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Drinks! 2014 (Part 1)


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#541 FrogPrincesse

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Posted 23 May 2014 - 12:05 PM

Leslie - flattery will get you everywhere... :wub:

 

Back on topic - I could not resist an Army and Navy with my fresh batch of (walnut) orgeat. I used toasted pecan bitters to stay with the nut theme. Perry's Tot for the navy theme.

 

Very nice, although I still prefer the Junipero - Angostura bitters version.

 

14061659478_478728ee95_z.jpg
 


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#542 Hassouni

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Posted 23 May 2014 - 04:50 PM

No photos, but I think I finally nailed the recipe for the Shi Salbeh, aka "Lebanese Bee's Knees". This D Parker gin is really magic stuff, I can basically drink it neat at room temperature and enjoy it

 

Undisclosed amount Dorothy Parker Gin 

1 oz of secret citrus

1/4 oz honey

2 drops special aromatic mix

 

Anyone wanting to try it will have to head down to DC!

 

 

 

(Sorry for the secrecy, but I'm trying to establish a bar using these proprietary recipes!)


Edited by Hassouni, 23 May 2014 - 04:52 PM.


#543 eldereno

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Posted 23 May 2014 - 05:25 PM

Had a cocktail that the bartender recommended at a local restaurant that was a French cocktail translated to mean "Big eye" or beautiful eye" (I don't remember).  I do remember that it contained a rye whiskey or another whiskey, cognac, benedictine.  Any help here?  I'd like to find the cocktail and make it at home.


Donna

#544 Hassouni

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Posted 23 May 2014 - 05:35 PM

Grand oeil or bel oeil?

 

Whisky and cognac together comes up with:

 

Cock n Bull Special 

 

de La Louisiane

 

Vieux Carré



#545 Plantes Vertes

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Posted 23 May 2014 - 06:26 PM

Yeux Carrés :biggrin:

 

One to sip in front of the TV.


Edited by Plantes Vertes, 23 May 2014 - 06:27 PM.

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#546 lesliec

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Posted 24 May 2014 - 09:51 PM

Another Rafa special last night (well, somebody has to make the things, if only to keep him happy) - the Montresor & Fortunato:

 

Fortunato.jpg

 

Mezcal, Cynar, Amontillado sherry, St Germain and orange bitters with a slice of lemon zest.  Maybe not quite up there with The Man Comes Around - no Fernet in it, for starters - but another good one.  The nuttiness of the sherry comes in quite late in each sip, and lingers.  It was worth buying the bottle.

 

When he posted this on Kindred last month I commented that there must be potential for a whole series drinks themed on Edgar Allan Poe stories and poems.  Rafa, the scoundrel, immediately came back with a bunch of ideas.  Who else is in?


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#547 JoNorvelleWalker

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Posted 25 May 2014 - 10:36 PM

The man who apologised to his publisher for how much he drank, yes?  Poe, I mean, not Rafa.

 

It is warm tonight and I made up a batch of Mississippi punch.  Much better scant on sugar.  I used two level teaspoons.  I confess I did not wash the shaker after tonight's daiquiris...not that arrack is worried much by Cana Brava.  Though now I need more arrack.

 

2 oz FP

1 oz S&C

1/2 oz arrack

2 teaspoons sugar

juice of slightly more than 1/2 lemon

 

 

For fifty some years I have wanted to use "The French army had entered Toledo."  I am working on it.

 

The French army (quite seriously) marched right past my apartment complex, which is why this is a National Historic Trail.  And in another century Napoleon's brother Joseph (after he was tossed out of Toledo) lived not far from here.

 

 


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#548 mkayahara

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Posted 26 May 2014 - 03:59 PM

Another Rafa special last night (well, somebody has to make the things, if only to keep him happy) - the Montresor & Fortunato:

 

attachicon.gifFortunato.jpg

 

Mezcal, Cynar, Amontillado sherry, St Germain and orange bitters with a slice of lemon zest.  Maybe not quite up there with The Man Comes Around - no Fernet in it, for starters - but another good one.  The nuttiness of the sherry comes in quite late in each sip, and lingers.  It was worth buying the bottle.

Made one of these tonight, except it was only as I came here to mention that fact that I realized I had forgotten the elderflower liqueur. Even without, it was a delicious drink, though I'm apt to say that of nearly anything containing amontillado. A little shadowy, smoky and brooding. I killed one bottle of mezcal making this one, but fortunately I have a second bottle in reserve, so I'll be sure to revisit this... and include all the ingredients this time!


