campus five

So here's what I found today: It's like the rare gin gods had it in for me today. And both were pretty cheap.

I'm thinking about doing a couple of cocktails for Easter, but everything I think of seems to me to be more summer-y. It's not quite hot enough for straight summer drinks, and there is something distinct about spring I'd like to capture. Right now I'm thinking about floral flavors (St. Germain, Violette, etc.), although I'm sure there are other ways to go. Some of the possibilities I'm mulling over: Vieux Mot Aviation Attention Cocktail Other floral, herbal flavors I've got handy: Yellow and Green Chartreuse, Benedictine Thoughts? Suggestions?

Would Averna be a reasonable sub for Ciociaro?

For me I can't beat a nice old fashioned. Usually I make a half recipe because I need to get up in the morning. Last night I enjoyed one with 1 oz. Thomas Handy Rye, 1/4 oz. 1:1 white simple (I wanted to let the flavor of the whiskey come through rather than the richness of demarrara sugar), some Fee's whiskey barrel, and nice fat orange peel. Yum. Then again, sometimes I just sip some Stagg. Slowly. Very slowly.

Thanks. I'm happy to hear something better than, "it made me hurl." Anyway, I probably could have spent some more time tweaking it, because I couldn't even detect the Peychauds now that I think about it. I tried adding a dash of Fee's orange bitters to my already made and half finished drink, and thought it ruined it. However, my wife tried the Averna straight tonight and said it reminded her of Terry's Bitter Orange chocolate candy, so going the orange route makes sense. Tonight I did a Derby/Old Fashioned riff, also thinking about the orange notes. 2 oz Rye 1/2 oz Averna 1/3 oz (2 tsp.) 1:1 simple syrup 2 dashes fees orange 2 dashes fees whiskey barrel fat orange peel stir, cook, strain, old fashioned glass garnish with another orange peel (flamed if you like) Name-wise I was thinking "Averna Fashioned" or "Moda Averna." Ordinarily I'd go with RH BIB, but I bought a bottle of WT rye yesterday, so that's what I used. For either drink, I definitely think a 100ish proof rye makes a difference.

submitted. c'mon chris - it's 5pm some where right?

Here's my attempt: Quadratto Vecchio (a "vieux carre" variation) 3/4 oz. Rye (WT 101 or RH BIB) 3/4 oz. Apple Jack (Lairds BIB) 1/2 oz. Averna dash Peychauds dash Fee's Whiskey Barrel Bitters stir, strain, serve up garnish with a cherry, grate cinnamon over top. I originally tried equal parts, but it lacked bite, so I lowered the amount of Averna.

I just found two UK sources also. I didn't think I was to that point of ordering cocktail stuff internationally... but I guess I am.

I went to McCormick and Schmick's the other day for happy hour, and I saw that the bar had several kinds of good Bourbon, more than just Maker's and Jim Beam for sure. The first mistake I made was ordering from a bar waitress rather than ordering my drink from the bartender. The second mistake was not just ordering my Bourbon neat. So I order a "Booker's Manhattan", and I asked jokingly, "you use bitters, right?." Then she says, "No we make ours sweet." I realize now she was mistaking the terms "bitter" and "dry." I clarified my order, "2:1 Bourbon to Sweet Vermouth, 2 dashes of bitters" as nicely as possible. What I got was a Manhattan with dry vermouth and no bitters. $14. I now have friends who wonder I don't order drinks at dinner, and just make some when I get home. That's why.

I still haven't seen Angostura Orange anywhere in person or online. Any sources?

I mentioned "gold" rum in the other topic trying break rum into three categories, such as with tequila. Plus you often see light or white rum, gold rum or dark rum in recipes. Hence the terminology. Anyway, is it better to have more categories? I can see the argument that there are more than three kinds of rum, especially comparing something like Bacardi Gold and Flor de Cana 7 yr - not exactly the same. Also, I didn't think FDC 7 was dark enough to be a Dark Rum like Myers or Goslings Black Seal. My goal in the other topic was to figure out some must-have spirits. Clearly there is some serious variation in rum, so what would some better categories be?

Some cocktails work better with one brand over another, but I'm curious to see what people's standard house pours are for various base spirits and other standard ingredients. I'm especially curious to see if there are any other great bargains that make good house brands. For me: Gin - Plymouth Bourbon - Elijah Craig 12 yr Rye - Rittenhouse BIB Light Rum - ? Gold Rum - Flor de Cana 7 yr Dark Rum - ? Cognac - ? Sweet Vermouth - Carpano Antica Dry Vermouth - Noily Pratt Orange Curacao - Marie Brizzard Maraschino - Luxardo Plymouth, EJ 12, Rittenhouse and FDC 7 are all available in California for under $20 if you know where to look, and each one seems like a great bargain. Are there similar great examples?

One can only hope. BTW, thanks Don.

I think Los Angeles has failed for a couple of reasons. 1) I think the place is too flash- and trend-centric, so many places are flashes in the pan. 2) Too many people are out to get trashed and party, as opposed to enjoying a cocktail. 3) Lack of good spaces - i.e. a place that one could enjoy a cocktail, instead of being harassed by drunk people and throbbing house music. When I think of my experience at Pegu Club in NYC or the Zig Zag in Seattle, they were fantastic. I could go there and just enjoy. They have a nice atmosphere. That being said LA finally has at least one place that I would be willing to go: the Seven Grand. It's more whisk(e)y centric the other cocktailian bars I've visited, having 150 whiskies and whiskeys on the menu, but its got a great atmosphere and generally good drinks. I can enjoy my drink, and the bartenders give a crap and generally know what they are doing. It's nice to finally have a place where they have a variety of bitters (if not house-made ones), fresh juices, citrus ready for zesting, twists, peels, etc., and stuff like maraschino, st.germain, absinthe, for cocktails. A more knowledgeable friend of mine didn't think the Ramos on the menu was quite up to snuff, but still they have it one the menu, which is a step in the right direction. I did have one less-experienced bartender who was clearly learning, and I caught him forgetting the bitters in my manhattan, and the simple out of my old fashioned. He was clearly learning, as I saw the more experienced bartender on duty was giving him assignments to practice during lulls - I watched him make a couple Crustas for practice. Still, they're practicing Crustas! Much better than the red bull and vodka crowd which makes up most of LA. I've heard the Edison is a place I should check out as well. At least LA has one place worth going for a drink.

Odd, I've had mine for at least 2 years with problems. I have the ones I linked to, and they've held up well.

http://www.ikea.com/us/en/catalog/products/80091949 5oz. - 6 for $10 cheap, easy and replaceable should one of your guests break one.