pclarke's Profile
Lucid Absinthe
Levels of thujone below 10 mg/kg are considered "no detectable amount," due to the testing methods being utilized by the TTB. Both Lucid and Kubler contain thujone, but fall within that narrow window.
Violet Liqueur
Rothman & Winter Creme de Violette became available in the US in July. I know it's sold in New York and California, and probably several more states by now (plus online). You can find out more info on the brand at Haus Alpenz, http://www.alpenz.com
absinthe spoon and glasses
La Maison d'Absinthe, in New Orleans, has a very good selection of absinthe paraphernalia, and they have an online store.
http://www.lamaisondabsinthe.com/
Where to get Picon
I sincerely doubt it will be commercially available -- Jamie makes it for use in his bar, Vessel, in Seattle, and the compound includes a commercially available product (Ramazotti) that would be difficult to replicate for the purpose of large-scale production.
The Picon replica has a more orangey component than does the Torani Amer, which is more vegetal. Personally I don't have much love for the Torani Amer, but the Picon -- whether authentic or replica -- has a more engaging orange peel aspect that really brightens up a drink, especially a Picon Punch.
The replica takes some work and some patience, but I think it's absolutely delicious.
Where to get Picon
Amer Picon was reformulated in the 1970s, bringing its proof down and changing its flavor, so even the current stuff is a bit disappointing in a cocktail (though mixing Picon Biere in a light French beer is absolutely delicious).
However, Jamie Boudreau, a bartender in Seattle, recently devised a classic Picon replica. I've tasted it side-by-side with the current Picon, and the replica has a fuller body and a more robust flavor; last week at Tales of the Cocktail I also tried it side-by-side with classic Picon (accompanied by Ted "Dr. Cocktail" Haigh, who is a big fan of classic Picon), and we agreed that the flavor is almost identical. From what I understand, Jamie is tweaking his recipe to remove that "almost" from the picture -- I'm really excited to see how it turns out.
The recipe for his replica is in the current issue of Imbibe magazine [full disclosure: I'm the author of the article]. Even without the current tweaks, it's absolutely delicious, and I've been using my batch to make up Picon Punches over the past few weeks.
What is "it" in "gin and it"?
The "it" refers to Italian vermouth, aka sweet vermouth. Some vintage bartending manuals from the early and mid-20th century have recipes for it; here's one from David Embury's The Fine Art of Mixing Drinks, first published in 1948:
Gin and It
3 parts gin
1 part Italian vermouth
Stir with ice and serve in a cocktail glass or over ice in an Old Fashioned glass.
Not a bad cocktail, especially if you tip in a dash or two of orange bitters.
Bourbon Whisky Tasting and Ranking Results... also Bourbon & Coke taste ratings
I agree with your point to stick to bourbons, but something needs to be clarified:
As you point out, Jack Daniels is a Tennessee whiskey, a breed somewhat different (by law) from a bourbon. But, Old Charter IS a Bourbon, as is the Weller--Old Charter has a significant portion of rye in its mashbill, and Weller has a good deal of wheat, but both have a minimum of 51 percent corn in their mashbill, and are aged for a minimum of four years in new, charred-oak barrels. As defined by federal law, that makes both of them bourbons, along with Jim Beam, Makers Mark and the others.
To be a rye (again, as defined by federal statute), the whiskey must have a minimum of 51 percent rye in its mashbill--this is where Old Overholt, Van Winkle Family Reserve, Michter's, and other straight rye whiskies fall.
There is only one wheat whiskey on the market (meaning at least 51 percent wheat in the mashbill), and that's Bernheim. Bourbons such as Maker's Mark, Weller and Pappy Van Winkle all have a good deal of wheat in them, but they're still bourbons.
I agree with your point that if you're going to do a bourbon tasting, stick to bourbons and don't start bringing in the Tennessee whiskies and the ryes. Just make sure you know what a bourbon actually is.
What's the name of this drink?
I've heard of it as a Red and White and as a Duplex, but never as a Stock Merger.
If you have any orange bitters on hand (or at the bar), it gives this drink an extra little touch that really elevates it. It's also good ordered up, though over ice is lovely, too.
Nice cocktail, and you're right about ordering it at open bars--the ingredients are at hand, and it's difficult for a novice bartender to screw up.
Which orange bitters best in a martini?
I prefer Regan's, as it's more layered and complex than the Fee's. Though there's a new product being made--I hesitate to say it's "available," as it's made in Germany and you have to special order it--that strikes a middle ground between the two bitters, with the bright citrusy note of Fees and the aromatic complexity of Regan's. It's called The Bitter Truth, and you can find them at www.the-bitter-truth.com. They also make an incredible aromatic bitters.
Best absinthe websites?
I've had good luck with Liquers de France at www.absintheonline.com. They sell the excellent Jade absinthes, along with Emile Pernot and the Montmartre absinthes. To guarantee delivery, order by courier--if something does happen to the courier shipment, LDF guarantees replacement (if you have it sent by mail, though, you're on your own). Courier service is fast, too, if pricey--I received my shipment in four days.
By all means avoid Hill's and most other Czech absinthes--they're of inferior quality, frequently aren't even real absinthe, and are often priced equal to or higher than the good stuff.
More info on absinthe vendors is here: http://wormwoodsociety.org/vendors.html
