anyone got recipes/pointers re sangria? late summer and i should really be making this.
― buzza, Thursday, 8 September 2011 08:27 (twelve years ago) link
i haven't made this but i would trust this guy to have a good basic recipe: http://www.jeffreymorgenthaler.com/2010/sangria/
― call all destroyer, Thursday, 8 September 2011 11:52 (twelve years ago) link
I found this white sangria to be very good:
1 750 ml bottle of white wine 1 medium orange sliced into wedges 1 lemon sliced into wedges 1 fresh pineapple sliced and diced to your preference (may use canned pineapple, substitute two 15.5 oz cans of crushed or sliced pineapple) 1/4 cup of sugar 4 cups of ginger ale 3 shots of coconut rum sprig of mint (optional)
Preparation:Pour wine into a large pitcher and squeeze the juice wedges from the lemon and orange into the white wine. Toss in the fruit wedges (leaving out seeds if possible) and pineapple then add sugar. Chill overnight. Add ginger ale, rum and ice just before serving. If you'd like to serve right away, use chilled white wine and serve over lots of ice. However, remember that the best Sangrias are chilled around 24 hours in the frig. - allowing the flavors to really marinate into each other.
― nickn, Friday, 9 September 2011 00:29 (twelve years ago) link
And I use a Spanish white from Rene Barbier called Mediteranean White, which I find for $4 - $5 dollars (Cost Plus/World Market).
― nickn, Friday, 9 September 2011 00:34 (twelve years ago) link
Had a great time at jamie boudreau's new bar, canon last night.
First: roulette! Pick your spirit, he does the rest.
I ended up with an old pal (rye, dry vermouth, campari) - perfectlt suited to my taste.
Second round: went for 'the vermouth experiment': a flight of rye manhattans made with dolin, punt e mes, and one other I for got that starts with a c.
― tehresa, Saturday, 10 September 2011 19:59 (twelve years ago) link
I think I am now ready to buy my own bottle of dolin.
― tehresa, Saturday, 10 September 2011 20:02 (twelve years ago) link
Camparo Antica
― jaxon, Saturday, 10 September 2011 20:12 (twelve years ago) link
sorry, Carpano Antica
― jaxon, Saturday, 10 September 2011 20:13 (twelve years ago) link
Punt e Mes is one of my favorite things, period. I kind of marvel at the fact that I drink it so less than I used to - that's just a testament to the fortified wine revival of the last ~2 years, so that I'm not picking between PeM and any-other-vermouth anymore, I've got Cocchi Americano and Bonal hanging around too. It's like the way I no longer drink Campari a few times a week, because I have other options that hit the same bullseye now.
― Bill, Saturday, 10 September 2011 20:25 (twelve years ago) link
Nope. I wanna say cinca or something with a 'ch' sound...
― tehresa, Saturday, 10 September 2011 20:56 (twelve years ago) link
Not quite a vermouth, but maybe Barolo Chinato? Only other one I can think of is Perucchi but I've never seen that in the US.
― I DIED, Saturday, 10 September 2011 21:28 (twelve years ago) link
cinzano??
― call all destroyer, Sunday, 11 September 2011 13:10 (twelve years ago) link
Made a moderately interesting cocktail of two parts Punt e Mes and two parts Jaegermeister to one part creme de menthe yesterday. Herbal but not overpoweringly so and nicely cooling.
― A little bit like Peter Crouch but with more mobility (ShariVari), Sunday, 11 September 2011 13:22 (twelve years ago) link
Maybe chinato - will investigate further when I'm back home.
― tehresa, Monday, 12 September 2011 00:18 (twelve years ago) link
just finished packing to head out to sf for a week which called for a stiff manhattan--2.25 rye/.75 punt e mes + ango.
― call all destroyer, Wednesday, 14 September 2011 02:27 (twelve years ago) link
it's cocktail week here next week. http://sfcocktailweek.com/
but generally that just means really expensive covers, long lines and annoyingness. like i said to a friend recently: i feel the same way about cocktail week as i do about black history month: why not just celebrate year round?
― jaxon, Wednesday, 14 September 2011 03:19 (twelve years ago) link
oh weird--we're going to bourbon and branch on monday but that's at this point the only cocktailian component of our trip.
and i agree w/you--it's hard enough to get into the handful of good cocktail bars around here on normal days.
