Jump to content
  • 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.

JoNorvelleWalker

Drinks! 2014 (Part 2)

Recommended Posts

Doing our bit for a worthy cause.

 

Andrew and I made a monstrous drink for our Ice Bucket Challenge.

 

  • Like 2

Share this post


Link to post
Share on other sites

Fun video, although I kept hoping that you would end up dumping the drink on each other’s heads, instead of (valiantly) drinking it.

Share this post


Link to post
Share on other sites

We debated that, for longer than we should.

Then Andrew remembered he lives a long way away and was walking home and I remembered I have fantastic hair.


Edited by Adam George (log)
  • Like 2

Share this post


Link to post
Share on other sites

Excuses, excuses.

 

Here is Rafa's Whiskey Tango Foxtrot with rye and little touches of Fernet and Benedictine, just enough to echo the mint and spices in the rye, and Angostura bitters to tie everything together. I used Willet 5-year rye.

 

15004159812_69f752922e_z.jpg

 

I just realized I had tried another tango-themed cocktail by Rafa not so long ago. What's the story I wonder?


Edited by FrogPrincesse (log)

Share this post


Link to post
Share on other sites

It takes two, apparently.  You're now there.  I, on the other hand, have to catch up; I haven't had the WTF yet (although for some reason many people say the name of the drink when I'm around ...).

 

Last night we finished the evening at a very crowded Hawthorn Lounge, where my man Peter made me the most delicious Sazerac using, I believe, Jeffersons Chef's Collaboration bourbon/rye blend.

  • Like 2

Share this post


Link to post
Share on other sites

For three nights in a row my drink of choice has been the white mai tai:

 

http://forums.egullet.org/topic/25600-mai-tai-recipes/?p=1975555

 

 

I would have to say this is currently my favorite libation, beating out even milk, water, Mississippi punch and zombies.

 

1 1/2 oz W&N overproof

1 1/2 oz La Favorite Blanc

1/2 oz Cointreau

1 oz fresh lime juice (generous, very generous)

1/2 oz Small Hand orgeat

 

 

Garnished with half spent lime and fresh mint.  For the past couple weeks I have been straining onto fresh ice, as this lets me get away with using large rubber maid cubes in the Yukiwa, which are a lot easier to come by, with less danger of running out of ice.

Share this post


Link to post
Share on other sites

Anything with Fernet in it makes me say WTF

Wonderful, tasty Fernet?

  • Like 2

Share this post


Link to post
Share on other sites

Trinidad-ish Sour

 

1 oz Amargo-Vallet Angostura amaro

1 oz Kings Ginger

1/2 oz rye

3/4 oz lemon

 

Lacks the lovely froth of Ango bitters, but a very nice variation.

Share this post


Link to post
Share on other sites

1 oz Amargo-Vallet Angostura amaro

 

 

Is this the new one that the Angostura Co put out?

Share this post


Link to post
Share on other sites

Has everybody seen the documentary Hey Bartender? It came out last year and is now available on Netflix in the US. I thought it was pretty good, with a nice overview of the cocktail community and appearances by Dale DeGroff, Dushan Zaric, Sasha Petraske, Julie Reiner, Jim Meehan, David Wondrich, etc.

 

Of course it's not perfect and I wished they had spent a little less time focusing on just one bartender (Employees Only Steve Schneider), and maybe done a better job at representing the West Coast. The parts with Steve Carpentieri and his neighborhood bar seemed a little forced, especially his visit at TOTC which was clearly arranged for the documentary. But overall, it's completely worth watching.

 

 

 

 

 

 

 

 

 

 

Share this post


Link to post
Share on other sites

You are welcome!

It's pretty hot in San Diego still, about 27C during the day, so I wanted something refreshing tonight. I made myself a Gin Fix with Dorothy Parker gin. I am sure the pool will get plenty of use this weekend. Happy Labor Day weekend everyone!

15075302301_7461a8c508_z.jpg

  • Like 3

Share this post


Link to post
Share on other sites

It's bloody cool (not that I'm complaining) in the evenings here, and while I want to make mojitos and daiquiris and swizzles, it's just not hot enough to justify it.

 

Lovely strawberry garnish!

Share this post


Link to post
Share on other sites

The art of the pousse-café is still very much alive in Japan.

And it's not just Japan. During the World Cup, I remember seeing a series of flag-inspired pousse-cafés by Hawksmoor + Satan's Whiskers in London. It was all in good fun.

The real question is not who makes pousse-cafés, it's who orders them!


Edited by FrogPrincesse (log)

Share this post


Link to post
Share on other sites

Doing our bit for a worthy cause.

 

Andrew and I made a monstrous drink for our Ice Bucket Challenge.

 

 

 

You should have done the thrown cocktail demo for Diffords. They just posted one and it could use some improvement.

His technique might be fine, but I don't want to have to see the bartender's underarm tattoos (at first I thought he was incredibly hairy), or his fat and hairy belly, when he is throwing the cocktail. It's a huge distraction. 

  • Like 1

Share this post


Link to post
Share on other sites

Steve Schneider's Steve-O's Tuxedo, a twist on the classic White Lady, with simple syrup and a dash of Regan's orange bitters replacing the Cointreau. It's good. Not sure why, but it had a very pale green tinge underneath the white foam.

 

 

14902466938_fb2f6b020b_z.jpg
 

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Recently Browsing   0 members

    No registered users viewing this page.

×