Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Drinks! 2014 (Part 1)


  • This topic is locked This topic is locked
586 replies to this topic

#511 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,728 posts
  • Location:New Jersey USA

Posted 11 May 2014 - 12:26 AM

As a nightcap, a widow's kiss, Kappeler (Imbibe! pp 218-220):

 

1 oz Laird's bonded

1/2 oz Benedictine

1/2 oz yellow Chartreuse VEP

2 dashes Angostura

 

 

This continues to be a remarkably satisfying drink.



#512 Hassouni

Hassouni
  • participating member
  • 2,225 posts
  • Location:DC Area/London/Beirut

Posted 12 May 2014 - 10:06 PM

After several nights off cocktails, chatting with KC's most prolific poster inspired:

 

Jasper's Rum Punch, or what I like to call, the easiest, highest-payoff, most ass-kicking tiki-type drink out there. Made according to the Kaiser Penguin recipe, rediscovery attributed to Dr Cocktail

 

Santana Abraxas, following the KC recipe to the letter except using the Bittermen's Xocomole instead of Adam E's. This is quite a nice drink, and the earthy chocolate flavor of the bitters really pops out, with the Bénédictine trailing out on the finish


  • Rafa likes this

#513 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,728 posts
  • Location:New Jersey USA

Posted 12 May 2014 - 11:03 PM

How is this different from a daiquiri with a bit of biiters?



#514 Hassouni

Hassouni
  • participating member
  • 2,225 posts
  • Location:DC Area/London/Beirut

Posted 13 May 2014 - 08:19 AM

Wray & Nephew instead of a mere mortal rum, grate of nutmeg, which adds a lot, plus it's served on crushed ice, not up. The ingredients list may look similar but it is an entirely different drink


Edited by Hassouni, 13 May 2014 - 08:19 AM.

  • Rafa likes this

#515 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,728 posts
  • Location:New Jersey USA

Posted 13 May 2014 - 09:08 PM

Thanks! Jasper's Rum Punch is exactly what I'm having now. Made as close to the recipe as I could manage. Having no cherry, "plump-with-booze" or not, I floated a dash of maraschino. For fiscal reasons I did not strain the lime. I think the punch would have been even better if I had.

 

Agreed, few would mistake this for a daiquiri. Just a thought: wouldn't the nutmeg be better mixed with the other ingedients (as in the original) rather than a garnish?



#516 Hassouni

Hassouni
  • participating member
  • 2,225 posts
  • Location:DC Area/London/Beirut

Posted 13 May 2014 - 10:12 PM

It would be better integrated, but it gives a big nutmeg whiff to your nose when it's grated on top, which is the point



#517 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,728 posts
  • Location:New Jersey USA

Posted 13 May 2014 - 10:45 PM

In the same vein as Jasper's punch I made an Andrew Willet mai tai:

 

http://forums.egulle...ipes/?p=1939568

 

 

Not terrible and interesting for old times sake, but not my favorite mai tai.



#518 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,728 posts
  • Location:New Jersey USA

Posted 14 May 2014 - 08:25 PM

Feeling in a more metric mood tonight I mixed my ratio of Last Rites...having by now rubbed most of the markings off my measure:

 

50 ml Patron anejo

25 ml yellow Chartreuse VEP

25 maraschino

25 ml lemon juice

 

 

Shaken and double strained into coupe.  I doubt this concoction really qualifies for the name Last Rites, but nonetheless it is turning out to be one of my favorite drinks.



#519 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,728 posts
  • Location:New Jersey USA

Posted 14 May 2014 - 10:32 PM

I found a lime that I didn't know I had, so I made a proper mai tai.  I will leave that to the imagination...saying only that after the somewhat sweet drink above I added a little extra orgeat.  Life could be worse.



#520 ChrisTaylor

ChrisTaylor
  • host
  • 2,185 posts
  • Location:Melbourne

Posted 15 May 2014 - 03:55 AM

An Australian martini. First martini that I think I like, too, even tho' it's not going to topple things like the Saz or Negroni any time soon. 5:1 West Winds Cutlass to Maidenii classic vermouth.


