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post #9826 of 14330

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

~ H

post #9827 of 14330
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.
post #9828 of 14330
Quote:
Originally Posted by b1os View Post


Right. Most likely it is.
218
(Jerry Thomas' Bartenders Guide (1887))
The line "If the guest prefers it very sweet, [...]" could mean that it already is sweet (therefore sweet vermouth).
 
I learned this drink from a restaurant in Denver called Rootdown. They explicitly said sweet vermouth and most of the recipes I have found also state sweet vermouth. It is a slightly sweet, floral drink. Sort of a middle ground between a traditional dry martini and a Manhattan. I like it very much and do not think dry vermouth would make it any better.


 

post #9829 of 14330

Awesome! Which maraschino liqueur did you use?

post #9830 of 14330
Luxardo.
post #9831 of 14330

 

Quote:
Originally Posted by b1os View Post

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


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

post #9832 of 14330
Quote:
Originally Posted by Huntsman View Post

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.

~ H
I thought of something like that and was really puzzled that the cocktail book calls for shaking it up thoroughly. Thanks.
post #9833 of 14330
today was really really hectic. currently on my 2nd Sazerac.......
Quote:
Originally Posted by Huntsman View Post


Rose's or no? I am not a fan, and make a simple lime cordial for my Gimlets.~

 H

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.
post #9834 of 14330
post #9835 of 14330

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

Damn, I love germany!

post #9836 of 14330
Quote:
Originally Posted by dressedforsuccess View Post

Right now? Drinking a Chianti Classico with dinner. Cost me just over 10 euros for the bottle. It's good to live in Tuscany biggrin.gif

I agree... cheers from Pisa.
post #9837 of 14330
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

263

Edited by b1os - 3/8/12 at 3:40pm
post #9838 of 14330

Tuxedo #2. I really, really, like this cocktail.

 

Quote:

Originally Posted by Warren G. View Post

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.

 

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.
 

 

post #9839 of 14330

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.

 

bitters.jpg

 

~ H

 

 

post #9840 of 14330
Rosalita Cocktail, I'm waiting for Campari to become the new bar fad drink.
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