Fozzie_Bear's Profile

Title Last Reply

YOUR Martini

Gins of choice by order of preference: Bombay Original, Boodles, Beefeater
Vermouths of choice by order of preference: Noilly Prat, Martini & Rossi, anything else in a pinch (I use not a lot of it, so it doesn't really matter)
Garnish: Cocktail olives (the kind with pimentos), not too big, not too small, about two or three, depending on size, floating around freely and not pierced by a toothpick
Ratio: One capful of vermouth at most. The rest is gin. No olive juice to speak of. I like the ultra-dry approach, but the cocktail does need at least a little vermouth.

Sep 12, 2012
Fozzie_Bear in Spirits

A good gin and tonic

The lime seems a bit too bitter for me. I think the primary role of the citrus is to bring "sour" to the party rather than bitter (which a good tonic should do). In this respect, a lemon seems more efficient. Also a lemon seems more "classic" somehow.

Jun 20, 2012
Fozzie_Bear in Spirits

A good gin and tonic

I guess because most G&T's are predominantly tonic--more like 3:1 or 2:1 in favor of tonic. This is not to say that the tonic component isn't important--it's just that I can't justify spending more for a boutique brand when Canada Dry seems to do the trick.

Jun 20, 2012
Fozzie_Bear in Spirits

A good gin and tonic

My preferred G&T ratio is about 50:50 gin to tonic. For this reason the tonic is a bit of an afterthought or at least not of paramount importance. I find Canada Dry the best of the major brands, and it's my go-to. I've never bothered to branch out into the boutique brands. For the Gin, I like the assertiveness of Gordon's, but I wouldn't use it in any other cocktail. No greater than three ice cubes. AND ALWAYS GARNISH WITH A LEMON, NOT A LIME.

Jun 20, 2012
Fozzie_Bear in Spirits

Corned Beef after lunch.

Liebman's Kosher Deli in Riverdale is not bad.

Jun 20, 2012
Fozzie_Bear in Outer Boroughs

Where to eat in NYC

Uh, Le Bernardin, obviously (for seafood).

Jun 06, 2012
Fozzie_Bear in Manhattan

Is my vanilla vodka ruined?

If I had to guess, I'd say the red chunks are just the insides of the vanilla pod. Did you cut the pod before you put it in the vodka? If not, the pod probably bust open at the ends, thus creating the red chunks. It doesn't sound like your vodka is ruined, although I'd definitely strain it before drinking.

May 12, 2012
Fozzie_Bear in Spirits

Drink... Diverticulosis?

I am not a physician, but my father has diverticulosis. He's very meticulous about avoiding celery and nuts and seeds, etc, but he doesn't seem to have any trouble with drink although he does tend to drink rather sparingly by habit. My own understanding is that with diverticulosis it's important to avoid foodstuffs which are not easily digestible and could be caught in the intestine, leading to infection. I don't see how alcohol would factor into this, but I reiterate--I'm not a physician.

May 05, 2012
Fozzie_Bear in Spirits

Red wine suggestion

I guess I'd recommend a light-bodied pinot noir, but, yeah, I'd probably prefer a riesling also.

Mar 06, 2012
Fozzie_Bear in Wine

Favorite NV Champagne?

I don't much like Moët's French NV offering, so I'm not particularly excited to try the domestic one. Maybe I'll give it a go, however. I've heard better things about Roederer's California sparkling. Any experience with that?

Feb 15, 2012
Fozzie_Bear in Wine

Favorite NV Champagne?

What's your favorite best-bet nonvintage champagne, preferably under $40? I rather like Veuve-Clicquot, but it seems to get something of a bum rap this days. Thinking maybe I should branch out a bit.

Feb 15, 2012
Fozzie_Bear in Wine

ISO Black Bottle scotch whisky

Does anybody know where I can find Black Bottle brand scotch anywhere in or around DC? Many thanks in advance....

Jan 27, 2012
Fozzie_Bear in Washington DC & Baltimore

ISO Schmaltz

Hi--
Anybody know where I can buy rendered chicken fat (viz. schmaltz) in DC? Extra points if it's near Dupont Circle.
Cheers,
Fozzie_Bear

Nov 09, 2011
Fozzie_Bear in Washington DC & Baltimore

Rapture cocktail?

