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plattetude

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Everything posted by plattetude

  1. Um. Never creme de violette in a Last Word. But if you mean Aviation, you can definitely still have a very drinkable Aviation without creme de violette. To use enough of it to make your drink blue makes it wayyyyy too floral for my tastes anyway. I always have a hard time making suggestions about building out a bar collection with more esoteric ingredients. For me, the collection accretes as I figure out what I want/need to suit my (always evolving) tastes. I mean, there are base spirits alone that can expand wildly -- sure, you can do an American whiskey (bourbon? rye? both, of cour
  2. Don't forget Newark. (Though I guess that eschews rye for applejack, so maybe less of a draw for you.) I'm particularly fond of Little Italy, Brooklyn, The Slope, and Greenpoint beyond the standard. And oh right... the Black Market Manhattan, and I just remembered I still have some Market Spice Cinnamon Orange tea that I can infuse into some vermouth! Excellent for a rainy day.
  3. No, he does use gin. Looks like Plymouth. He just says that you can do vodka if you don't like gin. But I find it pretty ironic that he goes on about how he prefers it up rather than on the rocks AND THEN SHAKES THE HELL OUT OF IT WHICH MAKES IT WORSE THAN ON THE ROCKS. But at least it's a Negroni.
  4. Pegu Club is a weird one to balance, but if you just think of it as a gin margarita and tailor to your tastes.... That said, the gin alone can make a huge difference. I wound up with a bottle of Brockman's gin from a friend who bought it and hated it (very berry forward, not much botanicals coming through), and I immediately thought it would shine in a sour. So it's now my house standard, when I bother to have it in, for anything with lemon or lime. Anyway, with Grand Marnier, you may want to dial that component back, or another couple drops of Ango, or add some orange bitters. Always
  5. Likely we've been at the same bar at the same time at *some* point in the past 20-some years, but really, once kids came along, my dabbling in the cocktail scene focused way more on at-home options.
  6. Did you spend a lot of time at Pegu? To the extent I spent "a lot of time" anywhere, I suppose yes. I was a low-key Audrey groupie from Bemelmens, then at the brief beacon that was Blackbird. Pegu opened just when my first son was born and that leads to a story that I probably shouldn't tell because it reflects badly on both me and Audrey - ha.
  7. I do have a bottle of orgeat. Will be looking forward to your recipe. 1 ½ oz. Campari ¾ oz. Jamaican rum (Smith and Cross is perfect to cut through everything, but whatever you’ve got) ½ oz. orange Curaçao 1 oz. fresh lime juice ¾ oz. orgeat Tools: shaker, strainer Glass: double Old Fashioned Garnish: mint sprig Shake it all! Pour over crushed/pebble ice and garnish with mint. (Or not if you don’t have. Make it work!)
  8. Yesterday I spent the afternoon making freaking orgeat, just because. (Ooh right, Bitter Mai Tai tonight.)
  9. I haven't even done this many sours with such regularity, let alone egg whites. But hell, now, anything goes for variety.
  10. Generally speaking, you stir cocktails whose ingredients are all alcoholic (like a Martini or a Manhattan) (or, in Plattetude's list, a Purgatory or a Little Italy), and you shake cocktails that include non-alcoholic ingredients like juice (like a Daiquiri or a Gimlet) (or, in Plattetude's list, a Champs Elysées or a Pegu Club). I didn't want to bog down with any more detail than I already had. But Sneak is exactly right. And then the added bit of doing a dry shake first when there's an egg white involved, then adding ice and shaking a whole lot more.
  11. 3/8 oz. is about two full teaspoons. Or pour a scant half oz.
  12. I've been doing a late afternoon for me and my wife pretty much daily since lockdown, and posting a pic on a private Facebook "Quarantini" group. Something different every day. Some days more than one. (But really, moderation! Moderation!) Some things: Alaska 2 oz Old Tom gin 1 oz yellow Chartreuse 2 dashes orange bitters 20th Century 1 1/2 oz gin 3/4 oz lemon 1/2 oz Cocchi Americano (or Lillet) 1/2 oz white creme de cacao Bijou 1 oz gin 1 oz sweet vermouth 1 oz green Chartreuse Archbishop 1 1/2 oz Smith and Cross rum 1 oz Campari 1/2 oz green Chartreuse Orange peel garni
  13. I did several days running of cocktail hours featuring Chartreuse (mostly green, occasionally yellow). One of my favorites is the little-known gem from Ted Kilgore: Purgatory 2 oz rye 0.5 oz green Chartreuse 0.5 oz Benedictine I know, sounds a little overwhelming, but the interplay of those herbal liqueurs is mindblowing. This on the other hand, didn't jibe for me: Archbishop 1 1/2 oz Smith and Cross rum 1 oz Campari 1/2 oz green Chartreuse Orange peel garnish And an Alaska is the closest thing to a "Chartreuse martini". And is a damn fine drink, particularly
  14. Totally agree with this -- I was struck hard enough when I heard he was on a ventilator, and then the very next day he was gone. Between his similar age and how his music (and musical circles) have affected my life for the past 20+ years, this loss shakes me. A great talent who gave so much so (seemingly) effortlessly. I mean, the Crazy Ex-Girlfriend output alone is insane for one person. I still can't process it. Grateful for all he was able to put out there and devastated that his life was cut short.
  15. 112 days, check. I bought a slab for a special birthday dinner for my soon-to-be 15-year-old. And a 21 day porterhouse for those at the table who will be freaked out by quite that much funk. FWIW, yeah, 112 days brought some crazy funk. The sear tasted like ultra-aged parmesan. The 21-day porterhouse had a good bit of minerality too; I thought it would pale in comparison, but both cuts were great.
  16. 112 days, check. I bought a slab for a special birthday dinner for my soon-to-be 15-year-old. And a 21 day porterhouse for those at the table who will be freaked out by quite that much funk.
  17. I'm reminded of one of my favorites from Amor Y Amargo's heyday -- Scandi Gibson 2 oz Krogstad Aquavit 1 oz Cocchi Americano 15 drops Bitterman's Celery Shrub 10 drops Bitterman's Hellfire Shrub cocktail onion As advertised, tastes like rye bread in a glass. Many years later, still in regular rotation at home.
  18. Until I saw Albert Brooks' tweet about his death, I had no idea they were brothers.
  19. My wife and I took a leisurely ferry ride up the East River to the new Mekelburg's for a low-key decadent birthday lunch yesterday (with a low-key decadent whiskey tasting at Kings County Distillery). The apple/butternut squash bisque with foie gras "Oreo" was orgasmic. The cracklin's "l'amuse" was pretty killer too, and the meatloaf -- how do you make a meatloaf sandwich that rich and decadent feel so light and airy? And that babka beer.... Good stuff! GOOD STUFF!
  20. And Passion. She was so freaking great in Passion.
  21. Butter-braised! Roasted! I love the crunch and mild heat of fresh radishes, but cooking them is revelatory.
  22. Yeah, to be clear, they're open now. This references the expansion into the building next door.
  23. I remember him from The Hudson Brothers Razzle Dazzle Show back in the early 70s. That's a throwback all right.
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