As a syrup, this is delicious. As a liqueur, I find it unbalanced. The sugar really masks the subtle malty characteristics of the beer. But if it's just the spice notes you're after, this works brilliantly. I scaled the sugar wayyy back and also introduced a different blend of booze to give it more of a liqueur appeal...something you wouldn't mind drinking on its own after a meal. I figured that if I'm going to be making a beer liqueur, it should exude the characteristics of the beer that's in it. Of course, that's just my opinion.
Since "bar spoon" isn't a standard measurement and I don't have any 1/8 ounce measures, it's my understanding that in the Savoy a "dash" is the equivalent of 1/3 teaspoon (which I do have). This conversion has worked extremely well in the past when I've dug recipes out of that book.
I prefer to make my own as well. Homemade grenadine is something that just can't be matched by commercial varieties. I make it similar to the way that I do my rich simple syrup (although which fresh pressed pomegranate juice instead of water), and then I add some other ingredients to give it something a little "extra." Pomegranate molasses, orange flower water, orange zest, and some vodka for preservative all eventually find their way into the mixture. I think it's a good ingredient to have around, especially with summer coming.
Clayton - I believe Jamie is putting the egg white in first in the off chance that he accidentally cracks some yolk or shell into container. That way he won't have to dump out the rest of his ingredients.
Lucas - If my memory serves me correctly (and judging by the ice in his other videos), Jamie is using a Kold Draft machine. The ice out of these machines is notoriously hard and dense, so they don't crack/shatter like home ice machines do.
Jamie, I understand your reasoning behind giving your herbs a good spank, but it seems that shaking everything together sort of defeats the purpose. You slap the herbs because you don't want to break any of veins in the leaves filled with chlorophyll, but it seems that they break anyway during the shaking process (the whole leaf gets obliterated by the ice).
Any thoughts on this?
Bitters bottles, shakers, mixing glasses, and spoons are from cocktailkingdom.com
The jigger is something I've never been able to find.
I'm off to go buy some Fernet! Love the inclusion of grapefruit into some recent episodes, Jamie. It's such a great spring flavor that often gets overlooked here in Denver.
I really enjoy rum drinks and I'm a bit surprised that I've never thought to try this. It seems so obvious. I've been using Zaya in cocktails recently and I've been satisfied with the results thus far, so it's time for another test.
I really don't think Cointreau and Cintronge can be considered interchangeable -- they're two different beasts. Cointreau, I think, is smoother and has a much more genuine tasting notes of bright orange zest., whereas I feel as though Cintronge incorporates more flavor of the actual orange fruit and has considerably more alcohol heat/taste. I much prefer Cointreau and I think it's worth the price difference, especially since you don't use very much of it at any given time.
I'm glad you chose to deviate from the recipe in the Savoy Cocktail Book that calls for equil parts brandy, creme de cacao, and cream. While it makes a good tasting drink, I think bumping up the brandy a little bit thins the texture and makes for better balance, both in taste and mouth feel.
As for the bitters, Peychaud's turns this cocktail into a circus. Give it a shot.
Glad to see your sponsorships are coming through with some better quality spirits! :P
This one looks really, really great. I'm running to go pick up some more Luxardo right now. I think tequila and egg whites play well together. One of my favorite cocktails consists of is a revised version of the El Pepino. Great summertime drink.
I noticed that too, Mike. As he counts off the measurements, it seems like he's counting off the tablespoons, not the ounces. I agree with you that 8 ounces of simple syrup sounds like a better balance than 16.
Is that Old Overholt I see?!
Boy, does that take me back to sophomore year in college.
Excellent work as always, Robert. Between shaking, muddling a maraschino cherry, or adding that maraschino cherry syrup into the drink, this just doesn't seem like a cocktail that's made with care anymore. Thanks for spreading the word.
Note to all:
Don't throw away the fat! Sure, you've made yourself a delicious bacon flavored cocktail with the bourbon, but use the fat to make some bourbon/bacon flavored cornbread or pancakes.
