Drinks! 2014 (Part 2)

[Adam George]

Doing our bit for a worthy cause.

 

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

 

[FrogPrincesse]

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

[Adam George]

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 August 27, 2014 by Adam George (log)

[FrogPrincesse]

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.

 

 

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

Edited August 27, 2014 by FrogPrincesse (log)

[lesliec]

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.

[Hassouni]

Anything with Fernet in it makes me say WTF

[JoNorvelleWalker]

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.

[lesliec]

Anything with Fernet in it makes me say WTF

Wonderful, tasty Fernet?

[Hassouni]

Hahahaha you all soooo wish

[EvergreenDan]

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.

[Hassouni]

1 oz Amargo-Vallet Angostura amaro

 

 

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

[FrogPrincesse]

I think it refers to angostura bark, not the brand.

Edited August 29, 2014 by FrogPrincesse (log)

[EvergreenDan]

Yup. This one: http://haas-brothers.com/product/fernet-vallet-amargo-angostura-vallet/

[FrogPrincesse]

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.

 

 

 

 

 

 

 

 

 

 

[Hassouni]

I think it's in my queue. Thanks for the rec though!

[FrogPrincesse]

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!

[Hassouni]

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!

[Adam George]

Steve Schneider is pretty cool, though.

[Hassouni]

(also, who makes pousse-cafés?)

[FrogPrincesse]

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 August 31, 2014 by FrogPrincesse (log)

[FrogPrincesse]

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. 

[FrogPrincesse]

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.

 

 

 

[JoNorvelleWalker]

Now that breakfast has settled...a white mai tai.

[FrogPrincesse]

Gin and Tonic, picnic edition (for today's lunch at the nearby park). 

 

 

Edited September 1, 2014 by FrogPrincesse (log)

[JoNorvelleWalker]

 

Gin and Tonic, picnic edition (for today's lunch at the nearby park). 

 

 

Is that garnished with a carp?