Watermelon mint juleps
1.5 parts bourbon
5 mint leaves
.5 parts watermelon juice
garnish with watermelon slice
Original Post
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quote:Originally posted by DoubleD:
How do you make watermelon juice? Puréed pulp?
quote:Originally posted by EB Wine:
'61 Petrus Cherry Coke
quote:Originally posted by Rob_Sutherland:
Tom Collins made with Old Tom gin and a few dashes of orange bitters. Even better if you substitute 50% of the soda with pink grapefruit perrier.
quote:Originally posted by g-man:
haha screw the other thread!!
Negroni
1 part campari
1 part gin
1 part white port
some orange peel oil around the rim
quote:Originally posted by Riddler:quote:Originally posted by g-man:
haha screw the other thread!!
Negroni
1 part campari
1 part gin
1 part white port
some orange peel oil around the rim
I'm less than 50% successful ordering one of these at bars/restaurants lately - what's with no one stocking Campari????
Favourite pre-dinner cocktail!
quote:Originally posted by Vino Bevo:quote:Originally posted by Rob_Sutherland:
Tom Collins made with Old Tom gin and a few dashes of orange bitters. Even better if you substitute 50% of the soda with pink grapefruit perrier.
I use lime Topo Chico in mine - will have to try the pink grapefruit Perrier.
quote:Originally posted by Rob_Sutherland:quote:Originally posted by Vino Bevo:quote:Originally posted by Rob_Sutherland:
Tom Collins made with Old Tom gin and a few dashes of orange bitters. Even better if you substitute 50% of the soda with pink grapefruit perrier.
I use lime Topo Chico in mine - will have to try the pink grapefruit Perrier.
We don't get Topo Chico up here (even in our few mexican stores) but it would certainly be good.
The Old Tom gin really makes a better Tom Collins IMHO. You don't need any simple syrup as it's already sweet. I've used rhubarb bitters in it as well to great effect.
Last night did a riff on a French 75
1 oz Old Tom gin
1 oz Plymouth gin
1 oz lemon juice
approx 1 tsp. citrus infused simple syrup
drop or two of orange water
topped with a some Cremant
They'll knock you on your ass, but it was good. Did the simple syrup with some grapefuit and lime rind.
quote:Originally posted by JDWest:quote:Originally posted by Rob_Sutherland:quote:Originally posted by Vino Bevo:quote:Originally posted by Rob_Sutherland:
Tom Collins made with Old Tom gin and a few dashes of orange bitters. Even better if you substitute 50% of the soda with pink grapefruit perrier.
I use lime Topo Chico in mine - will have to try the pink grapefruit Perrier.
We don't get Topo Chico up here (even in our few mexican stores) but it would certainly be good.
The Old Tom gin really makes a better Tom Collins IMHO. You don't need any simple syrup as it's already sweet. I've used rhubarb bitters in it as well to great effect.
Last night did a riff on a French 75
1 oz Old Tom gin
1 oz Plymouth gin
1 oz lemon juice
approx 1 tsp. citrus infused simple syrup
drop or two of orange water
topped with a some Cremant
They'll knock you on your ass, but it was good. Did the simple syrup with some grapefuit and lime rind.
Big fan of the French 75. George restaurant used to have a stellar version, not sure if they still make it the same. They used a rose gin from Dillon's that was fantastic.
As an aside, my wife and I spent an evening at a bar in Bahama's trying to help the bartenders nail the French 75. By the end of the evening, everyone in the bar was drinking god-awful gin drinks that resembled nothing of the original. It was a fun night, but I'm sure most folks were feeling not quite right the next morning.
Thanks for the recipe Rob, just might have to make them tonight for guests.
I was on a Moscow mule kick 4-5 years ago but I haven't had one in a long time. Will have to try one again soon.quote:Originally posted by AmsterdamNL:
Y'all have so much time on your hands. Moscow mule. Vodka, ginger beer, lime, copper mug. Copper mug is a must amd a main ingredient.
quote:Originally posted by AmsterdamNL:
Y'all have so much time on your hands. Moscow mule. Vodka, ginger beer, lime, copper mug. Copper mug is a must amd a main ingredient.
quote:Originally posted by PD2K:quote:Originally posted by AmsterdamNL:
Y'all have so much time on your hands. Moscow mule. Vodka, ginger beer, lime, copper mug. Copper mug is a must amd a main ingredient.
