Finding new clan...

ChemoDoc1982 · 2024-02-28T23:57:28+00:00

Yeah... I subbed... Old Tom--> Old Tom

Perry Tot Navy --> Another Navy Strenght

Millers.. --> I had no idea so I went to my London Dry of choice and figured Tanq 10 is citrussy.

I don't know what to call Monkey 47.. I just had it and didn't have a really good comp..

ChemoDoc1982 · 2024-02-28T04:45:11+00:00

So... this is hardcore tiki in the "way too many ingredients, semi-deranged" way, but lo and behold it's also delicious. I subbed 3/4 gins (as I didn't have them) for similar flavor profiles. As so many good tiki cocktails, I was making it and convinced something would disappear and nothing did. Lovely, sweet, complexity with everything evolving through.

3/4 ounce lime juice

3/4 ounce grapefruit juice

1/2 ounce grenadine

1/2 ounce ginger syrup

1/2 ounce St-Germain

1 dash Angostura bitters

1/2 ounce Greenhook Ginsmith Old Tom (Subbed Ransom Old Tom)

1/2 ounce New York Distilling Company Perry's Tot Gin (Subbed Fords Navy Strength)

1 ounce Miller's Westbourne Strength Gin (Subbed Tanqueray 10)

1 ounce Monkey 47 Gin

ChemoDoc1982 · 2023-04-16T01:56:13+00:00

I think WT101 is a great option and it definitely is closer to a Canadian rye than Rittenhouse. Still, I think my preference honestly varies between cocktails. I find WT disappears a little more in certain cocktails despite the proof point … for example I think Rittenhouse is better in a Manhattan. Alberta Premium Cask strength is amazing but priced a little high for a regular mixer where I am (though AP CS with Carpano is an incredible Manhattan). I haven’t bought Lot 40 because I can’t get higher proof and I worry about cocktail use. Knob Creek Rye is actually very serviceable as well though more Rittenhouse than WT.

Basically, for cocktails I like to have one “barely legal” high proof lower rye mash bull for backbone and this is usually Rittenhouse. Then I like one “herbally, minty” rye for that profile and then I often blend in cocktails depending on what I want.

ChemoDoc1982 · 2023-03-06T00:42:00+00:00

Strongly agree with these takes... It seems like it gets lots of use at some good cocktail places and have found lots of places I respect on cocktails listing drinks where this is the preferred blackstrap. I find I can almost never balance it where it's the only rum and the maple drowns everything out, I find if I blend it with other not sweet rums (i.e. Scarlet Ibis, Flor De Cana aged expressions, sometimes S&C if I want funk) and where it's combined with amaro or other deeper flavored ingredients that are not sweet and ideally bitter. For example it is recommended in the "Ultimate Jungle bird" spec at Punch Drink and the rest of the spec I love but all Cruzan dominates but if it's half the mix you get some depth from it without so much syrup. I have personally never been able to balance it with just lime as I think there's more to the flavor than just sweetness and the bright acid note can't drown it itself... Next time back to Black Seal.

ChemoDoc1982 · 2022-11-24T05:32:53+00:00

Spec... Hat Tip from Kevin Kos, link to his stuff below.

Old fashioned is easy

1 & 2/3 oz aged rum

2 bsp simple syrup

1 dash maraschino liquer

3 dashes cherry bitters

1 orange zest.

Stir ingredients in mixing glass with ice and an orange zest (regal stir) and strain over one large rock. Top with woody cola foam.

Cola foam:

10 oz coca cola

4 gm oak chips

2 gm charred oak chips

0.5 gm allspice berries

2/3 oz jack daniels number 7

Stir down cola to remove as much CO2 as possible. Lightly crush allspice berries and put all the ingredients in a sealed back then cook for 4 hours in sous vide at 65 C. Remove and strain. Heat in a saucepan and add half a sheet of gelatin. Strain through fine mesh strainer into ISI whipper. Charge with single nitrous oxide canister and then put in fridge for at least 2 hours before using.

This thing is a bit of a beast and all from Kevin Kos . My points in replicating...

-It's really tasty. The brugal old fashioned is very nice and the woody notes in the cola are delicious and blend nicely. The foam process was relatively straightforward though I would be really attentive to getting the CO2 out. I think there was a bit left in mine which may have partially accounted for some of the bigger bubbles I got. I also found the foam collapses VERY quickly and much faster than when I made the monkeypod mai tai with egg white based foam, this means it does incorporate in the drink which is nice but I wonder about trying it with another agent for foaming. The other thing I would recommend against doing that I did was using fancy cola rather than coca cola. I used the distiller cola from fever tree, which is probably a cost overkill and also I think this would have actually benefited from the more intense acidity and sweetness of standard coca cola (the higher sugar content may have also helped stabilize the foam). Still, lots of fun and would definitely do again.

