Joerg.Meyer
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Posts posted by Joerg.Meyer
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Joerg, there is some fairly detailed information on this in Dave Wondrich's book, "Imbibe!" If you don't have a copy, you should get one.
Damn ... i knew it ... my problem currentyl is: I am far away from Hamburg (and the Library) and I have to enter the "Ring" on wednesday Lunch time ... But It is a good "hint" ... So I will try to get to Hamburg on Monday and will study Imbibe...
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Dear all
I am currentyl in the need for your outstanding knowledge of classic drinks. I am invitetd to a kind of TV Show. The host is one of germans best known Master Sommeliers.
So we will talk about wine based classic cocktail. He likes me to serve him a NEW YORK sour / sour with a splash of claret boredeax red wine.
BUT ... it is also a little bit "Mastersommelier vs Bartender" - and I have to take care that the bartenders win this one !
So I am very thankful for every Detail you can get me about the History of a New York Sour and related drinks. I am also very thankfull for all advices for other classic wine based Cocktails.
Thank you all
Kind regards
Jörg Meyer
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No . it is called Pimms Winter No.3 - it made with Brandy as a base (No. 1 is with Gin)
In the past it was just No. 3 ("Winter" is just new marketing stuff)
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"I am English, and true Englishmen drink beer on a summer's day, while watching some sort of sporting event (or travesty, if it is an England Football match)."
I think a real Englishmen also goes for a Pimm's Cup - Beer and Sports is fine (no sports at all - is even more british) - but did you ever saw a hooligan having a pimm's cup? :-)
My recommendation: Pimms Cup with fresh lemon juice, gomme and soda - aka homemade lemonade - don't use sprite or seven up. You need a good soda siphon for this homemade lemonade. I like this extra shot of Gin in it as well.
Great articel angus !
Regards
Jörg
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Really, Unicum is close to the Original Boker's taste?
I had no idea.
Are Abbott's and Boker's/Unicum close in flavor profile? I mean, aside from being bitter? I haven't tasted either, myself.
I have been following the ABBOTT'S BONANZA thread over on the drink boy forums. Was going to try to track down assorted ingredients to give it a try myself; but, if you guys are doing it, perhaps I will save myself the trouble and just brave the shipping from Germany.
Regards,
Erik
Dear Erik,
I talked to Stephan and here are the results:
Robert Hess is right, TBT working on a rebirth of an BOKERS BITTER. In the past, they made 2 different batches, a tribute to a printed old recipe.
Have a look
http://www.aawabp.net/downloads/TBTBokers.jpg (sorry - I don't know how to post pictures here)
They gave a few samples on the Barshow 06 in Lodon for example to Jarred and Anastacia. Stephan meet a few mixologyst in London ( I think Gin Symposium) and gave them also the samples to try:
Ted gave good notes, Sasha agree also I think. Stephan open one of his original bokers bottles and he said his new samples are still a little bit away from the old bokers taste. So he is working on a perfect one. If you have a few tousend Euro to spend tell him - he want's to make a chemical analysis of an old bottle - but it is very expencive.
Kind regards
Jörg Meyer
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Yes, I think a gentlemen from the bitter truth is working on a rebirth of a classic bitter.
Here is, I think a recipe from the Drinkboy forum
http://the-bitter-truth-bitters.blogspot.c...ts-bitters.html
And if you prefare the old bokers taste - give UNICUM Bitter a try.
Kind regards
Joerg Meyer
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I put a few scanns from Traveling Gin 1934 online
http://www.flickr.com/photos/joerg_meyer/s...57594358747873/
Pinonners of Mixing Gin
at Elite Bar
1903-1933
by American Traveling Mixologists
A Tribute to Mr.
Charles C. Mueller
Al Hoope Senior
A.V. Guzman
James Cunningham
NEW YORK CITY January 1934
Kind regards
Jörg Meyer
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Some people start an old-fashioned by muddling half a slice of orange or even just an orange rind with the bitters and sugar (or simple syrup). I really like the extra kick the aromatics give the drink. Other people prefer their fruit unmolested and their bourbon uncontaminated.
-Erik
Hi Erik,
thats why i like to serve the old fashion with a kind of mini muddler .... in germany we have them, made from glass, normally used for tea glasses (O.k. UK Tender...listen...We don't serve Tee glasses ..but its popular in germany)
So we do a wedge of Orange and a wedge of Lemon in the old fashion and the guest can muddle it a little bit their style.... most Old Fashion Drinkers like it that was...
Kind Regards
Jörg Meyer
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gotta be fernet!!
No... Fernta Branca and Menta are really good made and nice in taste (if you one ore to glasses). But thats a little bit of my question. You now...here we have next to germany brand like Jägermeister and Underberg, The Italian Gang like Fernet, Cynar, Campari (bitter) Braulio, Averna, Ramazotti... but ...for this are all ery good spirits, but ...when you compare it to other spirits...they are not "premium" ... does there exist an premium herbal market .. like it is at vodka or gin?
Kind Regards
Jörg Meyer
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As I am doing some "market" research for my cousin, I want to ask: What is the most "premium" herbal liquor you know, you prefer...
For example here in Germany Jägermeister and Underberg are very famous...but they are not really high end...
Did their exist a real premium herbal brand in the spirit market?
Thanks for your tips.
Kind Regards
Joerg.Meyer
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One very interesting touch is that every table will have a little box containing droppers of lemon juice, lime juice, bitters and simple syrup. That way, if their standard Sidecar is just a little bit too sour for your palate, you can add a drop or two of simple syrup to adjust the balance.
This is a really great invention for cocktail bar --- great ! -- think this will be new standard in mixology bars around the world...
WELL DONE ---
Kind Regards
Joerg Meyer
Cleaning & De-Waxing Citrus for Garnishes, Punch, etc.
in Kitchen Consumer
Posted
I use baking Soda in warm Water. Works very well.