Hi Ben - you caught me. I've tweaked the recipe slightly for the next printing of the book - a little greater volume and a little less tart. We've corrected the recipe above to match what's in the video.
Cheers!
I brought my own ice to the shoots - and by chance, I just posted a tutorial here: http://www.homebarbasics.com/ice/
We'd love to do a follow-up series about home techniques including ice. Thanks for watching!
Cointreau is a brand of triple sec. I don't make specific brand recommendations in the recipe listings. Cointreau is recommended, but Combier or Pierre Ferrand would be great in this, too.
Robert, have you tried the Tempus Fugit Spirits Kina L'Avion d'Or? Of the three (Lillet Blanc, Cocchi Americano, Kina L'Avion D'Or), it's the most quinine-forward. And possibly, the closest we'll get to Kina Lillet....
A quick shake ensures that the ingredients are properly mixed and chill before they hit the ice. This helps keep the ice in the glass from melting too quickly.
One of my favorites, Robert!
I stumbled across an interesting idea for the origin of the Jack Rose while I was researching the Wild-Eyed Rose: http://www.homebarbasics.com/wild-eyed-rose/
Long story short, the Wild-Eyed Rose was created by Hugo Ensslin in 1913 and its name is a riff on the popular tune of the day, "My Wild Irish Rose." The Jack Rose came along a few years later; it's the same drink, just made with Applejack instead of Irish whiskey. I think there may be a good case for genetic paternity there...
They balance each other out very nicely, I think. Rittenhouse is pretty punchy and the Carpano Antica is sweet and vanilla-forward. They make good friends.
Thanks Benjamin & Dinah - appreciate your comments!
I love the 2 oz OXO, it's a great tool. Our kind sponsor KegWorks provided some of the tools you see in these videos, and we're happy to show them off. :)
Note the tonic / mineral water / fizz in this is *highly* optional - most people find the drink perfectly balanced as-is, but some prefer to cut the bite of the whiskey a little bit.
Agreed, and thanks for chiming in, Nick. Personally, I don't care for bubbles in the drink – it softens it too much for my palate and takes away from the interesting relationship between sugar, mint, and whiskey. But: to some, it's too strong without a little cutting. Always better to be a good host than to force a point on your guests!
Hi Alex - appreciate the feedback. The focus of this series is simply to give the beginning cocktail enthusiast a place to start, to let them know everyone is welcome at the party. We'll be covering the classics done professionally, but in a low-key, unrehearsed quick visit.
Cheers!
That might be fun to show up at someone's home and see what can be done with what's on hand... Whipped Cream vodka, Malibu rum, a fake plastic lime, and artificial grenadine? Hmmmm...
Great suggestions, perhaps down the road we can do some episodes focusing on techniques (like how to make those ice rocks) or syrups (simple, grenadine, orgeat, etc.). Thanks for your input!
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I haven't tried that one yet, thanks for the reminder!
Hi Ben - you caught me. I've tweaked the recipe slightly for the next printing of the book - a little greater volume and a little less tart. We've corrected the recipe above to match what's in the video. Cheers!
I brought my own ice to the shoots - and by chance, I just posted a tutorial here: http://www.homebarbasics.com/ice/ We'd love to do a follow-up series about home techniques including ice. Thanks for watching!
Great idea, crushing ice in the Cuisinart. Could've used that last weekend, making Juleps for a crowd.
Cointreau is a brand of triple sec. I don't make specific brand recommendations in the recipe listings. Cointreau is recommended, but Combier or Pierre Ferrand would be great in this, too.
Robert, have you tried the Tempus Fugit Spirits Kina L'Avion d'Or? Of the three (Lillet Blanc, Cocchi Americano, Kina L'Avion D'Or), it's the most quinine-forward. And possibly, the closest we'll get to Kina Lillet....
Thanks, Perry! Those coupes were a find at a local thrift store. Worth checking around for vintage glassware, you never know what you'll see.
A quick shake ensures that the ingredients are properly mixed and chill before they hit the ice. This helps keep the ice in the glass from melting too quickly.
In Venezuela, this is called Cuba Libre Preparado.
Thanks Greg. Proper dilution also rounds out the corners of a drink a bit, unifying flavors. Dilution is your friend!
This is definitely on the tart side - boosting the syrup to 1/2 ounce evens that out.
Thanks Nick! I find the run brings some of its own sweetness, so the standard sour 2:1:.5 spec can be modified a bit to keep it crisp.
Cheers!
One of my favorites, Robert! I stumbled across an interesting idea for the origin of the Jack Rose while I was researching the Wild-Eyed Rose: http://www.homebarbasics.com/wild-eyed-rose/ Long story short, the Wild-Eyed Rose was created by Hugo Ensslin in 1913 and its name is a riff on the popular tune of the day, "My Wild Irish Rose." The Jack Rose came along a few years later; it's the same drink, just made with Applejack instead of Irish whiskey. I think there may be a good case for genetic paternity there...
They balance each other out very nicely, I think. Rittenhouse is pretty punchy and the Carpano Antica is sweet and vanilla-forward. They make good friends.
No tonic! Ha :) You won't see it again until the Mojito & Tom Collins.
Thanks Benjamin & Dinah - appreciate your comments! I love the 2 oz OXO, it's a great tool. Our kind sponsor KegWorks provided some of the tools you see in these videos, and we're happy to show them off. :)
Note the tonic / mineral water / fizz in this is *highly* optional - most people find the drink perfectly balanced as-is, but some prefer to cut the bite of the whiskey a little bit.
Details? I know it's a little bit of an unconventional technique....
Agreed, and thanks for chiming in, Nick. Personally, I don't care for bubbles in the drink – it softens it too much for my palate and takes away from the interesting relationship between sugar, mint, and whiskey. But: to some, it's too strong without a little cutting. Always better to be a good host than to force a point on your guests!
Hi Alex - appreciate the feedback. The focus of this series is simply to give the beginning cocktail enthusiast a place to start, to let them know everyone is welcome at the party. We'll be covering the classics done professionally, but in a low-key, unrehearsed quick visit. Cheers!
That might be fun to show up at someone's home and see what can be done with what's on hand... Whipped Cream vodka, Malibu rum, a fake plastic lime, and artificial grenadine? Hmmmm...
Great suggestions, perhaps down the road we can do some episodes focusing on techniques (like how to make those ice rocks) or syrups (simple, grenadine, orgeat, etc.). Thanks for your input!