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.

FrogPrincesse

"Death & Co: Modern Classic Cocktails"

Recommended Posts

Sforzando (Eryn Reece), a smoky and spicy Manhattan variation with Rittenhouse rye, Del Maguey Chichicapa mezcal (Vida mezcal), Benedictine, Dolin dry vermouth, Bittermens xocolatl mole bitters (The Bitter Truth for Bittermens).

 

15106162649_9cee927991_z.jpg\

 

It's the dry version of Stephen Cole's Racketeer (although that one guilds the lily by adding a touch of yellow Chartreuse, a spray of Laphroaig, and Peychaud's bitters).

I tried this one, also with Vida. 

The first sip boosted my confidence in my growing belief that smoky mezcals are just not for me.

But the second and subsequent sips I enjoyed without reservation. 

I've had a similar experience with Fernet-heavy drinks--the initial, unenjoyable sip forces an adjustment on my sense of taste, and then I really like the drink from there on out.

Share this post


Link to post
Share on other sites

I stumbled across the Martica last night (Cognac, Appleton, Antica formula, maraschino liqueur, Angostura).

 

Delicious.  A really exotic flavour I can't describe.  The Appleton (I used 12 rather than the recipe's VX) was certainly there, but everything just blended into a fascinating whole.

 

Every time I think I must have picked all the really good ones out of the book, another one like this pops up.  Highly recommended.

  • Like 1

Share this post


Link to post
Share on other sites

I stumbled across the Martica last night (Cognac, Appleton, Antica formula, maraschino liqueur, Angostura).

 

Delicious.  A really exotic flavour I can't describe.  The Appleton (I used 12 rather than the recipe's VX) was certainly there, but everything just blended into a fascinating whole.

 

Every time I think I must have picked all the really good ones out of the book, another one like this pops up.  Highly recommended.

 

I've returned the book to the library.  Can you list the recipe?

Share this post


Link to post
Share on other sites

I wonder how well a nice solid agave forward reposado tequila might work in the Coin Toss. Might have to give that a try. I think the yellow chartreuse would play well with it. The Kah 110 proof reposado might be just the thing.

Thus inspired, tonight's drink is a Coin Toss with Revolucion Anejo. Oh yes!

  • Like 1

Share this post


Link to post
Share on other sites

I've returned the book to the library.  Can you list the recipe?

 

Kindred now can.  And I also discover there's a Chocolate Martica, made my upping the Carpano a bit and subbing mole bitters for the Angostura.  Have to try that too.

  • Like 1

Share this post


Link to post
Share on other sites

Kindred now can.  And I also discover there's a Chocolate Martica, made my upping the Carpano a bit and subbing mole bitters for the Angostura.  Have to try that too.

 

Enjoying a Martica as we speak.  Thanks, Leslie!

 

 

Edit:  I substituted PF 1840 and Appleton 12.


Edited by JoNorvelleWalker (log)

Share this post


Link to post
Share on other sites

Rightly so (mine was also Appleton 12).

The Chocolate Martica, while very good, isn't quite up to the original, to our taste. But one must try both to decide.

Share this post


Link to post
Share on other sites

I look forward to your report! I am stuck at a party full of heathen vodka drinkers tonight and unless I bring them with me I won't have the necessary ingredients to whip one up.

Well, I was going to make one last night, but realized to my great horror that I was out of aged tequila...

 

So I ended up making the Coin Toss with Monkey Shoulder blended malt scotch whisky. It was very nice. Much less rich than the Rittenhouse version; super interesting still.

 

16148403684_a6444f8d22_z.jpg

Share this post


Link to post
Share on other sites

I tried this one, also with Vida. 

The first sip boosted my confidence in my growing belief that smoky mezcals are just not for me.

But the second and subsequent sips I enjoyed without reservation. 

I've had a similar experience with Fernet-heavy drinks--the initial, unenjoyable sip forces an adjustment on my sense of taste, and then I really like the drink from there on out.

Soon you will find yourself craving mezcal or Fernet for no particular reason...

  • Like 2

Share this post


Link to post
Share on other sites

Well, I was going to make one last night, but realized to my great horror that I was out of aged tequila...

 

So I ended up making the Coin Toss with Monkey Shoulder blended malt scotch whisky. It was very nice. Much less rich than the Rittenhouse version; super interesting still.

 

 

 

Yes, we've enjoyed Monkey Shoulder Coin Tosses too.  But the anejo tequila one is definitely worth a try.

Share this post


Link to post
Share on other sites

Yes, we've enjoyed Monkey Shoulder Coin Tosses too.  But the anejo tequila one is definitely worth a try.

I hear you. But I was too tired to go to the store to buy tequila last night.

 

Last night I tried Brian Miller's Bay City Roller with Monkey Shoulder scotch, Averna, simple syrup, orange twist. Simple yet impactful.

