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View Full Version : What Cocktail Are Enjoying Spring '13?



Alphanumeric
04-08-2013, 00:06
In compliance with compliance's reminder, a seasonally fitting thread is in order.

Binny's had a 15% off Saturday this past weekend, which meant I had some shopping to do.

I've opened a bottle of Hiram Walker Triple Sec and Big Gin gin. I'd read several respectable sources citing the HW as an affordable Cointreau competitor in terms of mixing. Tonight, I performed a none-too scientific head-to-head of Cointreau and the HW. The HW was sweeter, lower proof, less complex and bitter, and more candy orange than orange peel. As expected, a clearly inferior sipper.

After, I tried it in my first White Lady (2 pts Tanqueray, 1 pt HW triple sec, 1 pt lemon juice). It was pretty good. I'll need to do a head-to-head but my impression was that the lower proof and less interesting flavor detrimented the drink.

I'm inclined to say that, when it's at least 1/4 of the drink, the HW produces an inferior cocktail. However, given the $20+ price difference between a bottle of that and a bottle of Cointreau, it's probably not worth arguing over for a casual drink.


As for the Big Gin, I've yet to mix it but I can say with certainty that it's a damn fine gin. I've got a handful of gins lying around, but none have struck a chord with me like Big Gin.

whiskeyobsessive
04-08-2013, 05:20
My traditional spring cocktail has been the Negroni, but with all of the brown liquor piling up around the house I started with a Boulevardier last night: 2 parts Baby Saz, 1 part Dolin Rouge vermouth and 1 part Campari. As the bastard child of the Negroni and the Manhattan, I'm not sure it beats either of its parents, but was a bit more warming for a cool evening. I'd say it's worth a try.

Quantum
04-19-2013, 10:29
I normally stick to fairly basic Manhattan and Old Fashioned recipes, but I do try to expand my selection to include slightly more refreshing drinks during the hotter months. One of my favorites is the El Diablo.
1 1/2 ounce tequila
1/2 ounce crème de cassis
1/2 ounce fresh lime juice
1 1/2 ounce ginger beer


Combine the first three ingredients in an ice filled shake and shake until cold. Strain over ice into a rocks glass and top with ginger beer. Garnish with a lime wheel.

Trey Manthey
04-19-2013, 22:02
Made a slough of drinks for me and the wifey tonight:

Barrel aged Negroni
Grasshopper
Army Navy
...and the first Mint Julep of the year with the handle of dusty I.W. Harper I picked up this afternoon!

Tucker
04-20-2013, 11:22
Negroni this afternoon.

15178

Alden
04-20-2013, 11:30
I'm about to make an Old Fashioned here in a few minutes. My first.

Wish me luck.

squire
04-20-2013, 12:51
Bourbon Manhattan made with Barton.

Alden
04-20-2013, 15:16
Bourbon Manhattan made with Barton.

So, so, so, how was it?

squire
04-20-2013, 17:22
Quite good as Manhattans go.

Alphanumeric
04-20-2013, 22:12
Bourbon Manhattan made with Barton.

squire, you realize being made with Barton is not a requisite for being labeled a cocktail?

squire
04-21-2013, 15:43
It is at my house . . . . .

Alden
04-21-2013, 16:18
squire, you realize being made with Barton is not a requisite for being labeled a cocktail?

Do you have to stir it with a peacock feather for it to be a real cocktail?

bigtoys
04-21-2013, 22:45
GT Manhattan at GT Fish & Oyster in Chicago last night
2 oz Old Forester, 3/4 oz Carpano Antica, 1/4 oz Averna Amaro, couple dashes Angostura Bitters
I've got the CA and AA at home, so I'm gonna be making these a lot

DaveOfAtl
04-25-2013, 19:11
In preparation for my Derby trip next week, I made my first mint julep of the year using the 4R 100th Anniversary SB. I've always thought that older, woodier bourbon works best in a julep, and this 17 yo 4R is doing just fine!

ratcheer
04-26-2013, 06:16
It looks like my cocktail this Spring is going to be the Negroni. I am making them with 1 oz each of Tanqueray gin, Campari, and Carpano Antica Formula vermouth. This is basically Cocktail Heaven!

