thirtyoneknots

So I was recommending to a friend the Jeff Berry books, and it seems that they are all out of print; Amazon lists them as out of stock anyway. He was able to get Grog Log and Sippin' Safari via Kegowrks after we did a little digging, but does anyone have a line on Intoxica? That one, the first of the four I owned, is a sentimental favorite. Also appreciated would be a lead on Taboo Table, just to round things out.

I'd say that a properly made CR2 shouldn't have a discernable anise character, maybe more like the kind of thing that you can barely detect once you know i'ts there, but in general, only the most sensitive palates should be able to detect it on their own. As for Campari and the Bitter Elder, I'll just say try it yourself and try it on a newbie, it's like the Jasmine, but even more grapefruit-like. Like grapefruit itself, it won't charm everyone, but those who like it will really like it. With the Daiquiri, I'd prefer to wait til later and give a "proper" one (with only 1/2 oz of lime and 1/2 tsp sugar) to someone who is already somewhat familiar with cocktails, and then blow their minds. For someone new to cocktail flavors, that version is likely to be a bit much.

While I'm in general concurrence, I have a bottle of Cascade Mountain gin that at every tasting session, each of my friends has independently panned as nothing more than swill; unfortunately, I'm inclined to agree. What's interesting is that I have yet to read even a marginal review of the stuff, which leads me to think I merely picked up a bad bottle/batch, though I certainly won't be ponying up the $24+ to find out. ← Yeah, it happens. I guess it was really referring to the traditional English brands; Tanqueray, Boodles, Bombay, Beefeater, Plymouth, etc. As far as the new ones go, all bets are off, since it seems sometimes the pricing is not an indicator of quality, but merely a signal to the buyer that they are in the "super-premium" category. My notable exception would have to be Citadelle, which I think is 'meh' at best, and unmixable at worst (I know there are those who disagree). I'm just glad I got the bottle I tried on clearance, but I swear, I could barely make drinkable Tom Collinses with that stuff.

My $.02 is that I don't buy Bombay Dry (or Sapphire for that matter) but I wouldn't turn it down if offered. I find that is has some peculiar note (Coriander?) that makes it less versatile than other offerings, though that same note makes for a good combo with Green Chartreuse and Regan's OB, so I guess the cocktail I recommend with it would be a Bijou: equal parts gin, Chartreuse, and red vermouth with a dash or two of orange bitters, strained up with a twist. Makes for a richer style aperitif or lighter style digestif. Someone once said that once you break through the $15 or so range in gin, there really aren't any bad ones; it all comes down to preference. While the rising cost of spirits (particularly grain-based) may have changed the price threshold, I think the notion of it still stands.

Oh. My. GOD. I made one of these (OK, a couple.......OK, three) of these tonight. One of the best cocktails, EVER. So so good. Thank you for sharing. ← We've been making something very similar, 2 gin: 1/2 StGermaine: 1/2 lemon, ever since the St Germaine hit the shelves here in Texas. Big hit, hard to beat. Plymouth or Hendricks for the gin-averse, Beefeater or Tanqueray for those on board.

The famous Corpse Reviver 2, as well as the Bitter Elder (provided the neophyte likes grapefruit to begin with). Sometimes, when the situation is even more hopeless I'll just start with sneaking brandy or dark rum into a "chocolate martini" order, to prove to people that dark spirits arent scary. I also get good results with the Oriental Cocktail and the Jack Rose.

One of the recipes that has interested me for some time is the Mr. Bali Hai from Jeff Berry's Intoxica!, due in no small part to the peculiar looking ingredient list: Pineapple juice, Sour mix (lemon and simple, please), white rum, Myers's, and Coffee Brandy. The coffee brandy stuck out to me, and made it interesting, but I figured that a coffee liqueur wouldn't work, since there are other recipes in the book calling for that, and though I've never tasted it I'd imagine a coffee brandy is subtler and less sweet. However, I could never bring myself to purchase even a 375 ml bottle of the stuff just for one drink, esp since the brands available do not, in general, inspire confidence. Anyways, I recently noted the Mr. Bali Hai recipe again while browsing the book, and got to thinking about substitutions and homebrew. Monday I finally got down to it, brewed 4 oz of Guatemalan Ruta Maya espresso, mixed in 1/2 a cup of sugar and let it cool, then mixed with 6 oz of Paul Masson VSOP brandy. Bam, coffee brandy liqueur, with the highly desireable sweetening power of 1 tsp of sugar to each 1/2 oz of liqueur. Even better than that was the one made in exact same method, though with strong brewed tea (plain ol Luzianne bags) in place of the espresso. Now that is some delicious stuff, just on some ice or whatever even. I'm thinking it's going to do some serious damage when mixed with Scotch. While I had all the stuff out, I also made cinammon syrup, which also made a fine liqueur when mixed with a nice gold rum (Flor de Cana was my choice). Not sure what I'll be doing with all these, I haven't even tried the Mr. Bali Hai yet, but even with only two days of mellowing in the bottle, they are already pretty danged tasty, and were stupid easy to make. I will add that the coffee brandy isn't really a sub for regular coffee liqueur, which I already attempted. The flavor is somewhat different, and it's not nearly so sweet. That's not to say you couldn't adapt your recipes, of course.

