EvergreenDan's Profile

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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.

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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

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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.

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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".

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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.

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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

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

Not sure why a kumquat Mojito would be horrifying. A kumquat is a bitter and sour citrus fruit and would do a good job of standing in for the lime, whereas watermelon, strawberry, or mango would be impotent.

But I agree. When substitutions stay true to the template of the drink, I don't object until the volume of variations gets out of control. But usually the substitutions are outside the template. There is no liqueur in a Martini or Manhattan, for example.

Aug 01, 2014
EvergreenDan in Spirits

Killer Bloody Mary Mix Recipe?

I used a combination of fresh and canned tomatoes to achieve a balance between brightness and intensity. I thought I would like aquavit, but it overpowered the drink.

Aug 01, 2014
EvergreenDan in Spirits

Help me streamline this drink

Agree about gin, but it's hard to have less dairy since it has none.

I would follow the Aviation template, using your cherry and rose water syrups. Similar to what JMF suggested. Your egg white and carbonation won't hurt, but the template doesn't need them.

Nothing good comes from mixing with lemonade. The function of lemon is to add acidty. Lemonade has sugar (which usually comes from other ingredients, like your syrups), and water, which comes from the melted ice).

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www.kindredcocktails.com

Jul 30, 2014
EvergreenDan in Spirits

When do you send a drink back?

This. Don't expect good cocktails at a crappy bar, even if they have hopped on the "craft" trend with nice bottles. The tip-off is their cocktail menu. Lots of flavored vodka and crappy liqueurs (e.g. blue curacao)? Order straight spirits. Don't like straight spirits? Order a beer. Don't like beer? Order wine. Don't like wine? Order the safest, simplest, least picky possible drink that you like.

If you are in a non-foodie area and the restaurant has "squab with blueberry peanut sauce", order a burger. Same idea.

Jul 29, 2014
EvergreenDan in Spirits
1

Free Pour Vs. Jigger Method

In an odd irony, I'm related by marriage to Fritz Katsky, the inventor of the Spill Stop, which I fondly pronounce with a German accent as "Schpill Schtop".

Jul 26, 2014
EvergreenDan in Spirits

Free Pour Vs. Jigger Method

Choosing from the cocktails on that menu, I'd definitely order a beer.

Low-content alcohol for a person with a heart failure

For a period, I experimented with low alcohol drinks for cardiac reasons. Strongly flavored bitter amari and aromatized wines are your friend. Try Aperol (11%) with ample seltzer and lemon or lime. Or a mix of dry and sweet vermouth with seltzer. Or Bonal Gentiane Quina and soda / lemon.

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www.kindredcocktails.com

Jul 20, 2014
EvergreenDan in Spirits
1

Free Pour Vs. Jigger Method

I would have figured that "dirty or dry" was asking your sense of humor.

Jul 17, 2014
EvergreenDan in Spirits
1

Free Pour Vs. Jigger Method

So that's an Old Fashioned-template drink using honey for the sugar, with citrus aroma, with cinnamon instead of pie-spiced bitters, and with vodka to dilute the flavor of the bourbon. She may be a great bartender, but I don't see this drink as evidence.

Here's my submission: 2 oz bourbon, the honey, 1/2 oz of lemon, a muddled lemon peel, 1/4 oz of some Angostura-like bitters made in Virginia, and a local whole egg. Dry shake, shake, straight up, sliver of lemon peel garnish.

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www.kindredcocktails.com

Jul 17, 2014
EvergreenDan in Spirits
1

what type of tequila is best for mixing with non alcoholic margerita mix's

And often well-priced in a 1.75L size.

Jul 15, 2014
EvergreenDan in Spirits

Free Pour Vs. Jigger Method

This seems to be the opposite of what you prefer. The article claims that free pouring is as accurate as measuring. I'd prefer if he backed that claim up with a demonstration or research.

You seems to like free pouring because it *isn't* as accurate -- because you get more of your one-ingredient preferred drink. For your drink, measuring isn't about balance or recipe, it's about portion size.

So, sure, if I'm ordering a Lagavulin neat and the bartender wants to count to 10, I'm delighted. But then I've also gotten free-poured expensive spirits where I have no idea if I got a fair pour.

The other 99% of the time that I'm ordering a drink at a good bar, I expect them to measure it. Then I know whether I like their recipe or not. If they free pour I have no idea if this drink is predictive of how the recipe tastes.

If you see someone free pouring onto ice without a pourer, you know they are guessing. You cannot predict the volume of ice by looking because it depends about how it is lying in the glass.

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www.kindredcocktails.com

Jul 15, 2014
EvergreenDan in Spirits
1

what type of tequila is best for mixing with non alcoholic margerita mix's

A good, basic tequila. The anejo wouldn't be my choice, but you should be able to make some good Margaritas with it.

Jul 11, 2014
EvergreenDan in Spirits

what type of tequila is best for mixing with non alcoholic margerita mix's

You can't go wrong with Robert Hess:
http://www.smallscreennetwork.com/vid...

Any good 100% agave white (blanco, platino) tequila works well. Reposado (rested) or anejo (aged) tequilas tend to be mellow, losing some of the peppery brightness that a Margarita needs to stand up to the acid.

And, yes, throw out that bottled mix. No good Margarita can be made with it.
--
www.kindredcocktails.com

Jul 10, 2014
EvergreenDan in Spirits

St George Gins [California]

I have tried two, including the aged dry rye. The rye has rather a lot of caraway in it, giving it a bit of a kummel feel.

I personally find these a bit too heavily flavored with non-juniper to like them for an everyday Martini. They work great in bold drinks, like a Negroni.

Jul 10, 2014
EvergreenDan in Spirits

Vermouth

Jul 03, 2014
EvergreenDan in Spirits

Dolin Véritable Génépy (Génépi) Des Alpes Liqueur

Very nice, but potent. To make the Genepi stand out even more, I might try an inverted ratio. Something like:

1 1/2 oz Genepi
3/4 oz gin
1 oz lime juice (for enhanced acid relative to lemon)

Jun 27, 2014
EvergreenDan in Spirits