RECIPE THIRTY-SEVEN: boutonierre
invinted at rendezvous, central sq, cambridge, ma
2 oz. applejack1 oz. dry vermouth.5 oz. st germain1 dash peychaud's1 dash orange bitters
stir and strain, garnish with orange.
a really good introduction to st germain in a classically-proportioned drink. it's easily detectable here while enhancing some of the other flavors that are going on.
― call all destroyer, Monday, 19 April 2010 02:21 (fourteen years ago) link
RECIPE THIRTY-EIGHT: shaddock
invented at trina's starlite lounge, also in cambridge
.75 oz. each genever, aperol, st. germain, lemon juice.
shake and strain, no garnish.
another riff on the 4-equal-ingredients formula, this one is pretty smooth and sweet with an awesome orange-pink color. each ingredient pops out at different times.
― call all destroyer, Monday, 19 April 2010 02:23 (fourteen years ago) link
RECIPE THIRTY-NINE: one-armed french hooker
1.5 oz. genever1 oz. grapefruit juice1 oz. st. germain2 dashes peychaud's
shake and strain, top with sparkling wine (i omitted this).
st. germain and grapefruit seem like a natural combo, so i've been looking all over for recipes that use them both. this is nice, the genever is a supporting player only with the main flavor being sweetened citrus.
― call all destroyer, Wednesday, 21 April 2010 03:21 (fourteen years ago) link
what is the consistency/color on simple syrup supposed to be
― ibaka flocka flame (J0rdan S.), Saturday, 1 May 2010 01:14 (fourteen years ago) link
simple made w/regular sugar should be clear. consistency will depend on the ratio of sugar to water.
― the unfinest of viking jokes only (call all destroyer), Saturday, 1 May 2010 01:20 (fourteen years ago) link
a 1:1 syrup will be a little thick but not super-thick
― the unfinest of viking jokes only (call all destroyer), Saturday, 1 May 2010 01:21 (fourteen years ago) link
ok, i made 1:! with cane sugar and it's sort of like sugar water? attempting to make mint julep fwiw
― ibaka flocka flame (J0rdan S.), Saturday, 1 May 2010 01:21 (fourteen years ago) link
when i made grenadine with sugar and pom juice i thought it was p. watery at first, it actually thickened up after chillin in the fridge for a bit
― the unfinest of viking jokes only (call all destroyer), Saturday, 1 May 2010 01:23 (fourteen years ago) link
ok, that makes sense
― ibaka flocka flame (J0rdan S.), Saturday, 1 May 2010 01:23 (fourteen years ago) link
yeah you're probably ok
RECIPE FORTY: spiced tea cocktail
2 oz. absolut boston.75 oz. lemon juice.25 oz. simple syrup.25 oz. allspice dram
shake and strain, garnish with a lemon twist.
i guess this is a cad original--the absolut boston (which is tea- and elderflower-infused if u didn't know)/lemon/sugar combination is obvious in a way, but i felt it needed something to take it over the top. the bottle of allspice dram i picked up last week really did the job.
― call all destroyer, Monday, 10 May 2010 03:06 (fourteen years ago) link
RECIPE FORTY-ONE: william of orange
1.5 oz. bols genever.5 oz. aperol.5 oz. punt e mes.5 oz. benedictine2 dashes orange bitters (regan's #6)
stir and strain into a chilled rocks glass, garnish w/an orange twist.
no ingredients subs on this one imo--i made a version of this a while ago and it was not good enough to post. but this is.
― call all destroyer, Monday, 10 May 2010 03:55 (fourteen years ago) link
RECIPE FORTY-TWO: daiquiri no. 1
2 oz. white rum.75 oz. lime juice1 tsp superfine sugar
shake and strain
nothing need be said.
― call all destroyer, Thursday, 20 May 2010 03:49 (fourteen years ago) link
RECIPE FORTY-TWO: hemingway daiquiri
2 oz. white rum.75 oz. lime juice.5 oz. grapefruit juice1 tsp superfine sugarscant 1 tsp maraschino liqueur
a smoothed-out sweeter version of no. 1. err on the conservative side with the maraschino.
― call all destroyer, Thursday, 20 May 2010 03:50 (fourteen years ago) link
RECIPE FORTY-THREE: ramos gin fizz
havin a lazy afternoon atm, so the least i could do was whip up one of these labor-intensive beasts:
2 oz. gin (old tom preferred, or plymouth)1 oz. cream1 tbsp superfine sugar (or 1 oz. simple syrup).5 oz. lime juice.5 oz. lemon juice1 egg white3-5 drops orange flower water
shake the living hell out of this with no ice. then do the same with ice. like, a minute or more for each. shake until your arms hurt and your hands go numb.
strain into a tall glass with a couple ice cubes in it. top with an oz. or less of soda water. give it a quick stir and add a straw. a delightful thick foam will appear on top of the drink.
i forget where i read this but the i like it: the r.g.f. should taste like drinking a flower. in a good way.
