I read an article in todays Globe and Mail (one of Canada's national newspapers) on local spirits mentioned both the Toronto and Quebec City drinks. I was going to do the Toronto as I had previously rated it as a 5+. However not having had the Quebec City, I chose this and liked it even better! I will leave it to Nigel Tufnel of Spinal Tap fame to rate it a 6!
Was intending to make a nightcap sipper but it disappeared so quickly! Maker’s 46, Rittenhouse and Cocchi storico.
As this was cocktail of the day I wanted to make this tonight as a pre-dinner drink not realizing it is considered by some as more of a digestif / after dinner drink. As suggested by others to add a barspoon of Maraschino syrup it worked perfectly! (After all, it is a Sweet ManhatanI). I should add though, Bourbon is still not available here, so I only had rye which maybe "toned" it down a bit?
I just checked and it looks like I’m going to have to add the High Ryeser cocktail to my wish list, as that answers what I might prefer
I tried this so long ago I can't remember my thoughts on Rye vs. Rye / Bourbon. It's a moot point now as we only have rye available and very much enjoyed it tonight. You will like the High Ryeser cocktail I'm sure: I do!
As this was the cocktail of the day and for a long time wanting to try a "blue" cocktail, I decided to try and make it. Not having blue Curaçao and not really wanting to buy a whole bottle, I used Cointreau and simply added one drop of blue food colouring, and voila, blue! I quite enjoyed this; the colour makes it a fun cocktail but I would say not a particularly complex drink. An excellent apéritif though.
Very tasty and while I agree with others this cocktail benefits from a quality gin, I would argue that what really makes this drink is the quality of the grenadine! It isn't hard to make ones own and will elevate this and other grenadine cocktails.
Very much enjoyed this. While I am a fan of saline in some cocktails especially bitter ones (and espresso!), I'm not sure it is needed here, at least maybe not two drops,. For me it dulled the drink a little too much. Still, a definite repeat!
Well this turned out perfectly balanced as written. Perhaps thanks to especially good limes this week. Newest favorite Last Word!
Tried this tonight following your comment on Último Raúl Cocktail, another of the Last Word variants. Thank you for the suggestion as this too is excellent .(IF you have good limes!)
Wow, this is first sip fantastic! Green Chartreuse perfectly balances the floral sweetness of St-Germain. Caravedo Puro Quebranta provides pisco character without adding additional aromatics. Good limes help! Curious to try this with the more fragrant piscos.☆☆☆☆☆♡
I couldn't agree more regarding good limes help! If one has, this is a spectacular cocktail!
Wasn't going to bother and post a comment as others have noted this is an excellent cocktail. I think though it is warranted if only to encourage others to try this. It is an exceptional cocktail in my view. Maybe in part because I finally had a good lime with which to make it? The lime is perfectly balanced by the sweet of the Elderflower and Chartreuse. It's so good I can't decide whether to try again as has been suggested with lemon and or mezcal.
Had again tonight given it was cocktail of the day, and this time I did have enough Strucchi Vermouth to make the drink. Alas, this time no 100 proof rye and unlikely to be able to source anytime soon in Canada so I upped the rye. Curious as to what others would do. 1:1 as per recipe or increase the volume of rye? I elected to go to 5o ml rye but not sure balance correct; not quite a traditional Manhattan and clearly not a High Ryser. Maybe just a Ryser? Any thoughts on how to make with lower proof ryes? I'm guessing this isn't unique to me.
Have you tried the Frozen Martini? It goes into the freezer for 4 hours, but has a bit of saline solution (I use a pinch of salt). Put the glasses in the freezer at the same time. WONDERFUL.
Have not but will try next! Thank you for the suggestion.
I agree with James Bond. Shaken is great. We had no issues with cloudiness of the martini. The key with the martini is that it must be cold. Whether shaken or stirred, you need to get it cold and use prime ingredients. Loved this.
Agree, cold is key! I was fortunate enough to have some liquid nitrogen which I had sourced for a sorbet I was making for a "gourmet" dinner I was cajoled into cooking. As per Dave Arnold's instructions I chilled a glass albeit to excess (the martini actually froze to the sides of the glass while the stem remained room temperature!). Absolutely amazing.
Excellent cocktail. For me the 10ml rich syrup was perfect and fear that reducing to 7.5ml would create an overly tart drink, but then that would depend on ones personal flavour profile and lemons available. While I will try again with 7.5ml to compare, I suggest for those drinking for the first time to go with the recipe as written; I don't think you will be disappointed!