Cheers/bon appetit.
I made some of this a while back and had the same recrystallization problems. I added a half part of water to the solution and haven't had any problems since. Of course, you have to adjust your recipes accordingly.
Benjamin,
Rose's is pretty inexpensive and you can find it in small bottles so you don't have to worry about keeping a jug of unused ingredient in your refrigerator. That being said, I always have some on hand.
I haven't found any way to approximate the flavor of Rose's. Sometimes I make this drink with fresh lime juice and simple syrup, but I suppose it's more of a Gin Sour rather than a Gimlet at that point. Still delicious, though, and you might find it suits you better!
Just a heads up, you have lemon juice on the side recipe twice (one as 3/4 oz and one as 1 oz.)
Otherwise, a great drink that I almost forgot about! All the flavors work so wonderfully together, although I usually go a little lighter on the Cointreau.
This is exactly how I've been making this drink for some time now and it's awesome on a warm day. Some guests even prefer it with a dash of lemon or orange bitters to add a little bite.
Unfortunately, I've never tried Beefeater 24, but Martin Miller's is my go-to gin for this and many other gin-centered cocktails.
Really happy to see this cocktail being featured here!
Robert,
I'm a big fan of the show. I find myself checking back here almost daily just to watch the videos and read through the comments. It's fun to see how other people, including yourself, interpret some of my favorite cocktails.
I'm a little perturbed, however, by your use of Sauza "silver" (I refuse to call it "blanco" as that should be a term reserved for only 100% agave tequilas). I see a pattern of you using Sauza products, but I'm not going to infer any patronage by a certain tequila manufacturer, if you will, but at least in your other cocktails you use Hornitos (though it's still not what I would consider a quality tequila, it's 100% agave).
Usually your recipes are spot-on, but I can't help but disagree with the ingredients in this one, save the lime juice. Why use such a poor tequila then dump Cointreau and fresh lime juice in it? I think we can liken this to putting premium gasoline in a Geo Metro and expecting it to run better. Fact is: it will never be good.
Some people prefer blancos to reposados for margaritas. Personally, I don't see it. Of course, I'm a tequila fiend so I really love being able to relate to the tequila I'm drinking in my margarita; I find blanco tequilas often get washed out by the other ingredients in the drink. A good reposado is much better suited for this cocktail: Gran Centenario, Corralejo, Chinaco, Muchote, Don Julio, and (for the budget conscious) Cazadores to name a few. Obviously the list goes on...
Also, instead of using Cointreau, I find a much fresher tasting margarita can be had by lightly muddling some orange (including the peel but careful not to destroy it and release pith into the drink) in a shaker with the lime juice. Sure, using an orange liqueur is easier, but cocktails respond to quality ingredients and a little TLC.
And chalk me up as a big fan of agave nectar; remember those agave notes I said get washed out amidst the other ingredients in a margarita? This is how you help reintroduce them. I also like how agave nectar is sweeter than sugar so you can use less and avoid too syrupy of a texture in your cocktail.
For me, a proper margarita is made as follows:
2 oz. quality reposado tequila (good liquors make good cocktails!)
1 oz. freshly squeezed lime juice
1/4 oz. light agave nectar
Lightly muddle 1/8 of a Hamlin orange (or Valencia) with lime juice and agave nectar until orange oils are noticeably expressed from the skin. Discard orange, add tequila and ice. Shake and serve.
This recipe even tastes delicious without the orange for those who love a tart, lip-pucker bite.
Sorry the for the long-winded response, I just wanted to chime in on one of my all-time favorites.
Great show, as always! Can't wait for more.
Robert,
I understand your reasons for using Sauza. Budget tequilas are easily had and most people aren't ready to fork over a whole lot of cash for a liquor that, quite honestly, I've found most people are too keen on (mostly because they've had bad college experiences with Jose Cuervo :) )
Even I can't deny that I first started out with cheap-o Sauza and eventually developed a taste for better tequilas, so I guess I can't assume that anyone first starting out to make this drink would be any different! My mistake. I do agree that this recipe is a fine starting place; as far as I'm concerned, any margarita recipe that circumvents the use of sour mix for fresh juices is already out of the ordinary.
