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scratchline
06-22-2013, 17:17
I'll start this one off with a wonderful twist on an old classic, the Whiskey Sour. I'm working on my second New York Shrub.

1 1/2 oz rye
3/4 oz lemon juice
1/2 simple syrup (I actually used poppy syrup)
1 teaspoon balsamic reduction

Shake w crushed ice. Strain onto rocks.

The balsamic reduction couldn't be simpler and adds an unexpected tang to the drink. I thought I was over sours but this has me rethinking my position. I can see enjoying these all summer.

http://www.seriouseats.com/recipes/2012/12/new-york-shrub-peels-cocktail-rye-whiskey-balsamic-recipe.html

-Mike

MarkEdwards
06-22-2013, 17:51
I had my first Manhattan today.

Saltgrass Steakhouse had a little placard on the table advertising the "Woodford Maple Manhattan" with seet vermouth, a dash of bitters, made especially for Saltgrass.

I have to admit, it was very good, and paired well with my prime rib.

Clavius
06-22-2013, 21:03
A vodka martini tonight while catching up on the 24H of Le Mans after work.

bearmark
06-22-2013, 21:10
Recently, I've been making a variation on a Sazerac by mixing 1/2 oz. Breckenridge Bitters with a shot of rye. Tonight I compared this using Wild Turkey Rye 101 and Rittenhouse BiB Rye. I'll be comparing these straight up soon, but based on these cocktails I find the WTR to be sweeter and milder while the RR has more of the rye spice I prefer without too much sweetness. I'm almost done with my WTR101, but I don't think I'll miss it too much.

darylld911
06-23-2013, 09:29
No name for it, but took:

3 oz club soda
2 oz 1792 RR
2.5 oz Ginger Zinger mix (locally produced, all natural mixer of ginger, lime juice, and sugar cane juice)

Sort of like a fresh ginger-ale type feel, but more refreshing and light.

draiiinage
06-25-2013, 20:18
Something I've been playing around with:

1.5oz rye (used wp10)
1oz Aperol
0.25oz St. Germain
4 drops bittermans Boston bittahs
stirred over ice, served over a rock +/- lemon twist

Alphanumeric
06-25-2013, 21:48
Negroni variant using Punt e Mes. Don't really care for Negronis. The Punt e Mes makes this good for me. A no-brainer if you like Campari and gin but can't seem to wrap your head around a Negroni.

imbibehour
06-26-2013, 08:04
Fresh market frut berries landed in my area, raspberries, cherries, blueberries, strawberrries....

It means one thing only it is time for whiskey cobblers!!!

imbibehour
06-26-2013, 15:45
Didn't have time to post this in one posting. So here it is: http://imbibehour.blogspot.com/2013/06/with-summer-comes-good-fruit-with-good.html

draiiinage
06-27-2013, 14:33
John Cameron Cocktail - something I picked up from one of the bartenders at Rob Roy in Seattle:

2-3 dashes Reagans orange bitters
0.5oz Islay scotch (needs to be very peaty - I used Laphroaig 10)
2oz Carpano
stirred, over a rock

amazing... like alcoholic barbeque sauce.

tanstaafl2
06-27-2013, 14:52
A couple of cocktails last night at dinner in addition to exploration of a variety of bottles that I brought with me. Helps that the bar manager is a friend and it helps even more that I share everything I bring with her! In addition to my two new arrivals from Holland I had AE Rye, Ratafia de Champagne and two port style wines, Malamado, a malbec from Argentina and Sand-Reckoner, a fortified zinfandel from the middle of nowhere in Arizona (Willcox, AZ). Who knew there were so many winerys in SE AZ? And that one makes a port!

First cocktail was an Allegheny. I keep forgetting to get a picture of the menu but it is a sous vide cocktail (basically slow cooked for 2 days at low temperature) with ER10SB bourbon, lemon juice, fresh blackberries and probably another ingredient or two. The blackberries basically explode during the cooking and the juice melds with everything else. Delightful!

Also had a Maloney No. 2 which is credited to John Durr in Louisville, KY.
1.5 oz BIB bourbon (Evan Williams I think)
1.5 oz sweet vermouth (my go to is Carpano. Cocchi di Torino is in the original recipe)
0.75 oz of the ever popular Cynar
0.5 ox of Luxardo maraschino liqueur

I had it up with an orange twist. Very nice!

