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Stomping Through the "Savoy" (2006–2007)


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#331 eje

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Posted 20 May 2007 - 10:46 AM

re: Substituting Dubonnet Rouge for Byrrh

I did a side by side taste test, and they are not as far apart as I had imagined. The Rare Assemblage is a much nicer aperitif than the Dubonnet Rouge. Seems like the big differences might be the style of the base wine used and a slightly lighter hand with the spices.

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Byrrh Special Cocktail

1/2 Byrrh Wine (1 1/2 oz Byrrh 1875 Rare Assemblage)
1/2 Tom Gin (3/4 oz Junipero, 3/4 oz Boomsma Jonge Genever)

Stir well and strain into cocktail glass

We've had a few defunct ingredients, so far: Hercules, Caperitif, East Indian Punch, Secrestat Bitters... But, for most of those, cocktaildb has had substitution recommendations.

"Tom Gin", though, is one that has always stumped me.

There is still one made in the US by Boord's. However, most opinions I've read don't think much of that gin. The surly, and now deceased, barkeep at Aub Zam Zam in San Francisco did insist on making his Martinis with it, and calling for any other gin, got you kicked out the door of that establishment.

I've heard the now defunct Tanqueray Malacca was a fairly decent substitution for Tom Gin. Unfortunately, I've never run across that gin anywhere.

It's been suggested to me, by persons who would know, that Junipero, slightly sweetened, isn't a bad substitution. Of course I can't leave well enough alone, so, as Old Tom Gin is regarded as the "missing link" between Genever and London Dry Gin, I threw in some Jonge Genever.

A perfectly tasty, and slightly sweet gin cocktail. As far as "special" goes, I'd really have to give the nod to the plain old "Byrrh Cocktail" above as something truly special and unique.
---
Erik Ellestad
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#332 eje

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Posted 20 May 2007 - 08:21 PM

Well at long last we have finished the letter "B".

Is it just me, or does it seem like we've been on that pesky letter for ages?

From Babbie's Special to the Byrrh Special.

I would have no problems recommending any of the following strong contenders, Bacardi Special, Barbary Coast, Barney Barnato, Bijou, Biter, Block and Fall, Blood and Sand, Bloodhound, Bacardi, Blackthorn No. 2, Blue Blazer, Blue Train Special, Bobby Burns, Brandy Crusta, Brandy Blazer, Brandy Special, Bronx, Brooklyn, Bolo, Brain-Storm, Byrrh.

Wow, the letter "B" was really pretty good, eh?

"C" from "Cabaret" to "Curacao", looks to be almost as exciting. Including such classics as the Cameron's Kick, Champs Elysees, Clover Club, and a couple Corpse Revivers. Hopefully, they'll be some surprises among the unknowns, as well.
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Erik Ellestad
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#333 eje

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Posted 20 May 2007 - 08:38 PM

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Cabaret Cocktail

1 Dash Absinthe (Verte de Fougerolles)
1 Dash Angostura Bitters
1/2 Dry Gin (1 1/2 oz Boodles Gin)
1/2 Caperitif (1 1/2 oz Dubonnet Blanc)

Shake (stir - eje) well and strain into cocktail glass. Add a Cherry.

Boodles and Absinthe go very well together. It will probably be no surprise to anyone that I quite enjoyed this cocktail. Though, I could do without the cherry.

My Lillet Blanc was getting tired tasting, so I thought I would give Dubonnet Blanc a try. It's an interesting difference. The citrus is much stronger in the Lillet, and it also seems sweeter.

I have to admit I think the Dubonnet blanc is a nice change.
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Erik Ellestad
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#334 eje

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Posted 23 May 2007 - 09:17 PM

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Cablegram Cocktail

Juice of 1/2 Lemon
1/2 Tablespoon Powdered Sugar (1/2 teaspoon caster sugar)
1 Glass Canadian Club Whisky (2 oz Sazerac Straight Rye Whiskey)

Shake well, strain into long tumbler (1/3 filled with ice) and fill with Ginger Ale (Reed's Ginger Brew).

Along with the Bull-Dog, another very good long drink featuring ginger ale. This one is a whisk(e)y sour plus ginger ale.

I felt like the ginger and lemon would need a whisk(e)y with a bit more spirit than Canadian, so I went with the younger Sazerac. Worked quite well.

The recipe in the Savoy doesn't mention ice in the serving glass at all. However, every other recipe I read suggested building it over ice or straining it over fresh ice.