― call all destroyer, Wednesday, 14 September 2011 03:24 (twelve years ago) link
a little googling of bottle labels (we actually had him show us the bottle) and i'm 90% sure it was barolo chinato.xpost
― tehresa, Wednesday, 14 September 2011 03:38 (twelve years ago) link
yessss
― I DIED, Wednesday, 14 September 2011 04:42 (twelve years ago) link
tehresa, Adam B3rnbach (bar manager at Pr00f) came up with this drink when he was at Pilar and it's an instant classic:
Darkside
Ingredients:
Ice2 1/2 ounces gin, preferably Plymouth brand1 ounce Barolo Chinato, preferably Marcarini brand3 dashes Peychaud bittersTwist of lime peel1 whole star anise (optional)Directions:
Fill a mixing glass two-thirds full with ice, then add the gin, Barolo Chinato and bitters. Stir vigorously for 30 seconds, then strain into a cocktail (martini) glass. Twist the lime peel over the drink, then drop it in, along with the star anise, if desired.
― I DIED, Wednesday, 14 September 2011 05:56 (twelve years ago) link
Sounds awesome
― tehresa, Wednesday, 14 September 2011 12:01 (twelve years ago) link
do they still have it at pilar? Or proof? haven't been to either in ages!
― tehresa, Wednesday, 14 September 2011 12:02 (twelve years ago) link
I think it might be on the menu at proof - even if not there's a ton of great stuff on their list right now.
― I DIED, Wednesday, 14 September 2011 12:13 (twelve years ago) link
i just got some suze off a friend - any ideas of what i should make w/ it? ive already tried the white negroni + that was pretty tasty
― just sayin, Wednesday, 14 September 2011 12:15 (twelve years ago) link
Add a few ice cubes and drink like 15 of them
― TracerHandVEVO (Tracer Hand), Wednesday, 14 September 2011 12:29 (twelve years ago) link
done and done
― just sayin, Wednesday, 14 September 2011 15:39 (twelve years ago) link
And watch this, which features them pretty prominently -
http://www.imdb.com/title/tt0118015/
― TracerHandVEVO (Tracer Hand), Wednesday, 14 September 2011 16:09 (twelve years ago) link
Man, Suze has been on my want list for years. JS, search Chuck Taggart's blog - http://looka.gumbopages.com/ I know he's a fan, and his blog was my gateway to a lot of cocktail greatness before I discovered cocktail blogs (possibly before there were cocktail blogs).
I was complaining up thread that I couldn't think of much to do with my Barolo Chinato, I'll have to try the Darkside. I've tried it with gin, but not in those proportions.
― Bill, Wednesday, 14 September 2011 16:39 (twelve years ago) link
thx!
― just sayin, Wednesday, 14 September 2011 17:25 (twelve years ago) link
these guys have been having some good recipes - http://drinks.seriouseats.com/recipes/?ref=skybox4
― just sayin, Wednesday, 14 September 2011 21:15 (twelve years ago) link
they mention Suze in today's tasting table email. weird write up tho, lillet and campari are completely different beasts.
http://tastingtable.com/entry_detail/nyc/5368/Use_spare_time_at_the_airport_to_hunt_for_your_bar.htm
― jaxon, Friday, 16 September 2011 19:16 (twelve years ago) link
Good luck bill - http://offthepresses.blogspot.com/2011/09/suze-to-finally-reach-us-shores.html
― just sayin, Thursday, 22 September 2011 21:37 (twelve years ago) link
Luck news
― just sayin, Thursday, 22 September 2011 21:40 (twelve years ago) link
that's super news!
― call all destroyer, Thursday, 22 September 2011 22:11 (twelve years ago) link
So psyched. Hell, at the rate things are going, I may not even have to mail order it - still can't believe NH has Fernet Branca now.
Meanwhile, started a batch of aged eggnog (http://www.chow.com/recipes/10758-best-eggnog) yesterday, with rye, R&W peach liqueur, and allspice dram.
― Bill, Thursday, 22 September 2011 22:38 (twelve years ago) link
Been wanting to try Fernet in a cocktail for some time now so I made the Toronto:
2 oz. rye (I used Old Overholt).25 oz FB1/4 tsp. sugarDash angostura
Stir with ice, garnish with orange slice.
This is very good! The rye almost masks everything else but there's a nice Fernet bite that sneaks up on you when you swallow it. Would make again!
