EvergreenDan's Profile

Title Last Reply

Whiskies for Fall

Nice menu. Try the Redbreast.

Also, they have a Vieux Carre on the menu. It might make a nice second drink, either as is, or subbing Irish for the rye.

--
www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community

Oct 14, 2014
EvergreenDan in Spirits
1

The craft cocktail craze has jumped the shark

90 proof, herbal liqueur, a bit like Green Chartreuse plus a touch of menthol.

Oct 10, 2014
EvergreenDan in Spirits

The craft cocktail craze has jumped the shark

Becherovka in has a strong cinnamon note. Used for the syrup in an equal amount.

No grapefruit on hand, so sub'd equal parts Campari and Aperol, which gives the impression of bitter grapefruit. Equal amount total for the juice.

No OFW, so about 1 tsp Creme de Violette for a perfume/floral aspect.

Increased the lime to 3/4 oz to compensate for lack of acidity from white grapefruit, plus extra sugar from Aperol+Campari.

I served it on a big cube, so I omitted the lime wheel and placed a pinch on top of the cube a la Little Giuseppe

No idea how close it was to the original, but both my wife and I really enjoyed it.

Oct 10, 2014
EvergreenDan in Spirits

The craft cocktail craze has jumped the shark

Make this (as best I could, subbing Becherovka, Campari, Aperol, and Creme de Violette). Wonderful. What's the genesis of the name?

--
www.kindredcocktails.com

Oct 09, 2014
EvergreenDan in Spirits

The craft cocktail craze has jumped the shark

I'm a flower wimp.

Oct 09, 2014
EvergreenDan in Spirits

The craft cocktail craze has jumped the shark

That's a frightening amount of OBW. Maybe a different brand or more diluted than what I'm familiar with? I'll have to try that next time I'm in Harvard Square!

Oct 09, 2014
EvergreenDan in Spirits

Best New Mixologists

Zin is a long-standing chowhound, who recently has taken to posting industry links that he thinks we might find interesting.

Oct 09, 2014
EvergreenDan in Spirits

Whiskies for Fall

I interpret "other not too peaty" to be looking to minimize peat, rather find only modest peat. Bowmore is a nice Islay with moderate peat, at least in their Legend and 12. The Legend is a great value.

For an economical Irish, I'm fond of Clontarf, although I see some rebranding (Clontarf 1014??), so I'm not sure if it has changed. The black label is blended, but still quite flavorful. I need to revisit their single malt white label, which ironically I recall has being a bit bland. This makes no sense.

--
www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community

Oct 07, 2014
EvergreenDan in Spirits

Templeton Rye Consumer Fraud Lawsuit Gains Traction

Good thing Sam Adams Boston Lager is made in Boston.

wait...

Oct 03, 2014
EvergreenDan in Spirits

A Tiny Cocktail Trend In America?

Excellent use of pinkie.

Sep 30, 2014
EvergreenDan in Spirits

A Tiny Cocktail Trend In America?

Still!!

Sep 30, 2014
EvergreenDan in Spirits

Liquid Cocaine

Repulsive. Inane.

Sep 27, 2014
EvergreenDan in Recipes

Sazerac - Absinthe rinse substitute?

Becherovka has a strong cinnamon note -- probably the source of your gingerbread thing.

Sep 27, 2014
EvergreenDan in Spirits

Drink / liquor prices not advertized at the bar

Divorce?

Sep 23, 2014
EvergreenDan in Spirits

The Vesper Cocktail

Much less taking drinkING advice from writers. ;)

Sep 23, 2014
EvergreenDan in Spirits

best quality tequila for mixing

Careful. Regular Sauza is not Hornitos.

Sep 19, 2014
EvergreenDan in Spirits

best quality tequila for mixing

I might add that Hornitos and Jimador are available in my area in 1.75L handles for an extremely attractive price.

--
www.kindredcocktails.com

Sep 12, 2014
EvergreenDan in Spirits

best quality tequila for mixing

+1.

Sep 10, 2014
EvergreenDan in Spirits

don's mix cocktails

O
Opaka Raka Gin, Bitters, Don's Mix, Lime juice, Simple syrup, Lime
P
Patent Pending (Teardrop Lounge) Jamaican rum, Batavia Arrack, Aperol, Bitters, Don's Mix, Vanilla syrup, Grapefruit peel
S
Saints and Sinners Demerara Rum, Cognac, Grapefruit bitters, Grapefruit juice, Don's Mix
Streets Ahead Light rum, Jamaican rum, Campari, Maraschino Liqueur, Don's Mix

--
www.kindredcocktails.com

Sep 07, 2014
EvergreenDan in Spirits

Sausage Bloody Mary?

Hmmmm. "....expand and create new avenues of the BM."