I dunno if the ginger ale in England was less sweet or if they just liked sweeter drinks; but, I'm not entirely convinced this needed any extra sugar at all. With the Reed's, I think you could just build it in the glass with ice and leave out the extra sugar.

Googling this, I was pleasantly surprised to discover that they have re-vived the Cablegram at Vessel in Seattle. It was even referenced in some reviews of the venue as one of their more outstanding cocktails. Of course it involves house made ginger ale and such. Still, nice to see a bar bringing back obscure classic cocktails!

Edited by eje, 24 May 2007 - 11:42 AM.

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Erik Ellestad
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#335 eje

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Posted 24 May 2007 - 08:18 PM

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Cafe de Paris Cocktail

The White of 1 Egg
3 Dashes Anisette (1 Barspoon Anis del Mono)
1 Teaspoonful of Fresh Cream
1 Glass of Dry Gin (2 oz Boodles Gin)

Shake well and strain into medium size glass.

Kind of underimpressed with this one. Maybe I overshook and it got a bit diluted? Anyway, I felt like the anis could have been a bit stronger, and the cocktail a bit sweeter.

Cafe de Paris is a famous nightclub in London.

The Prince of Wales was a well known guest in the early days, somehow insuring the club's success. Hmmm... Wait a sec. Seems familiar somehow... Something about Prince Harry and a treasure box, Mahiki tiki bar becoming successful in London. Do the British never get tired of these stories?

Anyway, my favorite story from the Cafe de Paris website:

In 1939 the Café was allowed to stay open even though theatres and cinemas were closed by order. People gossiped their way through the blackout and the Café was advertised as a safe haven by Martin Poulson, the maitre d', who argued that the four solid storeys of masonry above were ample protection. This tragically proved to be untrue on March 8th 1941 when two 50K landmines came through the Rialto roof straight onto the Café dance floor. Eighty people were killed, including Ken 'Snakehips' Johnston who was performing onstage at the time and Poulson whose words had come back to haunt him. Had the bomb been dropped an hour later, the casualties would have been even higher.


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Erik Ellestad
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#336 eje

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Posted 24 May 2007 - 08:27 PM

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Cafe Kirsch Cocktail

The White of 1 Egg
1 Liqueur Glass Kirsch (1 oz Trimbach Kirsch)
1/2 Tablespoon of Sugar (1 teaspoon Caster Sugar)
1 Small Glass of Cold Coffee (1 oz Peet's Kenyan AA, Melitta Drip)

Shake well and strain into cocktail glass.

Weird. I expected to like the last cocktail and expected to dislike this one.

Wrong on both accounts.

This is tasty and pretty! I'll take this over a Red Bull and Vodka any day.

Of course I'm going to regret drinking it, when I can't sleep tonight at midnight.
---
Erik Ellestad
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#337 eje

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Posted 25 May 2007 - 09:07 AM

Couple more notes about the Cafe Kirsch:

If you don't have decent strong drip coffee for it, use espresso.

We've gone over Kirsch/Kirschwasser/Cherry Brandy/Cherry Eau de Vie a number of times on eGullet. Just so's you know:

In the US a number of the larger liqueur companies market something they call Kirschwasser. If you look at the ingredients, you will discover that it is typically artificially flavored and sweetened neutral spirits. I've tried a couple (they're cheap) and they are truly vile. Think, cherry cough drops dissolved in kerosene.

Kirsch or Cherry Eau de Vie is almost always sold in 375ml bottles and is relatively expensive. It is distilled from a "wine" made from fermented cherry juice and is (usually) an unaged clear spirit. In the US, Clear Creek, St. George Spirits, Peak Spirits, and others make acceptable versions.
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Erik Ellestad
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#338 slkinsey

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Posted 25 May 2007 - 10:52 AM

I've heard the now defunct Tanqueray Malacca was a fairly decent substitution for Tom Gin.  Unfortunately, I've never run across that gin anywhere.

Tanqueray Malacca was produced according to a 1823 gin recipe, and the company stopped making it around 3 years ago. I would say that it had a much more emphatic herbal profile than other gins on the market, but wouldn't say that it had the sweetness I'd associate with a tom gin. If I were to approximate tom gin, I'd probably just add some simple to an already soft gin like Plymouth.
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#339 David Santucci

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Posted 25 May 2007 - 10:55 AM

I've often wondered what was the deal with the cheap "Kirschwasser". It is generally a lot higher-proof than other cheap cordials. Of course, I've always assumed the worst. Thanks for confirming my suspicions.

