Hi Ribert,
Yes, "Biter" with a long "i." The rule is when the syllable ends in a consonant, the vowel before it is short. So, that would make it bitter --- and the "i" would sound like the "i" in igloo." If the syllable ends in a vowel that vowel usually is long, so the "i" would sound like the pronunciation of "eye." And, for sure, this is "bi/ter," ending in a vowel, not "bit/ter."
This "Biter" cocktail is kind of like the Champs Elysees, isn't it? the Champs --- cognac, fresh lemon juice, chartreuse, simple syrup and a dash of Bitter Truth Old Time Aromatic Bitters, although we're talking about cognac here instead of gin.
And...of course...the Last Word --- gin, maraschino liqueru, Chartreuse (green) and fresh lime juice.
Green Chartreuse is 110 proof, while Yellow comes in at 80 proof. That's why I like to use the green.
Thanks for your tip on making a little slice on the side of the lemon (or lime) before squeezing it with the hand juicer. I'm tired of getting squirted by juice when juicing with my hand juicer and maybe this will work to stop it.
Yes, sweet and spicy, cognac-based Benedictine liqueur may work just fine here in this cocktail that otherwise
would be a classic, 19-century martini with equal parts London Dry gin and French Dry vermouth and a couple of dashes of orange bitters (I like Regan's) and garnished with an orange peel or lemon peel after expressing the oils over the top in a chilled, cocktail glass.
Hi Robert,
Accoding to the good folks at BarSmarts...the Suburban Cocktail becomes a cooler by adding soda water. Have you ever tried that...and is it tasty?
Thanks, Robert. I will take note of your fine answer.
With deference to BarSmarts instructors...they were teaching Creating Cocktails, Alteration of Scale or Temperature, Stretching or Squeezing...and said that a Short Drink (one generally served straight up) sometimes can be turned into a Long Drink or Cooler...or vice versa.
However, they did caution that the level of sweetness in a tall drink or cooler (in a tall glass of Collins glass) must be greater to accommodate dillution ... so a fuller flavored cocktail rather than a well-balanced cocktail is best for the stretch.
For sure, they taught the sour-sweet-strong plus carbonated model...as in Tom or John Collins, Gin Fizz, Mojito...etcetera.
SO...for the Suburban...I'm not sure how that would or could be turned into a Cooler with
ingredients of rye, port, dark rum and bitters.
What do you think? Could it be turned into a "Cooler" or "Tall" drink by adding some fresh lemon juice and a sweetener (like maybe simple syrup)?
Groovy! Thanks, Robert!! Makes sense to me!!!
Americano (campari, sweet vermouth and club soda garnished with orange twist and built over ice in highball glass) works ... and I understand that the Count liked his Negroni (gin, campari, Italian sweet vermouth built over ice in an old-fashioned glass and garnished with an orange peel or orange slice) with 1-2 ounces of soda for an Americana.
But I've never had the Americana and don't know how tasty it is. I guess that will be left for a future episode.
Again, thank you, Robert.
Postscript: Yes, your Old Fasioned (simple syrup, Angostura bitters, expressed oils from orange peel, 2 ozs. bourbon, in an ice-filled --- half filled and stirred, then fully filled and stirred again --- Old Fashioned glass and garnished with a cherry) is superb...and an Old Fashioned with club soda is disappointing at best.
Thank you, Robert. I look forward to your episodes. They are very good!
Hi Robert ---
This cocktail appears to be basically an Aviation with the addition of bitters. Do you think that Harry Craddock got the idea for this Casino Cocktail using simple substitution from the Aviation, which, of course, is gin, maraschino liqueur and fresh lemon juice (plus a little Creme de Violette in the original at the turn of last century for the blue color)?
Hi Robert,
Thanks for saying that one ought to pre-heat the glass or mug for hot beverages to prevent "hot temperature shock."
Would you please explain what adverse effects "hot temperature shock" might have?
