Help for a Couple of Cocktail Novices (Part 1)

[tanstaafl2]

Tonights libation - VPB daiquiri - rum, St Germain, lemon. Need to get some slightly smaller coupes. And an ice crusher.

Might consider the Libbey "Embassy Collection" coupe #3773. Holds 5.5 oz but to me it seems smaller. They make even smaller ones as the #3777 is 4.5 oz and the #3787 is only 3.5 oz. Now that last one just has to be too small. Barely a sip!

Can by them at restaurant supply stores like this for about $100 but only if you want 36 of 'em! I even found a local restaurant supply store that had them but they wouldn't break the case.

I couldn't for the life of me figure out what I would do with 36 of them but found a place that will sell them by the glass so I bought 6. I think they had both the #3773 and the #3777 size. But a lot more expensive that way. Including shipping they cost me almost half what 36 would have cost here locally.

Starting to wonder if I should have bought the case of 36!

Probably so...

[Kerry Beal]

Ah, but the fun is in finding a couple of glasses you like at a thrift store! Hate to pay more than a buck or so for a fabulous glass.

Anna and I were in Buffalo on Wednesday and I saw 8 of the glasses she shows above - but they wanted too much money for them! I'll wait - they'll show up.

[Anna N]

Ah, but the fun is in finding a couple of glasses you like at a thrift store! Hate to pay more than a buck or so for a fabulous glass.

...

Ah yes. There are no bargains in alcohol when the gov't controls the sale so these two bargain hunters have to mesh our two interests somehow - making cocktails with gov't controlled alcohol and finding great bargains in glassware and barware.

[tanstaafl2]

Ah, but the fun is in finding a couple of glasses you like at a thrift store! Hate to pay more than a buck or so for a fabulous glass.

...

Ah yes. There are no bargains in alcohol when the gov't controls the sale so these two bargain hunters have to mesh our two interests somehow - making cocktails with gov't controlled alcohol and finding great bargains in glassware and barware.

Yes, well perhaps unsurprisingly bargain hunting isn't my thing! I like saving as much as the next person but my idea of a good day shopping is to git in, git 'er done, git out and have a new cocktail ready to go before the dust settles!

[Kerry Beal]

Tonight - the 'Flugelhorn' - Tanqueray 10, St Germain, lemon, grapefruit bitters and orange bitters. Recipe from Kindred Cocktail. Thank you Dan!

[EvergreenDan]

Doctor's Orders. Campari, gin, Fernet Branca, sweet and dry vermouth, orange bitters. Not yet a favourite as this is a taste that will take some getting used to.

I tried this again myself. I think with a full oz of Fernet, it is a bit unbalanced. I liked it, but the Campari, gin, and vermouths were like poor old Mark Webber to Sebastian Vettel (for any Formula 1 fans out there). I think I'll try it with 1/2 oz next time.

[Anna N]

Doctor's Orders. Campari, gin, Fernet Branca, sweet and dry vermouth, orange bitters. Not yet a favourite as this is a taste that will take some getting used to.

I tried this again myself. I think with a full oz of Fernet, it is a bit unbalanced. I liked it, but the Campari, gin, and vermouths were like poor old Mark Webber to Sebastian Vettel (for any Formula 1 fans out there). I think I'll try it with 1/2 oz next time.

When I revisit this drink I will try with les of the Fernet Branca and see if I like it any better.

Tonight I had my daughter and SIL over for dinner and they had requested the martini from Casino Royale - Gin, vodka and lillet so I obliged - can't say it did anything for me but SIL seemed to enjoy it.

[KatieLoeb]

That would be a proper Vesper, for those that are keeping track...

[EvergreenDan]

Anna - The Vesper may have been missing the bitter element that was in Kina Lillet at the time Ian Flemming qrote Casino Royale. Some feel that today Cocchi Americano is a better choice than actual Lillet for historic applications. OTOH, I've read Lillet folks claim that the formula hasn't changed....

