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GregORear

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  1. Is Angostura LLB (lemon lime and bitters) available in the US?
  2. I prefer my spirits to be really cold, so at home I keep them in the freezer. I hate it when I go to a bar and all the spirits are at room temperature, then the bartender puts some ice in a room temperature glass and fills it with water while he mixes my martini. Yuck! (Then again, I AM in Raleigh, not known for its great cocktails. However, the bartender at the Siena Hotel in Chapel Hill made an excellent Vesper Lynd.) Ideally, I'm wondering if you wouldn't want to have all your bottles in a freezer, spout down, so that you could remove exactly as much spirit as you wish. If you did that, perhaps you'd need to add chilled water for the dilution, as there would be no need for ice. I'm just sayin', if you could invent the perfect arrangement, what would it look like?
  3. I'd like to find a good source for miniature (50 ml) liquor bottles. My local ABC doesn't have very many, and while there is a huge variety on eBay (where do they get them?), they seem to be twice as expensive as I can get locally (at least, for the ones I can get locally). Specifically, I'm currently interested in sampling the different gins available. Thanks.
  4. I'm trying to find a decent liquor cabinet. I'd prefer something not too heavy (something one person could carry up stairs-empty), not too expensive (<$500), with doors to keep the cats out, and on casters. I can find plenty of storage for wine, but my bottles tend to be open and vertical. I don't really need a whole lot of storage for bottles, since most of them are in the freezer anyway. But it would be nice to collect the glassware, bitters, etc. all together. I'd spend a little more on a vintage piece, but not a whole lot more. I also don't mind repurposing something that wasn't intended to be a liquor cabinet, but which has been found by someone here to be just the thing. Any suggestions? Thanks, Greg
  5. GregORear

    Vagabond

    Vagabond splash of vermouth angostura bitters 1 oz gin Put some crushed ice in a shaker. Add a splash of vermouth and a couple of generous dashes of Angostura bitters. Shake well, then strain off the liquid. Add an ounce or so of good gin (I use Tanqueray No. 10 straight from the freezer). Shake well, then strain into a frosted martini glass. Spear an olive and an onion with a toothpick and drop in the glass. Top off the glass with very cold, very fresh club soda. Keywords: Cocktail ( RG840 )
  6. GregORear

    Vagabond

    Vagabond splash of vermouth angostura bitters 1 oz gin Put some crushed ice in a shaker. Add a splash of vermouth and a couple of generous dashes of Angostura bitters. Shake well, then strain off the liquid. Add an ounce or so of good gin (I use Tanqueray No. 10 straight from the freezer). Shake well, then strain into a frosted martini glass. Spear an olive and an onion with a toothpick and drop in the glass. Top off the glass with very cold, very fresh club soda. Keywords: Cocktail ( RG840 )
  7. OK, here's one I call the Vagabond, © 2003 Greg O'Rear. 1. Put some crushed ice in a shaker. 2. Add a splash of vermouth and a couple of generous dashes of Angostura bitters. 3. Shake well, then strain off the liquid. 4. Add an ounce or so of good gin (I use Tanqueray No. 10 straight from the freezer). 5. Shake well, then strain into a frosted martini glass. 6. Spear an olive and an onion with a toothpick and drop in the glass. 7. Top off the glass with very cold, very fresh club soda. It's sort of a pink gin martini/gibson and soda, but the name derives from the recipe (more or less): Vermouth And Gin Angostura Bitters Olive oNion soDa Pictures are here: http://gregorear.com/vagabond/ Remember, this recipe is copyrighted, so every time you drink a Vagabond, you owe me 10% of your inebriation.
  8. OK, here's one I call the Vagabond, © 2003 Greg O'Rear. 1. Put some crushed ice in a shaker. 2. Add a splash of vermouth and a couple of generous dashes of Angostura bitters. 3. Shake well, then strain off the liquid. 4. Add an ounce or so of good gin (I use Tanqueray No. 10 straight from the freezer). 5. Shake well, then strain into a chilled martini glass. 6. Spear an olive and an onion with a toothpick and drop in the glass. 7. Top off the glass with very cold, very fresh club soda. It's sort of a pink gin martini/gibson and soda, but the name derives from the recipe (more or less): Vermouth And Gin Angostura Bitters Olive oNion soDa Remember, this recipe is copyrighted, so every time you drink a Vagabond, you owe me 10% of your inebriation.
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