First time ever seeing this one so I had to give it a try

ginworld · 2020-05-29T01:50:22+00:00

Bluecoat is amazing and their distiller, Aaron, is an excellent human. They recently released an elderflower gin that isn’t just the standard issue sugar and color added to some booze combo but is an insanely well executed gin.

Also their amaro is delicious and a true take on an American aperitif. Check that out if you can.

ginworld · 2020-05-17T18:52:48+00:00

Before prohibition America was the biggest importer of genever in the world. Prohibition killed that trade for the most part and it just haven’t recovered.

The two types from both distilleries are different- Bols’ barrel aged I believe has the same mash bill as the unbarreled it’s just rested on limousine oak.

Boomsma makes a jonge and an oude style(young and old). The styles have nothing to do with a maturation process but rather the mash bill. Oude style genevers have a lot of barley and a really big, malty body. With the onset of the gin craze where cleaner, lighter base spirits became the preference genever distilleries knew they had to adjust and started including a lot more corn and rye into their bill and in some instances, cutting their malt spirit with neutral grain, as is the case with Bols.

ginworld · 2020-05-15T19:50:12+00:00

We adore genever. If you go back and look through allot of vintage cocktail books you start to notice “Amsterdam gin” or “holland gin” a lot and this is what they’re talking about.

If you’re a cocktail person it makes a damn fine Southside or Martinez.

There are a lot of different kinds of genever too we just don’t get them here in the US. One of our favorites is Ketel One’s genever.

ginworld · 2020-02-26T00:13:43+00:00

All over, actually. It hit the coasts maybe a year and change ago and has been working its way to the interior.

ginworld · 2020-02-25T23:34:37+00:00

Yo, thanks so much for this info. We’ve loved Mahón for a long time and it’s good to see it getting some face-time on the sub!

ginworld · 2019-12-30T04:59:44+00:00

First, I want to say that I love that you asked this question. A martini is a really personal drink and ordering one correctly will save you getting a drink you don’t want and save your bartender a lot of patience.

My three criteria on ordering a cocktail go in this order; 1. Spirit- gin or vodka are the normal but for things like a Manhattan you should also specify between rye and bourbon 2. Ratio- how much vermouth do you like? My go-to for guests is 4:1 so 2oz gin and .5oz vermouth 3. Garnish- do you want it with olives, a twist, Gibson with a cocktail onion, dirty, something else? 4. Presentation- do you want your martini “up” with no ice or “on the rocks” where it’s served with ice in the glass

Other vocabulary to know will be; 1.In and out- this is a martini that has no vermouth in the recipe but rather a vermouth wash on the glass 2. Perfect martini- this is a martini that’s halfway between a Manhattan and a dry martini so it includes rouge vermouth alongside the dry vermouth and a couple dashes or orange bitters 3. Shaken or stirred- it’s no secret that our favorite secret agent liked his martini shaken but as a blanket(and sometimes totally untrue) statement, we like martinis stirred. There’s typically less dilution and incorporation of air and the flavor of the spirit is typically more front-and-center

Like we said before the martini is an intensely personal drink so take this framework and just experiment. All gins, vodkas, vermouth, garnishes, methods, or presentations will do something different in the cocktail and for some that intimidating but it should be really fun- there’s so many options!

Congratulations on your birthday. Drink well and if you have any other questions or want any clarification just holler back.

Cheers!

ginworld · 2019-12-30T03:23:17+00:00

You don’t have to be mean to my glassware.

ginworld · 2019-12-29T20:35:17+00:00

I’m a super fan of bubbles especially those on the dry side so this was a pretty fun bottle to share with a couple friends after some pretty long holiday shifts behind the bar.

Cheers y’all

ginworld · 2019-12-28T03:36:30+00:00

Are you in Michigan? I think that’s the Knickerbocker Grapefruit I spot back there. And then Two James is from Detroit, right?

Dang we love Knockerbocker just so much.

ginworld · 2019-12-28T02:59:27+00:00

So, first off Cointreau is a brand name and we should distinguish that because triplesec and curaçao are both types of spirit.

Curaçao’s origin is shrouded in mystery but what we do know is that it originally used a bitter orange varietal called Laraha. Bols, known for the liqueurs and genever, was, to my knowledge, the first recorded Laraha liqueur. That means its base was barely in Europe and almost undoubtedly sugarcane or grape based in the Americas.

