John Tremain @alpinejohnny

Trapped in a world he never made. I’m here for the beverages. Working my way through the Oxford Companion to Spirits & Cocktails, entry by random entry Duwamish Lands Joined August 2011

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John Tremain @alpinejohnny

7 months ago

@Noirchick1 Bee Movie (2007)

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John Tremain @alpinejohnny

7 months ago

It is time again to start sourcing your McIntosh apples to fix up a batch of Eve Cocktails for Thanksgiving. You’ve a few days to get it together!

Audrey Saunders🍸 @AudreySaunders

6 years ago

🍎⏱🦃PREP TIMER If you want to make a batch of 🍎Eve 🍎for Thanksgiving, start it today. It needs 5 days to macerate.🍂🍁🐿

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John Tremain @alpinejohnny

8 months ago

@NiallHarbison Well done, bravo! And recover well! ❤️‍🩹

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Some Philadelphia Fish-House Punch is in my future… Not much real peach brandy (eau de vie) being produced anymore. High Wire does a delish bottled-in-bond version. And this year I was lucky enough to snag a bottle.

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John Tremain @alpinejohnny

9 months ago

@Noirchick1 Stonehenge from This is Spinal Tap. Cheers.

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John Tremain @alpinejohnny

9 months ago

Gibson 2.5 oz Sipsmith London Dry Gin 0.5 oz Noilly Prat Extra Dry vermouth Stirred with ice until very cold Strained into a prechilled coupe Garnished with one home pickled onion per recipe found in @robertosimonson ‘s Substack. #cheers

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John Tremain @alpinejohnny

9 months ago

@drink_city The original “wake me up and then fuck me up.” Apologies to Dick Bradsell and the Vodka Espresso.

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John Tremain @alpinejohnny

9 months ago

Irish Coffee per Jeffrey Morgenthaler 1½ oz (45 ml) Irish whiskey 2 tsp (10 ml) 2:1 brown sugar syrup 3 oz (90 ml) hot, strong coffee 1½ oz (45 ml) heavy cream, lightly whipped To a preheated Irish Coffee glass, add whiskey, brown sugar syrup, and coffee. Float cream.

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John Tremain @alpinejohnny

9 months ago

At the cabin so limited options… wanted a Manhattan but not a Manhattan Settled in with a Tipperary variation Hugo Ensslin went 1:1:1 I chose 2:1:large dash 2 oz Redbreast Cask Strength 1 oz sweet vermouth large dash Green Chartreuse stirred with ice, strain…

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John Tremain @alpinejohnny

9 months ago

@Noirchick1 Probs a tie between Ball of Fire and Local Hero.

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John Tremain @alpinejohnny

9 months ago

Boulevardier as adapted by @haighted 2 oz bourbon whiskey 1 oz sweet vermouth 1 oz Campari You could certainly stir with ice and strain over ice in an old fashioned glass but O was lazy and just finger stirred with a big hunk in ice Orange twist discarded or dropped in.

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John Tremain @alpinejohnny

9 months ago

@ColombiaCoctel The maestro is missed. Glad his archive of posts remains.

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John Tremain @alpinejohnny

10 months ago

@AudreySaunders @DavidWondrich Very kind. So happy to have had the chance to interact with you here. Grateful for you sharing your wisdom and recipes. You are part of our holiday traditions.

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John Tremain @alpinejohnny

10 months ago

@Kemmeries Thank you! Hard to believe this all started when Twitter was a completely different place!

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John Tremain @alpinejohnny

10 months ago

Oxford Companion to Spirits & Cocktails pg 615 contr @AudreySaunders @DavidWondrich salt NaCl, is a mineral that, in cuisine and in mixed drinks, is not only a primary flavor in itself (along with sweet, sour, and bitter) but also an enhancer and modifier of other flavors.

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John Tremain @alpinejohnny

10 months ago

Oxford Companion to Spirits & Cocktails pg 762 contr Chad Solomon well or rail the stainless steel rack of liquor bottles kept directly below the bar. A “well drink” or “rail drink” is a mixed drink made with an inexpensive, generic liquor (the kind usually used in the well).

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John Tremain @alpinejohnny

10 months ago

Silver Bullet recipe: Shake with ice: 1 oz dry gin 0.5 oz lemon juice 0.5 oz kümmel Strain into a cocktail glass. Harry Craddock. Savoy Cocktail Book. Richard R. Smith. 1930. p. 148.

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John Tremain @alpinejohnny

10 months ago

Oxford Companion to Spirits & Cocktails pg 409 contr Doug Stailey kümmel herbal liqueur of southern Baltic origin, primarily flavored with caraway seed. Once a renowned ingredient in cocktails, punches, and drinks short and tall—most famously the Silver Bullet.

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John Tremain @alpinejohnny

10 months ago

Oxford Companion to Spirits & Cocktails pg 104 contr Doug Frost bouquet describes aromas that develop as wine ages in the bottle. Spirits connoisseurs use the term to describe the creation of complex aromas during and after a spirit’s aging, particularly with cognac and brandy.