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Everything posted by Fernet-Bronco

  1. Thanks for the link. There's a couple in there I'd like to try. I've been thinking Angostura and pineapple juice are probably meant for each other--the Daywalker seems to capitalize on that: 1 oz Angostura bitters 1 oz Rye 1 oz Pineapple juice 1/4 oz Cinnamon syrup
  2. Just saw this thread and wish I'd seen it before we went to DF over New Year's. Good stuff in here. New Year's is NOT the time to go to Mexico City if you want to eat and drink. Pujol, Quintonil, and El Cardenal were closed; many bars we were interested in were closed NYE and NYD. Regardless, we had some great meals. I've got neither the interest in nor endurance for writing long food blog posts but did want to share some restaurants and bars for those who might be planning future trips: We had New Year's Eve dinner at Dulce Patria as we were staying at Las Alcobas, which is next door (and an excellent hotel). They were in full-on festivities mode, but the food was still quite good. I was not impressed with the drinks, however, which were sweet and over the top. Someone upstream mentioned the ambiance: it is quite beautiful, colorful, and fun. Service is attentive if, perhaps, a little uncomfortably so. This is a place to go once on a trip to DF. Our best meal was at Maximo Bistrot Local, which is tucked away in a little romantically lit corner restaurant. It feels like a bistro, but the food is exceptional and refined. The drinks were very good as well. They know what they're doing 100%. (No English menu.) We ate a lot of Oaxacan food and very much enjoyed Guzina Oaxaca in Polanco, which was for some reason empty the night we were there. Stunning moles, amazing tortillas, and just all around good food in a nice atmosphere. Although it doesn't seem to be on any of the lists, we really enjoyed Azul Historico near the Zocalo--open air courtyard, nicely lit, with a long menu of traditional regional dishes. I had some sort of elk with mole (sorry, it's been a while) that was delicious and we had a hibiscus margarita that greatly exceeded expectations. La Lampuga Condesa was OK (not worth the stop); Fisher's in Roma Norte was a good lunch place. By major U.S. city standards, which I realize may be unfair to impose, Mexico City does not have a great bar scene and overall the cocktails were saccharine resort drinks. However, other than Maximo, there are a few places worth getting a drink: La Clandestina is a hole in the wall mezcal bar between Condesa and Roma Norte, very hip and with a great selection of mezcales--really easy to try five or ten in small amounts; Jules Basement is, uh, I guess a "speakeasy" style bar in Polanco with a hidden entrance in a family restaurant, so a little hokey but they are doing great cocktails down there; and Gin Gin in Roma Norte has a number of great brown liquor drinks that were a nice, bitter oasis in the desert of sweet rum cocktails. Did not like the rooftop bar at Hotel Condesa DF.
  3. Hmm... can't see how to edit. Here's a bit more on the Angostura Sour from Reddit if anyone's interested: http://www.reddit.com/r/cocktails/comments/1h41yg/not_cocktail_of_the_week_25_angostura_sour/
  4. Angostura Sour, adapted from the NY Times: 1.5 oz Angostura bitters 1 oz lime juice 0.75 oz demerara syrup 1 egg white Other than Manhattans, wine, and water, we drink more Angostura Sours than anything at home. The "Ango" is my partner's favorite drink and what she usually requests. I understand it's a variation on the Trinidad Sour, which, while a nice drink, lacks the monolithic yet expansive character of this version. Cool color too. People are always apprehensive of the amount of Angostura but the other ingredients really allow it to open up and show its complexity. It's a nice surprise. http://cooking.nytimes.com/recipes/1013714-angostura-sour
  5. Hey, I just made a PDT Rattlesnake! Delicious and a little weird--hard to pick out the Rittenhouse and absinthe. This is one where the whole is greater than the sum of its parts. Very nice.
  6. Fernet-Bronco


    Well, you don't mention the chocolate Frosty, which is the only thing I've ever had from Wendy's. Pretty damn good for drive through ice cream.
  7. I wanna say my dad and I used to go when I was in middle school when one opened up a couple miles from us. My mom said it tasted like cardboard and refused to eat it. I remember liking it okay, as well as being intrigued by the one-way mirror they had on the door to their kitchen. Place went out of business eventually and I think all or most of them in my hometown shuttered. Haven't had Little Caesar's in years and likely wouldn't eat it today given that there are usually better, local options available. Though this thread kinda makes me want to try a slice.
  8. Ah, quality + timing + marketing, the classic triple threat. Sounds like a respectable project. I'll look around for it.
  9. The Del Maguey line sounds good, but what's the reason it's so popular here? Quality alone? Availability in the U.S.? Some combination? We drank a lot of mezcal in Mexico City over New Year's and never saw it on any menu or used in cocktails. I'll try to post the bottles we brought back when I get home... curious to see if people have had them and what you think of them if so.
