myles721
5072
The fancier you get…
I was a bartender (before they called them “mixologists”) and it has been my experience that many drink recipes …
let’s take a Margarita for instance always worked better with 2nd shelf liquor. Triple Sec as opposed to Cointreau, Cuervo as opposed to Patron…people ordered call liquor and it was great for business but never tasted as good as the everyday recipes. Tried this Dolin for instance…ok but frankly I’d stick with Martini in a Negroni.
The fancier you get…
I was a bartender (before they called them “mixologists”) and it has been my experience that many drink recipes … let’s take a Margarita for instance always worked better with 2nd shelf liquor. Triple Sec as opposed to Cointreau, Cuervo as opposed to Patr...
Of course there are credentials and CREDENTIALS…
So I of course must defer to our Chief Resident Negronologist….
Interesting. I would very preferentially take Cointreau in a Margarita and Cocchi in a Manhattan.
They really add to the drinks IMO.
My favorite sweet vermouth…Cocchi
Much preferred over the perhaps more revered Carpano Antica, which seems too extracted, heavy and sweet. ...
Recently in a local well stocked liquor store I noticed numerous Vermouth brands that I haven't tried yet. I buy it because I like a good martini. I prefer Dolin dry, next would be
Martini and Rossi extra dry, then Cinzano extra dry. I'll have to reach deeper into my pocket to try the others they have.
I’m a martini guy.
Except I could never have a dry enough martini. So I never replaced my vermouth when I ran out of it 30 years ago.
