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From Drinks

Hangover Helper: Chorizo and Egg Torta

I whole heartedly agree that tortas are the perfect hangover food generally, and, specifically, that the chorizo and egg torta is the creme de la creme of torta related hangover relief. Continue spreading the gospel!

From Drinks

From Behind the Bar: The Emperor and His Wardrobe

I agree and disagree.

First, the "Jerry Thomas Manhattan" is: 2 oz of Italian Vermouth, 1 oz Whiskey, 3 dashes of "Boker's" Bitters, 2 dashes of Curacao or Maraschino, and a lemon quarter garnish.

To me, it's an interesting drink because, first, it's what we would call today "a reverse cocktail", it has more aperitif wine than whiskey. It also has a lot of bitters, ending up kind of negroni-ish.

But that aside, you're right. I wouldn't make it for a customer who ordered a Manhattan, unless I felt like they might interested in vintage cocktails or, at the very least, cocktails with a lot of vermouth.

Though I do love to cheat and make it with whiskey from the Buffalo Trace antique collection, or other cask strength spirits. Serious, try it some time, it can be awesome.

Which brings me around to, it's nearly impossible to take into consideration enough factors to recreate what Jerry Thomas' Manhattan might have tasted like in 1872. It is tilting at windmills.

All you can do is follow your taste and, even more importantly, the tastes you think your guest would appreciate.

From Drinks

From Behind the Bar: In Defense of the Free Pour

Nice post Michael!

I totally agree, the proof is in the drinks and the customer's experience.

Rock free pouring or rock jiggering, but either way, serve the customer the drink they want.

From Drinks

Coming to Terms with Scotch Whisky-Based Cocktails

The Truth Serum at Wilson & Wilson in San Francisco, made with Highland Park 12, Amaro Nonino, and some other stuff I confess I cannot remember is outstanding.

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Recent Comments

From Drinks

Hangover Helper: Chorizo and Egg Torta

I whole heartedly agree that tortas are the perfect hangover food generally, and, specifically, that the chorizo and egg torta is the creme de la creme of torta related hangover relief. Continue spreading the gospel!

From Drinks

From Behind the Bar: The Emperor and His Wardrobe

I agree and disagree.

First, the "Jerry Thomas Manhattan" is: 2 oz of Italian Vermouth, 1 oz Whiskey, 3 dashes of "Boker's" Bitters, 2 dashes of Curacao or Maraschino, and a lemon quarter garnish.

To me, it's an interesting drink because, first, it's what we would call today "a reverse cocktail", it has more aperitif wine than whiskey. It also has a lot of bitters, ending up kind of negroni-ish.

But that aside, you're right. I wouldn't make it for a customer who ordered a Manhattan, unless I felt like they might interested in vintage cocktails or, at the very least, cocktails with a lot of vermouth.

Though I do love to cheat and make it with whiskey from the Buffalo Trace antique collection, or other cask strength spirits. Serious, try it some time, it can be awesome.

Which brings me around to, it's nearly impossible to take into consideration enough factors to recreate what Jerry Thomas' Manhattan might have tasted like in 1872. It is tilting at windmills.

All you can do is follow your taste and, even more importantly, the tastes you think your guest would appreciate.

From Drinks

From Behind the Bar: In Defense of the Free Pour

Nice post Michael!

I totally agree, the proof is in the drinks and the customer's experience.

Rock free pouring or rock jiggering, but either way, serve the customer the drink they want.

From Drinks

Coming to Terms with Scotch Whisky-Based Cocktails

The Truth Serum at Wilson & Wilson in San Francisco, made with Highland Park 12, Amaro Nonino, and some other stuff I confess I cannot remember is outstanding.

From Drinks

Taste Test: Tonic Water

I like Fever Tree, because it is lighter and less sweet than Schweppes, Canada Dry, and Seagrams. Also lacks High Fructose Corn Syrup, which I appreciate. Don't care for the flavor or price of Q Tonic.

From Drinks

What's Your Favorite Sessionable Stout?

Unfortunately, the misapprehension that Stouts and Porters should be strong has made it nearly impossible to find and American Independent that qualifies as a session beer.

North Coast Old No. 38, at 5.5%, won't take your head off.

Other than that, you're pretty much stuck with imports like Guinness Original Extra Stout (5% in the US).

From Recipes

Time for a Drink: the Bramble

I was going to give you a hard time about the Scotch in the background and not crushing the ice, but I see the picture is actually a "Highland Bramble" not Bradsell's Bramble.

