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Drinks! (2013 Part 2)


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#211 FrogPrincesse

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Posted 15 November 2013 - 11:08 AM

Last night's cocktails.

 

I wanted to make something else with the dry rye gin, and chose a recipe from the St. George website. I picked the Winter Sun with Gran Classico and Lillet. I hardly ever use my bottle of Gran Classico so this was an added bonus.

The recipe sounded very sweet, but I went against my better judgment. The beautiful gin was the best part of the drink (thank god it was front and center). The candy-like flavor of the Gran Classico did not do anything good in that cocktail. I added a generous dash of Boker's bitters to mask that flavor, which was pretty successful. Still, this was a disappointment. A nice collection of pretty labels though. Anybody want that bottle of Gran Classico? :smile:

 

10863629056_4e01143ed8_z.jpg
 

This one is my CR2 variation with rye and Bonal, You Only Live Twice. I still like it very much. Next time I will do a lemon twist for contrast and go a little heavier on the absinthe.

 

10864029376_a44f16dab2_z.jpg
 


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#212 Vieux Carré

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Posted 15 November 2013 - 05:10 PM

Some Fridays just cry out for a Corpse Reviver #2!



#213 lesliec

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Posted 15 November 2013 - 09:10 PM

And some Mondays just cry out for a corpse.

 

FP, how different is the Bonal to, say, Suze?  I don't think I've seen it here.


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#214 Rafa

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Posted 15 November 2013 - 09:16 PM

Very different. It's more like a fortified wine-based gentiane-quina a la Cocchi Americano, although with a mixed mistelle/brandy base rather than wine (like a Pineau des Charentes). It has a dark red fruit character (cherry, plum, grape) and is drier and less bright compared to the Cocchi; if Cocchi Americano is a zestier and more bitter Lillet, then Bonal is a darker and more complex Dubonnet. It pairs well with dark spirits. 


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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


#215 haresfur

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Posted 16 November 2013 - 03:02 AM

A good one to settle the stomach:

 

1 oz Beefeater Gin

1 oz Fernet (last of my non-Branca)

 

Build over ice

 

Add 2 oz tonic (Cascade - yes Chris it is good)

 

A tiny wedge of lemon squeezed over and dropped in


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#216 lesliec

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Posted 16 November 2013 - 08:50 PM

Inspired by Czequershuus over here, last night's delight was a Tia Mia:

 

Tia Mia.jpg

 

I used Ilegal reposado, Appleton V/X, my own Curaçao and orgeat, some very good local lime cordial and 1:1 sugar syrup.  Excellent - definitely a keeper.

 

And promptly added to Kindred (did I just beat you, Rafa?).

 

 

[Edited 'cos the fonts went silly, and I care.]


Edited by lesliec, 16 November 2013 - 08:51 PM.

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#217 EvergreenDan

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Posted 17 November 2013 - 06:28 AM

 

And promptly added to Kindred (did I just beat you, Rafa?).

 

But you did share your rather-nice photo there.  :sad:


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#218 lesliec

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Posted 17 November 2013 - 05:16 PM

Oops.  Sorry, Dan - don't feel left out!  Happy now?


Edited by lesliec, 17 November 2013 - 09:19 PM.

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#219 Rafa

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Posted 18 November 2013 - 08:59 AM

I made Dan's Georgita, a peach Margarita (augmented with Chartreuse). Great stuff. Wild peach aromas. Very good balance. A good use of Mathilde Pêche, which I find candylike on its own, but really works in this drink. KC suggested this drink while I was working on my similar pear and tequila sour. 

 

I also made a pirate rum Gimlet


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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


#220 FrogPrincesse

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Posted 18 November 2013 - 01:37 PM

Rafa - a peach Margarita, really. So much for Cynar then; you are into girly drinks now?  

 

Speaking of which, I had a very nice Audrey Saunders-inspired Guava Sour last night. Her original called for soursop/cherimoya; I made a variation with fresh guava from my CSA (I used 1 ounce of homemade nectar). Really lovely, and pairing gin with exotic fruit is interesting and unexpected compared to the obvious pairing (rum). It brings out different flavors from the fruit.