So here's a question: what cheap cordials that you actually like?

I am a big fan of Jacquin's Apricot Brandy. It is absolutely delicious in cocktails. One I have been enjoying a lot lately is the Cuban (the variation with white rum, apricot brandy and lime juice). I know Brizard Apry is supposed to be the best in this category, and I haven't had occasion to compare the two, but the Jacquin's is pretty good (and available for sale in North Carolina).

#340 David Santucci

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Posted 25 May 2007 - 11:00 AM

Since we're in the business of learning about the distinctions between different liqueurs, here's one I've often wondered: How does anisette compare to pastis? I know pastis is supposed to be more herbal, but when I take a sip of Pernod, I'm mostly tasting anise. How does the anisette taste, when you taste them side-by-side?

#341 eje

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Posted 25 May 2007 - 11:18 AM

[...]
Tanqueray Malacca was produced according to a 1823 gin recipe, and the company stopped making it around 3 years ago.  I would say that it had a much more emphatic herbal profile than other gins on the market, but wouldn't say that it had the sweetness I'd associate with a tom gin.  If I were to approximate tom gin, I'd probably just add some simple to an already soft gin like Plymouth.

View Post

Soft gin like Plymouth? Why would you use a soft London Dry Gin to substitute for Tom Gin?

Old Tom gin was created in England to capitalize on the demand for the relatively expensive Dutch Gin. I would guess a lot of it was either poorly distilled or even cold compounded.

I'm sure, eventually, some fine examples of the distiller's art evolved; but, you don't sweeten distilled spirits if they are soft and pleasant tasting. You add sugar if they are on the harsh side.
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Erik Ellestad
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#342 eje

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Posted 25 May 2007 - 11:41 AM

Since we're in the business of learning about the distinctions between different liqueurs, here's one I've often wondered: How does anisette compare to pastis? I know pastis is supposed to be more herbal, but when I take a sip of Pernod, I'm mostly tasting anise. How does the anisette taste, when you taste them side-by-side?

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I'll try not to get these things wrong this time.

There are a variety of different Anise flavored liqueurs and spirits out there.

Anisette should be flavored almost entirely with Green Anise (Pimpinella anisum).

Pastis is often flavored with Star Anise and other "licorice" flavored spices and herbs.

Among Pastis, Pernod (and Ricard) both have fairly simple flavor profiles.

Other Pastis type liqueurs (Is Pastis considered a liqueur?) have a more varied herbal component than these two. Henri Bardouin's Pastis, for example, is much more complexly herbaceous than either.

Anisette (~25%) is typically less alcoholic than Pastis (~40%). It is also usually sweeter.

The Spanish anise liqueur I used, Anis del Mono is available in both a sweet (dulce) and less sweet (seco) style. I used the dulce one.
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Erik Ellestad
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#343 eje

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Posted 25 May 2007 - 09:37 PM

Posted Image

Calvados Cocktail (6 People)

2 Glasses Calvados (1 oz Germain-Robin Apple Brandy)
2 Glasses Orange Juice (1 oz Orange Juice)
1 Glass Cointreau (1/2 oz Cointreau)
1 Glass Orange Bitters (1/2 oz Aperol)

Add plenty of ice and shake carefully

Turned this into a single serving drink.

Two main puzzles here.

First, I would expect something called "Calvados Cocktail" to be a Calvados Cocktail. That is to say, Calvados, sugar, bitters, and a twist. What the orange juice is doing here, I don't know.

Second, "1 Glass Orange Bitters"? The only thing I can think is they might mean an aperitif bitters like the Dutch Hoppe Orange Bitters. The closest thing I could think of was Aperol.

The flavors are there and interesting; but, as written above, it's too sweet for me.

Suggestions? Thoughts?
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Erik Ellestad
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#344 eje

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Posted 25 May 2007 - 09:43 PM

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Calvados Cocktail

Variation of the above.

3 Glasses Calvados (2 oz Laird's Bonded Apple Brandy)
3 Glasses Sweetened Lemon Juice (Juice 1/2 Lemon)
(1 teaspoon Caster Sugar)

Shake very Thoroughly and serve.

Since this was just an Apple Brandy Sour, I didn't feel quite justified in using the Germain-Robin Apple Brandy in it.

Perfectly tasty Apple Brandy Sour, and quite refreshing.

Dunno why it is called a "variation on the above" or why it isn't named simply "Calvados Sour".

