Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
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I was making bleu cheese olives for some martinis the other day and realized that the pimientos I was pulling out to replace with cheese weren’t real chunks of pimiento, but a puréed pimiento paste held together with food additives. Not good! Does anyone have a good martini olive brand that they swear by?
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@seawolf the latest iteration of the aged gin negronis is not for purists! Back to equal parts, but I substituted a lemon twist for the orange and it seems to cut through the woodiness of the gin better.
On the subject of garnishes, I have nothing to contribute from experience on olives (I prefer my martinis with a twist) but Jack Rudy’s vermouth brined olives might be worth a try - their bourbon cocktail cherries are not cheap but but they are really good.
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I have not had that one. Here is the portion of my agave that is currently on display:
Check this crazy one out:
I have not tried the Luneta, Mal de Amor Tepeztate (which is actually a gift for a friend), or the La Medida.
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@mclaincausey I await your review. I’ve never had a Pechuga,let alone a Mole Negro Pechuga.
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Threw together a mixed drink 1oz rye 1oz simple syrup top with ginger ale ice optional. Also for the simple syrup I used this ginger ale mixer I got for the holidays but I think a regular simple syrup would work fine. Side note: this was the drink I made post going out to the bar so it might need some more doctoring to make it drinkable if you know what I mean.
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A friend is doing some work for F1 in London and he found this place. Incredible agave selection. Anyone who loves agave and finds themselves in London should check it out.
https://kolrestaurant.com/the-mezcaleria/ -
@ARNC - boulevardier is in my top 3 cocktails! Cheers
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Bitter Giuseppe -
@pechelman - it is, does not have a bite, but orange bitters are very complimentary with cynar. Really good choice if one wants to keep it together
I’ll try it with a bit of gin, sounds like a great idea! -
@pechelman - tried it with 1/2 ounce of beefeater and its even better. Great tip, thanks man!
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you're welcome @prpx
glad that worked outAfter I tinkered with this myself, I think I read somewhere and in a newer cocktail book that the creator of this spec missed including gin in the original printing but that it was always intended to be there. Forget where i read or heard that.
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@mclaincausey I'm of the opinion that if you love scotch broadly, Lagavulin 16 is part of the "core collection" that everyone has a bottle, and replaces said bottle when it run out lol.
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This martini was resplendent.
Sipping mezcal tonight. Derrumbes de Durango
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if you like Negronis as much as I do, you might find these thoughts of interest: 1) the gin, ok there are variations, which can be interesting, but it's the (obviously necessary for the booze) but tastewise weakest part of the trio, 2) the amaro. ... it's the amaro, you can go very strong, very sweet, very herbaly, very anything, but it'll aways be the part you don't want to give too much room 3) finally there's the vermouth, IMO the most interesting part to create the negroni you want to consume at a certain place and moment. Recently I found this one. I like the tenderness and ease it gives to the composition. Here and now, perfect for me. You might want to try. (and I might have had 3-4 already).
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I like negronis and boulevardiers, but they aren't ideal if you're trying to taste the gin or the whiskey, respectively, with the big flavors and ratios of the other ingredients. I wouldn't want to use a super nuanced gin or whiskey in one. Ymmv
