thirtyoneknots

That is true, and I have absent-mindedly added far too much of an ingredient that needed only dashes, but an extra drop of Angostura or grenadine is not going to ruin a drink. A dash is an imprecise measurement, and so it is not (normally) meant to be applied with precision (apologies to Alchemist). And don't forget that how you dash affects the amount dispensed as well. There are ingredients, in both food and drink, that will ruin a recipe if used too much, and there are some that just make a dish different (and it depends a lot on personal preferences). For my girlfriend, it would scarcely be possible to put too much garlic or cilantro in a dish. For me, I don't think I can put too much blue cheese or mushrooms. But as for drinks, well...while thinking on this I was reminded of the time the dasher top came off of the Regans' bottle and I ended up with more than 1/2 oz of orange bitters in my old fashioned. Didn't dump it though, just added a touch more sugar and a lot more ice, and soldiered on. Not something I ever repeated on purpose, but not bad at all. In hindsight though, that might have something to do with why I more or less stopped using Regans' for a while there (a little burned out on the flavor perhaps?). So back to the point, there's as much a vision in a drink recipe as in a food recipe, but instructions like "to taste" are your permission to put a little of your own take on it. When I first started into cooking, seasoning or adding herbs 'to taste' was such a frustrating thing to see. Now that I have more experience with how different herbs and spices work in food and kind of know where to go (but still learning). Of course the biggest learning impacts in that area are made when you add way too much of something. I sort of equate the first time I added 6 dashes of bitters to a Manhattan and the first time I used too much bay in something. Very valuable lessons in 'to taste'. Luckily the bay was just in ginger beer and the Manhattan, well, I'm pretty sure I drank it like a champ anyway. Not sure if any of that made sense or if I'm just rambling, but there you have it. -Andy

Oh yeah. The Eagle Rare 10 yr. old is just delicious. And relatively cheap here in PA (a rarity since everything is more expensive here) at $22.99/bottle. Definitely high on my list of favorite sippin' bourbons. The 17 year old Eagle Rare is also available here in limited distibution, but I haven't had the pleasure of making acquaintance with a bottle yet. At $49.99 I'd love some feedback on it before hunting down a bottle and forking over the cash. My hit the spot drink tonight was a very tasty margarita variation my former coworker invented at his new bar. An Orange Blossom Margarita made with honey, triple sec and muddled oranges and then a splash of fresh lime juice and tequila. Absolutely delicious. ← Only thing I've really read about the 17 yr Eagle Rare is that it has a completely different character than the 10 yr. Of course I don't think you can go too wrong with anything from the antique collection, from what I've read and experienced. Also, $23?! I thought I was getting a good deal for $25. Surely one of the best value bourbons on the market either way.

A wee dram of the Eagle Rare the roommate left when he moved out So wonderful.

I do make cocktails that small, thank you :-P When a recipe says add x dashes of Y, it's really telling you add Y to taste, with a sort of a guideline for how much. The difference between some recipes, especially Savoy-era ones, can be that one has one dash of bitters and the other has two, and this can actually make a difference sometimes. I find with some things like Absinthe, Violette, etc, the best way is to just rinse out an empty Peychauds or Regans bottle and fill, then use as bitters. I also have some with different syrups for ease of measuring. For the record, I find that the average amount dispensed from a typical bitters bottle is about 8 dashes to a teaspoon, meaning 1 dash = 1/8 tsp, though of course the bottle will give more if its half empty and less if completely full, but thats a pretty good rule to go by I think. If measuring out liqueurs like Cointreau or Maraschino, yeah I think 1/2 tsp for a 'dash' is fine. Once you have experience making the drinks you'll have a pretty good idea how sweet different liqueurs are and you'll know more or less how much you want to add. -Andy

I guess instead of saying customers don't want tart drinks I should have instead said that they don't realise they like tart drinks. If I made sour-type drinks at work to my personal taste they would get sent back >50% of the time I'd wager. For me, 1:1 of sweet liqueurs to sour juice is about as sweet as I can really enjoy to the bottom of the drink, but the real reason I prefer less Maraschino in an Aviation is to reign in the funkyness (though it also lightens the drink somewhat; Maraschino is so heavy vs Cointreau or somesuch). So the answer to all your questions, anecdotes, and implicit accusations is "yes" -Andy