― queen latifah approximately (donna rouge), Tuesday, 4 October 2011 03:35 (twelve years ago) link
yeah the toronto is a great way to ease into fernet
― call all destroyer, Tuesday, 4 October 2011 13:01 (twelve years ago) link
Has anyone made, or had drinks made with shrubs or gastriques? Sweetened vinegar
http://www.nytimes.com/2011/10/12/dining/vinegar-cocktails-are-making-the-rounds.html
I've read about and seen them mentioned a ton. I have yet to try, but def interested
― jaxon, Thursday, 13 October 2011 00:36 (twelve years ago) link
i had a shrub-based drink a few months ago at a restaurant. i guess i may not have been ready for the vinegar, and also imo the drink wasn't properly chilled, but i'm not rushing to try more.
― call all destroyer, Thursday, 13 October 2011 00:46 (twelve years ago) link
here's a really nice, autumnal, sazerac-like drink that's hitting the spot for me tonite. super aromatics on this one.
applewood2 oz. applejackscant .5 oz. rich simple syrup1 tsp allspice dram2 dashes angostura2 dashes peychaud's
stir all with ice and strain into a chilled old fashioned glass that you've coated with laphroaig or something similar from the scotch shelf. garnish with freshly grated cinnamon.
― call all destroyer, Tuesday, 1 November 2011 01:29 (twelve years ago) link
Speaking of, making my first real forays into the world of Scotch tonight: Glenfiddich 12-yr and Balvenie 15-yr.
― vitameatawalloginavegamin (donna rouge), Tuesday, 1 November 2011 03:43 (twelve years ago) link
what did you think of them? never had glenfiddich, have had some 12 year balvenie.
i have a soft spot for balvenie because they have a lot of ads in harper's.
― call all destroyer, Tuesday, 1 November 2011 16:35 (twelve years ago) link
well i can't talk scotch talk like pros do, but i enjoyed both. the glenfiddich is crisp and a little fruity, the balvenie is kind of sweet/vanilla-y (but not like, cloyingly so), mellow at first but with a really long and strong finish.
― vitameatawalloginavegamin (donna rouge), Tuesday, 1 November 2011 16:54 (twelve years ago) link
apols if this was asked upthread but is there any appreciable difference taste-wise between applejack and, say, calvados?
― vitameatawalloginavegamin (donna rouge), Tuesday, 1 November 2011 16:57 (twelve years ago) link
Applejack is like apple whiskey, Calvados is like apple brandy. Applejack is rougher, and to me more recognizably apple-like.
You can substitute one for the other, in that they won't mess up the proportions of the drink - it'll be a different drink, but one that still works, just like you can make a sidecar with whiskey or an old-fashioned with brandy without much ruckus.
(The comparison works best when we're talking about Laird's bonded, though - Laird's blended is blended with neutral spirits, and has much less apple character. Unfortunately it's the only one carried in NH, but the bonded is only a buck or two more expensive.)
― Bill, Tuesday, 1 November 2011 17:21 (twelve years ago) link
thanks for also the answering the qn i had about blended v. bonded, seemed a bit difficult to find any info about the diff btwn the two
― vitameatawalloginavegamin (donna rouge), Tuesday, 1 November 2011 17:28 (twelve years ago) link
yeah laird's is a weird company--despite making a unique and incredibly great product they seem determined to not market it or provide any helpful information online.
― call all destroyer, Tuesday, 1 November 2011 17:53 (twelve years ago) link
id been wondering abt all that stuff re calvados vs applejack because over here its so hard to get applejack! sounds like i need to keep trying tho
― just sayin, Tuesday, 1 November 2011 18:06 (twelve years ago) link
finally got some smith + cross & damn that is some nice rum
Smith and Cross is at the top of my refill list when I finally get paid at Thanksgiving. Man, that stuff.
Yeah, Laird's hasn't really jumped on board the cocktail revival train, have they? Hardly anyone else makes an applejack, and I don't think any of those that do have anything close to national distribution. Clear Creek's product is supposed to be good, but it's aiming to be an American Calvados, and it's substantially more expensive. Laird's is like Old Overholt - it's everywhere, it's good, it's a steal, but you have to stumble on it or hear about it.
Last night, one of my favorite things for this time of year - hot cider (of the nonalcoholic, unpasteurized kind) with a shot of rye.
― Bill, Tuesday, 1 November 2011 18:31 (twelve years ago) link