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Stomping Through the "Savoy" (2006–2007)


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#541 thirtyoneknots

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Posted 27 September 2007 - 12:44 PM

Related to thirtyoneknots comment, I was out in the real world, ("in re-al time,") and a restaurant offered a 2 page brunch cocktail menu.  The second page was yer traditional brunch drinks, Bloody Mary, Greyhound, etc.

The first full page, probably 18 drinks, was all dessert or "shooter" type drinks.  B-52, etc.

I have to admit I was completely flabbergasted that anyone would order one of those drinks at Brunch.

But, I guess, given the amount of maple syrup folks normally put on their pancakes, it's not that much of a stretch.

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Not trying to get too far off-topic here but I think the most disappointing thing about the drinking culture in America (or what passes for it) is the near-complete lack of context. It's not at all uncommon for people to start off their meal with a "Chocolate Martini" and have a glass of Merlot with their sashimi. And this is at nice places even! To me the most fun part of a meal is the context of the drinks. Cocktails before, lighter wines to start, heavier wines with the main course, sweet wines and spirits afterwards (and of course you've been drinking highballs since lunch :wink: ). Of course that much booze with a meal is an occasional extravagance for most people, myself included, but I don't think it's too much to expect some effort in that area. Far too many people come in to where I work and drink 2-3 cosmopolitans with their meal. Bacchus wept.

-Andy

Edit for gratuitous adjective usage.

Edited by thirtyoneknots, 27 September 2007 - 12:46 PM.

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#542 Darcie B

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Posted 28 September 2007 - 10:05 AM

I just wanted to say how inspiring this thread has been. Today I went to the liquor store to get a few things to try some of these cocktails. Charleston, WV doesn't have the greatest selection as you can imagine, but I was able to come away with Lillet (Blanc), and Pernod to bolster what I have at home. I also stocked up on vermouth and sherry.

As he was boxing it up, the young fellow at the counter asked, "is this for the game tomorrow?" :blink:

Also, a quick question. I can only get Mr. Boston or DeKuyper's apricot "flavored" brandy. Would this work in cocktails that call for apricot brandy or should I just wait until I get somewhere with a better selection?

Thanks again.

Edit for speeling.

Edited by Darcie B, 28 September 2007 - 10:56 AM.

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#543 eje

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Posted 28 September 2007 - 10:27 AM

Thanks Darcie!

It's not exactly bacon cookies...

:wink:

...but, it's fun for me and I'm glad you enjoy it!


As far as I can tell, the DeKuyper products are among the best of the lower priced, liqueurs available widely in the US. I haven't tried their apricot flavored brandy; but, I would expect it to be at least OK. Brizard's Apry or the Rothman & Winter would be preferable.

The hard part about recipes which call for "apricot brandy" is it is pretty hard to know if they mean apricot liqueur or Apricot Eau-de-Vie.

We've talked a lot about that and other things in this topic:

Apricot Brandy: Apry, Etc.
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#544 David Santucci

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Posted 28 September 2007 - 10:37 AM

"Apricot Brandy" is quite possibly the most confusing classic cocktail ingredient. It appears in a good number of recipes, and there really is no good way to tell whether it means sweet, brandy-based apricot liqueur or dry apricot eau-de-vie. Probably the best way to guess is instinct. If the recipe already calls for liqueur and/or sugar and seems like it would be sickeningly sweet with another liqueur, then probably you should try using an eau-de-vie. On the other hand, if they drink doesn't call for any other liqueur or sugar, and seems like it might be too sour or too dry, then you should probably use a liqueur, such as Apry (or Mr. Boston). I don't have any experience with DeKuyper's or Mr. Boston, but have found Jacquins Apricot Flavored Brandy quite acceptable. Generally, with liqueurs, you use such small amounts that, as long as the other spirits are good, you can often get away with lesser-quality stuff (exception: Cointreau).

Based on my Googling, it looks like West Virginia allows direct-to-consumer shipping of alcohol. You are in luck! Apricot eau-de-vie is not easy to find, but there are a few online retailers that carry it. I endorse both of Zwack's products from Hungary: Pescetes and Kecskemeti Barack Palinka.