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#549 lesliec

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Posted 26 May 2014 - 04:06 PM

Matt, if you liked that you'll probably also enjoy the Teenage Riot, which we had the next night.  Rye, Cynar, amontillado, dry vermouth, orange bitters.

 

Really good, but very grown-up.  You'll see.

 

I also find myself mezcal-less, but with no reserve.  You've prompted me to do something about that.


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#550 Rafa

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Posted 26 May 2014 - 04:53 PM

^^Agreed, that's an excellent drink, as is the similar Doe's Path.

 

 

Made one of these tonight, except it was only as I came here to mention that fact that I realized I had forgotten the elderflower liqueur. Even without, it was a delicious drink, though I'm apt to say that of nearly anything containing amontillado. A little shadowy, smoky and brooding. I killed one bottle of mezcal making this one, but fortunately I have a second bottle in reserve, so I'll be sure to revisit this... and include all the ingredients this time!

 

Thank you. I originally made it as a three ingredient drink (mezcal, Cynar, Amontillado) but thought it lacked cohesion (hence the bitters) and needed a little bit of sweetness to make the flavors pop (hence the liqueur, which had the added effect of lightening the brooding flavors, a trick I nicked from bostonapothecary's beautiful Alto Cucina). Trying it now, though, without the bitters or elderketchup, I find it works quite nicely. Even time can do good things to you.

 

Let us not ignore the pressing matter at hand, however. No one has yet risen to Colonel Hawthorne's challenge, the good colonel, I am sad to say, very much included. Who among us will make a drink fit for a Poe? Certainly you, Leslie, given the Baltimore Bard's standing as a proto-steampunk (they just called it "punk" then) scribbler?


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#551 lesliec

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Posted 26 May 2014 - 05:10 PM

I think they probably just called it steam back then.

 

The best I can come up with so far is the Black Cat, which you posted in Kindred yourself, sir, in the distant past.  And, no doubt due to some temporal paradox, it's remarkably similar to what we've been discussing: mezcal, gin(s), sweet vermouth, amontillado, ...


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#552 mkayahara

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Posted 26 May 2014 - 07:24 PM

I did include the bitters, Rafa, and felt that it really did tie the room drink together. Clearly it's a flexible drink.

 

Leslie, I've been a big fan of the Teenage Riot for a while. I think I scared the bartender at Flatiron Lounge in NYC last year when I geeked out over the fact they listed it on their menu. (Though I then proceeded to order something else entirely, for other reasons.)

 

As far as the Poe challenge, wouldn't the easiest answer just be to buy a cask of Amontillado and be done with it?  :cool:


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#553 JoNorvelleWalker

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Posted 26 May 2014 - 07:45 PM

After much reflection, even with the help of wikipedia, I could find no liquid ingredient particularly associated with Toledo.  Sad.  So I guess I'll have to come up with another Poe allusion.  Why could he not have written:  "The French army had entered Jerez"?

 

But I tried, Rafa, I tried.


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#554 JoNorvelleWalker

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Posted 26 May 2014 - 10:37 PM

Yum.  An allen is a nice change after aviations.  Too bad the author spelled his name wrong.


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#555 Rafa

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Posted 28 May 2014 - 08:25 AM

I think they probably just called it steam back then.

 

The best I can come up with so far is the Black Cat, which you posted in Kindred yourself, sir, in the distant past.  And, no doubt due to some temporal paradox, it's remarkably similar to what we've been discussing: mezcal, gin(s), sweet vermouth, amontillado, ...

 

Ah yes, good catch. I had failed to associate that one with Poe. It's a good drink, although flavorwise quite different from what we've been discussing; the Punt e Mes really dominates that one, and the gins give it a different feel.

 

I made a variation on Prime Meats' 15 Second Punch this weekend, drying it out with rosé and Cava, adding extra lemon and lime, and substituting Cocchi Americano for the grapefruit juice. It proved popular, but partly due to my Cocchi substitution it kind of just tasted like elevated jungle juice to me. Nice, but not a classic.

