Alchemist
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Autumn has morphed into her nastier sister Winter, so we need find ways to bolster our courage, and keep out spirits bright till Spring is skylarking amongst us.
OUR LADY OF THE SNOWS #2
1 oz. Rittenhouse 100
1 oz. Michtners Straight rye
.75 oz. Vya sweet vermouth
.25 oz. Punt Y Mes
.50 oz. Noilly dry vermouth
3 dash peychaud bitters
stir, strain into a cocktail glass. Flame an orange twist, and DO NOT drop into glass.
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Rye is the new gin which was the new vodka about five years ago threrefor RYE IS THE NEW VODKA!!!
Some hopes for the cocktail culture.
That more bartenders take more pride in their noble proffesion, and try to raise the bar (yes pun intended) every shift.
That more patrons look at cocktails fine as an organileptic experiance not just a way to get dizzy.
That fresh, interesting ingredients are sought out and unilized.
That information and ideas are shared with a two pronged approach. First bartenders share amongst themselves and then try to recruit foodies, and drinkies to the cause of good cocktails. and then we all get togather to riff on eachothers ideas, and then deliver it on an unsuspecting public. Kinda sounds like a plan for world domination? Exellent.
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'Tis the season to crank up the kettle, break out the cloves, allspice, nutmeg, and cinnoman.
I like rye or aged rum, with honey, (My current favorite is Leatherwood honey from Tazmania) lemon and a little clove, and a dash or two of Fees aromatic bitters.
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I've heard teel of a cocktail called "The Beard"
It's named after Castro. Make your best Mojito the top with beer. I don't know what Cuban beer is like but I tried it with Corona and Presendete with not unhappy results.
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I'm not much of a cranberry fan. Maybe because I've poured tens of thuosands of Goose and Crans (tuff that up 'eh chief) And more cosmos than I can count. So I made a sour cherry compote. Sour cherrys, GrandMa, Sugar, Fees Aromatic Bitters and orange zest. After the turkey was a carcus the compote becam the base for Old fashions. Wicked. With turkey or Rye.
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A friend of mine just got back from Tokyo yesterday where he paid 52$ for a bowl of Cherrios and a banana. Masa seems pretty reasonable coparitively.
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I recently hade a Whiskey Smash with the Rittenhouse 100 and it melded so well with the lemon oil and mint. I prefer it to bourbon as the drink is dryer. Boy do they spill down ones throat easily.
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These are in no order
Redbreast pot distilled Irish
Sazarac 18 rye
Classic cask 22 rye
Are you in the NYC area? There are some great whiskey bars here.
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I was living on an island in Thailand, and I love thai food but it's nice to have some variety. So a resturant opened claiming to serve greek food. I walked down the beach on opening night and ordered the Gyros platter. The cook had made the taziki with strawberry yourgert. MMMM garlic, cucumber and strawberry. I went home and had rotten fish head stew and was happy.
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Sam, you really should get a new pic of the beakers right when they come out of the freezer, and are giving off steam. Wicked cold.
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Sang Thip is a whiskey, I belive not a rum. But it has a sweetness like a rum. There is a resort on Khoa Lanta who had a drink called the Devils Chalis(sp) which was a pint of Sang Thip, a cup of fresh pineapple juice, one bottle of sprite, thrown in a large rice bowl with a handful of straws. the whole table partakes nuzzling for a straw, trying to get the last sip, the lifespan of this cocktail is under 10 seconds. Usually waking up naked on the beach followed.
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Have you tried a ciapirihna with a rhum agracole? There are many similarities in the flavor profiles, and the aged rhums have such depth and complexity, and the nice thing about the caip's is they don't have alot of business to get in the way of your rhum. I might use a demmerra cube instead of white, but that would be my only tweeking.
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Could you translate that saying, my itialian is for merde.
Compromise? Compromise? Since when did anything worth doing come about through compromise. Let the politicos, the corprate schmucks, and the marriage counslors compromise. If we don't stick to our guns about the minutia we might as well pack up our channel knives, and go home. Sorry if that sounds fanatical, but...
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35 degrees slkinsey? Either you are getting lazy or your thermometor is broken. A good martini is going to be closer to 20 degrees than thirty.
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I just found these rocks and highball glasses with a two inch cheat. I must admit they are not cool vintage glasses, but come from a big chain store. I keep them in the freezer, and they stay cold forever. It's especially nice for Sazaracs. And the added benifit is they are so heavy, bending your elbow is like going to the gym.
