Thanks -- I'll give it a go. I've got to agree with LAZ on my impressions of that one, though: fatwashed gin? gin+maple syrup? despite the vanillas of the latter rounding out a gin's perfume, I'm just not convinced that these are complimentary. especially when the cocktails run sweet.
In my frank opinion, even many applauded cocktails are saturated with a cloying sweetness in concession to the novel flavors at play. Or maybe it's just a subtle homage to our era of childhood diabetes (type II).
Elderflower cocktails seem especially prone to this for a reliance on elderflower cordial in lieu of the fresh berries. Neya White's Sherry Shrub is a terrific exception to this, despite its ample sugars, because it has a wonderful acidity lying down there. ...my only issue with the current obsession over ice, is that additional sugar seems to be a common crutch for combatting the dampening effect of the cold on the lighter elements of the drink. And that's just not right.
I wouldn't think of myself as a "bacon makes everything better" guy, but it's certainly a fun flavor to mess about with. Witness the somewhat scary invention of bacon salt. But even bacon salt may have it's place. I can't help but wonder what a Salad Days Sour from Derek Brown might taste like with an addition of the good salt to his burnt cinnamon.
Something about this time of day has me thinking cocktail. I appreciate the barry white, but I'm all n'awlens at heart.

Cathy - This stuff http://www.culpeper.co.uk/shop/index.php?main_page=product_info&cPath=79_81&products_id=1524 got me in trouble when I was a teen because a bottle I had bought broke and my american cicerones assumed cordial=liquor. I have to say though, worthwhile stuff; just not everybody has one growing out back, and being a cordial it has a strong and unavoidable sweetness. BTW, Culpepers' shops kicks a$$ if you ever feel the inclination to check 'em out. One last thing: are you married/taken in any way? Want to be? 'Cause that's damn impressive that you're interested in making it. (but if you're really into this, buy a still - some are cheap and that way you can use the hydrosols for the cordials and the oils for garnish: in you're way when you boil to dissolve the sugar, the solute oils will also break down and evaporate, leaving a less fragrant product; if you weren't to boil, but stir fine sugar in, the solute cellulose would remain indigestible and make the product taste "plant-y").

arbitry wrote:Elderflower cocktails seem especially prone to this for a reliance on elderflower cordial in lieu of the fresh berries.

Hi,

I have made a drink concentrate from elderflowers, which is lighter tasting than elderberry juice. Elderflower is made from steeping the flowerheads in water for 24 hours, removing and filtering the water for any particles. You then add sugar and bring to a boil to make a sugar syrup. Later you dilute it to taste and drink.

Regards,

new menu! new menu! hooray!

Okay, drink recipe requests (if you would be so kind):

I'm also going to guess the proportions. Tell me where I went wrong.

Lady Clover (my guess: 1.5 oz beefeater, 3/4 oz lemon juice, 1/2 oz simple, 1/4 oz blackberry syrup, 6 drops Peychaud's, add egg white, mime shake, real shake)

Tax the Dandy (my guess: 1.5 oz bombay, 1/2 oz Apry, 1/4 oz simple, Amaro rinse and 3 drops Ango -- this is a real guess)

Poire Blinker (guess: 2 oz Clear Creek Pear Eau de Vie, 1 oz grapefruit, 2 tsp raspberry syrup (want the recipe for this ingredient too) , egg white, 7 drops Ango. This drink in particular looks crazy/awesome because I wonder where you're going to get the spiciness that you would have gotten from the rye.

Gilded Cage (I'd have called it an Apiary): 2 oz Tito's, 3/4 oz lemon, 1/2 oz honey, 6 drops Regan's, egg white

Thanks, and please let me know the real answers!

I was at Violet Hour last night with a small group. We had several drinks, all of which were great as always, but I was really impressed by the Angostura Fizz. It was listed as Angostura, Plymouth, egg white and ginger ale. I'd really love to be able to try that one at home, but I'm not even sure where to begin with the proportions. (As a side note, it was also the only drink served in a hurricane glass that I've ever really enjoyed.)

