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Mickael

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  1. Mickael

    All About Bitters (Part 1)

    My confusion exactly. ← Perso, I can go more into details if you need, but I've been working out on how to make people taste & understand Angostura in quick & simple 4 Steps: 1/ Try it over a sugar cube, like if it would be a medicine (as it was, and still is). Just suck it, ventilate the sugar and don't eat it! That way, you will get the taste. But you've got only 5 senses in your month, that won't help that much to de-confuse you. 2/ I also prepare a kind of syrup: 1 part Angostura / 1 part water / 1.5 part caster sugar. It helps me to be quicker at my OF(s), but it also gives me an incredible control of the horrible dash. It helps a lot if you want to compare or know what happened in a cocktail. 3/ After I flame it in a Boston Glass or in a tin (it's hot!). so i can get all my nose working. Cloves will be my No1, after work it out, but there is a lot than opens up, surely much more than at room temperature. It's like a barbecue, I use an atomizer, I pump & then I flame ( )The smell is incredible (Vin Chaud - Christmas ...) 4/ Before I'd finish, I fix myself a quick Trinidad Especial ; 30 Angostura / 30 Orgeat / 20 Lemon J / 10 Brandy (grape) . I share a shaker with my mates, and that'll fix my stomach for the night. Let me know if it helps, or if you've got any tips. Cheers
  2. Mickael

    All About Bitters (Part 1)

    Sorry If I'm confusing. You already gave me an anser: you use it with soda & rub some in your hands. For the nose, it's not always blackout, but it depends a lot of which catergory of bitters. The Aromatic Bitters for example (opposed to the fruit bitters) doesn't have that much nose (room temperature), not much taste (if you want it diluted with water), but they still do miracles in cocktails. So I was just curious to know how you taste your bitters when you are making them? cheers
  3. Mickael

    All About Bitters (Part 1)

    Hello there. I can see that one day you guys will be close to find the secret recipe of Angostura. can't wait Please, I'd like to know how you taste your bitters? It's quite complicated: No nose, clearly strange taste...what process do you use to make your mind. Merci Mick
  4. Mickael

    All About Orange Liqueurs

    Hi EJE, I understand your point. This recipe is just a suggestion, and sometimes it works better that a bad brandy combined with awful triple sec, as you said. If I'm at home, and I'm a novice "bartender" who want to entertain my guests, I really think that I would go for this recipe. Also, as mkayahara said, you can go for the 100 aire or 150 aire bottling, which are 100% cognac (not brandy). In regards to the Cognac used in Grand Marnier, I've got a few bottles at home and I have to say that they are delicious. Mr Patrick Raguenaud is the cellar master of the Marnier Lapostolle house. Previously, he worked at the Martell house, and some of his work included the famous blend for Cordon Bleu. I know that some Marnier Cognacs are sold in Canada, and the XO is definitly worth a sip. ( http://fr.grandmarnier.com/grand-marnier-p...gnac-marnier-xo )
  5. Mickael

    All About Orange Liqueurs

    Grand Marnier, Cointreau, etc.... which one for what? Honestly, i don't think that there is a better one, but for those who think that Grand Marnier is a waste of money, or only good for B52, I disagree. Let's take the example of the Side Car. It's a simple recipe, but quite difficult to balance. I like this one which is easy and cheap to make (if you consider that you don't need to buy cognac): 75 ml Grand Marnier Between 30 - 35 ml Fresh Lemon Juice depending to your taste Just shake hard and strain I've done a few blind tasting using different brands of cognacs, orange liqueurs & specs, to check which one people preferred. That recipe didn't do that bad at all. Cheers Mick
  6. Great news Peter. I'm glad that you like the dram. If you need any suggestion, don't hesitate to ask. Keep the bottle when you finsh it, or buy another one (keep it close) and wait a couple of years and see how much it will cost on the collector market. cheers
  7. Just came back from Glasgow, and even in London Heathrow, i've found this new bottle of Bunnahabhain: "Darach Ur". It means "New Oak", yep, un-chillfiltered and natural colour from brand new American oak caks. An Islay that is really worth a try. What is cool about that whisky also is: - it is an excellent dram, and - This is the first batch ever made, so the bottles are labelled with batch No 1....be quick. £30, bargain. mick
  8. I believe that this small bottle has a lot to do with the cockail culture that we see today (especially the "come back" of the classics). It's the oldest "bitters" available on the market i presume. The way to consume it, as suggested by the monks, is over a sugar cube. Looks very like the process of the sazerac or the old fashion to me. I used it in cocktails quite a few times, and I like it better on a sugar cube that i flame and I use an absinthe spoon to serve it. Flaming Sazerac or Old Fashioned anyone? Cheers, Mick
  9. Mickael

    All About Bitters (Part 1)

    Is there any law formulating what has to be in a cocktail bitters to get the appelation? If yes, when did that law dated from? I've done also a bit of work on bitters presentation, and I find it fascinating and a bit confusing, especially when it comes to search in books and etc... Is it possible that Aperitif & digestive bitters are a kind of diluted expression of Aromatic Bitters. for example, Chartreuse elixir vegetal could be an "Aromatic bitters", and Green Chartreuse, how would you classify it? It's the same, but diluted, isn't it?
  10. Mickael

    All About Bitters (Part 1)

    It was because of Prohibition that the US Government (now the Taxation and Trade Bureau of the Division of Alcohol Tobacco and Firearms) set up a category for non-potable alcohol, which includes things such as vanilla extract and non-potable bitters (such as Angostura).Bitters such as Angostura still need to be approved by the TTB before being classified as non-potable before being sellable. Avery Angostura, Abbott's, etc were available for sale during Prohibition. ← The only problem that i can think off is how Abbott's could get heir hand on neutral spirit to make the bitters. Abbott's is from the US, isn't it?
  11. Mickael

    All About Bitters (Part 1)

    I was asking myself if this theory is possible: During the US prohibition, the sale / manufacture / transportation & consumption of Alcohol was banned. But, was it possible to buy Angostura Bitters? At that time, I think that angostura bitters was in a category on its own, Aromatic Bitters. And the US law described this category as being undrinkable alone. Now, I'm thinking if it could have been possible to buy aromatic bitters, in a pharmacy for example, during the US prohibition? Cheers for you help, Mick
  12. Mickael

    'National' drinks

    Just to get things a bit more confused, I would say the Cuba Libre for Trinidad...or the rum & coca cola (Andrews siters)...or the Queen's Park Swizzle.
  13. Mickael

    Angostura Aromatic Bitters

    Couple of drinks using 10 ml: Free2One 3 parts Drambuie 2 parts Stone's Ginger Wine 1 part Angostura Bitters. build on the rocks and stirred. Jamie's Stephenson played with 10 ml of AAB during the Trinidad comp (which he won). Easily Satisfied 40 ml Dranbuie 20 ml Velvet Falernum 10 ml Angostura Bitters Glass Tumbler - Garnish Lime twist - (I think that it is buid) Thanks for this topic, perfect to share it here, and lets see what you like? Cheers Mick
  14. Is there any Stone's Ginger wine style produced in New Orleans. Cheers Mickael
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