Jeffrey,
I F-ing love your videos. Simple is awesome and I love the idea of this summer drink for the winter. A few questions:
1. Do you find any problems with the filter paper adding undesirable flavours to the rum?
2. How do you know you've got a good Chinese Five Spice? Is there a brand to look for or does it come down to just tasting it?
3. Has your recipe for your homemade ginger beer changed from the one that is up on your website?
Keep up the great work. I always look forward to another installement of the Morgenthaler Method.
I'm hoping to visit Clyde Common in the New Year.
Cheers,
Greg
This cocktail looks delicious. As luck would have it, I also have all the ingredients. Looks like I'll be making one of these soon.
Great job as always, Charlotte!
Greg
Fantastic...for so many reasons. First, a new video, wahoo! I don't consider the April Fools videos as new content but they were hilarious. Second, this cocktail looks delicious. It is always nice to have another use for my creme de violet (although I really wish I had some of the Bitter Truth stuff). Charlotte, great job as always! I really do enjoy your take on cocktails. Are you in a different place, as the backdrop looks different than the older videos. Someday I'll make it to the Varnish...
Small Screen Network, please, we need more videos!
Cheers,
Greg
Colin,
Music to my ears. I, and I'm sure others, are going through serious withdrawal. Can't wait for the new videos. And just to be clear, what the Small Screen Network is doing is VERY MUCH appreciated.
I will add Rob Roy to my list. There are so many places I would love to visit, in Seatle and abroad. To bad this thing called 'life' tends to get in the way. But fear not, I will make my way to Seatle in the near future.
Is it Friday yet? I could use a drink.
Cheers,
Greg
Jeffrey,
Although I've never had another Amaretto Sour, I'm pretty sure it is safe to say that yours is the best there is. I love this cocktail. You will be happy to know that it was our feature cocktail for our last 'Cocktail Friday'. The smell alone of this cocktail gets my mouth watering. Good job as always and keep 'em coming.
Salut,
Greg
Fantastic. You can never have enough information. One big problem living in Canada is that we are limitted in our choices of Amaros. Hopefully as we North Americans get more familliar with these bitters we will see them more readily available. The more bitters, the better, I say.
keep up the good work.
Greg
Jeffrey,
Fantastic, as usual! I'm not a big store-bought egg nog fan but I am definitely going to make this and I'm pretty damn sure that I'm going to love it.
Small Screen Network,
I'm not sure who to write to but I just wanted to say that I love this video series! Please don't stop. As long as Jeffrey is willing, please keep the Morgenthaler Method going!
Cheers,
Greg
Colin,
Excellent. I just wanted you to hear some positive feedback. People are usually quick to complain but less eager to praise. My note was so that you, Small Screen Network, could hear that your efforts weren't going unnoticed. And just for the record, I do like the other shows too! Speaking of which, when is Jamie coming back?
Greg
Jeffrey,
Could you use this recipe without the alcohol as a non-alcoholic version? Or would you want to add something to replace the alcohol for flavour?
Greg
So I tried a batch of the eggnog. It was divine. Absolutely fantastic. I only had reposado tequila so I'm sure my next batch will be better when I use an anejo tequila. One of the great things about using Jeffrey's recipes is that it makes me, the guy making the drinks, look really good! So thanks as always Jeffrey and keep up the good work.
Cheers,
Greg
Ginty,
I feel your pain. Living in Canada can be frustrating from a 'spirit availability' perspective. But as Robert says, Applejack and Calvados are interchangeable (they are both apple brandies) and Calvados is available in Canada so if you are so inclined, you could always pick up a bottle and give the Corpse Reviver #1 a try. I'm not sure, however, if Applejack works better than Calvados in this case. Anybody have any thoughts on this?
Greg
Robert,
Great job as always. While you always make interesting cocktails, for me the best part of your show is the invaluable tidbits of information such as the confusion regarding apricot brandy. I myself was wondering if they meant a liqueur or an eau-de-vie. Thanks for clarifying that for us!
Greg
Jamie,
Please, please, where did you get the tea strainer! I've been looking everywhere for one just like it. Altough I'm not a big vodka fan, this looks very tasty. As soon as I grow some of my own thyme I'm trying this one.
