SFS Posted March 21, 2013 Share Posted March 21, 2013 Throw in a small amount of Aperol, instead of the bitters. Are you shaking it, or stirring it, or just building it? I recommend stirring this particular combo. Link to comment Share on other sites More sharing options...
Brisko Posted March 21, 2013 Share Posted March 21, 2013 Throw in a small amount of Aperol, instead of the bitters. Are you shaking it, or stirring it, or just building it? I recommend stirring this particular combo.Just building it, at the moment but stirring would be the way to go to chill it. Aperol, hmm? Not familiar with it but I see it's on sale down at Surdyk's. Link to comment Share on other sites More sharing options...
squire Posted March 21, 2013 Share Posted March 21, 2013 Aperol is an Italian bitter aperitif that is a somewhat less bold version of the much more famous Campari. They are in fact made by the same company. Link to comment Share on other sites More sharing options...
Trey Manthey Posted March 23, 2013 Share Posted March 23, 2013 I was informed that a cocktail I have never been able to make to my satisfaction, the Blood and Sand, won't work without fresh blood oranges. This information turned out to be quite accurate. Time to stock up on blood oranges and start experimenting! Link to comment Share on other sites More sharing options...
ratcheer Posted March 24, 2013 Share Posted March 24, 2013 This afternoon's cocktail was one I had never tried before, the Negroni. 1 oz Tanqueray gin, 1 oz Campari, and 1 oz red vermouth, on the rocks in a tall glass. Very tasty!Tim Link to comment Share on other sites More sharing options...
squire Posted March 24, 2013 Share Posted March 24, 2013 That one is a classic Tim, well worth revisiting. Link to comment Share on other sites More sharing options...
rndenks Posted March 28, 2013 Share Posted March 28, 2013 Out to dinner tonight I had a "Noir Manhattan". It was made with Maker’s 46, Carpana Antica Vermouth,Noval Black, Barrel Aged Bitters. I believe the Noval Black is a port, but I am not sure it added anything. All in all it was nice to try something different. Link to comment Share on other sites More sharing options...
squire Posted March 28, 2013 Share Posted March 28, 2013 Yeah, Noval is a port, do they give out the recipe? Link to comment Share on other sites More sharing options...
omgmarclol Posted March 29, 2013 Share Posted March 29, 2013 made myself a refreshing white lady. Link to comment Share on other sites More sharing options...
rndenks Posted March 29, 2013 Share Posted March 29, 2013 Yeah, Noval is a port, do they give out the recipe?I never really thought to ask, but I will next time I go there to eat. It did not really impress me to the point that I thought I would try to recreate it at home. Link to comment Share on other sites More sharing options...
brettckeen Posted March 30, 2013 Share Posted March 30, 2013 Made a few Boulevardiers the past two days. Is this going to be the old fashion of 2013? Link to comment Share on other sites More sharing options...
tanstaafl2 Posted March 30, 2013 Share Posted March 30, 2013 Made a few Boulevardiers the past two days. Is this going to be the old fashion of 2013?The Boulevardier has been generating some recent discussion on another board and this variation (and it is a big variation) seems to be popular. I haven't had a chance to try it myself yet but intend to soon!Boulevardier Riffby Fred Sarkis, Sable Kitchen & Bar, Chicago, IL1 1/2 oz Bourbon, WL Weller3/4 oz Cynar3/4 oz Bonal Gentiane Quina1 pinch Salt (small amount)2 dash Orange bittersStir, strain, straight up, cocktail glassThe Left Hand and the 1794 variations also had some fans. I will get to them eventually! Link to comment Share on other sites More sharing options...
brettckeen Posted March 30, 2013 Share Posted March 30, 2013 Cool, Ill have one sunday when I'm at Sable for dinner! Link to comment Share on other sites More sharing options...
tanstaafl2 Posted March 30, 2013 Share Posted March 30, 2013 Cool, Ill have one sunday when I'm at Sable for dinner! Link to comment Share on other sites More sharing options...
jtexaslonestar Posted March 31, 2013 Share Posted March 31, 2013 Drinking last night's campfire in some yummy Ardbeg Alligator. Link to comment Share on other sites More sharing options...
Barclay Beach Posted March 31, 2013 Share Posted March 31, 2013 The Boulevardier has been generating some recent discussion on another board and this variation (and it is a big variation) seems to be popular. I haven't had a chance to try it myself yet but intend to soon!Boulevardier Riffby Fred Sarkis, Sable Kitchen & Bar, Chicago, IL1 1/2 oz Bourbon, WL Weller3/4 oz Cynar3/4 oz Bonal Gentiane Quina1 pinch Salt (small amount)2 dash Orange bittersStir, strain, straight up, cocktail glassThe Left Hand and the 1794 variations also had some fans. I will get to them eventually!That Left Hand sounds good. I vary my Boulevardier by adding Luxardo Maraschino. Tried that, with orange bitters, but found it too bitter. Link to comment Share on other sites More sharing options...
bigtoys Posted March 31, 2013 Share Posted March 31, 2013 3-1-1...just like TSA. that's how I remember the proportions. 3 parts bourbon, 1 part sweet vermouth, 1 part Cherry Grand Marnier. a few dashes orange bitters. In this case, George T Stagg (!!), Noilly Prat, Angostura Big round ice cube--figured it'd help with the GTS Link to comment Share on other sites More sharing options...
squire Posted March 31, 2013 Share Posted March 31, 2013 Still working on Manhattan recipes, I know, what I've posted before may be a drink called by another name but I think more in terms of proportion.1 oz Barton.25 oz Eristoff (a sloe-rasberry infused spirit).25 oz Amaretto1 oz ginger ale (optional)Shake with cracked ice and serve chilled Link to comment Share on other sites More sharing options...
brettckeen Posted April 1, 2013 Share Posted April 1, 2013 No idea if that particular bartender is still there but if so will be curious to hear what you think of it.Well I had one Fred wasn't working, I am not sure if he still works there. But the classic Boulevardier was executed with perfection. I really need to up my game on that drink. Link to comment Share on other sites More sharing options...
brettckeen Posted April 1, 2013 Share Posted April 1, 2013 I also had it with grandad bonded I prefer high rye bourbon for my bourbon cocktails Link to comment Share on other sites More sharing options...
tanstaafl2 Posted April 1, 2013 Share Posted April 1, 2013 I also had it with grandad bonded I prefer high rye bourbon for my bourbon cocktailsYou had a classic or the riff noted above? Or both? Link to comment Share on other sites More sharing options...
squire Posted April 1, 2013 Share Posted April 1, 2013 Luncheon cocktail:1 oz Barton.25 oz each amaretto and Eristof1 oz ginger ale Link to comment Share on other sites More sharing options...
brettckeen Posted April 1, 2013 Share Posted April 1, 2013 You had a classic or the riff noted above? Or both? It was the classic I couldn't find the riff in the menu and didn't want to bother the mixologist more than I must those guys are always busy. Link to comment Share on other sites More sharing options...
squire Posted April 1, 2013 Share Posted April 1, 2013 They're busy because we are paying them, our requests are not intrusions. Link to comment Share on other sites More sharing options...
brettckeen Posted April 1, 2013 Share Posted April 1, 2013 They're busy because we are paying them, our requests are not intrusions.Being a professional bartender, I am empathetic to their situation, I am unwilling to take up someones time with questions when they could be making money on another customer. They are my equal, not my servant. Link to comment Share on other sites More sharing options...
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