Craig E
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Posts posted by Craig E
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That escalated quickly!
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10 hours ago, Rafa said:
My spec is
1 oz Midori
1 oz Martin Miller's Westbourne Strength
1 oz Lime juice
1/2 oz Simple syrup
egg white
Dry shake, shake, strain, up.
Tried this out. Tastes like a Creamsicle crossed with a watermelon Jolly Rancher!
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Friends coming over for cocktails insisted on bringing a bottle of something, so I told them I'd be happy to try something new from local (Minnesota) distiller Tattersall, and they showed up with this sour cherry liqueur.
Here's my tasting notes side-by-side with Cherry Heering:
Tattersall is 30% ABV (vs. Heering's 24%)
Its color is clearer and brighter red than Heering's old-blood red.
There's a big difference to the nose: Tattersall is mostly alcohol fumes, where Heering has a yummy sweet cherry aroma.
The taste is certainly similar enough that substitution in cocktail recipes will work splendidly. But Tattersall does taste markedly more sour, which you get throughout the sip and finish. That sharpness consequentially prevents the sweet cough-syrup cherry flavor that is more prominent in Heering.
My guests loved the cocktails I made for them with the new liqueur (Trainspotter and Blood & Sand).
Tattersall now has a huge line of spirits and liqueurs. As I've said before, their gin is terrific. I've also had a small taste of their fernet, which lacks the menthol strength of Fernet Branca but despite that (or rather because of that) seems really promising for mixing.
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Wife's friend just dropped off some of her homemade bitters, so I used them in this To Hell with Spain. Wow! Interesting drink. Started with grape juice flavors, finished with bitterness akin to high-cacao chocolate. In between I swear I got a little peanut butter but I'm not sure what could've accounted for that!
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Some recipes call for the citrus twist to be discarded, and others to be dropped in. When you're crafting a drink, what guides you in deciding which way to go?
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A nice conversation among bartenders about Sasha Petraske has been posted at Punch.
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There are dozens of browsable vintage cocktail books at this EUVS Vintage Cocktail Books Library I just found out about. Not necessarily a great trove of useful recipes, but charming to look through and useful for historical sleuthing.
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On March 29, 2013 at 3:32 PM, campus five said:
I don't think I ever put this up here, but on my last visit to Seattle in May 2012, we visited Murray at Canon.
He made us a flight of manhattans. All three were 2:1 rye to vermouth, 2 dashes ango, lemon peel. I can't remember what rye, but the vermouths were carpano antica, dolin rouge, and bonal. Without knowing what was what, I picked the bonal one as the clear favorite. And Antica (or Cocchi di Torino) is generally my favorite in everything.
Gonna have to try the rye/cynar/bonal combo next.
I've also dug the "rope burn" which is 1:1:1 smith&cross/aperol/bonal - grapefruit peel. delicious.
Ooh, I do like that Rope Burn.
Certainly syrupy sweet up front, but the tingly bitter caramel finish keeps the candy flavors in check for me.
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My entry for January's Mixology Monday challenge, Brace Yourself.
The idea of this month's theme is a cocktail that helps brace yourself to face the wintry weather. One of my first reactions to my recently acquired bottle of Bonal Gentiane Quina was that it reminded me, in its acidic sweetness, a bit of a nice apple cider, so this seemed like a good foundation for a wintry cocktail. If I wasn't going to do a hot, toddy-like cocktail, I knew I'd need the warming effects of something high-proof, so I pulled out my bottle of Hamilton 151 rum to pair with it. After a few trials I found its alcohol and molasses flavors overrode my yummy Bonal, so I needed something a little more neutral to rebalance the drink, and since apple cider was my starting point, calvados seemed like a natural fit. The cinnamon notes of Berechkova seemed like an obvious complement to the apple idea, so I added that as a rinse. After a few rounds of rebalancing, I wound up with:
2 oz. Bonal
1 oz. calvados
1/2 oz. Hamilton 151 rum
Becherovka rinse
orange twist
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Inaugurated my first batch of cinnamon syrup by making a Heart-Shaped Box.
Muddled strawberry, Hine cognac (Maison Rouge), St. Germain, lemon juice, cinnamon syrup, balsamic vinegar, Angostura bitters.
Sweet and well spiced, very accessible.
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Lovely and excellent. Joins Tango Til They're Sore as a fave Peychaud's-heavy tipple.
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I didn't eat the sage but I guess that's up to the drinker. I was once dumbstruck when I served a drink to a guest and she ate the lemon twist. Would never occur to me to consider that edible.
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Just now, Czequershuus said:
What do you think of the Solveig? There are so many new Minnesota gins that have come out in the past few years, and this is one I have not gotten round to.
I received it as a gift a while back. It worked well in this but I'm not a big fan actually. It has an intriguing but not very gin-like vanilla/hogo aroma, and a pretty unremarkable, almost vodka-ish flavor. I wouldn't buy it again. I think the bottle is gorgeous though!
Have you had Tattersall? They're making fantastic stuff IMO.
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A few drops of saline in the shaker. (A couple of sage leaves go in too, then get strained out.)
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Martin Miller's gin (Far North Solveig gin), Aperol, lemon juice, simple syrup, salt, sage.
The salt and sage add a pleasant savory twist to a familiar sweet, sour, and fruity combination.
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I appreciate the meniscus brinksmanship!
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An Eclipse (Leo Robitschek):
2 oz El Tesoro Añejo (Cazadoras reposado, because that's what I had)
3⁄4 oz Aperol
3⁄4 oz Cherry Heering
3⁄4 oz lemon juice
Vida rinse, lemon twist.
Joins the Gilroy as a favorite use of Cherry Heering. Both of those avoid the medicinal-cough-drop effect that sometimes accompanies cherry liqueur drinks in my experience. The mezcal rinse gets a little lost in this but this is an accessible and tasty one.
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Tried FrogPrincesse's own You Only Live Twice and enjoyed it. It's inspired by the Corpse Reviver #2, but really tastes more like a tweaked whiskey sour. I might try it again with the lemon scaled back a bit, as the sour overrode some of the more subtle flavors to my taste.
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Spent my Christmas money restocking Rittenhouse, Cynar, and Aperol, and obtaining my first bottle of Cocchi Vermouth di Torino. Thanks, mother-in-law!
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In the middle of offering drink mixing services to my New Year's Eve party crew, I got challenged to make something of the most random bottles at the back of their liquor cabinet: some strange dark rum from Hawaii (that smelled a bit like Kahlua) and some "potable ginger vinegar." Threw in some simple in a more-or-less daiquiri template and added a lime wheel, and I have to say it turned out pretty good!
Happy new year!
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Visiting family in Orange County, got to go to the celebrated Hi-Time liquor shop in Costa Mesa. What selection! Picked up the makings for some Manhattans, and found my first bottle of long-sought-after Bonal. Hoping it makes it home in my checked baggage.
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Amer Picon & Torani Amer
in Spirits & Cocktails
Posted
Is that you, or your spell-checker, that keeps misspelling Michter's?
(This is coming from someone who would have sworn it was "Señor Curacao of Curacao" before he was corrected.)