  10. My shop's website lists it for $6.50 a liter.
  11. Fair enough! These panda bubbles would be great for a kid's birthday party.
  12. I'm a big ramen hound but my partner doesn't eat pork. We're always on the lookout for a good chicken ramen place and Daruma Ramen in Austin DELIVERS and it delivers massive flavor. Their Shio and Shoyu are great. The vegetarian ramen is good for vegetarian ramen but doesn't pack the same punch as their chicken stocks. Check it out if you're in town and looking for a warm, satisfying meal. Restaurant is small so arrive early or late.
  13. Guess we know where Spanish took naranja from. That food looks incredible. Interesting preparation technique for the fish.
  14. How essential are tiki bitters? What is different from regular Angostura? Bittermans says the main characteristics of theirs are cinnamon and allspice. Not really sure that's different enough from Ango to merit pulling the $19 trigger.
  15. Wow, this is amazing but must take forever... and then it's slurped down.
  16. Not at the prices I'm seeing! Been using my old fashioned glasses for mai tais. Too small. It may not be traditional, but I think until I get proper mai tai vessels, I am actually going to use our julep cups. They seem to perform well enough with crushed ice and mint garnishes in other contexts.
  17. Tried my first mai tai with the gallons of rum I bought in the last week... 1 oz Smith & Cross .5 oz Appleton V/X .5 oz Pusser's .5 oz Cointreau 1 oz lime juice .5 oz orgeat .5 oz simple syrup .5 oz Lemon Hart OP float Nice but too sweet. No ss next time. This belongs in a julep cup, or some south pacific, pearl-studded pimp chalice. (Edit: Oh, and I double strained. Couldn't help myself.)
  18. Well, I found Caña Brava on the shelf at my local liquor store, perched next to Caliche. Picked up a liter of the Caña Brava for $26. I guess another location of this store has the Palo Viejo, so I'll grab that soon too. Sounds interesting... and super cheap. Rum in general seems to be a massive value in terms of the quality/intrigue to cost ratio. The Caña Brava is almost definitely what's in this cocktail at the bar. 2 oz rum, 1 oz yellow chartreuse, egg white, and a few shakes orange flower water create an immensely quaffable, rounded, concentrated, and smooth drink. It's got new world rum but feels very "old world" European. Looking forward to trying it with the citrus but this one is complete as is. Thanks for the help and rum lesson, everyone. Learned a lot.
  19. Thanks, I'll give that one a try. Anvil has the Daisy de Santiago too, though I've never tried it. Sounds like a nice drink! http://www.anvilhouston.com/media/menus/2014_1102_Anvil_Menu_2.pdf
  20. Thanks, Jo and Rafa, for the rum advice and feedback on the drink. Last thing I need at the moment is another rum to buy, but the Cana Brava sounds quite good from what I've seen online. Based on the tasting notes, it is probably what's in this drink and would play nice with yellow chartreuse generally. I'll look into Caliche and Palo Viejo as well. Availability may play a role here. I agree the lack of citrus is a bit odd--the egg white doesn't really froth a lot, but the Anvil menu lists only these ingredients: Panamanian white rum, yellow chartreuse, orange flower water, egg white. (They spell out use of citrus in other drinks and, anyway, it doesn't taste like it has any.) Flavor-wise, it's not a high acid drink, but is balanced and not droopy. Was thinking that a bit of lemon might go well in a future attempt.
  21. This sounds great. Going to have to give this one a try. For the honey ginger syrup, you do a 1:1 honey to water syrup with a few pieces of peeled ginger?
  22. I'm trying to figure out a drink called the Billy Wilkerson Topper from the great bar Anvil here in Houston. Done right it's like a fluffy, light, not too sweet chartreuse marshmallow. Almost too easy drinking. The menu lists "Panamanian rum" and I'm not really sure what to sub in for that. Here's my working recipe: 1.5 oz Don Q Cristal 0.5 oz Wray & Nephew Overproof 1 oz Yellow Chartreuse 3 hard shakes orange flower water 1 egg white The Don Q is from the remainder of a handle for party daiquiris and mojitos. With half an ounce WNOP it's a little rough, but with the full 2:1 DonQ to chartreuse it's too watery. I'd like to find a white rum with more character than the Don Q, but less funk than the WNOP.
  23. I bought Pusser's, a truckload of limes, and some cream. "Winter" is ending here and the weather is back to warm and dank. It's going to be mai tais and Ramos gin fizzes for days.
  24. After a large, very mediocre airport Manhattan (poorly proportioned Bulleit bourbon + martini and rossi vermouth), drinking a simple mezcal margarita: 2 oz Bruxo No. 1 mezcal 1 oz lime juice 3/4 oz cointreau The Bruxo is nice... feel a little bad drinking it in a cocktail since it does so well on its own. Moderately smokey, with a bit of sweetness to it. We usually sip shots on fish taco night instead.
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