joethefoodie Posted January 28 Share Posted January 28 16 hours ago, StephanieL said: I made a classic Martinez a couple of nights ago: I think the classic Martinez had equal parts gin and sw vermouth, and Boker's bitters? Quote Link to post Share on other sites
joethefoodie Posted January 28 Share Posted January 28 Here's a great piece by David Wondrich, about the Martini. Quote At 2-1 (30 percent), the way Martinis were commonly made from the 1910s through World War II, and 3-1 (32 percent), there’s still enough vermouth in there to do what vermouth does, but the claws are in plain sight, if relaxed. As long as your gin is a classic London dry style—junipery and crisp, not muddy with excess botanicals—and your vermouth French and old-school (Noilly Prat; Dolin dry), this is within micrometer range of perfection, particularly if you tip in a couple dashes of good orange bitters (such as the Bitter Truth’s or the 50-50 mix of Fee’s and Regans’ favored by many modern bartenders) and twist a thin-cut swatch of lemon peel over the top. https://www.thedailybeast.com/the-secrets-to-the-best-dry-martini-youll-ever-have?ref=scroll 1 Quote Link to post Share on other sites
Sneakeater Posted January 28 Share Posted January 28 It think the reason a Last Word reads sweeter than it is, is that you habitually think of Maraschino liqueur as being sweet when in fact it's kind of funky. Quote Link to post Share on other sites
StephanieL Posted January 28 Share Posted January 28 Interesting that the Martinez recipe in Drinking the Devil's Acre calls for sweet vermouth rather than dry. Well, I did use a dry gin from Ireland and Regan's bitters at least. Quote Link to post Share on other sites
bloviatrix Posted January 30 Share Posted January 30 Not a cocktail but I added some Ancho Reyes Chile liqueur to hot cocoa which added a nice bit of heat. Quote Link to post Share on other sites
Sneakeater Posted January 30 Share Posted January 30 To me, that’s like the only use of Ancho Reyes I really like (but I REALLY like it). Quote Link to post Share on other sites
voyager Posted January 30 Share Posted January 30 13 hours ago, bloviatrix said: Not a cocktail but I added some Ancho Reyes Chile liqueur to hot cocoa which added a nice bit of heat. 12 hours ago, Sneakeater said: To me, that’s like the only use of Ancho Reyes I really like (but I REALLY like it). That would be an interesting addition when making chocolate ice cream or pot de crème. Quote Link to post Share on other sites
StephanieL Posted February 5 Share Posted February 5 Sazerac, because N had a crummy week and asked me to make a strong cocktail. Quote Link to post Share on other sites
StephanieL Posted February 23 Share Posted February 23 OK, I must be the only one making cocktails anymore. For another crummy day, here's the Twelve-Mile Cocktail, courtesy of Ted Haigh's Vintage Spirits and Forgotten Cocktails: 1 ounce white rum 1/2 ounce rye 1/2 ounce brandy 1/2 ounce real pomegranate grenadine 1/2 ounce lemon juice Shake over ice, strain into a cocktail glass, and garnish with a lemon peel. Quote Link to post Share on other sites
Wilfrid Posted February 23 Share Posted February 23 Oh I am making them, but just the same ones. Reliable cures for crummy days. Quote Link to post Share on other sites
small h Posted February 23 Share Posted February 23 Same. I make martinis and Negronis frequently, but nothing new for a while. Quote Link to post Share on other sites
plattetude Posted February 23 Share Posted February 23 To mark National Margarita Day yesterday (really? that needs to be a thing?) I had a margarita (La Gritona Reposado) laced with a barspoon of Salers. Would definitely repeat! Quote Link to post Share on other sites
Wilfrid Posted February 23 Share Posted February 23 8 hours ago, small h said: Same. I make martinis and Negronis frequently, but nothing new for a while. Martini Negroni Last Word Martinez Hanky Panky Manhattan Boulevardier Final Ward (Some of these drinks are a lot like the other ones...) Quote Link to post Share on other sites
joethefoodie Posted February 23 Share Posted February 23 What, no 1794?! this is a nice version...https://cold-glass.com/2010/09/15/1794-cocktail-the-boulevardier-comes-to-manhattan/ Quote Link to post Share on other sites
Wilfrid Posted February 23 Share Posted February 23 Oh will you look at that? Thank you. 1 Quote Link to post Share on other sites
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