The Ritz-Carlton in Montreal is still there, and it's actually the first such hotel in the chain! I've been to the bar at the palm court but I've never seen this on the menu. You should definitely make the trip though, it's a wonderful hotel, and the restaurant is run by Daniel Boulud.
I made a half serving after your negative reaction, it definitely wasn't great. Flat is a good description. Adding an extra dash of bitters helped, stirring in a barspoon of simple syrup helped, squeezing in a bit of lemon helped, and so did adding some more grapefruit, after all those modifications it's pretty alright but only loosely approximating the original recipe. The extra sweetness is definitely the most impactful change.
If you're looking for something similar to this recipe but definitely will blow your socks off: try a Catamaran. Gin, Aperol, grapefruit juice, lemon juice, cinnamon syrup, and cream of coconut. It's a lesser known recipe from the Tiki school, but easily one of the best Gin-based tiki cocktails.
Just wanted to comment on how awesome that grapefruit juice looks in the little pitcher. It's almost like you know how to make stuff look great on camera.
OK, so I just made this cocktail. I used an American dry gin and Flor de Caña aged rum (very similar to Appleton ) I also used unsweetened grapefruit juice. Glen and Jules are spot on, this is a flat cocktail.
Yes, the Ritz-Carlton is still there. I'm pretty sure they did extensive renovations a few years ago, and if memory serves, a part of the property was converted into high end condos at that time. Also, I went down a Ted Saucier rabbit hole a couple of weeks ago after your first video from his book, and it turns out that his sister married Omer De Serres, who was the founder of what has eventually become the DeSerres art supply and graphic design supply store chain, which started in Montreal but has recently expanded through acquisition throughout Canada.
Not surprising about the pink grapefruit. This addiction with sweetness that we have in today's society is influencing our buying habits and, therefore, the marketplace (not to mention our health!) in very negative ways.
@@tonymark1526 Not sure where you are in Atlanta, but the Dekalb Farmers Market nearly always has white grapefruit. Weirdly, I got a white grapefruit grown in south Georgia a few weeks ago from a citrus vendor in an outdoor market in Avondale (Sunday mornings only). I didn't even know any grapefruit were grown in Georgia.
I made this cocktail with 1 1/2 oz Plantation Rum (5 year) and 3/4 oz Beefeaters Gin, one ounce grapefruit juice and two dashes Angostura Bitters. I think it upped the grapefruit flavor. I found it refreshing, but I used my favorites.
Definitely white grapefruit in most places back then. Pink grapefruit was discovered in 1906 and the first red as a sport (mutant limb) in 1929, but I was born in 1961 and pink was unusual and red unknown when I was growing up in Illinois. Breakfast grapefruit had pale yellowish flesh and was halved and the cut surfaces often sprinkled with sugar and the half-segments removed and eaten using a small serrated spoon. Seems like something from an alternative reality now, almost!
WHITE grapefruit juice and Barbancourt Rhum or maybe the sweeter Bacardi might make a difference. Appleton's Rum is good on its own but...maybe not for much mixing.
"Alouette" has a very deep history in Québec. It is well and widely known among the population and is actually one of the first children's song I learned as a child. The song has its roots in the fur trade and was said to be used by canoe rowers to pass the time on long and arduous trips. Although the song is about de feathering a lark, it is still taught to children and has not yet been cancelled! YET.
@@nancylindsay4255 Exactly! Often, the rowers were chosen based on their ability to sing. They found that singing rowers would make the time pass and improve productivity! Lol
i grew up in St. Louis, MO USA which was a town first settled by French fur traders btw and named for Louis IX of France, and even I know this song and sang along and I have never stepped foot in Canada. YET! I would love to one day!
It looks like it would be great. I like the color and presentation and am a little sad that it fell flat. It seemed like it would have tartness and sweat and a gin nose. But I guess not.
Do you think that because the rum and gin both use "parts" while the grapefruit specifically says oz that maybe you could/should try different ratios? Say 1.5 oz and .75 oz, which still keeps the 2:1. Would definitely change the flavors
The Ritz-Carlton is indeed still there on Sherbrooke Street. My parents had their wedding reception there in 1958, and my best friends and I went there for afternoon tea about 5 years ago. It was really good, though the price has gone up a bit since then ($49 pp).
