“just dot the foam top with bitters” — I’ll take this opportunity to re-up an unanswered question on the very first post: Given your emphasis on consistency in measurement and technique, what are we to make of this talk of “dots” and “dashes” when it comes to bitters? Given the very small quantities involved, it seems to me that one could easily find oneself using less than half or more than double the amount used by a peer attempting to execute the same instructions, and the dasher caps I’ve encountered don’t seem to provide any appreciable inter-dash reliability. Does it really not matter? If it _does_ matter, wouldn’t it make more sense to use a pipette or eye dropper or something? (Love this newsletter, by the way!)
Because it is whole egg, I decided to try a stick blender rather than dry shake. I did the dry shake on the second to compare. There is a slight difference in texture, and I think some people might like the blender better. Really cuts down on the work, and you could make a pitcher of these to the blender stage and then shake individuals with ice as needed.
I made the flip with the infused brandy from Thanksgiving. It’s so good that I just got caught sneaking a sip of my wife’s drink after I finished mine. We’re fighting now. Thanks.
One question, the rich syrup I made (Turbinado because I didn’t have Demerara) turned into a sugar block in the fridge. Is this some kind of supersaturated problem or is Turbinado just a bad substitute?
Merry Christmas McSudermans! I’ll try and be brief: I paid up because this has been so damn helpful! I think you once posted in another venue about pre internet “guides” and how they were an idiosyncratic but valuable tour of a subject. And you are repaying this in spades! Seriously: you are knitting threads of issues and ideas I’ve been knocking around but couldn’t solve. Carpano Antica, aka the second leading man in a Manhattan? Stirring technique? Never thought about it. Such a great tutorial. This is really helping me put everything together.
“just dot the foam top with bitters” — I’ll take this opportunity to re-up an unanswered question on the very first post: Given your emphasis on consistency in measurement and technique, what are we to make of this talk of “dots” and “dashes” when it comes to bitters? Given the very small quantities involved, it seems to me that one could easily find oneself using less than half or more than double the amount used by a peer attempting to execute the same instructions, and the dasher caps I’ve encountered don’t seem to provide any appreciable inter-dash reliability. Does it really not matter? If it _does_ matter, wouldn’t it make more sense to use a pipette or eye dropper or something? (Love this newsletter, by the way!)
Because it is whole egg, I decided to try a stick blender rather than dry shake. I did the dry shake on the second to compare. There is a slight difference in texture, and I think some people might like the blender better. Really cuts down on the work, and you could make a pitcher of these to the blender stage and then shake individuals with ice as needed.
Merry Christmas!
I've never tried a flip - I've always been skeptical of raw egg cocktails. Some interesting looking recipes that look to be worth trying out though!
I made the flip with the infused brandy from Thanksgiving. It’s so good that I just got caught sneaking a sip of my wife’s drink after I finished mine. We’re fighting now. Thanks.
One question, the rich syrup I made (Turbinado because I didn’t have Demerara) turned into a sugar block in the fridge. Is this some kind of supersaturated problem or is Turbinado just a bad substitute?
Merry Christmas McSudermans! I’ll try and be brief: I paid up because this has been so damn helpful! I think you once posted in another venue about pre internet “guides” and how they were an idiosyncratic but valuable tour of a subject. And you are repaying this in spades! Seriously: you are knitting threads of issues and ideas I’ve been knocking around but couldn’t solve. Carpano Antica, aka the second leading man in a Manhattan? Stirring technique? Never thought about it. Such a great tutorial. This is really helping me put everything together.
Peter, absolutely fantastic newsletter. What do I tell my wife who is afraid of the raw egg in these cocktails? LOL.