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Troy Sidle

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Everything posted by Troy Sidle

  1. Troy Sidle

    BarSmarts Cocktail School

    I just got my BarSmarts package in the mail a few days ago. I'm in the middle of the course and already I have mixed feelings about it. Anyone completed the program?
  2. Troy Sidle

    Naming Cocktails

    We've all done it. We've had an idea for a wonderful libation. We tried it, adjusted it, and developed a mighty tasty drink all our own. And now we must name this baby of ours. What a responsibility. So, how do you go about it? What are the best names you've come up with?
  3. Troy Sidle

    Simple Syrup

    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?
  4. Troy Sidle

    Aperol

    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?
  5. This exemplifies my favorite thing about Japanese style, that is well, style.
  6. Troy Sidle

    The Iconic Olive

    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?
  7. Troy Sidle

    The Iconic Olive

    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.
  8. Troy Sidle

    Batavia Arrack

    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.
  9. Troy Sidle

    Batavia Arrack

    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.
  10. Troy Sidle

    Batavia Arrack

    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
  11. Troy Sidle

    Batavia Arrack

    Hank at The Violet Hour has a flip with Batavia Arrack, Cynar, and brown sugar coffee syrup. It's disturbingly good.
  12. Troy Sidle

    Best cocktails of the decade

    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.
  13. 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.
  14. Troy Sidle

    Best cocktails of the decade

    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
  15. Troy Sidle

    Drinks (2009–2011)

    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.
  16. Troy Sidle

    Drinks (2009–2011)

    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.
  17. Troy Sidle

    Built-in pour spouts in bottles

    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.
  18. Troy Sidle

    How much Sangria for 20 people?

    I meant 10 bottles... of wine. 2 bottles of brandy.
  19. Troy Sidle

    How much Sangria for 20 people?

    Spike it with brandy. 20 bottles should be fine.
  20. Troy Sidle

    MxMo XLI: Vodka Is Your Friend

    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.
  21. Troy Sidle

    MxMo XLI: Vodka Is Your Friend

    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.
  22. Troy Sidle

    MxMo XLI: Vodka Is Your Friend

    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.
  23. Troy Sidle

    Rogue (now beta) Cocktails

    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.
  24. Troy Sidle

    Whole-egg cocktails

    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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