JerseyRED
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Posts posted by JerseyRED
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I’m on my second reading of this book it’s that enjoyable!
I was wondering if any would care to hazard a guess to the proportions of the Jack Frost Whiskey Sour using applejack, egg and cream mentioned on page 102?
Thanks, Rich
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I too am a sans sugar person when it comes to the Rickey.
TO me nothing is a clean, crisp and refreshing when standing in front of the grill.
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Also, it is 4/1 -- April fools day.
Now THAT was a good one!! I thought you were serious and actually felt disapointed as your other posts were always so informative.
NICE ONE! (Probably helped that I read it 5 days later, but NICE!)
I liked the added trademark to the Red and Red too.
Rich
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You'll have to buy me a drink (or three) to get me to give my opinions on the problems of Phylogeny and Evolution as they are commonly applied to biological organisms and systems.
You'd have to give me a drink (or three) to sit still and listen!
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I was wondering if anyone has any home tips for getting ice cubes without those annoying white bits in the middle.
Mind you, I know NOTHING about water quality and the effects of freezing water.
I do know that if I fill my trays with hot (not warm) water they freeze slower and I end up with a more transparent cube.
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Christopher,
THANKS!
My friend called from Charleston and left me a message about this show but I didn't hear until this morning.
I'm glad I'll have another chance to watdh it!
Rich
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I have to agree with the last post. My wife and I stopped in last night and upon leaving we both said the same thing, "It was okay".
They did put out 3 different bottles of their own sauce on the table, a sweet and mild KC BBQ, a hotter version of KC BBQ and a NC style (vinegar) sauce.
We had the half ribs as well along with the pulled pork. Wife loved the mac and cheese, we both liked the beans as well. I liked the mashed potatoes with the red skins left in the mix but as previously stated, they were underseasoned.
The staff was very friendly but... confused.
Would I go back, maybe. But we're on a mission top eat at a different place evertime we're in Ridgewood so I doubt we'll be back soon!
EDIT: Mmmm, but the warmed up leftovers on a damp day are good!
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For myself, I enjoy reading the history of cocktails and the culture that surrounds them for two reasons.
One, I find it fascinating how certain drinks or spirits fell in or out of favor and what the norms of the day were. Basically, I enjoy the story.
Two, by reading how successful, classic cocktails (and those forgotten ones) were created when bartending was being elevated to a craft, I’m able to learn (through others) what I have come to call “balance in a glass”.
I enjoy sharing what little knowledge I’ve gained with those who are curious, even if just for the moment. I also benefit from discussing this subject with those who are very interested in the subject and I have no problem questioning their statements either to clarify what they said or make sure my understanding of the topic is correct.
But I feel I’m secure enough to not have a need to refute or prove others wrong.
For me, it’s just an enjoyable journey…
Rich
PS Odd. I feel as if I too should list those “I wish to thank”.
Edit: Left out an "I" in my run-on sentence, so now it's even longer.
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You mean this stuff? A linoleum-like decorative wall covering invented in 1877
That's EXACTLY what I thought of (being an old house "buff") when I first read "Lin Crusta"!
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There was a time I was able to purchase Rheingold at the local Westwood, NJ A&P liquors.
Now I'm hearing that you would be lucky to find it in NYC.
Is this true? Has Rheingold faded away again? I couldn't find any news about Rheingold through Google and their website has a copyright date of 2005.
I know it's not the best of brews but I occasionally liked the retro, sweet taste of Rheingold on a hot summer's eve while clogging my arterys with buffalo wings.
Any info would be appreciated.
Rich
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Speaking of Rittenhouse, I've never seen it in Texas, and when trying to get Spec's to special order it, it came up in their computer as like $300/bottle or something obscene like that. When I told the guy I had read about it typically going for under $15/bottle he had a really good laugh (at the computer).
And I still have never had any Rittenhouse
Check out Shoppers Vineyard. I don't know what the shipping to TX will be, but at $12.99 for a bottle of 100 proof it might be worth it.
Rich
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I believe sir, that we are in agreement.
