{"id":187,"date":"2015-04-15T08:07:18","date_gmt":"2015-04-15T12:07:18","guid":{"rendered":"https:\/\/www.bridgeandtunnelclub.com\/clink\/?p=187"},"modified":"2015-04-17T17:23:00","modified_gmt":"2015-04-17T21:23:00","slug":"two-versions-of-the-same-neither-of-them-done-exactly-right","status":"publish","type":"post","link":"https:\/\/www.bridgeandtunnelclub.com\/clink\/2015\/04\/15\/two-versions-of-the-same-neither-of-them-done-exactly-right\/","title":{"rendered":"Two Versions Of The Same, Neither Of Them Done Exactly Right"},"content":{"rendered":"

The Deshler (PDT, page 105) is a drink that I’ve had twice tonight, neither time made how it’s apparently intended. It calls for [conjuring ye olde tymey time form of transmitting proportions in cocktail recipes] six parts rye, four parts Dubonnet (which I bought a bottle of today) and one part Cointreau, with two dashes of Peychaud’s.<\/p>\n

\"IMG_4932[1]\"<\/a><\/p>\n

I don’t have Cointreau. But Goober googled it and ran upstairs and got some triple sec, which Cointreau is?<\/a>. So we used that the first time. Lo, this is one nice tasting cocktail! Without looking at the ingredients (or without looking at them too closely), Goober correctly guessed that it was a variation on a Manhattan, which the note says it is. To me, this tasted more complete and cocktail-y than a Manhattan; as strange as that sounds, my impression of Manhattans is that they’re rye with an added subtle flavor of some sort. Which, don’t get me wrong, I really, really like, but is usually just kind of boozy tasting.<\/p>\n

After Jen got home late from work we made another cocktail, and it wasn’t until I poured a couple of ingredients that I realized that Goober’s triple sec was locked away upstairs. We figured our bottle of Domanier Cognac A l’Orange would be, uh, orange tasting. It’s a Grand Marnier knockoff, I think. We did that. Not the same but still decently cocktail-like.<\/p>\n","protected":false},"excerpt":{"rendered":"

The Deshler (PDT, page 105) is a drink that I’ve had twice tonight, neither time made how it’s apparently intended. It calls for [conjuring ye olde tymey time form of transmitting proportions in cocktail recipes] six parts rye, four parts Dubonnet (which I bought a bottle of today) and one part Cointreau, with two dashes […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41],"tags":[75,126,125,91,45],"class_list":["post-187","post","type-post","status-publish","format-standard","hentry","category-cocktails","tag-cutting-corners","tag-domanier-cognac-a-lorange","tag-dubonnet-rouge","tag-the-pdt-cocktail-book","tag-triple-sec"],"_links":{"self":[{"href":"https:\/\/www.bridgeandtunnelclub.com\/clink\/wp-json\/wp\/v2\/posts\/187","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bridgeandtunnelclub.com\/clink\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bridgeandtunnelclub.com\/clink\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bridgeandtunnelclub.com\/clink\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bridgeandtunnelclub.com\/clink\/wp-json\/wp\/v2\/comments?post=187"}],"version-history":[{"count":4,"href":"https:\/\/www.bridgeandtunnelclub.com\/clink\/wp-json\/wp\/v2\/posts\/187\/revisions"}],"predecessor-version":[{"id":198,"href":"https:\/\/www.bridgeandtunnelclub.com\/clink\/wp-json\/wp\/v2\/posts\/187\/revisions\/198"}],"wp:attachment":[{"href":"https:\/\/www.bridgeandtunnelclub.com\/clink\/wp-json\/wp\/v2\/media?parent=187"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bridgeandtunnelclub.com\/clink\/wp-json\/wp\/v2\/categories?post=187"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bridgeandtunnelclub.com\/clink\/wp-json\/wp\/v2\/tags?post=187"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}