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Time for a cocktail! (4 Viewers)

Old State said:
I think it is an obvious attempt at a variation. I’ve been to a few bars in different cities including NOLA that use half rye and cognac as a nod to history being the original drink was cognac. I’ve also seen both peychauds and ango used in Sazeracs in NOLA too. I have no idea what Licor 43 tastes like though.

In any event here is the “Doctors Orders” I had at the Dead Rabbit last night in NYC. Delicious!

View attachment 326886
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Yeah, I was only saying it seems more like a Sazerac variation than an Old Fasioned variation, given the ingredients.

I'm jealous, would love to go to Dead Rabbit sometime!
 
IMG_20190822_225424_333.jpg


Night cap...
 
v1pe said:
Browned butter fat washing some rum for hot buttered rum tomorrow.

First time attempting a fat wash!

View attachment 372442
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Nice! Let us know how it turned out.

I was curious if it was possible to do a avocado fat wash once. It didn’t really turn out like I expected but it still turned into a great drink.

Edit: also, what did you wash it in?
 
RichMahogany said:
Nice! Let us know how it turned out.

I was curious if it was possible to do a avocado fat wash once. It didn’t really turn out like I expected but it still turned into a great drink.

Edit: also, what did you wash it in?
Click to expand...

I used this method (2nd drink):

I took about 300g of butter (I think it was salted) and made ghee out of it. (Melted, heated, clarified by skimming milk fats, and browned for flavor.) Dumped that right off of the oven into the rum (in that large mason jar pictured) and blended for 30s with an immersion blender. Let separate for about an hour, and then into the freezer for an hour to solidify the butter. Poked a hole and strained it out through a nut milk bag.

There are still some very fine solids that settled out this morning...I'm going to try to put it through a coffee filter but I think that might be too fine of a strainer. I might try to do another rest/freeze with whatever is left after the festivities today.

Taste wise it turned out really awesome, the rum alone tastes like butterscotch. All I added for the cocktail was a few barspoons of demarara sugar and some hot water (2:1 water:rum). Great butterscotch taste without the fatty mouthfeel of adding a pad of butter to a drink.

I'm planning to fat wash some bourbon with bacon grease sometime in the next couple of weeks to make a bacon old fashioned.

IMG_20191128_110749_612.jpg
 
v1pe said:
I used this method (2nd drink):

I took about 300g of butter (I think it was salted) and made ghee out of it. (Melted, heated, clarified by skimming milk fats, and browned for flavor.) Dumped that right off of the oven into the rum (in that large mason jar pictured) and blended for 30s with an immersion blender. Let separate for about an hour, and then into the freezer for an hour to solidify the butter. Poked a hole and strained it out through a nut milk bag.

There are still some very fine solids that settled out this morning...I'm going to try to put it through a coffee filter but I think that might be too fine of a strainer. I might try to do another rest/freeze with whatever is left after the festivities today.

Taste wise it turned out really awesome, the rum alone tastes like butterscotch. All I added for the cocktail was a few barspoons of demarara sugar and some hot water (2:1 water:rum). Great butterscotch taste without the fatty mouthfeel of adding a pad of butter to a drink.

I'm planning to fat wash some bourbon with bacon grease sometime in the next couple of weeks to make a bacon old fashioned.

View attachment 372590
Click to expand...

Update, my first go at bacon fat washing some bourbon was an utter failure. I attempted to blend the fat/spirit in the same manner that I did with the butter/rum, but with the bacon/bourbon mix blending (30sec using a hand immersion blender) the fat emulsified and nearly fully incorporated into the spirit. In other words, only a little bit of the fat separated from the spirit and I was left with a thick cloudy bacon bourbon mix, yuck. I tried to heat it up to get things to separate but that didn't work. One bottle of four roses down the drain.

I took another shot yesterday (with less bourbon this time :ROFL: :ROFLMAO:) and just stirred the bacon fat in with a fork. Seemingly worked much better this time, although I haven't tasted it yet. Everything separated out and it's totally clear, unlike the butter rum (which I think is due to some residual milk solids).

Plan to try tonight and see how it tastes!
 
I arrived in Negril on Thursday night and had diabetes by Saturday morning! Switched to Appleton Estate Signature and Diet Coke and was cured by Monday...
 
We'll be going to Sandals again. I had given thought to other locations as well, but we went last year and had way more fun than anticipated, so it's difficult to want to explore.
 
v1pe said:
What specs did you follow?
Click to expand...

Glass #1

1. Glasses in the freezer
2. Splash dry vermouth through the glass
3. Shake 2 shots of vodka in the homemade ice shaker
4. Add vodka to glass
5. Drop in 3 green olives

Glass #2

1. Glasses in the freezer
2. Splash dry vermouth through the glass
3. use a wedge of lemon to rim the glass, then squirt a touch of lemon juice into the glass
4. twist lemon peel and drop in glass
3. Shake 2 shots of vodka in the homemade ice shaker
4. Add vodka to glass

With these drinks I don't think I "shook" it long enough. It was pretty fucking strong.