 

16594924199_06a1522aef_z.jpg

Share this post


Link to post
Share on other sites

Cynartown (Phil Ward) with Beefeater London dry gin, Dolin sweet vermouth, Cynar, brandied cherry. This one has ratios similar to a Martinez (2 / 0.75 / 0.25) with Cynar replacing the maraschino liqueur.

 

The ingredients are the same as the Cin Cyn (minus the orange bitters), but the Cynartown is lighter on the Cynar.

 

16065235077_0cfb271479_z.jpg

 

 

Share this post


Link to post
Share on other sites

After the Bay City Roller, another one from the Sazerac variation section, Joaquín Simó's Latin Quarter

Vieux Pontarlier absinthe (St. George absinthe), Zacapa 23 rum (Havana Club añejo 7), cane sugar syrup (sirop de canne JM), house Peychaud's bitters (Peychaud's), Angostura bitters, Bittermens xocolatl mole bitters. A rum Sazerac which is just brilliant.

 

16582687627_bd44cc7daa_z.jpg

 

Share this post


Link to post
Share on other sites

FP, if you're working your way through the Sazerac section, don't miss the Alembic.  We had it a couple of nights ago.  Very simple but definitely tasty.

Share this post


Link to post
Share on other sites

Dolly Dagger (Alex Day) with Smith & Cross Jamaican rum, Williams & Humbert dry sack medium sherry, lime juice, vanilla syrup. That one essentially tempered down the Smith & Cross with a load of sherry and a touch of vanilla. I think it's just a shame because S&C should never be tamed, and although the cocktail was well balanced, I could not get used to a swizzle that tasted like wine.

 

 

16641691470_d5dd46af09_z.jpg
 

Share this post


Link to post
Share on other sites

I don't have the Lustau East India Solera sherry that the book calls for. I don't know if I can get it locally: my go-to place for booze stocks a few other Lustau products but not the Solera. A bit of research told me that it's a blend of oloroso and PX. I didn't have any oloroso on hand but I had some PX. I knew it'd be a different drink but I figured, hey, why not? I can see it working, I guess, but I'm tempted to cut the PX with something that'd inject the savoury note of oloroso. This just comes out super choclately, which isn't necessarily a bad thing. 

 

Are there any other sherries that blend oloroso and PX in the one bottle? I don't drink enough sherry to justify having a lot on hand.

 

EDIT

Is the stuff that's marketed as 'cream sherry' roughly similar to the East India solera?

Share this post


Link to post
Share on other sites

Howlin' at the Moon: a genever-based Old Fashioned jacked with a little creme de cacao. I think you'd like this one, haresfur.

 

Hadley's Tears: a two spirit base of Bols and Appleton V/X. Absinthe and Ristretto in supporting roles. It's interesting. I like it.

  • Like 1

Share this post


Link to post
Share on other sites

Arrack Strap (Brad Farran) with Van Oosten baravia arrack, Cruzan black strap rum,  Cocchi vermouth di Torino, Campari, demerara syrup, xocolatl & orange bitters.

 

Batavia arrack as the base - this is genius. Also I think it's my favorite use of black strap in a cocktail.

 

17294727145_ef4c423f25_z.jpg

 

  • Like 1

Share this post


Link to post
Share on other sites

My pick for Cinco de Mayo earlier this week was Alex Day's Alta California with Siembra azul blanco tequila (Siete Leguas blanco tequila), Dolin white vermouth, yellow Chartreuse, cinnamon bark syrup (homemade). Crisp and bright like a peppery tequila martini.

 

17383864532_54e14f801c_z.jpg

 

Share this post


Link to post
Share on other sites

One, One, One (Thomas Waugh) with Krogstad aquavit, Beefeater gin, Dolin white vermouth, Regan's orange bitters (no garnish).

A play on the Martini, with the caraway and anise notes from the aquavit shining through.

 

18537176969_be7952b1ce_z.jpg

 

Share this post


Link to post
Share on other sites

Martini with Sipsmith London dry gin (not one of their recommended gins, but I like it in Martinis), Dolin dry vermouth, Death & Co orange bitters mix (aka Regan/Fee/Angostura orange), lemon twist, Death & Co ratios.

 

18633136679_8b9f445dca_z.jpg

 

 

Share this post


Link to post
Share on other sites

Martica (Phil Ward) with Hine H cognac (Pierre Ferrand 1840), Appleton Eastate V/X Jamaican rum (Appleton 12), Carpano Antica sweet vermouth (Cocchi vermouth di Torino), Luxardo maraschino liqueur, Angostura bitters.

 

Rich and delicious.

 

20534155538_91ef307f84_z.jpg

 

Share this post


Link to post
Share on other sites

I was at Death & Co last week, my date and I split 4 cocktails. Flor de Jerez was the standout, I'll definitely be making it at home.

