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 2)


  • Please log in to reply
199 replies to this topic

#181 lesliec

lesliec
  • host
  • 1,156 posts
  • Location:Wellington, New Zealand

Posted 08 September 2014 - 02:39 PM

We're getting ever more addicted to certain Manhattan variants.  Last night, an extremely tasty Greenpoint with Sazerac rye, Punt e Mes, home-made bay liqueur (subs well for yellow Chartreuse) and Angostura.


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


#182 Hassouni

Hassouni
  • participating member
  • 2,021 posts
  • Location:DC Area/London/Beirut

Posted 08 September 2014 - 03:35 PM

Made about 200 of these Friday night:

 

10646763_757803707617095_230756930028013

 

on the world's least ergonomic bar:

 

10665980_10100222152461851_3223128785483

  • bostonapothecary, lesliec, Adam George and 1 other like this

#183 EvergreenDan

EvergreenDan
  • participating member
  • 976 posts
  • Location:Boston

Posted 08 September 2014 - 04:25 PM

Just acquired my first bottle of Cherry Heering. Inaugurated it with a Gilroy.

...This was terrific. ...This old Savoy recipe didn't look like anything special when browsing, but I'm very glad I made it. It's a keeper for sure.

Yeah. Much nicer than it has a right to be. Just tried it as you did with Tanqueray Old Tom


  • Craig E likes this
Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

#184 bostonapothecary

bostonapothecary
  • participating member
  • 1,260 posts
  • Location:have shaker will travel

Posted 09 September 2014 - 04:27 PM

1.5 oz. tanqueray old tom

.5 oz. chestnut flower mead

1 oz. punt y mes

bar spoon algharvinha Portuguese almond liqueur

 

this was particularly wonderful and is an elaboration of a drink from last week with a different mead. the almond liqueur here, just makes the aromas glow electrically. the Portuguese color their almond liqueurs differently and its very pale relative to the dark coloring of Italian amarettoes and in the drink, positively influences the perception of the aromas. this usage of mead is a little ahead of its time, but soon enough you will read all sorts of really fluffy articles about it citing drinks from restaurants with high paid well connected PR departments. don't be dissuaded, mead, when applied correctly to cocktails can be extraordinary. as a carrier of flavour, mead is a mechanism by which one can cement memories.


  • Rafa likes this
abstract expressionist beverage compounder
creator of acquired tastes
bostonapothecary.com

#185 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,480 posts
  • Location:New Jersey USA

Posted 15 September 2014 - 10:28 PM

After (what seems like) a long time without a zombie, I searched through my dwindling grapefruit supply.  I found three more grapefruit clearly rotten.  Of the rest one looked pretty good, and indeed the juice smelled nice and fresh.

 

I've made my best zombie in a while.  Usual formula, blue straw, lots of mint.  The rums were my current zombie standard:

 

1 1/2 oz S&C

1 1/2 oz Neisson Reserve Speciale

1 oz Lemon Hart 151

1/2 oz Taylor's Falernum

3/4 oz fresh lime juice

1 teaspoon grenadine

10 ml fresh (more or less, but who's asking questions) white grapefruit juice

5 ml tincture of cinnamon

1 dash Angostura

8 drops Jade 1901



#186 Adam George

Adam George
  • participating member
  • 482 posts
  • Location:London - UK

Posted 16 September 2014 - 12:48 PM

 

Made about 200 of these Friday night:

 

 

 

on the world's least ergonomic bar:

 

10665980_10100222152461851_3223128785483

 

 

 

 

Very impressive, but did you know that Dead Parrot Consultancy is cheaper than you think?

Make more drinks, have more time for Flappy Birds and score more telephone numbers with help from Butt-Fun Nowhere's premier wanky cocktail bar!


  • Hassouni likes this

The Dead Parrot
Built from the ground up by bartenders, for everyone:

Cocktails, Craft Beers, English Wines in provincial Sussex 


#187 Adam George

Adam George
  • participating member
  • 482 posts
  • Location:London - UK

Posted 16 September 2014 - 02:38 PM

In an effort to find more ways to consume bitters, we found that Mini Milk [ice lollies] are lovely with Cynar.image.jpg
  • lesliec and Rafa like this

The Dead Parrot
Built from the ground up by bartenders, for everyone:

Cocktails, Craft Beers, English Wines in provincial Sussex 


#188 Hassouni

Hassouni
  • participating member
  • 2,021 posts
  • Location:DC Area/London/Beirut

Posted 16 September 2014 - 06:27 PM

Very impressive, but did you know that Dead Parrot Consultancy is cheaper than you think?

Make more drinks, have more time for Flappy Birds and score more telephone numbers with help from Butt-Fun Nowhere's premier wanky cocktail bar!

