Made the Manhattan tonight. First time using Rye as I’ve always used Bourbon in Manhattans and Old Fashioneds. Good stuff! My observations 1) I need better ice 2) I need a true mixing glass 3) my stirring technique sucks. Things to work on. Thanks!
Really enjoying the content so far. I recently started making cocktails and have been using my stainless steel shaker to stir in. Curious if there’s any difference between using this vs. a glass?
Like some others on here, I'm upping my technique here and there to make my favorite cocktails as good as they can be, consistently. Tonight I paid particular attention to the stirring, choosing equal size cubes, placing them at the bottom of mixer, stacked just above the liquor, and stirring on the outer edge. I made a Manhattan variant called La Louisiana, which contains two types of Rye, benedictine, sweet vermouth, bitters, and absinthe. I used Rittenhouse on your recommendation. Maybe it's the recipe or maybe it's the new technique, (or maybe it's the Rittenhouse!) but it all seemed to make a difference. It turned out great.
Going to make another thanksgiving sour tonight, as I still have some of the infused brandy leftover. The other autumn themed old fashioned that I've been making recently is a bourbon based one with apple blossom bitters
I tried a mezcal old-fashioned, using the last of the damiana liqueur I was gifted as the sugar. Not bad, but I probably should have used a bit more tequila relative to the mezcal.
I noticed that your Old Fashioned variants are stirred rather than built in the glass. Any particular reason why? I've generally always built in the glass like Sasha Petraske's recipes call for in Regarding Cocktails, but Jeffrey Morgenthaler in The Bar Book calls for stirring also.
Made the Manhattan tonight. First time using Rye as I’ve always used Bourbon in Manhattans and Old Fashioneds. Good stuff! My observations 1) I need better ice 2) I need a true mixing glass 3) my stirring technique sucks. Things to work on. Thanks!
Really enjoying the content so far. I recently started making cocktails and have been using my stainless steel shaker to stir in. Curious if there’s any difference between using this vs. a glass?
Like some others on here, I'm upping my technique here and there to make my favorite cocktails as good as they can be, consistently. Tonight I paid particular attention to the stirring, choosing equal size cubes, placing them at the bottom of mixer, stacked just above the liquor, and stirring on the outer edge. I made a Manhattan variant called La Louisiana, which contains two types of Rye, benedictine, sweet vermouth, bitters, and absinthe. I used Rittenhouse on your recommendation. Maybe it's the recipe or maybe it's the new technique, (or maybe it's the Rittenhouse!) but it all seemed to make a difference. It turned out great.
You should say something about making in batches. People could die of sobriety by the time you followed these directions four times.
Going to make another thanksgiving sour tonight, as I still have some of the infused brandy leftover. The other autumn themed old fashioned that I've been making recently is a bourbon based one with apple blossom bitters
I tried a mezcal old-fashioned, using the last of the damiana liqueur I was gifted as the sugar. Not bad, but I probably should have used a bit more tequila relative to the mezcal.
I noticed that your Old Fashioned variants are stirred rather than built in the glass. Any particular reason why? I've generally always built in the glass like Sasha Petraske's recipes call for in Regarding Cocktails, but Jeffrey Morgenthaler in The Bar Book calls for stirring also.