Robert W

since August 2012


Apricot Lady Cocktail 23 Jan 2014
11:14 am

Thanks for your detailed response Robert. That should put anyone’s mind at ease on the question of egg whites in cocktails. I was asked once at a bar if I minded egg white in a drink I orered. That was a nice courtesy but made me wonder about it. I’ll try the Apricot Lady soon, with egg white of course. Cheers!

Violet Fizz Cocktail 6 Aug 2013
4:15 pm

Great to see you again Robert! Two things about fine sugar. Baker’s or Caster sugar costs more than regular granulated sugar and you can only buy it in a box or bag that is probably more than you will ever use for cocktails, unless you use it to make simple syrup. But an alternative is to make your own fine sugar by putting granulated sugar into a food processer or blender for about a minute on high. Voila! You have fine sugar for cocktails or rimming glasses. Cheers.

Violet Fizz Cocktail 8 Aug 2013
6:35 pm

I finally found some Ford’s gin today. It’s wonderful! I like the floral botanicals and I think it just became my favorite gin. The Fizz is great too, and I tried my second one srtaight up, which I like even better. It’s like a gin Lemon Drop. But what would you call it without the fizz component? A Violet Bouquet?

Corpse Reviver #1 7 Sep 2012
5:05 pm

Robert, another wondful cocktail! I like your videos more now that you have been tasting your drinks and describing them. I also tried this one with Dolin and Carpano Antica Formula. The Dolin brought out very spicy notes and the Antica was still spicy but more subdued and mellow, which was my favorite. Other Savoy cocktails that use apple brandy include the Cota, Ante, and the last one in the book, the Zed Cocktail, all of which use Hercules. But what is Hercules?

Manhattan Cocktail 10 Oct 2012
11:14 am

I also recently ordered a Manhattan that came to the table with a foamy top—I couldn’t even see that there was a cherry sitting on the bottom. But since the place was primarily a wine bar I just rolled my eyes and drank it.

On a brighter side, I came across a Manhattan variation in a Denver resturant called Duo. It is called a “Manhattan Transfer”—

1 1/2 oz High West Rye
3/4 oz Averna
1/2 oz Green Chartreuse
2 dashes Fee Brothers Rhubarb Bitters
Stirred and garnished with an orange twist and brandied cherry

It’s wonderful, but sounds odd. Cheers.