The Beer Thread

[haltz]

I'm anti equal parts. Push the gin to 1.0, reel the Marascino back to 0.5. Even better, get the Leopoldo Bros maraschino and keep it at 0.5. I also don't do equal parts Negronis, I push the gin to 1.25 and pull the Campari back to 0.75. I think modern palates want a more spirit-forward drink and that our gins are good enough not to need Luxardo or Campari covering them.

I agree. I use that sensibility when I put a drink on the menu or make it for myself (or talk about it with a customer), but when someone orders off the classic cocktail list (opposed to house), I go with the original recipe for the most part. I might rethink that a little now that you mention it.

[33anda3rd]

We do the opposite when someone calls a classic. I have a little cocktail bible of all the classics (most unchanged from the originals, but some that are different like the above) that has our house recipes and the staff is expected to make each according to house rather than traditional build. I think that this is super important, because why pop in for a drink at our restaurant bar instead of the other 10 billion places in Chicago if we're serving the same thing as everywhere else? I'd rather give the guest my best effort at the recipe and give the impression of being a thoughtful barman than follow a recipe. And I usually present a Negroni with the same quick-confident spiel as a couple posts above "So, with our Negroni we push the gin a bit and reel back the Campari. We find it appeals to modern tastes more than the classic equal parts build." If you're a drinker I just told you that your "modern taste" is more refined than someone a generation or two ago, and that I made you a drink to accommodate your more sophisticated palate, you're now set up to like the drink. About 1 in 8 or so people say "This is the best Negroni I ever had" and I bet a lot of it has to do with the spiel/presentation as much as the unequal-parts Negroni being superior to the old school one.

Sorry to go so far OT in the beer thread.

[Maclowery]

On the other end of the spectrum, I had a businessman ask me to re-make a Negroni for him a few weeks ago because, in his words to his colleagues - he was too alpha male doucher to tell me - "you shouldn't taste any gin in a Negroni". So I gleefully drowned him in Campari and vermouth and went on my merry way.

[33anda3rd]

Yuck

[33anda3rd]

Also, and off topic. A mezcal Last Word.
1 oz Del Maguey Vida
3/4oz Green Chartreuse
3/4oz lime
.5 oz Leopold Bros Maraschino

That's a drink.

[MrSaigon]

Well I guess it's a good thing microbrews are exploding (figuratively) because it sounds like soon this will be true of all other beers:



http://www.bloomberg.com/news/articles/ ... -sabmiller

[JL21]

I did the Dogfish Head Choc Lobster over the weekend. It's one of the weirdest, most complex beers I've ever had. Right out of the tap, cold, the basil really hits you and it's mildly refreshing. Then it warms up and you get a smooth, subtle chocolate thing. Every swig- cold and warmer- has a strange, briney, ocean-y taste at the end.

All of that sounds horrifying, I'm sure, but it's really quite good.

[Freed Roger]

Disney Princesses' Beers of choice -size spoiler

[SHOW]

[33anda3rd]

Good Beer Hunting did a video series on the history of Goose Island BCS, they're releasing a chapter every Friday,starting yesterday, leading up to the Black Friday release this year.

[Freed Roger]

The UCBC Oachashloakeceoffktkek is great again this year.
I like almost all Octoberfests-and can drink cheap on them(Sam Adams. leinies, schlafly is cheap too) but still will indulge in UCBC or Ayinger.