The Montreal Alouettes Football Club was founded in 1946, thanks to the combined efforts of football coach Lew Hayman and businessman Léo Dandurand. The pair decided to name the team “Alouettes” after hearing a group of snowshoers singing the popular French song in a Montreal hotel lobby. The Alouettes played at Delorimier Stadium, located in the East End of Montreal. The origin of the team’s name comes from the 425th Squadron - the Royal Canadian Air Force’s first French Canadian squadron. Founded in 1942, the 425th Squadron quickly became known as the “Alouettes” in honour of the native Gallic bird renowned for its tenacity as well as for flying at very high altitude.The unit holds more than 190 medals for defending its country during the Second World War.
Oh my God! I sang that song as a child in Oklahoma, not speaking french at all! I had no idea what what it meant till NOW! Holy moly that isnt good.lol
I sang my own version of the song incessantly to my pet rabbit with the refrain: Gentil pin-pin, je vais caresser . . . je vais caresser la tête ... la joue ... le front ... la patte ... le dos ... la jambe ... le flanc ... la queue ... les oreilles ... and so on.
I'll save you some research. The tune goes something like this: Lark, sweet lark, I will pluck your feathers out of your head" and goes on to pluck his beak out of his head... quite a visceral song.
Glen, why does it appear that the shaker glass on your right (our left) is lower than the other? Is it less gin or less rum? And, I'd also ask if they would have used pink grapefruit as opposed to "white" or "non-pink" grapefruit?
Where has all the World's Yellow/White Grapefruit gone? Mysterious! Apart from taste profile, it has great antiviral properties much valued and needed in these times.
Market pressures. People want candy. I was born in 1961 and in my youth in Illinois it was all white, eaten halved with sugar using little serrated spoons. Pink and red varieties existed but certainly hadn’t caught on widely.
TH-cam will easily allow the most grotesque violence and gore from Hollywood movies to be shown, but god forbid anyone see a piece of nude art out of a recipe book from 1951. I mean I'm not against horror movies or anything, but I think it's awfully strange how we shun nudity and openly embrace wanton violence. Feels ass backwards to me.
Why would it give the juice in ounces but the booze in "parts". "Part" is not a standard measurment. Is it also an ounce? If so, why not just say ounces?
Most cocktail books from before the 1970s give recipes in mixed measurements and often vague amounts - just the way it was. Made you as the mixer get creative and find your own best taste.
The Ritz-Carlton in Montreal is still there, and it's actually the first such hotel in the chain! I've been to the bar at the palm court but I've never seen this on the menu. You should definitely make the trip though, it's a wonderful hotel, and the restaurant is run by Daniel Boulud.
My sister and I splurged on a girls trip and spent one night there. It really is a wonderful hotel with terrific food.
I feel like Jules needs her own "Hi Glen 👋Hi Friends 👋" tee
I love it.... Love the honesty....NOPE Not today.. and yes there is a Ritz Carleton, will give it a try next time I'm there as I'm in Montreal.
I made a half serving after your negative reaction, it definitely wasn't great. Flat is a good description. Adding an extra dash of bitters helped, stirring in a barspoon of simple syrup helped, squeezing in a bit of lemon helped, and so did adding some more grapefruit, after all those modifications it's pretty alright but only loosely approximating the original recipe. The extra sweetness is definitely the most impactful change.
THANKS FOR TESTING AND REPORTING!
If you're looking for something similar to this recipe but definitely will blow your socks off: try a Catamaran. Gin, Aperol, grapefruit juice, lemon juice, cinnamon syrup, and cream of coconut. It's a lesser known recipe from the Tiki school, but easily one of the best Gin-based tiki cocktails.
Appleton is fantastic rum!
It is still there! Gonna head over on Saturday and order an Alouette for ya.
Just wanted to comment on how awesome that grapefruit juice looks in the little pitcher. It's almost like you know how to make stuff look great on camera.
