Good to see tyhis episode again. I was just working on a Mint Julep post as well.
One thing I'd like to add is there is a so called "proper" way to hold the julep cup to keep it cold longer. Place your thumb on the lip of the cup, and your four other fingers on the base (most julep cups have a smalllip on the base as well). This minimizes contact and body heat being transferred through the highly conductive metal.
Cheers, Y'all
Hey Robert
Good advice on the lime. I have preached hat very fact for years, and it applies to ANY fresh juice.
As for the champagne (and this may seem a little nit picky), it represents 1/3 or so of the drink I am curious as to what brand and style champagne Audrey uses at Pegu Club.
Great episode again, Robert. I have tried this with both bitters as well as a combination of orange and aromatic. I agree, most any bitters work well.
Chris
PS Touche www.sfbarman.net
Excellent, Robert. I first discovered the Pink Gin from an episode of Cheers years ago. This was the first drink, oddly enough, that turned me on to gin. I just did a post a week or so ago on bitters, and talked about the appreciation of bitters being the last palate sensation to develop. I was about the age that happens when I saw the Cheers episode, and this is still my favorite gin drink.
Chris
www.sfbarman.net
Excellent drink Robert. Kudos.
I am a big fan of "smoky" drinks, so I'd have to say that an Islay scotch like Laphroiag versus a blended scotch is exxential.
Blair, you can use a regular speed pourer for this application, Just hold your finger over the carb hole to "dash" the alcohol.
Chris
www.sfbarman.net
Robert, I had to double back on a comment you made about glassware size.
I was out the other night with a friend. I ordered a Manhattan, and I noticed the size of the cocktail glass being fairly large. When I ordered my second drink I paid more attention to the bartender, and the mixing. The mixing glass was 3/4 full with ice and covered by the bourbon. When I got home I measured this, and it came out to approximately 4 oz of base spirit to "fill the glass"
There is a point where the glass is definately too big (not to mention the irresponsible service!!) 4 1/2 to 6 1/2 is just right.
Chris
I was speaking with a waiter I work with who is from France (nationalized in the U.S. for 20 plus years) who mentioned the carmelization of the sugar as well. I wonder if this was a practice that was developed somewhere, then popularized by the Czech company you mentioned.
C
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Good to see tyhis episode again. I was just working on a Mint Julep post as well. One thing I'd like to add is there is a so called "proper" way to hold the julep cup to keep it cold longer. Place your thumb on the lip of the cup, and your four other fingers on the base (most julep cups have a smalllip on the base as well). This minimizes contact and body heat being transferred through the highly conductive metal. Cheers, Y'all
Great episode Natalie. I have seen the sugar cube carmelized with a brulee torch or lighter when serving absinthe. Is this a matter of personal taste?
Another fantastic drink Natalie!
Nice job Shawn. Great to see you on here!!! Chris
Amen, Robert
Nice job as always Jamie.
Hey Robert Good advice on the lime. I have preached hat very fact for years, and it applies to ANY fresh juice. As for the champagne (and this may seem a little nit picky), it represents 1/3 or so of the drink I am curious as to what brand and style champagne Audrey uses at Pegu Club.
Almost forgot.....mint can vary in size and flavor as well, so tasting each "bunch" I find important as well. Chris www.sfbarman.net
Great episode again, Robert. I have tried this with both bitters as well as a combination of orange and aromatic. I agree, most any bitters work well. Chris PS Touche www.sfbarman.net
Excellent, Robert. I first discovered the Pink Gin from an episode of Cheers years ago. This was the first drink, oddly enough, that turned me on to gin. I just did a post a week or so ago on bitters, and talked about the appreciation of bitters being the last palate sensation to develop. I was about the age that happens when I saw the Cheers episode, and this is still my favorite gin drink. Chris www.sfbarman.net
Excellent drink Robert. Kudos. I am a big fan of "smoky" drinks, so I'd have to say that an Islay scotch like Laphroiag versus a blended scotch is exxential. Blair, you can use a regular speed pourer for this application, Just hold your finger over the carb hole to "dash" the alcohol. Chris www.sfbarman.net
Robert Good to see you back, and your new teamates are fabulous. Keep up the excellent work. Chris
Robert, I had to double back on a comment you made about glassware size. I was out the other night with a friend. I ordered a Manhattan, and I noticed the size of the cocktail glass being fairly large. When I ordered my second drink I paid more attention to the bartender, and the mixing. The mixing glass was 3/4 full with ice and covered by the bourbon. When I got home I measured this, and it came out to approximately 4 oz of base spirit to "fill the glass" There is a point where the glass is definately too big (not to mention the irresponsible service!!) 4 1/2 to 6 1/2 is just right. Chris
I was speaking with a waiter I work with who is from France (nationalized in the U.S. for 20 plus years) who mentioned the carmelization of the sugar as well. I wonder if this was a practice that was developed somewhere, then popularized by the Czech company you mentioned. C