Коктейль «Prince Of Wales»

14th January, 2012 | Tags: | 2 Comments
 

Немного запоздалый коктейль – традиционное для употребления шампанского время прошло. Так что мой Prince Of Wales можно рассматривать как гламурный способ утилизации оставшейся бутылки игристого вина – сухого, конечно же.
Коктейлей с названием Prince Of Wales существует минимум три, так что путаницы здесь, наверное, не меньше, чем во всей истории английской короны. После того, как я больше года назад спонтанно попробовал описываемый ниже вариант, поисковики в Интернете выдали мне горы информации о самом Принце Уэльском, о коктейлях, названных в его честь, среди которых выбранный мной вариант по упоминаемости стоит чуть ли не на последнем месте.
Prince Of Wales Cocktail

Но, так или иначе, вариант с коньяком и ликёрами Bénédictine или Grand Marnier понравился мне больше всего, и я остался ему верен.
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14th January, 2012 | 2 Comments »
Categories: Aromatic bitters (Angostura), Benedictine, Cognac, Grand Marnier, Sugar, Wine (sparkling, dry)
 

Japanese Cocktail

20th December, 2011 | Tags: , | 8 Comments
 

Japanese Cocktail – один из немногих напитков, которые Джерри Томас называл коктейлями в своей книге «Bartender’s Guide». К сожалению, пишу это, полагаясь на чужие строки, но тот же автор в ещё одной своей книге «How To Mix Drinks Or The Bon-Vivant’s Companion» также упоминает Japanese Cocktail в разделе «The Cocktail & Crusta».

Как и многие коктейли (или смешанные напитки) той эпохи, Japanese Cocktail крайне прост в части рецепта. Это бренди, щедро подслащённый миндальным сиропом и сдобренный биттером.

Japanese Cocktail

Впрочем, простота обманчива. Воспроизвести аутентичный Japanese Cocktail затруднительно из-за отсутствия упомянутого в рецепте Bogart’s bitters. И даже заменив биттер на привычный Angostura, сложно перестроиться и привыкнуть к этому пряному и сладкому, как карамель, букету.

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20th December, 2011 | 8 Comments »
Categories: Armagnac, Aromatic bitters (Angostura), Aromatic bitters (homemade), Japanese whisky, Orgeat syrup
 

Сhicago Cocktail

31st October, 2011 | Tags: | 3 Comments
 

A little classic this time – Chicago Cocktail. Impressed with French 75 and Ritz Cocktail, I was in mood for emptying another bottle of prosecco. The matter depended only on recipe, and I’ve founded it in The Savoy Cocktail Book.

Who invented the cocktail and why he called it Chicago as the cocktail consists of brandy, curaçao, bitters and sparkling wine. Harry Craddock did not mention so who knows…

Сhicago Cocktail

Anyway, Chicago Cocktail won my sympathy from the very first time when I’ve tried it. True classic, it was simple and delicious – what else do you want to get from a cocktail?

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31st October, 2011 | 3 Comments »
Categories: Aromatic bitters (Angostura), Cognac, Grand Marnier, Wine (sparkling, dry)
 

Old Fashioned. The story continues

28th May, 2011 | Tags: , , | 10 Comments
 

For me, Old Fashioned cocktail is a pure inspiration. I love it made in traditional way with bourbon and also I love to tweak a bit the cocktail’s classic recipe.

My first post is dedicated to normal Old Fashioned. Current one is about all Old Fashioned variations I love so much.

In my work I applied two basic methods: a) to change a spirit and b) to replace (partially) syrup with a liqueur. Additionally I was trying to combine various bitters and extracts.

Old Fashioned cocktail

Another method  is to mix two or more brown spirits. In my opinion that’s a tricky way and today I feel I’m not ready to go in for these experiments. Now I just adopt another bloggers’ practices, and my latest effort was theSpeakista’s cocktail called Final Five. That’s not Old Fashioned but I dare suppose it a cocktail in Old Fashioned style. In any case, I’ve made two cocktail in similar manner and wrote about it below.

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28th May, 2011 | 10 Comments »
Categories: Amaro Nonino, Armagnac, Aromatic bitters (Angostura), Aromatic bitters (homemade), Benedictine, Bourbon whiskey, Canadian whisky, Chartreuse (green), Coffee bitters (homemade), Cognac, Demerara syrup, Maraschino liqueur, Meukow Vanilla, Orange bitters (Angostura), Pastis, Rhum agricole (aged), Rock candy syrup, Rum (aged), Rum (dark), Rye whiskey, Scotch blended whisky, Simple syrup, Vanilla extract
 

S.I.P.#4: Old Fashioned

27th May, 2011 | Tags: , , , | 15 Comments
 

S.I.P.#4: Old Fashioned logo

Old Fashioned cocktail is the topic for the fourth round of our online imbibers party called S.I.P.

For me, this drink is an essence of cocktail culture. An icon. Or a symbol.

I prefer gin-based cocktails but when I have no idea what to drink tonight usually my choice is not Dry Martini but Old Fashioned. I love his strong character and his dry and sweet flavour. I love to make Old Fashioned, this simple procedure calms emotions and creates special atmosphere.