Replace the vodka with Gosling's Black Seal rum...can drink Dark n Stormy all day![]()
Martinis are still a staple in our house. Last night before dinner we did brooklyn gin, dolin vermouth blanc and orange bitters.quote:Originally posted by g-man:
have martinis flew the moon?
surprised no one making chilled martinis during the hot days in summer
quote:Originally posted by g-man:
have martinis flew the moon?
surprised no one making chilled martinis during the hot days in summer
quote:Originally posted by PD2K:
Maker's Mark Old Fashioned
quote:Originally posted by g-man:
a mojito with bourbon instead of rum
quote:Originally posted by Azwiese:quote:Originally posted by g-man:
a mojito with bourbon instead of rum
A watered down mint julep?
quote:Originally posted by PD2K:
Maker's Mark Old Fashioned
quote:Originally posted by g-man:
What do you guys feel about 80 proof rye/bourbon in drinks.
i've been goign to a few cocktails bars and the ones that pick the house rye/bourbon typically are at 80 proof.
but when drunk they all taste a bit watery /flat.
just me drinking too much?
quote:Originally posted by Mezzo Litro:
I don't know the official name of this drink but it has been my 'go to' summer cocktail. Very refreshing and a great starter to any summer time bbq.
St. Germain and Prosecco: Glass filled with ice; 1 1/2 ozs. St. Germain elderflower liqueur; 1 1/2 ozs. Prosecco; 2 ozs. club soda. A few fresh berries (blue-, straw-, rasp-, black-).
quote:Originally posted by VinCentric:
Hot and humid here. Tanqueray Gin & Tonics quenching the thirst!
quote:Originally posted by JDWest:quote:Originally posted by VinCentric:
Hot and humid here. Tanqueray Gin & Tonics quenching the thirst!
Well done VinC. Posted at 12:15pm and plural. Sounds like a happy Labour Day weekend at the cottage!
quote:Originally posted by VinCentric:quote:Originally posted by JDWest:quote:Originally posted by VinCentric:
Hot and humid here. Tanqueray Gin & Tonics quenching the thirst!
Well done VinC. Posted at 12:15pm and plural. Sounds like a happy Labour Day weekend at the cottage!
Excellent J.D. Hope and trust you're enjoying the same!
Where did you get the barrel? I have been wanting to try this.quote:Originally posted by PD2K:
Last night plenty of 30 day barred aged Negronis and Manhattans...yum![]()
quote:Originally posted by GlennK:Where did you get the barrel? I have been wanting to try this.quote:Originally posted by PD2K:
Last night plenty of 30 day barred aged Negronis and Manhattans...yum![]()
quote:Originally posted by marcb7:
Manhattans over the weekend with Blantons, very enjoyable
quote:Originally posted by marcb7:
HA! Yeah..i normally drink that straight, but its all I had and Manhattans were requested by the "boss"![]()
quote:Originally posted by WinoCA:
Experiment with the bourbon:vermouth ratio. My go-to is about 4:1 for Manhattans and I add bitters. There's also a ton of different types of flavored bitters outside of Angostura.
quote:Originally posted by WinoCA:
There's also a ton of different types of flavored bitters outside of Angostura.
quote:Originally posted by thelostverse:quote:Originally posted by WinoCA:
There's also a ton of different types of flavored bitters outside of Angostura.
My go to bitters of late are Fee Brothers Whiskey Barrel-Aged Bitters.
quote:Originally posted by Rob_Sutherland:
You make me bitter.
quote:Originally posted by ThistlinTom:
Employees Only Manhattan - quite a bit different than standard Manhattan. 1.5 oz rye whiskey, 1.75 oz sweet vermouth, 0.5 oz of Grand Marnier.
