All About Rye Whiskey
Started by
Joe Blowe
, Sep 28 2005 09:03 AM
406 replies to this topic
#391
KatieLoeb
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Posted 04 February 2013 - 06:14 PM
What?? No Peychaud's in that Vieux Carre?? I thought the other items were up for calling brands but that the combination of both the Angostura and the Peychaud's was de rigeur for that cocktail...
Katie M. Loeb
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Booze Muse, Spiritual Advisor
Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol
#392
FrogPrincesse
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Posted 04 February 2013 - 08:33 PM
Let's call it a Vieux Carré "variation" then. See, it's a great cocktail because it's great even when you mess it up a little! ;-)What?? No Peychaud's in that Vieux Carre?? I thought the other items were up for calling brands but that the combination of both the Angostura and the Peychaud's was de rigeur for that cocktail...
Edited by FrogPrincesse, 04 February 2013 - 08:36 PM.
#393
weinoo
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Posted 05 February 2013 - 07:09 AM
Absolutely needs the Peychaud's. It's a New Orleans cocktail, after all.
Mitch Weinstein aka "weinoo"
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#394
FrogPrincesse
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Posted 08 February 2013 - 11:59 AM
More rye cocktails with Benedictine (no Peychaud's for these, I made sure to double and triple check!)
First, the Creole Cocktail. It's a Manhattan with Benedictine and Amer Picon (Picon bière in my case). So obviously you get a lot of the orange flavor from the Picon. There were also some unexpected chocolate notes. More spice/bite than the Vieux Carré (in a good way). Again the Templeton worked nicely in that drink.
First, the Creole Cocktail. It's a Manhattan with Benedictine and Amer Picon (Picon bière in my case). So obviously you get a lot of the orange flavor from the Picon. There were also some unexpected chocolate notes. More spice/bite than the Vieux Carré (in a good way). Again the Templeton worked nicely in that drink.
#395
FrogPrincesse
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Posted 08 February 2013 - 12:16 PM
Then last night we tried the Preakness Cocktail. Another Manhattan variation, this time with just the addition the Benedictine (therefore like a Creole without Picon). I found it a little more bitter than the Creole, maybe because it did not have the orange flavor to round things off, but I thought that it was great how you could tease some much flavor out of the Templeton (which was quite subdued on its own) by adding a touch of Benedictine.
#396
brinza
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Posted 08 February 2013 - 12:48 PM
I agree. I had the good fortune of enoying a Vieux Carré at the actual Carousel Bar at Tales 2011. Wonderful memory. In fact, I think I've just selected my Friday evening aperitif for tonight. In the mix will be Bulleit Rye and Cocchi Vermouth di Torino.Absolutely needs the Peychaud's. It's a New Orleans cocktail, after all.
Mike
"The mixing of whiskey, bitters, and sugar represents a turning point, as decisive for American drinking habits as the discovery of three-point perspective was for Renaissance painting." -- William Grimes
"The mixing of whiskey, bitters, and sugar represents a turning point, as decisive for American drinking habits as the discovery of three-point perspective was for Renaissance painting." -- William Grimes
#397
KD1191
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Posted 08 February 2013 - 08:07 PM
This is one of my absolute favorite classic cocktails. Using Picon Bière, I think a bonded Rye (if not barrel proof) will work much better at sussing out the various flavors in play, and Punt e Mes will add back a bit of what's been lost in the dumbing down of Picon. That said, with vintage Picon, it's simply spectacular. I find it hard to come up with an excuse to make something else with my stash.More rye cocktails with Benedictine (no Peychaud's for these, I made sure to double and triple check!)
First, the Creole Cocktail. It's a Manhattan with Benedictine and Amer Picon (Picon bière in my case). So obviously you get a lot of the orange flavor from the Picon. There were also some unexpected chocolate notes. More spice/bite than the Vieux Carré (in a good way). Again the Templeton worked nicely in that drink.
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
DeVoto, The Hour
#398
Chris Amirault
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Posted 08 February 2013 - 08:16 PM
I don't think we should talk too much about our vitage Picon bottles... just sayin'...
