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.
Last weekend in NYC, I felt like having a cocktail after the offline with the NYC crew. An Aviation seemed a good choice following the intensely delicious 1907 Bual Madiera, which was also very heavy on the palate. Lacking the ingredients for the Aviation, with a bit of discussion, the bartender came up with this tasty and refreshing libation:

1 1/2 oz gin
1/2 oz St Germain
1/2 oz Maraschino Cherry liqueur
1/2 oz lemon
Shaken with ice.

Light, refreshing, tart, with a floral note was the request. Success led to a second round.
Saturday evening was met with a slightly larger than necessary ( Cool ) Moscow Mule: Titos vodka, one lime, ginger beer, ice...and, yes, a copper cup.
Pegu Club

2 oz Bombay Sapphire gin
0.75 oz Grand Marnier
0.75 oz Lime juice
2 dashes Angostura bitters
1 dash Orange bitters

Shake and strain into cocktail glass
quote:
Originally posted by GlennK:
With blood orange available we have doing a lot of blood and sand at our house.


Omg where has this drink been all my life.

It's bloody fantastic
quote:
Originally posted by g-man:
quote:
Originally posted by GlennK:
With blood orange available we have doing a lot of blood and sand at our house.


Omg where has this drink been all my life.

It's bloody fantastic
It is a good one. We had a few to many on Sunday which made Monday morning pretty rough.
quote:
Originally posted by GlennK:
quote:
Originally posted by g-man:
quote:
Originally posted by GlennK:
With blood orange available we have doing a lot of blood and sand at our house.


Omg where has this drink been all my life.

It's bloody fantastic
It is a good one. We had a few to many on Sunday which made Monday morning pretty rough.

Never tried B&S with Blood Orange juice...now I'm curious. Btw I prefer mine 2 parts Scotch 1 part rest.
Smokey Spicy Passionfruit Margarita

1 oz Olmeca Altos Reposado tequila
1 oz Del Maguey Vida Mezcal
1.5 oz Passionfruit juice
1 oz Lime juice
0.5 oz Agave nectar
Jalapeno slices

Muddle jalapeno slices with agave nectar and lime juice. Add rest. Shake and double strain into a cocktail glass.

Btw I notice that I'm leaning more toward Tommy style margaritas nowadays - much more balanced. Traditional style is much too cloying IMHO.
Invasion of the suburban housewives calls for, you guessed it, Cosmopolitans:

1.5 oz Absolut Citron
1 oz Cointreau
1 oz Cranberry juice
0.75 lime juice

Shake and strain into a cocktail glass.
Last night cocktails with oysters at Saxon + Parole

Andalusia
Whiskey Smash
Coffee House Sazerac
Manhattan (standard recipe)

2 parts Rittenhouse rye
1 part Carpano Antica vermouth
2 dashes Angosturas bitters

Stir in iced filled yarai. Strain into cocktail glass.
Shocker...making Chili Passionfruit margaritas tonight Smile

2 oz Olmeca Altos Resposado tequila
1.5 oz Passionfruit nectar
1 oz Lime juice
0.5 oz Agave nectar
Slices of jalapenos

Muddle jalapeno slices with lime juice, and agave. Add rest. Shake and double strain into margarita glass.
quote:
Originally posted by Rothko:
I assume many will be indulging in margaritas tonight.


Going to a Tequila dinner tonight at the club. There will be:

Chimayo
Paloma
Tequila Sunrise Surprise and
Don Julio 1942
Had a few Very Old Fashioneds last night sitting on the deck. It's basically an Old Fashioned, but instead of 2 ounces of bourbon, I use an ounce of Rye and and ounce of bourbon. I first had this at the Girl and the Goat and loved it.
Trying a Sidecar recipe Armagnac (instead of Cognac), Triple Sec (instead of Grand Marnier) and fresh grapefruit juice (instead of lemon juice).
Mango Pineapple Rum Punch

2 oz Mango nectar
2 oz Pineapple juice
1.5 oz gold rum (used Brugal Anejo)
0.5 oz white rum (used Brugal Blanco)
Squeeze of lime
quote:
Originally posted by PD2K:
Mango Pineapple Rum Punch

2 oz Mango nectar
2 oz Pineapple juice
1.5 oz gold rum (used Brugal Anejo)
0.5 oz white rum (used Brugal Blanco)
Squeeze of lime


I'm going to have to try this one. Thanks.
mango lassi
2 part mango juice,
1 part yogurt,
1 part white rum
2 dash cardamon.

tho i think tequila/vodka might have been better
A Dark & Stormy (with Gosling's of course) in celebration of the Americans' first victory against those pesky Kiwis in the America's Cup.
quote:
Originally posted by vinole:
A Dark & Stormy (with Gosling's of course) in celebration of the Americans' first victory against those pesky Kiwis in the America's Cup.


