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Everything posted by Rafa

  1. That sidecar's a great idea, and I'm going to start doing that for a lot of my rinses. The cocktail's also spectacular.
  2. 1.75 oz Rittenhouse 100 1.00 oz Cherry Heering .25 oz Bittermens Xocolatl Mole bitters Luxardo cherry garnish, discarded lemon twist. Smooth, dark, and complex. Basically an egg-less Heering Flip grafted onto a rye cocktail. Beta cocktails-y. Needs a name. Laughter in the Dark, Azriel, and for some reason La Llorona are contenders. (Part of me wants to name it Black Cherry Garcia, what with that being one of my surnames and all.) I went with rye because it's dry and loves cherry and chocolate, but other spirits could be interesting: mezcal, Demerara rum, and brandy come to mind.
  3. It kind of looks like you have a snail wrapped around the rim of that glass.
  4. Tonight, at home, I mixed 1.5 oz Rittenhouse 100 (killing off the bottle--RIP) .75 oz white grapefruit juice .5 oz Cynar .125 oz Benedictine I mixed the first three and got something woody, forest-y, dry, and complexly bitter. I liked it, but it lacked contrast, so I added a whisper of Benedictine, which brightened it considerably. At this point I realized I'd basically made a grapefruit version of a Doe's Path. I like the Doe better. For my rye-grapefruit needs I'll probably stick with Nocino.
  5. Having good ideas go disastrously wrong and then calling that Art is already my MO. So I'll probably have to attempt your proposed Un Cafe Va Bene Va Bene. Thanks for the great ideas, and for the rye/coffee/Luxardo cocktail, which I hadn't seen before. I've actually been looking for recipes that involve cold coffee. Thampik, this might be one worth trying out with your Maraschino. NP. A Martinez, with gin (preferably Old Tom), sweet vermouth, and Boker's/Angostura is a good way to get a sense of Maraschino's flavor. A Hemingway Daiquiri/Papa Doble is another great, though less Maraschino-forward, drink. I find that once you get a sense of what Maraschino tastes like it's impossible not to notice. It's a very distinctive and assertive flavor, and it can dominate if used in quantities of more than 1/4 oz. Looks beautiful, and the five spice mix probably gives it aromatic complexity like it does in Morgenthaler's Dark 'n Stormy. I make them according to Giuseppe Gonzalez's research at PKNY but Iove W&N so I'll have to give yours a try.
  6. You know, this is the exact inverse of what I used to hear when I edited a literary magazine. At least people enjoy intentionally (or " ") bad writing more than they do bad drinks. I've discovered that Cynar and cardamom love each other. Might have to try a spiked Turkish coffee (something along the lines of Un Cafe Va Bene?), or maybe just mix the 'choke with some Ransom Old Tom.
  7. Maraschino's powerful stuff; a little goes a long way. Start with the prescribed amount and add more to taste. You might also try a Fancy Fee cocktail, with a half ounce of Maraschino to two of whiskey, and a dash each of orange and Angostura bitters.
  8. Whereupon I came to the hour violet that, whether through gleam of gloaming or some ancient thirst of these brittle bones, instilled in me a desire for a potion quenching in its character, in its effects bibulous; and, searching about me for some receipt for such an imbibement with which to parch my sorrow, I came upon this post, the bezeled gem of the evening, and mirth and beauty overcame me.
  9. The Red Hook if you have Punt e Mes, the Final Ward if you have Chartreuse, the Brooklyn, and the Improved Whiskey Cocktail.
  10. I had a great drink on these lines in the Corinthia Hotel in London, but with chilled Earl Grey instead of your lime and soda. Your version looks beautiful as well. Pretty sure you'll win that competition. You're too kind. That drink sounds wild. By coincidence, the other drink I considered submitting was an Earl Grey-infused gin and ginger beer highball with a dash of lavender syrup. I called it the Bulwer-Lytton, after the British author of the line "it was a Dark 'n Stormy night." You should write ad copy for sherry companies.
  11. This is what I just submitted to the Tales of the Cocktail 2013 Official Drink Contest, which had to take the form of a Rickey: Rickey Ricardo 1.5 oz Hendrick's .5 oz Angostura 1 oz cucumber juice .5 oz lime juice 3 oz club soda Garnish with a lime wheel, lemon wheel, and rose water and Angostura-aromatized slice of cucumber.
  12. Thank you all so much! A lot of good ideas so far, and a lot of good stuff on Martinique. One of my favorite parts of researching/inventing drinks is the huge and diverse amounts of information I pick up along the way. I'm leaning toward something feminine starting with an M, but Four Snakes is a great idea and now I want to save that up for another drink. Glissant on the Beach? Yup. Nothing says sexy fun times on the beach like "interrogating notions of Creole identity vis-a-vis Africanism." Yup. Just remembering what I spent four years studying makes me want another drink.
  13. Wray & Nephew Cosmos. Wray & Nephew Lemon Drops. $500 dollar Champagne with a float of Wray & Nephew Overproof.
  14. 1 1/2 oz Rhum JM Blanc 3/4 oz Clément Créole Shrubb 3/4 oz Lime juice 1/2 oz Campari Anyone have any idea what to call this? It started out as a rhum agricole take on a Margarita (a Marguerite?) but it took a swerve in a Papa Doble direction, after which I looked at Dan Chadwick's Margara for ratio ideas.It's not very bitter at all; it tastes like a dry-ish grapefruit Margarita, and I could see it being pretty successful with just a 1/4 oz of Petite Canne cane syrup to sweeten it up. I want to give it a Martinique-related name but I know little of its culture beyond rhum and its beaches and all the Edouard Glissant I read in college.
