plattetude
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Posts posted by plattetude
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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 saltNeat. (which is to say, no ice. But also, it's neat. Though the Fernet rides roughshod over the Campari, I gotta say.)
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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 AngosturaStir 10 times (no more, no less) over ice. Strain into glass with fresh ice.
It's good. It's really good. (It's gone.)
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1 minute ago, Behemoth said:
In what way light?! I can't keep up with you people.
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.
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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 CampariNow, 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.
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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 cacaoOn 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
seltzerDry 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 smoking a brisket.
(Friends and Neighbors sounds amaaaaaaazing.)
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Some recent drinks:
Mosquito
3/4 oz mezcal
3/4 oz Campari
3/4 oz lemon
3/4 oz ginger syrupShake 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 ginAdd 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 in bitterness. But taken on its own terms, yes, it's a lovely drink.
Rolls Royce
2 oz gin
1/2 oz sweet vermouth
1/2 oz dry vermouth
1/4 oz BenedictineStirred, up, with lemon twist.
Fabulous martini variation from Harry Craddock.
Zephyr
2 oz gin
1/2 oz Cocchi Americano
1/2 oz green ChartreuseStirred, up, lemon twist.
Love this. Bracing, vegetal, backbone of sweetness on a razor-edge of bitterness.
French Pearl
2 oz gin
1 oz lime
3/4 oz simple
handful mint
dash absinthe (Pernod per the original specs, I know)Anise-hints in a southside. What's not to love?
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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 seltzerShake 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 with:
Eagle's Dream
1 1/2 oz gin (Ransom Old Tom)
1/2 oz creme de violette (Tempus Fugit (technically liqueur de violette given low sugar content, but so so good)
3/4 oz lemon
1/2 oz simple
egg whiteDry shake all ingredients; add ice and shake a whole lot more. Strain into chilled coupe.
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1 hour ago, joethefoodie said:
Both lovely - and I'm a fan of the Algonquin...Wondrich recipe...
1 1/2 ounces whiskey -- rye whisky
3/4 ounce vermouth -- French vermouth
3/4 ounce pineapple juice
cocktail glass
Instructions:
Stir the whiskey, vermouth, and pineapple juice (be sure to use unsweetened) well with cracked ice (if you shake it, the pineapple juice will foam), then strain into a chilled cocktail glass. Truth be told, we find that 2 or 3 dashes of Fee Bros. West Indian Orange Bitters does wonders for the drink. Failing that, a generous squeeze of orange peel will work almost as well.
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!
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12 hours ago, bloviatrix said:
Daiquiri No. 4.
Thanks @Sneakeater for suggesting I reintroduce rum into my arsenal.
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 simpleYeah, 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
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1 hour ago, joethefoodie said:
Was Monkey 47 even around when she came up with that drink?
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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38 minutes ago, small h said:
Just what I have in the house, namely: vodka, gin, bourbon, orange bitters, Campari, dry vermouth, red vermouth, lemon, lime, various herbs. I've been relatively successful at finding food recipes by just typing in a mess of search terms. I do not have the same luck with drink recipes. And plugging in the ingredients I have into Kindred keeps resulting in stuff like "you can make this, but only if you also have kumquat liqueur." Which, if I did, I certainly would have mentioned.
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.
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47 minutes ago, plattetude said:
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.)
8 drops Bittermens Hopped Grapefruit bitters are not unwelcome.
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On 6/4/2020 at 3:45 PM, Sneakeater said:
And when you get a Suze/Cappelletti/Gin combo you're really happy with, can you post it? I'd love to try it!
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.)
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The internet is big enough for both of you. We’re all winners. (Which is to say he posted on May 27.)
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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.
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3 minutes ago, Sneakeater said:
Have you tried Kina L'Aero d'Or yet? It's different from Cocchi Americano -- but it's great.
And when you get a Suze/Cappelletti/Gin combo you're really happy with, can you post it? I'd love to try it!
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.
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20 hours ago, Sneakeater said:
Wonder what @plattetude has been drinking lately?
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.
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1 hour ago, joethefoodie said:
You maybe have read the science of stirring and dilution...
https://cookingissues.com/2010/09/02/cocktail-science-in-general-part-1-of-2/
Ooh. Not that specific thing. Very... um... cool!
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12 hours ago, Sneakeater said:
Because I came into a bottle of Fernet-Vittone, and because I was in the mood for it, I had a Hanky Panky. Boy is it great.
Evelyn gave the recipe already. I won't repeat it.
(I was planning on having a Naked and Famous sometime this week, too, as it happens.)
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 do nicely. (And both are nearly empty! Gah!)
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42 minutes ago, Evelyn said:
Had my first Paper Plane last night. Another to add to the rotation.
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 ChartreuseThe template from The Last Word has legs. Boy howdy.
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1 hour ago, Anthony Bonner said:
I guess I don't understand my use case for Sonos if I have a low loss stream as my source? Aren't I still going to need some amplification + dac+speaker in every room and can't I get that better and more future proofed outside of an eco system?
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 thing you'd need amplification or DAC for is for any attached component that by definition you'd want to be connected to a dedicated receiver. So in that case, it's a hybrid solution (as I have), where you've got Sonos for streaming around the house and my base system for my CD/SACD/BluRay/turntable components.
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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) that has the power you need for clean, pure listening. I haven't shopped for a receiver in years, but I'm sure these days there are all kinds of WIFI enabled receiver options with iOS/Android remote control apps. Ease of use there will be your biggest differentiator -- "can I access my base system quickly and easily for whichever room I'm in?" I used to be a big Marantz fan, but they've lost some sheen in the past 10-15 years. I'm happy with my Onkyo, but YMMV.
The multizone thing -- if, on the other hand, you're looking for surround sound in more than one room, then each room = dedicated AV receiver. But then we're talking about home theater optimization more than critical listening and you've got a lot more tradeoffs to juggle.
Times when I've been in-market for this kind of thing, I've found a lot of good info and discussion (and a lot of chaff, natch) at AVSforum.com.
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44 minutes ago, Sneakeater said:
I'm surprised, though. Am I remembering right that you sing in a chorus? So, at least in happier days, you heard unamplified live music all the time. I'd think the sound of things like SONUS reproducing music would bother you.
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.
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Right. Nevermind then.
Cocktail Recipes Tonight
in Wines and liquor
Posted
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.