Huntsman
Distinguished Member
- Joined
- Jul 3, 2004
- Messages
- 7,888
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After considerable difficulty tracking down a bottle of Maraschino, I can now attest to the virtues of Huntsman's White Martini (the Maraschino cuts down what I find to be the sickly sweetness of the Lillet just right) and the Aviation (minus the nearly-impossible-to-find, as far I can tell, creme de violette). Cheers! Edit: Hunt, you suggested the addition of St.-Germain to one or both of those at some point I recall. Was that in addition to the other ingredients, or as a replacement for one or more of them?
Samus -- it was a direct replacement for the Maraschino. They are both too complicated to play well together. I've also substituted it for Cointreau in, say, the Corpse Reviver II.
For those of you in the Philadelphia area, exciting news! Chef Garces is opening a new whiskey bar/restaurant in Center City! details here: http://www.phoodie.info/2009/04/15/g...e-nonexistent/ Not to mention duck fat french fries. I'm drooling already.
The very fine Apothecary has some competition then. I was only in Philly once but I was treated very well. The owner, Tad, had a bottle of Fritz Maytag's Genevieve Genever type gin, and when I asked about it, he built me a special cocktail with it right on the spot. It was excellent and I was very impressed. Highly recommended if you're in Philly.
Anyone know if bergamot is used in any cocktails, either in a liquer or a type of bitters? It seems like it could be a pretty interesting ingredient.
I think it is a minor flavoring in some liquors the names of which are escaping me. ~ H