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  1. Flaming Orange Gully Serves 1. DURING OUR recent Q&A session with master mixologist Dale DeGroff here on eGullet, Dale was challenged by user "Varmint" to create "a new cocktail that we, as eGulleteers, can call our own. We'll gladly order this cocktail whenever we meet, singing your praises." Was Dale up to the challenge? As if . . . ! Today, eGullet.com and Dale DeGroff are proud to unveil Dale's new cocktail to our thirsty audience. The Flaming Orange Gully is a spicy, sexy melange of fresh orange juice, Stolichnaya Ohranj, Angostura Bitters, Velvet Falernum Syrup, and fresh grated nutmeg (recipe follows). What went into its creation? As Dale notes, "I was really challenged because the group has very high standards when it comes to the culinary arts. I wanted something with layers of flavor and I thought the Velvet Falernum and nutmeg would provide that without getting too esoteric." 1-1/2 fl oz Stolichnaya Ohranj Vodka 1/2 fl oz Fresh Lime Juice 1 fl oz Velvet Falernum Syrup 1 fl oz Fresh Squeezed Orange Juice 2 dashes of Angostura Bitters Shake all ingredients well with ice and strain into a chilled martini glass. Garnish with a flamed orange peel and fresh grated nutmeg. Keywords: Cocktail, Intermediate, The Daily Gullet ( RG109 )
  2. Velvet Falernum Syrup One of the key components of the Flaming Orange Gully, the official cocktail of eGullet.com 10 Limes 10 Cloves 1/4 tsp almond extract 1 l white rum Zest the 10 limes, reserve the zested limes for juicing for the Flaming Orange Gully. Marinate first three ingredients in the rum for 24 hours. Strain and bottle the rum. Store in a cool place. To make syrup, add 8 oz. of rum marinade to one quart of simple syrup (2 parts water to 1 part sugar). Adjust to taste. Keywords: Easy ( RG110 )
  3. Dear K. Hi I did not intend to specify brands in that reply I should have just generic zed the reply. Of course Bombay Sapphire is a good brand. at that level , the premium and super-premium it is hard to get a bad gin. It just becomes a stylistic choice. Are you looking for a heavily aromatic gin or a cleaner not so perfumed gin these are personal preferences. Dale
  4. Hi DStone In the years when I was active behind the bar would nightly have to discontinue service to guests…as a am sure most bartenders would report.. I was lucky most of my career to have worked in NYC where I knew my customers and knew that the majority were cabbing home…bartenders who work in the suburbs or even in cities without real public transportation like LA have a real responsibility to their guests that cannot be neglected. As for the responsibility of the bartender to monitor a guests drinking habits…that is a tough call. I have realized after years that change in a persons drinking habits has to come from within that person and not from the bartender or anyone else. If it is a friend a bartender can make a choice ..refuse to serve them ever again. we know what happens then, they find a new bar! I served friends that I knew could not drink and I have spent time sitting next to them at the bar knowing they should not be drinking. I cose their company over the alternative and let them make the choice about drinking or not, because in the end only their choice means anyhting. Also take a look at the NCADD tips for responsible hosting at : http://www.ncadd.com/holiday.cfm Dale
  5. Hi Trillium, Ah the legacy of prohibition! When Roosevelt ran and won on the repeal ticket he made a compromise to get the amendment to repeal prohibition and that compromise was to turn over control of spirits top the state and therefore the local level. I feel the pinch of this constantly because I travel so much with my work. I did a series of cocktail dinners around the country with different chefs and I had to clear all my ingredients with the local bartender to be sure I could get them, and in many cases I brought my own spirits! One of the ways to get odd or even not so odd items is online, people will ship to you from around the country and overseas. Sadly one of the downsides of the big reorganization in the spirits industry that took place over the last four years as companies merged and dissolved is a lot of low case volume spirits dropped of the market. Many will probably come back as small businesses begin to take up the slack and grab their brands for distribution. Cheers Dale
