Adam George
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Posts posted by Adam George
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Yeah, and it also happens when you throw the glass up in the air, doing the rinse.
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I thought I'd get back to my geeky, wankologist roots and play with some new toys:
Zacaparac
2oz Zacapa 23
.25oz St. Elizabeth Allspice Dram
.25oz Lustau PX Sherry
3 Dashes Peychaud's Bitters
2 Dashes Fee's Whisky Barrel Aged Aromatic Bitters
1 Dash Fee's Gin Barrel Aged Orange Bitters
Stir over ice and Cherry Smoke
Strain into Cynar rinsed rocks glass.
No Ice
Orange twist.
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Our leading cocktail on our summer list is a Cynar Maraschino number.
Roman Holiday
3oz Prosecco
1.25oz Cynar
1.25oz Martini Rosso
.25oz Luxardo Maraschino
Build in order in goblet/Pinot Noir glass.
Fill with cubed ice
Garnish with orange slice.
Thanks for putting the measurements in American. Dan can breathe easy now.
This was a conscious decision with you lot in mind.
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In response to the recent increase in tax and duty onAngostura, I decided to stock up.
So I got some Old Bitters, some new Bitters and some faux-old Bitters
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Our leading cocktail on our summer list is a Cynar Maraschino number.
Roman Holiday
3oz Prosecco
1.25oz Cynar
1.25oz Martini Rosso
.25oz Luxardo Maraschino
Build in order in goblet/Pinot Noir glass.
Fill with cubed ice
Garnish with orange slice.
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Oh, cool. Thank you.
Enjoy your drink.
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]Well maybe this one should be pronounced in Queen's English... It's the Cynar What I Mean à la Royale, with sparkling wine replacing the soda water. Really good. There is something great about the cynar + maraschino combination. So much better than an Americano.
Oh wow, thank you for giving it a go.
Ironic, because I posted a response to Dan's mocking my ratios with a quote and picture from the "Royale with Cheese" scene in Pulp Fiction. It was removed under copyright, but you can see the rest of the post above.
I just enjoyed your version with Moët.
Very nice. Shame I can't put a £7 champagne cocktail on the menu, but this is great:
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They've better pronunciation than I was referencing, but yes, perfectOh, that wasn't the
I had in mind. (Not that many people in London sound anything like Liam Gallagher, mind you.)
Sorry it's an annoying ratio, but I much prefer using increments of 5ml so as to really fine tune a drink.Adam, you clearly hate Americans. My "make crazy measurements rational" algorithm came up with:
Cynar What I Mean?by Adam George, South Place Hotel, London.
1 1/8 oz Cynar
7/8 oz Sweet vermouth, Carpano Punt e Mes
1 t Maraschino Liqueur
2 oz Soda water
1 twst Orange peel
And thank you so much for posting it, it means a lot.
Anyway, I too have a very well stocked bar at work (well strictly, I have five well stocked bars) and today we had fun behind one of them.
What started as joke response to a regular guest's ability to down a standard issue Pina Colada in a matter of seconds, despite our best efforts to spike it with gross amounts of Absinthe and bitters, led to the question, 'Exactly how strong can we make this drink before it becomes undrinkable?'
With this question in mind, we turned to our other favourite tropical number, the 1934 Zombie and with a little help from our favourite uncle it seemed the answer to our question was 'PRETTY EFFING STRONG! And shit, it's still really good!'
Without further ado, my colleague Brice de C'amargo Bitters and myself, Adam George present to eGullet
The Res-erected Penis Collider, in good old rounded U.S. Imperial measurements to make it nice and easy:
Res-erected Penis Collider
45ml Wray & Nephew Overproof Rum
45ml Plantation Dark Overproof 146 Rum
15ml Pernod Absinthe
15ml Angostura Bitters
15ml Peychaud's Bitters
10ml St. Elizabeth Allspice Dram
90ml Pineapple Juice
60ml Coco Lopez
Shake over cubed ice until hands stick to the tins
Strain over nugget ice in seldom used Hurricane Glass
Garnish with Fresh Mint, Orange Twist and house brandied Amarena Cherry (Craft, yo!)
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Well thank you Adam! I'll have to try it your way; sounds perfect for the season. I've been having fun pronouncing the drink's name as British-ly as I can.
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Don't pronounce it "Queen's English".
