Member Profile
blair frodelius Age 47
about
- since February 2009
- website
- location syracuse, ny
- country usa
- job editor of good spirits news
- interests
music, mixology, wizard of oz, graphic novels, photography
favorites
- cocktail too many to name
- spirit varies from day to day
Latest
Comments
Robert, My bitters collection just keeps expanding on a monthly basis! I currently own about 60 different bottles. Everything from blueberry to Macadamia nut. It's amazing. I do agree that everyone should have an aromatic and an orange bitters at home. I also recommend Peychaud's since they are called for in a few classics like the Sazerac and the Metropole. Ben, in my opinion, the Bitter Truth products are all more aggressive, or let's say "heartier" than Angostura Aromatic Bitters. I find that they work well with rye or a higher than 80 proof bourbon, but with a softer product like Maker's Mark Bourbon or Jim Beam Rye they tend to dominate the drink. Really, it's up to you and what you prefer. In any case, the Bitter Truth guys make great products. You can read several reviews of their line on my website. Cheers! Blair http://goodspiritsnews.com
Robert, The best hand juicers (other than the Ebaloy) that I've come across are the Chef'n FreshForce Citrus Juicers. Very sturdy and they manage to get all of the juice out in one quick motion. The only drawback is that they are too small for oranges. You can find them on Amazon.com. Where can I find drinky birds that fit on the edge of a glass? Cheers! Blair http://goodspiritsnews.com
Robert, This reminds me a lot of the Tip Top cocktail. One of my favorite lighter style drinks. Cheers! Blair http://goodspiritsnews.com
Robert, Speaking of dashes, are there any dasher bottles you recommend that will release the same quantity each time? There is a vast difference between the amount of liquid that comes out of Angostura, Bitter Truth and Fee Brothers bottles, for instance. I tend to use an eyedropper bottle when a recipe calls for dashes of a non-bitters product like Benedictine or Creme de Noyeaux. Generally about 5 drops seems to be about right. Cheers! Blair http://goodspiritsnews.com
The Balch, I'm sure Robert will respond to your questions, but I highly recommend David Wondrich's book, "Imbibe!". He basically transcribes Jerry Thomas for a 21st century bartender. Great reading as well as full of information you won't find anywhere else. Cheers! Blair http://goodspiritsnews.com
We can certainly blame the Temperance Movement for the transformation of the formerly alcoholic version (Maraska cherries soaked in Maraschino liqueur) to the garish neon colored sickly sweet orbs used today. Here's a quote from a New York Times story dated Jan. 2, 1910, that proves how popular these boozy cherries were: "A young woman engaged a room at a fashionable hotel and, after ordering a Manhattan cocktail, immediately sent for another. Soon she was ordering them by the dozen. The management interfered and someone was sent to expostulate with her; also to find out how she had been able to consume so many cocktails. She was found surrounded by the full glasses with the cherry gone." Great video tho' Kathy. I had no idea it was such a huge industry on the west coast. Cheers! Blair http://goodspiritsnews.com
Jamie, Where can I get 750ml bottles of Angostura? :) Cheers, Blair http://goodspiritsnews.com
Alex, That particular copy of the Waldorf-Astoria Bar Book was published about 8 years ago by New Day Publishing. You can find copies on Ebay easily, even though it's out of print. Cheers, Blair http://goodspiritsnews.com
Until you get up to speed like Jamie here, it's best to practice over a sink. I've been lucky to not spill liquid fire all over the place, but I know a few who have. :) Cheers! Blair http://goodspiritsnews.com
One of the smoothest ryes I've ever had. Makes an amazing Manhattan. Cheers! Blair http://goodspiritsnews.com
What I like about these style cocktails, is that they are low alcohol. Somehow more refreshing and elegant. Don't get me wrong, I love a Sazerac, but I can only have a few of those. Cheers! Blair http://goodspiritsnews.com
The original energy drink: coffee and alcohol! Cheers~! Blair http://goodspiritsnews.com
I've been making quite a few cocktails that call for Benedictine this month. So much so, that I finally emptied my bottle after having it for a few years! Turns out very few stores stock Benedictine around here, instead they only carry B&B. I did finally find a bottle yesterday, and it was the 1510 anniversary edition. Looks impressive on the back bar. :) Robert, is B&B the first pre-mixed cocktail, and if so, how did it come to be? Blair http://goodspiritsnews.com
