jparrott Posted September 1, 2006 Share Posted September 1, 2006 That stuff ain't cheap, either. Link to comment Share on other sites More sharing options...
dirtymartini Posted September 2, 2006 Share Posted September 2, 2006 Blimey, Tom. First Jake gets you to add Chartreuse to an Aviation...delicious. And now this Chartreuse sparkler. I sense a trend in the making. Hello again, trip to the liquor store! Ahh, the flying monk..that one was on the chateruse web site for a bit. It had a different name, the last word or, something like it. Try the angry dragon for knocking the last remanents of the day from your head. 1 oz charteruse, 1 oz tequila. Serve VERY chilled. I think that one spured the conversation that became that sparkling drink. Link to comment Share on other sites More sharing options...
Xochitl10 Posted September 2, 2006 Share Posted September 2, 2006 Blimey, Tom. First Jake gets you to add Chartreuse to an Aviation...delicious. <snip>That sounds fantastic. Which Chartreuse did you use? Link to comment Share on other sites More sharing options...
jparrott Posted September 2, 2006 Share Posted September 2, 2006 These were all "green" scenarios. Link to comment Share on other sites More sharing options...
derekmbrown Posted September 2, 2006 Share Posted September 2, 2006 I had no idea what it was so I looked it up and found this: * 1 ounces gin * 1/4 ounce lemon juice * 1/8 ounce simple syrup * 5 ounces chilled champagne Correct? Bonus points for the following:French 68 French 76 French 95 French 125 Link to comment Share on other sites More sharing options...
Jacques Gastreaux Posted September 2, 2006 Share Posted September 2, 2006 Bonus points for the following:French 68 French 76 French 95 French 125 A French 76 is a French 75 made with vodka instead of gin.French 68: 1/4 oz brandy 3/4 oz Calvados 1 dash grenadine syrup 1 dash sugar syrup 1/4 oz lemon juice 4 oz Champagne French 95: 3/4 oz bourbon whiskey 3/4 oz simple syrup 1/2 oz fresh lemon juice 1 oz fresh orange juice Champagne French 125 2 oz sweet and sour mix 1 oz brandy chilled Champagne 1 slice lemon Now, where did the name "French 75" come from? Link to comment Share on other sites More sharing options...
derekmbrown Posted September 2, 2006 Share Posted September 2, 2006 Now, where did the name "French 75" come from?From Wikipedia:It was first made, in spite of its name, by American army officers during World War I. They named it after the French-made 75mm cannon. Legend has it that the name came about because the effect of the cocktail was similar to being bombarded with a French 75 cannon. Also, sub lemon juice for sour mix and ditch the OJ. IMHO. Link to comment Share on other sites More sharing options...
mdt Posted September 3, 2006 Share Posted September 3, 2006 A French 76 is a French 75 made with vodka instead of gin.French 68: 1/4 oz brandy 3/4 oz Calvados 1 dash grenadine syrup 1 dash sugar syrup 1/4 oz lemon juice 4 oz Champagne French 95: 3/4 oz bourbon whiskey 3/4 oz simple syrup 1/2 oz fresh lemon juice 1 oz fresh orange juice Champagne French 125 2 oz sweet and sour mix 1 oz brandy chilled Champagne 1 slice lemon Now, where did the name "French 75" come from? From the top of your head?! Link to comment Share on other sites More sharing options...
Jacques Gastreaux Posted September 3, 2006 Share Posted September 3, 2006 From the top of your head?! 75mm field artillery used by the French in WW I Link to comment Share on other sites More sharing options...
meatwad Posted September 25, 2006 Share Posted September 25, 2006 The Silver Spring DLC store on Colesville Rd. has many Marie Brizard cordials & Anisette in stock. Link to comment Share on other sites More sharing options...
porcupine Posted September 25, 2006 Share Posted September 25, 2006 A small round of applause, please, for Adam's work (both classic and creative) at PS7's. Link to comment Share on other sites More sharing options...
jparrott Posted September 25, 2006 Share Posted September 25, 2006 Would that be a small, round, bottle of orange bitters? I like 'em as much as the next guy, but as either the secret ingredient in a Martini or as a citric topnote to another kind of bitters. They're plastered all over the PS7 drink list, though the wonderful staff of Adam, Jaren, and Laura will all make more classical versions--and Mara is a real, live, Sazerac-making Yat! Link to comment Share on other sites More sharing options...
porcupine Posted September 25, 2006 Share Posted September 25, 2006 Would that be a small, round, bottle of orange bitters? Well, yeah, okay, the bitters did kinda overwhelm the One Drop, but I liked the Sazerac. Link to comment Share on other sites More sharing options...
