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Everything posted by plattetude

  1. 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.
  2. 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.
  3. 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
  4. 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
  5. 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
  6. 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!
  7. 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
  8. 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.
  9. Not a website, but the PDT smartphone app is pretty slick in terms of letting you enter your inventory of ingredients and filtering their database for "Recipes you can make" (and has additional filters for "Missing 1 ingredient" and "Missing 2 ingredients"). Downside is that it's the curated list of 469 drinks, but to be fair, that list includes a lot of standards, but also a lot of funky ingredients and infusions, as you might expect from PDT.
  10. 8 drops Bittermens Hopped Grapefruit bitters are not unwelcome.
  11. Okay, here we go, conceived as a Negroni-esque riff (name still tbd): 1 1/2 oz gin (ginny gin, pls; I did Junipero; Beefeater works well too) 1 oz Suze 1/2 oz Cappelletti Apertivo Combine in mixing glass with ice; stir; strain into coupe. (Also works on a rock, but me, I like keeping the dilution level constant with Negronis and the like.)
  12. The internet is big enough for both of you. We’re all winners. (Which is to say he posted on May 27.)
  13. Funny to see you do a Fair Harvard! I just saw it featured by Educated Barfly on YouTube the other day. Tonight’s aperitif: Jim Meehan’s 21st Century. 2 oz tequila, 3/4 oz creme de cacao, 3/4 oz lemon, rinse Pernod. Such nice.
  14. Not yet! I don't have great buying options here on the other side of the Hudson. And yes, definitely will share my specs when (if?) I nail something down! It's tough to get a balance where the Suze still comes shining through, surprisingly. But really it's pretty amazing how the Cappelletti tamps it down with it's fruitiness. And the color of the combo is pretty breathtaking.
  15. Well let's see... Mai Tai yesterday, Corpse Reviver #2 (having replenished my Cocchi, whew), a dual round of Bee's Knees/Gold Rush, finished off my Riviera infusion the other day, have been playing around with fun unnamed combos of Suze, Cappelletti Apertivo, and gin (and also with rye). I've been trying hard to do something different every day. I think I'm out of steam on that. Oh well.
  16. Ooh. Not that specific thing. Very... um... cool!
  17. I'd made a Hanky Panky at home a bunch of times and enjoyed it well enough, but it wasn't till I had one made for me at The Nomad a few years ago that I realized some cocktails more than others REALLY benefit from a good long stir. Honestly, he must've gone at it for a good minute. I'm typically a little too lazy (eager?) to stir more than 10 secs after letting a drink "cook" on ice for 10-20 secs while I set up the glasses. Of course, if I'm gonna give a good long stir, I'm going as high proof as possible to offset the dilution -- Hayman's Royal Dock or NY Distilling Co Perry's Tot both
  18. In a similar but more assertive vein, try Naked and Famous! 3/4 oz mezcal 3/4 oz lime 3/4 oz Aperol 3/4 oz yellow Chartreuse The template from The Last Word has legs. Boy howdy.
  19. SONOS plays a digital stream, and it *is* the speaker. You don't need amp/DAC/speaker, because it's all part of the solution. It'll accept virtually every file format of audio with the limitation that it won't go above 44.1khz (actually, I think it can handle 48khz, but not high resolution files of 88, 96, or higher, but at that point you're beyond CD quality, which would point to Tidal's "Master" streaming level or a couple of tiers of Qobuz). So for Sonos, you're buying the speaker; your home computer provides the networking (and local music library if you want to stream that too). The only
  20. If you want two (or more) spaces with good sound, you can get a two (or three) zone receiver. The Sonos solution is for easy extensibility into as many rooms as you want with no added hardware footprint, but comes with the caveats that the speaker is the speaker (and really, it's not a terrible speaker) and you're using it for streaming only. It's really the only decent option in the "whole house" niche. But absolutely, if you need to integrate other components into the stream, you're better off with a workhorse of a receiver (and whatever degree of pre-amps and speakers you want to invest in)
  21. You remember right. For active listening, it's not my first choice -- I've got my main AV receiver with some decent Martin Logans for that (and a set of mid-level AudioTechnica cans that are good enough), but for streaming to multiple rooms, whether it's NPR programming or musical company while I cook, I think it's a great option. It's partly a lifestyle thing -- once kids are in the picture, the idea of actually sitting down and critically listening for more than 10 minutes? Not happening.
  22. Chiming in to suggest considering the SONOS ecosystem. You can get paired speakers or use one per room, and it's a very useable interface on iOS and Android phones. Hardware is very hefty and solid and well-made and really pumps out good, balanced sound, even on the entry-level speaker. If you wanna go nuts, they offer a subwoofer too (which I can't speak to), but also options to integrate into an existing AV system with SONOS:Connect (which essentially means I can stream not only to my SONOS speakers but I've got a streaming component that plugs into my AV receiver. Can easily toggle between
  23. Yesterday's cocktail hour treat: Riviera, from Toby Maloney's Violet Hour. Combine cocktail base: 4 parts gin, 2 parts maraschino, 1 part Campari Add pineapple (I used the core that I'd otherwise toss) and let infuse for a day or so Strain through cheesecloth Cocktail recipe: 2 oz infused cocktail base 3/4 oz lemon 3/4 oz simple (I cut this back to 1/4 rich simple) egg white (1 handily works for two cocktails) 2 dashes orange bitters Dry shake all but bitters to incorporate/emulsify; add ice (one large cube ideal for optimum foam) and shake like hell
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