KD1191

I prefer Les Nomades to Everest, but both are worthwhile. The latter takes a clearly Alsatian tack while the former is more classically French. At either, you'll likely feel under-dressed if you don't have on a suit & tie. For occasions that don't call for getting quite that fancy (though plenty get dressed up for them as well), Sepia or Acadia are excellent options, and both have availability on Opentable for the weekend of your visit.

​Speaking with folks who tasted some of the 2001 product against the new released, they said the old stuff had definitely lost something over the intervening years, and that they would not at all recommend hording the new make. Or, perhaps the new stuff is just more assertive... When it first came out, I initially thought to compare the Malacca with Leopold's (two 80 proof gins with what I expected to be similar lower-juniper profiles), but the Malacca surprised me with its lack of citrus notes. It is also certainly spicier, and I found it to be plenty dry/hot for 40% abv (glad that the lower proof is not an impediment to mixing). It does extremely well in Martinez-like applications. I've quickly worked my way through about half the bottle I was given at the release, so I was very pleased to find they had changed their mind and released some for off-premises sales in IL. Yesterday, I picked up another bottle, as well as some Cocchi Americano Rosa. They played nicely together at 50/50 with a couple dashes of Regans' and Bittercube Lemon Tree bitters.

I'm visiting next week and will try to remember to ask. In the mean time, if I was making it, I'd try 2 oz Bourbon, .25 each of 2 Gentian liqueurs, .25 Galliano. It was served on a large rock with, I believe, a swath of citrus...orange, or maybe grapefruit.

Building off the Paper Plane template, today it was an Island Hopper 3/4 oz Lemon Hart 151 3/4 oz Noilly Prat Ambre (Cocchi Americano would probably be good here) 3/4 oz Campari 3/4 oz Grapefruit Juice

Pouring Ribbons has apparently been ripping through the Galliano with their In Spades, featuring Weller 107 Bourbon, Avèze and Salers Gentiane Liqueurs, and Galliano l’Autentico. It was described to me as 'an old fashioned' which is an interesting way to look at it. Not being one for anise or vanilla, I think I was predisposed to dislike Galliano, but this presented a nice, balanced approach. I inquired about the use of two different gentian liqueurs and was told that it was for complexity, but I imagine you could get away with just one without compromising too much. An over-proof whiskey is definitely called for, especially if you want the final product to exude old-fashioned-ness.

What do you notice beyond wormwood? Or, are they a take on Malört?

It may be too low a bar, but I'd say if I'll replace them before running out (or immediately thereafter), they must be pretty good. Most of the ones that meet that criteria are already on your list, though Bittercube's Orange & Bolivar, and Miracle Mile's Forbidden Bitters would be the latest that meet that standard for me.

Magruder's in Chevy Chase is selling it for a song, I'm curious too. It's MGP distillate (f.k.a LDI, same stuff as Bulleit, Templeton, Willett), but it's run through charcoal prior to bottling. I haven't tasted it, but based on some circumstantial evidence (who I've seen mixing it, where I've seen it on drink lists), it seems like it's probably a decent product if the price is right.

This is one of my absolute favorite classic cocktails. Using Picon Bière, I think a bonded Rye (if not barrel proof) will work much better at sussing out the various flavors in play, and Punt e Mes will add back a bit of what's been lost in the dumbing down of Picon. That said, with vintage Picon, it's simply spectacular. I find it hard to come up with an excuse to make something else with my stash.

I can confirm that (the far more accessible) Cocchi Americano is an equally inspired pairing. Hopefully that assuages some of those feelings. I've been holding onto that bottle of Ambré since my trip to Paris last spring...I wasn't sure what might prompt me to open it, but when I tasted the gin, I knew I would have to try them together. Where did you acquire the Tanq malacca? I have already asked about it locally but I doubt it will land out here in the hinterlands anytime soon. But stranger things have happened! is there an online shipper source? It was a gift, and a much appreciated one, as my conversations with local shopkeeps make me doubtful that we'll see it on the shelves here in Illinois. That said, some of it will supposedly be hitting retail in New York. I would expect allocation to be pretty limited, but it couldn't hurt to call around to the usual suspects in NYC.

I can confirm that (the far more accessible) Cocchi Americano is an equally inspired pairing. Hopefully that assuages some of those feelings. I've been holding onto that bottle of Ambré since my trip to Paris last spring...I wasn't sure what might prompt me to open it, but when I tasted the gin, I knew I would have to try them together.

