brinza

Let's hope that none of the pre-prohibition style bars today are willing to get that authentic!

What about something herbal, to play off the vermouth? Maybe a sprig of dill or basil, or possibly even chamomile. I mention these in particular because it's what I've got growing in the back yard at the moment, and I gotta pick the rest of it tonight before it all freezes. Damn, now I'll have to make several martinis tonight! Never did get around to making that Catnip Julep. Still time, though.

I do like Citadelle, but in a CR2 it's probably best to stick with Lillet. When using the Aperitivo Americano, a more assertive gin, as Sam suggested, works better. I used Junipero, and in the Vesper as well.

If a person doesn't like something, the pricetag won't make it taste better. The rational side of my brain agrees with that sentiment, but a multi-billion industry thrives on the very principle that the price tag does indeed make it taste better.

Taking a $35 bottle of gin and trying to turn in into bathtub gin . . . "Wait, my Chateauneuf de Pape isn't grapey enough! Here, just soak these concord grapes in it and it'll be fine."

I managed to get a bottle this summer. The first thing I tried it in was a Vesper. Man, what a difference! The Cocchi pokes through the liquor in a way that the Lillet is incapable of. Naturally, the next thing to try after that is the Corpse Reviver #2.

Sam, are you sure that M&R's Rosato is merely a blend of the two? I haven't had it, but an ad for it that I just saw which makes it seems like a different product altogether. The copy from the ad reads: "A crafted blend of light Mediterranean aromatics including citrus fruits and crisp raspberry complemented by soft notes of cinnamon and nutmeg." That doesn't suggest a blend of dry and sweet vermouths to me. Found some Rosato while on vacation for a wedding; I drink a lot of 50/50 sweet/dry vermouth, and this definitely tastes different. It could pass, however, for a Rosso/Extra Dry vatting + extra "botanicals," specifically red fruit. To my palate, though, the base tastes more like the Bianco than the other two. My best guess, then, is it's M&R's entry into the Chamberyzette style, though utilising (primarily, it seems) raspberries in lieu of strawberries. I'll add that the above is based on absolutely zero research, and merely the glass of vermouth in front of me this morning. Thanks for the review! Sometimes tasting is the only research required.

Scaffa? I seem to recall seeing this (maybe in Duffy?) classified as spirit/liqueur/bitters, served mixed but unchilled and undiluted. Ahem . . .

Sam's got it here. This is exactly why it's called an Old Fashioned. When people started screwing around with the basic formula, trying to make something new, then someone eventually to ask for a "whiskey cock-tail in the old-fashioned style." Old Fashioned is all about no frills. That's kind of the point. One frill, and you've moved away from that category.

You raise some good points, such as where recipes occur in both books, he's updated it a bit in the newer book, or added more information on its origins. This is particularly true of the tropical drinks. I guess it's just a case of YMMV. My comment was based on my own experience of turning to Craft a lot more than Essential. Many of the drinks in Essential seem unnecessarily complicated with the flavored foams and such. When I open a book to make a cocktail, it's because I want that cocktail today, preferably within the next few minutes.

They are entirely different books, though there is a small amount of overlap. "Essential" is a prettier book and has a bit more background material on the drinks, but fewer total entries. However, of the two, I'd say "Craft" is more useful overall.

Manhattinez

I would love to see someone import Ettaler Klosterliqueur. It's an herbal liqueur made by a small Benedictine monastery in the village of Ettal in Bavaria, Germany. The style is along lines of Chartreuse. It comes in Yellow, Green, White, and a Bitter variety. I've had the Yellow, and my immediate reaction upon sampling it was that this has to be the closest real-world match for JRR Tolkien's "Miruvor" the cordial of the Elves. I don't think it's ever been imported into the U.S. http://www.kloster-ettal.de/ettaler/sites/15/1511.html http://www.ettaler.de/index.php?cPath=4000_4100

I'll bet no one would guess that Pittsburgh has a craft cocktail bar right in line with these others. It's called Embury (yes, for David Embury, which is how I knew, before I ever went there that they were serious), and is everything you would expect from a bar of this type. But I'm sure the GQ boys would never have thought to even consider visiting Pittsburgh in their survey. So, if any of you find yourself in Pittsburgh, check this place out. You won't be disappointed.

