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Everything posted by cadmixes

  1. In my experience having mixed a good chunk of the Dead Rabbit Drinks Manual, the Dead Rabbit m.o. is to make things complicated, but not fussy. The Dead Rabbit's rum blend is equal parts Smith & Cross, Cruzan Blackstrap, and Banks 7. I have to think that equal parts would be a safe starting point for Blacktail's blend.
  2. cadmixes

    Aperitivo Americano

    I had to sub Ransom for the imperfect combo of Hayman's and Botanist but this is some nice work, Chris.
  3. cadmixes

    Best bourbon for mint juleps

    In general I would advocate for a 100-proof or higher bourbon for juleps--it's a pretty naked drink with a ton of melty crushed ice so you want a spirit that's going to hang around for a while. OGD 100 is a great choice that balances proof, quality, and price point.
  4. From the article: This is certainly a semantic argument, but the point to me is that we have more accurate language for most of these things (including the thing above, where "accurate language" would most certainly not employ the word "martini"), so why not use it? Seems like when people used to do things like substitute one base spirit for another, such as with the negroni and the boulevardier, they would give their creation a new name. Now we get things like "bourbon negroni" or "kentucky margarita" because people need comfort zones and hand-holding which I guess is another topic entirely.
  5. Kentucky Margarita Jim Beam Black Cherry Bourbon, Triple Sec, Lime, Brandy Cherry They aren't listing their "bourbon martini" but there's this beast: Dirty Southern Martini Crop Organic Tomato Vodka Pickle Juice, Pickled Green Tomato Tabasco Oh, they're also charging 14 bucks for the likes of Baker's and Knob Creek. I don't care if it's Manhattan, that is completely insane.
  6. cadmixes

    Bonal Gentiane-Quina

    Thanks guys, you all have me feeling a bit better about this. Dry vermouth is definitely the worst and seems to go off instantly. Sweet vermouth less so, and I've found Punt e Mes to be remarkably sturdy. Maybe my next trip to the store will result in me bringing a bottle of this home.
  7. cadmixes

    Bonal Gentiane-Quina

    Now that this has been available for a while, does anyone have experiences they could share on preservation and shelf-life? Is it like a vermouth where it degrades after a couple weeks? Are people refrigerating it, using a vacu-vin, etc. etc.? I'd love to mess with this product but am always hesitant to keep large bottles of perishable, wine-based things around because it's really hard to go through them fast enough.
  8. Thank you! I will be there tomorrow!
  9. cadmixes

    Rum, rum....

    Cruzan SB is great.
  10. cadmixes

    Rum Cocktails

    Like Dan said, it's hard to offer any definitive advice without knowing what else is available to you. Maybe I don't fall in the category of people who really love rum but I paid somewhere between $40-$50 for Zacapa and got a rum that I think is nice but not particularly unique and not (for me) worth paying a premium for. That being said, if this is your chance to grab it and you're not overextending yourself, just satisfy your curiosity. You will eventually anyway.
  11. cadmixes

    All About Bitters (Part 2)

    Following this thread with amusement, but the bourbon person in me is obligated to point out that Wild Turkey 80 is NOT watered down Wild Turkey 101. It's ~5 year old whiskey while the 101 is more like 7 or 8. The new Wild Turkey 81 that started to hit stores this year is a lot closer to 101 plus water.
  12. cadmixes

    Wine based liqueurs/apertifs

    Well the difference with Aperol is that it's not wine-based. I've stored my Aperol at room temp and the current bottle is old at this point (like a year plus) and I don't think it tastes any different than when it was new. If it were to develop an off flavor, it wouldn't be like when wine starts turning; it would probably be a lot more obvious/nasty. For wine-based stuff, I think Punt e Mes holds up quite well (think several months), regular dry and sweet vermouth less so. Lillet and Cocchi seem to turn very slightly after a couple weeks. Carpano Antica has never lasted more than that in my house. Cardamaro is one where uncertainty about the shelf like is actually preventing me from buying it. I'd like to have it around but there's no way in hell I could get through a bottle quickly enough if it's something that actually turns.
  13. cadmixes

    The Importance of Garnish

    Trust your senses, IMO. The one issue I find with your approach (which is also mine) is that it's harder to twist peel cut from fruit that's been living in the fridge for an extended period. But you can still usually get enough citrus oil pretty easily, and I have never noticed a difference in aroma between new/old lemons and oranges.
  14. cadmixes

    All about Tequila

    I like the Espolon reposado quite a bit, especially at its current price point. The blanco I'm less crazy about. It's just a little too soft and muted for my taste, and I prefer a rougher, more agave-forward blanco to give margaritas some punch. But again, for the price, there's nothing really "wrong" with it.
  15. cadmixes

    Single old-fashioned glass

    Totally agree with this--that extra surface area for your Herbsaint (or equivalent) is important to the drink. I stopped making sazeracs in s.o.f. glasses because the aromatics just weren't there. That said, I do have a couple of these Heavy Sham Rocks Glass, 5 3/4 oz. around and use them often for sipping spirits, rock-less old fashioneds (something I make quite a bit) and certain cocktails that just seem to work better as a down drink.
  16. cadmixes