The joke stems from a conversation we had behind the bar, impersonating an ill spoken person. Brice said, "D'ya know wha' I mean?" And it became the drink above.
I insisted I'd get a drink called that on a menu ever since but we didn't settle ona recipe, hence I borrowed your idea.
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I have to thank Rafa for the inspiration here.
I lengthened his drink with Soda to create a super complex Americano twist.
Correction, I inverted the Cynar and Punt:
35ml Cynar
25ml Punt e Mes
5ml Maraschino
Soda
Orange slice
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Clocking in 49 on the new list.
There are a lot in the short and sour section I'm yet to try.
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1934 Zombie
What an absurdly strong yet utterly delicious drink. It should be called "Danger: Bad Decisions in a Glass"
Sounds perfect.
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I'm going out on a limb to suggest that both Mount Gay and Appleton add caramel to their Eclipse and Special and Vx bottlings respectively.
I do like VX, though, I admit.
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I enjoy Mai-tais in other people's drinking establishments where I can take advantage of their rum selection, syrups and fresh mint.
At home, I favour the brevity of a good white Cuban rum Daiquiri, 10:3:2
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Manhattan
50ml Rittenhouse Bonded
35ml Cocchi Torino
2 good dashes Boker's Bitters
1 dash Regan's Orange Bitters
Orange Twist, Amerena Cherry
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Adam George, where is your bar? I'll be in London in a month.
www.southplacehotel.com
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3/4 gin
3/4 Green Chartreuse
3/4 [chocolate]
3/4 lemon
Has anyone tried a drink along these lines before? It seems like someone would have had to, given the similarities between the 20th Century and the Last Word and the well known affinity Chartreuse has for chocolate. It'd be too sweet as written with creme de cacao but might work in different ratios or with something else chocolate-flavored like Meletti or chilled cocoa or even bitters. Or maybe Tempus Fugit's creme de cacao, which I haven't tried.
Mozart Dry Chocolate Spirit is unsweetened, I think, but I haven't tried it.
Yes. It's bone dry and very good.
I forgot about that one.
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[Adam's] Vic's Mai-Tai
25ml Myers's
25ml Leblon Cachaca
15ml Grand Marnier
25ml Lime
10ml Monin Orgeat
5ml Monin Vanilla
Shake, Rocks, Crown with crushed ice. Lime shell and Mint.
So I'm aware of the original recipe calling for Jamaican Rum and Rum Agricole. I actually stock the alleged originally used, Rhum Clement VSOP, but frankly didn't favour the dry, eau-de-vie character it brought to the drink: I wanted a big hit of fresh grass and sugar cane to counter the muskiness of the Rum, to make the drink as refreshing as possible. I've made plenty of Appleton/Clement Mai-Tais and they're good, if not great, but I now prefer this spec.
Interesting choice of rums, I would be curious to try it. The closest I could do at home would probably be Coruba for the dark Jamaican + Sagatiba for the cachaca. I would still stick to Cointreau or Creole shrubb though; not a fan of Grand Marnier in Mai Tais.
Enquiring minds want to know, what is the story behind the vanilla? (at least you are not using grenadine!
)I'd prefer Ferrand actually, but that's not an option. I didn't care much for Cointreau, but each to their own.
The vanilla is just something I read about Rock Candy Syrup having a hint of vanilla to it.
I don't have Rock Candy Syrup, and don't really no what it is, so I'm using Vanilla. It also cuts the Orgeat, of which a full 15ml was too much.
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3/4 gin
3/4 Green Chartreuse
3/4 [chocolate]
3/4 lemon
Has anyone tried a drink along these lines before? It seems like someone would have had to, given the similarities between the 20th Century and the Last Word and the well known affinity Chartreuse has for chocolate. It'd be too sweet as written with creme de cacao but might work in different ratios or with something else chocolate-flavored like Meletti or chilled cocoa or even bitters. Or maybe Tempus Fugit's creme de cacao, which I haven't tried.
Not tried this but have made a Bijou twist:
25ml Yamazaki 12
25ml Green Chartreuse
25ml Martini Dry
2 dashes Mozart Chocolate Bitters
In the Garden I pre-batch all the spirits, liqueurs and syrups into their own bottle to improve speed of service.
