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sbumgarner

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Everything posted by sbumgarner

  1. An Ideal Negroni

    I went ahead and tried augmenting this with my above suggestions: .5oz St George Dry Rye gin .5oz St George Terroir gin .5oz Campari .5oz Bruto Americano .5oz Punt E Mes .5oz Cappelletti Pasubio Bruto tends to be a dominant force in any drink it enters, and the same held true here, but it was pretty good if you like those bitter herbaceous flavors.
  2. Drinks! 2018

    Two drinks from recent posts in this thread last night, first up: I liked this as well, but I was glad I happened to have both Beefeater and a white grapefruit on hand, it might have crossed the threshold into too sweet for my tastes otherwise. But the play between the grapefruit and maraschino is really nice. Next up was Dan's Traveling Scotsman: This is excellent. I used Black Bottle Blended in place of the single-malt non-peaty Scotch, but the aggressiveness of the other ingredients kept each other in check. A really good nightcap.
  3. Drinks! 2018

    I've been focusing on making simpler drinks. And then last night happened: .5 oz Sotol .5 oz St George Raspberry Brandy .5 oz Hamilton Jamaican Pot Still Black .5 oz Lustau Amontillado .75 oz lime .5 oz orgeat 1/2 tsp Luxardo maraschino Dash Boker's bitters Dash Angostura Shake, strain, coupe. I think I wanted to see how many funky ingredients in my current inventory I could cram into a drink before it broke. It was like drinking a slightly sweet, creamy green banana or plantain. I liked it.
  4. An Ideal Negroni

    A slight riff I tried over the weekend that I enjoyed: 1 oz St. George Dry Rye gin 1 oz Campari .5 oz Carpano Antica .5 oz Cappelletti Pasubio The Pasubio (yet another amazing offering from Cappelletti, one that I was in the dark about until a recent Astor trip) gave some nice earthy/piney tones, as would be expected. I'd like to push this further into the herbal realm by splitting the Campari with Bruto Americano, and maybe using the Terroir instead of the Dry Rye.
  5. Orgeat

    I decided to try the updated Kaiser Penguin orgeat recipe (http://www.kaiserpenguin.com/the-perfect-orgeat-syrup-recipe/) over the weekend, because why not I guess. It's touted as being easy, but after toasting almonds and letting them cool, crushing by hand (though I see no reason to not use the food processor) and then letting it sit for 12 hours, the D&C or any number of other recipes are definitely easier. However, the syrup itself is a dark brown instead of the typical milky white due to using skin-on almonds, and it does seem to impart a slightly different flavor that I like. Plus it doesn't make every orgeat drink look like light and sweet Dunkin Donuts coffee, which typically doesn't bother me but sometimes is not as appealing. Long story short, glad I made it once but probably will go back to the D&C recipe, or try the one @FrogPrincesse posted about with the cardamon and macadamia, that looks great.
  6. If you have a personal threshold for what you'll spend on a bottle to be used in cocktails that's perfectly fine, but I'm not missing the point. I don't mix with $100+ bottles of anything (and let's not pretend the $300 Mai Tai or any other big bucks cocktail is commonplace), but unless you drink nothing but Chartreuse Swizzles that $57 bottle is going to get you a lot farther as far as the number of cocktails it can contribute to than a $57 bottle of rye/rum/some other base spirit. Again, if it's a philosophical thing about not spending x amount on any cocktail ingredient then we'll probably never agree, but I'm trying to point out that it's not necessarily a 1:1 comparison.
  7. Due to its strong flavor profile, Green Chartreuse is rarely used in quantities over an ounce in a drink, and usually considerably less. A $57 bottle will help you make more cocktails than a $57 bottle of a base spirit where you might be using 1-2 ounces each time, just as point of comparison.
  8. Drinks! 2018

    I used smoke-bomb Sombra in the drink and the smokiness still wasn't over-powering, but you might be right, that sort of switch might better replicate the original intent.
  9. Drinks! 2018

    I made the drink with Sfumato last night, it was damn good.
  10. Drinks! 2018

    I think I've seen this mentioned on the board somewhere but memory loss and lack of initiative to find the thread is prevailing - is Sfumato a reasonable substitute for Zucca? Regardless this looks great, I'll have to try this.
  11. Drinks! 2017

    Just grabbed a bottle of Sfumato for the first time, damn is it good. Gave this one a spin: 1.5 oz reposado tequila 1 oz Sfumato .5 oz Amontillado sherry Stir, strain, coupe, grapefruit twist. I'd make it again.
  12. I agree with Dan and Craig, I find when you start getting much over the 3.5 oz mark pre-dilution (excluding Tiki or Collins style drinks obviously) you run the risk of overflowing the "standard" ~5oz coupe size. I prefer a little headroom in my drinks, it's more practical for spillage prevention and to my eye looks nicer, but that's clearly subjective. For shaken drinks especially, much bigger than that (again, excluding tiki or Collins-style drinks) and you also run the risk of the drink getting too warm before finishing.
  13. Drinks! 2017

