summitsips.com
The Frank Collins
http://summitsips.com/2011/04/the-frank-collins
Drink of the Week: Hot Buttered Rum. Drink Of The Week: Bijou. Drink of the Week: Take 3. Be A Better Bitter Imbiber. Drink of the Week: Champs Élysées. Drink of the Week: Satan's Whiskers. Drink of the Week: Norwegian Wood. Drink of the Week: Sherry Cobbler. Older Sip: Drink Of The Week: Bijou. Fresher Sip: Monkey Bar & Seafood Restaurant. We've covered the classic Collins. I like to refer to the boiling liquid as hot dog soup or. If you are using a decent wiener brand, the liquid should be a little haz...
cocktailquest.blogspot.com
Cocktail Quest: March 2014
http://cocktailquest.blogspot.com/2014_03_01_archive.html
How About a Little Restraint with Your Bitter: The Bitter Padre. But then something happened. My girlfriend is not so into amari (shock and horror! As I sought to make her cocktails that she liked, I found myself staring blankly at my liquor collection. Where would I even start? How could I make a cocktail without using a bitter ingredient? Don't get me wrong, I still l love a big flavorful, and yes bitter, cocktail. It just has to ring with the right balance. Many go too far, and perhaps solely ...Bitte...
cocktailquest.blogspot.com
Cocktail Quest: November 2012
http://cocktailquest.blogspot.com/2012_11_01_archive.html
The Brooklyn Cocktail: A Personal History. The Brooklyn was first mentioned in print in an obscure tome, J.A. Grohusko's. I first came across the Brooklyn in the July/August 2007 issue of. Was the first major cocktail ingredient I crafted at home, and with it came my introduction to the Brooklyn. 3/4 ounce dry vermouth. 1/4 ounce Amer Picon. 1/4 ounce maraschino liqueur. In an ice-filled mixing glass, stir ingredients and strain into a chilled cocktail glass. Optional: garnish with a lemon twist. Notes o...
cocktailquest.blogspot.com
Cocktail Quest: April 2013
http://cocktailquest.blogspot.com/2013_04_01_archive.html
Bitter from the Start: Rediscovering the Japanese Cocktail. It's not what you think. This isn't some often overlooked cocktail that I discovered in the pages of an obscure tome. Not at all. The Japanese cocktail is pretty well known, even if the most recognizable contemporary recipes drastically revise the amount of bitters. First published in Jerry Thomas's. Japanese Cocktail (Jerry Thomas 1865). 1 table-spoonful of orgeat syrup. 1/2 tea-spoonful of [Boker's]* bitters. 1 wine-glass of brandy [2 ounces].
cocktailquest.blogspot.com
Cocktail Quest: September 2014
http://cocktailquest.blogspot.com/2014_09_01_archive.html
Who Says Rum Drinks Must Be Sweet? Introducing Mr. Buddle. I hope so. I certainly have a hard enough time creating and finding this style of cocktail. But when I do finally stumble over one, oh how does it shine! Mr Buddle is just one of those drinks- well though out, refined and indeed a beautiful intersection flavors that just make sense. Mr Buddle (recipe courtesy of Ricardo Hoffman, Zig Zag Cafe). 1 3/4 ounces Banks 5 rum*. 3/4 ounce manzanilla sherry. 1/2 ounce banana liqueur. 1 dash orange bitters.
cocktailquest.blogspot.com
Cocktail Quest: July 2012
http://cocktailquest.blogspot.com/2012_07_01_archive.html
Using Homemade Ingredients: Citrus Shrub. Recently I ran into this problem after making two different kinds of vinegar-based citrus shrubs. When starting from scratch, usually the best place to start is with something familiar. One of the first drinks. I ever had that called for a shrub was a simple, elegant mixture of shrub and dry sherry. The bite of the vinegar's acetic acid pairs superbly with the almost savory dryness of sherry. Why not start there? 1 3/4 ounces gin. 1 1/4 ounces manzanilla sherry.
cocktailquest.blogspot.com
Cocktail Quest: January 2013
http://cocktailquest.blogspot.com/2013_01_01_archive.html
Using Homemade Ingredients: Apple Cider Syrup. As with any newly made syrup, the problem instantly becomes how do I use it? Fortunately since apples are so versatile, the potential applications seem endless- apple and citrus, apple and spice, apple and savory, apple and nutty. My only concern was that apples too often share the spotlight or simply act as the backdrop. They are hardly ever the star of the show. 1/2 ounce apple cider syrup. Variation on a Rum Old Fashioned. 1 dash orange bitters. Notes on ...
cocktailquest.blogspot.com
Cocktail Quest: March 2013
http://cocktailquest.blogspot.com/2013_03_01_archive.html
The Martinez in Depth: Byron's Sweet Martinez. Other liqueurs, such as maraschino, that were widely used in punches were also making their way into the cocktail vernacular. All in all, the evolution of the cocktail seemed fairly straightforward. Everything changed when Italian vermouth began making its way into the country. The popularity of vermouth-based cocktails is evidenced by their inclusion in O.H. Byron's. 1884), Jerry Thomas's 1887 edition of the. OH Byron and the Missing Maraschino. Curacao had...
cocktailquest.blogspot.com
Cocktail Quest: June 2012
http://cocktailquest.blogspot.com/2012_06_01_archive.html
Barrel-Aging Cocktails: El Presidente. Barrel-aged cocktails seem to be everywhere. It is hard to imagine a back bar without a small one- or two-liter barrel perched on some out of the way corner or shelf. As more and more bartenders become barrel-obsessed, menus have expanded with the results of their experiments. But this trend that has so effected so many is quite understandable. My attention and interest were greatly captivated when I first read about Tony Conigliaro. S and Jeffrey Morgenthaler.
cocktailquest.blogspot.com
Cocktail Quest: December 2012
http://cocktailquest.blogspot.com/2012_12_01_archive.html
Barrel-Aging Cocktails: Claridge Cocktail. This became the underlying theme of the entire process. Gary Regan outlined his opinions about the origins of the Claridge. A couple of years ago in the San Francisco Chronicle. His research brought him from Harry Craddock's Savoy Cocktail Book, where I first discovered it, to Harry McElhone's 1927. McElhone attributes it to "Leon, Bartender, Claridge's Hotel, Champs Elysee." Unfortunately, the trail runs cold thereafter. 1 ounce dry vermouth. Links to this post.
SOCIAL ENGAGEMENT