Let me know why you think this interpretation might be incorrect.
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Erik Ellestad
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#345 thirtyoneknots

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Posted 25 May 2007 - 11:05 PM

Posted Image

Calvados Cocktail (6 People)

2 Glasses Calvados (1 oz Germain-Robin Apple Brandy)
2 Glasses Orange Juice (1 oz Orange Juice)
1 Glass Cointreau (1/2 oz Cointreau)
1 Glass Orange Bitters (1/2 oz Aperol)

Add plenty of ice and shake carefully

Turned this into a single serving drink.

Two main puzzles here. 

First, I would expect something called "Calvados Cocktail" to be a Calvados Cocktail.  That is to say, Calvados, sugar, bitters, and a twist.  What the orange juice is doing here, I don't know.

Second, "1 Glass Orange Bitters"?  The only thing I can think is they might mean an aperitif bitters like the Dutch Hoppe Orange Bitters.  The closest thing I could think of was Aperol.

The flavors are there and interesting; but, as written above, it's too sweet for me.

Suggestions?  Thoughts?

View Post


I haven't had a chance to try Aperol yet, but I hear it get compared to Campari quite a bit. If it is anything like Campari, I would definitely imagine it being a bit rich for a recipe like this. I would perhaps try it again with a normal Orange Bitter, though maybe a simpler, gentler one like Fees. I understand that thats what Dr. Cocktail used when formulating the version in Vintage Spirits... Just my $.02.

-Andy
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#346 eje

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Posted 26 May 2007 - 10:24 AM

I haven't had a chance to try Aperol yet, but I hear it get compared to Campari quite a bit. If it is anything like Campari, I would definitely imagine it being a bit rich for a recipe like this. I would perhaps try it again with a normal Orange Bitter, though maybe a simpler, gentler one like Fees. I understand that thats what Dr. Cocktail used when formulating the version in Vintage Spirits... Just my $.02.

-Andy

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Oh, good point!

I forgot Mr. Haigh covered this cocktail in "Vintage Spirits..." There it is, slightly larger; but, the same proportions.

A half ounce of orange bitters just seemed a little crazy to me.

I will have to re-try it using regular orange bitters.

A good way to go through the orange bitters, anyway.

Yes, Aperol is similar to Campari. Less bitter, more orange flavor, and only mildly alcoholic. It seems sweeter than Campari. May just be because it is less bitter. I don't know what the actual sugar content of either is.
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Erik Ellestad
If the ocean was whiskey and I was a duck...
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#347 eje

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Posted 26 May 2007 - 09:32 PM

[...]
Byrrh Cocktail

1/3 French Vermouth (1 oz Noilly Prat)
1/3 Canadian Club Whisky (1 oz 40 Creek Barrel Select)
1/3 Byrrh (1 oz Byrrh 1875 Rare Assemblage)
[...]

View Post

Ran this one past my wife tonight with dessert and was reminded how much context has to do with flavor.

While I still enjoyed it, she disliked it strongly.

We had it after dinner, and it was just awful with ice cream and sweeter items.

I dunno if you've ever been near the end of the bottle of wine, and thought, oh, sure I'll drink that with dessert. You soon realize how bad an idea that was. In this case, it was worse than average.
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Erik Ellestad
If the ocean was whiskey and I was a duck...
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#348 eje

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Posted 27 May 2007 - 10:44 PM

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Cameron's Kick

1/3 Scotch Whisky (1 oz Compass Box Asyla)
1/3 Irish Whiskey (1 oz Red Breast)
1/6 Lemon Juice (1/2 oz fresh)
1/6 Orgeat Syrup (1/2 oz Monin Orgeat)

Shake well and strain into cocktail glass. (Squeeze orange peel on top.)

I can't really think of a funnier or wittier way to put this than Paul Clarke did in his Cocktail Chronicle blog a year or so ago, so I'll just include a quote:

Cameron’s Kick

Remember the old saw about how, if you took a million monkeys and gave them each a typewriter, they’d eventually come up with the works of Shakespeare? Well edit “typewriter” to read “cocktail shaker,” and stick the monkeys in a well-stocked bar, and the banana-addled mixologists would come up with a Cameron’s Kick in about the same amount of time it’d take that set of simian scribes to work their way around to Titus Andronicus.


Like "Blood in the Sand" it's another of those cocktails that didn't really seem anywhere near likely enough that it would be tasty to work it's way up the list.

Yet here it is, and I quite enjoyed it.

