Cocktails

[DavidS]

...

[lxlloyd]

Perhaps starting at the Beaufort Bar, as DavidS had suggested?

I hope the Beaufort is the one for the wives. I couldn't find the chronicles of which one was which. You tell me later.
Alexandra: if the gentlemen are buying (as I presume), be sure to order the Old Fashioned.

Since I fit neither the category of wife nor mistress we should be fine at either! I shall call myself an excellent wingman and leave it at that.

[Luca]

Still thinking black tie, chaps?

[DavidS]

...

[Luca]

A demain, alors.

[Luca]

A very enjoyable evening in the company of the exceedingly qualified DavidS and the sartorially erudite lxlloyd.

I can now report that, in addition to architectural quality, the Beaufort Bar mixes a tasty White Lady and Sazerac. The wait-staff was also clearly more competent than the average one finds typically.

You see, what we do in the name of research...

[alden]

https://www.worlds50bestbars.com/fifty- ... list-2017/

The Nomad Bar in NYC ranked #3 in the world?

It isn't even #3 in NY? Right?

Cheers

[Luca]

These lists, like 'the world's best 37 Peruvian-Korean fusion cantinas" are pretty lightweight analysis; ca va sans dire. Especially the relative positioning.

They have their uses, i suppose, as long as one doesn't take them too seriously.

So, Mr Alden, what would you list as your top 5-10 watering holes in NYC?

[alden]

Luca, I am no expert, rarely drink spirits and reserve what is left of my liver to sparkling waters from Epernay.

But I really like Pegu Club, Bemelmans, The Iguana and The Manderley Bar at The McCittrick Hotel because they tend to have bands that play 20s-30s vintage jazz.

In another style is the classic King Cole Bar at The St. Regis.

....But l probably have one mixed drink a year, usually a Martini. Otherwise I enjoy "the great Malt which wounds" in a glass all by its lonesome.

NY based members please do chime in with your faves as well!

Cheers

[hectorm]

King Cole and Bebelmans, listed by Mr. Alden, are also my favorite choices in NY. But I'm a pretty conservative guy and I'm sure there must be some good novelties out there.
IMO London has the advantage when it comes to the number and quality (cocktails and environment) of hotel bars.
But NY venues in general have the advantage, if this is of importance to you, of being much, much more socially friendly.

[couch]

I like negronis too.
They are simple to make, bitter and have a good alcohol punch.

I've experimented a bit with them.
I've used vodka instead of gin and I like that.
I've substituted cynar for vermouth and that's not bad.
Aperol for Campari.
I've tried different vermouths: cinzano, noilly prat, punt e mes, carpano antica. They're all different and all good.
And different gins. Ditto.
Different proportions other than the classic 1:1:1. But I usually go back to the classic. . . .

My favorite to date is a variant on the Dale DeGroff proportions. 3 parts Liberty gin, 1 each Punt e Mes and Campari. 2 good dashes Regan's Orange Bitters #6, and one drop (all it takes, really!) of the recreated Abbott's bitters from the Bob's Bitters people. Stirred with ice, strained into a chilled coupe or cocktail glass, served up with a substantial orange twist.

I first tried Liberty gin because it's a local product distilled in a part of Philadelphia near me, so I stopped in to the distillery. What makes it superb for a cocktail Negroni (as opposed to the classic afternoon drink on the rocks with equal proportions) is that its 17th-century Dutch recipe includes a substantial peppery note from grains of paradise used as one of the botanicals. This gives a real lift to the sweet-bitter drink and yields a very long finish. The Abbott's bitters add depth and richness to the classic blend without weighing it down.

Liberty gin also works well in the Campbell Bar's "Blonde Negroni" which substitutes Suze and Cocchi Americano for the Campari and red vermouth.

I would not recommend Liberty for Martinis or Vespers, however.

[alden]

I would not recommend Liberty for Martinis or Vespers, however.

So what is our favorite gin for Martys.

I enjoy The Botanist of late

Cheers

[couch]

For me it depends on the proportions and garnish.

For a '50s-style dry Martini with minimal vermouth, Plymouth is still my house gin because of its balanced smoothness, especially with olives. I also like The Botanist and Berry Bros.' #3, both especially with a twist because of their clean and and fresh (Botanist) or crisp (#3) style. Don't like highly floral gins in that drink. Beefeater still holds up if a touch rougher.

For more "classic" proportions (3 to 1 or 5 to 1) I like to experiment with different gins and vermouths. Citadelle and Dolin dry with a twist is lovely, especially followed by a great French meal.

If using classic proportions with olives, adding a small dash of Fee Bros. celery bitters can add a bit of zip.

For the Vesper variant, I prefer Hendricks (for the cucumber and rose), ultra-smooth Golia vodka, Cocchi Americano, and a garnish of very thin cucumber slices. (This version inspired by the "modern Vesper" made at the Donovan Bar at Brown's to promote the Daniel Craig Casino Royale when it came out.) It's very refreshing in summer.

Someone gave me a bottle of Tann's gin from Spain, supposedly highly regarded in the "new" style, and I have yet to find a drink it works in. Flowers, red berries, and anise confuse the juniper. Maybe a French '75.

[davidhuh]

I would not recommend Liberty for Martinis or Vespers, however.

So what is our favorite gin for Martys.

I enjoy The Botanist of late

Cheers

My favourites: Nolet's, Breil Pur London, Hernö Navy Strength, Monkey 47

Cheers, David

[Scot]

Tarquins - fabulous!

Try the navy strength, but don't have two!