After the Negroni, the Daiquiri is probably my favorite cocktail. This seemingly simple drink – rum, lime juice, sugar – is refreshingly sublime when made with a good rum. Actually, this is an excellent test for any rum – if it doesn’t make a beautiful Daiquiri, then maybe something is wrong with it…
A rhum agricole Daiquiri (and a Pegu Club) at Pegu Club
This post is devoted to Daiquiri variations that use rum as the base, with a little bit of this or that added. Continue reading
- Recipes made so far: 30/55
- Difficulty level: 3/5
- Originality: 5/5
Beta Cocktails was originally published as Rogue Cocktails in 2009 by bartenders Kirk Estopinal and Maksym Pazuniak who were both working at Cure in New Orleans at the time. It was a little pamphlet of 40 irreverent and boundary-changing cocktails, many of them exploring the bitter end of the spectrum. After its success, it was revised and reissued as Beta Cocktails (due to a trademark infringement claim) at TOTC in 2011.
Boring damned people. All over the earth. Propagating more boring damned people. What a horror show. The earth swarmed with them.
From the archives…
The Negroni might be my favorite cocktail (although it may be a close tie with the equally sublime Daiquiri) and over the years, I have experimented with many different variations. By variation I mean:
- replacing the base alcohol (gin) with another one (rum, scotch, mezcal, tequila, or whiskey of course (*));
- replacing Campari with another amaro with a similar flavor profile (Aperol, Gran Classico bitter (**) (***));
- adding other ingredients in small touches (coffee liqueur, Fernet, etc, salt);
- or experimenting with aperitif wines including various sweet vermouths (Dolin, Vya, Cocchi vermouth di Torino, etc), less sweet sweet vermouths (Punt e Mes), quinquinas (Bonal, Byrrh), and aromatized wines (Cocchi Barolo Chinato).
In the next few weeks, I am going to start publishing on the blog a lot of items I posted over the years on the culinary message board eGullet. I’ve been active on eGullet as Frog Princesse for more than 10 years and close to 4000 posts now, well before I started the blog, and decided to start consolidating a lot of my content here on the blog so it would be all in one place. Also eGullet has been recently riddled with software issues, and I am concerned that one day all this content might be inaccessible or partially lost.
Timeless elegance is the theme of this month’s Mixology Monday Challenge and Special 100th Edition. With the resurgence of cocktail culture in the last 15 years, it’s interesting to note that we seem to have gone though a cycle. The old classics were rediscovered, elevated, tweaked, riffed on. Eventually we got a bit side-tracked with exotic ingredients, molecular mixology, or 20-component cocktails. Now the trend seems to be for simple yet memorable cocktails.
One person though always stayed the course, and his vision of perfectly crafted cocktails inspired countless bartenders all over the world. That person, of course, is Sasha Petraske, who passed away a few days ago. It’s quite incredible how much of a deep impact he had on the cocktail world as a whole. So many bartenders I admire have worked in his bars, or have been trained by people who worked in his bars. Many of them have opened or managed successful and influential bars. Continue reading
Fernet is an acquired taste. Like with Campari and other amari, the bitter Italian herbal liqueurs, you tend to remember your first time vividly. Fernet is quite polarizing to say the least. Most people are revulsed at the mere thought of what they perceive as some kind of diabolical medicine. It’s a punch in the face and for most, not an experience they wish to repeat any time soon.
One unexpected use for Fernet – it helps against vampires! (photo reproduced by H2O74)