― call all destroyer, Saturday, 22 May 2010 19:18 (fourteen years ago) link
i had a ginger lime gin fizz the other night and it was freaking amazing. it tasted like lime sorbet.
― mr. milquetoast (J0rdan S.), Saturday, 22 May 2010 19:19 (fourteen years ago) link
also had a gin & tonic with wine soaked strawberries which was also delightful
― mr. milquetoast (J0rdan S.), Saturday, 22 May 2010 19:20 (fourteen years ago) link
fancy!
― call all destroyer, Saturday, 22 May 2010 19:34 (fourteen years ago) link
yeah it was a fancy place that we only went to because it was a special occasion -- bartender was all talking about infusing his own syrups and what not -- one drink on the menu featured "jalapeno simple syrup" which i was curious about bcuz i like spicy drinks, altho at that point you're really stretching the "simple" part of "simple syrup"
― mr. milquetoast (J0rdan S.), Saturday, 22 May 2010 19:37 (fourteen years ago) link
eh not really--just about every infused syrup is the same: 1:1 or 2:1 sugar/water plus a bunch of whatever flavor you want it to have. i made cinnamon syrup last week and except for the annoying and messy filtration process it was no prob.
― call all destroyer, Saturday, 22 May 2010 20:11 (fourteen years ago) link
RECIPE FORTY-FOUR: the art of choke
from the betacocktails.com ppl
1 oz. cynar1 oz. white rum.25 oz. green chartreuse.125 oz. lime juice.125 oz. 2:1 demerara syrup (or any sugar syrup)fresh mint
muddle all ingredients with a couple mint sprigs, then stir with ice. strain into a rocks glass with fresh ice and garnish with more mint.
weird and impossible to categorize, i'll leave it to the now unavailable rogue cocktails book:
"Picture yourself in the limestone-walled courtyard of an Italian villa off the coast of the Riviera. You are surrounded by fragrant herbs and flowers, and the sea air is blowing gently. The sun is bright, but it's not hot, and you have nothing to do all day but relax and savor the sensations all around you. Drinking this cocktail is kind of like that if somebody suddenly punched you in the stomach just as you were beginning to doze off in the sun. In a good way."
― call all destroyer, Monday, 24 May 2010 02:27 (fourteen years ago) link
what is cynar?
― Face Book (dyao), Monday, 24 May 2010 02:38 (fourteen years ago) link
it's an amaro (bittersweet italian liqueur) made with a base of artichokes. it's dark and syrupy and <20% alcohol iirc.
― call all destroyer, Monday, 24 May 2010 02:55 (fourteen years ago) link
that sounds v. interesting. I don't think I've ever had an artichoke in my life - only artichoke dip.
― Face Book (dyao), Monday, 24 May 2010 03:07 (fourteen years ago) link
reminds me, I had my first negroni of the summer the other week. I had to teach the bartender how to make it :/
― Face Book (dyao), Monday, 24 May 2010 03:08 (fourteen years ago) link
RECIPE FORTY-FIVE: jet pilot
an authentic tiki drink 4 u:
.5 oz. lime juice.5 oz. white grapefruit juice.5 oz. falernum (fee bros. is readily available in liquor stores).5 oz. cinnamon syrup (recipe below).75 oz. gold rum (puerto rico or similar).75 oz. demerara 151 proof rum (lemon hart)1 oz. jamaican dark rum (myers, appleton)6 drops herbsaint, pernod, or absinthe1 dash angostura
technically this is a blender drink, but you can also shake with crushed ice and pour unstrained into a rocks glass or tiki mug. add straws.
cinnamon simple syrup:
3 sticks cinnamon1 cup water1 cup sugar
put the cinnamon sticks in a plastic bag and beat the hell out of them with the kitchen tool of your choice until you have mostly small pieces. bring all ingredients to a simmer over medium heat. cover and simmer for two minutes, then let the mixture rest for about two hours. strain and bottle. keep in the fridge (i added a little 151-proof rum to preserve).
to strain: get a funnel and a bunch of coffee filters. pour a little of the syrup into the filter resting in the funnel, then close the filter over and twist/squeeze the syrup through. this is messy and tedious, but what the hell.
― call all destroyer, Thursday, 27 May 2010 02:27 (fourteen years ago) link
hmm for straining the cinnamon syrup perhaps you could try using an aeropress?
http://broadripplecoffee.com/brcc/images/aerobie_aeropress.jpg
― Face Book (dyao), Thursday, 27 May 2010 02:31 (fourteen years ago) link
huh, yeah that would probably work really well
― call all destroyer, Thursday, 27 May 2010 02:33 (fourteen years ago) link
actually fuck it, every mixology straining thing calls for coffee filters or cheesecloth, but why couldn't i use my french press? u r smart dyao.
haha I dunno if I would use a french press - metal filter is not the same as a coffee filter. plus the cinnamon oils would get left on the metal sieve whereas it migth be easier to clean an aeropress.
― Face Book (dyao), Thursday, 27 May 2010 02:35 (fourteen years ago) link
i've never used an aeropress--but you can wash the french press filter so
― call all destroyer, Thursday, 27 May 2010 02:37 (fourteen years ago) link
my french press is old and scummy anyway
hah then clean it pretty well before using it - you might get rancid coffee oils in your syrup...
