Comments on: The Great American Distiller’s Festival: History of the Cocktail with Robert Hess

By: Jeff Frane

Jeff Frane — Wed, 27 Aug 2008 12:58:16 +0000

Chas, the (s) was a clue. Or a joke. One subject, but several tests in the evening. Gin used was Bombay Sapphire, based on comments about milder gins not standing up to the Carpano — and I would agree, based on this tiny sample.

By: Chas. Munat

Chas. Munat — Wed, 27 Aug 2008 05:15:19 +0000

Mr. Frane:

What gin are you using? And how many test subject(s) do you have?

By: Jeff Frane

Jeff Frane — Wed, 27 Aug 2008 05:01:04 +0000

Results from the small database research file:

Equal parts gin and Antica Formula (ack! bottle is now empty!) is definitely preferred by 100% of the test subject(s). About 1/4 oz of Maraschino & 1 dash of Angostura Orange Bitters is mighty good. Further research will follow.

By: Jeff Frane

Jeff Frane — Wed, 27 Aug 2008 01:52:50 +0000

For some reason, the Savoy’s recipe for a Martinez is for six people! But it has equal parts gin and French vermouth, with orange bitters and Maraschino or Curaçao.

Clearly, some research is required.

By: Chas. Munat

Chas. Munat — Tue, 26 Aug 2008 06:32:48 +0000

I don’t remember what proportions Robert used (I thought it was equal parts, but I wasn’t really very sober at that point), but CocktailDB has a recipe for a Rex Cocktail with those ingredients:

http://cocktaildb.com/recipe_detail?id=1906

Stir in mixing glass with ice & strain
1 3/4 oz gin (5 cl, 7/16 gills)
3/4 oz sweet vermouth (2 cl, 3/16 gills)
1 dash orange bitters
Serve in a cocktail glass (4.5 oz)

By: dshenaut

dshenaut — Tue, 26 Aug 2008 04:42:17 +0000

Sazerac Rye

By: heckler

heckler — Tue, 26 Aug 2008 02:04:24 +0000

sazerac manhattan? what’s that/

By: Jo3sh

Jo3sh — Tue, 26 Aug 2008 01:49:02 +0000

Even if the Dry Fly did not hold up well, I’d love to see the recipe Mr. Hess used for his Martinis. Even more interesting would be a post from him about it.

By: dshenaut

dshenaut — Tue, 26 Aug 2008 00:16:48 +0000

Historically, wouldn’t a sweeter more mellow gin be more appropriate in the Martinez. Of course, the desision to serve Dry Fly may have had something to do with Kent buying me brunch.

By: Molly

Molly — Mon, 25 Aug 2008 22:55:25 +0000

Damn. I knew I shoulda stayed in Portland on Sunday, but I … yeah, excuses don’t cut it.

(Did you just call Scott crusty? [I wanted to italicize that but didn't know if your comments would let me.] There’s something almost creepy about that…)

By: Chas. Munat

Chas. Munat — Mon, 25 Aug 2008 21:27:13 +0000

Hmm. Westbourne Strength Martin Miller sounds like a good match, especially now that I’m infatuated with the lovely and charming Emma Davis. (Doesn’t hurt that she gave me a bottle last week.)

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Mon, 25 Aug 2008 21:12:07 +0000

Sadly, I wasn’t able to try the Martini, as Daniel skipped me as the samples were going around. But if memory serves, the Dry Fly is 80 proof, which tends to get lost in a big vermouth like Antica Formula. I’ve tried this particular drink with some London monsters like Sapphire and Westbourne Strength, and also with the muscly Junipero from California, and they all stand up well to the vermouth.

By: Chas. Munat

Chas. Munat — Mon, 25 Aug 2008 20:53:43 +0000

The Munat Bros. is in the house! Nice photo of Ted’s right ear. If you’d taken that shot twenty minutes later, you could have gotten one of Ted slumped over a table littered with cocktail glasses.

(OK, he didn’t really slump over the table, but surely we’re allowed a bit of poetic license in the comments section?)

Frankly, I didn’t think the Dry Fly held up very well in the martini. Dry Fly is a very mild gin with a gentle juniper flavor. The Carpano Antica just crushed it, in my not-very-humble opinion. I’d like to try the drink again with something more potent, like Junipero. Can you arrange another distiller’s festival for next weekend so we can test that? Thanks.