Adam George
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Posts posted by Adam George
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Facetiousness aside, Tradicional isn't a bad pour. It's not quite a sipper though.
That said, if he drinks Silver or Gold, he'll love it.
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Yamazaki Distiller's Reserve.
Recently released into the main portfolio - £42.00
I must say, in Britain this has to be the best value for money whisk/ey release in ages.
Lots of toasty spice and red berry notes. I prefer it hands down over the 12 which is £10 more!
Get one before it goes up.
I'm eyeing up the Hakushu now.
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Sometimes it's not whether you used the right tool, but whether or not the job got done.Thanks ...
...I plunged ...
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Get him something that isn't Cuervo.
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Yeah.
We were gifted a bottle of Westbourne that we were drinking for breakfast and I came up with that one night.
Caveat:
My original spec was 50ml gin to bar spoon of the other ingredients. Conventional wisdom says they are 5ml, but they might be less.
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I made a nice Sazerac riff with Cutty Sark and Somerset Cider Brandy the other day. Dutch's Colonial Bitters and Canon Cherry Bitters, I think...
Also one of the best drink i have ever had I suppose was a Sazerac:
2.5oz Martin Miller's Westbourne
.25oz Pernod Absinthe
.25oz Laphroaig 10
.25oz 2:1 Sugar
.25oz Dutch's Colonial
Stir and strain into an oversized goblet.
Subtle.
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Being that we do not have abs like Ryan, photoshopped or otherwise we serve Ryan Gosling with our Rye 'n' Gosling cocktail.
/shameless TDP plug.
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If a newbie fumbled their way through making Piña Coladas in a stuffy hotel room for me, I can assure you there would be no sticky mess to clean up: I'd be off to find me a nice young Flannagan, stat.
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Thee is a simple solution:
https://passportforthesoul.files.wordpress.com/2009/12/pulp-fiction.jpg
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The piña Colada is a blended drink that benefits from decent ingredients and being served and consumed immediately.
Meet up and go out for a drink. You won't seal the deal with a half arsed attempt with premixes.
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It's impressive, but I have a 1.25kW from Clifton, which is our domestic brand.
By the time you add on vat, duty and postage to the Anova pro it's not worth it anymore.
I will keep my eyes peeled for an Anova chamber vac, though.
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599 international.
I'm happy with my two red PCs I have coming for 198.
On your domestic market, however, this could clean up in commercial kitchens.
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I made a batch of Grenadine the other day with POM Wonderful to Morganthaler's recipe, so my Manager and I shared a Zombie
1.5 oz Havana 7
1.5 oz Appleton V/X
0.75 oz Skipper
0.75 oz Uncle Wray
0.75 oz Falernum
0.75 oz Grapefruit
1.00 oz Lime
0.50 oz Grenadine
0.25 oz Demerara Syrup
Some Absinthe Bitters (Employees Only, but with Vegetal Elixier, not Green Chartreuse.)
Some Angostura Bitters.
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Ferment them:
Craft Flirtini.
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Pampero Especial would work on the cheap. Also, Santa Teresa.
You could use Trinidad or Bajan rum too.
Bacardi 8 is a good product, but the Bacardi yeast is pretty distracting.
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And in all seriousness, those amounts of puree and pineapple juice will kill carbonation pretty quickly.
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Amazing colour, Kerry.
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How can you doubt this guy? He's the fuckin' Head Mixolgist.
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Sunday brunch in Shoreditch.
So
Many
Yuppies.
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On a whim, I decided to throw caution to the wind (the three sheets notwithstanding), and shake
my negroni. I always build my Negroni in the glass. I think I've stirred it on one or two occasions, but I wanted to see what shaking it would do. The color was completely different. I should have taken a photo, but it's easy enough for anyone to replicate. The taste was actually a little different due to the aeration and immediate dilution. It was still good and very refreshing, though. I didn't use anything unusual it--the gin was Bombay Dry and the vermouth was Cinzano. I will more than likely stick with building it, but it was an interesting experiment and still resulted in a pleasant drink. I'm thinking that this style might be better suited for outdoor use.Yeah, I throw mine to get a happy medium between the full on, punchy built version and the lighter, aerated shaken style.
That's right, throwing is not just for wanky, showy bartenders.
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2.5oz Gin
0.5oz Maraschino
0.5oz Lemon
0.25oz Bitter Truth Violette
Lemon twist, discard.
Sky blue.
I prefer to balance this drink like a nuanced "Martini" than a full blown sour.
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50ml Gin
20ml Lemon
10ml 2:1 Sugar
2 Dashes Bishin' Bittahs (Bartender's Choice)
Quick shake (I know, but I just like cold shit)
Pour Soda into shaker - for quick chilling and mixing - especially if unrefrigerated
Pour over ice in ice filled Catalina glass (These actually only measure 1/2 pint, and they look bishin')
Garnish with whatever. And yeah, we Brandy our own cherries, you know.
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Welcome.
And yes, the answer is Thomas Henry Tonic Bitters by Bitter Truth. Now you've got the best of two classic Gin drinks in one glass.
You're welcome.
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Second review incorrectly states this gin is unsweetend.
I can't be bothered to register with discus to correct him.
José Cuervo Help
in Spirits & Cocktails
Posted · Edited by Adam George (log)
I read Cuervo Drinker two ways.
This man knows his stuff and Cuervo is his house of choice: In which case I'm sure you can research other labels they make. Gran Centenario is one.
This man has done shots of Especial before because all his local has. In which case Tradicional will really be an eye opener - in a good way.
That's about all we get in this country, except Platino and Reserva de la Familia. The latter is wonderful, but doesn't taste much like tequila. It's more like a bourbon.