since January 2010
15 Mar 201110:30 pm
Raising the Bar is very inspirational. Boudreau, you are the king of the platinum cocktail age. (petrucio is probably a better spelling….ch in italian is always a hard K sound. sorry to nit-pick that. ) I look forward to future episodes. Cheers and thank you. I have a few jars of dusts as part of my mis-en-place, great convo pieces and garnishes.
Corpse Reviver #2 Cocktail
14 Dec 20104:46 pm
I recommend rinsing the cocktail glass with 1/4 oz of absinthe rather than incorporating it. I also sometimes pre-louche the absinthe rinse by adding a tiny bit of water and a few ice cubes and gently swirling it all around and discarding (unless more absinthe flavor is desired), then shake and slowly fill the glass. #2 is the popular one of the 3 mentioned in the video. I had been influenced to believe this was the only version worth drinking. However, I replaced #2 with the #1 after tasting it myself (finally), and testing it on a few customers. It is quite a great digestif and a more fitting drink in colder months, in my opinion. Simple to make, stir equal parts calvados, brandy, sweet vermouth. High quality spirits will make this sing. Cheers
Fancy Free Cocktail
17 Jan 20109:31 am
Try it with Regan’s Orange Bitters or Fee Bros as well. Thanks for pronouncing Maraschino right…I am sure you’ve heard plenty of people say it the wrong way as well. Its the cocktail worlds equivalent of bruschetta in that way. thanks for comprehensive site
How to Flame an Orange Zest
17 Jan 20109:25 am
Warming the peel from the inside works well for me…that way the oils are released from the inside and not burnt until expressed.
20 Jan 20101:29 pm
Seems to be a less bitter version of the original and maybe more palatable to most. I was told the name bijou refers to the 3 colors of the original recipe and thus the namesake is lost in this version. The chartreuse represents emeralds, gin =diamonds, sweet vermouth =rubies (i believe). Hence the name jewel has significance. Probably worth noting.