Stopped in to VH this weekend with a friend and was very impressed by the mixology. Not only do the bartenders know their stuff, but they're also very congenial. Two cocktails in particular stands out, but for different reasons.

First, we asked for two Ramos Gin Fizzes. Had I known earlier the amount of work involved in its preparation, I would've reconsidered my choice, but Ira and his compatriots were more than up to the task. They handled the request with aplomb and delivered a fantastic drink without hesitation, so a double of kudos to the staff for their efforts.

Second, the Woolworth's Manhattan is amazing. The root beer bitters is droppered in just prior to serving, and the effect that this has on the overall presentation is barely short of alchemy.

Toby, if you'd be would be willing, I'd love any insights about and techniques for replicating this at home, especially on how to make root beer bitters. While I understand the basic idea of (bittering agent) + (high proof alcohol) + (mix together, pour into a bottle, and wait a few weeks or more), I'm having some difficulty accepting the recommended steeping time and the sheer quantity of given recipes. The one hint that I've been able to discern thus far is from an article about The Alembic in SF, where the owner or manager discloses that gentian, sassafras, and Jamacain sarsaparilla are used in the manufacturing process.


Thanks,
-s.

Hi, sorry it has taken so long for me to get back to you all. I am in Minneapolis opening a bar in the Graves Hotel. It will be called the Bradstreet Craftshouse, and it has the grand opening on the 31st of Jan. I will look around for the specs for these various drinks and get back to you as soon as possible.

On the bitters front...

First I wouldn't use HIGH proof spirits, as they will make the bitters too boozy and get in the way of the smell of the botanicals. Two weeks is the right amount of time to let the bitters steep. Agitate daily.

Will get back to you when I have a few minutes to put your answers together.

Toby

eta: name and opening date of new bar.

Hi Toby,
If I may trouble you further on the subject of bitters, specifically the challenge of procuring the more obscure ingredients: I have found cinchona/quinine power through rain-tree, however gentian continues to elude me. Are either of these ingredients available in Chicago -or- can you point me in the direction of a supplier? Much Thanks -r

I got mine from Merz Apothecary (smallflower.com)

I'd be grateful for the specs of the Eyes Wide if you would be so kind. I brought some friends by on Saturday and one of them loved this one. As it turns out, I just happen to have some homemade hibiscus syrup in my fridge so I thought it might be nice to try and make this one at home.

Thanks in advance.

Kurt

Toby, can we get the Dark and Stormy, too? My friend loves that one and this week he made me a voodoo cake of my boss. I definitely owe him after that.

Marmish wrote:Toby, can we get the Dark and Stormy, too? My friend loves that one and this week he made me a voodoo cake of my boss. I definitely owe him after that.

Per Mike Sula at the Reader, complete with original video footage.

Hey Toby,

Long time lurker here at LTH but I wanted to come on and thank you for such a wonderful establishment like the Violet Hour. When my girlfriend told me about a place that served $12 cocktails, I scoffed. Then she explained what it was you guys were serving there. I had to try it out. I went and the experience has opened up an entirely new world of flavors and excitement. I am currently working on obtaining everything I need to start experimenting with mixology here at home.

So, thank you for such a unique and amazing place. Your bartender Troy has created exceptional experiences for my girlfriend and me on several occasions. That kid is an asset for TVH.

Anyhow, any chance we could get instructions for the Lady Clover? I thoroughly enjoyed that one.

Keep up the good work.

Cheers,
Jeff

jeffrola wrote:Hey Toby,

Long time lurker here at LTH but I wanted to come on and thank you for such a wonderful establishment like the Violet Hour. When my girlfriend told me about a place that served $12 cocktails, I scoffed. Then she explained what it was you guys were serving there. I had to try it out. I went and the experience has opened up an entirely new world of flavors and excitement. I am currently working on obtaining everything I need to start experimenting with mixology here at home.

