eje

Geeky technique question... I was recently watching a "Thirsty Traveler" episode where he visited Plymouth, England and the BlackFriar's distillery. At the end of the episode he visited a bar where an English bartender, (sorry, missed the name,) made him a Martini. The bartender in question sprayed the lemon twist in the chilled glass before adding the cocktail. Saying something like, it helped preserve the pristine beauty of the clear gin. I guess I can see the point. Though, I have to admit I've always enjoyed seeing the rainbow of little droplets on top of the cocktail. I also remember an event where Dale DeGroff was bartending and he flamed the twist into the cocktail glasses before adding the cocktail. At the time, I assumed it was just done in this way to streamline the process of getting lots of drinks out at once. What's the consensus on when to apply the citrus twist to a drink?

Not sure why it would please me that Sam Adams is making a Pliny clone. However, it appears you are correct about Pliny the Elder being bottled in the near future: New Web Site, Production Brewery Under Construction, & Pliny the Younger

I was paging through the new Gourmet magazine and happened to notice a salad that involved Clementines in a spiced syrup. Sliced Clementines in Ginger Spice (star anise/cardamom) syrup garnished with pomegranate seeds. I thought, hey, if that's not a drink, I don't know what is. But, how to parse it out, and translate it into drink-i-ness. First try: 4 Cardamom Pods 2 oz Pisco Alto del Carmen Grenadine, hopefully homemade 1 oz Tangerine (Satsuma Mandarin) Juice 1/8 oz Clandestine La Bleu Absinthe (I was going to use Lebanese Arak, but couldn't find the bottle.) Bundaberg Ginger Beer Cardamom Leaf (Yeah, I know. I'm probably one of three people in North America with a Cardamom plant. You can order one of your own from: Mountain Valley Growers. Failing Cardamom, use Thai Basil. Failing Thai Basil, Mint.) Crush 4 cardamom pods and combine with 2 oz Pisco in a mixing glass. After at least an half an hour, or whenever you finish making dinner, cover the bottom of a collins glass with grenadine. To the Pisco, add 1 oz Tangerine Juice and a dash of Lebanese Arak (or Blanche Absinthe). Ice and shake the drink. Add ice cubes to the highball glass and strain the Pisco mixture in. Top up the glass with ginger ale. Spank a cardamom leaf and add it to the glass. Serve with a straw or swizzle. I think it was pretty true to the salad, but could use a little more tart to be a proper cocktail. Maybe a little lemon or lime? edit - Sloppy post drink technique writing. I was mentioning to Mrs. eje that I thought the drink a bit too sweet and she said she quite liked it as it was. Maybe with the spice of the cardamom and ginger it doesn't need more tart. It does already have plenty of ingredients and flavors.

Pretty much the same opinion as Joe Blowe and use the same stainless strainer in the sink. I haven't had a disposal since I moved out of my parents' house and don't see the need. We just scrape or dump the food into a milk carton and then it goes into the compost bin the city picks up. Now, a dish washer, that would be nice to have. Maybe one day when I grow up...

Oh, and it is nice not to have to second guess a single ingredient or technique for a change! Lemon Juice, check. Cointreau, check. Plymouth Gin, check, (well, ok, there might be a slight "proof" issue here.) Angostura Bitters, check. Shake well and strain. And we're done!

Fine and Dandy Cocktail 1/4 Lemon Juice. (1/2 oz fresh lemon juice) 1/4 Cointreau. (1/2 oz Cointreau) 1/2 Plymouth Gin. (1 oz Plymouth Gin) 1 Dash Angostura Bitters. Shake well and strain into cocktail glass. Well, it is a "Fine and Dandy" cocktail. It doesn't quite match the special magic of either the Pegu Club or the Sidecar. Still, all in all, quite enjoyable.

Cool, Adam! Which version/printing of the Savoy Cocktail Book? A couple odd things we've noticed with some first editions, is they may contain the Bacardi Cocktail on a slip of paper. Some others seem to have been manufactured in cooperation with Booth's Gin, and have a section at the back dedicated to recipes for cocktails with Booth's.