Going to have to have one of those next race, the new boats make the America's Cup a truly exciting race.
quote:
Originally posted by vinole:
A Dark & Stormy (with Gosling's of course) in celebration of the Americans' first victory against those pesky Kiwis in the America's Cup.


Our younger son and his family were in the stands. I hope you used Barritt's Ginger Beer to keep it authentic.
Carroll Gardens
2 oz Rittenhouse rye
0.5 oz Punt E Mes
0.5 oz Amaro Nardini
1 tsp Luxardo Maraschino liqueur

Stir in iced filled yarai. Strain into cocktail glass.
Joggling Board
1 oz Brugal blanco rum
0.5 oz Pierre Ferrand orange curaçao
0.5 oz Lillet rosé
0.5 oz Grapefruit juice
0.25 oz Domaine du Canton
0.25 oz Lemon juice
1 dash Angostura bitters
1 pinch Black pepper

Shake and strain into a cocktail glass.
Haven't made one in forever...a true modern classic:

Earl Grey MarTEAni
1.5 oz Earl Grey tea infused gin (I used Bombay Sapphire but original calls for Tanqueray)
1 oz Simple syrup
0.75 oz Lemon juice
1 Egg white

Add all ingredients and dry shake. Add ice, shake and strain into a coupe glass.

Earl Grey tea infused gin - add 4 tbsp Earl Grey tea to bottle of gin. Shake and steep for two hours. Strain.
We've regularly been making:

Prosecco, Pamplemousse (grapefruit) liqueur, basil or mint, ice. Very refreshing summer drink.

Had it at a restaurant and been replicating it regularly ever since
Made a large batch of the Goombay Smash. But this time I used Sailor Jerry spiced rum instead of dark rum. I think it came out better. Deceptively strong. Paying for it today Big Grin
Had leftover pineapple juice, coconut rum, and spiced rum from the Goombay Smash, so I made what can best be described as a Caribbean Sea Breeze. Not my cup of tea, but the chicks loved it Smile

2.5 oz Cranberry juice
1.5 oz Pineapple juice
1 oz Sailor Jerry spiced rum
1 oz Cruzan coconut rum

Pour into iced filled glass. Add a squeeze of lime.
Chili Mango Margaritas

2 oz Olmeca Altos Reposado tequila
1.5 oz Mango nectar
1 oz lime juice
0.5 oz agave nectar
Slices of jalapeno

Add agave, lime juice, and jalapeno slices to shaker. Muddle. Add rest of ingredients. Shake and double strain into margarita/cocktail glass.
I was making a bbq sauce today, and had about 4 oz of Mexican Coca-Cola left over. What to do?
Improvised a classic Jack and Coke, with Knob Creek standing in for the Jack. Big Grin
Don't know if they have a real name other than a Smokey Manhattan but:
1 oz Anejo Mezcal
1 oz Rye
1 oz Carpano Antica Vermouth
couple dashes Cherry Bitters

Dangerously good.
Sage Bee's Knees.

1.5 oz gin (we used Brooklyn)
.5 oz fresh lemon
.5 oz honey syrup

Shake the above with 3 fresh sage leaves. Tasty!
Remember the Maine

2 oz Rittenhouse rye
0.75 oz Camparo Antica vermouth
2 tsp Cherry Heering
0.5 tsp Absinthe

Wash absinthe in cocktail glass. Stir rest of ingredients in ice filled yarai, and strain into cocktail glass.
quote:
Originally posted by PD2K:
Remember the Maine

2 oz Rittenhouse rye
0.75 oz Camparo Antica vermouth
2 tsp Cherry Heering
0.5 tsp Absinthe

Wash absinthe in cocktail glass. Stir rest of ingredients in ice filled yarai, and strain into cocktail glass.



Approximately 25 victims from the USS Maine are buried in Key West - where there is a large memorial to them
quote:
Originally posted by Jcocktosten:
quote:
Originally posted by PD2K:
Remember the Maine

2 oz Rittenhouse rye
0.75 oz Camparo Antica vermouth
2 tsp Cherry Heering
0.5 tsp Absinthe

Wash absinthe in cocktail glass. Stir rest of ingredients in ice filled yarai, and strain into cocktail glass.