Alphanumeric
06-27-2013, 22:33
A couple of cocktails last night at dinner in addition to exploration of a variety of bottles that I brought with me. Helps that the bar manager is a friend and it helps even more that I share everything I bring with her! In addition to my two new arrivals from Holland I had AE Rye, Ratafia de Champagne and two port style wines, Malamado, a malbec from Argentina and Sand-Reckoner, a fortified zinfandel from the middle of nowhere in Arizona (Willcox, AZ). Who knew there were so many winerys in SE AZ? And that one makes a port!

First cocktail was an Allegheny. I keep forgetting to get a picture of the menu but it is a sous vide cocktail (basically slow cooked for 2 days at low temperature) with ER10SB bourbon, lemon juice, fresh blackberries and probably another ingredient or two. The blackberries basically explode during the cooking and the juice melds with everything else. Delightful!

Also had a Maloney No. 2 which is credited to John Durr in Louisville, KY.
1.5 oz BIB bourbon (Evan Williams I think)
1.5 oz sweet vermouth (my go to is Carpano. Cocchi di Torino is in the original recipe)
0.75 oz of the ever popular Cynar
0.5 ox of Luxardo maraschino liqueur

I had it up with an orange twist. Very nice!

Where are you drinking that you have bartenders that sous vide? I want in on that.

I went for something drastically less involved tonight: a sherry cobbler. My first one. Used a $5 TJ's manzanilla which meant things weren't destined to send socks veering off in any directions, but it was worthwhile. Simple and would probably be quite enjoyable with a drier and better sherry.

tanstaafl2
06-28-2013, 07:53
Where are you drinking that you have bartenders that sous vide? I want in on that.

I went for something drastically less involved tonight: a sherry cobbler. My first one. Used a $5 TJ's manzanilla which meant things weren't destined to send socks veering off in any directions, but it was worthwhile. Simple and would probably be quite enjoyable with a drier and better sherry.

From the guiding hand of the delightful beverage manager and bartender extraordinaire, Arianne Fielder, at Seven Lamps in Atlanta.

http://atlanta.eater.com/archives/2013/03/12/arianne-fielder-brings-sous-vide-cocktails-to-seven-lamps.php#more

http://www.sevenlampsatl.com/#about

The menu also features Beer-tails, alcoholic root beer slushies and barrel-aged cocktails. What could be better?

ChainWhip
06-29-2013, 15:47
Green Tea Ginger Ale & Rye (with Scrappy's Orange Bitters) on ice to celebrate finally tipping 80deg F in Seattle.

Jag
07-01-2013, 21:05
Did my first variation of an old fashioned, WT Rye 81 with Peychuard's bitters. All I can say is I wish someone had handed me something like this about oh five or so years ago, delicious.

Trey Manthey
07-02-2013, 13:31
15911

Mmmmmmm...

Got some silver plated julep cups, and used the opportunity to finish a bottle of WR that someone left at my house.

Alphanumeric
07-02-2013, 15:38
That's a lovely julep, Trey. You should remind your auto-focus of that.

sutton
07-02-2013, 16:08
A Shandy of sorts - with homemade limeade (5 limes, one orange - was time to use up some citrus...) - 25% limeade, 75% Harpoon Bohemian Pilsner ...

Alphanumeric
07-03-2013, 20:31
Red Hook. Another use for my recently acquired bottle o' Punt e Mes, and a damn tasty one at that. Great bitterness and funk exuded by the PeM and Maraschino. Another spin-off of a classic that just appeals more to my palate.

RVTsteve
07-04-2013, 10:22
Just got the ribs on while enjoying a "Kentucky Breakfast". I didn't have any apricot preserves to add to mine.




2 ounces bourbon
1 ounce fresh-squeezed lemon juice
1/2 ounce rich simple syrup
1/2 ounce egg white, beaten
1 teaspoon apricot preserves


Shake well with ice and pour into a chilled cocktail glass if you have one.

Old Dusty
07-05-2013, 11:43
Kentucky Mule: Fentiman's Ginger Beer, RittBIB and fresh squeezed lime juice. My ratio was 4/2/.5 but no rules here. Add a dash or two of orange bitters if you are feeling adventurous. Mighty tasty on a hot summer day.

smokinjoe
07-05-2013, 12:38
Something warming and bright has miraculously appeared in the sky, surrounded by a cheery blueness. The opening is small, and probably wont' last long, but I'm happily celebrating the occasion with a Pimm's, ginger ale, and lemon slice in an ice jammed tumbler. :bowdown:

This comes to mind after the long wet darkness of the last several days:

http://www.youtube.com/watch?v=76RrdwElnTU

bllygthrd
07-05-2013, 14:45
I'm happily celebrating the occasion with a Pimm's, ginger ale, and lemon slice in an ice jammed tumbler. :bowdown:



Lemon slice ... what, no cucumber????

bllygthrd
07-05-2013, 14:49
It's a warm, muggy afternoon ... enjoying Old Fitz BIB ... neat with a glass of ice water on the side. The wife is enjoying a bourbon and branch (made with Old Fitz BIB) ...

smokinjoe
07-05-2013, 15:09
Lemon slice ... what, no cucumber????

