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post #11641 of 13941
Is there sprite with caffeine? Or is this ike printing "cholesterol-free" in bold letters on olive oil?
post #11642 of 13941
Quote:
Originally Posted by b1os View Post

Is there sprite with caffeine? Or is this ike printing "cholesterol-free" in bold letters on olive oil?

The latter.
post #11643 of 13941
Quote:
Originally Posted by b1os View Post

Thanks for the heads up. I have a high opinion of your judgements, so I will tell you this: I won't get a bottle of the Pierre Ferrand tomorrow (sorry, Kyle). I won't have access to my liquor stock for the next two months, so I'll probably get some Dolin dry tomorrow. Also need to restock bourbon (see below). Maybe Cointreau as a mixer.


The Smoke and Chartreuse sounds very good, though if I ever do it, it'll probably be with Laphroaig 10. Love me some Scotch cocktail.
BTW, I'm a little puzzled about the Blood & Sand at Le Lion. As mentioned before, they always served it to me without orange juice, which is a must in the standard recipe. I even asked if they added orange juice, and the one bartender (whom I respect, he's quite good.. others not so much) declined. Then I read a blog post by Jeffrey Morgenthaler from 08 or so where he posted abou the night he spent at Le Lion. He wrote about the Blood & Sand, which was refined by Gonçalo De Sousa Monteiro (a bartender that doesn't serve at Le Lion anymore, unfortunately). And yeah, he definitely mentions orange juice in it. Next time I'm at Le Lion, I'll inquire about it.


 You are too kind, thank you. Dolin makes a lovely dry and blanc. Cointreau, I find, is the most essential mixer to me.

 

The Smoke and Chartreuse was originally made with Laphroaig 10, so I'm sure it will be fine. The only expression I stock is the 18, hence its inclusion. I, too, love scotch cocktails, but good ones are very few and far between. I've had the Blood and Sand on a number of occassions, and have never found it effective (I find orange juice cocktails in general to be a little flat), so I have always read with interest your stories of Le Lion. Absent the OJ, however, I don't really think it is a Blood and Sand. Interested to hear what you find out. Do you think they might have ginger syrup? My favorite scotch cocktail at present is the superlative Pennicillin from Milk & Honey in NYC -- Ginger-Honey syrup, Lemon, Scotch, with a float of something smoky. Everything that a cocktail is supposed to be.

 

~H

post #11644 of 13941

Writing that post inspired me to go and have a drink, but as I am reading for Federal Courts and need to be sharp until midnight at least (eight hours away), something milder than a cocktail was called for. I thought a nice Manzanilla would be good, but I am all out of Sherry! Horrors. I am having some Churchill's White Port instead, with almonds and mimollette. Pretty fine way to study.


~ H
 

post #11645 of 13941
Today, I got myself a bottle of Cointreau and Broker's. So it's Pegu Club and Sidecar time.
I've tried two different recipes for the Pegu Club. 2oz gin/1oz Cointreau/1oz lime juice and 1.5 oz gin/.75oz Cointreau/barspoon lime juice (this is the one that's on Wikipedia); plus bitters. I prefer the former, it's less sweet and seems more balanced.
post #11646 of 13941
Quote:
Originally Posted by Huntsman View Post


 You are too kind, thank you. Dolin makes a lovely dry and blanc. Cointreau, I find, is the most essential mixer to me.

The Smoke and Chartreuse was originally made with Laphroaig 10, so I'm sure it will be fine. The only expression I stock is the 18, hence its inclusion. I, too, love scotch cocktails, but good ones are very few and far between. I've had the Blood and Sand on a number of occassions, and have never found it effective (I find orange juice cocktails in general to be a little flat), so I have always read with interest your stories of Le Lion. Absent the OJ, however, I don't really think it is a Blood and Sand. Interested to hear what you find out. Do you think they might have ginger syrup? My favorite scotch cocktail at present is the superlative Pennicillin from Milk & Honey in NYC -- Ginger-Honey syrup, Lemon, Scotch, with a float of something smoky. Everything that a cocktail is supposed to be.

~H

With the Bobby Burns, made with something smoky, how many scotch cocktails do you need?
post #11647 of 13941
Quote:
Originally Posted by b1os View Post

Today, I got myself a bottle of Cointreau and Broker's. So it's Pegu Club and Sidecar time.
I've tried two different recipes for the Pegu Club. 2oz gin/1oz Cointreau/1oz lime juice and 1.5 oz gin/.75oz Cointreau/barspoon lime juice (this is the one that's on Wikipedia); plus bitters. I prefer the former, it's less sweet and seems more balanced.

