Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Posts posted by plattetude

  1. Poet's Dream, using Dave Wondrich's proportions --

    2 oz gin (Beefeater)

    1 oz dry vermouth (Dolin)

    1/2 tsp Benedictine

    2 dashes orange bitters (Srappy's)

    Very good, but not as transcendant as I'd had at Lantern's Keep. Next time, I'll try with Plymouth, which I think will keep it a little more "dreamy."


  2. I tried an interesting variation last night -- subbed Krogstad aquavit for gin (with Carpano Antica and Luxardo Bitter). Really nice.

    Don't think that can be classified as a Negroni :wink: .

    I can certainly call it a variation.

  3. 1 oz sparkling wine - Not sure what they used. Might have been something like Gruyere but that of course is a cheese! Probably not a big deal as long as it is a nice dry sparkler.

    Gruet, maybe? The best New Mexican bubbly you'll find. (Actually, really good. Particularly good for cocktails.)


  4. Other than that? Sheesh. Chewy rabbit is better than slightly (Tom said slightly twice) over-cooked char? I think not, but I think the fix was in. Do we want Bev to "step outside her comfort zone?" or do we want her to cook the "amazing" Asian flavors we've become used to, Tom?

    You can only assume so much about the quality of the food and the judging based on how the Magical Elves have edited. Invariably, *every* judges' table session is likely going to be edited to make it look close so there's some degree of suspense. It's entertainment first and foremost. If you want a clearer explanation of why they made the choice they did, check the Top Chef blogs. (Frankly, I'm so little invested in the outcome with this lot that I don't have the interest myself.)

    But piling on with everyone, yeah, those were some ludicrous challenges last night.


  5. Me, I certainly lean heavily on Chartreuse (always have both yellow and green, but tend to use the green more), apricot liqueur (Rothman and Winter), but even moreso, Cynar is a major ingredient for me. Probably due more than anything to Rogue Beta Cocktails, which features a few absolute knockout cocktails featuring Cynar. (Favorite being "Growing Old and Dying Happy Is A Hope, Not an Inevitability", which as a cocktail, certainly earns it's long, long name.)


  6. Cobbled together this last night:

    2 oz Laird's bonded Applejack

    3/4 oz Bonal gentiane

    1/4 oz Cynar

    1/4 oz R&W Orchard Apricot

    3 dashes TBT orange bitters

    Stir, coupe, enjoy. Probably could've bumped up the R&W, or even dashed in a bit of simple, but overall, a winner. I do like the dual but distinct bitternesses of the Bonal and the Cynar.


  7. What I've come to call a "Hemingway Mocquiri":

    2 oz white rum (Matusalem)

    1 oz lime

    1/4 oz Campari

    1/4 oz maraschino

    simple syrup to taste

    float of Wray and Nephew's overproof rum

    Basically (and one assumes obviously) a riff on a Hemingway Daiquiri, with the lime+Campari standing in for the lime+grapefruit, which is useful when one's larder has limes far more often than grapefruit.

    And it's so tasty, mock or otherwise.


    (edited to add float)

  8. It may be a relatively new concept to apply méthode champenoise to beer, but I know DeuS, from Brouwerij Bosteels (Kwak, Tripel Karmeliet) and Malheur Brut have both been around nearly 10 years. So is Sam Adams doing something never-been-done? Not so much.


  9. Ransom Old Tom, neat. Whoa. Late to the game, but man how frickin' incredible this stuff is.

    Followed by an Ephemeral cocktail (sort of)

    1 1/2 oz Ransom Old Tom

    1 oz Dolin blanc vermouth

    1/3 oz St. Germain

    2 dashes Angostura bitters (because I have no celery bitters)


  10. The "Growing Old and Dying Happy is a Hope, Not an Inevitability" by Maks of Cure:

    2 oz Cynar

    1 oz Rittenhouse 100 Rye

    Pinch of salt

    2 pieces of lemon peel (+1 to garnish)

    Herbsaint (for rinse)

    Stir Cynar, rye and salt to combine.

    Express and donate two pieces of lemon peel.

    Add ice and stir.

    Strain into an Herbsaint-rinsed coupe.

    Garnish with an additional lemon peel.

    Finally mixed a couple of these this weekend to have with my wife. Oh lordie that's good stuff.


  11. Had this big idea that the tangy, deep flavor of the Dalmatian fig jam we found on superdiscount would be a great foil for bourbon, so tried it out in an Improved (Figgy) Whiskey Cocktail:

    2 1/2 oz bourbon

    2 t fig jam

    1 t Maraschino

    1 t gum syrup

    1/2 t absinthe

    dash Fee's OF bitters

    So, so right in my head. So, so, so very wrong in the mouth.

    That looks very strange, to say the least. Seems like fig stuff might work with brandy though, using it sort of like the marmalade in an Omar Bradley.

    If I was being charged to make a citrus-free drink with fig jam thats where I would start. Still, you go first.

    I'd maybe ditch the maraschino and absinthe and do a 1/2 oz Cocchi Barolo Chinato with the bourbon and bitters. The spice in the Chinato would seem to me to be a good foil for the fig. If you don't have the Chinato, maybe a 1/2 oz Carpano Antica and a scant tsp pimiento dram....

    Of course, now you're essentially in the world of Manhattan variations, but who said there's anything wrong with that?


  12. <snip> If you want something that makes a pretty good substitute at full strength, seek our Amaro CioCiaro. Otherwise, you'll need to make some kind of substitute or use a lesser amount of Torani Amer. <snip>

    <snip> The next time I see your Amaro in the store, I'll pick up a bottle. I assume you're the importer? Maybe pick up Amer Picon and import that, too? :biggrin: <snip>

    If I may interject, I'm pretty sure Sam meant to type "seek out" and not "seek our". And I agree with him, fwiw -- you certainly should seek it out. Makes for some interesting cocktail variations when subbed for sweet vermouth, too.


  • Create New...