#545 Darcie B

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Posted 28 September 2007 - 11:02 AM

Thanks for the responses. Looks like I have some experimenting to do :wink:.

I have avoided ordering online because of the steep shipping prices and because I escape to Chicago, DC and Minneapolis a few times a year and find things there. It's getting better here, though. I can now get Plymouth gin, Appleton Estates rum and other things that I used to have to go out of state to find.

I'm not doing bacon cookies right now, but I am getting ready to experiment with liquor in my pie crusts (based on Cook's Illustrated's recent publication).

But mostly, I am looking forward to a Corpse Reviver II!!
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#546 thirtyoneknots

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Posted 28 September 2007 - 12:36 PM

I do not recommend DeKuyper Apricot Brandy. Hold out for something better, you'll be glad you did (particularly if you ever compare the two side-by-side).
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#547 David Santucci

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Posted 28 September 2007 - 01:50 PM

Cherry Blossom (6 people)

To a glass half full of cracked ice add a tablespoon of dry Curacao (dash senior Curacao of Curacao), one of Lemon Juice (1 TBSP fresh), one of Grenadine (Fee's American Beauty), 2 1/2 glasses of Cherry Brandy (1 oz Cherry Brandy) and 2 of brandy (1 oz Pierre Ferrand Ambre).

...

As made, it tastes pretty much like drinking a glass of cold cherry juice.

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I bet this is another example where "Brandy" meant eau-de-vie instead of liqueur. This would probably be a whole lot more interesting (and palatable) with Kirsch.

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re: Cherry Blossom & Kirsch

Generally, when Kirsch is called for, it seems to be specified, as in the Charleston.  However, given the diverse sources for the recipes, it is probably hard to know.  Give it a try both ways and let us know!  Though do try to follow the recipe more exactly than I did...

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Okay, I went ahead and did the head-to-head. My ingredients: Trimbach Kirsch, Arrow Cherry Brandy, Landy VS Cognac, Brizard Orange Curaçao, Homemade Grenadine, Lemon Juice. I did 4 parts Cherry Brandy, 3 parts Brandy, 1 part each Curaçao, Lemon and Grenadine. Then I put a LOT of ice in both and let it melt for a minute or so.

The version with the Cherry Flavored Brandy was awful, of course. The Arrow is okay for something like a Blood and Sand, but it definately can't stand on its own. Sadly, I don't have any Cherry Heering or anything decent like that. So, I doubled the Cognac, let it melt a little bit, and it was okay.

The version with the Kirsch was still pretty sweet, but quite delicious. I am a big fan of Kirsch anyway. I guess this would qualify as a Daisy -- lemon juice and Grenadine, served Frappé-style.

This is quite a nice flavor combination, definitely worthy of more experimentation.

#548 eje

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Posted 29 September 2007 - 09:06 AM

[...]
The version with the Kirsch was still pretty sweet, but quite delicious. I am a big fan of Kirsch anyway. I guess this would qualify as a Daisy -- lemon juice and Grenadine, served Frappé-style.
[...]

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Cool!

I would expect Heering is quite a bit drier than the Arrow Cherry Brandy. As liqueurs go, it's not all that syrupy.

The version with the Kirsch does sound pretty close to the Charleston Cocktail, so I'm sure it would be fine.

Not sure about the use of the Brizard Curacao. The recipe does say "dry Curacao", so maybe Triple Sec would be more appropriate?

Also, even though the Savoy Cocktail book leaves out the "strain into glasses" step, every other cocktail book I have with "The Cherry Blossom (For 6)" says to strain it into cocktail glasses, including Patrick Gavin Duffy's "Official Mixer's Manual".
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#549 eje

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Posted 29 September 2007 - 10:12 AM

Troublemaker! What I would propose is that you saw a typo. Duffy's Manual also repeated that recipe, and I know there wasn't anything called "absinthe bitters" in the States. Moreover, Duffy was largely a reprint of Savoy. Subsequent guides publishing the recipe saw Angostura indicated instead. If there WERE such a thing as absinthe bitters, my mind springs to a substance like Chartreuse Elixir Vegetal....a concentrate. Every other ref I've seen to absinthe bitters (or bitter absinthe) by proportions seemed to infer absinthe - just as similar phrasing did for Campari.

