Robert,
Great job as always. While you always make interesting cocktails, for me the best part of your show is the invaluable tidbits of information such as the confusion regarding apricot brandy. I myself was wondering if they meant a liqueur or an eau-de-vie. Thanks for clarifying that for us!
Greg
Jamie,
Please, please, where did you get the tea strainer! I've been looking everywhere for one just like it. Altough I'm not a big vodka fan, this looks very tasty. As soon as I grow some of my own thyme I'm trying this one.
Greg
Jamie,
This looks like a fantastic drink. Once I get some fresh rosemary, I'll give it a try. A quick question regarding the mister. I have a plastic one at home that I primarily use with absinthe for my Sazeracs. What I was wondering is, do you use a plastic one and if so do you find that it imparts to the spirit a 'plasticky' taste? I keep my absinthe in the mister and haven't noticed this yet but maybe once it has been sitting in the mister longer? I guess I'm wondering if a glass mister (do they even make these?) would be better.
sante,
Greg
I'm not a bartender but this just makes sense. What exactly is a pimp cup? Is it just simple cup, a modified jigger, or is it something special? Is there a history behind the pimp cup?
Cheers,
Greg
Jamie,
This is kind of a Catch-22 for me. I just recently aquired some Carpano and I'm dying to open it. However, at 1L it is bigger than the standard size (750mL) and since I only make drinks for myself and guests a bottle of vermouth last longer than at say the bar you work at. When I open it, I'm going to want to drink it quickly before it goes off but I can only drink so much! I feel like if I open it I'm just going to waste it. Too bad they don't make smaller sizes. Arrg!! As always, thanks for the great show and a great episode.
Greg
Blair:
I definitely keep my vermouth in the fridge but I'll look into buying a vacu seal. A question though, does using a vacu seal 'change' the flavour of the vermouth? I ask because I've read some reviews on vacu seals and the opinions vary widely (admittedly, they were amazon reviews, but...). Have any of you noticed anything?
Jamie:
Thanks, it's good to know that the sweet lasts longer than the dry. By the way, I thought my bottles of Cinzano and Martini were 750 mL but are in fact 1L just like the Carpano. For some reason, my local Liquor stores carry the half litre bottles of Martini dry but not the half litre bottles of sweet vermouth. However, if the sweet lasts longer than the dry, I can live with it.
cheers,
Greg
Although not my favorite when I first tried it, I absolutely adore this drink now. If you haven't tried it, I highly recommend using Gran Classico Bitter instead of Campari. The Gran Classico Bitter takes this fantastic cocktail to a whole new level.
Cheers
Greg
Robert,
I'm not sure if you noticed but you referred to the Count as 'Luguine" rather than "Luigi". This happens to me all the time, try so hard not to mispronounce something and I still do. Had it been me I would probably have referred to him as Count Linguine! At any rate, I'm glad you are back with new episodes and covering some classics. Keep up the good work.
Greg
Blair,
I've never tried making my Negronis with Hendricks. I'll have to give it a try. I'm currently waiting to get my hands on some Carpano which should also give good results. As I mentioned above, you really have to try the Gran Classico Bitter when you get a chance.
Cheers,
Greg
Robert,
Great episode as always. One of my favorite drinks to boot. I have a question though. Wouldn't a 3:2:1 ratio be 2oz tequila, 1oz cointreau (rather than 11/3oz) and 2/3 oz of lime juice? Or am I missing something?
Greg
Robert,
Thanks for the quick reply. I was looking at it the wrong way. Instead of starting with the 2/3 oz and going up, I started with the 2 oz and went down. This is why I never did well in math. Ah well, the only to do now is to have a drink!
Bottoms up!
Greg
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Comments
Robert, Great job as always. While you always make interesting cocktails, for me the best part of your show is the invaluable tidbits of information such as the confusion regarding apricot brandy. I myself was wondering if they meant a liqueur or an eau-de-vie. Thanks for clarifying that for us! Greg
I love it. First Jamie uses blue curacao and now Jagermeister! Keep it coming Jamie. By the way, the new bar looks AWESOME! Greg
Jamie, Please, please, where did you get the tea strainer! I've been looking everywhere for one just like it. Altough I'm not a big vodka fan, this looks very tasty. As soon as I grow some of my own thyme I'm trying this one. Greg
Jamie, What are your ratios for the non-carbonated Negroni? I have always used the 1:1:1 ratio as this is what I always see in print. Greg
Jamie, This looks like a fantastic drink. Once I get some fresh rosemary, I'll give it a try. A quick question regarding the mister. I have a plastic one at home that I primarily use with absinthe for my Sazeracs. What I was wondering is, do you use a plastic one and if so do you find that it imparts to the spirit a 'plasticky' taste? I keep my absinthe in the mister and haven't noticed this yet but maybe once it has been sitting in the mister longer? I guess I'm wondering if a glass mister (do they even make these?) would be better. sante, Greg
I'm not a bartender but this just makes sense. What exactly is a pimp cup? Is it just simple cup, a modified jigger, or is it something special? Is there a history behind the pimp cup? Cheers, Greg
Jamie, This is kind of a Catch-22 for me. I just recently aquired some Carpano and I'm dying to open it. However, at 1L it is bigger than the standard size (750mL) and since I only make drinks for myself and guests a bottle of vermouth last longer than at say the bar you work at. When I open it, I'm going to want to drink it quickly before it goes off but I can only drink so much! I feel like if I open it I'm just going to waste it. Too bad they don't make smaller sizes. Arrg!! As always, thanks for the great show and a great episode. Greg
Blair: I definitely keep my vermouth in the fridge but I'll look into buying a vacu seal. A question though, does using a vacu seal 'change' the flavour of the vermouth? I ask because I've read some reviews on vacu seals and the opinions vary widely (admittedly, they were amazon reviews, but...). Have any of you noticed anything? Jamie: Thanks, it's good to know that the sweet lasts longer than the dry. By the way, I thought my bottles of Cinzano and Martini were 750 mL but are in fact 1L just like the Carpano. For some reason, my local Liquor stores carry the half litre bottles of Martini dry but not the half litre bottles of sweet vermouth. However, if the sweet lasts longer than the dry, I can live with it. cheers, Greg
Jamie: Sweet! I'll look into buying a vacu seal. Bottoms up! Greg
Although not my favorite when I first tried it, I absolutely adore this drink now. If you haven't tried it, I highly recommend using Gran Classico Bitter instead of Campari. The Gran Classico Bitter takes this fantastic cocktail to a whole new level. Cheers Greg
Robert, I'm not sure if you noticed but you referred to the Count as 'Luguine" rather than "Luigi". This happens to me all the time, try so hard not to mispronounce something and I still do. Had it been me I would probably have referred to him as Count Linguine! At any rate, I'm glad you are back with new episodes and covering some classics. Keep up the good work. Greg
Blair, I've never tried making my Negronis with Hendricks. I'll have to give it a try. I'm currently waiting to get my hands on some Carpano which should also give good results. As I mentioned above, you really have to try the Gran Classico Bitter when you get a chance. Cheers, Greg
Robert, Great episode as always. One of my favorite drinks to boot. I have a question though. Wouldn't a 3:2:1 ratio be 2oz tequila, 1oz cointreau (rather than 11/3oz) and 2/3 oz of lime juice? Or am I missing something? Greg
Robert, Thanks for the quick reply. I was looking at it the wrong way. Instead of starting with the 2/3 oz and going up, I started with the 2 oz and went down. This is why I never did well in math. Ah well, the only to do now is to have a drink! Bottoms up! Greg