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Everything posted by Craig E
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What does "toy" mean in this context?
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Improved Tequila Cocktail by Bobby Heugel, Anvil Bar and Refuge, Houston, Texas 2 oz Reposado Tequila 1 t Maraschino Liqueur 2 ds Bitters, Bittermens Xocolatl Mole 1 ds Bitters, Angostura 1 t Agave syrup 1 twst Lemon peel (as garnish) Stir, strain, up in a cocktail glass. Twist the lemon over the drink, rub the rim, and drop it in. -- Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community A very enjoyable drink with Xocolatl Mole bitters, but then aren't they all?
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Done, thanks!
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Finagled my first bottle of green chartreuse tonight. Served a Green Ghost, End of the Road, a Champs Elysee, a Last Word, and a couple of Monte Cassinos. The real winners were the Monte Cassino: 3/4 oz. each Rittenhouse, Benedictine, green chartreuse, and lemon juice, plus a dash of simple syrup, and a lemon peel garnish --and especially the Last Word, a drink that I've been dying to try for months, and yet somehow even exceeded my expectations: 1 oz. Beefeater, 3/4 oz. green chartreuse, 3/4 oz. lime juice, 3/4 oz. maraschino So good!
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El Nacional (Forgot the lemon twist 'til after I took the pic.) Many drinks I've made with the Vida mezcal since I acquired it have made me felt like I'm in over my head, not up to the smokiness. But this I enjoyed, either because of the alchemy of the accompanying ingredients, or maybe my taste is growing in sophistication already.
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What big limes you have!
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For God's Sake! Is There a Sake Sommelier out There?
Craig E replied to a topic in Spirits & Cocktails
I don't know if I'll ever try any of these, but I sure am enjoying reading these reviews. Thanks for posting. -
The Ice Topic: Crushed, Cracked, Cubes, Balls, Alternatives
Craig E replied to a topic in Spirits & Cocktails
An episode of the amusing Going Deep with David Rees examines how to make the perfect ice cube. -
What did you buy at the liquor store today? (2014 – 2015)
Craig E replied to a topic in Spirits & Cocktails
I didn't think to try! I think the Cocchi was pushing my luck already... -
What did you buy at the liquor store today? (2014 – 2015)
Craig E replied to a topic in Spirits & Cocktails
Local supplier is running a 25% off all wines anniversary sale, and I was happy to be able to convince them that not only cava and sherry, but also vermouth and Cocchi Americano qualify. -
What did you buy at the liquor store today? (2014 – 2015)
Craig E replied to a topic in Spirits & Cocktails
"Old No. 8 Brand" Deceptive. -
NYTimes Articles on Food, Drink, Culinary Culture 2013–
Craig E replied to a topic in Food Media & Arts
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It's not my recipe--as I said, I got it from the link upthread.
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Okay, partially in apology for my share of the snark above, I went and made one of those drinks in FrogPrincesse's link. To be honest, this is pretty drinkable. The Cynar and especially the vinegar are powerful enough to stand up to the syrupy Midori. And their brown color largely neutralizes the radioactive green, except at the shallow edges of the drink, so this doesn't look like an embarrassing cocktail to be sipping. All that said, while this recipe makes an acceptable cocktail, I actually think it would make an even better salad dressing...
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I've been meaning to try this out: Red Sky at Nightby Rafa García Febles, NYC.1 oz Bitters, Angostura3/4 oz Dark rum3/4 oz Ginger syrup (spicy)3/4 oz Lime juice Shake, strain, up. --Kindred Cocktails | Craft + Collect + Concoct + Categorize + CommunityThe ginger syrup would take some arranging, but the ingredient list isn't too intricate otherwise.
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My Black and Bitter Heart My Kahlua is probably not as classy as whatever "craft" coffee liqueurs are out there, but its syrupy sweetness (in the prescribed small doses) works quite well for me in bitter drinks like this (or the somewhat similar Bombardier). This was complex, bittersweet, and tasty.
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What did you buy at the liquor store today? (2014 – 2015)
Craig E replied to a topic in Spirits & Cocktails
Right half is all new to me. My first single-malt scotch, first amaro, first bottle of Punt e Mes. Feels like a coming-of-age experience. -
What did you buy at the liquor store today? (2014 – 2015)
Craig E replied to a topic in Spirits & Cocktails
Yeah, in fact buy a case of the gin and then you'll be able to afford a bottle of VEP! -
What did you buy at the liquor store today? (2014 – 2015)
Craig E replied to a topic in Spirits & Cocktails
Standard price around here is (not much) under $50 for the 750. I haven't spotted the 375 on local shelves. -
I have been gifted (from two different friends) two little bottles of Bittercube Door County Hop Bitters. How do I use this stuff, cocktailwise? Searches of eGullet, and in fact of the whole internet, turn up only a handful of recipes, most of which require even more obscure ingredients. They were a limited edition, so the Bittercube site itself makes no mention of them. So I'm hoping some of you can provide guidance: - Have you used these in anything successfully before? - Are there drink types, or other ingredients, you think might mesh well with them? - Are there other types of bitters for which these would substitute well? Beyond the basics, I'm not that familiar with flavor profiles of many bitters (e.g. Boker's, Old Fashioned, Jerry Thomas), so I can't judge whether recipes calling for those might present some possibilities.
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lesliec directed me straight to the source last time this came up.
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Just acquired my first bottle of Cherry Heering. Inaugurated it with a Gilroy. 1 1/2 oz gin (Tanqueray Old Tom) 3/4 oz Cherry Heering 1/2 oz dry vermouth (Noilly Prat) 1/2 oz lemon juice 1 dash orange bitters (Fee Bros.) This was terrific. Where was this wonderful, almost savory/spicy flavor coming from? The other ingredients pulling it out of the gin, I guess. The pleasant cherry/spicy tones reminded me of Angostura-bitters-heavy drinks I've enjoyed. This old Savoy recipe didn't look like anything special when browsing, but I'm very glad I made it. It's a keeper for sure.
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There may also be a happy medium between the syrupy dyed abominations, and the hassle/expense of imported or homemade cherries. My local grocer carries these cherries with no artificial additives. I think they're great. Good in an Aviation (though I agree, not necessarily essential), outtasite in a Left Hand. I wouldn't try to talk you out of making your own if you're up for it, but wanted to let you know of another possible option.
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It's a bit strange: if a bottle of a given liquor is almost empty, I'm motivated to finish it off. But if there's just a little more than a little left in it, I'll tend to avoid using it and to make drinks with things from the more flush part of the inventory. So ostensibly I'm thinking about clearing bottles out of the bar, but in practice I'm winding up with a ton of bottles that are hovering just above the tipping point. Kindred Cocktails is great for inspiration, and I use the "Suggest" feature to make my to-try list.