 

Unrelatedly, I've been told I'm doing a halfassed job of promoting my entry for this Broker's Gin/Tales of the Cocktail contest, which for marketing reasons is partly determined by votes/Facebook Likes, so this is my somewhat more assed attempt to remedy that. Should you be inclined to trade your vote and dignity for the e-tactile pleasure of clicking a "vote" button and a pound of your personal data, you can do so here. The rest of you can enjoy a recipe next to a photo of my hat-accented entry and my own unfortunately preserved expression. You can also vote for my friend Eric Witz, who wisely skirted the contest's "your face must be in the photo" rule by only showing his jaw, but he's currently in first place in our bracket and probably doesn't need the votes (cheers, Eric).


Edited by Rafa, 28 May 2014 - 08:31 AM.

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#556 FrogPrincesse

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Posted 28 May 2014 - 09:45 AM

Good luck with your entry, Rafa!

 

Here is last night's Negroni with St. George dry rye gin, Punt e Mes, and Campari. I have to say I love Punt e Mes in Negronis, and with the dry rye gin the drink has a briny quality that is very pleasant.

 

14288404361_771d7d6221_z.jpg
 


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#557 JoNorvelleWalker

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Posted 28 May 2014 - 07:58 PM

Today's weather in New Jersey feels more like fall (after several days of daiquiri temperatures) so of course I made an Autumn in Jersey:

 

3 oz Laird's Bonded

3/4 oz orgeat

1 1/4 oz lemon juice

2 dashes Angostura

 

 

I love this combination.  The roughness of the bonded which spoils it for me in some other Laird's based drinks does not get in the way here, possibly because of the orgeat.  Fire, apples, nuts, and cinnamon.



#558 Hassouni

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Posted 28 May 2014 - 08:21 PM

Out of the 12 year?



#559 JoNorvelleWalker

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Posted 28 May 2014 - 08:58 PM

The 12 year old -- as much as I enjoy it -- is only 88 proof and does not taste as much like fresh ripe apples. Fear not, I have a good supply. Autumn in Jersey really calls for the bonded.

 

Dinner tonight is pork (sous vide) and applesause so I mixed another Autumn in Jersey. (For which I had to pop another bottle.) Every time I follow an Autumn in Jersey with something else I am disappointed. Autumn is my favorite season.



#560 mkayahara

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Posted 29 May 2014 - 08:18 AM

In the spirit of the above proceedings, I really wanted to name a drink "Forgotten Lore," so I threw something together last night. In keeping with the theme, I started with a base of Amontillado, then added some Scotch and some of my stash of Perique. It ended up looking like this:

 

1.5 oz Amontillado (Lustau)

0.75 oz blended scotch (Bell's)

0.75 oz Perique

dash Regan's orange bitters

barspoon maple syrup (to cut some of the astringency, and because sherry and maple go so nicely together)

 

It turned out as a pretty tasty drink, rather along the lines of a glass of sherry with some added depth and nuance, and a touch of smoke. It's amazing how quickly the Perique can get overtaken, but it still brings some subtlety to the glass. I'd love to try this combination again with a lighter sherry... say, the bottle of Valdespino Inocente I have tucked away in the basement.


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#561 Rafa

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Posted 29 May 2014 - 02:35 PM

That sounds great. I need to get some Perique. I much prefer your take on "The Raven" to Lou Reed's (RIP).


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#562 Hassouni

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Posted 29 May 2014 - 10:13 PM

Sooo, I was in St Michaels, MD (a pretty and well-heeled maritime town on the Eastern Shore of the Chesapeake Bay) over the Memorial Day weekend and lo and behold, there's a new rum distillery operating there! Lyon Distilling Co has been open about 6 months and produces rum from a 50/50 mix of organic molasses and Florida Crystals cane sugar, all in mini pot stills. I bought some of their white spirit, which is like a mix between agricole and hogo-less Jamaican. Very distinctive, but very high quality.

 

 

So of course I had to make a Daiquiri with it

 

14116478887_cd0c2e9cd2_c.jpg

 

8:2:1 ratio, with 2:1 SS. I have to say, as interesting as the rum is neat, something about it doesn't really work in the Daiquiri. It's not molasses-y enough (like S&C/Pusser's, etc) to work as a Jamaican Daiquiri, and not clean enough to sub as an Agricole Daiquiri. Of course, I think the best Daiquiris are still made from column-stilled Cuban style rums. I'll try it in a Mojito and a few other classic white rum applications next.

 

 

 

Having half a (cheap! juicy!) lime left*, I made my first ever Crafty and Elusive Elk (a rare KC drink that Rafa has no involvement in whatsoever :raz: ). Followed the recipe more or less exactly, except I have Camarena Reposado for the tequila, and Fidencio Classico for the mezcal. And Kaiser P's falernum recipe, since someone (Leslie?) said it blows Velvet out of the seas.