Last night it was a couple drinks with the new Tanqueray Malacca... First, a Martinez: 1 1/2 oz Tanqueray Malacca 1 oz Carpano Antica Formula 1/4 oz Leopold Bros Maraschino 20 Drops Bittercube Orange Bitters Really lovely. The gin is drier than its 80 proof might otherwise suggest, and it has quite a bit more spice than I was expecting. It is not a fruity gin. Here, it amplifies and accentuates the vanilla in the CAF while adding depth to the herbaceous qualities of the vermouth. Second, 2 oz Tanqueray Malacca 1 oz Noilly Prat Ambré 2 Dashes Miracle Mile Sour Cherry Bitters If you don't have access to Ambré (this includes the vast majority of the world), Cocchi Americano is close. As soon as I tasted the flavor profile of the gin, I knew that this would be terrific. The bitters might not have been exactly the right call, but I knew I needed something with a bit of fruit to counteract all of the interesting spice (cinnamon, clove) that was going to be happening between the gin & vermouth. I have a feeling these two will become very well acquainted...

Stopped in at The Violet Hour over the weekend and, while I always leave impressed, the Shoot The Piano Player (Laird's Bonded Apple Brandy, Cinnamon Honey Syrup, House Made Amer Picon, Blanche de Bruxelles) knocked my socks off. Built over kold draft cubes in a tulip glass, it was the most wonderfully fruity thing I've tasted in some time, and the first beer cocktail I can remember enjoying entirely on its own merits. I'll also admit to often wrongly overlooking the vodka category. I need to stop that, because they have a history of using it to pull out interesting flavors from lower-proof ingredients. This tactic was on display in the Pick Me Up (Tito's, Dolin Blanc, Combier Cherry Liqueur, Angostura Bitters). I think the drink was designed as a way to accentuate the best qualities of Dolin Blanc. There is a wonderful note of cherry blossom in the vermouth that is amplified by the vodka and echoed by a hint of cherry liqueur. This was a drink for spring, served in the depths of Chicago winter.

Since I've spent a bit (ahem) of time bellied up to the bar at TVH, and have had some success recreating their recipes, I'll add a few points to consider. 1) Toby generally dislikes equal parts drinks. 2) This site has a number of 'official' recipes (based on contributions from Toby to this thread from a Chicago-based forum)...they will help get you acquainted with their general philosophy of drink construction. 3) What constitutes the 'official' recipe at TVH may change as the season progresses, or as ingredients become more or less available...this is particularly true if a drink is able to survive for more than one menu.

Do you get a bit of cocoa, as well? As a former brewer, Todd knows his malts. He said he only uses about a handful of chocolate malt in each batch of rye, but its presence is an intriguing foil for the berry fruit (apparently the result of esters that come from the secondary bacterial fermentation). When I first tasted the Banks 7, my initial thought was that they'd taken the 5 and aged it. It had all of the characteristics I associate with the 5, but mellowed a touch and rounded by age. Clearly that's not what they've done here, but I think it's still a way to think about it if you've had the 5 and are wondering if you'd like the 7.

Not today, specifically, but here are the spoils of last weekend's trip to Wisconsin... 5 bottles of Wild Turkey 101 Rye, still sparsely available north of the border. A bottle of Bittercube's limited edition Heritage Bacon bitters A 12-pack of Spotted Cow and some Jolly Pumpkin white ale (This was all I ended up getting from the unbelievable beer selection at Discount Liquors in Milwaukee, but this place was seriously impressive. I was overwhelmed & will need to do some research/compose myself before I go back.

That sounds wonderful... Added to my to-do cocktail list. Templeton is rye from what used to be the LDI and is now MGPI distillery in Lawrenceburg, Indiana who makes a ton of different distilled spirits that they sell to others for use in their own brand. Essentially the same stuff is also found in Bulleit and Redemption rye and quite possible several others. High West uses LDI rye in some of their blends. Templeton, Bulleit and Redemption don't make any of it themselves, despite what they may claim in their marketing. It is not a bad rye mind you but between the three I would be inclined to buy the one that has the best price. My experience is that it is usually not Templeton. The cream of the LDI crop, in my opinion, is Willett. Not only do they seem to pick the best barrels (for my taste), but they also bottle at barrel proof. I just don't see any sense in paying for the water that's in Templeton. Willett has finally laid down some of their own output, and based on what I've experienced of their palate, I'm looking forward to tasting it in a few years. Also, the new George Dickel Rye is also LDI juice, which is charcoal filtered.