Definitely smoother than standard Manhattan with the whiskey taste moving more to the background. If you are wanting a more forward whiskey cocktail, stick with the standard, if you want a more subdued, less whiskey forward cocktail, try the Employees Only Manhattan, as it is pretty good too.
quote:Originally posted by g-man:
sounds real sweet tho
quote:Originally posted by PD2K:quote:Originally posted by g-man:
sounds real sweet tho
Not really...it's much smoother than traditional Manhattan. Actually the EO Manhattan is an older recipe than the traditional 2-1 Manhattan. The key for this drink is to use 100 proof Rye. Also it takes 3 dashes of bitters rather than the normal 2.
quote:Originally posted by PD2K:quote:Originally posted by ThistlinTom:
Employees Only Manhattan - quite a bit different than standard Manhattan. 1.5 oz rye whiskey, 1.75 oz sweet vermouth, 0.5 oz of Grand Marnier.
Definitely smoother than standard Manhattan with the whiskey taste moving more to the background. If you are wanting a more forward whiskey cocktail, stick with the standard, if you want a more subdued, less whiskey forward cocktail, try the Employees Only Manhattan, as it is pretty good too.
Great drink. I'm currently barrel aging it for 45 days.
Since you've been on a Manhattan kick, I highly recommend trying the Red Hook:
2 oz Rittenhouse rye
0.5 oz Punt e Mes sweet vermouth
0.5 oz Luxardo maraschino liqueur
quote:Originally posted by ThistlinTom:quote:Originally posted by PD2K:quote:Originally posted by ThistlinTom:
Employees Only Manhattan - quite a bit different than standard Manhattan. 1.5 oz rye whiskey, 1.75 oz sweet vermouth, 0.5 oz of Grand Marnier.
Definitely smoother than standard Manhattan with the whiskey taste moving more to the background. If you are wanting a more forward whiskey cocktail, stick with the standard, if you want a more subdued, less whiskey forward cocktail, try the Employees Only Manhattan, as it is pretty good too.
Great drink. I'm currently barrel aging it for 45 days.
Since you've been on a Manhattan kick, I highly recommend trying the Red Hook:
2 oz Rittenhouse rye
0.5 oz Punt e Mes sweet vermouth
0.5 oz Luxardo maraschino liqueur
I have Luxardo maraschino cherries but not the liqueur. What if I used the syrup from the cherries?
quote:Originally posted by ThistlinTom:quote:Originally posted by PD2K:quote:Originally posted by ThistlinTom:
Employees Only Manhattan - quite a bit different than standard Manhattan. 1.5 oz rye whiskey, 1.75 oz sweet vermouth, 0.5 oz of Grand Marnier.
Definitely smoother than standard Manhattan with the whiskey taste moving more to the background. If you are wanting a more forward whiskey cocktail, stick with the standard, if you want a more subdued, less whiskey forward cocktail, try the Employees Only Manhattan, as it is pretty good too.
Great drink. I'm currently barrel aging it for 45 days.
Since you've been on a Manhattan kick, I highly recommend trying the Red Hook:
2 oz Rittenhouse rye
0.5 oz Punt e Mes sweet vermouth
0.5 oz Luxardo maraschino liqueur
I have Luxardo maraschino cherries but not the liqueur. What if I used the syrup from the cherries?
quote:Originally posted by PD2K:quote:Originally posted by ThistlinTom:quote:Originally posted by PD2K:quote:Originally posted by ThistlinTom:
Employees Only Manhattan - quite a bit different than standard Manhattan. 1.5 oz rye whiskey, 1.75 oz sweet vermouth, 0.5 oz of Grand Marnier.
Definitely smoother than standard Manhattan with the whiskey taste moving more to the background. If you are wanting a more forward whiskey cocktail, stick with the standard, if you want a more subdued, less whiskey forward cocktail, try the Employees Only Manhattan, as it is pretty good too.
Great drink. I'm currently barrel aging it for 45 days.
Since you've been on a Manhattan kick, I highly recommend trying the Red Hook:
2 oz Rittenhouse rye
0.5 oz Punt e Mes sweet vermouth
0.5 oz Luxardo maraschino liqueur
I have Luxardo maraschino cherries but not the liqueur. What if I used the syrup from the cherries?