All the drinks have multiple garnish elements that make them fiddly to do at speed so I don't want people reaching for ten bottles to make the Zombie and it gives me something to do during quiet moments.
It's also a little nod to the secrecy of the Trader Vic's bars and their coded bottles - though there are no secrets here, everything is labelled clearly and I've shared the recipes for the Zombie and Pina Colada here already.
Awesome. I've pre-batched cocktails before for events with crazy numbers of people but I love the connection you make to the mysterious mixes of the Tiki days. Also, I'm going to have to try cachaca in my Mai Tais now.
style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">So, really thanks again for sharing your visit with the crowd here.
We are indeed becoming members and residents only very soon, but please, if anyone is going to be in the area and would like to pop in, you only need to drop me a line and it would never be a problem.
I'll have to hit you up next time I'm in London.
It's a romance thing but primarily it's about convenience and speed.
Our fifth drink outside is a Fog Cutter and the mix also acts as a preservative for the delicate Puerto Fino we use.
Please do swing by when you're in town.
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Another Hemingway Daiq. Even tho' it's cold. Fuck I love this drink.
No grapefruit, so faux grapefruit:
1 1/2 oz Wray & Nephew
1/2 oz Maraschino
1/4 oz Aperol
1/4 oz Campari
1 oz lime juice
Fabulous, although I'd probably cut back the Marschino to 1/4 oz next time.
Earnestly Jamaican?
I'm going to give this spec to my colleague; he'll love it.
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Thanks so much for coming down and giving us this write up: It was a pleasure having you.
Friday night was a particularly chilled out evening and I really enjoyed the service and the atmosphere of the place. it was completely removed from the weekend I've just had, but that's another story...
Thanks for listening to me geek out, too: I remembered that fourth drink I was talking about.
Anyway, I'm flattered by your kind words regarding the drinks.
I'm really happy with the short list in the Garden.
[Adam's] Vic's Mai-Tai
25ml Myers's
25ml Leblon Cachaca
15ml Grand Marnier
25ml Lime
10ml Monin Orgeat
5ml Monin Vanilla
Shake, Rocks, Crown with crushed ice. Lime shell and Mint.
So I'm aware of the original recipe calling for Jamaican Rum and Rum Agricole. I actually stock the alleged originally used, Rhum Clement VSOP, but frankly didn't favour the dry, eau-de-vie character it brought to the drink: I wanted a big hit of fresh grass and sugar cane to counter the muskiness of the Rum, to make the drink as refreshing as possible. I've made plenty of Appleton/Clement Mai-Tais and they're good, if not great, but I now prefer this spec.
I'd like to say I'm incredibly happy with Plantes Vertes's observations that these drinks are "elegantly restrained". I didn't want big brash, mono-flavour drinks that you can only drink one of. It's partly due to my training in the Classic Cocktails, that I prefer subtlety, or to quote that video, "layers of flavour!"
In the Garden I pre-batch all the spirits, liqueurs and syrups into their own bottle to improve speed of service.
All the drinks have multiple garnish elements that make them fiddly to do at speed so I don't want people reaching for ten bottles to make the Zombie and it gives me something to do during quiet moments.
It's also a little nod to the secrecy of the Trader Vic's bars and their coded bottles - though there are no secrets here, everything is labelled clearly and I've shared the recipes for the Zombie and Pina Colada here already.
So, really thanks again for sharing your visit with the crowd here.
We are indeed becoming members and residents only very soon, but please, if anyone is going to be in the area and would like to pop in, you only need to drop me a line and it would never be a problem.
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I've got two bottles of Eggnog in my fridge from Christmas, based on Jeff Morgenthaler's assertion that he aged his for a year. In seven months I'll either be back to report on the results, or suffering in hospital from severe salmonella. Will let you know either way.
I used roughly Morgathaler's blender recipe (Super Easy) and wasn't convinced it had enough booze in it to risk more than a few days (I was serving the public) I would have kept it for longer if it were just me.
Did you use his proportions?
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You kept egg nog for 6 weeks? If yours had more booze than mine, I can imagine that being okay.
I too noticed a dramatic increase in quality after a weekend in the fridge.
100 Cocktails To Try Before You Die
in Spirits & Cocktails
Posted
A perhaps more interesting alternative is enthusiastically demonstrated here by Simone Caporale
I've meant to try this drink for over a year and never got around to it.