Posted by TraderTiki on August 28th, 2008 — Posted in Bilge, Concoctioneering, Site
For you regular readers, or new readers, or anyone in general, this isn’t something very exciting, but I fixed the sidebar so it no longer drops down below the comments. Damn you min-width!
I’ve also updated the Drinks Section to make it more readable, changed up the fonts, the favicon… you get the gist. Let me know if you’ve got any feedback, I’d love to hear it.
In other news, I’ve finally put up my Concoctioneering section! There are only a few things on there now, as I’m still translating a few items from my little black book. Next due up, Falernum Bitters!
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Posted by TraderTiki on August 25th, 2008 — Posted in Events, OBG
For those interested parties, here was my initial entry into the Great American Distillers Festival 2008 Mixology Competition.
Old Wood
- 1 ½ oz Dry Fly Gin
- ¾ oz Yellow Chartreuse
- ¾ oz Carpano Antica
- rinse Campari
- 3 dashes scorched Dry Fly Bitters
Rinse a chilled cocktail glass with Campari. Stir liquors with ice and strain into Campari-rinsed cocktail glass. Spray Dry Fly Bitters through a flame and into the glass.
About the drink
The cocktail is named Old Wood because I had originally wanted to base a drink on the Bijou (Jewel) cocktail, a favorite of mine. Since Dry Fly is distilled is Washington, I figured the name of the state jewel, if not already taken, would be a fine choice. Well, there’s no state Jewel for Washington, but there is a state gem. That gem, is petrified wood. Hence, the Old Wood cocktail. I also think it leads in nicely to the use of Yellow Chartreuse VEP, with the name Very Old Wood.
Dry Fly Bitters
- 3 parts Caramel Syrup
- 3 parts Toasted Coriander Tincture
- 2 parts Lavender Tincture
- 2 parts Spearmint Tincture
- 1 part Madagascar Vanilla Bean Tincture
- 1 part Seville Orange Tincture
- ½ part Dried Granny Smith Apple Tincture
- ¼ part Wormwood Tincture
Solids should be infused in 95% grain spirit. The Coriander, Apple and Orange take around 3-4 days to infuse, the Lavendar, Mint, Vanilla and Wormwood take 24-48 hours.
Caramel Syrup is Caramelized Cane Sugar mixed 4:1 with water, then shaken until dissolved.
The Dry Fly Bitters were developed to aromatically accentuate the botanicals found in Dry Fly Gin. Flaming them brings a bit more of the fragrance into the air, and adds to the nose of the drink.
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Posted by TraderTiki on August 21st, 2008 — Posted in Original Drinks, Product Reviews, Trader Vic
