kjbeggs Posted October 29, 2014 Share Posted October 29, 2014 (edited) Tonight, I'm having my first attempt at a "Julian" style old-Fashioned.Raw sugar cubeSeveral drops of Angostura bittersSeveral drops of Orange bittersOrange wedge2.5 oz of Pappy 201. Place a brown sugar cube on an absorbent napkin or paper towel. Saturate the cube with 8 or 9 drops (not dashes) of Angostura, then of orange bitters. Place the cube in a heavy glass and add the orange wedge. Muddle the sugar cube and orange wedge together for 5 to 6 minutes, avoiding any skin and pith, till all the cells of the orange burst and the sugar melts into a syrup. 2.dd 1/2 ounce bourbon and muddle into the syrup for 3 to 4 minutes. Add a handful of ice cubes and 1 ounce of bourbon. Stir for 30 seconds and decant into a high-ball glass. Add one more 1/2 ounce bourbon and stir three times. Serve at once. Note: Julian's recipe calls for 107 proof bourbon, but I used my open bottle of 20 Yr on my first attempt.I know many will consider drinking PVW any way other than neat as a blasphemous act, but it's my bourbon, and i'll drink it any damn way I see fit. :cool:(I did pour myself an ounce to enjoy neat while crafting this cocktail). Edited October 29, 2014 by kjbeggs Link to comment Share on other sites More sharing options...
jersey12 Posted October 30, 2014 Share Posted October 30, 2014 So how was it? Sounds pretty tasty but more than 10 mins just making a cocktail seems like a lot of work... but maybe I'm just impatient. Link to comment Share on other sites More sharing options...
kjbeggs Posted October 30, 2014 Author Share Posted October 30, 2014 So how was it? Sounds pretty tasty but more than 10 mins just making a cocktail seems like a lot of work... but maybe I'm just impatient.It was quite tasty, although I think it would have benefited from the higher proof.In fact, I made a second one, planning to use OWA. When I found out my inventory was off, and I didn't actually have any, I used MMCS. could have been improved mixing skills, but the second one was better.They did take several minutes to make, but as I said, sipping on some neat PVW passed the time, and I sipped the finished product slowly, enjoying my work. Link to comment Share on other sites More sharing options...
KyleCBreese Posted October 30, 2014 Share Posted October 30, 2014 I just saw this in Sean Brock's new cookbook. I think it was also featured on Mind of a Chef, when Brock was on the show. It calls for 107 proof Van Winkle, is that the 10 and the 15? Link to comment Share on other sites More sharing options...
tanstaafl2 Posted October 30, 2014 Share Posted October 30, 2014 I personally find the muddled orange wedge to be a bit much plus it requires some care to muddle and not add any bitterness from the peel. I prefer to add a dash more orange bitters if necessary and dump the wedge! Or perhaps add a touch of orange zest and express the oil from the peel over the drink to get the aroma without as much juice. Link to comment Share on other sites More sharing options...
Harry in WashDC Posted October 30, 2014 Share Posted October 30, 2014 What the free lunch guy said - it's what bitters are for. Link to comment Share on other sites More sharing options...
kjbeggs Posted October 30, 2014 Author Share Posted October 30, 2014 I personally find the muddled orange wedge to be a bit much plus it requires some care to muddle and not add any bitterness from the peel. I prefer to add a dash more orange bitters if necessary and dump the wedge! Or perhaps add a touch of orange zest and express the oil from the peel over the drink to get the aroma without as much juice.That's similar to what I did on my second one. I removed the peel and as much of the pith as I could and muddled that with Demarara sugar and the bitters.When done, I used the peel as you suggested. Definite difference.BTW, here's a link to Brock's version of the recipe: http://gearpatrol.com/2014/10/24/recipe-sean-brocks-pappy-van-winkle-cocktail/ Link to comment Share on other sites More sharing options...
