Ginty, I also agree you're not crazy. I actually made this first from the recipe in Mr. Hess's book, The Essential Bartender's Guide, in which he himself calls for 1/4 oz. I find it much better that way. The cocktail has far more depth and a nice subtle sophistication. I found the recipe in this video to taste like mildly altered gin, however, your tastes may vary. The version in the Essential Bartender's Guide also calls for a maraschino cherry for garnish, which I prefer as well.
Robert, just wondering why in this video, you change the ratio in this cocktail from the one you used in your book, The Essential Bartender's Guide. I do enjoy chartreuse, but I found the ratio you used in this video to be really unbalanced. Flavor-wise, you may as well save the gin and just drink a glass of chilled yellow chartreuse. The 2 oz. of gin to 1/4 oz. of chartreuse you use in your book makes a much better cocktail in my opinion. It's far more balanced, has more complexity, and actually allows the gin to come forward both after the initial sip and to develop on the finish. Dialing back the chartreuse also opens up the fragrance, allowing the bitters to play a part rather than be overwhelmed by the strong aroma of the chartreuse. Dialing back the chartreuse also makes it easier on your tongue, keeping the drinker from suffering palate fatigue. I know that cocktails are quite often a "to each their own" type thing, but I am curious why you abandoned your old recipe for this one.
Robert, thanks for the feedback. Yeah, the recipe featured here seems in line with what I've seen in most places except your book. I actually think you tweaked it just right in there. Like I said, the chartreuse heavy version that seems more in line with the older recipes is just really unbalanced and one-dimensional to my taste. And I also agree, this is the kind of thing for a cocktail geek with a good home bar to play around with - you're just not going to find many bars with yellow chartreuse.
Robert,
I've really been digging these videos. One thing I've noticed is that juice presser you've got. That thing is sweet! Looked at Amazon and couldn't find one. Do you have any info on it?
Robert, thanks for the response. I figured it was some sort of antique. I did check eBay last night but couldn't find one, however, now that I have name for the juicer, it might make it easier to track down in the future.
Of course, personal preference comes first, but I prefer this cocktail with 2 oz. rye, as Jim Meehan has it in The PDT Cocktail Book. The equal parts version is certainly a tasty cocktail, but it is a bit overly sweet for me. The PDT version is definitely more rye forward, but it also does a good job of successfully balancing out the sweetness of the vermouth and benedictine. Also, just to chime in, I usually go 1/8 tsp for a dash.
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Ginty, I also agree you're not crazy. I actually made this first from the recipe in Mr. Hess's book, The Essential Bartender's Guide, in which he himself calls for 1/4 oz. I find it much better that way. The cocktail has far more depth and a nice subtle sophistication. I found the recipe in this video to taste like mildly altered gin, however, your tastes may vary. The version in the Essential Bartender's Guide also calls for a maraschino cherry for garnish, which I prefer as well.
Robert, just wondering why in this video, you change the ratio in this cocktail from the one you used in your book, The Essential Bartender's Guide. I do enjoy chartreuse, but I found the ratio you used in this video to be really unbalanced. Flavor-wise, you may as well save the gin and just drink a glass of chilled yellow chartreuse. The 2 oz. of gin to 1/4 oz. of chartreuse you use in your book makes a much better cocktail in my opinion. It's far more balanced, has more complexity, and actually allows the gin to come forward both after the initial sip and to develop on the finish. Dialing back the chartreuse also opens up the fragrance, allowing the bitters to play a part rather than be overwhelmed by the strong aroma of the chartreuse. Dialing back the chartreuse also makes it easier on your tongue, keeping the drinker from suffering palate fatigue. I know that cocktails are quite often a "to each their own" type thing, but I am curious why you abandoned your old recipe for this one.
Robert, thanks for the feedback. Yeah, the recipe featured here seems in line with what I've seen in most places except your book. I actually think you tweaked it just right in there. Like I said, the chartreuse heavy version that seems more in line with the older recipes is just really unbalanced and one-dimensional to my taste. And I also agree, this is the kind of thing for a cocktail geek with a good home bar to play around with - you're just not going to find many bars with yellow chartreuse.
Robert, I've really been digging these videos. One thing I've noticed is that juice presser you've got. That thing is sweet! Looked at Amazon and couldn't find one. Do you have any info on it?
Robert, thanks for the response. I figured it was some sort of antique. I did check eBay last night but couldn't find one, however, now that I have name for the juicer, it might make it easier to track down in the future.
Of course, personal preference comes first, but I prefer this cocktail with 2 oz. rye, as Jim Meehan has it in The PDT Cocktail Book. The equal parts version is certainly a tasty cocktail, but it is a bit overly sweet for me. The PDT version is definitely more rye forward, but it also does a good job of successfully balancing out the sweetness of the vermouth and benedictine. Also, just to chime in, I usually go 1/8 tsp for a dash.