welcome friends welcome back to the
kitchen welcome back to cocktails after
dark today we're going to do another
recipe out of the 1951 printing of ted
saucier's bottoms up
ted saucier was originally born in
montreal quebec canada
and
lived most of his life in the united
states and when he wrote this book he
was living in the united states but
there are a lot of recipes in this
from some of his favorite spots in
montreal and so today we're going to do
a recipe called the alouette and it's
from the ritz carlton hotel in montreal
i can't show you this page however i'm
going to have to block that out
youtube will not allow me to show what's
on this page so
this starts out it is rum and gin and
grapefruit juice
heavy on the rum
a little bit less gin and so i'm going
to use a gin that is from quebec
was not around in 1951 when this book
was printed but it is a quebec gin i'm
going to use another canadian gin and
appleton rum so let's get right into
mixing it
so we're going to start out two parts
rum in each glass
this one's almost done
then
one part gin and this is the angavagin
this was made with botanicals from
canada's north in quebec
it is this horrible yellow color which
turns a lot of people off but i think in
this cocktail
you're not going to notice the color
next i'm going to use dylan's dry gin
this is a rye gin made just down the
road from us i really like it in a lot
of cocktails so i'm hoping for big
things
they each get an ounce of
grapefruit juice
and a dash of bitters each
and
i will ice and shake these one at a time
and as you learned from the steering
video
this part is edited
and this gets a double strain just like
i normally do with shaken drink
hey gwen hey friends there we go the
alouette
same same no clearly not you've got two
jins out
um
i'm not going to sing the song
so yours is the angovagin and this one
is the dylan's gin excellent
i'm not convinced on that one okay me
either me either
let's try
yeah i know it's kind of flat huh
there's a little bit of flavor at the
beginning and then there's nothing yeah
it's it's uh yeah i don't know what to
say i expected more from the grapefruit
juice i don't know yeah
expected more from the rum
it's just not the right combination
clearly no i don't know yeah no and i
don't know that it's a reflection of any
of the ingredients because no in other
things i like those all these things go
together so there's just something about
the the ratio that's just not
it's not quite maybe it needed two
dashes of angostura
i don't know so is there still a
ritz-carlton hotel in montreal
we should go
if there is we should go to montreal
and sit down at the bar and order an
alouette and see how they make it yes
and of course pick up all sorts of
alcohol yes well at the same time go to
go to the saq and get some alcohol yeah
so if you've been
to the ritz carlton in montreal lately
is it still there do they still have a
bar and have you had the aloe vera
and do they sing jeanette alouette at
the bar which is
no pretty dark so
a pretty dark children's song that you
probably shouldn't sing anymore anyway
thanks for stopping by see you again
soon
you