Whiskey Sour is my current fave. I make it with roughly:
1/3 lemon juice
1/3 simple syrup
1/3 Maker's Mark
Shaken, poured over ice in a lowball glass, and add 1 or 2 maraschino cherries.

With only 3 ingredients, you'd think it'd be almost foolproof, but it's amazing how many bad ones I've had in cocktail lounges. Roll Eyes
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 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 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!


Well it's not that hard to get. Personally, I can't stand Negronis. Cannot get past that bitter/astringent taste.
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 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.
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 really enjoy a St. Germain French 75
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.
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.

Last night after dinner a nice old fashioned with Michter's Small Batch Bourbon.
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 Cool
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 Cool


i have a 12 pack of goslin's ginger beer sitting in the fridge for such purposes =)
quote:
Originally posted by g-man:
have martinis flew the moon?

surprised no one making chilled martinis during the hot days in summer
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


Sadly, I came to realize a few years ago that my martini days are over. My stomach just can't handle them anymore. Strangely, brown liquors like bourbon, rye, and aged whiskey seem to settle my stomach. I have no idea why this would be. Confused
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 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?


I'm not too familiar with any 80 proof rye. I would skip the 80 and go for +90 proof. Hell all Non-Distiller Producer rye sourced from MGP (Bulleit, Dickel, Templeton, etc.) are pretty decent mixers and 90 proof. My go-to mixing rye is Rittenhouse 100. Sazerac and Wild Turkey 101 round up the top three.

As for Bourbon, Four Roses Yellow is probably the only 80 proof Bourbon I would use as a mixer (in a pinch). Most of the Bourbons I drink are +90 proof.

But you are correct...IMHO 80 proof is way too weak.
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 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-).


i believe they call it tart fuel in london
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!
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!


Yep. Hot and humid and in the lake all day!
quote:
Originally posted by GlennK:
quote:
Originally posted by PD2K:
Last night plenty of 30 day barred aged Negronis and Manhattans...yum Smile
Where did you get the barrel? I have been wanting to try this.


I bought them off Amazon CLICKY . I got the 3 liter size. I'm aging my next batch for 45 days. I highly recommend aging the following cocktails:

Manhattan
El Presidente
Boulevardier
Negroni
Manhattan - used Knob Creek Rye whiskey. First time to have a Manhattan, definitely a serious drink. The whiskey is very forward on the taste, but the sweet vermouth smooths out the drink somewhat. Used a generic maraschino cherry as a garnish, not sure it impacted the flavor of the drink that much. Would a higher dollar cherry have made an impact or would adding a bit of the syrup have an impact?

I made the drink by chilling the glass and mixing and stirring the ingredients in a stainless steel cup. I was a little slow on drinking it so I added an ice cube to it after a few minutes to keep it cold.

I enjoyed the drink and would have it again, probably if I am interested in an alcohol forward drink. To me this is a pre-dinner drink or maybe during a party.

I am planning on trying a different cocktail at least once a week. I will post my thoughts on each drink. Next up is probably a whiskey sour.
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.

+1. Also, I will sometimes add a touch of Reese Maraschino Syrup to sweeten it up a bit.
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.


I normally only have these three in the house:

Angostura Bitters
Angostura Orange Bitters
Peychaud Bitters
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 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 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 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.


Agreed, didn't think of the drink being sweet, just smoother and less whiskey forward.
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?


cut it with vodka
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 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.


I prefer amarena cherries. Darker and more bitter.
quote:
Originally posted by Rob_Sutherland:

I prefer amarena cherries. Darker and more bitter.


Either work for me for cocktails, but I do lean toward the maraska cherry (Luxardo). So long if it's not artificial maraschino cherries - the neon red ones topping ice cream sundaes Smile
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 Smile


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.
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 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 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 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 Smile


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.


Thanks dude just checked it out...very nice stuff!
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.


just tried it the other day

awesome, if you really shake the sht out of it, you get this "fluffy boozy cloud" of tangy whiskey
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.
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.


i'm a huge fan of teh bee's knees
but i dont like the "typical" mix because fresh lemon juice is a bit too overpowering
i do 2.5 gin
1 honey syrup
.5 lemon juice

take lemon peel and rub around rim of glass and light it with a match.
will have to try bee's knees.

Question on cocktail glass size. For cocktails that do not include ice in the drinking glass, what is the best size for the glass? I have seen glasses with 8 or more ounces of capacity and some with around 6 ounces. I wonder if 8 ounces might be too big for some cocktails.