Tim

Alphanumeric
04-29-2013, 23:39
Do you have to stir it with a peacock feather for it to be a real cocktail?

At a minimum!


It looks like my cocktail this Spring is going to be the Negroni. I am making them with 1 oz each of Tanqueray gin, Campari, and Carpano Antica Formula vermouth. This is basically Cocktail Heaven!

Tim

There exists a cocktail called the Negroni Sbagliato, a fact I only unearthed while researching the Sbagliato Grosso. It is a Negroni (or more appropriately, an Americano) with sparkling white in place of gin, or soda water, take your pick. I look forward to making one.

But back to the Sbagliato Grosso I stirred myself tonight:

1 hulled strawberry
1 1/2 oz Cognac (Remy VSOP)
1 oz Campari
1 oz sweet Vermouth (Dolin)
1/2 oz pastis (1/3 oz Pacifique absinthe)
2 dashes Angostura

In rocks glass, press- not muddle- strawberry. Add rest of ingredients and ice, stir and enjoy with twists of orange and lemon.

The Negroni has always been too vermouthy for me. The Grosso de-emphasises the vermouth and shines the limelight on bright fruit, Campari, and anise. Worth a go if you're in the mood for experimentation.

tanstaafl2
04-30-2013, 08:41
At a minimum!

There exists a cocktail called the Negroni Sbagliato, a fact I only unearthed while researching the Sbagliato Grosso. It is a Negroni (or more appropriately, an Americano) with sparkling white in place of gin, or soda water, take your pick. I look forward to making one.



I definitely think of the Negroni Sbagliato as more of an Americano variation and I have heard it suggested that it should be called an Americano Migliorato rather than a Negroni Sbagliato!

kitzg
04-30-2013, 11:45
Just about a month ago, I enjoyed a cocktail I don't have often enough. First, I don't actually drink cocktails often and second, I don't get this one often enough. But I digress. So about a month ago I was in New Orleans. It had been awhile since I visited the Sazerac Bar in the Roosevelt Hotel. I enjoyed the Sazerac cocktail this time so well I had a second. Made just the way I like it.

1 cube sugar

1½ ounces (35ml) Sazerac Rye Whiskey or Buffalo Trace Bourbon

¼ ounce Herbsaint

3 dashes Peychaud's Bitters

Lemon peel

Pack an Old-Fashioned glass with ice
In a second Old-Fashioned glass place the sugar cube and add the Peychaud's Bitters to it, then crush the sugar cube
Add the Sazerac Rye Whiskey to the second glass containing the Peychaud's Bitters and sugar
Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint
Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel

Ah, yes. The spice of the rye, the gentle sweetness, the alluring devil....

(and soon, very soon, I must make my first Mint Julep of the season! I hope my mint is growing!)

cbus
05-04-2013, 20:07
Mint Julep for derby day

omgmarclol
05-06-2013, 18:35
switching it up from bourbon and whiskey in general. having a gin and tonic tonight (hendricks and q tonic). i for got how much i like these. maybe move to some martin miller's westbourne with rocks and a twist.

squire
05-06-2013, 19:01
We are having Vespers while watching Casino Royalle.

jersey12
05-08-2013, 18:56
Having a nice Ritt BiB old fashioned while catching up on the latest episode of Mad Men.

Alphanumeric
05-09-2013, 17:21
Finally had all the ingredients for a Gunshop Fizz lying around, which was incentive enough to create one of these laborious potlucks.

