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I was reading in the NY Times of a poor woman who all but succumbed to scurvy.  Some maladies are so pleasant to prevent.

 

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First of all - just wanted to say I am extremely jealous of some of the choices you American's get as far as booze goes.  Here in Canada - we can only get what our Liquor commission decides to sell - and we pay a hefty premium :(

 

I made a new drink for my sister "The Pink Lady"

 

https://moneymaaster.wordpress.com/2018/03/03/off-topic-the-pink-lady/

 

I also really need to get some nice swizzle sticks, and cocktail cherries...haha

Pink Lady.png

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4 hours ago, damaaster said:

First of all - just wanted to say I am extremely jealous of some of the choices you American's get as far as booze goes.  Here in Canada - we can only get what our Liquor commission decides to sell - and we pay a hefty premium :(

 

I made a new drink for my sister "The Pink Lady"

 

https://moneymaaster.wordpress.com/2018/03/03/off-topic-the-pink-lady/

 

 

I read in the URL that you thought the drink was too sweet, did you leave lemon juice out of the drink or was it just accidentally omitted from the ingredients list on the page?

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The recipe I had didn't call for any lemon juice.  (It was from "My Bar" cocktail app).

 

Perhaps I'll try it again and add some lemon juice :)

 

 

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Yeah, it looks like recipes are all over the place for that drink, but with 3/4 oz of grenadine, you'd want the same amount of lemon juice to balance that out. You also might find half an ounce or less of grenadine would be better too.

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Midnight Sun (Aquavit)

  • 1 1/2 oz Aquavit (Tattersall)
  • 1/2 oz Grapefruit juice
  • 1/2 oz Lemon juice
  • 1/4 oz Grenadine (Homemade)
  • 1/2 t Sugar
  • 1 sli Orange (as garnish)

This was great! 

 

midnightsun.png

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A new original:

 

Peace's Rhesus

  • 2 oz Rittenhouse rye
  • 1/4 oz Maraschino
  • 1/2 oz Crème de Cacao
  • 1/4 oz Cynar
  • 2 dashes Bittermens Xocolatl Mole bitters
  • 1 twist Lemon peel (expressed and discarded)

Going for sweet peanut-butter candy flavors. 

peacesrhesus 1.png

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On 27/03/2018 at 1:04 AM, Craig E said:

A new original:

 

Peace's Rhesus

  • 2 oz Rittenhouse rye
  • 1/4 oz Maraschino
  • 1/2 oz Crème de Cacao
  • 1/4 oz Cynar
  • 2 dashes Bittermens Xocolatl Mole bitters
  • 1 twist Lemon peel (expressed and discarded)

Going for sweet peanut-butter candy flavors. 

peacesrhesus 1.png

 

I've just made this, it was nice, predictably quite manhattan-ish but I liked the sweet notes. 

 

I might try it again with my peanut infused bourbon in place of the rye. 

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2 minutes ago, GarethLangston said:

 

I've just made this, it was nice, predictably quite manhattan-ish but I liked the sweet notes. 

 

I might try it again with my peanut infused bourbon in place of the rye. 

Report back if you do! I wonder if the spiciness of the rye (and bitters) are the only thing keeping it from being cloying. But I think the peanut infusion could work really well.

 

Thanks for trying it out!

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Now you've got me thinking (not always the easiest thing to do ...).

 

I tried Craig's original a few nghts ago when it appeared on Kindred.  An American colleague years ago gave me some Reece's peanut butter thingies to try; I can't say that experience changed my life, but I enjoyed the drink without any particular taste flashbacks.

 

However, I have some date-infused rye about me (soak dried dates in cheapish rye for about a week - 20 dates to a 750ml bottle is about right) which makes a superior Brooklyn.  I think it could be worth a try in this one.

 

Right; that's tonight's drink sorted.  Thanks, gentlemen.

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One hour later:  Ooooh, that's nice. If you're already struggling with sweetness you won't find the use of date-infused rye* an improvement, but I like it a lot in this.

 

* I used Wild Turkey. Infusion instructions in the previous post

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I know that real cocktail people don't get their recipes from restaurant cookbooks but as an occasional cocktail drinker, I sometimes do.  Here are the cocktails I've recently tried from Gonzalo Guzmán's Nopalito cookbook.

 

The Killer Bee is a mezcal version of the Bee's Knees

IMG_7579.thumb.jpg.ca4490b578b51257a1401730617a6b1a.jpg

2 oz mezcal (Del Maguey Vida)

1.5 oz lemon juice

0.75 oz 1:1 honey syrup 

 

Nopalito's El Diablo recipe uses less cassis than other versions I've seen and it's more refreshing to my taste. 

IMG_7626.thumb.jpg.c9412fed294a0ab0efd75047b9a40074.jpg

2 oz blanco tequila

0.75 oz lime juice

3 oz ginger beer

1-2 dashes crème de cassis

 

Margarita - just a little agave nectar for sweetness

IMG_7619.thumb.jpg.b0c986ca512984e2de3bd7c15562c550.jpg

2 oz blanco tequila

1 oz lime juice

1/2 oz  orange liqueur

0.25 oz 1:1 agave syrup

 

Mezcal Paloma  - the Nopalito version swaps in mezcal for the usual tequila and uses fresh juices and a dash of Cynar.  I'd say the Cynar nicely pumps up the bitterness in the very sweet grapefruits I had.

IMG_7591.thumb.jpg.e056e534be9a2fcb4d124e9507c35f5b.jpg

1.5 oz mezcal (Del Maguey Vida)

1.5 oz grapefruit juice

0.5 oz lime juice

0.5 oz 1:1 agave syrup

2 oz soda water

1-2 dashes Cynar

 

The Blanco Rojo got a positive review in one of the cookbook threads and I give it a thumbs up, too.

5ad5020ee758d_IMG_7602(1).thumb.jpg.b3994c64b8fc8c86bd5632456f26b7ae.jpg

The cookbook gives a recipe for an 8-serving batch.  This is what I used for one cocktail:

1/5 oz blanco tequila

0.75 oz lemon juice

0.5 oz Campari

1 oz 1:1 agave syrup (scaled down from the 2 oz called for in the book)

 

Mexican Coffee - I thought the orange zest in the whipped cream was a nice touch

IMG_7586.thumb.jpg.4f41d478d268093eeda3cdb57f364665.jpg

1 oz añejo tequila

0.5 oz coffee liqueur

4 oz hot coffee

Top with whipped cream (8 oz heavy cream + 0.5 oz agave nectar + orange zest) and sprinkle with cinnamon

 

Bloody Maria - a tequila Bloody Mary that includes orange juice and smoked jalapeño vinegar.  I don't care for Bloody Marys but I thought the OJ and vinegar might be interesting.  I suppose it was - I could taste each ingredient but I still didn't care for it.

IMG_7638.thumb.jpg.8ecd99c07022a3d468ebc78dac2d33cf.jpg

2 oz tomato juice

1 oz orange juice

1 oz Smoked Jalapeño Vinegar (3 smoked jalapeños, puréed in apple cider vinegar)

1.5 oz blanco tequila

salt to taste

 

 

 

 

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31 minutes ago, blue_dolphin said:


I know that real cocktail people don't get their recipes from restaurant cookbooks

 


Doesn't matter where the recipes come from, if it makes a cocktail and you enjoy the cocktail, it's done it's job. 

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