you have some good self control. i havent even seen it here, i just liked the sound of it tasting like campari, but more so. btw in that column they say 'dry vermouth (blanc)' arent they 2 different things? i've seen this in other recipes where they've said dolin blanc and then called it a dry vermouth... dolin blanc is sweet right?
― just sayin, Monday, 30 May 2011 22:35 (thirteen years ago) link
I have a bottle of Gran Classico, it's pretty delicious. Deeper and rounder flavor than Campari but with a sharp lift in the finish that's quite drawn out (that's the wormwood, I guess). I haven't really used it in anything yet. Sort of imagine the heft of flavor like Carpano Antica is to a lighter vermouth.
― I DIED, Tuesday, 31 May 2011 01:33 (thirteen years ago) link
WTF can I do with Drambuie? Is there a cocktail that this stuff tastes good in?
― unmetalled world (wk), Tuesday, 31 May 2011 02:59 (thirteen years ago) link
the rusty nail - 3:1 scotch and drambuie
(nb never tried it but it's the only drambuie cocktail i know of)
― from shmear to eternity (donna rouge), Tuesday, 31 May 2011 03:14 (thirteen years ago) link
btw in that column they say 'dry vermouth (blanc)' arent they 2 different things? i've seen this in other recipes where they've said dolin blanc and then called it a dry vermouth... dolin blanc is sweet right?
― just sayin, Monday, May 30, 2011 6:35 PM (Yesterday) Bookmark Suggest Ban Permalink
yup, dolin blanc is sweet. i see that mistake a lot.
― call all destroyer, Tuesday, 31 May 2011 11:37 (thirteen years ago) link
the rusty nail is sort of the only "standard" drambuie cocktail. use a blended scotch and i'd start with a 4:1 ratio and add more drambuie if it's not sweet enough for you.
but there are tons of things you could, in theory, do with it. here are some starting points: http://www.drambuie.com/view/the-taste/
― call all destroyer, Tuesday, 31 May 2011 11:42 (thirteen years ago) link
came across a liquor store in silverlake today that had about forty kinds of bitters for sale, all with tasters - tried a memphis bbq flavored one (bet this would go well with whiskey). they also had many, many bottles of dolin and bols genever, both of which i'd been unable to find anywhere else, and an entire shelf of absinthe - definitely making a return trip!
― from shmear to eternity (donna rouge), Sunday, 5 June 2011 09:15 (thirteen years ago) link
also i am completely over the campari aversion i wrote about upthread, love this stuff now
― from shmear to eternity (donna rouge), Sunday, 5 June 2011 09:16 (thirteen years ago) link
^_^
― just sayin, Sunday, 5 June 2011 09:25 (thirteen years ago) link
yep. It's a grower. Negroni has become my drink of choice pretty much. Love the slightly medicinal taste it has.
― kraudive, Sunday, 5 June 2011 12:51 (thirteen years ago) link
had last night: plymouth, st. germaine, fresh ginger, twist. SO good.
― tehresa, Monday, 6 June 2011 16:34 (thirteen years ago) link
for the first time in my life i own a bottle of angostura bitters. but now.... what do i do with it??
― 40% chill and 100% negative (Tracer Hand), Monday, 6 June 2011 16:35 (thirteen years ago) link
make a manhattan or old fashioned!!!
― call all destroyer, Monday, 6 June 2011 16:36 (thirteen years ago) link
hey tehresa when u say fresh ginger could you elaborate? muddled ginger pieces or something else?
― call all destroyer, Monday, 6 June 2011 16:37 (thirteen years ago) link
hmm i guess i will need to also purchase my first ever jar of maraschino cherries
― 40% chill and 100% negative (Tracer Hand), Monday, 6 June 2011 16:39 (thirteen years ago) link
i may go for a negroni
― 40% chill and 100% negative (Tracer Hand), Monday, 6 June 2011 16:40 (thirteen years ago) link
rusty nails are p great fwiw
― burberry kush (elmo argonaut), Monday, 6 June 2011 16:47 (thirteen years ago) link
i am not 100% sure (it was at a restaurant) but there were definitely a few pieces floating in there... but not enough to give it as much ginger flavor as it had... so i'm wondering if it was juiced/strained/something?
