Jump to content

plattetude

Members
  • Content Count

    403
  • Joined

  • Last visited

Posts posted by plattetude

  1. On 1/27/2021 at 4:27 PM, Wilfrid said:

    I hadn't noticed them.

    What was that theater district place with the sign outside "good food and solid drinks that's our philosophy"?

    Charlie O's!

    Friedman's, by nature of having a broad menu that does lots of gluten free stuff, and does it creditably well, is a family favorite (my two boys both have Celiac). We've been multiple times to each location. 

  2. 17 hours ago, Sneakeater said:

    A cocktail that, as of tomorrow morning, I'll be on record as loving, All Hands on Deck:

    • 1 oz. Mezcal
    • 1/2 oz. Fernet
    • 1/2 oz. Curaçao
    • 1/2 oz. sweet Vermouth

    Combine in cocktail shaker.  Add ice.  Stir.  Strain into Martini glass or coupe.

    Ha. Mezcal riff on Don't Give Up the Ship. Nice!

    • Like 1
  3. 17 hours ago, StephanieL said:

    Two of my former NY chorus mates have died in the past 3 weeks.  One was in his mid-70s and had metastatic cancer; the other was only 2 years older than me, and I don't know how she died other than she had been sick for some time (it wasn't COVID).

    She'd had a long struggle over many years and many issues, from MS to a brain tumor to throat cancer. Complications to the throat cancer was the last straw. She was a tremendously caring and strong and vibrant and positive person; she leaves a giant hole in the choir and everywhere she touched.

  4. At 64, from heart attack.

    Excellent jazz pianist. Soloist, duo recordings with vibraphonist Joe Locke, pianist for Maria Schneider Orchestra (on all but one recording I think? and most of their live gigs), co-leader of Herbie Nichols Project, stalwart in Ben Allison's Jazz Composers Collective from back in the 90's/early aughts. Great talent whose loss leaves a big hole in the NYC scene.

    Nate Chinen obit

  5. 10 hours ago, Sneakeater said:

    Maria Schneider Orchestra:  Data Lords (almost as good as its reputation)

    Yes, and also RIP Frank Kimbrough. Huge loss for NYC jazz scene, paused or not.

  6. My NYE menu -- I batched these and sent to my SIL to have along with our Zoom get-together. Cuz I'm a dork like that.

    We begin with something light, fun, fruity, and BUBBLY. You know, just like 2020 has been.

    Merry Berries

    1 oz Averell (or Sloe gin of choice)
    1 oz Pasubio (sub Cappelletti Aperitivo)
    4 oz sparkling wine of choice
    Grapefruit peel

    Stir in mixing glass with ice*; strain into flute (or coupe or… whatever works); top with sparkling; express grapefruit peel and drop in 

    [water break] 

    Moving into something a little deeper and heavier, an odd duck of a Manhattan variation, braced by juniper and tiki spice.

    Sharpie Mustache

    3/4 oz Beefeater (or similar London dry gin)
    3/4 oz Rittenhouse (or similar bonded rye)                                                                                                                                        
    3/4 oz Bonal
    3/4 oz Meletti
    2 dashes Bittermens Tiki bitters

    orange peel

    Stir in mixing glass with ice; strain into chilled rocks glass (no ice!); express orange peel and drop in

    [water break]

    Closing with a sweet sipper. Take your time and see how the pear flavors shift around as it warms.

    Vieux Anjou

    1 oz pear brandy
    1 oz bourbon
    3/4 oz Bonal
    1/4 oz green Chartreuse
    barspoon (1/8 oz) pimento dram

    Stir in mixing glass with ice; strain into chilled rocks glass (no ice!)

  7. Cobbled together a cocktail menu of seasonal drinks for a couple of virtual events by my choir (and Stephanie's former choir), held over the past two days. I've been partaking of each of:

    Glüwein (standard prep -- bring a 1:1 simple syrup to a simmer with a cinnamon stick added, squeeze in juice of a medium orange, stud the orange with a dozen cloves, reduce at a low simmer for 30 mins, add bottle of dry red wine, heat till warmed, serve with a fortifying shot of whatever suits you -- PF 1840 cognac worked nicely for me)

    Winter Gin and Tonic -- a gin and tonic with spiced simple (cinnamon, clove, star anise, allspice). Barspoon of simple, 2 oz gin (Monkey 47 worked phenomenally well here), top with tonic to taste. Garnish with apple slice and float star anise.

    IMG_8588.jpg

    And the bespoke option I came up with, a Vieux Carré riff:

    Silent Night

    1 oz jamaican rum (Smith+Cross)
    1 oz cognac (PF 1840)
    1 oz Cocchi Americano
    scant 1/2 oz Benedictine
    3 dashes Angostura

    Build over a rock, stir to chill. Garnish with fat orange twist.

    Mmmm. Good stuff, all.

    IMG_8592.jpg

    • Like 1
  8. 1 hour ago, joethefoodie said:

    I miss the Nomad Bar, but boy could that place be a shitshow.

    However, really good food to accompany some great cocktails made it a once-in-a-while fun stop.

    Yeah, I had a couple of not-too-fantastic experiences in the dining room, but the few times I sat at the bar were superb.

    But really, I was drawn to the cocktail book on the strength of some amazing Leo Robitschek creations I've stumbled on over the past couple years.

    • Like 1
  9. Some unused egg white in the fridge, so thoughts turned to...

    Pisco Sour
    2 oz pisco
    1 oz lemon (I went with a lemon/lime split)
    1 oz simple
    egg white

    Dry shake; shake with ice; strain into coupe. Dot foam with Angostura.

    When I shared a pic of it with my Peruvian colleague, she insisted she'd get me some *good* pisco next time she goes home. This is me arguing.

    • Like 1
  10. 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.) 

  11. 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 on prior experience with this cocktail, I'd say go with Cinzano if you have the option -- the bianco in particular lends a welcome extra fruitiness to the end product.

×
×
  • Create New...