I do agree with your statement about orange juice as well, which is why I often choose to leave it out entirely. People try to tell me that the margarita is just a sidecar with tequila and lime juice, but when agave nectar is introduced to the drink, I find omitting orange flavors entirely is not such a bad thing. But I still make it for people who prefer the little bit of orange.
Thanks for the reply!
Ian,
I'm glad you liked the recipe and I'm excited that you've built your own interpretation of it as well! 1800 Silver is good introductory 100% agave tequila, but I find it's often overpriced because of its name. I've often been able to find Milagro silver for a few dollars less (sometimes less than $20 per bottle) than 1800; I believe it's a better tequila and it makes a darn fine margarita....there's no arguing that!
A lot of people think the margarita has to follow the sidecar (supplementing brandy and lemon juice of course), but I don't think so. Technically the margarita is a sour. Cointreau essentially combines the citrus and sweetness together, whereas I prefer to deconstruct it a little, sans the liquor content of the liqueur. I don't think that makes it any less of a margarita.
If you follow my alternative recipe of getting rid of the orange altogether, then maybe it is a Mexican Gimlet. And cheers to that; gimlets are delicious!
What an interesting drink. Absinthe in the nose, lemon and tequila on the initial taste, and a mild finish of chocolate. When I made this, I wasn't quite sure what to expect, but I quite like it.
Very surprising!
Really enjoy this cocktail. Tequila is my favorite spirit and this drink is a hit with my taste buds.
As far as bitters go, there are so many options. I've tried quite a few in the Fee Bros line and I keep falling back on a dash of Angostura combined with a dash of Fee Bros orange bitters. Orange works really well with tequila and the Angostura really brings another dimension that's not usually found in tequilas.
For tequilas, Hornitos is fine if you're new to tequilas, but as soon as you get comfortable with the spirit, here are some reposados I find to work much better: Muchote, Gran Centenario, Corralejo, and Chinaco. Depending on your location, some of those may even be cheaper than Hornitos.
One thing to keep in mind is although they are all classified as reposados, they definitely differ quite a bit from each other as far as flavor profiles go. If you like something with quite a bit of oak and smoke, Muchote will work perfectly; whereas if you like more delicate tequilas, try Corralejo. Try different quantities of agave nectar (even try dark vs. light agave nectar) and different bitters. As someone above mentioned, something as off-the-wall as rhubarb bitters probably works well. Not only doesn't that surprise me, but it sounds delicious!
Happy experimenting!
Mike -
A simple electric microwhisk works perfectly for this drink and others that include egg white. Dare I say they work much better than shaking alone. Simply, you can emulsify the mixture and aerate it much more efficiently with an electric whisk (and you won't throw out your shoulder trying to shake it to death).
Great recipe. Like you, Robert, I was a little confused regarding the exact volume of this drink when I saw it in the Savoy Cocktail Book. After trying a few variations, I decided to take some liberties and adjust the volume/proportions to MY liking. I've got to admit, mine is heavier on the gin, but I love the stuff and depending on the brand you use it can really work (Bluecoat and Martin Miller's seem to hit the spot nicely). I also ditched the granulated/superfine sugar (like you) and went for simple syrup instead. I find it difficult to fully dissolve the sugar in this particular drink for whatever reason and seeing little granules floating in the bottom of your glass isn't ideal in my eyes.
I've almost always served this in a chilled champagne flute because I think it's appropriate, although I'm sure a Collins glass would work fine as well.
Regardless, it's a wonderful drink for any occasion, but certainly has that 'celebratory' appeal to it that makes it especially fun on holidays/birthdays/anniversaries/etc.
