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Great OP! I've just moved to a new city, and most of my glasses were broken in transit, so I've been starting over from scratch with a few tumblers. Do you find that cocktail (i.e. "martini") glasses make a difference for drinks served up (no ice)? Or can I just use my wine glasses? Another question, I've been on a rye kick lately, and I've been searching for a good Manhattan recipe, right now I'm using equal parts rye and sweet vermouth with a few (6-8) dashes of Angostura bitters, what's your favorite? Also what brand of vermouth do you prefer? I bought a bottle of Vya sweet vermouth (I love their dry--chilled, with a twist of lemon), and while it works fine for my Negronis, it seems too assertive in a Manhattan. Thanks for making a new cocktail thread!
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Sep 22, 2011 03:47
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| # ¿ May 6, 2024 21:10 |
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Johnny Mnemonic posted:As far as a good mixing vodka with a cool mouth feel, I'd like to throw Monopolowa potato vodka into the mix. It is in there with Luksosowa and sobieski as 10$/fifth vodkas that are as good as anything 4x as expensive. Broker's is both rad and cheap. I like it.
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Dec 13, 2012 04:21
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Herr Tog posted:Thank you very much! Notes have been taken and search engines used. Hopefully sometime this spring or summer I will be sipping proper dry martinis. Junipero is also nice (although heavy on the juniper, obviously).
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Mar 20, 2013 02:18
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Herr Tog posted:Sweet, also I already have some Gordons, would that work for a martini or G&T only? Also what is the proper thing to stir/dispense a martini in? Gordon's is fine. The key to a good martini is measuring your gin and vermouth, I like 1:4 or 1:3 vermouth:gin. Stir with ice, add a dash of lemon or orange bitters if you have them, serve up in a coupe or cocktail glass with a lemon twist. The alternate, "dry" martini style would use less vermouth, like 1:6 or 1:8, no bitters, and garnished with a couple of olives. Coupes are big now, probably because they are prettier and lend themselves to a more civilized drink size that you could actually finish before it got too warm, but a cocktail glass is also quite nice. Here are some links so you can see pictures, but any housewares/bb&b/pier one/k mart should have what you need. coupe: http://www.newyorkfirst.com/gifts/stork-club-champagne-coupe-11/ cocktail: http://www.crateandbarrel.com/viv-martini-glass/s240745 edit: I realize now you were asking about a shaker; here's a classic:http://www.crateandbarrel.com/boston-shaker/s294640. A water glass also works.
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Mar 21, 2013 01:54
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That seems like way too many elements. Also maraschino cherry liquid is nasty. I just muddle a sugar cube with 3-4 dashes angostura, and 1.5 - 2 ounces of rye or bourbon and ice. I usually garnish with an twist of orange peel. I like your rye/brandy blend, but I wouldn't keep liquor in the freezer, it gives it a weird texture in my opinion.
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Jun 29, 2013 23:01
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My go-tos for Martinis are usually Junipero or Beefeaters; New Amsterdam when I'm broke or for G&Ts as the pronounced citrus is more welcome in that drink.
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Jul 13, 2013 01:36
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Dry vermouth is fine in a Manhattan; try making a "perfect", half dry, half sweet. Also, next time you have money for whisky, try a rye, I like it a lot better than bourbon in Manhattans as it tends to be drier and have a nice peppery kick.
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Aug 11, 2013 16:19
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Dolin rules; I love the dry in martinis. I love vermouths like Vya and Carpano, but they're nicer on ice with a twist of orange or lemon than mixed.
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Aug 13, 2013 03:17
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Try a dark & stormy. The better the ginger beer the better the drink.
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Aug 16, 2013 21:25
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You really shouldn't shake any of those drinks. Nick Charles gets away with it for the same reason as James Bond, he's cool. I'm a sperg, stir.
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Aug 16, 2013 22:25
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You usually use them in highball drinks where you don't want a lot of dilution; old fashioneds, etc. Although this always bothered me because I thought the ice needed to melt to cool the mix, but maybe I'm just remembering chemistry lab wrong.
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Aug 20, 2013 03:07
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Campari definitely rules. I think it plays especially well with orange; I love garnishing a left hand or negroni with an orange twist.
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Sep 9, 2013 00:23
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If you can find Templeton rye it's very nice. Rittenhouse is my gold standard for cocktails with a perfect quality to price ratio. When it's out of season, I usually go with Old Overholt. I've tried Whistlepig at a tasting and its awesome, but at that price I usually just buy Lagavulin or something.
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Nov 4, 2013 02:23
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Vya dry is seriously gorgeous. I love it lightly chilled with a twist of orange or lemon. Dolin dry is my go to for martinis, I can usually find half bottles for $9 or so, and kept in the fridge it keeps for at least a month.
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Nov 5, 2013 01:31
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If you're in the U.S. California "champagne" is usually a good value. I like the Roederer Estate and Piper Sonoma. You should also check out Cava from Spain for great value, just stay away from Freixenet.
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Nov 13, 2013 04:19
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Death of Rats posted:Also, I had a scotch and soda last night (with Jura Origin), and enjoyed it more than I expected to. I'm not sure if here or the whiskey thread is best to ask, but since I'm posting anyway, does anyone have a favourite scotch for that job? I'm feeling a new favourite summer drink coming on. Ballantine's for value, Black Grouse if I don't mind spending money.
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Apr 28, 2014 04:19
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angor posted:Just so I'm clear: Dolin Rouge and Vya Dry, right? Yes, those are both beautiful vermouths. I like Dolin dry, but the Vya is better. Dolin Rouge is terrific and short of carpano is the best Italian vermouth I've had.
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May 9, 2014 01:31
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I've never heard of an old fashioned made with blended scotch, but I guess it might work? I like to make them with Rittenhouse Rye, but bourbon is more traditional. Rum also works really well. Is there a bourbon you like? I would buy a bottle and make old fashioned cocktails with that bottle. If not, Rittenhouse or Turkey are both inexpensive and shouldn't disappoint. If you don't want to taste first at a bar, I'd just pick up whichever is on sale.
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Jun 9, 2014 01:07
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Isn't a rob roy made with sweet vermouth?
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Jun 9, 2014 03:43
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You could also just drink vermouth as an apertif once a week or so. Chilled dry vermouth with a lemon twist is a lovely pre-dinner drink. So is Italian vermouth with a slice of orange.
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Sep 6, 2014 02:17
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Mr. Glass posted:No, absolutely not. I'm in the same boat as you, but fortunately a lemon twist is just as legit a garnish. I also like a lemon twist and a dash of orange or lemon bitters. Dry vermouth and citrus play well together.
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Oct 1, 2014 02:54
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Elderbean posted:Any whiskey/vermouth recommendations for a manhattan? Dolin for vermouth and Rittenhouse BIB or Sazerac rye.
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Apr 8, 2015 22:14
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Bowmore? Might be cheaper than Laphroaig, also an Islay.
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Apr 23, 2017 20:03
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| # ¿ May 6, 2024 21:10 |
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After trying a bunch of them over the years, I prefer standard Bombay dry (i.e., not Sapphire) for most cocktails, but I'll let the actual professionals weigh in.
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Apr 20, 2018 01:29
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