Jump to content

Troy Sidle

participating member
  • Posts

  • Joined

  • Last visited

Everything 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. 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. There are probably a million right ways to make the coffee syrup. The notable thing is how coffee and brown sugar tie in the batavia and cynar. Hank said he's calling it the Batavia Flip. And I'm craving one right now.
  7. I asked Stephen at The Violet Hour how he's making the syrup, and he said, "magic". They don't have an espresso machine, so that might be how he's doing it.
  8. 1 oz Batavia 1 oz Cynar .75 oz brown sugar coffee syrup 1 whole egg 1 oz cream hard dash orange bitters Shake with KD, and strain into a small glass with no ice. Garnish with 3 drops Fee's Old Fashioned Bitters
  9. Hank at The Violet Hour has a flip with Batavia Arrack, Cynar, and brown sugar coffee syrup. It's disturbingly good.
  10. 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.
  11. A reasonable bar might include: Green Chartreuse Yellow Chartreuse Green Chartreuse VEP Yellow Chartreuse VEP Elixir Vegetal Luxardo Maraschino 3 bottles of Junipero Gin Thomas Handy And again, that's for starters. We could get into more serious things down the road.
  12. 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
  13. 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.
  14. 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.
  15. 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.
  16. I meant 10 bottles... of wine. 2 bottles of brandy.
  17. Spike it with brandy. 20 bottles should be fine.
  18. 2 oz. Tito's .75 oz. lemon juice .5 oz. simple .5 oz. honey syrup 3 dash Regan's orange bitters 1 egg white Glass: coup Ice: none Garnish: 5 drops Peychaud's bitters Shake. Strain. Serve up. Note: This is the unofficial version. For the official, see Kyle Davison at The Violet Hour.
  19. 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.
  20. 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.
  21. 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.
  22. 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.
  23. Has the lack of music at Alinea been discussed in this forum? Before I went, I remember wondering what kind of music would be played in the dining room. It was something I wanted to notice. Not until the day after I dined, did I realize that the entire experience was devoid of music. It was an astonishing realization and retrospectively refreshing. I didn't miss it at all.
  • Create New...