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TexasCocktailGeek

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Everything posted by TexasCocktailGeek

  1. I received a bottle of Faretti Biscotti Famosi liqueur as a gift over the holidays, and I haven't the slightest idea of how to use it up. It tastes exactly like biscotti cookies, but is unbelievably sweet. I tried a Sidecar-ish variation with it (along with cognac and lemon juice), but I wasn't exactly blown away. If anyone has any ideas, I'm all ears!
  2. I did, and there was certainly some cherry to it, but a lot of what I tasted was tea-like (tannic?). I don't have the most refined palate in the world, so take that with a grain of salt. And maybe that's just because it's black cherry, rather than artificial red cherry flavor. Thanks! I'm looking forward to figuring this out.
  3. A while back, I bought a bottle of Cherry Heering from a liquor store that was closing down. I'd never tried it before, and at half price, I couldn't pass it by. The bottle didn't appear to be very old (no tax stamp or anything), but the cork was in fairly poor condition. It sat on my shelf for a little while, and I tried it in a few drinks in which it played a very minor role. I didn't think anything was amiss, but I'm a bit of an amateur, so... Tonight I brought out the bottle to try out a Singapore Sling, which I've never tried before (either at home or at a bar). I used Dale DeGroff's reci
  4. Picked up my first bottle from Spec's on Smith Street last night, and made an absolutely awesome Corpse Reviver #2 with it! I laughed out loud when I got to the shelf at the store - someone had taped a note there reading "Egulleteers: your long wait is over!"
  5. The other night I had (what I thought was) a really excellent bourbon cocktail: The Undertaker (from Misty Kalkofen of Drink, Boston) 1/4 oz Cynar 1 1/2 oz Eagle Rare 10 Year 1/2 oz grapefruit juice 1/2 oz Grand Marnier orange twist garnish Mellow, bourbon sweetness elevated just a bit by the grapefruit and just a pleasant hint of bitter. A new favorite for me.
  6. It's warming up here in Houston, so I thought a few summery cocktails would be appropriate. (sorry about the blurriness) On the left is my drink, the False Dichotomy (from Bobby Heugel at Anvil in Houston): 2 oz Flor de Cana Extra Dry rum 1 oz lemon juice 3/4 oz Sonoma Syrup Co. Lavender Simple Syrup egg white lemon twist Angostura bitters misted over half the drink On the right is my wife's drink, a Pisco Sour (using Gary Regan's recipe): 2 oz ABA pisco 1 oz lemon juice 1/2 oz 1:1 simple syrup egg white Angostura bitters mist Yum!
  7. (Hope it's okay to bump an old thread.) A friend from out of state asked me to send pictures of my liquor collection, so I took a few shots, and I thought I'd share them here. I don't think my home bar/liquor "cabinet" is very well organized, but it suits our purposes. We bought an Ikea shelving system to give us more storage space when we moved into our current apartment (galley kitchen, yuck). We now keep most of our plates, bowls, pots, pans, and specialized cooking equipment on the shelves, and my wife swears that we'll never go back to closed cabinets. I love the open shelving too. We kee
  8. Great to know! Then I won't be afraid to ship whatever I can't fit in my suitcase from Anchor & St. George (we'll be visiting San Francisco next month).
  9. Thanks, bmdaniel. I admit that I'm a bit leary of running afoul of the TABC's rules against shipping liquor to Texas, but you're probably right that it would work out fine. I think I'll just keep up my vigil at Smith Street till it gets here. It sounds like from eas' post that it won't be much longer.
  10. Bobby Heugel (of Anvil in Houston) has some pointers on tequila here (near the end of the article). I haven't tried the Siembra Azul Blanco (his recommendation), but it's on my list. I've seen it on the shelf at Spec's on Smith St. for about $36.
  11. If anyone hears anything about availability in Texas, please post...
  12. Thanks, Katie! My wife and I will enjoy these this weekend!
  13. Hi Katie, Speaking of proportions, I was looking at the online beverage menu for Oyster House, and I was especially intrigued by two of the drinks listed there: I hope it isn't inappropriate for me to ask this here, but would you mind sharing the proportions of those drinks? They sound great, and I'd love to try recreating them at home.
