EvergreenDan's Profile

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"Chopped" This Drink -- strawberry basil vodka tonic

Cliff notes:

EvergreenDan: All the ingredients suck except tonic water.
foodieX2: None of the ingredients suck except tonic water.

Makes you love the internet, doesn't it? :)

Apr 13, 2014
EvergreenDan in Spirits

"Chopped" This Drink -- strawberry basil vodka tonic

I doubt there is any combination of these ingredients that I would prefer to a well-made Gin and Tonic.

Why these ingredients? They aren't very inspiring.

Strawberry - A simple fruit that does not lend itself to interesting cocktails. The Gunshop Fizz, for example, relies on other strong ingredients to make the strawberry interesting.

Basil. Seldom used. Strong savory flavor. Easily dominates a drink. Probably best used in a basil version of something like a Mojito.

Vodka. Flavorless in a cocktail, and therefore uninteresting.

Tonic water. Great mixer (if you use a good brand), but not much inspiration by itself.

Apr 13, 2014
EvergreenDan in Spirits
1

Meyer Lemons

You will probably find that you have to adjust recipes to use Meyer lemons, since they aren't as tart as regular lemons.

You might try some recipes that call for white grapefruit, which would be more in keeping with the acidity of a Meyer lemon. (Note pink/ruby grapefruit is much sweeter than what a recipe that calls for white grapefruit intends.)

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www.kindredcocktails.com

Apr 01, 2014
EvergreenDan in Spirits

Pernod - how to serve and in what??

April 1st. You got me!!

Apr 01, 2014
EvergreenDan in Spirits

Manhattans in the UK

Ouch. You just punted m' mes.

Mar 31, 2014
EvergreenDan in Spirits
1

Help me recreate two cocktails please

Call them when it's not busy. Bartenders are usually happy to tell you the recipe on the phone. Or if there is e-mail, that let's them reply when it's convenient.

Mar 31, 2014
EvergreenDan in Spirits

Manhattans in the UK

If you're going the the vanilla in the Antica, why not round it out with a Luxardo cherry? Doesn't mean you can express your peel to, but cherry and vanilla seems like a natural combo.

Mar 30, 2014
EvergreenDan in Spirits

Help me recreate two cocktails please

$9 sounds cheap to me, especially with pricey ingredients like mezcal and single malt.

I would just call the bar and ask. I've yet to be refused. Post back what you find!

--
www.kindredcocktails.com

Mar 30, 2014
EvergreenDan in Spirits

vodka + vermouth, but not a "vodka martini"

Another idea. Make a more grown-up Cosmo. I haven't tried this, but something like:

1.5 oz vodka
0.75 oz dry vermouth
0.5 oz lemoncello
0.25 oz unsweetened cranberry juice (not cocktail)
expressed lemon peel

You'd have to play with the ratios. Cranberry juice is very sour and a bit bitter. The lemoncello will sweeten it, but the vermouth will dry it out. The idea would be to have a faint pink color, a subtle, bitter cranberry flavor, and an balanced (not sweet) cocktail with a wine base.

--
www.kindredcocktails.com

Mar 27, 2014
EvergreenDan in Spirits

vodka + vermouth, but not a "vodka martini"

What is the objective? Usually people ask about ingredients because they like their flavors. But since vodka has little flavor (essentially none when mixed in a cocktail), vodka + vermouth tastes like boozy vermouth. What you add to it will dramatically change its flavor.

For example, equal parts vodka, vermouth, and Campari would be a dry, conifer-free version of a Negroni. Cynar would be nice too. The vodka would serve only to raise the proof.

--
www.kindredcocktails.com

Mar 27, 2014
EvergreenDan in Spirits

Trying to get into rum...

Thanks!

From a smartphone, click the HOME icon to return to the full desktop version. The default mobile version is a stripped down, just the facts ma'am version.

A new upgrade is in the works which will have a "responsive design", where the size of your screen is taken into account in how the pages look.

As for Big Crunch, a knuckle-dragger is en route to your house. ;)

Mar 25, 2014
EvergreenDan in Spirits

Amer Nouvelle? Amer Picon?

The ingredients are cheap. There is no waste. You drink everything except the peel.

I don't know if I would make it again, but my version is very bitter (due to the bitter orange peel) and high in proof. A little goes a long way. I didn't like it at first, but now I love it. I'm not sure if it mellowed or I, uh, sharpened (?).

Mar 21, 2014
EvergreenDan in Spirits

Amer Nouvelle? Amer Picon?

I think his big change was to not infuse as long as Jamie recommends, but maybe he'll comment himself. I used a 50/50 mix of dried sweet and bitter orange peel. I infused the full duration, which made for a strong orange presence, and diluted with vodka to maintain higher proof.

Also, I think Cio Ciaro rather than Ramazzotti is the way to go. It is now available in MA (for the last year or so).

--
www.kindredcocktails.com

Mar 21, 2014
EvergreenDan in Spirits

Kraft Kocktails

Kome on. Be knice.

Mar 18, 2014
EvergreenDan in Spirits

Trying to get into rum...

Yes. A Manhattan made with 120 proof Hardy rye is going to need more than the usual amount of sweet vermouth (or some water) to keep it from being fierce.

Conversely, a recipe developed with Rittenhouse 100 may well not work with Old Overholt due solely to alcohol content.

This is why overproof spirits are so useful. You can always add water or other ingredients, but it's tough to go the other way.

