This morning it is Intelligentsia's current single origin espresso ground for and brewed in a French press.
What are you drinking right now? - Page 743
I wanted to thank you all for providing a great website for u to contribute with, and this being my first post, I saw the topic on one I would love to comment on.
The other night, I enjoyed a drink called "Green Lantern", It is comprised of using a London Dry Gin, which has the characteristic of a heavy juniper taste, think Christmas in July,(Everyone loves presents!) followed by tonic water, and a splash of Midori.
At bar's your tonic water choice is limited, and sometimes it can get mixed up with soda water or seltzer water, yet, I have found more promising establishment's to stock their own tonic water in bottles.
The bitterness of the tonic water and sweetness of Midori contrast in perfect harmony, singing like a Saint's Choir. Seems to be a good conversation started, since bartenders are used to pouring the same thing
When ordered, Bartender's will look at you and realize it's something different, yet they are compelled to try it themselves, since not many people have had the pleasure of trying something unusual. This generally leads to conversation with the locals, and wait staff alike. If you don't want to draw attention to yourself, don't order this drink! But if you want to be lucky like a leprechaun, dive right in!
All in All, Gin and Style have been a passion of mine, so much so that I started a video blog website that incorporates them both, so I'm looking to learn more so I can showcase two things together in a single vibration. I look forward to learning more and contributing to this fine venue of style communication.
When you get that perfected you'll have to spill on the recipe. That and where you're sourcing orgeat (and falernum).
I certainly shall. I almost never invent cocktails because they have to live up to my standards. This one will be #3, and it is almost there. Almost.
My orgeat was purchased in NYC at Batali/Bastianich's store called 'Eataly.' The orgeat is 'Latte di Mandorle' by Vincenzi Co. and is marked as being produced for Eataly so I doubt one can pick it up anywhere else. It is the only orgeat I can find that is not artificially flavored -- the Fee's is and it is utter crap. I never even made a cocktail with my Fee's; just tossed it after a fist taste of its awful mettalicness. If I was nearer to NYC I would proxy you a bottle, but I am far enough away that I worry how I will replace this one!
I use the John D. Taylor 'Velvet' Falernum, which is purchasable in some liquor stores, thought there was a shortage when I happened to be looking for it. Astor in NYC has it. Mine came from K&M in San Fransisco -- it was so important to me that even at $35 it shared space with some serious scotch and four bottles of Merry Edwards in a Zero Halliburton suitcase for the flight back across the country. Before I could find the Velvet, I made some -- there are numerous recipes online. Mine had zest of many, many, many limes, about 40 cloves, a few star anise pods, orange flower water, and a drop of almond extract.
That's a family-size margarita if you're using anything bigger than a thimble for your measures...
I am drinking Knob Creek and pellegrino. Currently on lockdown and not allowed to drink that much lately. Dying to make a Long Island or something.
You might start with 2/2/1 tequila, triple sec, lime and vary the amounts till you find the ratio which you like the most.
Another mixutre you might like to experiment with is tequila, lime and agave syrup.
It seems there is no commonly agreed on ratio but the ingridiens are used at a lot of bars and the drink is typically called Tommy's margarita.
I like it best at a 6.5/2.5/1.5 ratio but others prefer the amount of agave syrup to be closer/the same as the one of lime.
Think when my manhattan comes out of the cask I'm putting a sazerac into it next.