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quote:
Originally posted by g-man:
hemingway daquiri for me

2 parts white rum
3/4 part fresh grapefruit juice
1/2 part Luxardo Maraschino Liqueur <- can be substitued out with more rum in true hemingway style, or can be swapped with any of the sweet liqours like curacao or triple sec
Garnish with a grapefruit twist

I've seen this done two ways. One grapefruit forward, the other lime forward:

2 parts white rum
3/4 part fresh lime juice
1/2 part fresh grapefruit juice
1/2 part Luxardo Maraschino Liqueur

2 parts white rum
3/4 part fresh grapefruit juice
1/2 part fresh lime juice
1/4 part Luxardo Maraschino Liqueur
1/4 part simple syrup

May have to do a side by side tasting to figure out the champ Smile
quote:
Originally posted by PD2K:
quote:
Originally posted by g-man:
hemingway daquiri for me

2 parts white rum
3/4 part fresh grapefruit juice
1/2 part Luxardo Maraschino Liqueur <- can be substitued out with more rum in true hemingway style, or can be swapped with any of the sweet liqours like curacao or triple sec
Garnish with a grapefruit twist

I've seen this done two ways. One grapefruit forward, the other lime forward:

2 parts white rum
3/4 part fresh lime juice
1/2 part fresh grapefruit juice
1/2 part Luxardo Maraschino Liqueur

2 parts white rum
3/4 part fresh grapefruit juice
1/2 part fresh lime juice
1/4 part Luxardo Maraschino Liqueur
1/4 part simple syrup

May have to do a side by side tasting to figure out the champ Smile


yea i find if you use fresh grapefruit you dont need really to waste adding extra lime for sourness.

I forgot to add rubbing the grapefruit rind around the rim of the glass adds a very nice complexity.

sides lime heavy just means it's a classic daiquiri =)
quote:
Originally posted by PD2K:
Aviation:

2 oz Bombay Sapphire gin
0.5 oz Lemon juice
0.5 oz Luxardo maraschino liqueur
0.25 oz Creme de Violet

Shake and strain into a cocktail glass. Garnish with a real maraschino cherry.


that sounds like a really ginny aviation

i up the creme de violet to .5
down the gin to 1.5oz

btw if you like it a touch sweeter esp if you're using fresh lemons

give the maraska maraschino a shot
quote:
Originally posted by g-man:
quote:
Originally posted by PD2K:
Aviation:

2 oz Bombay Sapphire gin
0.5 oz Lemon juice
0.5 oz Luxardo maraschino liqueur
0.25 oz Creme de Violet

Shake and strain into a cocktail glass. Garnish with a real maraschino cherry.


that sounds like a really ginny aviation

i up the creme de violet to .5
down the gin to 1.5oz

btw if you like it a touch sweeter esp if you're using fresh lemons

give the maraska maraschino a shot

I used to do .75 oz lemon juice, but found it too lemony. Will have to try the Maraska brand when I run out of Luxardo.
Ok just tried Death & Co's variation of the Aviation...I think I like it the best:

2 oz Plymouth gin
0.75 Lemon juice
0.5 oz Luxardo maraschino liquor
0.25 oz Simply syrup
0.25 oz 0.5 teaspoon Creme de Violet -EDIT-

I think the touch of simple syrup really makes the cocktail. Probably why G-man recommended the sweeter Maraska brand.
Last edited by pd2k
quote:
Originally posted by PD2K:
Ok just tried Death & Co's variation of the Aviation...I think I like it the best:

2 oz Plymouth gin
0.75 Lemon juice
0.5 oz Luxardo maraschino liquor
0.25 oz Simply syrup
0.25 oz Creme de Violet

I think the touch of simple syrup really makes the cocktail. Probably why G-man recommended the sweeter Maraska brand.


i'll give that a shot tongiht!
quote:
Originally posted by g-man:
quote:
Originally posted by PD2K:
Ok just tried Death & Co's variation of the Aviation...I think I like it the best:

2 oz Plymouth gin
0.75 Lemon juice
0.5 oz Luxardo maraschino liquor
0.25 oz Simply syrup
0.25 oz Creme de Violet

I think the touch of simple syrup really makes the cocktail. Probably why G-man recommended the sweeter Maraska brand.


i'll give that a shot tongiht!

Oh it's 0.5 teaspoon Creme de Violet...mistakenly wrote 0.25 oz (my old recipe lol).
quote:
Originally posted by mneeley490:
quote:
Originally posted by Board-O:
Mango Margarita

Heading back to Puerto Vallarta in a couple weeks. Smile This is one of my favorite fresh drinks down there. There are mango trees everywhere.

I recommend muddling in a few slices of jalapeno and strain - it gives a nice kick.
quote:
Originally posted by thelostverse:
quote:
Originally posted by PD2K:
The Expat:

2 oz Buffalo Trace Bourbon
1 oz lime juice
3/4 oz simple syrup
2 dashes Angostura Bitters
Mint leaves

Combine all in a shaker. Shake and stain into a cocktail glass.


Showed this to the bartender at the club and had him make me one. Excellent.

