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Drinks! (2013 Part 2)


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#241 KD1191

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Posted 22 November 2013 - 11:31 AM

Last night, an Improved Holland Gin Cocktail:

 

1.5 oz Anchor Genevieve

.75 oz St. George Dry Rye

.25 oz Simple

.25 oz Leopold Bros. Maraschino

.125 oz Vieux Pontarlier Absinthe

Dash Miracle Mile Sour Cherry Bitters

Dash Bitter Truth Grapefruit Bitters

Grapefruit Twist Garnish

 

BZocm8MIIAE0jhw.jpg

 

Afterward, a pour of Four Roses Limited Edition Single Barrel (2012 Edition)...I used to say this was the best bourbon out there that no one really talked about, but that's certainly changing.


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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.

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#242 FrogPrincesse

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Posted 22 November 2013 - 11:47 AM

KD1191 - This looks great. Could you please describe the Anchor genevieve in comparison the dry rye gin, and to something like the Bols genever? I've been eyeing the genevieve for a while now but haven't had a chance to try it.



#243 KD1191

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Posted 22 November 2013 - 12:42 PM

KD1191 - This looks great. Could you please describe the Anchor genevieve in comparison the dry rye gin, and to something like the Bols genever? I've been eyeing the genevieve for a while now but haven't had a chance to try it.

 

I can't recall having any Bols since shortly after it was released in the U.S. At the time, I thought it was pretty toned down (I may have ever been heard to say weak) in comparison to the Genevieve. The Dry Rye is somewhere in-between on maltiness, but with more juniper punch than either.

 

The Genevieve is 98 proof, compared to 90 for the Dry Rye and 84 for Bols genever...so it's not entirely surprising that strength/depth of flavor-wise, that's pretty much how they line up.

 

I like the mouthfeel of the Dry Rye. The Genevieve is just a bit above the sweet-spot for gin proof, in my opinion, but that's not to say it can't be calmed.

 

On flavor, the Dry Rye lacks balance. I can appreciate high juniper content (Anchor's Junipero is another one of my favorites), but in concert with the distinct whiskey-like maltiness, I find it hard to strike the right tone when using it as the main ingredient. So, I find myself using it as I did here, as a modifier to other gins when I want gin, but something a bit more rough, complex, or maybe 'olde tyme'. By contrast, Genevieve was the first genever-style gin I ever tasted, so I tend to use it as something of a baseline. The juniper is there, but it doesn't get in the way of the predominant malty sweetness and spice. I know what I'm getting when I mix it into a classic gin recipe, or a modern genever one. The Dry Rye, not so much...it requires considerably more patience and imagination that I typically have when I'm reaching for a bottle of gin.


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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

#244 FrogPrincesse

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Posted 22 November 2013 - 12:49 PM

Thanks for your detailed description. I agree that Bols genever feels very mild and lacks some punch, while the dry rye gin is kind of the opposite end of the spectrum. Have you tried the dry rye in a Negroni?

 



#245 Rafa

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Posted 22 November 2013 - 03:32 PM

Genevieve is the Smith & Cross of genevers.


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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


#246 Plantes Vertes

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Posted 22 November 2013 - 03:49 PM

You need to work in ads when finance does its number on your morals :biggrin:



#247 FrogPrincesse

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Posted 22 November 2013 - 03:59 PM

Genevieve is the Smith & Cross of genevers.

I think I need this asap. Can no longer resist.


Edited by FrogPrincesse, 22 November 2013 - 04:00 PM.

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#248 Plantes Vertes

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Posted 22 November 2013 - 04:06 PM

Genevieve is the Smith & Cross of genevers.

 

 

You need to work in ads when finance does its number on your morals :biggrin:

 

 

 

Genevieve is the Smith & Cross of genevers.

I think I need this asap. Can no longer resist.

 

 

See Rafa? You can sell.


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#249 Hassouni

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Posted 22 November 2013 - 04:44 PM

 

Genevieve is the Smith & Cross of genevers.

I think I need this asap. Can no longer resist.

 

 

Seconded


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#250 ChrisTaylor

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Posted 23 November 2013 - 12:58 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

 

I just made this. It is now and forever named the haresfur and tonic.


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#251 Rafa

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Posted 23 November 2013 - 01:09 PM

 

Genevieve is the Smith & Cross of genevers.

