Cocktail-making is serious business.Quote:
Originally Posted by squire
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Cocktail-making is serious business.Quote:
Originally Posted by squire
Many worthy cocktails recently, with a simple standout that holds appea for the SB crowd being the Old Pal. 2 pts rye, 1 pt Campari, 1 pt dry vermouth. Its cousin, the Boulevardier, substitutes bourbon for rye and sweet for dry. Sweeter, richer, fuller. Both worth giving a shot.
Out for dinner last night at the Iberian Pig and tried several house cocktails featuring rye and bourbon.
Attachment 14713
The first was called North Park Square with bourbon, sweet vermouth, honey syrup, black tea bitters with a lemon twist. Tasty, a bit on the dry side with a hint of bitterness perhaps because of the black tea bitters.
Next was the house old fashioned with bacon infused rye, maple syrup and angostura bitters.
But my favorite, and I admit to having a sweet tooth, was their variation on the Gramercy variation of the Spanish Harlem found in the Kindred Cocktail library. In addition to replacing the vermouth with PX sherry they also replaced the Maraschino liqueur with Averna.
1.5 bourbon, 1 Averna, 0.5 PX sherry (they were using Gonzalez Byass Nectar PX Sherry, very rich and plummy sweet) and angostura bitters garnished with three cherries (which got eaten before I could take a picture!).
A most pleasing drink to me!
Had a nice Old Fashioned made with Blanton's at a high end restaurant last night.
Best regards, Tony
Man, a LOT of good cocktail recommendations here....! I had my style of Sazerac cocktail last night. Ron Zacapa XO rum in place of Sugar, the rye was a mixture of early 90's Turkey Rye, 08 Handy, and 08 saz 18. added several dashes of angostura bitters.
Exactly my thought, using rum instead of simple syrup, will have to work on that.
Last night I had a manhattan at Fleming's made with Vya vermouth. MAN have I been missing out on manhattans. The first couple I had, I hated (years ago). The one last night was absolutely delicious. I'm having another one right now with Rittenhouse BIB.
My luncheon cocktail was made of one ounce Barton, one half ounce peach liqueur, two ounces orange juice and splash of grenadine.
that sounds pretty friggin' tasty, actually.
It was, actually, so much in fact I'm having another just like it today, which for me may be the start of a trend.