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Drinks! (2013 Part 2)


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#181 Adam George

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Posted 05 November 2013 - 02:55 PM

I'll chime in with my Sazerac since we're all measuring dicks.

 

1.00oz Rittenhouse Rye

1.00oz "What VSOP Cognac Is On Offer" when at home or Armagnac in the bar.

0.75oz 2:1 Demerara Sugar Syrup.

5 Solid dashes Peychaud's Bitters

2 Dashes Angostura Bitters

 

Stir over ice, strain into chilled, absinthe rinsed rocks glass.

Lemon twist.

Discard.

 

 

The discard is important.  And over this drink I don't molest the glass with it or anything.  Just spray and throw. 


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#182 Hassouni

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Posted 05 November 2013 - 03:04 PM

By discard do you mean drink?



#183 Plantes Vertes

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Posted 05 November 2013 - 03:07 PM

Discard the lemon peel, I think...



#184 Hassouni

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Posted 05 November 2013 - 03:21 PM

Yeah, I know....



#185 Adam George

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Posted 05 November 2013 - 03:22 PM

Can't explain.....  I'm... choking....


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#186 Chris Amirault

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Posted 05 November 2013 - 07:39 PM

Ted Kilpatrick runs a killer program at No. 9 Park in Boston, and this drink of his is one of my favorites. Parentheses indicate adjustments using on-hand ingredients; I subbed in the rich Clement Creole Shrubb bc the Ardbeg has less body and caramel than the Talisker: 

 

Scotland the Brave

 

2 1/2 oz Talisker (Ardbeg 10)

3/4 oz sweet vermouth (Carpano Antica Formula)

3/4 oz Fernet Branca

1/2 oz Mathilde orange XO (Clement Creole Shrubb)

 

Stir; strain over a fresh rock in a highball glass; orange twist. 


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#187 ChrisTaylor

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Posted 06 November 2013 - 02:36 AM

It's maybe a little impressive to see that maybe one dash too many of Peychaud's bitters is enough to dominate Tennessee whiskey, cynar and smoked maple syrup that's only marginally less smoky than a bottle of liquid smoke.


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#188 FrogPrincesse

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Posted 08 November 2013 - 09:38 AM

2:1 Martini last night with Plymouth and Noilly Prat Extra Dry, Regan's and Fee's orange bitters, lemon twist.

 

Sadly, no caviar to be found.

 

10735567034_be7f857fb3_z.jpg
 


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#189 JoNorvelleWalker

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Posted 11 November 2013 - 02:28 AM

I caught the eye of a Parisian Blonde, and sort of I wish I hadn't.

 

1 oz Busted Barrel (smoothest rum I have)

1 oz Cointreau

1 oz heavy cream

 

 

Shaken and strained.  As stated the result was pretty vile.  I stirred in a little syrup, which made it better, but still, not something that I care to make again.



#190 Adam George

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Posted 11 November 2013 - 07:52 AM

Those Parisians are always a gamble...

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#191 FrogPrincesse

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Posted 11 November 2013 - 09:22 AM

I caught the eye of a Parisian Blonde, and sort of I wish I hadn't.

 

1 oz Busted Barrel (smoothest rum I have)

1 oz Cointreau

1 oz heavy cream

 

 

Shaken and strained.  As stated the result was pretty vile.  I stirred in a little syrup, which made it better, but still, not something that I care to make again.

 

Believe it or not, it looks like this monstrosity originated from the Savoy Cocktail Book.

 

Thank god I am a brunette, otherwise I'd be pretty upset.


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#192 Rafa

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Posted 12 November 2013 - 03:37 PM

I made a gin version of the Toronto discussed above. Pretty good. Very woodsy.

 

I'm also playing around combining Cynar and Pedro Ximénez sherry with different spirits. Those two are made for each other. 


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#193 FrogPrincesse

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Posted 12 November 2013 - 04:24 PM

Toronto with gin. Sounds interesting. What gin did you use, Rafa?

 

For now, here is just a glimpse of my legendary backlog - last night's Negroni variation with St. George dry rye gin and Dolin rouge.

 

10812229275_2f2a27d84e_z.jpg
 

Really, really good. The dry rye gin changes the feeling of the drink quite a bit. It feels a bit crisper/lighter/drier. The gin has tons of juniper and also some pepper and caraway. The resulting Negroni tastes a bit malty, almost briny/savory, and then the botanicals and bitter finish take over. It's different from the classic Negroni but it's great in its own right. Will do again, for sure.

 

I think next I want to use this gin in an old-fashioned.



#194 Rafa

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Posted 12 November 2013 - 04:34 PM

I used Broker's, simply because it's what I have around at the moment. I imagine the drink could work better with a more herbal gin like St. George Terroir or Edinburgh. I was inspired by a sparkling, unsweetened version of the same drink called Bitter Herb

 

I'm very curious to try the dry rye gin, as well as its aged version, which St. George charmingly calls "reposado." Unfortunately my preferred local liquor store isn't taking any special orders until the holiday season's through. 


Edited by Rafa, 12 November 2013 - 04:34 PM.

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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


#195 mkayahara

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Posted 12 November 2013 - 04:49 PM

I think a Toronto made with Anchor's Genevieve could be stellar.

 

And I agree that Cynar and sherry generally are a very good combination!


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#196 Rafa

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Posted 12 November 2013 - 04:52 PM

I'm having Dan Chadwick problems lately where almost everything is too sweet for my palate, but somehow dark flavors like sherry and amari get an exemption. 


