Comments on: How much is a dash? http://www.adashofbitters.com/2007/03/03/how-much-is-a-dash/ A weblog detailing cocktails, spirits, liqueurs, barware, bars, and bitters. Maintained by Michael Dietsch, a hobbyist mixer in Providence, R.I. Wed, 08 Feb 2012 20:19:43 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: john http://www.adashofbitters.com/2007/03/03/how-much-is-a-dash/comment-page-1/#comment-77704 john Sat, 05 Nov 2011 20:10:50 +0000 http://www.adashofbitters.com/2007/03/03/how-much-is-a-dash/#comment-77704 dash= 1 drop and 1/2... dash= 1 drop and 1/2…

]]> By: Greg http://www.adashofbitters.com/2007/03/03/how-much-is-a-dash/comment-page-1/#comment-74225 Greg Fri, 30 Sep 2011 05:14:13 +0000 http://www.adashofbitters.com/2007/03/03/how-much-is-a-dash/#comment-74225 TR, I highly enjoy a good Manhattan. The classic ratio is 2 parts Rye to 1 part sweet vermouth. I use Sazerac Rye exclusively for my Manhattans, but experiment with different brands of Vermouth. Dolin sweet works quite nicely. Vya is also quite delicious here. And 3 dashes of angostura bitters seems about right to me. Garnish with a decent cherry and a touch of the juice if you like things on the sweet side. I use morello cherries that I get from a Ukranian deli on 2nd ave in NYC. The neon red monstrosities they sell in the supermarkets are of course to be avoided. TR,
I highly enjoy a good Manhattan. The classic ratio is 2 parts Rye to 1 part sweet vermouth. I use Sazerac Rye exclusively for my Manhattans, but experiment
with different brands of Vermouth. Dolin sweet works quite nicely. Vya is also quite delicious here. And 3 dashes of angostura bitters seems about right to me. Garnish with a decent cherry and a touch of the juice if you like things on the sweet side. I use morello cherries that I get from a Ukranian deli on 2nd ave in NYC. The neon red monstrosities they sell in the supermarkets are of course to be avoided.

]]> By: T R http://www.adashofbitters.com/2007/03/03/how-much-is-a-dash/comment-page-1/#comment-72362 T R Thu, 08 Sep 2011 23:21:33 +0000 http://www.adashofbitters.com/2007/03/03/how-much-is-a-dash/#comment-72362 I highly enjoy Rye, and of recent am trying to determine the best ratio's for a good Manhattan, which I know varies by taste. I find the Rye out of the High West distillery in Park City, Utah quite good. But am having troubles determining the proper amount of a dash. Particularly when using a sweet Vermouth, as one affects the other. Any thoughts would be appreciated. . . I highly enjoy Rye, and of recent am trying to determine the best ratio’s for a good Manhattan, which I know varies by taste. I find the Rye out of the High West distillery in Park City, Utah quite good. But am having troubles determining the proper amount of a dash. Particularly when using a sweet Vermouth, as one affects the other. Any thoughts would be appreciated. . .

]]> By: Dagreb http://www.adashofbitters.com/2007/03/03/how-much-is-a-dash/comment-page-1/#comment-57522 Dagreb Sun, 13 Feb 2011 17:44:43 +0000 http://www.adashofbitters.com/2007/03/03/how-much-is-a-dash/#comment-57522 (a la struggling comic book hero ) "Must...save..empty... Ango bottles!" (a la struggling comic book hero ) “Must…save..empty… Ango bottles!”

]]> By: john http://www.adashofbitters.com/2007/03/03/how-much-is-a-dash/comment-page-1/#comment-39228 john Mon, 16 Nov 2009 19:09:28 +0000 http://www.adashofbitters.com/2007/03/03/how-much-is-a-dash/#comment-39228 1 dash = 1/32 oz = 1/4 teaspoon 1 dash = 1/32 oz = 1/4 teaspoon

]]> By: Life is a Cabaret, Old Chum … « The Martini Diaries of Sue and Cathy http://www.adashofbitters.com/2007/03/03/how-much-is-a-dash/comment-page-1/#comment-38481 Life is a Cabaret, Old Chum … « The Martini Diaries of Sue and Cathy Wed, 04 Nov 2009 18:03:01 +0000 http://www.adashofbitters.com/2007/03/03/how-much-is-a-dash/#comment-38481 [...] http://www.adashofbitters.com/2007/03/03/how-much-is-a-dash/ [...] [...] http://www.adashofbitters.com/2007/03/03/how-much-is-a-dash/ [...]