 

 

You need to work in ads when finance does its number on your morals :biggrin:

 

 

 

Genevieve is the Smith & Cross of genevers.

I think I need this asap. Can no longer resist.

 

 

See Rafa? You can sell.

 

 

"Acura, the Smith & Cross of hatchbacks." 

 

"Gillette, the Smith & Cross of razors."

 

"Microsoft, the Smith & Cross of personal computing."

"You're a one trick pony, García. I'm going to need your badge and your smokes on my desk." 


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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


#252 Rafa

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Posted 23 November 2013 - 01:11 PM

 

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

 

I just made this. It is now and forever named the haresfur and tonic.

 

Suffering from an upset stomach (too much food, or too little booze, or something) I gave this H&T a try.  I was low on Fernet so I reached into my stash of Unicum </humblebrag>.I think you have a patentable tonic on your hands, H. 


Edited by Rafa, 23 November 2013 - 01:12 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


#253 EvergreenDan

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Posted 23 November 2013 - 06:08 PM

Geez, I'm out on a Sibilia bender and you guys have me in a tutu when I return. I like it.

 

In honor of my dad, I lit the candle and made:

 

2 oz Willet rye (110 proof)

1/2 oz Punt e Mes

1/2 oz Dolin dry

1/2 dropper housemade Forest bitters (thank you Zachary)

1 Luxardo cherry

Lovely ice sphere

 

His dad used to drink perfect Manhattans, so it sort of honors both. His usual was a Martini with 1 part Boissiere to 2 parts gin and a big olive, on built in a nice glass. Tomorrow.


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#254 MikeInSacto

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Posted 23 November 2013 - 06:47 PM

Have been making a cocktail lately with 1-1/2 rye (Pepper's 1776), 3/4 Calisaya, 3/4 sweet vermouth (M&R), a couple of dashes of Fee's orange bitters, and an orange peel garnish. Pretty much the bitter orange Manhattan it would seem to be, but very tasty. I'd give credit to whoever came up with this, but I can't remember where I came across the recipe. 



#255 ChrisTaylor

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Posted 24 November 2013 - 12:19 AM

West Indian Summer from beta cocktails.

 

1.5 oz kummel

1. oz Old Raj gin

0.5 oz lemon juice

1 bsp maraschino

1 bsp simple

a dash of Regan's orange bitters

 

Stirred and strained. Being kummel-heavy, this one's a slow burn for me. I like it but it's not exactly going to topple the Hemingway off its perch this summer. Maybe a 1:1 kummel:gin ratio might be worth exploring. Or lime juice instead of lemon.


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

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#256 haresfur

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Posted 24 November 2013 - 01:56 AM

Another ti' punch variation using rye this time.  I had to use Rittenhouse of course so it could be a:

 

Ri' punch

 

about 2 oz Rittenhouse rye

about a bar spoon cane syrup.

1 half a tiny lime squeezed & dropped in.

1 ice cube

 

Better than the Canadian whisky version although I got it too sweet.  It's like taking an Old Fashioned on a vector to sour rather than towards bitter.


It's almost never bad to feed someone.

#257 haresfur

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Posted 24 November 2013 - 01:58 AM

Suffering from an upset stomach (too much food, or too little booze, or something) I gave this H&T a try.  I was low on Fernet so I reached into my stash of Unicum </humblebrag>.I think you have a patentable tonic on your hands, H. 

 

 

 

 

I guess I should pick up some Unicum just because I can. :smile:


It's almost never bad to feed someone.

#258 ChrisTaylor

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Posted 24 November 2013 - 02:18 AM

Another beta beverage: 2 cups of blood. This one's a bit of a monster, like so many of the beta cocktails drinks, containing the following:

 

0.75 oz Bitter's mole bitters

0.75 oz Suze

0.75 oz Punt e Mes

0.75 oz mezcal (Ilegal reposado in place of the sugested Vida)

1 bsp agave syrup (I just used straight agave nectar--it's not like a little extra agave-fuelled sweetness is going to do much against the best part of an ounce of bitters)

2 dashes Regan's orange bitters

 

Stirred and strained. Instead of grapefruit oil I put a drop or two of Fee's grapefruit bitters on top. I mean, it's not like the drink is anywhere near bitter enough from the outset.