Approximately 25 victims from the USS Maine are buried in Key West - where there is a large memorial to them


Seems like anything naval related, especially from that area, would be rum based. Although absinthe was the rage during that time.
quote:
Originally posted by vinole:
quote:
Originally posted by Jcocktosten:
quote:
Originally posted by PD2K:
Remember the Maine

2 oz Rittenhouse rye
0.75 oz Camparo Antica vermouth
2 tsp Cherry Heering
0.5 tsp Absinthe

Wash absinthe in cocktail glass. Stir rest of ingredients in ice filled yarai, and strain into cocktail glass.



Approximately 25 victims from the USS Maine are buried in Key West - where there is a large memorial to them


Seems like anything naval related, especially from that area, would be rum based. Although absinthe was the rage during that time.

Great cocktail though.
Bartender choice cocktails last night from Death & Co. Great cocktails. Bartender said they were in their book (which I highly recommend btw):

Sforzando
1 oz Rittenhouse rye
0.5 oz Del Maguey Vida mezcal
0.5 oz Benedictine
0.5 oz Dolin Dry vermouth
2 dashes Bittermans Xocolatl Mole bitters

Add all to ice filled yarai. Stir and strain into cocktail glass.

Jive Turkey
0.75 Buffalo Trace bourbon
0.5 oz Rittenhouse rye
0.5 oz Old Overholt rye
0.75 oz Amaro Ciociaro
0.75 oz Dolin Dry vermouth
0.25 St. Germain
1 dash Angostura's bitters

Add all to ice filled yarai. Stir and strain into cocktail glass.
Old Maid
2 oz Plymouth Gin
1 oz. Lime Juice
0.75 oz Simple Syrup
3 Cucumber Wheels
6 Mint Leaves

Combine all ingredients into a shaker. Muddle cucumber and mint. Add ice. Shake and double strain into an Old Fashioned glass with a large ice cube.
This weekend was girls night, so made tons of the following:

Crack Baby
Absolutely F***ing Fabulous (AFF)
Cosmopolitan
Pamplemousse Negroni
Jamaican Firefly
Strawberry Peppercorn Smash. A pretty refreshing Bourbon cocktail with muddled strawberry, basil and fresh ground black pepper. A nice change.
Negronis made with Few barrel aged gin. Came close to replicating the whole cocktail being aged but obviously there is no change in the vermouth like when it's barrel aged.

Thinking about getting some small barrels to age Manhattans and Negronis then just bottling them for future use.
quote:
Originally posted by Rob_Sutherland:
Negronis made with Few barrel aged gin. Came close to replicating the whole cocktail being aged but obviously there is no change in the vermouth like when it's barrel aged.

Thinking about getting some small barrels to age Manhattans and Negronis then just bottling them for future use.

I used to use barrels, but now I throw one of these in a 3 QT glass container. Much more versatile IMHO:

https://www.amazon.com/gp/prod...ilpage?ie=UTF8&psc=1
quote:
Originally posted by PD2K:
quote:
Originally posted by Rob_Sutherland:
Negronis made with Few barrel aged gin. Came close to replicating the whole cocktail being aged but obviously there is no change in the vermouth like when it's barrel aged.

Thinking about getting some small barrels to age Manhattans and Negronis then just bottling them for future use.

I used to use barrels, but now I throw one of these in a 3 QT glass container. Much more versatile IMHO:

https://www.amazon.com/gp/prod...ilpage?ie=UTF8&psc=1


Interesting! Good to know. Much easier. The only problem becomes now I want to buy about a dozen different bottles of Vermouth/Amaro to "test" with...

Mangiare? Vinoevelo? Sunny? VinT? CSM? night around a dining room table mixing drinks for a few hours while our significant others look on in increasing disgust and resignation?
The Last Word:

1 oz Green Chartreuse
1 oz Maraschino Liquor
1 oz Gin
1 oz Lime Juice

Shake hard in a cocktail shaker filled with ice. strain and serve up.

Surprisingly delicious. Careful though, or it will have "the last word".
quote:
Originally posted by Rob_Sutherland:
quote:
Originally posted by PD2K:
quote:
Originally posted by Rob_Sutherland:
Negronis made with Few barrel aged gin. Came close to replicating the whole cocktail being aged but obviously there is no change in the vermouth like when it's barrel aged.

