Hello,

I'm experimenting with different cocktails and was wondering if anybody had suggestions for less run-of-the-mill cocktails (books, websites, your own recipes). I'm not interested in the same ol' cosmos, mojitos, manhattans, etc.

Cocktails with wines are especially welcome.

Thank you!

I don't drink much hard liquor, but here are two favorites:

Use Tequila instead of Vodka in a Bloody Mary

Add some liquor of your chosing to a 50-50 mix of red grape juice and ginger ale. It's fine with a little grain alcohol so as not to screw up the flavor of the grape juice and ginger ale.

Cocktails with wine, reminds me of James Bond. Lillet, orange flavored fortified wine from bordeaux and is very reasonably priced.

Pick up a book on the subject. I have a copy of Trader Vic's Bartender's Guide (not sure of the exact title) from the 1940s. It has a couple of thousand recipes to try. Search e-Bay or Amazon. There's also Cocktails for Dummies -- despite the name, that series of books is pretty good on most subjects.

Of course, my idea of a good cocktail is about two fingers of Macallan in a snifter. Or a proper Margarita: equal parts of good tequila, Triple Sec or Cointreau, fresh lime juice, a 1/2 teaspoon of sugar (unless you have sweet limes), served on the rocks in a salt-rimmed glass.

quote:

Originally posted by RDCollins:
Or a proper Margarita: equal parts of good tequila, Triple Sec or Cointreau, fresh lime juice, a 1/2 teaspoon of sugar (unless you have sweet limes), served on the rocks in a salt-rimmed glass.

A proper Margarita is never made with Triple Sec! Cointreau is the only option. I also prefer a 2-1-1 ratio. (Tequila-Conitreau-Fresh Lime Juce) Agree on adjusting sweetness a little bit if you're not using Mexican limes, but a simple syrup is preferable to adding raw sugar.

PH

The classic dry martini. Gin only with a bow towards France (ala Winston Churchill) as that is as close as vermouth should come to it.

Also a refreshing summer cocktail is to take 2 oz. ice cold vodka or gin, stir in some cucumber slices and top with 4-5 oz of cava or prosecco. I have no idea what the name is, but a friend made one for me once and I loved it.

quote:

Originally posted by Board-O:
Use Tequila instead of Vodka in a Bloody Mary

Around these parts, that's called a Bloody Maria. Funny, I was in Puerto Vallarta a couple weeks ago, and had to teach this one to the resort bartenders. They'd never heard of it.

I like it better than the traditional Bloody Mary with Vodka.

quote:

Originally posted by PurpleHaze:

quote:

Originally posted by RDCollins:
Or a proper Margarita: equal parts of good tequila, Triple Sec or Cointreau, fresh lime juice, a 1/2 teaspoon of sugar (unless you have sweet limes), served on the rocks in a salt-rimmed glass.

A proper Margarita is never made with Triple Sec! Cointreau is the only option. I also prefer a 2-1-1 ratio. (Tequila-Conitreau-Fresh Lime Juce) Agree on adjusting sweetness a little bit if you're not using Mexican limes, but a simple syrup is preferable to adding raw sugar.

PH

As my father would have said, "BULL CON!" Cointreau IS Triple Sec -- it's just a fancy brand from France (Google it if you doubt me). While it's arguably better than common Triple Sec when sipped straight, any differences are lost among the strong flavors of the Tequila, lime and salt, further hidden by the icy temperature of the drink. Using Cointreau or Grant Marnier in a Margarita is like using Cognac in BBQ sauce.

quote:

Originally posted by RDCollins:

quote:

Originally posted by PurpleHaze:

quote:

Originally posted by RDCollins:
Or a proper Margarita: equal parts of good tequila, Triple Sec or Cointreau, fresh lime juice, a 1/2 teaspoon of sugar (unless you have sweet limes), served on the rocks in a salt-rimmed glass.

A proper Margarita is never made with Triple Sec! Cointreau is the only option. I also prefer a 2-1-1 ratio. (Tequila-Conitreau-Fresh Lime Juce) Agree on adjusting sweetness a little bit if you're not using Mexican limes, but a simple syrup is preferable to adding raw sugar.