Cocchi American is great stuff, if it's available in ON (or Buffalo, he, he). You might try to find it when your Lillet is gone.

And you're killing me with those trumpet-shaped cocktail glasses. I'd love to have some. Beautiful and good slosh-resistant ergonomics. I don't care for the shape of classic coupes and conical "Martini" glasses are a pain to serve and drink from.

[Anna N]

Anna - The Vesper may have been missing the bitter element that was in Kina Lillet at the time Ian Flemming qrote Casino Royale. Some feel that today Cocchi Americano is a better choice than actual Lillet for historic applications. OTOH, I've read Lillet folks claim that the formula hasn't changed....

Cocchi American is great stuff, if it's available in ON (or Buffalo, he, he). You might try to find it when your Lillet is gone.

And you're killing me with those trumpet-shaped cocktail glasses. I'd love to have some. Beautiful and good slosh-resistant ergonomics. I don't care for the shape of classic coupes and conical "Martini" glasses are a pain to serve and drink from.

Thanks. Will have to keep any eye out for Cocchi American. I have only one of those glasses I am afraid. Kerry spotted it in a thrift shop and handed it to me. Now we are on the look out for more - especially for her.

[Tri2Cook]

Thanks. Will have to keep any eye out for Cocchi American.

Unfortunately, at least for now, you'll have to do a run across the border to get it. The LCBO doesn't carry it. Manitoba is close enough to be an option of desperation for me but they don't have it either. I've been watching for it for quite a while with no hints at it making an appearance.

[Kerry Beal]

Thanks. Will have to keep any eye out for Cocchi American.

Unfortunately, at least for now, you'll have to do a run across the border to get it. The LCBO doesn't carry it. Manitoba is close enough to be an option of desperation for me but they don't have it either. I've been watching for it for quite a while with no hints at it making an appearance.

I've got a chocolate student coming at the end of the month from Tucson - I've already got her looking for a bottle or two to bring across the border. I've asked her to look for the Smith and Cross rum and perhaps a bottle of curacao. So many bottles - so little availability!

[KatieLoeb]

If the store your student is shopping carries the Smith & Cross it is likely they will have the Cocchi Americano as well or at least could order it, as they are both part of the same importer's portfolio, Haus Alpenz. If you can get it, you should try their Cocchi Barolo Chinato (scroll down HERE for a description) as it pairs wonderfully well with chocolate. Sounds right up your alley...

[Kerry Beal]

If the store your student is shopping carries the Smith & Cross it is likely they will have the Cocchi Americano as well or at least could order it, as they are both part of the same importer's portfolio, Haus Alpenz. If you can get it, you should try their Cocchi Barolo Chinato (scroll down HERE for a description) as it pairs wonderfully well with chocolate. Sounds right up your alley...

It's apparently already ordered from a store in California.

I'm off to Italy in November - escort for a group going to take a week of coking classes - hoping they are all non drinkers so I can get each of them to 'sponsor' a bottle through customs. Should be able to get a number of those products there.

[Anna N]

Wasn't sure if a cocktail was in order tonight as my SIL had served me a Bloody Caesar and he doesn't put much store in the idea of measuring the vodka! But I decided to take one for the team:

Gotham cocktail from The Joy of Mixology. Cognac, dry vermouth, creme de cassis, lemon juice and a lemon twist. I don't think my measurements were very accurate either. Will have to try this one again when my eyes focus properly. So I will reserve judgement until I get it right.

[Kerry Beal]

Tonights offering - Paul's Swizzle from the Kindred Cocktail site. Rum, aperol, cynar, lemon, ginger beer and angostura. Very nice.

[plattetude]

And you're killing me with those trumpet-shaped cocktail glasses. I'd love to have some. Beautiful and good slosh-resistant ergonomics. I don't care for the shape of classic coupes and conical "Martini" glasses are a pain to serve and drink from.

Not exactly, but something similar I got some years ago (and love):

Click!