Greg
Jamie,
This looks like a fantastic drink. Once I get some fresh rosemary, I'll give it a try. A quick question regarding the mister. I have a plastic one at home that I primarily use with absinthe for my Sazeracs. What I was wondering is, do you use a plastic one and if so do you find that it imparts to the spirit a 'plasticky' taste? I keep my absinthe in the mister and haven't noticed this yet but maybe once it has been sitting in the mister longer? I guess I'm wondering if a glass mister (do they even make these?) would be better.
sante,
Greg
I'm not a bartender but this just makes sense. What exactly is a pimp cup? Is it just simple cup, a modified jigger, or is it something special? Is there a history behind the pimp cup?
Cheers,
Greg
Jamie,
This is kind of a Catch-22 for me. I just recently aquired some Carpano and I'm dying to open it. However, at 1L it is bigger than the standard size (750mL) and since I only make drinks for myself and guests a bottle of vermouth last longer than at say the bar you work at. When I open it, I'm going to want to drink it quickly before it goes off but I can only drink so much! I feel like if I open it I'm just going to waste it. Too bad they don't make smaller sizes. Arrg!! As always, thanks for the great show and a great episode.
Greg
Blair:
I definitely keep my vermouth in the fridge but I'll look into buying a vacu seal. A question though, does using a vacu seal 'change' the flavour of the vermouth? I ask because I've read some reviews on vacu seals and the opinions vary widely (admittedly, they were amazon reviews, but...). Have any of you noticed anything?
Jamie:
Thanks, it's good to know that the sweet lasts longer than the dry. By the way, I thought my bottles of Cinzano and Martini were 750 mL but are in fact 1L just like the Carpano. For some reason, my local Liquor stores carry the half litre bottles of Martini dry but not the half litre bottles of sweet vermouth. However, if the sweet lasts longer than the dry, I can live with it.
cheers,
Greg
Although not my favorite when I first tried it, I absolutely adore this drink now. If you haven't tried it, I highly recommend using Gran Classico Bitter instead of Campari. The Gran Classico Bitter takes this fantastic cocktail to a whole new level.
Cheers
Greg
Robert,
I'm not sure if you noticed but you referred to the Count as 'Luguine" rather than "Luigi". This happens to me all the time, try so hard not to mispronounce something and I still do. Had it been me I would probably have referred to him as Count Linguine! At any rate, I'm glad you are back with new episodes and covering some classics. Keep up the good work.
Greg
Blair,
I've never tried making my Negronis with Hendricks. I'll have to give it a try. I'm currently waiting to get my hands on some Carpano which should also give good results. As I mentioned above, you really have to try the Gran Classico Bitter when you get a chance.
Cheers,
Greg
steve7500,
Thanks for the input. I love Plymouth but I don't think I've ever used it for a Negroni. I'll have to try that. I agree, Carpano makes anything better. Unfortunately for us in Canada, we are still in the 'dark ages' when it comes to accessing certain spirits. Carpano and Dolin are not readily available...at least from where I'm from. I've heard of Carpano being sold in certain Provinces but at a very high price tag. Things are getting better but we are always on the lookout for new products becoming available. Fortunately I live next to the border and can obtain hard to find spirits (i.e. Carpano). I still have un-opened bottles of Carpano and Punt e Mes and will give them a try in a Negroni. I've tried the dry Dolin but never the sweet. Perhaps I will try and procure a bottle.
Cheers,
Greg
Robert,
Great episode as always. One of my favorite drinks to boot. I have a question though. Wouldn't a 3:2:1 ratio be 2oz tequila, 1oz cointreau (rather than 11/3oz) and 2/3 oz of lime juice? Or am I missing something?
Greg
Robert,
Thanks for the quick reply. I was looking at it the wrong way. Instead of starting with the 2/3 oz and going up, I started with the 2 oz and went down. This is why I never did well in math. Ah well, the only to do now is to have a drink!
Bottoms up!