Sthitch Posted October 24, 2006 Share Posted October 24, 2006 In case anyone is interested, I believe I've perfected a recipe for a Manhattan. Well, at least to my taste..."Almost Perfect" Manhattan Get some good quality tart dried cherries, put 'em in a small bottle, and cover with Vya extra dry vermouth. Let soak for at least a week. Keeps for many weeks in the fridge. 2 1/2 oz of your favorite rye (eg, Sazerac) 3/4 oz Carpano Antica Formula vermouth [at the risk of sounding like JoeH - no other! ] ~ 1/2 t cherry liquid 2 dashes Angostura bitters 1 dash Fee Bros. orange bitters Shake with ice and strain into a chilled martini glass. Garnish with a few of the cherries. As Graham Chapman once said, "buttocks up!" That sounds fantastic, I had to reread it to make sure that you meant the cherry soaking liquid. I have not tried that, but now I will. Otherwise, it is almost identical to my recipe, but I use 1/2 oz of both dry (which you would get from the cherry liquid) and sweet vermouth (Vya for both - but I will try it with Antica).Tonight's classic cocktails were the Pogo Stick and the Pink Palace. The Pogo Stick is a Trader Vic's drink of gin, lime, pineapple, and grapefruit juices blended with ice (oh and a little simple syrup). Quite fun, and when crafted with fresh juice is on a whole other plain than the normal frozen drinks. The Pink Palace was the old stand by for the Polo Club at the Beverly Hill Hotel, and while it has a fru fru name, it is far from that. It is 2 shots of gin, 1/2 shot of Grand Marnier, 1/2 shot fresh lemon juice, and 1/4 shot of grenadine (please use Sonoma Syrup Pomegranate syrup, and you will never buy that cough syrup crap again) Link to comment Share on other sites More sharing options...
porcupine Posted October 24, 2006 Share Posted October 24, 2006 I had to reread it to make sure that you meant the cherry soaking liquid. yep, that's it. It makes the difference. Well, that and the high end booze. Link to comment Share on other sites More sharing options...
jparrott Posted October 24, 2006 Share Posted October 24, 2006 This week, Buffalo Trace is releasing an eight-year-old, barrel-proof rye as part of the Antique collection, called "Thomas H. Handy." That wouldn't suck in this particular drink (I find Sazerac 18-yr-old to be too woody and not rye-y enough for cocktails like this). Link to comment Share on other sites More sharing options...
jparrott Posted November 29, 2006 Share Posted November 29, 2006 I just broke out my brand-new cocktail muddler (which began life as something else--the wrapper is in Japanese, but if it looks like a muddler, walks like a muddler, etc.). My life is changed for the better. Link to comment Share on other sites More sharing options...
edenman Posted May 15, 2007 Share Posted May 15, 2007 Cool old Post article about the Jack Rose, a classic cocktail made with Applejack. Anybody seen this stuff around? Link to comment Share on other sites More sharing options...
jm chen Posted May 15, 2007 Share Posted May 15, 2007 Haven't seen applejack in stores, but I know they were making the Jack Rose in the early days at Agraria. Link to comment Share on other sites More sharing options...
Sthitch Posted May 15, 2007 Share Posted May 15, 2007 I believe that I picked-up my bottle of Laird's Applejack at a Virginia ABC store. Link to comment Share on other sites More sharing options...
clayrae Posted May 16, 2007 Share Posted May 16, 2007 I wouldn't know a cocktail from a glass of apple juice and a good friend is coming to town this weekend and has asked about "martinis in dc." We are having dinner at Dino on Sat night, I know Chris does interesting drinks there which I am sure we will partake of, but does anyone have a lounge-y location for afterward where we could fulfill his martini request? Close to Dino would be nice, but we have no problem wandering around town either. Link to comment Share on other sites More sharing options...
deangold Posted May 16, 2007 Share Posted May 16, 2007 I wouldn't know a cocktail from a glass of apple juice and a good friend is coming to town this weekend and has asked about "martinis in dc."We are having dinner at Dino on Sat night, I know Chris does interesting drinks there which I am sure we will partake of, but does anyone have a lounge-y location for afterward where we could fulfill his martini request? Close to Dino would be nice, but we have no problem wandering around town either. Aroma is quite nice. Link to comment Share on other sites More sharing options...