I've heard about the cuke thing too, B. But, we don't have any now, (Unless, you count my bottle of Willett 4yr 110 proof LDI Rye :D) in the house. But, the back label of the Pimm's gave a recipe with the lemon, (which I do have) so I went with that. Cukes are on the shoppin' list, though!

bllygthrd
07-05-2013, 15:23
I've heard about the cuke thing too, B. But, we don't have any now, (Unless, you count my bottle of Willett 4yr 110 proof LDI Rye :D) in the house. But, the back label of the Pimm's gave a recipe with the lemon, (which I do have) so I went with that. Cukes are on the shoppin' list, though!

My favorite Pimm's Cup recipe ... from the Napoleon House in New Orleans ...

Fill a tall 12 oz glass with ice and add 1 1/4 oz. Pimm's #1 and 3 oz lemonade.
Then top off with 7up.
Garnish with cucumber.

I use a cuke spear, rather than a slice ...

ChainWhip
07-12-2013, 01:55
Tried one of these barrel-aged Fluid Dynamics Manhattans today:

http://farm6.staticflickr.com/5506/9257677059_e28c1d2d45.jpg

rndenks
07-12-2013, 04:52
I had a Bourbon Bacon Vanilla Milkshake at some new burger bar while visiting my folks in Toledo, OH. Pretty darn tasty.

tanstaafl2
07-12-2013, 09:00
Tried a Mackinnon cocktail last night as I look for an interesting but light and fizzy summer drink.

Mackinnon Cocktail

2 oz Drambuie
1⁄2 oz Light rum (I used Flor de Cana 4yo white)
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
3 oz Club soda or seltzer water
1 slice Lime as garnish
Optional: 2 dashes Peychaud's bitters

Build in a highball glass, top with club soda, stir gently, garnish

I liked the addition of the Peychaud's and it is a good way to get through a bottle of Drambuie that has been sitting around for awhile. It is not quite as good as "My Favorite Mechanic is a Woman" but then what is...

squire
07-12-2013, 09:06
Good one, I think we still have some Drambuie that's been hanging around here for ever so long.

Parkersback
07-12-2013, 20:30
Well, after all these years, a meeting with an old friend where he encouraged me to pick up a bottle of green Chartreuse. We knocked back a few glasses, and ever since I have been enjoying it on the rocks. Thick, sticky, sweet, medicinal... I love it. God bless those Trappists.

tanstaafl2
07-12-2013, 21:32
Well, after all these years, a meeting with an old friend where he encouraged me to pick up a bottle of green Chartreuse. We knocked back a few glasses, and ever since I have been enjoying it on the rocks. Thick, sticky, sweet, medicinal... I love it. God bless those Trappists.

If you liked that you might be ready for the "Vieillissement Exceptionnellement Prolonge" or V.E.P. extra aged version! Probably about three times the cost but oh so mellow and tasty despite being 108 proof.

Spendy but at least you get a full liter.

But they are Carthusian monks, not Trappists!

Alphanumeric
07-12-2013, 22:29
Tried a Mackinnon cocktail last night as I look for an interesting but light and fizzy summer drink.

Mackinnon Cocktail

2 oz Drambuie
1⁄2 oz Light rum (I used Flor de Cana 4yo white)
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
3 oz Club soda or seltzer water
1 slice Lime as garnish
Optional: 2 dashes Peychaud's bitters

Build in a highball glass, top with club soda, stir gently, garnish

I liked the addition of the Peychaud's and it is a good way to get through a bottle of Drambuie that has been sitting around for awhile. It is not quite as good as "My Favorite Mechanic is a Woman" but then what is...

That was exactly the drink I was looking for, and would have been a perfect way to use up that bottle of Drambuie I've never bought for precisely that reason. Alas, I turned elsewhere in search of my light cocktail fix and found myself at the Delores Park Swizzle.

1 oz amontillado sherry
1 oz reposado tequila
3/4 oz lime juice
3/4 oz ginger syrup
1/4 oz falernum

Shake well and strain into a tall glass filled with crushed ice. Swizzle. Top with several dashes of aromatic bitters and a healthy sprig of mint.

