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Everything posted by KD1191
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What did you buy at the liquor store today? (2013–)
KD1191 replied to a topic in Spirits & Cocktails
I showed great restraint and walked out of the Whisky Exchange store in London with only a bottle of Mozart Chocolate Bitters. This was possible due to the fact that I knew I had a bottle of Elijah Craig Barrel Proof 12 Year waiting for me when I got home. Haven't tried the former yet, but the latter is spectacular (and, something of a steal priced in the $40 range at 137 proof). Tons of character, lots of spice, not overwhelmed by wood (which was the downfall of the Stagg, Jr. I tasted a few weeks back). -
Congrats, where are you at? Heading to London this evening, and may have some spare drinking time. Felt the same way about Nightjar...playing cards, tiny paper cranes, and buckwheat sprigs (all on one drink!) don't really add anything to the cocktail.
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Traveling a lot, both for work and for fun, I make a habit of entering as many liquor stores in as many diverse destinations as possible. So far, the best barometer I've found for determining whether a store is 'serious' about cocktails is the price of Chartreuse. If it's $50-60/bottle, I know the cocktail revival has clearly arrived on their shores. Whereas, if it's $30-45, I immediately begin searching the shelves for rarities. I guess my answer might not be in the spirit of Dave's question, since these days I'm typically more excited to find places that aren't 'serious'. If I had to play along, I'd say a selection of quality bitters (and not just multi-packs) is often a good indicator of the type of place where I know I'm likely to find what I'm looking for on a particular run to the shop.
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I've been playing around with some Heaven Hill-barrel aged coffee from Dark Matter in Chicago. It's pretty potent stuff aroma-wise (coconut, vanilla), and the El Eden beans retained much of their tobacco, banana, and blueberry that they were known for before they got friendly with the charred oak. Tonight, I brewed up some concentrate on the Aeropress and made a 1:1 simple syrup. I was interested to see how it would play with Averna. My first attempt, a Black Manhattan riff, was fine, but nothing worth making again. For my second trick, I thought I'd try Brian Miller's Bay City Roller. Originally, it's: Bay City Roller by Brian Miller (formerly of Death & Co., NYC) 2 oz Compass Box Asyla 1 tsp 1:1 Simple Syrup 1/4 oz Averna Stir/Strain/Rocks Orange Twist i used the Dark Matter barrel-aged El Eden Aeropress syrup (1:1 coffee concentrate/sugar) instead of simple, and switched up the Scotch to Balvenie's 17 Year Doublewood. It was terrific.
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Was wanting something in the vein of an Americano on a lazy Sunday, but couldn't resist adding a bit of extra proof and a dash of obscure liqueur (as is my wont): 1.5 oz Cocchi Americano Rosa .75 oz Gran Classico Bitter .5 oz Tanqueray Malacca Gin .25 oz Secret de Montbourgeau Liqueur (labeled as Domaine de Montbourgeau Macvin du Jura in the U.S.) Built over ice in a Collins glass, topped with soda. Garnished with a long swath of orange peel, for lack of Bergamot. Refreshing, yet suitably complex. Lovely.
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What did you buy at the liquor store today? (2013–)
KD1191 replied to a topic in Spirits & Cocktails
Earlier this week, a bottle of Yellow Chartreuse from 1999. It was the last on the shelf for the very 20th century price of $30. -
Funny, just so happens I made Chartreuse Milkshakes the other night to kill off a couple nearly empty bottles...it was on the fly, but I think it went something like this: 3/4 - 1 Cup Vanilla Ice Cream 1 1/2 Ounces Yellow Chartreuse 1/2 Ounce Green Chartreuse 1/2 Ounce Lime Juice 1/2 Tablespoon Honey Blend until smooth, pour into frosty glass.
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Didn't realize it was Daiquiri Day when I put this together just now... 1 1/4 oz Havana Club Blanco 3/4 oz Inner Circle Red Dot 3/4 oz Lime Juice 1/4 oz Simple 1/4 oz Yellow Chartreuse 1/4 oz Plymouth Sloe Gin 1 dropper Bittercube Jamaican Bitters #2 This is based on a modified Gimlet recipe that Troy Sidle made for us quite frequently. It turned out very nice.
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I'd drink that. Any idea of the ratios? I'll ask tomorrow, but I'd start with a good French 75 recipe and work from there... Wondrich’s French 75 2 ounces London dry gin (1 oz ea white whiskey/Bourbon) 1 teaspoon superfine sugar (1/4 - 1/2 oz orgeat) 1/2 ounce lemon juice (1/2 oz lemon) 5 ounces Brut Champagne (5 oz Miller High Life)
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Had a great drink at Pouring Ribbons the other night called the Two Trick Pony. It apparently developed out of the idea of using Miller High Life (the Champagne of Beers) to make a French 75. It's a mix of white whiskey & Weller special reserve with lemon and High Life, their orgeat tying it all together. It's a remarkably fruity drink, which I think is mostly the aromas of the white whiskey playing tricks. Served in a mason jar, of course...