 

Nice. When I first started making cocktails, I read a post on Art of Drink indicating that any cocktail programme involving fresh juices must also involve simple syrup. That made sense to me, especially as the acidity in citrus varies so widely. Getting consistency of the flavor I want without altering the modifier percentage doesn't seem to work out any other way for me. Of course, some cocktails, like The Last Word have so much sweet modifier that all but the greatest variation in citrus acidity doesn't make the cocktail unacceptable. That, anyway, is the preamble to my Pegu Club recipe, and the explanation for why it contains simple.

 

1.5 Gin, 0.5 Cointreau, 0.75 lime, 0.25-0.375 simple (1:1), dashes each aromatic and orange bitters.

 

My Sidecar is on a similar philosophy:

 

1.5oz Cognac, 1 oz Cointreau, 0.75 oz Lemon Juice, 0.25-0.375 simple.

 

I have a particular bias with the Sidecar, because it was my 'first' cocktail, if you will. I swore to the eminent bartender who made it for me that I would never order that cocktail from another. What I didn't know was that it was her last night behind the wood, and I haven't ordered a Sidecar since. This recipe captures what I remember from that first sip, while none of the 'standard' ratios work for me.

 

Quote:
Originally Posted by cptjeff View Post

With the Bobby Burns, made with something smoky, how many scotch cocktails do you need?

 

Moar!

 

~ H

post #11648 of 13941
Just put a big pour from my 3 litre cask on ice. Wiser's manhattan with VTR bitters that's been sitting since Nov 11.
post #11649 of 13941
What changes flavorwise with the cask aging? Aside from the oak influence I mean. Would you do it again?
post #11650 of 13941
Root of All Evil. Not sure if it's been mentioned before.

2 oz Bourbon
3⁄4 oz Grand Marnier
1⁄2 oz Fernet Branca
1⁄2 oz Maraschino Liqueur
2 ds Orange bitters

Very nice, mostly a variation on a Manhattan. I swapped the amounts of the maraschino and orange liqueur for my second round, think I like it better that way.
post #11651 of 13941
someone just mentioned it the other day
post #11652 of 13941
Hahhh, on this page even. shog[1].gif
post #11653 of 13941
Quote:
Originally Posted by kwilkinson View Post

What changes flavorwise with the cask aging? Aside from the oak influence I mean. Would you do it again?

Well, your vermouth changes. Gets some oxidation and it's not in a bad way. The bitters really mellow and the aromatics come out. All the flavours gel and you can modify/solara it a bit as you taste. I put an oz of Maraschino Liqueur just for a hint (I mean 2.5 litre of booze) of something different. And yeah, that oak. Caramel and vanilla and smooth.
post #11654 of 13941
Quote:
Originally Posted by Huntsman View Post

Warning: Spoiler! (Click to show)
Nice. When I first started making cocktails, I read a post on Art of Drink indicating that any cocktail programme involving fresh juices must also involve simple syrup. That made sense to me, especially as the acidity in citrus varies so widely. Getting consistency of the flavor I want without altering the modifier percentage doesn't seem to work out any other way for me. Of course, some cocktails, like The Last Word have so much sweet modifier that all but the greatest variation in citrus acidity doesn't make the cocktail unacceptable. That, anyway, is the preamble to my Pegu Club recipe, and the explanation for why it contains simple.

1.5 Gin, 0.5 Cointreau, 0.75 lime, 0.25-0.375 simple (1:1), dashes each aromatic and orange bitters.

My Sidecar is on a similar philosophy:

1.5oz Cognac, 1 oz Cointreau, 0.75 oz Lemon Juice, 0.25-0.375 simple.

I have a particular bias with the Sidecar, because it was my 'first' cocktail, if you will. I swore to the eminent bartender who made it for me that I would never order that cocktail from another. What I didn't know was that it was her last night behind the wood, and I haven't ordered a Sidecar since. This recipe captures what I remember from that first sip, while none of the 'standard' ratios work for me.


Moar!

~ H
Will try the recipes later today. Thanks.
I've made my Sidecar with brandy (Soberano). I much prefer it with Cognac (precisely Courvoisier VSOP, with which I had it a couple times), but I don't want to mix my Coeur de Cognac or Fine de Cognac, which are the only two in my reach at the moment.
post #11655 of 13941

Yeah, I am not a fan of making drinks with spirits that are too fine to be adulterated by the other ingredients, but also to make them from spirits that are good enough to produce a good product. I use Courvoisier in my Sidecars also, but merely the VS.

 

~ H
 

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