinthe rinse after dumping the ice and right before straining the rest into the glass. I also don't throw out the leftover absinthe.

 

 

A little bit of water or club soda is needed if you use a sugar cube so it can be fully dissolved; obviously skip it if you use Demerara syrup.

 

I think that I just like the ritual of the sugar cube. It forces me to slow down and concentrate on what I am doing, and I enjoy the process. If you are in a hurry though, or don't have the energy, using syrup is best.



#178 Rafa

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Posted 05 November 2013 - 10:34 AM

If I could easily acquire demerara sugar cubes I'd probably go with that. 


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


#179 Rafa

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Posted 05 November 2013 - 10:36 AM

I chill the glass first, and do the absinthe rinse after dumping the ice and right before straining the rest into the glass. I also don't throw out the leftover absinthe.

 

 

I tend to just add a dash of absinthe directly to the mixing tin, unless I'm putting on a show for a crowd, and then I, erm, attempt the whole tossing-glass-while-shouting-"Sazerac!" thing. 


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


#180 Hassouni

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Posted 05 November 2013 - 10:45 AM

 

I chill the glass first, and do the absinthe rinse after dumping the ice and right before straining the rest into the glass. I also don't throw out the leftover absinthe.

 

 

I tend to just add a dash of absinthe directly to the mixing tin, unless I'm putting on a show for a crowd, and then I, erm, attempt the whole tossing-glass-while-shouting-"Sazerac!" thing. 

 

 

That doesn't achieve the same effect. You want to coat the glass so that the aroma hits you before you even take a sip. I suppose one of those Absinthe atomizer things would work just as well.