  14. My cocktail of the evening was the Ideal: 1 1/2 oz Aviation gin 3/4 oz Martini & Rossi sweet vermouth 1 tsp Maraschino liqueur 1 tbsp fresh squeezed grapefruit juice grapefruit peel garnish Quite nice - just bitter, sour, and sweet enough for my liking. I can't remember where I found these proportions, though they're very nearly the same as Harry Craddock's version.
  15. Was it the green or the yellow bottling? I wonder if they exhibit the same effects?
  16. Fantastic narrative, Chris. Thanks so much for sharing it. My approach to alcohol has been a bit different. My first memory of alcohol is when I was about 7 or 8, and my best friend and I were playing at her house. Her father brewed his own beer, and he gave us each a sample of it (not more than a half-ounce each) to try. You can imagine our reactions - we spat out the bitter liquid, yelled "Yuck!" and immediately went off in search of Kool-Aid. I think that initial experience pretty much inoculated us against underage alcohol experimentation. In fact, thinking back on it, I wouldn't be surpri
  17. At Anvil's anniversary party last night, I enjoyed the following (along with fantastic bourbon-sauce pizza and a great meat/cheese plate): Vieux Carre 1 oz rye (Rittenhouse BIB, I think) 1 oz Pierre Ferrand cognac 1 oz sweet vermouth (didn't get a look at the bottle) 1 bar spoon Benedictine 2 dashes Angostura bitters 2 dashes Peychaud bitters lemon twist Last Word 1 oz Citadelle gin 1 oz green Chartreuse 1 oz Luxardo Maraschino 1 oz lime juice I didn't quite finish the second one, though not because it wasn't tasty. Excellent drinks, and a fun way to celebrate my favorite bar!
  18. My wife and I did a brief Ward Eight comparison last night, and here are our thoughts. Believing that the Ward Eight requires both orange juice and rye, I settled on two variations that stick to those ingredients. Specifically, I used Dave's recipe: To compare, I used a recipe from Cocktails+, which in turn was adapted from Gary Regan's The Joy of Mixology: The main difference, as you can see, was the proportion of juice to whiskey. In both recipes, I squeezed the citrus myself, and I used 1 teaspoon of Sonoma Syrup Co.'s grenadine (I'm out of homemade stuff at the moment). My rye of choice
  19. I suppose that doing a head-to-head and tasting all 8 recipes at once would be a bit much...or maybe not! If I get a chance this weekend, I'll make a few of the variations and report back.
  20. Glass, as far as I can tell. One thing I've seen in a few of them is a very tiny air bubble in the glass matrix. That suggests to me that they didn't cost much to produce, but I could be wrong. They hold 3 ounces with just a hair of space left, which helps keep me from spilling Sidecars all over my wife when I hand them to her.
  21. As an iPod Touch user (read: addict), my go-to app is Cocktails+ (based on CocktailDB) - the quality of the recipes, searchability, favorites, and glossary functions are particularly useful to me. I've also downloaded Tiki+, which is by the same author/software team, but focuses instead on tiki drinks from Don the Beachcomber and Trader Vic. I haven't used it as much as Cocktails+ since I'm just not much of a tiki guy. For cataloging my own recipes and others I've picked up, I've been using an app called Tag Notes. It has a very simple note-taking interface - you create a new note, type in you
  22. Here are a couple of pictures of a set of cocktail glasses my wife found at an antiques/oddities shop here in Houston. Each one holds 3 ounces to the brim, which makes them the perfect size for the classic and vintage cocktails I'm learning to love (thanks to Erik Ellestad and the Savoy Stomping crew!). I don't think they're very old or very rare, but we enjoy them quite a bit. Incidentally, we found a picture of a very similar glass in Ted Haigh's Vintage Spirits and Forgotten Cocktails (Deluxe Edition) on page 262. Does anyone recognize these or know anything more about them?
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