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Time for a cocktail! (5 Viewers)
- Thread starter mattduck
- Start date
If you know, you know.
GreekRedEye
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The Old Fashioned...the original cocktail!
A+ for the Luxardo cherries! And Rittenhouse is my go to mixing rye as well.
Indyscammer
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Happy Thanksgiving y'all!
Yesterday, our friends brought over stuff for Old Fashioneds, minus one round ball cube (we had a square) and orange.... so we substituted edible flowers!
It’s not-trademarked-taco-Tuesday, so I made a margarita. I sub’d Grand Marnier for Cointreau and I can taste the difference. Can’t articulate the taste, but there’s a twang in the finish. Smokey, maybe? Also a bit darker in color- doesn’t look like a marg. Not bad, but I still prefer Cointreau in my margarita.Have not. I’m well stocked on Cointreau, but will give it a go in the future.
I will say, despite how all the liqueurs are orange-based, the sweetness, smokiness, or other flavors do impact the taste of a cocktail.
For margaritas- I find triple sec needs a sweetener, like agave or the sugar mixes restaurants throw in- all of which detract from the taste for me. Cointreau adds just enough sweetness to balance the line juice and tequila, and when balanced right with great ingredients, is amazing.
I’ve learned that tastebuds and preferences vary, so my way could very well be the wrong way.
Bourbon milk punch
2oz bourbon
.5 oz simple syrup
2 drops vanilla extract
2.5oz oat milk
Nutmeg garnish
It's vegan, bro.
2oz bourbon
.5 oz simple syrup
2 drops vanilla extract
2.5oz oat milk
Nutmeg garnish
It's vegan, bro.
detroitdad
Royal Flush
Cosmo
Poker Zombie
Royal Flush
I think your cranberry juice may have turned (or maybe it's lighting?)
GreekRedEye
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Tonight I am making what is probably my favorite cocktail. Any guesses?
GreekRedEye
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A La Louisiane is an amazing cocktail! That and its cousin the Vieux Carre. But this is not either of those.
A few hints: This drink first appeared in print in 1916. That is dry vermouth, not sweet. And it is named after a flower.
And here is what it looks like mixed:
Attachments
Chrysanthemum. It’s delicious.
GreekRedEye
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Ding ding ding! We have a winner. Delicious and simple to make.
If you like the idea of a martini but find it too dry (I'm in that camp) then give the Chrysanthemum a try. Here is my preferred recipe:
1 oz Benedictine
2 oz Dry Vermouth
1 to 2 dashes of orange bitters
Stir and pour into a glass with an absinthe rinse
garnish with an orange peel
It is a lesser known drink but deserves more prominence (in my opinion). I have successfully spec'd this drink to bartenders who didn't know it but could easily build it.
Tony_M
Two Pair
Hmmm.... don't think I've ever tried this one. Putting on my "to-do" list although it looks to be a bit too sweet for my palate. Wonder if I should try it with Cocchi Americano or Noilly Prat first?
GreekRedEye
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Never heard of it. Now my curiosity is piqued! Seems like a local, smaller batch operation. Few reviews online. I cannot find it in online inventory for VA ABC, VA Total Wine, or a couple of my go to DC shops. If it were me, I'd probably not pay for checked luggage just for the bottle. I'd pass it to a coworker who can more easily fly with it. But if she does bring it back...please let us know how it tastes!
I looked and saw the same thing. It’s a small Florida company. The citrus, as opposed to orange, is what caught my eye. Not certain there’s anything like it I can try in place.
GreekRedEye
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True...2 parts vermouth to 1 part Benedictine is a tad sweet (but I like it that way). You could try 2.25 oz vermouth to .75 oz Benedictine. Or even 2.5 to 0.5.
I suggest you go with Noilly Prat first. I've made it with Noilly Prat dozens of times and it makes (for me) a great base for the Chrysanthemum. Then you have a point of reference as you switch up vermouths to find the one you prefer in this drink. Dolin dry vermouth is great too. The bottle I have in the picture was a new one for me and I find it a little "meh." I have not tried this cocktail with Cocchi Americano (love the stuff - I use it for the Corpse Reviver and the 20th Century) - I bet the bitter quinine component would play great with the wormwood in the vermouth and absinthe! Let me know if you try it.
Don't skip the absinthe wash and the orange bitters. Drink is def not the same without.
GreekRedEye
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Try it alongside Cointreau and give us tasting notes. I'm curious!
I’m not good at verbalizing tastings, but challenge accepted!
GreekRedEye
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What am I making tonight? Anyone recognize it from the ingredients?
Should I try this with Averna amaro?
I'm not a bartender but I would think it would be ok since they are both "amaro".
GreekRedEye
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That was fast! You must know this drink? Do you know the origin? Or disputed origin?
My recipe:
.5 oz Luxardo Liqueur
1 oz sweet vermouth
1.5 Old Tom Gin
1 to 2 dashes orange bitters (optional)
Stir. Garnish with a cherry
If you do not know what Old Tom is, it is the link between Genever and London Dry. It predates London Dry and is sweeter, often malted, and sometimes slightly aged. Old cocktails like this one that call for gin were probably made with Old Tom and not London Dry. My go to is Hayman's Old Tom, but I got to say I am loving this Ransom Label I picked up!
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GreekRedEye
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