So, thank you for such a unique and amazing place. Your bartender Troy has created exceptional experiences for my girlfriend and me on several occasions. That kid is an asset for TVH.

Anyhow, any chance we could get instructions for the Lady Clover? I thoroughly enjoyed that one.

Keep up the good work.

Cheers,
Jeff

Lady Clover
2 oz Plymouth
.75 oz House Blackberry Syrup
.75 oz Fresh Lemon Juice
Egg White
7 drops Peychaud’s Bitters

Top: Soda Water

Glass: Collins
Garnish: 5 drops Angostura Bitters
Ice: 3 KD cubes

Combine all, mime shake. Add ice, shake, strain over fresh ice, top with soda, garnish.

So glad you are enjoying TVH.

Cheers,

Toby

riguna wrote:Hi Toby,
If I may trouble you further on the subject of bitters, specifically the challenge of procuring the more obscure ingredients: I have found cinchona/quinine power through rain-tree, however gentian continues to elude me. Are either of these ingredients available in Chicago -or- can you point me in the direction of a supplier? Much Thanks -r

Try Terra spice on line. Judy rocks!!!

Toby

jsagoff wrote:new menu! new menu! hooray!

Okay, drink recipe requests (if you would be so kind):

I'm also going to guess the proportions. Tell me where I went wrong.

Lady Clover (my guess: 1.5 oz beefeater, 3/4 oz lemon juice, 1/2 oz simple, 1/4 oz blackberry syrup, 6 drops Peychaud's, add egg white, mime shake, real shake)

Tax the Dandy (my guess: 1.5 oz bombay, 1/2 oz Apry, 1/4 oz simple, Amaro rinse and 3 drops Ango -- this is a real guess)

Poire Blinker (guess: 2 oz Clear Creek Pear Eau de Vie, 1 oz grapefruit, 2 tsp raspberry syrup (want the recipe for this ingredient too) , egg white, 7 drops Ango. This drink in particular looks crazy/awesome because I wonder where you're going to get the spiciness that you would have gotten from the rye.

Gilded Cage (I'd have called it an Apiary): 2 oz Tito's, 3/4 oz lemon, 1/2 oz honey, 6 drops Regan's, egg white

Thanks, and please let me know the real answers!

Tax The Daisy
1.75 oz Bombay Dry
1 oz Ramazotti Amaro
.25 oz Apricot Liqueur
7 drops Angostura Bitters
7 drops House Orange Bitters
Orange Peel
Lemon Peel

Glass: Coupe
Garnish: 3 drops Angostura Bitters

Shake all ingredients together including orange & lemon peel. Strain



Poire Blinker
1.5 oz Clear Creek Pear Brandy
.5 oz Belle de Brillet
.75 oz Fresh Grapefruit Juice
.75 oz Fresh Lemon Juice
.50 oz House Made Raspberry Syrup
.25 oz Simple Syrup
11 drops Angostura Bitters
Egg White

Glass: Collins
Garnish: 3 Drops Fees Old Fashioned Bitters
Ice: None or 1 KD cube

Mime shake. Add ingredients. Shake. Strain.

Having a hard time finding the Guilded cage. Will get it to you asap.

Cheers,

Toby

jsagoff wrote:new menu! new menu! hooray!

Okay, drink recipe requests (if you would be so kind):

I'm also going to guess the proportions. Tell me where I went wrong.

Lady Clover (my guess: 1.5 oz beefeater, 3/4 oz lemon juice, 1/2 oz simple, 1/4 oz blackberry syrup, 6 drops Peychaud's, add egg white, mime shake, real shake)

Tax the Dandy (my guess: 1.5 oz bombay, 1/2 oz Apry, 1/4 oz simple, Amaro rinse and 3 drops Ango -- this is a real guess)

Poire Blinker (guess: 2 oz Clear Creek Pear Eau de Vie, 1 oz grapefruit, 2 tsp raspberry syrup (want the recipe for this ingredient too) , egg white, 7 drops Ango. This drink in particular looks crazy/awesome because I wonder where you're going to get the spiciness that you would have gotten from the rye.