Sweet and tart. Puzzling and a bit exotic. Some elements of spice, and some elements of Scotch Whiskey.

It really doesn't seem like it should work. But, it does.
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Erik Ellestad
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#349 evilhomer

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Posted 28 May 2007 - 12:17 PM

that must be the third or fourth drink in this run to both use scotch as a base and be surprisingly delicious.
I don't know where to locate orgeat syrup in canada, but i look forward to adding another scotch cocktail to the arsenal.
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#350 mkayahara

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Posted 28 May 2007 - 02:33 PM

I don't know where to locate orgeat syrup in canada...

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Most coffee shops carry at least almond syrup, which is by all accounts close enough for most purposes. Also, Fee Brothers makes a very decent version, and they will ship to Canada.

And if all else fails, you can always make your own. :biggrin:
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#351 eje

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Posted 29 May 2007 - 09:10 AM

Robert Hess recently had a nice article on Orgeat over on The Spirit World:

Orgeat and the Fog Cutter

There is a great illustrated step by step guide to making it here:

Homemade Orgeat Syrup

There's also a fascinating discussion of Japanese Barley Tea here on eGullet:

Barley tea (mugicha), The oldest tea in Japan

While these sorts of nutritional steeped grain and/or nut beverages have pretty much devolved into smoothies and evolved into beer, (bread, tortillas, soy milk, rice milk, tofu...) they once formed a much larger portion of humankind's diet.

If you're interested, the new world variants, based on nixtamalized corn meal, are covered in a fascinating manner in Charles C. Mann's "1491: New Revelations of the Americas Before Columbus".
---
Erik Ellestad
If the ocean was whiskey and I was a duck...
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#352 eje

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Posted 31 May 2007 - 07:10 PM

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Canadian Cocktail

The Juice of 1/4 Lemon
1/4 Tablespoonful Powdered Sugar (no thanks, sweet enough already)
1 Liqueur Glass Curacao (about 1 1/4 oz Senior Curacao of Curacao)
3 Dashes Jamaica Rum (1/4 oz Inner Circle Green)

Shake well and strain into cocktail glass.

The big question here was what rum to use.

I knew it had to be something with enough oomph that it would be noticed in a very small amount. I've also read that Canadians and Newfundlanders allegedly enjoy that "Screech" sort of thing. I singed my nose hairs on a few of the usual suspects. Pusser's, Lemon Hart 151, and the Inner Circle Green. Kind of wish I had some Wray and Nephew white in the house. But, anyway, ended up with the Inner Circle Green. It seemed to have the most interesting funk of the bunch.

Cocktail is alright. Making as I did, it's really pretty close in sweetness to many of the cocktails served in the mainstream American bars. If I were to make it again, it would be more to my taste as: 1/2 oz Curacao, 3/4 oz Cuban style rum, 1/4 oz overproof rum, juice 1/4 lemon.
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If the ocean was whiskey and I was a duck...
Bernal Heights, SF, CA

#353 eje

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Posted 01 June 2007 - 10:14 PM

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Canadian Whisky Cocktail

2 Dashes Angostura Bitters
2 Teaspoonful Gomme Syrup (2 teaspoons Depaz Cane Syrup)
1 Glass Canadian Club Whisky (2 oz 40 creek Barrel Select)

Shake (stir - eje) well and strain into cocktail glass. (Squeeze lemon peel on top.)

I know, I know, this is the same as any other "name the spirit cocktail".

What can I say, I like them. Pretty much all of them.

The funny thing is, this will taste different every time you make it, even if you use the exact same ingredients.
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Erik Ellestad
If the ocean was whiskey and I was a duck...
Bernal Heights, SF, CA

#354 thirtyoneknots

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Posted 02 June 2007 - 12:14 AM

The funny thing is, this will taste different every time you make it, even if you use the exact same ingredients.

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What makes you say that?
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#355 eje

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Posted 02 June 2007 - 12:02 PM

The funny thing is, this will taste different every time you make it, even if you use the exact same ingredients.

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What makes you say that?

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Maybe it's partly a mood thing, or maybe one day you give it an extra shake of bitters, or a little more whisk(e)y, or a little less sugar.

It's probably different if you're a bartender, and can whip these out exactly the same, cocktail after cocktail; but, at home, sometimes the simplest cocktails can be the most interesting.
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#356 thirtyoneknots

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Posted 02 June 2007 - 12:15 PM

The funny thing is, this will taste different every time you make it, even if you use the exact same ingredients.

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What makes you say that?