I haven't been crazy with the Aviation/Allen when I've tried it before, but I gave it another go today so as to feel somewhat qualified to comment here. I have previously tried the Allen (as Drinkboy's Aviation), then later tried the Blue-less Devil from other sources (4:1:1) but I never cared much for either of them, not being partial to 'funky' flavors such as Maraschino liqueur. Today, though, I gave it another spin, using 3 oz Boodles, generous 1 oz lemon, and 1/4 oz each of Luxardo Maraschino and Violette (this was for 2 drinks). MUCH more pleasant, much better balanced. The funk and florality mitigated each other, and were put in place by the acidity of the lemon and complimented by the vaguely floral nature of the Boodles. It didn't really come out blue (more gray than anything) but whatever. Still not in my top ten, but I now understand what the fuss is about. Too bad most customers out there can't tolerate such a tart drink. -Andy

Good start, but I think you'll find if you reverse the amount of sugar and lime you'll have a much more refreshing drink. Tartness is mitigated heavily by adding soda, and this can be a good way to accustom oneself to less sweet/more acidic drinks. If you do this though, you may want to not muddle the mint stems, to reduce the bitterness that your sugar is likely obscuring. -Andy

True, but even the shovelware books of today are (often unfortunately) fairly indicative of the state of bartending when they are published. I would hazard to say that the same is broadly true of the Savoy.

From looking at these Savoy recipes I have arrived at a number of conclusions that have no basis beyond my own speculations. It seems to me that cocktail names were formerly awarded based on a given flavor, not an ingredient list. Hence, if you swap preportions of the exact same sour and sweet ingredient, or add an extra dash of bitters, or up the amoutn of vermouth, or whatever, then that changes what the drink tastes like, and so it gets a different name. Today we call something a "2:1:1 Sidecar" or "Calvados Sidecar" or "Grand Sidecar" or whatever, but at the time anything that deviated from equal parts Cognac, Cointreau, and lemon would have rated a new name. Today it seems that the name that has survived was the one with the best ring to it, or perhaps the one that was most popular originally, and has since been modified to modern taste and qualified accordingly by amending the name, as opposed to giving it a new one. And even when new names are given, they often are lacking in imagination, usually simply alluding to the ingredients of the drink. I myself am certainly guilty of that (though I do conciously try to avoid it). In a way this is a good thing, though as it allows a customer to order a Calvados Sidecar and the bartender shoudl know what hey are talking about, as opposed to a Royal Jubilee (or whatever that is called in the Savoy, I forget) and get a blank stare. On the other hand, insert your own commentary on the lack of creativity and originality in today's youth/society/bar scene. End of rant -Andy

its summer. ← In the words of Ron Burgundy: "It's so damn hot... milk was a bad choice." Speaking for myself though, I sort of ran out of time.

Yeah, it's a Swedish Punsch made by Henrik Facile in Stockholm, Sweden. ← Don't suppose there's any chance he'd be willing to reveal his methodology? I could bake him cookies :-P

I did know that about the Savoy recipe timeline and about the legal status of absinthe in the UK (though not about the release timeline of Pernod, I only knew it had been around long enough to appear in the Gentleman's Companion). All I claimed is that I had a theory. I didn't say I had a good theory :-P -Andy

Not sure, Doc! I knew there was a reason I was asking. But, didn't remember until I looked at the upcoming recipes in the Savoy tonight, that it was the appealingly named Choker Cocktail (6 people): 4 glasses Whisky, 2 glasses Absinthe, and 1 dash Absinthe Bitters. Maybe Whisky, Absinthe, and Peychaud Bitters? ← Does the Savoy refer at all to pastis? I can't recall reading any reference to it here. Perhaps 'absinthe bitters' refers to proper absinthe, and 'absinthe' really means pastis? A bit of a stretch, I know, but any better idea? For that matter, are Peychaud's bitters ever mentioned by name in the Savoy? I really ought to get me a copy of that book. -Andy

I also found that using a garlic press to squeeze ginger juice into the syrup added a nice kick. ← That's my favored tactic as well. Using ginger juice and ginger syrup in tandem usually does wonders. I just drop a bunch of chopped ginger (peels and all) into my juice extractor, although my local deli sells something called Belvoir ginger cordial which appears to basically just be pasteurized ginger juice. Does fine.What about a hot steep plus cold steep, though? Anyone just try doing that? It works in some other infused syrups; how 'bout this one? After all, why would gingerol just vanish out of a ginger syrup if you dropped fresh ginger into it and sealed it? ← As in so many other things, oxidation would be my guess.

