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post #9856 of 14492
Quote:
Originally Posted by b1os View Post

I've done everything right, theoretically, just not long and hard enough.

Firstly, TWSS. Second, the original Ramos Gin Fizz was shaken for 12 minutes I believe, so yeah.
post #9857 of 14492
After today I am sorely tempted to pour a large Scotch, in this case Chivas Regal with ice but will show restraint and open a bottle ofStonier Mornington Peninsula Pinot Noir and share it with the wife.
post #9858 of 14492
Quote:
Originally Posted by alexg View Post

Firstly, TWSS. Second, the original Ramos Gin Fizz was shaken for 12 minutes I believe, so yeah.
Idd.
post #9859 of 14492
Had a drink of Jameson last night.

Love that whiskey!
post #9860 of 14492
Corpse Reviver #2.

I am currently without absinthe for the rinse, so last time I used VEP chartreuse and this time I added a small dash of Pechaud's bitters for the anise flavour. Wasn't bad, but not as good as the real thing.
post #9861 of 14492
Quote:
Originally Posted by b1os View Post

^Different vermouth.

somehow I knew this would come up.. any suggestions?
post #9862 of 14492
Quote:
Originally Posted by Warren G. View Post

I just had a couple French 75.

One of my more favorite "sweet" martinis. what's your recipe...anything unique?
post #9863 of 14492
Quote:
Originally Posted by Kid Nickels View Post

somehow I knew this would come up.. any suggestions?

I think the big three would probably be Dolin, Vya and Carpano Antica.
post #9864 of 14492
Quote:
Originally Posted by denning View Post

I think the big three would probably be Dolin, Vya and Carpano Antica.
Ya. My bottle of Noilly Prat rouge is nearly empty now. I don't think I'll be able to find Vya here. Dolin 0.75 is ~7€. Carpano Antica ~20-25€... I want to try true Italian vermouth though, so I'll go with the Carpano.
post #9865 of 14492
Quote:
Originally Posted by Rambo View Post

Quote:
Originally Posted by Alter View Post

I find myself using the Angustura Orange often. Lovely stuff.
A question for you Huntsman, and any others as well. Any thoughts on Martin Miller as an all-around gin for cocktails (G&Ts, etc)?

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.
 

Quote:
Originally Posted by Kid Nickels View Post

straight up regular Negroni with Plymouth Gin, Martini & Rossi sweet vermouth and Campari. It's the first time I made one so from recipes I found I just went 1:1:1 proportions. Any suggestions for improvement?


The Negroni is a favorite of mine, and equal proportions is classic. Your ingredient choice is fine. As to the vermouth, see below.

 

Quote:
Originally Posted by denning View Post

I think the big three would probably be Dolin, Vya and Carpano Antica.

 

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.
 

Quote:
In place of Campari, you can try Gran Classico, which is said to be closer to the original Campari. This substitution results in a more subtle and complex drink in my opinion.


You;ve posted about this sub before, AC, and it is something I would very much like to try.



Quote:
Originally Posted by b1os View Post

Ok. The foam is seperated. But there is much more foam. And much finer one. I'll just blend the egg white with my Zauberstab/bamix next time lol8[1].gif
I've done everything right, theoretically, just not long and hard enough.

467

lol @ Bhowie. happy.gif


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.


~ H

post #9866 of 14492
Plymouth martini (3:1 gin:vermouth ratio). I have a co-op board meeting in half an hour, and will probably need another drink immediately thereafter.
post #9867 of 14492
Quote:
Originally Posted by Kid Nickels View Post

One of my more favorite "sweet" martinis. what's your recipe...anything unique?

 

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.

 

Quote:

Originally Posted by Ambulance Chaser View Post

Plymouth martini (3:1 gin:vermouth ratio). I have a co-op board meeting in half an hour, and will probably need another drink immediately thereafter.


Now that is a martini.

 

~ H

 

post #9868 of 14492
Quote:
Originally Posted by Ambulance Chaser View Post

Plymouth martini (3:1 gin:vermouth ratio). I have a co-op board meeting in half an hour, and will probably need another drink immediately thereafter.

During is better.
post #9869 of 14492
Gin Fizz.

9cl gin
6cl lemon juice
2cl simple syrup
16cl soda
post #9870 of 14492
Carte Blanche

2 measures rye
1/2 measure Cointreau
Dash of Fee Bros cherry bitters
2 dashes Fee Bros Old Fashioned bitters
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