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plattetude

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Posts posted by plattetude

  1. Per Astor's social media posts:

    The sale, announced today, was made to an ESOP, in which shares of the business are allocated to the employees. Astor's owners, the Fisher family, explained: "the best succession plan is to entrust Astor to the people who have been so instrumental in building our enterprise.”

    clicky

    Here's hoping this isn't a bad thing.

  2. 3 hours ago, Sneakeater said:

    I don't understand why say a Paper Plane would be respectable and a Cosmo wouldn't.

    Really though? Not to say it's not a well-constructed drink, but strikes against are:

    vodka base (cocktail cognoscenti eyeroll, like it or not)
    reads like a tarted up Cape Codder

    Whereas Paper Plane, you've got an amaro in the ingredients, plus bourbon, so right away there's a clear demarcation from "fruit juice + unchallenging alcohol"

    I mean, you do understand. Rightly or wrongly. Right? In a (clearly imaginary) world where you'd never heard of either and you see the ingredient list on a menu, which do you think speaks to you?

  3. My own Fruit Bat concoction tonight:

    2 oz rye (Old Overholt Bonded)
    3/4 oz blanc vermouth (Comoz)
    1/4 oz Suze
    1/4 oz maraschino 

    Stir with ice, strain. (Gilded with a couple dashes of the amazing King Floyd Scorched Pear and Ginger bitters)

    imma do this again for sure

  4. Last night, Filthy Rich

    1 oz rye (Rittenhouse)
    1 oz dry vermouth (Dolin)
    1/2 oz Cynar (40proof, though I should try with the 70)
    1/2 oz Benedictine

    In the neighborhood of a Vieux Carre, but lighter. Good stuff!

    oKAUXaMa2NZPXkjWbGxlmXfiUj08Z8n8qfstSHVv0xujXaDjqNjWX0h4HICV0lbAe3dX_oZcZUbPikK8gQAxjlJr69MsU2HMuAMy6E140WQsN0t5GS81DTMN6BqlpmhizFDBBFaLJ-tLeJ06GKtQBARLzB1DN-_Yvf1RgkqFzCasgPcEKdTyKXwHEFUzK52vWGoP_U_SO--Sfuf5fy7hRbMZqYhO4fCHgZFHt5GF1gSRtkrIeiZYuZdxcy-yyT3uLG6TYcFT1hI8Ckx-lPtPa54AFuqzc96Ebkz1Oc5qUqxshjrajkuODCfmzWq7HhVNYEW0hMIHSfEFR9Tj0VOai1PCaL88Q2M_kwKQgub89eIErmvw3Jje3DmN9e0W2d2uQWvCkiG_PUJZZui_dUhW6Td5lmt4F79p5YqJRdrjjbazHuGs-CDyVwzp-cQIfFbkHhvdzC1rUC-2lEt7XGY1ChimeuXpHVS1JRGrZgsQxVmuVq47R9c81ctX1AiD2zRZF4_KpuXtN97jLhIpxG9SXnYLX6Mso2MyRh2MMSshRCIUq-bGoQF6IzHgkscNhWMAD31viGptHF6qq7kHLFxIlezSvqR49QPY8o8HuwvK_Knp5eEK2FMRYk61_Mg6Q0If3SUOeMbmkLkiCJy0UaYFevYTeTsPRNgyKy95_vr6uWc7cNWvMP7N2TDAyR9p1fwcvBUftlRm3cJFbEvlDuCetZNRNgt9BLAfJaOZEtpS01kEzXr0m_HrLIuDavxKcK9oTZ7ozkplKYdywSTTkG2EP7SI4RV6fjkDEg=w614-h818-no?authuser=0

  5. On 4/21/2022 at 11:25 PM, Sneakeater said:

    This Toby Cecchini creation is gorgeous.

    Erin

    2 oz. Rye

    1/2 oz. Bigallet China-China

    1/2 oz. Suze

    1/4 oz. Carpano Antica

    1/4 oz. Cocchi Doppo Teatro (recipe calls for 1/4 oz. Cinzano Rosso) (at the end of the night, I wanted to go heavier into the bitter)

    2 tbsp. Allspice/Pimento dram

    Stir.  Strain into rocks glass over ice.  Garnish with 2 Meyer lemon twists (recipe calls for 1 orange twist and 1 lemon twist)

    2 tbsp Pimento dram! That seems like it'd take over, even with all that Suze. But it sounds pretty amazing.

  6. For fun, a 2x2 matrix of Negronis tonight. Mostly in the interest of sussing out interplay of two distinct vermouths and two distinct apertivos.

    (Campari+Vya was most compelling to this palate, though the combo of Forthave Red+Lustau was definitely  pretty cool.)