Thinking about getting some small barrels to age Manhattans and Negronis then just bottling them for future use.

I used to use barrels, but now I throw one of these in a 3 QT glass container. Much more versatile IMHO:

https://www.amazon.com/gp/prod...ilpage?ie=UTF8&psc=1


Interesting! Good to know. Much easier. The only problem becomes now I want to buy about a dozen different bottles of Vermouth/Amaro to "test" with...

Mangiare? Vinoevelo? Sunny? VinT? CSM? night around a dining room table mixing drinks for a few hours while our significant others look on in increasing disgust and resignation?

Just saw this Rob. I'm due for one of these.
I saw let's do it.
I just came across a shortcut to making an Old Fashioned, Barsmith Old Fashioned.
Tastes a little bit different from the way I make them, but very good nonetheless. Also cuts about 6 minutes off the time from thinking about one, to drinking one. Which is what I'm doing now.
quote:
Originally posted by Rob_Sutherland:
quote:
Originally posted by PD2K:
quote:
Originally posted by Rob_Sutherland:
Negronis made with Few barrel aged gin. Came close to replicating the whole cocktail being aged but obviously there is no change in the vermouth like when it's barrel aged.

Thinking about getting some small barrels to age Manhattans and Negronis then just bottling them for future use.

I used to use barrels, but now I throw one of these in a 3 QT glass container. Much more versatile IMHO:

https://www.amazon.com/gp/prod...ilpage?ie=UTF8&psc=1


Interesting! Good to know. Much easier. The only problem becomes now I want to buy about a dozen different bottles of Vermouth/Amaro to "test" with...

Mangiare? Vinoevelo? Sunny? VinT? CSM? night around a dining room table mixing drinks for a few hours while our significant others look on in increasing disgust and resignation?


I used to barrel age a lot of different cocktails. Some worked...others didn't. Always use high proof booze like Rittenhouse. These are my favorites. Good luck:

Employees Only Manhattan
Boulivardier (2-1-1)
Negroni (2-1-1)
Porn Star Martini
2 oz Absolut vanilla vodka
1.5 oz Passion fruit juice
0.5 oz Passoa passionfruit liqueur
0.5 oz Monin vanilla syrup
0.5 oz Lime juice
2 oz Champagne

Add all ingredients (except for the champagne) to ice filled cocktail shaker. Shake and strain into a cocktail glass. Serve with a shot glass filled with champagne.
East 8 Holdup
1.5 oz Grey Goose Vodka
0.75 Pineapple juice
0.5 oz Aperol
0.5 oz Lime Juice
0.5 oz Simple Syrup
0.25 oz Passoa Passionfruit Liqueur

Add all ingredients to an iced filled cocktail shaker. Shake and strain into an Old Fashioned glass with a large ice cube.
Dark & Mysterious
2 oz Rittenhouse rye
0.5 oz Cointreau
0.25 oz Lemon juice
0.25 oz Simple syrup
Mint

Add all ingredients to an Old Fashioned glass. Muddle and add ice.
Satan's Circus
2 oz Buffalo Trace bourbon
0.75 oz lemon juice
0.75 oz Cheery Heering
0.75 oz Thai bird chili infused Aperol

Shake and strain into a cocktail glass.
quote:
Originally posted by PD2K:
Last night:


Mr. Howell

Had to look this one up. At first, I thought it would be some fermented pineapple, drunk from a coconut.
quote:
Originally posted by mneeley490:
quote:
Originally posted by PD2K:
Last night:


Mr. Howell

Had to look this one up. At first, I thought it would be some fermented pineapple, drunk from a coconut.

LOL it's a really great cocktail. In case anyone needs the recipe:

Mr. Howell
1.5 oz Aged rum
0.75 oz Lime juice
0.5 oz Laphroaig 10
0.5 oz Maple syrup

Shake and strain into a cocktail glass
Mercy Mercy
2 oz Bombay Sapphire gin
0.5 oz Cocchi Americano
0.5 oz Aperol
2 dashes Angostura bitters

Add all to ice filled yarai. Stir till cold and strain into a cocktail glass.
Made a margarita riff with my grilled pineapple jalapeno infused mezcal - fantastic IMHO.