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Last night started with a Zarzamora, a derivation of a whiskey sour, with blackberry & Fernet. This is a drink I enjoyed quite frequently during the heyday of the Violet Hour, courtesy of Troy Sidle, but I haven't seen it mentioned here, so I thought I'd give it a plug as blackberries are getting to be rather tasty this time of year. Muddle: 3 Blackberries 3/4 oz Simple Add: 2 oz Bourbon (Wild Turkey 101 is specified, but I used Weller 107) 3/4 oz Lemon Juice 1/4 oz Fernet-Branca 9 drops (50/50) orange bitters Shake with ice. Strain into a Collins glass containing ice & a splash of Coke. Garnish with orange peel. The evening ended with a Prescription Julep featuring the newly acquired Louis Royer 53 & Handy Rye, following Paul's version of David's recipe...an exceedingly delicious sucker punch.
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What did you buy at the liquor store today? (2013–)
KD1191 replied to a topic in Spirits & Cocktails
I've discovered one advantage of having to spend too much time on the "wrong" side of the Hudson...some of the liquor stores aren't sold out of this: -
Tom & Jerry is experiencing something of a renaissance. It's become a holiday staple at my house in the past 5 years or so.
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What did you buy at the liquor store today? (2013–)
KD1191 replied to a topic in Spirits & Cocktails
I picked up a 750 of 32% ABV Averna, which was on the shelf next to a liter of the recently reformulated 29% ABV version. When I reached for the 750, the shopkeeper effusively explained I could have 1/3 more for only a dollar. When I replied, yes, but that's lower in alcohol, he gave me a sly wink and moved on to another customer. -
I would assume that Troy was referring to a cocktail created by Kirk that's called Pulque. There was a drink of that name on the menu at The Violet Hour in 2008, which would have been around the time Kirk was there (or, shortly after he left). It was made with Tequila, Agave Nectar, and Blood Orange & Chocolate Bitters. In what proportions, I know not. Ira's Six Corner Sling is as follows (from the horse's mouth, just now): And, Toby's Rangoon Fizz is (per this post by Toby at LTHForum):
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I assume you mean Gusano Rojo? I had some experience with it back in high school, when they were still leaving the worm in the bottle. I gather it's a slightly more classy operation these days (sans gusano), but my advice would be the same as tanstaafl2's.
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What did you buy at the liquor store today? (2013–)
KD1191 replied to a topic in Spirits & Cocktails
I didn't buy anything, but I did pick up a dozen empty boxes from the liquor store yesterday...the logistics of moving a ~200 bottle bar across the country are daunting. -
I like it. It has more chocolate than ripe berries notes compared to the Dolin, and is a little more bitter. Just a different style. Can't wait to try it in a Manhattan. That 'chocolate' in the Cocchi VdT pairs great with the minty characteristics of Fernet. It's very good in a typical Manhattan, but even better in a Fanciulli (6:3:1 of Rye/Bourbon, Sweet Vermouth, Fernet).
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Salt helps mask or diminish the perception of bitterness. One of the clearest examples of this effect is The Campari "Martini".
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What did you buy at the liquor store today? (2013–)
KD1191 replied to a topic in Spirits & Cocktails
Nothing fancy, just a 1.75 L of Weller 12 year...neck & neck (with the Weller 107) for best value in bourbon, imo. -
This was quite nice: 2 oz Tanqueray Malacca 1 oz Noilly Prat Ambré 1/2 oz Lustau East India Solera 1 Dropper Bittercube Barrel Aged Blood Orange Bitters Lemon Twist Intersecting layers of spice from the gin, vermouth & sherry...the latter does take a back seat, so I'd probably do a fat 1/2 oz next time.
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I had the opportunity to speak with Angus Winchester, Tanqueray brand manager, at the roll out party for Malacca here in Atlanta and he was of the opinion that the original bottling, no matter how well cared for, was likely to have diminished (or at least changed) over time. Having only tried the new release I have no way to know so take that for what it is worth.That said I suppose they could have "tweeked" the formula in the interim to suit what they perceive the public, and apparently particularly the bartenders, want. primarily I have never seen it in anything but a liter bottle and he said it was aimed at the restaurant/bar market rather than retail stores although it clearly has been available in some stores. Yeah, I heard the same thing about the older stuff diminishing...but, in my experience the citrus was prominent in the old stuff, and almost entirely absent in the new, which certainly calls that into question in my mind (assuming I trust my own taste buds more than the words of the master distiller).
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A Martinez is terrific. I was very lucky to get to try the original Malacca last weekend, and found it to be considerably different than the new make...the original had noticeable citrus, and less spice. So, that older discussion may not be entirely applicable.
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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. I was off by a .25 oz of gentian...it's actually: 2 oz Old Weller Antique (107 proof) .5 oz Salers Aperitif Gentiane .25 oz Avèze Gentian Liqueur .25 oz Galliano l’Autentico Stir/Strain onto Rock/Orange Twist
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I've lived in Chicago for 15 years, and I've never heard or Prosecco. My business lunches at NaHa have been fine, but nothing worth seeking out on a short visit. Cocktails at Sable deserve all the raves they get, but the food doesn't really stand out from dozens of other places in the city. Don't leave town without trying a Paul Kahan place (Blackbird, Avec, Publican, Publican Quality Meats, Big Star). I'd book Publican for brunch and save Sable for a nightcap.