Interesting about Clayton's. It does sound like it is a bit less sweet and maybe more complex than the Rose's Kola. To me Rose's is more about cinnamon-ish spice and musty funk than ginger. However, I wouldn't put the sweetness of the Rose's too far from Cinzano Rosso. I just don't think it has as much bitterness to balance that sweetness. I'll have to try Dr. Cocktails formulation for the Filmograph later this week. You're absolutely right in suggesting that methods are similar for making a sorbet base and Sirop (syrups.) You could probably use recipes interchangeably.

Woops! Thanks for the metric correction! I'll have to pick up some lemons this Saturday and give it a try. Erik

The most interesting recipe for Sirop-de-Citron I reproduced in this eGullet post: Sirop-de-Citron You thinly slice three lemons, macerate them in 400kg of sugar for 4 days, briefly boil them, and then mash and strain. I've no idea why I haven't done that yet. Laziness. It seems like it would be a lot more intense than other versions I've read. Definitely get some of the bitter kick from the pith.

Not trying to shut you down, just pointing out that there are plenty of cocktails from that era which are very sweet. Cocktails of 1/2 liqueur or all liqueur are not uncommon. I dunno how the current South African Rose's Kola Tonic compares to ToniCola. I do really wish I could compare it to Clayton's Kola Tonic, which I believe is still made, and apparently contributed its name to many of these cocktails containing Kola Tonic. I'd also like to know how a decent homemade Sirop-de-Citron compares to the pretty crap, (by my own admission,) Monin Lemon Syrup.

To the best of my knowledge, no one has found an earlier source for the Filmograph than the Savoy. Chuckle, what you mean like these? And in that case, I was just looking for Kola Tonic. There're plenty that don't even have booze, just liqueur. For example: *Edit. I suppose there is some remote chance that the Ethel is calling for 1/3 Apricot Eau-de-Vie instead of Apricot liqueur. Even in that case, it's still 2/3 liqueur.

Well, no not really. The recipe calls for "Sirop-de-Citron" not Lemon Syrup, so it is pretty clear that is exactly what is intended. It is a well known ingredient in France and Europe. If the recipe called for "Sweetened Lemon Juice" or "Lemonade" it would be another matter. There is a recipe for Sirop-de-Citron, in French, on this page: Limoncello, sirop de citron, et financiers citronnes What is a bit unclear is whether the current Monin Lemon Syrup marketed in the US bears any resemblance to homemade (or quality commercial) Sirop-de-Citron.

The Cocktaildb doesn't seem to differentiate between Kola Tonic (as in Rose's or Clayton's) and Cola Beverages (as in Coca Cola). Some of the other cocktails which call for "Kola Tonic" are called things like "Clayton's Cocktail" and all show a picture of Cola Beverages on cocktaildb. I suspect it is a data management problem on the Cocktaildb side and have mentioned it to them in the past.

Filmograph Cocktail 1/2 Brandy. (1 oz Cerbois VSOP Armagnac) 1/4 Kola Tonic. (1/2 oz Rose's Kola Tonic) 1/4 Sirop-de-citron. (1/2 oz Monin Lemon Syrup) Shake, (well, stir, I suppose,) and strain into cocktail glass. I know I promised to make my own Sirop-de-Citron the next time one of the cocktails called for it. And it is even lemon season. Sadly I have failed. And sadly failed this drink. At least with the Monin Lemon Syrup, this is the equivalent of some sort of very sweet hard candy with the Kola Tonic giving it a lovely medicinal edge. Cough Drop in liquid form. It's hard for me to see this as anything other than a waste of a delicious Brandy. ... Earlier in the day, a friend had called. Asking if I happened to have any Armagnac. It isn't odd for him to ask me for a couple ounces of drink ingredients, as I know he is currently making drinks as part of his personal obsessive-compulsive project to make all the recipes from the "Joy of Cooking". But, I did think it a bit odd to ask about Armagnac. I mean, there really aren't that many cocktails that specify Armagnac. Why would they include one with the dozen or so cocktails in the Joy of Cooking? Turns out it is a Sidecar variation which they are inexplicably calling an "Armored Car," (every google I do for "Armored Car" and "cocktail" turns up tequila and amaretto.) My friend came over, and I made him an Armagnac Sidecar (2-1-1) with the Cerbois, Cointreau, and fresh lemon juice. Damn, if it wasn't the best Sidecar I've ever made. I've actually always thought it a bit of a waste to use a too nice Brandy in Sidecars, as it often gets plowed over by the Cointreau and Lemon. The Armagnac really puts up a fight!

