jmfangio

Now I'm going to have to pick up a bottle for myself, if y'all haven't cleaned them out by the time I get there. Two questions about the White Negroni: do you know if the proportions are 1:1:1 as in the classic Negroni, and what's the garnish, if any?

Du Vin here in Los Angeles lists it in stock. They're one of the best wine stores in LA, and they have a small, but interesting, selection of spirits.

In some ways, this isn't too far off from a Sidecar variation that I found in an article in Wine Enthusiast magazine, which has become one of my favorites. I made this for a date once, and after taking one sip her eyes nearly popped out of her head as she said, "Wow! Now THAT'S a cocktail!" I'm pasting the recipe as I found it, but I never bother with the sugared rim. My Favorite Sidecar Adapted from a recipe by Mark Mendoza, wine director, Sona Restaurant, West Hollywood. 1 lemon wedge Saucer of granulated sugar 2 ounces Cognac 1 ounce Cointreau or triple sec 1/4 ounce Luxardo Maraschino liqueur 1/2 ounce fresh lemon juice 1 dash Angostura bitters 1 lemon twist, for garnish Moisten the rim of a cocktail glass with the lemon wedge, and press the outer rim of the glass into a saucer of granulated sugar, rotating the glass until the entire rim is coated with sugar. Fill a cocktail shaker two-thirds full of ice and add all of the ingredients. Shake for approximately 15 seconds. Strain into the prepared glass, and add the garnish.

Actually, with your addition of the vodka and horseradish, this sounds pretty good. I still have a bit of my homemade wasabi infused vodka sitting in the freezer, so I'll give this a try with that.

Lychee martinis are an easy (and tasty) choice. You can use Soho Lychee Liqueur, or the syrup from the tinned fruit. Playing around with ingredients one day, I came up with something I called the Thaiprinha, using Awamori (a variety of Shochu native to Okinawa, distilled from long grain Thai rice), lime, a small sliver of kaffir lime leaf (just a bit to muddle with the lime - it's a strong flavor which can easily overpower the drink), and lemongrass infused simple syrup. One of Gary Regan's old columns has a recipe for a Thai Lady, essentially a White Lady made with lemongrass syrup. Edit - I forgot to mention that we're in the middle of lychee season, so there's every reason to use the fresh fruit.

I'd like to end up with something that's not too sweet, but reasonably shelf (or, rather, refrigerator) stable. If any of you have had the actual British Rose's lime cordial (made with real cane sugar and lime juice, unlike the American version which is made with high fructose corn syrup and God only knows what else) or any of the Belvoir cordials, think that, but with yuzu. This recipe looks promising. Hopefully I'll have enough fruit in a few weeks to give it a try, and I'll report back with my results.

Thanks! I think I'll try the French recipe as it uses the whole fruit but, if my vague memories of high school French are correct, isn't that four days, not four hours? Once that's done, a White Baby sounds nice.

I just made an Aperol and blood orange sorbet, simply swapping out the ingredients in a Campari/orange sorbet recipe that I found. Very easy to make, and stupidly good: 2 1/2 cups fresh blood orange juice 1/2 cup sugar 1/3 cup Aperol Zest of one orange Juice of half a lemon

I just bought my mother a yuzu tree for her birthday, and as soon as the fruit comes in I'm planning to mooch a few to make some yuzu syrup. I have two questions for the board: 1) Does anyone have Audrey Saunders' cold infused lime syrup recipe handy? The link on the first page of this thread is broken, and I couldn't find it in a search. 2) I've been adding a couple of tablespoons of vodka to my homemade grenadine as a preservative, but I was also wondering about adding ascorbic acid instead. Anyone have any experience with this?

I just tried this for the first time last night at Mario Batali and Nancy Silverton's new restaurant, Osteria Mozza, and loved it so much that I went and picked up a bottle this afternoon. I had it in a spritzer with Aperol, Plymouth gin, lemon juice, a dash of simple syrup, and topped with club soda. I must recreate this drink at home, and my mind is racing with all sorts of other possibilities.

I believe that it was Evelyn Waugh who said, "A martini should always be stirred, not shaken, so the molecules lie sensuously, one on top of the other." I used to always shake my martinis (to a waltz beat, per Nick Charles), but as I became more interested in mixology I learned the stirring (for drinks containing only spirits) vs. shaking (for drinks containing syrups or juice). I finally tried shaken and stirred martinis back to back, and really found the latter to be better. Sadly, though, I see maybe one bartender in ten stir a martini or manhattan.

