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eje

eGullet Society staff emeritus
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Everything posted by eje

  1. I've always nominally preferred the Naranja tins to the Koriko for one handed shaking. The diameter is slightly smaller. They still carry them at Umamimart. Umamimart Barware
  2. Koriko tins are the usual size for metal tin sets, the large is 28oz and the smaller 18oz. You can definitely shake two modest size drinks in them, if you need to.
  3. From what was reported to me at Portland Cocktail Week, yes, Unicum will be reintroduced into the US some time in the near future, along with the plum flavored version.
  4. eje

    Lillet

    This morning, I sent a query to Jared Brown (of Mixellany fame) regarding Lillet, Craddock, and the US. In the message, I made the quip, "I guess Craddock was not just the world's largest Hercules and Caperitif fan at the time, but maybe the world's first Lillet Brand Ambassador." He replied, "Truer than you realize. Craddock appeared in 1930s ads for Lillet in a UK trade magazine."
  5. eje

    Amari

    I'm not quite sure it is quite that bad, but it does seem like a lot of importers with dollar signs in their eyes are looking rather hard to find the next Fernet. I recently tried a wine based beverage similar in flavor profile to Campari which Haus Alpenz is hoping to bring in, which was quite nice. Alpenz also had another very rooty Alpine Amaro which I quite enjoyed. A friend brought some Braulio and Braulio reserve from Italy, a very nice herbal Alpine Amaro. I understand it may be imported soon by Domaine Select. I don't think any of these will be the next Fernet, but they were definitely
  6. eje

    Amari

    Regarding storage, generally, I only refrigerate wine based beverages. I've never had a commercial neutral spirits based amaro 'spoil'. I assume their flavor does change or evolve as they age, especially if they are infusion based, as most amaros are.
  7. eje

    Lillet

    Also, interestingly, though I have identified sources for many of the recipes in the Savoy Cocktail Book, (Ensslin, Thomas, McElhone, Judge Jr, etc.) up to now, none of the Kina Lillet/Lillet recipes have yet been identified as coming from any other source.
  8. eje

    Lillet

    Out of curiousity, this morning I took a look through Hugo Ensslin's "Recipes for Mixed Drinks", one of the last influential cocktail books published before prohibition in the US. No mention of Kina Lillet/Lillet at all. Plenty of Dubonnet and even some obscure bitters like Calisaya, but not a peep about Lillet. On the other hand, then, as now, brand name ingredients in a cocktail book were generally more of an indication of an advertising or sponsorship deal with the author or publisher, than anything else.
  9. eje

    Lillet

    Yeah, I wish I knew where and when the Corpse Reviver No. 2 was created. I'm pretty sure it is a Craddock original, but I don't know if anyone knows if it was something he made in the US or if he invented it after moving to England. As far as a survey of pre-prohibition cocktail books in the US, looking for Lillet, that's an interesting idea. Perhaps one that Greg Boehm or Cocktail Kingdom might have the resources to undertake! In general, I always think of one of the things that happened during prohibition was that American bartenders in exile started mixing drinks with a wider palate of Euro
  10. eje

    Lillet

    Very nice frogprincesse, thank you for reporting! How do you think the "lillet dry type canadien" relates to the previous quote about availability of these varieties of Lillet: "Kina-Lillet Apéritif", "Français", "Dry Export" or "English-style Lillet"? My question remains: What version of Lillet would have been available in America before prohibition and in England during prohibition?
  11. It looks like I was using the tasting glasses from Greenwood Ridge, which are fairly small wine glasses. The Cremant de Bourgogne Rose I used is not super dry, despite being called a brut. I think definitely quite a bit more champagne than 1.5 oz, probably at least 3.
  12. Tried three white negroni variations last night using the PDT ratio as a starting point. 2 oz Plymouth Gin 3/4 oz Lillet Blanc 1/2 oz Suze 2 oz Plymouth Gin 3/4 oz Dolin Blanc 1/2 oz Salers 2 oz Plymouth Gin 3/4 oz Tempus Fugit Kina l'Avinion d'Or 1/2 oz Tempus Fugit Grand Classico Bitter I am gradually coming to the conclusion that either my Suze is tired, or I just don't like it. The original was my least favorite of the bunch. Second was a nice feature for the Saler's and a tasty cocktail. The Third was the most 'negroni' of the three, adding the herbal accents of the Gran Classico. Guests
  13. eje

    Lillet

    Check Brinza's comment above. Another source of information I've found interesting is this seemingly well researched article originally from 'Flavors of France': Lillet: the classic Bordelais aperitif
  14. eje

