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  • Re: Abbott's Bitters

    The book has 7 drinks called Cosmopolitan (and all before a famous magazine was named that). However, that gin, Cointreau, lemon, raspberry syrup version is still the best!
  • Re: New Article on LibationLegacy.com

    The hazelnut garnish also appears in Bottoms Up! in drinks like the D.J., a Last Word-style equal parts drink also created at the Detroit Athletic Club: 1/4 Grapefruit Juice 1/4 Maraschino 1/4 Sweet Vermouth 1/4 Dry Gin Shake with ice and strain into a cocktail glass. Garnish with a hazelnut. My post about the drink: http://cocktailvirgin.blogspot.com
    Posted to The Golden Age (Forum) by Fred Yarm on 21 Oct 2015
  • Re: Abbott's Bitters

    Mixellany did it a few years ago; my blog indicates that I bought it back in 2009. I find them an exercise in adapting them to something drinkable with some real gems in there/
  • Re: Abbott's Bitters

    Pioneers of Mixing at Elite Bars: 1903-1933 has a bunch of Abbott's containing recipes.
  • Tales of the Cocktail 2015 roll call!

    Just curious as to who is going to Tales this year? I'll be there for the first time since 2011, from Tuesday until Monday. Still have a Chanticleer Society pin that Robert was handing out at the first Tales after the board went up (either 2009 or 2010).
    Posted to General Discussion (Forum) by Fred Yarm on 7 Jul 2015
  • Re: byrrh

    bonnie & clyde 1 1/2 oz Pierre Ferrand 1840 Cognac 1/2 oz Lustau Amontillado Sherry 1/2 oz Byrrh Grand Quinquina 1/2 oz Benedictine 2 dash Angostura Bitters Stir with ice and strain into a rocks glass. Created by Cory Buono at Brick & Mortar, Cambridge, MA. man who left town 2 oz Bulleit Bourbon 3/4 oz Braulio (*) 3/4 oz Byrrh Grand Quinquina
  • Re: You're sitting at a bar, watching CNN on TV, when you hear them say...

    For him to change the channel (I am so glad that my bar/restaurant lacks a television). And perhaps a 50:50 Cognac:rye Sazerac.
    Posted to General Discussion (Forum) by Fred Yarm on 3 Jun 2015
  • Re: Super Double Jigger!

    I can see 3 oz pours being helpful at bars that batch their list items. One high volume bar here in Boston pours so many Puritans, for example, that they just add 3 oz to a mixing glass and a dash of bitters (unless the bitters are already in there). The Cocktail Kingdom Japanese jiggers with intermediate measures were quite handy at my last job. They
    Posted to The Kiosk (Forum) by Fred Yarm on 25 May 2015
  • Re: byrrh

    After Eric Seed mentioned how well Byrrh and mezcal pair up, I created this room temperature cocktail at my last bar: Ask the Dust • 2 oz Byrrh Grand Quinquina • 1 1/2 oz Mezcal • 1/2 oz Tempus Fugit Crème de Cacao • 2 dash Angostura Bitters • 1 scant barspoon Butterfly Absinthe Build in a snifter (or single Old Fashioned
  • Re: Creme de Noyeaux

    I recommend hunting out Bariana (Mixellany translated it and put it out, and I think that it's free for viewing on their website if you don't want to purchase it). There were a bunch of good Noyeaux recipes there that I gave up on after not finding a good source (Noyeaux de Poissy had come to market around 2011 when I got the book but I haven't
    Posted to Cocktails and Mixology (Forum) by Fred Yarm on 19 May 2015
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