Gillman Posted November 2, 2014 Share Posted November 2, 2014 For a long time I was making the Sazerac but returned recently to the Manhattan. It's an odd thing perhaps with the Manhattan, but I find what works best is not something too woody and matured.I made one tonight just with Stock red vermouth and Woodford Reserve. It's got exactly the right tangs and richness. I don't really like the Woodford on its own, I can't get past the cookie dough-like taste which I assume is from the Versailles element as aged 5-6 years. But in a cocktail, or presumably with Coke, it is A-1. Same kind of logic applies to straight rye that is 4-6 years old, say. Everything has its place…Gary Link to comment Share on other sites More sharing options...
ratcheer Posted November 2, 2014 Share Posted November 2, 2014 I had a "hot whiskey" last night. Honey, baby Saz, a pinch of cinnamon, two cloves, and a half cup of steaming hot water. Very nice before bed, but I got a little too much honey.Tim Link to comment Share on other sites More sharing options...
Gillman Posted November 2, 2014 Share Posted November 2, 2014 I had a "hot whiskey" last night. Honey, baby Saz, a pinch of cinnamon, two cloves, and a half cup of steaming hot water. Very nice before bed, but I got a little too much honey.TimWhy didn't you add more whiskey, Tim?Gary Link to comment Share on other sites More sharing options...
ratcheer Posted November 3, 2014 Share Posted November 3, 2014 Why didn't you add more whiskey, Tim?GaryGood thinking. But, I didn't think of it. :blush:Tim Link to comment Share on other sites More sharing options...
nd2005 Posted November 12, 2014 Share Posted November 12, 2014 Tonight, I'm having my first attempt at a "Julian" style old-Fashioned.Raw sugar cubeSeveral drops of Angostura bittersSeveral drops of Orange bittersOrange wedge2.5 oz of Pappy 201. Place a brown sugar cube on an absorbent napkin or paper towel. Saturate the cube with 8 or 9 drops (not dashes) of Angostura, then of orange bitters. Place the cube in a heavy glass and add the orange wedge. Muddle the sugar cube and orange wedge together for 5 to 6 minutes, avoiding any skin and pith, till all the cells of the orange burst and the sugar melts into a syrup. 2.dd 1/2 ounce bourbon and muddle into the syrup for 3 to 4 minutes. Add a handful of ice cubes and 1 ounce of bourbon. Stir for 30 seconds and decant into a high-ball glass. Add one more 1/2 ounce bourbon and stir three times. Serve at once. Note: Julian's recipe calls for 107 proof bourbon, but I used my open bottle of 20 Yr on my first attempt.I know many will consider drinking PVW any way other than neat as a blasphemous act, but it's my bourbon, and i'll drink it any damn way I see fit. :cool:(I did pour myself an ounce to enjoy neat while crafting this cocktail).I think the original recipe from JVW called for a Satsuma Mandarin. It would be too low-brow to use a lowly navel orange. Link to comment Share on other sites More sharing options...
kjbeggs Posted November 12, 2014 Author Share Posted November 12, 2014 I think the original recipe from JVW called for a Satsuma Mandarin. It would be too low-brow to use a lowly navel orange.Wel, I used a "cutie" orange on my last one... :cool: Link to comment Share on other sites More sharing options...
Old Dusty Posted November 16, 2014 Share Posted November 16, 2014 Today, Apple Brandy Old Fashioned:1oz WT Rye 1011oz Laird's BIB Apple Brandydemerara sugar cube muddled w healthy dashes of Orange bitters.stirred w ice in a rocks glass. Link to comment Share on other sites More sharing options...
Old Dusty Posted November 16, 2014 Share Posted November 16, 2014 (edited) Continuing the Apple Brandy theme:Parlour Manhattan1oz Laird’s Bonded Apple Brandy1oz Rittenhouse Bonded Rye.5oz Carpano Antica Formula sweet vermouth2 dashes Angostura bittersNote: I used WT 101 Rye rather than Ritt BIB, and Fee Bros Barrel Aged Bitters rather than Ango. Edited November 16, 2014 by Old Dusty Link to comment Share on other sites More sharing options...
tanstaafl2 Posted November 16, 2014 Share Posted November 16, 2014 This is often referred to as the "American Trilogy" cocktail which hasn't been around as long as you might think having been created in NY in around 2007 as part of the growth of the cocktail movement. Rye and Laird's BIB make sense for two thirds of the name but I have never quite figured out what made the third part of the trilogy!Today, Apple Brandy Old Fashioned:1oz WT Rye 1011oz Laird's BIB Apple Brandydemerara sugar cube muddled w healthy dashes of Orange bitters.stirred w ice in a rocks glass. Link to comment Share on other sites More sharing options...