That pesky Eben Freeman is making the news again... Eben Freeman Turns His Cocktails Solid Just for the Hell of It Oh, we're just a curious bunch. But, uh, White Russian Breakfast cereal?

lperry, If the Vieux Labbe five star is anything like the Barbancourt 5 star, there's no real reason to wait for warm weather. The Barbancourt 5 star is one of my favorite rhums, and is fine sipped with some ice, in a rum old-fashioned, or even in a "Cuban Manhattan". 2 oz rhum. 1/2 oz Italian Vermouth. dash angostura bitters. Stir with ice, strain into cocktail glass, cherry, lemon twist. Great cold weather cocktail.

The following passage caught the eye of my significant other... Grapefruit bitters and "Silver Gin Fizz", why haven't I tasted that, she asked... Well, aside from the fact that due to my laziness we have no grapefruit bitters, I had no excuse. But, oddly, a side trip to Ledger's Liquors in Berkeley provided me with some Fee's Grapefruit Bitters, thus tonight I really had no excuse. Silver Gin Fizzes with Grapefruit bitters all around...

So, the Savoy Cocktail Book Duppy Cocktail was as follows... Duppy Cocktail Pour 4 1/2 glasses of Whisky into a large glass and soak in this a few cloves. Add 5 or 6 drops of Orange Bitters, and lastly put in 1 1/2 glasses of Curacao. Place the lot in the shaker; shake and serve. But, it turns out, Patrick Gavin Duffy, who tends to be a bit more particular about recipes, writes it down as follows. Duppy Cocktail (6 People) Soak in 4 1/2 Glasses Whiskey Few Leaves of Clover 5 or 6 Dashes of Orange Bitters 1 1/4 Glasses Curacao Shake well in ice, strain and serve. Use glass number 1 Uh, wow, "clover" to "cloves" is kind of a big deal. Red Clover: Herbal Remedies But, maybe not as crazy sounding as it seems. I mean, Buffalo Grass Vodka has some of these same substances. So, I soaked a few red clover flowers and a couple leaves... ...in a half cup of wild turkey rye for 12 hours. 2 oz Clover infused Rye 1 oz Luxardo Triplum generous dash fee's orange bitters generous dash regan's orange bitters Stir with cracked ice, strain into cocktail glass. Unfortunately, that was the last of my Wild Turkey Rye, so no side by side comparison of clover vs. non-clover drinks was possible. But, it definitely changed the character of the Rye. More sweet herbal and vanilla-ish notes, I think. All in all, I think I liked the Scotch/Clove Duppy a bit more. But, I dunno, there was something compelling about the flavors of the clover infused rye... ??

Nothing personal, taken, man. I count on you to bring the poetry. I'm a tech guy.

