I’ve been reading along since the beginning, and am finally trying my hand at these drinks. As someone absorbing your message (to which I’m already dispositionally inclined) of the importance of consistency, I have a question on a topic whose absence in the posts and comments leads me to believe this must be a “dumb question”. But as a paid-up subscriber more concerned with getting things right than looking dumb, I’ll ask anyway: Peter, what the hell is a “dash”? I’m reading significant variations between sources with respect to practical equivalents, and at the scale involved, these differences are huge. What do _you_ mean by a dash when sharing these recipes, and how do you execute those measurements consistently?
(Also, have people noted that you and your wife write with a very similar voice? I mean that as a compliment to you. I’m not only enjoying the topic immensely, but the tone and pace of the way in which you lay it all out. This was a great idea.)
Turbinado vs Demerara? How close of a substitute is turbinado for Demerara? Demerara is less available locally and when it is it is way more expensive..
Typo: “For decades, Angostura was pretty much the only brand of bitters you could find without a lot of searching, and recipes that called for “bitters” without any further descriptor or brand name simply assumed that’s what you would be years.” I assume the last word was meant to be “using.”
Matthew, thx much for the reply! i can get demerara at my local Whole Foods but it is so much more expensive than turbinado. so that is what i use and like you, i'm mostly happy with the results. taste is great. i do end up with a bit of sludge at the end of the cook and i just put up with it. i appreciate the texture that it adds to various concoctions.
A recent Old Fashioned variant I tried: Ron de Barrilito instead of whiskey (usually Pendleton 1910 rye) and Regan's No. 6 orange butters instead of Angostura. Mellower than my usual Old Fashioned, and good enough to add to the rotation.
Enjoying a Winter Old Fashion. No doubt this is the first time I’ve used maple syrup in a cocktail. But, it’s delicious! Such a simple, clean drink, but the maple syrup takes it up a notch. Thank you!
Your recipe for Dad’s Bitters has 6x more Jerry Thomas bitters than Punch’s. Is that deliberate?
I’ve been reading along since the beginning, and am finally trying my hand at these drinks. As someone absorbing your message (to which I’m already dispositionally inclined) of the importance of consistency, I have a question on a topic whose absence in the posts and comments leads me to believe this must be a “dumb question”. But as a paid-up subscriber more concerned with getting things right than looking dumb, I’ll ask anyway: Peter, what the hell is a “dash”? I’m reading significant variations between sources with respect to practical equivalents, and at the scale involved, these differences are huge. What do _you_ mean by a dash when sharing these recipes, and how do you execute those measurements consistently?
(Also, have people noted that you and your wife write with a very similar voice? I mean that as a compliment to you. I’m not only enjoying the topic immensely, but the tone and pace of the way in which you lay it all out. This was a great idea.)
Turbinado vs Demerara? How close of a substitute is turbinado for Demerara? Demerara is less available locally and when it is it is way more expensive..
Typo: “For decades, Angostura was pretty much the only brand of bitters you could find without a lot of searching, and recipes that called for “bitters” without any further descriptor or brand name simply assumed that’s what you would be years.” I assume the last word was meant to be “using.”
Matthew, thx much for the reply! i can get demerara at my local Whole Foods but it is so much more expensive than turbinado. so that is what i use and like you, i'm mostly happy with the results. taste is great. i do end up with a bit of sludge at the end of the cook and i just put up with it. i appreciate the texture that it adds to various concoctions.
A recent Old Fashioned variant I tried: Ron de Barrilito instead of whiskey (usually Pendleton 1910 rye) and Regan's No. 6 orange butters instead of Angostura. Mellower than my usual Old Fashioned, and good enough to add to the rotation.
Enjoying a Winter Old Fashion. No doubt this is the first time I’ve used maple syrup in a cocktail. But, it’s delicious! Such a simple, clean drink, but the maple syrup takes it up a notch. Thank you!