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Category Archives: Cointreau

Blanche

Blanche

Blanche

November 13, 2014 – The Republic Steakhouse

Blanche 
1 oz. triple sec
1/4 oz. anisette
Dashes of lemon juice

Shake over crushed ice in a shaker. Strain into a chilled cocktail glass.

We used Cointreau and Pernod, instead of the generic triple sec and anisette. This cocktail was surprising, but unfortunately, not in a real good way. It was very candy-like. I imagine it would be the same as eating candy orange slices and licorice jelly beans at the same time. As such, this was a bit hard to get down.

Op je gezondheid! (Dutch)

 
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Posted by on December 11, 2014 in Cointreau

 

Mike Collins

Mike Collins

Mike Collins

April 25, 2014 – The Republic Steakhouse

Mike Collins
3/4 to 1 oz. lemon juice
1/4 ti 3/4 oz. simple syrup
2 oz. Irish whiskey
Soda
Stemmed cherry
Lemon

Stir first three ingredients over ice in a collins glass. Fill with soda and garnish with cherry and lemon slice.

Again, I asked for Red Breast Irish whiskey. The first sip made me feel like I was sitting in my back yard on a warm evening after work. It is infinitely sippable. Not too sweet, not too tart, and slightly fizzy.

Most people have heard of the most popular of the many cousins of the collins clan, the Tom Collins, which is made with gin. With the exception of the Rum Collins, each liquor variation has an appropriate moniker: Pedro, Captain, Sandy, Pepito… and so on. I’m looking forward to making all of their acquaintances.

Saúde! (Galician)

 
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Posted by on April 29, 2014 in Absinthe, Calvados, Cognac, Cointreau

 

Tipperary

Tipperary

Tipperary

April 25, 2014 – The Republic Steakhouse

Tipperary
3/4 oz. vermouth bianco
1/4 oz. green Chartreuse
1 oz. Irish whiskey

Stir over ice and strain into a chilled cocktail glass.

Red Breast Irish whiskey… so far my favorite Irish whiskey… and Lillet Blanc. The Lillet, with its clean dry herbals and the Chartreuse with its sweeter florals combined to take off what little edge there was to the whiskey, in a good way. Chris let me taste the green and yellow versions of Chartreuse (see the entry for the Alaska) side by side. Although both have a similar “base” taste, the green is much more complex. I preferred the green, myself.

Lillet, strictly speaking, is not a vermouth, but an aperitif tonic wine made from a blend of Bordeaux wines, liqueurs of sweet and bitter orange peels, and the “tonic” requisite quinine. Here’s a bit of trivia… the original formulation of Lillet Blanc, Kina Lillet, is the preferred drink of Hannibal Lecter.

Sünhäid! (Frisian [North])

 
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Posted by on April 29, 2014 in Absinthe, Calvados, Cognac, Cointreau

 

Americano

Americano

Americano

April 25, 2014 – The Republic Steakhouse

Americano
1 oz. Campari
1 oz. vermouth rosso (or other vermouth)
Lemon and orange twists

Pour over ice into an aperitif glass and garnish with lemon and orange twists. (May be filled with some club soda.)

I took a sip of this first without the soda. Not bad, but definitely better with the soda. Campari has great cherry and grapefruit notes with some pleasantly bitter undertones. The vermouth rosso feathers in with complimentary stone fruit and floral flavors. I found the drink to be just a bit too sweet for my taste, but not unpleasant at all.

The Americano cocktail has a great history behind it. Originally created by Italian Gaspare Campari in the 1860s and served at his eponymous Caffè Campari, the drink was originally known as the “Milano-Torino”; Campari is from Milan and Cinzano, the vermouth, is from Torino. Popular belief has the name change occurring in the early 1900s when the Italians noticed a surge in Americans who enjoyed the drink.

The Americano is also the first drink ordered by that iconic cocktail drinker, James Bond, in Casino Royale, the first of the series. In a later novel, Bond orders the drink in a café and suggests that “in cafés you have to drink the least offensive of the musical comedy drinks that go with them.”  Musical comedy drinks… ha!

It was great to have my parents join us tonight! They both ordered an Americano and enjoyed it.

Živjeli!! (Bosnian)

 
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Posted by on April 29, 2014 in Absinthe, Calvados, Cognac, Cointreau

 

Black & Fall

Black & Fall

Black & Fall

April 18, 2014 – The Republic Steakhouse

Black & Fall
3/4 oz. Cognac
3/4 oz. Calvados
1/4 oz. Cointreau
Dashes Pernod

Stir in a mixing glass filled with ice. Strain into a chilled cocktail glass.

I got to chatting and forgot to ask what Cognac Ryan used. Calvados and Cointreau was available, and as usual, I asked for absinthe instead of Pernod. As with a lot of cocktails in the book with cool-sounding names, the actual drink kind of fell flat. Not horrible, just not all that good. Nothing really stood forward; I wouldn’t have been able to guess any of the components except for the absinthe, and even that wasn’t all that noticeable. I had not tasted Calvados before, and when I did, I was surprised. I had expected an apple brandy to taste more like…. well… apples. It definitely was different than grape brandy.

Calvados has a very long history. Made in the Calvados department (named for a cluster of rocks in the English Channel) in the French region of Lower Normandy. The first known Norman distillation was carried out by “Lord” de Gouberville in 1554.

Cointreau is a type of triple sec (orange-flavoured liqueur made from the dried peels of bitter and sweet orange) produced in Saint-Barthélemy-d’Anjou, France.

Afiyët oslun! (Azeri)

 
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Posted by on April 21, 2014 in Absinthe, Calvados, Cognac, Cointreau