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!
Original Post
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.
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. Smile 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 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. Smile 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. Smile 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.
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. Smile 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. Smile 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! Wink 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
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..... Roll Eyes

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..... Roll Eyes

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
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! Big Grin
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! Smile

PH

Just for grins, Yogi........will you post the ingredients from the label of the mix you like? Por favor?
The 3 year old remark was in regards to saying you do not like something without trying it. Like those green benas do not look good so I will not eat them.

As for ease, I drink margos with my buddy and squeezing limes gets old. Call me lazy!

As for the ingrediants...here they are.

Jose Cuervo golden margaritas...Made with Cuervo Gold Tequila, Grand MarnierĀ® liqueur and lime. I must be a lush as we add Cazadores and cointreau...shake and serve on the rocks and then float more Grand Mariner on top(no salt)...All the additional booze helps to hide the flavor of the Cuervo gold! Wink
quote:
Originally posted by Yogi8938:
The 3 year old remark was in regards to saying you do not like something without trying it.


Maybe I misunderstood you, Yogi. I thought you said you used Cuervo Golden Margarita Mix in your margaritas. That is what I was asking for the ingredient list from. What is "Cuervo Mix."

I've used drink mixes in the past, and have never found one that I liked very much. After those experiences, I've just quit using them.

As far as squeezing limes goes, I got a juicer attachment for my Kitchen Aid. Makes juicing those limes a piece of cake!

PH
quote:
Originally posted by Board-O:
quote:
Originally posted by PurpleHaze:
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.


I know I'm impressed.


As you probably have figured out, I'm really not much concerned with what does and does not impress you. But just so I'm clear, do you use drink mixes, eat at chains, bake from boxes or use a microwave frequently?

PH
quote:
Originally posted by PurpleHaze:
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
Thanks for the rec. I just don't care all that much about the differences in the Tequila -- it ain't really something to savor and wax lyrical about, but more of a "get ripped quick" beverage.

I do agree that mixes are horrible shyt. Tequila, lime, and orange liqueur of some sort (I actually do use Conitreau, but Triple Sec is fine, especially with cheap Tequila), maybe some sugar if the limes aren't sweet, over ice (NOT blended). Why would anyone use a mix?
purplehaze,

try useing simpley lime juice an DJ or DEd
blanco and a splash of oj!

befor we left MD my wife was quoted in the B Sun
about tequila! (she knows Tequila)

an the best mix is Tommy's from san fran
tommy used to make the margarita's for sammy h. on stage!!!!!

Cool
quote:
Originally posted by PurpleHaze:
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
OK, I picked up some Don Julio Blanco and a new bottle of Cointreau (old one was nearly gone) this afternoon, along with some Key limes from Mexico, and made pure, old-fashioned Margaritas. Two scoops of Tequila, one of Cointreau, one of lime juice, stirred and served over ice (I hate the slush sh*t). Added about a teaspoon of sugar as the limes were rather tart. No salt so I could taste the drink a little better. Excellent, very refreshing.

However, it's still a waste of good ($40+) Tequila, IMHO, as the cheaper stuff makes an equally good Maggie -- sort of like making Boeuf Bourguignon with good Burgundy.
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.

LOL FUNNY! Big Grin

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