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Greg Patenaude

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  • since
    March 2010
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Fourth Regiment Cocktail 12 Nov 2013
11:44 am

Hi Jamie, I happen to have celery bitters so its nice to find a cocktail in which I can use them. I'm curious, what kind of rye were you using in this video? I'm a huge rye fan but I don't think I'm familiar with this one. Cheers and keep up the great work. Salut, Greg

Eagle's Dream Cocktail 23 Oct 2013
10:16 am

Robert, Wow, another cocktail with creme de violet. Awesome. What was your source for this cocktail? Or, better yet, do you know where this cocktail first saw print? Cheers, Greg

Hop Toad Cocktail 1 Oct 2013
10:45 am

Jamie, That drinks looks delicious...and the name is awesome! Interesting comments on shaking. I've never thought about the long term effects for professional bartenders. Makes sense though. It's always nice to see you 'raising the bar'. Santé, Greg

La Paloma Cocktail 25 Sep 2013
12:17 pm

Interesting. Since grapefruit soda is not that available in Canada (or not that good), I've always made my La Palomas using freshly squeezed grapefruit juice and topping with soda water. Also, I usually make it like a Tom Collins, that is, I shake the tequila, grapefruit and lime juice, strain into an ice filled Collins glass, then top with soda. Have you ever seen this variation Robert? By the way, the La Paloma is by far my favourite tequila cocktail! Cheers.

French 75 Cocktail 12 Sep 2013
10:15 am

So nice to see the Morgenthaler Method back! OK, I'll admit it, I feel a little stupid for not seeing how this is just a Tom Collins with champagne instead of soda. Damn! Good job as always Jeffrey. Looking forward to more. Cheers, Greg

French 75 Cocktail 13 Sep 2013
10:28 am

Drew, You've come to the right place. Small Screen Network offers lots of yummy cocktail goodness. If you haven't done so already, definitely check out the other series, especially Hess's Cocktail Spirit and Boudreau's Raising the Bar. Cheers.

French 75 Cocktail 20 Sep 2013
1:44 pm

Small Screen: You are welcome. I do have one complaint...more episodes :) Jeffrey: I plan on attending Art of the Cocktail and see that you are also slated to participate. If the opportunity arises (and if I may be so bold) I'll introduce myself. I'm really excited about this event. Cheers, Greg

Dark and Stormy - Chinese Five Spice Rum 12 Sep 2012
10:25 am

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

South Carolina Swizzle Cocktail 24 Apr 2013
11:30 am

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

Violet Fizz Cocktail 11 Apr 2013
7:17 am

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

Violet Fizz Cocktail 11 Apr 2013
7:25 am

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

Violet Fizz Cocktail 11 Apr 2013
8:44 am

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

Amaretto Sour Cocktail 10 Oct 2012
10:01 am

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

Peruvian Wish Cocktail 19 Sep 2012
11:46 am

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

Clyde Common Egg Nog 25 Oct 2012
1:01 pm

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

Clyde Common Egg Nog 25 Oct 2012
2:12 pm

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

Clyde Common Egg Nog 25 Oct 2012
2:43 pm

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

Clyde Common Egg Nog 31 Oct 2012
10:19 am

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

Corpse Reviver #1 11 Sep 2012
9:44 am

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

Spencer Cocktail 23 Nov 2011
1:35 pm

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

WTF Cocktail 17 Nov 2011
11:48 am

I love it. First Jamie uses blue curacao and now Jagermeister! Keep it coming Jamie. By the way, the new bar looks AWESOME! Greg

Embalmer Cocktail 5 Apr 2011
7:59 am

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

Trident Cocktail 30 May 2013
7:37 pm

Robert, Thanks for the quick reply. I would love to try Linie but it is rather hard for me to get so I guess I'll have to stick with the Krogstad. I currently have Tio Pepe fino sherry (bought this for some Flame of Loves) but can easily get some Amontillado. I imagine that the Amontillado would work better with the Linie but the Fino might work well with the Krogstad. I will have to, as you say, experiment and see if my hunch is correct. Once I 'experiment' I will give you my report. By the way, the final ingredient that I procured was the peach bitters, which are delicious! When I think of peach bitters I don't immediately think of Aquavit or Cynar for that matter, so I'm curious what gave you the idea to use them with these spirits? Did some past experience inspire you or was it more trial and error? Thanks again for the input. Cheers, Greg

Trident Cocktail 30 May 2013
8:38 am

Robert, Finally, I have procured all the necessary ingredients to make this cocktail (damn you!!). A few questions, however, before I make it. I noticed that you were using Linie aquavit and was wondering how important you think using the aged Linie is rather than a 'regular' aquavit. I don't have any Linie but do have some Krogstad, do you think this will work? Also, regarding the sherry, does a Fino, or an Oloroso, or an Amontilado work with this cocktail or would you recommend a certain type of sherry? Thanks for the great cocktails. Cheers, Greg

Negroni Carbonated 17 Feb 2011
3:47 pm

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

Rubicon Cocktail 8 Feb 2011
10:51 am

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

Tasting Rant - How to Taste Cocktails 1 Dec 2010
5:24 pm

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

Vermouth in Cocktails - The Golden Ratio 1 Dec 2010
1:37 pm

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

Vermouth in Cocktails - The Golden Ratio 1 Dec 2010
5:15 pm

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

Vermouth in Cocktails - The Golden Ratio 1 Dec 2010
5:30 pm

Jamie: Sweet! I'll look into buying a vacu seal. Bottoms up! Greg