Chris Amirault
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eG Ethics Signatory
I took my potatoes down to be mashed
Then I made it over to that million dollar bash
#399
Yojimbo
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Posted 12 February 2013 - 08:35 AM
I don't think we should talk too much about our vitage Picon bottles... just sayin'...
Not unless you're willing to mix one for us all! ;>)
With the new interest in gentian flavored amer/amari going on, I wonder if anyone is petitioning the makers to bring back the original formulation?
"The thirst for water is a primitive one. Thirst for wine means culture, and thirst for a cocktail is its highest expression."
Pepe Carvalho, The Buenos Aires Quintet by Manuel Vazquez Montalban
Pepe Carvalho, The Buenos Aires Quintet by Manuel Vazquez Montalban
#400
weinoo
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Posted 20 February 2013 - 11:21 AM
Anyone have any experience with this? I tried it last night...
Pretty good - if a little on the sweet side.
Mitch Weinstein aka "weinoo"
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#401
Hassouni
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Posted 20 February 2013 - 03:42 PM
Anyone have any experience with this? I tried it last night...
Pretty good - if a little on the sweet side.
Magruder's in Chevy Chase is selling it for a song, I'm curious too.
#402
KD1191
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Posted 20 February 2013 - 07:38 PM
Anyone have any experience with this? I tried it last night...
Pretty good - if a little on the sweet side.
Magruder's in Chevy Chase is selling it for a song, I'm curious too.
It's MGP distillate (f.k.a LDI, same stuff as Bulleit, Templeton, Willett), but it's run through charcoal prior to bottling. I haven't tasted it, but based on some circumstantial evidence (who I've seen mixing it, where I've seen it on drink lists), it seems like it's probably a decent product if the price is right.
Edited by KD1191, 20 February 2013 - 07:42 PM.
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
DeVoto, The Hour
#403
tanstaafl2
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Posted 21 February 2013 - 01:26 PM
Anyone have any experience with this? I tried it last night...
Pretty good - if a little on the sweet side.
Seems to be split between those who think it is little different from other LDI/MGP ryes and those that think the filtering changes it, generally for the better. Several local bartenders I have spoken with seem to prefer it for cocktails over the standard unfiltered LDI/MGP ryes.
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
Some people are like a Slinky. They are not really good for anything, but you still can't help but smile when you shove them down the stairs...
~tanstaafl2
Some people are like a Slinky. They are not really good for anything, but you still can't help but smile when you shove them down the stairs...
~tanstaafl2
#404
weinoo
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Posted 01 April 2013 - 02:41 PM
In my never ending quest to buy stuff I've never heard of, has anyone tried this...
Pow-Wow Botanical Rye.
Straight Rye Whiskey Infused with Botanicals. 90 Proof. Georgetown Trading Co., LLC, Los Angeles, CA
I picked it up at Ace Beverage in DC at the recommend of Joe Riley - (note the Georgetown connection).
Mitch Weinstein aka "weinoo"
Host, eGullet Forums
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Was it you baby...or just a Brilliant Disguise?
#405
Katie Meadow
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Posted 10 May 2013 - 07:20 PM
After a very long day and only one pour of this stuff I'm not about to scroll through this thread to see what anyone has to say. We are in North Carolina and stopped at a pub in Highlands. The bartender recommended the Thomas Handy Sazerac 120 or 128 proof, can'ty remember. It was delicious and very strong. One drink neat was relatively inexpensive--at least according to the bartender-- compared to some of the other ryes they had: about $10 or $11. I never drink 120 proof anything, I don't think.
#406
weinoo
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Posted 11 May 2013 - 09:47 AM
This made for a nice Manhattan...
Mitch Weinstein aka "weinoo"
Host, eGullet Forums
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Tasty Travails - My Blog
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Was it you baby...or just a Brilliant Disguise?
#407
EvergreenDan
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Posted 13 May 2013 - 04:41 PM
Lemon twist plus cherry garnish? I haven't seen that before. I can see it working with Perfect Manhattan.
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