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CSL ![]() MODERATOR ![]() ![]() anonymous Joined: 15 Feb 2014 Location: California Status: Offline Points: 19915 |
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Traditionally Rye would be used for any old time US cocktail. I like Michters but there are many good ones.
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Foxy ![]() whiskered ![]() anonymous Joined: 10 Jun 2012 Location: Berlin/Moscow Status: Offline Points: 2041 |
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Right, 2-3 years back a couple of books showed up - I grabbed some as it seemed interesting to Perdue at one point in the future...
![]() ![]() ![]() Anybody actually tried any of the receipts? |
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likeacannon ![]() whiskered ![]() ![]() Joined: 15 Jul 2015 Location: Portland, OR Status: Offline Points: 2840 |
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Jim Meehan is a fellow Portlander and a bud, and I've made quite a few of the recipes in his green book. I was just playing with the Tom&Jerry recipe he has in there and it was delicious, especially this time of year.
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mr randal ![]() ADMIN ![]() ![]() MDLD Joined: 12 Jan 2012 Status: Offline Points: 50863 |
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Main, it depends on the bitters and how fancy you’re feeling. For a workaday old fashioned with a balanced bitters, Bulleit or Rittenhouse rye are solid. For bitters that have a subtle flavor and also ones that have a very spicy note, a nice soft bourbon can be great- Four Roses single barrel with mole bitters, for instance, which are both subtle (around the herbal, oregano notes) and spicy at once. Citrus bitters are interesting with scotch- try orange bitters and Ardbeg 10. Mid range is the way to go I think- really old whiskey’s complexity is usually lost in a mixed drink, no need to spend too much there. |
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mr randal ![]() ADMIN ![]() ![]() MDLD Joined: 12 Jan 2012 Status: Offline Points: 50863 |
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Foxy- I’ve made a number of recipes from the Brad Thomas parsons book. They can be good starting points.
Honestly though they seem a little unbalanced. The cherry hazelnut bitters for instance seem to me to have a lot of unnecessary ingredients and to be a little too on the higher, anisey end of the spice range. All of his recipes I’ve used I chose to reduce the number of ingredients and rearrange the spice lineup. |
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Foxy ![]() whiskered ![]() anonymous Joined: 10 Jun 2012 Location: Berlin/Moscow Status: Offline Points: 2041 |
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The manual seems to be solidly balanced given the amount of input he’s used. |
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Foxy ![]() whiskered ![]() anonymous Joined: 10 Jun 2012 Location: Berlin/Moscow Status: Offline Points: 2041 |
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Thanks / off to some more reading... |
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mr randal ![]() ADMIN ![]() ![]() MDLD Joined: 12 Jan 2012 Status: Offline Points: 50863 |
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Foxy, I can post one of my recipes if you’d be interested.
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mr randal ![]() ADMIN ![]() ![]() MDLD Joined: 12 Jan 2012 Status: Offline Points: 50863 |
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Pretty standard recipe for me- 1/4oz simple syrup 1/8oz bitters, + or - depending on the batch strength 2oz whiskey Stir Pour over ice Stir Garnish as appropriate |
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Foxy ![]() whiskered ![]() anonymous Joined: 10 Jun 2012 Location: Berlin/Moscow Status: Offline Points: 2041 |
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Please! |
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