  6. Hi Jason, You’re in luck! One of the best recipes I have come up with in all the years of original recipes is my Millennium Cocktail. I was commissioned to create the recipe by the Courvoisier Cognac people for their millennium bottling. Here is the recipe and the story from the book: v MILLENNIUM COCKTAIL* (a.k.a. East India Cocktail) I was commissioned to create this cocktail with the Millennium bottling from Courvoisier and it turned out better than I ever expected, but now I guess I need to change the name. The cocktail is too good to be relegated to the trash heap of millennium merchandise. It is one of my best. Since writing these words I have acquired an out of print cocktail book called the Roving Bartender by Bill Kelly 1948, and to my surprise there was a cocktail called the East India Cocktail with Brandy, Curacao, Pineapple and Bitters. I don’t know if it was Bill’s or if it pre-dates his book, but 1948 is my birth year so all bodes well. My additions of orange oil and nutmeg changed the flavor profile of the drink sufficiently that I feel I have a new drink. 1 ½ oz. Courvoisier Millennium Cognac 1 ½ oz. Pineapple Juice 1 oz. Orange Curacao 1 dash Angostura Bitters Shake all ingredients with ice and strain into a chilled martini glass. Garnish with a twist of orange and dust with nutmeg. Also Jason I created a drink for the Olympics in Barcelona called the Barcelona with Spanish Brandy: BARCELONA*(Frozen) I created this for the James Beard House in New York City, during the Barcelona Olympics. ¾ oz. Spanish Brandy ¾ oz. Dry Sack Sherry ¾ oz. Cointreau ¾ oz. Orange Juice ¾ oz. Heavy Cream 1 oz. simple syrup Freeze in the blender with ¾ cup of ice. Serve in a London Dock or Sherry style glass. Garnish with a light dusting of cinnamon. NOTE: the drink works just as well as a shaken drink if you don’t have a blender. Finally there is a classic drink made in Gascony with Armagnac called : D’ARTAGNAN ½ tsp. Armagnac ½ tsp. Grand Marnier 3 tsp. Orange Juice ½ tsp. simple syrup 3 oz. chilled Champagne Orange peel, cut into thin strips. Chill first four ingredients in a mixing glass and strain into a flute. Top with Champagne and add strips of orange peel so they extend the length of the glass. Cheers Dale
  7. Dear Fat Guy, Become famous for a drink at you house…I suggest you choose a drink with wide appeal like the margarita, people drink it all year round and it is only three ingredients. Practice the drink until you have it down cold and can make it in your sleep. Forever more parties at your house will be famous for that drink. I don’t mean to imply that you should not stock a bar…you should have a regular bar especially of you entertain on a regular basis…here is a regular bar:HOME BAR Liquor (one of each) Rum Vodka- hot brands: Belvedere, Kettle One Gin- Beefeater, Tanqueray Scotch- one blended, one malt Bourbon Sweet Vermouth- Italian Dry Vermouth- French Brandy/Cognac Choose two: Dubonnet Lillet Sherry Campari Cynar Cinzano Bianco Simple syrup Equal parts sugar and water by volume. Shake ingredients vigorously in a cork bottle until all the sugar dissolves White wine • Red wine Flavorings and Condiments Angostura Bitters Grenadine Tabasco Worcestershire Sauce Cocktail Olives Cocktail onions Cherries Juices Orange juice Grapefruit juice Cranberry juice Tomato juice Tools Muddler Cocktail spoon Two part Boston Shaker Set (glass & metal) Cocktail Strainer Funnel Wine opener Bottle/can opener Glassware All purpose wine glass Stem cocktail glass Rocks glass Highball glass Brandy snifter Fruits & Garnish Lemons Lime Oranges Mint
  8. Layered drinks with the exception of the disco shooters like B52 are pretty much a thing of the past…and because of that maybe ripe for revival by a clever young bartender looking for an angle. Everything old is new again. Why not create a menu showcasing some of the classic Pousse Café recipes starting with the famous recipe illustrated in the Jerry Thomas 1862 The Bon Vivants Companion called Pousse L’Amour. It had three layers cognac on top Vanilla cordial in the middle and maraschino liqueur on the bottom. Jerry Thomas in his book gives four recipes for the pousse style drinks. One from a bartender owner in a New Orleans saloon of the 1850’s called Santina’s Saloon., one from New York City by M. Faivre, proprietor of the French Saloon, one from Paris called the Parisian Pousse Café, and the Pousse L’Amour, which I assume is his own recipe.. I suppose the proper way to drink the Pousse style drinks is layer by layer, but everytime I have made one the guest admired the layers and showed it off for a couple minutes then stirred the layers together to drink. Dale
  9. Hi Michael, The recipe from the Rainbow Room menu was reprinted so often that it became the standard…it didn’t hurt that it tasted great either. The flaming of the orange oil over the top of the drink (our trademark at Rainbow) added a unique flavor note that the drink, even made the same way lacked without. COSMOPOLITAN 1 1/2 oz. Citron Vodka 1/2 oz. Cointreau 1/4 oz. Fresh Lime Juice 1 oz. Cranberry Juice Shake all ingredients with ice. Strain into a chilled cocktail glass. Garnish with an orange peel. Julie reiner an NYC bartender makes a terrific version called the Blood Orange Cosmo BLOOD ORANGE COSMO Created by Julie Reiner a talented New York City bartender. 1 ½ oz. Stolichnaya Ohranj ½ oz. Triple Sec or Cointreau ¼ oz. Fresh lime juice ¼ oz. Fresh Blood Orange Juice Splash of Cranberry Juice Shake well with ice and serve in a chilled martini glass. Garnish with a slice of orange. Dale