Gilded Cage (I'd have called it an Apiary): 2 oz Tito's, 3/4 oz lemon, 1/2 oz honey, 6 drops Regan's, egg white

Thanks, and please let me know the real answers!

Tax The Daisy
1.75 oz Bombay Dry
1 oz Ramazotti Amaro
.25 oz Apricot Liqueur
7 drops Angostura Bitters
7 drops House Orange Bitters
Orange Peel
Lemon Peel

Glass: Coupe
Garnish: 3 drops Angostura Bitters

Shake all ingredients together including orange & lemon peel. Strain



Poire Blinker
1.5 oz Clear Creek Pear Brandy
.5 oz Belle de Brillet
.75 oz Fresh Grapefruit Juice
.75 oz Fresh Lemon Juice
.50 oz House Made Raspberry Syrup
.25 oz Simple Syrup
11 drops Angostura Bitters
Egg White

Glass: Collins
Garnish: 3 Drops Fees Old Fashioned Bitters
Ice: None or 1 KD cube

Mime shake. Add ingredients. Shake. Strain.

Having a hard time finding the Guilded cage. Will get it to you asap.

Cheers,

Toby

eli wrote:I was at Violet Hour last night with a small group. We had several drinks, all of which were great as always, but I was really impressed by the Angostura Fizz. It was listed as Angostura, Plymouth, egg white and ginger ale. I'd really love to be able to try that one at home, but I'm not even sure where to begin with the proportions. (As a side note, it was also the only drink served in a hurricane glass that I've ever really enjoyed.)

Angostura Fizz
1 oz Angostura Bitters
1 oz Plymouth Gin
.75 oz Fresh Lemon Juice
.75 oz Simple Syrup
Egg White

Top: Ginger Ale

Glass: Collins
Garnish: Lemon Wheel
Ice: Shard

Mime shake. Add KD. Shake. Strain.

Yummy and good for your tummy.

Toby

Gilded Cage (my recreation)

I fooled around with this a couple times and think I recreated the drink I had at TVH.

2 oz Tito's
1 oz honey syrup (1X1 honey to water)
.75 lemon juice
2 dash Regan's orange bitters
egg white

Mime shake, real shake, drizzle a small thread of honey over the egg white foam when the drink is poured.

This might be slightly wrong and I'm sure Toby will correct me.

Hey, where do you guys go here in the city for propper shakers/strainers/jiggers? I might head over to Binny's, but I kind of suspect they aren't going to have exactly what I'm looking for.

jeffrola wrote:Hey, where do you guys go here in the city for propper shakers/strainers/jiggers? I might head over to Binny's, but I kind of suspect they aren't going to have exactly what I'm looking for.

I think that it's called Olympic Restaurant Supply. It is down by Midway airport. If you want the same metal on metal that TVH has, it is from Royal and I believe that it is 33 oz +16 oz, with the weighted bottom. The little shaker should stick up a solid 2 inches above the lip of the base shaker.

We use the four prong hawthorn strainer from American Metalcraft. The maker dosn't matter as much as the tightness of the coil. The tighter the better, so as to strain out as much garbage and ice chips as possible.

For a beginning set of jiggers get a 2x1 oz, a 1.5x3/4 oz and a 1x1/2 oz. That will cover all your needs with out having to approximate very much.

Cheers,

Toby

Thanks Toby, and Llama for the tips.

cheers,

-R

Alchemist wrote:

riguna wrote:Hi Toby,
If I may trouble you further on the subject of bitters, specifically the challenge of procuring the more obscure ingredients: I have found cinchona/quinine power through rain-tree, however gentian continues to elude me. Are either of these ingredients available in Chicago -or- can you point me in the direction of a supplier? Much Thanks -r

Try Terra spice on line. Judy rocks!!!