Whatever it is, it should be flaming.

May 20, 2011
Fozzie_Bear in Spirits

What can I do with Kahlua, besides give it away?

I assure you that I didn't know, but now I'm very proud of myself for guessing correctly. :)

Jan 25, 2011
Fozzie_Bear in Spirits

What can I do with Kahlua, besides give it away?

I don't have a clue, since to the best of my knowledge those are the only things worth doing with Kahlua. Maybe you just really don't like Kahlua?

Other than that, try substituting it for Triple Sec in your favorite cocktail. A Kahlua side-car? Sounds pretty nasty to me, but maybe it's worth a shot.

Jan 24, 2011
Fozzie_Bear in Spirits

Negroni construction

The classic recipe is equal parts of the three liquid ingredients, and I've never thought about tweaking it. Although the classic is also supposed to be served over ice, I prefer it straight up. Orange peel is the traditional garnish, and I think this is the best as well.

I prefer them during the summer, however, rather than the winter. Campari is a pretty summery sort of ingredient.

Jan 13, 2011
Fozzie_Bear in Spirits

Best Cassoulet?

Cafe D'Alsace on the Upper East Side has a very serviceable cassoulet.

-----
Cafe d'Alsace
1695 2nd Ave, New York, NY 10128

Jul 13, 2010
Fozzie_Bear in Manhattan

Block Rooster Food

I've eaten here a couple of times as it's right near my office. I think it specialises mainly in fried chicken, but they fry other things as well. The chicken is pretty good, the white meat being a little dried out and not that tasty, but the dark meat is pretty good if greasy. The "Two Thighs and Fries" deal for $4.00 is a pretty good deal in my book. Not necessarily "recommended", but I wouldn't dissuade one from going here either.

May 12, 2008
Fozzie_Bear in Manhattan

Beer Lover Recs?

I second Cafe d'Alsace -- their beer list is extensive, and the food is quite good as well.

Oct 02, 2007
Fozzie_Bear in Manhattan

Top 5 Burgers

I rather like the burgers at Ottomanelli's on 93rd and Lex.

Jul 10, 2007
Fozzie_Bear in Manhattan

Classic Gin and Tonic

Not enough ice? In the UK, you'd be lucky to get half as much!
As for the gin, the more the merrier, I say.

Jun 28, 2007
Fozzie_Bear in Recipes

Lunch. French. UWS.

I had lunch at Nice Matin recently. It was pretty good -- 79th and Amsterdam.

May 24, 2007
Fozzie_Bear in Manhattan

Katz Deli line question....

I second Cel-Ray. I always try to keep some in my fridge. Yum...

May 24, 2007
Fozzie_Bear in Manhattan

Favorite Summer Drink? (Alcoholic)

Pimm's Cup Cocktail

Place a few cubes of ice in Collins glass
Pour one measure of Pimm's #1 Cup
Top with Ginger Ale or English-style "lemonade"
Garnish with sliced cucumber, orange and apple.
(For extra strength, add a trickle or two of gin)

May 24, 2007
Fozzie_Bear in Spirits

Prairie Oyster

This was the hangover remedy of choice for Bertie Wooster in P.G. Wodehouse's Jeeves stories. He apparently found it quite "bracing."

May 24, 2007
Fozzie_Bear in Recipes

frozen bananas?

what's it called?

Apr 30, 2007
Fozzie_Bear in Manhattan

frozen bananas?

Is there anywhere in Manhattan to get a frozen banana? I sort of have a hankering for one.

Apr 30, 2007
Fozzie_Bear in Manhattan

Gin, anyone?

My three favorite gins for all-purpose consumption are Beefeater, Tanqueray (not Tanqueray 10), and Bombay (not Bombay Sapphire) -- they are all readily available and they all cost about the same. Also, they all have similar flavor profiles and represent the classic, London Dry Gin style, as opposed to Hendricks, Tanqueray 10, and Bombay Sapphire which are less traditional taste-wise.

Incidentally, my favorite gin for a G&T is Gordon's, probably because the juniper flavor is so up-front. I would never use it in a Martini though.

Apr 10, 2007
Fozzie_Bear in Spirits

Best olive oil for general cooking

Yum-o!

Apr 10, 2007
Fozzie_Bear in Home Cooking