I am glad to read that you enjoyed Noble Experiment, my favorite cocktail spot. I agree that it's best to avoid Fridays and Saturdays if you can. If you can't you just have to do your best to ignore all the "trendiness" around you - but the bartenders are always very happy/relieved to chat with true cocktail connoisseurs. Well, I preach the same gospel when it comes to my favorite Chicago spots, so I did have an idea of what I was getting into. We certainly had a great time chatting with the bartenders, particularly about Chicago's evolving beer scene, once we got out of the line and up to the bar. That said, waiting in line with folks who are already drunkenly making out at 7 pm and then getting stuck next to a group of scenesters trying to order "Jameson & Ginger" can kill the mood of an otherwise fantastic place.

A couple excellent drinks this weekend on a very brief trip to San Diego... First, the Gypsy Gentleman from Eric Johnson at Noble Experiment... It's Buffalo Trace, Lime, Grenadine & Fernet Branca. I wouldn't have thought you could end up with anything close to deliciousness by swapping the apple notes of a Jack Rose for bitter mintyness, but I'd have been wrong. A wonderful spot, I'm sad that I couldn't stay longer, but we were only in town for about 24 hours. Eric was a great host and I'm not just saying that because he also makes a terrific rendition of my favorite Sam Ross drink, the Paper Plane. I'd love to go back on not-a-Saturday, because the crowd was a bit too...trendy. Second, The Mule at Grant Grill... Far from your ordinary Moscow variety, they take a mixture of Vodka, Ginger, Muscat & Cascade hops, and bottle condition it (or, as they say, age it 'sur lie') with Champagne yeast. This was by far the most interesting vodka cocktail I've had in years. The ginger was thankfully muted, but it still added a compelling tang that encouraged a second sip. Like most, I've taken my shots at vodka, but here it certainly helped accentuate the flavors of the wine and hops, and they played wonderfully with the luxurious mouth-feel and bready undertones that were provided by the yeast. My only complaint would be that the bartender here was clearly in the weeds and failed to chill the drinks adequately.

Tried this tonight. Lovely, indeed. That said, I'm not sure I've ever made a drink with ingredients that had traveled farther to be together. I ended up using my currently open bottle of Handy (2010, 63.45%), carried back from a trip Frankfort, a Vietnamese apricot liqueur (rice-based Son Tinh Mo Vang) acquired in Hanoi, and some Gammel Dansk I picked up in the duty free shop of an overnight ferry from Göteborg to Kiel. The running joke was that my drink needed a carbon offset.

This is funny, because in my experience it only appears when you least expect it...out of the corner of your eye. Most recently, as the proprietress of my favorite wine shops in Paris was wrapping up my purchases I glanced in the direction of their small spirits shelf and found 3 bottles. Every other time I've encountered the VWFRR on the shelf has been under an equally strange set of circumstances.

Answered my own question...to the unfortunate tune of $120. This is a hella-rich, sweetish dram. I'm sure that it'll suit some particular mood, but I still think this'll be on the shelf for a long time.

Well, what's the alternative? $30 Wild Turkey (81 proof)? Or, $40 Templeton (80 proof)? When the price starts creeping over $25, I'll probably hold my nose and buy it. I wish I could still get it for $10 (after coupon), but those days are gone as stocks plummet. That said, if it climbs much higher, I'll likely start reaching for Willett.

A couple acquisitions in recent days... First, a friend found a cache of Wild Turkey 101 Rye, so I went in for half a case. Based on various things I've heard over the last couple of months since the 101 disappeared (and that the 81 is now selling for more than the 101 did when it was on the shelves), I'm just not certain it's ever coming back. Second, a bottle of the Leopold Bros. Maraschino, which I had tasted at the distillery last month. It has a wonderful pot distilled complexity and the cherry flavors just come across as far more 'natural' when compared side-by-side with Luxardo. It also doesn't have that sharp/artificial dryness on the finish that I get from the bigger brands. Leopold add a touch of coriander distillate, which I never would have guessed if I hadn't been told, but which adds a very nice complementary element to the finished product. I guess that's one of the nice side effects of distilling their gin botanicals individually...they just have things like orris root or cardamom distillates sitting around to play with.

I'm not really sure. The label says Aperitivo, but it also says it's Artificially Colored, so I wouldn't think it's as old as yours. However, this post from 2008 seems to think the presence of the Italy label implies that it is "older." It is a 1L bottle, not a 750...perhaps they continued to use the Italy label on the 1L bottle longer? Regarding China Martini, I've seen it on the shelves at a couple out of the way stores downstate, but it didn't look appealing (at least not as appealing as the random bottles of Inner Circle Blue & Red). What's the flavor profile?