8900 found Showing all cocktails

From our sponsors

A Spontaneous Libation for your Consideration

Almaza

Posted by Shawn C. Created by unclear, published by Frank Meier, Ritz Bar, Paris.
2 oz Gin
1 oz Sweet vermouth, Martini & Rossi
3⁄8 oz Orange vermouth, Martini & Rossi Fiero (M&R's Fiero is a modern release of this old formula)
1 Orange peel (optional)
Instructions

Stir with ice, strain into cocktail glass, Garnish optional.

Notes

Volumes have been increased from 2+ oz total (60 cL in the book) to 3+ oz. Proportions held constant, hence the 3/8 oz Fiero. Original volumes would be 1 1/3: 2/3: 1/4. Meier's fluid oz, dram, and teaspoon volume conversions differ from modern values, which is somewhat confusing, especially since there is a missing decimal in his teaspoon mL conversion, and it is a 50% oversized teaspoon anyway.

While there is no garnish in the book recipe, an optional orange twist is consistent with the historical M&R Aperitivo (Fiero) orange profile. I dropped mine into the drink to give it zing.

History

Published in Frank Meier's 1936 "The Artistry of Mixing Drinks"

Almaza means diamond in Arabic, but it is not clear if this is the inspiration for the name.

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)

From the Knowledge Vault

Beta Cocktails by Maks Pazuniak and Kirk Estopinal

Are you a bartender that wants to find that one drink to add to your menu to make your local cocktail nerd swoon? Or maybe you're the jaded home mixer who's tried so many Manhattan variations you are sure they are running out of areas of New York? Behold: Beta Cocktails. Originally published in 2009 as Rogue Cocktails, the book is a collaboration between Maks Pasuniak and Kirk Estopinal, who met while tending bar in New Orleans. They combined a handful of their own recipes with some of their favorite boundary-pushing offerings from their colleagues and slapped the whole thing together as a self-published mini-book. Everything seemed great until Rogue Brewery came calling with a trademark infringement complaint, and Beta Cocktails was born.

Recent Additions

  • Lechuza — Mezcal, Drambuie, Crème de Banane, Peychaud's Bitters, Lime juice
  • Almaza — Gin, Sweet vermouth, Orange vermouth, Orange peel
  • Ousted — Irish whiskey, Pomegranate Liqueur, Campari, Bitters, Lime juice
  • Sequestered — Whiskey, Orange liqueur, Campari, Bitters, Lemon juice
  • Trash & Vaudeville — Rye, Mezcal, Bénédictine, Amaro Montenegro, Orange peel

Recent Discussion

  • Re Coasta de Morte, 1 hour ago Shawn C commented:

    I made this a few years ago with Cocchi Americano and a regrettable choice for the Scotch. Cocchi is a hammer here, overpowering the Maurin Quina--too sweet and too intense in its cinnamon/quinine. I remade this as 1:1:1 into a Nick & Nora rather than as a lowball. Lillet blanc is too bland for my taste in most cocktails, so I used Cap Corse Blanc Quinquina which has a more balanced white wine and quinine character--more flavorful than Lillet, but not like Cocchi. I used Cutty Sark Prohibition this time and it worked well, flavorful yet mellow/sophisticated. As I made it I would rate it near 4.5 out of 5.

  • Re Puritan Cocktail, 1 day ago Shawn C commented:

    Tested the corrected recipe using Plymouth gin, Noilly Prat Original Dry (not extra-dry that is now the norm in the U.S. market), Yellow Chartreuse and Bitter Truth orange bitters. Balanced, yet complex for an otherwise drier cocktail. Herbal mint/alpine/juniper/anise along with bitter orange, and alcohol heat. Noilly original provides good white wine flavor and body underneath, and moderate wormwood bite to the finish.

  • Re Puritan Cocktail, 1 day ago Shawn C commented:

    Curated to correct name of original reference text, publisher, and year (1900 vs. 1926). Author not listed, but a 2009 recipe/discussion of the cocktail on Frederic Yarm's site indicates Fredrick L. Knowles was the author. I also corrected a substantial error in the recipe: rather than 1/2 barspoon of yellow Chartreuse it actually lists "one spoonful". Since modern bar spoon sizes vary and are often short or very short of a teaspoon, a half barspoon would be far too little, likely less than half the minimum correct recipe. I am listing this as 1 teaspoon. Teaspoonful and tablespoonful are listed many places in the book (primarily for sugar), "small spoonful" is listed once and "spoonful" alone is listed only in this cocktail--regrettably ambiguous. Tablespoon is unlikely as it would be more likely listed as "one-third" since ~two ounce cocktails were common. Also corrected ratio of gin to vermouth to 2:1, by upping vermouth to 3/4 oz.

  • Re Blazing Saddles, 1 day ago HallA commented:

    The chartreuse / St Germain one is a really a good one and this is wonderful.

  • Re Puritan Cocktail, 1 day ago Artur B commented:

    Swapped Chartreuse for Strega and double it.