Shaken, not Stirred

I think we all have a similar story, youse guys, but we don't get the bonus of a great sandwich. As for putting it in the book, page proofs go back to the publisher tomorrow -- with the Stalini and a recipe from the Seafarer of some Jell-O shot oddity he created.

I probably stole that JellO recipe from Redtressed or some other Roadfooder, but I've never been shy about taking credit for someone elses work....

Is that going to be a X-Mas special book for gift giving?

Cheers, John

Grampy can talk about his top shelf straight Ryes, but they are an unknown product here in the affluent Mid Hudson Valley. I've been to every liquor store in three counties and they have enormous displays of
upscale Scotch and Bourbon , but the Rye is limited to a few choices of upscale Canadian and the usual handful of blended American Whiskey (Rye). "Nobody drinks Rye anymore" is the answer I get from our liquor dealers. Anyhow, my local liquor store owner is going to order some for me - depending on what his distributors have in their catalogs
I'll have some kind of choice.

On another subject: I just learned that the Martini recipe at about 1900 always included a dash of Orange Bitters. I'd like to try that- anyone know where I can find Orange Bitters. And, also, I've got a yen to make a Sazarac, but I'll need something called Herbsaint to make it genuine (I guess the original had absinthe, but I'll forgo a search for that item)- anyone know where to find Herbsaint short of a trip to New Orleans?

Cheers, John

quote:

I just learned that the Martini recipe at about 1900 always included a dash of Orange Bitters. I'd like to try that- anyone know where I can find Orange Bitters. Cheers, John

John- I've had some by Fee Brothers on the shelf for at least 10 years. That's probably because I've learned from "bitter" experience never to add even a drop too much. If you don't eventually come up with it in some upscale grog shop, try online; for instance: https://www.surfasonline.com/products/22796.cfm -Tom

I've used the Fee Brothers Orange Bitters in martinis for awhile now and it definitely adds to the enjoyment.
Frank



Check http://www.feebrothers.com

quote:

Originally posted by seafarer john

Grampy can talk about his top shelf straight Ryes, but they are an unknown product here in the affluent Mid Hudson Valley. I've been to every liquor store in three counties and they have enormous displays of
upscale Scotch and Bourbon , but the Rye is limited to a few choices of upscale Canadian and the usual handful of blended American Whiskey (Rye). "Nobody drinks Rye anymore" is the answer I get from our liquor dealers. Anyhow, my local liquor store owner is going to order some for me - depending on what his distributors have in their catalogs
I'll have some kind of choice.

On another subject: I just learned that the Martini recipe at about 1900 always included a dash of Orange Bitters. I'd like to try that- anyone know where I can find Orange Bitters. And, also, I've got a yen to make a Sazarac, but I'll need something called Herbsaint to make it genuine (I guess the original had absinthe, but I'll forgo a search for that item)- anyone know where to find Herbsaint short of a trip to New Orleans?

Cheers, John

John,
I've used Pernod for making Sazeracs. It's another (maybe more widely available than Herbsaint) anise liquer, or pastis, as it is sometimes called.
Frank



edit: And you will need Peychaud's Bitters for making the Sazerac. http://www.sazerac.com

People who know about rye are in awe or disbelief that we have two brands at our bar. But with Plymouth as our well gin, CC as our whiskey, Beam as our bourbon, and Bacardi as our rum, we are doing things with class. Naturally I demand that we only use simple syrup and freshly made mixes. Life behind bars can be good after all.

Oh, and those Martinis of circa 1900 -- blecch! They were fortified liquid lollipops, some calling for a heavy dose of sweet vermouth.

Grampy, just wondering how much your martinis go for:

http://www.commanderspalace.com/new_orleans/menu_lunch.php

[|)]

Seafayer: The Sundancer is a rye only dude. I just do not buy the upscale stuff. I tend to buy just regular Canadian. Years ago, I was a Scotch fan but it got to tasting too much like medicine. I switched to Irish stuff and then to Canadian.

Paul E. Smith
Knoxville, TN

Thanks for the tip about Fee Brothers. I E-mailed them and got a quick response- good people.

I've got Pernod and drink a bit of it now and then. I like the way it turns cloudy when it mixes with just about anything- and I like the flavor.. I think I've had that same bottle for over ten years. And I've got Peychaud's bitters - picked up a lifetime suply in Lafayette LA a few years ago (that's one small bottle). Only wish I'd known about Herbsaint when I was in the neighborhood where it is made.

And, if I know Grampy his Martinis cost about the same as a yacht. If you have to ask, ...