I can tell you right now that with .25 eduouard you won't taste anything else. ← Wow - then how about just coating the glass? I keep a small glass atomizer that I picked up a beauty supply shop for $2 filled with absinthe for making Sazeracs.

With such a menacing quote, I think I would have trouble finding 6 people willing to share this ← You're a brave man - I thought that this was going to be another one of those moments when you'd mysteriously skip ahead a few recipes.

I'd still like to experiment with other gins and proportions, but so far I've found it perfect with the recipe originally listed in the Savoy thread, using: 1 1/2 oz Beefeater 3/4 oz Noilly Prat 1/4 oz Verte de Fougerolles 1/4 oz Hermes Violet, or homemade substitute I wish I still had some No. 209 laying around...

I just carried out a little experiment for a semi-homemade violet liqueur. I dissolved a large roll of Parma Violets in about 8 ounces of vodka. Tasted side by side against the Hermes Violet, it's not as smooth and well rounded, but used in an Atty or Aviation, it's hard to tell the difference. At least now I know that I have something to fall back on when my bottle of Hermes goes dry.

The Cocktail Chronicles has a brief bit on Ted Breaux's Lucid Absinthe, with buying information, and a link to a quick review on an absinthe forum.

So, perhaps this is the closest we can get to the old school Kina Lillet? I'm going to have to track some down, and put a Vesper in my future.

My how times and circumstances have changed now that the question "are you carrying?" can be interpreted to refer to bitters! ← I never really gave any thought to carrying my own, but now something like this perfume bottle keychain looks like a must have.

Sitting here with my Blue Moon (from the CocktailDB recipe posted above), and it's nice, but less than I was hoping for. It's essentially the same recipe as the Atty, with Orange Bitters in place of the Absinthe, but I definitely prefer the Atty for the way the more pronounced herbal notes play off the sweetness of the violet liqueur. Next time there's a blue moon I'll try the standard gin/lemon juice/violet recipe.

Just a quick public service announcement: tomorrow, May 31st, is a Blue Moon, so I think it's only proper that that's what we should all be drinking. I've seen several recipes, but the one that appeals to me the most is the Blue Moon Variation from CocktailDB, if for no other reason than that it gives me an excuse to use both my Hermes Violet and Hermes Orange Bitters in the same drink. I'll report back after tomorrow with my impressions, but I'd love to see others try some of the different recipes out there and report back with theirs.

I just saw today that Hangar One has released a Chipotle vodka as the newest entry in their Alchemist Series. Has anyone tried it? I really need to get back up to the Bay Area so I can take the distillery tour!

The Fever Tree tonic is fabulous - definitely worth seeking out. I'm going to have to try it with Chartreuse, as Thirtyoneknots suggests. Katie - I think I may try a twist on your Provencal Martini as a long drink, using the Dry Lavender soda instead of the lavender simple syrup. I'll report back when I get around to it.

Dry Soda is a tasty new line of premium sodas in Lemon Grass, Lavender, Kumquat, and Rhubarb. My first thought when I tasted the Lemon Grass was, "Wow, this would probably go really well with gin", and, well, I was right. I'm looking forward to trying their other flavors.

I'm going to recommend one of my favorites, the Jasmine, a cocktail that I love on many levels. For one, I can point to it as the single cocktail that started my obsession with mixology. It's also a great drink for friends who fear gin, and a very forgiving drink. Make it right, and it tastes surprisingly like pink grapefruit juice. Make it wrong, and it still ain't half bad. I've seen a few versions of the recipe online, but this is my favorite: 1 1/2 ounces gin 1/4 ounce Cointreau 1/4 ounce Campari 3/4 ounce lemon juice Shake with ice. Strain into a cocktail glass. Garnish with a lemon twist.

Eje - Other than the CocktailDB version, no, not really. Just a few other sites listing the Savoy recipe, however on La Fee Vert's site they call it an Absinthe Sour. David - Actually, I was thinking about that. A splash of soda, and a dash of Hermes Violet and it might not be half bad. We're going to have to draw straws for the Choker Cocktail: Drink this and you can drink anything - new-laid eggs put into it immediately become hard-boiled.