 

I have two versions: a plain one, and one for Dan with Tiki accoutrements, so he does not have to spend his free time photoshopping.

 

10917688894_46990ebc23_z.jpg

 

10917684104_b4f90a932b_z.jpg

 


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#221 Rafa

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Posted 18 November 2013 - 01:44 PM

After endless teasing about my love of bitter black and stirred, I've gone the way of Dan and now drink all girlie drinks, all the time. 


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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


#222 lesliec

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Posted 18 November 2013 - 05:12 PM

My 'standard' Mai Tai again last night - 2 each Appleton VX and Wray & Nephew, 1 each orgeat, falernum and curaçao (all home-made) with a dribble of Smoke & Oakum on top.  Gawd, that's lovely.

 

I must reveal my new collection of tiki mugs to the assembled eGullet masses sometime, but I didn't take any photos last night.  (It's not an extensive collection.  Three, in fact.  But Wifey's getting another one for Christmas, so maybe after that.)

 

FP, nice to see you following my lead with the green stripey 'bamboo' straws.


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#223 Hassouni

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Posted 18 November 2013 - 05:12 PM

Bring on the sugar, Rafa!  Make a drink so sweet it crystallizes, dare?

 

Inspired by Jo's marathon Mai Tai tinkering, the other night I made one

 

1 oz lime

.75 SC

.75 Appleton 12

.5 WN

.5 Senior Curaçao

.5 Homemade crazy thick orgeat

.5 2:1 SS

 

Surprisingly more tart than I remember. My finger is pointing at the Wray & Nephew.

 

Also, a Scofflaw, both a well-made one by me and one made by my cousin who aspires to be a bartender but has never made a drink in her life...and doesn't really like any proper cocktails. 

 

1.5 Rittenhouse

.75 lemon

.75 Noilly Prat extra dry

.25 hella thick homemade grenadine

 

I also spent some time experimenting with Perso-Iraqi dried limes but that can't be revealed yet....


Edited by Hassouni, 18 November 2013 - 05:22 PM.

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#224 lesliec

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Posted 18 November 2013 - 05:45 PM

Bring on the sugar, Rafa!  Make a drink so sweet it crystallizes, dare?

 

 

And then call it the Evergreen?  No, maybe not - looks like there's at least three different drinks already called that.

 

Don't be too hard on Dan and the girly drinks.  Can you be absolutely certain Dan isn't short for Danielle, anyway?


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#225 Rafa

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Posted 19 November 2013 - 09:26 AM

Last night, two weird drinks on opposite ends of the classiness spectrum.

 

by Phil Ward, Mayahuel, NYC.
1 oz Reposado Tequila, El Tesoro Reposado (Calle 23)
1/2 oz Batavia Arrack, Van Oosten (Smith & Cross)
1/2 oz Mezcal, Los Amantes Joven (Fidencio)
3/4 oz Sweet vermouth, Carpano Antica Formula
1/4 oz Allspice Dram, St Elizabeth (homemade)
1/4 oz Bénédictine
1 ds Bitters, Bittermens Xocolatl Mole (I used Aphrodite bitters because I couldn't get my bottle of Bitter Truth mole bitters to open, despite my overwhelming manly strength) 
 
Stir, strain, up.
 
My notes: Pepper, vanilla, chocolate, allspice, herbal depth, dunder, all beautifully integrated, smooth, and elegant. Wow.
 
Despite looking on paper like a, well, like a car crash, this is a beautifully composed drink, with every ingredient playing its part. Spicy, sweet, deep, lightly bitter, and flavorful. In the shocker of all shockers, Phil Ward really knows what he's doing. Try it and let me know whether an Airbag saves your life
 
Also,
 

by Matt, Donna, Brooklyn, NY.
2 oz Stout, Left Hand Milk Stout
3/4 oz Coconut cream (Donna uses 3 parts Coco Lopez : 1 part coconut milk; I used coconut milk lightly sweetened with homemade falernum)
3/4 oz Pineapple juice
1/2 oz Demerara Rum, El Dorado 5 (I used Plantation 5 Year at home to good effect)
1/2 oz Jamaican rum, Smith & Cross
1 spg Mint (as garnish)
 
Shake, strain over one long ice shard in a Collins, garnish with slapped mint sprig, serve with straw.
 
