essentialsaltes (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
essentialsaltes) wrote2009-07-12 10:36 am
essentialsaltes) wrote2009-07-12 10:36 am
World's Best Water DIsh
Yesterday, we went out to Poway to visit with some of ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
dark_of_night's cousins and Aunt Toni @ Teresa & Jay's house, where they had practically a block party with their neighbors. It was fun, but my name buffer overflowed rapidly.
Last night, I finally experimented with one of the absinthe cocktail recipes from my Old Mr. Boston Bartender Guide. Most of the absinthe cocktails don't sound all that great to me, but this one sounded the best, and it turned out a winner. Here it is, straight from the book:
Knock-Out Cocktail
1 teaspoon white creme de menthe
1/3 absinthe
1/3 Old Mr. Boston Dry Gin
1/3 French Vermouth
Shake well with cracked ice and strain into 3 oz. Cocktail glass. Serve with a Cherry.
As made by me (approximately - I just pour by eye):
A dribble of green creme de menthe
1.5 oz. gin
.75 ounce vermouth
.5 ounce absinthe
Served with a cherry.
It turned out a cloudy, pretty green. The different herbal tastes were distinct, and went together well. I said to myself, "Oh there's the gin. Wait, over there's the absinthe, and that flavor over there must be the vermouth." The mint was pretty faint, but that's okay.
You'll notice there's no stupid fruit juice or anything to dilute this puppy. This is pretty common in the old recipe book. These are stiff cocktails, dammit. Or maybe it was just living up to its name.
dark_of_night's cousins and Aunt Toni @ Teresa & Jay's house, where they had practically a block party with their neighbors. It was fun, but my name buffer overflowed rapidly.Last night, I finally experimented with one of the absinthe cocktail recipes from my Old Mr. Boston Bartender Guide. Most of the absinthe cocktails don't sound all that great to me, but this one sounded the best, and it turned out a winner. Here it is, straight from the book:
Knock-Out Cocktail
1 teaspoon white creme de menthe
1/3 absinthe
1/3 Old Mr. Boston Dry Gin
1/3 French Vermouth
Shake well with cracked ice and strain into 3 oz. Cocktail glass. Serve with a Cherry.
As made by me (approximately - I just pour by eye):
A dribble of green creme de menthe
1.5 oz. gin
.75 ounce vermouth
.5 ounce absinthe
Served with a cherry.
It turned out a cloudy, pretty green. The different herbal tastes were distinct, and went together well. I said to myself, "Oh there's the gin. Wait, over there's the absinthe, and that flavor over there must be the vermouth." The mint was pretty faint, but that's okay.
You'll notice there's no stupid fruit juice or anything to dilute this puppy. This is pretty common in the old recipe book. These are stiff cocktails, dammit. Or maybe it was just living up to its name.
no subject
What's the copyright date on the book?
no subject
The book is copyright 1935.
no subject
no subject