Glad you enjoyed it! Smile
quote:
Originally posted by PD2K:
I’ll Have Another

Sprig of Dill
Slice of Cucumber
1.5 oz Hendricks Gin
0.5 oz Domaine de Canton
0.5 oz St.Germaine
0.5 oz lime juice

Muddle dill and cucumber in shaker. Add rest of ingredients with ice. Shake and strain into a cocktail glass.


curious if adding a dash of salt may add that little extra.

what is domaine de canton?
quote:
Originally posted by g-man:
quote:
Originally posted by PD2K:
I’ll Have Another

Sprig of Dill
Slice of Cucumber
1.5 oz Hendricks Gin
0.5 oz Domaine de Canton
0.5 oz St.Germaine
0.5 oz lime juice

Muddle dill and cucumber in shaker. Add rest of ingredients with ice. Shake and strain into a cocktail glass.


curious if adding a dash of salt may add that little extra.

what is domaine de canton?

Domaine de Canton is a ginger liqueur. It's particularly good for making an Asian Pear Martini - the chicks dig it Smile
quote:
Originally posted by g-man:
Interesting stuff very florally
Can you give me a good recipe for Asian pear martini?

Jungle bird for me tonight
Muddle pineapple
1oz pineapple
.5oz Campari
1.5 oz gosling old reserve dark rum
.5oz Malibu
.25oz lime

Here you go...

Asian Pear Martini

2 oz Absolut Pears vodka
1.5 oz Domaine de Canton
1 oz Pear nectar
Squeeze of 1/8 lime

Combine all in shaker. Shake and strain into a cocktail glass. The ladies love it Smile
quote:
Originally posted by ThistlinTom:
quote:
Originally posted by g-man:
Interesting stuff very florally
Can you give me a good recipe for Asian pear martini?

Jungle bird for me tonight
Muddle pineapple
1oz pineapple
.5oz Campari
1.5 oz gosling old reserve dark rum
.5oz Malibu
.25oz lime


Campari is an interesting ingredient

It's a great drink TT. Problem is black strap rum is not easy to find. I mine this way:

1.5 oz Cruzan Black Strap rum
1.5 oz Pineapple juice
0.75 oz Campari
0.5 oz Lime juice
0.5 oz Simple syrup

Shake and strain into iced filled glass.
quote:
Originally posted by PD2K:
quote:
Originally posted by ThistlinTom:
quote:
Originally posted by g-man:
Interesting stuff very florally
Can you give me a good recipe for Asian pear martini?

Jungle bird for me tonight
Muddle pineapple
1oz pineapple
.5oz Campari
1.5 oz gosling old reserve dark rum
.5oz Malibu
.25oz lime


Campari is an interesting ingredient

It's a great drink TT. Problem is black strap rum is not easy to find. I mine this way:

1.5 oz Cruzan Black Strap rum
1.5 oz Pineapple juice
0.75 oz Campari
0.5 oz Lime juice
0.5 oz Simple syrup

Shake and strain into iced filled glass.


if you do have black strap rum, you can up the campari

if you just have aged dark rum like i do, I really recommend lowering the campari to .5 instead of .75.

The traditional recipe does have simple syrup, but i typically have my cocktails more boozy so i left it out and replaced it with the boozier malibu.

but it is quite an excellent cocktail.
quote:
Originally posted by Vino Bevo:
Simple Bloody Mary's at our tailgate yesterday with Titos and Bloody Revolution Ribeye mixer. Topped with a squeeze of lime, feta stuffed olives and aged cheddar cubes and they were perfect for the event.


My take on this is a Bloody Maria, made with Tequila and the spicy Limon Clamato Juice.
quote:
Originally posted by Board-O:
quote:
Originally posted by Vino Bevo:
Simple Bloody Mary's at our tailgate yesterday with Titos and Bloody Revolution Ribeye mixer. Topped with a squeeze of lime, feta stuffed olives and aged cheddar cubes and they were perfect for the event.


My take on this is a Bloody Maria, made with Tequila and the spicy Limon Clamato Juice.

I like Marias too, but haven't tried them with the Clamato. Interesting...
quote:
Originally posted by Lakersguy:
I would like anyone's best version of the French 75 Champagne cocktail please!

1.5 oz Plymouth Gin
0.75 oz lemon juice
0.50 oz Simple syrup
Champagne
Lemon peel

Add top three ingredients to shaker. Shake and strain into a champagne flute. Top with champagne and garnish with a lemon peel.
quote:
Originally posted by PD2K:
quote:
Originally posted by Lakersguy:
I would like anyone's best version of the French 75 Champagne cocktail please!

1.5 oz Plymouth Gin
0.75 oz lemon juice
0.50 oz Simple syrup
Champagne
Lemon peel

Add top three ingredients to shaker. Shake and strain into a champagne flute. Top with champagne and garnish with a lemon peel.


if you want it boozier and mroe intriguing i swap out the simple syrup with st germaine.
quote:
Originally posted by g-man:
quote:
Originally posted by PD2K:
quote:
Originally posted by Lakersguy:
I would like anyone's best version of the French 75 Champagne cocktail please!