There is a cool Schott Zwiesle coupe glass that is angular but it is 8.8 ounce capacity.
quote:
Originally posted by ThistlinTom:
will have to try bee's knees.

Question on cocktail glass size. For cocktails that do not include ice in the drinking glass, what is the best size for the glass? I have seen glasses with 8 or more ounces of capacity and some with around 6 ounces. I wonder if 8 ounces might be too big for some cocktails.

There is a cool Schott Zwiesle coupe glass that is angular but it is 8.8 ounce capacity.


like a perky lady's tit?

i like highballers in general.

you're not sniffing a cocktail, for me, it's all about being about to transport from A to B and keeping teh drinking at the right temp
quote:
Originally posted by ThistlinTom:
will have to try bee's knees.

Question on cocktail glass size. For cocktails that do not include ice in the drinking glass, what is the best size for the glass? I have seen glasses with 8 or more ounces of capacity and some with around 6 ounces. I wonder if 8 ounces might be too big for some cocktails.

There is a cool Schott Zwiesle coupe glass that is angular but it is 8.8 ounce capacity.


I think that's perfectly fine. Most readily available cocktail glasses are "double" sized nowadays.
quote:
Originally posted by g-man:
i'm a huge fan of teh bee's knees
but i dont like the "typical" mix because fresh lemon juice is a bit too overpowering
i do 2.5 gin
1 honey syrup
.5 lemon juice

take lemon peel and rub around rim of glass and light it with a match.


No kidding...will have to try it that way next time.
bartender and i just sat around and made up a drink

1 part genepy
1 part gin
1 part soda water
1/2 part heavy creme
1/2 part simple syrup
1 egg white

stir genepy, gin, simple syrup, heavy creme in mixer
add egg white
shake well
1/2 part soda water on bottom, pour mixture over
fill to top with soda water,
garnish with dashes of cocoa powder

if you love the brooklyn egg cream, this is absolutely fantastic.
Hot buttered rum. Usually with rum, sometimes with bourbon. I've been using butter, brown sugar, nutmeg, and a small amount of cinnamon and ground cloves (no ice cream). I'm going to try the next batch with orange peel, vanilla bean maybe ginger or maple syrup.
quote:
Originally posted by g-man:

like a perky lady's tit?


How did I miss this comment...gotta love those urban legends lol Smile

Last night a Martini:

2.25 oz Bombay Sapphire
0.75 oz Dolin Dry Vermouth
1 dash orange bitters

If you haven't added a dash of orange bitters to your martini, I suggest you do so Smile
quote:
Originally posted by ThistlinTom:
While I didn't make any cocktails this past week while in Hawaii, I did have two liliko mojitos at the Beach House in Kauai. Don't remember exactly what was in them but they were very tasty.

Also had mai tais and other island drinks while there.


If you want to recreate it, it's probably just a mojito with half a passionfruit muddled into the cocktail. Or if fruit unavailable, add 1.5 - 2oz passionfruit nectar.
quote:
Originally posted by PD2K:
quote:
Originally posted by ThistlinTom:
While I didn't make any cocktails this past week while in Hawaii, I did have two liliko mojitos at the Beach House in Kauai. Don't remember exactly what was in them but they were very tasty.

Also had mai tais and other island drinks while there.


If you want to recreate it, it's probably just a mojito with half a passionfruit muddled into the cocktail. Or if fruit unavailable, add 1.5 - 2oz passionfruit nectar.


also found some made with pineapple muddle and a big pineapple slice on the side.
Making Pumpkin Pie Cocktails for Turkey Day at my cousin's house. Not my thing and kinda girly, but all the suburban housewives love it Wink :

2 oz Svedka Vanilla Vodka
1 oz Hiram Walker Pumpkin Spice liqueur
0.25 oz Dekuyper Buttershots Schnapps
0.25 oz Kahula
Splash of light cream

Shake with ice and serve in a cocktail glass. Garnish with ground nutmeg.

Since this drink is basically liquid candy, you can substitute the booze brands so long as it's decent quality.

- EDIT -

Also play with the proportions to suite your crowd.
quote:
Originally posted by ThistlinTom:
Painkillers - 2 oz rum, 4 oz pineapple juice, 1 oz orange juice, 1 oz cream of coconut. Boat drink, similar to Pina colada. I would probably add a bit more rum to it, maybe a spice rum for more complexity.