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As a syrup, this is delicious. As a liqueur, I find it unbalanced. The sugar really masks the subtle malty characteristics of the beer. But if it's just the spice notes you're after, this works brilliantly. I scaled the sugar wayyy back and also introduced a different blend of booze to give it more of a liqueur appeal...something you wouldn't mind drinking on its own after a meal. I figured that if I'm going to be making a beer liqueur, it should exude the characteristics of the beer that's in it. Of course, that's just my opinion.
Since "bar spoon" isn't a standard measurement and I don't have any 1/8 ounce measures, it's my understanding that in the Savoy a "dash" is the equivalent of 1/3 teaspoon (which I do have). This conversion has worked extremely well in the past when I've dug recipes out of that book.
I prefer to make my own as well. Homemade grenadine is something that just can't be matched by commercial varieties. I make it similar to the way that I do my rich simple syrup (although which fresh pressed pomegranate juice instead of water), and then I add some other ingredients to give it something a little "extra." Pomegranate molasses, orange flower water, orange zest, and some vodka for preservative all eventually find their way into the mixture. I think it's a good ingredient to have around, especially with summer coming.
Clayton - I believe Jamie is putting the egg white in first in the off chance that he accidentally cracks some yolk or shell into container. That way he won't have to dump out the rest of his ingredients. Lucas - If my memory serves me correctly (and judging by the ice in his other videos), Jamie is using a Kold Draft machine. The ice out of these machines is notoriously hard and dense, so they don't crack/shatter like home ice machines do.
Jamie, I understand your reasoning behind giving your herbs a good spank, but it seems that shaking everything together sort of defeats the purpose. You slap the herbs because you don't want to break any of veins in the leaves filled with chlorophyll, but it seems that they break anyway during the shaking process (the whole leaf gets obliterated by the ice). Any thoughts on this?
Bitters bottles, shakers, mixing glasses, and spoons are from cocktailkingdom.com The jigger is something I've never been able to find. I'm off to go buy some Fernet! Love the inclusion of grapefruit into some recent episodes, Jamie. It's such a great spring flavor that often gets overlooked here in Denver.
I really enjoy rum drinks and I'm a bit surprised that I've never thought to try this. It seems so obvious. I've been using Zaya in cocktails recently and I've been satisfied with the results thus far, so it's time for another test.
I really don't think Cointreau and Cintronge can be considered interchangeable -- they're two different beasts. Cointreau, I think, is smoother and has a much more genuine tasting notes of bright orange zest., whereas I feel as though Cintronge incorporates more flavor of the actual orange fruit and has considerably more alcohol heat/taste. I much prefer Cointreau and I think it's worth the price difference, especially since you don't use very much of it at any given time.
I'm glad you chose to deviate from the recipe in the Savoy Cocktail Book that calls for equil parts brandy, creme de cacao, and cream. While it makes a good tasting drink, I think bumping up the brandy a little bit thins the texture and makes for better balance, both in taste and mouth feel. As for the bitters, Peychaud's turns this cocktail into a circus. Give it a shot.
Glad to see your sponsorships are coming through with some better quality spirits! :P This one looks really, really great. I'm running to go pick up some more Luxardo right now. I think tequila and egg whites play well together. One of my favorite cocktails consists of is a revised version of the El Pepino. Great summertime drink.
I noticed that too, Mike. As he counts off the measurements, it seems like he's counting off the tablespoons, not the ounces. I agree with you that 8 ounces of simple syrup sounds like a better balance than 16.
Simple syrup will work as far as the taste goes, but be prepared for a slightly different mouth feel -- one that isn't as light and airy, I've found.
Is that Old Overholt I see?! Boy, does that take me back to sophomore year in college. Excellent work as always, Robert. Between shaking, muddling a maraschino cherry, or adding that maraschino cherry syrup into the drink, this just doesn't seem like a cocktail that's made with care anymore. Thanks for spreading the word.
Note to all: Don't throw away the fat! Sure, you've made yourself a delicious bacon flavored cocktail with the bourbon, but use the fat to make some bourbon/bacon flavored cornbread or pancakes. Cheers/bon appetit.
