Comments on: The Knickerbocker http://slakethirst.com/2005/08/27/the-knickerbocker/ cocktails, potations, decoctions and infusions Sat, 22 Nov 2008 05:55:05 +0000 http://wordpress.org/?v=2.6.2 By: The Cocktail Chronicles » Blog Archive » The Mushiest MxMo Ever http://slakethirst.com/2005/08/27/the-knickerbocker/#comment-4671 The Cocktail Chronicles » Blog Archive » The Mushiest MxMo Ever Tue, 17 Jul 2007 22:06:43 +0000 http://slakethirst.com/?p=101#comment-4671 [...] reached deeeeeep into the past of drink blogs and retrieved the Knickerbocker, from the slumbering Slakethirst blog. Slakethirst was a participant in the very first Mixology Monday, and hasn’t really been [...] [...] reached deeeeeep into the past of drink blogs and retrieved the Knickerbocker, from the slumbering Slakethirst blog. Slakethirst was a participant in the very first Mixology Monday, and hasn’t really been [...]

]]> By: Paul http://slakethirst.com/2005/08/27/the-knickerbocker/#comment-4652 Paul Tue, 12 Jun 2007 19:38:53 +0000 http://slakethirst.com/?p=101#comment-4652 Meinhardt - 3002 Granville Street. And they still have it, because my sister-in-law brought me two big replacement bottles from Meinhardt last week. Meinhardt - 3002 Granville Street. And they still have it, because my sister-in-law brought me two big replacement bottles from Meinhardt last week.

]]> By: Matt Matia http://slakethirst.com/2005/08/27/the-knickerbocker/#comment-4651 Matt Matia Tue, 12 Jun 2007 18:42:40 +0000 http://slakethirst.com/?p=101#comment-4651 Which store did you buy the syrup from Croatia... "but while in Vancouver, BC, last week I bought a big bottle of a Croatian raspberry syrup called Nutrafruit" Which store did you buy the syrup from Croatia… “but while in Vancouver, BC, last week I bought a big bottle of a Croatian raspberry syrup called Nutrafruit”

]]> By: paul http://slakethirst.com/2005/08/27/the-knickerbocker/#comment-64 paul Sun, 28 Aug 2005 04:04:50 +0000 http://slakethirst.com/?p=101#comment-64 I've been mulling over taking another crack at the Knickerbocker. The only time I tried it before, earlier this summer, I was unimpressed. Though, I was using the recipe from Wondrich's <i>Killer Cocktails</i>, which called for lime juice instead of lemon (1/2 a lime, roughly 3/4 oz); and for 1/2 tsp Grand Marnier & 1 1/2 tsp raspberry syrup as sweetener. My problem (this one at least) can probably be traced to a few things: one, I used DaVinci syrup, which never fails to disappoint me; two, Wondrich's recipes lean to the dry side, and this may be one where my taste requires just a bit less tartness than he prefers; and three, I followed the recipe to the letter, meaning I bought a bottle of Virgin Islands rum just for this recipe, and the rum may not be to my taste. I used Cruzan (the amber aged one, however they label it), which I read on eGullet (I think) is the only rum currently produced in the VI (though just the other night Murray Stenson gave me a sample of another VI rum I'd never heard of; unfortunately I can't recall the brand name, as at the time I was, um, distracted). Can't say I care that much for the Cruzan amber, but Wondrich suggests using any aged golden rum as a replacement (in my mind, that's usually a green light for Mount Gay Eclipse or Appleton V/X), so I may take the Knickerbocker for another spin. Oh, and the raspberry--I haven't tried (or seen) the Smuckers, but while in Vancouver, BC, last week I bought a big bottle of a Croatian raspberry syrup called Nutrafruit, which just has raspberry juice, sugar and citric acid in it, and tastes absolutely wonderful in an Italian soda. If I find satisfaction with the Knickerbocker, I may give that bottle of DaVinci the bum's rush. (And just to devolve into total booze geekery for a moment, the Good Book--Jerry Thomas' <i>How to Mix Drinks</i>, in other words--has a recipe that's near identical to Wondrich's, except Thomas calls for another 1/2 tsp of syrup, and says either a half-lime or half-lemon may be used.) I’ve been mulling over taking another crack at the Knickerbocker. The only time I tried it before, earlier this summer, I was unimpressed. Though, I was using the recipe from Wondrich’s Killer Cocktails, which called for lime juice instead of lemon (1/2 a lime, roughly 3/4 oz); and for 1/2 tsp Grand Marnier & 1 1/2 tsp raspberry syrup as sweetener.

My problem (this one at least) can probably be traced to a few things: one, I used DaVinci syrup, which never fails to disappoint me; two, Wondrich’s recipes lean to the dry side, and this may be one where my taste requires just a bit less tartness than he prefers; and three, I followed the recipe to the letter, meaning I bought a bottle of Virgin Islands rum just for this recipe, and the rum may not be to my taste.

I used Cruzan (the amber aged one, however they label it), which I read on eGullet (I think) is the only rum currently produced in the VI (though just the other night Murray Stenson gave me a sample of another VI rum I’d never heard of; unfortunately I can’t recall the brand name, as at the time I was, um, distracted). Can’t say I care that much for the Cruzan amber, but Wondrich suggests using any aged golden rum as a replacement (in my mind, that’s usually a green light for Mount Gay Eclipse or Appleton V/X), so I may take the Knickerbocker for another spin.

Oh, and the raspberry–I haven’t tried (or seen) the Smuckers, but while in Vancouver, BC, last week I bought a big bottle of a Croatian raspberry syrup called Nutrafruit, which just has raspberry juice, sugar and citric acid in it, and tastes absolutely wonderful in an Italian soda. If I find satisfaction with the Knickerbocker, I may give that bottle of DaVinci the bum’s rush.

(And just to devolve into total booze geekery for a moment, the Good Book–Jerry Thomas’ How to Mix Drinks, in other words–has a recipe that’s near identical to Wondrich’s, except Thomas calls for another 1/2 tsp of syrup, and says either a half-lime or half-lemon may be used.)

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