Toby

Alchemist wrote:

jeffrola wrote:Hey, where do you guys go here in the city for propper shakers/strainers/jiggers? I might head over to Binny's, but I kind of suspect they aren't going to have exactly what I'm looking for.

I think that it's called Olympic Restaurant Supply. It is down by Midway airport. If you want the same metal on metal that TVH has, it is from Royal and I believe that it is 33 oz +16 oz, with the weighted bottom. The little shaker should stick up a solid 2 inches above the lip of the base shaker.

We use the four prong hawthorn strainer from American Metalcraft. The maker dosn't matter as much as the tightness of the coil. The tighter the better, so as to strain out as much garbage and ice chips as possible.

For a beginning set of jiggers get a 2x1 oz, a 1.5x3/4 oz and a 1x1/2 oz. That will cover all your needs with out having to approximate very much.

Cheers,

Toby

Perfect. Thanks Toby!

Olympic is open to the public, and isn't too far from Chuck's or Al Bawadi... if you're already down there, might as well have some good food, too, eh?

4758 S Cicero Ave
Chicago, IL 60638

Hi Toby -- You mentioned house orange bitters for one of the recently-posted recipes. I'm wondering how I should combine my Regan's and Fee's to get the best approximation. Or should I flame a twist? Thanks!

jsagoff wrote:Hi Toby -- You mentioned house orange bitters for one of the recently-posted recipes. I'm wondering how I should combine my Regan's and Fee's to get the best approximation. Or should I flame a twist? Thanks!

I like 1x1 then add the essential oil from an orange into it. The oil will float so give a quick shake before dashing.

Is a flamed orange ever BAD? It's cool to light stuff on fire.

Toby

Hey Toby, I was wondering if you could give me any tips for the blackberry syrup found in the Lady Clover. Any help would be appreciated!

The drinks are turning out pretty well at home so far.

jeffrola wrote:Hey Toby, I was wondering if you could give me any tips for the blackberry syrup found in the Lady Clover. Any help would be appreciated!

The drinks are turning out pretty well at home so far.

Take 2 pints of blackberries, and 2 cups of simple, muddle the bejesus out of the berries, and add simple. Stir. Wait a while, stir. Repeat. Repeat until the liquid is very dark. Strain through a chinois. I like to add a dash or two of Angostura. If you think that it will be hanging around for awhile, add a splash of gin.

Toby

Take 2 pints of blackberries, and 2 cups of simple, muddle the bejesus out of the berries, and add simple. Stir. Wait a while, stir. Repeat. Repeat until the liquid is very dark. Strain through a chinois. I like to add a dash or two of Angostura. If you think that it will be hanging around for awhile, add a splash of gin.

Toby

So I did this, and then made the drink according to the recipe. Like the original clover club and the drink I had at TVH, I found it too sour -- then again, it is a man's drink according to the Savoy and as such I should learn to deal. However, I also made the drink by doubling the blackberry to 1.5 oz and I think it's totally delicious -- but probably more appropriate for summer -- like doing a bramble with eggs. Maybe I'm a heretic, but it was also the prettiest drink I've ever made; as the egg foam settles, the color of the drink changes in the collins glass from light pink at top to deep red at bottom. I'll try to take a picture. I've also made I think almost every drink in this forum so will start taking pictures when I make them again. Thanks again.

jsagoff wrote:I've also made I think almost every drink in this forum so will start taking pictures when I make them again. Thanks again.

I think that's a good idea. I have been making a few drinks (Lady Clover, Juliet & Romeo, Sazerac) for my friends and myself and they have been turning out great. I'll try to start snapping a few pics next time I have the drinks flowing.

Here is a Juliet & Romeo...I have pretty much gotten this drink to where it needs to be, I think.



Don't mind the dish rack in the background...or the ugly counter top: my bachelor pad doesn't really offer any exotic or attractive shot opportunities.