  10. Hi Nightscotsman, Measuring ingredients with a jigger is a must for new bartenders and the home bartender having a cocktail party. Having said that… in an upscale bar or restaurant free pour is classier and jigger service seems old fashioned or stingy. To control the pour size especially in a free pour bar do not rely on the count method to many variables like clogged pour spouts, interrupted pour, different spouts that pour at different rates.. .Use a two part Boston shaker and assemble the cocktail ingredients into the glass half of the shaker. Shaking a cocktail properly will add about one, to one and a half ounces of water to the cocktail. Strain the drink into the cocktail glass and it should be with in a half inch of the top of the glass. The secret is to find the fill level on the side of the glass portion of the shaker that corresponds to the glass your serving the drink in and hit that mark consistently. Have the bartender use a jigger to build a drink so he can see the level as each ingredient is added. Bar supply wholesalers offer a piece of equipment called Exacto Pour, it is a liquid calibration system. The bartender pours what he perceives to be an ounce, half ounce or whatever into a glass, then the liquid is poured into the calibration test tubes and the results can be sobering. Practice with this tool can be invaluable. Note: Don't under-estimate this problem in a free pour bar thousands of dollars a month can go down the drain if the bartender doesn't know how to use the mixing glass to build drink accurately. Assembling ingredients in the metal half of the shaker and relying on count is dangerous, especially with volatile ingredients like fresh lemon and lime juice. When I assemble drinks with fresh lemon or lime juice the juice goes in first before the ice or any of the other ingredients. The bartender has to see that imaginary line on the side of the glass shaker for the juice to avoid over-pouring. in a fresh juice bar this is a must to achieve consistency and balance. Remember fresh kemon and lime are so concentrated that a small over-pour can render the drink so sour it is undrinkable. I have heard so many managers and owners claim that they tried a fresh juice bar but the dinks were terrible SURE THEY WERE ..to impliment such a program the planning and training is intense! Remember glass size dictates recipe and price so choose your martini glass carefully and cost out the drinks accordingly just as a chef would cost out a new dish in the kitchen to determine portion size and price. Towards this end, add ingredients to the mixing glass in the following order: citrus juice, sweetener or flavorings, liquor, and ice. The exceptions are Manhattans and Martinis, the ice goes in first and the ingredients are poured over…but don't miss that imaginary mark on the side of the shaker glass. Finally when using fresh lemon and lime juice for sour drinks ...magaritas ..collins... sours ...fizzes, let me repeat the formula again ...it is fool proof and will please 95% of the public: 3/4 pat of the sour ingredients 1 part of the sweet ingredients 1 1/2 to 2 parts of the strong ingredient Then of course in the case of the long drinks like the collins, the weak ingredient (soda) is added last after the shaking. Dale
  11. Hi Shermar, Yes, the Ritz Cocktail is served at Zoe Restaurant on Prince Street, The Hotel Carlyle’s Bemelmans Bar…ask for Audrey, and most of my old bar staff still work at the small bar that replaced my beautiful bar #%@&X! at the Rainbow Room ... Jose, Sharif, and Colin would be happy to make a Ritz. Also the Matchbar Group that I work for in London offer the Ritz Cocktail, For info go to www.matchbar.com Cheers Dale
  12. Hi Hollywood, Dulling the taste buds is a challenge to be overcome when doing a cocktail dinner and I have worked on that challenge in the following ways. Also don’t forget wine is alcohol as well and will have the same effect after time and with overuse. First, I use very small three ounce cocktail glasses. Of course I don’t fill a cocktail glass when serving a cocktail so that means that the amount of actual spirit without the other ingredients is often less than an ounce per drink. The recipes I posted for the other question about matching food and cocktails could serve two and a half people at a cocktail dinner. Second, I work with the chef to choose dishes with big bold flavors that will stand up to the spirits. Finally, I encourage people to experience the flavor match but not necessarily finish all six of the cocktails. This cocktail dinner thing I do is not meant to usurp wine as a table beverage, it is just taking my craft a bit farther and having some fun doing it! Dale
