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James Dietz

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What about Vermouth?

by James Dietz » Sun Nov 10, 2013 9:13 pm

Do you refrigerate your open Vermouth? How quickly does it go bad?
Cheers, Jim
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Hoke

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Re: 25 Most Influential Cocktails of the Past 100 Years

by Hoke » Sun Nov 10, 2013 10:32 pm

Yes, you should.

Unfortunately, vermouth will start going noticeably dull and flat within about two to three weeks. It will last longer in the fridge.

A lot of bad drinks are made because of stale vermouth. Best idea is to buy small bottles, if possible.

(One of the frustrating results of living in a controlled state, where some bureaucrat committee of political appointees make the decisions, is in Oregon they arbitrarily decided that only the 750ml size of vermouth will be allowed. So we can't buy 375mls. But they did make one exception: they allowed Carpano Antica. Which was a liter bottle.)
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Bill Buitenhuys

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Re: 25 Most Influential Cocktails of the Past 100 Years

by Bill Buitenhuys » Mon Nov 11, 2013 6:17 pm

Well done, Walt! You did a super job in these chronicles and it's great to see such lively cocktail banter.
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Bob Parsons Alberta

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Re: 25 Most Influential Cocktails of the Past 100 Years

by Bob Parsons Alberta » Mon Nov 11, 2013 6:19 pm

Great to see you Bill, imagine cocktails in Phoenix this Xmas?
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Bill Buitenhuys

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Re: 25 Most Influential Cocktails of the Past 100 Years

by Bill Buitenhuys » Tue Nov 12, 2013 7:03 pm

Bob, there are cocktails in PHX most every day! Come on out for a visit.
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Mike Filigenzi

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Re: 25 Most Influential Cocktails of the Past 100 Years

by Mike Filigenzi » Sat Nov 23, 2013 10:35 pm

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.
"People who love to eat are always the best people"

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Hoke

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Re: 25 Most Influential Cocktails of the Past 100 Years

by Hoke » Sat Nov 23, 2013 11:35 pm

An FYI: I spoke recently with a friend who works at Imbibe magazine. She was delighted to hear that Walt had taken the task of 25 in hand (and actually completed it, albeit in his own fashion). She said she was going to pass it along to her peeps at Imbibe. I gave her the website location.
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James Dietz

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Re: 25 Most Influential Cocktails of the Past 100 Years

by James Dietz » Sun Nov 24, 2013 3:01 am

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?
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Mike Filigenzi

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Re: 25 Most Influential Cocktails of the Past 100 Years

by Mike Filigenzi » Sun Nov 24, 2013 3:26 am

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?


This cocktail needs a good, flavorful rum. Just how intense it needs to be depends somewhat on the rye used. The rye should add a good dose of seasoning but you don't want it to take over the drink. In the version I made, I thought the Zacapa and the 1776 (which are both quite flavorful) worked well together. The guy who came up with the drink recommends El Dorado 12 year rum and Russell's Reserve rye.
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Mike Filigenzi

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Re: 25 Most Influential Cocktails of the Past 100 Years

by Mike Filigenzi » Mon Dec 02, 2013 2:13 am

Made a cocktail tonight called the Mother in Law. More properly, I made a bottle of Mother in Law. This is a bourbon based cocktail which, according to Ted Haigh (in "Vintage Spirits and Forgotten Cocktails"), was originally made as a bottled cocktail, kept behind the bar in a decanter and poured as ordered. Early recipes basically involved putting small portions of a several types of bitters, some simple syrup, some curacao, and some maraschino in a quart bottle and then filling the bottle with bourbon. I made a pint batch that involved the following (as per Mr. Haigh):

1-1/2 t. each of Angostura and Peychaud's bitters and Amer Picon (I used homemade "Amer Boudreau")

3/4 oz. each simple syrup, curacao (I used Cointreau), and maraschino

Fill up to one pint with bourbon

I think this is a pretty good example of a pre-Prohibition cocktail, involving relatively subtle flavoring of a strong base spirit. It comes off as sweetened bourbon with some bitter and orange notes to it, and is quite tasty. I won't have any problem going through this pint over the next several days.
"People who love to eat are always the best people"

- Julia Child
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