JMForester
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Posts posted by JMForester
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The past year or so I've been putting modern highballs on the cocktail menus at several bars I work with. I start with a flavor base, what would usually be considered the modifier, usually a liqueur, amaro, digestif, house fruit or veggie syrup etc., add a base spirit that matches well, some citrus juice, bitters, simple or other syrup as needed, and top off with 4 oz. seltzer. The permutations are endless.
Dan, the Fee bitters are a little bit like nocino, but with more of a black walnut meat and shell. Nice, but more "woody" and not as broad and complex a flavor range as nocino.
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Extracts aren't usually used directly in cocktails, they can be too concentrated to use easily. But there is a long history of them being used to make syrups for cocktails; especially in the Tiki world. Vanilla syrup, lemon extract used with juice and zest in lemon syrup, almond extract in orgeat, allspice, cinnamon, etc.
I use extracts all the time to round out my cocktail syrups. Their use can add consistency to homemade and commercial syrups. I make an instant orgeat using almond milk, almond extract (preferably bitter almond) orange blossom water, and sugar. Takes only a minute to make and is great.
I also make my own high strength extracts and tinctures. Distilled as oils, hydrosols, etc., or infused, that I use to examine botanicals flavor profile. I have over 250 of these botanical tinctures, etc. so far.
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I've never liked the boiled ginger "tea" recipes. I juice ginger in a juicer and then make simple syrup. 1:1 ginger juice to syrup by volume, bring to 165-175F. Very concentrated flavor, and it doesn't get a cooked/boiled taste, but still bright and fresh.
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I'm fond of a Manhattan variation I came up with last year.
Eastchester
2 oz. Rittenhouse Rye 100 proof
3/4 oz. Ramazzotti Amaro
2 squirts Dutch's Colonial Bitters
stirred over ice
garnished with flamed Orange zest
Vermouth
in Spirits & Cocktails
Posted
"add glass marbles to your container to displace what was poured out. I guess some winemakers do this with experimental ferments when there is no stock to top it up with, and they don't want to/can't put down a gas blanket into a large void."
I usually use a spritz of gas, but if you don't have a smaller container to decant into, something like glass marbles could work well. Just have to make sure they are inert, and sterile.