quote:
Originally posted by Board-O:
quote:
Originally posted by PurpleHaze:
I could just try it with a 1967 d'Yquem and a 1988 Krug


That type of language is uncalled for!


Sorry for the late response gents. I thought I may have to duck after posting that combination. My first response to the idea of this was similar to that of B/O and PH. However, I thought it worth a try with A GLASS, as opposed to mixing a full bottle of each, so I saved this for the end of the evening and reserved enough of each to make a single cocktail in a Bordeaux stem.

In answer to Board-O', not better or worse per se but different. I really enjoyed the flavours and weight of the drink. I don't think I'd want to drink these all night long, but rarely have I had either Champagne or Sauternes for the entire evening.

Humour aside, I'm not sure how the very old Krug or d'Yquem would work here. I think the relatively younger Sauternes worked well with its fresh fruit flavours. I've had old d'Yquem from a 'great vintage' (1962) and found it monotlithic and heavy towards molasses and burnt sugar. Those are not flavours that would go well in this cocktail imo. Same goes with the flavours that develop in muck older Champagne. My conclusion from this limited experiment is that with younger to moderately aged champagne and sauternes, this yields a very tasty cocktail that's good for 1 or 2 servings. The better the quality of the wines, the tastier the cocktail, but the opportunity cost of missing out on the great Sauternes/Champagne on it's own weigh's in. At New Year's I had my fill of both the champagne and sauternes, so I didn't miss a small portion of either and thoroughly enjoyed the mix - at that point in the evening, I enjoyed the cocktail more than either on it's own. I am quite tempted to try this with a moderately priced Sauternes and moderately priced Champagne when a few people are present. I think that could work really well on the dock at the cottage. If enjoying a great Champagne and Sauternes at the same dinner, I wouldn't hesitate to mix a small portion to make a cocktail, and enjoy the lion's share in the original state. We have dinners that start with 2 or 3 champagnes and often, due to the number of bottles, we have some left over. Same goes with the Sauternes if served from a 750 bottle at the end. In those situations pouring off a bit of each off to make a small pre-dinner cocktail could add up to 1+1=3
Thanks. I assumed you didn't mix bottles. The next time I have Champagne and Sauternes at a dinner, I will try a glass.
quote:
Originally posted by VinCentric:
Champagne-Sauternes cocktail (50-50). Saw this in a Vinous or WS post and tried it with Jacques Selosse Initial & 2005 Guiraud. Delicious.

Sounds like an expensive version of Prosecco Big Grin
More spicy margaritas...same drinking buddy. Liked the Grapefruit and wanted to try more "Tommy" versions. I was handsomely repaid in carnitas and bistec tacos Smile

Spicy Tommy Margarita
2 oz Olmeca Altos resposato tequila
1 oz lime juice
0.5 oz Agave nectar
A few slices of jalapenos

Add jalapenos and agave to shaker. Muddle and add the rest with ice. Shake and double strain into a margarita glass. Remove jalapenos to get standard Tommy but trust me the jalapenos add the umami.

Smokey Spicy Tommy Margarita
Same as above but 50/50 tequila and mezcal. I like this Tommy version the best. Go 100% mezcal for full smoke.
quote:
Originally posted by PD2K:
quote:
Originally posted by VinCentric:
Champagne-Sauternes cocktail (50-50). Saw this in a Vinous or WS post and tried it with Jacques Selosse Initial & 2005 Guiraud. Delicious.

Sounds like an expensive version of Prosecco Big Grin


Don't knock it unless you've tried it! Big Grin
quote:
Originally posted by VinCentric:
quote:
Originally posted by PD2K:
quote:
Originally posted by VinCentric:
Champagne-Sauternes cocktail (50-50). Saw this in a Vinous or WS post and tried it with Jacques Selosse Initial & 2005 Guiraud. Delicious.

