• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

KD1191

Rogue (now beta) Cocktails

247 posts in this topic

Got this the other day.

Have yet to try any of the more "rogue" cocktails, but I like the attitude. Nice pictures, too. I believe I met Kirk a year or two ago when he was guest bartending at Death & Co. Did have, at the time, the pleasure of sampling his flaming chartreuse swizzle. Great drink, great technique, and impressed me as a nice guy. Will have to get down to Cure one of these days.

My main complaint would be that the book is far too short! Well, that and Blurb rips you off on the shipping.


---

Erik Ellestad

If the ocean was whiskey and I was a duck...

Bernal Heights, SF, CA

Share this post


Link to post
Share on other sites

Yeah, I was definitely glad I could buy the book straight from Cure. The shipping was absurd.

Share this post


Link to post
Share on other sites

So what you're saying is that, rather than paying to have the book shipped, it would make more sense for me to fly to New Orleans and pick it up in person at Cure? Excellent news! I'm happy to use the flimsiest of excuses.

Hey, if I'm going to pay insane shipping charges, it might as well be to ship me down there...


"Philadelphia’s premier soup dumpling blogger" - Foobooz

philadining.com

Share this post


Link to post
Share on other sites

Yeah, just checked it out, and I would have to join Blurb and pick a password and give them leave to send me spam before they'll tell me the shipping cost. But on their shipping info page it suggested to book creators that the shipping for a standard book might be $19.95. For a $20.00 book.

Can that be right?

Share this post


Link to post
Share on other sites
Yeah, just checked it out, and I would have to join Blurb and pick a password and give them leave to send me spam before they'll tell me the shipping cost.  But on their shipping info page it suggested to book creators that the shipping for a standard book might be $19.95. For a $20.00 book.

Can that be right?

I was able to get a shipping estimate just now without having to join Blurb. Granted, it seemed a little confusing, but to ship it to Chicago looks like it would cost $6.43.

Share this post


Link to post
Share on other sites

That's what it costs to Providence (I paid it last week): $6.43. Cheaper than a flight, though I'm incapable of a rational cost/benefit analysis....


Chris Amirault

camirault@eGstaff.org

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

Share this post


Link to post
Share on other sites

Made the Racketeer just now, subbing in M&R rosso for Carpano Antica Formula, which I lack. I can taste where the CA would provide some middle notes that the M&R lacks, but... this thing is a beast. I love it: very rich, deep, smoky, complex. Careful with the yellow Chartreuse....


Chris Amirault

camirault@eGstaff.org

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

Share this post


Link to post
Share on other sites
Made the Racketeer just now, subbing in M&R rosso for Carpano Antica Formula, which I lack. I can taste where the CA would provide some middle notes that the M&R lacks, but... this thing is a beast. I love it: very rich, deep, smoky, complex. Careful with the yellow Chartreuse....

If you have Punt e Mes, I would definitely suggest using 1/2 and 1/2 PeM and M&R Rosso in place of Carpano Antica when it isn't available. I scoffed when I first heard the suggestion, but the flavor profile is extremely similar. I didn't believe how similar until I tried it.


True rye and true bourbon wake delight like any great wine...dignify man as possessing a palate that responds to them and ennoble his soul as shimmering with the response.

DeVoto, The Hour

Share this post


Link to post
Share on other sites

I heard a rumbling that something might be up, and upon visiting the Rogue Cocktails blog this morning, I see:

"Due to a trademark infringement claim by Oregon Brewing Company (Rogue Ales and Rogue Spirits), rogue cocktails is no longer available for purchase through blurb.com."

That is sad. Are there any IP attorneys in the eGullet community?


True rye and true bourbon wake delight like any great wine...dignify man as possessing a palate that responds to them and ennoble his soul as shimmering with the response.

DeVoto, The Hour

Share this post


Link to post
Share on other sites

That's a shame-I haven't had the chance to buy the copy I wanted to buy yet. Maybe they'll change the name and still be able to sell the book--here's hoping.


nunc est bibendum...

Share this post


Link to post
Share on other sites

The wording makes it sound as if it may still be available at their bar. Anybody know?


Andy Arrington

Journeyman Drinksmith

Twitter--@LoneStarBarman

Share this post


Link to post
Share on other sites

I got lucky - my copy just arrived last night. Although, I was a bit surprised in that it's closer to what I would call a pamphlet than a book.