  13. Dear Southern Girl, Here are some of my favorite classic bars where great drinks and service are united. Mark Pollman at the Cheshire Inn’s Fox and Hounds Bar in St Louis Nizza La Bella Oakland California, Proprietor Evelyn Sloman (author of the Pzza Book) Jim Hewes Willard Hotel in Washingto DC, scholar pof the Mint Julep and keeper of the lore of the Old South Salvatore Calabrese World authority on cognac and principal bartender of the Library Bar in Lanesboough Hotel, London Peter Dorelli, Principal bartender at the American Bar in the Savoy Hotel and editor of the revised edition of the Savoy Cocktail Book Colin Field, Principal bartender at the American Bar in the Ritz Hotel in Paris, France Jimmy of Jimmy's in Frankfurt, Germany Charles Schumann of Schumann’s in Munich, gremany Audrey Saunders of Bemelmans Bar in the Carlyle Hotel in NYC Jason at Pravda in NYC There are obviously many more …some I neglected to note at the time othes I haven’t experienced yetIf anyone has some additions I would love to add them to my list andeventually visit. Dale
  14. Hi Jaybee, Your absolutely right the 25 to 30 set go to Martini parties! The word cocktail, which emerged at the end of the 18th century at first had a very narrow definition, a mixed alcoholic drink with Bitters, but by the end of the 19th century the word cocktail was applied to any mixed alcoholic drink. The same thing has happened to the word Martini, Martini has come to mean any cocktail served in that distinctive V shaped glass. There are numerous stories about the origin of the word cocktail and most are just lore but one of the least repeated and the most likely sounding is the story of Antoine Peychaud. He is famous today as the maker of the Peychauds Bitters the brand that is used in the Sazerac cocktail. He came up with the recipe in his apothecary shop in New Orleans in 1793, and served it to friends dashed into small cups of cognac. The small cups he used were the two sided egg cups we use for soft eggs and in French they are apparently called coquetier and some people think they were copied by the fist makers of the two sided jigger for measuring cocktails. The word is similar to cocktail in pronunciation and was corrupted to cocktail….Sounds good to me! Dale
  15. Vodka surpassed gin in case sales in 1967 and it surpassed whiskey in 1976. I believe there were several factors involved in the rise of popularity of vodka but there were a couple really key factors. First, the brilliant marketing of the Smirnoff brand. Smirnoff was produced in this country in Bethel, Connecticut in a tiny distillery just before the Second World War by a guy named Rudolph Kunett. Kunett had purchased the American rights from the Smirnoff family living in exile in France. In 1939 John Martin the president of Heublien purchased the brand from Kunett. The war intervened, but right after the war Martin started the legendary campaign to put this strange spirit on the map. Remember he did all this with a Russian spirit in the height of the cold war! He used the Bloody Mary, the Vodkatini (name never caught on but the drink did), the Screwdriver and the Moscow mule. Martin went to Hollywood to sell his product, his was the first and the longest of the vodkas to appear on screen in the Bond films, but before that he used an ad campaign that told the whole story in one line “Smirnoff leaves you breathless” The second huge factor was the audience he was playing to…the first of the huge baby-boomer generation was coming of drinking age in the early 1960’s and they needed an entry level alcoholic drink. For their parents it had been 7&7 (Seagrams Seven and 7UP). Martin had an advantage with vodka - it was tasteless! No whiskey taste to cover with coke….so the screwdriver, the vodka tomato, the vodka cranberry were all entry level drinks for this huge group of young people entering the market place. One of the drinks that vodka rode to primacy on was the CapeCodder! Followed by the series of “breeze” drinks…Sea Breeze, Bay Breeze, and the Madras. The Christmas tree smell and the big flavor of gin did not appeal to these entry level drinkers…they wanted juice and vodka tasted like whatever it was mixed with!! As for the taste of vodka and whether it can be detected in a mixed drink, I always urge people to mix with the best spirit they can afford for the best results…sure in a vodka mixed with cranberry and orange juice you can get away with a Value vodka but what if the next guest wants a vodka martini? That value vodka is not going to cut it naked, with a just splash of vermouth to improve the flavor. Putting aside that some vodka companies do cheat and introduce a hint of citrus oil, etc (which is illegal by the way in the USA, but not really enforced) what we perceive as flavor in vodka is often lack of burn and good mouth feel…texture. Vodka made by a master distiller with premium grains and pure water will taste better than a factory produce spirit without the hand of a master distiller. That descriptive words we use for those super-premium brands are smooth, silky, clean and sometimes a hint of sweetness in the after taste (the glycerin) we are reacting to the lack of burn and heat that cheaper vodka will exhibit. It is hard to talk about the big flavor of vodka because there is no big flavor. Dale
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