Home Bar Question

John_Liotta · January 24, 2011, 1:28am

Favorite Vermouths?

Brent_C_l_a_y_t_o_n · January 24, 2011, 1:31am

John,

Have you tried Andrew Quady’s stuff?

Andrew_Hall · January 24, 2011, 1:41am

Carpano Antica is widely considered the last word in sweet vermouth. Punt y Mes a runner-up.

A.

John_Liotta · January 24, 2011, 3:05am

I haven’t.

John_Liotta · January 24, 2011, 3:06am

Punt y Mes is what I have. Not sure I have seen the other. I’ll check it out though.

Chris_Freemott · January 28, 2011, 4:06am

John, try Vya vermouth. I make my martinis with it.

Andrew_Hall · January 28, 2011, 2:27pm

Relevant:
Dry Vermouth Blind Tasting http://www.undergrounddetroit.com/2011/01/477/

A.

Michael_Bowden · January 31, 2011, 11:26pm

I would like to thank everybody for their contributions to John’s home bar…I have thoroughly enjoyed drinking everything.

Jorge_Henriquez · February 1, 2011, 1:38pm

John_Liotta · February 6, 2011, 12:30am

To be fair I am an enabler as well.

John_Liotta · April 20, 2011, 5:49pm

Finally picked up a bottle of this. Will check it out soon.

Andrew_Hall · April 22, 2011, 1:28am

Now that you’ve upgraded your vermouth, you need this :

[urhttp://www.bokersbitters.co.uk/bokersbitters.html]Boker’s Bitters[/url]

A.

John_Liotta · April 22, 2011, 2:24am

Nice. How can you purchase these?

Michael_Bowden · April 22, 2011, 3:34am

Most likely with a credit card or cash.

Andrew_Hall · April 22, 2011, 11:27am

That made me LOL.

A.

John_Liotta · April 25, 2011, 11:30pm

BTW Andrew, do you use these in place of or along side of Reagan’s, Angastura’s, Fee Brother’s, etc.?

Andrew_Hall · April 26, 2011, 12:17am

Mostly in place. Boker’s was mentioned by name in Jerry Thomas, so it is really good in truly classic cocktails. A gin-based Old Fashioned, for example.

I don’t like Angostura.

It is fun to mix bitters sometimes in drinks like a regular Old-Fashioned, Manhattan or the like.

My current fav in a Manhattan is Bitter Cube’s Cherry Bark-Vanilla.

A.

John_Liotta · May 8, 2011, 2:44pm

Finally picked up some Death’s Door Gin, Andrew. Wanted to make a classic to try it out so I made a Bronx Cocktail with it. Very nice stuff. Great recommendation.

John_Liotta · May 26, 2011, 8:30pm

Does anyone use Pineau de Charentes or Chartreuse much (either)?

Andrew_Hall · May 26, 2011, 8:41pm

PdC - no. Tried a few mixings with it, but never got anywhere special. I like it tho.

Chartreuse is essential for a lot of cocktails. If you have not mixed a Tantris Sidecar … well, I am not sure I should be speaking to you.

A.

eta :

1 1⁄4 oz. Courvoisier VS Cognac
1⁄2 oz. calvados (fine)
1⁄2 oz. Cointreau
1⁄2 oz. lemon juice
1⁄2 oz. simple syrup (1:1)
1⁄4 oz. pineapple juice
1⁄4 oz. Green Chartreuse
Tools: shaker, strainer
Glass: cocktail
Garnish: glass is 1⁄2-rimmed with sugar & lemon twist sprayed on top
Combine all ingredients in shaker. Shake, strain into glass and garnish.

Audrey Saunders, Pegu Club, New York City