@TheBalch: Besides what Robert said, when I buy fresh fruit I'll make something that needs twists (Manhattens, Metropoles, etc.) FIRST, and then save the fruit to make sours (or other drinks that need juice) the NEXT night. I've never noticed a lack of quality using a lemon that's wrapped or sat in Tupperware for a day or two in the fridge. The problem for me is buying oranges. A know a lot of drinks that call for orange twists, but not a lot that call for orange juice.
Hey! Hahaha! Guilty as charged. I had to laugh when I heard the mention to my old post. Thanks for covering this drink, Robert. My roommate loves it, although I STILL prefer the Vancouver!
Blair, I find using a pour spout that has a speed hole (when covering said hole with your thumb) makes for a pretty good dasher top. I use that when dashing absinthe.
I have to agree with Kathy on this one. I wish I had drank one of these before I tried a classic Negroni. This seems like a much more approachable drink than it's name-sake.
I've been wanting to make my own liqueurs lately too, as the selection of quality ones here in Ontario is lacking. Any tips for making my own, especially fruit based ones like Apricot? Jaime, I've read your posts on Beer liqueurs so I thought I could start with an Apricot beer liqueur,...
Here, here Rhett! Are you in Ontario? If so, let's harass the LCBO together! Maybe together we can knock some sense into them. They stocked Old Tom last year, but then de-listed it.
Too true! Tried the Caprice the other night and I have to say, what a difference! Think I prefer the Caprice, quite superior to my pallet. BUT, I still prefer the Vancouver to both of them! Haha!
Is my palette CRAZY, or does this drink taste good with a full 1/4 ounce of maraschino? I tried it that way and the maraschino is still pretty tame. Or, am I coo-coo?
Excellent video, Robert! Found this drink in Wondrich's book, and I dig it. Showed it to my friend and she loved it too. Hoping I can find bitter truth in Canada, but my Peychauds is good enough for now.
I bought a bottle of Campari two summers ago, and as my taste buds get a little more mature I've been drinking more and more of it and now the first bottle is ALMOST done. Yay for me! Hahaha! Think I'll polish it off with this recipe, thanks.
Nice find Robert! I tried this one last night, and it was delightful.
There's a LOT of drinks to wade through in the Savoy book, so I appreciate the help. Thanks!
Don't know if this will help,...I don't live in a dry climate, but my girlfriend keeps the fresh herbs in a plastic bag but inflates it with air before she seals it. That works well for us but again, I'm in a humid area.
Robert and Co., I feel your pain! I'm up in Ontario, Canada and whoever runs our government-run liquor stores should be FIRED! I've been harassing them for a year and they JUST stocked Luxardo Maraschino! Hahaha!
Quick Q about juicing oranges,...
What "kind" of oranges are the best for juicing? Navel? Valencia? Maybe my options up here in Canada are a bit different. The ones that I'm using are on the bigger side, and are lacking a lot of the taste that the carton juice has.
Please help!
My palette agrees with Blair on this one. I bump my grenadine up to match the lemon juice.
Just made this drink tonight and replaced the grenadine with pineapple syrup. ALSO very tasty. This version MIGHT need a new name,...
Hahaha!!! I have to admit, when I heard Mr.Hess and Mr.Wondrich pronounce it correctly my Canadian ears were VERY turned off, since I'm used to French. But I guess it IS Italian after-all. I'll get used to it.
So refreshing to see a whiskey man not be afraid to "taint" his bourbon with other ingredients, and feel that they infact enhance their flavour. Smart man, and excellent interview.
Jamie! Good call on the Taboo. I picked it up the last time I was in B.C.
Can't say I know a lot about Absinthe, but I love this product. Hope the LCBO will pick it up here in Ontario.
I have to ask as well,...do I double strain with an egg drink? It seems to spoil the foam effect in the glass. But double straining would take care of the chalaza problem that Berkana was talking about.
Any thoughts?
Robert, I have to ask if you fresh squeeze your orange juice. I only use fresh squeezed for lemons and lime, but I find my fresh squeezed oranges to lack a certain "zing" that the tropicana carton juice has. Thoughts?
Maybe I'm using the wrong oranges,...
I have another stupid question! (maybe)
Whenever I make Tiki drinks, I find that they're not coming out as well as they do at, say, Don the Beachcombers. Besides recipe differences and my rookie skills compared to the pros at Don's, I was wondering if the use of different ice can change the taste of these drinks enough.
Whenever a recipe asks to "shake with" or "strain over" CRACKED ice, I always do so with/over CUBED ice. I'm just afraid of over diluting my drink. Can this broken rule be ruining my Tiki mojo?
By the way Robert, love the shirt! It's like your on vacation from making the usual drinks.
Thanks! Appreciate your answer. I've been switching up my techniques and the size of ice and my length of shakes/stirs while making drinks, and have noticed quite a difference.
Robert! Nice drink!
Tried it without the tincture, I can't get over-proof vodka here in Ontario. Used a LARGE lemon peel instead, and was delightful.
Is over-proof rum alright to make tincures? I have access to Bacardi's 151-proof (not to brag about our right to buy "evil" cuban products) and Wray and Nephew's White Overproof, but will that impart too much flavour in my tinctures?
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@TheBalch: Besides what Robert said, when I buy fresh fruit I'll make something that needs twists (Manhattens, Metropoles, etc.) FIRST, and then save the fruit to make sours (or other drinks that need juice) the NEXT night. I've never noticed a lack of quality using a lemon that's wrapped or sat in Tupperware for a day or two in the fridge. The problem for me is buying oranges. A know a lot of drinks that call for orange twists, but not a lot that call for orange juice.