Or test Tequila Reposado instead of blanco, slightly sweet edge and vanilla notes do it for me.
Tried this as per your suggestion. Definitely cut down on the sweetness and added a little complexity. Great suggesstion!
Tried again but as per Jümmer's suggestion below using Reposado in lieu of blanco tequilla. This took the edge of the sweetness and added a little complexity. A very good variation if Reposado is your thing.
Needed a red cocktail to celebrate Canada's win today. Maybe not bright red, but close enough and more importantly a delicious cocktail. First time last year I noted it was a tad tart and sweet, so followed J Hinojos suggestion below and upped the cognac but only by 5ml. I also ever so slightly decreased the D.O.M. Much better balanced for me, but I rather suspect the big variable will be the limes on hand.
Second time having as per the recipe. An excellent cocktail and definitely on the dry/sour side of the scale. Notwithstanding Simon Sedgley's comment regarding the amount of Chartreuse, I rather think it would work nicely with a tad more, not less! Aside from ones sweet / bitter preferences, one's preferred Chartreuse amount will likely vary with the sweetness / tartness of the lemons one uses. Regardless, highly recommended as prescribed.
Much as we love Yellow Chartreuse, in this instance we reduce it to 20ml and up all other ingredients to 25ml. No offense to the good monks...all things in moderation, as perhaps they would agree. Although Mr Wilde had another view on that subject which maybe the monks smile at when it comes to their tipple.
I understand where you are coming from, but I wonder if maybe the tartness of the lemons was a factor? i.e. if not overly tart, maybe less Chartreuse / sweetness needed? Having tried this twice now, I am considering repeating with 5ml more or maybe decreasing the lemon by 5ml.
Fortunate enough to have some Amer Picon, I tried this again. Intrigued by the origin story, I sought out the GumboPage.com site referenced by Difford's under History. Difford's indicates the each ingredient has been reduced by one third, but I believe in fact only the amount of gin has been altered. I wanted to try the original recipe calling for 2oz of gin but as I only had Plymouth Gin Navy Strength, I reduced it as per Difford's adaptation thinking it might approximate the original. Very tasty but 1) as per comment below, maybe some acid would elevate this drink, and 2) I won't be driving tonight!
Was looking for an easy to put together cocktail and found this in Diffords Trinity Cocktail list. As others have mentioned, a very nice drink. In case any one was undecided about the optional water, for this drink I would suggest trying it with out +/- a longer shake. I added the water as my ice is "dry" but found it too dilute for my taste. Having said that, this is a definite repeat but without the extra water.
Having tried this two days ago, I wanted to do a back to back comparison using the PDT recipe: 1.5oz rye, only 1 oz Dubonnet, and more Cointreau .25 oz. And it is stirred, not shaken. I preferred this with less Dubonnet but it misses something by not being shaken as per the original recipe. And I don't just mean the "scummy head". Lost is some aroma, complexity, bitterness, and probably mouthfeel the Regal Shake purportedly can impart.
Just excellent, and while I love an Aviation, I like this even better. As the description notes, the addition of orange very much tames the Crème de Violette which for me can be a tad too floral and prominent in an Aviation. Curious about the name for which I have a theory. Difford's notes that the original Gypsy Serenade was created by Mischa Borr, Maestro, The Waldorf-Astoria, New York City. Before taking on that post he was a respected concert violinist and would have been very familiar with the piece "Gypsy Serenade" composed by celebrated violinist and composer Fritz Kreisler under the pseudonym Robert Valdez in 1919. Just a thought!
I had to try this intrigued by the description of a "scummy head" and that is exactly what one gets using the recommended Regal Shake! As to the cocktail itself, very tasty, but I may try the PDT variation next time which uses only 30ml of Dubonnet and ups the Cointreau to 7.5 (and which is stirred rather than shaken). Elsewhere I have read that the cocktail was in fact named after the American boxer Dave Deshler (no relation to the hotel Deshler) who fought from 1903-1917. While I can't comment on the veracity of the naming, I'm inclined to believe the story provided above in Difford's description.
Tried this again but didn't shake this time as per Kappeler's original recipe, but stirred as Difford's instructs. I also modified it as I was craving some chocolate and came across a version using 50ml / 20ml / 20ml with 3 drops of chocolate bitters (I used 5!) rather than Angostura. Superb!