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I made the Japanese Cocktail tonight. But, even though I am okay with sweet-ish drinks, this one was way too sweet for me. So, that begs the question-was it my orgeat (Giffards) that was the issue? Talk to me cocktail people.

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Giffard Orgeat is very good.  But one of the reasons it's so good is that it's more intense in just about every respect than most other available Orgeats (maybe it would help to think of it as "concentrated").

Which means that you should use less of it than the recipe calls for.  You'll like it better that way.

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The other night I made a Casino - something I found on Difford's Guide. Gin, Luxardo Maraschino, Lemon Juice, and Orange Juice. It's basically a riff on an Aviation. Ok, not great. Much preferred the Badminton Cup I made myself the following night.

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Is opening a new bottle of gin a reason to celebrate? I finally opened the bottle of Opihr I brought back from London.

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An Orange Blossom seems like a pretty boring drink.  I made one tonight for two reasons.  First, I had some orange pieces rotting in my refrigerator that would, I judged, produce almost precisely the 3/4 oz. of juice this recipe calls for.  Second, I had this grape-based gin I've never had before -- called G'Vine Floraison -- that I wanted to try.  It seemed like it would be nice in a drink like this.

First thing I'll note about this gin is that it's very much in the "Modern" style.  I don't like "Modern" gins.  To me, gin should taste like juniper.  It shouldn't taste like, say, cucumber (this one doesn't -- but we all know one that does).  It shouldn't be soft.  It should be sharp.  This very much has the soft "Modern" profile.  So although it's near the top of this style in my experience, it's still not my preference.

OTOH, how nice that I'll now be able to make a Corpse Reviver No. 2 for my Celiac sweetheart when she's able to come over again.

The Orange Blossom recipe:  pour 3/4 oz. each of Gin, sweet Vermouth, and orange juice into an ice-filled cocktail shaker.  Shake.  Strain into a chilled Martini glass or coupe.  Garnish with an orange wheel.

It's nice.

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On 5/29/2020 at 7:40 PM, Anthony Bonner said:

Wouldn't you rather an ice cold cloudy martini over a crystal clear not quite cold one? 

Every time.

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On 5/30/2020 at 11:29 AM, joethefoodie said:

 

Mine too...cracked good ice and proper stirring and a coupe out of the freezer ought to be able to handle the task.

I also use a coupe out of the freezer, which kind of makes cloudiness irrelevant. The glass itself becomes cloudy when it encounters room temperature.

My strainer deals with shards of ice for the most part.

 

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Casino tonight.  I used an earlier recipe than Bloviatrix did:

Pour 2 oz. Old Tom Gin and 1/4 oz. each of Maraschino liquor and lemon juice (honestly I put in a little more lemon juice, both because that's what came out of the lemon and I wanted the drink to be less sweet and more tart), with 2 dashes of orange bitters (honestly, I put in more like 4 dashes) (see preceding parenthetical), into a rocks glass over ice.  Stir.  Garnish with lemon peel and a cocktail cherry (I'm really liking these very-sweet wild cocktail cherries I have).

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Now, with my new deliveries I can try a wider range of cocktails. Tonight's drink was the Ultima Palabra. I really liked it.

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