MxMo – Life’s Bitter pt. 3

This month’s Mixology Monday is hosted by Lindsey at Brown Bitter and Stirred, and the theme is… Brown, Bitter and Stirred. As a lover of spiritous drinks, aged liquor and bitters (potable or not), I couldn’t resist the opportunity to take my second foray into the MxMo crowd.

The cocktail that first came to mind was the Fritz, a virtually unknown but masterful tipple crafted by bartender Ryan Lotz of Lineage in Boston. I encountered it on the excellent blog cocktail virgin slut, of late my favourite resource for finding interesting drink recipes, and was intrigued by its heavy use of Peychaud’s bitters. I’d made cocktails with enormous amounts of Angostura bitters before, but Peychaud’s is a whole different animal, with a more spacious, less spicy profile. Whilst not entirely fitting with the month’s theme as no aged liquor has been used, it’s certainly a stirred and bitter treat. And well, Punt e Mes is pretty brown, don’cha think?

The Fritz

    Equal parts:

    • Junipero Gin (I used Tanqueray 47.3%)
    • Maraschino Liqueur (Maraska)
    • Punt e Mes
    • Peychaud’s Bitters

    Stir all ingredients with ice, strain into a chilled rocks glass and garnish with orange peel.

    On tasting, the Fritz was readily identifiable as an oddball cousin of the Negroni. Aromas are of orange oil, candied fruit, floral perfume, and the distinct cherry-anise of Peychaud’s bitters. A rounded candy cherry and christmas fruitcake sweetness comes first on the palate, followed by a hollower structure of lifted mintiness paired with a deep bitterness and astringency. This structure lingers and lingers in the aftertaste, with traces of dusty Peychaud’s anise.

    Cocktail virgin slut mentioned that the creator of the drink suggested substituting Sweet Vermouth with a dash of Campari if lacking Punt e Mes; I think this would give very different results, due to the lack of powerful menthol in most vermouths. Carpano Antica Formula would be the closest vermouth match, as it’s got a similar flavour profile to Punt e Mes and a bit of mint to it. It could be interesting to try the drink with the Carpano Antica and a dash of Fernet Branca too…

    But that discussion is moot, as I don’t have Carpano Antica or Fernet Branca, and the drink in its original form, with Punt e Mes, is already a real masterpiece of a cocktail!

    Published in: on August 31, 2010 at 1:33 am  Comments (3)  

    The URI to TrackBack this entry is: http://manhattanprojectdrinks.wordpress.com/2010/08/31/mxmo-lifes-bitter-pt-3/trackback/

    RSS feed for comments on this post.

    3 CommentsLeave a comment

    1. Hi Aaron, great to see an Australian cocktail blog up. I’ve had no end of difficulty with the ingredients that the yanks tend to assume are easily obtained (and, living in Canberra, my liquor cabinet is without the benefit of Nick’s except when I drive down to visit the in-laws or order more than $200 to get free shipping!)

      Re Carpano Antica, given the price that Nicks want for it, I wouldn’t bother. If you’re making a sub for generic ‘sweet vermouth’, Martini & Rosso is generally the way to go with gin. It being 1/4 the price helps too!

      Antica formula is great for whiskey based drinks. Your eponymous cocktail is the classic, but I also quite like a variation called the John Cameron Mitchell that I found on Caskstrength

      2 oz Carpano Antica
      1/4 oz Ardbeg 10 year old Scotch (or other peaty Islay malt)
      1 dash Reagans’ No. 6 orange bitters

    2. Hi Aaron, great to see an Australian cocktail blog up. I’ve had no end of difficulty with the ingredients that the yanks tend to assume are easily obtained (and, living in Canberra, my liquor cabinet is without the benefit of Nick’s except when I drive down to visit the in-laws or order more than $200 to get free shipping!)

      Re Carpano Antica, given the price that Nicks want for it, I wouldn’t bother. If you’re making a sub for generic ‘sweet vermouth’, Martini & Rosso is generally the way to go with gin. It being 1/4 the price helps too!

      Antica formula is great for whiskey based drinks. Your eponymous cocktail is the classic, but I also quite like a variation called the John Cameron Mitchell that I found on Caskstrength

      2 oz Carpano Antica vermouth
      1/4 oz Ardbeg 10 year old Scotch (or other peaty Islay malt)
      1 dash Reagans’ No. 6 orange bitters

    3. Ryan claims he was influenced by The Gerty (my equal parts Sazerac cocktail) which is heavy on the Peychaud’s as well:

      http://cocktailvirgin.blogspot.com/2010/03/gerty.html

      Beta (was Rogue) Cocktails’ Gunshop Fizz has a full 2 oz of the stuff in their drink.


    Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out / Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out / Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out / Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out / Change )

    Connecting to %s

    Follow

    Get every new post delivered to your Inbox.

    %d bloggers like this: