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Everything posted by evo-lution

  1. As in the title. French 75? Sidecar? Bloody Mary?... Discuss
  2. I've been playing with the recipe for the Japanese Cocktail this last week or so, and have substituted the lemon peel for fresh lemon juice to great effect. It's an excellent drink, especially with Hennessy Fine de Cognac, as the orgeat works really well with the almond notes found in this particular cognac. Adapted Japanese Cocktail 50ml Hennessy Fine de Cognac 25ml Fresh lemon juice 12.5ml Orgeat syrup Dash Angostura bitters Procedure - Shake & fine strain Glass - Chilled cocktail Garnish - Orange zest (compliments the orgeat/cognac) I also found that it works well with Angostura orange bitters in place of the traditonal bitters. Ratio - 2 - 1 - 0.5 (for those that use ounces)
  3. I like... my thread about National drinks.
  4. Tales of the Cocktail probably? Anyways, I had a scan at old volumes last night, volume 5 credits the drink to Alex Turner in 2001, then 5.2 to Paul Harrington in 1999. Um . . . The Martini, perhaps, should be in that list? ← Absolutely, as should a few more, but I'm curious to find out what people think is the quintessential American cocktail. Likewise with other countries...
  5. Staying off-topic, but the Diffords Guide (formerly Sauceguide) credits the drink to Alex Turner.
  6. For me, the US national cocktail would be something like an Old Fashioned, Mint Julep, Cosmopolitan, Sazerac or Manhattan, for example. A national drink should make you think about where it originated from. The Caipirinha makes you think of Copacabana beach, the Pimms Cup of playing croquet in England, the Mint Julep of the Kentucky Derby, the Cosmopolitan of a fashion show in New York... I think that the base spirit would have to have some sort of link to the country as well, probably originating from there. Likewise here in the UK, but you could never claim the Mojito as the national drink for the US/UK as it's Cuban. Isn't it? Isn't there a bit of a debate as to who created the Jasmine, as I've seen this drink credited to Alex Turner? It's not so much about cocktail culture, it's more about a drink that natives of the country are proud of, a drink that everyone around the world thinks is synonymous with that country I wouldn't say that would be the national cocktail for the UK, or even Scotland/England. The Tom Collins, for example, would probably be a more appropriate drink for England. And again, something like a Rusty Nail would be more appropriate as the national drink of Scotland. Not because we're all chasing haggis in our kilts drinking hip-flasks of Rusty Nails , but because it gives people the feeling that they're holding a little bit of our country in their hands whilst they're drinking it.
  7. Both, as I've found myself doing exactly what you've done in your post. I've found that some drinks we associate with specific countries are not necessarily consumed that much by it's natives. I think the Negroni, for example, would fall into both categories, however the Margarita not so, as it's probably more of a 'world' drink than a Mexican drink, although it is associated with Mexico so in a round-about way it is their national drink.
  8. Hello all. I'm currently compiling a list of cocktails that could be deemed the national cocktail of that country For example: Cuba - Daiquiri, Mojito Brazil - Caipirinha Bermuda - Dark & Stormy Chile/Peru - Pisco Sour USA - Old Fashioned/Mint Julep French Islands (Martinique, Guadelope, Reunion, Maurice) - Ti Punch Italy - Negroni Mexico - Margarita And so on, so forth. Over to you... Cheers, Adam
  9. I take it this Virginia Snakeroot is poisonous/toxic too?
  10. I doubt you'd say that if you'd tried a shot of the stuff. "It's like drinking liquid Potpourri" In all seriousness though, I came up with a drink for a Cointreau drinks comp in 2006 that called for a barspoon of Angostura. This drink also works served over ice. Aperitivo Agrodolce 4 Medjool Dates 35ml Cointreau 25ml Campari 10ml Fresh Lemon Juice 1 Barspoon Angostura Bitters Method: Dice up dates, add the Cointreau, Campari, lemon juice and Angostura, then shake hard with cubed ice. Glass: Chilled cocktail glass Garnish: Orange twist
  11. That's why I'm asking if someone else has made it. There's no way you'd catch me making bitters to old recipes as I don't really want to be drinking poisonous/toxic ingredients. Would there be a suitable substitute for it? What exactly does it lend to bitters? Have they ever said anything about it? I guess Dave Wondrich would know a bit about this...
