You're too busy to take my order?
You're too busy to take my order?
Sorry to hear you didn't get a chance to try it.
I'm not a bartender (although I know many). I would probably have asked but knowing they are busy I would be willing to let them do it in their own time. Most have been willing to accomodate me. In fact most seem to appreciate someone looking for something a bit different. Especially in a place that makes its name as a place for good cocktails.
Tried this one at Perestroika @ Pravda in New Orleans on Easter, and was easy enough to recreate at home. It's less boozy than a Negroni or Boulevardier, with a little more savory and less bitter than those two. Nice recipe:
1.5 oz Cocci Americano (I subbed Kina Avion D'Or)
1 oz Bols Genever
.75 oz Campari
Barspoon of cinnamon syrup
10 drops of Regan's Orange bitters
Stirred, strained into chilled coupe.
Had myself a Nor'Easter that was very tasty-
- 1 ½ ounces Old Crow bourbon, or any bourbon of your choice
- ½ ounce freshly squeezed lime juice
- ½ ounce pure maple syrup
- 1 ½ ounces ginger beer (if you’re a Brooklynite, Stinky has a great one)
- 1 lime slice, for garnish
In a cocktail shaker, combine the bourbon, lime juice, and maple syrup with ice cubes. Shake vigorously. Strain into a rocks glass filled with ice. Top with ginger beer and garnish with the lime.
My wife's sister is in town and has requested amaretto sours tonight. I'm out of simple syrup at the moment-- wondering if I use lemon juice and triple sec if that will work? Or maybe a little fresh orange juice to balance the lemon? What do you guys think?
Not something I drink often but this recipe from Jeffrey Morgenthaler ain't half bad.
1½ oz amaretto (He uses Lazzaroni amaretto, but DiSaronno works)
¾ oz cask-proof bourbon (He specifies Booker’s, but OGD 114 or other higher proof bourbon would work)
1 oz lemon juice
1 tsp. 2:1 rich simple syrup
½ oz egg white, beaten (I like egg white drinks but not everyone does. I use pasteurized egg white rather than waste whole eggs. I suppose you could leave it out)
Dry shake ingredients to combine, then shake well with cracked ice. Strain over fresh ice in an old fashioned glass. Garnish with lemon peel and brandied cherries, if desired.
I actually saw the Morgenthaler recipe and I think I will give it a try. I don't know exactly what my sis-in-law expects from an amaretto sour (she may be thinking amaretto and 7-up for all I know) so I'm trying to keep my options open. She and her husband had a pretty crappy month and I think they may be planning to tie one on tonight.
Well, amaretto sours were quite a hit. Standard recipe: 1.5 oz DiSaronno, 1 oz simple syrup (1:1), .75 oz fresh lemon, and egg white. They'd never experienced egg white in cocktails before. We also tried amaretto sunsets: 1.5 oz DiSaronno, 4 oz orange juice, .75 oz grenadine, and .75 oz El Dorado 12 year old rum (my own variation). Good but too sweet. Maybe one of you could recommend an aperitif liquer to balance out the sweetness. I triec Angostura bitters but I din't care for it.
That was just the guests. I had an OGD 114 old fashioned, an amaretto/rye topped with ginger ale, a bourbon sour (current Old Fitz bonded , with egg white) and what I guess would be a rye Godfather: Ritt BiB and DiSaronno over a couple ice cubes. Night cap while washing up was VOHH 8/86.
A good night. I think I brought a little happiness into their lives.
Simple Barton Manhattan, two parts whisky to one part sweet vermouth.