No do not use!!! That is syrup. Must be maraschino liqueur otherwise you will change the flavor profile.
quote:Originally posted by Rob_Sutherland:
I prefer amarena cherries. Darker and more bitter.
quote:Originally posted by g-man:
for you manhattan lovers.
if you can score some cardomon bitters.
two drops adds a wonderful complexity to the cocktail
quote:Originally posted by PD2K:quote:Originally posted by g-man:
for you manhattan lovers.
if you can score some cardomon bitters.
two drops adds a wonderful complexity to the cocktail
Cardamon bitters does sound good...may have to pick up a bottle![]()
quote:Originally posted by ThistlinTom:
Whiskey Sour - used High West Bourbon (2 oz), fresh lemon juice (3/4 oz) and simple syrup (3/4) oz. Shook the crap out of it, came out icy cold. Pretty refreshing drink, obviously lemon taste with a decent taste of the bourbon. Definitely will make again, especially since we have a lemon tree in the back yard.
quote:Originally posted by PD2K:quote:Originally posted by ThistlinTom:
Whiskey Sour - used High West Bourbon (2 oz), fresh lemon juice (3/4 oz) and simple syrup (3/4) oz. Shook the crap out of it, came out icy cold. Pretty refreshing drink, obviously lemon taste with a decent taste of the bourbon. Definitely will make again, especially since we have a lemon tree in the back yard.
Nice! Have you ever tried it the traditional way shaken with an egg white? IMHO it gives a nice richness to the cocktail.
quote:Originally posted by g-man:quote:Originally posted by PD2K:quote:Originally posted by g-man:
for you manhattan lovers.
if you can score some cardomon bitters.
two drops adds a wonderful complexity to the cocktail
Cardamon bitters does sound good...may have to pick up a bottle![]()
http://www.cocktailkingdom.com/
these are my goto guys in nyc
awesome selection and very fair prices.
disclaimer: I dont have any relations with them except that i'm a customer and use their bitters when i show off my products.
quote:Originally posted by ThistlinTom:quote:Originally posted by PD2K:quote:Originally posted by ThistlinTom:
Whiskey Sour - used High West Bourbon (2 oz), fresh lemon juice (3/4 oz) and simple syrup (3/4) oz. Shook the crap out of it, came out icy cold. Pretty refreshing drink, obviously lemon taste with a decent taste of the bourbon. Definitely will make again, especially since we have a lemon tree in the back yard.
Nice! Have you ever tried it the traditional way shaken with an egg white? IMHO it gives a nice richness to the cocktail.
Not yet, but I plan on doing it. My brother's wife had one made with the egg white and she said it was the best Whiskey Sour that she has had.
quote:Originally posted by ThistlinTom:quote:Originally posted by PD2K:quote:Originally posted by ThistlinTom:
Whiskey Sour - used High West Bourbon (2 oz), fresh lemon juice (3/4 oz) and simple syrup (3/4) oz. Shook the crap out of it, came out icy cold. Pretty refreshing drink, obviously lemon taste with a decent taste of the bourbon. Definitely will make again, especially since we have a lemon tree in the back yard.
Nice! Have you ever tried it the traditional way shaken with an egg white? IMHO it gives a nice richness to the cocktail.
Not yet, but I plan on doing it. My brother's wife had one made with the egg white and she said it was the best Whiskey Sour that she has had.
quote:Originally posted by PD2K:quote:Originally posted by ThistlinTom:quote:Originally posted by PD2K:quote:Originally posted by ThistlinTom:
Whiskey Sour - used High West Bourbon (2 oz), fresh lemon juice (3/4 oz) and simple syrup (3/4) oz. Shook the crap out of it, came out icy cold. Pretty refreshing drink, obviously lemon taste with a decent taste of the bourbon. Definitely will make again, especially since we have a lemon tree in the back yard.
Nice! Have you ever tried it the traditional way shaken with an egg white? IMHO it gives a nice richness to the cocktail.
Not yet, but I plan on doing it. My brother's wife had one made with the egg white and she said it was the best Whiskey Sour that she has had.
Since you liked the Whiskey Sour, try the Prohibition-era Bee's Knees:
2 oz Gin
1 oz Lemon juice
1 oz Honey syrup (1:1 honey:water)
Shake and strain into ice filled Old Fashioned glass.