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I Just Bought a... (Wine, Spirit, or Beer) - Page 127

post #1891 of 2027
I think I saw several recipes by Jamie B. with that bitter recently. Almost pulled the trigger on it but thinking of getting some ogeat and falernum instead.
post #1892 of 2027
Thread Starter 
Quote:
Originally Posted by Piobaire View Post

I think I saw several recipes by Jamie B. with that bitter recently. Almost pulled the trigger on it but thinking of getting some ogeat and falernum instead.

Piob, I would totally hit up either the Falernum or Oregeat instead of the Boker's! Both are delicious! I just made an Absinthe Suisse with my orgeat, and falernum makes some incredible rum drinks.

 

Incidentally, do not get the Fee's orgeat. It is all artificially flavored and really tastes like crap. I have a bottle fo 'Latte di Mandorle' by Vincenzi Co, that I picked up at Batali's Eataly in NYC. Failing that, I would make my own. Had to do that with Falernum until I could finally get a hold of a bottle of the Velvet falernum.

 

~H

post #1893 of 2027
a fifth of El Jimador Reposado for 100 pesos. = $7.50
post #1894 of 2027


I bought it to try doing Negronis with it. Otherwise I have no clue how to use it. Any ideas guys?
post #1895 of 2027
Quote:
Originally Posted by Rambo View Post

a fifth of El Jimador Reposado for 100 pesos. = $7.50

Nice stuff. Was the first time I had ever tried tequila and not that it was horrible stuff you just slam to get drunk.
post #1896 of 2027
Quote:
Originally Posted by Piobaire View Post

Nice stuff. Was the first time I had ever tried tequila and not that it was horrible stuff you just slam to get drunk.

Yeah, ESPECIALLY for that price. Looking forward to trying more shit as well. Tonight's offering:

Alipus Joven San Andres Mezcal - The lady at the liquor store recommended it. Artisinaly produced in Oaxaca. 300 pesos. Very earthy, grassy, ground roasted flavor. Interesting.
post #1897 of 2027
Thread Starter 
Quote:
Originally Posted by Dean Keaton View Post



I bought it to try doing Negronis with it. Otherwise I have no clue how to use it. Any ideas guys?


Lillet is one of my favorite ingredients. In a Negroni, I like to add 0.5 oz extra of Lillet to the standard 1:1:1 with sweet vermouth. Try it in you Manhattans, too. It's also great with champagne. There is also the Blackthorne cocktail with Sloe Gin, in which I use some Lillet.

post #1898 of 2027
Quote:
Originally Posted by Huntsman View Post


In a Negroni, I like to add 0.5 oz extra of Lillet to the standard 1:1:1 with sweet vermouth.

Just for the sake of clarifying my understanding of this (to me) important Negroni suggestion: 1 oz. gin (Tanqueray or equivalent) : 1 oz. Campari : 1 oz. Sweet Vermouth (Noilly Prat?) : 0.5 oz. Lillet Red?

And clarifying from another post, Fabbri Amarena Cherries?
post #1899 of 2027
Yes. 1:1:1:0.5. I like more vermouth in my Negroni too -- 1oz gin, 1oz Campari, 1.5oz Carpano Antica in my case.

Fabbri seems ok. You can get Luxardo too. I love griottes/maraska cherries in kirschwasser, they aren't as sweet. Look whether you can find La Cerise à Paul Griottes.


Never had Lillet rouge. Can't you just use it in place of other vermouth rosso or does it greatly differ in taste from say NP rouge?
post #1900 of 2027
Never seen a lillet rouge in the wild- would be nice to get my hands on a bottle.
post #1901 of 2027
Has anyone tried these? Same producer as Gran Classico.

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post #1902 of 2027
Thread Starter 
Quote:
Originally Posted by ecs135 View Post

Quote:
Originally Posted by Huntsman View Post


In a Negroni, I like to add 0.5 oz extra of Lillet to the standard 1:1:1 with sweet vermouth.

Just for the sake of clarifying my understanding of this (to me) important Negroni suggestion: 1 oz. gin (Tanqueray or equivalent) : 1 oz. Campari : 1 oz. Sweet Vermouth (Noilly Prat?) : 0.5 oz. Lillet Red?

And clarifying from another post, Fabbri Amarena Cherries?

 

Yes, and yes. My post was not a model of clarity!

 

I don't use NP in my Negronis. At the moment my Negroni of choice seems to be Vya with the Lillet. I really enjoy that -- the wineyness of the Lillet adds a lot to the drink for me.  It is also worthwhile to try this with a Manhattan - I christened it the Velvet Manhattan.

 

Quote:
Originally Posted by b1os View Post

Yes. 1:1:1:0.5. I like more vermouth in my Negroni too -- 1oz gin, 1oz Campari, 1.5oz Carpano Antica in my case.

Fabbri seems ok. You can get Luxardo too. I love griottes/maraska cherries in kirschwasser, they aren't as sweet. Look whether you can find La Cerise à Paul Griottes.


Never had Lillet rouge. Can't you just use it in place of other vermouth rosso or does it greatly differ in taste from say NP rouge?

 

The Lillet is very different than a rosso -- it lacks all of the earthy notes of a rosso, as well as the viscous sweetness. Lillet is like a reduced CdP with a little tannin astringency, quinine bitterness and some freshening herbs, along with a little sweetness.

 

Quote:
Originally Posted by b1os View Post

Has anyone tried these? Same producer as Gran Classico.

17210_PicLarge.jpg
14445_PicLarge.jpg
17209_PicLarge.jpg

 

Tempus Fugits/ I have not seen those bottles. They make a killer white wine quinquina though.

 

~ H

post #1903 of 2027
Templeton Rye. What say you?
post #1904 of 2027
Quote:
Originally Posted by djblisk View Post

Templeton Rye. What say you?

Overhyped, but very good. Floral on the nose and smooth with a little pepper on the palate.
post #1905 of 2027
Has anyone tried Warre's Cavadinho Port or Warre's Otima 20 year Tawny Port?
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