    Peach Bitters

    I was in the bay area last month and took what ended up being a two hour detour for one bottle of Kuchan aged peach brandy. It sits unopened until I figure out what to do with it...
  17. cadmixes

    Peach Bitters

    Hey thanks, I had no idea that all those recipes were out on Facebook! Always looking for new things to do with your bitters so that's a great repository
  18. cadmixes

    Peach Bitters

    Hah, you're just about the last guy on here I'd expect to be sharing a bitters recipe! Seriously though, glad to hear your efforts are progressing well and I'll definitely be at the front of the line when you're able to release a bottling.
  19. cadmixes

    Peach Bitters

    Bump to see if anyone has messed around with peach bitters and was interested in sharing a recipe. I feel like jumping into bitters making, and I think peach is something I would get some use of while improving on the one existing product on the market.
  20. So I went down and picked up a copy of this today (it's nice living w/in walking distance of The Boston Shaker!) First impression is that it's an endearingly idiosyncratic book--part biography, part life advice, part journalism, part recipes. The first two chapters of gaz's autobiography were actually pretty entertaining, and his writing just sort of exudes positive vibes, which is nice in itself. I haven't really checked out the recipes beyond a quick scan, so more to come on that front.
  21. Here and elsewhere I've been encountering a decent amount of recipes originating in countries where metric measurements are standard. My general impression is that these recipes are hard to translate into customary units, probably because milliliters seem to lend themselves to a bit more precision and proportional variation than ounces. It's possible to convert and get "in the area" of the drink's intended proportions, but as soon as the dreaded dash (of all the measurements to be common ground between the two systems....) comes into play, I'm left wondering if all of my approximations have resulted in me missing the spirit of the drink. So I'm wondering if anyone can point me to a good measuring product with metric units. There seems to be a set of metric jiggers commonly available online, but I don't really feel like keeping three different jiggers on the bar for the occasional metric recipe (and I'm not really a jigger guy anyway--I use Oxo mini angled measuring cups exclusively). So a single tool would be ideal. I've been considering just getting a 50 ml graduated cylinder from a scientific equipment supplier but they seem kind of fiddly, so I thought I'd check with you all before pulling the trigger.
  22. cadmixes

    Orange Manhattan Cocktail

    I really like this recipe: Paris Manhattan: 2 oz. rye or bourbon 1 oz. St. Germain .5 oz. dry vermouth 2 dashes Angostura Cherry or orange twist You could potentially sub an orange liqueur in there for the St. Germain.
  23. Thanks for the responses, guys. Because there are several recipes (especially when you're talking about newer recipes) that don't fit nicely into a ratio. For example, this is from the Boker's Bitters thread: Mariachi Created by Adam Elmegirab, 8th March 2011 40ml Tapatio Reposado 12.5ml Campari 10ml Agave Sec 25ml Fresh lime juice 4 Dashes Limited Edition Spanish Bitters Dash sugar syrup. I could approximate this into a 4:2:1:1, but the purpose here is to find a tool so I don't have to! These appoximations make sense to me and I think this is a good approach! At least until I get some kind of measuring tool. The metal ones do not. But you made me double-check and it seems that the newer plastic ones do (my old plastic one did not). As long as I remember not to accidentally melt them in the dishwasher, I would consider picking up a couple of the plastic ones again. I appreciate the sentiment here but I don't really agree with it at all. It's 2011. It should not be hard to accurately measure liquid quantities in a variety of units. I make drinks at home--I have time to take the extra step of measuring very carefully. I guess this could be seen as "anal" but to me it's more just doing something to the best of my capability. And yes, I long-ago put all my bitters in dropper bottles just to make it clear about where I'm coming from
  24. cadmixes

    Small's Gin

    Hahaha that is pretty much true. My best success with this gin has been in collinses, with the addition of grapefruit bitters as mentioned above.
  25. cadmixes

    Small's Gin

    Hi folks, longtime reader, first time poster. I finally overcame laziness re: writing an eGullet personal statement because I need your expertise with this. Possibly inspired by the new generation gins thread, I recently picked up a bottle of Small's Gin. Since it's made by the same people who produce the well-regarded Ransom Old Tom, I figured it was a safe bet for a new, American gin to mess around with. While I'm not ready to give up, I feel like this product must demonstrate the wild variability in re: what's being marketed as "gin" these days. It smells like no other gin I have ever owned, and I was able to do a straightforward compare with Beefeater, Tanqueray, Plymouth, and Bluecoat. All of these, even the last one, are at least in the same neighborhood. Small's is on another continent. From the little that's out on the web, I guess the nose is predominantly made up of cardamom? I don't have any on hand to confirm/deny. No matter what, it was pretty much a disaster in a Martini, and it also dominated a gin/dry vermouth/Benedictine mixture (I was hoping the Benedictine's strong herbal notes would be a good complement). So--has anyone worked with this product? Any ideas on how I might be able to do something constructive with this bottle and not be out 29 bucks? Appreciate the help.