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[...]
Cracked ice is ice that has been broken into small pieces but you can NOT shape into a ball. The pieces are still individual.
It’s just smaller, jagged versions of the original cube or block.
Not to small, but small enough to fit in a glass.
Rich
Then perhaps I mis-spoke.
The broken ice that comes out of my so-called ice-crusher is nowhere near small enough to form into a ball. It is about the same size as ice cubes when you smash them with a hammer or bat. A good mix of pieces, jagged around 1/4 inch at the longest, with a bit of ice dust.
No, perhaps I didn't explain myself well.
My "ball" hypothesis is weak. I wish I had the time to take some pictures to show what I mean!
I may have misunderstood what I’ve been reading, but here is what I’ve come to understand about crushed vs. cracked ice.
I have the same type of ice crusher which I pull out for serving drinks over crushed ice (i.e. Mai Tai) or the rare recipe calling for a drink to be stirred or shaken with crushed ice (usually requiring the entire contents of the shaker to be poured into the glass and more crushed ice to be added to the drink).
I also have a Lewis Bag which I pull out for making cracked ice. I just usually give the ice cubes (long, residential freezer, machine made wedge types or the big ones from my new Ikea 2” molds*) one or two whacks to break each cube into two or three pieces. Actually, I think this is pretty much what the Pegu Club does as well.
Now, if I’ve been confusing the two and they are actually one in the same, please let me know! ANYONE!
Thanks, Rich
*Thanks to Donbert!
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I think this is going to another level when it’s not really all that technical or complicated.
Crushed ice is ice that has been cracked repeatedly.
You may be able pack it into the shape of a ball, but it is no where near as fine as snow.
It’s Slurpee ice…
It's the ice that the fish monger displays his fish on...
It has nothing to do with “crushing” the ice.
Cracked ice is ice that has been broken into small pieces but you can NOT shape into a ball. The pieces are still individual.
It’s just smaller, jagged versions of the original cube or block.
Not to small, but small enough to fit in a glass.
Rich
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OK, no strictly scientific experimentation; but, a first experiment with cracked ice and a frozen glass.
There is difference in the effect of the spoon on crushed ice and cubes. I'm used to the cubes moving and the liquor circulating more. With the crushed ice, the ice pieces just sort of move around the spoon.
I’ve always assumed that there was a big difference between cracked ice and crushed ice.
I saw cracked ice as a “broken” ice cube and crushed ice as a “smashed to bits” ice cube.
Cracked ice, a few pieces. Crushed ice, MANY pieces.
Rich
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Hmmm, can you really call this a Bacardi cocktail when you're using Flor De Cana? Isn't that an aged rum, beside the fact that it isn't Bacardi? You know, a 7 & 7 should be Seagrams 7 & Seven-Up... (yuck)... otherwise, it isn't a 7 & 7. So a true Bacardi Cocktail should have, Bacardi.
As an aside, are all the variations of the Bacardi cocktail (grenadine or not) using "white" or aged Bacardi?
Trust me, I'm not being a "nudge". I've picked up a lot of info from your trip through the Savoy.. "I'm just saying".
Rich
Here's my understanding:
Bacardi was THE Cuban Rum. Their particular genius was to age rum for a few years and then filter it again using proprietary technology and sell it as white rum that was much nicer than the other unaged white rum on the market. They had the foresight to leave Cuba before, well, things happened. Some portions of Bacardi became Havana Club, others became the larger Bacardi brand. Rum folks feel neither the Bacardi brand nor the Cuban Havana Club really live up to the pre-events Bacardi rums.
It's my opinion it's not really possible to make a 1930s era Bacardi cocktail, as that brand of rum really no longer exists.
Others have recommended Flor de Cana as a well regarded rum in the spirit of Havana Club. So I use it as a substitute for Bacardi and/or Havana Club.
Educated once again!
Ironically, I received a bottle of Flor De Cana last night and shall try a few of the variations of the Bacardi Cocktail.
Thanks for the explanation and info!
