Moderators: Jenise, Robin Garr, David M. Bueker
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Mike Filigenzi
Known for his fashionable hair
8187
Mon Mar 20, 2006 4:43 pm
Sacramento, CA
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
James Dietz
Wine guru
1236
Wed Mar 22, 2006 6:45 pm
Orange County, California
Mike Filigenzi wrote:A bump up of this thread for the Jaunty Angle. This one blends rum and rye with a little Chartreuse, a little syrup, and some bitters. I made it with Ron Zacapa and the James Pepper 1776 rye. A very interesting and complex drink. You get the vanilla and caramel from the rum, spice from the rye, and a little bit of that herbal Chartreuse flavor lurking around the fringes.
Mike Filigenzi
Known for his fashionable hair
8187
Mon Mar 20, 2006 4:43 pm
Sacramento, CA
James Dietz wrote:Mike Filigenzi wrote:A bump up of this thread for the Jaunty Angle. This one blends rum and rye with a little Chartreuse, a little syrup, and some bitters. I made it with Ron Zacapa and the James Pepper 1776 rye. A very interesting and complex drink. You get the vanilla and caramel from the rum, spice from the rye, and a little bit of that herbal Chartreuse flavor lurking around the fringes.
Sounds awesome. How important do you think the specific choice of the rum is?
Mike Filigenzi
Known for his fashionable hair
8187
Mon Mar 20, 2006 4:43 pm
Sacramento, CA
wnissen wrote:Day 2: "Dry Martini" I'm not sure I buy this one as "influential," so much as ubiquitous. The blizzard of drinks called "martinis" bear little relation to the original.
Imbibe's recipe is for 5:1 gin to vermouth, stirred, but I decided to start with just a glass of shaken gin. After all, if the ultimate dry martini is one where the vermouth is just waved over the shaker, why not go all the way to "vermouth zero," to paraphrase the Champenois? Since I was using Tanqueray 10 gin, the result was delicious. A cheaper gin might not have been good, but I love the fresh, assertive herbal and citrus notes of 10. Having enjoyed a few sips, I then added the Martini and Rossi dry vermouth (the best that Safeway had to offer). The effect was dramatic. Just that 17% was enough to bring the herbal side to the fore, while not making the drink noticeably less strong. Good, but honestly I liked it better before. Being a wet martini kind of guy, I added more vermouth, up to 38% ( or a 5:3 ratio, if you prefer ). The slight sweetness in the "dry" vermouth showed itself, and I felt there was more balance between the different herbal notes of the vermouth and gin.
Users browsing this forum: AhrefsBot, ClaudeBot, Google [Bot] and 2 guests