And as deep into bitters as I am, it would frankly amaze me never to have heard even a whisper of such a thing. One other thought, though: the Waldorf guides mention "Manhattan Bitters" and we take that to mean generic aromatic bitters, suited to a Manhattan. In Jerry Thomas we saw "Bogart's Bitters" a mistranscription of Bokers. Such phantoms gather over time, but neither of those two, so-named, have ever been documented either.

Then again, maybe Mr. Craddock was making his own private bitters!  :wink:

Oh, and a final observation: with the legality of absinthe a changing and moving target arount the world these days, we note the term "absinthe bitters" as currently referring to labeling standards for real absinthe being sold in France where it is required that they be labeled as bitters or amer.

--Doc.

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I was looking through Eddie Clarke's "Shaking in the Sixties" and found the following in the "Recipes of 100 Years Ago" section of the book.

Wormwood Bitters

Put three to four sprigs of wormwood into a pitcher, and pour over them a bottle of gin.  Cover the pitcher and let it stand for three weeks, after which time the bitters are ready to be bottled, the wormwood having been removed.  This recipe is from Bermuda, whose inhabitants, we are told, used these bitters almost exclusively.


Think this is what they meant by "Absinthe Bitters"?

They would indeed be very, very bitter, and without question get the "Choker Cocktail" closer to its described effects.

According to a document I've gotten from the folks at the Savoy Hotel, Eddie Clarke joined the Savoy Group in 1934. When Harry Craddock left the Savoy to go the the Dorchester in 1939, Clarke succeeded him as Head Barman. He worked there until he was called into service in 1942.
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#550 eje

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Posted 30 September 2007 - 07:06 PM

Wow, at long last we have finished the letter "C".
From the Cabaret Cocktail to the Curacao Cocktail, going back through them I was quite surprised by the number that I had fond feelings for:

Cafe Kirsch
I do need to retry the Calvados Cocktail with the appropriate amount of Bitters.
Cameron's Kick
Capetown Cocktail
Casino Cocktail
C.F.H. Cocktail
Champagne Cocktail
Charles Cocktail
Charleston Cocktail
Chicago Cocktail
Chocolate Cocktail (No. 1)
Chyrsanthemum Cocktail
I enjoyed the Champs Elysees Cocktail; but, even more the chance to meet up with Victoria, and take my little obsession into the outside world. Hope to do more of that soon!
Clover Club
Club Cocktail
Coffee Cocktail
Colonial Cocktail
The Corn Popper isn't something I will probably make again, unless I am able to secure a safe and reliable source for "Corn". Still, it was pretty cool to work with Mr. Rowley on decoding the recipe.
Coronation Cocktail (No. 1)
Corpse Reviver (No. 2)
I quite enjoyed my re-invention of the Cota Cocktail. Hopefully some time in the near future, we will track down the true nature of "Hercules"!
I need to re-do the Creole Cocktail with a more apropriate Amer Picon substitute.
Cuban Cocktail (No. 1)
Culross Ccoktail
Cupid Cocktail

Whew! Lots of good stuff in there!

Looking forward to the "Ds", from Daiquiri, (maybe I'll even learn to pronounce it correctly,) to Duppy.

Edited by eje, 30 September 2007 - 08:40 PM.

---
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#551 thirtyoneknots

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Posted 30 September 2007 - 08:27 PM

Some time ago I tried the Culross as written up on The Gumbo Pages with my then-new Apry, which ups the lemon slightly (though it could have gone higher, for my taste). Tonight I decided to give it a go with the ol' Barack Palinka, using the following recipe:

(for two small-ish drinks)
scant 1/2 oz lemon juice (from half a dried out fruit)
1.5 oz Flor de Cana white
1.5 oz Lillet
1.5 oz Zwack Barack Palinka

shake/strain/up

So very fascinating of a drink. The play between the floral notes of the rum and that of the eau de vie is remarkable. Also unique in recipes where I have used the BP (admittedly not many) is that you can actually taste apricots, somewhat faintly, in the back of the mouth. The small amount of citrus perfectly balanced the slight sweetness from the Lillet. The only gripe I had was that as it started to warm it became somewhat harsh, so best to make this one small and drink it quickly, while you have no distractions. I am going to try to track down some of the Americano for when my Lillet is gone, but the drink is well worth making regardless. I would definitely classify this one as a wake-up call for the jaded palate. Just tasting the difference makes clear to me what is intended by 'apricot brandy' in this recipe, though if you up the lemon to equal parts, using apry makes a pleasant enough drink as well.