Anna Blume Posted May 16, 2007 Share Posted May 16, 2007 Dean is being modest? A friend who is seriously into martinis--and considers herself a bit of an expert--nursed one at Dino while waiting for me to arrive. She said it was the best one ever she's ever ordered in a bar or restaurant and she's been drinking them around the world for around three decades. Link to comment Share on other sites More sharing options...
shogun Posted May 17, 2007 Share Posted May 17, 2007 Cool old Post article about the Jack Rose, a classic cocktail made with Applejack. Anybody seen this stuff around?The liquor store by the Mariott on M Street (And...what...20th? Has it been that long? E-ball Mariott) had it the last time I was in there. They had at least two grades of the stuff: Cheap or expensive, IIRC, but not the one in the middle. Link to comment Share on other sites More sharing options...
Hannah Posted May 20, 2007 Share Posted May 20, 2007 Schneider's has Laird's Applejack; VA ABCs carry the "Captain Applejack" label, which is the equivalent of Laird's Bonded (apparently under a different label for the state stores in Virginia and North Carolina). Link to comment Share on other sites More sharing options...
Roger Troutman Posted May 24, 2007 Share Posted May 24, 2007 I enjoyed a Sazerac at Bourbon during their Kentucky Derby shindig a few weeks ago, and it was by far the finest cocktail that I have ever tasted. Such a shame that so very few people know how to make one. Link to comment Share on other sites More sharing options...
porcupine Posted November 20, 2007 Share Posted November 20, 2007 I feel a reference book binge coming on. Which of the many cocktail making/history books available would you recommend? Is there any store in the area that has a good selection? (Not Amazon.com, because I can't flip through the books that way. I love the internets, but... sometimes, you just need to heft a book and page through it, y'know?) Link to comment Share on other sites More sharing options...
Hannah Posted November 20, 2007 Share Posted November 20, 2007 I feel a reference book binge coming on. Which of the many cocktail making/history books available would you recommend? Is there any store in the area that has a good selection? (Not Amazon.com, because I can't flip through the books that way. I love the internets, but... sometimes, you just need to heft a book and page through it, y'know?)There's a particularly nice history of one of the mid-19th century bartending gods, "Professor" Jerry Thomas, that just came out a couple of weeks ago, called "Imbibe!," by David Wondrich. The New York Times did a big review of it that did include a full chapter excerpt, but they seem to have removed that. Not only was the chapter they excerpted interesting, the layout and design was gorgeous. In any case, various Borders around the area, including the big one at White Flint, have it in stock (gotta love their online inventory search.)Dale DeGroff's "The Craft of The Cocktail" has a fairly extensive section on history, and he's at least partially responsible for the resurgence of classic cocktails in this day and age. Plus, having 500 of his cocktail recipes on hand is no bad thing. This one also shows in-stock at various Borders around the area. Finally, if you're looking for super-ultra-classic, it appears that there's a reprint of the Savoy Cocktail Book by Harry Craddock, originally published in the 1930s, being released this month (but not yet available). I can't speak for the quality of the reprint, but the original is utterly fantastic - gorgeous woodcut illustrations, and some wonderfully dry asides in between all the cocktail recipes. For example, after the recipe for the Corpse Reviver #2, there's a note that "four of these taken in quick succession will unrevive the corpse again." Link to comment Share on other sites More sharing options...
Xochitl10 Posted November 20, 2007 Share Posted November 20, 2007 I feel a reference book binge coming on. Which of the many cocktail making/history books available would you recommend? Is there any store in the area that has a good selection? (Not Amazon.com, because I can't flip through the books that way. I love the internets, but... sometimes, you just need to heft a book and page through it, y'know?)It's been out of print for a few years, but if you can find Paul Harrington's "Cocktail: The Drinks Bible for the 21st Century," get it. Informative, pretty comprehensive on the classics, and the artwork is stunning. Link to comment Share on other sites More sharing options...
The Hersch Posted November 21, 2007 Share Posted November 21, 2007 Finally, if you're looking for super-ultra-classic, it appears that there's a reprint of the Savoy Cocktail Book by Harry Craddock, originally published in the 1930s, being released this month (but not yet available). Or you can choose from hundreds of copies of many different editions, including the first, here. Link to comment Share on other sites More sharing options...
