tag:blogger.com,1999:blog-3940010684303946553.post1591605436513375467..comments2024-03-25T01:33:44.262-04:00Comments on cocktail <strike>virgin</strike> slut: :: vermouth tasting and making class ::Anonymoushttp://www.blogger.com/profile/10706039136777492635noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-3940010684303946553.post-19835810605002393332009-02-01T21:35:00.000-05:002009-02-01T21:35:00.000-05:00Thanks very much, sounds good. I will def pick som...Thanks very much, sounds good. I will def pick some up when I head to NYOne Man's Stylehttps://www.blogger.com/profile/08296561695937079321noreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-60226569414474160032009-01-31T18:03:00.000-05:002009-01-31T18:03:00.000-05:00We've bought the Vya. It was good and rather spic...We've bought the Vya. It was good and rather spicy, but it didn't work in all drinks especially ones like Brooklyns that require lighter vermouths. We did not use enough of it before it went off so it was not the greatest of bargains for $22-25 per bottle. Noilly Pratt is generally our house vermouth although Boissiere dry was another favorite of ours. This doesn't count Punt e Mes, Lillet Blanc, Dubbonet Rouge, RinQuinQuin, and some other oddball vermouth or vermouth-like bottles.<BR/><BR/>How long vermouths are good for depends on who you ask. Jackson at Eastern Standard believes that vermouth should be opened up fresh daily (they use 375mL bottles). I think we tend to let them go 2-3 months although letting our taste buds answer the question works well. We also try to speed the bottle along by using vermouths in cooking. <BR/><BR/>And correct, Carpano Antica isn't available here in Massachusetts but if you find yourself in NYC or elsewhere (Baltimore was mentioned as a source), it would be worth getting a bottle.frederichttps://www.blogger.com/profile/17939679837071519844noreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-24226971216008053822009-01-31T00:41:00.000-05:002009-01-31T00:41:00.000-05:00I have recently been diving into the vermouth type...I have recently been diving into the vermouth type cocktail and have read a little bit...Carpano Antica is not avaiable in mass correct? Also has anone tried Vya, thoughts? Also what is the shelf life of a good vermouth? (such as the above)One Man's Stylehttps://www.blogger.com/profile/08296561695937079321noreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-78777650004990697692009-01-28T00:55:00.000-05:002009-01-28T00:55:00.000-05:00Eric, it was mentioned (specifically how tasty the...Eric, it was mentioned (specifically how tasty the Dolin variety was) but not much in terms of history or uses; just that the style exists and how it compares to sweet and dry.frederichttps://www.blogger.com/profile/17939679837071519844noreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-56821543912832060482009-01-28T00:44:00.000-05:002009-01-28T00:44:00.000-05:00I wish I could have been there! Did the discussio...I wish I could have been there! Did the discussion cover the Blanc/Bianco styles at all?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-33581836405234108182009-01-28T00:24:00.000-05:002009-01-28T00:24:00.000-05:00Thanks for the link, there's a lot of stuff packed...Thanks for the link, there's a lot of stuff packed in there. I follow the other ones to varying degrees (drinkboston's links being how I came across this site a while back), but the classes slipped through the virtual cracks for me. Ah well. :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-23242688118106469432009-01-27T23:35:00.000-05:002009-01-27T23:35:00.000-05:00JG, I found the same thing. Andrea is on their em...JG, I found the same thing. Andrea is on their email list and told me about it. When I emailed Tommy about it, I couldn't find a thing online about it and had to write him back to find out the start time.<BR/><BR/>Retrospectively when writing this up, I found this incredible resource that mentioned it (and I immediately bookmarked the page): <A HREF="http://bostonchefs.com/" REL="nofollow">http://bostonchefs.com/</A><BR/><BR/>The above link will have everything from classes like this to various events and changes in the restaurant scene (such as Eastern Standard's kitchen serving until 1:30am). It's a good addition to announcements besides <A HREF="http://drinkboston.com/" REL="nofollow">DrinkBoston</A> , <A HREF="http://lupecboston.com/" REL="nofollow">LUPEC Boston</A>, and perhaps the <A HREF="http://bostonist.com/" REL="nofollow">Bostonist</A> for events around town.frederichttps://www.blogger.com/profile/17939679837071519844noreply@blogger.comtag:blogger.com,1999:blog-3940010684303946553.post-3921570295591631152009-01-27T23:12:00.000-05:002009-01-27T23:12:00.000-05:00I'd read about these classes a few months ago and ...I'd read about these classes a few months ago and was told the craigie mailing list was the right way to keep up to date, which didn't seem to work here, and their website doesn't mention details on these classes. Do you know if there's a way besides word of mouth/the staff to keep up to date on when these classes are happening?Anonymousnoreply@blogger.com