thirtyoneknots

I've never been huge on Grand Marnier, but I do agree that it's fairly accurate to describe it as an herbal liqueur with a high note of orange, more than just a straightforward 'orange liqueur' -Andy

when i see this list the first thing that come to mind is which of these products is still artisinally produced and not corrupted to be an economic bar pour. i.e. full of caramel and industrial extracts or produced in sincere traditional methods? ← This, as in so many things relating to mixology, is highly dependent on brands used. I have never heard anyone ascribe artificial flavors or whatever to something like Cointreau. Grand Marnier and such may be a different story, since Caramel coloring is all too often a shortcut to the amber imparted by a wood barrel, but I was never too keen on those liqueurs anyway, so whatever. -Andy

I think Curacao as a label for orange liqueurs is much more useful and accurate than the term 'triple sec' which is often applied as a catchall. I would argue that triple secs, including Cointreau and the like, are a type of curacao. In my mind I also separate into a subcategory liqueurs like Grand Marnier, Gran Gala, MB Grand Orange, by virtue of their heavier herbal character. So in my mind it goes something like this: Orange Liqueurs (Curacaos) Blue Curacao Orange Curacao White Curacao (same as below?) Triple Sec Cointreau Triplum Generic, etc Grands Grand marnier Grand Orange Gran Gala, etc Of course thats just how I think of it, not the only way. Hm and I just realised a problem with this system, but I have to go to work now. -Andy

Very interesting. What I am curious about is, how does M. Brizard Orange Curacao compare to other brandy-based Orange Liqueurs, such as Grand Marnier or Grangala. Anybody done that comparison? ← Grand Marnier and its imitators seem to have a heavier and more herbal character than Brizzard Curacao. Incidentally, Brizzard's imitation, called 'Grand Orange' doesn't rank terribly high in my book. -Andy

Though it's common to hear of people doing so, I find that I have to be rather careful subbing different types of orange liqueur for each other, as they tend to be only very broadly interchangeable. Grand Marnier, for example will (to my taste) weight down something like a Sidecar, but Cointreau is perfect, whereas Cointreau, while serviceable in a pinch, doesn't work as well as Curacao in a Mai Tai or Pegu Club. I think I might try to snag a bottle of the Sr. Curacao though to give it a spin, I've heard lots of good things about it. -Andy

Recent discussion on the Drinkboy Forums has stated that research indicates that blue is not an appetizing color. Certainly doesn't do much for me. I can also see how Boodles would be a less than perfect match with Maraschino (though I personally find that a difficult flavor profile to utilize). Kudos for soldiering through all the recipes though, more dedicated than I, I chose the 66 recipes of Dr. Cocktail's book (including the three unattainable ones with Swedish Punsch) for my own soujurn. -Andy

Another new one from Vintage Spirits and Forgotten Cocktails tonight, the Scofflaw: 1.5 oz Rye (Saz6) 1 oz Dry Vermouth (Noilly Prat) .75 oz grenadine (homemade) .75 oz lemon (probably closer to 1 oz, I used the whole lemon). Shake/strain/up I omitted the lemon twist garnish at first, as I find that they rarely have much impact on shaken, sour-style drinks, but after a few sips I went back and added it in attempt to cut the sweetness somewhat. I really enjoy the flavor of this one, but 1:1 of grenadine to juice is a bit too sweet for my taste, the grenadine I'm using is every bit as sweet as 2:1 simple syrup. For any rye drink with citrus, I typically reach for the Sazerac first, as I find it more citrus-friendly, but the whiskey nearly gets lost in the mix; something more muscular like Wild Turkey may be a better choice here, or alternately, up the preportion. If I was going to make this again (and it's well worth it), it might look something more like this: 2 oz Saz6 1 oz Dry Vermouth 1 oz lemon .5 oz (or less) grenadine On the other hand, this is a fantastic way to introduce people to whiskey who don't know they like it yet, esp novice cocktail drinkers. With some tweaking, this could definitely end up on the list at work. As a side note, I wanted to rant a bit on the wildly incosistent balancing of the drinks in an otherwise fantastic book. As a rule, I really, really enjoy/prefer dryness/acidity in my cocktails, but I had to add a couple of dashes of simple syrup to, say, the Barbara West in VSFC to finish it, but found the Golden Dawn difficult to finish due to the cloying nature. And while this one was too sweet for me, another grenadine and citrus drink, the Jack Rose, is also way too tart as printed (depending, of course, on how big your 'dash' is). If they were all too sweet or too tart, I could write it off as different brands being used or difference in tastes. For example, I know when I make something verbatim from Joy of Mixology, I'm probably going to find it a tad sweet, and something from Esquire Drinks is probably going to be nearly spot-on, but aside from just looking at it and speculating, I don't necessarily know what to expect from VSFC (the Blood and Sand, for example, sounds way too sweet until tried, but it's a masterpiece of balance, esp in this book). Oh well, rant over. -Andy

