JerseyRED
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Posts posted by JerseyRED
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Hi all,
This is my first post, although I've lurked here a while. I've wanted to post before, but I haven't really been sure I had anything to add to the conversation, aside from asking a bunch of questions you might have already heard before.
Anyway, my awesome wife and I are celebrating our first wedding anniversary and since we spent our wedding weekend steeped in good food and drink (Flatiron, Pegu Club, and Marlow and Sons), we've been returning to some of our crime scenes and also finding other fun ways to celebrate great drinks.
To that end, Jen found something online that made her jaw drop, and mine, when she told me about it:
A first edition of Embury's The Fine Art of Mixing Drinks, and here's the fun part--it cost less than a bottle of Old Potrero. Apparently the seller didn't quite know what they had.
Embury 1948 for my anniversary; the pressure's really on me now for Valentine's Day!
Wow, that indeed is a good deal. Considering it cost me close over a c-note for my hard cover second edition, and that was after weeks of looking.
Congrats! Did they have any other good cocktail books?
Better yet, does your bride have a sister?!
I kid, I kid.
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Rum Punch bottled in the islands is very different from those bottled concoctions you'll find on the shelves in most of the rest of the world. Made with fresh fruit, as opposed to fruit flavorings, rum punch in the islands lacks the shelf life which is part of the reason that is so hard to find these punches outside the islands.
A few years ago, Cockspur exported another wonderful rum punch from Barbados but supplies were cut off after the problems of a short shelf life caused quality control problems. Since these rum punches typically contain only about 25% alcohol, and fresh fruit is not stable under those conditions, it is very difficlut to control the time it takes to ship, warehouse, sell and deliver these alcoholic confections.
I recently got word that Cockspur Rum Punch is coming back to the states, so keep your eyes open.
I was recently lucky enough to 'score ' a bottle of Ma Doudou rum punch from St. Martin. Fruit juice, vanilla, banana, rum, and sugar syrup are the ingredients. It is bottled at 30 % Vol. and was fantastic.While down in St. Martin eating lunch at an outdoor restaurant/beach hut (I believe it’s called Waikiki La Plage at Orient Bay), a bottle of rum punch was placed on the table. I recall it tasting slightly strong (could have been the lack of ice) with a hint of fruit and spice (nutmeg, but the bride thinks cinnamon). Unfortunately my recollection is VERY cloudy as we managed to polish off the bottle and I can’t recall the label.
But what I can remember has me thinking how pleasant it would be to concoct my own bottled rum punch/cocktail this summer for sipping outdoors around the patio.
So, does anyone have a recipe that would approximate the ingredients in a bottled rum punch from “the islands”? Or maybe you have a recipe for a rum punch that may work well as a bottled cocktail?
I did find this eGullet link with info from Gary Regan on bottled cocktails and this informative piece over at BarMixMaster.com
Thanks in advance, Rich
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I buy 187ML bottles of FREIXENET CORDON NEGRO BRUT for about $3-4 a bottle here in New Jersey.
I find they're perfect for the occasional champagne cocktail as they don't take up a lot of room in my small bar fridge.
Rich
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I find that I get flimsy twists if I use a vegetable peeler compared to using a paring knife and trimming off the pith.
But, but... that's how Mr. Wondrich showed me...
You're right, as I do find myself bearing down when I use the peeler so the twist isn't as flimsy.
Rich
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I also find a vegetable peeler works great for not taking off a lot of pith from a lemon or orange.
Rich
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re: black velvet
When I was making the black velvet, it struck me that it seemed to be a gentrified version of the famous "Black and Tan". Guinness, having a fairly low specific gravity, can be floated on top of heavier ales like Harp and Bass, if you are very patient and pour very carefully. I had hoped I would be able to float the Guinness on top of the sparkling wine. While it seemed to go well at first, I soon slipped, poured too quickly, and they combined. I still think it might be possible.
Anyone know anything about the specific gravity of sparkling wines?
I've never been able to make a proper Black & Tan at home until I purchased the bottle/can with the small CO2 cartridge built inside the Guinness.
I'm not sure if the pressure from the CO2 mimicks the beer when it's on draft?
Rich
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Received my first issue of Imbibe and there is also a small taste-test article on artisanal gins within the Jan/Feb 2007 issue (aside from Paul Clarke's write up on rye).
Rich
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Really? I don't see it. If it's an aesthetics thing I would compare to useless flair bartending.
Besides, not everyone makes their simple syrup the same. 1:1, 2:1 or 3:1 sugar to water?
Rich
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Mr. Kinsey,
Nicely put! If I could were able express my feelings on the subject as eloquently, I would have said the same thing.
About vodka, not the Snapper. I personally don’t care for tomato juice mixed in any form.
Rich
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Mr. Pashman,
Sincere thanks for reading through all of that material and presenting your "findings" in a clear and succinct manner! You've truly cleared up my befuddled understanding of the subject.
Thanks again, Rich
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Looks as if you'll need to get your hands on a few old editions of the English Catalogue of Books.
But on another note, does anyone know if this actor playing a bartender in the movie This Was Paris is THE Harry McElhone?
Even the characters name is Harry the bartender.
Rich
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Perhaps it is time for a new Egullet cocktail?
Stay tuned. We may organize a "for fun" competition in the new year.
I whole-heartedly look forward to this friendly contest.
Not that this meek and humble reader devices to join the fray!
Nay! It is for the many opportunities to imbibe that will be made available by testing the myriad of recipes submitted.
This, at my best guess will top out at three cocktails, as I probably will be thwarted by the challenge of obtaining some of the rarest ingredients known to man in order to fulfill 95% of the recipes.
Unless of course there are many of “roast potato and thyme chicken” infusion recipes, of which I probably will skip.
Rich
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"We all three went into the dining-room (having first partaken of a cocktail together, as a sort of preliminary appetiser)..."
Where did you initially read or come across this excerpt?
Using Google's Book Search (cocktail gentlemans magazine) I came across a scan of the entire magazine that includes page 109. The phrase is contained in an article entitled "The Unsophisticated Traveler” by Lynn C Doyle, dated August 1889.
(Edit to add the following)
It is odd that within Google it says it was published in 1790 but I'm sure it's a typo as the magazine (and article) is dated 1889.
Rich
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Is this drink named after the inventor of the Bic pen?
I would doubt it as the Bic pen didn't become a rage until the 1950s.
Rich
What's Really Necessary for a Good Drink?
in Spirits & Cocktails
Posted
Since you’re located in San Francisco (assuming you're not near Chinatown), I thought you may find this link helpful.
Bamboo Cocktail Picks
Rich