    Lillet

    To the best of my knowledge, the timeline from the lillet website is accurate: 1872 Company founded 1887 Lillet formula created 1895 Lillet launched in Bordeaux 1895 In the US and West Indies "Lillet Export Double Quinine" marketed as a tonic wine 1909 Two products available in Europe, Kina Lillet and Sauternes Lillet 1920 "Lillet Dry" created and introduced in England, "to suit English tastes, especially when mixed with gin." 1962 Lillet Rouge created 1985-86 Lillet modernized its manufacturing facilities and Lillet Blanc reformulated, "...fresher, fruitier, less syrupy, less bitter... The Li
  15. Hadn't noticed the Old Pal recipe in the appendix for Barflies and Cocktails, thanks for pointing that out: Uh, wait, Adam: "Eyetalian Vermouth"? Anyway, I quite enjoy the idea that an Old Pal made with Rye and Gran Classico is doubly transgressive for the true cocktail geek. If only I could do something about the Dry Vermouth. Imbue or Sutton Cellars, perhaps? Regarding the historic character of Canadian Whisky, Darcy O'Neil has published some articles. I suspect it was more like the juice Whiskey Pig and some of the other "negotiants" are currently selling as "Rye", than the "Canadian Club"
  16. Interesting. Well, I can tell you that P.G. Duffy, who tends to be quite anal about reproducing recipes exactly from their earlier sources, calls for Rye Whiskey in the "Old Pal" Cocktail.
  17. I believe the first publication of the Old Pal was in an early version of Harry's ABC of Mixing Cocktails. In my experience, McElhone doesn't call for Canadian Whisky very often. The only cocktail I can find in his "Barflies and Cocktails" that calls for Canadian Club rather than Rye, Bourbon, Scotch, or Irish Whisky is the "Canadian Cocktail". That said, I don't have an early edition of Harry's ABC to check and the Old Pal was omitted from Barflies and Cocktails. When Harry Craddock included the Old Pal in the Savoy Cocktail Book, as with most of the cocktails which called for Rye or Bourbon
  18. brinza: "Not to cause too much thread drift, but does the distinction between the Old Pal and the Boulevardier hinge on the whiskey or the vermouth?" In my opinion, it's the Vermouth. Old Pal==Dry Vermouth, Boulevardier==Sweet Vermouth Depending on the exact brand and mash bill of the Whiskey, either could be fairly similar with Rye or Bourbon. On the other hand, they are pretty different drinks with sweet or dry vermouth. Though, heh, there is quite a difference between Dolin Rouge and Carpano Antica or Imbue and Dolin Dry.
  19. eje

    Vermouth

    Yojimbo: "I'd be curious to hear whether people think Cardamaro falls within the expansive definition of vermouth being discussed here -- I assume it's technically not vermouth if the ingredients list doesn't include wormwood -- but is anybody subbing it for vermouth, or do you consider it really an amaro?" As a "Vino Amaro", Cardamaro probably falls into the same bucket of "Aromatized Wines" which includes Barolo Chinato, not "Fortified and Aromatized Wines", which includes Vermouth. Check Martin Doudoroff's website: Vermouth 101 for clarification. On the other hand, in the US, pretty much al
  20. EvergreenDan: "- Do you think the reason you like the Gran Classico is because of its different flavor profile (perhaps, more floral, less bright)?" I think Gran Classico bring more herbal complexity to the Old Pal. Campari is pretty single noted without the cushion of complexity from the Italian Vermouth. It also took me a while to come around to the Brooklyn, I will admit, though they are favorites now. "- Or perhaps is Gran Classico a bit sweeter than Campari, making the 1:1 ratio between it and dry less severe? (I hadn't noticed much of a sugar difference myself.)" Gran Classico does seem
  21. KD1191 "How very strange. 2:1:1 Russell's Reserve Rye, Gran Classico Bitter & Noilly Prat Dry = a drink that reminds me of nothing more than raspberries dipped in extremely high-cacao dark chocolate." Is that a bad thing? I haven't tried a Gran Classico Old Pal with Noilly Prat dry for a while, usually keep Dolin Dry around the house. I'll have to get some and give it a try. I'm pretty sure Noilly Dry's sugar content is much higher than Dolin Dry. It's very interesting, I've heard all sorts of unusual flavor descriptors from people when they try drinks with Gran Classico. Grape Candy, Cabb
  22. "4. A lot of people agree with me about the Old Pal and the Boulevardier. The former isn't that good, the latter is superb. I hazard to guess the Old Pal only gets so much attention because it contains a fashionable ingredient in rye whiskey." While I do like the Cardinale, aka Aperitivo Harry, I have never quite gotten the appeal of the Old Pal. On the other hand, an Old Pal with Gran Classico Bitter is pretty darn fantastic.
  23. eje

    Orgeat

    Alcohol in solution makes very little difference in spoilage, unless you get to levels where your syrup would be considered a liqueur. Alcohol (preferably high proof) used as a surface disinfectant immediately prior to bottling is not a bad idea. Shake a little 151 in your bottle and pour it out before bottling. Highly saturated sugar solutions, for example honey or most commercial syrups, are extremely shelf stable, even at room temp, with little care paid to sanitation.
  24. eje

    Orgeat

    Nylon Grain Bags available from your local home brew supply store are better than cheesecloth and reuseable. For better shelf life, I would advise shooting for a 2-1 syrup. I've found 1-1 Orgeat to spoil rather unfortunately quickly.
  25. I thought the version of Raspberry Syrup I made for the Albemarle Fizz turned out rather well. Taking some cues from the discussion over in the Shrub topic. Obviously, you're not going to want to use a ridiculously expensive Balsamic for this, instead something young and fruity.
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