    A "Johan" Collins last night (a name that's surely been taken but I'm too lazy to both Google it or think of something different) 1 oz Tanqueray .75 oz Linie aquavit .75 oz lemon .5 oz 1:1 simple Dash of Boker's bitters Dash of Coastal Root Pine bitters (added for some "freshness", I'm sure there's plenty of more-available bitters that could be subbed in, absinthe maybe?) Short shake, strain into ice-filled Collins, top with club soda, lemon twist. A nice end-of-summer drink that looks in the direction of autumn.
  14. Drinks! 2017

    My Paper Plane riff last night: .75 oz El Dorado 8 .75 oz Averna .75 oz Cappelleti .75 oz lime Shake/strain/coupe. An enjoyable variant of the formula.
  15. Drinks! 2017

    8-3-2 Daiquiri with Owney's. Excellent. After hearing a few raves about Owney's on this site I finally grabbed a bottle, definitely will be my Daiquiri go-to for the foreseeable future.
  16. Few Cask Strength Rye. Although I added water to get down to about 100 proof, I took a small sip at the 120 proof mark and it was still pretty damn good (my bottle of Thomas Handy rye, as a comparison, is mostly undrinkable to me at full proof, though also very good once diluted). Lots of baking spices, with a slightly sweet finish from the corn in the mashbill (I think I read it's about 70% rye, 20% corn, and 10% other stuff). I'll take more detailed tasting notes at some point but at $65 it's very nice for a cask-strength rye.
  17. Here's what they wrote down for me that night, which I realize is a little different than what some articles online are saying (for instance, no cacao). .75 Cynar .75 Novasalus .5 lemon .5 simple .5 Jamaican rum (they used Hamilton Jamaican, he said S&C could work but not to use something like Coruba) Short shake, strain into Collins glass with ice, top with soda water. Bracingly bitter in a surprisingly pleasant way.
  18. That's funny, I read that article a few weeks ago when I found out I was getting the Malort. I tend to agree, the Novasalus might be more intimidating. One day when life is going just a little too good I'll do a side-by-side comparison and report back. This is another funny article about Malort - "tastes like Sad Christmas" is a favorite quote.
  19. Not purchased, but traded with a friend for a copy of the newly reissued Fire Walks With Me soundtrack (which makes this officially the weirdest transaction I've ever taken part in). The bitterness is not overhyped, there are faint grapefruit notes hanging around and the nose is mostly alcohol burn. But what I like most about it is the complete lack of sweetness - I'm not opposed to sweetness in general at all, but my complaint about a few highly bitter amaros is sometimes the added sweetness makes it almost less palatable in a cough-syrupy way, when drunk straight at least. Not something I'll go to all that often but I could see the lack of sweetness making it more versatile for cocktails than something like Novasalus, which is still a hard nut to crack cocktail-wise (though anyone in the NYC area should go to Jupiter Disco and order the Dandelion Soda, which sort of proves my last sentence wrong, but seems to be more of an exception than a rule). I see a few things made with Malort on KC, will have to explore those.
  20. I don't think any of these books are written under the assumption that all the recipes can be replicated at any given time by any one person, but certainly there are plenty of drinks in this book that can be replicated for far less than thousands of dollars in booze.
  21. The Boulevardier cocktail

    A Boulevardier riff I tried last night: 1.5 oz Old Granddad 100 .75 oz Bruto Americano .5 oz Lustau PX Small pinch of salt Express a lemon peel and drop it in the stirring vessel, stir, strain, coupe, no garnish. I love this Bruto Americano, I was a little concerned the strong rosemary-ish flavors wouldn't jive but this seemed to work, the depth of sweetness from the PX helped.
  22. Best Manhattan variations?

    That hit the spot last night.
  23. Drinks! 2016 (Part 1)

    A simple fall sour last night. 2 oz blanco tequila (I used Cimarron) .75 oz lemon .5 oz orgeat .5 oz Mathilde Pear a dash of Owl and Whale Persimmon Bitters Shake, strain, coupe. The persimmon bitters are pretty good, some sweet baking spice notes, Angostura would probably work fine here too.
  24. Bourbon Question

    Here's a good calculator to figure out how much water to add to get it to a proof you prefer. http://homedistiller.org/distill/dilute/calc Don't have to be that exact, but if you'd like to get 2 oz of WT101 down to say 90 proof you add approximately .25 oz water. As lesliec says, a bit of water can sometimes open flavors in addition to reducing the alcohol heat, certainly no shame in that.
  25. Drinks! 2016 (Part 1)

    I've seen and/or tried some tequila/Aperol/Cocchi stirred drinks over the years, decided to do a slight riff on that using my newly acquired bottle of Cappelletti. 1.5 oz reposado tequila (I used the Siembra Azul 10th anniversary, which is really interesting on it's own, lots of methol and burnt rubber notes) .75 oz Cappelletti .25 oz Dolin Dry .25 oz Cocchi Americano 2 dashes Bittermens Mole Bitters Stir, strain into coupe, grapefruit twist. Pretty damn enjoyable for a cool end-of-summer night.
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