Peychauds Bitters, while wonderful, have a much lighter flavor than Angostura, and benefit from being used in larger doses. I typically use around 4 dashes in my Sazerac, compared to 1-2 dashes of Angostura in a Manhattan of the same volume. Now of course bitters aren't typically viewed as something you're supposed to actually taste in the sense that you taste the gin or whiskey or whatever in your drink, but more of something that would be sorely missed if it were omitted. A common and apt metaphor for bitters is that they are used in drinks the way spices and seasonings are used in food. And if you think Peychaud's are good in coke, try Angostura sometime. Hooboy its good. Also, a tablespoon of Angostura in a glass of ginger ale with lots of ice is an excellent stomachache remedy, and has yet to fail for me. Both of these are reputed to be effective against hangovers as well, should anyone out there ever chance to get one :-P -Andy PS: Peychaud's are also an excellent way to add color (and subtle complexity) to a drink without adding sweetness. Makes a very appealing pink color. Instantly makes a pale white or off-white cocktail into a pink 'girly' drink (though some of the best drinks ever are pink or red).

There are a trio of seemingly classic pastis beverages which are detailed here which involve adding flavored syrups and water to the pastis. I haven't had Le Perroquet for want of a quality mint syrup, but the others are excellent and very refreshing, though I typically double the entire recipe and build them in a tall glass with lots of ice. Make sure you use a high quality syrup brand like 1883 de Philibert Routin. The Tomate is particularly delicious with my homemade grenadine, if I do say so myself. The floral-ness of it works nicely with the herbals of the pastis. I use Henri Bardouin or Herbsaint, though I decided Herbsaint left a bit of something to be desired compared to Bardouin (and even Pernod). -Andy

A Pap Dobles daiquiri might be interesting with a salt rim, with the grapefruit and all. -Andy

All through following this mighty undertaking the question has been in the back of my mind: How big were drink servings back then? This really is more of an issue on drinks like the Bronx Terrace, where ratios and real measurements are combined, which could really affect the sweetness balance and such of a drink if you made it too big or small. I assume that the recipes are presented that way because bars would tend to have a stock of whole fresh citrus on hand rather than pre-squeezing a bunch. Is there anywhere in the Savoy that gives a clue as to what the drink size is supposed to be? I notice that you've been going with about 3 oz of liquid, which I think is fairly typical for drinks served in a bar, though at home I tend to make my drinks somewhat smaller, going with about 2 oz mostly from personal preference, though I've read things that lead me to believe in pre-prohibition times this would have been a more typical serving. If so, this would result in a somewhat different drink (to say nothing of the whole question of how big were the citrus available at the time). Hopefully someone can shed some light on this. -Andy

While definitely better than Fee's, I've come to have mixed feelings about Regans' Orange Bitters. They work really well in some drinks, esp ones containing gin or Chartreuse, but are terrible in others. If you can afford them, I would definitely give The Bitter Truth orange bitters a try, out of the 4-5 brands I have tried I find them the most versatile (and are more or less my favorite). Saturday I made an Emerald (Irish Whiskey Manhattan; 2:1 Bushmills:Cinzano) with TBT orange bitters, awesome stuff. Would love to try Unicum in a Manhattan though, sounds really interesting. -Andy

I am a fan of the Boodles. And I am 100% in agreement that it just begs for an olive in a Martini. ← I really really like Boodles, in just about anything but a Martini. Try it in a Ramos Fizz sometime. -Andy

The only one I know of offhand (and I have yet to try it) is this one from the Cocktail Chronicles. Sounds interesting, anyway. -Andy

Finally got around to trying the Golden Dawn from Vintage SPrirts and Forgotten Cocktails tonight: 3/4 oz Gin (Bombay Dry) 3/4 oz Calvados (Christian Drouin) 3/4 oz Cointreau 3/4 oz Apry 3/4 oz fresh squeezed OJ Shake/strain/up dribble some grenadine (homemade) into glass for 'dawn' effect. Warnings from the Cocktail Chronicles writeup on this had prepared me for perhaps an unpleasantly sweet drink, but this was somewhat odd; rather different from what I was expecting. Oddly enough I think the OJ might have been making it worse, perhaps if traded for a dash of bitters or something the drink might have been improved. I don't mind the occasional sweet drink in the appropriate context (after dinner and such) but this was a bit much. The flavor profile is fascinating and holds much promise, but it severely needs to be balanced out. The color is nice (I actually inadvertently poured part of it on myself while tilting the glass to marvel at the color ) but the unbelievably sweet tail end of the drink created by pouring grenadine in the bottom of it is pretty much not worth it. As much as I love my grenadine recipe -- no. -Andy

