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Vieux Carré

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  1. On 4/4/2018 at 7:56 PM, EvergreenDan said:

    Also tried the White Negroni again (Suze/Cocchi Americano). Nice for a change. The vivid yellow color is a touch alarming.


    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.

  2. 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

  3. 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.

  4. 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?

  5. 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?

  6. 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?

  7. 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.

  8. 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.

  9. 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?

  10. 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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