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Ooh!!! For some reason I have never thought of mixing Licor 43 with a Brandy. That makes so much sense, though. Might have to nab a good bottle from Jerez to keep it proper Spanish. Thanks for the 43 recipe. Will give it a try for sure.Quote:
Originally Posted by OregonDead
Restaurant in laws are taking us to tonight has Naked and Famous on the menu.
Don't mind if I do....
The Butthurt (Green & Black Manhattan)Quote:
Originally Posted by Buster Highmen
Keyword: rye whiskey, sweet vermouth, zirbenz
Ingredients
1.5 oz rye whiskey
1.5 oz Cocchi Vermouth di Torino (or another sweet vermouth)
1 bar spoon Zirbenz
Instructions
Add ingredients to a mixing glass with ice.
Stir until properly diluted (20-30 seconds).
Strain into a rocks glass with a large ice cube. Garnish with a grapefruit peel twist.
Replace the bourbon with rye, and tie it together with a couple dashes of black walnut bitters, and then you’ve got something.Quote:
Originally Posted by MontuckyFried
I’d still stir it in a mixing glass rather than building it in the drinking glass.
ETA- which (minus the black walnut bitters) is apparently a David Wondrich creation called a Reanimator.
I was in Spain last month and picked up a bottle of Licor 43. Mix it with some brandy and it is pretty good.
Monkey 47. As in 47%
Haven't been able to buy a case of chartreuse all year. Distributor has been out of stock. Co mags, has anyone actually bought a bottle this year? I'm guessing not.
And yeah, that god damned monkey gin is tits
No problem finding (green) Chartreuse in Montana.
Can we be just a bit more specific here?? As compared to what standard gins? Now the were on the subject, just exactly what do tits have to do with gin?? Big and blowsy? Small single scoops? Broad based? Over balanced with juniper?!??!!?!?Quote:
Originally Posted by Cruiser
Can we talk more about luxardo?
Thinking I need it in the cabinet as well as chartreuse (might go with yellow which is usually available)
While the Rusty Nail isn't exactly an unknown drink, I always felt it could certainly be improved upon. This piece ended up in my newsfeed and it seems the author might have nailed it.
How to Upgrade a Rusty Nail, the Classic Scotch Cocktail Your Dad Loved in the ’70s
https://robbreport.com/food-drink/sp...il-1234774310/
Instead of the typical 2:1 or 1:1 Scotch to Drambuie, he goes 4:1 and a couple dashes of orange bitters. I'll need to give that a shot! I always loved the flavor of a Rusty Nail, but did find it a bit too much on the syrupy sweet side. Thoughts on this guy's take?
https://robbreport.com/wp-content/up...e_unsplash.jpg
YesQuote:
Originally Posted by Woodsy
You need luxardo
/thread
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Seriously, it is wildly versatile and makes everything better. They don't call it bartenders ketchup for nothing.
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Indeed. Been meaning to pick up another bottle. However, I try and keep my stash limited to one little cabinet, so I run out of room fast. Makes it fun to try new things as I cycle through unique stuff along with the seasons, but it's a challenge too. I feel like I should only store so many herbal liqueurs, ya know? Haha.Quote:
Originally Posted by tgapp
Yes rusty nails are delicious but too sweetQuote:
Originally Posted by MontuckyFried
WTF is going on with Chartreuse these days? I've checked with all my usual suppliers and NOBODY in town seems to have any, green or yellow. Attempting to restock my tiny bar as I prepare for Christmas and was looking forward to trying out some of your recipes. One store clerk told me it's been a PITA to get any for the last couple years. This been your experience too? Guess I'll just have to keep my eyes peeled every time I go back to the store.
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Haven’t had any trouble finding green in Montana this year.
Cynar was off the shelves for a while (and a bartender in Nebraska told me he had seen it in ~18 months), but that’s turning up again.
Opposite here. No chartreuse but boatloads of Cynar now.Quote:
Originally Posted by evasive_MT
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Black Manhattan:
2oz Rye/Bourbon ( I like Knob, Makers or Ritenhouse with this)
1oz Averna
splash splash bitters
2 black maraschinos
There is one bottle of yellow chartreuse in Utah. And it's in Orem. I've been looking so I could make that Naked and Famous, but it's hard to find even online.Quote:
Originally Posted by MontuckyFried
Sipping one now. It’s become a go-to.Quote:
Originally Posted by schindlerpiste
Botanist is my all time favorite dry gin. Amazing stuff.Quote:
Originally Posted by Lvovsky
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These went over smashingly at a holiday party this evening:
https://www.hendricksgin.com/us/cocktail/festivus-fizz/
In Amsterdam, Bols Genever is not fkn around...
Not unique but I'm on a old pal/boulevardier kick
1/2oz bourbon
1/2oz rye
1oz campari
1oz sweet vermouth. (been swapping Antica and Dolin)
A buddy of mine has just released his first bourbon under the name of Jack Larkin Bourbon. Right now, it may be available only around Yountville. Not available in UT, but I'd love to sip some.
He also makes a great boutique Cab Franc.
Attachment 439402
Where do we sign up for the free samples?Quote:
Originally Posted by schindlerpiste
I'm working on that. I think that if you are in Yountville and see Sean, and make a joke about skiing at Hunter, he will be happy to throw a few back with you
I have a Chartreuse question. Theoretically, if I were to stumble upon some by chance, what is the difference between the green and yellow? Also are they pretty much interchangeable for recipes that call for the stuff?
Quick and dirty explanation in my opinion... Green is bigger, bolder, comes in at 55%. Yellow is softer, sweeter, 40%.
So is it ultimately just dealer's choice as to which one you use for a recipe? Wish I could do a taste test, but I'd be lucky if I can even FIND a bottle of either kind. Maybe I can find a nice bartender at a fine establishment that would let me sample the wares before committing to a $60-70 bottle.Quote:
Originally Posted by Doughnuts01
No absolutely not. Its not like different bitter liqueurs that can be sometimes mixed and matched and replaced etc.Quote:
Originally Posted by MontuckyFried
A recipe calling for 1/2oz yellow chartreuse and having it replaced with 1/2oz green will be completely overpowered, and vice versa.
As mentioned above, green is a heavy drinker, for me borderline unsippable (especially more than 1oz), yellow is just nice, sweet, soft with herbacious notes.
I see! That makes the entire Chartreuse shortage all the more frustrating. Also kind of spendy to properly stock ye old bar with both kinds.Quote:
Originally Posted by nortonwhis
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If you’re going to choose just one, I’d go green. I use it way more than yellow, like about 10x as much.Quote:
Originally Posted by MontuckyFried
liquorama.net has yellow, and CynarQuote:
Originally Posted by MontuckyFried
Last Word cocktail calls for Green. I like to do a mezcal version but I found the green is too much for that particular cocktail so I use yellow. Just gotta get both! They'll last you a long time.
Attachment 439433
Working on a clarified lime cordial right now. Going to make a clarified mezcal “margarita” should be fun
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Not spirit-related, but this cold snap is a nice opportunity to make clear ice outside. It saves having to clear a hole for a cooler in the bottom of my chest freezer.
Nice! I should do that too! I'm a sucker for some good quality clear ice.Quote:
Originally Posted by evasive_MT
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