 

Sadly I have no control over that setup



#189 Adam George

Adam George
  • participating member
  • 482 posts
  • Location:London - UK

Posted 17 September 2014 - 08:57 AM

I'd post that head-exploding gif, but you know, copyright issues on eGullet...

The Dead Parrot
Built from the ground up by bartenders, for everyone:

Cocktails, Craft Beers, English Wines in provincial Sussex 


#190 Rafa

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

Posted 17 September 2014 - 11:14 AM

I can confirm that, user-unfriendly bar aside, Hass' drinks are delicious. And based on our tour of New York's finest dives and drinking lodges, the man can (mostly) hold his liquor. 

 

I'd post that head-exploding gif, but you know, copyright issues on eGullet...

 

Topic watch: this thread has been merged with the offal thread. 


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


#191 Hassouni

Hassouni
  • participating member
  • 2,021 posts
  • Location:DC Area/London/Beirut

Posted 17 September 2014 - 08:38 PM

I can confirm that, user-unfriendly bar aside, Hass' drinks are delicious. And based on our tour of New York's finest dives and drinking lodges, the man can (mostly) hold his liquor. 

 

So you tried them as more than a quick shot?  :smile:



#192 Vuko Laosic

Vuko Laosic
  • new member
  • 6 posts

Posted 18 September 2014 - 07:39 AM

Made about 200 of these Friday night:

10646763_757803707617095_230756930028013

on the world's least ergonomic bar:

10665980_10100222152461851_3223128785483

Really nice selection.
Can you share with us, how much is your cost per cocktail?

#193 lesliec

lesliec
  • host
  • 1,156 posts
  • Location:Wellington, New Zealand

Posted 18 September 2014 - 05:20 PM

Wifey was later home than usual last night, so I started construction of a Dante's Requiem for myself - Rittenhouse 100, Punt e Mes, green Chartreuse, bit of Fernet.  That is a magnificent drink - huge, oily, bitter (all of these are good things, in my view).

 

Of course, she arrived before I'd even started mixing the ingredients, but having had a taste and allowing that she could cope with it, she decided a Red Hook was more what she fancied.  So that was all right, then ...


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


#194 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,480 posts
  • Location:New Jersey USA

Posted 18 September 2014 - 06:41 PM

The mule train with my orgeat made it across the rockies.  Enjoying a white mai tai as we speak.



#195 Hassouni

Hassouni
  • participating member
  • 2,021 posts
  • Location:DC Area/London/Beirut

Posted 18 September 2014 - 10:25 PM

Highland Park 18 and Ardbeg Uigedail in celebration of the preservation of the United Kingdom!



#196 Adam George

Adam George
  • participating member
  • 482 posts
  • Location:London - UK

Posted Yesterday, 10:32 AM

Highland Park 18 and Ardbeg Uigedail in celebration of the preservation of the United Kingdom!


Better Together

Cutty sark
beefeater
Scotch heather honey
Lavender bitters
  • Hassouni and Rafa like this

The Dead Parrot
Built from the ground up by bartenders, for everyone:

Cocktails, Craft Beers, English Wines in provincial Sussex 


#197 Adam George

Adam George
  • participating member
  • 482 posts
  • Location:London - UK

Posted Yesterday, 10:38 AM

Really nice selection.
Can you share with us, how much is your cost per cocktail?


And whilst you're at it, can you let me know your staffing costs and yoy turnover.
  • Hassouni likes this

The Dead Parrot
Built from the ground up by bartenders, for everyone:

Cocktails, Craft Beers, English Wines in provincial Sussex 


#198 ChrisTaylor

ChrisTaylor
  • host
  • 2,049 posts
  • Location:Melbourne

Posted Yesterday, 05:41 PM

Better Together

Cutty sark
beefeater
Scotch heather honey
Lavender bitters

 

Do you have quantities on this beast?


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


#199 Adam George

Adam George
  • participating member
  • 482 posts
  • Location:London - UK

Posted Yesterday, 06:03 PM

Do you have quantities on this beast?


It's an old fashioned. I winged it. We had it for breakfast before we opened the doors - the manager is Scottish.
  • Hassouni likes this

The Dead Parrot
Built from the ground up by bartenders, for everyone:

Cocktails, Craft Beers, English Wines in provincial Sussex 


#200 JoNorvelleWalker

JoNorvelleWalker
  • participating member
  • 1,480 posts
  • Location:New Jersey USA

Posted Yesterday, 07:55 PM

While eagerly awaiting my Neisson L'Esprit to arrive tomorrow -- for me -- another white mai tai...after all this is International Drink Like a Pirate Day.  Or something like that.


  • lesliec likes this