Trapped in a world he never made. I’m here for the beverages. Working my way through the Oxford Companion to Spirits & Cocktails, entry by random entry
Things to keep me busy… when to sleep? Morning meditation will be opening OCTSC to random page and learning something new. This morning @ideasimprove on mixology. Enjoying the historical section of The Way of the Cocktail @DavidWondrich@NRothbaum@momose_julia
Some Philadelphia Fish-House Punch is in my future…
Not much real peach brandy (eau de vie) being produced anymore. High Wire does a delish bottled-in-bond version. And this year I was lucky enough to snag a bottle.
Gibson
2.5 oz Sipsmith London Dry Gin
0.5 oz Noilly Prat Extra Dry vermouth
Stirred with ice until very cold
Strained into a prechilled coupe
Garnished with one home pickled onion per recipe found in @robertosimonson ‘s Substack.
#cheers
Irish Coffee per Jeffrey Morgenthaler
1½ oz (45 ml) Irish whiskey
2 tsp (10 ml) 2:1 brown sugar syrup
3 oz (90 ml) hot, strong coffee
1½ oz (45 ml) heavy cream, lightly whipped
To a preheated Irish Coffee glass,
add whiskey, brown sugar syrup, and coffee. Float cream.
At the cabin so limited options…
wanted a Manhattan but not a Manhattan
Settled in with a Tipperary variation
Hugo Ensslin went 1:1:1
I chose 2:1:large dash
2 oz Redbreast Cask Strength
1 oz sweet vermouth
large dash Green Chartreuse
stirred with ice, strain…
Boulevardier as adapted by @haighted
2 oz bourbon whiskey
1 oz sweet vermouth
1 oz Campari
You could certainly stir with ice and strain over ice in an old fashioned glass but O was lazy and just finger stirred with a big hunk in ice
Orange twist discarded or dropped in.
@AudreySaunders@DavidWondrich Very kind. So happy to have had the chance to interact with you here. Grateful for you sharing your wisdom and recipes. You are part of our holiday traditions.
Oxford Companion to Spirits & Cocktails pg 615 contr @AudreySaunders@DavidWondrich
salt
NaCl, is a mineral that, in cuisine and in mixed drinks, is not only a primary flavor in itself (along with sweet, sour, and bitter) but also an enhancer and modifier of other flavors.
Oxford Companion to Spirits & Cocktails pg 762 contr Chad Solomon
well or rail
the stainless steel rack of liquor bottles kept directly below the bar. A “well drink” or “rail drink” is a mixed drink made with an inexpensive, generic liquor (the kind usually used in the well).
Silver Bullet recipe:
Shake with ice:
1 oz dry gin
0.5 oz lemon juice
0.5 oz kümmel
Strain into a cocktail glass.
Harry Craddock. Savoy Cocktail Book. Richard R. Smith. 1930. p. 148.
Oxford Companion to Spirits & Cocktails pg 409 contr Doug Stailey
kümmel
herbal liqueur of southern Baltic origin, primarily flavored with caraway seed. Once a renowned ingredient in cocktails, punches, and drinks short and tall—most famously the Silver Bullet.
Oxford Companion to Spirits & Cocktails pg 104 contr Doug Frost
bouquet
describes aromas that develop as wine ages in the bottle. Spirits connoisseurs use the term to describe the creation of complex aromas during and after a spirit’s aging, particularly with cognac and brandy.