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Everything posted by JoNorvelleWalker

  1. I hadn't played with Barbancourt for a while. One way to keep a drink from seeming too watery is to up the spirits. And one way to keep Barbancourt 5 star from getting lost in the mix is to use two ounces of it: 2 oz Barbancourt 5 star 1 oz Wray & Nephew White Overproof 3/4 oz oz Cointreau 1 1/4 oz lime juice 1/2 oz orgeat Shaken and dumped. This is different. I reserve judgement. I will suggest that Barbancourt plays nicer with W&N than some of the other combinations I have tried with Barbancourt. Edit: Went down very well with a bowl of almonds.
  2. If I had a Daiquiri glass you'd have convinced me to try a Daiquiri.
  3. Anyone following the thread may infer that I usually do one drink a night. However tonight one left me wanting. First I went with: 1 oz Wray & Nephew White Overproof 1 oz Pusser's 1/2 oz Cointreau 3/4 oz lime juice 1/4 oz orgeat Nothing wrong with that combination, but it left me wanting more. Now, for something different, I'm working on: 1 oz Wray & Nephew White Overproof 1 oz Pusser's 1/2 oz Cointreau 1 1/4 oz lime juice 1/2 oz orgeat This is nicely flavored but a tad too sweet. Perhaps I will try some bitters or maybe more W&N. I was going to play around with Andrew Willett's recipe, but I think I should save that for another night.
  4. Hmm, I had no trouble finishing off a large bottle of orgeat in a month. We should have worse problems. I was looking at Reynolds' website this afternoon, primarily for the cinnamon syrup. However for my orgeat I plan to continue to buy from feste. She makes great stuff. As fond as I am of IPA, my stomach cannot picture it in a mai tai. Maybe I will work up the courage. I have some Stone in the refrigerator. At the end of the day, all I can suggest is practice, practice, practice.
  5. I have very limited selection. I can get the name brands and that is about it for Cognac on the shelf. Although I can special order. What about Armagnac, though, for mixed drinks?
  6. I have not had grape brandy in house for years, but I am looking to acquire a bottle primarily for making mixed drinks, such as the Sidecar. But I want something that would not kill me to drink it straight. I've never been much of a Cognac girl. I prefer Armagnac for drinking neat, but have no experience with making mixed brandy drinks of any sort, with the possible exception of eggnog.. Would not-too-expensive Amagnac work in place of Cognac for, say, a Sidecar? Would I be better off buying a less expensive Cognac just for mixed drinks? (That would not be my choice, I am just asking.) Thanks!
  7. Consider using Trehalose! http://en.wikipedia.org/wiki/Trehalose I have been using trehalose in my ice cream.
  8. After a couple days of no mai tais I am back at work. Tonight's recipe was: 1 oz Wray & Nephew White Overproof 1 oz Appleton 12 1/2 oz Grand Marnier 1 oz lime juice 1/4 oz orgeat 1/4 oz syrup I shook with crushed ice and strained into tumbler with fresh little Kotobuki cubes. This was not the greatest. For me Appleton 12 just does not work well with Beachbum Berry's proportions. The drink tastes a little watery and a bit too sweet. I like all orgeat in my mai tai rather than half orgeat and half syrup. I could be wrong, but I think the Small Hand syrup is sweeter than the Small Hand orgeat. The drink was not terrible, by any means, but not my best. Note that I went back to Grand Marnier for this experiment. That may have been a mistake as the orange of Grand Marnier does not quite cut through the other ingredients. After the fact I added a float of Pusser's and a dash or two of Cointreau. What I think I have learned is that what I call "watery" in a mai tai is not due just to shake and dump. Pusser's and Wray & Nephew Overproof is still my best rum combination to date.
  9. About to pop another bottle of Small Hand orgeat, I made another Autumn in Jersey tonight (I live here and it is still autumn) -- but this time just shake and dump. I'm not convinced straining is worth the extra effort and the extra ice. As it is, three trays of ice in one drink. My hands can't take much more than that. Sure is good.
  10. I spoke a bit too soon. One piece, a double old fashioned, was gone before I got there. But I substituted a couple of smaller glasses that looked nice for not too much more. Replacements.com seem very nice people to do business with.
  11. Ha, ha! I was going to say I did something different, but I see tonight's Autumn in Jersey is exactly the same as what I made above, except for straining into fresh ice. Although this time I used enough ice to intentionally overfill the glass, and, alas, the mint in the store tonight did not look worth taking home. So no garnish. I'm picking up a strong (and very agreeable) cinnamon note here. I wonder if that is from the Angostura or from my imagination? This drink is very very good. I've been having a lot of mai tais of late, but I find myself tiring of Cointreau (after downing half a 750 ml bottle in a couple weeks). Fortunately (or unfortunately for my pocketbook) I grow more fond of orgeat. Straining after shaking, though, is a real pain. I am looking into purchasing a cobbler shaker to get around this problem.
