A few drops of Green Chartreuse in place of vermouth makes an interesting martini
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A few drops of Green Chartreuse in place of vermouth makes an interesting martini
Ready to try a new cocktail with Cynar in it? Tried out the Bitter Tears this weekend (several times) and it completely blew my freaking balls off. Absolutely delicious!!! Don't be scared of the pineapple-infused rum. You'd think this drink would be some frufru syrupy drink... it is thankfully not. It's shockingly balanced yet strong and this bizarre mix of flavors complement each other so well. The grapefruit oil trick is the one that really surprised me. Never have done that before and it's wild seeing the oils coming out of the pores of the rind. It's awesome, so make sure to do that as well when you give this one a go. HIGHLY recommended. Robb Report bartender contributor wins again!!!
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Bitter Tears
1 oz. Cynar
1 oz. Suntory Toki
1 oz. pineapple-infused white rum
Small pinch of salt, or 5-7 drops of a 1:4 salt to water tincture
Add all ingredients to a mixing glass with ice and stir for 10 to15 seconds (for small ice) or 15 to 25 seconds (for bigger ice). Strain off the ice into a coupe or cocktail glass, express the oils of a grapefruit peel over the drink, and garnish with the peel.
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How to Make a Bitter Tears, the Tropical Manhattan You Didn’t Know You Needed
https://robbreport.com/food-drink/sp...il-1234800851/
"You know how you’ve been searching for a bitter tropical Manhattan?
Of course you haven’t. No one has. The Bitter Tears is the cocktail you didn’t know you were missing, because it fulfills a need you probably didn’t know was there. Mixologically speaking, it’s out there, not exactly an orphan the way a Bloody Mary is an orphan, but it’s certainly bizarre. It’s what—a vermouthless Boulevardier? An Algonquin gone wild? It’s got more in common with the Bitter Giuseppe than anything but remains unique, like the third child in a family of dentists who instead went to art school and smokes a pipe."
https://robbreport.com/wp-content/up...ittertears.jpg
I guess that would give me a way to use up my Toki.
There ya have it! Buddy of mine suggested Suntory's Hibiki instead, but the store I was at didn't have it, so just with the recipe's recommended Toki. It's "ok", not bad, but works REALLY well in this recipe at least due to its particular flavor profile. Give 'er a go and see what you think!Quote:
Originally Posted by evasive_MT
Oh, and FWIW, the author of the article says to make homemade pineapple infused rum, but I didn't have time for that so just went with the Plantation Stiggins Fancy Pineapple Rum that he said people kinda "cheat" with. It absolutely works. I'll try out the homemade infusion at some point in the future, but in the meantime, the Plantation Stiggins is a completely viable sub. Probably less pineapply though since like he said, it's the distilled essence of it rather than being saturated with it. Either way, I'm a happy camper. Will report the results with the home batch in the future when I get around to it.
If you don't keep a bottle of Carpano Antica Formula in your fridge at all times, you are doing yourself and your guests a disservice.
could have been the Things-that-annoy/amuse-you threads...but here you go:
https://www.oregonlive.com/politics/...hemselves.html
specialty bourbon enthusiasm gets OLCC head outed/ousted
That bitter tears looks like a great drink. I would order that if I saw it on a menu. Word to the wise, Toki is made specifically to mix, not to drink by itself. Excellent in a Japanese style highball.
My first thought reading that recipe was that it’s a trident riff. One of the first cocktails attributed to forums instead of bartenders during the late 90’s/early aughts revitalization. The story I always heard was that it was either invented by or rediscovered by a Microsoft exec who had a preference for eclectic spirits.
Trident
Equal parts
Aquavit (spec calls for Linie, which is barrel aged)
Cynar
Fino Sherry
2 dash peach bitters. I am generally a Fee fan but because they use triglyceride instead of alcohol I think their peach tastes horribly synthetic. It’s not hard to do better at home with fresh peaches and some neutral vodka. Careful with everclear, while the proof extracts more flavor, the alcohol can be overwhelming even in small amounts.
I can’t remember if it’s in the original recipe but that is a drink that screams for a grapefruit twist, or at least expressed oils.
It IS! Give 'er a go this weekend if you have the ingredients and tell us what you think. It's Friday night now, so I might have to make another one... for scientific research purposes of course.Quote:
Originally Posted by ghosthop
OH!!! That makes sense! No wonder I was unimpressed when trying it on its own, but thought the mixed drink came out absolutely amazing. Learn something new every day. Will have to give that Japanese highball a try!Quote:
Originally Posted by ghosthop
Very interesting. Might need to give that Trident a chance if I can procure some of those ingredients. Thanks for the recipe.Quote:
Originally Posted by ghosthop
Perfect for the...
[puts on sunglasses]
...spirit of this thread.
I don’t keep any liquor at the house unless it is expensive/rare enough that I would regret drinking it on any given Tuesday. A bottle of Toki at my house would probably make it one week but certainly not the second.
I will keep it in mind the next time I need to mix something for guests.
I read this thread and admittedly I’m a complete novice here. Never really drank liquor. Either the taste or the fact I’d drink a cocktail like a beer and thus both myself and the drinks are gone quickly.
Heading to Mexico in a few months and I need a few good options past a margarita to try, what would you all recommend?
Keep an eye out for tequila's two cousins, sotol and mezcal. Mezcal is fairly common in the states while sotol is still virtually unknown. Both are well worth your time.Quote:
Originally Posted by Buzzworthy
For a Mexican drink that isn't a margarita, try a Oaxaca old fashioned.
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^^^Ive also been into the Division Bell lately.
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Mezcal is a bit of a smokeyish flavor is that what I’m thinking? Sotol, I’ve never heard of it. Do they have these at most bars (Cancun)?
