Привет Всем понимающим )
Снова Фред.
2 oz Pierre Ferrand 1840 Cognac (Мейков)
1/4 oz Peychaud’s Bitters
1/4 oz Kübler Absinthe (PF)
1 oz Simple Syrup (убавить бы надо треть)
1 Whole Egg
Shake once without ice and once with ice, and strain into a rocks glass. I later asked for a lemon peel to be twisted over the top.
Ядрёное сочетание, но как ни странно, понравилось. Сладко-горько.
Тут тоже без комментариев, замечательно
До завтрашнего, Ваш всегда Доктор.
Приве-привет, коллеги.
Бостон и допивание бурбона с Ксентой
1 1/2 oz Bourbon (Four Roses) у меня простенько (Эван допивал)
2 dash Absinthe (1/4 oz Kübler) (Ксента)
1 dash Anisette (1 barspoon Raki)
3 dash Peychaud’s Bitters
1 dash Orange Bitters (Regan’s)
Stir with ice and strain into a cocktail glass. Twist a lemon peel over the top.
Бурбон нужен помощнее. Твист был. Как то несуразно вышло
До завтра, Ваш всегда Доктор.
Привет Всем-Всем!
Закончились коктейли из автоподачи, запланированной перед отпуском, но в черновиках ещё 76 штук , так скажем, употреблённого , но не оформленного.
Вирджин и допивание какавы.
3/4 oz Ardbeg 10 Year Scotch
3/4 oz Lemon Juice
3/4 oz Crème de Cacao (Giffard)
3/4 oz Cointreau (Aurum)
2 dash Kübler Absinthe (<1/4 oz) (Xenta)
Shake with ice and strain into a Nick & Nora cocktail glass. Garnish with a brandied cherry (Luxardo Maraschino). One description of the drink I found online stated that the absinthe was added as a rinse instead of in the mixing glass.
Блин, сочетание — какава и айла супер !!!!
Тут безбашенные плодовитые матершинники )
Итак, до ночи, Ваш Докитор.
Всем ПРИВЕТ!!!!!!!
Не дождётесь ) Эври дэй- новый пост )
Успел, мы доехали, живы здоровы и дома пьём великолепное Сашино пиво- биттер и эль ))))
От Вам из загашников
Glass:Old-fashioned
Garnish:Lemon zest twist (discarded)
15 ml La Fee Parisienne Superieure
45 ml Gentleman Jack Whiskey
45 ml Drambuie
3 dash Peychaud’s aromatic bitters
3 dash Angostura Bitters
How to make:
POUR absinthe into ice-filled glass, TOP with water and leave to stand. Separately STIR bourbon, cognac, sugar and bitters with ice. DISCARD contents of glass (absinthe, water and ice) and STRAIN contents of shaker into absinthe-coated glass.
Comment:
A riff on the classic Sazerac.
Origin:
Created in 2010 by Simon Difford at the Cabinet Room, London, England.
Суперрр! Рекомендовано!
Не особо песенка, но и не пакостно.
Пока, пока Всем на пять минут, Ваш Доктор )))))))
Здравствуйте, Уважаемые !
Снова экселлент с абсентом.
Bobby Burns #2 (Crockett’s Version)
Glass:Old-fashioned
Garnish:Maraschino cherry
60 ml Blended Scotch whisky
30 ml Martini Rosso
1 dash Orange bitters
15 ml La Fee Parisienne Superieure (Орлин)
AKA:
Robert Burns
How to make:
POUR absinthe into ice-filled glass. TOP with water and leave to stand. Separately STIR Scotch, vermouth and bitters with ice. DISCARD contents of glass (absinthe, water and ice) and fill with fresh ice. STRAIN contents of mixing glass into ice-filled absinthe-coated glass.
Comment:
Scotch and vermouth with added interest courtesy of absinthe and orange bitters.
Origin:
Recipe adapted from Albert Stevens Crockett’s 1931 ‘The Old Waldorf-Astoria Bar Book’ where the drink is listed as «Robert Burns» accompanied by the following notation, «It may have been named after the celebrated Scotsman. Chances are, however, that it was christened in honour of a cigar salesman, who ‘bought’ in the Old Bar [at the Waldorf-Astoria].»
Cocktail historian, Gaz Regan discovered that in the 1923 edition of Valentine’s Manual of Old New York, a book edited by Henry Collins Brown, there is a picture with the following description:
«The island plot at corner of Forty-second Street, and Broadway in 1880, now occupied by the ‘Times’ building, after the demolition of the Pabst restaurant and brownstone houses.»
The scene includes billboards advertising Bergen Beach, the Castle Square Opera Company, and the Lyceum Theatre, which was playing The Moth and the Flame at the time but as Gaz points out, «Most interesting, though, is the shop that stands in the foreground of the picture. The words on the awning proclaim, Robert Burns Cigars.»
As Gaz explained in his Drinks Bulletin, «Albert Stevens Crockett might well have been correct when he said that the drink could have been named for a cigar salesman, but ‘Robert Burns’ was the name of a brand of cigar, and although it’s very possible that the guy who owned this shop went by the same name, it’s more likely that The Robert Burns cocktail that was created at the old Waldorf was named for the shop, as a nod to the owner. The old Waldorf Astoria [which stood on the site of today’s Empire State Building] didn’t open until 1893, some 13 years after the aforementioned picture was taken, but it’s not a big stretch to think that the cigar vendor was still in business when the hotel opened, and the Robert Burns brand of cigars was still on the market in the 1960s, or maybe later.»
Thanks Gaz.
Отличный, чуток где-то подправить бы и действительно будет супер.
Тут небезызвестный саундтрек.
До завтра, Ваш Дохтур
Doctor-surger Bar 