The Big Apple Marrr...gotcha! The Big Apple Martini is dead. Don't you read? This is the Big Apple Margarita
The Dale/David Project will move forward with the theme of my previous post, the Margarita. I feel like I should get an automatic credit for this one since I made a whole video of it, just like how in High School we got P.E. credit for marching band. (Speaking of P.E. credits I am going to need some of those after this project...)
However, I didn't follow Dale's recipe exactly so I figured I better do it so as to maintain the integrity of the D/DP.
First, a question: Dale's recipe for the Margarita does not mention the salted rim as an optional feature. Nor do many other books and videos. Dale is from the northeast--does anybody know if the salted rim varies in frequency by region? Where I come from, only the stupidest server wouldn't ask whether or not you wanted salt (I don't, thank you). It's like a small town BBQ joint where they ask you if you want "Sweet or Un-sweet" Iced Tea--when there's a choice, it's rude to assume.
Moving along, I made the classic Margarita according to Dale DeGroff: 1 1/2 oz Tequila, 1 ounce Cointreau, 3/4 ounce fresh lime juice. He shakes it and strains it into a chilled cocktail glass (Seems like in Texas we serve it on the rocks...) rimmed, as I said, with salt. I don't do salty margaritas and so I didn't here.
Next up I decided to try the Big Apple Margarita. I was a bit scared of this because on quick glance it looked like a relative of the Big Apple Martini, known colloquially as the Appletini, which suffered an untimely and unfortunate death last month in New Orleans. Upon closer inspection I realized that this concoction involved neither of the two loathsome ingredients in the late Appletini: Vodka, Sour Apple Pucker. Instead it is a stout Margarita that substitutes Berentzen's Apple Liqueur for the Cointreau. And I like it. It tasted much drier than I thought it would, since the last "Big Apple" drink I tasted was, alas, the nefarious Appletini of the early 2000's.
This brings up two sticky subjects:
The first is that I know everybody is going to try to wrestle that beautiful frosted hummingbird cocktail glass out of my possession, and you can't have it. I bought her at Saver's today ($.69--a steal!) and she is mine. She's a little on the petite side so I came up with the ingenious solution to serve the rest of my Big Apple Margarita in the equally petite Martin Miller's Gin shaker that I got at Tales. The only way you could get this glass out of my hands is if you were to trade me something of equal or greater aesthetic value--perhaps a Precious Moments Cocktail Shaker! That would be divine. Or maybe some Thomas Kinkade cocktail glasses. Those would also be lovely.
The other issue is what the hell am I going to do when it comes time to prepare the Sour Apple Martini that is in Dale's book on page 147? It's dead, so can I still serve it? Man, this is heavy...
Comments (9)
That cobbler shaker looks awfully familiar. Tales swag from a particular egg session?
Posted by Morgan | August 13, 2008 8:06 AM
Posted on August 13, 2008 08:06
Yeeeah...disregard that comment...
I saw the pic and commented before I actually read the entry...I just got sooo excited.
Hope all is well with y'all.
Posted by Morgan | August 13, 2008 8:08 AM
Posted on August 13, 2008 08:08
Morgan
Congratulations for properly identifying Tales swag, down to the seminar of origin--you definitely know your free shit when you see it.
I was hoping you were going to give me some helpful insight into my pending Appletini dilemma--should I have a seance for it a la Ghost? Perhaps use a tacky downtown bartender as a channel so that I don't have to have direct contact with the deceased?
Hmm.
Posted by Tex | August 13, 2008 9:08 AM
Posted on August 13, 2008 09:08
I think it might be best to treat it as if it never even existed. Although having a crappy bartender make one for you seems like a great idea, you never know what kinda crazy stuff might happen when playing with those in the afterlife...
(meloves free shit)
Posted by Morgan | August 13, 2008 12:53 PM
Posted on August 13, 2008 12:53
Yes--the crappy bartender would be like a guest bartender who didn't even know he was a guest. The first thing is to find an establishment that still has the dearly departed cocktail on its menu...this should take, oh, about five minutes.
Posted by Tex | August 13, 2008 12:58 PM
Posted on August 13, 2008 12:58
So are you going to take a ouija board?
Posted by Morgan | August 14, 2008 8:06 AM
Posted on August 14, 2008 08:06
Yes
A Ouija board, a Magic 8 Ball, and a lava lamp. (since they sell them all at Spencer's Gifts--which, come to think of it, is where they should have sold the Appletini since it was really just a great tasteless practical joke on the American people!)
Posted by Tex | August 14, 2008 9:54 AM
Posted on August 14, 2008 09:54
Ok I've had Berentzen's Apple Liqueur, and loved it.
but I'm a lil confused here what was the receipe that you used for the Big Apple Margarita?
Thanks in advance!
Posted by Rich | August 16, 2008 11:47 AM
Posted on August 16, 2008 11:47
Rich
The Big Apple Margarita according to DDG is a classic margarita but with an ounce of Berentzen's instead of the orange liqueur.
It's actually pretty good, though I don't know if you would classify it as a margarita...
Cheers!
Posted by Tex | August 16, 2008 2:09 PM
Posted on August 16, 2008 14:09