Robert, I can't speak for the #1 (since I can't get Applejack in Canada,...) but I've noticed the #2 goes down REALLY easy. And if someone is seriously hung over, the easier the drink goes down the better!
I tried this finally this afternoon (not in the morning, maybe next time) and I'm quite fond of it! Nothing that blows my socks off, and yet that is maybe why it's such a good "morning drink" as it is very mellow. Almost like a "big boy's" apple juice. I used a vs Courvoisier and a (I have to admit) cheap Calvados with Martini sweet vermouth. I might go a little more expensive with the Calvados next time, but maybe a rough-and-ready Apple Brandy will better fit the bill for me as I can't get Apple Jack.
I am in Ontario, but I'm fortunate to get around. Any leads by the borders would be great. Even anyplace in California, I think I'll be out there sometime soon.
Woah, thanks Steve! I appreciate the detective work. I might be that way soon, so I'll be sure to stop by. Ha! You'd be surprised how many Canadian products we DON'T have access to in Ontario. The LCBO is run by idiots.
Ugh! So many ingredients I can't get in Canada! Hahaha! But very inspiring, I haven't tried making any swizzles before. I'll use this as a jumping point! Thanks, Jaime.
@TheBalch: Besides what Robert said, when I buy fresh fruit I'll make something that needs twists (Manhattens, Metropoles, etc.) FIRST, and then save the fruit to make sours (or other drinks that need juice) the NEXT night. I've never noticed a lack of quality using a lemon that's wrapped or sat in Tupperware for a day or two in the fridge. The problem for me is buying oranges. A know a lot of drinks that call for orange twists, but not a lot that call for orange juice.
Hey! Hahaha! Guilty as charged. I had to laugh when I heard the mention to my old post. Thanks for covering this drink, Robert. My roommate loves it, although I STILL prefer the Vancouver!
Blair, I find using a pour spout that has a speed hole (when covering said hole with your thumb) makes for a pretty good dasher top. I use that when dashing absinthe.
I have to agree with Kathy on this one. I wish I had drank one of these before I tried a classic Negroni. This seems like a much more approachable drink than it's name-sake.
I've been wanting to make my own liqueurs lately too, as the selection of quality ones here in Ontario is lacking. Any tips for making my own, especially fruit based ones like Apricot? Jaime, I've read your posts on Beer liqueurs so I thought I could start with an Apricot beer liqueur,...
Here, here Rhett! Are you in Ontario? If so, let's harass the LCBO together! Maybe together we can knock some sense into them. They stocked Old Tom last year, but then de-listed it.
Too true! Tried the Caprice the other night and I have to say, what a difference! Think I prefer the Caprice, quite superior to my pallet. BUT, I still prefer the Vancouver to both of them! Haha!
Is my palette CRAZY, or does this drink taste good with a full 1/4 ounce of maraschino? I tried it that way and the maraschino is still pretty tame. Or, am I coo-coo?
Excellent video, Robert! Found this drink in Wondrich's book, and I dig it. Showed it to my friend and she loved it too. Hoping I can find bitter truth in Canada, but my Peychauds is good enough for now.
I bought a bottle of Campari two summers ago, and as my taste buds get a little more mature I've been drinking more and more of it and now the first bottle is ALMOST done. Yay for me! Hahaha! Think I'll polish it off with this recipe, thanks.
Nice find Robert! I tried this one last night, and it was delightful.
There's a LOT of drinks to wade through in the Savoy book, so I appreciate the help. Thanks!
Anyone try switching the vodka and Lillet ratios around? More Lillet and less vodka? Sipping it right now, and my tastebuds seem to prefer it that way. Thoughts?
Don't know if this will help,...I don't live in a dry climate, but my girlfriend keeps the fresh herbs in a plastic bag but inflates it with air before she seals it. That works well for us but again, I'm in a humid area.
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Jeff! Followed you blog for years now! Great to see you on the SSN now. Looking forward to the new videos!
So what's the deal with "Bainbridge Island"? Is that a local Seattle in-joke? Is Bainbridge not a nice area?
Robert, I can't speak for the #1 (since I can't get Applejack in Canada,...) but I've noticed the #2 goes down REALLY easy. And if someone is seriously hung over, the easier the drink goes down the better!
I tried this finally this afternoon (not in the morning, maybe next time) and I'm quite fond of it! Nothing that blows my socks off, and yet that is maybe why it's such a good "morning drink" as it is very mellow. Almost like a "big boy's" apple juice. I used a vs Courvoisier and a (I have to admit) cheap Calvados with Martini sweet vermouth. I might go a little more expensive with the Calvados next time, but maybe a rough-and-ready Apple Brandy will better fit the bill for me as I can't get Apple Jack.