Similarly, a very bold spirit can be easier to mix with than a elegant, subtle one.

--
www.kindredcocktails.com

Mar 18, 2014
EvergreenDan in Spirits

Trying to get into rum...

This might depend upon the recipe. The more low-proof ingredients (by volume), the more the base spirit needs to be bold and high proof. An 80 spirit can make a great Martini or Manhattan, and in fact a higher-proof one might need extra stirring.

I disagree with JMF a little. Subtle, luxurious ingredients tend to wash out in a complex cocktail. That young, harsh rye might be better than your smooth sipper, once you add Punt e Mes and Green Chartreuse.

--
www.kindredcocktails.com

Mar 14, 2014
EvergreenDan in Spirits

Ron Botran Rum

12 year olds in Guatemala can buy booze? ;)

Mar 10, 2014
EvergreenDan in Spirits
1

Martinis without Vermouth - The New Normal (At Least in LA)

It continues to astonish me how common it is to have great food, a great wine list, interesting beers, and crap cocktails.

The irony is that it is far easier to make great cocktails than great food.

Mar 10, 2014
EvergreenDan in Spirits
3

We Invented This Cocktail, Right?

OK. Make that grandma's 35 year old tin of powdered ginger. ;)

Mar 07, 2014
EvergreenDan in Spirits

Highest and Lowest State Liquor Taxes - I NEED TO MOVE!!!

When you purchase tax-free goods from outside of MA, you are expected to declare it and pay use tax which is equal to the sales tax that a MA retailer would have collected. Therefore, you are expected to pay whatever the liquor tax is in MA that is paid by the stores (or distributors -- not sure) on your behalf.

I found this out the hard way when I imported an expensive auto part from Europe and received a bill from the state about a year later.

(I'm neither tax lawyer nor accountant, though.)

Mar 07, 2014
EvergreenDan in Spirits

Highest and Lowest State Liquor Taxes - I NEED TO MOVE!!!

Wait. I was just in Imperial Beach visiting my BIL. Do you still own a store? Which one?

Good fish taco truck on 18th st. Good Pho in the Walmart plaza.

Mar 07, 2014
EvergreenDan in Spirits

Highest and Lowest State Liquor Taxes - I NEED TO MOVE!!!

At one point MA state police put spotters at the NH state liquor store parking lots and would pull people over at the MA border.

NH is a bit cheaper, but not enough for a special trip. Selection is terrible, at least in the types of esoteric things that I like. Vermouth, as I recall, was especially ghastly.

I"m sure they have great prices on candy corn vodka.

But in general, I'd rather give my money to a local store, and encourage them to stock interesting things.

Mar 06, 2014
EvergreenDan in Spirits

We Invented This Cocktail, Right?

Ginger ale is mild, wimpy and vaguely ginger flavored. Little kids like ginger ale.

Ginger beer is spicy, sharp, and intensely ginger (depending upon brand). Little kids would not like ginger beer. Real ginger beer is fermented, but I don't think any of the commercial ones are.

Ginger ale is to ginger beer as powdered ginger is to fresh ginger.

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www.kindredcocktails.com

Mar 04, 2014
EvergreenDan in Spirits

Canadian whisky for Manhattans?

Canadian whisky usually has little -- or even no -- rye in the mash bill, CC included. I personally would drink a Manhattan with bourbon before one with CC. I find it just too mild.

To confuse matters, to a certain generation, "rye" means Canadian whisky, probably CC or maybe Crown Royal, rather than straight American rye whiskey -- the two being at opposite ends of the rye-spice flavor spectrum.

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

Mar 03, 2014
EvergreenDan in Spirits
1

"Martini Madness" indeed :(

@ncyankee101 -- If you have cachaca, an agricole, or (probably) a blanco tequila, try 2:1:0.75 spirit : Pama : lime juice. Adjust the lime to your desired sweetness. I use 0.5 for my sweet-tooth friend. Very accessible.

Also, around here, the 375ml bottles of Pama are cheaper per oz than the 750ml. This is good because I don't think it keeps forever.

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

Feb 27, 2014
EvergreenDan in Spirits

Martinis without Vermouth - The New Normal (At Least in LA)

Cranberry. He probably bled. Tears go in the vermouth-less Martinis. :)

Feb 26, 2014
EvergreenDan in Spirits

Martinis without Vermouth - The New Normal (At Least in LA)

Better than the one I got that had no whiskey of any kind (vodka maybe), no sweet vermouth (cranberry juice maybe), sour mix, and a neon cherry advertised on the menu as a Luxardo.

Feb 25, 2014
EvergreenDan in Spirits

We Invented This Cocktail, Right?

Sheesh. Worms go in cheap mescal. ;)

Feb 25, 2014
EvergreenDan in Spirits

Martinis without Vermouth - The New Normal (At Least in LA)

This. There is nothing wrong with cold gin with a twist or olive. I had a glass last night because I had only Negroni makings and I didn't feel like another Negroni.

But I agree, let's not call that a Martini. It just causes confusion.

Feb 20, 2014
EvergreenDan in Spirits
3

Martinis without Vermouth - The New Normal (At Least in LA)

One solution is to be willing to enjoy a cold glass of gin, which is not a bad drink.

Another is to order a Negroni, which is indestructible,

--
www.kindredcocktails.com

Feb 20, 2014
EvergreenDan in Spirits
2