What are you drinking right now? - Page 658

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Originally Posted by Rambo 

Quote:

Originally Posted by Alter 

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.
 

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Originally Posted by Kid Nickels 

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 

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.
 

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

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Originally Posted by b1os 

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



lol @ Bhowie.

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

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Originally Posted by Kid Nickels 

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.

 

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Originally Posted by Ambulance Chaser 

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