3 oz Infused mezcal
1 oz Lime juice
0.5 oz Honey syrup
1 Dash orange bitters
Cracked black pepper

Add everything to a cocktail shake and double strain into a cocktail glass.
At the Macallan Gallery 12 event in the Bowery:

The Sherried Cherry
1 oz Macallan 12 Sherry Cask
0.5 oz Cherry Heering
0.5 oz Averna
0.25 Amaro Sfumato

Add all ingredients to an ice filled yarai. Stir and strain into an old fashioned glass with a large ice cube.

All American Autumn
2 oz Macallan 12 Double Cask
4 oz Apple Cider
0.25 Maple Syrup
0.25 Lemon Juice
Dash of Allspice

Add all ingredients to a cocktail shaker with ice. Shake and strain into an ice filled collins glass.
The 212
2 oz Olmeca Altos Resposado tequila
1 oz Aperol
2 oz Ruby Red grapefruit juice

Shake and strain into an iced filled Old Fashioned glass
Made a batch of Del Frisco's VIP cocktail for my cousin's Halloween party. Super easy to make and the chicks dig it. Competes with the Woo-Woo for panty remover status Wink

VIP
2 ripe pineapples cored and chopped
1.75 L Svedka clementine vodka

Mix everything in a large container. Let marinate for 2 weeks in a cool dark place, while shaking every day. Strain out vodka. Crush pineapple and squeeze the juice out - or just use a juicer. Mix everything together, bottle and store in fridge.

Add 4 oz to cocktail shaker with ice. Shake and strain into a cocktail glass.
Maker's Mark Old Fashioned

I came across a mixer product called Barsmith Old Fashioned. It's a shortcut to making a pretty decent OF if you don't have all the ingredients. About $5. Not as good as mine, of course, but I've had much worse from many bartenders.
Last night a few neighbors stopped by:

Grilled pineapple infused mezcal margarita
Bombay Sapphire martini
Sherried Cherry
Mr. Howell
Fanciulli

Needless to say the this morning was very difficult Big Grin
quote:
Originally posted by PD2K:
45 day barrel aged Boulivardier


great drink.

wrapped up my night with a jungle bird and a rob roy.
quote:
Originally posted by g-man:
quote:
Originally posted by PD2K:
45 day barrel aged Boulivardier


great drink.

wrapped up my night with a jungle bird and a rob roy.

Hmmm...haven't had either in a while. May have to change that Smile
quote:
Originally posted by ThistlinTom:
I made a rusty nail with Talisker, didn't think it worked well. Probably should have used a blended scotch or a more mellower scotch.

I use The Famous Grouse as my mixing Scotch for cocktails (Penicillin, Blood & Sand, etc) . Works really well.
quote:
Originally posted by ThistlinTom:
I made a rusty nail with Talisker


Eek Eek

Not surprised it didn't work! A good blended scotch will do just fine. I don't think I've ever made a cocktail with single malt.

PH
Made Chocolate Martinis for the Christmas party - the ladies love em. Pre-make a large batch and just pour 4 or 5 oz into your shaker:

Chocolate Martini
1 oz Absolut Vanilla Vodka
1 oz Disaronno Amaretto
1 oz Bailey's
1 oz Kahlua
0.5 oz Godiva Chocolate Liqueur
0.5 oz Marie Brizard Creme de Cacao

Shake with ice, and strain into a cocktail glass.
Had this Prohibition-era cocktail at a get-together the other night.

The Last Word
Equal parts gin, green Chartreuse, maraschino liqueur, and fresh lime juice. Shaken, and served straight up. Not bad.
quote:
Originally posted by mneeley490:
Had this Prohibition-era cocktail at a get-together the other night.

The Last Word
Equal parts gin, green Chartreuse, maraschino liqueur, and fresh lime juice. Shaken, and served straight up. Not bad.

If you liked that, try a modern riff from Phil Ward:

Final Ward
0.75 oz Rittenhouse Rye
0.75 oz Green Chartreuse
0.75 oz Luxardo Maraschino
0.75 oz Lemon Juice
The Blackspur
1 part Bombay Sapphire
3/4 part St. Germain
1/5 part Fernet Branca

All all to an ice filled yarai. Stir and strain into a cocktail glass.
quote:
Originally posted by PD2K:
quote:
Originally posted by mneeley490:
Had this Prohibition-era cocktail at a get-together the other night.

The Last Word
Equal parts gin, green Chartreuse, maraschino liqueur, and fresh lime juice. Shaken, and served straight up. Not bad.