By the way, I'm sure that you already know this: The Irish Coffee was invented at the Shannon Airport in Dublin, Ireland, according to the good folks at BarSmarts.
I prefer Jameson to Bushmills, as the Jameson seems to have more of a "bite." How about you?
I recently saw a picture of you when you were a tad younger at Gaz Regan's "site" during a function that I think was called Cocktails in the Country. Pictured were yourself and other cocktailian experts.
Hi Robert,
Thanks!
Yes, I do believe that the BarSmarts instructors did talk about the Foynes Airbase in Limerick. I must not have bothered to copy that down in my notes (my bad!)...and due citation was given to Joseph Sheridan.
Do you know whether the Foynes Airbase was an English airbase...and where is Limerick in relation to Dubin?
And, thanks for the anecdote about Sheridan "passing by" a tavern where he might have gotten the "inspiration."
Good stuff!
Thank you, Robert! By the way, I love the taste that comes from flaming the oils from an orange peel at the end...IN ADDITION TO expressing the oils from an orange twist halfway through making the drink. The extra taste of citrus is very refreshing for me!
Hi Robert,
Small pieces of the mint leaves came out through my strainer when I strained the Old Cuban. I shook pretty vigorously in my Boston Shaker for at least 20 seconds, maybe longer. (I had to double strain the concoction so I wouldn't completely ruin this wonderful cocktail.) Did I over-shake it? I noticed that you shook yours for about 24 times (not seconds).
Thank you. This cocktail is terrific...and so is your show.
Hi Robert,
Regarding the amount of ice you blend, I noticed that you use three scoops...but I'm not sure how big your scoop is. Can you tell me about how many ounces of ice cubes you are using in your blender?
Thanks.
Hi Robert,
Would Hennessy or the fruitier Courvoisier work here?
By the way, I used to teach for awhile next door to another teacher whose name was Robert Hess in the Los Angeles school disrict. Are you the same Robert Hess?
Hi Robert,
I can't find a metal atomizer. Is it OK to use a plastic one? My worry is that the alcohol would bread down the chemicals even in the hard plastic.
Do you know where I can buy a metal atomizer --- an atomizer like the one you use in the video?
As, always, thank you!
Hi Robert,
Yes, freshly juiced pineapple makes it right and delicious! (I use my Jack LaLane Deluxe Juicer.)
My question, Robert, is how long do you think the Coco Lopez Cream of Coconut will remain fresh after being opened if refrigerated?
Instructions on the can say to refrigerate it...but they don't say how long the contents will last before going bad.
I've refrigerated mine, and the stuff inside has turned solid.
Thank you, Robert, for all of your episodes. They are terrific!
Robert, do you think it would work to make a syrup from passion fruit juice by adding some sugar to the juice. I can get the passion fruit juice at an hispanic grocery store? I'm guessing the ratio might be 2:1, juice to sugar. What do you think?
The reason I'd want to do it is that the passion fruit syrups on the market have preservatives in them, don't they?
Thank you for sharing your knowledge! By the way, I love the anecdoctal historries you give about the drinks.
Hi Robert, Maybe you didn't get my last message (listed above)..so I'll try again this time. Do you think that I could make homemade passion fruit syrup by combining 1 cup of passion fruit juice to 1 cup of sugar? Or would you make the ratios different?
Thanks, Robert.
Hi Robert,
I made my own granadine for this wonderful quaff before pomegranates went out of season last Fall, and put in an ounce of vodka to keep it fresh. It and the drink were delicious.
Would you please tell me how long the granadine will last before going bad?
Thanks.
A Japanese delegation visited the United States in 1860, and it seems that it was a pretty big deal...complete for full newspaper coverage and a lot of photographs of samurai. The name of the drink may have been paying homage of sorts to that visit. Jerry Thomas himself died I understand two years before this, his second book on bartending was pubished in 1887.