Share this post


Link to post
Share on other sites

Enjoying an 8th and Collins right now - a surprisingly good drink. Despite the small proportion, this is a holland gin drink. A really nice showcase for the Genvieve.

Share this post


Link to post
Share on other sites

Made a Cleirmeil tonight:

1 1/2 oz rum (Inner Circle green)

3/4 oz green Chartreuse

3/4 oz lime

1/2 oz maple syrup

1/8 oz pimento dram (homemade, not the St. Elizabeth's called for)

Another lobster drink: looks horrifying, but is luscious.

1 person likes this

Chris Amirault

camirault@eGstaff.org

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

Share this post


Link to post
Share on other sites

Has anyone tried A Moment of Silence yet? I can't recommend it enough.

1.5 oz rye whiskey

1 oz marie brizard apry (I used R&W)

0.5 oz averna

0.5 oz angostura bitters

0.25 oz laird’s bonded

Rinse a rocks glass with campari. Stir and strain over fresh ice into rinsed glass and garnish with an orange twist.

1 person likes this

 

Share this post


Link to post
Share on other sites

is there any way to get this book online now or anywhere in nyc? i saw there were the trademark issues but i don't know if anything has been resolved.

Share this post


Link to post
Share on other sites

Has anyone tried A Moment of Silence yet? I can't recommend it enough.

Enjoying one right now. I used Marie Brizard and Rittenhouse 100 for the rye. A fantastic cocktail, and one I'd completely glossed over when I first read the book.


True rye and true bourbon wake delight like any great wine...dignify man as possessing a palate that responds to them and ennoble his soul as shimmering with the response.

DeVoto, The Hour

Share this post


Link to post
Share on other sites

Working my way through the Twin Peaks box set tonight and in need of a nice nightcap to go with. I turned to the Racketeer:

1 oz rye (rittenhouse bonded)

1 oz mezcal (los danzantes joven)

1/2 oz benedictine

1/2 oz carpano antica (1:1 m&r and punt e mes)

1/4 oz yellow chartreuse

3 dashes peychaud's

laphroaig rinse

a Vieux Carre sent back from another world. Fantastic.


Edited by vice (log)

 

Share this post


Link to post
Share on other sites

Thanks to our wonderful, litigious culture, the folks at Rogue Cocktails had to pull the plug on that name and come up with a new one: enter beta cocktails. Lots of good stuff already: the Scotch Sling looks very tasty indeed.

As one of the 277 owners of a rogue cocktails book, I can attest to the joy that book gave me; I've made more than 2/3rds of the recipes and enjoyed most of those. To that end, I was trying to find a way to use the Matusalem Clasico and spied the Cynar Julep, a great drink I'd made before -- but I was lacking mint. In beta fashion, I concocted this:

DSC00257.JPG

No Mint Bittered Cynar Julep

1 1/2 oz Matusalem Clasico

1 oz Cynar

1/2 oz Branca Menta

-1/2 oz demerara syrup

dash Angostura

lime (Ti Punch slice)

Stir with ice and strain over fresh ice. Squeeze lime slice over drink -- like it's a twist, not a wedge, with skin out -- and drop it in.

Bitter haters, beware. Bitter lovers, I offer you love & happiness.


Chris Amirault

camirault@eGstaff.org

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

Share this post


Link to post
Share on other sites

No Mint Bittered Cynar Julep

Classically, wouldn't that make this a Cynar Cock-tail? (Julep - mint = sling + bitters = cock-tail).


Andy Arrington

Journeyman Drinksmith

Twitter--@LoneStarBarman

Share this post


Link to post
Share on other sites

Yeah, but what with persnickety categorization anxieties, I wasn't sure about the Menta & lime. It's a freakish, if tasty, Cuba Libre if you splash in some Mexican Coke.


Chris Amirault

camirault@eGstaff.org

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

Share this post


Link to post
Share on other sites

Yeah, but what with persnickety categorization anxieties, I wasn't sure about the Menta & lime. It's a freakish, if tasty, Cuba Libre if you splash in some Mexican Coke.

Yeah I was kind of kidding, these kinds of drinks defy categorization in the 19th century paradigm. I've only seen Branca Menta for sale once in TX and when I went back it wasn't there, otherwise I'd be giving that one a try. Looks like a Stinger for some evil supervillain.


Andy Arrington

Journeyman Drinksmith

Twitter--@LoneStarBarman

Share this post


Link to post
Share on other sites

I've only seen Branca Menta for sale once in TX and when I went back it wasn't there, otherwise I'd be giving that one a try. Looks like a Stinger for some evil supervillain.

