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Everything posted by plattetude

  1. 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!
  2. That lime cordial is outrageously good. And pretty in-your-face. Even at 2:1 with the likes of Beefeater. But it's sooooo good.
  3. Exactly. I'm super excited from everything I've heard about it. Stay tuned!
  4. I'm waiting for delivery of some citric acid so I can make Jeffrey Morgenthaler's lime cordial for some epic gimlets this weekend.
  5. 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.
  6. 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
  7. 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.
  8. Orange bitters, natch. And a big ol' swath of lemon.
  9. Reliving a little Pegu Club nostalgia, I just knocked back a Fitty-Fitty. Equal parts gin martini, cold as you can get it. Lemon twist. And drink it fast. And then have another. (I should have another, right?)
  10. 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.)
  11. As I sit here pretending to focus on some off-hours work efforts, I threw together a lovely scaffa (i.e. room temp) cocktail: The final remaining oz/oz and a half of St. George Terroir Gin, a scant 1/4 oz green Chartreuse and a less-scant dribble of Ferrand dry curacao. Mannnnnnnn that hits some spots.
  12. Ooh. Well, having more than one funky Jamaican rum to choose from is never a bad thing. I will be grabbing up one of those for sure.
  13. I'm getting tons of great ideas, including that one, from Sam Ross's updated "Bartender's Choice" app. I'd gotten the original app a couple years ago ($5 I think?), but the current version (also $5 I think) has a lot of recent stuff from the constellation of Attaboy bartenders (and others). Highly recommended.
  14. Last night, tried a new (to me) low-ABV sipper, Jump the Gun: 1 1/2 oz Cocchi Americano 3/4 oz Jamaican rum (Smith+Cross if you've got it!) 2 dashes Angostura Build in glass with ice. Garnish with lemon. (Honestly, I almost never bothered with citrus peel garnish at home in the Before Times. Now I almost never won't, as long as I'm stocked up.)
  15. Meanwhile, a day later, I did a Rye Smash, roughly equivalent but for the muddling of lemon wedges with the addition of mint. Suuuuuuuperb and perfect for a sultry day.
  16. Followed fast by a Ferrari (because sometimes by the middle of the week, one needs an after dinner drink by 5): 3/4 oz Fernet Branca 3/4 oz Campari pinch salt Neat. (which is to say, no ice. But also, it's neat. Though the Fernet rides roughshod over the Campari, I gotta say.)
  17. Just now, a Negroni per Amor Y Amargo specs, like so: 1 1/2 oz Beefeaters 3/4 oz Carpano Antica (subbed Cocchi Torino) 3/4 oz Campari 2 dashes Angostura Stir 10 times (no more, no less) over ice. Strain into glass with fresh ice. It's good. It's really good. (It's gone.)
  18. The Campari is dialed back in volume and mitigated by sweetness with the addition of triple sec. So rather than having a full 1/3 of Campari balanced with a 1/3 sweet vermouth and 1/3 gin, you've got 1/6 Campari against 1/6 dry vermouth+1/6 triple sec and 1/2 gin. So I guess to be clear, I mean lighter from a bitterness standpoint -- definitely not lighter in ABV.
  19. Plonking through Bartender's Choice (Sam Ross's excellent smartphone cocktail database app), I stumbled across a lovely Vic Bergeron creation called Gloria 1 1/2 oz gin 1/2 oz dry vermouth 1/2 oz Cointreau 1/2 oz Campari Now, as I read that (and mixed it), I knew it was awfully similar to a Lucien Gaudin. Turns out to be identical. Anyway, a nice drink in the "Negroni Lite" vein.
  20. A couple recent things: Base Camp 1 1/2 oz bourbon 1/4 oz Islay scotch 1/4 oz allspice dram 1/4 oz creme de cacao On a rock, garnished with lemon twist. I won't lie, the allspice is overwhelming, but still, it definitely coheres to something more than the sum of its parts. Gentleman's Buck 2 oz bourbon 1/2 oz lime 3/4 oz sweetened ginger juice 1 oz pineapple juice 2 dashes angostura seltzer Dry shake all but seltzer; pour into iced collins glass and top with seltzer. Perfect for yesterday's hazy, hot, humid afternoon to cool off while smoki
  21. Some recent drinks: Mosquito 3/4 oz mezcal 3/4 oz Campari 3/4 oz lemon 3/4 oz ginger syrup Shake with ice, strain into chilled coupe. A Sam Ross creation with his fingerprints all over it. Flavorbomb in all the good ways. Remember the Alimony (seriously?) 1 1/4 oz Cynar 1 1/4 oz Fino sherry (I had Palo Cortado on hand -- a little richer but worked for me) 3/4 oz gin Add to glass with ice (big rock if you got it). Orange twist (if you got it). Stir and savor. Lower ABV Negroni-esque option. Nice aperitif, though I wouldn't have minded a little boost i
  22. I did some dead simple "sweetened ginger juice" yesterday (roughly equal parts chopped ginger, sugar, water, whizzed in a blender and strained through cheesecloth), which makes for a very decent ginger beer sub when topped with seltzer. Put that to immediate use in an Imperial Buck: 2 oz blackstrap rum (Cruzan) 1/2 oz lime 3/4 oz sweetened ginger juice 1 oz pineapple 3-4 oz seltzer Shake all but seltzer without ice. Pour into iced glass, top with seltzer. Hits all the spots. Also, while knocking that back, I learned it was World Gin Day yesterday, so I followed up
  23. These days, I see most latter-day sources calling for bianco vermouth for an Algonquin. Seems worth an evening of playing with options, bianco vs dry, to find a personal preference. I'm guessing historically, it was dry vermouth, per Wondrich. In fact, a rye cocktail seems to be just the thing for this afternoon's cocktail hour, so there we have it!
  24. And if you wind up with some grapefruit at any point, be sure to try a Hemingway Daiquiri. Grabbed some pineapple juice yesterday to scratch my itch for a Jungle Bird -- 1 1/2 oz blackstrap rum (Cruzan) 1 1/2 oz pineapple juice 3/4 oz Campari 1/2 oz lime 1/2 oz simple Yeah, it was outrageously good. For my wife, who reflexively avoids Campari drinks, I did a Bow and Arrow: 1 oz bourbon 1 oz mezcal 3/4 oz pineapple 3/4 oz lime 1/2 oz simple
  25. Yeah, I don't think so. Apparently the spirit just had it's 10th birthday. And we know the drink dates back at least to the early aughts during her reign at Bemelmans. Me personally, I can't bring myself to mix Monkey 47 with anything given it's price. It's damn fine enough for sipping. But... okay, fine, I'll try it, I'LL TRY IT.
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