My notes: Amazing. You wouldn't guess there was beer in it, but the stout adds a silky mouthfeel and malty/chocolate notes. Great rum combo. Best Colada I've had.
 
The molasses/chocolate/coffee/cream notes from the milk stout functioned almost the way a touch of Cruzan Blackstrap does in a punch, although with a much drier balance. It's worth considering what else beer can do in tropical drinks; I know Jacob Grier's My Ta-IPA makes good use of IPA's grapefruity bitterness.
 
I realize that I've strayed from my mission by mixing a drink as ungirlie as Ward's Airbag. In my defense, it is on the sweet side. 

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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


#226 Hassouni

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Posted 19 November 2013 - 10:20 AM

Rafa, do you feel SC is a decent sub for the Batavia arrack?



#227 Rafa

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Posted 19 November 2013 - 10:32 AM

In large amounts, no, not really. But 1/2 oz in a drink loaded with other assertive ingredients? It'll do in a pinch.


Edited by Rafa, 19 November 2013 - 10:34 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


#228 KD1191

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Posted 19 November 2013 - 10:58 AM

It's worth considering what else beer can do in tropical drinks; I know Jacob Grier's My Ta-IPA makes good use of IPA's grapefruity bitterness.

 

Not exactly 'tropical' but a particularly memorable beer cocktail in the fruity/spicy genre was the Violet Hour's Shoot The Piano Player (Laird's Bonded Apple Brandy, Cinnamon Honey Syrup, House Made Amer Picon, Blanche de Bruxelles).


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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.

DeVoto, The Hour

#229 FrogPrincesse

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Posted 19 November 2013 - 11:38 AM

 

Not exactly 'tropical' but a particularly memorable beer cocktail in the fruity/spicy genre was the Violet Hour's Shoot The Piano Player (Laird's Bonded Apple Brandy, Cinnamon Honey Syrup, House Made Amer Picon, Blanche de Bruxelles).

Sounds interesting. Do you have the ratios by any chance?



#230 KD1191

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Posted 19 November 2013 - 12:00 PM

 

 

Not exactly 'tropical' but a particularly memorable beer cocktail in the fruity/spicy genre was the Violet Hour's Shoot The Piano Player (Laird's Bonded Apple Brandy, Cinnamon Honey Syrup, House Made Amer Picon, Blanche de Bruxelles).

Sounds interesting. Do you have the ratios by any chance?

 

Unfortunately, not. I recall that it was built over a healthy amount of KD ice in a tulip glass. Knowing the VH template, 2/.5/.25, topped with wit would likely be going in the right direction, but I'll ask around for specifics.


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.

DeVoto, The Hour

#231 Rafa

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Posted 19 November 2013 - 02:45 PM

That sounds excellent. I'll see if I can get the ratios. 


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


#232 FrogPrincesse

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Posted 19 November 2013 - 02:47 PM

My 'standard' Mai Tai again last night - 2 each Appleton VX and Wray & Nephew, 1 each orgeat, falernum and curaçao (all home-made) with a dribble of Smoke & Oakum on top.  Gawd, that's lovely.

 

I must reveal my new collection of tiki mugs to the assembled eGullet masses sometime, but I didn't take any photos last night.  (It's not an extensive collection.  Three, in fact.  But Wifey's getting another one for Christmas, so maybe after that.)

 

FP, nice to see you following my lead with the green stripey 'bamboo' straws.

Please, please, please, let's have a look at your tiki mug collection.

 

Regarding the paper straws, they are nice and feel much better than metal straws, the other environment-friendly option. Thanks for providing the inspiration.


Edited by FrogPrincesse, 19 November 2013 - 02:55 PM.


#233 haresfur

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Posted 20 November 2013 - 01:39 AM

Whi' Punch - no not wee.

 

Make a ti' punch with whiskey instead of rum.  I used 40 Creek Canadian whiskey this time.

 

A dash of Angostrura orange bitters goes well in this one but I suppose that makes it an old fashioned with cane syrup and a bit of lime.