Thanks, Erik!

-Andy
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#552 eje

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Posted 30 September 2007 - 08:51 PM

The Crow Cocktail

1/3 Whisky. (1 oz Sazerac Straight Rye Whiskey)
2/3 Lemon Juice. (1 1/2 oz fresh squeezed) 
1 Dash Grenadine. (homemade)

Shake well and strain into cocktail glass.
[...]

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Uh, oops!

I was looking through Judge Jr.'s "Here's How" this evening, and noticed that the "The Crow" was among the drinks in that 1927 book.

However, Judge Jr. calls for the much more sensible, 2/3 Scotch, 1/3 Lemon Juice, and dash grenadine. His smart alecky remark for this drink is, "This drink is guaranteed to make you fly; like the crow, if you fly too far you will get shot!"

It appears that the unbalanced nature of the Savoy Crow Cocktail is another typo.
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#553 bostonapothecary

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Posted 30 September 2007 - 09:55 PM

Some time ago I tried the Culross as written up on The Gumbo Pages with my then-new Apry, which ups the lemon slightly (though it could have gone higher, for my taste). Tonight I decided to give it a go with the ol' Barack Palinka, using the following recipe:

(for two small-ish drinks)
scant 1/2 oz lemon juice (from half a dried out fruit)
1.5 oz Flor de Cana white
1.5 oz Lillet
1.5 oz Zwack Barack Palinka

shake/strain/up

So very fascinating of a drink. The play between the floral notes of the rum and that of the eau de vie is remarkable. Also unique in recipes where I have used the BP (admittedly not many) is that you can actually taste apricots, somewhat faintly, in the back of the mouth. The small amount of citrus perfectly balanced the slight sweetness from the Lillet. The only gripe I had was that as it started to warm it became somewhat harsh, so best to make this one small and drink it quickly, while you have no distractions. I am going to try to track down some of the Americano for when my Lillet is gone, but the drink is well worth making regardless. I would definitely classify this one as a wake-up call for the jaded palate. Just tasting the difference makes clear to me what is intended by 'apricot brandy' in this recipe, though if you up the lemon to equal parts, using apry makes a pleasant enough drink as well.

Thanks, Erik!

-Andy

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i can't wait for the rothman and winter aprict eau de vie... i really hope to try out that cocktail via your proportions. i'm saving the rest of my flor de cana white for it!
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#554 eje

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Posted 01 October 2007 - 11:29 AM

[...]
Thanks, Erik!

-Andy

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Thank me? Thank you! It was your idea, after all, and quite an astonishingly tasty one, too, I might add.
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#555 eje

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Posted 02 October 2007 - 11:21 AM

Posted Image

Daiquiri Cocktail

The Juice of 1/4 Lemon or 1/2 Lime. (1/2 Lime)
1 Teaspoonful Powdered Sugar. (1 teaspoon caster sugar)
1 Glass Bacardi Rum. (2 oz Flor de Cana Extra-Dry)

(Drop the lime shell into the cocktail shaker. - eje) Shake well and (double - eje) strain into cocktail glass.

"The moment, now, had arrived for a Daiquiri: seated near the cool drip of the fountain, where a slight stir of air seemed to ruffle the fringed mantone of a bronze dancing Andalusian girl, I lingered over the frigid mixture of Ron Bacardi, sugar, and a fresh vivid green lime.

"It was a delicate compound, not so good as I was to discover later at the Telegrafo, but still a revelation, and I was devoutly thankful to be sitting, at that hour in the Inglaterra, with such a drink. It elevated my contentment to an even higher pitch ; and, with a detached amusement, I recalled the fact that farther north prohibition was formally in effect. Unquestionably the cocktail on my table was a dangerous agent, for it held, in its shallow glass bowl slightly encrusted with undissolved sugar, the power of a contemptuous indifference to fate; it set the mind free of responsibility; obliterating both memory and tomorrow, it gave the heart an adventitious feeling of superiority and momentarily vanquished all the celebrated, the eternal, fears.