 

14302448694_c67d639496_c.jpg

 

This, ladies and gents of the spirits forum, is one hella ballin' drink. Highly highly recommended.

 

 

 

 

*Limes are back to 30 cents a pop at H Mart, and this one had 1.5 oz of juice in it! Score!!!)


Edited by Hassouni, 29 May 2014 - 10:20 PM.

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#563 Tammi Townsley

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Posted 29 May 2014 - 10:51 PM

Oh I am jealous Hassouni. I love going to St Michaels. How would you use the rum in a cocktail or straight?

#564 Hassouni

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Posted 29 May 2014 - 11:29 PM

It's pretty good neat, it might make a good 'Ti Punch, too. I haven't tried it in any cocktails besides the daiquiri, though. Definitely check Lyon out next time you go to St Michaels, it's as tiny an operation as you can get, and the distiller, Ben Lyon, does everything by hand on a micro-scale and is ultra-passionate about it. They only put out about 100 bottles a week, available for purchase only on site.


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#565 JoNorvelleWalker

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Posted 29 May 2014 - 11:53 PM

Since I have an approximation of all the ingredients, except for blanco tequila, I had to try the crafty and elusive elk:

 

1 oz Patron anejo

1/2 oz tobala (the possessed bottle that the cork keeps popping out of)

1/2 oz falernum

1/2 oz maraschino

3/4 oz fresh lime juice

2 dashes Angostura orange

 

 

Great stuff.  Recommendation seconded, but Hassouni, my coupe is prettier!

 

For my taste I think I would cut the falernum in half.  I would test but I had a mai tai a bit ago, and you know how that goes.  Now I'm wondering what this would taste like with no falernum at all?  Maybe Poe has a name for it...

 

Did I ever mention tobala is such amazing stuff??



#566 JoNorvelleWalker

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Posted 29 May 2014 - 11:59 PM

They only put out about 100 bottles a week, available for purchase only on site.

 

A hundred bottles a week?  I think I read del Maguey puts out only 600 bottles of tobala a year.



#567 JoNorvelleWalker

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Posted 30 May 2014 - 12:41 AM

It is too close to sunrise for something strong, so (having some lime juice to use up) I made myself a Neisson daiquiri.  Neisson blanc is different from but right up there, in my opinion, with W&N.  Flavorful stuff.  Not something I would start someone out with for a daiquiri.  It took me a bit of getting used to.

 

I look forward to trying some of Neisson's older product when I can afford it, even though I might note W&N is still the better bargain.



#568 Plantes Vertes

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Posted 30 May 2014 - 01:17 AM

(a rare KC drink that Rafa has no involvement in whatsoever :raz: ).

 

Traitor.


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#569 brinza

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Posted 30 May 2014 - 07:57 AM

Came across the Two Blushing Pilgrims in KC yesterday.

 

1.5 oz gin (Bombay Dry)

1 oz Aromatized wine, Lillet Rosé (M&R Rosato)

0.25 oz Campari

0.25 oz Aperol

0.25 oz simple syrup

4 dr rose water

 

The M&R Rosato worked just fine in this in lieu of the Lillet Rosé.  I think it was the first time I've ever used my rose water which I measured out very carefully.  Very strong rose aroma, but you don't actually taste it.  My entire bar area still smells like roses.  Might try just two drops next time.  The simple syrup might even be considered optional in this drink.  Very nice summer drink.  Strong, floral, and highly aromatic.


Edited by brinza, 30 May 2014 - 07:59 AM.

Mike

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#570 KD1191

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Posted 30 May 2014 - 10:07 AM

I made the unfortunately named Pliny the Elder, which I only realized after the fact was perhaps in line with it being Negroni Week.

 

In a Julep cup, muddle 1 tsp of sugar and 2 mint leaves in 1 oz Campari. (I did more of a emphatic stir, as I hate the particular strand of bitterness that comes from abusing mint.) Add 1 oz Punt e Mes, 1 oz Genever (Anchor Genevieve), and 1/2 oz St. George's Absinthe. Stir and fill with crushed ice (I swizzled a bit to get the frost up, then topped with more crushed ice) and garnish with two large mint sprigs.

 

So, a semi-Improved Genever Negroni, served in the style of a Julep? It was tasty, if a bit mind-bending for a school night.


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