The typical mistakes made with old-fashioneds are: 1) Under sweetening. Depending on the type of syrup you are using this can be tricky. A lot of times I just go with the plain old teaspoon of sugar. Makes it easier and you don't have to worry about keeping simple in the house. 2) Under bittering. I suppose it might be possible to over bitter an old-fashioned and if you are sensitive to bitter flavors, you might need to acquire the taste. However, be a little generous. Remember some folks postulate that whiskey and sugar were originally added to the drink to make the "therapeutic" bitters more palatable, not the other way around. 3) Over pouring. Yep, you gotta measure. Place a scant teaspoon of sugar in the bottom of a heavy bottomed old fashioned glass. Dash in a few good shakes of Angostura. Add a teaspoon of water. Stir until the sugar is more or less dissolved (superfine or caster helps here, but isn't necessary. Demarara or turbinado will lend character to the drink.) Add two ounces of whiskey. Stir again. Add a couple cubes of ice. Squeeze a lemon twist over the glass, chase it around the rim, and drop it in. Stir again until the outside of the glass accumulates some sweat. Smile, sip, and enjoy.

Well, this is rather embarrassing. While the Fantasios in the Savoy Cocktail Book are exactly the same, excepting the stirring/shaking detail, I was looking through 1934 Patrick Gavin Duffy for the umpteenth time, and noticed the Fantasios are different: Fantasio Cocktail No. 1 1/6 White Creme de Menthe 1/6 Maraschino 1/3 Brandy 1/3 French Vermouth Stir well and strain. Use glass Number 1. Fantasio Cocktail No. 2 1/6 White Creme de Menthe 1/6 Maraschino 1/3 Brandy 1/3 Italian Vermouth Stir well in ice and strain. Add a cherry. Use glass number 1. Uh, oops! I've no explanation for completely missing the fact that he calls for vermouth instead of Gin. I guess sometimes you see what you want to see!? "Glass number 1" looks like this, and is used for many "up" cocktails in Duffy: edit - So that makes it more of a Brandy Manhattan variation, than a, well, whatever the hell the Savoy Brandy and Gin concoction is. Damn, another cocktail I'm going to have to remake. I still think the Genever and Brandy was a fine combination...

Digest: San Francisco Chronicle Wine Digest and 96 Hours section, Friday, January 25, 2008 King of Carneros: Grape grower sets the standard for the region's wines, Amanda Gold THE SIPPING NEWS: Padding for flying wine, Lynne Char Bennett In Our Glasses: What We're Drinking Choucroute bundles up for winter - and Riesling, Lynne Char Bennett A reward for rum lovers, Camper English Label Watch: Sebastiani & Sons makes a cow fly, Tara Duggan The Tasting Room: Wine meets NASCAR at Bennett Lane's pit stop, Amanda Gold Spirits: Couple take small-batch bitters in new directions, Kara Newman Recipes: Brannan Street Batida Letters to Wine: Zinfandel has many sweet spots Pairings: Crab goes under wraps for racy Riesling, Lynne Char Bennett Recipes: Crab Spring Rolls Chronicle Wine Selections: Austrian Riesling, Lynne Char Bennett The Cheese Course: Subterranean sojourn makes La Petite Cave a better blue, Janet Fletcher 96 Hours Bargain Bite: Blue Barn, Amanda Gold "Strolling down San Francisco's Chestnut Street, it's hard to miss the facade of Blue Barn Gourmet, a new upscale deli and takeout spot. Weathered wood slats with hints of faded blue form the shape of an old barn roof, and the rustic ambience continues throughout the interior of the tiny space." Bar Bites: Paréa, Laura Compton "This place stands out in a sea of interchangeable wine bars. For owners Telly and Nicole Topakas, who took over the former Oxygen Bar space in July 2006, the idea was to create a spot where friends and family members could gather to eat, drink and talk. The Greeks even have a word for it: "paréa." A primary color palette (red and yellow walls, blue floors) and the smattering of two- or four-person wooden and vinyl-covered tables signals this is as much casual hangout as wine bar. Paréa serves straightforward Mediterranean food and eclectic yet approachable wines, accompanied by helpful tasting notes."

Well, I'm working my way through a 5# bag of organic satsuma mandarins, in the hopes of drying the peels and using them for bitters. At least you get your allowance of Vitamin C.

Interesting Bitters article in today's San Francisco Chronicle: Couple take small-batch bitters in new directions, Kara Newman Though, ahem, bitters inspired by the flavors of Mexican Mole sounds awfully familiar.