"Yes, that was the danger of skilfully prepared, intoxicating drinks. . . . The word intoxicating adequately expressed their power, their menace to orderly monotonous resignation. A word, I thought further, debased by moralists from its primary ecstatic content. Intoxication with Ron Bacardi, with May, with passion, was a state threatening to privilege, abhorrent to authority. And, since the dull were so fatally in the majority, they had succeeded in attaching a heavy penalty to whatever lay outside their lymphatic understanding. They had, as well, made the term gay an accusation before their Lord, confounding it with loose, so that now a gay girl certainly the only girl worth a ribbon or the last devotion was one bearing upon her graceful figure, for she was apt to be reprehensibly graceful, the censure of a society open to any charge other than that of gaiety in either of its meanings. A ridiculous, a tragic, conclusion, I told myself indifferently: but then, with a fresh Daiquiri and a sprig of orange blossoms in my buttonhole, it meant less than nothing."

A short extract from Joseph Hergesheimer's "San Cristobal de la Habana," which contains much wisdom concerning Drinks, Cigars, and the Art of Fine Living.


I was able to track down the Full Text of Hergesheimer's "San Cristobal de la Habana" on the Internet archive. The Savoy editors chose to edit the passage in some pretty interesting, and fairly predictable ways. I've added the deleted text back in, in bold.

It's kind of funny, I've made versions of the Hemingway Special, (with Maraschino and Grapefruit Juice,) a lot; but, I don't think I've ever sat down and made myself a regular Daiquiri. I guess it seemed too simple to be extraordinary.

The relatively small amount of lime and sugar, leaves it a pretty dry and sophisticated cocktail. The flavor of the Rum and scent of the lime are front and center with just enough sweetness to take the edge off.

Simply delightful.
---
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#556 Splificator

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Posted 02 October 2007 - 11:30 AM

It's kind of funny, I've made versions of the Hemingway Special, (with Maraschino and Grapefruit Juice,) a lot; but, I don't think I've ever sat down and made myself a regular Daiquiri.  I guess it seemed too simple to be extraordinary.

The relatively small amount of lime and sugar, leaves it a pretty dry and sophisticated cocktail.  The flavor of the Rum and scent of the lime are front and center with just enough sweetness to take the edge off.

Simply delightful.

I had the same revelation, a while back. One of the very best drinks known to mankind. I generally use the proportions Bacardi was pushing back in the 1930s:
1/2 teaspoon superfine sugar, dissolved in the juice of 1/2 lime (generally 1/2 oz), then 2 oz of rum. Ambrosial.
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#557 thirtyoneknots

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Posted 02 October 2007 - 12:35 PM

I agree wholeheartedly with cutting the sugar back to 1/2 tsp. The balance of this cocktail is so delecate; at 1 tsp of sugar the flavor of the drink is mostly about the lime, the combination of sour and sweet. Cut it down to 1/2 tsp and suddenly it is transformed into a show about the play between the rum and lime; a combination so sublime as to rival gin and vermouth. When a good quality white rum is used, the lime enhances it's characteristics and nuances, much in the way that lime does for the gin in a rickey. Of course in the absence of soda in a short drink, some sweetening helps to soften the drink, but in general it should be as dry as the drinker can tolerate. And when done correctly it is as dry, suave, and sophisticated as any mixture ever shaken or stirred.

-Andy
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#558 eje

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Posted 02 October 2007 - 01:40 PM

True enough!

I suppose I should have written "scant teaspoon," as that's what I usually use in these, "Juice of 1/4 Lemon or 1/2 Lime," type drinks. Definitely not "heaping."

Though, it does depend on the size of the lemon or lime, to a certain extent.