The things that typically infuse quickly are hot and/or tannic flavors, such as peppers and tea. Unfortunately the kinds of things that need to be either extremely cold or mixed with something to take the edge off. There is a recipe in Joy of Mixology for infusing a fifth of tequila with a cut up pineapple, sprig of tarragon, and a habanero pepper for 48 hours, then straining. Tequila isn't really my thing, so I haven't tried it yet, but it almost sounds interesting enough to mess with anyway. Might do the trick for you though. -Andy

Good enough for me! As to wether the question of types of bitters and so forth, it's pretty clear in my mind that the different types of bitter, aperitif and cocktail, are inextricably linked in their heritage. From my understanding the original cocktail bitter would have been Stroughton's, which was also a more dilute bitter, requiring doses measured in parts of an ounce instead of dashes like Bokers, Abbotts, Angostura, etc. I have never tasted Stroughton's, but I would imagine it's bitter potency to be somewhere in line with Fernet Branca (or perhaps other Eastern European things I have not personally tasted). To my taste, and this is completely open to dispute, Fernet Branca is one of the more bitter things sold as 'potable' and so forms a somewhat useful dividing line between potable bitters like Campari, Cynar, Secrestat, etc (it was a potable bitter no?) and Peychaud's, Bokers, Abbott's, Angostura, etc on the other end. More or less a spectrum of medicines with varying degrees of bitterness that the more 'evolved' of us now cheerfully take preventatively -Andy We now return you to your regularly scheduled Stomp

I was going to put this in the 'what did you drink today' thread, but I decided it was more relevant here: Had a bottle of Cristlino Brut Cava open this evening making French 75's and decided to do a bit of messing around with the Alfonso Special. Last October, whilst eating my birthday dinner at a wonderful seafood restaraunt in Houston, I saw the following poster: Bitter Secrestat Obviously a reproduction, but fun anyway. What I came to realise, after further research, was that Secrestat was probably not a cocktail bitter as we think of it, but more like a bitter absinthe-a-like, to borrow Mr. Ellestad's phrase. The first time I tried an Alphonso, using the recipe from some book or the other, more or less similar to what was used her, I don't recall being terribly impressed by it. Pleasant, but somewhat pedestrian, was my sentiment at the time. I now attribute this in large part to my domestic Dubonnet (is there any being imported currently?), but I figured I'd mess with the bitters a bit. Tonight I tried the following variations: sugar cube 3 dashes bitter (one had 2 of Jade Edouard and 1 of Angostura, the other was swapped) scant jigger domestic Dubonnet top with Cristalino Brut lemon twist built in a flute. The Girlfriend and I agreed that the difference in a dash of Angostura vs Absinthe made a significant difference in the drink, what could not agree on was which one was better. To my taste, however, each was much more interesting than using Angostura alone. (In the interest of science I probably should have mad one with just that to compare side by side, but by then the Cava and Dubonnet were both running low). If using pastis, I would probably do 2 dashes Angostura to 1 dash pastis, to offset the sweetness. In this guise, a fantastic drink, well worth featuring to guests (or maybe I have a better appreciation for it now). -Andy

Sounds interesting, but it's not for me. I can't speak for others, but for me half the enjoyment of a cocktail is the making of it, the adapting of recipes to my taste and acreful balancing of sugars, acids, and aromatics to create something unique. Much like cooking, except that it is purely recreational, whereas cooking is for sustenance as well (some might say cocktail are medicinal, too--no disagreement here . Take away the hands-on factor from cocktails, and it's little different than wine. I love wine dearly, but it's such a passive experience, whereas one can be active in regards to their cocktail, which is what makes it exciting. It's nearly 4 am and I think I'm mostly rambling now, but you get the idea. To remove my interaction from the cocktail process is to remove a significant amount of the enjoyment I get from it. -Andy

