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Everything posted by Rafa

  1. Absinthe is a beautiful accent in Mai Tais—I'm sure a dash or two of Chartreuse would work.
  2. You're decreasing the ratio of Cognac to apricot vs. my original (2:1 vs my 3:1), so if decreasing the floral flavor while upping the proof was your goal I would recommend something like 2.5 oz Cognac to .5 apricot. As far as decreasing the sweetness of the orgeat/noyaux, I put it on crushed ice and added Ango for a reason, and I welcome reading the results of your experiments with ratios.
  3. Sea Wynde apparently has had a lot of batch variation. More recent bottlings are said to be better. I don't know if that's reassuring enough to merit purchasing a full bottle. I greatly enjoyed the one I tried at Hassouni's place; it reminded me favorably of a Caroni bottling of his. I was sipping it neat.
  4. Rafa

    Eau De Vie

    Kindred's got plenty.
  5. I just settled on Apricot Fix for the name.
  6. Maybe consider a honey liqueur like Bärenjäger?
  7. Nomenclature aside (moonshine more properly refers to unaged American backwoods spirits of course, made primarily (via Cowdery) from table sugar), the Glendalough line is aged. I'm not sure what legal definition poitin has in Ireland or here in the US, if any. Flavorwise, I didn't find my samples to have much in common with American white dog, but then again I tend to avoid that category.
  8. Some Gosling's Very Old, among many others, chez Hassouni. Noses like a fernet—eucalyptus, black tea, nettle—and drinks like one, too, with a sticky caramel mouthfeel and a palate that mixes olfactory dryness (those forest notes) with notable sugar. Sui generis.
  9. I enjoyed an aperitif of equal parts Byrrh and Cynar last night. Rich, but delicious. Would probably make for a nice Boulevardier riff.
  10. I haven't tried the Teeling but have tried the entire Glendalough line and liked them each--I think the sherry cask version was my favorite, followed by the cask strength. I agree with tanstaafl2's suggestions. Maybe treat it like you would Batavia arrack in mixed drinks--something potent and funky and not to everyone's tastes that can add depth and wildness to a punch when used judiciously. Or wait for The Dead Rabbit to release some of its poitin recipes available.
  11. Hot off the presses, the PDT Cocktail app (a collaboration with Martin Doudoroff) is here. Says Doudoroff: PDT Cocktails is a legacy. The recipes comprise pretty much all the original drinks ever served at PDT as well as the fine-tuned classics PDT has featured on their menus. Included are four hundred precise, carefully-worded drink recipes spanning all of PDT’s eight years of service Every one of the recipes was re-tested by Jim Meehan and his staff for this anthology Every drink was carefully photographed, documenting PDT’s choice of glassware and garniture (“We taste with our eyes first,”—Jim Meehan) Nearly every ingredient was photographed, too, to provide a visual reference (!) This is a flagship app—exactly what you would expect from the first James Beard Award-winning bar program—and a leading document of the contemporary “craft” cocktail movement.
  12. Rafa


    How's the Bitter Truth falernum?
  13. This is related to how a lot of bars (including mine) prepare their Ramos Fizzes: shaking with a single 1.5" x 1.5" ice cube until it's fully dissolved, which allows enough time for the egg whites to emulsify without diluting excessively.
  14. Try 'dry' shaking with a single ice cube (what I do), or run the tins under cold water before shaking to contract them.
  15. Imagine the flavor of a young agricole without the funk but with all that caney depth and you have Petite Canne—a rich, complex flavor comparable in depth to varietal honey or another sweetener. I make almost all my own syrups (excepting orgeat, which I leave to feste), and I still make a point of purchasing Petite Canne. Great on pancakes too.
  16. Nice Daiquiri+ tonight: 1 1/2 oz Clément VSOP 3/4 oz Lime juice scant 1/2 oz Petite Canne Martinique cane syrup 1-2 drops orange flower water A floral, flavorful take on the king of drinks.
  17. No, a Gold Rush is a sour of bourbon (or rye in this case), lemon, and honey. The drink you link above is an update of my drink the Bear Trap that probably doesn't need a new name.
  18. As everyone probably knows Small Hand is made with apricot pits. Enjoying some right now in fact.
  19. All right, you two have convinced me. One more for the wishlist.
  20. Tempus Fugit, as with their decadent crème de cacao, is the category leader as far as I'm concerned. (I'm not a huge fan of their menthe, but I'm not big into menthes in general. Theirs is certainly lovingly made.) i don't know that noyaux is an essential cocktail ingredient but it is a fun one, and I'm sure you can find room for it somewhere in your liquor annex. ;-) The Blume Marillen is gorgeous and well worth getting, one of the most aromatic and balanced eaux de vie I've tried. It makes an excellent mixer but, alas, the price. How's the Chairman's Reserve?
  21. The amaretto was just what I had on hand, and close enough in spirit to crème de noyaux (an apricot pit-flavored liqueur) to work in a pinch. The Small Hand orgeat is indeed powerful. But the eau de vie is intense, and the liqueur is no slouch, and together they create a layered flavor in which the orgeat is just one component. To my taste, anyway. You're welcome to experiment. Blume Marillen should be available from any retailer that carries other Haus Alpenz products (e.g. Smith & Cross, van Oosten arrack, Cocchi Americano, etc).
  22. 1 oz Pierre Ferrand 1840 Cognac, bostonapothecary's favorite 1 oz Blume Marillen apricot eau de vie 3/4 oz Lemon juice 3/4 oz Small Hand Foods orgeat 1/4 oz Amaretto (previously Noyaux) 1 dash Ango Served on crushed ice It's funny, I don't particularly care for apricots on their own or in savory dishes or desserts, but the Blume Marillen is one of my very favorite spirits, and I love the apricot notes (somehow more floral than fruity) I get in the Ferrands and in Borderies Cognacs. I'd add this drink to our menu if the eau de vie weren't so expensive.
  23. Blogger SKU reviewed the same run of K&L exclusive rums that Moto purchased. He liked the Hampden more than Moto did. He's also reviewed their recent whiskies throughout the week, for those interested.
  24. DrinkUpNY has it. (So does at least one poster on this forum who's happy to arrange an exchange...)
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