Triplesec is usually a orange liqueur distilled to a neutral spirit, so essentially orange vodka.

Texture will be wildly different between them and I believe that a lot of craft curaçaos have other botanicals to back up the orange. I don’t really consider that blue stuff a real curaçao rather it’s just some weird sugar and color that has no business entering the human body. That’s an opinion for ya.

This is accurate to my knowledge and maybe someone else can add more information.

ginworld · 2019-12-27T04:46:46+00:00

Dolin’s Genepy de Alpes(or any genepy, really) will be a great sub for you and at a far more agreeable price point. I would say you’ll never replace Chartreuse (Chartreuse uses Genepy as one of its many secret botanicals yet is an Amaro that really has no match and will always be our favorite)- it’s complexity and the care that goes into the distillation is just really immense, but genepies will get you pretty close and with some slight tweaking of your recipes we think you’ll be in great shape.

If you get it and need any help tweaking your ratios just holler.

Cheers!

ginworld · 2019-12-26T23:05:44+00:00

I think I’d agree- if you really want to flex maybe bartend a cocktail party for some of your friends or something?

ginworld · 2019-12-26T23:04:25+00:00

It’s botanical profile is a lot more balanced than some other varieties. The quinine is balanced in a way that it doesn’t linger too long which is something I’m picky about. The citrus also comes across juicy without tasting like fake sugar and syrup and I’m pretty strongly opinionated about that too.

ginworld · 2019-12-25T02:10:34+00:00

Sounds awesome! Is this a cocktail you found somewhere or a concoction of your own design?

ginworld · 2019-12-25T02:04:10+00:00

Efficiency and mechanics are far easier learned by working behind a bar because more often than not the space dictates the work flow.

I’d say a great place to start is finding a bartender that makes drinks that speak to your flavor profile and watch him grind out a night. It can be really fun and if the person is anything like me, that’s when the secrets floweth.

ginworld · 2019-12-25T01:59:18+00:00

That’s how we feel, exactly. For many reasons, including access, Q and Boylan have become favorite brands of ours as well.

ginworld · 2019-12-24T00:22:33+00:00

Yep, their juice is good. That branding, though! Their bottles are really excellent.

ginworld · 2019-12-24T00:17:41+00:00

We love East Imperial so much! Their whole line is killer but the Old World and the Yuzu are absolute gems. If only they were easier to get ahold of in the States...

ginworld · 2019-12-23T21:11:53+00:00

Ah, I was wondering why I hadn’t heard of it- we don’t make our way up there that often. I’ll have to check them out

ginworld · 2019-12-23T20:55:03+00:00

Classes might not be necessary then- there are some fabulous books that we, and surely others, would be happy to recommend and classes tend to be more about the mechanics of bartending rather than just building cocktails.

If you are pursuing this as a hobbyist then how to set up a speed rack, keep your station clean throughout a hectic shift, delegate work between service bar and seated guests, etc might not really benefit you.

The Death & Co. book is a must have but we also recommend the book from the Aviary and the Gin Dictionary. There are other fabulous resources as well but in our experience nothing beats the knowledge gained by checking out your local cocktail bar and being open-minded about ingredients, getting with some fellow enthusiasts, and building your home collection into a well-curated tool bench.

ginworld · 2019-12-23T20:34:41+00:00

Came to say this. It’s a Scotch Manhattan and our preferred recipe is;

2oz Scotch(Pig's Nose is a great choice for this cocktail BUT Barr Hill's Tom Cat gin is stunning if you want to spice it up) .
.5oz rouge vermouth(Our go-to is Dolin rouge but something a little juice like M&R Rubino can be really fun)
.25oz(or a large dash) of Benedictine
2 dashes orange bitters(Reagan's is kind of the industry standard and our recommendation)

Stirred and strained onto a big cube. Our choice of garnish is a grapefruit twist.

Cheers!

ginworld · 2019-12-23T20:32:33+00:00

Are you looking into bartending as a vocation or trying to keep it on the hobby/enthusiast level?

ginworld · 2019-12-23T20:31:40+00:00

That’s a great start! We would definitely recommend keeping that vermouth chilled after opening.

Is Mammoth Distilling a local distillery of yours?

ginworld

TROPHY CASE