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Orgeat


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309 replies to this topic

#301 Rafa

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Posted 27 November 2013 - 10:16 AM

Not all mezcals are smoky, and at least one (Fidencio Sin Humo) is made without smoke at all. They can have fairly diverse flavor profiles, as mezcal can be made from a variety of different agave plants, in varied climates and styles, and while most mezcals are blancos some are sold aged. But overall, yeah, Hassouni is right; mezcal tends to be dry and overpowering and smoky, and to make it work in a Mai Tai you'd probably want to round it out with something soft and, uh, round, like an aged rum or brandy or some añejo tequilas. 


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#302 JoNorvelleWalker

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Posted 11 December 2013 - 10:34 PM

After walking home from work tonight I wanted a good hit of orgeat.  It's 26 deg F/-3 deg C outside and it took me almost an hour.  I thought (thought quite hard, actually) of an Autumn in Jersey, but I confess it doesn't feel much like autumn and I have no Laird's nor lemons -- nor limes -- but I do have meyer lemons (the purchasing of which seemed like a good idea at the time).

 

I'm not sure what to call this:

 

juice of one meyer lemon ~ 1 1/4 oz or a bit more

1 oz orgeat

3 oz Appleton 12

 

 

Shaken hard and strained over fresh ice.  Angostura, about 4 dashes layered over top.  (OK, I would have shaken the Angostura with the rest of the stuff, but I forgot.)  Garnished with a lovely spent meyer lemon half and the prettiest mint sprig I could find.

 

This is good!  And it is such an attractive drink!  The only downside is that the recipe goes through Appleton and orgeat rather quickly (not to mention Angostura, ice, and meyer lemons).  But tonight it is exactly what I needed!  (W&N with a straw in the bottle might have served in a pinch.)

 

I commented to my coworker who used to be a bartender that maybe this should be called Autumn in Jamaica.



#303 Hassouni

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Posted 11 December 2013 - 11:37 PM

Meyer Teyer?



#304 haresfur

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Posted 12 December 2013 - 02:12 AM

After walking home from work tonight I wanted a good hit of orgeat.  It's 26 deg F/-3 deg C outside and it took me almost an hour.  I thought (thought quite hard, actually) of an Autumn in Jersey, but I confess it doesn't feel much like autumn and I have no Laird's nor lemons -- nor limes -- but I do have meyer lemons (the purchasing of which seemed like a good idea at the time).

 

I'm not sure what to call this:

 

juice of one meyer lemon ~ 1 1/4 oz or a bit more

1 oz orgeat

3 oz Appleton 12

 

 

Shaken hard and strained over fresh ice.  Angostura, about 4 dashes layered over top.  (OK, I would have shaken the Angostura with the rest of the stuff, but I forgot.)  Garnished with a lovely spent meyer lemon half and the prettiest mint sprig I could find.

 

This is good!  And it is such an attractive drink!  The only downside is that the recipe goes through Appleton and orgeat rather quickly (not to mention Angostura, ice, and meyer lemons).  But tonight it is exactly what I needed!  (W&N with a straw in the bottle might have served in a pinch.)

 

I commented to my coworker who used to be a bartender that maybe this should be called Autumn in Jamaica.

 

If you made it with Myers' rum it could be Meyer Or Myers  :raz:


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#305 JoNorvelleWalker

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Posted 05 April 2014 - 08:31 PM

After a lot of orgeat and rum the last few nights I am more in the mood for Cognac.  I had a sidecar earlier and now am enjoying a Japanese.  I had never had a Japanese before and was unsure how best to incorporate the lemon peel.  What I did was shook the lemon peel with the other ingredients and it worked! 

 

2 oz Pierre Ferrand 1840

1 Tablespoon orgeat

1/2 teaspoon Angostura

lemon peel

 

 

As good as this is I think it would be even better over ice, as I understand how the Japanese was originally devised.

 

 

 

Edit:  I double strained into coupe, since it wasn't clear.


Edited by JoNorvelleWalker, 05 April 2014 - 08:34 PM.


#306 lesliec

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Posted 06 April 2014 - 04:23 PM

That sounds like something I'd like, Jo.  Where did you find the recipe?  Kindred has the Japanese Cocktail # 1, but lemon juice isn't my thing.


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#307 JoNorvelleWalker

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Posted 06 April 2014 - 08:27 PM

That sounds like something I'd like, Jo.  Where did you find the recipe?  Kindred has the Japanese Cocktail # 1, but lemon juice isn't my thing.

 

Imbibe! pp 212-213.  The Kindred link you gave documents the Jerry Thomas recipe I used under "History".  Except that I shook my Japanese and used Angostura for the bitters.

 

In the interest of science I measured three dashes from the Angostura bottle to be 1/2 teaspoon.



#308 lesliec

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Posted 06 April 2014 - 09:21 PM

Thanks, Jo.  I'll go with Jerry.

 

Don't know why I didn't see that - must be drinking too much methanol these days.


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#309 mkayahara

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Posted Yesterday, 07:08 AM

Figuring that, between the Pink Lady and weird Savoy concoctions like the Angel Face, gin and apple brandy might go pretty well together, I decided to split the difference between the Army and Navy and the Autumn in Jersey. Surely someone else has already done this, but in keeping with the NJ theme, and reflecting the fact that I've been obsessing with the Counting Crows song "Palisades Park" lately, I decided to dub it the...

 

Fully Amplified Clyde

1 oz. Laird's BIB apple brandy

1 oz. Blackwood's "Limited Edition" gin (60% abv)

3/4 oz. orgeat

3/4 oz. lemon juice

2 dashes Regan's orange bitters

 

Lovely stuff. Neither gin nor applejack predominated, but everything meshed together quite well.


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#310 FrogPrincesse

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Posted Yesterday, 11:17 AM

Matt - That sounds great.

 

The Almond Blossom Crusta (Charles H. Baker Jr), which is essentially the same thing with gin + cognac (no bitters), is also worth trying.

 

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