• 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.

Kerry Beal

Help for a Couple of Cocktail Novices (Part 2)

113 posts in this topic

I just think wedge garnishes are brash and with a cocktail that the balance is clearly so critical....

I get what you're saying, I'd just like to think (or at least hope) that at a certain level, the people responsible for the dinks and how they're served in a cocktail bar wouldn't do something if it takes away from the drink. Since there are no cocktail bars, good or bad, within about 5 hours of where I live, I don't know that to actually be the case... but I like thinking it's true.


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Share this post


Link to post
Share on other sites

I hope so too, and you're right. It probably takes nothing away. I just can't say I agree with the method.

I don't think a lime wedge brings enough to a drink if it isn't in the drink itself.

I've given up on the traditional Daiquiri garnish of a lime wedge because it's not doing anything. Not until it has been squeezed in, in which case it has just spoilt the balance. It hasn't brought any aromatic to the drink, either.

Now, as we all agree, the Pegu is a pretty hard drink to "find" - not to say the club by the same name haven't done so. My personal approach to a garnish is it needs to accent some some element of the drink, bring a new and contrasting element - or you let the drink do the talking. For my Martini, I like the former, my Daiquiri, the latter.

I don't wish to sound overly negative, or like I'm slagging anyone off - just offering an opinion.

Cheers.


The Dead Parrot; Built from the ground up by bartenders, for everyone:

Monkey Shoulder Ultimate Bartender Champions, 2015

Twitter

Instagram

Untappd

Share this post


Link to post
Share on other sites

Last night I made (another) Pegu w/ 2 oz Junipero (first time I've made it with that particular gin), the juice of a lime, a generous .5oz of Grand Marnier and a dash each of Fee's whiskey aged bitters, Fee's orange bitters and Regan's orange bitters. It was pretty good.


Chris Taylor

Host, eG Forums - ctaylor@egstaff.org

 

I've never met an animal I didn't enjoy with salt and pepper.

Melbourne
Harare, Victoria Falls and some places in between

Share this post


Link to post
Share on other sites

DSCN0927.jpg

Part and Parcel tonight - used up the ends of 3 bottles of gin!

Finally found a couple of the glasses that I've been searching for. Anna broke hers - I found her a new one in a thrift store in Guelph last week - the next day found 3 for myself.

Share this post


Link to post
Share on other sites

Well, that is an interesting description of flavours....hate to hear good alcohol was binned but thinking of that combo of flavours I certainly can't blame him for binning it!

Like the new glasses!

Share this post


Link to post
Share on other sites

IMG_0497.jpg

Tonight the boys were drinking The McCallan - so I was on my own for a Royal Bermudian Yacht Club Cocktail from PDT. Of course it was actually a Royal Barbados Yacht Club Cocktail as I had Cockspur VSOR as my rum of choice.

Time for a trip back to Barbados as I'm on my last bottle.

Share this post


Link to post
Share on other sites

Man I like those trumpet-shaped glasses. Functional, classic, and contemporary all at once.


Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

Share this post


Link to post
Share on other sites

IMG_0505.jpg

Tonight made a Negroni with Ransome Old Tom and charged it with CO2 in the thermowhip as per Chefsteps. You can't tell it's carbonated - but it was delightfully bubbly.

Didn't have enough Punt e Mes left for the number of drinks I made so I stuck with the plain old vermouth.

Share this post


Link to post
Share on other sites

I see that Ransom isn't lasting long!

I'd love to try it, but I don't think we get it over here.


The Dead Parrot; Built from the ground up by bartenders, for everyone:

Monkey Shoulder Ultimate Bartender Champions, 2015

Twitter

Instagram

Untappd

Share this post


Link to post
Share on other sites

Have you tried the St George gins? One of the people at Viajante brought a bottle of Dry Rye back and let me taste it.


The Dead Parrot; Built from the ground up by bartenders, for everyone:

Monkey Shoulder Ultimate Bartender Champions, 2015

Twitter

Instagram

Untappd

Share this post


Link to post
Share on other sites

Kerry was kind enough, after the Chocolate and Confectionery Workshop, to gift me with the leftover liquor from our Saturday night cocktails, on the condition that I comment on some of what I ended up making with it. No time like the present to get started!

One of the bottles was Rittenhouse BIB, so tonight I made a Volstead.

Volstead.jpg

Rye, orange juice, Swedish Punch, grenadine and a dash of absinthe. The flavours are all there, but it was too sweet for me. Maybe with some added lemon juice, though I guess that makes it a cross between a Volstead and a Ward Eight.


Matthew Kayahara

Kayahara.ca

@mtkayahara

Share this post


Link to post
Share on other sites

Orange. This fruit of cocktail death.

Were oranges from the early 20th C much more tart, perhaps?


Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

Share this post


Link to post
Share on other sites

Orange. This fruit of cocktail death.

Were oranges from the early 20th C much more tart, perhaps?

I don't know... but the tangelos I can get where I live are more flavorful and more tart than the oranges I can get where I live so I frequently use those instead.


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Share this post


Link to post
Share on other sites

Hamlin is a tart variety of orange that is also suitable for juicing, and Maltese blood oranges are also. Tangerine juice is tarter than orange juice as well, but more of a pain to get out of the fruit.

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.