Old Dusty Posted November 16, 2014 Share Posted November 16, 2014 This is often referred to as the "American Trilogy" cocktail which hasn't been around as long as you might think having been created in NY in around 2007 as part of the growth of the cocktail movement. Rye and Laird's BIB make sense for two thirds of the name but I have never quite figured out what made the third part of the trilogy! Link to comment Share on other sites More sharing options...
tanstaafl2 Posted November 16, 2014 Share Posted November 16, 2014 Well, if you use Angostura bitters then I agree, I went w Fee Bros so maybe that is the third part of the trilogy? Or maybe American sugar/simple syrup? :grin: Link to comment Share on other sites More sharing options...
nd2005 Posted November 18, 2014 Share Posted November 18, 2014 Black Manhattan:1.5 Oz Rittenhouse.75 Oz Dolin Rouge.75 Oz Amaro AvernaDash of bitters Link to comment Share on other sites More sharing options...
zillah Posted November 20, 2014 Share Posted November 20, 2014 My Four Roses Small Batch went bad real quick, so I threw it a New York Sour and Old Fashioneds. Link to comment Share on other sites More sharing options...
FlounderinDC Posted November 26, 2014 Share Posted November 26, 2014 Since it is the holidays and I'm off until Monday I had a couple of Old Fashioneds earlier.... Link to comment Share on other sites More sharing options...
Harry in WashDC Posted November 26, 2014 Share Posted November 26, 2014 (edited) This is often referred to as the "American Trilogy" . . .[,] I have never quite figured out what made the third part of the trilogy!This sat in the back of my mind for awhile. Maybe the third leg is sugar/molasses, in the form of demerara, which, during the Colonial period, made up one leg of the trade upon which much of our fledgling international economy depended. Until the growth of the whiskey industry, apple brandy and rum, the latter of which depends on sugar, were our primary homegrown spirits. Thus, all three key American spirits are represented in this drink.Whatever, after some little internet searching, I ran across an article quoting Richard Boccato who, with Michael McIlroy, is credited with creating (or reviving?) this drink. He, like tan . . . 2, has no idea what the third leg of the trilogy really is. See this for more - http://drinkwire.liquor.com/post/imbibing-mr-boston-american-trilogy-cocktail Edited November 26, 2014 by Harry in WashDC McIlroy, not McElroy Link to comment Share on other sites More sharing options...
ratcheer Posted November 26, 2014 Share Posted November 26, 2014 I made a strange but very good cocktail, yesterday. 1 oz Tito's vodka, about 4 oz Antica Formula sweet vermouth, and a couple of dashes of Angostura bitters.I thought surely it had already been invented, so I searched for a while, but didn't find anything the same. I found several very similar cocktail recipes, but they all included Campari. Maybe I'll try it that way, next time. :wink:Tim Link to comment Share on other sites More sharing options...
tanstaafl2 Posted November 26, 2014 Share Posted November 26, 2014 Black Manhattan:1.5 Oz Rittenhouse.75 Oz Dolin Rouge.75 Oz Amaro AvernaDash of bittersMade a bunch of these the other night but used the Washington Post variation of the Kindred Cocktail recipe which skipped the vermouth and used 2:1 rye to Averna with a dash of Regan's orange bitters. Pretty darn good! Link to comment Share on other sites More sharing options...
nd2005 Posted November 28, 2014 Share Posted November 28, 2014 Made a bunch of these the other night but used the Washington Post variation of the Kindred Cocktail recipe which skipped the vermouth and used 2:1 rye to Averna with a dash of Regan's orange bitters. Pretty darn good! After the first try I bumped up the rye content to make it more like a 2:1 ratio which I preferred to the original recipe I posted. I'll try it without the vermouth next... Link to comment Share on other sites More sharing options...
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