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Go Back   Rum Lovers @ the Ministry of Rum > Cocktails and Food > Mixers, Water, Ice and Glasses
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Mixers, Water, Ice and Glasses

All of the ingredients in a cocktail contribute to the experience.


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Old 11-09-2008, 08:30 PM   #71
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Quote:
Originally Posted by Edward Hamilton View Post
I've used Proseco in a few cocktails but like the cava market there are wide swings in quality and taste.
Coming from the Treviso area of Veneto in Italy, Prosecco is a favourite here. It can run the range from dry to slightly sweet, and from slightly sparkling to full blown "spumante".

The flavour profile to me is a delicate fruitiness with a nutty background...And a freshness not found in most Spanish Cava. Find the youngest possible to drink and mix with.
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Old 11-10-2008, 02:18 PM   #72
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found the seelbach recipe at jamie boudreauґs blog.

but gary regan also discibes it with 3/4 ounze bourbon:

garyґs recipe

by the way: there is another recipe at jamieґs page with a full teaspoon of bitters - the ALABAZAM


and for a rum fueled champagne cocktail I once invented the "caribbean orange sparkle" ;-) :

sugar-coat the inner side of the glas (optional), ad 3 dashes orange bitters, 1 oz pyrat XO, fill with champagne (in my case it's mostly cava - my wife is spanish), orange trist must.

not the biggest fan of pyrat XO as a sipper, but in a champagne cocktail its great - you can omit sugar and triple sec.
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Old 11-10-2008, 08:31 PM   #73
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Gary & Mardee Regan's original disclosure of the recipe ("New Classic Cocktails") specified:

"1 ounce Old Forester bourbon"

while the version from "The Joy of Mixology" has:

"3/4 ounce bourbon"

The first version uses "5 ounces chilled Korbel Brut" while the second includes "4 ounces chilled brut champagne".

We like it better with 1 ounce, but it may be dependent on the strength and quality of bourbon. The 4 or 5 ounces of chilled bubbly tends to become "fill the flute with chilled champagne or cava" rather than a set measure. I'd suggest some careful experimentation, but this cocktail seems to have a bit of latitude to suit different tastes. Several of the permutations tried so far have been delicious.
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Old 11-10-2008, 11:30 PM   #74
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did it with the 100 proof knob creek and i was fine with the 3/4 oz.
but as you mentioned: the is latitude to suit ones taste!
and i am pretty sure there will come occasions to prefer 1,5 oz (and a little more of the bubbly as well ;-)
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Old 11-10-2008, 11:35 PM   #75
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but back to the subject: the best orange bitters I had so far is "The Bitters Truth Orange Bitters" (and not only because I am german ;-)

its a little more on the orange side but not so pungent as the angostura.
maybe its what they try to find at pegu club where they mix feeґs and reganґs orange bitters... but then again: I think they have got TBT on the shelf, too.
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Old 11-11-2008, 09:54 AM   #76
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Coincidentally we used Knob Creek several times in this cocktail, albeit with with a full 1 oz. each time. It was so good the first time that it was tried on several occasions.

We'll have to order some of the Bitter Truth line. The expense and necessity of ordering from Germany kept us from getting any to this point, but as eas pointed out in another thread (with reference to the Jerry Thomas bitters), LeNells in Brooklyn may stock them.
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Old 11-12-2008, 02:23 AM   #77
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If the flute is sized properly (obviously you should be getting your Champagne flutes with cocktails in mind!), then "fill the flute" and "4-5 oz." should be the same thing. =)
Cheers. - S
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