Share this post


Link to post
Share on other sites

Got my hands on some Amontadiilo sherry and tried out the Flor De Jerez. Was quite lovely, even though i used Appleton 12 rather than the Reserve called for, it doesnt seem to be available locally. It's quite raisin-y.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Tuber magnatum
      In the post below, there was a link to what looks to be a terrific book on beef cutting,  "The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising".

      Reading some of the reviews on Amazon, I came across this video which I thought extremely educational, particularly seeing as I just bought a mixed 1/4 Wagyu carcass and wanted to learn more about the cuts I received , and I thought others might be interested.  Its long, but I found it much easier to understand than just looking at photos. Also referenced was the free pdf/webpage CFIA MEAT CUTS MANUAL.
       
       
       
       
    • By smeems
      Hi.  I'm brand new to this site.  I used to be on Chowhound but I see now that that site is a mess. I found this site and it looks pretty cool.  The main reason I joined is  I’m looking for recommendations for a restaurant to hold my wedding in March 2018. We were hoping maybe in Brooklyn but we are open to anything interesting. There will be 55-60 people and the ceremony will also be at the restaurant. I’m thinking of a brunch/early afternoon affair, most likely on a weekend. Would love to find a funky/old school/unique/charming type of place for my sweetheart. Inexpensive please! Thank you in advance!
    • By Kitchenista
      At this time of year when you can hoard fresh, local strawberries because they are so abundant, why not freeze them and enjoy them all year long. Then you won't have to buy tasteless, fake looking ones in the dead of winter!

      The best way to preserve them, sugar-free, and have them fresh, year-round is to freeze them. Remember to start with the freshest strawberries possible. Strawberries start to lose freshness and nutrients quickly and will only last a few days in the fridge, so the sooner you freeze them the better. Follow these steps and they will last up to a year in the freezer:
      1. Gently wash them and pat them dry or allow them to air dry for an hour or so. Slice off the tops, including the stem and any white area, then cut them in half lengthwise.
      2. Line one or more rimmed baking sheets (depending on how many berries you have) with parchment or SilPats. Arrange them in a single layer on the sheets. and place them, uncovered, or loosely covered with plastic wrap in the freezer. Allow them to freeze solid, about 12 hours. Once frozen, transfer the berries (they may stick to the parchment a bit, but peel off relatively easy) to a freezer weight plastic zipper bag. Press out as much of the air from the bag as possible before sealing, to minimize freezer burn over time. If you are planning to leave them in the freezer for months, then consider double bagging them. Place the bagged berries in the freezer, where they will keep for up to one year.
      Note: I will warn you that the thawed berries will not be firm and bright like they were when raw and fresh. They tend to thaw out a bit mushier, and slightly darker…but can still be used for anything you would use fresh strawberries for. For smoothies, use frozen.
      Optional: Brushing the berries with a bit of lemon juice before you freeze them will help to preserve their color. While strawberries can be frozen whole, cut or crushed, they will retain a higher level of their vitamin C content if left whole.
    • By boilsover
      My Breville BSO 800XL  just died on it's second birthday, after only *extremely* light use at my beach house.  Just won't power up.
       
      Reading online, I learned that a common failure mode is the thermal fuse blowing -WHICH IS DESIGNED TO BLOW AT <450F.  This is a $3 part at Radio Shack, and there is a detailed instruction on how to replace it here:  http://virantha.com/2014/03/02/fix-your-breville-smart-oven-by-replacing-the-thermal-fuse/
       
      So I guess I'll give fixing it myself a try and report back.  Has anyone here done this repair?  Was it successful?  And why would Breville use a fuse that is lower than the appliance's top heat settings?
       
      Thanks!
    • By Franzisaurus_Rex
      I've had an idea flowing across my brain waves over the last few months. It's on every channel and I'm getting ready to pull the trigger. 
      I'd like to try to braise a dish in my smoker. I am thinking of braising a rabbit, but the I'm not looking for guidance on the protein/ingredients, rather the technique. I turn to you, o internet, in hope you will tell me your secrets.
      Has anyone ever braised in their smoker before? I've done some research, but I haven't seen much on the "how to" for the technique. Here's my plan:
      - Brown the rabbits on skillet (stovetop)
      - Get the aromatics/other stuffz sweated browned, etc.
      - (MEANWHILE) Smoker heats up to 300-325 degrees.
      - Add stock to rabbit, bring to a simmer on the stove top.
      - Transfer to smoker, braise uncovered for 1-2 hours, then cover with foil to finish for as long as necessary.
      I've seen folks smoke and then braise, but I haven't seen much on the idea of braising something IN the smoker. I saw something on CookingwithMe.at about doing something similar with pork belly, but that's about it.
      All I know is that after using stock+drippings from a smoked turkey created this CRAZY MIND-BLOWING flavor, so I'm basing this a lot off that idea.
      -Franz
  • Recently Browsing   0 members

    No registered users viewing this page.

×