Gunshop Fizz
2 oz Peychaud's bitters
1 oz lemon juice
2 strawberries
3 slices cucumber
3 wide grapefruit peels
3 wide orange peels
1 oz Sanbitter (subbed .5 oz each of soda water and Campari)

Muddle all but Sanbitter for a great long time to let flavors socialize, then agitate the whole affair with some impressive chunks of ice. Once thoroughly chilled, strain and then strain again. Top the all-but Gunshop Fizz with an ounce of Sanbitter and garnish with a slice of cucumber.

I'd read much about this cocktail but never tried one. Worth a shot if you ever happen to find yourself with the necessary ingredients and feel like working for your drink.

omgmarclol
05-09-2013, 22:03
that's a veritable fruit salad

Dolph Lundgren
05-10-2013, 08:29
Finally had all the ingredients for a Gunshop Fizz lying around, which was incentive enough to create one of these laborious potlucks.

Gunshop Fizz
2 oz Peychaud's bitters
1 oz lemon juice
2 strawberries
3 slices cucumber
3 wide grapefruit peels
3 wide orange peels
1 oz Sanbitter (subbed .5 oz each of soda water and Campari)

Muddle all but Sanbitter for a great long time to let flavors socialize, then agitate the whole affair with some impressive chunks of ice. Once thoroughly chilled, strain and then strain again. Top the all-but Gunshop Fizz with an ounce of Sanbitter and garnish with a slice of cucumber.

I'd read much about this cocktail but never tried one. Worth a shot if you ever happen to find yourself with the necessary ingredients and feel like working for your drink.

I would imagine that the fruit was rotted by the time you finished creating this beast!

devillighter
05-10-2013, 09:25
Finally had all the ingredients for a Gunshop Fizz lying around, which was incentive enough to create one of these laborious potlucks.

Gunshop Fizz
2 oz Peychaud's bitters
1 oz lemon juice
2 strawberries
3 slices cucumber
3 wide grapefruit peels
3 wide orange peels
1 oz Sanbitter (subbed .5 oz each of soda water and Campari)

Muddle all but Sanbitter for a great long time to let flavors socialize, then agitate the whole affair with some impressive chunks of ice. Once thoroughly chilled, strain and then strain again. Top the all-but Gunshop Fizz with an ounce of Sanbitter and garnish with a slice of cucumber.

I'd read much about this cocktail but never tried one. Worth a shot if you ever happen to find yourself with the necessary ingredients and feel like working for your drink.

This is such a great cocktail, and it is getting close to the right time of year in this area for local strawberries and cucumbers. Last year, I drove all over trying to find sanbitter just to make this cocktail as I had all the other ingredients. I found some at Dipasquales in Baltimore, which should have been my first stop.

This is the signature cocktail from the Beta Cocktails book http://betacocktails.com/, which is definitely worth buying if you are really into cocktails - the whole collection consists of crazy concoctions that somehow end up being really delicious. There is a thread on the eGullet cocktail forum with a bunch of recipes people have made from the book.

tanstaafl2
05-10-2013, 10:31
This is such a great cocktail, and it is getting close to the right time of year in this area for local strawberries and cucumbers. Last year, I drove all over trying to find sanbitter just to make this cocktail as I had all the other ingredients. I found some at Dipasquales in Baltimore, which should have been my first stop.

This is the signature cocktail from the Beta Cocktails book http://betacocktails.com/, which is definitely worth buying if you are really into cocktails - the whole collection consists of crazy concoctions that somehow end up being really delicious. There is a thread on the eGullet cocktail forum with a bunch of recipes people have made from the book.

I brought two of them, the Transatlantic Giant and the Teenage Riot, to the Gazebo among the four cocktails I was making. Not sure most people quite knew what to make of me and my portable bar but it seemed like those who gave them a try enjoyed them!

bllygthrd
05-10-2013, 16:19
Took my wife to the Blennerhassett Hotel in Parkersburg, WV for the weekend (a great historic hotel) ... and watched the Derby in their courtyard. Had a mint julep, at my wife's insistence ... and an old fashioned, or two.