Rich
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Bacardi Cocktail
1/4 Lemon Juice or Lime Juice (3/4 oz Lime Juice)
1/4 Grenadine (3/4 oz home made grenadine)
1/2 Bacardi Rum ( 1 1/2 oz Flor De Cana Extra Dry Rum)
Shake well and strain into cocktail glass
Hmmm, can you really call this a Bacardi cocktail when you're using Flor De Cana? Isn't that an aged rum, beside the fact that it isn't Bacardi? You know, a 7 & 7 should be Seagrams 7 & Seven-Up... (yuck)... otherwise, it isn't a 7 & 7. So a true Bacardi Cocktail should have, Bacardi.
As an aside, are all the variations of the Bacardi cocktail (grenadine or not) using "white" or aged Bacardi?
Trust me, I'm not being a "nudge". I've picked up a lot of info from your trip through the Savoy.. "I'm just saying".
Rich
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. Old Fashioned.
Classic: Rye or bourbon, bitters, sugar, muddled maraschino cherries and orange slices, water.
Spin: The same, only no “fruit salad,” as they put it. (The Alembic, San Francisco)
When did the classic Old Fashioned have muddled maraschino cherries and orange slices? The "Classic" version sounds like one from the 50's - 80's.
And I agree, I don't understand how that is a "Spin" on the Sazarac.
Rich
Edit: I got one of my thoughts wardsback.
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What's it mean when you read all this, somewhat fascinated, and don't really get any of it except recognizing a link to a bottle of whisky you've been dying to try?
You’re a normal, well adjusted human being who is naturally curious.
But be forewarned, that’s how they get you.
It starts out innocently enough; you try different gin cocktails while your friends are drinking vodka and soda.
Next thing you know, on your way to far-off relatives for Thanksgiving dinner you’re yanking the car off the road to scour a mom and pop liquor store for extinct ingredients while the family cools their heels in the backseat. And forget about bringing leftovers home because the refrigerator is loaded with myriads of homemade liquid concoctions! Various simple syrups & grenadines, numerous versions of pimento dram & falernum and… oh look, Earl Grey infused gin… gotta go…
Rich
Edit: Missed an "of"
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There still available at Ikea (HUGE bin of them in blue and red at Paramus store) for $1.99 each.
Fortunately, the bride knows her way through "the maze".
Thanks for the info Don!
Rich
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Unless of course he cracks the ice before shaking...
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Hey Rich,
Ikea used to carry ice cube trays perfect for cocktails but the last time I went looking for them they weren't there. They don't sell them online and nobody at the store in Elizabeth, NJ, could tell me if they'd be getting more.
I'll have to swing by the one in Paramus.
Thanks!
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JB Prince has some new spherical molds for sale. They're made from silicone to withstand heating and freezing chocolate and sugar but you could make awesome 2.5" or 4" sphere of ice. Too bad it's so exepnsive...
$85 for a double 2.5" mold and $95 for a single 4" mold. 
Hey Donbert,
I remember reading where you said you bought some ice cube trays in order to make larger, square ice cubes. Do you remember where you purchased the trays?
Thanks, Rich
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The name of the book is "Imbibe!" (like the magazine, but with a lengthy subtitle) and it's due in the fall.
Just in time for Christmas!
I'm looking forward to it.
Rich
Imbibe!
in Spirits & Cocktails
Posted
Since I'm at my in-laws (in sunny Southern CA) I picked up what I needed from the BevMo (WHY don't we have liquor stores this well stocked in NJ? Six bottles of bonded Laird's on the shelf!).
Here are the proportions I tried so far.
2 oz Laird's bonded applejack brandy
1 oz fresh squeezed lemon juice
3/4 oz simple syrup
1/2 egg white (carton, pasteurized egg whites - about 3/4 oz)
1/4 oz heavy cream
Vigorously shaken and strained into chilled cocktail glass
I liked it enough to have two but I may play with the egg white and heavy cream ratio.
Any suggestions?
PS Yes, I'm shipping a few bottles back to NJ whence they came.