Vieux Carré
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Posts posted by Vieux Carré
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When I purchased my bottle of R&W, it was the only kind of violette available in this area. Now there are quite a few other options. Since its time for me to buy a new bottle and since the first one lasted several years, I'm hoping I can get some guidance on which brand I should purchase next. I know for certain that besides the R&W I can get hold of Pages, Tempus Fugit, Bitter Truth, and I think I can find Giffard. I've searched for reviews online but they are few and far between and not always trustworthy. Any thoughts on the qualities of any of these labels that might suggest one over a repurchase of R&W? Thanks
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Thanks tanstaafl2. It has been one of my favorite gins and I'll be quite disappointed if they have changed it.
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Does anyone know if Junipero changed its recipe recently or do they just have a new label?
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Can anyone recommend a good substitute for Amaro Cora in an Amarosa?
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To toast out the old year: A Bitter Pill To Swallow
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Typically I buy a bottle of sherry once-a-year around this time of the year (but usually only one a year). What do people recommend as a good sherry that is both nice straight and excellent in cocktails?
That's a tough one. PX is fantastic stuff with Christmas pud or blue cheese, and in a Rapscallion (et al). Fino or manzanilla are brilliant in summer, both alone or in things, but you may by climatically disadvantaged this time of year. I haven't tried cream sherry in a cocktail, but it's a delight with a bit of ice and orange zest - again, better in warmer weather.
On balance I might go for PX, but this may just reflect my love affair with the stuff.
After some more time with it, I think the PX is dynamite-- portier than port, with some very distinctive notes. It definitely lends itself well to the cold weather, as both a digestif sipper and because it works nicely in brown boozy drinks. It's potent as hell and can run roughshod over a drink if you aren't careful with the balance, though.
My fino/manzanilla experience is limited to the fine drinks (many) other people have made with them.
I don't think you can really lose either way.
Thanks for the suggestion of PX. I have very little experience with sweet sherry, but thinking about it, it makes perfect sense for cocktails. I'll give it a go and see how it works.
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Which online sites offer the best selection of bitters for purchase?
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Spurred on by the excellent sherry cocktails popping up everywhere these days, I went to the store and purchased a bottle of El Candado Pedro Ximenez Sherry, only bothering to educate myself on the different types of sherry after the fact.
Even if it wasn't the sherry I intended to buy, the PX sherry is terrific, potent stuff and inspired this as-yet unnamed drink (served up with a lemon peel expressed over it and then discarded):
1 1/2 oz. rye (Rittenhouse BIB)
1 1/2 oz. Armagnac (Marie Duffau Napoléon Bas Armagnac)
3/4 oz. Cynar
5/8 oz. PX sherry (El Candado)
3 dashes orange bitters
Typically I buy a bottle of sherry once-a-year around this time of the year (but usually only one a year). What do people recommend as a good sherry that is both nice straight and excellent in cocktails?
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I like the combination of flavors but it is a bit sweet. Next time I'll back off a bit on both the Grand Marnier and the Nonino.
Thanks for the article. I know too little about aquavit, but do like it.
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Drinking an Occidental (from PDT book). Calls for Nonino Amaro, Grand Marnier, and Linie Aquavit in a Fernet Branca-rinsed coupe. Not having the Linie, I subbed Aalborg Jubilaeums Aquavit. Can anyone tell me if the difference between the two aquavits makes an important difference and, if so, how?
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Some Fridays just cry out for a Corpse Reviver #2!
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When I drink bourbon, I prefer a classic style such as Jim Beam or Jefferson's. If I want the high rye bourbon, I'll just drink rye. While I will occasionally use a wheat bourbon such as Maker's for an old fashioned cocktail, I think the "sweetness" too much for my favored Manhattans.
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Last night I made the Cock'n Bull Special (an old recipe found on the Bartender's Choice app): bourbon, benedictine, cognac, cointreau, angostura bitters. It's very aromatic. If you like the Vieux Carré you will like this one.
I do like the Vieux Carré, but not having an iPhone or iPad, I don't have the Bartender's Choice app. Is their ratio anything like what I found here (http://www.examiner.com/article/new-york-vs-los-angeles-cocktail-competition-part-i) with the addition of the Angostura?
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I do always seem to come back to one or another version of a Manhattan. Just a slight tweet with a different whiskey, bitters, vermouth, or ratio always seems to bring a new and perfect combination. It never fails. Of course, as my handle suggests, a Vieux Carré, when the timing is right, is hard to beat.
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I too searched for a Bourbon version of Rittenhouse BIB. I decided that a traditional style was preferable than either a wheated style like Makers or a high rye style. If I want the rye, I'll use Rittenhouse. I ended up choosing Jim Beam Devils Cut. It is a well treated traditional bourbon at 90 proof. A reasonable and versatile mixing bourbon, I think.
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I'm drinking a Brunswick, which I picked up from fredrick over at cocktail virgin slut (http://cocktailvirgin.blogspot.com/search?q=brunswick). I've had it in my book for quite awhile but hadn't tried it until tonight. Wish I had. Quite tasty.
2/3 Cognac (1 1/2 oz Courvoisier VS)
1/3 Dry Vermouth (3/4 oz Noilly Pratt)
1 dash Bénédictine (1/4 oz)
1 dash Picon Bitters (1/4 oz Amer Picon)
Stir with ice and strain into a cocktail glass. I added a lemon twist.
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Has anyone tried Berry Bros & Rudd's No. #3 London Dry Gin? It has a fantastic aroma, but I am unable to find a good vehicle for it. All those botanicals just don't seem to play well with others. Any suggestions?
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3:1 using Rittenhouse BIB and Dolin, 2 dashes Bokers. Hard to beat it.
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.75 oz. ransom old tom gin
.75 oz. puysegur bas armagnac
.75 oz. gran classico amaro
.75 oz. sour orange juice
dash peychaud's bitters
What is "sour orange juice"?
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Well, I happen to be sitting here sipping a Manhattan made with Dr. Adam's Bokers and can't imagine any improvements so I guess I'll just pass S.F. Bitters Co by.
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I really like Dr. Adam Elmegirab's Bokers Bitters. Has anyone tried San Francisco Bitters Company's Bokers Bitters? How do they compare?
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If a Gibson is a martini with a pickled onion garnish, what should we call a martini with a peppadew garnish? It definitely changes the drink. It is no longer a martini. After a while it develops a definite pepper bite. Quite nice. Searching for a good name. Any suggestions?
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I have, for what I assume are obvious reasons, resisted getting a bottle of blue curacao. But seeing a bottle of Drillaud Blue Curacao with its electric blue color, I finally bought a bottle. This permits me to make the last drinks I had not tried from Dr. Cocktail's Vintage Spirits & Forgotten Cocktails. Having a "dusty bottle" Crown Royal buried in the back of a shelf (as the doctor ordered), I whipped up a Leatherneck Cocktail. I am surprised to find that the Drillaud BC is not overly sweet and mixed with the CR makes a drinkable, though not particularly exciting, cocktail. Still I have to admit, I do find drinking a blue cocktail kind of fun on a warm day--who'd a figured?
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I do have a set of traditional silver spoon straws for my silver mint julep cups. Just had them out and polished for last weekend. Silver straws have no metallic taste.
Gentiane Apertifs (Suze, et al)
in Spirits & Cocktails
Posted
I know what you mean. I always make mine with Suze and Cocchi Americano and laugh every time at the name. But I love this drink!
I will sometimes sub Amer Sauvage and like it that way quite a bit, but the Suze/Cocchi is my preference.