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Posts posted by Rafa

  1. Molasses will add some sugar (and acid), though less than you'd think. The final product won't be liqueur-sweet, just pungent with molasses flavor.


    i think last time I started with ten parts rum to one part baking molasses and found that extremely flavorful and had to rum it down.


    I currently work at Covina and the Roof at Park South in NYC.

  2. Black rums (as a commercial category) are usually lightly or minimally aged, with flavorings and colorings thst give them their distinct effect in mixed drinks.


    Gosling's or Meyer's should work fine in most recipes that call for black rum as a category, though the rums/flavored spirits in this category tend to be distinctive among themselves and a given black rum may not work in all situations.


    The Dead Rabbit (as well as several other bars, mine included) uses Cruzan Blackstrap because it has a heavy molasses note which exceeds that of most commercially available honest rums.


    A fun trick is to take a run-of-the-mill medium- or heavy-bodied rum and infuse it with molasses. 

    • Like 1
  3. ^^I have a black Boulevardier on Kindred under the name No Loitering (#commentary). I imagine a lot of people came up with that or similar drinks around the same time. 


    Snow day here, at the height of white grapefruit season, so I'm living it up tropically at home with Daiquiris #3 (Palo Viejo, La Favorite, Luxardo, white grapefruit, lime). Also aged 'Ti Punches with Clement VSOP and Petite Canne, because it's never the wrong season for a 'Ti Punch.

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  4. Thanks for stopping in, Craig. You were excellent company. I won't recapitulate your tippling exploits except to note that I somehow neglected to serve you anything with Midori in it or to light anything on fire for you. (The couple to your left weren't as lucky.)

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  5. The recipe for the Presidente in the Floridita bar book specifies Vermouth de Chambery, whereas every drink that calls for dry vermouth specifies dry vermouth. Blanc seems likely to be the intended style.


    Lately I've been enjoying this riff on a riff on a Frank's Cocktail:


    Intro to Cognac


    1 1/2 oz Pierre Ferrand 1840 Cognac

    1 1/2 oz Alvear Pale Cream Sherry

    1/4 oz Luxardo Maraschino liqueur 

    1/4 oz Verjus

    2 dashes Angostura orange bitters

    Cucumber slice garnish



  6. Is there a What Didn't You Buy At The Liquor Store Today thread?


    To my dismay, K&L Wines of California has stopped shipping to NY, just as they're bringing in a raft of mouth-watering (and generally well-priced) brandies and r(h)ums. 


    Thankfully I've secured a California-area mule, but a long-overdue trip up the PCH, collecting bottles and dispensing boomerangs as I go, might be in order. 

    • Like 1
  7. Until recently, Pikesville was a legacy product, one of the few surviving such ryes in the wild, a whiskey enjoyed by working class people in Baltimore, Maryland (where the brand originated some hundred+ years ago) and unheard of by just about everyone else.


    Now that product's been discontinued, and the brand has migrated up the shelves to where it currently sits, as the 6 year old, 110-proof older sibling of Rittenhouse Rye.


    Nothing wrong with such a product, of course, but it's a shame that one of the last reliably very affordable ryes on the market had to perish so we could have another $30+ 'premium' rye.

    I haven't tried the new one, but I've heard good things. 

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  8. There's nothing wrong with those sorts of techniques, though I prefer not to use them unless there's no other way to get a flavor into a drink, because I like drink recipes that are easily reproducible. I feel the same way about homemade ingredients other than common syrups.


    Thank you, @Leslie. I used to work for a bar that had a bottled classics program that took advantage of the format to get very elaborate with its recipes (the Manhattan called for Armagnac, Tennessee whiskey, and Cherry Heering, among others, but still tasted like a Manhattan). This drink was a take on an El Presidente.


    @Craig E, your appealing recipe reminds me of old recipes I sometimes see for a Bobby Burns calling for Drambuie rather than Bénédictine. I'll have to give it s try.

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  9. I do find that citrus can overwhelm and flatter flavors (while sugar amplifies them). For complex and aromatic sours where a lot of the flavor resides in the booze, I tend to prefer smaller relative amounts of citrus and sugar than I would for a simple sour (like a Whiskey Sour or a Daiquiri or Rum Sour), or even a simple daisy like a Margarita or Sidecar. I might suggest as much as five parts of booze to one each of citrus and sweetener in cases like that


    If citrus is overwhelming flavors for you, @lesliec, may I suggest turning a stirred drink you enjoy into a sour by adding small equal amounts of sugar and citrus to the recipe, shaking, and working up from there? 

    • Like 1
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