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What cocktails are you making

pd2kpd2kMember
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/
T thistlintomMember
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.
pd2kpd2kMember
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
V vinobevoMember
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...
pd2kpd2kMember
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.
pd2kpd2kMember
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.
G g-manMember
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.
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