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Mike S.

participating member
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  • Website URL
    http://www.fenwick.com

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  • Location
    Santa Clara, CA
  1. My proportions are 15 ml Everclear and 1 ml Angostura orange bitters for every 100 ml Amaro Ciociaro. Very, very close, and easy. Thanks for this. I gave it a try last night and very much like the results. One additional question for you Dave or anyone else who can chime in on this: Are you using the 151 Everclear or the 190? 190 is very difficult if not impossible to get in CA. Back to this, because I finally worked up the courage to open one of my bottles of vintage Picon (see pic below) the other night and taste it side-by-side with the CioCiaro/Everclear/Angostura Orange mix. The tw
  2. My proportions are 15 ml Everclear and 1 ml Angostura orange bitters for every 100 ml Amaro Ciociaro. Very, very close, and easy. Thanks for this. I gave it a try last night and very much like the results. One additional question for you Dave or anyone else who can chime in on this: Are you using the 151 Everclear or the 190? 190 is very difficult if not impossible to get in CA.
  3. Well, they are both outstanding and miles better than MB Anisette, which is sweet enough to taste like anise-flavored simple syrup to me. Even the Dulce is far drier than the MB, and much more complex with layers of flavor. The Seco is even better, nice and dry but still a liqueur (i.e., it's not like absinthe tasted neat). Both make an amazing Ojen (or rather Chinchon) Frappe -- see http://looka.gumbopages.com/2008/12/31/ojen-frappe/ for history and recipe -- and best may be the two combined (about 1.5 oz of the Seco and .5 oz of the Dulce). Very good stuff!
  4. I could also be wrong, but I think the Kuchan O'Henry Peach Brandy is barrel-aged; at least it looks it, with a nice amber "brandy" color. The Indian Blood Peach Brandy is a clear eau-de-vie. I now have a bottle of each, so when I get a chance I'll crack 'em open and see what's what.
  5. Has anyone found any genuine peach brandy (i.e., a true distilled Eau-de-Vie as opposed to a liqueur) for use in Fish House Punch? I cannot imagine that the recipe for that punch included something like peach schnapps! Here in Northern California, there's a craft distiller called Kuchan/Old World Spirits that makes two different true peach brandies, one from O'Henry peaches and the other from Indian Blood peaches; both are bottled at 80 proof. Pretty expensive stuff even in the grappa-style 375ml bottles, but it's the only ones I've found so far. Anyone tried them, either alone or in FHP?
  6. Just picked up two interesting-looking bottles of Anis Liqueur from Spain called "Chinchon", one labeled "Dulce" (sweet) and bottled at 70 proof, the other "Seco" (dry) at 86 proof. Anyone ever heard of this stuff and/or tried it? I suppose I'm feeling sorry for myself for missing out on the last bottles of White Label Ojen sold in the last year or so at Martin Wine Cellar in New Orleans, and I'm looking for something a bit closer to Ojen than, say, MB Anisette (not that there's anything wrong with MB Anisette) for use in Ojen Frappes....
  7. Recently picked up a bottle of the Bonal just to try this unnamed 50/50 mix with S&C (one of my all-time favorite rums). Too late tonight, but soon. Any movement on an actual name?
  8. Both the Lunazul blanco and reposado are very, very good at their price points. Highly recommended, along with the 100% agave El Jimadors.
  9. Um...yeah, the Cocchi is absolutely brilliant. I love it any which way. Drinking a Vesper now (3 parts Beefeater, 1 part Stoli Blue Label, 1/2 part Cocchi, shaken, big lemon twist) and it's probably the best "Martini" I've ever had. CR#2 last night was a revelation. Wonderful on the rocks with a splash of soda and a lemon slice. Even my wife likes it. Can't wait to cook with it. Steamed mussels with leeks, tarragon and butter? Buy this stuff by the case! Thank you, thank you to Eric (and apparently Darrell Corti!) for bringing this stuff back to us. I'll never be without it from now on
  10. I now have an ample supply in-house. Let the experiments begin!
  11. Corti Bros. is the definition of a great store. Literally "worth the drive from anywhere." Love that place!
  12. Mike, as it happens I was at Corti Bros. yesterday (Sunday) and specifically looked for it. Didn't find it, but also didn't ask -- which was probably stupid! Let me know if you find it there, because I would absolutely drive up for a couple of bottles.
  13. Is it something that could be used as (or modified to be turned into) the elusive "peach brandy" that is said to be the key ingredient of a true Fish House Punch, but no longer seems to exist? For that matter, what ARE people using for peach brandy in Fish House Punch?
  14. Built, on-the-rocks Negronis, just as Kohai suggests, are wonderful. At this point, I don't make them any other way (and I prefer the Cinnabar Negroni recipe, with its 2X portion of Campari, heavy dashes of orange bitters and a nice fat orange twist). And now I'll reveal myself as the complete heretic I really am: I (really, really) like built, on-the-rocks Margaritas. Yep, it's true. Don't worry, I do know how to make them "properly" -- shaken, strained, etc. -- and used to do that all the time. So here's how it happened: A nice, cold, sour Margarita made with a good reposado is pretty m
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