Greg
Latest
Comments
Jeffrey, I F-ing love your videos. Simple is awesome and I love the idea of this summer drink for the winter. A few questions: 1. Do you find any problems with the filter paper adding undesirable flavours to the rum? 2. How do you know you've got a good Chinese Five Spice? Is there a brand to look for or does it come down to just tasting it? 3. Has your recipe for your homemade ginger beer changed from the one that is up on your website? Keep up the great work. I always look forward to another installement of the Morgenthaler Method. I'm hoping to visit Clyde Common in the New Year. Cheers, Greg
This cocktail looks delicious. As luck would have it, I also have all the ingredients. Looks like I'll be making one of these soon. Great job as always, Charlotte! Greg
Fantastic...for so many reasons. First, a new video, wahoo! I don't consider the April Fools videos as new content but they were hilarious. Second, this cocktail looks delicious. It is always nice to have another use for my creme de violet (although I really wish I had some of the Bitter Truth stuff). Charlotte, great job as always! I really do enjoy your take on cocktails. Are you in a different place, as the backdrop looks different than the older videos. Someday I'll make it to the Varnish... Small Screen Network, please, we need more videos! Cheers, Greg
Apparently I'm a little behind on Charlotte's videos since she changed location/backdrop a while ago. Excuse me while I catch up... Greg
Colin, Music to my ears. I, and I'm sure others, are going through serious withdrawal. Can't wait for the new videos. And just to be clear, what the Small Screen Network is doing is VERY MUCH appreciated. I will add Rob Roy to my list. There are so many places I would love to visit, in Seatle and abroad. To bad this thing called 'life' tends to get in the way. But fear not, I will make my way to Seatle in the near future. Is it Friday yet? I could use a drink. Cheers, Greg
Jeffrey, Although I've never had another Amaretto Sour, I'm pretty sure it is safe to say that yours is the best there is. I love this cocktail. You will be happy to know that it was our feature cocktail for our last 'Cocktail Friday'. The smell alone of this cocktail gets my mouth watering. Good job as always and keep 'em coming. Salut, Greg
Fantastic. You can never have enough information. One big problem living in Canada is that we are limitted in our choices of Amaros. Hopefully as we North Americans get more familliar with these bitters we will see them more readily available. The more bitters, the better, I say. keep up the good work. Greg
Jeffrey, Fantastic, as usual! I'm not a big store-bought egg nog fan but I am definitely going to make this and I'm pretty damn sure that I'm going to love it. Small Screen Network, I'm not sure who to write to but I just wanted to say that I love this video series! Please don't stop. As long as Jeffrey is willing, please keep the Morgenthaler Method going! Cheers, Greg
Colin, Excellent. I just wanted you to hear some positive feedback. People are usually quick to complain but less eager to praise. My note was so that you, Small Screen Network, could hear that your efforts weren't going unnoticed. And just for the record, I do like the other shows too! Speaking of which, when is Jamie coming back? Greg
Jeffrey, Could you use this recipe without the alcohol as a non-alcoholic version? Or would you want to add something to replace the alcohol for flavour? Greg
So I tried a batch of the eggnog. It was divine. Absolutely fantastic. I only had reposado tequila so I'm sure my next batch will be better when I use an anejo tequila. One of the great things about using Jeffrey's recipes is that it makes me, the guy making the drinks, look really good! So thanks as always Jeffrey and keep up the good work. Cheers, Greg
Ginty, I feel your pain. Living in Canada can be frustrating from a 'spirit availability' perspective. But as Robert says, Applejack and Calvados are interchangeable (they are both apple brandies) and Calvados is available in Canada so if you are so inclined, you could always pick up a bottle and give the Corpse Reviver #1 a try. I'm not sure, however, if Applejack works better than Calvados in this case. Anybody have any thoughts on this? Greg
Robert, Great job as always. While you always make interesting cocktails, for me the best part of your show is the invaluable tidbits of information such as the confusion regarding apricot brandy. I myself was wondering if they meant a liqueur or an eau-de-vie. Thanks for clarifying that for us! Greg
I love it. First Jamie uses blue curacao and now Jagermeister! Keep it coming Jamie. By the way, the new bar looks AWESOME! Greg