I find that a nice spicy sausage can do that for me.

Sep 07, 2014
EvergreenDan in Spirits

Old fashioned cocktails, bourbon or rye whiskey?

Or get then learn to like. By the time the bottle is gone, maybe your tastes will have expanded to enjoy it?

I doubt I would have learned to like Fernet if I hadn't owned a bottle.

--
www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community

Sep 03, 2014
EvergreenDan in Spirits

review: Professor Cornelius Ampleforth Cherry Brandy, Master of Malt

Shame it's not actually, ya know, cherry brandy.

Aug 28, 2014
EvergreenDan in Spirits

A Question About Stirring Martinis

I like Martinis both shaken and stirred. My father always just built his Martinis, so a shaken Martini was a special "treat" and he always liked the raft of ice shards. It's not a proper Martini, but it has personal meaning to me. An educated bartender would not shake a Martini (or Manhattan) unless asked to do so.

When a recipe is complex (> 2 ingredients), I do ice last so I can control ice dilution. For a Martini, I often do ice first, because the two ingredients are quickly following and this avoids ice splash. I'm not super keen on a bartender handling the ice as it pours into the mixing glass or tin. Did she wash her hands since handling that dirty bar rag?

Aug 27, 2014
EvergreenDan in Spirits

1970s cocktail?

Slow Screws without the Southern Comfort??! The trifecta of crappy ingredients. No offense to Plymouth Sloe Gin and it's ilk, though.

Aug 16, 2014
EvergreenDan in Spirits

1970s cocktail?

Probably right era/decade, although I think both the Martini and Scotch/rocks are timeless, classic, and tasteful.

Are there any 70's-only drink that aren't, well, crap? If they weren't crap, wouldn't we still drink them?

Aug 13, 2014
EvergreenDan in Spirits

Call it something else, but please don't call it a margarita.

Reasonable question.

The crux is because we (Kindred Cocktails) respect cocktail authorities, whereas we expect (require, actually) cocktail amateurs to respect our interpretation of craft cocktail community standards. Who you are matters.

When Audrey Saunders makes a drink (http://nymag.com/nightlife/articles/0...), I grant her complete authority to call it whatever she wants. She is a, if not the, cocktail goddess of NYC. It would be disrespectful of us to presume to rename her drink.

But if that very same drink were made by Bartender Nobody who works the day shift at TGIFs, I would probably deny the name because it doesn't fit the Martini name. (Actually, because of the cute play on tea, I might allow it.

)

The same is true of language. If I read a new word in the New York Times, I accept that the word has entered the modern lexicon. If instead my teen daughters invented it, I would correct her and receive "the face".

--
www.kindredcocktails.com

Aug 13, 2014
EvergreenDan in Spirits

1970s cocktail?

The 70's were a low-point in cocktail history. Ask yourself if you want the drinks to be good or authentic.

At a hotel, the bartender will have no access to fresh-squeezed citrus (unless they have their own craft bar).

And depending upon your age, ask whether you want a drink YOU were drinking then (Gin and Mountain Dew is what my friend drank <shudder>) or what adults drank. Martinis (gin, dry vermouth, twist or olive, but no orange bitters) and Scotch [and soda] / rocks were popular then.

--
www.kindredcocktails.com

Aug 13, 2014
EvergreenDan in Spirits

Call it something else, but please don't call it a margarita.

I consider the intention of the modification. If the changed drink still fits the template, I don't mind the variation-style name. For example, I might not mind an "Apricot Margarita" where a like amount of high-quality apricot liquor replaces the triple sec or curacao. But I would object if it had a apricot puree, little or no lime, and a sugar rim. That's a different template. For example, my Georgita has peach liqueur and Green Chartreuse, so I picked a referential name.

And I'm less tolerate the more the name is abused. The "Espresso Martini" make me strict about messing with the Martini template.

The more well-known the drink creator, the more latitude. I'm not tangling with the Earl Gray MarTEAni, even though it does not fit the template.

A "Whiskey Negroni" would be equal parts (which a Boulevardier is not), and could be any whiskey, not necessarily bourbon. Scotch makes a nice one -- Islay if you like that sort of thing. But, yes, I would happily drink just about anything a reasonable bartender might make with this formula. You can't sink the HMS Negroni.

At Kindred Cocktails, we deal with this all the time when we curate names and recipes. Sometimes it's tough.

--
www.kindredcocktails.com

Aug 13, 2014
EvergreenDan in Spirits

Best source for online liquor and wine sales?

drinkupny.com is good, although their free shipping is now limited to states around NY.

Aug 03, 2014
EvergreenDan in Spirits

Killer Bloody Mary Mix Recipe?

Linie.

Aug 02, 2014
EvergreenDan in Spirits