Old Fashioned is an immortal classics and an inspiration for creative boozing.

And that’s enough. Stop talking, take a bottle of whiskey and bring yourself down to make the cocktail.

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27th May, 2011 | 15 Comments »
Categories: Aromatic bitters (Angostura), Bourbon whiskey, Mulled orange syrup, Orange bitters (Angostura), Rock candy syrup
 

Cidre Normandie

27th April, 2011 | Tags: | 10 Comments
 

After my thrilling experience with prosecco cocktails (here the first), I’ve turned to another fruit-based sparkling low-alcohol drink. Cider isn’t as popular as sparkling wine at least as a cocktail component.

There were some recipes but I had my doubts about mulled cider or shaken cocktails with cider included. So my cocktail was Champagne-based drink with calvados. Usually I substituted prosecco for Champagne therefore I didn’t hesitate to mix calvados with cider instead of  prosecco.

Cidre Normandie Cocktail

So Champagne Normandie has turned to Cidre Normandie.

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27th April, 2011 | 10 Comments »
Categories: Apple cider, Aromatic bitters (Angostura), Benedictine, Calvados
 

Dark and Stormy

24th March, 2011 | Tags: , | No Comments
 

When I’ve made my first batch of ginger beer, I realized that I hardly ever drink it neat. It was too dry and burning for me. But there was an advantage – I could give a try to cocktails based on ginger beer, at last!

At first I’ve tried Dark and Stormy cocktail, a powerful combination of dark rum and spicy ginger beer.

Dark and Stormy

Bermuda’s national drink, Dark and Stormy is deeply rooted in the traditional daily portions of rum served out in British Navy. The cocktail calls for Bermudian Gosling’s Black Seal Rum and local ginger beer. Very strict conditions, isn’t it?

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24th March, 2011 | No Comments »
Categories: Aromatic bitters (Angostura), Demerara syrup, Drambuie, Ginger beer, Lime juice, Rum (dark), Rum (gold)
 

S.I.P.#3: Manhattan

25th February, 2011 | Tags: , , | 7 Comments
 

S.I.P. #3 – Manhattan

Our third S.I.P. event is dedicated to another cocktail icon called Manhattan as well as its numerous variations made with other whiskey (whisky) and vermouths (or aperitifs and maybe amari).

For me, Manhattan is a counterpoise for Dry Martini. Warm, sweet and spicy side of cocktails against dry and bitter world of clear and cold gin flavoured with drops of vermouth. Brown spirits versus crystal clear alcohol, Alpha and Omega of cocktail world.

I’m not interested in stories about Manhattan. I just enjoy it when I get tired of other cocktails – classic of modern, it doesn’t matter. Manhattan is the special mood, the atmosphere of calm and confidence.

The never-ending experiment with whiskey and vermouth pairing. The search for the best additions – bitters or liqueurs. Much attention to details, technique improvement. Careful sipping, enjoying aroma, appearance and taste. It’s a more than cocktail, almost a lifestyle.

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25th February, 2011 | 7 Comments »
Categories: Aromatic bitters (Angostura), Bourbon whiskey, Maraschino liqueur, Orange bitters (Angostura), Rye whiskey, Spiced wine aperitif (homemade), Vermouth (sweet)
 

The Remaining Balance

12th January, 2011 | Tags: , | 10 Comments
 

Here is the document I started almost a year ago. That became something like a ritual. When buying new single malt whisky, I eventually ended up using the whisky in this magnificent cocktail.

Now I told myself to stop and to write this post. I’m continuing with buying and drinking Scotch whisky but  I need to comprehend all my emotions and experience. And for me, the best way to do it is to write about it.

All that started when I was browsing Imbibe website. I’ve took many ideas from there, and The Remaining Balance cocktail recipe by Jason Littrell was one of them.

The Remaining Balance

Imagine a mixture of Grand Marnier, two single malt whiskies, amaro and two bitters. Sophisticated bizarre mix? Not for me! My love to Scotch whisky and experimenter ‘s itch gave me no chances to leave the cocktail unnoticed.

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12th January, 2011 | 10 Comments »
Categories: Amaro Ramazzotti, Aromatic bitters (Angostura), Grand Marnier, Grapefruit bitters (homemade), Scotch single malt whisky
 

The Smoking Gun

20th October, 2010 | Tags: , | 14 Comments
 

Here is one more cocktail with single malt scotch whisky. That looks unusual but personally I love this trend.

The Smoking Gun was created by bartender Mark Allen, Red Feather Lounge, Boise, Idaho.

The Smoking Gun

In this recipe Fernet combines with peaty scotch – unusual and a bit audacious decision at first sight. Both spirits ain’t components in general use. Quite the reverse, they look like very unfriendly when mixing with other spirits. But here is the case when first sight is absolutely wrong.

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20th October, 2010 | 14 Comments »
Categories: Aromatic bitters (Angostura), Demerara syrup, Fernet Branca, Scotch single malt whisky
 
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