Jamie, Please, please, where did you get the tea strainer! I've been looking everywhere for one just like it. Altough I'm not a big vodka fan, this looks very tasty. As soon as I grow some of my own thyme I'm trying this one. Greg
Jamie, What are your ratios for the non-carbonated Negroni? I have always used the 1:1:1 ratio as this is what I always see in print. Greg
Jamie, This looks like a fantastic drink. Once I get some fresh rosemary, I'll give it a try. A quick question regarding the mister. I have a plastic one at home that I primarily use with absinthe for my Sazeracs. What I was wondering is, do you use a plastic one and if so do you find that it imparts to the spirit a 'plasticky' taste? I keep my absinthe in the mister and haven't noticed this yet but maybe once it has been sitting in the mister longer? I guess I'm wondering if a glass mister (do they even make these?) would be better. sante, Greg
I'm not a bartender but this just makes sense. What exactly is a pimp cup? Is it just simple cup, a modified jigger, or is it something special? Is there a history behind the pimp cup? Cheers, Greg
Jamie, This is kind of a Catch-22 for me. I just recently aquired some Carpano and I'm dying to open it. However, at 1L it is bigger than the standard size (750mL) and since I only make drinks for myself and guests a bottle of vermouth last longer than at say the bar you work at. When I open it, I'm going to want to drink it quickly before it goes off but I can only drink so much! I feel like if I open it I'm just going to waste it. Too bad they don't make smaller sizes. Arrg!! As always, thanks for the great show and a great episode. Greg
Blair: I definitely keep my vermouth in the fridge but I'll look into buying a vacu seal. A question though, does using a vacu seal 'change' the flavour of the vermouth? I ask because I've read some reviews on vacu seals and the opinions vary widely (admittedly, they were amazon reviews, but...). Have any of you noticed anything? Jamie: Thanks, it's good to know that the sweet lasts longer than the dry. By the way, I thought my bottles of Cinzano and Martini were 750 mL but are in fact 1L just like the Carpano. For some reason, my local Liquor stores carry the half litre bottles of Martini dry but not the half litre bottles of sweet vermouth. However, if the sweet lasts longer than the dry, I can live with it. cheers, Greg
Jamie: Sweet! I'll look into buying a vacu seal. Bottoms up! Greg
Although not my favorite when I first tried it, I absolutely adore this drink now. If you haven't tried it, I highly recommend using Gran Classico Bitter instead of Campari. The Gran Classico Bitter takes this fantastic cocktail to a whole new level. Cheers Greg
Robert, I'm not sure if you noticed but you referred to the Count as 'Luguine" rather than "Luigi". This happens to me all the time, try so hard not to mispronounce something and I still do. Had it been me I would probably have referred to him as Count Linguine! At any rate, I'm glad you are back with new episodes and covering some classics. Keep up the good work. Greg
Blair, I've never tried making my Negronis with Hendricks. I'll have to give it a try. I'm currently waiting to get my hands on some Carpano which should also give good results. As I mentioned above, you really have to try the Gran Classico Bitter when you get a chance. Cheers, Greg
steve7500, Thanks for the input. I love Plymouth but I don't think I've ever used it for a Negroni. I'll have to try that. I agree, Carpano makes anything better. Unfortunately for us in Canada, we are still in the 'dark ages' when it comes to accessing certain spirits. Carpano and Dolin are not readily available...at least from where I'm from. I've heard of Carpano being sold in certain Provinces but at a very high price tag. Things are getting better but we are always on the lookout for new products becoming available. Fortunately I live next to the border and can obtain hard to find spirits (i.e. Carpano). I still have un-opened bottles of Carpano and Punt e Mes and will give them a try in a Negroni. I've tried the dry Dolin but never the sweet. Perhaps I will try and procure a bottle. Cheers, Greg
Robert, Great episode as always. One of my favorite drinks to boot. I have a question though. Wouldn't a 3:2:1 ratio be 2oz tequila, 1oz cointreau (rather than 11/3oz) and 2/3 oz of lime juice? Or am I missing something? Greg
Robert, Thanks for the quick reply. I was looking at it the wrong way. Instead of starting with the 2/3 oz and going up, I started with the 2 oz and went down. This is why I never did well in math. Ah well, the only to do now is to have a drink! Bottoms up! Greg