Ahhh, Creme de Noyeux. Yet ANOTHER ingredient I can't get in Canada. Anyone know a decent sorce in the States incase I do some cross border shopping?
I am in Ontario, but I'm fortunate to get around. Any leads by the borders would be great. Even anyplace in California, I think I'll be out there sometime soon.
Woah, thanks Steve! I appreciate the detective work. I might be that way soon, so I'll be sure to stop by. Ha! You'd be surprised how many Canadian products we DON'T have access to in Ontario. The LCBO is run by idiots.
It's tough-love, kids! We all need a little in our lives, and J-Mo's the one to deliver it.
Woah! Jaime, that's a very in-depth naming procedure you went through! Makese want to try it even more,...
*makes me,...
Ugh! So many ingredients I can't get in Canada! Hahaha! But very inspiring, I haven't tried making any swizzles before. I'll use this as a jumping point! Thanks, Jaime.
Blair! Perfectly said, I made a Rye Whisky cocktail with a less aggressive Rye and the BT aromatic bitters almost ruined it! It was all I could taste.
@TheBalch: Besides what Robert said, when I buy fresh fruit I'll make something that needs twists (Manhattens, Metropoles, etc.) FIRST, and then save the fruit to make sours (or other drinks that need juice) the NEXT night. I've never noticed a lack of quality using a lemon that's wrapped or sat in Tupperware for a day or two in the fridge. The problem for me is buying oranges. A know a lot of drinks that call for orange twists, but not a lot that call for orange juice.
Hey! Hahaha! Guilty as charged. I had to laugh when I heard the mention to my old post. Thanks for covering this drink, Robert. My roommate loves it, although I STILL prefer the Vancouver! Blair, I find using a pour spout that has a speed hole (when covering said hole with your thumb) makes for a pretty good dasher top. I use that when dashing absinthe.
Wow, I didn't know that's how you use those wine openers! Thanks, Jamie.
Bonal? I'm not formiliar,... Is it like dubonnet, or Lillet? Sweet or dry vermouth? Or is it completely different from ANY of those four?
Jaime! The new bar looks amazing, congratulations!
I have to agree with Kathy on this one. I wish I had drank one of these before I tried a classic Negroni. This seems like a much more approachable drink than it's name-sake.
I've been wanting to make my own liqueurs lately too, as the selection of quality ones here in Ontario is lacking. Any tips for making my own, especially fruit based ones like Apricot? Jaime, I've read your posts on Beer liqueurs so I thought I could start with an Apricot beer liqueur,...
Here, here Rhett! Are you in Ontario? If so, let's harass the LCBO together! Maybe together we can knock some sense into them. They stocked Old Tom last year, but then de-listed it.
I don't want to be THAT guy,... But this seems like a Ford cocktail with different proportions. Must give this one a try.
Too true! Tried the Caprice the other night and I have to say, what a difference! Think I prefer the Caprice, quite superior to my pallet. BUT, I still prefer the Vancouver to both of them! Haha!
Is my palette CRAZY, or does this drink taste good with a full 1/4 ounce of maraschino? I tried it that way and the maraschino is still pretty tame. Or, am I coo-coo?
Excellent video, Robert! Found this drink in Wondrich's book, and I dig it. Showed it to my friend and she loved it too. Hoping I can find bitter truth in Canada, but my Peychauds is good enough for now.
I bought a bottle of Campari two summers ago, and as my taste buds get a little more mature I've been drinking more and more of it and now the first bottle is ALMOST done. Yay for me! Hahaha! Think I'll polish it off with this recipe, thanks.
Robert! You ACTUALLY drank! Nice to see you enjoy your hard work! Hahaha!
Alan! Don't discourage Robert from drinking his drinks! He's been working hard preaching the art of cocktailing, and needs to relax! Hahaha!
Nice find Robert! I tried this one last night, and it was delightful. There's a LOT of drinks to wade through in the Savoy book, so I appreciate the help. Thanks!
Anyone try switching the vodka and Lillet ratios around? More Lillet and less vodka? Sipping it right now, and my tastebuds seem to prefer it that way. Thoughts?
Don't know if this will help,...I don't live in a dry climate, but my girlfriend keeps the fresh herbs in a plastic bag but inflates it with air before she seals it. That works well for us but again, I'm in a humid area.