Do you consider fresh ginger syrup a clutch ingredient here, or would Monin suffice? Also, how well does ginger syrup retain it's heat? I know the fresh ginger beer is good usually for about 2 weeks, maybe three if you're careful with it, but I was wondering if perhaps the sugar helped retain the flavor? -Andy

I usually say: "______ gin martini, very very very wet. orange bitters if you have them, angostura if you don't." this seems to reliably get me about a half ounce of vermouth. ← If people don't specify, I usually go around 2:1 with tanqueray or 3:1 with plymouth (house pour), but I'm surprised at how many people seem to be at a loss for how to interpret the word 'wet'. It's always fun to see people taste a properly preportioned martini who may have never had one before. It also gives the rest of the people to feel justified for all the talk about how little vermouth is necessary to introduce into their drink. I'm probably the only bartender in the county (college town) who would put more than a dash of vermouth in at all. Then they get to go talk about how that wretched bartender nearly put VERMOUTH in the MARTINI but I stopped him before he polluted the precious Grey Goose, blah blah blah. So whatever we all our kicks out of it. -Andy

If you're looking for more uses for that wonderful ginger beer you made (I normally quarter the recipe for home use), try it in a Pimm's. I like to top off my Pimms with half homemade ginger beer and half soda from the siphon. Adjust ratios to taste, and you may want a dash of simepl or so in there too depending on how much you crave the ginger heat. If you're still looking for mre, try one of these from Grog Log: Colonel Beach's Plantation Punch 1 oz lime 2 oz Pinapple juice 1/2 oz Falernum 2 oz ginger beer (use the homebrew here) 2 dashes Angostura dash pastis 2 oz Dark Jamaican rum(I used Appleton Extra when I tried it) 1 oz Gold Puerto Rican rum (I used Flor de Cana gold) 1/2 oz Barbados (Mt Gay Eclipse) Shake with cup of crushed ice and pour into tall glass. Add ice cubes to fill. Nice enough drink. Not one to make you reevaluate the universe, but rather pleasant when you have a Saturday afternoon that needs wasting. -Andy

I tried a riff on this last night with IKEA Elderberry Flower Syrup. The St. Germain is imported by a company right here in Philly and I still can't get it here. I just added a tiny splash of grapefruit juice to the rye, (non-alcoholic) syrup and Orange bitters to dial back the sweetness and add the citrusy note and it was very tasty. Definitely adding this to the rotation. Do you have a name for it yet? ← Maybe with a syrup, reduce to a tsp and serve on the rocks, OF-style? If you liked what the grapefruit did for it, use the peel as a garnish in lieu of lemon. Donno if your syrup has a strong enough flavor to have a presence at that level though. I'm mostly just blabbing here, I don't think I'd know elderflower flavor if it slapped me in the face -Andy

Curacao? O_o Where'd that come from? I guess careless editing from the previous recipe (which is also bizarre). As far as how they're made in Italy; I don't doubt that they are made in every which way, and the drinks are almost always still good when you alter the preportions, but it's kind of tricky to say 'well its made in way X where it was invented, so thats right.' If an American bartender tops off an Old-fashioned with soda, is then an accaptable way to make the drink? It is, after all, an American creation. You can of course continue on with "cherry" syrup in Manhattans, etc. Hell some of my co-workers can't even properly execute drinks that were invented at the exact place where they work! -Andy

Drinkboy.com lists them as identical save for the Tailspin having a dash of Campari in lieu of the orange bitters, which to my taste gets lost in the mix unless a fairly heavy dash is used, but then you have an even richer drink. Drinks like the Bijouspin or Negroni are so sensitive to preportion changes, far more than most drinks, that you could really call them something else if you change them like that. Even adding slightly more gin to one those drinks, while still good, changes them so much you might guess different compositions if tasting them blindly. I like them with equal parts, as I feel this best showcases the Chartreuse or Campari, I just don't want one every day. -Andy