RichMahogany
Straight Flush
A solid choice for gin. If you’re up for paying a little more give Monkey 47 a try. It’s my go-to for a higher shelf gin.
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Time for a cocktail! (1 Viewer)
- Thread starter mattduck
- Start date
A solid choice for gin. If you’re up for paying a little more give Monkey 47 a try. It’s my go-to for a higher shelf gin.
Venturalvn
Full House
Monkey 47 makes us gin drinkers happy, and can turn even non gin drinkers.
What is this sorcery!?
Just a whiskey sour with the addition of an egg white and some ango bitters sprayed on top to make it look more pretty!
Wow that’s so cool! How do you spray bitters?
Poker Zombie
Royal Flush
Any small spray bottle/atomizer will work. I have a few of these:
https://www.amazon.com/gp/product/B011A7BW2Q/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I have one filled with absinthe and one with ango bitters.
I also have a few dropper bottles filled with ango, saline solution, and distilled water...I think that's all of them.
Poker Zombie
Royal Flush
I love the idea of the dropper bottles. I could totally see a bar set up to look like a mad scientist's laboratory, with a bunch of dropper bottles labeled only with the chemical structures (or pseudo chemical structures).
Now I need a bar with a Bunsen burner...
RichMahogany
Straight Flush
Dropper bottles are fairly common in modern cocktail focused bars. Some types of bitters,mostly angostura, are easier to use for certain cocktails such as classic whiskey sours. Put a few droplets on the egg white and use a straw to swirl a pattern with the ango.
Dropper bottles with distilled water are ever more common to add to whiskey to help open up flavors without creating too much dilution as is the case with king cubes.
I really love the diffuser method that @v1pe used. Makes for great presentation
Hey @Poker Zombie, don't be sad that I like wet martinis. 
Try one sometime with a good dry vermouth like Noilly Prat and a dash or two of orange bitters. I usually make mine 4:1 (2oz gin, 0.5oz vermouth). Dirty is also good, usually with garlic olives and Ango instead of orange.
Try one sometime with a good dry vermouth like Noilly Prat and a dash or two of orange bitters. I usually make mine 4:1 (2oz gin, 0.5oz vermouth). Dirty is also good, usually with garlic olives and Ango instead of orange.
Poker Zombie
Royal Flush
My favorite thing about the martini is the crisp, clean flavor.
...of vodka.
Since you are a proper, gin martini drinker, I understand the desire to improve the flavor.
...of vodka.
Since you are a proper, gin martini drinker, I understand the desire to improve the flavor.
Then you should have specified "vodka martini" as we all know that a martini contains gin. If you're putting vodka in it, you might as well be drinking an appletini.My favorite thing about the martini is the crisp, clean flavor.
...of vodka.
Since you are a proper, gin martini drinker, I understand the desire to improve the flavor.
Sorry, couldn't resist.I didn't share the quasi fail of my wife's drink where I tried to use my julep strainer to create a polka-dot pattern. The curved nature of the strainer didn't work out as well. I've seen some really cool stuff done with stencils as well.
RichMahogany
Straight Flush
Still, I’m curious to see how it came out. I wouldn’t have thought of a julep strainer but it sparks ideas for other garnishes. Have any pics of her drink?
Polochris
Flush
Who knows this drink!? My favorite rendition of the martini. It’s like drinking a cloud!
RichMahogany
Straight Flush
Vesper
edit: haha I didn’t see that you mentioned in in the pic. I saw the bottles and answered
edit: haha I didn’t see that you mentioned in in the pic. I saw the bottles and answered
Last edited:
Poker Zombie
Royal Flush
We occasionally do the "reverse Vesper". Three measures of Stoli, one of gin, half a measure of Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel.
Just not a huge fan of gin which (as we should all know) only gained in popularity because it's production was unrestricted in England when French Brandy became too expensive, and it made use of grain unusable for better drinks (like beer). It gained even more traction in America when prohibition kicked in, and it was easy to produce in a bathroom, and the actual flavor of the alcohol could be covered up.
Before anyone thinks this is a vodka vs gin war though, let it be known that I keep at least 2 gins in my bar, making it 3rd in my rankings (by bottle). Vodka and whisky being #1 and #2.
Just not a huge fan of gin which (as we should all know) only gained in popularity because it's production was unrestricted in England when French Brandy became too expensive, and it made use of grain unusable for better drinks (like beer). It gained even more traction in America when prohibition kicked in, and it was easy to produce in a bathroom, and the actual flavor of the alcohol could be covered up.
Before anyone thinks this is a vodka vs gin war though, let it be known that I keep at least 2 gins in my bar, making it 3rd in my rankings (by bottle). Vodka and whisky being #1 and #2.
Wife took a pic but it's dropped off her Instagram at this point. It looked okay, just that because the strainer isn't flat it didn't create a nice uniform pattern. Just wasn't exactly what I was looking for.
Poker Zombie
Royal Flush
We have a flat pasta strainer that would work great for this.
I may have a egg white drink in my future...
I may have a egg white drink in my future...
The Vesper martini sounds interesting - I'll have to see if I can find Lillet at my local liquor store.
Oh that would work really well.
Poker Zombie
Royal Flush
I decided to try a perfect martini tonight: gin, sweet vermouth and dry vermouth. I used 2:0.5:0.5 oz and added a dash of orange bitters.
As expected, it's a bit sweeter and smoother than my standard martini, and the Antica adds a little complexity, though it's partially buried by the gin.
It's not wildly different, but it's different enough that I'll probably make it again.
As expected, it's a bit sweeter and smoother than my standard martini, and the Antica adds a little complexity, though it's partially buried by the gin.
It's not wildly different, but it's different enough that I'll probably make it again.
detroitdad
Royal Flush
Martini for me, orange one for Colleen
Decided to make a Man O War with some Sonoma Rye provided by @RichMahogany ...Rye, Cointreau, sweet vermouth and fresh squeezed lemon juice.
RichMahogany
Straight Flush
Actually I only used 1/2 an egg white in this guy, I am not sure why it foamed so much. The foam didn't settle out at all either, it was super solid and kind of unfortunate because I feel like it wasted a bunch of the drink...although it was pretty.
I saw this on someone's instagram:
2 Aperol
1 Gin
.75 Lemon
.5 Simple
1/2 an Egg White
I usually dry shake first, although I have tried both ways and I'm not sure there's a huge difference. I should do a more scientific side by side test sometime. Reverse dry shake is nice because much less of a chance of your shaker exploding in your face though
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