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John Tremain @alpinejohnny

Trapped in a world he never made. I’m here for the beverages. Working my way through the Oxford Companion to Spirits & Cocktails, entry by random entry

Joined August 2011
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John Tremain@alpinejohnny
16 Nov 2021
Things to keep me busy… when to sleep? Morning meditation will be opening OCTSC to random page and learning something new. This morning @ideasimprove on mixology. Enjoying the historical section of The Way of the Cocktail @DavidWondrich @NRothbaum @momose_julia
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It is time again to start sourcing your McIntosh apples to fix up a batch of Eve Cocktails for Thanksgiving. You’ve a few days to get it together!
Audrey Saunders🍸@AudreySaunders
21 Nov 2020
🍎⏱🦃PREP TIMER If you want to make a batch of 🍎Eve 🍎for Thanksgiving, start it today. It needs 5 days to macerate.🍂🍁🐿
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Some Philadelphia Fish-House Punch is in my future… Not much real peach brandy (eau de vie) being produced anymore. High Wire does a delish bottled-in-bond version. And this year I was lucky enough to snag a bottle.
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Gibson 2.5 oz Sipsmith London Dry Gin 0.5 oz Noilly Prat Extra Dry vermouth Stirred with ice until very cold Strained into a prechilled coupe Garnished with one home pickled onion per recipe found in @robertosimonson ‘s Substack. #cheers
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Irish Coffee per Jeffrey Morgenthaler 1½ oz (45 ml) Irish whiskey 2 tsp (10 ml) 2:1 brown sugar syrup 3 oz (90 ml) hot, strong coffee 1½ oz (45 ml) heavy cream, lightly whipped To a preheated Irish Coffee glass, add whiskey, brown sugar syrup, and coffee. Float cream.
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At the cabin so limited options… wanted a Manhattan but not a Manhattan Settled in with a Tipperary variation Hugo Ensslin went 1:1:1 I chose 2:1:large dash 2 oz Redbreast Cask Strength 1 oz sweet vermouth large dash Green Chartreuse stirred with ice, strain…
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Boulevardier as adapted by @haighted 2 oz bourbon whiskey 1 oz sweet vermouth 1 oz Campari You could certainly stir with ice and strain over ice in an old fashioned glass but O was lazy and just finger stirred with a big hunk in ice Orange twist discarded or dropped in.
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Oxford Companion to Spirits & Cocktails pg 615 contr @AudreySaunders @DavidWondrich salt NaCl, is a mineral that, in cuisine and in mixed drinks, is not only a primary flavor in itself (along with sweet, sour, and bitter) but also an enhancer and modifier of other flavors.
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Finis, how appropriate that the final entry of my daily review of the OCtS&C would be for these two lovely and essential contributors to the cocktail renaissance. Have met so many wonderful people through this project. Now what will I do with the next four years! Cheers!
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Oxford Companion to Spirits & Cocktails pg 762 contr Chad Solomon well or rail the stainless steel rack of liquor bottles kept directly below the bar. A “well drink” or “rail drink” is a mixed drink made with an inexpensive, generic liquor (the kind usually used in the well).
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Oxford Companion to Spirits & Cocktails pg 409 contr Doug Stailey kümmel herbal liqueur of southern Baltic origin, primarily flavored with caraway seed. Once a renowned ingredient in cocktails, punches, and drinks short and tall—most famously the Silver Bullet.
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Silver Bullet recipe: Shake with ice: 1 oz dry gin 0.5 oz lemon juice 0.5 oz kümmel Strain into a cocktail glass. Harry Craddock. Savoy Cocktail Book. Richard R. Smith. 1930. p. 148.
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Oxford Companion to Spirits & Cocktails pg 104 contr Doug Frost bouquet describes aromas that develop as wine ages in the bottle. Spirits connoisseurs use the term to describe the creation of complex aromas during and after a spirit’s aging, particularly with cognac and brandy.
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Oxford Companion to Spirits & Cocktails pg 762 contr unattr water-bath still modification of a standard pot still, often used for distilling cordials, in which a separate vessel is placed inside the water-filled still pot (similar, in principle, to a double boiler/bain-marie).
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Little Italy Audrey Saunders, Pegu Club, NY 2005 Stir with ice: 2 oz Rittenhouse 100-proof Bonded Rye 0.75 oz Martini & Rossi Vermouth Rosso 0.5 oz Cynar Strain into a coupe. Garnish with a cherry. from Robert Simonson’s Modern Classics of the Cocktail Renaissance app
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Oxford Companion to Spirits & Cocktails pg 409 contr Jordan Mackay Kweichow Moutai (sometimes transcribed as Maotai) China’s most revered and expensive brand of baijiu, from the most valuable spirits company in the world. Most important expression is a sauce-aroma style baijiu.
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Jordan Mackay is a veteran writer on beverage and food. Over more than a decade as a drinks columnist in San Francisco, he chronicled the rise of the craft cocktail and spirits movement.
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Oxford Companion to Spirits & Cocktails pg 408 contr unattr Kräuterlikör the German term for herbal liqueurs, such as Jägermeister, usually served as a digestive. See also APERITIF and DIGESTIVE ; HERBAL LIQUEUR ; and GERMANY, SWITZERLAND , and AUSTRIA.
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Oxford Companion to Spirits & Cocktails pg 411 contr Doug Frost lactones group of phenols derived from oak that create many aromas, flavors, and textures in barrel-aged spirits, including milky or coconut notes, vanilla, balsam, apricot, peach, leather, green walnuts and more.
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Oxford Companion to Spirits & Cocktails pg 406 contr @philipduff korenwijn deluxe version of oude-style genever, marketed in the Netherlands since WW II, not currently exported. Must be a minimum of 51% malt wine, 38% ABV and contain no more than 20 grams sugar/liter
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Widow’s Twist Robert Simonson, 2022 •2 ounces Laird’s bonded apple brandy •1/4 yellow Chartreuse •1/4 Benedictine •3/4 lime juice •1/4 simple syrup (2:1) Combine all ingredients in a cocktail shaker, shake, strain into a chilled coupe.
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