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Rafa

Drinks! 2014 (Part 1)

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Unfortunately named?  I mean he said, "Fortune favours the brave" - shortly before getting taken out by Vesuvius, but if that isn't deserving of getting a drink named after you, what is?

 

Because, there's probably not a bar with the ingredients to make it where they wouldn't assume you were asking for this [frequently rated the best beer in the world].

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I made the unfortunately named Pliny the Elder, which I only realized after the fact was perhaps in line with it being Negroni Week.

 

In a Julep cup, muddle 1 tsp of sugar and 2 mint leaves in 1 oz Campari. (I did more of a emphatic stir, as I hate the particular strand of bitterness that comes from abusing mint.) Add 1 oz Punt e Mes, 1 oz Genever (Anchor Genevieve), and 1/2 oz St. George's Absinthe. Stir and fill with crushed ice (I swizzled a bit to get the frost up, then topped with more crushed ice) and garnish with two large mint sprigs.

 

So, a semi-Improved Genever Negroni, served in the style of a Julep? It was tasty, if a bit mind-bending for a school night.

 

I made one of these just now--Herbsaint instead of absinthe--because a bottle of riesling just wasn't enough to see me through writing reports. This is a drink that forces you to sit up and pay attention.

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I made my first ever Crafty and Elusive Elk

I had to improvise, using lemon instead of lime and Becherovka for the Velvet Falernum. Still a mighty fine drink -- worth trying the next time you're in the mood for a Margarita.

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Widow's kiss (George Kappeler) before bed:

 

1 oz Laird's 12

1/2 yellow Chartreuse VEP

1/2 oz Benedictine

 

 

Shaken and strained.  Lovely.

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It's hot, it's muggy, and I had an ounce of Chartreuse left.

 

I present the Minty Chartreuse Rickey, or a Mojito made with Chartreuse and no extra sugar:

 

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Just made a Crafty and Elusive Elk.  Absolutely delicious.  Used Patron blanco and Los Danzantes reposado.  Great recipe.

 

Now I'm going to make another!

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Tried a Vieux Carre with an excess of Bigallet China-China in lieu of Benedictine. Mistake. Good but not as good as the original. I do love Punt e Mes in this recipe, though

 

Maybe Fernet next time....

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Last night's Negroni with Junipero gin, Margerum amaro, and Campari. A lot of dried fruit in the Margerum which went well with the juniper-heavy Junipero.

 

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Oh, the Negroni Police! ;-)

They call it an amaro, but to me it tastes like a slightly bitter sweet vermouth (think Punt e Mes), and I use it as such. Mr Margerum created it for his dad to use in Manhattans.

 

 

 

 

[Host note: This topic continues here, Drinks! 2014 (Part 2)]


Edited by Mjx Topic split, host note added. (log)

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