  12. And that's brandy, orgeat, bitters and lemon peel, yeah? The name of the cocktail alone would work with the style of venue the menu is for. Interesting that the Japanese cocktail is the only drink that we know for sure he created. Any ideas about who created the drinks I mentioned in my first post? Hmmmm...
  13. I'm currently working on a drinks menu for a client, and plan on including a drink/s that were created by the hands of Professor Jerry Thomas. I'm having a bit of difficulty finding out which drinks he created though, so thought I'd ask here and see if you lovely folks could help me out? So, do we have a list of drinks that he created? Or drinks that he adapted and can take credit for. EDIT- Did he create the Knickerbocker, White Lion, Martinez and Tom & Jerry, for example? Many thanks in advance , Adam
  14. Just wondering if anyone has ever made these bitters, and if they have, what their thoughts were on the finished product? Many thanks in advance. Adam
  15. Any idea how they do this? I've a few things I'd like to try out and this sounds pretty interesting
  16. It's a first edition. My (ex) girlfriend, , got it for my birthday. Yeah, that's the one that I have. The Bacardi Cocktail is on a slip of paper between pages 24/25. On the inside cover, someone has written their name (which I can't make out properly) and the date, 12.11.1930
  17. Finally got my hands on my own original copy of the Savoy Cocktail Book this week, , so I'll be able to follow this thread with more interest. My copy included a couple of newspaper clippings (every book I seem to get my hands on does). One of them was an article printed when Harry Craddock retired, titled Invented the 'White Lady'. There's also a 'Cointreau cocktail card' (don't know how else to describe it ) that includes recipes for :- The Silent Third Cocktail 1/3 Cointreau 1/3 Lemon Juice 1/3 Scotch Whisky The Sidecar Cocktail 1/3 Cointreau 1/3 Lemon Juice 1/3 Brandy The White Lady Cocktail 1/3 Cointreau 1/3 Lemon Juice 1/3 London Gin The card is stamped on the back by 'Aylward & Sons LTD. Winchester'. There's also a recipe for 'Ginger Pop' that a previous owner has left in the book, as well as a recipe for 'Sloe Gin' that's been hand-written into the back of the book.
  18. http://www.youtube.com/watch?v=B_qfcXPpSZA http://www.youtube.com/watch?v=Vq9I2NVi7R0 http://www.youtube.com/watch?v=VH6I8tPiKW0
  19. I have to be honest and say I thought that looked really good... The drink however, was an absolute farce!
  20. Hello all. For a while now, I've been considering starting a thread that would run similarly to the 'Stomping Through The Savoy' thread of Eje's, and thought it would be good to share the results with the users here, due to the popularity of Eje's thread. As I've now got a number of good books in my collection, as well as a vast amount of liquor, etc. , I've been thinking it'd be worthwhile working my way through a book of recipes from back in the day, purely for educational reasons of course. Initially, 'The Bon Vivant's Companion' was the book I was planning working through, however I'd be more than happy to listen to any suggestions of books, that you'd like to see 'come to life', from the good folks on here. Anyways, what do you all think? All/any input is welcomed. Especially Eje, as I do not want to steal his thunder. Ciao, Adam P.S I'll post a list of the books in my 'library' when I get the chance.
  21. Give me a few days to find it and I'll let you know! Been meaning to stop by and see Murray at The Grill for a while so now I've got an excuse. Here's the stuff for those interested
  22. See here - http://www.ministryofrum.com/rumdetails.php?r=613
  23. Aren't rules there to be broken, or is that just me... On a serious note, I don't see the problem with some bars having rules in place. If you have a problem with it, it's obviously not the bar for you. We mustn't forget that all 'cocktail bars' don't come from the the same mould though. Milk & Honey versus Trailer Happiness for example. Both great bars in their own right, but from completely opposite ends of the spectrum IMO. They both share one common denominator though, and I think the philosophy of Montgomery Place (London) sums it up perfectly :- Ciao, Adam
  24. Do you not have any problems with alcohol being sent to you in the US? I tried to send a few bottles over last year but they were returned every time.
  25. I also heard this on the grapevine, so got in contact with Mickael Perron who says :-
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