Comments on: Mixology Monday: Fruit Liqueurs (Kinda)

By: Evan

Evan — Sat, 20 Dec 2008 23:14:25 +0000

Forget the pinot gris… if you can get your hands on a good bottle of viognier (and reduce into syrup), the apricot plays beautifully in this mix.

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Mon, 01 Dec 2008 20:17:14 +0000

Jared – Glad you liked! I think Plymouth is a fine choice for this drink.

By: Jared

Jared — Mon, 01 Dec 2008 03:41:03 +0000

Amazing drink. I bumped the gin to 2 with Plymouth, and I might cut the lemon just a touch, but this truly is a fantastic drink. One of the best I’ve made.

Thanks for the recipe.

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Thu, 24 Apr 2008 19:39:08 +0000

Chris

I think this drink has a sort of sweetness that happens on the mid-palate, but I find the finish to be nice and bracing. I think a lot of that comes from the St. Germain, which I find has a really complex sweet/sour profile.

Ain’t like pouring a bunch of triple sec in there, that’s for sure!

By: Chris Bailey

Chris Bailey — Wed, 23 Apr 2008 01:41:50 +0000

Tried my hand at this tonight. Came out well! For various circumstances that nobody cares about, I used Plymouth Gin instead of Bombay, but it was still good. Fair bit sweeter than I imagined (although I guess should be obvious). My wife really liked it a lot as well. I used the same Sweet Cheeks Pinot Gris. I’ll be making again tomorrow (wife requested it for a party she’s going to :)

By: von Hottie

von Hottie — Sun, 20 Apr 2008 08:07:20 +0000

If you go to The Dove in New York City, (228 Thompson Street) and you order a von Hottie – it’s St’ Germain with champagne and a lemon twist. Delicious.Ask for Mara – she makes it the best.

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Sat, 19 Apr 2008 17:51:12 +0000

Aimee Ask me again under the Sazerac post and I will tell you what's going wrong with your sugar cube.

By: Aimee Scarlett

Aimee Scarlett — Sat, 19 Apr 2008 03:27:54 +0000

I am so insanely jealous that you went to the same high school as Steinbeck.

So on a more technical note (and maybe this should go on the Saz blog) I attempted to make a Sazerac for a young guest the other night at work and in a hurry as usual, I couldn’t get the sugar cube to dissolve and I couldn’t keep stirring it for time’s sake, which resulted in unsightly white crystals in the bottom of my cocktail. I was irritated but had to go serve food to people. I had considered using the simple syrup, but John had hidden it from me.

Anyway long story short, is there any good way to ensure the darn sugar cube disintegrates in a timely fashion without compromising the drink quality? Many times I have much less time than I’d like to craft the drink.

By: Alex Frane

Alex Frane — Sat, 19 Apr 2008 03:13:44 +0000

Man, that sounds amazing. Are you selling it at Bel Ami? Can I stop in and get one?

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Fri, 18 Apr 2008 09:43:08 +0000

Molly

I hope you enjoyed the drink!

Aimee

I went to the same high school as John Steinbeck, and grew up with an elder tree in my backyard. Also, I love working with gin, so now you know where the drink really came from. I look forward to making you one soon!

By: Aimee Scarlett

Aimee Scarlett — Fri, 18 Apr 2008 00:37:16 +0000

Nice name for a beautiful drink…How’d you know? :) Considering that’s one of my favorite books and that it uses my favorite gin, I’ll look forward to trying it next time I’m at Bel Ami.

By: Molly

Molly — Thu, 17 Apr 2008 23:32:39 +0000

Damn you. And here I thought I was going to go straight home from work like a good girl.

By: Chris Bailey

Chris Bailey — Thu, 17 Apr 2008 05:05:21 +0000

It was great to see an elderflower recipe. A friend and I were just discussing this as it’s in some of the drinks at Range in San Francisco, and a few other hot bars there. Now, armed with your recipe, I’m excited to try it (and better yet that it uses gin, my usual favorite :)

By: canary

canary — Wed, 16 Apr 2008 04:07:08 +0000

a cocktail with pinot gris? hmmm….

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Wed, 16 Apr 2008 02:05:59 +0000

Thanks, everyone. And thanks for letting me cheat a bit, Anna!

Eugenia, it was a pleasure to meet you. You’ll have to come try some more libations next time!

Jeff

By: Eugenia

Eugenia — Tue, 15 Apr 2008 14:59:23 +0000

A pleasure to finally meet you last night, Jeffrey! That absinthe-washed French 75 was delicious, thank you so much. The absinthe was just the perfect note to transform the drink into something rare and new, and I liked it less sweet than I usually make it. Really nice.

So I waffled between that and the East of Eden — wanted to keep drinking but that’s hard to do when your companion is sticking to a single glass of white wine, alas. But now that I read the recipe, I almost regret not bulldozing ahead.

I guess this means I get to see you again soon! :)

By: Anna

Anna — Tue, 15 Apr 2008 12:18:59 +0000

no fruit! that’s cheating!
but i guess i can forgive you seeing that drinking elderflower flavoured beverages is practically a national pastime in my husband’s homeland (sweden).

By: Jessica Hutchinson

Jessica Hutchinson — Tue, 15 Apr 2008 02:26:19 +0000

That looks and sounds delicious!

By: Marleigh

Marleigh — Mon, 14 Apr 2008 19:33:09 +0000

I need one of these delivered to my house.