avant-garde
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Posts posted by avant-garde
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Tonight I will be slowing sipping a Goose Island Bourbon County Stout. I had one recently and it blue my head off. Can't wait...
Sorry, that's blew my head off.
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I like Wild Turkey rye as much as the next guy. But Old Overholt is pretty awesome stuff. Jim Beam rye? Meh.
Agreed, Old Overholt is my favorite rye for a Sazerac.
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Tonight I will be slowing sipping a Goose Island Bourbon County Stout. I had one recently and it blue my head off. Can't wait...
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I just want to say that The Marguerita --I made a batch of Tequila por Mi Amante after reading about it on Cocktail Chronicles, and tried it in a standard 3:2:1 Margarita (delicious), but then decided to give it a try substituting the St. Germain for the Cointreau. Fruity, floral, and dangerously smooth. For the next round I mixed the Amante with a bit of reposado, just to get a bit of peppery tequila bite.
1 oz Tequila por Mi Amante
1/2 Tequila reposado
1 oz St. Germain
1/2 oz lime juice
Shake, strain, sip contentedly.
-- is one of the greatest sours ever invented. Each time I make it I am in awe, sir.
This really does sound good -- even on paper. I'm going to have to get working on a batch of the Tequila por Mi Amante. See you in three weeks after the tequila is done. Can't wait.
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A very interesting thing happened to me with this Alinea cookbook.
Last night I was looking through my collection of cookbooks and immediately went to grab my copy of the French Laundry cookbook. I did so because I have been doing nothing but carefully perusing the Alinea cookbook for the last couple weeks. I thought to myself, what would the French Laundry cookbook look like to me now after reading Achatz's face melter. Would I somehow remember the book as I have in the past, or would it appear to be very dated. Well...I couldn't believe how simplistic all the recipes were in the French Laundry cookbook. Mainly because I had to adjust my thinking back to recipes that didn't contain maltodextrin, agar agar, etc.
Thank you Grant and staff for the hours of reading and inspiration...
You can see Keller's evolution by comparing his new "Under Pressure" book as well. His new book is very different from his French Laundry cookbook, as his food now looks very modern, almost El Bulli-ish in style and presentation.
On an opinionated, critical note about the Alinea book, I HATE the photography in it. I don't want stylish photos with crazy angles and affects in my cookbooks. I want to know what the dish freakin looks like! With these artsy fartsy photos, you can't even tell what the dish really looks like half the time, literally. I've seen photos on blogs that better depict what the actual dish looks like. But other than that major gripe, I love the book.
I agree with the picture comment. I used to hate that about Trotter's cookbooks, too. Take a picture of the whole plate from the (would-be) perspective of the diner. That would be better for me I think...
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I recently picked up some gum arabic and made a rich demerara gomme syrup, and it's fabulous in a Sazerac (and mighty fine in an Improved Holland's Cocktail as well). It just brings a lovely silkiness and mouth feel to these drinks.
This is the primary reason I like the demerara syrup in this drink so much. There is just something about the combination of its richness and mouth feel with the Old Overholt (specifically) that I absolutely love. And to be honest, it really doesn't change the flavor or the sweetness as much as one would think. I also thought it would impart a heavy molasses-like finish, but that's just not the case. I know this isn't the most traditional recipe (without the sugar cube). But you sure can tell the difference in the final product, which is (to me) the best Sazerac I've had.
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I am puzzled by a technicality of Sazerac making.
I see a lot of folks adding the absinthe to the ice and water mixture they are using to chill the serving glass.
It seems like this leaves almost no absinthe flavor in the glass after the ice is dumped.
Or is that the idea?
oops, typos.
Yeah, I used to add my absinthe to the ice and water as well, but have since moved to chilling my rocks glass in the freezer first and then misting the inside with absinthe just before straining the cocktail. Makes for a much better final product.