After four straight 10 hour days (nights) behind the bar I decided to get a little unwound on my day off and tested both the Tipperary, the 'Weeski' and the Emerald (2:1 Irish:Vermouth with dashes orange bitters) all made with Bushmills (its what I had on hand). Also had a couple of pints of Guinness (of course) with some sharp cheddar melted on toast -- one of my favorite snacks. All outstanding drinks, though I must admit to liking the Emerald best, though no surprise there since I am a huge Manhattan fan. Loved what the TBT orange bitter added to it. Also had a Vesper, as I happened to be watching Casino Royale for the first time tonight. Wonderful evening, overall. -Andy

Lillet and other quinquinas would probably work well. Lillet and soda is good, so I imagine that Lillet with real bitter tonic water would be even better. -Andy

This recipe is as a result of a recent gas chromatography analysis on a previously unopened bottle of Abbott's Bitters from the 1920's coordinated by members of the Drinkboy Forum. -Andy

Why would you want to do this? Everything I've heard about Abbott's indicates that the unique profile, coupled with the strength of flavor and aroma, is what makes them so wonderful. I say try them like they are. And you might want to send me some for a second opinion -Andy ← From my research and speaking to one or two other people I was under the impression that they were an aged bitters. I will gladly send you some as is, but in their current state will put hair on your chest. ← I would be honored to sample your bitters. Another thought I had was that perhaps the filtered liquid needs to just 'rest' the way you would let an infusion or homemade liqueur rest for mellowness. In my experience with infusions and liqueurs the flavors belnd better and are much more harmonious when allowed to sit, sans solids, for a month or so. This could probably be accomplished in a glass or metal container, at least until you are able to find a barrel (if you determine that it still needs a barrel). -Andy

Why would you want to do this? Everything I've heard about Abbott's indicates that the unique profile, coupled with the strength of flavor and aroma, is what makes them so wonderful. I say try them like they are. And you might want to send me some for a second opinion -Andy

I had always assumed that Bonded AJ would be an interesting sub for American whiskeys due to it's high proof and very whiskey-like character, but this was my first attempt. It shouldn't have surprised me how good it was though, since it's probably the way they were drinking the stuff way back when. Also, thanks for the recommendations. Should be a fun week ahead of me. -Andy

Applejack Old Fashioned is definitely something I've been wanting to try for a while but never got around to it. Thanks for the reminder: I had one last night and it was wonderful: After nine hours of being wound up by a particularly obnoxious co-worker, it was the perfect way to unwind. Makes me wonder how bonded would stand in for whiskey in other drinks -- Manhattans and such? Anybody had any luck with that? More experimentation needed, obviously :-P -Andy Edit: spelling

Last night after an especially long shift (or so it seemed) I gave the Applejack Old Fashioned a spin, as per Mr. Kinsey over here. 2 oz Laird's Bonded 1 tsp rich "Demerara" syrup (actually Sugar in the Raw) 3 dashes Angostura ice, stir, twist. All I could do for the first ten minutes was nose it. Every time I picked the glass up to take a sip I would stop and just inhale deeply a few times and set it back down. That has seriously got to be one of the most aromatic things ever. Wow. Tasted wonderful as well -Andy Edit: clarity

I agree with all that. As much as I like it, Laird's Bonded is definitely something that needs taming more than some things, to make it 'smooth'. As a rule, I definitely prefer higher-proof spirits in the 100 proof range which typically makes for a more powerfully-flavored spirit. However, I also think of the Jack Rose as as much a showcase for my homemade grenadine as anything, so I like to add enough that it can be tasted. And so I add more lemon to balance. The beauty of the Laird's Bonded is that it's character still comes through all that and your drink can still have a dry mouthfeel due to the acidity of the lemon juice. Now that said, to me the Jack Rose is almost by nature a sweet drink, since I would really prefer something more like 3:1 of citrus:grenadine or simple syrup.* But if I do that, the flavor of the grenadine is somewhat muted, for as much as I love my grenadine recipe, it can't really compete with the powerful nature of something like Rose's (which is good, I guess, because Rose's has a bad powerful flavor). -Andy *I realise this is probably somewhat dryer/tarter than most people prefer anyway. I'm strange.

I have never had this Laird's Old or whatever, but I can imagine that it would require different ratios to balance 100 proof applejack with something with a presumably more Calvados-like character. I use the following (I like my drinks small): 1.5 oz Laird's Bonded .5 oz Lemon .25 oz Grenadine (homemade) Or you might try: 2 oz Bonded 1 oz Lemon .5 oz grenadine Different brands and bottlings, each with their own different character, require a bit of tweaking to achieve good results. I typically tend to minimize the amount of adjustments if possible, preferring to celebrate and showcase the differences between spirits, but sometimes there's just now way to get around it. I will balance for sweetness, using, say, a half tsp of sugar in my OF made with Saz6 and a whole tsp in the one made with WT101, but it's a bit different in booze-heavy drinks like Old Fashioneds and Sazeracs. -Andy Edit to remove redundancy and redundancy