EDIT

I accidentally poured it before adding the agave and fuck damn did I quickly realise my mistake. Turns out a barspoon of agave nectar is enough to take this from too much of ... something to very but pleasantly bitter.

 

EDIT 2.0:

 

Now that I've had a couple cocktails I feel like whiskey. I'm writing reports for my students, see. This is mind-numbing when you have 23 to do.

 

I had some High West Double Rye first of all. Am amazed at how much a couple drops of water--no more--opened it up. Smoothed off that slight edge. Now I'm finishing off the last of some Russell's Reserve bourbon.

 

Just think: it could be your first grader I'm reporting on.


Edited by ChrisTaylor, 24 November 2013 - 03:45 AM.

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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


#259 tanstaafl2

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Posted 24 November 2013 - 04:51 PM

Suffering from an upset stomach (too much food, or too little booze, or something) I gave this H&T a try.  I was low on Fernet so I reached into my stash of Unicum </humblebrag>.I think you have a patentable tonic on your hands, H. 

 
I guess I should pick up some Unicum just because I can. :smile:


Hmm, didn't know Unicum warranted a humble brag. It has long been a staple in my bar where it rest comfortably in the freezer waiting for its call to duty!
If you pick up a starving dog and make him prosperous, he will not bite you. This is the principal difference between a dog and a man. ~Mark Twain

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#260 lesliec

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Posted 24 November 2013 - 05:26 PM

Another beta beverage: 2 cups of blood. This one's a bit of a monster, like so many of the beta cocktails drinks, containing the following:

 

0.75 oz Bitter's mole bitters

0.75 oz Suze

0.75 oz Punt e Mes

0.75 oz mezcal (Ilegal reposado in place of the sugested Vida)

1 bsp agave syrup (I just used straight agave nectar--it's not like a little extra agave-fuelled sweetness is going to do much against the best part of an ounce of bitters)

2 dashes Regan's orange bitters

 

Stirred and strained. Instead of grapefruit oil I put a drop or two of Fee's grapefruit bitters on top. I mean, it's not like the drink is anywhere near bitter enough from the outset.

 

Interesting - the version of this on Kindred doesn't call for agave.  Rafa put it there, referencing cocktailvirginslut, and they don't mention agave either.  Is your recipe straight from the beta source, Chris? 

 

I've made the Kindred version and quite enjoyed it, but it's not a patch on the very serious Tres Sangres, of similar bitters-heavy style.  Maybe I'll try again with a bit of syrup and see how it is.


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#261 ChrisTaylor

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Posted 24 November 2013 - 05:29 PM



 



Another beta beverage: 2 cups of blood. This one's a bit of a monster, like so many of the beta cocktails drinks, containing the following:

 

0.75 oz Bitter's mole bitters

0.75 oz Suze

0.75 oz Punt e Mes

0.75 oz mezcal (Ilegal reposado in place of the sugested Vida)

1 bsp agave syrup (I just used straight agave nectar--it's not like a little extra agave-fuelled sweetness is going to do much against the best part of an ounce of bitters)

2 dashes Regan's orange bitters

 

Stirred and strained. Instead of grapefruit oil I put a drop or two of Fee's grapefruit bitters on top. I mean, it's not like the drink is anywhere near bitter enough from the outset.

 

Interesting - the version of this on Kindred doesn't call for agave.  Rafa put it there, referencing cocktailvirginslut, and they don't mention agave either.  Is your recipe straight from the beta source, Chris? 

 

I've made the Kindred version and quite enjoyed it, but it's not a patch on the very serious Tres Sangres, of similar bitters-heavy style.  Maybe I'll try again with a bit of syrup and see how it is.

 

 

I took the recipe from the beta cocktails book itself, yes. 


Chris Taylor

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

Melbourne
Harare, Victoria Falls and some places in between


#262 lesliec

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Posted 24 November 2013 - 05:36 PM

 

Interesting - the version of this on Kindred doesn't call for agave.  Rafa put it there, referencing cocktailvirginslut, and they don't mention agave either.  Is your recipe straight from the beta source, Chris? 

 

I took the recipe from the beta cocktails book itself, yes. 

 

 

Right then.  Agave it shall have.  Probably this very evening.