I made some of this a while back and had the same recrystallization problems. I added a half part of water to the solution and haven't had any problems since. Of course, you have to adjust your recipes accordingly.
Benjamin, Rose's is pretty inexpensive and you can find it in small bottles so you don't have to worry about keeping a jug of unused ingredient in your refrigerator. That being said, I always have some on hand. I haven't found any way to approximate the flavor of Rose's. Sometimes I make this drink with fresh lime juice and simple syrup, but I suppose it's more of a Gin Sour rather than a Gimlet at that point. Still delicious, though, and you might find it suits you better!
Just a heads up, you have lemon juice on the side recipe twice (one as 3/4 oz and one as 1 oz.) Otherwise, a great drink that I almost forgot about! All the flavors work so wonderfully together, although I usually go a little lighter on the Cointreau.
This is exactly how I've been making this drink for some time now and it's awesome on a warm day. Some guests even prefer it with a dash of lemon or orange bitters to add a little bite. Unfortunately, I've never tried Beefeater 24, but Martin Miller's is my go-to gin for this and many other gin-centered cocktails. Really happy to see this cocktail being featured here!
Robert, I'm a big fan of the show. I find myself checking back here almost daily just to watch the videos and read through the comments. It's fun to see how other people, including yourself, interpret some of my favorite cocktails. I'm a little perturbed, however, by your use of Sauza "silver" (I refuse to call it "blanco" as that should be a term reserved for only 100% agave tequilas). I see a pattern of you using Sauza products, but I'm not going to infer any patronage by a certain tequila manufacturer, if you will, but at least in your other cocktails you use Hornitos (though it's still not what I would consider a quality tequila, it's 100% agave). Usually your recipes are spot-on, but I can't help but disagree with the ingredients in this one, save the lime juice. Why use such a poor tequila then dump Cointreau and fresh lime juice in it? I think we can liken this to putting premium gasoline in a Geo Metro and expecting it to run better. Fact is: it will never be good. Some people prefer blancos to reposados for margaritas. Personally, I don't see it. Of course, I'm a tequila fiend so I really love being able to relate to the tequila I'm drinking in my margarita; I find blanco tequilas often get washed out by the other ingredients in the drink. A good reposado is much better suited for this cocktail: Gran Centenario, Corralejo, Chinaco, Muchote, Don Julio, and (for the budget conscious) Cazadores to name a few. Obviously the list goes on... Also, instead of using Cointreau, I find a much fresher tasting margarita can be had by lightly muddling some orange (including the peel but careful not to destroy it and release pith into the drink) in a shaker with the lime juice. Sure, using an orange liqueur is easier, but cocktails respond to quality ingredients and a little TLC. And chalk me up as a big fan of agave nectar; remember those agave notes I said get washed out amidst the other ingredients in a margarita? This is how you help reintroduce them. I also like how agave nectar is sweeter than sugar so you can use less and avoid too syrupy of a texture in your cocktail. For me, a proper margarita is made as follows: 2 oz. quality reposado tequila (good liquors make good cocktails!) 1 oz. freshly squeezed lime juice 1/4 oz. light agave nectar Lightly muddle 1/8 of a Hamlin orange (or Valencia) with lime juice and agave nectar until orange oils are noticeably expressed from the skin. Discard orange, add tequila and ice. Shake and serve. This recipe even tastes delicious without the orange for those who love a tart, lip-pucker bite. Sorry the for the long-winded response, I just wanted to chime in on one of my all-time favorites. Great show, as always! Can't wait for more.
