joethefoodie Posted June 24 Share Posted June 24 10 hours ago, bloviatrix said: Pegu Club. I was reading the Cocktail Codex over the weekend where I learned that you can use Cointreau in place of Curacao. Yeah, aren't they kind of the same thing? With Cointreau being the fancier version? Quote Link to post Share on other sites
Sneakeater Posted June 24 Share Posted June 24 https://www.curacaoliqueur.com/articles/difference-curacao-liqueur-triple-sec Quote Link to post Share on other sites
Sneakeater Posted June 24 Share Posted June 24 (In my mind I always think of Curaçao as being sweeter. But I guess that’s wrong.) ( I COULD do a taste test I guess.) Quote Link to post Share on other sites
Sneakeater Posted June 24 Share Posted June 24 Hmmmmmmmm. https://punchdrink.com/articles/bringing-it-back-bar-what-to-do-with-curacao-cocktail-recipes/ Quote Link to post Share on other sites
plattetude Posted June 24 Share Posted June 24 Yeah, curacao is all over the map, even within the purported style. For me, Pierre Ferrand Curacao has become my standard for everything calling for curacao/triple sec. Feels more balanced and integrates well into all directions of cocktails, from Pegu Club to Margarita to Mai Tai to Fancy Free. Grand Marnier feels too heavy for cocktails, and Cointreau, well, I dunno, I've come to feel like PF Curacao just feels *right.* I will say outright that Gran Gala is far sweeter than every other premium orange liqueur I've ever had. All that said, definitely feels like it's worthy of a side-by-side of Cointreau and Ferrand to better understand the differences. (And reminds me I need to get a bottle of Clement Creole Shrubb to add to the mix.) Quote Link to post Share on other sites
joethefoodie Posted June 24 Share Posted June 24 27 minutes ago, plattetude said: Yeah, curacao is all over the map, even within the purported style. For me, Pierre Ferrand Curacao has become my standard for everything calling for curacao/triple sec. Feels more balanced and integrates well into all directions of cocktails, from Pegu Club to Margarita to Mai Tai to Fancy Free. Grand Marnier feels too heavy for cocktails, and Cointreau, well, I dunno, I've come to feel like PF Curacao just feels *right.* Yeah, the Pierre Ferrand Dry is pretty great. And the Grand Marnier for sure is just a whole different animal. Delicious in its own right, but different. Quote Link to post Share on other sites
voyager Posted June 24 Share Posted June 24 Grand Marnier is sweeeeeeeeeeeet. I personally can't stand it, but it is lovely in French toast. Quote Link to post Share on other sites
Sneakeater Posted June 28 Share Posted June 28 On The Importance Of Bitters In Cocktails I made an Argentina a couple of weeks ago. First go-round, I just forgot to add the bitters called for by the recipe. Just forgot. It was pleasant but insipid. Wondering why the cocktail wasn't as good as I expected, I realized what I'd done. I made another one with the bitters. BIG difference. The flavors were thrown into relief, and there as a piquant bite at the end. Lesson learned. (I mean, I knew it. But it was interesting to have it pounded into my head. Or onto my tongue. Or something.) Argentina 1 oz. Gin 1 oz. dry Vermouth 1/4 oz. Bénédictine 1/4 oz. Cointreau 1 dash of Angostura bitters 1 dash of orange bitters Combine. Stir. (Don’t leave out the bitters.) Quote Link to post Share on other sites
bloviatrix Posted June 28 Share Posted June 28 Another weekend meal with friends. Another big batch of cocktails. This time round - GinGin Mules. Delightful! Quote Link to post Share on other sites
StephanieL Posted June 28 Share Posted June 28 The Kentucky Buck, from the book Drinking the Devil's Acre (and developed at Rickhouse here in SF): 2 strawberries; 1 sliced for garnish 2 oz. bourbon 3/4 oz. fresh lemon juice 1/2 oz. simple syrup (the book has its own fancy "Cocktail Syrup" recipe) 2 dashes aromatic bitters (I used Angostura) 2 oz. ginger beer Lemon wheel for garnish Muddle the whole strawberries in a mixing glass, then pour in the bourbon, lemon juice, simple syrup and bitters. Shake briefly, then fine strain into a highball glass over ice while simultaneously pouring in the ginger beer. Garnish with the lemon wheel and sliced strawberry. 1 Quote Link to post Share on other sites
bloviatrix Posted June 30 Share Posted June 30 When it's this hot and steamy, something frozen and made in a blender is a must. Strawberry basil margarita. Quote Link to post Share on other sites
bloviatrix Posted July 1 Share Posted July 1 Badminton Cup. Another cocktail meant for a hot, steamy night. First tried it at Grayz on 2007 - this is my version. 2 oz gin 1 oz lime juice 1 oz simple syrup 5 slices of cucumber 8 mint leaves Seltzer to top Muddle lime juice, simple syrup, mint, and cucumber slices. Add gin and shake well over ice. Strain into a collins glass and top with seltzer. 1 Quote Link to post Share on other sites
joethefoodie Posted July 1 Share Posted July 1 That's a lovely, summery cocktail. Quote Link to post Share on other sites
Behemoth Posted July 2 Share Posted July 2 That looks so, so good. Quote Link to post Share on other sites
small h Posted July 4 Share Posted July 4 When life (or maybe your neighbor) gives you strawberries, make a strawberry mint smash. 1 Quote Link to post Share on other sites
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