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#263 EvergreenDan

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Posted 24 November 2013 - 07:44 PM

 

 

Interesting - the version of this on Kindred doesn't call for agave.  Rafa put it there, referencing cocktailvirginslut, and they don't mention agave either.  Is your recipe straight from the beta source, Chris? 

 

I took the recipe from the beta cocktails book itself, yes. 

 

 

Right then.  Agave it shall have.  Probably this very evening.

 

Yup. Fixed. Thanks.


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#264 haresfur

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Posted 25 November 2013 - 03:03 AM

What's left?  Ok...

 

V' Punch

 

Zubrowka vodka (buffalo grass)

cane syrup

lime

 

I didn't think I'd ever hear myself say it but, "What a waste of good vodka."


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#265 ChrisTaylor

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Posted 25 November 2013 - 03:10 AM

Two things:

 

A John Collins made with Bols genenver.

 

And the Spice Trade from beta cocktails. The one described as FUCKING METAL. I'm not sure what to make of this one (1 oz each kummel and Herbsaint, 0.75 oz curacao [I used Grand Marnier] and a couple dashes of Angostura bitters). At first the Herbsaint dominates but then the kummel pops up to say hello. The first sip isn't some a very great thing at all but the finish is rather nice. Herbsaint and curcacao take the edge off kummel.

 

EDIT

 

As the drink disappears, I warm to it. I can't help but think it could do with a garnish, though. Not citrus. Thyme, maybe. Lemon thyme? Thoughts?


Edited by ChrisTaylor, 25 November 2013 - 03:15 AM.

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

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#266 Rafa

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Posted 25 November 2013 - 08:54 AM

What's left?  Ok...

 
by Rafa García Febles, NYC.
2 oz Irish whiskey
1 sli Lemon (lemon coin; a cut of peel and pith containing a bit of flesh and juice)
1/2 t Barley malt syrup
 
Build in glass over ice, stir, rest, sip.

 

Two things:

 

A John Collins made with Bols genenver.

 

And the Spice Trade from beta cocktails. The one described as FUCKING METAL. I'm not sure what to make of this one (1 oz each kummel and Herbsaint, 0.75 oz curacao [I used Grand Marnier] and a couple dashes of Angostura bitters). At first the Herbsaint dominates but then the kummel pops up to say hello. The first sip isn't some a very great thing at all but the finish is rather nice. Herbsaint and curcacao take the edge off kummel.

 

EDIT

 

As the drink disappears, I warm to it. I can't help but think it could do with a garnish, though. Not citrus. Thyme, maybe. Lemon thyme? Thoughts?

 

I hadn't made the connection until now, but the Spice Trade is very similar to the better developed (IMO) proto-beta cocktail (alpha cocktail?) Weeper's Joy from 1892:

 

by William Schmidt, "The Only William," NYC.
1 oz Absinthe
1 oz Sweet vermouth
1 oz Kummel
2 ds Curaçao
1/2 t Gomme syrup
 
Stir, strain, up.
 
--
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Edited by Rafa, 25 November 2013 - 08:55 AM.

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#267 lesliec

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Posted 25 November 2013 - 05:15 PM

So last night I made a 2 Cups of Blood, including agave syrup as discussed above.  Last time I made it (sans agave) I don't remember it being as strongly chocolatey (although ¾ of mole bitters might be expected to give that effect).

 

Verdict: not convinced.  It's OK, but for a big dollop of bitter I'll stick with Tres Sangres or Rafa's splendid The Man Comes Around.


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#268 Plantes Vertes

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Posted 25 November 2013 - 07:54 PM

SWIM supplied the gin for my Martini and it was l u s h.

 

Thanks!


Edited by Plantes Vertes, 25 November 2013 - 08:07 PM.

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#269 FrogPrincesse

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Posted 25 November 2013 - 08:11 PM

SWIM supplied the gin for my Martini and it was l u s h.
 
Thanks!

I am slightly confused but it sounds like you liked it, so everything's fine. Plus a photo of the Chenonceau castle as a bonus, very nice.

Edited by FrogPrincesse, 25 November 2013 - 08:14 PM.


#270 FrogPrincesse

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Posted 25 November 2013 - 08:19 PM

Ok, after finishing my cocktail of the night, it all makes sense now. Please carry on :-)
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