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Maybe it's partly a mood thing, or maybe one day you give it an extra shake of bitters, or a little more whisk(e)y, or a little less sugar.

It's probably different if you're a bartender, and can whip these out exactly the same, cocktail after cocktail; but, at home, sometimes the simplest cocktails can be the most interesting.

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I gotcha. Different in the way that a sauce is different evey time you make it. The simplest cocktails are absolutely the most interesting, and often the most challenging, in my experience. And mood definitely has a lot to do with it.

-Andy

Edited by thirtyoneknots, 02 June 2007 - 12:16 PM.

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#357 eje

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Posted 03 June 2007 - 08:11 PM

Posted Image

Cape Cocktail

1/3 Dry Gin (1 oz Boodles)
1/3 Caperitif (1 oz Dubonnet Blanc)
1/3 Orange Juice (1 oz Fresh Squeezed)

Shake well and strain into cocktail glass.

Pleasant; but, significantly improved by the addition of a few drops of Regan's Orange Bitters.
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Erik Ellestad
If the ocean was whiskey and I was a duck...
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#358 David Santucci

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Posted 05 June 2007 - 06:36 PM

Since eje seems to have skipped this one, I thought I might as well:

Posted Image

Campden Cocktail

1/2 Dry Gin (1 1/2 oz. Pymouth)
1/4 Cointreau (3/4 oz. Luxardo)
1/4 Kina Lillet (3/4 oz. Lillet Blanc)

Shake well (stir) and strain into a cocktail glass.

It's pretty easy to see how this one is going to be just from reading the recipe -- sweet. Nonetheless I gave it a whirl with the recommended proportions. It's actually quite a pleasant combination of flavors. I think the light touch of the Plymouth works well here. But it is sweeet -- way too sweet for my taste.

To fix this one, I would recommend something more like 3-4 parts Gin, 3 parts Lillet, 1 part Cointreau. In these proportions the flavors of the Lillet are really allowed to shine. Resist the urge to add bitters -- I tried a little sample with Regan's orange and it was like a rhinoceros in the china shop. This a a summery, apéritif-like cocktail, and quite pleasant at that.

Edited by David Santucci, 05 June 2007 - 06:41 PM.


#359 thirtyoneknots

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Posted 06 June 2007 - 12:22 AM

Resist the urge to add bitters -- I tried a little sample with Regan's orange and it was like a rhinoceros in the china shop.

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I think bitters would work quite nicely here, as long as you have the right ones. Regans' are quite assertive, and could easily railroad over delicate flavors like Lillet if used carelessly. I reserve them for competing with other powerful flavors, like Chartreuse and the like. In this case, maybe try The Bitter Truth, Hermes, or even Fee's orange if you can't get the others. It does look sweet, though I might try it borrowing preportions from Mr. Wondrich's excellent Weeski, subbing gin for the Irish Whiskey there. It would look something like this:

2 oz gin
1 oz Lillet
1 tsp Cointreau
2 dashes orange bitters

Hell you could even use Peychauds if you were really feeling adventuresome. Of course adding bitters and drastically altering preportions both seem to be grounds for changing the entire name of the drink in Craddock's mind.

I guess I'll have to actually try it out to make sure I'm not just talking out of my six.

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#360 eje

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Posted 06 June 2007 - 09:51 AM

Since eje seems to have skipped this one, I thought I might as well:
[...]

It's pretty easy to see how this one is going to be just from reading the recipe -- sweet. Nonetheless I gave it a whirl with the recommended proportions. It's actually quite a pleasant combination of flavors. I think the light touch of the Plymouth works well here. But it is sweeet -- way too sweet for my taste.
[...]

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Uh, oops!

I got fixated on the Cameron's Kick and Canadian, and completely skipped the Campden. Weird!

Couple things come to mind.

First thing is the Lillet Blanc. I've read from a number of sources that Lillet was re-formulated in the 80s. According to them, it is now less bitter than it was up to that point. So that might tip the balance of this cocktail towards the sweet. In this Esquire article, "James Bond Walks Into a Bar...," David Wondrich went so far as to advise adding a pinch of Cinchona bark to your Vespers, to give them a little extra bitter kick. Might also be worth a try with the Campden Cocktail.

The other thing is the Luxardo triplum, which is a bit sweeter than Cointreau.

So, maybe, 2/3 Gin, 1/6 Lillet, 1/6 Cointreau, with an orange peel squeezed over to make up for the lost orange flavor, an a pinch of Cinchona?
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