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WRUD (Drinking) Today?

Foo2rama
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propervinyl propervinyl
Which Violette are you using?

I use a brand called Tempus Fugit - the only one I can find up by me other than Rothman and Winter. I have had the cocktail with Giffard and Benoit Serres, and prefer both.

Also, though the recipe calls for Plymouth gin, I prefer it with a more botanical, modern gin like Green Hat, Karner Blue, or Bluecoat.

My recipe is as follows:
- 2 oz gin
- 1/2 oz lemon
- 1/2 oz Maraschino
- 1/3 oz violette

Sometimes, when I'm misbehaving, I'll add some violette to a French 75 as well.

I use Pages violette and play around with different Gins. I tend to use the most mellow one I have around. Bombay Sapphire is always an easy choice. I tend to have 4 or 5 gins around to experiment.

I use the same recipe though.
 
Larry S
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propervinyl propervinyl
Which Violette are you using?

I use a brand called Tempus Fugit - the only one I can find up by me other than Rothman and Winter. I have had the cocktail with Giffard and Benoit Serres, and prefer both.

Also, though the recipe calls for Plymouth gin, I prefer it with a more botanical, modern gin like Green Hat, Karner Blue, or Bluecoat.

My recipe is as follows:
- 2 oz gin
- 1/2 oz lemon
- 1/2 oz Maraschino
- 1/3 oz violette

Sometimes, when I'm misbehaving, I'll add some violette to a French 75 as well.
Will amend my recipe. Will investigate French 75.

IMG_1257.JPG
 
propervinyl
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Larry S Larry S
Will amend my recipe. Will investigate French 75.

IMG_1257.JPG

Rothman and winter is very sweet. If sweet isnt your thing, it may be worth checking out one of the other brands, or dropping the violette back even more.

Also, if I'm remembering correctly, Scofflaw in Logan Square has more than one violette, if you wanted to taste around. They have a killer cocktail program.
 
alam
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a good looking and tasty Woodford Reserve-based Old Fashion... TGIF!

I need to learn how to make these..

😀
 
C22EB088-918B-46E4-BB41-DDCDFE3BCEDD.jpeg
CPRwatch
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This evening its a couple of pints of the local brew in our local ,
image.jpeg
 
U
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This past week:

2000 Ruffino Duco Oro Riserva Chianti Classico (last bottle 🙁)
2010 Congruence Coombsville Reserve Oakville Cabernet Sauvignon

and a head to head comparison of 2015 and 2016 Heinz Eifel Spatlese Riesling.

The big decision tomorrow is what to open for the next few days. 😕
 
Foo2rama
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alam alam
a good looking and tasty Woodford Reserve-based Old Fashion... TGIF!

I need to learn how to make these..

😀
It’s simple what’s your question?
 
10mmauto
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Very surprised to find this wine on the wine list in a restaurant in
IMG_1394.JPG
Key West. Not bad.
 
alam
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Foo2rama Foo2rama
It’s simple what’s your question?

Yes, I understand is simple to make, I just need to learn how to calibrate the required “dash” measurements 😀
 
propervinyl
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alam alam
Yes, I understand is simple to make, I just need to learn how to calibrate the required “dash” measurements 😀

No calibration required. Your bitters bottle measures it for you. Each shake is a dash.

Also, a lot of this is subjective. It is to your taste. If you like your drink with slightly more bitters, do it!
Edited:
 
Foo2rama
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propervinyl propervinyl
No calibration required. Your bitters bottle measures it for you. Each shake is a dash.

Also, a lot of this is subjective. It is to your taste. I'd you like your drink with slightly more bitters, do it!
Depends on the bitters and how healthy a pour you have.

I never add water though.
 
propervinyl
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Foo2rama Foo2rama
Depends on the bitters and how healthy a pour you have.

I never add water though.

Exactly. It's all subjective.

"Dash" is not an exact measurement, there is a wide differentiation of tastes between brands and styles of bitters, and everyone has their own preferences.

Buy all the ingredients, and make the cocktail. Take notes. Shouldn't take many times to work out exactly how you like it.
 
Foo2rama
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09960016-C415-4804-93A4-3658E3B79F39.jpeg


2oz Gin
2oz Apple juice
.5oz lemon juice
Add honey to taste.

Shake with ice

Garnish thin sliced apple with a drizzle of honey ( for nose and needed some sweetness due to gin being super dry,) and fresh mint sprig.
 
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