Sounds like an expensive version of Prosecco Big Grin


Don't knock it unless you've tried it! Big Grin

Next time have a sauternes will do Smile
Dirty Barbados
2 oz Plantation 5
1 oz lime juice
1 oz ginger simple syrup
2 dashes Angostura orange bitters

Shake and strain into an old fashioned glass with a large cube.
bee's knees

half part honey
half part water
half part lemon juice
1.5 parts st george gin
2 dashes of cardamon bitter.

shake vigorously until ice starts breaking and serve in coupe cocktail glass.

should have a nice crushed white layer on top.
For my fellow cocktail drinkers.

can you help a forumite out with your favorite winter cocktails?

i'm quite fond of the a cognac version of french 75
quote:
Originally posted by g-man:
For my fellow cocktail drinkers.

can you help a forumite out with your favorite winter cocktails?

i'm quite fond of the a cognac version of french 75

For me I like:
Old Fashioned
Employees Only Manhattan
Boulivardier (2-1-1 ratio)
Negroni (2-1-1 ratio)

There are others I enjoy, but those take prep work.
quote:
Originally posted by g-man:
For my fellow cocktail drinkers.

can you help a forumite out with your favorite winter cocktails?

i'm quite fond of the a cognac version of french 75


I've been drinking a lot of these:
Rust + Bone (Recipe From Drake 150 Restaurant):
1.5 oz. cedar infused bourbon (see instructions below)
.75 oz. Nonino Quintessentia Amaro
.50 oz. Benedictine
Stir over ice using a bar spoon + strain over a 2 inch cube into an old fashioned glass using a Hawthorne strainer.
To finish, garnish with a skewered Luxardo Maraschino Cherry
To infuse the bourbon:
Place the following in a large mason jar:
1. A handful of cedar chips
2. ½ bottle of bourbon
Shake intermittently for four hours + strain and remove cedar chips + pour back into bourbon bottle.

I"ve also been drinking Brown Butter Old Fashioneds

Bottle of Bourbon which has been infused with browned butter (one stick per bottle) for a few hours, then thrown in the freezer and had the fat removed.

2 oz Brown Butter Bourbon
1/2 oz maple syrup
3 drops Mole bitters
2 drops Angostura bitters
1 drop liquid smoke
Flamed thick orange twist
My mother-in-law signed me up for a subscription service that sends different components of a full bar each month...so I'll get bourbon and vermouth and simple syrup one month, rum and ginger beer another, etc. It also comes with recipes to different drinks to make with said ingredients. I made a Cameron's Kick (something I've never heard of) last night, and thought it was pretty good:
1 oz Scotch
1 oz Irish Whiskey
1/2 oz orgeat
1/2 oz lemon juice
Here are some from last night's boozefest. Paying for it today:

Dark and Stormy
2 oz Goslings
3 oz Ginger beer
Twist of lime

Add all to ice filled glass

Aviation
2 oz Bombay Sapphire Gin
0.75 oz lemon juice
0.5 oz Luxardo Marachino
0.25 oz simple syrup
Half teaspoon of Creme de Violette

Shake and strain into a cocktail glass

Corpse Reviver #2
0.75 Bombay Sapphire Gin
0.75 Cocchi Americano
0.75 Lemon juice
0.75 Cointreau
Dash of Absinthe

Swirl absinthe in cocktail glass to coat. Shake and stain the rest into cocktail glass.

Jack Rose
2 oz Laird's Apple Brandy BnB
1 oz Homemade grenadine
0.5 oz lemon juice
0.5 oz lime juice

Shake and strain into cocktail glass
I'm not sure if ice cold shots of Tito's count as cocktails. After the last week of insanity, I'm calling them cocktails. Cheers!

PH
Corpse Reviver #2

.75 oz Bombay Sapphire
.75 oz Cocci Americano
.75 oz Cointreau
.75 oz Lemon juice
Dash of Lucid absinthe

Coat cocktail glass with absinthe. Add rest of ingredients to shaker. Shake and strain into glass.
quote:
Originally posted by PD2K:
Corpse Reviver #2

.75 oz Bombay Sapphire
.75 oz Cocci Americano
.75 oz Cointreau
.75 oz Lemon juice
Dash of Lucid absinthe

Coat cocktail glass with absinthe. Add rest of ingredients to shaker. Shake and strain into glass.


do you taste anything besides absinthe (quinine), sweetness and lemon though?
quote:
Originally posted by g-man:
quote:
Originally posted by PD2K:
Corpse Reviver #2

.75 oz Bombay Sapphire
.75 oz Cocci Americano
.75 oz Cointreau
.75 oz Lemon juice
Dash of Lucid absinthe

Coat cocktail glass with absinthe. Add rest of ingredients to shaker. Shake and strain into glass.


do you taste anything besides absinthe (quinine), sweetness and lemon though?