Damned if it wasn't just as satisfying. It was in a modestly different vein (spicy light swizzle rather than refreshing sour fizz), but still fit the bill of post-work, summer night cocktail.

suntour
07-13-2013, 14:45
that sounds nice. i recommend dry shaking without ice first to get the egg whites to do their magic. @RTVSteve

Parkersback
07-13-2013, 20:06
But they are Carthusian monks, not Trappists!

Ugh, you are so right! My mistake! Thomas Merton is spinning in his grave.

ratcheer
07-17-2013, 04:46
I got an interesting idea from the current issue of Esquire magazine - an Old Fashioned made with tequila. I am pleasantly surprised at how good it is.

Tim

tanstaafl2
07-17-2013, 07:26
I got an interesting idea from the current issue of Esquire magazine - an Old Fashioned made with tequila. I am pleasantly surprised at how good it is.

Tim

It has been a regular at my house for awhile. A nice reposado with a splash of dark agave syrup and Xocolatl Mole bitters does nicely! Sometimes use Agavero orange liqueur, which is made with agave syrup, orange essence and tequila, in place of agave syrup as a change of pace.

ratcheer
07-19-2013, 04:59
It has been a regular at my house for awhile. A nice reposado with a splash of dark agave syrup and Xocolatl Mole bitters does nicely! Sometimes use Agavero orange liqueur, which is made with agave syrup, orange essence and tequila, in place of agave syrup as a change of pace.

I kept mine the essence of simplicity, to see what the cocktail tastes like on its own. Just a teaspoon of sugar, a few drops of Angostura bitters, a splash of water to dissolve the sugar, and a healthy pour of blue agave tequila.

Tim

T Comp
07-19-2013, 07:11
It has been a regular at my house for awhile. A nice reposado with a splash of dark agave syrup and Xocolatl Mole bitters does nicely! Sometimes use Agavero orange liqueur, which is made with agave syrup, orange essence and tequila, in place of agave syrup as a change of pace.

And for those who weren't there or otherwise know, tanstaafl2, is quite the doctor of mixology :). He required a dolly to bring all his potables to set up for our cocktail hour at the Sampler which was greatly enjoyed by all including Mosugoji64 and Smokinjoe.
16087 16088 16089

bad_scientist
07-19-2013, 07:21
It has been a regular at my house for awhile. A nice reposado with a splash of dark agave syrup and Xocolatl Mole bitters does nicely! Sometimes use Agavero orange liqueur, which is made with agave syrup, orange essence and tequila, in place of agave syrup as a change of pace. That sounds absolutely delicious! Now where the heck do I find those bitters...

tanstaafl2
07-19-2013, 07:56
That sounds absolutely delicious! Now where the heck do I find those bitters...

Originally produced by The Bitter Truth for Bittermens it is now available under the Bittermens label (http://bittermens.com/products/xocolatl-mole-bitters/). According to their website it is distributed by a group called the Country Vintner (http://www.countryvintner.com/Portfolio/WineDetail.aspx?id=845161&q=mole&MarketId=0&CountryId=0&RegionId=0&ApellationId=0&VarietalId=0&Vintage=0&BottleSizeId=0&PriceRangeId=0&Featured=0) in the DC area. Gotta be a few places in the DC area that carry it.

The Bitter Truth still makes their own version of Chocolate bitters (http://the-bitter-truth.com/bitter/chocolate-bitters/) although it is now a bit different from the original Bittermens version. But an adequate substitute if you can't find the other.

bad_scientist
07-19-2013, 08:19
Originally produced by The Bitter Truth for Bittermens it is now available under the Bittermens label (http://bittermens.com/products/xocolatl-mole-bitters/). According to their website it is distributed by a group called the Country Vintner (http://www.countryvintner.com/Portfolio/WineDetail.aspx?id=845161&q=mole&MarketId=0&CountryId=0&RegionId=0&ApellationId=0&VarietalId=0&Vintage=0&BottleSizeId=0&PriceRangeId=0&Featured=0) in the DC area. Gotta be a few places in the DC area that carry it. The Bitter Truth still makes their own version of Chocolate bitters (http://the-bitter-truth.com/bitter/chocolate-bitters/) although it is now a bit different from the original Bittermens version. But an adequate substitute if you can't find the other. It's likely on the way home from work (sheesh, I'm kind of embarrassed)! My wife loves chocolate stouts brewed with mole spices, so it's a given that I'll get a hug if I bring home some bitters :)

bad_scientist
07-20-2013, 08:46
Urggh, I got Fees Aztec Chocolate bitters because it was the first one I saw and it was so goldarn hot... I didn't notice until I got home that it has glycerin and artificial flavors.