OK, so I just made this cocktail. I used an American dry gin and Flor de Caña aged rum (very similar to Appleton ) I also used unsweetened grapefruit juice. Glen and Jules are spot on, this is a flat cocktail.
3:38 never seen anyone being so utterly disappointed by grapefruit juice 😆
Yes, the Ritz-Carlton is still there. I'm pretty sure they did extensive renovations a few years ago, and if memory serves, a part of the property was converted into high end condos at that time. Also, I went down a Ted Saucier rabbit hole a couple of weeks ago after your first video from his book, and it turns out that his sister married Omer De Serres, who was the founder of what has eventually become the DeSerres art supply and graphic design supply store chain, which started in Montreal but has recently expanded through acquisition throughout Canada.
Might be worth trying with a different grapefruit. That looks more like Ruby red and my guess is white would be more appropriate
Not surprising about the pink grapefruit. This addiction with sweetness that we have in today's society is influencing our buying habits and, therefore, the marketplace (not to mention our health!) in very negative ways.
@@tonymark1526 Not sure where you are in Atlanta, but the Dekalb Farmers Market nearly always has white grapefruit. Weirdly, I got a white grapefruit grown in south Georgia a few weeks ago from a citrus vendor in an outdoor market in Avondale (Sunday mornings only). I didn't even know any grapefruit were grown in Georgia.
The Alouette song was in my high school (might have been jr. high) French textbook in New York.
Yay another orange cocktail yay
Ritz Carlton definitely still there. Had reservations to be there with my wife just a few weeks ago
I made this cocktail with 1 1/2 oz Plantation Rum (5 year) and 3/4 oz Beefeaters Gin, one ounce grapefruit juice and two dashes Angostura Bitters. I think it upped the grapefruit flavor. I found it refreshing, but I used my favorites.
Do you think white grapefruit would have been more common at that time? That could make a significant difference in the flavor profile.
In the UK, I don't remember anything but white grapefruits being widely available until the late 80s/early 90s!
Definitely white grapefruit in most places back then. Pink grapefruit was discovered in 1906 and the first red as a sport (mutant limb) in 1929, but I was born in 1961 and pink was unusual and red unknown when I was growing up in Illinois. Breakfast grapefruit had pale yellowish flesh and was halved and the cut surfaces often sprinkled with sugar and the half-segments removed and eaten using a small serrated spoon. Seems like something from an alternative reality now, almost!
What if you used white grapefruit juice? The really strong, bitter tasting kind? I think the pink stuff is a lot blander in taste.
This afternoon when the bar opens, someone in Montreal please go. I can’t make it there from Texas anytime soon.
That glance of the Alpine Gericho looked good.
- I'm not gonna sing the song
- what song?
* proceeds to sing *
I laughed 😃
Loved the taste test! Too funny :)
WHITE grapefruit juice and Barbancourt Rhum or maybe the sweeter Bacardi might make a difference. Appleton's Rum is good on its own but...maybe not for much mixing.
"Alouette" has a very deep history in Québec. It is well and widely known among the population and is actually one of the first children's song I learned as a child. The song has its roots in the fur trade and was said to be used by canoe rowers to pass the time on long and arduous trips. Although the song is about de feathering a lark, it is still taught to children and has not yet been cancelled! YET.
So . . . like "99 Bottles of Beer on the Wall" for the coureurs de bois.
@@nancylindsay4255 Exactly! Often, the rowers were chosen based on their ability to sing. They found that singing rowers would make the time pass and improve productivity! Lol
i grew up in St. Louis, MO USA which was a town first settled by French fur traders btw and named for Louis IX of France, and even I know this song and sang along and I have never stepped foot in Canada. YET! I would love to one day!
It looks like it would be great. I like the color and presentation and am a little sad that it fell flat. It seemed like it would have tartness and sweat and a gin nose. But I guess not.
That stirring video traumatized me. Now every time i see you mixing a cocktail, i think, “oh god, hes doing it again!”
Do you think that because the rum and gin both use "parts" while the grapefruit specifically says oz that maybe you could/should try different ratios? Say 1.5 oz and .75 oz, which still keeps the 2:1. Would definitely change the flavors
The Ritz-Carlton is indeed still there on Sherbrooke Street. My parents had their wedding reception there in 1958, and my best friends and I went there for afternoon tea about 5 years ago. It was really good, though the price has gone up a bit since then ($49 pp).