I agree with others about the taste differences between JB rye and WT rye, but that price difference for haresfur is huge. That's a tough decision. For me, the price difference is $2, so it's a no-brainer. haresfur, are you able to get Bulleit or Old Granddad? Both are high-rye bourbons.

There are times when smooth is an accurate description of a spirit (I suppose any spirit can be graded on its smoothness or lack thereof), but as mkayahara points out, too many people use the term because they really lack the proper vocabulary to describe why they find a spirit agreeable. I try to avoid the word in most instances except when I really do want to point out the smoothness of something, and even then only after I've already described it in other ways.

My initial reaction to the OP was to be cynical, but after reading through the thread and carefully considering what wannabe chef seems to be trying to accomplish, I have a suggestion for a cocktail that is all at once sweet, tasty, sophisticated, trendy, modern, classic, and spans the gulf between a serious cocktail and a "pop" cocktail. Chris got me thinking along the lines of Dale DeGroff and then I had it. My wife and I hosted a cocktail party last December for which I made up a menu of several drinks for each spirit category, even including vodka (sigh). One of the biggest hits, especially with the women, was Dale's The Legends Cocktail. This was a cocktail he created for an event that was hosted by Oprah Winfrey in Santa Barbara (there's the trendy angle). It's found in his newest book The Essential Cocktail. It's not really difficult to make; it just takes a little advance planning, and it doesn't involve flavors that require an acquired taste, yet it's not bland or simple. THE LEGENDS COCKTAIL Sugar, for dusting the glass (I prepared several such glasses ahead of time and kept them in the freezer until called for) Ground ginger, for dusting the glass Orange slice, for use in preparing the glass. 1 small piece of fresh ginger root 1/2 oz Cointreau 1/2 St. Germain Elderflower liqueur 1 1/2 oz vodka 1/2 oz white cranberry juice (this is not hard to find--if I was able to get it, anyone should be able to) 3/4 oz fresh lime juice Lemon peel spiral for garnish (remember, garnishes always impress because they make the drink look inviting and appetizing and they often add a pleasant aroma when you hold the glass under your nose) Frost the rim of the cocktail glass using a mixture of 4 parts sugar to 1 part ground ginger, by holding the glass upside down and rubbing the orange slice along the outside of the glass. Then carefully dab the outside of the rim of the glass into the sugar/ginger mixture from a plate or saucer. Placed in freezer or refrigerator for a few hours. Place the piece of ginger, Cointreau, and elderflower liqueur in the bottom of a bar glass and muddle. Add the vodka, cranberry and lime juices and ice, and shake well. Strain into the prepared glass and garnish with the lemon peel. This drink will certainly impress, and you can both enjoy it (as thirtyoneknots suggested). Sugared (flavored) rim? White cranberry juice? Vodka? Oprah? How can it miss?

I've seen notes for vodka where it was described as "wet stone." I've noticed that in descriptions of wines, just about every word imaginable has been used except one: grape.

Bravo! That was brilliant. And shame on you for serving your loving wife something that is barely fit for degreasing Amish buggy axles. You cad!

Good point, but then "peaty" doesn't necessarily indicate "medicinal." So, just as some seaside/island malts, such as Bruichladdich, are not medicinal, not all peaty malts will be medicinal either, if no source for the iodine is present.

You're not helping, Erik! Actually, you are. Thanks. Theoretically, I could get both, but I'd like to keep room in the budget for other things. I've never had a Demerara rum before, so the El Dorado presents a good opportunity to try one. OTOH, I've tasted the RZ23 and the price is damn good for a 23-year-old anything.

Not necessarily, as many malts are heavily peated without being iodiney. It is said that the iodine aspect is characteristic of the seaside and island malts (especially the Islays) where the maturation houses are battered by the seaweed-laden sprays from the sea.

This is a simply delicious malt that you don't hear about very much. Very cocktail friendly as well. ETA: Whoops. I see that it is in fact being talked about right now!

If one had to choose between El Dorado Special Reserve 15 Year and Ron Zacapa Centenario 23 Year, what would be the one to go with? No special use is intended, so let's just say for drinking straight, or maybe in a Rum Old Fashioned.

That sounds intriguing to say the least. And we won't have to wait 12 years to try it!