I made one yesterday, and I think I "shook" it to long. Overall I'm really enjoying the change of pace from just drinking straight bourbons. Making the martinis will be a trial and error for a bit. Plus I'm looking forward to experimenting with different twists on these.
 
detroitdad said:
Glass #1

1. Glasses in the freezer
2. Splash dry vermouth through the glass
3. Shake 2 shots of vodka in the homemade ice shaker
4. Add vodka to glass
5. Drop in 3 green olives

Glass #2

1. Glasses in the freezer
2. Splash dry vermouth through the glass
3. use a wedge of lemon to rim the glass, then squirt a touch of lemon juice into the glass
4. twist lemon peel and drop in glass
3. Shake 2 shots of vodka in the homemade ice shaker
4. Add vodka to glass

With these drinks I don't think I "shook" it long enough. It was pretty fucking strong.

I made one yesterday, and I think I "shook" it to long. Overall I'm really enjoying the change of pace from just drinking straight bourbons. Making the martinis will be a trial and error for a bit. Plus I'm looking forward to experimenting with different twists on these.
Click to expand...

IMO if you feel they are too strong you are just making them much too dry (meaning less vermouth). Typical specs would be 2oz spirit to 1oz vermouth, which you can adjust to be more dry or more wet (more vermouth). I don't drink them very often, but my preferred specs are something like this:

2oz gin
1oz dry vermouth
2-3 dash orange bitters
lemon peel express/garnish

Also most "proper" martini's are made stirred, but frankly I doubt shaken vs stirred will make much of a difference.

I need to make more martinis.
 
v1pe said:
IMO if you feel they are too strong you are just making them much too dry (meaning less vermouth). Typical specs would be 2oz spirit to 1oz vermouth, which you can adjust to be more dry or more wet (more vermouth). I don't drink them very often, but my preferred specs are something like this:

2oz gin
1oz dry vermouth
2-3 dash orange bitters
lemon peel express/garnish

Also most "proper" martini's are made stirred, but frankly I doubt shaken vs stirred will make much of a difference.

I need to make more martinis.
Click to expand...

I normally like my drinks strong. The only vermouth that I used was splashed in and out of the glass. I made another one over the weekend and I used 2 shots of vodka and probably less than a half ounce of vermouth and it was an improvement.

I'll be trying a few more tonight :)

I'll probably try some bitters at some point in my experimentation phase.
 
v1pe said:
IMO if you feel they are too strong you are just making them much too dry (meaning less vermouth). Typical specs would be 2oz spirit to 1oz vermouth, which you can adjust to be more dry or more wet (more vermouth). I don't drink them very often, but my preferred specs are something like this:

2oz gin
1oz dry vermouth
2-3 dash orange bitters
lemon peel express/garnish

Also most "proper" martini's are made stirred, but frankly I doubt shaken vs stirred will make much of a difference.

I need to make more martinis.
Click to expand...
The difference between shaken and stirred, is two-fold.
  1. Shaken makes the vodka (or gin) cloudy. Stirring leaves you with a clear drink.
  2. Shaken makes the martini colder, faster.
Also, 2:1 is a terrible mix. :vomit: At most 4:1, and even then it had better be something of a higher quality than vermouth, like Lillet Blanc. 5:1 is common, and less is usually preferred.

Winston Churchill said it best: "Pour the vodka, and glare at the bottle of vermouth."
 
Poker Zombie said:
The difference between shaken and stirred, is two-fold.
  1. Shaken makes the vodka (or gin) cloudy. Stirring leaves you with a clear drink.
  2. Shaken makes the martini colder, faster.
Also, 2:1 is a terrible mix. :vomit: At most 4:1, and even then it had better be something of a higher quality than vermouth, like Lillet Blanc. 5:1 is common, and less is usually preferred.

Winston Churchill said it best: "Pour the vodka, and glare at the bottle of vermouth."
Click to expand...

I think my martini preference is somewhere between your "wash the glass with vermouth and pour it out" and @v1pe ounce of vermouth.

I think my last martini has about a quarter or so of vermouth and it was good. I also think I "shook" it too long and it was more watered down that what I like. I'll figure this out one day. I'll have a few more shots at it tonight :)
 
detroitdad said:
I think my martini preference is somewhere between your "wash the glass with vermouth and pour it out" and @v1pe ounce of vermouth.

I think my last martini has about a quarter or so of vermouth and it was good. I also think I "shook" it too long and it was more watered down that what I like. I'll figure this out one day. I'll have a few more shots at it tonight :)
Click to expand...
The ice is a balance, and the size of the ice matters. When we bought a new ice-maker it took about a week to get everything right again.

It's also possible that because your vermouth is new, it tastes better. Vermouth is just wine, and goes bad (oxidises) quickly. It's been fortified, so it has a little longer shelf life (1-3 months), but in our house, vermouth lasts a very long time (and that's making 2 martinis each day.)
 
Poker Zombie said:
(and that's making 2 martinis each day.)
Click to expand...

I made three on day 1 of my martini experimentation (all for me lol).

Klobberer said:
Best martini variation I ever had was a Vesper at Death & Co. in NYC...

1.5 oz gin
0.75 oz vodka
0.5 oz Cocchi Americano
Lemon twist
Click to expand...

I'm not a "gin" fan. Saying that, I haven't tried very many brands. Any middle shelf gins that you recommend.
 

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