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3 minutes ago, deangold said:

Try it in a corpse reviver instead of the absinthe rinse. Use about 1/2 oz if it is St Germain or something gentle and aromatic. 

I actually realized afterward that most recipes include gin and I have none in the house.  So that's next on the list to be purchased, at some point in the future.  

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5 minutes ago, Katya4me said:

I actually realized afterward that most recipes include gin and I have none in the house.  So that's next on the list to be purchased, at some point in the future.  

Broker's packs a great bang for the buks for martinis and corpse revivers. Gordon's London dry makes superb negroni and other drinks where the gin is not as prominent. My favorite for drinks like the corpse reviver with lots los citrus and clear gin flavors is Bombay Sapphire. My issue with sapphire is it doesn't play well with vermouth so it is not a favorite for martinez, negroni and martinis.

My first bottle to buy would definitely be brokers as it is under $20 on sale this month at the VABC.

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9 hours ago, deangold said:

Try it in a corpse reviver instead of the absinthe rinse. Use about 1/2 oz if it is St Germain or something gentle and aromatic. 

Or use it in a Wildflower

 

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Not drinking any of it yet, but we scored big time on the fruit at Westover Farmer's market. 5 boxes of incredibly ripe and juicy strawberries and 2.5 quarts of great cherries {1 qt black, 1.5 qt Queen Anne's.} So I am making cold process syrups and shrubs. Shrubs are drinking vinegars and were a way to preserve fruit in pre-refrigeration days. We had made them at both Dino and the Grotto using both hot and cold methods and I always thought the cold method better. On syrups we always used a hot method and I loved that, but now I am trying cold and will see. 

Strawberries

One shrub is strawberries macerating in vinegar {50/50 balsamico & champagne, the sugaring to be done with simple when the strawberries have been fully extracted 24 or 48 hours after being put up.This one is macerating at wine cellar temperature. 

The other three are macerating in either white sugar, turbinado sugar and dark brown sugar. I will wait to taste them before deciding what vinegars to use. I have a wide range from Asian to more standard. We will see which method is tastier. Strawberries will still be available next week as far as anyone can tell. These three and the cherries are macerating in the fridge. I may try one more batch at cellar temp. 

The syrup is strawberry and it is a quart of berries macerating in 1/2 cup sugar. I will puree them when the berries have mostly melted into juice. I will freeze in 2 daiquiri size containers. 

Cherries

Cherries are macerating in sugar. I reversed the order I wanted to do so the Queen Anne's are in turbinado sugar and the black cherries are in white sugar. The Queen Anne's are more delicate in flavor and they ave the stronger flavored sugar. Oh well! My current plan is half balsamico and half red wine for the black cherries and half sherry vinegar and half champagne or rice vinegar for the Queen Anne's.

Shrubs are fabulous in water, carbonated or not. We pay about $8 or $10 for a liter of commercial. These will work out to less money and be all natural and I will have more control on sugar as you can always add more vinegar as it is a natural preservative. 

I plan on making 16 oz to a quart of various fruits as he season progresses. I am using 250 grams a batch of fruit and of sugar for the shrubs and maybe 500 grams of berries to 1/2 cup sugar for the syrup. Hopefully next week I can pick up raspberries and blackberries. I may try Snow Pears from the Asian Market. I will have a lot more data by then. While shrubs were once a way to preserve and stored without refrigeration, today's fruits are much less acidic than fruit of yore, so we will refrigerate them. 

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At 36 hours, none of these seem completely extracted. I have moved all of them to the wine cellar temperature. I am shaking 2 times a day. They smell amazing. The Queen Anne's cherries seem the most extrated. The vinegar maceration seems less strawberry like than the sugar extractions. 

The puree came out amazing. Just dumped the liquid and the extracted berries into a blander ajr and pureed it. I got 5 x 4oz jars of puree in the freezer. And that was after 2 tragic leakage incidents. It is so good that I put up another quart. I am figuring that 4 oz will be perfect for two frozen drinks. If it is too much, I will just make bigger drinks.

The success of the puree project is making me thing of making something with the extracted berries after the shrub making. I will have to see what flavor is left. I don't want cloudy shrubs as this will affect their shelf stability. 

This week I am trying to score other berries. 

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2013 Dagueneau Pur Sang Pouilly Fume.  Complex, strong minerality with a noticeable orange citrus.  This is a wine that needed to open up and warm up more than I expected.  But when it did, it was fabulous.

2018 Titus Napa Sauvignon Blanc (actually about 95% SB, 5% viongier).  Crisp, clean.  I don't like the strong lychee found in many SBs, and this was restrained but still represented a new world style nicely.  At $25, a nice wine for the price.

2017 Chateau Doisy Daene Grand Vin Blanc Sec.  Interesting 100% SB from Barsac - but stopped at interesting.  Not sure I'd rush to buy again, and at $35, I'd spend $10 more to get the Bevan unfined/unfiltered.