I get my favorite limes (jackfruit, avocados, lichis, pineapple, cherimoya, guava, etc.) at the Farmers' Market from an exotic fruit grower who drives up from Palmdale every week. They are generally on the small side, with very thin skins. Wonderfully aromatic.
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#559 Splificator

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Posted 02 October 2007 - 02:02 PM

I agree wholeheartedly with cutting the sugar back to 1/2 tsp. The balance of this cocktail is so delecate; at 1 tsp of sugar the flavor of the drink is mostly about the lime, the combination of sour and sweet. Cut it down to 1/2 tsp and suddenly it is transformed into a show about the play between the rum and lime; a combination so sublime as to rival gin and vermouth. When a good quality white rum is used, the lime enhances it's characteristics and nuances, much in the way that lime does for the gin in a rickey. Of course in the absence of soda in a short drink, some sweetening helps to soften the drink, but in general it should be as dry as the drinker can tolerate. And when done correctly it is as dry, suave, and sophisticated as any mixture ever shaken or stirred.

-Andy

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I wish I had written that. Well said.
aka David Wondrich

There are, according to recent statistics, 147 female bartenders in the United States. In the United Kingdom the barmaid is a feature of the wayside inn, and is a young woman of intelligence and rare sagacity. --The Syracuse Standard, 1895

#560 JAZ

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Posted 02 October 2007 - 03:05 PM

Wow. Now I really want a Daiquiri. I've never made one with sugar; I always use simple syrup. Is it a vastly different drink that way?

#561 slkinsey

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Posted 02 October 2007 - 04:50 PM

Not vastly different. But when you're measuring sugar this precisely and in these small amounts, it's difficult to do with simple syrup. How do you get a half teaspoon's worth of sugar out of a 1:1 simple syrup?
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#562 Splificator

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Posted 02 October 2007 - 07:18 PM

It's definitely different, and I don't really know why.

It could be, as Sam says, a measuring thing, although I don't think so--I always just squeeze the lime into the shaker and stir the half-teaspoon of sugar into it, so there's rarely a precise sugar-lime juice ratio (what with the variation in limes).

It could also be a dilution thing, with the syrup adding a little more water. But shake a little more or a little less or use slightly different ice and you'll have a similar variation in the amount of dilution. Although I suppose if you use a full half-ounce of 1:1 (or more) and then factor in the variations in dilution from the ice, you have the possibility of getting a significantly more watery drink.

If only we could pull a team of crack lab researchers off of whatever trivial disiease they're trying to cure and point them at something really important....
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There are, according to recent statistics, 147 female bartenders in the United States. In the United Kingdom the barmaid is a feature of the wayside inn, and is a young woman of intelligence and rare sagacity. --The Syracuse Standard, 1895

#563 Alchemist

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Posted 02 October 2007 - 09:20 PM

Or those million monkeys that are busy trying to type Shakespear... When it comes to a gimlet, Sidecar, Daq, Martini, Manhattan there is not a right way to do it. Or there is only one way to do it...yours. If one tries for balance, there will be nay-sayers that will say nay.



A DUSTY SHAKER LEADS TO A THIRSTY LIFE

#564 thirtyoneknots

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Posted 02 October 2007 - 11:53 PM

At home I almost always use a 2:1 syrup of either white or turbinado (depending on the drink) sugar in lieu of granulated or superfine sugar. I keep it in a Fee's dasher bottle and find that 1 dash is pretty dang close to 1/8 tsp, which makes measuring pretty straightforward. Though I use it at work, I've never really grown to like 1:1 syrup. 2:1 syrup is shelf stable, and can pretty much be subbed in for an equal amount of granulated sugar. I have made Daiquiris both ways and found no appreciable difference, so perhaps it is a dilution issue.

-Andy



Edit because periods aren't commas.

Edited by thirtyoneknots, 02 October 2007 - 11:56 PM.

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#565 slkinsey

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Posted 03 October 2007 - 07:06 AM

If only we could pull a team of crack lab researchers off of whatever trivial disiease they're trying to cure and point them at something really important....

The thing to do would be to determine exactly how much 1:1 (or 2:1) simple syrup has the same weight of sugar as a half teaspoon of superfine. Then have someone else make two Daiquiris (several Daiquiris would provide a more convincing result, but would be wasteful) and serve them to you. See if you can taste a difference between the two.
Samuel Lloyd Kinsey

#566 thirtyoneknots

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Posted 03 October 2007 - 08:59 AM

If only we could pull a team of crack lab researchers off of whatever trivial disiease they're trying to cure and point them at something really important....