NP 375s keep very well in my experience (that's how I've normally bought it to have on hand). And again, dry French vermouth is handy as an herbed wine in old-fashioned cooking (like, chicken with a wine-cream sauce, pearl onions, mushrooms, serve over rice; or cold chaud-froid sauces). It was often specified in recipes, through about the 1960s. Being old enough to remember the 1960s somewhat, I remember Vermouth was commonly ordered in US restaurants as an apéritif, then and somewhet later, compared to today. General US public also drank cocktails much more than wine then, which gradually shifted. Like cocktails, Vermouth seems to've been reborn. ← I'm sure it'll be fine in the medium term, but I don't think I'll really want to explore what happens to Noilly Prat with ten years of bottle age.

I'm working on it, Andy! The wife returning from a business trip this week will be bringing back some Carpano Antica Formula and Broker's Gin. With a fresh bottle of Campari waiting in the wings, it's going to be Negroni heaven! ← Antica, oh you lucky dog. I've taken to stocking up on old formula Noilly Prat in 375s. I know it won't keep forever and it's probably not a very wise investment (esp since the price seems to have increased about 50% in the past year) but I'm just not keen on this kind of change. The wierd part is now I'm accumulating all this vermouth and trying to hoard it, but at the same time I've developed quite an affinity for a splash of it on the rocks with a twist, as well as vermouth heavy cocktails like the Bamboo. Can't win em all, I guess

Went on a liqueur and flavored syrup making spree at home on Monday, and the cinnamon syrup was so good I made some at work yesterday as well. While playing with it I came up with using it in a Mojito vs Simple, subbing Flor de Cana 7 for the rum, which was pretty good. Even better tho was this: 1.5 (should probably be 2) oz Old Grand-Dad BIB (house bourbon) .75 oz 1:1 Cinnamon Syrup juice of half a lime few slices ginger, about the size of a nickel Press the ginger in the lime and syrup to extract some liquid. Add bourbon and ice and shake hard to further bruise ginger. Strain into tall glass with ice and top with soda. Hit of the night with the staff, but the more I thought about it the more the recipe sounded familiar. Then I finally thought of Chris Amirault's beloved Gingered Gentleman, which omits the cinnamon syrup in favor of ginger syrup. Oh well. It's still good.

Yeah the Arrack version has been on my to-try list since reading about it in Imbibe!, but I'm nothing if not a procrastinator. I think it's interesting that Thomas subs Bourbon for Arrack, since the flavors (as we understand them) are not compatible the way, say, Arrack and Jamaica Rum might be. I know the version with Arrack is going to be good, but the imagination to sub Bourbon and make something so marvellous is remarkable indeed.

... Fans of Crustas, Sidecars, aged rum Daiquiris and Whiskey Sours will love this drink, although I believe the addition of orgeat syrup would take this drink up a notch and make it truly sublime. ← Is the Appleton Special really appropriate for recipes of this era? I've been give to understand that Jamaican rums of the prewar (WW2, that is) era were relatively dark and funky, as well as higher in proof. Lately for punch-type things I've had good results mixing Goslings Black Seal 151 and 80 proofs to make a 115 proof rum with a really quite apealing level of funk (the 151 is marvellous in that regard). There is, however, one clue to indicate that even this might not be quite right: When Trader Vic remarks that the J. Wray & Nephew 17 year Reserve is "surprisingly golden in color" -- not a character typically associated with pot-still funky rums of the Old School. Or is it? Pusser's is pretty funky and it's relatively light. So perhaps mixing Goslings 151 with Appleton V/X or Pussers would come closer? I should hasten to add that I'm no expert on rum, but the subject of punch rum is one I've been tinkering with lately and contemplating even more. Either way this is a great drink, a masterful trick of mixology, and a great way to waste a lazy afternoon. And as for the orgeat, I'm sure Trader Vic would agree

I usually get some froth, but not much. It's all contributing to mouthfeel. The recipe above is for three drinks though I find that it makes 4-6 in smaller glasses. Even with 6 drinks being used and if you assume the gomme is a 1:1 syrup (the timeframe I think makes a richer concentration likely) that still equals an extra tsp of sugar in each drink, on top of 1/4 oz of Chartreuse and a 1/2 tsp of curacao. For these reasons the water is as necessary as in Jerry Thomas punches, to draw the sweetness out as much as possible. Subbing fizz would definitely be interesting, though take the texture in a radically different direction.

The Alamagoozlum is, if the ingredient list didn't tip you off, quite a rich drink, but worth making all the same (an after-dinner type thing around here). Even if you can't get Genevere, something rich and complex like Junipero, or failing that, Tanqueray, still works just dandy. I usually cut the gomme back by 1/3-2/3 and use Green Chartreuse, but it's quite rich all the same. And congrats on the new edition of the book, sir. Calendar marked.