― tehresa, Monday, 6 June 2011 16:48 (thirteen years ago) link
i've boiled ginger before to make tea... i imagine if you chilled and strained it you'd get something similar to what was in this cocktail.
― tehresa, Monday, 6 June 2011 16:49 (thirteen years ago) link
hmm, interesting. i've never really messed around with muddling it but the fact that there were pieces tells me that might be what they did? you can juice ginger but my understanding is it's a complete pain in the ass. i just made some ginger syrup which i now need find uses for.
― call all destroyer, Monday, 6 June 2011 16:50 (thirteen years ago) link
bitters tastes good in nearly anything IMO. I probably overdo it a bit though. I've been drinking old fashioneds with bulleit rye but when that runs out I guess I'll buy some scotch and try a rusty nail. although I've also been planning on making some of my own maraschino cherries so maybe I'll stick to the old fashioned for a while.
― unmetalled world (wk), Monday, 6 June 2011 16:52 (thirteen years ago) link
i feel like you wouldn't really get enough flavor out of muddling ginger... that's why i thought it'd been boiled and crudely strained? or maybe a tiny bit muddled in...
― tehresa, Monday, 6 June 2011 16:56 (thirteen years ago) link
damn i think i used all the ginger at home or i would work on this tonight
― call all destroyer, Monday, 6 June 2011 16:58 (thirteen years ago) link
btw the pieces in the drink were TINY
― tehresa, Monday, 6 June 2011 17:00 (thirteen years ago) link
grated?
― unmetalled world (wk), Monday, 6 June 2011 17:27 (thirteen years ago) link
almost like teeny tiny dice?
― tehresa, Monday, 6 June 2011 17:27 (thirteen years ago) link
if you boil ginger pieces you'll def get little solids that could be missed by a mesh strainer.
― call all destroyer, Monday, 6 June 2011 17:30 (thirteen years ago) link
for tehresa, here is an experiment using the pegu club formula:
2 oz. plymouth gin.5 oz. lime juice.25 oz. st. germain.25 oz. ginger syrupdash angosturadash angostura orange
(ginger syrup: bring to a boil 1 cup water, 1 cup water, 2 inches of peeled/sliced ginger root. simmer for 2 mins, steep for 2 hours, strain)
this is pretty good imo!
― call all destroyer, Tuesday, 7 June 2011 02:47 (thirteen years ago) link
oops one cup water, one cup sugar that is
― call all destroyer, Tuesday, 7 June 2011 02:48 (thirteen years ago) link
thanks. i think this was my first gin drink in maybe a year? i don't even have any in house. i might start playing with it again, though i think i'd still try for a ginger water over syrup bc the st g is more than enough sweet for my taste. on the other hand, I had a blast making flavored simple syrups 2 summers ago so maybe I'll give it a go again.
― tehresa, Tuesday, 7 June 2011 03:35 (thirteen years ago) link
so the liquor store near my workplace sells 750mL bottles of chartreuse for $35, which is about twenty bucks cheaper than i can find elsewhere. they also look like they've been sitting there for years (the bottles are dusty and i can't quite tell if some of them are meant to be yellow or green). should i avoid? i mean it's 80 proof liquor so i can't imagine it goes bad, per se...
― creme de cassie (donna rouge), Wednesday, 8 June 2011 18:38 (thirteen years ago) link
i wouldve thought it would be fine... surely
― just sayin, Wednesday, 8 June 2011 18:41 (thirteen years ago) link
the green is north of 100 proof, the yellow is 80. so that should help you tell if they have both (the bottles are extremely similar-looking!) that's a pretty amazing price and the stuff should be fine. worth a gamble imo.