Zzz, that looks like a cocktail I’d try. What’s Aperol?
Mezcal is a HUGE family of spirits (fun fact, all tequila is mezcal but not all mezcal is tequila) all made from agave (tequila is a mezcal made from blue agave). It can be floral, salty, mineral, smokey, or some combination of all three.Quote:
Originally Posted by Buzzworthy
Sotol is made from dasylirion(sp?) which is in the Asparagus family (it's a huge family so probably not exactly what you're thinking) and is the native drink in Northern Mexico. It has a similar range of flavors and can be delightfully funky. Usually not very smokey, but it has this....cheese like flavor at times which is mind blowing.
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Alright thank you sir, great info here. The only liquor I’ve ever actually liked is tequila. So branching out a little is still in the comfort zone. I want to sample something different than my usual beer. And my daughter is 18 now so can sit at the bar with us. That’s going to be weird. But I’d like to teach her a bit more than I know currently.
Just like all scotch isn’t smoky, neither is all mezcal. Mezcal is a distillate of agave, tequila is a specific type of agave.
So much about sitting at a bar is learning a way to be rather than knowing the most. It’s an incredible equalizer and brings out the best and worst in us, under specific circumstances. I am sure you will set a great example for your daughter and be surprised about how competent she is with handling the world.
Aperol is a bitter appertif, Italian I believe. It’s a must have in your bar because it goes in so many cocktails.
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Quote:
Originally Posted by MontuckyFried
Finally gave this a go and put my spin on it.
2oz Widow Jane Decadence (Their maple syrup barrel rested bourbon)
.5oz Espresso liqueur. (Really liking the one out of Marble distillery)
.5oz Mezcal (I'm using Del Maguey Chichicapa, way over the top, but it works really well in this)
1 dash Mole Bitters
1 dash orange bitters
1 dash of Toasted Almond bitters
Little bit of simple syrup.
Came out amazing!
Also made a pain in the ass tiki drink for a friend last night..
1oz Mezcal
1oz Montenegro
.5oz Falernum
3/4oz lime
3/4 oz grapefruit
1/4oz pom juice
tiki bitters from bitter truth
hellfire bitters from bitter truth
less than 1/4oz of cinnamon simple syrup...
Shook that up, topped with Ginger beer.
Saw Green and Yellow Chartreuse at local independent liquor store today but it was $64 a bottle.
Don't remember what I paid a few months back, but it wasn't that.
$50 is my wtf line, I would have remembered...
Seems it used to be priced similar to Frenet, etc before the Monks unionized
Picked this up back in January, just had some last night, neat. Pretty damn good.
Attachment 451411
Punt e mes
Amaro
My favorite pre dinner drinks now
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It’s $70ish a bottle in Montana, so that’s a buy for me.Quote:
Originally Posted by Woodsy
It’s that time.
https://uploads.tapatalk-cdn.com/202...14ad12447a.jpg
Really? WSJ paywalled link on tgr… ffsQuote:
Originally Posted by Buzzworthy
So did I get a freebie? Wasn’t paywalled when I read it but now it is. Sorry about that.
Originally saw it in my Google app newsfeed. Still can read it there but not on Chrome or Safari if you happen to have the app.
No worries. I’ll get over it.Quote:
Originally Posted by Buzzworthy
Ok, Tgapp I got one for you. It’s more of a shot than a cocktail, but it’s called a ferlort, and as you’d assume it’s equal parts fernet and Malort.
I haven’t had one yet, but sounds interesting
yikes, the last time I was in Chicago I went to some fancy James Beard nominated cocktail bar and paid $20 for a cocktail which I can only assume was basically 3 straight ounces of fernet. Even after a month of therapy I'm still not back to my usual old self. Just seeing the fernet label makes me want to go cry in the corner.Quote:
Originally Posted by Supermoon
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Have I shared this one with you guys? Chartreuse Vegetal
Attachment 457093
I don’t really do any cocktails with it but when you feel a cold coming on, a couple drops in some water or half a shot right down the gullet does wonders.
Attachment 457095
Haha. The fernet trauma is real!Quote:
Originally Posted by tgapp
I think the word vegetal is one of the least appetizing words to describe something.Quote:
Originally Posted by Brownski
Maybe it sounds better in French?Quote:
Originally Posted by Supermoon
Have I already talked about the Man ‘o War cocktail? New fave:
2 oz bourbon or rye
1/2 oz Cointreau
1/2 oz sweet vermouth
1/2 oz lemon juice
1/2 oz Luxardo cherry juice
Instead of a 1/2 ounce of Luxardo cherry juice I’ve been doing a 1/4 oz of the juice and then a 1/4 oz of Luxardo cherry liquor. 2 cherries for garnish. Less sweet. And you can’t make this with typical grocery store maraschino cherrys, they don’t cut it at all. I haven’t had Luxardo brand cherries for a while but I found some Sausalito brand that are a good substitute.
Doesn’t everything?Quote:
Originally Posted by Brownski
I don’t really like anything cherry, but if I did I bet this is awesomeQuote:
Originally Posted by zion zig zag
Ha! There's a well-known woman cocktologist here in town that has a tattoo of the Fernet label on her forarm. I always wonder what would make someone love it that much.Quote:
Originally Posted by tgapp
Now Malort needs to go back to Chicago. Every swinging dick lately seems to be ordering it, talking it up, and finding new ways to ruin cocktails with it.
Maybe she's got some roots/connection in Argentina?Quote:
Originally Posted by BmillsSkier
Quote:
Originally Posted by Brownski
Right? Ménage à trois sounds much more sophisticated than threesome or two chicks at the same time.Quote:
Originally Posted by Supermoon
Uhuhuhuhuhuhuh, cocktologist, huhuhuhuhuhuhQuote:
Originally Posted by BmillsSkier