I think the Blue Blazer problem is soluble.

[xiphias]

I tried the Blue Blazer again, and it lit and poured just fine, so it's repeatable. And I made it with honey instead of sugar, and added a few dashes of Fee Brothers Orange bitters, and Angustora bitters.

I think, next time, I'm going to skip the Angustora, but it is really getting there. A MUCH better drink this time.

I'm also going to try Turbinado or Demerara sugar, too. That's what David Wondrich uses.

Comments

[marquisedea.livejournal.com]

You really must show me this thing sometime. It sounds so cool.

[porcinea.livejournal.com]

I had literally just 1 second earlier been reading a review of Fee's Brothers bitters when I read your post. *blink*

Stupid liquor store was out of bitters tonight. But I've restocked my gin (and single-malt Scotch and armagnac), so I'm ready to martini.

Also picked up maraschino cherries -- but then was stymied by the olives. What kind do you put in martinis!?

Have lime and cranberry juices at the ready. Maybe a cosmo-like-ish thingamajiggy?

[xiphias.livejournal.com]

It needs to be done in dim light, but the amount of light we had today, with the complete overcast and rain, was dark enough to show it. So, if it's dark and rainy, and you need a hot drink, phone me up and see if I'm home.

[xiphias.livejournal.com]

Me, personally? Supermarket brand green olives with pimentos in them. But there are all sorts of opinions. Some claim you need jumbo green olives with no pimentos, and I've even heard of someone who uses the ones stuffed with anchovy, but I suspect that that is just an urban legend.

I suspect that I could spend some time researching this and finding the PERFECT olive for the martini, but, well, I haven't, and just use the store-brand ones, or whatever is on sale.

[nex0s.livejournal.com]

I like the ones with an almond in the middle!

N.

[porcinea.livejournal.com]

Ah! Green. Check.

(I had literally no idea.)

[porcinea.livejournal.com]

So while you're here, lemme grill you on Cosmos. What do you put in them?

I got the cranberry and lime juices with the vague of idea of maybe cosmoing something.

[nex0s.livejournal.com]

I put in a chunk of vodka, followed by splashes of cranberry juice, roses lime juice, and cointreau. Shake with ice. VIGOROUSLY. Strain and serve. With a cherry - but better is a slice of lime or orange.

N.

[porcinea.livejournal.com]

Tonight's "martini", presented for your amusement: Hendrick's gin (because the smell alone is enough to knock your socks off), vermouth (Gallo 'cause that's what's in the house), a pinch of speculaas spices ('cause the liquor store was out of bitters), and a maraschino cherry. It doesn't entirely come together, but it's pretty smooth.

[porcinea.livejournal.com]

*headdesk* I *knew* I should have bought vodka tonight.

[xiphias.livejournal.com]

That's how just about everybody does it -- but if you want to experiment with Greek olives and the like, go for it!

[xiphias.livejournal.com]

You can use flavored vodka, too -- usually orange. Also, I tend to squeeze limes in, but Rose's also works. It depends how sweet you want it.

[xiphias.livejournal.com]

That sounds very good. Typically, people use cherries in sweet drinks and olives in dry ones, but, according to David Wondrich's book Imbibe, "I should also note that it wasn't until the early twentiety century that bartenders figured out that cherries belong in sweet drinks, and olives (or pickled nuts) in dry ones. Before that, you'd find either in either."