Sneakeater Posted March 11 Share Posted March 11 You'll thank me. Quote Link to post Share on other sites
small h Posted March 11 Share Posted March 11 I'm still paying off the chartreuse, so get back to me on that. Quote Link to post Share on other sites
voyager Posted March 11 Share Posted March 11 10 hours ago, Sneakeater said: GET SOME ABSINTHE. Until her budget opens up, can she sub pernod or such? Quote Link to post Share on other sites
small h Posted March 11 Share Posted March 11 Fennel seed syrup. Quote Link to post Share on other sites
Sneakeater Posted March 11 Share Posted March 11 A small bottle of St. George is only $20. That's not much more than a single Turf (or Turf Club, as I prefer to call it) at a good cocktail bar. 1 Quote Link to post Share on other sites
joethefoodie Posted March 11 Share Posted March 11 3 hours ago, Sneakeater said: A small bottle of St. George is only $20. That's not much more than a single Turf (or Turf Club, as I prefer to call it) at a good cocktail bar. Actually, that St. George is probably less than a single Turf Club at a good cocktail bar. Quote Link to post Share on other sites
small h Posted March 11 Share Posted March 11 58 minutes ago, joethefoodie said: Actually, that St. George is probably less than a single Turf Club at a good cocktail bar. The Turf Martini (which is probably the only one I had 'til I made my own) at Gage & Tollner is $18. 4 hours ago, Sneakeater said: A small bottle of St. George is only $20. Lemme see if I can even fit another bottle in my liquor cabinet, which is half a shelf in H's "tool shed." I need to claim some more real estate in my own damn kitchen. Quote Link to post Share on other sites
StephanieL Posted March 12 Share Posted March 12 I hadn't heard of the Turf Club until these posts, so I decided to try it. With the Plymouth gin, it's quite good--unusually floral. I made it with these ingredients: 2 oz. Plymouth gin 3/4 oz. Dolin dry vermouth 1/4 oz. Cristiani maraschino liqueur 1 dash Fee's orange bitters 2 atomizer sprays of St. George's absinthe (easier than trying to get 1 dash out) Quote Link to post Share on other sites
Sneakeater Posted March 12 Share Posted March 12 I just coat the glass and call it a dash. Quote Link to post Share on other sites
StephanieL Posted March 16 Share Posted March 16 Hot toddy with rum, as I may have a cold coming on. Quote Link to post Share on other sites
plattetude Posted March 21 Share Posted March 21 Random cocktail nerdery question to drop here: Americano as a term has a couple of seemingly related uses, both with beverages coffee, as espresso + hot water cocktail, as Mi-To (Milano-Torino (Campari+sweet vermouth)) + soda water And both are cases where it's a bitter drink lengthened with water to make it more... approachable I suppose. I know I've seen apocryphal stories of why the cocktail is called Americano, but it seems like it's just too freaking on the nose for two bitter drinks sharing that conceit of lengthening for it not to be related. Googling is not my friend here, though I've heard and seen vague allusions to the cocktail having more of a backstory than meets the eye. Anyone? Anything? Quote Link to post Share on other sites
plattetude Posted March 21 Share Posted March 21 34 minutes ago, plattetude said: Random cocktail nerdery question to drop here: Americano as a term has a couple of seemingly related uses, both with beverages coffee, as espresso + hot water cocktail, as Mi-To (Milano-Torino (Campari+sweet vermouth)) + soda water And both are cases where it's a bitter drink lengthened with water to make it more... approachable I suppose. I know I've seen apocryphal stories of why the cocktail is called Americano, but it seems like it's just too freaking on the nose for two bitter drinks sharing that conceit of lengthening for it not to be related. Googling is not my friend here, though I've heard and seen vague allusions to the cocktail having more of a backstory than meets the eye. Anyone? Anything? And of course, each are generally cast as "American tourists liked it so it was dubbed 'Americano.'" BUT... there's the linguistic aspect -- that "amaricato" is to make bitter. Cocchi Americano specifically calls out the "amaricato" thing as playing into *its* name, but then hedges by saying "oh and since Americans like to drink vermouth on the rocks, we called it 'Americano.'" So is it a random weird conflation of the "amar" root blending and morphing into "Americano"? Is it just stupid coincidence? Quote Link to post Share on other sites
joethefoodie Posted March 21 Share Posted March 21 53 minutes ago, plattetude said: Anyone? Anything? You probably have these books? Quote Link to post Share on other sites
joethefoodie Posted March 21 Share Posted March 21 I actually like (and have had it made by the "inventor", at NuBar, Bologna) the Americano Bolognese: Americano Bolognese 1 oz Rosso Antico (3 cl) 1 oz Campari (3 cl) 2 dashes Angostura bitters top up tonic Garnish with orange wheel Serve in a highball glass (9.0 oz) Quote Link to post Share on other sites
plattetude Posted March 21 Share Posted March 21 5 minutes ago, joethefoodie said: You probably have these books? Ha. So your sources essentially confirm: DEPENDS WHO YOU ASK. But yeah, the "amer" connection certainly makes more sense to me than branding everything bitter but weak as American. 1 Quote Link to post Share on other sites
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