If you liked that, try a modern riff from Phil Ward:

Final Ward
0.75 oz Rittenhouse Rye
0.75 oz Green Chartreuse
0.75 oz Luxardo Maraschino
0.75 oz Lemon Juice

I'd probably like that better, as I am very fond of Rittenhouse.
King's Lock, Conestoga Gin
Monkey 47, Dry Gin

We compared the two in martini's and G&T's. No contest. The Monkey 47 is far superior. First time I've tried it. Expensive but really good.
Corpse reviver 2

1 part london gin
1 part lillet blanc
1 part triple sec
1/2 part lemon juice
dash of absinthe.
Dirty Barbados
2 oz Plantation 5 Rum
1 oz Ginger Syrup
1 oz Lime Juice
2 dashes Orange Bitters

Mountain Man
2 oz Buffalo Trace Bourbon
0.75 oz Lemon Juice
0.25 oz Giffard Peche Liqueur
0.25 oz Ginger Syrup
0.25 oz Maple Syrup

Shake and strain into an Old Fashioned glass with one large ice cube.
quote:
Originally posted by PD2K:


Mountain Man
2 oz Buffalo Trace Bourbon
0.75 oz Lemon Juice
0.25 oz Giffard Peche Liqueur
0.25 oz Ginger Syrup
0.25 oz Maple Syrup

Shake and strain into an Old Fashioned glass with one large ice cube.


did you pick up a rugged beard?

or is it mountain man because you get a big hearty belly from all that sugar? =)
quote:
Originally posted by g-man:
quote:
Originally posted by PD2K:


Mountain Man
2 oz Buffalo Trace Bourbon
0.75 oz Lemon Juice
0.25 oz Giffard Peche Liqueur
0.25 oz Ginger Syrup
0.25 oz Maple Syrup

Shake and strain into an Old Fashioned glass with one large ice cube.


did you pick up a rugged beard?

or is it mountain man because you get a big hearty belly from all that sugar? =)


A real mountain man would have a list of ingredients that stopped at the bourbon!
quote:
Originally posted by sarbuze:
quote:
Originally posted by g-man:
quote:
Originally posted by PD2K:


Mountain Man
2 oz Buffalo Trace Bourbon
0.75 oz Lemon Juice
0.25 oz Giffard Peche Liqueur
0.25 oz Ginger Syrup
0.25 oz Maple Syrup

Shake and strain into an Old Fashioned glass with one large ice cube.


did you pick up a rugged beard?

or is it mountain man because you get a big hearty belly from all that sugar? =)


A real mountain man would have a list of ingredients that stopped at the bourbon!

Lol who knows maybe because of maple syrup? Great cocktail though.
quote:
Final Ward
0.75 oz Rittenhouse Rye
0.75 oz Green Chartreuse
0.75 oz Luxardo Maraschino
0.75 oz Lemon Juice


great drink!
Conference

0.5 oz Rittenhouse Rye
0.5 oz Buffalo Trace Bourbon
0.5 oz Laird's Apple Brandy BnB (original calls for Calvados)
0.5 oz Pierre Ferrand 1840 Cognac
1 tsp Demerara Syrup
2 dashes Angostura Bitters
1 dash Bittermens Xocolatl Mole Bitters

Add all to iced filled yarai. Stir and strain into an Old Fashioned glass with a large ice cube.
Oaxaca Old Fashioned
Red Hook
Blackspur
Employees Only Manhattan
Don't Give Up The Ship

My liver needs a vacation
Mint Julep

2oz Woodford Reserve Bourbon
.5oz of water
three crushed sugar cubes
1 spring of mint.
dash of cardamon.
During Cinco de Mayo:

Mango Jalapeno Tommy Margarita
Smokey Jalapeno Tommy Margarita (50/50 Mezcal/Tequila)
Picosito
My mint plant needed to be trimmed so what better excuse for a few cocktails... Big Grin

Gin Gin Mule
Expat
Jalapeño margaritas

Muddle or crush fresh jalapeños in simple syrup along with some cilantro in a shaker. Add lime juice and tequila with some ice and shake. Serve in martini glass.
Last week with BonChon chicken with family, a Baltimore redneck tradition.

Orange Crush

4 parts orange juice
2 parts vodka
1 part Cointreau (original recipe calls for Triple Sec)

Finish with a splash (or more, this is a POTENT drink) lemon lime soda of your choice.

Pour over lots of ice.

A great summertime cooler, and perfect for the pool as it is a very innocent looking cocktail!

PH