Christopher

[Anna N]

And you're killing me with those trumpet-shaped cocktail glasses. I'd love to have some. Beautiful and good slosh-resistant ergonomics. I don't care for the shape of classic coupes and conical "Martini" glasses are a pain to serve and drink from.

Not exactly, but something similar I got some years ago (and love):

Click!

Christopher

I have something very similar that I bought because certain members of my family are challenged by anything with a long stem and I hate picking up broken glass.

[Kerry Beal]

The Caricature - a variation of DeGroef's 'Old Flame' by Gary Regan.

I notice other variations on this drink include some simple - and I suspect a little additional sweetness would be beneficial.

[Kerry Beal]

Not a great cocktail night - two got binned before we settled on a third that we enjoyed. This first is the CEO - Dr Cocktail via Regan from the Joy of Mixology. Brandy, Creme de cassis, lillet blond (oops forgot the orange bitters), lemon twist. Not sure why it didn't appeal, cause I typically do love blackcurrent.

The second to get binned was the Deadly Sin - Bourbon, sweet vermouth and maraschino - again forgot the orange bitters - perhaps that's where I went wrong with both.

Anyway - settled on Delicious from Regan - Tanquaray 10, lime, simple and mint sprig garnish! Just what we needed! Course by the time I'd made it through the two binned drinks and one we kept - I was a tad too pissed to make dinner.

[EvergreenDan]

Kerry -- I am leery of cocktails which contain sweet ingredients without balancing sour or bitter. Those first two cocktails that you "binned" (I love that phrase) were examples, and the one you liked had acid.

There are exceptions -- a Manhattan for example. And I don't really care for the sugar in a cock-tail (old fashioned) unless the bitters are actually bitter.

I'd be curious to know if find that our tastes follow similar pathes.

[Kerry Beal]

Kerry -- I am leery of cocktails which contain sweet ingredients without balancing sour or bitter. Those first two cocktails that you "binned" (I love that phrase) were examples, and the one you liked had acid.

There are exceptions -- a Manhattan for example. And I don't really care for the sugar in a cock-tail (old fashioned) unless the bitters are actually bitter.

I'd be curious to know if find that our tastes follow similar pathes.

I do enjoy the 'sours' a great deal. Since I enjoy some variations on the Manhattan I thought I'd like the Deadly Sin - and I suppose if I'd given it a chance to melt out a bit it might have improved - thought it probably needed some more bitter.

I certain feel like I'm on the early upslope of the learning curve here!

[Tri2Cook]

Kerry, I don't know a lot about this cocktail stuff but one thing I finally figured out through reading here and on cocktail-related blogs about "boozy" drinks without citrus, sodas, fruit juices, etc. is that I was being way too delicate with the ice and stirring. I've started being much more generous with the ice and the stir than I was initially. The drinks and my enjoyment of them seems to have benefited greatly from this. It took me a while to accept that the dilution was part of the drink. I'm not suggesting you aren't already aware of this, just thought I'd mention it in case. A lot of drinks I wasn't thrilled with initially were nice when revisited with a proper stir.

[Kerry Beal]

Kerry, I don't know a lot about this cocktail stuff but one thing I finally figured out through reading here and on cocktail-related blogs about "boozy" drinks without citrus, sodas, fruit juices, etc. is that I was being way too delicate with the ice and stirring. I've started being much more generous with the ice and the stir than I was initially. The drinks and my enjoyment of them seems to have benefited greatly from this. It took me a while to accept that the dilution was part of the drink. I'm not suggesting you aren't already aware of this, just thought I'd mention it in case. A lot of drinks I wasn't thrilled with initially were nice when revisited with a proper stir.

Yup - I've discovered I really don't like the boozy drinks until they start to dilute. You'll notice there is ice in my drinks that don't call for ice!

[Kerry Beal]

Tonight we have the Comte de Sureau (actually sort of the Early Morning in Rio variation but without the kiwi). Cachaca, aperol, St Germain and angostura orange bitters.

That cachaca is a little foxy tasting isn't it?