I noticed you appeared to use pink grapefruit juice, perhaps the less sweet golden grapefruit juice would improve the drink?
The Montreal Alouettes Football Club was founded in 1946, thanks to the combined efforts of football coach Lew Hayman and businessman Léo Dandurand. The pair decided to name the team “Alouettes” after hearing a group of snowshoers singing the popular French song in a Montreal hotel lobby. The Alouettes played at Delorimier Stadium, located in the East End of Montreal.
The origin of the team’s name comes from the 425th Squadron - the Royal Canadian Air Force’s first French Canadian squadron. Founded in 1942, the 425th Squadron quickly became known as the “Alouettes” in honour of the native Gallic bird renowned for its tenacity as well as for flying at very high altitude.The unit holds more than 190 medals for defending its country during the Second World War.
Oh my God! I sang that song as a child in Oklahoma, not speaking french at all!
I had no idea what what it meant till NOW!
Holy moly that isnt good.lol
I sang my own version of the song incessantly to my pet rabbit with the refrain: Gentil pin-pin, je vais caresser . . . je vais caresser la tête ... la joue ... le front ... la patte ... le dos ... la jambe ... le flanc ... la queue ... les oreilles ... and so on.
I wonder if a sweet ingredient would "improve" this cocktail. Not much but a tad. What do you think? Lightly flavored simple syrup maybe. Honey syrup?
"I'm not going to sing a song." Proceeds to sing a song. lol
Maybe white grapefruit is better? Up until the 80's that was the default and the pink stuff mever tastes right to me.
Happy Thanksgiving
Thank you for editing. lol
Maybe lime juice would give it a bit of a kick.
Now I have to research "Alouette."
I'll save you some research. The tune goes something like this: Lark, sweet lark, I will pluck your feathers out of your head" and goes on to pluck his beak out of his head... quite a visceral song.
Glen, why does it appear that the shaker glass on your right (our left) is lower than the other? Is it less gin or less rum? And, I'd also ask if they would have used pink grapefruit as opposed to "white" or "non-pink" grapefruit?
Oh great, now I’m going to spend the rest of the day trying to find what’s on that other page!
Maybe add a grapefruit twist to the glass?
What? No 10 hour loop of glen shaking a mixed drink?
The gin bottle looked like a huge Chanel #5 bottle
Subtitles are always doubled, for some reason.
I wouldn’t mind a shopping trip. Seeing how different places are set up is interesting.
Who else double checked the run time when Glen went to start shaking?
More dashes and maybe a little simple?
Where has all the World's Yellow/White Grapefruit gone? Mysterious! Apart from taste profile, it has great antiviral properties much valued and needed in these times.
Market pressures. People want candy. I was born in 1961 and in my youth in Illinois it was all white, eaten halved with sugar using little serrated spoons. Pink and red varieties existed but certainly hadn’t caught on widely.
you forgot to blur the naughty picture in the book
grapefruit bitters!!!!
Rember back then alot of booze was beefed up with moonshine.maybe its missing that
What was the picture!?!?!
TH-cam will easily allow the most grotesque violence and gore from Hollywood movies to be shown, but god forbid anyone see a piece of nude art out of a recipe book from 1951. I mean I'm not against horror movies or anything, but I think it's awfully strange how we shun nudity and openly embrace wanton violence. Feels ass backwards to me.
Sure your drink isn't a lark?
"I'm not convinced."
Why would it give the juice in ounces but the booze in "parts". "Part" is not a standard measurment. Is it also an ounce? If so, why not just say ounces?
Most cocktail books from before the 1970s give recipes in mixed measurements and often vague amounts - just the way it was. Made you as the mixer get creative and find your own best taste.
Too bad you had to block out the picture, it looks beautiful.
"Yeah, no."
You used ruby red not yellow grapefruit juice so I expect you really didn't come anywhere close to the original recipe.
Nothing sweet.
I thought it was funny instead of covering the page the old fashioned way with a piece of paper you spent the time to block it out during editing.