Jump to content

What Cocktail Are You Enjoying Winter 2013?


Alphanumeric
This topic has been inactive for at least 365 days, and is now closed. Please feel free to start a new thread on the subject! 

Recommended Posts

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 post
Share on other sites
  • Replies 211
  • Created
  • Last Reply

Top Posters In This Topic

  • squire

    51

  • DaveOfAtl

    22

  • tanstaafl2

    19

  • Barclay Beach

    13

Top Posters In This Topic

Posted Images

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 post
Share on other sites

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 post
Share on other sites
Trey Manthey

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 post
Share on other sites

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 post
Share on other sites

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 post
Share on other sites
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 post
Share on other sites

Made a few Boulevardiers the past two days. Is this going to be the old fashion of 2013?

Link to post
Share on other sites
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 Riff

by Fred Sarkis, Sable Kitchen & Bar, Chicago, IL

1 1/2 oz Bourbon, WL Weller

3/4 oz Cynar

3/4 oz Bonal Gentiane Quina

1 pinch Salt (small amount)

2 dash Orange bitters

Stir, strain, straight up, cocktail glass

The Left Hand and the 1794 variations also had some fans. I will get to them eventually!

Link to post
Share on other sites
Barclay Beach
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 Riff

by Fred Sarkis, Sable Kitchen & Bar, Chicago, IL

1 1/2 oz Bourbon, WL Weller

3/4 oz Cynar

3/4 oz Bonal Gentiane Quina

1 pinch Salt (small amount)

2 dash Orange bitters

Stir, strain, straight up, cocktail glass

The 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 post
Share on other sites

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

IMG_20130330_155937_646-1_zps00046ab3.jpg

Link to post
Share on other sites

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 Amaretto

1 oz ginger ale (optional)

Shake with cracked ice and serve chilled

Link to post
Share on other sites
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 post
Share on other sites

I also had it with grandad bonded I prefer high rye bourbon for my bourbon cocktails

Link to post
Share on other sites
I also had it with grandad bonded I prefer high rye bourbon for my bourbon cocktails

You had a classic or the riff noted above? Or both?

Link to post
Share on other sites
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 post
Share on other sites
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 post
Share on other sites
This topic has been inactive for at least 365 days, and is now closed. Please feel free to start a new thread on the subject! 
Guest
This topic is now closed to further replies.
×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use.