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Dec 11, 2006 12:26 AM

Cosmos ? Enough already !

When will the Cosmopolitan meet it's long overdue retirement ?

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  1. Never been a fan, I don't care for sugary sweet drinks.

    All hail the return of the champagne cocktail!

    1 Reply
    1. re: ergozum

      This reminds me, a couple of days ago, my SO served up a delicious little bit he called the "Spanish Apple" - applejack + cava. We drank the whole bottle of cava this way between the 2 of us . . . as far as I can remember, it was delicious.

    2. A properly made Cosmo is not sugary sweet; it should be a good balance of sweet and tart. The basic formula behind the Cosmopolitan, base liquor plus orange liqueur and lime juice, is behind a great many of the world's most popular cocktails. Take out the cranberry, and you have yourself a Kamikaze. Use tequila instead of vodka and it becomes the Margarita. Switch out the tequila for dark rum and add a dash of almond syrup, and you have the original Mai Tai.

      Now that Sex and the City is in syndication, the Cosmo isn't quite as popular as it was when it was running. It will still be around for a good long time, though.

      1. As with tequila in a Margarita, I think the overwhelmingly main ingredient of a good Cosmopolitan should be the vodka (or gin--yum!). I'm disappointed if the first thing I taste is syrupy triple sec. Cranberry should only be added for slight color. I'm also disappointed when it automatically gets a lime wedge--a lemon twist is much nicer-looking, IMO.

        6 Replies
        1. re: gina

          If you like the idea of a gin Cosmo, try the vintage Pegu Club Cocktail. It's utterly fabulous. Gin, triple sec, fresh lime juice, and a couple of dashes of Angostura bitters, served straight up.

          1. re: JK Grence the Cosmic Jester

            That does sound fabulous--I bet it would be really good with the citrusy Blue Coat gin.

            1. re: JK Grence the Cosmic Jester

              Thank you for the Pegu Club. I made one tonight with Plymouth gin and Grand Marnier. My life is better now.

              1. re: kenito799

                If I may suggest, for your next one use Cointreau instead of Grand Marnier (and indeed, that's what I should have suggested to begin with). While they're both orange liqueurs, the neutral spirit base makes for a more bracing cocktail than the slight nuttiness imparted by the cognac base of Grand Marnier. You see, the Pegu was the signature drink of (what else?) the Pegu Club in Rangoon, Burma (now known as Yangon, Myanmar) back in the 1920s, exactly the kind of setting where you want something cold and very crisp to break the intense tropical heat.

                1. re: JK Grence the Cosmic Jester

                  Thanks--I would have used Cointreau (it's called for in the recipe I used, http://www.vintagecocktails.com/featu... ), but I only had Grand Marnier in the house. However, it was quite crisp and bracing with the fresh lime juice. I will get some Cointreau for my next try.

                  1. re: kenito799

                    That website is how I found out about the Pegu originally, and I've been spreading the Pegu love ever since.

          2. Yeah, that is better. My wife recently switched from Cosmos to French Martinis (Vodka, Pineapple Juice, and Chambord). Tastes pretty good and has a nice appearance and color.

            1. True, the Cosmo has already moved into Grandma territory, an over-ordered cliche. But as prior posters have noted, it can be a lovely cocktail. I have a sister-in-law who loves them, and mine aren't bad.

              I use fresh lime juice and Marie Brizzard Triple Sec, about the only palatable Triple Sec I've found on the market (it's about $20/bottle, vs. $6-8 for most other brands), which has such a nice orange flavor and restrained sweetness that I'm actually using it instead of Cointreau in my Margaritas these days.

              Credit Cosmos with getting a lot of folks to try shaker drinks who otherwise would never have gotten past highballs. Some drinkers (and bartenders) never graduate from the sugary rookie stuff, but in general, I think the Cosmo has helped more than hurt, raising awareness and curiosity about serious cocktails among drinkers, and improving many bartenders' level of craft.