  • haresfur likes this

Chris Taylor

Host, eG Forums - ctaylor@egstaff.org

 

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

Melbourne
Harare, Victoria Falls and some places in between


#521 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,728 posts
  • Location:New Jersey USA

Posted 18 May 2014 - 08:41 PM

Playing again with Last Rites ratios:

 

2 oz Patron anejo

1/2 oz yellow Chartreuse VEP

1/2 oz maraschino

1/2 oz lemon juice

 

 

Sweetness is finally in check, and tartness is close to right...maybe a little low.



#522 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,728 posts
  • Location:New Jersey USA

Posted 18 May 2014 - 09:27 PM

So I switched to lime:

 

2 oz Patron anejo

1/2 oz yellow Chartreuse VEP

1/2 oz maraschino

3/4 oz lime juice

 

 

Quite OK but I must say lemon works slightly better here.  I'd really like to try 3/4 ounce lemon.  Alas, for that I must go to the store tomorrow.  There are plenty of oranges and grapefruit in house...though I think perhaps I shan't go there.

 

Getting down now to the last third of the glass, I have to revise my opinion and add that lime in this is mighty fine.



#523 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,728 posts
  • Location:New Jersey USA

Posted 19 May 2014 - 07:53 PM

The evening started out on the terribly wrong foot:  I dropped and broke one of my lovely Kotobuki ice trays.  I knew I had a backup for just such a crisis -- but where??  This is not a large establishment.  Nonetheless, half an hour later, I found it in a box in the bedroom, along with the spare Band Aids, pantyliners, right next to the emergency Fleet enema.

 

Anyhow, tonight's first beverage was an El Presidente:

 

1 1/2 W&N

3/4 oz Vya dry

1/2 oz FP dry curacao

dash grenadine

 

 

I followed Splifcator's formula and dialed back the curacao to 1/2 ounce from the original El Presidente recipe, but in this case I think he was wrong.  The curacao got a little lost, and the drink, as I made it (from the listed recipe) was none too sweet.



#524 Plantes Vertes

Plantes Vertes
  • participating member
  • 894 posts

Posted 19 May 2014 - 08:47 PM

You clearly have an acute regard to taxonomy in domestic storage. This was in the box of Very Important Things :biggrin:


Edited by Plantes Vertes, 19 May 2014 - 08:48 PM.


#525 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,728 posts
  • Location:New Jersey USA

Posted 19 May 2014 - 09:56 PM

Hehe, yes!  Now if I only had a good memory to go with it.

 

But on to my second beverage!  Sometimes one just wants a girly drink...probably from excessive creme de menthe at my departed mother's knee...particularly when one is rather short on limes.

 

Charles H. Baker Jr.'s Balaklava Special No. II.  Charge of the Light Brigade, Thin Red Line, and all of that:

 

1 1/2 oz kummel

3/4 oz FP 

3/4 oz kirschwasser

3/4 oz Jade 1901

1/2 teaspoon orgeat

1 1/2 teaspoon heavy cream

 

 

"Just why handsome women prefer sweet and creamy cocktails has always troubled us, but they do; and anyway a lot of things about handsome ladies have troubled us, so why get tweaky about the business at this late date?"

 

I can't explain it but this just works.

 

 



#526 Hassouni

Hassouni
  • participating member
  • 2,225 posts
  • Location:DC Area/London/Beirut

Posted 20 May 2014 - 06:27 AM

After graciously giving me samples of all his odder stash, Señor Rafa made be a Man Comes Around, to prove that Fernet isn't necessarily awful.  Very good drink - couldn't taste the Fernet  :laugh:


  • haresfur likes this

#527 Rafa

Rafa
  • participating member
  • 687 posts
  • Location:New York

Posted 20 May 2014 - 07:15 AM

Hass didn't spit it out and throw my glass against the wall in disgust, so I'll count that a victory.


  • Hassouni likes this

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


#528 Hassouni

Hassouni
  • participating member
  • 2,225 posts
  • Location:DC Area/London/Beirut

Posted 20 May 2014 - 07:22 AM

Weren't you hoping I would?



#529 Rafa

Rafa
  • participating member
  • 687 posts
  • Location:New York

Posted 20 May 2014 - 07:34 AM

Would you say that after that drink you.................................................................................................................................................................... came around to Fernet


  • mkayahara, Hassouni and Czequershuus like this

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


#530 Hassouni

Hassouni
  • participating member
  • 2,225 posts
  • Location:DC Area/London/Beirut

Posted 20 May 2014 - 07:56 AM

Only if I can't tell it's there!

