68 replies to this topic

[slkinsey]

Sunny&Rummy: Are you sure you made a Jasmine and not one of the Jasmine knock-offs posted above? I ask because, well, the Jasmine doesn't have Aperol in it (this is an Aperol thread) and it's not the least bit orangey tasting.

[Sunny&Rummy]

That's a good question, Sam. The Drink I made was at least what Robert Hess considers a Jasmine, and I made it to his recipe specifications. The orange overload comes not from Aperol (which didn't not use), but from the ounce of Cointreau that version calls for. You must be using a very different recipe for your version to have no orange taste in it, and if so please share that with me so I can play around with the drink a little.

For the record, I do like orange flavor elements in cocktails, but for me it is a flavor that can easily overpower the other ingredients if not used sparingly. 1/2 ounce of curacao or Clement Creole Shrubb makes that Mai Tai sing, but more than that and even a high hogo agricole or Jamaican pot still rum has trouble peaking through all that orange.

Edited by Sunny&Rummy, 31 July 2011 - 08:11 AM.

[Tri2Cook]

Sunny&Rummy: Are you sure you made a Jasmine and not one of the Jasmine knock-offs posted above? I ask because, well, the Jasmine doesn't have Aperol in it (this is an Aperol thread) and it's not the least bit orangey tasting.

I was wondering about that myself. If I had to pick a single flavor I was getting from the Jasmine on the initial taste, I'd say grapefruit... despite it not being in the drink. I enjoy that drink, both for it's taste and for the alchemy involved.

[Sunny&Rummy]

No, the Jasmine was seriously orange-inflected. I am not sure how it can't be if an orange liqueur accounts for more than 25% of the cocktail's total volume.

Interestingly, and speaking of grapefruit. . . it was all the talk about the Bitter Elder earlier in this thread that led me to the Jasmine after first first trying and loving the Bitter Elder. Made according to the Kindred Cocktail specs, that one had a crazy good grapefruit flavor that somehow came out of the Campari and St. Germaine combination. I might dial back the Campari to 0.5 ounces as one of the other recipes here suggested to see where that takes the flavor combination, but dang that is a good cocktail.

[Tri2Cook]

I wonder if we're seeing a real-world scenario where one's perception of bitterness is playing a role in how something tastes. I'm wondering if an increased perception of bitterness (from the Campari of course) mutes the orange notes to more of a bitter citrus that brings grapefruit to mind or if a decreased perception of bitterness allows those same notes to come to the front resulting in an orange-forward taste.

[bostonapothecary]

I wonder if we're seeing a real-world scenario where one's perception of bitterness is playing a role in how something tastes. I'm wondering if an increased perception of bitterness (from the Campari of course) mutes the orange notes to more of a bitter citrus that brings grapefruit to mind or if a decreased perception of bitterness allows those same notes to come to the front resulting in an orange-forward taste.

i touched upon these ideas briefly in my last blog post titled "cup cakes shots? advanced reality construction basics"

flavor as a perceptual system works just like the eye. apparently lots of flavors are filled in from past experiences. paintings that illustrate similar concepts hang in museums...

[FrogPrincesse]

Tonight I tried Little Branch's Mercy, Mercy.

2 oz gin (I used Junipero)
1/2 oz Aperol
1/2 oz Lillet (I used Cocchi Americano as I've seen several variants of this drink using Cocchi).





A very nice Negroni variation. I might have to try it again with Lillet instead of Cocchi to see which version I like the best.

[Curt Rowe]

1. tried the "intro to aperol" when i got home tonite...wife likes it! I enjoyed this on such a nice hot day, but would have to say does not displace any of my top three cocktails..sorry..but it was very good.

2. in looking at the bottle i noted oranges and RHUBARB? that made me wonder how this would play with something strawberry; maybe a muddle of fresh? or maybe, some of your homemade Tequila Por Mi Amante? I havent ventured to make any as yet, and not sure i will get around to it this season...but wondered what you all thought, since strawberries and rhubarb otherwise play so well together...?


shanty

I thought the same thing when I wanted to mix it with something. I got a bottle of Creme a la Fraise des Bois, a French strawberry liqueur. It's pretty sweet on its own and I have a sweet tooth. I tried a number of variations of gin, lemon, Aperol, and Creme a la Fraise. I didn't come up with anything I really liked. Fresh strawberries may be a better choice.

Something that did work for me containing Aperol was a mistake I made on the May Day from the PDT cocktail book. My recipe is:

1 oz. Aperol
1 oz. Sloe Gin (original was Plymouth Gin)
1 oz.lemon juice
1 tsp simple syrup (original would have been 2 tsp)
5-6 dashes Fee Brothers Rhubarb bitters

I call it a June Bug as an advance on the month of May. There's a real interesting tast to it. I assume it's the rhubarb. The May Day also had champagne.

[FrogPrincesse]

Playing with my Bartender's Choice app, I made the Archangel cocktail a couple of nights ago, not realizing at first that I had already made it on the PDT thread (the recipe is identical to the PDT book, except for the absence of lemon twist). This time I used the gin specified in the recipe, which is Plymouth.

Gin, aperol, muddled cucumber.



The Bartender's Choice app describes the drink as a Negroni-influenced Martini, which is an accurate description.