  12. Cocktail Kingdom let me know that they will no longer be carrying the Yukiwa Baron.
  13. Tonight I ordered three pieces of Baccarat from replacements.com. I gave a passing thought to order some actual replacements for my stoneware and Baccarat patterns that I use everyday, on which the decades have taken toll. Unfortunatlely that gets expensive fast, so it was just three little pieces that I hope will make interesting glassware for mixed drinks. For two of the pieces, a goblet and double old fashioned, replacements.com had only one each left in stock. For the other, a champagne glass which I hope will make a pretty nineteenth century cocktail glass, they have a number of pieces left in stock should I wish to order more. Thanks, everyone, for the help and recommendations.
  14. I was going to do the experiment of making two overproof mai tais tonight, one strained over fresh ice and one just shake and dump. Unfortunately following the "strained over fresh ice" my critical facilities are a bit strained. I think I shall quit while I am more or less ahead. Particularly as I have work tomorrow. But for the record I used: 1 oz Wray & Nephew White Overproof 1 oz Pusser's 1/2 oz Cointreau 1 oz lime juice (scant, blame the lime) 1/2 oz orgeat Nothing wrong with that except perhaps it wasn't quite enough.
  15. I wrote Cocktail Kingdom to check on the availability of the stainless version of the Yukiwa Baron. I don't foresee much shaking drinks for more than one (me), although I may want larger volume concoctions such as eggnog, for which I assume a 500 ml shaker is sufficient.
  16. Don't the Koriko tins take more technique? Agility is not my strong point. Also, wouldn't one then need to go out and find a proper strainer? Edit: Can any one tell me the difference between the Yukiwa Baron and the Yuukiwa Deluxe, other than a slight variation in shape and cost? They are both 500 ml. Chubo sells shakers that are sent from Japan: http://www.chuboknives.com/collections/kitchenware/Barware
  17. Well, usually one at a time. Golden age has this in stock: http://goldenagebartending.com/#!/~/product/category=2348862&id=15473191 I don't see it anywhere else. Anyone know of a US source?
  18. I also note Golden Age is in China while Cocktail Kingdom is about forty or fifty miles from me. In between there don't seem to be many suppliers of Japanese shakers that I can find. And the Yukiwa is also out of stock at Cocktail Kingdom...
  19. I substituted MC chicken broth in my carrot soup for the same reason -- lack of carrots. I also used some Coco Lopez for the coconut.
  20. They seem to have slightly higher prices than Cocktail Kingdom, and no Usagi. Can anyone say how Usagi compares with the Yukiwa Baron? I hadn't intended to spend close to $100 on a shaker but I have done stranger things.
  21. I doubt my ice is proper crushed ice. I pulse the cubes a few times in the Cuisinart. One of those fancy bags and a big mallet is not my idea of fun, but I am open to suggestions. However not all my results with crushed and dump mai tais have been what I would call watery. For last night's I was particularly careful to use bigger chunks for the most part. Yet this very similar recipe did not seem watery but just right: 1 oz Pusser's 1 oz Wray & Nephew Overproof 1/2 oz Cointreau 1 oz fresh lime juice 1/4 oz orgeat 1/4 oz syrup Possibly the ice that night was bigger or smaller, or shaken for a slightly longer or shorter time. As to Agricole all I can find is Barbancourt 5 star, which I have, and which I thought got rather lost in the mai tai. Is Barbancourt 5 star satisfactory for the purpose? If I allow enough time I will look again on my way to work this evening.
  22. I thought to order an Usagi shaker from Cocktail Kingdom, however the page says "Coming Soon". I guess that translates to out of stock. http://www.cocktailkingdom.com/Usagi-Heavyweight-Cobbler-Shaker-500ml-p/sha_usagi500xh_0000_stl.htm
  23. I caught the eye of a Parisian Blonde, and sort of I wish I hadn't. 1 oz Busted Barrel (smoothest rum I have) 1 oz Cointreau 1 oz heavy cream Shaken and strained. As stated the result was pretty vile. I stirred in a little syrup, which made it better, but still, not something that I care to make again.
  24. That's a very creative set-up Jo, but a jar and lid can conduct heat directly from the base of the cooker. Even if the jar is on a trivet the heat will come from the trivet/steamer basket, to the jar, and lid. ATK's video about the reviews very briefly flashed a remote logging thermometer. Though they were talking about stove top pressure cookers, they showed a sine graph that could only be achieved in an Electric cooker -looks better on camera than a line going straight up and flat. There is no information written or recorded on HOW they used that thermometer for their tests. Shortly after they published their reviews I wrote ATK and asked what methods they used for their tests and received no answer. I have a remote logging thermometer (which measures temperatures every 10 seconds up to 125c), a sling that keeps the thermometer suspended in water without touching any heat-conducive elements, and developed a testing routine that includes calibration at 100C before the test begins. A US Fissler Vitaquick just arrived at my door via express courier so as soon as time permits I will be doing my own measurements. I'll gladly share my results and testing procedure here, in case anyone is interested in reading or re-producing them. Very interesting info! Ciao, L The jars were on the Fissler steamer insert. It's been many decades since I took thermodynamics, however I suspect conduction from the base of the cooker was negligible. If the jar lid and the Thermax were heating by conduction from the base, so would be the food in the jar. Please tell us more about the measuring equipment you use.
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