Robert, I understand your reasons for using Sauza. Budget tequilas are easily had and most people aren't ready to fork over a whole lot of cash for a liquor that, quite honestly, I've found most people are too keen on (mostly because they've had bad college experiences with Jose Cuervo :) ) Even I can't deny that I first started out with cheap-o Sauza and eventually developed a taste for better tequilas, so I guess I can't assume that anyone first starting out to make this drink would be any different! My mistake. I do agree that this recipe is a fine starting place; as far as I'm concerned, any margarita recipe that circumvents the use of sour mix for fresh juices is already out of the ordinary. I do agree with your statement about orange juice as well, which is why I often choose to leave it out entirely. People try to tell me that the margarita is just a sidecar with tequila and lime juice, but when agave nectar is introduced to the drink, I find omitting orange flavors entirely is not such a bad thing. But I still make it for people who prefer the little bit of orange. Thanks for the reply! Ian, I'm glad you liked the recipe and I'm excited that you've built your own interpretation of it as well! 1800 Silver is good introductory 100% agave tequila, but I find it's often overpriced because of its name. I've often been able to find Milagro silver for a few dollars less (sometimes less than $20 per bottle) than 1800; I believe it's a better tequila and it makes a darn fine margarita....there's no arguing that!
A lot of people think the margarita has to follow the sidecar (supplementing brandy and lemon juice of course), but I don't think so. Technically the margarita is a sour. Cointreau essentially combines the citrus and sweetness together, whereas I prefer to deconstruct it a little, sans the liquor content of the liqueur. I don't think that makes it any less of a margarita. If you follow my alternative recipe of getting rid of the orange altogether, then maybe it is a Mexican Gimlet. And cheers to that; gimlets are delicious!
What an interesting drink. Absinthe in the nose, lemon and tequila on the initial taste, and a mild finish of chocolate. When I made this, I wasn't quite sure what to expect, but I quite like it. Very surprising!
Really enjoy this cocktail. Tequila is my favorite spirit and this drink is a hit with my taste buds. As far as bitters go, there are so many options. I've tried quite a few in the Fee Bros line and I keep falling back on a dash of Angostura combined with a dash of Fee Bros orange bitters. Orange works really well with tequila and the Angostura really brings another dimension that's not usually found in tequilas. For tequilas, Hornitos is fine if you're new to tequilas, but as soon as you get comfortable with the spirit, here are some reposados I find to work much better: Muchote, Gran Centenario, Corralejo, and Chinaco. Depending on your location, some of those may even be cheaper than Hornitos. One thing to keep in mind is although they are all classified as reposados, they definitely differ quite a bit from each other as far as flavor profiles go. If you like something with quite a bit of oak and smoke, Muchote will work perfectly; whereas if you like more delicate tequilas, try Corralejo. Try different quantities of agave nectar (even try dark vs. light agave nectar) and different bitters. As someone above mentioned, something as off-the-wall as rhubarb bitters probably works well. Not only doesn't that surprise me, but it sounds delicious! Happy experimenting!
An absolutely stunning cocktail, filled with fantastic flavors from quality ingredients. It's like an adventure in a glass.
Mike - A simple electric microwhisk works perfectly for this drink and others that include egg white. Dare I say they work much better than shaking alone. Simply, you can emulsify the mixture and aerate it much more efficiently with an electric whisk (and you won't throw out your shoulder trying to shake it to death).
Great recipe. Like you, Robert, I was a little confused regarding the exact volume of this drink when I saw it in the Savoy Cocktail Book. After trying a few variations, I decided to take some liberties and adjust the volume/proportions to MY liking. I've got to admit, mine is heavier on the gin, but I love the stuff and depending on the brand you use it can really work (Bluecoat and Martin Miller's seem to hit the spot nicely). I also ditched the granulated/superfine sugar (like you) and went for simple syrup instead. I find it difficult to fully dissolve the sugar in this particular drink for whatever reason and seeing little granules floating in the bottom of your glass isn't ideal in my eyes. I've almost always served this in a chilled champagne flute because I think it's appropriate, although I'm sure a Collins glass would work fine as well. Regardless, it's a wonderful drink for any occasion, but certainly has that 'celebratory' appeal to it that makes it especially fun on holidays/birthdays/anniversaries/etc.