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About plattetude

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  • Birthday October 24

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  1. I know, "really, another Negroni variation?" Yes, really. Kingston Negroni, Joaquim Simo's brainchild Equal parts Smith+Cross, Campari, and sweet vermouth. This stuff all just marries together beautifully. Good grief. (I subbed Forthave Red, which is an exceptional Campari substitute, a little softer and fruitier and really freaking delicious, with Cocchi Torino, my standard sweet vermouth.)
  2. Continuing the Negroni theme... The Jitney by Leo Robitschek 3/4 oz mezcal 3/4 oz Campari 1/2 oz coffee-infused dry vermouth 1/2 oz blanc vermouth 2 dashes absinthe Grapefruit twist Can a cocktail be both subtle and assertive? Delicate and in your face? Why yes, yes it can. N.B. For the infused vermouth, crack a handful of coffee beans and steep in whatever volume of dry vermouth you want to devote to this. (I did 4 beans in about 3 oz.) Let sit for an hour or so, strain, and refrigerate. The original specs call for Cinzano vermouths, but I used Dolin. Based
  3. Continuing the Negroni theme through the week (it's good to have a guiding hand for a change in what to mix): Negroni Tredici (Toby Maloney) 2 oz gin (original spec calls for Tanq) 1 oz Punt e Mes 1/4 oz Campari 1/4 oz Cynar orange bitters You'd think given how little Campari is here that this would skew less bitter than it does. But yeah, It's got plenty of bitter going on.
  4. Because both inspire one to drink? And used to be colored by beetles?
  5. When I heard this last week, I cued up a bunch of Keith Jarrett Trio albums. Indispensible stuff.
  6. Ah, *BUT*... equal parts applejack, dry vermouth, and sweet vermouth (and a couple dashes of Peychauds) gives you a Perfect Parallel. And that’s most definitely recommended.
  7. You are correct. The typical bitter component for a White Negroni is Suze. You could do Salers if you can find that. But I’m guessing if you can find Salers, you can find Suze. I’ve seen recipes that call for Cocchi Americano, but that’s way dialed back on the bitterness front, so not so much for my tastes
  8. I haven't had it in my home bar for a while, but a few ways I've enjoyed it: Ephemeral -- 2 oz Old Tom, 1 oz Dolin blanc, barspoon St. Germain, celery bitters, grapefruit peel garnish Elder Fashioned - 2 oz gin (I like better with genever), 1/2 oz St Germain, orange bitters Elder Pal (my own thing that I cooked up when St. Germain was EVERYWHERE) - 1 1/2 oz rye, 3/4 oz Campari, 1/2 oz St Germain
  9. Tough to... source? To drink? To mix? To comprehend?
  10. Fresh batch of Morgenthaler's lime cordial this weekend. Gimlets for everyone! (And to that end, picked up a fresh handle of Beefeater.)
  11. But also, IMHO, owes as much to Buck Henry (RIP).
  12. Italian Job 3/4 oz rum (Smith+Cross) 3/4 oz Aperol (subbed Cappelletti) 3/4 oz Byrrh 3/4 oz Cocchi Americano 2 (or 5) dashes orange bitters This feels like a decent enough idea of a drink but it skews sweet, despite all the bitter components. A drier rum, or heck, even switching out to rye (or hmmm a split base) could be a big help. Otherwise what reads like an aperitif drinks like a night cap. Which, you know, different strokes and all, but left me feeling meh.
  13. Last night, a Maverick 3/4 oz gin (Beefeater) 3/4 oz Aperol (subbed Cappelletti Aperitivo) 3/4 oz sweetened ginger juice 3/4 oz lemon handful mint Shake over ice, double strain into chilled coupe. In the Paper Plane vein of equal parts flavor bombs. Works for me! (For the ginger juice, I rough chop a hand of ginger, measure, then combine ginger with equal volumes of sugar and water, whiz in blender, strain through double-layer of cheesecloth. Makes a simple base for a faux ginger beer when topped with seltzer. And useful for recipes calling for ginger syrup or ging
  14. Last night's tipple, as devised by Leo Robitschek: Bohemia 1 1/2 oz Bols genever 1 oz blanc vermouth 1/2 oz Krogstad aquavit 1/4 oz maraschino Stir over ice; strain; lemon peel garnish. Reallllllly nice martini variation.
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