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Hi Ribert, Yes, "Biter" with a long "i." The rule is when the syllable ends in a consonant, the vowel before it is short. So, that would make it bitter --- and the "i" would sound like the "i" in igloo." If the syllable ends in a vowel that vowel usually is long, so the "i" would sound like the pronunciation of "eye." And, for sure, this is "bi/ter," ending in a vowel, not "bit/ter." This "Biter" cocktail is kind of like the Champs Elysees, isn't it? the Champs --- cognac, fresh lemon juice, chartreuse, simple syrup and a dash of Bitter Truth Old Time Aromatic Bitters, although we're talking about cognac here instead of gin. And...of course...the Last Word --- gin, maraschino liqueru, Chartreuse (green) and fresh lime juice. Green Chartreuse is 110 proof, while Yellow comes in at 80 proof. That's why I like to use the green. Thanks for your tip on making a little slice on the side of the lemon (or lime) before squeezing it with the hand juicer. I'm tired of getting squirted by juice when juicing with my hand juicer and maybe this will work to stop it.
Yes, sweet and spicy, cognac-based Benedictine liqueur may work just fine here in this cocktail that otherwise would be a classic, 19-century martini with equal parts London Dry gin and French Dry vermouth and a couple of dashes of orange bitters (I like Regan's) and garnished with an orange peel or lemon peel after expressing the oils over the top in a chilled, cocktail glass.
Hi Robert, Accoding to the good folks at BarSmarts...the Suburban Cocktail becomes a cooler by adding soda water. Have you ever tried that...and is it tasty?
Thanks, Robert. I will take note of your fine answer. With deference to BarSmarts instructors...they were teaching Creating Cocktails, Alteration of Scale or Temperature, Stretching or Squeezing...and said that a Short Drink (one generally served straight up) sometimes can be turned into a Long Drink or Cooler...or vice versa. However, they did caution that the level of sweetness in a tall drink or cooler (in a tall glass of Collins glass) must be greater to accommodate dillution ... so a fuller flavored cocktail rather than a well-balanced cocktail is best for the stretch. For sure, they taught the sour-sweet-strong plus carbonated model...as in Tom or John Collins, Gin Fizz, Mojito...etcetera. SO...for the Suburban...I'm not sure how that would or could be turned into a Cooler with ingredients of rye, port, dark rum and bitters. What do you think? Could it be turned into a "Cooler" or "Tall" drink by adding some fresh lemon juice and a sweetener (like maybe simple syrup)?
Groovy! Thanks, Robert!! Makes sense to me!!! Americano (campari, sweet vermouth and club soda garnished with orange twist and built over ice in highball glass) works ... and I understand that the Count liked his Negroni (gin, campari, Italian sweet vermouth built over ice in an old-fashioned glass and garnished with an orange peel or orange slice) with 1-2 ounces of soda for an Americana. But I've never had the Americana and don't know how tasty it is. I guess that will be left for a future episode. Again, thank you, Robert.
Postscript: Yes, your Old Fasioned (simple syrup, Angostura bitters, expressed oils from orange peel, 2 ozs. bourbon, in an ice-filled --- half filled and stirred, then fully filled and stirred again --- Old Fashioned glass and garnished with a cherry) is superb...and an Old Fashioned with club soda is disappointing at best. Thank you, Robert. I look forward to your episodes. They are very good!
Hi Robert --- This cocktail appears to be basically an Aviation with the addition of bitters. Do you think that Harry Craddock got the idea for this Casino Cocktail using simple substitution from the Aviation, which, of course, is gin, maraschino liqueur and fresh lemon juice (plus a little Creme de Violette in the original at the turn of last century for the blue color)?
Hi Robert, Thanks for saying that one ought to pre-heat the glass or mug for hot beverages to prevent "hot temperature shock." Would you please explain what adverse effects "hot temperature shock" might have? By the way, I'm sure that you already know this: The Irish Coffee was invented at the Shannon Airport in Dublin, Ireland, according to the good folks at BarSmarts. I prefer Jameson to Bushmills, as the Jameson seems to have more of a "bite." How about you? I recently saw a picture of you when you were a tad younger at Gaz Regan's "site" during a function that I think was called Cocktails in the Country. Pictured were yourself and other cocktailian experts.
