1. I would have liked to seen the drink after it sat 30 seconds.
2. I still prefer shaking a Martini. The spirits are (mostly) clear and shaking gets it icy cold, so much that ice forms on the top of the glass. 10-20 seconds after pouring, it is clear again.
The champagne mentioned in the video does not appear in the recipe, and for home cocktail hour popping a new bottle of champagne for one or two of these doesn't make sense. Assuming that the written recipes are correct, I guess one can safely leave out the champagne?
But... you did say 2 ounces, which would mean that it is a substantial part of the cocktail.
Thanks. And I see what you wrote to Ian, "There is a wonderful attitude shift in this drink..."
Excellent. I often have a cocktail, looking for an attitude shift, but I guess that's not what you meant. ;-)
Very interesting, and sounds good.
The only question I have for this is what I have for any cocktail that has "a twist," and that is: when I make this at home, I feel stymied because I don't know what to do with the lime/lemon/orange that I use after I take a strip of peel off of it. I may even have a second cocktail, but I am wishing for an alternative to these garnishes that don't leave "damanged" fruit in my refrigerator.
Interesting note re: Angostura “orange” bitters. In fact, I did use that in the Old Fashoned Bourbon cocktail, not having an orange peel and figuring it would help make up for the lack.
Very nice. But, I didn't hear "Auntie cocktail." I heard "the Anti-cocktail." You know... what to drink when all of your friends are having cocktails and you want to make a statement. :-)
This is not simply true. In the novel Diamonds are Forever he uses the phrase and I think also in Dr. No. In Casino Royale this is how he orders the first Vesper he invents. Elsewhere -- You Only Live Twice, I think-- he orders it stirred. Moody, perhaps?
Anyway, I take the colder "shaken," but not as fiercly as you did it, and risk the cloudyness.
Agreed about Bond. Bourbonand branch, bourbon straight, Gin and Tonics (extra fresh lime). I was just amazed how he (and Felix) could have 2 double vodka Martinis and then go to work, especially where I might have to use firearms. :-)
When I made a Martini last night (I intended to make it with sweet vermouth and found I was out. I will rectify that on the way home tonight._) I realized that I've fallen into using the shaker but gently stirring rather than shaking.
I appreciate finding your site, by the way, and re: the Old Fashioned show, I am now scrared to order it out, but do make it at home.
I've mentioned finding your site in my blog category "cocktails" at http://blog.avolio.com/search/label/cocktails
David, Robert's point was that some water should be part if a cocktail. Also, I am pretty sure his purpose was to present a classic Martini.
I enjoyed learning where the "dry" distinction came from, and it rings true. I have made a sweet Martini, and enjoyed it, and still enjoy dry Martinis.
I typically like a 5-1 ratio. I had read that cocktails should be 3 ounces.
Adam, I am not sure changing the gin will help you much. For example, I happen to like Gordon's. which is a bargain gin. I would experiment by using sweet vermouth. To your second comment, while you should certainly drink it as you like it (e.g., on the rocks), I wonder if you are comparing how cocktails are made in bars vs. at home. What I mean is this: I find that unless I specify, they make a bigger drink out than I do at home (and what classically was done). A 3 or so oz. drink should not get warm before you finish it, and you should not "get drunk in a way bigger way."
Latest
Comments
I've added a dash of Angostura bitters in lieu of the quinine. What do you think? (Not my invention -- I think I read it some place.)
1. I would have liked to seen the drink after it sat 30 seconds. 2. I still prefer shaking a Martini. The spirits are (mostly) clear and shaking gets it icy cold, so much that ice forms on the top of the glass. 10-20 seconds after pouring, it is clear again.
The champagne mentioned in the video does not appear in the recipe, and for home cocktail hour popping a new bottle of champagne for one or two of these doesn't make sense. Assuming that the written recipes are correct, I guess one can safely leave out the champagne? But... you did say 2 ounces, which would mean that it is a substantial part of the cocktail.
Thanks. And I see what you wrote to Ian, "There is a wonderful attitude shift in this drink..." Excellent. I often have a cocktail, looking for an attitude shift, but I guess that's not what you meant. ;-)
Very interesting, and sounds good. The only question I have for this is what I have for any cocktail that has "a twist," and that is: when I make this at home, I feel stymied because I don't know what to do with the lime/lemon/orange that I use after I take a strip of peel off of it. I may even have a second cocktail, but I am wishing for an alternative to these garnishes that don't leave "damanged" fruit in my refrigerator.
Interesting note re: Angostura “orange” bitters. In fact, I did use that in the Old Fashoned Bourbon cocktail, not having an orange peel and figuring it would help make up for the lack.
Very nice. But, I didn't hear "Auntie cocktail." I heard "the Anti-cocktail." You know... what to drink when all of your friends are having cocktails and you want to make a statement. :-)
You shook this even though it is a clear spirit. On the Martini show you insisted on stirring. Why is this different? thanks.
This is not simply true. In the novel Diamonds are Forever he uses the phrase and I think also in Dr. No. In Casino Royale this is how he orders the first Vesper he invents. Elsewhere -- You Only Live Twice, I think-- he orders it stirred. Moody, perhaps? Anyway, I take the colder "shaken," but not as fiercly as you did it, and risk the cloudyness.
Agreed about Bond. Bourbonand branch, bourbon straight, Gin and Tonics (extra fresh lime). I was just amazed how he (and Felix) could have 2 double vodka Martinis and then go to work, especially where I might have to use firearms. :-) When I made a Martini last night (I intended to make it with sweet vermouth and found I was out. I will rectify that on the way home tonight._) I realized that I've fallen into using the shaker but gently stirring rather than shaking. I appreciate finding your site, by the way, and re: the Old Fashioned show, I am now scrared to order it out, but do make it at home. I've mentioned finding your site in my blog category "cocktails" at http://blog.avolio.com/search/label/cocktails
David, Robert's point was that some water should be part if a cocktail. Also, I am pretty sure his purpose was to present a classic Martini. I enjoyed learning where the "dry" distinction came from, and it rings true. I have made a sweet Martini, and enjoyed it, and still enjoy dry Martinis. I typically like a 5-1 ratio. I had read that cocktails should be 3 ounces.
Adam, I am not sure changing the gin will help you much. For example, I happen to like Gordon's. which is a bargain gin. I would experiment by using sweet vermouth. To your second comment, while you should certainly drink it as you like it (e.g., on the rocks), I wonder if you are comparing how cocktails are made in bars vs. at home. What I mean is this: I find that unless I specify, they make a bigger drink out than I do at home (and what classically was done). A 3 or so oz. drink should not get warm before you finish it, and you should not "get drunk in a way bigger way."