tag:blogger.com,1999:blog-6245057835374335674.post3115114912789778998..comments2022-11-06T01:19:58.604-08:00Comments on The Tipsy Vixen: Vampires, Vermouth, and the Dirty SouthColleenhttp://www.blogger.com/profile/06385701441299910943noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-6245057835374335674.post-78749197978653435822012-08-06T14:16:14.910-07:002012-08-06T14:16:14.910-07:00Ah yes, the VEP! I have drooled over it at my loca...Ah yes, the VEP! I have drooled over it at my local Binny's, but I haven't been able to justify the price yet- too many other things I'd like to get in my cabinet first! I've been meaning to try both of the Dolin vermouths; I've been using less expensive varieties, and feel confident enough making Manhattans to try something nicer...<br /><br />Once I pick some up, I'll have to try the Bijou again (with New Amsterdam, too) and follow up accordingly :)Colleenhttps://www.blogger.com/profile/06385701441299910943noreply@blogger.comtag:blogger.com,1999:blog-6245057835374335674.post-22412256470300406792012-07-21T05:50:29.919-07:002012-07-21T05:50:29.919-07:00Had I known it was all on the Wikipedia page for C...Had I known it was all on the <a href="http://en.wikipedia.org/wiki/Chartreuse_(liqueur)" rel="nofollow">Wikipedia page for Chartreuse</a>, I would have been able to just tell you in the first place. I didn't realize they were all prepared by the same monks.<br /><br />So, then -- the first one he made was New Amsterdam with Elixir Végétal de la Grande-Chartreuse, in a small bitters-like bottle (shown on the wiki page). He removed the bitters, I believe, and shifted the proportions, as this one was strong and the flavor of the chartreuse was more herbal and less sweet. The second one with New Amsterdam used Chartreuse VEP -- he warned me that this one was very expensive. It was much sweeter and perhaps the best balanced. Both of his used Dolin Rouge for the sweet vermouth, and Regan's Orange bitters for the one with the VEP.<br /><br />Finally, mine was Tanqueray Rangpur + Green Chartreuse, Tribuno sweet vermouth, and Regan's Orange bitters again. I do wonder if the regular Green Chartreuse would have been better highlighted with the Dolin Rouge and the New Amsterdam.Arthurhttps://www.blogger.com/profile/02026829160472667965noreply@blogger.comtag:blogger.com,1999:blog-6245057835374335674.post-49387669237625833042012-07-19T23:14:15.841-07:002012-07-19T23:14:15.841-07:00Howdy Arthur! I've had Amsterdam before, but ...Howdy Arthur! I've had Amsterdam before, but hadn't thought of using it in something like this... I'll have to give it a shot *badum chhh!*<br /><br />Please do share the bottling of your friend's chartreuse when you think of it: I'd love to try some other varieties :)Colleenhttps://www.blogger.com/profile/06385701441299910943noreply@blogger.comtag:blogger.com,1999:blog-6245057835374335674.post-86370495583819790912012-07-19T20:02:17.958-07:002012-07-19T20:02:17.958-07:00With the aid of a friend, I have now had this cock...With the aid of a friend, I have now had this cocktail with three different Chartreuses (and two gins). I'll have to find out the names of his Chartreuses for you; one was in a brown bottle and the other came in a small, bitters-like bottle. He used New Amsterdam for its orange-infused flavor; I had Tanqueray Rangpur on hand at home as a close equivalent.<br /><br />Oddly, I'd say New Amsterdam was the better gin, and his large brown bottle Chartreuse was delightful with it -- though he also had one of the fancy silicone ice trays with the large ice cubes for less water in the cocktail.<br /><br />All in all, delightful. Definitely recommend doing it with New Amsterdam if you can.Arthurhttps://www.blogger.com/profile/02026829160472667965noreply@blogger.com