• 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.

Sign in to follow this  
Followers 0
quiet1

Drinks! 2017 (Part 1)

65 posts in this topic

Latest, and most successful, trial at a Presidente. 

I learned from other threads here that blanc rather than dry vermouth is probably historically accurate, and in any event better tasting. Starting point for these ratios was the Cienfuegos house recipe I found on Kindred, but an anonymous commenter there suggested Smith & Cross instead of the demerara rum in the spec, which I tried. So it was

  • 3/4 oz Smith & Cross overproof rum
  • 3/4 oz Clement unaged agricole
  • 3/4 oz Dolin Blanc
  • 1/4 Pierre Ferrand dry curacao
  • 1 barspoon homemade grenadine
  • lemon twist

Stirred and served up. 

presidente.png

3 people like this

Share this post


Link to post
Share on other sites

One Flight Up: Campo de Encanto pisco (Capel), Dolin blanc, lemon, simple, orange flower water, Angostura bitters, and egg white (aquafaba), layered over Campari and soda, with orange and lemon twists.

A fun drink with bitter bottom through the straw, and creamy orangey sips from the top. 

 

oneflightup.png

4 people like this

Share this post


Link to post
Share on other sites

Posted (edited)

Tonight tried a Sea Pea Fizz, more or less:

3/4 oz. each Herbsaint, simple syrup, lemon juice, and aquafaba, dry shook and shook and strained and topped with soda. 

Actually I ran out of simple and was too lazy to mix up a new batch, so I supplemented with honey syrup I had on hand and that worked quite well. Wife and I agreed, though we're not huge anise-flavor fans, this was a winner. 

No pic, but here's the musical accompaniment


Edited by Craig E (log)

Share this post


Link to post
Share on other sites

There are times when nothing but a Balaclava #1 will do.

 

I just received a Blu-ray of Cat Ballou, where Jane Fonda pretends to be reading Tennyson.  How could a drink be this good?  Thin red line or no.

 

 

Share this post


Link to post
Share on other sites

I saw that the cocktails sub-Reddit has started up an original cocktail challenge. If it gains some momentum maybe it can pick up where Mixology Monday left off. At any rate, their first theme was "Spring has sprung: botanical booze." So I set out to create something as herby/planty as possible.

 

I knew I wanted to build on silver tequila, because I love the bell-peppery freshness of agave it has. Artichoke-based Cynar seemed like a thematically appropriate "deepener." That combo works well in the Santucci, so I took inspiration from there to think about a role for cucumber, which I happened to have in the fridge, first as a garnish but eventually also muddled in the mix. Drambuie seemed like an appropriate sweetener bringing in some floral notes (though the drink was already sweet--much of the refining of the recipe was cutting back the Drambuie). A subtle green chartreuse rinse adds complexity and a squirt of lemon peel a little brightness. 

 

So the final recipe:

HERB TARLEK

Muddle two slices of peeled cucumber in a mixing glass. Add 1 1/2 oz. silver tequila, 1 oz. Cynar, 1/4 oz. Drambuie and stir well with ice. Rinse a chilled glass with green Chartreuse. Double strain into prepared glass and express and discard lemon twist. Garnish with thin cucumber slice.

herbtarlek 1.png

2 people like this

Share this post


Link to post
Share on other sites

Just a little martini.  

 

This is made with Wild Beer Co's sleeping lemon gin,  one of a batch of I believe only 20 bottles,  distilled by Bristol's psychopomp distillery. 

 

The botanicals include preserved lemons as well as lemon grass & lemon balm. It's a really lovely,  salty citrus forward gin which makes an interesting martini. 

 

Garnished with home made preserved lemons.  It was,  as you might expect,  very lemony. 

IMG_-9qqd20.jpg

1 person likes this

Share this post


Link to post
Share on other sites

The salty lemon aspect sounds nice. I'm not a big martini fan (despite liking gin) but I'd try that one.


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Share this post


Link to post
Share on other sites
On 4/10/2017 at 2:39 AM, JoNorvelleWalker said:

... nothing but a Balaclava #1 will do.

Whuzzat? Google unhelpful.


Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

Share this post


Link to post
Share on other sites
4 hours ago, EvergreenDan said:

Whuzzat? Google unhelpful.

 

"Balaklava Special No. I" Charles H. Baker Jr.  I tend to translate Roman numerals in beverage names to Hindu-Arabic. Half a league, half a league, half a league onward...

 

Fill stemmed wine goblet with cracked ice.  Add equal parts kummel and cognac, a dash of grenadine.

 

Share this post


Link to post
Share on other sites

Ah, yes, testing -- thin red line and all of that.  As good as ever.  But not, not the six hundred.

 

In all seriousness Balaklava #1 is one of the few drinks I really, really enjoy* that does not include citrus.  The dash of grenadine imparts a bit of an acid edge.

 

 

*Today is not a work day.

 

Share this post


Link to post
Share on other sites

Posted (edited)

May I present the Ski Mask #1? 

I don't own, and in fact have never tried, kummel, but Google taught me it is a liqueur with caraway, cumin, and fennel flavors, which made me think of aquavit, which I do have. But that's a spirit rather than a liqueur, so subbing outright would be taking away the sweetness of the drink. Thus, I thought blanc vermouth could go in for the (also grape-based) cognac. 

So: over cracked ice in a wine glass, stir 1 1/2 oz. each Tattersall aquavit and Dolin blanc, 1/4 oz. homemade grenadine. 

IMG_2813.png

It's pretty good, though never having tried a Balaklava #1, I don't know how similar it is. 

I can imagine that lengthening this with some bubbly soda would work too. 


Edited by Craig E rearranging photo (log)
2 people like this

Share this post


Link to post
Share on other sites

8-3-2 Daiquiri with Owney's. Excellent. After hearing a few raves about Owney's on this site I finally grabbed a bottle, definitely will be my Daiquiri go-to for the foreseeable future.

1 person likes this

Share this post


Link to post
Share on other sites

A White Palmetto of sorts: agricole blanc, vermouth blanc, mole bitters, orange twist.

A bit thin in texture, some interesting fruit flavors in there (pear first, then mango?), but my unimpressed wife said it tastes a bit like a shoe-repair store, and I think I glimpsed what she was talking about. 

I think every rum agricole drink I've had starts shakily but gains a star rating by the time I finish it.

whitepalmetto.png

2 people like this

Share this post


Link to post
Share on other sites

Tonight I wanted something ripe and fruity:  a glass of Combier Abricot.

 

Share this post


Link to post
Share on other sites

This is a favorite: Dead Man's Mule. Absinthe, orgeat, pimento dram, lime, ginger beer. Doing it up right this time (previously I settled for Herbsaint and almond-milk-made orgeat, this time it's the real thing on both counts). 

deadmansmule.png

4 people like this

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Recently Browsing   0 members

    No registered users viewing this page.