From Serious Eats: New York

Mix It Up: The Thistle Hill Cocktail at Thistle Hill Tavern

Or the other cocktail with the exact same ingredients as the Rob Roy but different name, "Thistle Cocktail".

From Serious Eats: New York

Mix It Up: 'The Division Bell' from Mayahuel

Nice post! Not to be a stickler, but Maraska makes a few products. Am I correct in assuming you are referring to their Maraschino Liqueur? It is really their only good product...

From Drinks

Cocktails and Spirits with Paul Clarke: Future Flavors

Ooo, that Jamaican Rum sounds tasty and also just what's needed when "Jamaica Rum" is called for in classic cocktails.

I've had the Gov't Warning Rye and doth proclaim it good!

Yeah, sure, we'll see Cocchi Americano this year. I'll believe it when I see it.

From Recipes

Time for a Drink: Knickerbocker

A similar drink, which I've recently found quite tasty is the Leave it to Me (No. 2)

Leave It To Me Cocktail (No. 2)

1 Teaspoonful Raspberry Syrup.
1 Teaspoonful Lemon Juice.
1 Dash Maraschino. (1/3 tsp. Maraschino Liqueur)
3/4 Glass Dry Gin. (1 1/2 oz Gin)

Stir well and strain into cocktail glass.

From Drinks

Summer of Rum--Or is that Rhum?

I'm very, very fond of the Barbancourt 5 star Rhum, which is a Rum Agricole of sorts from Haiti. I like lots of rums, but this is one I find myself coming back to quite often.

Here in San Francisco, an excellent drink featuring unaged white rhum from Martinique is Thad Vogler's Agricole Mule. I don't know the details of the recipe, but I sure enjoy drinking them.

From Recipes

Time for a Drink: Daiquiri

Mmm... A well made daiquiri is a thing of beauty.

One thing that I learned from bartender and bon vivant Angus Winchester is to juice the lime and then drop the peel into the mixing tin. Kind of like you do for a gin rickey. Just gives it that little extra bit of aromatic zip. Also, I like to use superfine or caster sugar. The finer sugar is easier to dissolve, so there is less of a chance of grains of sugar in the glass.

From Serious Eats

Upcoming Japanese Trend: Hot Beer

Uh, having experimented with hot beer cocktails, like the Ale Flip that is certainly true about the flavors.

But, wow, everything that is (very) old can be new again.

From Drinks

Put Down the Scotch and Step Away from the Shaker

I'm a heretic, will mix just about any spirit, and liked this cocktail:

Vieux Carre Variation 2

1 oz Highland Park 12
1 oz Calvados Roger Groult, Réserve 3 years old
1 oz M&R Bianco Vermouth
Dash Benedictine
Dash Angostura
Dash Peychaud's

Stir, strain, grapefruit peel twist.

...But, basically every Scotch, or at least ever major region of Scotch production, needs to be considered a separate style of whiskey and that fact needs to be taken into account when mixing. This is true to a certain extent with all spirits, but usually not so much with whisk(e)ys as it is with Scotch.

From Drinks

Cocktails and Spirits with Paul Clarke: Scotch or Bourbon?

Rye Whiskey! Ocean, Duck!

I am definitely an American Whiskey fancier; but, lately, unfortunately for my pocketbook, I've been running across some Scotch I really like.

Not the super-smoky peaty Islay stuff; but, some of the mellower ones.

There can be a complexity there, and a finesse, that American Whiskey, for all it's rough charm, seldom touches.

From Drinks

Cocktails and Spirits with Paul Clarke: The Bitter End

Lately I've been obsessed with Wine based Amaros and Quinquinas like Barolo Chinato.

These things are so cool, delicious, and complex, especially after dinner.

From Recipes

Time for a Drink: The Last Word

Ahem, sure, Mr. Stenson was dusting off "Bottom's Up!" for the recipes.

Uh, huh, and if you believe that, I have a large orange bridge I could sell you...

From Drinks

Going Antiquing, the Whiskey Way

Yes, I would expect, with the run away success of last year's offerings, the supplies of the Antique Collection will be even tighter this year. Definitely get your order in early.

As an American Spirits aficionado, I've been known to dismiss those from Scotland as overpriced and over rated...

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About erik_flannestad

Website: http://underhill-lounge.flannestad.com

Location: San Francisco, CA

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