The original recipe has a bit more rum. Also important to use Pusser's, it's dark and has a unique flavour:
3 oz Pusser's rum
1 oz coconut cream (separated from coconut milk)
4 oz pineapple juice
1 oz orange juice

Shake and top with a little fresh grated nutmeg.

Dangerous but amazing!
quote:
Originally posted by Rob_Sutherland:
quote:
Originally posted by ThistlinTom:
Painkillers - 2 oz rum, 4 oz pineapple juice, 1 oz orange juice, 1 oz cream of coconut. Boat drink, similar to Pina colada. I would probably add a bit more rum to it, maybe a spice rum for more complexity.


The original recipe has a bit more rum. Also important to use Pusser's, it's dark and has a unique flavour:
3 oz Pusser's rum
1 oz coconut cream (separated from coconut milk)
4 oz pineapple juice
1 oz orange juice

Shake and top with a little fresh grated nutmeg.

Dangerous but amazing!


Is there much difference between say Meyer's dark rum and Pusser's?
quote:
Originally posted by Rob_Sutherland:
quote:
Originally posted by ThistlinTom:
Painkillers - 2 oz rum, 4 oz pineapple juice, 1 oz orange juice, 1 oz cream of coconut. Boat drink, similar to Pina colada. I would probably add a bit more rum to it, maybe a spice rum for more complexity.


The original recipe has a bit more rum. Also important to use Pusser's, it's dark and has a unique flavour:
3 oz Pusser's rum
1 oz coconut cream (separated from coconut milk)
4 oz pineapple juice
1 oz orange juice

Shake and top with a little fresh grated nutmeg.

Dangerous but amazing!


Great drink. Agreed...you must use Pusser's. Otherwise it's a different flavor profile. It's kinda like making a Dark n Stormy w/o Goslings Black Seal. But you probably can substitute another good naval strength rum (ie Smith & Cross).

The drink is a standard proportion, except you simply up "the pain" (2, 3, or 4 parts Pusser's). I personally prefer the #4, IMHO it balances out the sweetness.
quote:
Originally posted by ThistlinTom:
Is there much difference between say Meyer's dark rum and Pusser's?


Different flavor profiles. Pusser's is a navy-style amber rum, while Meyers' is a blended dark rum.

However Pusser's has recently revamped their lineup, so their naval strength is now called "Gunpowder Proof." That may be the pain is not what it used to be and why I prefer #4 Wink

http://pussersrum.com/news/pus...mps-labeling-system/
I hate to go out and buy a different brand of a liquor for every drink I make, I don't have that big of a bar!

I think the next time I try to make a Painkiller I will at least increase the amount of rum to three ounces and maybe use Myers or a spiced rum to see how it tastes. It was still a decent drink how I made it with Mount Gay rum.
Made a couple of Daquiri's last night. Both of them made with 2 oz Mt Gay rum and 1 oz of fresh lime juice. Used 1/2 oz simple syrup on first(as recipe calls for) and 1 oz simple syrup on second.

Maybe my limes are strong or my simple syrup is weak, but I went to 1 oz of the syrup as the 1/2 oz didn't balance out the tartness of the lime. Second was more balanced than the first. I liked the daquiri's but I might consider increasing the rum content a bit more.
quote:
Originally posted by ThistlinTom:
Made a couple of Daquiri's last night. Both of them made with 2 oz Mt Gay rum and 1 oz of fresh lime juice. Used 1/2 oz simple syrup on first(as recipe calls for) and 1 oz simple syrup on second.

Maybe my limes are strong or my simple syrup is weak, but I went to 1 oz of the syrup as the 1/2 oz didn't balance out the tartness of the lime. Second was more balanced than the first. I liked the daquiri's but I might consider increasing the rum content a bit more.


My general proportion for sour cocktails (Daiquiri, White Lady, Sidecar, Margarita, etc):

2 part booze
1 part sweetener
1 part acid
Had the family over for brunch on Christmas Eve and was pinched for time so I had to find an alternative to my usual homemade Bloody Mary mix. Grabbed a couple bottles from a local producer - Bloody Revolution - and really enjoyed the "Ribeye" version. Posting this just in case you ever need a fast alternative to homemade that tastes like it was...
quote:
Originally posted by g-man:
anyobdy have any wine cocktails?


Besides Sangria...

Tinto de Verano(this my go to to get rid of the cheap stuff)
Equal parts red wine and sprite in a long glass

Red wine "Caipirnha"
1 oz simple syrup (or to taste)
1/2 lime cut into 4 wedges
3 oz red wine

Muddle limes and syrup. Add wine and ice. Stir.