― Face Book (dyao), Thursday, 27 May 2010 02:38 (fourteen years ago) link
yeah--i think your average flavored syrup is robust enough to hold up to a clean but old metal filter ::shrug emoticon::
― call all destroyer, Thursday, 27 May 2010 02:42 (fourteen years ago) link
RECIPE FORTY-SIX: beuser & angus special
this the last word variant is a complete winner
1.75 oz. green chartreuse.75 oz. lime juice.5 oz. maraschino liqueur.5 tsp superfine sugar1 egg white (optional)
shake everything with ice and strain into a rocks glass filled with crushed ice. top with five drops of orange flower water and add straws.
― call all destroyer, Friday, 28 May 2010 01:57 (fourteen years ago) link
RECIPE FORTY-SEVEN: speaking in tongues
1 oz. mezcal1 oz. luxardo amaro abano (or ramazzotti or equiv.).75 oz. lemon juice.75 oz. simple syrup2 dashes angostura2 dashes peychaud's1 strawberry, quartered
muddle the strawberry in a mixing glass or tin. add the rest of the ingredients and shake with ice. double strain into an old-fashioned glass filled with ice (crushed or cubed acc. to preference). garnish with another strawberry.
smoky, sweet, v. refreshing.
― call all destroyer, Tuesday, 22 June 2010 01:35 (thirteen years ago) link
1 oz. luxardo amaro abano (or ramazzotti or equiv.)
if I have to google it, it doesn't count as an ingredient, and I say this as a guy whose liquor cabinet has plenty of awesome stuff in it
― get your bucket of free wings (underrated aerosmith albums I have loved), Tuesday, 22 June 2010 01:41 (thirteen years ago) link
lol n/m I see from upthread amaro is something you are way fond of, it just sounds totally "you can only buy it from a one-eyed sailor" to me
― get your bucket of free wings (underrated aerosmith albums I have loved), Tuesday, 22 June 2010 01:43 (thirteen years ago) link
one eyed sailor sounds like it would be a pretty great cocktail
― crüt it out (dyao), Tuesday, 22 June 2010 01:45 (thirteen years ago) link
sailor still has his vision = he must be selling you some weak-ass amaro
― iatee, Tuesday, 22 June 2010 01:48 (thirteen years ago) link
xxp hate to say it, but at least in my state amaros are pretty readily available, and like bitters, you can never have to many. sounds like you need some more awesome stuff!
― call all destroyer, Tuesday, 22 June 2010 02:35 (thirteen years ago) link
I am already thinking of what to ask them to make me at Drink on Wednesday.
I am thinking I'm going to ask for something refreshing and floral preferably in a lemon/lavender sort of way.
― o sh!t a ˁ˚ᴥ˚ˀ (ENBB), Tuesday, 22 June 2010 03:32 (thirteen years ago) link
RECIPE FORTY-EIGHT: pegu club
huh, i didn't do this yet? well, it's a recognized classic tho you'll have to decide the right proportions for yourself. i think this is a decent jumping-off point:
2 oz. gin.5 oz. lime juice.5 oz. curacao or triple sec1 dash angostura1 dash orange bitters
shake and strain.
this is a relatively dry and tart edition, but i don't think it's out of balance. worth noting, i used a v. light gin (bulldog) and sours like this are extremely delicate and sensitive to ingredient changes.
― call all destroyer, Tuesday, 29 June 2010 03:32 (thirteen years ago) link
RECIPE FORTY-NINE: paris manhattan
a delectable manhattan variant 4 u
2 oz. rye (or bourbon i guess)1 oz. st germain.5 oz. dry vermouth2 dashes angostura
stir and strain.
this is a FANTASTIC use of st. germain.
― call all destroyer, Wednesday, 14 July 2010 00:44 (thirteen years ago) link
St Germain is a weird thing! French but the passion fruit & papaya character makes it seem so much like it should be a tiki drink staple. Can be used for great good... or evil.
― I DIED, Wednesday, 14 July 2010 00:51 (thirteen years ago) link
the above use does sound delicious, I'll have to try it
I had some interesting things tonight, including:
- Gin/lime soda/salt drink- Quince/paprika/scotch/sherry slushie (omg this was so much better than the ingredient list would indicate)
― I DIED, Wednesday, 14 July 2010 00:54 (thirteen years ago) link
uhhhh do you have a recipe for that second one?
― call all destroyer, Wednesday, 14 July 2010 00:56 (thirteen years ago) link
st germain is indeed funny--for the longest time i couldn't identify it in drinks i had at bars because who the hell knows what "elderflower" tastes like? then i got a bottle and it was all "oh, it tastes like tropical fruit"
― call all destroyer, Wednesday, 14 July 2010 00:57 (thirteen years ago) link
I don't have a recipe, it was at a new restaurant - it was such a strangely palatable drink!
― I DIED, Wednesday, 14 July 2010 01:20 (thirteen years ago) link