JerseyRED

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About JerseyRED

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    Northern Jersey
  1. Stretching a Margarita

    What you should do, is make it by the gallon. Following link is from Jeffery Morganthaler, and it is THE best batch cocktail recipe I've ever had. http://www.jeffreymorgenthaler.com/2006/a-gallon-of-margaritas/ I have brought these to BYOB restaurants in Jersey. Restaurant ice (same as regular ice maker, ice) filled glasses. Dilutes quickly, but everyone loved the balance of the ingredients.
  2. I second Dave's comment! Pre-batch in pitchers or large containers.
  3. Tips for the Bartender

    1. Cleanliness. The whole hand washing, using ice scoops and spoons for olives thing. 2. No pre-made sweet & sour mix. I know you may not have control of that, but if I know a bartender is willing to take the extra time use fresh citrus and sugar… I’m one very happy, heavy-tipping customer!
  4. The Jerry Thomas Project

    Wow, you were right! This IS a lot of discussion about about a raspberry syrup!
  5. I believe a certain Mister Damon Dyer will also be joining us in Sicily for the finals... Here was my entry: La Cola Nostra 1.5 oz Ron Zacapa 23 1 oz Averna .75 oz Lime .5 oz Simple .25 oz Pimento Dram Shake and strain into a tall glass with ice. Top with about 2 oz of Moët White Star. Garnish with candied lime wheel. ← Congratulations!!!!
  6. For New Jersey I’d have to say the spirit has to be applejack. Though no longer “popular” within the state itself as I'm sure MANY of the inhabitants either never heard of it or if they have, don’t know what it is. If a state cocktail is to be chosen, it must contain applejack ala the Jack Rose, the Jersey Lighthouse or the simple Jersey Sour. If not an applejack cocktail than the Jersey Cocktail at the least: Sugar, bitters and carbonated cider Agreed? Rich
  7. Campari Cocktails

    I will have to give this one a try before the month is out!
  8. Erik, Kudos to you and your excellent constitution! You’ve made and consumed drinks I couldn’t even bear to smell let alone taste (I still shudder when I think about the Glad Eye Cocktail). It’s created some very interesting topics! Rich
  9. Orgeat

    Finally, I’ve found the time to make my own (I got sidetracked making pimento dram). To echo everyone else’s sentiments, the homemade is so much more interesting and complex than any bottled orgeat I’ve tried. Very much worth the minimal effort it take to create a batch.
  10. Orgeat

    THANKS for the info! I'm off to Whole Foods. Wanted try Q Tonic and I understand they carry it as well.
  11. Disclaimer "Only one entry per person and per e-mail address will be accepted. Duplicate entries will be disregarded. "
  12. Orgeat

    Okay, now I'm sucked in too. Where does one purchase whole, fresh, blanched, almonds? Or must I buy almonds, shell them and blanch* them myself? Thanks, Rich (*Not that I know how to do that...)
  13. Meyer lemons in cocktails

    I'd recommend the Secret Cocktail from Vintage Spirits & Forgotten Cocktails 1 1/2 oz London dry gin 1/2 oz applejack Juice of 1/2 lemon (I suppose you can compare regular to Meyer*) 1 egg white 2 dashes grenadine Shake "up with all due vigor" and strain into a cocktail glass A variation on the Clover Club and Pink Lady *Not a fan of the Meyer lemon as I don't care for the smell of the oil. As someone recently pointed out to me, it's smells like graphite. EDIT: Added opinion on Meyer lemon... to stay on topic
  14. I've used Trader Vic's in the past as they have real Passion Fruit in their Passion Fruit syrup. I haven't replaced my bottle because the cost of shipping is quite expensive, so I don't know if the quality has changed.
  15. Meyer lemons in cocktails

    If you make your own simple syrup then you have the time to make your own grenadine as it's that easy*. The difference between REAL grenadine and Rose's HFCS colored water is huge. Huge. Then try the Jack Rose again. *Grenadine (Cold or hot method) Combine 1 cup sugar and one cup of pomegranate juice (POM) and shake. Then shake again. And again. And again... Pour two cups of pomegranate juice into a saucepan. Bring to a boil, then simmer over medium-low heat until reduced by half. Add one cup of sugar, and stir until dissolved. Remove from heat and let cool. The first is a fresher brighter grenadine while the second has a deeper, richer flavor. Then you can play with it some, add Orange Flower Water, etc. Both kick ass over Rose's.