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The Perfect Drink for Summer Nights

Not a traditional preparation, but I like Appleton 12 for this.

May 16, 2012
johnhoff in Features

Old Fashioned Cocktail

Even when I lived in state-controlled OH I could find Rye. It is worth seeking out.

This poorly represents both the modern craft cocktail interpretation of a manhattan, represented by Robert Hess
http://www.smallscreennetwork.com/vid...

AND the Wisconsin version of this recipe, represented by Jeffery Morgenthaler
http://www.jeffreymorgenthaler.com/20...

Apr 23, 2012
johnhoff in Recipes

Basil and Rye

Too sweet. 1/2 amount of rich simple or just use 1:1 sugar:water syrup.

Apr 23, 2012
johnhoff in Recipes

Derby Cocktail

Stir it. Not shake. Too much sugar, 1/2 ounce of Benedictine instead.

Apr 23, 2012
johnhoff in Recipes

Bourbon Sour

This would be better balanced using regular 1:1 sugar:water syrup.

Re: mixing egg
You could also use a battery-powered milk frother to mix

Apr 23, 2012
johnhoff in Recipes

Quick Mojito

@sigma606: adding Falernum sounds like a great idea. Falernum is a rum-based clove-lime liqueur great for use in tiki drinks. There is a simple recipe at kaiser penguin.

May 26, 2011
johnhoff in Recipes

Quick Mojito

If you shake correctly (fiercely, for a slow 15-20 count) the mint will be pulverized into tiny pieces and you will be unable to get it all even with a fine strainer, however, if you simply muddle in the glass and fill with crushed ice before stirring and topping with club soda, you will avoid any awkward mint-eating experiences.

A 10 oz. glass will probably also make this drink rather a little more stiff and in-your-face than the original mojitos, a drink for peasants to end the day with. Think more along the lines of 1.5 rum, 0.75 lime, 0.75 simple if you want the 10 oz. to make more sense, or 12-14 oz. for the 2-1-1.

May 26, 2011
johnhoff in Recipes

Perfect Gin Martini

Late to the party, but would like to point out a couple things:

@ EvergreenDan: Since it takes months or years for a spirit to oxidize, I think it is more important that people use a fresh vermouth in this drink, which, like most wine, oxidizes significantly soon after it is opened.

Treat your vermouth like you would other wines, and straight to the fridge with it once its opened. You can save yourself from the misfortune of over-oxidized vermouth by buying small bottles and using it as cooking wine (if it suits your tastes). I find this is a good solution with my preferred Noilly Prat, which also is not terribly expensive to cook with.

@ CHOW/Amy W.: Don't forget the dash of orange bitters! it can pull together the gin and vermouth. Missed a chance to link back to the site.

http://www.chow.com/recipes/12038-ora...

French Culinary Institute research (Dave Arnold et. al.) suggests proper dilution & cooling is achieved at 45 sec of stirring, though equilibrium is not reached till around 2 min. As I write their link is broken.

Apr 08, 2011
johnhoff in Recipes

Paloma

I was about to say, isn't the original with jarritos, a Mexican brand from the state of Jalisco, where Tequila is made?

Jan 26, 2011
johnhoff in Recipes

Bitter Widow

I think the widow is bitter because someone took the gin away.

Jan 08, 2011
johnhoff in Recipes