 

Nowhere near as good as the tequila variation qui' punch) that I think I like more than the original, but quite drinkable - not surprising since it's nearly all whiskey.

 

So the cane syrup I bought seems pretty much like simple to me.  I don't think I'll buy it again.


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#234 ChrisTaylor

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Posted 21 November 2013 - 02:11 AM

My first attempt at a White Negroni using some new purchases: 1:1:1 Cocchi Americano, Suze and Tanq. I  wonder if a more boisterous gin--a genever--might work better here. Suze and Cocchi don't fuck around.

EDIT

 

And now some Herbsaint, another new purchase. 1:1 with water and a single ice cube. Wow. So much better than Pernod, which I've only recently developed a taste for. I suspect this will be vastly superior in a Saz to either Pernod or the cheap bullshit South African absinthe that I have.


Edited by ChrisTaylor, 21 November 2013 - 02:46 AM.

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#235 Hassouni

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Posted 21 November 2013 - 05:12 PM

Experiment 1: Spiced Apple Old Fashioned:

 

1/4 oz or so cinnamon syrup

2 dashes Regan's orange bitters

1 dash Angostura

2 oz Laird's Bonded Applejack

Nutmeg grated on top.

 

Experiment successful!  :biggrin:


Edited by Hassouni, 21 November 2013 - 05:13 PM.

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#236 ChrisTaylor

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Posted 22 November 2013 - 03:30 AM

A slightly modified White Hook. 4:1:1 Bols oulde, Cocchi Americano and Luxardo w/ a couple dashes of Regan's orange bitters.


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#237 Czequershuus

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Posted 22 November 2013 - 05:14 AM

Whi' Punch - no not wee.

 

 

Would wee punch be made with Bud Light?



#238 sbumgarner

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Posted 22 November 2013 - 09:25 AM

My first attempt at a White Negroni using some new purchases: 1:1:1 Cocchi Americano, Suze and Tanq. I  wonder if a more boisterous gin--a genever--might work better here. Suze and Cocchi don't fuck around.
 

 

I've found that 3-2-1 gin-Cocchi-Suze works a little better for me in that drink, the Suze can definitely be a beast.


Edited by sbumgarner, 22 November 2013 - 09:25 AM.


#239 FrogPrincesse

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Posted 22 November 2013 - 10:06 AM

 

My first attempt at a White Negroni using some new purchases: 1:1:1 Cocchi Americano, Suze and Tanq. I wonder if a more boisterous gin--a genever--might work better here. Suze and Cocchi don't fuck around.

 

I've found that 3-2-1 gin-Cocchi-Suze works a little better for me in that drink, the Suze can definitely be a beast.

 

 

For the White Negroni, I like a 1.5/1/0.75 gin/Lillet/Suze ratio, on the rocks. Typically I go with Beefeater gin.

 

PDT has a version that is a little less intense, with Plymouth gin and a 2.0/1/0.75 gin/Lillet/Suze ratio, which is served up.

 

By the way, you may want to try it with Lillet rather than Cocchi. The Cocchi version is not bad but after a lot of experimentation I came to the conclusion that the orignal version with Lillet is a little more interesting.

 

By the way, which Suze are you using, the original one or the new Saveur d'Autrefois?



#240 FrogPrincesse

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Posted 22 November 2013 - 10:26 AM

FP, how different is the Bonal to, say, Suze? I don't think I've seen it here.

 

Very different. It's more like a fortified wine-based gentiane-quina a la Cocchi Americano, although with a mixed mistelle/brandy base rather than wine (like a Pineau des Charentes). It has a dark red fruit character (cherry, plum, grape) and is drier and less bright compared to the Cocchi; if Cocchi Americano is a zestier and more bitter Lillet, then Bonal is a darker and more complex Dubonnet. It pairs well with dark spirits.

 

As Rafa said. Bonal and Suze have gentiane in common, but the gentiane root flavor is much more prominent in Suze. Suze is sweeter and much more bitter than Bonal.

 

Bonal is a quinquina, so technically it's in the same family as Lillet and Cocchi, although it's got a very different vibe. Bonal reminds me of a slightly bitter and more herbal sweet vermouth, like something you could obtain by mixing sweet vermouth with an amaro.


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