Reply With QuoteGuys, triggercut totally drank that five years ago and is only telling us about it now. Why is that, Trigger Hussein Cut?
Originally Posted by triggercut
Any pictures triggercut releases could be photoshopped, so I refuse to believe he drank this at all. If he did drink this beverage it was probably a knockoff.
Guys, triggercut totally drank that five years ago and is only telling us about it now. Why is that, Trigger Hussein Cut?
So you know that lime cordial I mentioned?
Turns out it's fucking fantastic in a margarita. Two parts parts blanco tequila (I went with El Tesoro Platinum), one part Cointreau, one part lime cordial, shaken with ice and strained.
Mmm.
After trying a few recipes I think I got down the Pegu which is my new "sweet", non-whiskey cocktail for guests. I used this recipe with Bombay Sapphire and Bol's Orange Curacao. It was a big hit with my wife who commented that she really enjoyed the mixture of sweet, sour and bitter. I also thought it was pretty damn tasty.
I'm also getting happier with my Sazerac. A bar right down the street makes a really fantastic one that I still can't quite recreate. I'm not sure what it is I'm missing. At first I wasn't adding very much simple syrup and by increasing my simple syrup a bit I was able to also add a bit more bitters and get closer to what they do. My current recipe is:
2 oz Rye
1/2 oz simple syrup (3/4 if making it for my wife)
4 dashes of Peychaud's bitters
1 tsp of Herbsaint
Mix all ingredient's but Herbsaint; coat a second, chilled glass with Herbsaint and dump any excess; serve straight up, topped with a lemon twist
Last edited by StGabe; 05-06-2011 at 12:50 AM.
My drink of choice over the past few years is the vodka martini:
2 shots of vodka (it doesn't matter what kind, really)
Get it really really cold and pour it into a really really cold glass. Add an olive or two but keep the vermouth the fuck away from it.
I don't know if you could call that a martini. That sounds like straight vodka with a garnish, served cold.
I know that a "churchill martini" is described as "take a bottle of gin. Show it to a bottle of vermouth, and then pour some gin and put the vermouth away." So there is precedent.
I like martinis, generally, and despite posting a weird frou-frou martini on the previous page, my favorite is a classic gin dry straight up with three olives (I'm a bit of a gin snob, and prefer sapphire for that one). But a dirty vodka martini (with Tito's) is a close second: nothing like a little olive brine in my vodka. :)
People who gets snobbish about vermouth in a martini perplex me. doubleyou tee eff, if you are not using vermouth you are, by definition, not drinking a martini!
More and more I think "martini" is coming to be defined as "gin or vodka in a martini glass with olives or twist". People who really like a martini tend to like it for their brand of call liquor and end up not particularly wanting the vermouth in there.
I think that Vermouth is very similar to cilantro. It can be such a strong, overpowering flavor that a lot of people are turned off by it out of the gate. I can definitely have more vermouth in my martini now than when I started, when I started drinking martinis, literally the smallest splash of vermouth was all I could take.
I understand that there is no such thing. It's a cocktail glass.
I realize. They have come to be colloquially known as "martini glasses", even though they make good homes for Manhattans, Cosmos, and all other sorts of drinks that were once just weird shot-type drinks that one frequently finds on "martini" lists at bars and restaurants.
I get what you were saying. I think it's definitely part of what you're talking about -- that "martini" is more a signifier of what people think a cocktail "ought" to be instead of what a martini actually "is."
Oh, and for the record, I do own a monocle.
It probably doesn't help that when most people think of vermouth, they're only thinking of the Martini & Rossi swill or something even cheaper or nastier.
The idea that if you buy actual good vermouth it tastes good is not one that's really occurred to most martini drinkers.
(Also I must admit that my level of snobbishness is "So you like a big cold glass of vodka with a little vermouth? Great, but that's not a martini. Martinis have GIN.")
Yeah, if you don't like vermouth, you're not drinking good vermouth.
If you don't like good vermouth, you're a cretin.
Agreed on martinis. As Peggy Olson would say, "You need three ingredients for a cocktail. Vodka and [ice] is an emergency."
I've made a few "old fashioned" Martinis with gin, sweet vermouth and bitters and they're pretty drinkable although I prefer a Manhattan.
This Cinco De Mayo I made some Paloma's for the first time.
Fill an old fashioned glass with ice
2 oz of Repasado (I used cabrito which was a fantastic budget tequila)
1/2 A lime Juiced
Top off with Squirt (or some other grapefruit/citrus soda)
I felt it really complimented the Tequila without venturing into the overly sweet Margarita territory. Also cheaper to make then a good Margarita becuase you don't need Cointreau.
As for the vermouth discussion, any recommendations for a good vermouth? All I see at the grocery store is the cheap stuff. And how long do you keep an open bottle for?
Last edited by gringokidd; 05-06-2011 at 04:48 PM.
Sweet: Quady Vya or Carpano Antico.