Liked the old fashioned much more than the mint julep ... btw, both were made with Blanton's, seems that Spat's [their restaurant/bar] doesn't have a well bourbon ... and all bourbons are the same price.

smknjoe
05-10-2013, 16:28
At least they didn't skimp on the booze! Did you go to the island? I went to the park there a couple of times when I was a kid (my dad was a big Civil War buff)

bllygthrd
05-10-2013, 16:45
At least they didn't skimp on the booze! Did you go to the island? I went to the park there a couple of times when I was a kid (my dad was a big Civil War buff)

Have been there numerous times ... have even done civil war reenacting there (yes, I'm one of those). Didn't go last weekend as we spent most of our time at the hotel enjoying each other's company ... but, I agree, a great day trip and a very historic 18th century site ... few people realize it has an Arron Burr treason connection.

Barclay Beach
05-10-2013, 19:34
This is the signature cocktail from the Beta Cocktails book http://betacocktails.com/, which is definitely worth buying if you are really into cocktails - the whole collection consists of crazy concoctions that somehow end up being really delicious. There is a thread on the eGullet cocktail forum with a bunch of recipes people have made from the book.

Thanks for the book recommendation -- I'm going to try to get a copy.

emr454
05-11-2013, 04:07
I made myself two mint juleps last night, one with KCSB and one with BT. The 120 proof KC just seemed to overpower the mint and sugar syrup and tasted out of balance. With the BT everything mingled together nicely and it worked very well. I could see a few more of those in my future!

Eric

savagehenry
05-12-2013, 15:02
Watching golf & getting ready to make my first citrus Arnold Palmer & Bourbon, just waiting for the simple syrup to cool.

Grain Belt
05-14-2013, 10:12
Knob Creek Rye perfect Manhattan. Very good.

squire
05-14-2013, 10:38
1 oz Barton, 1/2 oz Parma pomegranate liqueur, 2 oz orange juice, over ice stirred not shaken.

ChainWhip
05-16-2013, 23:36
My foray into the cocktail world: the Manhattan

2 parts WTR101
1 part Carpano Antica Vermouth
2 dashes Bittermens Orange Cream Citrate
2 dashes Angostora Bitters

cbus
05-17-2013, 20:49
Manhattan

2 oz Willett Rye
.75 oz Carpano Antica
Several dashes of Fee Bros Barrel Aged Biters

Restaurant man
05-19-2013, 20:10
Mr browns grapefruit cooler
2oz four roses single
.5oz canton ginger liqueur
3oz fresh squeezed ruby red grapefruit juice
Rub the inside of a glass with mint and drop in
add ice and pour mixture in
garnishwith mint sprig.
Ahhhh!:yum:

Restaurant man
05-19-2013, 20:11
Manhattan

2 oz Willett Rye
.75 oz Carpano Antica
Several dashes of Fee Bros Barrel Aged Biters

Yes sir. That is a great one!

Alphanumeric
05-19-2013, 21:30
An Algonquin:

2 pts. Rye (Beam)
1 pt. dry vermouth (Lillet)
1 pt. pineapple juice

Eh. I knew from the get-go that Ritt. would be a better choice, but the Beam was closer at hand. I tasted the pineapple-rye mixture against a dry vermouth and Lillet and the Lillet's sweetness and character seemed like a better match. Ultimately, a decent drink and good way to help finish off my can of pineapple juice from last night and certainly worth a shot for all those interested, but just make sure to use a burlier rye than Beam.

(The other portion of my pineapple juice was spent on a Pago Pago and a Chartreuse Swizzle, two eminently potable cocktails.)

weller_tex
05-20-2013, 13:48
Made my first Mint Julep for my wife this weekend. It was a big hit after I got the sweetness level down a bit.

Trey Manthey
05-20-2013, 20:24
Nothing fancy, just Cynar and soda...it's getting a bit too warm for brown liquor. This time of year let's me recharge for the fall releases!

