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post #15916 of 16181
Quote:
Originally Posted by b1os View Post

Sadly, the gin is pretty much unaffordable. 100 €+ here. It was a LE with very limited distribution, so the few who retailers who got their hands on some charge a fuckton.

I'm still using 2:1:1 for boulevardiers, and preferrably rye. What's your recipe?

I still do 2:1:1. But playing around with the components makes me want to change the ratios a bit too
post #15917 of 16181
Quote:
Originally Posted by indesertum View Post

I still do 2:1:1. But playing around with the components makes me want to change the ratios a bit too
True, the components have a huge impact. Might want to play around with bitters too.

Finishing off my bottle of Yoichi 10 atm. Delicious stuff.
post #15918 of 16181
Quote:
Originally Posted by Gibonius View Post

Thinking about it. I've been using the top half of my shaker and I'm trying to convince myself that's not good enough.

It's $15 bucks! Go for it and you'll be much happier as the bottom of a mixing glass, or at least a good one, is triple thick and very heavy so it's stable as you stir. I've got three or four and way better than the top half of my Boston shaker.
post #15919 of 16181
Ordering it, plus some other things once I find that 25% off coupon I have laying around somewhere. Thanks Pio.

For the Boulevardier, lately I've been using the Northern Harvest Rye and Cinzanno. 2:1:1 is the way.
post #15920 of 16181
Quote:
Originally Posted by cocostella View Post

Ordering it, plus some other things once I find that 25% off coupon I have laying around somewhere. Thanks Pio.

For the Boulevardier, lately I've been using the Northern Harvest Rye and Cinzanno. 2:1:1 is the way.
Hmm. Not sure Cinzano is the way here. And just to make sure, you are using Campari for Negronis and Boulevardiers, not Aperol, right (I'm referring to the--I hope--mixup in your last post)?

I feel like the vermouth for Boulevardiers needs to pack (much) more punch than for Negronis. Rye, or a potent bourbon, needs a strong couterpart. 2:1:1 already works for dimming down the sweetness, but a light and fruity vermouth that might work in a Negroni will quickly lose its face in a Boulevardier--and even throw the whole drink off balance. That's also why I much prefer a Punt e Mes in a Boulevardier than in a Negroni.

Also, I suck at describing complex profiles, but I can tell you that Yoichi 10 is super briny/iodine-y/salty. I don't think I've noticed it being this extreme before. Then again, I'm pretty drunk.
post #15921 of 16181
Did I say Aperol? If I did, I was mistaken. I do like crushing Aperol Spritzs though. Have had many different variations of Boulevardiers over the years, but I seem to come back to the less expensive Vermouths like Noilly, Martini and R, and Cinzano, when I mix them up at home and have been very happy with the results. Use Reagan's Orange Bitters instead of Angostura more often than not too. Have had them in bars with Cochi, Vaya and Punt as well... Usually with a stronger proof bourbon for some reason, and enjoyed those very much as well. I dunno... perhaps my palate isn't the most discerning. Lol
post #15922 of 16181
Quote:
Originally Posted by cocostella View Post

Did I say Aperol? If I did, I was mistaken. I do like crushing Aperol Spritzs though. Have had many different variations of Boulevardiers over the years, but I seem to come back to the less expensive Vermouths like Noilly, Martini and R, and Cinzano, when I mix them up at home and have been very happy with the results. Use Reagan's Orange Bitters instead of Angostura more often than not too. Have had them in bars with Cochi, Vaya and Punt as well... Usually with a stronger proof bourbon for some reason, and enjoyed those very much as well. I dunno... perhaps my palate isn't the most discerning. Lol
Heh, yeah, no worries. I didn't think you meant it, but I was just trying to make sure. Aperol Spritzs are great, fwiw! Forza Napoli. inlove.gif

I'll have to do some more testing regarding Bouelvardiers with a few different vermouths!
post #15923 of 16181
They sell Aperol Spritz prepackaged in a bottle in Italy. It's, predictably, nowhere near as the version made fresh.



They did introduce my wife to amaro based drinks, so that's a plus. Now she's drinking Cynar with ice and such. Score. happy.gif
post #15924 of 16181
I've yet to acquire a bottle of Gran Classico though. Would definitely like to try some cocktails with it.
post #15925 of 16181
Quote:
Originally Posted by Gibonius View Post

They sell Aperol Spritz prepackaged in a bottle in Italy. It's, predictably, nowhere near as the version made fresh.



They did introduce my wife to amaro based drinks, so that's a plus. Now she's drinking Cynar with ice and such. Score. happy.gif
Cynar soda is great!

Also, just to reiterate:
Quote:
Originally Posted by cocostella View Post

How does Gran Classico compare to Aperol in a cocktail, like a Boulevardier or Negroni?
and to answer the question: I don't share the same view as turkoftheplains (although I respect his opinion a bunch). I don't think Gran Classico is more bitter than Campari. It has a more 'natural' bitter vibe going though. But what I can say, again, is that it is sweeter and has much more prominent vanilla and alike notes. The strong orange notes turk noticed I can confirm. It's good stuff, but I don't think it's good--or rather the 'optimal' choice--for either Negronis nor Boulevardiers.<br /> <br /> Speaking of bitter vibe: why have I still not heard from <i><b>any</b></i> of you guys regarding Morgenthaler's tonic recipe? Come on! That shit is so good and simple to make. Why aren't you all over the moon about it? <img src="http://files.styleforum.net/images/smilies/frown.gif" class="bbcode_smiley" /><br /> <br /> Edit: rip the formatting
post #15926 of 16181
Copy. Thanks. And yes, obviously was thinking Campari, when I wrote Aperol. Haven't had Cynar and soda, but sounds good. I like it on its own for sure.
post #15927 of 16181
Quote:
Originally Posted by cocostella View Post

Copy. Thanks. And yes, obviously was thinking Campari, when I wrote Aperol. Haven't had Cynar and soda, but sounds good. I like it on its own for sure.
It's a dangerous concoction for sure. satisfied.gif And super cheap in Germany too (esp when one knows when to score it).
post #15928 of 16181
Dammit I'm getting thirsty! At work taking a mental inventory of my current stash.Outta here in half-hour. Looks like it's gonna' be said Boulevardier, a Pegu Club, or my usual Cuba Libre with FdC 4yo, Mexican Coke and a floater of FdC 18yo.
post #15929 of 16181
Fuck now I need some Cynar. I hate/love you guys. I had a bottle of semillon sauvignon blanc that was great
post #15930 of 16181
I just got another bottle of Cynar, but now I need to pick up a bottle of sherry so I can make Tridents.



The Trident works really well with grapefruit bitters instead of the peach ones.
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