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EvergreenDan

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    https://kindredcocktails.com

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    Boston

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  1. To butcher a Computer Science quip, "There are only two difficult things in cocktails: Fernet and drink naming."
  2. Jamaica Ginger has an interesting history, I just discovered: https://en.wikipedia.org/wiki/Jamaica_ginger Now back to my bowl of Vomit Flakes and milk.
  3. Just finished making a triple batch of my variation of Amer Boudreau, yielding 6.5 bottles. Unlike last time, after straining off the 95% Everclear, I washed the peels in 8 oz of hot water, and added that. It seemed to have a nice orange flavor, but it did add quite a bit of cloudiness. It drops the proof to 96%, which is fine. If it was a mistake, I'll be drinking it up for quite some time. Brooklyns anyone?
  4. More than a few years ago, Laphroaig offered a Laphroaig 15 expression (which I see you can now by for $1200). It was completely different from the 10. The extra age or some other production difference made it much closer to (from memory) Lagavulin 16 than Laphroaig 10. I know there are a number of Laphroig expressions, but I haven't experimented. I think the 10 works very well in cocktails, where the extra "disinfectiousness" is a benefit.
  5. You raise a good point. I don't drink rye much neat as I generally prefer Scotch when I'm in that particular mood. But I do sometimes, and I also serve it to guest who ask for it. Most of my rye consumption is in cocktails. I have not found premium spirits to be necessarily better in cocktails. I think to stand up to the other ingredients, some coarseness and brashness helps. Very smooth, refined, subtle spirits tend to result in a flaccid cocktail. (Smirking a bit, now.) Really cheap spirits aren't good either, particularly in something spirit-forward like a Manhattan.
  6. Thank you for the kind words. It seems like there are a fair number of Bourbon options, including both Buffalo Trace (which I haven't had recently) and the ubiqutious Knob Creek Bourbon, which I can find in a handle. Rye it tougher. There is a fairly spendy Knob Creek Rye, but I don't think I've seen it in a handle. I'm looking to stay around $60/1.75L.
  7. Reading on-line, I believe it is more likely than not that Bulleit has homophobic policies and therefore I no longer wish to buy their products. What do people suggest as alternatives? I like to buy in handles for economy, which limits options somewhat. @FrogPrincesse suggested to try Buffalo Trace for the bourbon and Wild Turkey Rye (101) for the rye. I've never seen Rittenhouse in a handle, and it's usually close to $30 here in Boston. Other options? Is Wild Turkey really sipping quality? To avoid mixing the discussion of WHY and WHAT, please do NOT discuss whether you think my choice is justified here. If you wish to discuss that, start a new topic in food politics forum.
  8. Seen via Facebook today. I fondly recall the time when Katie was very active on eGullet. https://www.gofundme.com/znkb4-we-love-katie/
  9. 1 Gin, 1 Campari, 1/2 Punt e Mes, 1/2 Cap Corse Rouge. What's not to like?
  10. Try a perfect Negroni, splitting the vermouth half sweet and half dry. And/or try using Punt e Mes for the sweet vermouth. It is midway between vermouth and amaro, and the extra bitterness tempers the sugar a bit. Or try something vermouth-like but less sweet, like a Chinato or Byrrh. Or fiddle with ratios, such as 2 gin : 1 Campari : 1 sweet vermouth.
  11. I'm going to try the Firred Word with EdV of Douglas Fir. Sounds great in my head.
  12. The juniper flavor works well. Many brands are made.
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