1.5 oz Plymouth Gin
0.75 oz lemon juice
0.50 oz Simple syrup
Champagne
Lemon peel

Add top three ingredients to shaker. Shake and strain into a champagne flute. Top with champagne and garnish with a lemon peel.


if you want it boozier and mroe intriguing i swap out the simple syrup with st germaine.

Yeah I agree. I like that version too...it's called a French 77.
Has anyone heard of the company Bittermilk? They make "craft" cocktail mixers. I usually prefer to just juice some lemons and make simple syrup, but some nights I am too lazy (or we don't have any lemons). I bought the Bittermilk Smoked Honey Whisky Sour mix. It's pretty dang good. They have a collins mix that I'm tempted to go and get.
Anyone here ever heard of Prince of Wales?
I'm not making it right at this moment, but I made it last night. It was a special occasion, my girl got engaged, ANYWAY, not the point.

Here's what you need:

1 1/2 oz https://archierose.com.au/shop/ whiskey
1 oz Champagne
1 small wedge of pineapple
1 pinch of Angostura bitters
1/4 tsp Maraschino liqueur
1 tsp sugar
2 tsp crushed ice

Begin my mixing the bitters and sugars in a cocktail mixer, then add the rye, liqueur, ice and pineapple. Next, strain the drink into your cocktail glass and the add the champagne.

It's smacktastically good!
quote:
Originally posted by WineLover888:
Anyone here ever heard of Prince of Wales?
I'm not making it right at this moment, but I made it last night. It was a special occasion, my girl got engaged, ANYWAY, not the point.

Here's what you need:

1 1/2 oz https://archierose.com.au/shop/ whiskey
1 oz Champagne
1 small wedge of pineapple
1 pinch of Angostura bitters
1/4 tsp Maraschino liqueur
1 tsp sugar
2 tsp crushed ice

Begin my mixing the bitters and sugars in a cocktail mixer, then add the rye, liqueur, ice and pineapple. Next, strain the drink into your cocktail glass and the add the champagne.

It's smacktastically good!


champagne on crushed ice huh?
quote:
Originally posted by g-man:
quote:
Originally posted by PD2K:
quote:
Originally posted by g-man:
Egg Nog to age:

3 oz half and half
1 oz dark rum
1 oz cheap bourbon
1 oz light rum
1/2 tsp salt
1 egg yolk
2 tblspn sugar
1 tsp nutmeg


gonna age this just in time for xmas!

No shit? How does it taste aged?


If I'm alive after Xmas. I'll let you know

Hey how was it?
quote:
Originally posted by PD2K:
quote:
Originally posted by g-man:
quote:
Originally posted by PD2K:
quote:
Originally posted by g-man:
Egg Nog to age:

3 oz half and half
1 oz dark rum
1 oz cheap bourbon
1 oz light rum
1/2 tsp salt
1 egg yolk
2 tblspn sugar
1 tsp nutmeg


gonna age this just in time for xmas!

No shit? How does it taste aged?


If I'm alive after Xmas. I'll let you know

Hey how was it?


pretty darn good!!

I pour 3 parts eggnog, shake in strainer until foamy.

float 1 part soda or ginger ale.

foamy, rich, lick smacking, sweet with some nice fizz to blend with the booze
quote:
Originally posted by g-man:
quote:
Originally posted by PD2K:
quote:
Originally posted by g-man:
quote:
Originally posted by PD2K:
quote:
Originally posted by g-man:
Egg Nog to age:

3 oz half and half
1 oz dark rum
1 oz cheap bourbon
1 oz light rum
1/2 tsp salt
1 egg yolk
2 tblspn sugar
1 tsp nutmeg


gonna age this just in time for xmas!

No shit? How does it taste aged?


If I'm alive after Xmas. I'll let you know

Hey how was it?


pretty darn good!!

I pour 3 parts eggnog, shake in strainer until foamy.

float 1 part soda or ginger ale.

foamy, rich, lick smacking, sweet with some nice fizz to blend with the booze

Nice! I'm going to try this next Christmas.
Last night made these:

Oaxaca Old Fashioned
1.5 oz Olmeca Altos resposato tequila
0.5 oz Del Maguey Vida mezcal
1 spoon Agave nectar
2 dashes Angostura bitters

Combine all in an Old Fashioned glass. Add a large ice cube. Stir till chilled.


Grapefruit Jalapeno Margarita
2 oz Olmeca Altos resposato tequila
1.5 oz Fresh ruby grapefruit juice
1 oz lime juice
0.5 oz Agave nectar
0.5 oz Cointreau
A few slices of jalapenos

Add jalapenos, agave, and lime juice to shaker. Muddle and add the rest with ice. Shake and double strain into a margarita glass.
quote:
Originally posted by Board-O:
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.


Was it better than, or at least as good as, the sum of its parts?


I kind of winced when I ready this one, VC. Kinda like the guy whose father-in-law poured soda water into a 1985 Sassicaia to make it "better."

I like the thought of the combination of flavors, but would probably be more open to combining lesser ingredients if I were going to do something like this.

Or, I could just try it with a 1967 d'Yquem and a 1988 Krug and just say, "fuck it!"

PH

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