Cheers, John

quote:

Originally posted by rmcielwain


Grampy, just wondering how much your martinis go for:

http://www.commanderspalace.com/new_orleans/menu_lunch.php

[|)]

A 25-cent lunch Martini. Now, that's a deal. We don't charge for our Martinis at lunch. Of course, we are not open for lunch. Our "basic" Martini is $7. Most generic cocktails are $5.50, but here is our specialty list:

Blue Heron
Our signature cocktail is made with Magellan gin, Cointreau, Alizé, a hint of lime juice, garnished with a flamed orange peel. 8.50

Blue Goose
This bird of a different feather blends Grey Goose vodka, Alizé, and a splash of pineapple juice. 8.50

Blue Heron Sapphire
Bombay Sapphire is the foundation of our dry Martini, which is crowned by French picholine olives. 7.50

Dirty Bleu Martini
This variation on an F.D.R. favorite this Beefeater Martini basks in a bit olive brine and is topped with a bleu-cheese stuffed olive. 7.50

Blue Heron Sazerac Old Fashioned
Rye whiskey was the basis for the original, and it still is here – over muddled fresh fruit, bitters, and a splash of soda. 8.50

Blue Heron Manhattan
Our Manhattan is made as it was 125 years ago, with true rye whiskey. We use Wild turkey Rye. 8.50

Blue Heron Margarita
Throw away the blender! This is the Herradura Margarita is served: cold, crisp, and straight up or with ice in a salt rimmed cocktail glass. 8.50

Blue Grand Patrón Margarita
Patrón Añejo, Grand Marnier…Need we say more? 9.50

Vodkatini
We mix our dry vodka Martini with Absolut vodka. 7.50

Montgomery
Named for the British general who only did battle with his troops outnumbering the enemy 25 to 1, this bone-dry Martini is made with Plymouth gin. 7.50

Vesper (007)
Adapting James Bond’s instructions in Casino Royale, we shake Stoli, Tanqueray, Kina Lillet, and twist. 7.50

Too Hot to Trotsky
Not quite a Molotov Cocktail, our drink uses Absolut pepper, vermouth, and a pickled jalapeño. 7.50

Negroni Martini
Think Italian, think tart with Campari, gin, and sweet vermouth, topped with a flamed orange peel. 7.50

Makers Manhattan
A Southern counterpart, this Manhattan is a blend of Makers Mark, Sweet Vermouth, and bitters. 7.50

Blame It on Rio
In our take on Brazil’s national drink, the Caipirinha, cachaça is served over muddled lime wedges and sugar in a glass of cracked ice. 7

Cosmopolitan
Our classic Cosmo is made with Absolut Citron,
and garnished with a flamed orange peel. 7

Rasmopolitan
Stoli Razberi gives this Cosmo its kick. 7

Lemon Drop
Absolut Citron, Cointreau, lemon juice, served in a lightly sugar-rimmed glass. 7

Mojito
Another Hemingway favorite, this Cuban cousin of the Mint Julep is a blend of muddled mint sprigs, Bacardi Silver, fresh lime juice, and bitters. 7.50

quote:

Originally posted by Grampy

quote:

Originally posted by rmcielwain


Grampy, just wondering how much your martinis go for:

http://www.commanderspalace.com/new_orleans/menu_lunch.php

[|)]

A 25-cent lunch Martini. Now, that's a deal. We don't charge for our Martinis at lunch. Of course, we are not open for lunch. Our "basic" Martini is $7. Most generic cocktails are $5.50, but here is our specialty list:

Blue Heron
Our signature cocktail is made with Magellan gin, Cointreau, Alizé, a hint of lime juice, garnished with a flamed orange peel. 8.50

Blue Goose
This bird of a different feather blends Grey Goose vodka, Alizé, and a splash of pineapple juice. 8.50

Blue Heron Sapphire
Bombay Sapphire is the foundation of our dry Martini, which is crowned by French picholine olives. 7.50

Dirty Bleu Martini
This variation on an F.D.R. favorite this Beefeater Martini basks in a bit olive brine and is topped with a bleu-cheese stuffed olive. 7.50

Blue Heron Sazerac Old Fashioned
Rye whiskey was the basis for the original, and it still is here – over muddled fresh fruit, bitters, and a splash of soda. 8.50

Blue Heron Manhattan
Our Manhattan is made as it was 125 years ago, with true rye whiskey. We use Wild turkey Rye. 8.50

Blue Heron Margarita
Throw away the blender! This is the Herradura Margarita is served: cold, crisp, and straight up or with ice in a salt rimmed cocktail glass. 8.50

Blue Grand Patrón Margarita
Patrón Añejo, Grand Marnier…Need we say more? 9.50

Vodkatini
We mix our dry vodka Martini with Absolut vodka. 7.50

Montgomery
Named for the British general who only did battle with his troops outnumbering the enemy 25 to 1, this bone-dry Martini is made with Plymouth gin. 7.50

Vesper (007)
Adapting James Bond’s instructions in Casino Royale, we shake Stoli, Tanqueray, Kina Lillet, and twist. 7.50