Dry: I like the quady vya, but it might have too much character for many people. I think Noilly Prat is the ANSI standard "good dry". But I'm not an expert.
Sweet will last longer than dry opened. Some people say 6 months, which seems way too long to me. Dry should be kept in the fridge and used relatively quickly. I wouldn't keep an opened bottle longer than 3 months, and even that's pushing it. It's herbed wine, essentially, and so is subject to all the oxidation you'd expect to see in wine. Noilly Prat (I looked it up) says their product will keep for 3 months in the fridge.
You can usually find half-bottles of vermouth. This makes a lot more sense unless you're a heavy drinker.
Damn you, nlanza. Damn you to hell.
You'll thank me when it's done.
I just finished up a two-quart batch for a party tomorrow. I hope our guests like gimlets, daiquiris, and margaritas.
I'm concerned for my batch a bit, I wasn't happy with the freshness of the ginger; it just didn't have that intense aroma I love. In the end, my 11 small limes got me a whopping 1 1/8 cups of juice, so I had to scale down the sugar and ginger accordingly. That was a ton of work for what seems like a rather small amount of mixer. This stuff better be manna.
While I'm not snobbish about vermouth, and actually used it when I started drinking martinis, I found too often bartenders without a clue would put in WAY too much. Of course these are the same bartenders who don't appreciate a good martini is a really cold martini.
Over time I learned to order it without the vermouth and I've never been happier. If I am feeling sassy, I'll get the martini dirty, with just a splash of olive juice.
Consider this thanks!
I can't get over how potent this stuff is. I think I put in 1 part cordial for 4 parts gin or something and it's a perfect drink. (I just did the math - 2 oz gin for every 1 tablespoon of cordial. 4:1 on the dot.)
Even my wife is amazed at how good this gimlet is, and she doesn't even like gin. I put a splash in her Ruby Red Squirt and it's so damn awesome I'm floored.
I have to wonder what the refrigerated shelf life is on this, because I'd love to make up a bunch of batches of orange, grapefruit, lemon, and lime cordials so that I could mix and match as additives to cocktails and other beverages.
Mind = blown.
Last edited by RyanMichael; 05-07-2011 at 06:50 PM.
Awesome, glad you liked it.
We found that 2:1 gin:cordial plus ice and a goodly splash of tonic worked really well for people who aren't regular gin drinkers.
Our friends and neighbors couldn't get enough of it at the party we threw tonight, and we had a bunch of people asking me to send them the recipe.
So yeah, everyone should make this stuff.
I got a dozen limes to try this gimlet thing out myself. I'll probably assemble it on Wednesday and try it on Friday or Saturday.
That extra day didn't make a difference in my mind, but then I was so desperate to try the concoction I doubt I'd have noticed a difference if there was one.
It probably depends on the gin, but with Bombay Sapphire, I found 4:1 gin:cordial to make for one that's pretty solid. I love sugary sweet intensity, but this stuff is such a bitch to make I'm actually trying to be conservative on its use. Any less and there just wasn't enough lime and ginger goodness.
If I had an unlimited amount of the stuff, I'd probably end up at 3:1 from a pure enjoyment standpoint.
Also, I've begun to compile a list of things this stuff is good in:
Grapefruit pop (Squirt, Fresca)
Cola (both regular and cherry-flavored varieties)
Lemon-lime pop (Sprite, Sierra Mist)
Vernor's
I suspect it will also taste good in cream soda and numerous fruit-flavored pops, plus mixed drinks containing any of the aforementioned ingredients.
In short, this shit is magical.
Any discussion of cocktails, especially the martini, requires a passage from Luis Buñuel's autobiography:
I always thought that the Vermouth part of the famous Churchill Martini was a gentle bow in the general direction of France.
Being not a huge fan of either gin or Vermouth, I haven't experimented enough to find the Martini I really liked - friend of mine who used to own a small manor had a James Bond themed birthday bash with the (Bond) traditional Vodka Martini and several variants, but alas.
And I do have good gin and use my Noilly Prat for cooking.
According to this, much of that advice is wrong. TL;DR version: you can't cool something with ice without melting the ice. The more cooling you do, the more melting you do. Big ice cubes cool down the drink more slowly, although they dilute the drink more slowly (making them better for a drink on the rocks, but not as important for a drink that is mixed with ice then served straight up). The most applicable advice is pre-cooling your glasses, alcohol, etc. Also, if you pre-cool your ice to a really low temperature it will have an effect, but only if you use the ice immediately after it leaves the freezer.
If you really, really want a non-diluted, super cold martini you'll want to premix your ingredients without ice, throw them in the freezer, then serve directly. Of course I suspect that no one really wants that martini: the dilution via water is an important part of the recipe. Especially for the "extra cold, extra dry" martini where, let's face it, the whole point is to taste as little of the drink as possible. Cold versions "taste" better exactly because they cold drinks have less taste and aromatics overall.
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