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John Tremain @alpinejohnny.bsky.social · 11h

At the cabin so limited options…

wanted a Manhattan but not a Manhattan

Settled in with a Tipperary variation

Hugo Ensslin went 1:1:1

I chose 2:1:large dash

2 oz Redbreast Cask Strength
1 oz sweet vermouth
large dash Green Chartreuse

stirred with ice, strained into a coupe

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John Tremain @alpinejohnny.bsky.social · 2d

I’m so wish I was more discerning.

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John Tremain @alpinejohnny.bsky.social · 2d

Drinkyverse friends… I’m currently using Martini & Rossi Riserva Speciale Rubino as my Italian vermouth, ‘cause, well, I bought a bottle…

Enjoying it, especially in my Negroni, Boulevardier and so forth. (And Manhattans).

Thoughts?

Particular applications you’d recommend?

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John Tremain @alpinejohnny.bsky.social · 3d

Great hack when no oranges are about. Sounds like you like it better with bitters!

John Tremain @alpinejohnny.bsky.social · 4d

Boulevardier as adapted by Dr. Cocktail

2 oz bourbon whiskey
1 oz sweet vermouth
1 oz Campari

You could certainly stir with ice and strain over ice in an old fashioned glass but O was lazy and just finger stirred with a big hunk in ice

Orange twist discarded or dropped in.

#Cheers 🍸

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John Tremain @alpinejohnny.bsky.social · 7d

I love folk in the drinkyverse

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John Tremain @alpinejohnny.bsky.social · 7d

I use Redbreast but that’s cause I always have it around. There are so many good Irish whiskies these days.

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John Tremain @alpinejohnny.bsky.social · 7d

One of my all-time favorites.

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John Tremain @alpinejohnny.bsky.social · 7d

Leaving of Liverpool
By @davidwondrich.bsky.social

shake well with ice

1.5 oz Irish pot-still whiskey,
.5 oz rich Jamaican rum,
.5 oz lemon juice,
.5 oz cold black tea,
.5 oz rich simple syrup.

Strain into rocks glass over fresh ice and grate nutmeg on top.

#Cheers 🍸

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John Tremain @alpinejohnny.bsky.social · 18d

Picked up my copy at Booklarder in Seattle. It’s a romp. I keep getting Hendrick Van Loom energy from the history being imparted here.

@davidwondrich.bsky.social I think have everyone id’ed on pages 38-39 and except the Sangaree guy, help me out.

David Wondrich @davidwondrich.bsky.social · 18d

It's release day!

Go forth, lil' book, and make your way
Among the reading masses:
May those whose greeting is ok
Outnumber the horse's ----.

bookshop.org/p/books/the-...

bookshop.org

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Reposted by John Tremain

Wayne Curtis @wcurtis.bsky.social · 25d

“Talking with Patrick McGovern about liquor was like talking to an astronomer about the Big Bang.” A tribute to the man who saw ancient history in every sip.

The Man Who Drank History

How biomolecular archaeologist Patrick McGovern traced the tangled roots of humanity’s first drinks

open.substack.com

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John Tremain @alpinejohnny.bsky.social · Sep 2

As always, you are most kind. I have greatly appreciated your support and feedback.

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John Tremain @alpinejohnny.bsky.social · Sep 1

Finis, how appropriate that the final
entry of my daily review of the OCtS&C would be for these two lovely and essential contributors to the cocktail renaissance. Have met so many wonderful people through this project. Now what will I do with the next four years!

#Cheers 🍸

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John Tremain @alpinejohnny.bsky.social · Sep 1

Oxford Companion to Spirits & Cocktails pg 615 contr @audreysaunders.bsky.social @davidwondrich.bsky.social

salt

is a mineral that, in cuisine and in mixed drinks, is not only a primary flavor in itself (along with sweet, sour, and bitter) but also an enhancer and modifier of other flavors.

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John Tremain @alpinejohnny.bsky.social · Aug 30

Both of these are now on my short list.

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John Tremain @alpinejohnny.bsky.social · Aug 30

Oxford Companion to Spirits & Cocktails pg 762 contr Chad Solomon

well or rail

the stainless steel rack of liquor bottles kept directly below the bar. A “well drink” or “rail drink” is a mixed drink made with an inexpensive, generic liquor (the kind usually used in the well).

#Cheers 🍸

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John Tremain @alpinejohnny.bsky.social · Aug 29

A reminder to communicate how grateful I am to have run into you originally in the hellscape and continuing in these cyber spaces.

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John Tremain @alpinejohnny.bsky.social · Aug 29

Looks amazing.

John Tremain @alpinejohnny.bsky.social · Aug 29

BTW the recipe is pulled from @doudoroff.com ‘s app

Martin’s New and Improved Index of Cocktails from the First Golden Age of the American Bar.

Should have attributed it…

I use this amazing reference frequently. So many recipes from books I can’t afford or find. Comprehensive.

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John Tremain @alpinejohnny.bsky.social · Aug 29

Silver Bullet recipe:

Shake with ice:

1 oz dry gin
0.5 oz lemon juice
0.5 oz kümmel

Strain into a cocktail glass.

Harry Craddock. Savoy Cocktail Book. Richard R. Smith. 1930. p. 148.

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John Tremain @alpinejohnny.bsky.social · Aug 29

Oxford Companion to Spirits & Cocktails pg 409 contr @libation-legacy.bsky.social

kümmel

herbal liqueur of southern Baltic origin, primarily flavored with caraway seed. Once a renowned ingredient in cocktails, punches, and drinks short and tall—most famously the Silver Bullet.

#Cheers 🍸

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John Tremain @alpinejohnny.bsky.social · Aug 28

Oxford Companion to Spirits & Cocktails pg 104 contr Doug Frost

bouquet

describes aromas that develop as wine ages in the bottle. Spirits connoisseurs use the term to describe the creation of complex aromas during and after a spirit’s aging, particularly with cognac and brandy.

#Cheers 🍸

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John Tremain @alpinejohnny.bsky.social · Aug 27

Oxford Companion to Spirits & Cocktails pg 762 contr unattr

water-bath still

modification of a standard pot still, often used for distilling cordials, in which a separate vessel is placed inside the water-filled still pot (similar, in principle, to a double boiler orbain-marie).

#Cheers 🍸

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John Tremain @alpinejohnny.bsky.social · Aug 27

Little Italy

Audrey Saunders, Pegu Club, NY 2005

Stir with ice:

2 oz Rittenhouse 100-proof Bonded Rye
0.75 oz Martini & Rossi Vermouth Rosso
0.5 oz Cynar

Strain into a coupe.
Garnish with a cherry.

from Robert Simonson’s Modern Classics of the Cocktail Renaissance app

#Cheers 🍸

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John Tremain @alpinejohnny.bsky.social · Aug 27

Little Italy

Audrey Saunders, Pegu Club, NY 2005

Stir with ice:

2 oz Rittenhouse 100-proof Bonded Rye
0.75 oz Martini & Rossi Vermouth Rosso
0.5 oz Cynar

Strain into a coupe.
Garnish with a cherry.

from Robert Simonson’s Modern Classics of the Cocktail Renaissance app

#Cheers 🍸

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