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Posts posted by plattetude

  1. 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

  2. 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.

  3. 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!)

  4. 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.


    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.


    • Like 1
  5. 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
  6. 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
  7. 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.) 

  8. 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.

  9. 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.

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