welcome friends welcome back to the
kitchen welcome back to cocktails after
dark today we're going to do a recipe of
my new cocktail book that's what it's
called it's called my new cocktail book
by gf steel this is from 1934. he has
signed it on the on the front cover and
dedicated it to one of his fans
and it's an interesting book because
he's right up front
these are not my recipes i have just
compiled these from places i've been
people i've talked to from friends from
other cocktail books and he's very open
and honest about that it's just a
compilation he's just the compiler
but there's some very interesting
wording in the forward and he talks
about himself in the third person which
i think is kind of interesting anyway so
we're going to do a recipe called
the olivette
the olivette and i'm going to do it two
ways using two different gins just for a
little bit but we start out with
three dashes of orange bitters and i'm
going to use kinsip orange bitters
now if you're in the united states
regans
find them everywhere that's what i would
use
two
dashes of absinthe
oh wait
i said two dashes of absinthe it's three
dashes of absinthe so we're gonna put in
another dash and a dash is you know
i've said this before
impossible to figure out what a dash is
you can try but it's almost impossible
two dashes of gum syrup
and
it's hard to say what he means by gum
syrup
in a lot of these cocktail books gum
syrup is just simple syrup or sugar
syrup in some cocktail books gum syrup
is two to one or a rich simple syrup
and in some cocktail books depending on
how it's spelled gum syrup
is made with gum arabic and that gum
arabic changes the mouth feel of the
cocktail
i'm going with the one with gum arabic
to change that that mouth feel
and then
a dash of angostura in each one
there we go now it comes to the gin i'm
going to use
dylan's dry gin this is a gin made with
rye
i really like it it's my kind of it's my
favorite gin
so
a measure of that
and i'm going to use this on gava gin
it's a canadian gin it's made with
botanicals from canada's north
it is a terrible yellow color
but in the right cocktail it tastes
fabulous
and
get some ice
and
stir
okay
a couple of chilled nick and norahs and
so
this is the dylans
and this is
the angava
and the
angava interesting they're very close in
color
huh
okay
now
they got an olive
each one gets an olive
so just regular old cocktail olives i
imagine
and
a little lemon peel on top
so
just rim that
some people think [ __ ] with the lemon
gives too much and that just dropping it
in is a better idea
hey friends i'm kind of on the fence
about that i see glenn is actively you
know adding the last little bits look
olives in lemon yes so this is the this
is the olivette
and it has it and it hasn't
so this one is made with the dylan's rye
gin okay this one's made with the on
gaba
uh canadian north gin
very good in that case
enjoy
[Music]
mine smells really sweet
okay
now okay i'm not gonna say anything
because i haven't tried the other one
yet so i'm gonna try the other one first
the color of the angava
actually looks quite nice
in this one it's got kind of like a rose
color
hmm
huh
okay what do you think
i just have to decide which one i like
better
okay now to me
this one has
a much bigger
herbaceous floral flavor
does that make sense
like there's a whole lot of other levels
going on and i absolutely fantastically
love that one this one's got a
more muted to me
yes floral this is the softer flavor
softer this is a bolder fl but both are
very floral yes they are
i happen to really like them but i also
happen to really like gin yeah so me too
for me this is all the flavors i love in
gin those florals and the other other
flavors that come with it
this has got a slight spice note
it's got to be coming from the uh
from the from the rye
yes i guess i don't know what do i know
but i would i would choose the ungava
nine times out of ten i would choose the
anga in this cocktail i think that goes
really well together i think that all of
those bitters go really well together i
might cut back the sugar syrup a little
bit it is a little on the sweet side
and that could just be me
overpouring
i mean what
i
know but i think that just in the
proportions that i that i laid it out
here that come from this book
if you like gin you're gonna like this
cocktail yeah and just
fuss with it a little bit to make it
exactly how you like it like the the
subtleties between these two you're
gonna love one you're gonna like one
yeah
this is a winner for you and i clearly
the absinthe sort of takes a back seat
oftentimes absinthe can be overpowering
in a cocktail which is why i kind of
move it from a full bottle into a
dropper and i just put it in by drops
because it it can quickly become
overpowering but i don't notice it in
this and i shouldn't say that i don't
notice it
it's probably definitely dominating it
doesn't dominate it's probably playing a
very important role supporting
everything else and combining with
everything else
i could definitely sit around and have
this one sitting on the porch okay so
the olivette
the winner thank you mr steele for
including it in your new cocktail book
thanks for stopping by see you again
soon
you