It's a really balanced cocktail. Haven't made this one in awhile...forgotten how tasty it is. I think you'll like it.

Btw if you don't have Cocci Americano, substitute with Lillet blanc. The classic Lillet cocktails taste more authentic with Cocci Americano.
Last night sitting at the bar, the conversation turned to drinks we all used to drink when in college in the 80's. The bartender started making several of the drinks, and next thing we know we were sipping on Sloe Gin Fizz, Stawberry Strippers, Ammaretto Stone Sour and Fuzzy Navels.

I used to drink beer almost exclusively in college with a few of the above mixed in occasionally. It was a trip down memory lane for sure, but my have the taste buds changed over the years. Give me the good stuff these days...
Smoke and Mirrors
1.5 oz Olemca Altos Reposado tequila
0.5 oz Del Maguey Vida mezcal
0.5 oz lime juice
0.5 oz homemade grenedine

Shake and strain into an old fashioned glass with a large ice cube.
quote:
Originally posted by thelostverse:
Last night sitting at the bar, the conversation turned to drinks we all used to drink when in college in the 80's. The bartender started making several of the drinks, and next thing we know we were sipping on Sloe Gin Fizz, Stawberry Strippers, Ammaretto Stone Sour and Fuzzy Navels.

I used to drink beer almost exclusively in college with a few of the above mixed in occasionally. It was a trip down memory lane for sure, but my have the taste buds changed over the years. Give me the good stuff these days...

Never heard of a Strawberry Stripper or an Amaretto Stone Sour (I know the regular sour) - just googled them. Man those look disgusting. Wow the things we all drank in collage...pass the Popov lol
Last night a few Manhattan variations:

Little Italy
2 oz Rittenhouse rye
0.75 Carpano Antica vermouth
0.5 oz Cynar

Sir in an iced filled yarai till chilled, and strain into cocktail glass.

Red Hook
2 oz Rittenhouse rye
0.5 oz Punt e Mes vermouth
0.5 Luxardo Maraschino liqueur

Sir in an iced filled yarai till chilled, and strain into cocktail glass.

The Slope
2.5 oz Rittenhouse rye
0.75 Punt e Mes vermouth
0.25 Marie Brizard Apry (apricot brandy)
Dash of Angostura bitters

Sir in an iced filled yarai till chilled, and strain into cocktail glass.
quote:
Originally posted by PD2K:
Last night a few Manhattan variations:

Little Italy
2 oz Rittenhouse rye
0.75 Carpano Antica vermouth
0.5 oz Cynar

Sir in an iced filled yarai till chilled, and strain into cocktail glass.

Red Hook
2 oz Rittenhouse rye
0.5 oz Punt e Mes vermouth
0.5 Luxardo Maraschino liqueur

Sir in an iced filled yarai till chilled, and strain into cocktail glass.

The Slope
2.5 oz Rittenhouse rye
0.75 Punt e Mes vermouth
0.25 Marie Brizard Apry (apricot brandy)
Dash of Angostura bitters

Sir in an iced filled yarai till chilled, and strain into cocktail glass.

Gotta love that Rittenhouse. I made an Old Fashioned with it last night. Smile
quote:
Originally posted by PD2K:
quote:
Originally posted by thelostverse:
Last night sitting at the bar, the conversation turned to drinks we all used to drink when in college in the 80's. The bartender started making several of the drinks, and next thing we know we were sipping on Sloe Gin Fizz, Stawberry Strippers, Ammaretto Stone Sour and Fuzzy Navels.

I used to drink beer almost exclusively in college with a few of the above mixed in occasionally. It was a trip down memory lane for sure, but my have the taste buds changed over the years. Give me the good stuff these days...

