John Tremain

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

[John Tremain @alpinejohnny]

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

[John Tremain @alpinejohnny]

@Noirchick1 Bee Movie (2007)

[John Tremain @alpinejohnny]

It is time again to start sourcing your McIntosh apples to fix up a batch of Eve Cocktails for Thanksgiving. You’ve a few days to get it together!

[Audrey Saunders🍸 @AudreySaunders]

🍎⏱🦃PREP TIMER
If you want to make a batch of 🍎Eve 🍎for Thanksgiving, start it today. It needs 5 days to macerate.🍂🍁🐿

[John Tremain @alpinejohnny]

@NiallHarbison Well done, bravo! And recover well! ❤️‍🩹

[John Tremain @alpinejohnny]

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.

[John Tremain @alpinejohnny]

@Noirchick1 Stonehenge from This is Spinal Tap. Cheers.

[John Tremain @alpinejohnny]

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

[John Tremain @alpinejohnny]

@drink_city The original “wake me up and then fuck me up.” Apologies to Dick Bradsell and the Vodka Espresso.

[John Tremain @alpinejohnny]

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.

[John Tremain @alpinejohnny]

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…

[John Tremain @alpinejohnny]

@Noirchick1 Probs a tie between Ball of Fire and Local Hero.

[John Tremain @alpinejohnny]

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.

[John Tremain @alpinejohnny]

@ColombiaCoctel The maestro is missed. Glad his archive of posts remains.

[John Tremain @alpinejohnny]

@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.

[John Tremain @alpinejohnny]

@Kemmeries Thank you! Hard to believe this all started when Twitter was a completely different place!

[John Tremain @alpinejohnny]

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.

[John Tremain @alpinejohnny]

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).

[John Tremain @alpinejohnny]

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.

[John Tremain @alpinejohnny]

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.

[John Tremain @alpinejohnny]

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.