'Turning back the cocktail clock 100 years'

Frankennietzsche · Post by **Frankennietzsche** » Thu Apr 27, 2006 6:09 pm

Obviously, not really new recipes, but perhaps new to you.

"One of the most exciting flavor developments at the Roadhouse recently has come about behind the bar. Just as we have worked to bring back classic, full-flavored traditional American foods, we've now set out to revive classic American cocktails.

This return to old cocktail form is not just some superficial change. It's not really about style, nor is it merely an academic exercise. The truth is, there's an enormous difference in flavor between the classic cocktails and the modern versions. The difference is similar to that between factory and farmhouse cheddar, or the Creamery's cream cheese and the gummy stuff you find in the supermarket.

We're creating cocktails in the classic sense, just as we do with all of the food we serve up at Zingerman's. We're going back to traditional recipes, doing everything we can to enhance the quality of the raw materials we use, and, in the end, creating a more flavorful and more rewarding drinking experience."

http://www.zingermansroadhouse.com/cont ... ls_W05.php

Aarkwilde · Post by **Aarkwilde** » Thu Apr 27, 2006 6:15 pm

At least they're making the manhattan with rye. Just like Grandma used to drink.

Martini Time · Post by **Martini Time** » Fri Apr 28, 2006 2:47 am

I love this "Frankennietzsche" guy. BTW, Vya Vermouth, either sweet or dry, is the BOMB!!! Though I use the sweet Vermouth regularly in Manhattans, I feel the dry Vermouth is tastier all by itself, rather than mixed in a cocktail. Just my 2¢.

Thanks for bringing back the "old school", Frankennietzsche.

Post by **Badfellow** » Fri Apr 28, 2006 9:42 am

Martini Time wrote:I love this "Frankennietzsche" guy...

He is a knowledgable one with passion for the drink.

I long for the days when every bartender prided themselves in blending their own house bitters. Not to knock Angostura, but that seems to be all that's stocked at the typical bar anymore. A dash of bitters can make or break the drink, while a dash of a fine and unusual bitter can make it nirvana.

Cheers again, Frankennietzsche. I will check out this off chute of the Zingerman's empire when next Ann Arbor way. Clover Club looks nice. And the Blood & Sand. But I don't see Milk & Rye on the menu.

Shot Time · Post by **Shot Time** » Sun Apr 30, 2006 1:37 am

Man, I suck.

Never had a drink with bitters, or even know how they are used/implemented.

Again, I suck.

ivan · Post by **ivan** » Sun Apr 30, 2006 8:40 am

Splash 'em on the ice before you add booze and mixer.

Try it with gin/vodka tonics. Takes the drink to a whole new place.

Smatter Noguts · Post by **Smatter Noguts** » Mon May 01, 2006 6:55 pm

Angastora. A magic place.

Jimmy&Guinney · Post by **Jimmy&Guinney** » Sat May 27, 2006 1:45 pm

Badfellow wrote:
Martini Time wrote:I love this "Frankennietzsche" guy...
He is a knowledgable one with passion for the drink.

I think he's a myth.

Grace O'Malley · Post by **Grace O'Malley** » Sat May 27, 2006 5:25 pm

I'd order a Monkey Gland just for the name. And a Corpse Reviver.

BTW, Angostura Bitters has had a place in my family's kitchens for generations, for making kick-ass cough syrup. Honey, bitters and lemon juice, works like a charm and you really don't care about being sick.