It's not my preferred style either, but I like it well enough, especially if someone else is buying

I've never been able to locate Antica nor have any travelling friends (always seems to be sold out where they are) but I understand it comes in a 1 liter bottle, vs the standard 750ml. If true, that makes it equivalent to 22.50/btl when comparing it to other vermouths. If I recall, Vya is about that much, and Punt y Mes isn't far off. Could it be that the enthusiasm with the bitters is obscuring the particular chemistry M&R has with rye? I doubt that stuff would change anyone's life drank straight (though it's certainly pleasant, imo) but it does do cocktails well, I think.

The place I work has a relatively extensive vertical of Glenrothes vintages, and while I prefer Islays and the like, Glenrothes Select Reserve (the one referred to here) is a fine whisky and a good buy for $40. If you are finding it for $25, then I would say that yes that probably qualifies as a screaming value. The vintages are infinitely more interesting, but the Select Reserve is a very good intoduction to the Glenrothes house style, with its characteristic orange peel notes. We go through quite a bit of it. And just to clarify, the whisky in question is a single malt, not a vatted malt, since it all comes from the same distillery. Vatted malts are made by combining the malt whiskies from more than one distillery. This is not to be confused with "vatting" which is the mixing (don't call it blending! ) process that pretty much any scotch whisky that is not a single cask bottling undergoes. Even the Glenrothes vintage releases are bottled after mingling the casks from the year in question. The exception is the near legendary and very rare 1979 Single Cask, which is on my very short list of most amazing things ever tasted.

Finally picked up a bottle of the Goslings 151 to try, hoping it could be mixed 50/50 with the regular stuff to make a more intense punch rum. My hopes were realised when I tested it out today in a planters. As much as I like the standard Goslings Black Seal, the addition of the 151 definitely punched it up in the funk department. I didn't make any formal note, and in fact I didn't even really try it by itself, but I think it just might be the ticket for that type of application, and perhaps even as a limited substitute for the Lemon Hart 151 that is inexplicably unavailable in Texas.

I've seen it but I can't recall where. I actually am having a reading comprehension issue today and missed the critical "white"; the recipes given are intended for use with the aged rhums, but no reason not to give them a go I guess. Kent, have you tried a special order? Off-topic, but I noticed last weekend when in Houston that they are now carrying at the big store the Rittenhouse 80, though at a relatively steep price ($17-18) that makes Overholt the better buy.

i bought a bottle of barbancourt white after hearing some wonderful reviews. it seems like a very well constructed rum and i can see why people like it, but i find the taste rather unpleasant sipped neat. even when i do reduce the amount in a cocktail, i find that the flavor clashes (maybe it's just me?). is there a drink that any of you find works well with this rum? help me use up a bottle i've had for the past 4 years! ← I like using Barbancourt in cocktails and punches, it has such a unique character. Here are two of my favorites: Presidente Vincent (from Mr. Wondrich) 1.5 oz Barbacnourt .75 Dry Vermouth .75 lime 1/2 tsp sugar or rich simple Shake and strain into a cocktail glass. Very dry and elegant drink. Cesar's Punch (from Mr. Berry) 2 oz Barbancourt 1 oz grenadine (homemade) 2 oz lime 1 tsp sugar or rich simple 3 dashes Angostura Stir or shake without ice and pour into a tall glass full of crushed ice, stir to chill. Delicious.

The value of theatrics cannot be overstated in a commercial setting. They shouldn't take the place of quality and flavor, of course, but when you can combine both, rest assured you'll have a top seller on your hands. People love to see tableside presentations and the like.

Since I first tried it last spring, I've been enamoured with Le Gartieux, which is the 3rd label from Ch. Pichon-Lalande. I've only had the 2000 vintage, which is wonderfully correct and elegant, with lots of forest floor type character as well. Goes for about $34 locally, and needs at least 2 hours in a decanter before drinking, preferably 3.

Was going through this thread yesterday looking for something and came across this, got to thinking more about the Filmograph and Tonicola. The idea has seemed so cool since I first saw it in Dr. Cocktail's book, but I could never quite make the Rose's work right in these kinds of drinks for my palate. I did, however, figure out a while back how to draw syrup out of the gun without any soda and have a bottle of Coke syrup at work. Yesterday I made one of these with 1.5 of Martell, .75 lemon juice (couldnt hang with the syrup), .5 of Dubonnet, and .25 of Coke syrup. It wasn't quite right so I added a dash of absinthe (Lucid) that really helped the thing come together. Not quite a classic but to my palate (and the guy I made it for) and pretty decent drink. Could probably use more tweaking still.

As the above info hints at and a visit to liquor stores confirms, it has actually already begun.

Late Harvest Zinfandel (Clayhouse makes a good one) or Prager's Petite Sirah Port. Other suggestions are good, too.