― call all destroyer, Wednesday, 8 June 2011 18:43 (thirteen years ago) link
The color might be off, but I'd bet it's fine. I know I'd snatch up a couple!
― Bill, Wednesday, 8 June 2011 18:44 (thirteen years ago) link
ok, just wanted to make sure. i probably won't be making another liquor run until my next paycheck but i doubt anyone's gonna snatch 'em up before i do. thx!
― creme de cassie (donna rouge), Wednesday, 8 June 2011 18:51 (thirteen years ago) link
...as it turns out, they're all yellow. copped one today, will try later.
i also bought a bottle of fernet-branca and am trying it right now (neat). just had some weird proust/madeleine thing where i could smell my elderly italian relatives' cologne. that being said, i like it!
― badtz-maruizm (donna rouge), Wednesday, 15 June 2011 04:11 (thirteen years ago) link
woah! yeah i love fernet branca but usually its not something that ppl are into the first time they have it.
― just sayin, Wednesday, 15 June 2011 09:51 (thirteen years ago) link
i just made some ginger syrup which i now need find uses for.
this is one of my friend's fave cocktails
http://www.cocktailchronicles.com/2009/01/19/strong-medicine/
― jaxon, Thursday, 16 June 2011 20:14 (thirteen years ago) link
that's a Penicillin btw
thank you! i will try that.
― call all destroyer, Thursday, 16 June 2011 20:16 (thirteen years ago) link
oh! forgot to say, i boiled ginger with water and have so far mixed it with seltzer and a bit of lime juice -- delicious. i think i will use that for any gingery cocktails i want because i just can't handle too much simple syrup in my drinks.
― tehresa, Thursday, 16 June 2011 20:20 (thirteen years ago) link
what's a good substitute if a recipe calls for irish whiskey? bourbon? a non peat-y scotch?
― jaxon, Sunday, 26 June 2011 02:38 (twelve years ago) link
yeah a non-peaty scotch or makers imo
― call all destroyer, Sunday, 26 June 2011 02:40 (twelve years ago) link
hmm. in the house are a few ryes, a few bourbons, glendronach (kinda gross, we stole it from the inlaws) and hibiki. last one's prob my best bet, huh? even tho the wife saw me looking at it and said (don't u dare touch my whisky, ha)
― jaxon, Sunday, 26 June 2011 02:48 (twelve years ago) link
what bourbons?
― call all destroyer, Sunday, 26 June 2011 02:54 (twelve years ago) link
tho i think that most likely the hibiki is your best bet
― call all destroyer, Sunday, 26 June 2011 02:57 (twelve years ago) link
i guess just one. henry mckenna. o, and found a caol isla, but that's like the smokiest whiskey ever (and so damn good)
― jaxon, Sunday, 26 June 2011 02:58 (twelve years ago) link
looking for things to use my g. chartreuse in; just made a Jewel Cocktail
2oz gin1.5oz green chartreuse1oz sweet vermouth3 dashes orange bitters marischino cherry (don't have any)
pretty good. think i'd prob use a lil less vermouth next time. i've also seen other recipes for same cocktail that use equal parts gin/chart/verm.
― jaxon, Sunday, 26 June 2011 02:59 (twelve years ago) link
the bijou! one of my local places makes that. i just checked my copy of savoy and it's equal parts in there. never made it at home tho.
― call all destroyer, Sunday, 26 June 2011 03:08 (twelve years ago) link
ya, same ingredients as bijou, diff proportions.
what are some cocktails u make that use green charteuse? everywhere i read about it people say how they can't keep a bottle of it at home, but i'm having a hard time finding recipes that call my name.
also, what do you guys do about pineapple juice? make your own from actual pineapple? seems so labor intensive.
― jaxon, Sunday, 26 June 2011 03:13 (twelve years ago) link