Wednesday, April 4, 2012

Spirits from Times Past .....


There is an increasing interest in making spirits. A number of persons are developing quite an expertise. I know of some who grow their own hops and make their own beer and mead.

In the March 28th edition, the New York Times had a piece on a new brand of triple sec, handmade to vintage recipe. The brand is “Pierre Ferrand Dry Curacao Ancienne Methode”. I am advised by a reputable source – one Adam Steely of The Blue Talon, this is an exceptional French liquor producer. I had the chance to speak with Adam on Saturday and to see another favorite bar tender – Karen. Adam’s adventures have recently taken him to new pinnacle – Extraordinary Cupcakes!

What strikes me, I have for some time been curious as to what is the best triple sec, not the most expensive, to use for cocktails. Advice I have been given is that the greater the alcohol proof, the more flavor. So I am using Leroux 40% Triple Sec.

The Blue Talon  Adam Steely pursued an exotic Luxardo brand of triple sec, “Luxardo ‘Triplum’ Triple Sec Orange Liqueur”Luxardo is an Italian brand that distills a number of other exotic liqueurs and bitters.

Increasingly I learn that the ingredients do make a substantive difference in the cocktail. For instance I learned most recently with the use of home-made grenadine syrup.

TIP
When buying triple sec, look for a higher alcohol proof brand.

El Presidente Cocte’l from the La Floradita Bar of Havana, Cuba. A cocktail that will charm the lady.
           
            ¾ oz white vermouth – sweet
            ½ oz Curacao Red or triple sec with a splash of grenadine for color
            1 ½ oz white rum

            Garnish with Maraschino cherry and peel of an orange

            Mix all ingredients with cracked ice, strain into a chilled cocktail glass. Recipe courtesy of the La Floradita Bar.

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