Saturday, February 23, 2019

Rainy Day Greenpoints Nos. 13, 14, 15

Greetings travelers!

I haven't yet changed my ratio but my research that pointed me toward doing so indicated that Punt e Mes is the vermouth called for in a Greenpoint.  What's a poor boy to do? Punt e Mes isn't availabe here. (Well, it is if you're a licensee or are willing to buy at minimum a case).  Neither of those scenarios apply but let's put a pin in that for now...

Greenpoint
2 oz rye
0.5 oz yellow Chartreuse
0.5 oz punt e mes
1 dash orange bitters
1 dash aromatic bitters

stir;strain;up;twist 



13/52 Wild Turkey Rare Breed, VEP, Ango orange, Aussie aromatic, Gonzalez Byass, meyer lemon twist.  A delicious whiskey cocktail; sweet and boozy.

14/52 I went back to Jim Beam rye and stayed with VEP Chartreuse and Ango orange.  Wanting to up the bitterness (since lacking in Punt e Mes) I used Boker's bitters and Byrrh.  It was less sweet but not as bitter as I'd hoped.  Some jamminess from the wine crept in at the end.  

15/52 On a whim I bought some Dillon's vermouth. I'd avoided it in the past simply because I have a significant back-stock of sweet vermouth and felt my bar funds could be spent elsewhere.  I'm glad I bought a bottle.  This vermouth combined with the Boker's bitters and the cask strength Knob Creek made an exceptional cocktail. Complex bitter and boozy with flavours I'd not previously found in a Greenpoint. I think this vermouth (rather than the Byrrh) will be my go to for drinks calling for Punt e Mes, rightly or wrongly, even though I can't say if the flavour is correct; my expectation of bitterness is met.

Cheers!
Be Well. 

Saturday, January 26, 2019

Greeny Greeny Greenpoint

Ahoy!

I haven't forgotten about you!  I've been continuing to make weekly Greenpoint cocktails (mostly) I just have been neglectful in sharing about them.  I could make a separate post for each but I shan't bother.  I've been sticking to the usual ratio but in light of some recent things i may change that, we'll see.

On with the show!

The recipe:

2 oz rye whisk(e)y
0.5 oz Yellow Chartreuse
0.5 oz sweet vermouth
1 dash orange bitters
1 dash aromatic bitters
1 twist of lemon

stir; strain; twist; serve up.

6/52 I used Alberta Premium whisky which is a 100% rye Canadian whisky.  Certainly a Canadian whisky and not a replacement for rye.  It does make nice cocktails but isn't something I would regularly drink on its own. Honey sweetness and herbs dominated this Greenpoint.

7/52  Jim Beam Rye, Yellow Chartreuse VEP, Angostura bitters & orange bitters, Gonzalez Byass vermouth. Lemon Twist. "A well balanced company. No ingredient upstaging any other"

8/52 Knob Creek & Strega (I did not note which bitters or vermouth I used) "Boozy and dry. Round sweetness creeps in later"

9&10/52 I made Old Fashioneds these weeks. Once with Knob Creek and once with Wild Turkey Rare Breed. I made no notes but rather enjoyed the experience of a simple cocktail and pleasent company. :)

11/52 Canadian Club 100% Rye, Yellow Chartreuse VEP, Gonzalez Byass, Ango bitterses. "Delicious, sweet and herbal.  Bread/grain later on."

12/52 Same as the previous but with Jim Beam Rye and a Meyer lemon twist. A striking new element seemed to emerge.  Something like dried herbs.  I suspect the meyer lemon is the source. 

Cheers!
Be well.