I have since been making my Sazerac per Toby's recipe and have found it to be about as good as I've found:
2 oz Old Overholdt
¼ oz Demerara Syrup (2 parts Demerara Sugar to 1 part water)
3 dash Peychauds Bitters
Stir above ingredients together with ice. Then mist a well-chilled rocks glass with Herbsaint (or substitute Absente, Pernod or Ricard). Strain above ingredients into chilled glass and spray with lemon oil. Rub the rim with lemon and then discard lemon.
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Holy cow is this drink good! I just got done making (and enjoying) one. It's definitely going on my top 10 list.
Mine looked like this:
Ingredients:
2 oz. Bernheim Wheat Whiskey*
¾ oz. Carpano Antica Vermouth
¾ oz. Campari
Method:
Stir the above ingredients with ice for at least one minute. Strain into a rocks glass filled with ice.
Garnish:
Lemon Twist (sprayed with its oils first)
* Bernheim (if you're not already aware) is a whiskey made with wheat instead of rye or corn. The alcohol content is low enough that I thought it might lend itself well to this drink, which is virtually all alcohol. Great combo.
Going to make another one right now...
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Found this lovely gem while perusing Mr. Morgenthaler's website this morning. What a great find. Hope the rest of the week is this good.
http://www.jeffreymorgenthaler.com/2008/ho...ing-school-way/
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Actually, I had the fortune of having this made for me at my local watering hole, Southwark, one of Philly's finest classic cocktail bars. It looked like about 3:1 Laird's bonded to Antica, a good couple of shakes of Angostura and a cherry. If I were a stickler, I'd have preferred a few of the La Parisienne brandied cherries I stock at my bar on a pick, but I was on the other side of the wood, and happy for it.
Sam, I suppose in the world of Laird's products, the bonded is still apple whiskey, albeit a strong one, whereas the aged stuff is more brandy-like/domestic Calvados in nature. I'd always thought of and heard an apple brandy or Calvados sidecar called an Applecart, but that might just be a case of "whisper-down-the-lane" misunderstanding.
Made one of these just now. Here is how I made mine, and have to tell you it's pretty darn good.
Ingredients:
3 oz. Laird's Applejack
1 oz. Carpano Antica
¼ oz. Demerara Syrup *
2 dashes Angostura
Method:
Stir the above with ice for about a minute. Then, conservatively mist the inside of a chilled cocktail glass with pastis (such as Absente or Pernod) and strain above mixture into glass.
Garnish
Drop two Maraschino brand cherries in the bottom and enjoy.
* Recipe for demerara syrup is two parts demerara sugar to one part filtered water. This is also amazing in a Sazerac combined with Old Overholt.
Thank you Katie for posting about this one...
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Had a lovely Manhattan made with Laird's bonded and the Carpano Antica last night. A delicious and autumnal variant of that fine beverage.
I have both at home. Care to share recipe? Any bitters, etc...?
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A very interesting thing happened to me with this Alinea cookbook.
Last night I was looking through my collection of cookbooks and immediately went to grab my copy of the French Laundry cookbook. I did so because I have been doing nothing but carefully perusing the Alinea cookbook for the last couple weeks. I thought to myself, what would the French Laundry cookbook look like to me now after reading Achatz's face melter. Would I somehow remember the book as I have in the past, or would it appear to be very dated. Well...I couldn't believe how simplistic all the recipes were in the French Laundry cookbook. Mainly because I had to adjust my thinking back to recipes that didn't contain maltodextrin, agar agar, etc.
This is in no way to discount chef Keller and his cuisine. The French Laundry cookbook hit me just as strongly when I first received it and dove into the stories and recipes. I believe, like many, that Keller is still at the top of his game today. However, after returning once again to the Alinea cookbook (after reading the French Laundry cookbook), I have come to the conclusion that this work of art is truly ahead of the times and one that will take a long time to catch up with. I can't even begin to imagine what will be surfacing from the restaurant industry in the next ten to fifteen years that will make this book look dated.
Thank you Grant and staff for the hours of reading and inspiration...
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These look great! Thank you for sharing and props to you for taking a stab at one of these recipes. I've been reading through the book for the past week or so and I have to tell you that I can't even begin to wrap my head around this thing. Truly ahead of its time.
