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BeautifulVesper's Profile

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interesting Amari Cocktails

So funny how so many people will pay $40 US for a bottle of shitty Grey Goose, but there are objections to spending $50 for Chartreuse...it's got a color named for it, for Pete's sake! A dose of Green in a homemade Hot Chocolate is one of the best things life has to offer. Sounds whack, but it's lovely, especially when you get to watch the snow fall. So far as Amarro is concerned, it's fantastic with reposado tequilas and mescals. Love it as an addition to a Manhattan. Keep your vermouth in the refrigerator and your gin close to your heart

xo,
Beautiful Vesper

Nov 13, 2011
BeautifulVesper in Spirits

luxardo maraschino liqueur

Maraschino, Chartreuse, Creme Yvette, all brilliant in so many different applications! A little bit usually goes a long way, and waiting till you find a great quality Creme Yvette is what I'd advise. There's a relatively new French one on the market that's really pretty and natural tasting, bottle looks sort of squat, clear glass with a pink hued violet liqueur inside. Says on the bottle that it's delicieux. Believe. Make yourself a French 75 with that replacing the simple syrup and I'm pretty sure you'll have happy dinner guests.

Nov 13, 2011
BeautifulVesper in Spirits

Elderflower Royale

With that much Angostura, you may as well leave the St. Germain out, it will take the whole cocktail over. A couple dashes of Regan's Orange or Peychaud's Bitters and finish it with a lemon twist squeezed over top would allow the St. Germain to shine.

Nov 17, 2010
BeautifulVesper in Recipes

1621

I'd use Regan's Orange Bitters. The Stirrings stuff is like Coke syrup with a little orange flavoring.

Nov 17, 2010
BeautifulVesper in Recipes

cocktails you've invented that worked or didn't

Tarragon. Sounds funky, but with the right fruit and gin, you're in business. I make a cocktail with 7 tarragon leaves, muddled, 1 ounce Passion fruit puree, 1 3/4 ounce gin, 2 dashes Regan's orange bitters, 1/2 ounce simple, a splash of fresh lime juice and a splash of Cointreau. Shake, strain into a chilled cocktail glass, and serve. A few rosemary leaves bruised might be fantastic with the blackberries and lime.

Jul 10, 2010
BeautifulVesper in Spirits

cocktails you've invented that worked or didn't

Try replacing the apple vodka with some fresh green apple puree and 2 dashes of Regan's orange bitters in place of the Angostura. I made the same thing with bourbon as the main spirit. Pretty tasty.

Jul 10, 2010
BeautifulVesper in Spirits

cocktails you've invented that worked or didn't

I made a cocktail with apricot nectar, lemon juice, gin, home made bitters, and a curry simple syrup with a fat dose of saffron in it. It's heavenly.

Jul 10, 2010
BeautifulVesper in Spirits

cocktails you've invented that worked or didn't

Look for Regan's orange bitters or Peychaud's. Use a dash of each with the Campari drinks, rather than that Stirrings stuff, which is basically flavoured simple syrup. Or try making your own bitters with dried blood orange peel and some other whole spices. It takes a month for the bitters to be ready, but the results are well worth the wait!

Jul 10, 2010
BeautifulVesper in Spirits

cocktails you've invented that worked or didn't

There's a cocktail on my bar menu very similar to this one.

2 ounces Hendricks Gin
3/4 ounce fresh lemon juice
3/4 ounce simple syrup
5 mint leaves muddled with 2 slices of cucumber

Pour the liquid ingredients over the muddled cucumber and mint (they should be a pulpy paste before you add the liquids,) shake vigorously with large ice cubes, put a large cube of ice and a cucumber into your cocktail glass or champagne coupe, and strain the cocktail over. Perfectly refreshing for summer.

Jul 10, 2010
BeautifulVesper in Spirits

Should I really give gin another try?