    Followed by some taste bud numbing pair-wise tastes of Campari vs Contratto Bitter, vs Bruto Americano, vs Forthave Red. For science!

    50DE42C8-A92C-40A3-9A11-D7A55610B0D5.jpeg

    • Like 1
  7. Just now, Sneakeater said:

    Actually I think I Listed it over the Quarantine.  But I didn’t make one then.  And forgot about it until I found it again a couple of days ago.

    (I can’t imagine who I think cares about this.)

    Everyone on this thread cares one way or another.

    If I remember right. It’s was Punch Drink that posted about it early last year and that was my first knowledge of it.

    • Like 1
  8. I'm about to dive into cocktail hour with a repeat of wacky, old skool Waldorf Astoria drink from earlier this week that just hits all the spots, The Chauncey. Triple-split base, equal parts Old Tom gin, cognac, rye, and sweet vermouth. (Orange bitters and expressed orange peel to finish.) It's magic how the cognac bridges the rye and Old Tom.  

  9. 8 hours ago, Sneakeater said:

    Last Word

    For some reason, it's been a while since I've had one.

    God I love this cocktail!

    You don't need the recipe, but we're supposed to give them, so:

    3/4 oz. Gin

    3/4 oz. Maraschino liqueur

    3/4 oz. green Chartreuse

    3/4 oz. lime juice

    Shake.  Garnish with a cocktail cherry.

    What's funny is that looking at the specs with a modern lens, you'd see that and think "oh that'll be too sweet." But yeah, it's just so crazygood.

    Gigs

    Not attended but performing... Gig coming up this Sunday, 12/19, at Grace Rainey Rogers Auditorium at the Met Museum -- Dessoff is presenting Margaret Bonds "Ballad of the Brown King" (texts by Langston Hughes) alongside Mary Lou Williams "St. Martin de Porres", a wild choral jazz piece that's way out of our comfort zone but that's really amazing fun to sing. Plus some carols to amp up the seasonality and approachability (but man, the two featured works are sublime).

    • Like 2
  10. 19 hours ago, Sneakeater said:

    I'm not seeing any more stuff by Adam Guettel (with whose mom we're told Sondheim had a "complicated relationship") or Ricky Ian Gordon no matter how dead Sondheim is.

    Guettel is a weird case. He seems to have lost the drive to full-on musicals. Floyd Collins was astounding, Light in the Piazza very good, and diminishing returns (some amazing songs in Myths and Hymns too)... Latest thing he's done, the incidental music for To Kill a Mockingbird, well, I guess it's something?

    I don't think Ricky Ian Gordon has been interested in writing for Broadway stages so much as opera. 

  11. 17.5 lb turkey from Goffle Farms dry brining in the fridge since last night
    (I NEED ANOTHER TURKEY! 15 people will go through that in a heartbeat)
    Brussels sprouts to roast
    Atlas carrots to butter-braise
    2 loaves GF brioche baked on Sunday waiting to be diced for dressing (I miss stuffing a turkey, but the timing difference of roasting a stuffed bird -- no thanks)
    Stock prepped over the weekend -- ready for gravy and moistening dressing
    Mashed potatoes, sweet potatoes, cranberry relish coming from guests
    Jarrahdale pumpkin to roast and puree for pie (and Plugra on hand for the all-butter GF crust)
    Apples on hand for apple pie(s)
    Noilly Prat infusing with mandolined macintosh apples (Audrey Saunders' "Eve" preparation)
    Big, fresh batch of housemade grenadine for a batched Jack Rose
    Wine options at the ready -- a Willamette riesling, a Spanish single-vineyard garnacha, and a Cremant de Loire

    I think I'm in a good place, except for needing to find a decent 10-ish lb turkey today. 

  12. 8 hours ago, Sneakeater said:

    Especially at this exact juncture in my life, it comforts me to know there are other people who are almost as old as I am.  

    Only reason I forced myself to adopt the MetLife rebranding is that my brother-in-law worked there, for MetLife, for a number of years.

  13. 19 hours ago, Sneakeater said:

    It actually sounds like I'd like it.

    She hasn't put out a jazz album in some time.

    It's a bit soundscape-y, but it also has a meditative and, for me, compelling vibe. Not quite 3rd stream but leans hard in that direction. Definitely worth a listen.

  14. On 8/21/2021 at 12:10 PM, Sneakeater said:

    (Ausleses aren't dessert wines you moron claiming to be a wine expert.  The bartender didn't warn you that you were ordering a dessert wine with your savories because you drink Ausleses with savories.) (You got PAID for that????????)

    (Maybe it was a Trockenbeerenauslese and he thought it would be cool to truncate it to "Auslese". Because, you know, those are just silly made up words anyway and wouldn't possibly describe the wine, right?)

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