Welcome Friends welcome back to the
kitchen welcome back to cocktails after
dark today we're going to do a cocktail
out of the 1951 or the first year
edition of Texas Bottoms Up
um tetsacie was a bit of a bon vivival
man about town and this cocktail book is
filled with recipes from uh restaurants
and bars that he visited across Canada
in the United States and some of his
very famous friends are in here as well
the cocktail we're going to do today is
called our nose and it is courtesy of
our nose Restaurant in New Orleans
it's a scotch cocktail
so I'm going to use the Chivas Regal
a 12 year old scotch fairly decent
Scotch for mixing and so that'll go into
this
shaker
and then
I'm going to use an Irish whiskey
um
Irish whiskeys to me seem like whiskeys
that are also very good for mixing so
we're going to try this Copper Pot
writer's tears and see how that works
out
we've tried it in a few other cocktails
and I kind of like it
next in is dubonnet and that is one
ounce of duvenate in each shaker
spilling everywhere
and one dash of orange bitters
next calls for lemon peel now the lemon
peel I debated whether the lemon peel
was garnish in the glass at the end or
if it went in the Shaker and was shaken
and based on the way that the recipe is
laid out I mean the the method is Shake
serve in a cocktail glass but the way
it's the ingredients are laid out I
think the lemon peel goes in the Shaker
rather than in the glass at the end so
one piece of lemon peel in each shaker
and then we ice and as usual I will ice
and shake these
one at a time
and a double strain as we usually do
hey Glenn
what do we have today today we have the
arnos the arnos from uh we had saucier's
Saucy Saucy little book yes
um so it's Scotch dubonnet orange
bitters lemon peel lemon peel was in the
Shaker okay
shall we
hmm so yours is Irish whiskey writer's
tears this one's Chivas
hmm
I'll leave it on that side just just to
let's keep them straight
oh this one even smells different
um
totally different
mm-hmm
totally different like
night and day
I don't know which one I prefer though
because they're so vastly different
there's something enjoyable about both
of them but if you put both of those in
front of me and said that's the same
cocktail which I just did oh I would say
no it's not the same cocktail
I think I like this one better okay
I find this one light and fruity yes yes
this might be why I like it a little bit
better maybe I'm up for a light fruity
drink today
um and and this one is a little bit more
complex uh
I'm getting some Smoky notes in it too
yeah which I thought was kind of unusual
because that's not a normal
um that's got to be something else
that's kind of brought that out yes
because I remember it's not because we
need to do tastings and you pair of
things you bring out different flavors
in Scotch right
so I I so it must be the the duvenate
which I think is funny because not that
they change the flavor but I think
dubonnet is funny because it is both the
brand it's and and the drink like it's
like having Scotch brand Scotch you know
what I mean it's Dubai brand dubonnet
does anyone else even make Dubai
yes yes no maybe sort of somewhere in
France no
so all of us
row rest of the world we get the one
made in France okay
same formulation made in the same place
since you know whenever 18 or whatever
they say
anyway product of France
um our neighbors
just to the south of us okay
they get a version um since about the
1940s since well since World War II
disrupted Europe okay they get a version
made in the United States
a different formula do they still call
it Dubai it's still called Dubai but and
it's still Dubai brand so it's still
doing a brand it's made under license
right now it's made under license in
Kentucky somewhere
so it could potentially taste completely
different than this bottle here
definitely and so every every time I
think oh next time we go to the states
we should get a bottle of Dubai so we
can do a comparison we'll have to
between us and and them
my thought process on this is let's make
this again
change well dubonnet is a fortified wine
with aromatization
does anyone else know of a red white
wine red fortified wine with with Aromas
added Maybe
for moose yeah okay let's go let's make
another one and we're gonna put in
vermouth and we'll use the writer's
tiers since that's the one we both all
right like
all right I'll do this while you do that
okay
two ounces writer's tears let's see if I
can do it without spilling everywhere
there we go one ounce Dolan red sweet
vermouth
on lemon rind in early
dash of orange oh ice
ice
and Shake
okay
don't string
well different color it's the first
change completely different color okay
I'm not waiting
hmm
it is different
oh but still a lovely coffee yeah I mean
I just I'm thinking yeah my thinking
face on I have to find I'm I'm so
focused on thinking
that uh and and evaluating that I forget
the joy
okay
I'm gonna say our nodes is a winner
every variation it's a winner um
I I don't I can't describe how this is a
different maybe it's like a cherry
flavor like there's a different fruity
flavor in it
my untrained palette wants to see like a
cherry or a berry of some sort but
that's all I got
Okay so
this has the most robust flavor
this has a fruitier lighter flavor a
little more smooth this one I find
smoother still
um with no one flavor jumping out like
there's no it's it's
a hole does that make sense like it's a
it's a light cocktail yeah
it could be dangerous yeah quite lovely
there you go
so even the way the recipe is written
you can have variation depending upon if
you know yeah something that is similar
so I just I don't know I don't know if
it's because I've had like four sips of
each at this point
but on that last sip of this one I did
get a lemon finish on my palette
and I don't know if that's just because
it's built up or if the lemon is
expressed a little bit more in this one
because I did a great job with the lemon
okay they are notes it's a winner
um it's a winner whether you use
dubonnet or or red vermouth
um of course using red vermouth changes
the name of the cocktail it's now the
Julie
I don't know I encourage you to have
order it everywhere you go um and anyone
who has had
French dubonnet and American duvenate
back to back let us know down in the
comments section I think this summer
when we uh when we get down to the
States I'll bring back a bottle or two
of the American and we'll do a taste
test and I think this would go with
whatever type of scotch you really like
yeah yeah definitely thanks for stopping
by see you again soon