Gubeen Posted November 21, 2007 Share Posted November 21, 2007 Or you can choose from hundreds of copies of many different editions, including the first, here. Hmm, over $5000 for a first copy or wait for the new edition... Link to comment Share on other sites More sharing options...
derekmbrown Posted December 4, 2007 Share Posted December 4, 2007 Last night, Dino was one of the only bars in the city you could order a Sherry Flip from since...Oh, I don't know 1887...where my brother whipped a few up for us. An amazing drink. I'm sure he hasn't run out of the Sherry yet. Go and try it if you love the classics. Link to comment Share on other sites More sharing options...
legant Posted December 19, 2007 Share Posted December 19, 2007 It may not be "classic" but it was just added to my rotation: Blood and Sand Link to comment Share on other sites More sharing options...
dirtymartini Posted January 3, 2008 Share Posted January 3, 2008 It may not be "classic" but it was just added to my rotation:Blood and Sand Named for the 1922 Rudolf Valentino movie of the same name, listed in Ted Haigh's excellent book 'Vintage Spirits and Forgotten Cocktails' Link to comment Share on other sites More sharing options...
sandynva Posted January 14, 2008 Share Posted January 14, 2008 My friend ordered mint juleps at Hudson this weekend and they were great. I had rather nontraditional drinks--a cucumber collins and something with pomegranate, and those were excellent too. Link to comment Share on other sites More sharing options...
porcupine Posted February 9, 2008 Share Posted February 9, 2008 I love a good Manhattan, and there are many good ones around (including the maison Miller "Almost Perfect"). But earlier tonight I had one of the best ever, thanks to Chris Cunningham at Dino, who mixed a Willet rye with Carpano Antica Formula, Peychaud bitters, and a light touch of cinnamon syrup. Wow. <hic> Link to comment Share on other sites More sharing options...
deangold Posted February 9, 2008 Share Posted February 9, 2008 I love a good Manhattan, and there are many good ones around (including the maison Miller "Almost Perfect"). But earlier tonight I had one of the best ever, thanks to Chris Cunningham at Dino, who mixed a Willet rye with Carpano Antica Formula, Peychaud bitters, and a light touch of cinnamon syrup.Wow. <hic> Damm you Mrs P as I never liked Rye before! She forced me to taste it! Forced me I say! Link to comment Share on other sites More sharing options...
jparrott Posted February 9, 2008 Share Posted February 9, 2008 That's a strooonnnnng drink . Link to comment Share on other sites More sharing options...
Joe Riley Posted February 9, 2008 Share Posted February 9, 2008 That schounds schpicy. Link to comment Share on other sites More sharing options...
porcupine Posted February 9, 2008 Share Posted February 9, 2008 Damm you Mrs P as I never liked Rye before! She forced me to taste it! Forced me I say! Mwahahahaha! My evil plan is coming to fruition. That schounds schpicy. Generally I don't like spices lurking about in a cocktail, but this one was barely sweet enough and barely spicy enough to make me think "what th' heck did he put in here, anyway?" Link to comment Share on other sites More sharing options...
ol_ironstomach Posted February 23, 2008 Share Posted February 23, 2008 Video clip: Angus Winchester on the Daiquiri. Link to comment Share on other sites More sharing options...
Chris Cunningham Posted February 25, 2008 Share Posted February 25, 2008 Angus and I were in a competition last year at Harvard's Food & Wine Society. We both consult and make concoctions for Macchu Pisco. He is a great guy and fellow bartender. Link to comment Share on other sites More sharing options...
Sthitch Posted February 25, 2008 Share Posted February 25, 2008 His Negroni video is also enjoyable. Link to comment Share on other sites More sharing options...
alan7147 Posted March 2, 2008 Share Posted March 2, 2008 Video clip: Angus Winchester on the Daiquiri. Yum, just made one with Rhum JM. Link to comment Share on other sites More sharing options...
porcupine Posted May 1, 2008 Share Posted May 1, 2008 Not a classic, but it ought to be, is Tom Brown's Dawn over Manhattan at Cork. Read my description in post #14 in the Sazerac thread. This is the best origianl cocktail I've had in a long, long time. Thanks, Tom! Link to comment Share on other sites More sharing options...
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