Has the Mixology Movement Created a Monster?

Had a cigar-infused Manhattan at Nacional 27 tonight. With Hum standing in for Vermouth, this was a complex, satisfying drink. One of the best versions I've had.

Last week I was totally falling asleep (from days and nights of eating, etc.) when my new buddy, Lance Mayhew of mylifeontherocks.com, dragged me to meet with Jean.Marie Battault, who runs a liquor manufactory outside Dijon. This guy was marvelous; so French, so gregarious, so full of spirit and language. The French, who I have always admired, talk a lot. A real lot. Which can be annoying or wonderful. In Jean’s case, it was wonderful. After he held forth for an hour or so, we drank some crème de cassis and marc. He sent me home with bottles of both.



So, tonight, without any Vermouth, I glanced at the bottle of his crème de cassis, and thought, why not?



It is an ideal substitute for Vermouth – in fact, it may become my standard, along with bourbon (perhaps, oddly, the least important element in the equation) and good bitters.

Wonder if I could substitute marc for Bourbon.

A big Manhattan fan for 30+ years, my pre-dinner cocktail of choice. Agree with Mr. Hammond’s 3:1 ratio.

Three parts bourbon (usually Knob Creek 9 y.o.), one part Carpano Antica sweet vermouth, a few dashes of bitters (Angostura) served on the rocks (good, clear store bought cubes) in a nice glass.

David Hammond wrote:<...>
So, tonight, without any Vermouth, I glanced at the bottle of his crème de cassis, and thought, why not?
<...>
Wonder if I could substitute marc for Bourbon.

"I'll have an ancienne, please."

Cathy2 wrote:My Irish Grandparents favored drink was a High Ball, which my Mom just explained was any good Whiskey and Ginger Ale.

I know this post is years old, but while I'm rereading this whole thread, I thought I'd reply with my own recollections. My Irish mom like bourbon with ginger ale; my dad found that too sweet and preferred it with just water. Both liked lots of ice. I think they much preferred bourbon to whiskey. Maybe because of smellling it growing up, I can't stand bourbon, even the smell of it. I can take whiskey in small doses.

But the term "High Ball" caught my eye. I thought, and Wikipedia (bastion of reliability that it is, I realize) seems to agree, that the term "high ball" applies to any of a family of drinks in which an alcoholic spirit is mixed with a nonalcoholic and typically carbonated mixer. By that definition, according to Wikipedia, gin & tonic, Cuba Libre (rum & Coke), seven & seven, and whiskey or bourbon & ginger ale are all examples of high balls -- so called because they are traditionally served in tall, straight-sided glasses, over ice.

I suppose that by that definition, a Moscow Mule (vodka and ginger ale) would also qualify as a high ball, wouldn't it? --- despite the traditional copper mug in which it's served. And here's another one I just learned about and tried for the first time this past weekend: gin and ginger ale on ice, with a twist of lemon or lime, is apparently called a Foghorn. Oh, and here's one I discovered on my own recently: Crabbie brand ginger beer + ginger ale.

I'd have to say that after wine, the class of drinks known as high balls are my favorite drinks, especially in hot weather. Except for rum & Coke, too sweet. Might not seem as sophisticated as ordering a Manhattan, but they don't make my fall asleep nearly as quickly.

Now off to read about vermouths.

Katie wrote:

Cathy2 wrote:My Irish Grandparents favored drink was a High Ball, which my Mom just explained was any good Whiskey and Ginger Ale.

I know this post is years old, but while I'm rereading this whole thread, I thought I'd reply with my own recollections. My Irish mom like bourbon with ginger ale; my dad found that too sweet and preferred it with just water. Both liked lots of ice. I think they much preferred bourbon to whiskey. Maybe because of smellling it growing up, I can't stand bourbon, even the smell of it. I can take whiskey in small doses.

Just a small data point - bourbon is a whiskey.

Kman wrote:Just a small data point - bourbon is a whiskey.

But not a whisky (at least as that spelling is commonly used).

Ha! And I wondered about even using the e, becuase I think of that as being the Irish spelling, though I know it's used in the US too. Not to get us off track on that point. My point was I dislike the smell of bourbon.

Matt wrote:

Kman wrote:Just a small data point - bourbon is a whiskey.

But not a whisky (at least as that spelling is commonly used).

Didn't say it was - nor did the OP.

Kman wrote:

Matt wrote:

Kman wrote:Just a small data point - bourbon is a whiskey.

But not a whisky (at least as that spelling is commonly used).

Didn't say it was - nor did the OP.

Didn't say (or even imply) you or the OP said it was.

Matt wrote:Didn't say (or even imply) you or the OP said it was.

Can we please now leave this mostly-OT tangent in the rear-view mirror?

Thanks,

=R=
for the Moderators

Al Ehrhardt wrote:A big Manhattan fan for 30+ years, my pre-dinner cocktail of choice. Agree with Mr. Hammond’s 3:1 ratio.

Three parts bourbon (usually Knob Creek 9 y.o.), one part Carpano Antica sweet vermouth, a few dashes of bitters (Angostura) served on the rocks (good, clear store bought cubes) in a nice glass.

I have backed off on the vermouth and now use a 4:1 ratio. Also feel that the Carpano is too sweet for my taste in a Manhattan. Have been using Cocchi Storico Vermouth di Torino, which is less sweet and quite a bit less expensive than Carpano. A bottle of Punt e Mes is on deck as a potential competitor for the Cocchi.

While I enjoy bourbon straight, I do still like a Manhattan or Boulevardier and the 4:1 is less impactful on the bourbon. Over the past few years I also rotate good bourbons from several open bottles.

A frequent option is my take on a Boulevardier, for that 1 part vermouth, I split it 1/2 Cocchi and 1/2 Campari.