Jump to content

Recommended Posts

Posted

no its rebra ded. im just too lazy to remember the real name

[edit] I don't know what the fuck I meant by rebra ded, stupid ipad

It was one of my normal malbecs that I have a case of, not a home made wine[/edit]

Posted

Harvard Veritas

  1 oz London dry gin

  1 oz Cointreau

  1 oz lime juice or lemon juice, strained

Shake with lumps of cracked ice.

Strain into a Champagne flute.

Top with 1 oz crème de cassis.

Posted

Nice drinks!

Cortez the Killer

Adapted from a recipe by Brent Butler of Blackbird in San Francisco.

2 ounces blanco tequila

3/4 ounce Bonal aperitif wine

1/4 ounce creme de cacao

1 small orange twist, as garnish

Instructions: Place all ingredients except the garnish in a mixing glass. Add ice and stir for 15 seconds. Strain into a chilled coupe. Add the garnish.

18056ae2-a3da-286e.jpg

Posted

Wow, I don't think I could handle 1 oz of cassis.... :)

Sure you can. I'll go first.

IMG_0172.jpg

How is Cortez the killer Al? Seems like a weird combination.

Posted (edited)

Nice Al! What does Bonal taste like? Any subs?

Sure you can. I'll go first.

How is Cortez the killer Al? Seems like a weird combination.

Funny you should mention a substitute, Marc, because the Cocktailian article where I found the recipe specifically says "There's no real substitute for Bonal, I'm afraid, but it can be found at good wine stores." :lol: The taste is hard to describe but the quinine blends with herbs and makes a really interesting flavor. Here is a comment from some that is helpful:

"For those unfamiliar with Bonal, it's a true Quinquina - quinine is the principal botanical and bittering agent. The base is Mistelle, a fortified unfermented grape must - think Pineau des Charentes or just brandy fortified grape juice. In the home region this is served with a squeze of lemon and on the rocks, maybe some soda. Given the mistelle base it's also nice for stretching out the wood on brown spirits. A simple demonstration is a 1:1 with rye and a dash or two of orange bitters." I really enjoy the Bonal & Rye (2 ounces rye whiskey, 1 ounce Bonal Gentiane-Quina, 1/2 ounce Cointreau, 2 dashes orange bitters, 1 dash Angostura bitters, Orange twist, for garnish) and I'm glad to find more options for drinking it.

Jim, I quite liked the Cortez and should have been rocking the Neil Young, but I actually did that yesterday. :) The flavor is smokey, chocolately and herbal all at the same time, and the tequila bite shines through. Try it, you may like it.

Next up, In Harvard We Trust! (good cassis is a must for this one!)

Edited by Voltron
Posted (edited)

Ok, I lied. After seeing that Marc already tried the HV I reverted to my original plan and made a top shelf Saratoga. i had been meaning to find a reason to open the Cocchi vermouth and wow is this good! I will sample the vermouth solo later but this is an excellent manhattan variation.

The Saratoga

1 fl. oz. Rye Whiskey (Van Winkle Family Reserve)

1 fl. oz. VSOP Cognac (G-R XO brandy)

1 fl. oz. Sweet Vermouth (Cocchi Di Torino)

2-3 dashes Angostura Bitters (1 Angostura and 1 cherry)

Stir all ingredients over ice. Strain into a cocktail glass.

18056ae2-b63e-c688.jpg

Oops, didn't realize the pic was awful. Sorry.

Edited by Voltron
Posted

Anyone up for one of these?

Fanciulli Cocktail

1½ oz bourbon

¾ oz sweet vermouth

¼ oz Fernet-Branca

Stir with ice and strain into a stemmed cocktail glass. Or, serve it on the rocks in an Old-Fashioned glass. Though you can use any sweet vermouth, a big, bold vermouth such as Punt e Mes or Vya is the best bet up against Fernet-Branca.

4ac15198-fc33-ab19.jpg

Posted

OK, in keeping with the 2007 theme---

2007 Signorello Padrone, picture commensurate with the taste...............

Bottle sealed but full pour in glass... hmmmm

looks lovely though..

Guest
This topic is now closed to further replies.
×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use.