#531 FrogPrincesse

FrogPrincesse
  • society donor
  • 3,087 posts
  • Location:San Diego, CA

Posted 20 May 2014 - 02:47 PM

Is there a cocktail named the TMI? If not, I think we need one asap.

 

Last night, an unremarkable cocktail, falsely advertised as a Negroni alternative. The Un-Usual Suspect with gin (Perry's Tot), grapefruit juice, lemon juice, Drambuie, honey syrup, (not enough) Fernet-Branca, Angostura bitters.

 

At the least the gin was good, but there was way too much juice in there.

 

14226497405_7304ab583a_z.jpg
 

 

 


  • Rafa likes this

#532 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,728 posts
  • Location:New Jersey USA

Posted 20 May 2014 - 08:12 PM

I finally got around to enjoying the hallelujah cocktail, Max Bilgray, by way of Charles H. Baker Jr.

 

1 oz FP

3/4 oz Whistlepig (here rum is also an option)

1 1/2 oz Carpano Antica

4 drops lime juice (I used just a tad more)

1/2 teaspoon grenadine (more or less)

 

 

Not bad, not bad at all, basically a fancy manhattan variation...while listening to Pete Seeger singing Aimee Semple McPherson, the preacher in whose honor the drink and the song are named.



#533 Hassouni

Hassouni
  • participating member
  • 2,225 posts
  • Location:DC Area/London/Beirut

Posted 20 May 2014 - 08:21 PM

FP? Fernet Pranca? Che?



#534 Plantes Vertes

Plantes Vertes
  • participating member
  • 894 posts

Posted 20 May 2014 - 08:33 PM

Based on this I thought it might be how you write Pierre Ferrand Dry Curaçao post-Hallelujah, although I see that doesn't make much sense from the KC recipe...


Edited by Plantes Vertes, 20 May 2014 - 08:38 PM.

  • Hassouni likes this

#535 FrogPrincesse

FrogPrincesse
  • society donor
  • 3,087 posts
  • Location:San Diego, CA

Posted 20 May 2014 - 08:43 PM

I'm guessing Pierre Ferrand cognac (rather than dry curacao).

#536 Plantes Vertes

Plantes Vertes
  • participating member
  • 894 posts

Posted 20 May 2014 - 08:48 PM

Doh.



#537 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,728 posts
  • Location:New Jersey USA

Posted 20 May 2014 - 10:33 PM

Yes, sorry for too much shorthand!  By "FP" I meant Pierre Ferrand 1840 Original Formula.



#538 ChrisTaylor

ChrisTaylor
  • host
  • 2,185 posts
  • Location:Melbourne

Posted 22 May 2014 - 02:20 AM

A Negroni made with Maidenii vermouth. I accidentally bought the 'original' variant, which sits in an awkward-but-pleasant place between sweet and dry. Trying it in various things. The Negroni works okay, altho' it's dominated by Campari in a way Punt e Mes or Dolin wouldn't be.


Chris Taylor

Host, eG Forums - ctaylor@egstaff.org

 

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

Melbourne
Harare, Victoria Falls and some places in between


#539 EvergreenDan

EvergreenDan
  • participating member
  • 1,006 posts
  • Location:Boston

Posted 22 May 2014 - 12:34 PM

1 oz FrogPrincess

....


  • FrogPrincesse, Hassouni, Rafa and 1 other like this
Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

#540 lesliec

lesliec
  • host
  • 1,226 posts
  • Location:Wellington, New Zealand

Posted 22 May 2014 - 07:38 PM

I should think the more FrogPrincesse the better.  But we digress ...

 

Last night I fancied something simple but different and went for a White Negroni - equal parts gin (Colonel Hawthorne's finest), Suze and Carpano blanco, on a big rock with a slice of lemon zest.  Very nice.

 

What is it about the Negroni that makes it still a good drink if you change two (or more?) of the three ingredients?


  • mkayahara, FrogPrincesse and Rafa like this

Leslie Craven, aka "lesliec"
Host, eG Forumslcraven@egstaff.org

After a good dinner one can forgive anybody, even one's own relatives ~ Oscar Wilde

My eG Foodblog

eGullet Ethics Code signatory