  15. Oh wow. Post #13 deserves all the love.
  16. I've found the Trader Joe's house sherries, which are made by Barbadillo, to work well in cocktails and in cooking. They sell a fino, a medium dry (very lightly sweetened Amontillado), and a cream (Oloroso sweetened with Pedro Ximenez grape juice), all for $5. They're not as tasty for sipping as the Lustau sherries but it's impossible to argue with their price.
  17. You have to make sacrifices to get a bar down to ten bottles. Bourbon is a great spirit but rye is generally (with notable exceptions) a better mixing whiskey: drier, spicier, more assertive. I did include Weller bourbon as a runner up.
  18. Practically speaking, I really do think it's better -- cheaper, more efficient -- to build your bar drink by drink, not bottle by bottle. If you love Martinis, buy yourself a bottle of gin or two, some orange bitters and some dry vermouth. If you had a Bijou at a bar and loved it, add some sweet vermouth and Chartreuse. If you want to try this Negroni drink that cocktail geeks are always geeking out about go ahead and buy Campari. Or like Tiki instead? Buy yourself 30 rums and as many flavored syrups. That said, it's a fun game to try to come up with a 10 bottle bar that can cover most of the classics, and it's a given that some burgeoning cocktail geeks will want to find lists like these for guidance. Mine would be 1. Gin: Beefeater or Broker's 2. Whiskey: Rittenhouse 100 3. Rum: El Dorado 5 or Banks 5 Island 4. Dry Vermouth: Dolin 5. Sweet Vermouth: Carpano or Cinzano 6. Cointreau or Luxardo Triplum 7. Campari 8. Chartreuse 9. Aromatic bitters 10. Orange bitters or grapefruit bitters With runners up being Luxardo Maraschino, Cynar, Lemon Hart 151 (for drinks calling for overproof or dark rums (e.g. Dark 'n Stormy), as well as fun flaming garnishes), Weller 12 bourbon (you can blend it with Rittenhouse for a rye-mashbill 'bourbon'), Scotch (a good blend or something like Glenmorangie 10), either a blanco or reposado Tequila, mole bitters, Bols genever, and Del Maguey Vida. This 10 bottle bar is a good start if you want to make the bulk of the canon, which isn't a bad way to begin at all. But it favors drinks and spirits from a century ago and minimizes great but more recently (re)discovered spirits like mezcal, and obscure-ish but awesome spirits like genever. It also neglects the growing array of versatile and excellent bitters (to be sure, the numbers of sub-par or hyper-specialized bitters are growing too). I think it might be better to start with one subset of mixed drinks and work your way out from there: if you like Margaritas, maybe explore the growing canon of tequila/mezcal drinks first, and then move on to gin and whisk(e)y and all the standards. For myself, I'd probably be set with some good rums, Scotchs, mezcals, and Campari and Cynar.
  19. It was the Morse code for "Victory" in WWII, when Don the Beachcomber made the drink.
  20. Rachel Maddow recommends a Pineau Martini; but it sounds like that might still be too sweet for you. The Pompadour is a classic drink that calls for equal parts Pineau and rhum agricole with some lemon for acid. Running Up That Hill is another drink that calls for Pineau (it's also a great ), and it also balances it with a bit of lemon. I like to mix Floc de Gascogne (basically Pineau made from Armagnac) with white Armagnac, absinthe, and gentian liqueur; you might have good luck mixing Pineau with Cognac. I sometimes mix citric or malic acid directly into liqueurs or wines that I feel want acidity, but it's very easy to overdo it.
  21. Congratulations! I suppose it depends on what you already have, and what you like to drink. None of us are going to know your tastes and bar as well as you do. That said, you might want to look over this thread to see what people here consider home bar essentials. 12BottleBar.com covers the same topic (though not without controversy). A lot of it is cheap enough that it's not really wedding registry material (bitters, vermouth, etc), but some of it, like Chartreuse and Cointreau, is both pricey and essential. If you like Scotch or Cognac or other expensive liquors, now's the time to let your friends and family know. For diverse and extremely affordable glassware there's Fishs Eddy. They also have lots of general kitchenware. Just make sure to let your guests know that you're set for lowballs.
  22. I don't know where in Brooklyn you live, but BQE Wine & Liquors in Greenpoint has a great selection and the best prices I've found in the city. It's a bit of a walk from the nearest subway stations, though. Astor in Manhattan has an even better selection and great prices too. Trader Joe's in Union Sq has crazy discounts on wine, including sherry. Terrible crowds though.
  23. I don't understand why most of the liquor stores with good selections here in NYC (Astor, Warehouse, Sherry-Lehmann, DrinkUpNY) don't carry ED5. Astor only ever carries ED3 and one of the 12 or the 15. Incidentally, I really like a white Palmetto with ED3 and Dolin blanc (2:1) and two dashes of mole bitters.
  24. OGD 114 is delicious and powerful enough to stand out in cocktails, given both its high rye content and its crazy proof. It's probably too strong to work as a sipper for most people, and its intensity makes it a bad fit for drinks where you want the softness or roundedness of most other bourbons, but overall it's a good investment for cocktailing and a hell of a value. Old Weller 107 is similarly priced and excellent, and its soft, wheated flavor is a better match for some drinks.
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