Never heard of a Strawberry Stripper or an Amaretto Stone Sour (I know the regular sour) - just googled them. Man those look disgusting. Wow the things we all drank in collage...pass the Popov lol


They were pretty bad, but the Strawberry Stripper tasted like a strawberry Starburst. I've had worse tasting drinks.
quote:
Originally posted by thelostverse:
quote:
Originally posted by PD2K:
quote:
Originally posted by thelostverse:
Last night sitting at the bar, the conversation turned to drinks we all used to drink when in college in the 80's. The bartender started making several of the drinks, and next thing we know we were sipping on Sloe Gin Fizz, Stawberry Strippers, Ammaretto Stone Sour and Fuzzy Navels.

I used to drink beer almost exclusively in college with a few of the above mixed in occasionally. It was a trip down memory lane for sure, but my have the taste buds changed over the years. Give me the good stuff these days...

Never heard of a Strawberry Stripper or an Amaretto Stone Sour (I know the regular sour) - just googled them. Man those look disgusting. Wow the things we all drank in collage...pass the Popov lol


They were pretty bad, but the Strawberry Stripper tasted like a strawberry Starburst. I've had worse tasting drinks.

Hmmmm, 80's drinks I had back in the actual 80's. How about:

Fuzzy Navel (Yeah, I had my share of those.)
Jagermeister shots (Don't, just don't.)
Bartle's & James Wine Coolers (Oh god, I drank gallons of this sugary swill sitting next to the pool at my apartment building.)
Kamakazi (equal parts vodka, triple sec, lime juice. Probably not as good as I remember. Of course, I'd seldom remember anything after a few of those.)
Long Island Ice Tea (Basically a spodie w/o the fruit juice, for the post college crowd.)
White Russian (first legal drink I ever ordered. Hated it, but drank it anyway.)
Blue Seahawk (similar to a Blue Hawaii, I think. But after several of those, most of it ended up staining the wife's white bathroom, so I never had another. Red Face )
Sex on the Beach (this was a drink that you only ordered if you wanted to start up a conversation with the girl next to you at the bar. See: Slow, Comfortable Screw Against the Wall.)
Slippery Nipple (not as good as it sounds. )
B-52's (Layered drinks were all the rage.)
Bailey's Rocks (the perfect drink to wind down the evening, while you fumbled for your credit card.)
Last edited by mneeley490
Old Fashioned
2 oz Buffalo Trace
1 teaspoon simple syrup
2 dashes Angostura bitters
Large orange peel (not slice)

In an old fashioned glass, Muddle orange peel with simple syrup and bitters. Add the bourbon and one large ice cube. Stir slightly.
Champagne and Sauternes. Not too big of a fan

Ginger liqour and champagne with a dollop of Sauternes. Much more balanced for me
Last night made lots of these:

Spicy Picosito
1 oz Olmeca Altos Reposado tequila
1 oz Del Maguey Vida mezcal
1.5 oz Pineapple juice
1 oz Lime juice
0.5 oz Agave nectar
Jalapeno slices

In shaker muddle jalapeno slices with lime juice and agave nectar. Add rest of ingredients. Shake and strain into cocktail glass.

Original Picosito recipe has more pineapple juice and agave nectar (plus no jalapenos). However I feel it's way too cloying. Plus adding the jalapeno gives it a nice umami kick.
Vesper
2 oz Bombay Sapphire gin
1 oz Tito's vodka
0.5 oz Cocchi Americano

Stir till chilled in iced filled yarai. Strain into cocktail glass.
Last night lots of Employees Only Manhattans, Old Fashioneds, Gin Gin Mules and Old Cubans. My liver needs a vacation.
Smokey Spicy Grapefruit Margarita

1 oz Olmeca Altos resposato tequila
1 oz Del Maguey Vida mezcal
1.5 oz Fresh grapefruit juice
1 oz Lime juice
0.5 oz Agave nectar
A few slices of jalapeños

Muddle jalapeños with lime juice and agave nectar. Add rest. Shake and double strain into cocktail/margarita glass.

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