Plymouth and Martin Miller's are 2 of my favorite gins, and I keep that bottle of Lillet Blanc in the fridge and ready for the Vesper cravings! I love playing with Gin and fresh herbs from the garden with some lemon or lime and sometimes another ingredient like Maraschino or Green Chartreuse. I think anyone who's on the fence about Gin should have a French 75; such a beautiful and refreshing cocktail!

Jun 28, 2010
BeautifulVesper in Spirits

Vermouth de Provence

Dried herbs for this recipe, I wonder what fresh would do, though! If you try it, let the rest of us know how it turns out!

Jun 17, 2010
BeautifulVesper in Recipes

Leaky cocktail shakers?

Have you tried using a heavy duty glass pint glass and a metal shaker tin? You're going to have some minor leakage with just about any shaker, this happens after using a tin over period of several months and the ice hits it, eventually stretching the metal. Shakers with too many pieces are a little bit more unreliable, as far as leaks are concerned, and plastic ones don't get the ice seal from shaking a cocktail with ice.

May 27, 2010
BeautifulVesper in Spirits

Touch of Evil

Sounds fantastic! I love the idea of some nice springtime rhubarb sneaking into my rye!

May 27, 2010
BeautifulVesper in Recipes

Tomato-Porcini Sauce

Once the mushrooms are re-constituted may fill 2C.

Apr 18, 2010
BeautifulVesper in Recipes

Savoy Corpse Reviver

No juice, no shake, baby. I learned this from my mentors of bar. Stir it 45 revolutions & strain into your glass.

Apr 18, 2010
BeautifulVesper in Recipes

UK Pub-style Chicken Curry???

I LOVE Penzey's Maharajah Curry (1% saffron.) It's ridiculously good! To add sweetness try a sprinkling of golden raisins to the curry.

Apr 16, 2010
BeautifulVesper in Home Cooking

Another Julia Child related question...Vermouth!

It's not a Martini without a good measure of vermouth, it's just gin up. Yes, please, lots of Lillet Blonde in my gin with a splash ov vodka and a lemon twist!

Apr 16, 2010
BeautifulVesper in Home Cooking

Absinthe / Herbsainte component of a Sazerac

Green Chartreuse, it's fantastic stuff, in the drink it goes! I like to push boundaries with my cocktails ;) I've been wanting to get my hands on a bottle of St. George's absinthe...does it completely change the profile of the cocktail?

Apr 13, 2010
BeautifulVesper in Spirits

Wedding present gift certificate for a foodie couple: Need restaurant ideas

Jean Georges? That would be my recommendation if you're looking for a beautiful restaraunt and sexy food.

-----
Jean Georges
1 Central Park W, New York, NY 10023

Apr 13, 2010
BeautifulVesper in Manhattan

Help! Too many ripe avocados! Need recipes fast!

Avocado Salad
2 ripe avocados
1 ruby red grapefruit
1 fennel bulb
1 small red onion
5 basil leaves
olive oil
lime
fresh cracked pepper, I use a combination of black and white
Maldon or other good quality salt

Cut the basil into a chiffonnade, slice the fennel, red onion, then the avocado, put them into a bowl & juice 1/2 the lime over the avocado immediately. Cut the grapefruit into supremes over the same bowl, as to catch the juices, dash in 2 tablespoons of really tasty extra virgin olive oil, fold everything together, spoon onto serving plates, then sprinkle with Maldon salt; I love the crunch it adds!

Apr 11, 2010
BeautifulVesper in Home Cooking

Grand Marnier and Whiskey?

1 3/4 ounce whiskey, maybe rye whiskey, 1/2 - 3/4 ounce Grand Mariner, a scant ounce fresh squeezed grapefruit juice and a few dashes of Regan's Orange Bitters. There's a video on Chow about how to make your own bitters. It takes a month, but it's worth it. Serve this cocktail up with a flamed grapefruit or orange twist. It doesn't take much Grand Mariner to make a cocktail, so don't be too scared to try a few things. Just pay attention to your measurements, so you know what you like. A splash of champagne might just be fantastic in this cocktail!

