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EvergreenDan

Drinks! 2015 - 2016

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On 4/17/2015 at 4:14 AM, Hassouni said:

Amaro dell'Erborista and Amaro Sibilia  .... Finally, Amari that are not too sweet.

+1

 

The Beekeeper's Apprentice is putting a serious dent in my Sibilia and Yellow Chartreuse.

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I can't remember when it's been so long since I've had a mai tai.

 

Sadly I ran out of time this afternoon for seeking ginger beer -- so a white mai tai it was tonight.  Unlike a florodora one can't quite quaff a white mai tai, or at least I cannot...but maybe with a little practice.

 

Then again, there is nothing stopping me from fixing a floridora imperial.*

 

 

*Edit:  other than the price of limes...3@$1.99.


Edited by JoNorvelleWalker (log)
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Now that I have ginger beer in house, I crafted a traditionally proper florodora:

 

Florodora04182015.jpg

 

 

2 oz Malacca

2 teaspoons raspberry gum

juice of one lime

topped up with Fentimans

 

 

Fentimans is strong, strong stuff.  And nicely not too sweet.

 

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gb8kk5jl.jpg

 

Peat-er and the Wolf

Laphroaig 10 (Bowmore Legend)

St. Elizabeth dram (homemade)

Lime juice

Ginger syrup

Brown ale (Summit Frost Line Rye)

Candied ginger garnish (forgot it for the pic)

 

A fun drink, with the really intense ingredients (sour, spicy, smoky) blanketed by the beer, peeking out here and there as you sip.

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Very much an end of shift drink. Not For Everyone.

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I am in the middle of designing a drinks menu and thus sick of cocktails so Damoiseau VSOP, Clément VSOP, and Don Q 151 neat have been my Drinks! 2014 (Part 2) lately.

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Very much an end of shift drink. Not For Everyone.

I should clarify I meant "curious" in the best possible way. I enjoyed it. I dig drinks like this that pit a bunch of intense ingredients against each other--a melee in a coupe.

(That, ideally, ends in a draw). 

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After a mai tai and a half while waiting for tonight's tagine to finish cooking I can report that while the florodora imperial style is, as I said, a keeper -- the traditional florodora is but a novelty.  Won't make it into the rotation.  Unfortunate, as the florodora is really pretty.

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spending more time with Aronia

 

.75 oz. lime juice

.75 oz. Cape Verdean rum

.75 oz. Brandymel Limao

.75 oz. Pectin free Aronia liqueur

 

this is a gorgeous drink with extraordinary overtones created by the Aronia and honey all the while penetrated by Cape Verdean funk.

 

Aronia was a fruit I had to wrestle with. It is very high in pectin which is why I think its so uncommon. adding alcohol shock much of the pectin out of solution and a 15 minute centrifuging at 4000g's removed most of it. I probably should have chilled it before it put it in the centrifuge to shock more out. still little globules clung to the glass as I swirled it. so I ran it through the Acme centrifugal juicer using it only as a filter. this aerates it so I simply de-aerated it with the champagne bottle manifold.

 

all that torture and I had the most lovely liqueur that danced around my snifter with no cling of pectinous globules. perhaps I could have used an enzyme, but I suspect they should only be used for the remaining balance.

 

bring on the next obscure fruit. GET YOUR JUICE ON: MY NEW FINING TECHNIQUE IS UNSTOPPABLE!

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3/4 oz gin

3/4 oz Solbeso

3/4 oz dry sake

3/4 oz lemon

3/4 oz jasmine green tea syrup

Yes.

1 1/2 oz bourbon

1/2 oz Appleton VX

1/4 oz Giffard grapefruit

1/4 oz ginger syrup

1 tsp Fernet Branca

Julep build with crushed ice and mint

Yes yes.

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3/4 oz gin

3/4 oz Solbeso

3/4 oz dry sake

3/4 oz lemon

3/4 oz jasmine green tea syrup

Yes.

1 1/2 oz bourbon

1/2 oz Appleton VX

1/4 oz Giffard grapefruit

1/4 oz ginger syrup

1 tsp Fernet Branca

Julep build with crushed ice and mint

Yes yes.

 

yaaaaaasss! yasss! yaaaas!

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Test Pilot, using a half ounce of Sea Wynde and a full ounce of Appleton V/X for the Jamaican component. As much as I hated the Wynde on its lonesome it's pretty fucking good in a flavour-packed drink like this.

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After a mai tai and a half while waiting for tonight's tagine to finish cooking I can report that while the florodora imperial style is, as I said, a keeper -- the traditional florodora is but a novelty.  Won't make it into the rotation.  Unfortunate, as the florodora is really pretty.

There is a little article in PUNCH about the Florodora. It's very pretty indeed.

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Test Pilot, using a half ounce of Sea Wynde and a full ounce of Appleton V/X for the Jamaican component. As much as I hated the Wynde on its lonesome it's pretty fucking good in a flavour-packed drink like this.

Very timely (maybe by design?). This weekend it's the Jet Pilot Challenge on instagram (#jetpilotchallenge2015).

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qimpiZol.jpg

Zachary Pearson's Honeymusk

I'm not sure I could enjoy drinking any of these four ingredients on their own (pineapple syrup, lemon juice, Smith & Cross, Cynar), but they sing nicely together.

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Revisiting apricot fix tonight.

 

For reference the standard recipe:

 

1 oz PF 1840

1 oz Blume Marillen

1/4 oz noyaux

3/4 oz orgeat

3/4 oz lemon juice

1 dash Angostura

 

 

Last time I prepared this it was still a little sweet.  So this time I tried:

 

1 1/2 oz PF 1840

1 1/2 oz Blume Marillen

1/4 oz noyaux

3/4 oz orgeat

1 oz lemon juice

1 dash Angostura

 

 

Better yet, I think.  A delightful drink...particularly if one were ever out of rum.

 

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This afternoon I decided to try on the "Moscow-mule". 

 

Monopolowa and Bundaberg and lime! Wow what an amazing yet simple drink.

 

And with cachaca instead of vodka? What would you call that cause it's pretty darn good as well.

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Mixed drinks for a small get-together this afternoon. My menu:

Venetian Spritz

Long Faced Dove

Scofflaw

Worked well. The Long Faced Dove has a bit more elaborate prep so that slowed me down a bit, but it's worth it--a delicious margarita-like cooler. Only the Scofflaw is shaken, so that saved me a lot of shaker-rinsing time. I think the last time I made a Scofflaw at home I still was using Rose's grenadine, so these today (made with Stirrings) were more subtle than I remembered. The Venetian Spritz (Aperol and prosecco with a splash of soda) was the newest to me, and I was eager to see how the traditional garnish of green olive and orange wedge--which seem so incongruous in theory!--would work out. Sure enough, works great!

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A recent Manhattan with Bulleit rye, Cocchi vermouth di Torino, Miracle Mile forbidden bitters, and a brandied cherry.

 

 

16640263093_a4e1bacd23_z.jpg

 

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While I'm sure this is not original, it was kind of made up on the spot and surprisingly worked well.

Equal parts Aquavit, punsch, lemon juice & chartreuse. We've taken to referring to it as "The Senast Word", due to its Swedish ingredients.


Edited by GarethLangston (log)
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