Hi Robert, Thanks! Yes, I do believe that the BarSmarts instructors did talk about the Foynes Airbase in Limerick. I must not have bothered to copy that down in my notes (my bad!)...and due citation was given to Joseph Sheridan. Do you know whether the Foynes Airbase was an English airbase...and where is Limerick in relation to Dubin? And, thanks for the anecdote about Sheridan "passing by" a tavern where he might have gotten the "inspiration." Good stuff!
Thank you, Robert!
Hi Robert, Do you thinks that Fee Bros. Old Fashioned Bitters would "stand up too proud" in this drink, as compared to Angostura Bitters? Thanks.
That's...do you"think"...? Sorry about that!
Thank you, Robert! By the way, I love the taste that comes from flaming the oils from an orange peel at the end...IN ADDITION TO expressing the oils from an orange twist halfway through making the drink. The extra taste of citrus is very refreshing for me!
Hi Robert, Small pieces of the mint leaves came out through my strainer when I strained the Old Cuban. I shook pretty vigorously in my Boston Shaker for at least 20 seconds, maybe longer. (I had to double strain the concoction so I wouldn't completely ruin this wonderful cocktail.) Did I over-shake it? I noticed that you shook yours for about 24 times (not seconds). Thank you. This cocktail is terrific...and so is your show.
Hi Robert, Regarding the amount of ice you blend, I noticed that you use three scoops...but I'm not sure how big your scoop is. Can you tell me about how many ounces of ice cubes you are using in your blender? Thanks.
Hi Robert, Would Hennessy or the fruitier Courvoisier work here? By the way, I used to teach for awhile next door to another teacher whose name was Robert Hess in the Los Angeles school disrict. Are you the same Robert Hess?
Hi Robert, I can't find a metal atomizer. Is it OK to use a plastic one? My worry is that the alcohol would bread down the chemicals even in the hard plastic. Do you know where I can buy a metal atomizer --- an atomizer like the one you use in the video? As, always, thank you!
Hi Robert, Yes, freshly juiced pineapple makes it right and delicious! (I use my Jack LaLane Deluxe Juicer.) My question, Robert, is how long do you think the Coco Lopez Cream of Coconut will remain fresh after being opened if refrigerated? Instructions on the can say to refrigerate it...but they don't say how long the contents will last before going bad. I've refrigerated mine, and the stuff inside has turned solid. Thank you, Robert, for all of your episodes. They are terrific!
Robert, do you think it would work to make a syrup from passion fruit juice by adding some sugar to the juice. I can get the passion fruit juice at an hispanic grocery store? I'm guessing the ratio might be 2:1, juice to sugar. What do you think? The reason I'd want to do it is that the passion fruit syrups on the market have preservatives in them, don't they? Thank you for sharing your knowledge! By the way, I love the anecdoctal historries you give about the drinks.
Hi Robert, Maybe you didn't get my last message (listed above)..so I'll try again this time. Do you think that I could make homemade passion fruit syrup by combining 1 cup of passion fruit juice to 1 cup of sugar? Or would you make the ratios different? Thanks, Robert.
Thanks, Robert.
Hi Robert, I made my own granadine for this wonderful quaff before pomegranates went out of season last Fall, and put in an ounce of vodka to keep it fresh. It and the drink were delicious. Would you please tell me how long the granadine will last before going bad? Thanks.
A Japanese delegation visited the United States in 1860, and it seems that it was a pretty big deal...complete for full newspaper coverage and a lot of photographs of samurai. The name of the drink may have been paying homage of sorts to that visit. Jerry Thomas himself died I understand two years before this, his second book on bartending was pubished in 1887.