PH

As my father would have said, "BULL CON!" Cointreau IS Triple Sec -- it's just a fancy brand from France (Google it if you doubt me). While it's arguably better than common Triple Sec when sipped straight, any differences are lost among the strong flavors of the Tequila, lime and salt, further hidden by the icy temperature of the drink. Using Cointreau or Grant Marnier in a Margarita is like using Cognac in BBQ sauce.

Just curious, do you feel the same with the brand/type/quality of the tequila ? I much prefer using Patron Silver in my margaritas.

I personally prefer a glass of ice cold Gran Patron (NOT on the rocks but actually chilled down in the fridge). In the BankAtlantic Center (the hockey/concert arena where the Florida Panthers play, there is a Patron Room (a retaurant/bar). They have a machine that dispenses ice cold patron like a tap.

But, a twist on the traditional margarita, replace the triple sec/cointreau with amaretto...mighty tasty. Oh, and I prefer them on the rocks without the salt.

Espresso martini. Shot of espresso, shot of absolut vanilla vodka, dash of kahlua and a shot of godiva white chocholate liqour shaken and strained in ice into a martini glass. Garnish with 3 espresso beans.

quote:

Originally posted by mpls wine guy:
Espresso martini. Shot of espresso, shot of absolut vanilla vodka, dash of kahlua and a shot of godiva white chocholate liqour shaken and strained in ice into a martini glass. Garnish with 3 espresso beans.

Please relinquish your mancard.

quote:

Originally posted by inky:

quote:

Originally posted by RDCollins:

quote:

Originally posted by PurpleHaze:

quote:

Originally posted by RDCollins:
Or a proper Margarita: equal parts of good tequila, Triple Sec or Cointreau, fresh lime juice, a 1/2 teaspoon of sugar (unless you have sweet limes), served on the rocks in a salt-rimmed glass.

A proper Margarita is never made with Triple Sec! Cointreau is the only option. I also prefer a 2-1-1 ratio. (Tequila-Conitreau-Fresh Lime Juce) Agree on adjusting sweetness a little bit if you're not using Mexican limes, but a simple syrup is preferable to adding raw sugar.

PH

As my father would have said, "BULL CON!" Cointreau IS Triple Sec -- it's just a fancy brand from France (Google it if you doubt me). While it's arguably better than common Triple Sec when sipped straight, any differences are lost among the strong flavors of the Tequila, lime and salt, further hidden by the icy temperature of the drink. Using Cointreau or Grant Marnier in a Margarita is like using Cognac in BBQ sauce.

Just curious, do you feel the same with the brand/type/quality of the tequila ? I much prefer using Patron Silver in my margaritas.
...

Yes. I do use decent Tequila, such as Cuervo Gold, but not my Espolon Anejo, nor do I put A.H. Hirsch Bourbon in BBQ sauce, use Zaya Gran Reserva Rum for rum cake, or make Boeuf Bourguignon with Romanee Conti. Aside from impressing one's friends with the "it has to be good because it's expensive" analysis, I think the benefit of the good stuff is almost totally lost in such concoctions, indistinguishable by most mortals, and just a waste of good booze. That said, I agree that the cheap stuff can ruin nearly any recipe.

quote:

Originally posted by inky:

quote:

Originally posted by mpls wine guy:
Espresso martini. Shot of espresso, shot of absolut vanilla vodka, dash of kahlua and a shot of godiva white chocholate liqour shaken and strained in ice into a martini glass. Garnish with 3 espresso beans.

Please relinquish your mancard.

I think he gave up his mancard a long time ago.

quote:

Originally posted by RDCollins:

quote:

Originally posted by PurpleHaze:

quote:

Originally posted by RDCollins:
Or a proper Margarita: equal parts of good tequila, Triple Sec or Cointreau, fresh lime juice, a 1/2 teaspoon of sugar (unless you have sweet limes), served on the rocks in a salt-rimmed glass.

A proper Margarita is never made with Triple Sec! Cointreau is the only option. I also prefer a 2-1-1 ratio. (Tequila-Conitreau-Fresh Lime Juce) Agree on adjusting sweetness a little bit if you're not using Mexican limes, but a simple syrup is preferable to adding raw sugar.