Alphanumeric
05-22-2013, 22:34
Nothing fancy, just Cynar and soda...it's getting a bit too warm for brown liquor. This time of year let's me recharge for the fall releases!

I agree. Today I made a seasonal resolution to switch back to gin (and other light spirits), with a Last Word and Corpse Reviver #2 (I had only intended to make the CR2, but the two gin-based equal parts drinks got crossed in my head-cyclopedia).

Trey, have you tried Cardamaro before? It's flavored with cardoon and blessed thistle, both in the same family as artichoke. I simply haven't gotten around to purchasing my bottle of Cynar yet but am wondering if the two are interchangeable or if it is more of a dry vermouth/quina relationship.

Wryguy
05-23-2013, 06:11
I agree. Today I made a seasonal resolution to switch back to gin (and other light spirits), with a Last Word and Corpse Reviver #2 (I had only intended to make the CR2, but the two gin-based equal parts drinks got crossed in my head-cyclopedia).

Trey, have you tried Cardamaro before? It's flavored with cardoon and blessed thistle, both in the same family as artichoke. I simply haven't gotten around to purchasing my bottle of Cynar yet but am wondering if the two are interchangeable or if it is more of a dry vermouth/quina relationship.

Sorry to jump in here, but I think they are definitely different IMO, with Cynar a bit brasher and more bitter, while the Cardamaro is more delicate and sweet. The Cynar works better with soda and the Cardamaro is better for neat sipping, IMHO, but both are very versatile, though not exactly interchangeable. Get yourself some Cynar though, if you like the more bitter end of things.

Trey Manthey
05-24-2013, 12:52
Yeah, I don't think they are interchangeable. I just tasted them side by side. Cardamaro is more syrupy and sweet, Cynar is dryer and more bitter. If I had to pick one it would be Cynar.

squire
05-24-2013, 13:29
More like a highball, Barton and Perrier over ice.

elbowguru
05-25-2013, 19:14
Drinking a dark and stormy made of Ron Abuelo 12 year and Gosling's ginger beer. The frau likes them and I figured why not have one with supper.

Alphanumeric
05-25-2013, 23:29
Sorry to jump in here, but I think they are definitely different IMO, with Cynar a bit brasher and more bitter, while the Cardamaro is more delicate and sweet. The Cynar works better with soda and the Cardamaro is better for neat sipping, IMHO, but both are very versatile, though not exactly interchangeable. Get yourself some Cynar though, if you like the more bitter end of things.


Yeah, I don't think they are interchangeable. I just tasted them side by side. Cardamaro is more syrupy and sweet, Cynar is dryer and more bitter. If I had to pick one it would be Cynar.

Thanks for the feedback. I agree with your impressions of it. I had picked up the Cardamaro on a whim some months back based on an amaro thread on eGullet. I was surprised when I opened it because I was expecting something similar to what (I imagine) Cynar tastes like. It's too bad the two of them don't occupy apposite parts of the spectrum, since I can't find many Cardamaro recipes. Any favorites?

devillighter
05-26-2013, 16:36
A gunshop fizz. Great aperitif!

15482

T Comp
05-26-2013, 17:34
A damn good Sazerac at the Carousel bar in NOLA.

devillighter
05-27-2013, 16:31
A damn good Sazerac at the Carousel bar in NOLA.

I'll continue with the NOLA theme with a Ramos Gin Fizz:

squire
05-27-2013, 16:35
T Comp write: "A damn good Sazerac at the Carousel bar in NOLA".

Thad is living large in the Big easy.

BFerguson
05-27-2013, 16:42
a "Old Manhatten".

2oz WTRB
1oz Sweet vermouth
1oz Pierre Ferrand Dry Curacao
bitters
drizzle of Luxardo sweet vermouth, with a couple of cherries on the top.

Over crushed ice.

Needle something sweeter today grilling. The higher proof RB stood up well, and the addition of the orange note played well with the rest, like the muddled orange of the old fashioned. A good slow sipper.

