sounds real sweet tho
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.
Saserac with Bulleit Rye.
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
for you manhattan lovers.
if you can score some cardomon bitters.
two drops adds a wonderful complexity to the cocktail
if you can score some cardomon bitters.
two drops adds a wonderful complexity to the cocktail
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 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.
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
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.
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.
quote:like a perky lady's tit?
I didn't see that coming!
Bespoke cocktail party over the weekend:
The Maharajah's Burra-Peg
Old Fashioned
Martini
Barrel aged El Presidente
Barrel aged Boulevardier
The Maharajah's Burra-Peg
Old Fashioned
Martini
Barrel aged El Presidente
Barrel aged Boulevardier
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.
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
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
Made myself two "Christmas" Old Fashioneds last night
2 oz. Four Roses Bourbon
1/2 oz. Brown sugar simple syrup
2 dashes Chocolate Bitters
1 dash Orange Bitters
Orange peel garnish
2 oz. Four Roses Bourbon
1/2 oz. Brown sugar simple syrup
2 dashes Chocolate Bitters
1 dash Orange Bitters
Orange peel garnish
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.
Also had mai tais and other island drinks while there.
Boulevard Manhattan:
2 oz Rittenhouse Rye
1 oz Dolin Dry Vermouth
0.5 oz Grand Marnier
2 dashes Angostura orange bitters
2 oz Rittenhouse Rye
1 oz Dolin Dry Vermouth
0.5 oz Grand Marnier
2 dashes Angostura orange bitters
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 
:
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.
: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.
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.
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?
I quite like Meyer's as a regular mixing dark rum but in the same way a Dark & Stormy should only be made with Goslings Rum, a Painkiller should only be made with Pusser's. It just doesn't taste the same.
Pusser's is definitely at a higher quality that Meyer's.
Pusser's is definitely at a higher quality that Meyer'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.