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Anyone know where Jordan landed and/or where he's working these days? I just found a pretty nice collection of photos over at flickr that would insinuate he's still feeling it.
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Just read this article from NYMag: Grubstreet
Sam Mason Plans Soda Fountain for Grown-ups
"Before he tried his hand at Tailor, Sam Mason was a pastry chef at Atlas with a penchant for floats made from wasabi-green-tea ice cream and ginger beer. Mason’s enthusiasm for the treats is strong, we learned last night at the Autism Speaks benefit at Cipriani Wall Street. "We're actually working on a new bar," Mason told us. "I'm going to work on a kind of fifties soda fountain with booze." The new space will be adjacent to Tailor and will share the same name, though it will be “totally different” from Eben Freeman’s downstairs bar. "I gotta get Eben out of my hair," Mason joked, and described his imagined space as one with "swiveling bar stools, homemade soda and … did I say booze already?" There'll be "soda infused with spirits and stuff. And desserts and small diner food. It's kind of like a soda fountain for adults.”"
Sounds like a great little concept.
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My guilty pleasure is simply a Rye & Root Beer or Bourbon & Diet Coke. I always feel bad pouring soda in with good whiskey, but I also feel like I redeem myself by adding a few drops of bitters. That's my logic and I'm stickin' to it.
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Nice. I'm curious about the name. And does anyone know where in the Crossroads? In any case, good to see another local rattling the chains.
Curious about the name as in what it will be called? If so, it's going to be called Manifesto. As for why that name was chosen - not sure.
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And he's bringing in all the top bartenders in the city:
http://www.kansascity.com/entertainment/di...ory/798305.html
And apparently it's supposed to be a speakeasy style bar. I can't wait.
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I think I may have misunderstood the thread. I'm not saying this is the best cocktail of the decade. I just thought we were discussing cocktails that represent where we are today from a creative standpoint. This one just stood out simply because of the dynamic of infusing fats into liquids. So I apologize if I missed the point.
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The Benton's Old Fashioned from PDT. Bacon-infused Bourbon, Maple Syrup, and Angostura.
Video here...
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And once I had completed the research for and improved upon a Suicide, altering the proportions of Orange Crush, Sprite, Rootbeer, Coke, and Grape Soda at the roller rink when I was 9, I maximized my mixing skills.
Priceless.
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Useful tip re Ikea, thanks. It seems ridiculously hard to find a simple, unornamented 'V' glass with sensible capacity in stores.
Yeah, I've found this pretty frustrating myself. My wife and I just so happened to be at Bed, Bath & Beyond yesterday and they had a TON of glasses. Yet none of them were designed with smaller cocktails in mind.
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Toby -
I know it should never be the intention to go to a bar to get completely blitzed out of your mind, but I have a feeling that if (and when) I ever get to enjoy your establishment, I may not know when to stop. I see about 15 drinks I'd love to order.
Every time you post these menus it just drives me insane with inspiration.
Another amazing looking menu, Toby.
Thanks for sharing...
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So I'm confused.
Are you infusing the pineapple in the gin or the campari? Or making a bottled cocktail with it?
I would expect pineapple infused gin to keep pretty well, given the proof. The pineapple flavor will evolve as the fresh aromatics oxidize.
Pineapple infused campari, I wouldn't expect to keep for very long, given the sugar content and low proof.
I make mine by adding the following ingredients to a pitcher:
2 Cups Gin
1 Cup Maraschino
1/2 Cup Campari
1 whole Pineapple (largely chopped)
Put in the fridge and let it infuse for 24 to 48 hours. Then strain the pineapple out. I then just funnel it into an empty bottle and use for the cocktail.
What Beers Did You Drink Today? Or Yesterday? (Part 2)
in Beer
Posted
Hahahaha...That 13% ABV doesn't play around does it? A friend of mine that split one of these with me said, "this could basically be called a coffee/bourbon liqueur."