Just to show how the old is new again, Audrey Saunders has a drink I love called "Goodnight Irene" dating from some years ago. It's 2 parts bourbon and 1 part Branca Menta on crushed ice. Definitely related to the Stinger -- but way, way better.


Samuel Lloyd Kinsey

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Franzisaurus_Rex
      I've had an idea flowing across my brain waves over the last few months. It's on every channel and I'm getting ready to pull the trigger. 
      I'd like to try to braise a dish in my smoker. I am thinking of braising a rabbit, but the I'm not looking for guidance on the protein/ingredients, rather the technique. I turn to you, o internet, in hope you will tell me your secrets.
      Has anyone ever braised in their smoker before? I've done some research, but I haven't seen much on the "how to" for the technique. Here's my plan:
      - Brown the rabbits on skillet (stovetop)
      - Get the aromatics/other stuffz sweated browned, etc.
      - (MEANWHILE) Smoker heats up to 300-325 degrees.
      - Add stock to rabbit, bring to a simmer on the stove top.
      - Transfer to smoker, braise uncovered for 1-2 hours, then cover with foil to finish for as long as necessary.
      I've seen folks smoke and then braise, but I haven't seen much on the idea of braising something IN the smoker. I saw something on CookingwithMe.at about doing something similar with pork belly, but that's about it.
      All I know is that after using stock+drippings from a smoked turkey created this CRAZY MIND-BLOWING flavor, so I'm basing this a lot off that idea.
      -Franz
    • By boilsover
      The 2017 iteration of the International Home & Housewares Show is being held March 18-21 at McCormick Place in Chicago.  This is the world's 2nd-largest tradeshow for the cookware and housewares industry, close behind Ambiente in Frankfurt.  It is a cornucopia of what's new and what's coming down the pike in the world of cookware, and if you've ever wondered about why makers do the things they do, this is your opportunity to talk with execs and their product development people (e.g., you can discuss ceramics with the 6th-gen owner of Emile Henry).  It takes an able cookware geek a full two days to cover all the booths.
       
      Are any eGulls or eGuys besides me attending? 
    • By chromedome
      I'm posting it here on the grounds that national Food Guides are, by their nature, intended to be used as references. 
       
      Many of you will have read today's news stories about the proposed changes to Canada's food guidelines. All of the stories I read mentioned that Health Canada was soliciting input from the general public, as well as health/food industry professionals. None of them, alas, actually gave a link to the "consultation" page at Health Canada's website. For those who wish to weigh in, here it is:
       
      http://www.healthycanadians.gc.ca/health-system-systeme-sante/consultations/foodguide-guidealimentaire/index-eng.php
    • By Mike.jj
      Hello Egullet family.. its good to be back on here, been away for a while, i hope to find some new trending recipes .. and be ready to get some African dish recipes for those who love African Dishes, You can Read and  Download  Mp3 Audios here of some Nigerian dishes, and there are more coming in which i would be placing on here.. Thanks
    • By FrogPrincesse
      I've been eying this book since I heard about its upcoming release. For me, a cocktail book with a French slant is a hugely appealling. I flipped through it at my local bookstore and was compelled to buy it when I saw a recipe calling for Byrrh, along with a few re-interpreted classics. The recipes are not overly complex and generally don't call for esoteric ingredients. If you have Sam Ross' Bartender's Choice app, it's in the same vein but with a definite French (and international) touch, with recipes calling for things like Suze, Armagnac or Japanese whisky.
       
      Measurements are given in milliliters and ounces, and were probably conceived in metric so they can be a bit unusual sometimes, but this is not a big deal at all. Each recipe is provided with a little background about its creation or general concept, which I always find the most interesting part of these types of books.
       
      The first thing I mixed was the Byrrh cocktail of course. It had quite a few other ingredients, but luckily I had everything already on hand.
       
      Handsome Jack (Chris Tanner) with Rittenhouse straight rye, Pierre Ferrand 1840, Aperol, Byrrh, green Chartreuse, maple syrup, Angostura and Peychaud's bitters.
       
      As indicated in the notes, it is slightly on the sweet side but it has a slight bitterness that compensates for that (from the Byrrh and Aperol). The flavor is deep and complex. There is almost like a chestnut note with the maple syrup and cognac, and a nice kick from the rye. A very good fall/winter drink.
       
       

       
      Review of the book on Eater.
       
       
  • Recently Browsing   0 members

    No registered users viewing this page.