Charlotte, I love the idea of throwing the drink! Way cool, and so much safer than a Blue Blazer. :) Re: Bruising the gin; Where does this concept come from? I'm thinking that it refers to ice shards that often end up in the drink when shaken. Cheers! Blair http://goodspiritsnews.com
I enjoy vermouth based cocktails quite a bit, especially before dinner. One of my favourites is the Tip-Top cocktail which I've been making quite a lot recently. In fact, I made one for someone who doesn't even like cocktails, and normally only drinks wine and beer, and they were converted! My "go to" vermouths are Noilly Prat for dry and Martini & Rossi for sweet; but I will always choose Carpano Antica or Dolin if they are available. I've even substituted Lillet Blanc and Dubonnet Rouge if I suddenly run out of vermouth. They make for entirely different drinks, but suffice. Cheers! Blair http://goodspiritsnews.com
Charlotte, I've noticed that in both of your margarita videos, you pour the drink into an ice filled rocks glass, as opposed to up in a cocktail glass. As well, you do not address the garnish of a salted rim. Are these personal choices, and if so, why? Or is there something that I'm missing? Salud! Blair http://goodspiritsnews.com
Charlotte, Great episode! Love the tip about facing the champagne label towards the guest and pouring down the bar spoon. Very practical and elegant at the same time. I see that this is one of your original creations. Very nice. Will have to get to the Hotel W next time I'm in the city to try the rest of your cocktails. Cheers! Blair http://goodspiritsnews.com
Robert, I wonder if Stan Jones made this drink with the poor quality sloe gins available back i the day. It would certainly make for a sweeter cocktail. What is the name of the large orange coloured juicer you showed, but is no longer made? Lastly, I cannot recommend The Bitter Truth product line highly enough. Each of their liqueurs, amaros and bitters are in regular use in my home bar! Cheers! Blair http://goodspiritsnews.com
How many of you bring bitters to a bar to add to a cocktail that you order? I've not done so yet, but have at least managed to get a few of my local bars to: 1) Stock orange flower water for Ramos Fizzes 2) Stop using Peychaud's when a cocktail calls for aromatic bitters (ouch!) I like the idea of a small leather pouch that can hold several dropper bottles of bitters. I know that Ballast & Keel Bittering House have made wooden boxes with sections for their bottles, but this is rather unwieldy. Maybe Jim Meehan could design a bitters bag to go along with his amazing bartender's bag? Cheers! Blair http://goodspiritsnews.com
@ jellydonut, ironic, isn't it? ;~/ Blair
Robert, The Jim Meehan case was a bit of a joke. The perfect gift to receive, but not to buy. :) Blair
I always place this cocktail along with the sidecar as a highly drinkable and yet pretty darn potent concoction. It's amazing how much just a dash of lemon juice adds. Yet another reason to measure your ingredients! Cheers, Blair http://goodspiritsnews.wordpress.com
Robert, I've been using Banks 5 Island Rum in recipes calling for a light style. It adds a depth that I haven't found in Havana Club, Bacardi or Cruzan. Cheers! Blair http://goodspiritsnews.wordpress.com
Charlotte, I'm guessing that you had had a fairly frustrating day, by the way you whacked that ice. :) I happened to attend Stanislav Vadrna's seminar on swizzling at Tales of the Cocktail this year and it was very enlightening. I think swizzling is a skill that needs to make a comeback in the 21st century bar. Cheers! Blair http://goodspiritsnews.wordpress.com
One of the ingredients I've used to make the Cosmopolitan stand out, is no sugar added 100% Cranberry juice, instead of cranberry juice cocktail which often only has about 25% real juice. And yes, the flamed orange peel is dandy (thanks, Dale!). Cheers! Blair http://goodspiritsnews.wordpress.com
Two important take-aways from this episode: 1) Celery bitters are a natural form of Viagra 2) Drinking bitters neat, produces chest hair Ladies, stay away from bitters!!!! :) Cheers, Blair http://goodspiritsnews.wordpress.com
Natalie, You're right about adding calories at Tales! I couldn't believe I gained five pounds in 10 days! Well, at least they tasted great! Cheers! Blair http://goodspiritsnews.wordpress.com
Where can I get one of the "lewd and abandonded women" shirts?
Natalie, I agree! Nothing like the Carousel Bar to chill out for awhile. Especially if Marvin is behind the stick. Cheers! Blair http://goodspiritsnews.wordpress.com
Alan and Charlie, I agree, orange bitters are awesome in a martini! I've even floated a few drops of lemon bitters on top of the drink, if I've suddenly discovered I'm out of fresh lemons. Cheers! Blair Frodelius http://goodspiritsnews.wordpress.com