Apr 11, 2010
BeautifulVesper in Spirits

Rules for Margarita Greatness

I would NEVER dream of making a margarita without using Agave Nectar! It's a low glycemic index sweetener (that means it doesn't spike your blood sugar) that has a richness hinting towards honey. Try 2 ounces good tequila, 1/2 ounce Cointreau, 1 ounce fresh squeezed lime juice and 1/2-3/4 ounce of Agave Nectar. I love hearing about people putting absinthe in margaritas! Makes me think a little Yellow Chartreuse might be a good idea, it's delicious with tequila in another cocktail I've made.

Apr 11, 2010
BeautifulVesper in Features

Yelp and the Art of Ferreting Out Fake Reviews

I think Yelp is a crock, it's mostly amateurs who like to complain. People who think they know so much about food and want to feel like they're important food critics.

Mar 28, 2010
BeautifulVesper in Features

nice place open for dinner on Mondays?

Check out Market on Stuart St., at the W Hotel. It's one of Jean Georges Vongerichten's restaraunts. I've eaten at a few of his restaraunts; the food is always delicious, and the ambiance is always great.

What to serve with Orecchiette with Broccoli Rabe?

I've used freshly ground chicken, fennel seeds (bruise them a bit,) and a pinch of chili flakes in place of sausage. It's tasty and a little bit lighter. Grapefruit sections are always fantastic with fresh, paper thin slices of fennel, avocado, and high quality olive oil...capers or Kalamata olives are great to top it off. Some prosecco wouldn't be a bad idea to start. A seafood based soup like the one you're talking about will make the dinner seem a little bit more "dressed up."

Mar 10, 2010
BeautifulVesper in Home Cooking

Pisco Sour

I love using eggs in cocktails! When I make a Pisco Sour, I use fresh lime juice, dot the top with Angostura, and grate a little bit of nutmeg over the top. Heaven in a glass.

The shortage of Angostura Bitters because of the company's bankruptcy is going to cause a problem, though. Have any of you found a really good replacement?

Feb 25, 2010
BeautifulVesper in Recipes

2 week visit to Phoenix-- must eats?

Go to Jean Georges Vongeichten's restaraunt, J&G Steakhouse inside of the Phoenician! Start in the lounge with one of the fabulous cocktails...they have a few talented bar chefs creating these beverages, some of them are pre-Prohibition recipes. From the dinner menu, the tuna tartare is a great start, there's a tasty ginger marinade surrounding the tuna and avocado! Sweet and sour pork belly is heavenly, and they have some of the best oysters in the country. The steaks with any of the house made steak sauces will knock your socks off...I'm drooling just thinking about the steak! This restaraunt might be a little bit outside of the area you wanted to stay within, but it's worth a few more minutes in the car. I'm not the only one who thinks this; check out their reviews on other websites.

Feb 14, 2010
BeautifulVesper in Phoenix

Absinthe / Herbsainte component of a Sazerac

Herbsainte was used in the U.S. as a Absinthe replacement while true Absinthe was illegal. I use a recipe for Absinthe Bitters made with equal parts Absinthe and Green Chartreuse, then add a few drops each of Fee Bros Mint, Angostura and Peychaud's bitters. This recipe keeps indefinitely in a bottle to be dashed into your glass. I like to leave a few teaspoons in the glass I'm serving the cocktail in.

Regarding the sugar cube, I like brown. Grinding this to a paste with some nice bitters incorporates the ingredients in a way I don't believe can be achieved using simple syrup. Stir a good quality rye whiskey with ice in the glass that your bitters and sugar are in, about 40-50 revolutions, strain into your Absinthe Bitters washed, chilled glass, twist a piece of fresh lemon peel over the top, drop it in, and enjoy!

Feb 08, 2010
BeautifulVesper in Spirits