Hey! Hahaha! Guilty as charged. I had to laugh when I heard the mention to my old post. Thanks for covering this drink, Robert. My roommate loves it, although I STILL prefer the Vancouver! Blair, I find using a pour spout that has a speed hole (when covering said hole with your thumb) makes for a pretty good dasher top. I use that when dashing absinthe.
Wow, I didn't know that's how you use those wine openers! Thanks, Jamie.
Bonal? I'm not formiliar,... Is it like dubonnet, or Lillet? Sweet or dry vermouth? Or is it completely different from ANY of those four?
Jaime! The new bar looks amazing, congratulations!
I have to agree with Kathy on this one. I wish I had drank one of these before I tried a classic Negroni. This seems like a much more approachable drink than it's name-sake.
I've been wanting to make my own liqueurs lately too, as the selection of quality ones here in Ontario is lacking. Any tips for making my own, especially fruit based ones like Apricot? Jaime, I've read your posts on Beer liqueurs so I thought I could start with an Apricot beer liqueur,...
Here, here Rhett! Are you in Ontario? If so, let's harass the LCBO together! Maybe together we can knock some sense into them. They stocked Old Tom last year, but then de-listed it.
I don't want to be THAT guy,... But this seems like a Ford cocktail with different proportions. Must give this one a try.
Too true! Tried the Caprice the other night and I have to say, what a difference! Think I prefer the Caprice, quite superior to my pallet. BUT, I still prefer the Vancouver to both of them! Haha!
Is my palette CRAZY, or does this drink taste good with a full 1/4 ounce of maraschino? I tried it that way and the maraschino is still pretty tame. Or, am I coo-coo?
Excellent video, Robert! Found this drink in Wondrich's book, and I dig it. Showed it to my friend and she loved it too. Hoping I can find bitter truth in Canada, but my Peychauds is good enough for now.
I bought a bottle of Campari two summers ago, and as my taste buds get a little more mature I've been drinking more and more of it and now the first bottle is ALMOST done. Yay for me! Hahaha! Think I'll polish it off with this recipe, thanks.
Robert! You ACTUALLY drank! Nice to see you enjoy your hard work! Hahaha!
Alan! Don't discourage Robert from drinking his drinks! He's been working hard preaching the art of cocktailing, and needs to relax! Hahaha!
Nice find Robert! I tried this one last night, and it was delightful. There's a LOT of drinks to wade through in the Savoy book, so I appreciate the help. Thanks!
Don't know if this will help,...I don't live in a dry climate, but my girlfriend keeps the fresh herbs in a plastic bag but inflates it with air before she seals it. That works well for us but again, I'm in a humid area.
Robert and Co., I feel your pain! I'm up in Ontario, Canada and whoever runs our government-run liquor stores should be FIRED! I've been harassing them for a year and they JUST stocked Luxardo Maraschino! Hahaha!
Quick Q about juicing oranges,... What "kind" of oranges are the best for juicing? Navel? Valencia? Maybe my options up here in Canada are a bit different. The ones that I'm using are on the bigger side, and are lacking a lot of the taste that the carton juice has. Please help!
My palette agrees with Blair on this one. I bump my grenadine up to match the lemon juice. Just made this drink tonight and replaced the grenadine with pineapple syrup. ALSO very tasty. This version MIGHT need a new name,...
Hahaha!!! I have to admit, when I heard Mr.Hess and Mr.Wondrich pronounce it correctly my Canadian ears were VERY turned off, since I'm used to French. But I guess it IS Italian after-all. I'll get used to it.
So refreshing to see a whiskey man not be afraid to "taint" his bourbon with other ingredients, and feel that they infact enhance their flavour. Smart man, and excellent interview.
Hahaha! I love the realization that the end experiment MAY require a third hand.
Jamie! Good call on the Taboo. I picked it up the last time I was in B.C. Can't say I know a lot about Absinthe, but I love this product. Hope the LCBO will pick it up here in Ontario.
I have to ask as well,...do I double strain with an egg drink? It seems to spoil the foam effect in the glass. But double straining would take care of the chalaza problem that Berkana was talking about. Any thoughts?
Respect to the Trek!
Robert, I have to ask if you fresh squeeze your orange juice. I only use fresh squeezed for lemons and lime, but I find my fresh squeezed oranges to lack a certain "zing" that the tropicana carton juice has. Thoughts? Maybe I'm using the wrong oranges,...
I have another stupid question! (maybe) Whenever I make Tiki drinks, I find that they're not coming out as well as they do at, say, Don the Beachcombers. Besides recipe differences and my rookie skills compared to the pros at Don's, I was wondering if the use of different ice can change the taste of these drinks enough. Whenever a recipe asks to "shake with" or "strain over" CRACKED ice, I always do so with/over CUBED ice. I'm just afraid of over diluting my drink. Can this broken rule be ruining my Tiki mojo? By the way Robert, love the shirt! It's like your on vacation from making the usual drinks.
Thanks! Appreciate your answer. I've been switching up my techniques and the size of ice and my length of shakes/stirs while making drinks, and have noticed quite a difference.
Robert! Nice drink! Tried it without the tincture, I can't get over-proof vodka here in Ontario. Used a LARGE lemon peel instead, and was delightful. Is over-proof rum alright to make tincures? I have access to Bacardi's 151-proof (not to brag about our right to buy "evil" cuban products) and Wray and Nephew's White Overproof, but will that impart too much flavour in my tinctures?