Too Hot to Trotsky
Not quite a Molotov Cocktail, our drink uses Absolut pepper, vermouth, and a pickled jalapeño. 7.50

Negroni Martini
Think Italian, think tart with Campari, gin, and sweet vermouth, topped with a flamed orange peel. 7.50

Makers Manhattan
A Southern counterpart, this Manhattan is a blend of Makers Mark, Sweet Vermouth, and bitters. 7.50

Blame It on Rio
In our take on Brazil’s national drink, the Caipirinha, cachaça is served over muddled lime wedges and sugar in a glass of cracked ice. 7

Cosmopolitan
Our classic Cosmo is made with Absolut Citron,
and garnished with a flamed orange peel. 7

Rasmopolitan
Stoli Razberi gives this Cosmo its kick. 7

Lemon Drop
Absolut Citron, Cointreau, lemon juice, served in a lightly sugar-rimmed glass. 7

Mojito
Another Hemingway favorite, this Cuban cousin of the Mint Julep is a blend of muddled mint sprigs, Bacardi Silver, fresh lime juice, and bitters. 7.50

Grampy,

'We don't charge for our martini's at lunch but we're not open' - that slays me. I have had the 25 cent martini's at Commander's and, to their credit, they're perfectly reasonable drinks.

Seafarer,

Well, I just got back from New Orleans and definitely had my share of Sazeracs. Galatoire's actually makes their Sazerac's with bourbon so I don't think it is sacriligious if you can't find rye.
I did have a Sazerac or two at the Sazerac Bar in The Fairmont and my friend had one at the restaurant Herbsaint where they presumably use... Have to put in a pitch for the restaurant Herbsaint which is one of my faves down in NOL - shrimp and grits cake, gnocchi with wild mushrooms and tasso cream, suckling pig; can't go wrong. Also went to Uggie's (barbecued oysters, oyster/shrimp po-boy and that was just for me) which was great as always and Ralph's on the Park (which I wasn't crazy about). Turduckhen on the day.

Cheers,

Rayme

Now I gotta get back to Nawlins...

Cheers, John

Thanks for the tips from all you good drinkers out there. I've got the Fee Brothers Orange Bitters on the way from Rochester, NY, and the Herbsaint people are going to get me a bottle of that stuff thru my local liquor dealer.

I had a long and enjoyable conversation about booze with the representative for Herbsaint who turns out to also represent a variety of Bourbons. He informs me that the best buy in Bourbon is something called W.I. Weller - 8 years old and about $24 /bottle. I'm not a Bourbon maven , so i'd apreciate any of your opinions of the Weller, and also the products of Buffalo Trace Distillery that he touted to me.
The guy's name is Michael Sassone and he has a cell phone number
585-615-7036: He loves to talk booze...

That cocktail menu of Grampy's has his style written all over it ." I'll have one of each please, but lose the vodka"

Cheers, John

Yes, that's the Grampy we know and what to expect from him!

Maker's Manhattan, please! (stepping out for a rare libation
since my last daiquiri in 1984 - those good college days! [|)] )

I wonder what sort of tip the bartender would get?

http://www.cnn.com/2004/TRAVEL/12/01/expensive.martini.reut/index.html

What's that managers name? Melchiorri? Rhymes with a "little bit whory".The New Yorker crowd must be rolling around in their graves convulsed with bitter laughter.

BTW: Grampy, last week's New Yorker has the annual cartoon asking you (or me) to make up a caption. I am incapable of posting the page on our Roadfood web, but, wouldn't it be fun to post it and let our twenty-some-thousand roadfooders send in their captions? If you don't folow up on this, I'm going to assume you don't want the competition ...

Oh,yeah, the bartender's tip? I bet the guy get stiffed!

Cheers, John

John:

Believe me, I have made up enough captions -- along with my own cartoons -- for the New Yorker. All were rejected on a reply note you could slide under the nail of your sixth finger. I am now sending many cartoons and captions with no name or return address, so they cannot reject me anymore.

As for that Martini: forget the diamond and stick with the sapphire.

I had to weigh in on this forum.. I actually found it when searching for "bruise gin" after a friend told me that a cooking show on TV mentioned that you should never put gin in a shaker... thank God it seems to be hogwash.

I'm a Bombay Sapphire man, 10:1 with Martini & Rossi, shaken like crazy. I also like the ice specks on top, and enjoy watching the cloudiness dissipate.. it always gets more interesting with each one.

I won't call it a true martini, but I'm also quite fond of substituting 'pure' unsweetened cranberry juice for the vermouth (I get it at whole foods market when I'm picking up my garlic-stuffed olives), and then garnishing with a twist of lemon. A hint of tart, very well balanced by a flowery gin like Tanqueray Ten.