]]> By: Maria Jette http://www.adashofbitters.com/2007/03/03/how-much-is-a-dash/comment-page-1/#comment-17889 Maria Jette Wed, 24 Dec 2008 08:21:45 +0000 http://www.adashofbitters.com/2007/03/03/how-much-is-a-dash/#comment-17889 Greetings from frosty Minnesota... I'm pondering the "dash" concept tonight, having had tangerines left over from grating their rinds into biscotti, and recalling some cocktail recipes in some books on my shelf... didn't care to peruse all of the UKBG or Savoy, but just Googled gin & tangerine, and came up with the Luigi Cocktail. The inclusion of grenadine appealed, as I have Routin 1883's fantastic Grenade syrup, which adds sublimity to any grenadine recipe... here's how it looked in metric vsn: LUIGI 20 ml fresh tangerine juice (3/4 oz) 
30 ml gin
 (1 oz) 15 ml dry vermouth (1/2 oz) 
7 ml Cointreau
 (1/4 oz) 7 ml grenadine 
(1/4 oz) ... with my US measurements a bit generalized, of course. Very fruity and sweet, and my husband predictably adored it. I wondered, though... And now that I've been plodding through Savoy, I've found this on p 98: LUIGI 1 tsp grenadine 1 dash Cointreau The juice of 1/2 tangerine 1/2 dry gin 1/2 French vermouth QUITE a different cocktail! So... the definition of a "dash" becomes more curious when juxtaposed with a teaspoon, and I have a hard time imaging it as 1/16th of a tsp! I think that's approaching a single drop, and while I don't object on principle to the idea of an almost imaginary quantity of Cointreau, I do find it hard to believe that Harry Craddock would have bothered with something so undetectable. I like a quarter teaspoon. At any rate, this cocktail looks worthy of some "dashed" experimentation. Greetings from frosty Minnesota…
I’m pondering the “dash” concept tonight, having had tangerines left over from grating their rinds into biscotti, and recalling some cocktail recipes in some books on my shelf… didn’t care to peruse all of the UKBG or Savoy, but just Googled gin & tangerine, and came up with the Luigi Cocktail. The inclusion of grenadine appealed, as I have Routin 1883′s fantastic Grenade syrup, which adds sublimity to any grenadine recipe… here’s how it looked in metric vsn:

LUIGI
20 ml fresh tangerine juice (3/4 oz)

30 ml gin
 (1 oz)
15 ml dry vermouth (1/2 oz)

7 ml Cointreau
 (1/4 oz)
7 ml grenadine 
(1/4 oz)

… with my US measurements a bit generalized, of course. Very fruity and sweet, and my husband predictably adored it. I wondered, though…

And now that I’ve been plodding through Savoy, I’ve found this on p 98:

LUIGI

1 tsp grenadine
1 dash Cointreau
The juice of 1/2 tangerine
1/2 dry gin
1/2 French vermouth

QUITE a different cocktail!

So… the definition of a “dash” becomes more curious when juxtaposed with a teaspoon, and I have a hard time imaging it as 1/16th of a tsp! I think that’s approaching a single drop, and while I don’t object on principle to the idea of an almost imaginary quantity of Cointreau, I do find it hard to believe that Harry Craddock would have bothered with something so undetectable. I like a quarter teaspoon.

At any rate, this cocktail looks worthy of some “dashed” experimentation.

]]> By: Michael Dietsch http://www.adashofbitters.com/2007/03/03/how-much-is-a-dash/comment-page-1/#comment-17318 Michael Dietsch Wed, 10 Dec 2008 21:28:47 +0000 http://www.adashofbitters.com/2007/03/03/how-much-is-a-dash/#comment-17318 Hannes, I think your old eyes led you to miss the part where I said, "For ingredients that don’t come with that little cap with the hole in it–for example, for recipes calling for a dash of pastis or Cointreau...". One flick of the wrist could "dash" in up to a full ounce of those! That's a hell of a lot more than three or five drops, curmudgeon. I now keep dasher bottles on hand for ingredients like absinthe that are often called for by the dash, but I hadn't amassed enough of them when I wrote this post. Surely you would admit that an ounce of absinthe, when only five drops are needed, would ruin certain drinks. Grump less and pay attention more, next time. Thanks. Hannes,

I think your old eyes led you to miss the part where I said, “For ingredients that don’t come with that little cap with the hole in it–for example, for recipes calling for a dash of pastis or Cointreau…”.

One flick of the wrist could “dash” in up to a full ounce of those! That’s a hell of a lot more than three or five drops, curmudgeon.

I now keep dasher bottles on hand for ingredients like absinthe that are often called for by the dash, but I hadn’t amassed enough of them when I wrote this post. Surely you would admit that an ounce of absinthe, when only five drops are needed, would ruin certain drinks.

Grump less and pay attention more, next time. Thanks.

]]> By: Hannes Oljelund http://www.adashofbitters.com/2007/03/03/how-much-is-a-dash/comment-page-1/#comment-17309 Hannes Oljelund Wed, 10 Dec 2008 17:49:44 +0000 http://www.adashofbitters.com/2007/03/03/how-much-is-a-dash/#comment-17309 Being an old curmudgeon I almost lost faith in the younger generation reading the exchange on How much is a dash. Where is your daring? Where is your dash? Through away your measuring spoons - one flick of the wrist will do the trick and don't tell me you can taste the difference if you got three or five drops in your drink. Measuring spoons indeed! Hannes Oljelund Being an old curmudgeon I almost lost faith in the younger generation reading the exchange on How much is a dash. Where is your daring? Where is your dash? Through away your measuring spoons – one flick of the wrist will do the trick and don’t tell me you can taste the difference if you got three or five drops in your drink. Measuring spoons indeed!
Hannes Oljelund

]]> By: Scofflaw’s Den » Blog Archive » Dashing through the snow http://www.adashofbitters.com/2007/03/03/how-much-is-a-dash/comment-page-1/#comment-14163 Scofflaw’s Den » Blog Archive » Dashing through the snow Tue, 08 Jul 2008 17:27:45 +0000 http://www.adashofbitters.com/2007/03/03/how-much-is-a-dash/#comment-14163 [...] found this blog posting on A Dash of Bitters and just read the top part first.  Michael Dietsch, the author of that blog, [...] [...] found this blog posting on A Dash of Bitters and just read the top part first.  Michael Dietsch, the author of that blog, [...]

]]>