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 Adam George

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Posted 12 November 2013 - 05:50 PM

I've got a couple of drinks to post.
 
Speaking of Genever I finally made an Improved Holland Gin Cocktail
I used about three parts Bols to one part Ketel One, a spoon of Curaçao and Maraschino with Angostura and Absinthe Bitters*
 
IMG_6196 small.jpg
 
 
And to right the wrongs at The American Bar, a White Lady
2:1:1 with Beefeater, Cointreau, lemon and a couple of dashes of Absinthe Bitters*
 
IMG_6190 smaller.jpg


* Absinthe Bitters

Inspired by the recipe in The Employees Only book.
Roughly 3:1 Absinthe : Chartreuse Vegetal Elixier, with Angostura, Peychaud's and Fernet to taste.
Rather than use Fee's Mint Bitters, I steep fresh mint in the mixture.

Edited by Adam George, 12 November 2013 - 05:57 PM.

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#198 Rafa

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Posted 13 November 2013 - 09:10 AM

Gorgeous shots. I need to get a camera.

 

I recently rediscovered this drink, and think it's great, and deserves a spot in my (and perhaps others') regular rotation: 

 

by muse of doom, feu-de-vie
1 oz Rye, Dad's Hat
1 oz Dry vermouth, Vya
3/4 oz Cynar
1/4 oz Bénédictine
1 spg Rosemary (as garnish)
 
Stir, strain, coupe, garnish. Roll the sprig between your fingers to wake it up.
 
Delicious. Made with ri(1) and Vya.
 
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Subtle, complex, spicy, and dark, the flavors perfectly integrated and congruent. Structurally, I suppose it's a forest-y take on bostonapothecary's Alto Cucina. 

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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


#199 Adam George

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Posted 13 November 2013 - 01:18 PM

Cheers mate.

Still working mine out. It's good fun, though.


Doe's Path is a good looking drink. I'll try that one out.

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#200 FrogPrincesse

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Posted 13 November 2013 - 01:29 PM

Indeed these are beautiful shots. Worthy of a book, for sure.

 

A question for you, Adam - for your Improved Holland Gin Cocktail, you said that you used a mix of Bols genever and Kettle One vodka (3:1).

Why not use straight genever?



#201 Rafa

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Posted 13 November 2013 - 01:31 PM

I don't mean to speak for Adam, who may have indeed used vodka for all I know, but Ketel One also makes genevers for European markets. 


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 FrogPrincesse

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Posted 13 November 2013 - 01:43 PM

Ok. When I read Ketel One, I automatically assumed vodka based on what is available in the US. I did not realize that they also made a genever.



#203 Hassouni

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Posted 13 November 2013 - 02:04 PM

Yep, their first few hundred years of existence was a genever producer



#204 Adam George

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Posted 13 November 2013 - 02:16 PM

The clue is the shape of the Ketel One vodka bottle!

Indeed I used Ketel 1 Jenever. It's poking out behind the Ferrand there. It's less strong than Bols and less malty also.

Having drank their Jenever first, and Vodka days apart at a tasting, it's incredible how much of the character of the copper still is present in the vodka and how similar the two products are. There's some legit heritage behind that brand.

http://img.thewhisky.../l/jen_ket1.jpg

Edited by Adam George, 13 November 2013 - 02:18 PM.

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#205 haresfur

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Posted 14 November 2013 - 01:24 AM

The clue is the shape of the Ketel One vodka bottle!

Indeed I used Ketel 1 Jenever. It's poking out behind the Ferrand there. It's less strong than Bols and less malty also.

Having drank their Jenever first, and Vodka days apart at a tasting, it's incredible how much of the character of the copper still is present in the vodka and how similar the two products are. There's some legit heritage behind that brand.

http://img.thewhisky.../l/jen_ket1.jpg

Maybe they don't clean out the still between genever and vodka batches  :cool:


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#206 ChrisTaylor

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Posted 14 November 2013 - 01:55 AM

I bought some High West Double Rye today so an Old Fashioned seemed like a solid starting point. 2 oz rye, a couple dashes each of Angostura bitters and Fee's Whiskey Barrel Aged bitters and a lonesome sugar cube. Plus a lemon twist. 


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#207 Adam George

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Posted 14 November 2013 - 09:24 AM

Double Rye is so good.

A local bar and I banged through a bottle without them selling a drop!

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#208 Hassouni

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Posted 14 November 2013 - 09:32 PM

And tonight's experiment, killing off the bottles of the two main spirits:

 

 

1 oz Cuervo Tradicional reposado

1.5 oz Pikesville rye

.5 oz lemon

.75 oz or so Senior Curaçao

tiny squirt of 2:1 demerara syrup

two dashes Regan's orange bitters, one dash Angostura

Shaken, up

 

Yeah....I won't be repeating this. 

The tequila isn't playing nice. And .75 oz of curaçao is way too damn much (I started with .5, MUCH too dry, stirred in the squirt of Demerara syrup, still pretty dry, then stirred in <.25 oz more curaçao. Now it's too orangey.)



#209 ChrisTaylor

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Posted 15 November 2013 - 05:18 AM

I don't think agave ever does a good job of playing nice, even when it's decent quality agave. It's agave all the way or it acts all antisocial, wearing obscene t-shirts and playing vile music.


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#210 Hassouni

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Posted 15 November 2013 - 08:31 AM

True that.