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plattetude

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Posts posted by plattetude

  1. 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.

  2. 12 minutes ago, StephanieL said:

    I do not recommend mixing applejack and dry vermouth, no matter what a recipe tells you.

    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.

    • Like 1
  3. 13 minutes ago, Wilfrid said:

    Looking at a recipe for a white Negroni which proposes Bonal instead of Campari. I can pick that up from a nearby store, but isn’t it dark red? That’s not going to be a white Negroni, is it?

     

    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

    • Like 1
  4. 17 hours ago, joethefoodie said:

    To drink. And comprehend.

    every once in a while, I'll have a taste of it at Cafe Katja.

    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

    • Like 2
  5. On 6/10/2020 at 1:44 AM, Sneakeater said:

    The Get Smart pilot really IS all that.

    Mel Brooks showed such promise.  Too bad he just sort of fizzled out after that.  If only he had gone on to write and direct some painfully funny movies or write such a Broadway musical.

    But also, IMHO, owes as much to Buck Henry (RIP). 

    • Like 1
  6. 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.

    • Like 1
  7. 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 ginger in general.)

    • Like 1
    • Thanks 1
  8. Last night, cobbled together an approximation of Amor Y Amargo's (Chris Elford I think?) Sharpie Mustache.

    3/4 oz Rittenhouse
    3/4 oz Beefeater
    3/4 oz Meletti (subbed 1/4 oz Montenegro+1/2 oz Averna)
    3/4 oz Bonal
    5 drops Bittermens Tiki bitters

    Stirred with ice, strain into coupe, orange peel garnish.

    Mmmmmm.

  9. On 8/1/2020 at 1:36 PM, Evelyn said:

    Thank you plattetude for posting the lime cordial recipe. I made it this morning. 1000 x better than Rose's. Think there will be a gimlet in my future later today.

    My pleasure! And yeah, isn't it amazing how good it is? Puckeringly sour but held in check by a backbone of bitterness, and sweet but not cloying. Jeffrey Morgenthaler FTW!

    • Thanks 1
  10. Very sad.

    I live half a mile away and really only got there maybe once a year. Glad to have had one last fabulous night of eating and drinking there back in January. But sad that we only did the pig roast once.

  11. Used up some limes last night:

    Pre-prandial round:

    Southside

    2 oz gin 3/4 oz lime
    scant 1/2 oz rich simple 
    handful mint leaves

    Shake with ice, double strain, garnish with a floating mint leaf

    Good use of my... let's call it interesting gin from Jackson Hole, Absaroka. It's rested twice in whiskey casks, heavy on spice but light on juniper. I suppose it's marketed as a whiskey drinkers gin. As if a whiskey drinker wouldn't have capacity to also be a gin drinker. Ha, I say to you. Ha!

    Post-prandial round:

    Bitter Mai Tai

    1 oz Campari
    1/2 oz Jamaican rum (Smith+Cross)
    1 oz lime
    1/2 oz curacao (Pierre Ferrand)
    1/2 oz orgeat (Fee Bros)

    Dry shake, pour over crushed ice, top with more ice, garnish with bouquet of mint, lime shell, and a good dusting of fresh ground nutmeg.

  12. 22 hours ago, Sneakeater said:

    Plattitude's Zephyr.  (I know he didn't formulate it -- but it'll always be "Plattitude's Zephyr" to me.)

    Bracing.

     

    Ha. Well, I'll take it. It's a mighty fine drink. (And not to be churlish but... Plattetude.)

    Late afternoon tipple following the family bike ride in the insane heat:  John Collins, using Genevieve genever, from the fine folks at Anchor Distilling. Oh so nice.

  13. Yeah, sad, but a blessing that he was coaxed into making another album all these decades later. (Which I wish I loved more, but you know, he had a pretty great moment back when.)

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