NY Sour
2 parts Bourbon
1 part lemon juice
1 part simple syrup (or to taste)
Red wine (to float)

Shake first 3 ingredients. Strain into ice-filled rocks glass. Float red wine.

Sangree
2 oz red wine
1 oz Bourbon
1 oz simple syrup (or to taste)

Shake and strain into a iced filled rocks glass.
quote:
Originally posted by g-man:
i just tried the ny sour
but i swaped the lemon juice and simple syrup for curacao

not bad, but you dont really taste that much of the wine


Hmm your version is a very different flavor profile...removing the lemon juice kinda takes the "sour" out of the NY Sour Wink

Off the top of my head, I'd keep the lemon juice on your version for some acid. That way it makes a Bourbon Sidecar with a red wine float. Otherwise it's just booze and sweetner...ie Grog.

Btw try the Tinto de Verano...it's actually quite good. Plus super simple to make.
quote:
Originally posted by PD2K:
quote:
Originally posted by g-man:
i just tried the ny sour
but i swaped the lemon juice and simple syrup for curacao

not bad, but you dont really taste that much of the wine


Hmm your version is a very different flavor profile...removing the lemon juice kinda takes the "sour" out of the NY Sour Wink

Off the top of my head, I'd keep the lemon juice on your version for some acid. That way it makes a Bourbon Sidecar with a red wine float. Otherwise it's just booze and sweetner...ie Grog.

Btw try the Tinto de Verano...it's actually quite good. Plus super simple to make.


fair point

i acutlaly did have to drop in 1/2 lemon in it to get the acidity in.
quote:
Originally posted by g-man:
quote:
Originally posted by Board-O:
g-man, why would you do that to wine?


cuz someone gifted me a whole bunch fo 5-10$ bottles that i can't drink =)


Dark and stormy to start!


Kalimotxo
50-50 Cola and Red wine. You can also add a few oz of chambord or ouzo.
quote:
Originally posted by g-man:
quote:
Originally posted by sarbuze:
quote:
Originally posted by g-man:
feels like a gin gin mule night!


we should be drinking more often together


Next thirsty Thursday session


Ya i've officially put it on the monthly outlook calendar so no one can try to request a meeting with me.
quote:
Originally posted by PurpleHaze:
First pitcher of margaritas are marinating in the freezer. I have found that at least 24 hours of rest makes a pitcher of margaritas much better. Kind of like stew. But more fun.

PH
What's your recipe PH? I don't think my simple recipe would do well overnight in the fridge.
quote:
Originally posted by GlennK:
quote:
Originally posted by PurpleHaze:
First pitcher of margaritas are marinating in the freezer. I have found that at least 24 hours of rest makes a pitcher of margaritas much better. Kind of like stew. But more fun.

PH
What's your recipe PH? I don't think my simple recipe would do well overnight in the fridge.


I'd also like to know. I've never attempted make a Margarita.
quote:
Originally posted by Board-O:
quote:
Originally posted by GlennK:
quote:
Originally posted by PurpleHaze:
First pitcher of margaritas are marinating in the freezer. I have found that at least 24 hours of rest makes a pitcher of margaritas much better. Kind of like stew. But more fun.

PH
What's your recipe PH? I don't think my simple recipe would do well overnight in the fridge.


I'd also like to know. I've never attempted make a Margarita.


Not complicated:

Ice, Tequila, Cointreau, Lime Juice - Mix. Add salt. Done.

Some people use simple syrup as well.
quote:
Originally posted by Jcocktosten:
quote:
Originally posted by Board-O:
quote:
Originally posted by GlennK:
quote:
Originally posted by PurpleHaze:
First pitcher of margaritas are marinating in the freezer. I have found that at least 24 hours of rest makes a pitcher of margaritas much better. Kind of like stew. But more fun.

PH
What's your recipe PH? I don't think my simple recipe would do well overnight in the fridge.


I'd also like to know. I've never attempted make a Margarita.


Not complicated:

Ice, Tequila, Cointreau, Lime Juice - Mix. Add salt. Done.

Some people use simple syrup as well.

That's my recipe and a.ways a crowd pleaser.
quote:
Originally posted by Board-O:
I'd also like to know. I've never attempted make a Margarita.

Traditional Margarita:

2 oz Tequila (Plata or Reposado) - I use Olmeca Altos
1 oz lime juice
1 oz Cointreau

Shake and strain into a Margarita glass.

From this recipe you can make different varieties...such as muddling a slice of jalapeno or adding passionfruit juice, etc.

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