The thing to do would be to determine exactly how much 1:1 (or 2:1) simple syrup has the same weight of sugar as a half teaspoon of superfine. Then have someone else make two Daiquiris (several Daiquiris would provide a more convincing result, but would be wasteful) and serve them to you. See if you can taste a difference between the two.

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2:1 syrup of granulated sugars (but not brown sugar, etc) is pretty spot-on to sub for an equal amount of sugar by volume. If you really want it to be precise, measure 2 cups sugar and dissolve over low heat into 1 cup water. Pour the syrup into a measure that holds at least 2 cups and add water (and/or splash of neutral spirits) to make up the 2 cups. You start with 2 cups of sugar and are left with 2 cups of syrup, so it's a 1:1 substitution.
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#567 David Santucci

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Posted 03 October 2007 - 09:56 AM

thirtyoneknots' method seems foolproof to me -- it is exactly what "crack researchers" do in the lab every day. For those that simply must have something more "scientific", I wasted a bit of time one day a while back making the following calculations based on density info for sucrose solutions from the CRC Handbook of Chemistry and Physics, and I am only too happy to share them with my fellow geeks here:

Pure Sugar

1 cup sugar = 200 g
volume = 236.6 mL
sugar content = .845 g/mL

1:1 Simple Syrup

1 cup sugar = 200 g
1 cup water = 236.6 g
density = 1.2079
volume = 361.5 mL
sugar content = .553 g/mL

2:1 Simple Syrup

2 cups sugar = 400 g
1 cup water = 236.6 g
density = 1.3036
volume = 488.3 mL
sugar content = .819 g/mL

To get .845 g/mL, you want a 64.4% (by mass) solution, or 2.14:1

edited to add more (and more accurate) geekiness

Edited by David Santucci, 03 October 2007 - 03:10 PM.


#568 eje

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Posted 04 October 2007 - 01:31 PM

Posted Image

Damn-The-Weather Cocktail

3 Dashes Curacao (Brizard Orange Curacao)
1/4 Orange Juice. (3/4 oz fresh Orange Juice)
1/4 Italian Vermouth. (3/4 oz Cinzano Rosso Vermouth)
1/2 Dry Gin. (1 1/2 oz Tanqueray Gin)
(Dash Regan's Orange Bitters)

Shake well and strain into cocktail glass.

If there is any single type of Savoy Cocktail Book cocktail that I'm getting a bit bored with, it's probably these Bronx type things. They're perfectly fine and all, they just never really seem exceptional.

For example, I know I would prefer the Damn-The-Weather without the orange juice.

Heck, then it's a Martinez! Yum!

Are these type cocktails supposed to be Breakfast/Brunch picker-upper type things?
---
Erik Ellestad
If the ocean was whiskey and I was a duck...
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#569 bostonapothecary

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Posted 05 October 2007 - 09:48 AM

related to the daiquiri isn't the most important variable the lime?
i used to mix some drinks with the "juice of a lime" and i got what i got... my sugar content was measured out but the lime acid component was at the mercy of size, seasonal consistency, etc. the spread was so large that i stopped doing it... in theory it seemed like the rural, rustic and romantic way to make one...
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#570 Splificator

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Posted 05 October 2007 - 10:01 AM

related to the daiquiri isn't the most important variable the lime?
i used to mix some drinks with the "juice of a lime" and i got what i got...  my sugar content was measured out but the lime acid component was at the mercy of size, seasonal consistency, etc.  the spread was so large that i stopped doing it...  in theory it seemed like the rural, rustic and romantic way to make one...

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Absolutely. I find that by dint of constant repetition I've learned to eyeball it in the glass; since the lime goes in first, if it looks significantly over or under the half-ounce average for a half lime I can tweak the sugar to match. I think it's worth putting up with the variation since (for me, anyway) that rustic romance is an important part of the drink; its flair. For vast crowds, however, I'll juice in advance and use a standard half ounce of lime juice. It just doesn't look (or feel) the same, though.
aka David Wondrich

There are, according to recent statistics, 147 female bartenders in the United States. In the United Kingdom the barmaid is a feature of the wayside inn, and is a young woman of intelligence and rare sagacity. --The Syracuse Standard, 1895