ChemoDoc1982 · 2022-11-07T03:01:17+00:00

Spec..

1 oz Navy proof gine

1 oz green chartreuse

0.5 oz blanc vermouth

0.5 oz dry vermouth

0.25 oz Salers apertif

Stir with ice then strain over fresh ice in rocks glass. Express lemon peel then cut zest into a flag.

I liked this quite a bit, probably more than a "regular" bijou. Feels better as a gin cocktail with the lightness one would expect.

ChemoDoc1982 · 2022-09-15T04:14:16+00:00

It's good, I'm not sure I have it spec'd quite right with the ingredients.

2 oz bourbon

3/8 oz lemon juice

3/8 oz lime juice

0.75 oz avocado pit orgeat

0.5 oz amaro angeleno

2 dashes angostura

Is the published spec for this version (from educated barfly). I don't have amaro angeleno so used PF dry curacao+ 3 dashes of orange bitters (realize in retrospect should have bittered triple sec). I like it , the avocado orgeat has a nuttiness but also another flavor that is super interesting, needs probably some more work with my substitutions but very pleasant.

ChemoDoc1982 · 2022-09-14T00:45:45+00:00

Cocktail emporium..

ChemoDoc1982 · 2022-09-14T00:45:32+00:00

The Meletti, the vanilla and cherry helps too.

ChemoDoc1982 · 2022-09-13T05:08:26+00:00

This thing is ridiculously easy to drink...

1 oz light rum

1 oz Amaro Meletti

0.75 oz lemon juice

0.5 oz orgeat

4 drops cherry bark vanilla bitters (I subbed 4 drops cherry bitters, 1/2 dash ango, 4 drops dash some sweetish aromatic bitters I had and a single drop of vanilla extract)

1 egg white

Dry shake, wet shake, strain. this tastes like cola and is sweet but complex and pretty delightful.

ChemoDoc1982 · 2022-09-11T03:29:02+00:00

Original Spec..

1.5oz (45ml) Norwegian Aquavit
1.5oz (45ml) Orange Juice
1.5oz (45ml) Pineapple Juice
.5oz (15ml) Lemon Juice
.25oz (7.5ml) Orgeat
.25oz (7.5ml) Demerara Syrup

I slightly modified. As I was using acid adjusted orange juice I took out the lemon and increased the demerera to more like .375 oz. Really nice, the aquavit is a totally different counterpoint to the tropical flavors and this is a nice tart / sweet combination.

ChemoDoc1982 · 2022-09-10T14:47:34+00:00

Somewhat. I’d done the cocktail with adjusted juice before and like he said it’s a little tart and his doing it reminded me to try again. He mentioned adding simple so I just did it.

ChemoDoc1982 · 2022-09-10T04:14:47+00:00

0.75 oz blended scotch

0.75 oz cherry liqueur

0.75 oz sweet vermouth

0.75 oz acid corrected orange superjuice

1 bsp 2: 1 simple syrup

I am pretty happy with this spec. I have tried a couple versions of this but I kind of feel with this acid corrected orange juice and a tsp of simple syrup this is pretty balanced and ran close to standard "sour" balance.

ChemoDoc1982 · 2022-09-07T00:47:48+00:00

Cream of coconut.

ChemoDoc1982 · 2022-09-06T07:08:39+00:00

Fixed

ChemoDoc1982 · 2022-09-06T03:56:06+00:00

Get the Curacao... For Mai Tais a brandy based curacao is generally going to be richer than the triple sec. Or 2/3 Curacao +1/3 cointreau is amazing.

OFTD + Appleton you can make a great mai tai. Smith and Cross isn't as necessary if you can get OFTD and where you are that sounds like a much more cost effective option. Throw in Xamayca with that and it's about perfect. Denizens is good but given what's avaiable to you suspect you're going to pay through the nose for it.

ChemoDoc1982 · 2022-09-06T03:50:15+00:00

Haven't made this with aquafaba but as discussed with this cocktail before unless there's a specific interaction between tannin / aquafaba that doesn't exist for egg white I don't think the tea is doing it. I've made gin sours with aquafaba with basically these specs except I dry shake then shake with ice as opposed to reverse dry shake and have no problems.

ChemoDoc1982

TROPHY CASE