I must take issue with the comment alot of dillution won't hurt a spirit. Dillution is the quiet ingredient, you only notice it if it's wrong. Too much or too little will ruin a cocktail as fast as too much orange flower water.
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Have you tried the Champange Opppertunity #3 ,in the charming fashion of the Jockey Club, Rio de Janiero, in Jigger, Beaker, and Flask?
My copy is not right at hand (the horror, the horror) but I'll give it a whirl.
In a large champange coupe place an Angorastura soaked sugar cube. (if the imbiber has a sweet tooth I rinse the glass with a wee bit of simple syrup) crack four large ice cubes, and pile them artfully atop the cube. Take a medium size lime and with a channel knife pruduce one long, continious spiral. Wrap the sprial around the inside of the glass. Pour champange, then float a barspoon or two of Cointreau across the oily effervencence. No garnish needed.
Champange cocktails are wonderful because the first sip and the last might as well be different libations.
For the heartier soul, a Jimmy Roosevelt would be in order.
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Before a bartender startes on the esoteric cacktails they must not only know how to make a Daquri, but WHY it workes so well. The understanding of balance, tequnique (over/under shaking) presentation. Jackson Pollack understood form, perspective, and context, and had the skill to draw before he went off on his tangents.
When a resturnat is hiring a cook, they don't ask them to cook haute cuisine, they ask for a simple omlette, or some such thing. One can tell if someone understands how to treat food by such a test because there is no flam-flimmery to cover up incompatance. Same with a bartender. I want to see them make a sidecar, not a Sloe Comfortable Screw Against the Wall.
Sorry this a wee bit off topic. But what are the qualitys that make a good bartender? Enough intrest to start a thread?
Edited 4 typos
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A couple of my favorites:
Plymouth, ultra mixability
Mercury, round mouthfeel, soft, smooth
Kensington, touch of oak (light beige in color) complex, eatrthy, wicked martini
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Quite right, cant start with bad ice and turn it into nice cracked or crushed ice. Kold-Draft RULES!
You must excuse the slaughter of forthcoming Portuguse. A caiparina is cachaca, caiproshka(russian) is vodka, caiprina(tilda) is with rum (YUMMM!).
Sinse this discussion, was started about muddlers, can I say that PUG muddlers are gods gift to bartenders.
caiprissima is with rum. My mistake.
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Two ounces of the bonded served at 82 degrees, served in a chipped broken glass, and hoisted with Pol Pot, would be good.
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Cracked ice (to me) is a myriad if shapes and sizes. When I crack (no smart a%$ comments please) I get some ice as fine as snow and some chunks half the size of the original cube. That is what I find so charming about it. The Champange Oppertuinities in "A Gentelmans Companion" would not be the same with ice that was all the same size.
One can swizzle with cracked ice, I saw it done at the Pegu club the other night, and the ice coating on the outside of the glass is the same.
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WOW, never heard of that. Sounds like a lovely fall pick me up. What about a Caiparina with Vino Verde. The only thing I don't like about Caip's is how quickly they spill down my neck. Maybe a long tall cocktail like a Brazilian Sour could be devine, (not at all like a sour, but like a NY sour, Rye sour topped with red wine) it would be breaking the rules (never mix the grain and the grape) But rules were ment to be jumped up and down on 'till they are the size of the little side of nothing, whittled down to a fine point.
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Yes it is still early for me is the "good woman" gim the one with the addition of suger
i belive the translation is good housewife but just means rustic, or country. It might go a little like this 1,2,3,4
2 Oz. Gin (something with a lot of guts, bite, and panache)
.75 Oz. simple or 1large sugar cube if you want to jack up the organilepticness of the cocktail.
.50 of a lime cut in quarters.
Muddle lime, add rest of ingrediants, crack ice, shake thrice, and Roll it into a Rocks glass.
two short wide straws.
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Ahhh but is there a caip with gin
Yes I agree with bringing people to a level of higher quility cocktails wholeheartedly.
Caip with gin would be a gimelet "bon femme". Or something.
Pegu Club
in New York: Dining
Posted
Holding the twist (the size and shape of a quarter) over a flame dries excess moisture, and primes the essential oils for carmalization. Carelizing the essential oils creates a rounder, deeper flavor. Think of the difference between sugar and carmel. And it's cool to set stuff on fire.