I often stop at the duty-free shop for liquor on the way back through Canada to Michigan, can't beat paying less for 1.75 litres than I would for a fifth here. While I was there I saw a gin that was in a tall slender 350 ml bottle that intrigued me, until I saw that it was $32 US! I can't remember the name, but I'll be sure to write it down next time. I have a tendency towards the upper shelf of liquor, but that was way too rich for my blood.

Welcome 64Colors. You sound like a kindred spirit. Could the gin have been Citadel?

Well, fellow drinkers, I contaminated my Martini with the Orange Bitters on Sunday, and the results received a mixed review. We universally agreed that the drink needs its own name ( any suggestions? ). We also agreed that it needs some fine tuning. In the first round it was barely detectable, in the second it overwhelmed the Gin and Vermouth It is not a bad drink , in fact, I'd recommend it to you for a change of pace. As a result of that experiment, I've since sampled Gin with a dash of Peychaud's Bitters, and Gin with a dash of Angostura Bitters (no Vermouth) - both pretty good and worth keeping in mind . BTW: They were all gently stirred, not shaken...

Cheers, John

John: Have you tried a Negroni: Gin, vermouth and Campari over ice? I find that it makes for a pleasant postprandial.

We've had a bottle of Campari hiding in the back of the booze locker for years - never knew what to do with it and don't know where it came from. Now, I'll surely try the Negroni. "Postprandial", does that mean following breakfast?

BTW: Forgot to welcome 64 colors to our forum. I know he's a good man- he never mentioned that Vodka stuff.

Cheers, John

quote:

Originally posted by Grampy

John: Have you tried a Negroni: Gin, vermouth and Campari over ice? I find that it makes for a pleasant postprandial.

Make sure that's the sweet vermouth. I had a friend once who was very partial to Negroni's so I would have to buy both sweet and dry vermouth for my bar for when she came over to visit. Personally I don't much care for Negroni's. My friend has moved away but the bottle of sweet vermouth is still there...going on six years now.

Rayme: do what I did on the way out to lunch today today, make yourself a Rob Roy- a bracing drink for a chilly dank December day...

Cheers, John

Seafarer,

Now that you have the orange bitters, try a dash in your Rob Roy while mixing it. Also works for a Manhattan.
With the Martini, I agree that you have to do some experimentation with the orange bitters to get the right amount...for me it is two drops into the mix for one drink. I think that would be considered less than a full "dash." And this is when I'm using a smoother gin like Broker's or Boodles.

Frank

quote:

Originally posted by seafarer john

Rayme: do what I did on the way out to lunch today today, make yourself a Rob Roy- a bracing drink for a chilly dank December day...

Cheers, John

Seafarer:

The horror, the horror, there is no Scotch in the house. A friend of mine introduced me recently to Midleton's which is a fine Irish whiskey (made by the Jameson's distillery) but I've never heard of any cocktails using Irish whiskey - maybe we can call it a Mike Collins.

quote:

The horror, the horror, there is no Scotch in the house. A friend of mine introduced me recently to Midleton's which is a fine Irish whiskey (made by the Jameson's distillery) but I've never heard of any cocktails using Irish whiskey - maybe we can call it a Mike Collins.

Ah, now Rayme, why is that you'd want to go polluting a decent Irish whiskey by mixing it with anything else? Speaking of Mike:

As Pat and Mike were enjoyin' more than a little of the stuff of which we speak, Mike turned a little reflective, then quiet. When Pat asked him what might be troubling him, he said he was grievin' the day when he died and feared that there would be none of this fine whiskey wherever he might be goin'. He said he was wondering if, on each anniversary of his passin', Pat would be so kind to pour a bottle over his grave.

After a moment's consideration, Pat said, "Why, sure I'll do that for ye -- but, listen Mike, would you mind so much if it passed through me once?" -Tom

"Mind? Why Pat, I wouldn't expect you'd do any less for me".

Cheers, John

quote:

Originally posted by cunamara

quote:

The horror, the horror, there is no Scotch in the house. A friend of mine introduced me recently to Midleton's which is a fine Irish whiskey (made by the Jameson's distillery) but I've never heard of any cocktails using Irish whiskey - maybe we can call it a Mike Collins.

Ah, now Rayme, why is that you'd want to go polluting a decent Irish whiskey by mixing it with anything else? Speaking of Mike:

As Pat and Mike were enjoyin' more than a little of the stuff of which we speak, Mike turned a little reflective, then quiet. When Pat asked him what might be troubling him, he said he was grievin' the day when he died and feared that there would be none of this fine whiskey wherever he might be goin'. He said he was wondering if, on each anniversary of his passin', Pat would be so kind to pour a bottle over his grave.

After a moment's consideration, Pat said, "Why, sure I'll do that for ye -- but, listen Mike, would you mind so much if it passed through me once?" -Tom

Rest assured Cunamara...it was only internet chatter. The Midleton remains unsullied.

Cheers,

Rayme