PH

As my father would have said, "BULL CON!" Cointreau IS Triple Sec -- it's just a fancy brand from France (Google it if you doubt me). While it's arguably better than common Triple Sec when sipped straight, any differences are lost among the strong flavors of the Tequila, lime and salt, further hidden by the icy temperature of the drink. Using Cointreau or Grant Marnier in a Margarita is like using Cognac in BBQ sauce.

Margarita Simes made the original Margarita with Cointreau, so there's one strong argument for it. Although both Cointreau and Triple Sec are orange liqueurs, the similarities pretty much end there. Taste a sip of Cointreau and some low end Triple Sec side by side and get back to me. Cointreau is a much milder, less sweet drink than any Triple Sec I've ever tasted. Additionally, Cointreau has close to double the alcohol content of the average Triple Sec, making for an additional argument in its favor! I'm surprised at you, Doug. Saying that Cointreau is the same as Triple Sec is like saying that Macallan 18 is like Johnny Walker Red. I mean, they're both whiskey, right?

Your argument that blending somehow dilutes or diminishes the necessity for quality ingredients in a 3 ingredient cocktail is also a little weak. I'll put my Don Julio Blanco/Cointreau/Fresh Squeezed Lime Juice against your Cuervo Gold/Triple Sec/
Reconstituted Limeaid margarita in a blind tasting any day.

Damn, I think I'll shake up a batch for cocktail hour tonight. Come on over!!

PH

This message has been edited. Last edited by: PurpleHaze,

quote:

Originally posted by RDCollins:
Yes. I do use decent Tequila, such as Cuervo Gold......

Damn, I wish I'd seen that statement before I gave you any credit in the cocktail department, RD! If you think Cuervo Gold is decent Tequila, you have zippy credibility in this area. Stick to wine, where you do have some apparent knowledge! Cuervo Gold.....

PH

quote:

Originally posted by PurpleHaze:

quote:

Originally posted by RDCollins:
Yes. I do use decent Tequila, such as Cuervo Gold......

Damn, I wish I'd seen that statement before I gave you any credit in the cocktail department, RD! If you think Cuervo Gold is decent Tequila, you have zippy credibility in this area. Stick to wine, where you do have some apparent knowledge! Cuervo Gold.....

PH

Well, I wouldn't sip the stuff! It's good enough for a Maggie, though, and it's not like I really care, and certainly not enough to waste what I consider to be good Tequila. Cuervo Especial Gold won't kill you, and in a Margarita, what's the difference?

quote:

Originally posted by RDCollins:
Well, I wouldn't sip the stuff! It's good enough for a Maggie, though, and it's not like I really care, and certainly not enough to waste what I consider to be good Tequila. Cuervo Especial Gold won't kill you, and in a Margarita, what's the difference?

The difference is in the taste. Try one with Don Julio (or any decent blanco), Cointreau and fresh limes. There is a big difference. I think I paid $32 for the DJ at the local store last week. It's only a few bucks more then Cuervo Gold.

Cuervo Gold is 51% agave. It's the bare minimum they need to use to even call the stuff tequila! I wouldn't thin paint with it.

PH

I think for a good simple margo...use Cazadores, Cointreau, and the cuervo golden margharita mix...shake and then serve on the rocks. Add a float of Grand Mariner if so inclined.

As for an interesting summer cocktail, try this

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29824,00.html

We serve it over ice with a floater of Meyers. Great summer drink by the pool!

quote:

Originally posted by Yogi8938:
......and the cuervo golden margharita mix...

I quit.

PH

Have you tried it? You are as bad as a 3 year old...how do you know you do not like it if you have not tried it? Believe me I have had Margos your way, and they are great, but for simplicity and flavor, you cannot beat using this mix. Try it you might like it!

Good God, Yogi. The drink requires 3 freaking ingredients to be absolutely perfect! How much more simple does it get?

I do not use drink mixes. I do not eat at chains unless I'm starving with no other options. I don't bake from boxes. I don't cook anything in a microwave. If these things make me like a 3 year old, well then I guess I'll just have to live with it!

PH

Just for grins, Yogi........will you post the ingredients from the label of the mix you like? Por favor?