CHANGSTAR: Audiophile Headphone Reviews and Early 90s Style BBS
Non-Audio Stuff => Food and Drink => Topic started by: CEE TEE on June 07, 2015, 08:11:22 AM
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OK. By request not to crap other threads and because Cryptowolf sent me a damn great new thing to go hunting for in a PM...
Here it is. Drinks. Mixed.
Recipes - Ratios, Ingredients
Ingredients - Specific brands, Specifications
Techniques - Glassware, Temperatures, How, Gear
I'm not mixing so much these days as having bourbons and ryes and scotches and mixers and 12 types of bitters in a family house may send the wrong message.
But I love 'em. Please share.
I luckily have a few places locally that know how to craft a drink.
In the South Bay Area: Oak & Rye (Los Gatos), The Table (Willow Glen), Singlebarrel (Downtown San Jose, remodeling).
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THE BEST MANHATTAN.
Luxardo Cherries. Or Griottines, but they are second to me. The Luxardos have gobs of flavor and this crazy waxy texture that is quite singular.
Vermouth: There are only three that I can recommend. Carpano Antica, Cocchi, and Dolin Red. I used the Dolin red just to cut the others which are thicker/sweeter and for a mix of spice blends. Once you use these vermouths, you cannot go back except for a well-executed well Manhattan from a place that can do old-school properly (Original Joe's in downtown San Jose).
Bitters: I've had up to 20 bitters at a time. Angostura is still the classic and you can't lose. For a sweeter bitters, try Fee Brothers. I also like Regan's Orange Bitters. For fun/wacky, you can look up Bitters Old Men for a line-up.
I like mine really cold and "up" (in a cocktail glass). Yeah- shaken. Cold and quick for less dilution, I can warm it up with my hand to taste.
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Variation on a Manhattan...the GREENPOINT. Which is a variation on the Brooklyn...
2 oz. Rye
1 oz Carpano Punt e Mes
1 oz Green Chartreuse
orange or lemon zest and around the rim
This Carpano is more bitter than the Antica. Chartreuse is my desert island bottle (especially the V.E.P. version).
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Killer BLOOD AND SAND?? Substitute a super-peaty single malt...Laphroig, Ardbegh, Lagavulin, etc.
1.5 oz. Scotch
3/4 oz. Cherry Heering
3/4 oz. Orange Juice
3/4 oz. Carpano Antica (sweeter) or Punt e Mes (drier)
All proportions in my cocktails are rough and you need to do based on the ingredients you have and to taste. Taste it, tune it, do it by eye.
Oh- please squeeze some oranges for this. It's worth it. Juice from a carton doesn't have the same acidity.
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hello,
summer is upon us (temps above 70F, whew!)
my own recipe for a tall, summer cooler invented for Mrs Forbin
the Vespa (imagine Eddie saying ciao!)
a very tall glass (i use a 24 oz. tumbler)
fill a third of the way with hard ice
add 1 oz Orange liquor (Triple Sec is for wimps) i use Patron Citronge
add 3 oz Bainbridge Legacy Organic Vodka
top with 12 oz of Sanpellegrino sparkling Limonata
stir with a stainless steel straw and enjoy!
variation: Vespa with a sidecar,
substitute 12 oz of Sanpellegrino Aranciata for the Limonata
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I agree with all of Cee Tee's suggestions. A few contributions of my own:
If my Manhattan base is bourbon, instead of rye whiskey, I really enjoy using Petal & Thorn (http://imbuecellars.com/petal-thorn) instead of some of the sweet vermouth. I find that Petal & Thorn adds back in some of the herbaciousness and heat I would miss from the rye. I also use a 1/4 oz of either Luxardo Cherry Liquor or Peach Brandy to add additional depth. I know, purists might scoff, but try it sometime.
My preferred ratio is 2 oz Rye to 3/4 oz vermouth and 1/4 oz Cherry Liquor. Other ratio: 2 oz Bourbon 1/2 oz Carpano Antica 1/2 oz Petal & Thorn. All with a healthy dash of Angostura, Pechards (sp?), or Fee Brothers.
For any whiskey based cocktail, try Genever instead. It tastes somewhat like gin and somewhat like bourbon.
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Mix whatever I can get hold on. Its all fair game to me. I mix jucies,beer,wine,vodka,rum,ect. I don't care. I even throw things like skittles or m&ms in. I am boss like that.
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Boldly go where no one has gone before! :)p5 I like the Luxardo Manhattan. Nice change up.