What are you drinking right now? - Page 656

I don't think there's any doubt in the cocktail community that it is sweet vermouth. Cool pic though.....is that yours?!

~ H

Unfortunately not. It's from a German blog (or at least they've posted it). How much is a pony? How much a "wine-glass"?

I just made myself a Martinez.
4cl Beefeater 24
4cl red Noilly Prat
1.25cl Maraschino
2 dashes Angostura bitters

I did not shake it, just stirred. Shaking it seemed odd to me, don't know.

I rubbed the glass with a slice of lemon to get a little juices in the cocktail. Added two medium lemon zests.

It's good. Pretty sweet, but I like it.

 

Awesome! Which maraschino liqueur did you use?

Luxardo.

 

There is debate on the equivance of those measures -- I forget, there is a book that is an explication of the original Jerry Thomas, and also David Wondrich's Vintage Spirits and Forgotten Cocktails has some explanation of the measures. When I get back home, I'll post my recipe.

 

As for shaking v. stirring, the generally-accepted rule is that drinks with juice are shaken, while drinks with only spirits and modifiers are stirred (the idea being that you preserve the silken density of pure spirits by not mixing them with the shards of ice that shaking creates). I really, really, really, agree with this rule.

 

I use Luxardo, too, though I've tried a few others.

 

~ H

I thought of something like that and was really puzzled that the cocktail book calls for shaking it up thoroughly. Thanks.

today was really really hectic. currently on my 2nd Sazerac.......

This is the recipe I used when I made my lime cordial :

1 1/2 cups water
3/4 cup sugar
3/4 tsp citric acid
1/2 tsp tartaric acid
juice of 5 limes
rind of 3 limes cut into pieces

That should be good for 3 cups.

A bottle of water straight out the Tube......

Damn, I love germany!

I agree... cheers from Pisa.

Gin Basil Smash. Edit: really nice.

12cl gin
4cl lemon juice (I added an additional 2cl because it was too sweet to me.. but that's what a smash is supposed to be, no?)
4cl gum syrup
lots of basil



Edited by b1os - 3/8/12 at 3:40pm

 

I feel you on hectic! Hell, shit, *^%, son of a &UE%$&.

 

 Also, I applaud you for not using Rose's! That is way more work than what I go through, to make what is basically Lime simple.
 

 

Well, it's hardly drinking per se, but I was sampling my bitters collection. The only dud is the Aztec chocolate bitters, which I ding for having artificial flavoring. What do I want that for? VTR bitters are my favorite aromatic bitters, and though I just got the Angustura Orange, I think I am really going to enjoy it.

 

 

~ H

 

 

Rosalita Cocktail, I'm waiting for Campari to become the new bar fad drink.