B

Trey Manthey
05-27-2013, 19:25
Tried a 2:1 Buffalo Trace / Cardamaro stir down with a few dashes of Bitter Truth Aromatic. Easy sipping, rich, and let's the Cardamaro flavors shine.

Trey Manthey
06-02-2013, 12:24
Tried this recipe:
http://www.seriouseats.com/recipes/2012/12/new-york-shrub-peels-cocktail-rye-whiskey-balsamic-recipe.html

I might cut back on the lemon juice a tad next time, but this makes an excellent aperitif. Not too sweet, not too bitter, and not too sour. I think I'd like to play around with the shrub format a little more...

ChainWhip
06-04-2013, 00:43
My first old-fashioned tonight - I think I'll use something besides THH next time.

yountvillewjs
06-05-2013, 20:23
Manhattan, as interpreted by me

2:1 - RittBIB-Cocchi Vermouth
4-5 dashes Barrel Aged Forbidden Bitters (Miracle Mile)
1 dash Regan Orange Bitters
2 Luxardo Cherries w/ a little bit of cherry juice
1 large square ice cube

perfect

scratchline
06-05-2013, 20:45
Manhattan, as interpreted by me

2:1 - RittBIB-Cocchi Vermouth
4-5 dashes Barrel Aged Forbidden Bitters (Miracle Mile)
1 dash Regan Orange Bitters
2 Luxardo Cherries w/ a little bit of cherry juice
1 large square ice cube

perfect

That's a lot of Cocchi. I'll have to give that a try.

-Mike

bigtoys
06-06-2013, 16:04
just saw this on Girl and the Goat Facebook page. They call it a Chicago Derby. They soak mint leaves in the bourbon for 11 hours. Looks like they've chosen a good bourbon, too.
Hope to have one soon.
http://i230.photobucket.com/albums/ee132/bigtoys335/etoh/970680_672945852722070_110159976_n_zpse2a69cf9.jpg (http://s230.photobucket.com/user/bigtoys335/media/etoh/970680_672945852722070_110159976_n_zpse2a69cf9.jpg .html)

draiiinage
06-11-2013, 16:15
RC St. G - one of my favorites from my friend's website (drinkstraightup.com (http://www.drinkstraightup.com)). Great balance of bitter and sweet.

Ingredients:

1.5oz Rye
.75oz Campari
.75oz St. Germain
Orange twist



15681

tdig
06-12-2013, 05:48
Burnt Marmalade Sour
15700

2 oz whiskey
1 oz burnt lemon juice
1/2 oz simple syrup
1 barspoon marmalade
2 dashes orange bitters
1 dash angustora bitters
1 egg white
3-4 drops saline water (3:1 salt to water)


Add ingredients. Dry shake. Add ice. Shake. Double strain into chilled glass. Char lemon peel with blow torch and garnish.


For burnt lemon juice: Roast lemon halves at 350F for 30 minutes. Let cool. Juice.

rndenks
06-13-2013, 12:58
just saw this on Girl and the Goat Facebook page. They call it a Chicago Derby. They soak mint leaves in the bourbon for 11 hours. Looks like they've chosen a good bourbon, too.
Hope to have one soon.
http://i230.photobucket.com/albums/ee132/bigtoys335/etoh/970680_672945852722070_110159976_n_zpse2a69cf9.jpg (http://s230.photobucket.com/user/bigtoys335/media/etoh/970680_672945852722070_110159976_n_zpse2a69cf9.jpg .html)

I saw this on Four Roses website too. Same pictures. Looks tasty.

ChainWhip
06-16-2013, 22:56
Manhattan:

1 oz Carpano Antica vermouth
1.5 oz Wild Turkey 101 Rye
.5 oz Parker's Heritage Collection Bourbon ('12)
2 dashes Scrappy's Orange Bitters
3 dashes Angostura Bitters
Orange Peel
Luxardo Cherries