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Manhattan

Tullen Farms out of Washington has an excellent bottled cherry, too. I believe they have a website, but who doesn't? I fear, however, that cherry season, at least in this hemisphere, will not be on us for some time. However, it doesn't take more than a spoonful of brains to realize that any real cherries are better than the syrupy yuck nodules steeped in dye and high-fructose corn syrup that have superseded the genuine article.

Oct 22, 2009
Grampy in Recipes

Manhattan

I have just tried Fee Brother's Old-Fashioned Aromatic Bitters. They are exceptional. Also, Luxardo makes a Maraschino liqueur perfect for your Aviation cocktail. Cheers, Rob.

Oct 22, 2009
Grampy in Recipes

Mint Julep

Fritter:
When I added this recipe to my book, it needed to be more or less conventional -- after all it is a field guide. That said, you hit the Julep on the head! That is mostly how I personally prefer it. In fact, read my next Monday blog (4/20) on cookthink.com for my version. Cheers! Rob Chirico

Apr 18, 2009
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Manhattan

Here is some further reading about the Manhattan on my blog at cookthink.com. Cheers! Rob
http://www.cookthink.com/blog/?p=1165

Dec 02, 2008
Grampy in Recipes

Sazerac

P.S. Try Sazerac 18-year-old rye, if you can find it.

Mar 28, 2008
Grampy in Recipes

Sazerac

Boozemonkey: As I mentioned, Peychaud's first drink, served mostly after hours at his apothecary shop, used the more typically French alcohol, but that drink was substantially changed by Schiller, using the more American potation, whiskey. This is the Sazerac we have come to know and love today. While there are subtle variations in this wonderful drink, NOLA drink authority Stanley Clisby Arthur, in his 1937 classic "Famous New Orleans Drinks and How to Mix 'Em," uses a drop of Angostura -- and he ought to know. Cheers, Rob.

Mar 28, 2008
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Leap Year Cocktail

Sorry, Looking -- one too many cocktails, perhaps.

Mar 06, 2008
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Leap Year Cocktail

As the author, may I only say: "OOPS!" Lokking back over my notes, I do indeed have equal parts vermouth and GM -- so much for some editors... Rob

Mar 06, 2008
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Pegu Club Cocktail

Bless your heart, Sara! The dollar is in the mail.

Dec 15, 2007
Grampy in Recipes

Pegu Club Cocktail

Bless your heart! The dollar is in the mail.

Dec 15, 2007
Grampy in Recipes

Pegu Club Cocktail

My original intention was giving everyone in the world a free copy, but (alas!) as I was only given 10 free copies, I was not even able act like the Gideons and place one in hotel rooms everywhere. If you are ever at the Blue Heron Restaurant in Western Mass, however, I will gladly give all chowhounds a cocktail on the house.

Oct 17, 2007
Grampy in Recipes

Mojito

To be absolutely, positively precise -- a squirt. I make a fresh batch of simple syrup every couple of days and keep it in a squeeze bottle. So, when making a mojito, I put the lime and mint in the mixing glass and a quick squirt -- about one second.

Sep 16, 2007
Grampy in Recipes

Manhattan

Rye is certainly, making a comeback, and anyone who sits at my bar will be coaxed into trying it in a Manhattan. That said, regarding straight up versus on the rocks, I would say that about 40% of my patrons prefer rocks, and it is about 50-50 when it comes to whiskey or bourbon. One regular only drinks it with Crown Royal. -Rob

Aug 08, 2007
Grampy in Recipes

Mojito

Although I mentioned it in the text, the absence of lime in the recipe was the second mistake (and only second, I hope) I have found in my book. It was somehow deleted as the book went to print, probably because it was at the top of the page. Although I call for superfine sugar, I muddle the mint and lime with simple syrup at my bar. Some people take issue with straining the mixture into a glass. While speaking with dale DeGroff in new Orleans recently, he agreed that straining makes for a cleaner cocktail. -Rob

Aug 08, 2007
Grampy in Recipes

Lillet Cocktail

I had a drink in New Orleans at tales of the Cocktail that used G'vine gin, which has a grape base as well as grain, and it was mixed with St. Germain, an elderflower liqueur, in equal parts. It was a nice "twist" on the above. -Rob

Aug 08, 2007
Grampy in Recipes

Irish Fix

Floating over ice is not uncommon. The most famous was probably the Harvey Wallbanger. Although the spirits will all eventually mingle, the initial taste is quite distinct. -Rob

Aug 08, 2007
Grampy in Recipes

Sangría

Note in my recipe above that I said to use a good quality red "at home." I made about three gallons of the stuff for my restaurant staff's picnic using a case of leftover cheap merlot we had hanging around. I also threw in some pineapple to mellow it out. It was perfectly fine and disappeared quickly, although I cannot account for any hangovers the next day. -Rob

Aug 08, 2007
Grampy in Recipes

Mint Julep

I ceated a variation on this for the Tales of the Cocktail in New Orleans, calling it the Mint Jolie. I used Bulleit Bourbon (a sponsor) and Sazarac Rye, but instead of muddling mint and sugar, I added a mint simple syrup. I then topped it with a splash of soda and added a healthy twist of lemon peel. It was quite a hit, particularly among the Southerners, because it was refreshing, but as lethal as one-too-many juleps can be.

Aug 08, 2007
Grampy in Recipes

Pegu Club Cocktail

Sorry, gang. That was an editorial mistake. When I wrote the book, I never specified which curaçao. The editors assumed blue and shot a photograph as such. Thanks to a pressured deadline, I did not see the mistake until the book was off to the printer. Fortunately, it is only one of two errors I have caught so far.

Mortifingly yours,
Rob Chirico

Aug 04, 2007
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