2013 Kogev Sauv Blanc(80)/Chardonnay(20).  Didn't work for me on any level.  Glad it was only $20.

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2 hours ago, genericeric said:

2018 Titus Napa Sauvignon Blanc (actually about 95% SB, 5% viongier).  Crisp, clean.  I don't like the strong lychee found in many SBs, and this was restrained but still represented a new world style nicely.  At $25, a nice wine for the price.

The lychee is a characteristic of the Musque clone. The use of certain yeasts can exacerbate it. I like it in low oak styles. 

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On 6/16/2020 at 1:23 PM, deangold said:

The success of the puree project is making me thing of making something with the extracted berries after the shrub making. I will have to see what flavor is left. I don't want cloudy shrubs as this will affect their shelf stability. 

This week I am trying to score other berries. 

The strawberry shrubs are mostly done. I used different vinegar pairs for each. The white sugar was balsamic & champagne vinegar. The turbinado was with sherry & rice wine. The dark brown sugar has the least strawberry flavor and I vinegared it with Red Wine and Seasoned rce vinegar that you usually use for Japanese cooking. That came out interesting but I am not sure.

The shrub extracted in the balsamico & red wine vinegar was with no sugar. I added all the rich brown sugar simple syrup I had. I forgot I used all the brown sugar, so I used some Lyle's Golden sugar and a little water to finish it. The strawberry flavor needed puching up so I pureed the strawberries in to the shrub. Now my shrub has a 1" layer of foam. We shall see.

The 1.5 pounds of berries in the 3 sugar extracted shrubs wwnt into the vita mix along with some blood orange juice & zest and water. We got 20 oz of a wonderful puree for margies or daiquiris from that, not in the freezer. 

I ran out of gas on the cherries so I will finish them tomorrow, along with the second batch of puree. 

I got 3 pounds of cherries

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I've not been a big fan of Pinot Noir, but had a request the other night for a family tasting that came with funding, so...

2016 Louis Jadot Nuits-Saint-Georges Aux Thoreys: Was very glad I'd done some looking into this wine, and read that it took longer than expected to open up.  After 2.5 hours in the decanter, it was a very solid wine.  After 4 hours, it was absolutely delightful.  Complex palate focused on syrupy dark cherries and plum.  Was pleasantly surprised to see such a great wine come from such a prolific producer.  $125

2016 Domaine Drouhin Dundee Hills: Admittedly this is Drouhin's base level wine, but from such a storied producer, coming from such an admired AVA, this was a perfectly 'fine' wine, though somewhat disappointing.  Stewed red fruits, with difficulty picking out any nuance or complexity. $45

2015 Ladera Pillow Road Russian River Valley: We've visited Ladera's property on Howell Mountain a few times, where they're more well known for their Cabernet.  But I've always left with bottles of this Pinot from the RRV.  Silky smooth, very fine tannins, cherry and graphite.  $50

2016 Domaine De La Cote, La Cote: From Santa Rita Hills, Raj Parr's vineyard has a lot of buzz since appearing on Somm 3.  This wine was described as having flavors of crystalized boysenberry and roasted pork.  As weird as that sounds, its a perfect description.  Oddly saline, very complex, I would enjoy this wine with food, but grew tired of it quickly as a stand alone. $100

 

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I'm not sophisticated when it comes to drinking and this applies to my wine tastes as well. I've definitely bought a bottle on more than one occasion for it's label.  A couple of years ago, I picked up a bottle of Olney Winery's Black Cherry Bomb. Finally opened it last night and I enjoyed it. It's sweet, definitely can taste the cherry, and definitely has a kick at 14.5% ABV. 

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I made sangria for the first time. I had a bottle of Riunite I needed to use* and the only use I could find for it other than drinking it straight was sangria. I was on the fence about making it, but when I realized we had just enough brandy left from when my husband made Beef Wellington 6 years ago I decided to go for it. It was tasty and perfect for a hot day in our backyard with a couple of neighbors. Next time I make sangria I'll probably use a Spanish wine, though!

*I sent my husband out for a specific bottle of dry lambrusco last year, and he came back with that plus a 1.75 L bottle of Riunte, because it also says "lambrusco" on the label.

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We had 4 limes and a single orange that had been sitting on the counter for too long.  I squeezed them all and made us frozen daiquiris.  I think I should have included a bit more simple syrup, but it was enjoyable. 

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Last night was a sort of fruit spritzer.  I split a can of Q ginger beer between 2 glasses, followed by an 8 oz bottle of tart cherry juice.  I added about 2-3 oz. of grapefruit juice, some ice cubes and finished it off with a splash of Elderflower liqueur.  Quite tasty and very enjoyable.

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New Apero cocktail.

I made a batch of David Lebovitz’ ginger lemonade- added ice some Apero a Mandarin slice and topped with splash of seltzer.

Pretty tasty! Hubby had the lemonade with vodka-also delicious 

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