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Troy Sidle

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Posts posted by Troy Sidle

  1. I just saw on Chow Tips advice on how to make 1:1 simple (by volume).

    She says not to boil the sugar and water, because "That actually begins to change the chemical structure of the sugar, making the syrup a little bit thinner in viscosity and less rich in mouthfeel."

    Know of any evidence supporting that?

  2. It's been a year since this thread has been revived. Since then, I've noted the label has changed on the bottle.

    As I remember, it used to say something about Orange, Rhubarb, and China.

    Now, I don't think there's anything on the label indicating its flavor profile.

    Change in marketing? Change in formula?

  3. Uyeda has a nice flourish he does at the end, holding the shaker more or less horizontal as the last few drops come out, then drawing it up and away from the glass, and snapping the ice to the back of the shaker with a quick sideways-and up jerk in the direction of the strainer end.

    This exemplifies my favorite thing about Japanese style, that is well, style.

  4. Maks from Beta Cocktails made me a Growing Old And Dying Happy is a Hope, Not an Inevitability the other night at The Counting Room. I was astonished. It's a cocktail with just a pinch of salt and heavy on the Cynar.

    The addition of salt makes sense and is really well balanced. It seems to take the edge off the bitterness in a way that sweetness alone doesn't accomplish.

  5. How much is just enough?

    With citrus, enough to brighten and balance sweetness is the right amount.

    With ice, enough to chill and tame the burn is the right amount.

    With bitters, enough to prevent a cloying cocktail and to add aroma is the right amount.

    With salt, do we have rules of balance?

    What are they?

    Why did someone decide to drop that olive in a Martini?

  6. On my earlier post I mentioned the 2 to 2 by Stephen Cole. That drink is cool and fascinating, but I meant the Broken Shoe Shiner:

    Aperol

    Benedictine

    Pernod Absinthe

    lemon juice

    fresh pineapple juice

    egg white

    served in a coup. Garnished with a few drops of Rose Water.

    Mind Boggling. Delicious.

  7. Cynar Flip - Corey Bunnewith, Drink

    Art of Choke - Kyle Davison, The Violet Hour

    Rangoon Fizz - Toby Maloney, The Violet Hour, Patterson House

    2 to 2 - Stephen Cole, The Violet Hour

    Oaxacan Old Fashioned - Phil Ward, Mayahuel

    Pulque - Kirk Estopinal, The Violet Hour, Cure, Beta Cocktails (formerly Rogue Cocktails)

    Dogwood Manhattan - Michael Rubel, The Violet Hour, Big Star

    Six Corner Sling - Ira Koplowitz, The Violet Hour, Bitter Cube

    Juliet and Romeo - Toby Maloney, The Violet Hour, Patterson House

    Kumquat Sazerac - Grant Achatz and Craig Schoettler, Alinea

  8. My Friend Craig Schoettler just made me a flip:

    1.5 Pear Williams Pear Brandy

    .33 Fernet Branca

    .75 Simple Syrup

    3 Dash Lime Juice

    1 Dash Orange Bitters (50-50)

    1 Vanilla Bean

    Shake (with 5 faux-draft cubes). Strain. Serve up.

    Glass: Coup

    Ice: None

    Garnish: Lime Peel

    It reminds me of the tropical eggnogs Mom used to make.

    Did you omit an egg from the ingredient list? If not on what grounds would you consider it a flip?

    Oh yes. And a whole egg.

  9. My Friend Craig Schoettler just made me a flip:

    1.5 Pear Williams Pear Brandy

    .33 Fernet Branca

    .75 Simple Syrup

    3 Dash Lime Juice

    1 Dash Orange Bitters (50-50)

    1 Vanilla Bean

    Shake (with 5 faux-draft cubes). Strain. Serve up.

    Glass: Coup

    Ice: None

    Garnish: Lime Peel

    It reminds me of the tropical eggnogs Mom used to make.

  10. In general I would rather bar tend without the use of my hands than be subjected to a bottle with governor spout.

    However, with Luxardo Maraschino, it's kind of nice. For one thing, you don't end up with a sticky pour spout that's nearly impossible to remove from the bottle. Also, it regulates the flow just right; you never need much of it, and if you use too much it's way too much.

  11. Hoping we'll see the Gilded Cage make an appearance in this thread.  Though I tend to prefer it with rum, I know the original vodka version has many admirers.

    The Gilded Cage is:

    vodka

    lemon

    simple

    honey

    Regan's

    egg white

    Garnished with Peychaud's.

    And yes, I too prefer it with a clear rum. However, some of the bartenders think it's actually a better drink with vodka. In this case, it's the way the cardamom in the bitters plays with the honey - and so they would argue the rum is an additional element that isn't needed.

    Everyone's entitled to their opinions, even if they're wrong.

  12. Vimlet

    2 oz Tito's Vodka

    .75 oz fresh lime juice

    .75 oz simple syrup

    5 drops Fee's orange bitters

    Shake. Strain. Serve up.

    At a well-stocked bar, there are plenty of other drinks I'd choose from. But, I'm usually inside a dimly lit bar, bellied-up when I'm at a well-stocked bar. This is a late-morning, early afternoon drink. Those bars are often not open anyway.

    Gin will not do in this case. A gimlet is all about the gin. I want this drink to be about the lime juice. Fresh lime juice. And it's not exactly a lime-ade. The frigorific mixture of alcohol, juice, sugar, water and ice is necessarily colder than the same without alcohol.

    This is a brunch aperitif.

  13. Yeah, just checked it out, and I would have to join Blurb and pick a password and give them leave to send me spam before they'll tell me the shipping cost.  But on their shipping info page it suggested to book creators that the shipping for a standard book might be $19.95. For a $20.00 book.

    Can that be right?

    I was able to get a shipping estimate just now without having to join Blurb. Granted, it seemed a little confusing, but to ship it to Chicago looks like it would cost $6.43.

  14. Benjamin at Drink made me quite an interesting whole egg drink the other night: a Cynar Flip -- Cynar, an egg, and that's it.

    Ben had a Little Branch bartender make this drink for a few of us recently. I've since made it several times. This drink is ground-breaking in my mind. Rich, sweet, bitter. Awesome!

    I hear he also does a Fernet Flip, albeit with the addition of demerara. Mmm.

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