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What are you drinking right now? - Page 795

post #11911 of 13985

Incidentally, has anyone had a dry orange spirit/liquor/liqueur? By that I mean a generally clear spirit, like a curacao, but that is not so ridiculously sweet. The Ferrand need not apply, as it is almost as sweet as Cointreau. Not interested in caramel spirits, like, say, Picon (or CiaoCaro, which I think is similar), or also the Bols Dry Orange. I've never had the Hiram Walker stuff, but I don't know if it is any good anyway.

 

~ H
 

post #11912 of 13985
I actually made a Hanky Panky once, I think. But I didn't have Fernet Branca until very recently. Is adding Fernet Branca just a variation?
post #11913 of 13985
Glenmorangie nectar d'or
post #11914 of 13985
First shot of fernet for the night at apotheke
post #11915 of 13985
Aviation with Brokers. Gin. Better with Plymouth, but I refuse to buy it since they jacked the price.
post #11916 of 13985
Keep drinking that aviation, you are paying my light bills.


3 square ice cubes is all the rage now.
post #11917 of 13985
Quote:
Originally Posted by Bhowie View Post

Keep drinking that aviation, you are paying my light bills.


3 square ice cubes is all the rage now.

I think he meant the Aviation cocktail, not Aviation gin, which is, IIRC, what you're involved with. Correct me if I'm wrong and you're involved with Brokers somehow.
post #11918 of 13985
ffffuuuu.gif I can't read. That's why I'm in sales c
post #11919 of 13985

Celebrating the end of one F(&(*&%$ shi&^%^ful week wherein my sister had a seizure, my father was admitted to the hospital for a few days, a friend of mine had a serious personal problem that she needed my help with, and another friend of mine's mom died of cancer like my Mom (this in addition to my usual 18 hour days, work, class, trying to get papers done and bar applications filed).

 

Drinking a Knob Creek Rye Manhattan right now. This is pretty decent rye, way better than their bourbon. With Petrucci Spanish sweet vermouth; very decent, like Carpano Antica, but a little less mentholy (which I like) and a little less earthy (which I don't like as much). Not enough to unseat Cocchi Vermouth del Torino as the best Manhattan vermouth for me.

 

Earlier in the evening, drank a new creation, made in honor of a wonderful cocktail I had at Star Bar in Tokyo. My working title is 'Dry Orange Cocktail', which is what I am going for, but this is going to be good enough to warrant a new name:

 

1.5 oz Hendricks

1 oz Cocchi Americano

0.5 oz Cointreau

0.25 oz. Mandarin Napoleon

0.25 oz Lemon Juice

Two dashes orange bitters (I used Angostura for its fruity profile)

Orange peel to garnish.

 

The Cocchi gives it a pleasant bitterness and contains some citrus notes itself; the Cointreau and the Mandarin really doubles up on the orange notes that I am trying to focus on, and the lemon juice tones down all that sweet. I was afraid, as I was making it, that it might be too CR#2 ish, but it isn't at all and I am glad for that. I would like it a little dryer, and a little less sweet though. I may sub in some dry vermouth (Vya Whisper Dry, perhaps) for the Cocchi, maybe 0.5:0.5. I didn't use orange juice because it is so weak in a cocktail; not as concentrated as it needs to be to shine. If I had something like, say, a Seville bitter orange, that might be great. But I don't.

 

~ H

post #11920 of 13985
What's the difference between Cochi Americans and the other Cochi you listed?
post #11921 of 13985


The two fellas on the left-handed side.
post #11922 of 13985
I was looking for flavor difference, but thanks.
post #11923 of 13985
Quote:
Originally Posted by b1os View Post



The two fellas on the left-handed side.

 

Exactly. They are the shitness. Have started to show up on bar menus like crazy in the last year; hope they have the capacity and don't compromise.

 

Quote:
Originally Posted by Bhowie View Post

I was looking for flavor difference, but thanks.

 

The Americano is a white wine quinquina with less citrus and more bitter than Lillet blanc. Many say that it is in the style of Kina Lillet; though I don't know. I love white wine quinquinas, so I think this stuff is great. There aren't many decent ones, though they are becoming more popular. The Tempus Fugits product is also good, though ridiculous hard for me to get.

 

Vermouth del Torino is a very earthy menthol/mint-less sweet vermouth. It makes a fine Manhattan and an even finer Vieux Carre. It makes (to me at least) a terrible Negroni, as its earthy notes combine to make Campari more medicinal than usual.

 

~ H

post #11924 of 13985

LEAD Technologies Inc. V1.01

 

The Dry Orange Cocktail is actually very good just as it is.. I tried it with and without the Vya sub; I think I prefer it without. Sometimes may need a dash of simple depending on your lemon. But no more than a dash.


~ H

post #11925 of 13985
Plymouth Martini


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