Firstly, TWSS. Second, the original Ramos Gin Fizz was shaken for 12 minutes I believe, so yeah.
What are you drinking right now? - Page 658
Hunts is a fan. I like the regular. The Westbourne strength is one step short of rubbing alcohol.
I only recently got this bottle of Angostura and am excited to try it -- I couldn't bring myself to pay the $20 or whatever Amazon wants (plus shipping). The aroma and taste straight out of the bottle seem to blow my Regan's away, but the proof, of course, is in the cocktail.
I do like MM very much, and use it as my 'step up' from my well when I want a straight-ahead London Dry. If I had one all-arounder at that pricepoint, it would be either MM or Plymouth -- as it is I use Beefeater's in that position, which it suits admirably, as I find that with gin particularly, I do like to have a wider variety of gins due to the wide range of gin cocktails. Were I to have two gins, it would be Beefeater's and Hendrick's, though I would miss my G&T gin, which is Sapphire. I like Sapphire so much in my G&T that I am just done trying other gins.
The Negroni is a favorite of mine, and equal proportions is classic. Your ingredient choice is fine. As to the vermouth, see below.
Indeed. I do find M&R to be really very decent in Negronis, as it has a lot more fresh wine-y-ness that I find works well in the drink as compared to the deep earthiness of Vya and Carpano (and the earthiest vermouth I've tried, Cocchi Vermouth Del Torino, which makes a killer Vieux Carre). The Dolin is so fruity and gentle that (I feel) the Campari dominates more than it ought.
I have been messing around with upping the vermouth to 1.5 to mellow it a bit, and especially with swapping out some Dubonnet Rouge (or Lillet Rouge, but I find Dubonnet a bit better here) for the vermouth (like 3/4) to up that wine-like flavor that I really like in the Negroni. Adding a half of Dubonnet to the 1:1:1 will both mellow it and up that winey-ness.
You;ve posted about this sub before, AC, and it is something I would very much like to try.
Ah! A picture of the perfect Ramos Gin Fizz at the very best cocktail bar on earth, the Velvet Tango Room! I have had it and it is excellent there.
When I make them at home, I start shaking dry with the spring from a Hawthorne removed and straight up in my tun. It starts the emulsification faster that way -- then I add Ice once I've gotten it going. But I do not make the Ramos often (and I actually think I prefer the Golden Fizz with a whole egg anyway).
edit: credit where it is due, I think the Hawthorne trick is from Darcy O'Neil at Art of Drink, but I could be wrong.
A French 75 is actually not a martini, it is a cocktail, in the same way that a martini is also a particular kind of cocktail.
I admit to a touch of hypocrisy if criticising the use of a species name as the genus in the cocktail world, as the original cocktail (a species of bittered sling) is now the name of the genus of cocktails, but there is a difference in that as the term cocktail came to connote any mixed alcoholic beverage, the particular sling it denoted came to be called the Old-Fashioned Cocktail. Thus, confusion was limited. I would hate to have to order an Old Fashioned Martini when all I really wanted was a martini.
Now that is a martini.