I made a low-rent version of yours, with this stuff and some New Holland Hatter Royale, which is barley vodka steeped with Centennial hops. It tastes a heck of a lot like tequila. Despite the woeful ingredients, it tasted great!

tanstaafl2
07-21-2013, 05:32
Urggh, I got Fees Aztec Chocolate bitters because it was the first one I saw and it was so goldarn hot... I didn't notice until I got home that it has glycerin and artificial flavors.

I made a low-rent version of yours, with this stuff and some New Holland Hatter Royale, which is barley vodka steeped with Centennial hops. It tastes a heck of a lot like tequila. Despite the woeful ingredients, it tasted great!

The availability and wide array of options of Fee products is appealing and I have several of their bitters. Their barrel aged aromatic bitters are pretty good. But I always prefer spirit based bitters with natural ingredients when I can find them. Fortunately a better variety of options in bitters has appeared in the last couple of years.

Haven't had the New Holland Hatter Royale but in the end all that matters is if you liked it!

Bourbon Boiler
07-21-2013, 07:18
Had the Sazerac at Morton's in Indy last night. R1, a bitters-soaked sugar cube, and Absinthe. I'm not a big cocktail person, but I enjoyed it very much.

ratcheer
07-23-2013, 05:09
Yesterday was a hot summer day and my mind went back to one of my favorites from my college days, the Tom Collins. I went and bought a fresh bottle of club soda to make it at it's sparkling best. The essence of simplicity: one teaspoon of sugar, juice of 1/2 fresh squeezed lemon, a shot of Tanqueray gin, fill glass with ice cubes, and fill with club soda. Refreshing!

Tim

Alphanumeric
07-24-2013, 21:12
Floridita variant I spotted on eGullet. To be more accurate, one of the cocktails that goes by the name of Floridita. I thought it was a novel substitution of cdc for maraschino, but then I began to question what the hell sweet vermouth was doing in a daiquiri variation. Indeed, this is an altogether different beast. DrinkBoy confirmed that I was sipping on one of the many made at that famous bar of the same name in Cuba. Anyway:

1 1/2 oz white rum (Matusalem Platino)
1/2 oz sweet vermouth (I only keep one dark a&f wine on hand and right now, that's Punt E Mes)
1/2 oz lime juice
1 tsp. grenadine (Rose's; apparently my homemade was a little past its expiration date...)
1/2 tsp. creme de cacao (homemade)

First off, Punt e Mes plus homemade cacao nib cdc gives you a very bitter Floridita. So keeping that in mind, this was a fairly good cocktail. Gets me thinking of dark chocolate-covered cherries, except the lime drags the flavor in a brighter direction. A good option for playing around with any cdc you've got gathering dust.

bigtoys
07-25-2013, 20:02
figured out a good use for my Weller....a premium Manhattan. Sorry about the cloudy ice, but it barely melted by the time I was done
http://i230.photobucket.com/albums/ee132/bigtoys335/etoh/f957b75c-1d33-47ee-a1dd-fd79db42dd36_zps0a5c9ac5.jpg (http://s230.photobucket.com/user/bigtoys335/media/etoh/f957b75c-1d33-47ee-a1dd-fd79db42dd36_zps0a5c9ac5.jpg.html)
http://i230.photobucket.com/albums/ee132/bigtoys335/etoh/2aa3174f-d561-4f77-903b-e8c91d0ae280_zps7991f81c.jpg (http://s230.photobucket.com/user/bigtoys335/media/etoh/2aa3174f-d561-4f77-903b-e8c91d0ae280_zps7991f81c.jpg.html)

tanstaafl2
07-26-2013, 09:37
I have seen a few Manhattan variations using Averna but the ones I can recall basically replace the vermouth with Averna rather than add both. And I confess Weller 12 is sufficiently premium for me but no doubt this was good.

Black Manhattan
2 oz rye/bourbon
1 oz Averna
1 dash Angostura bitters
1 dash Regans' orange bitters
Brandied cherry

The Beatnik
1.5oz Amaro Averna
1oz Rye/Bourbon
.5oz Tawny Port
1 dash Peychaud’s Bitters
Orange Twist

And one that does use both:

San Gennaro
1 ounce Rye Whiskey
1 ounce Averna
1 ounce Carpano Antica Formula or Sweet Vermouth
1/2 teaspoon Campari
1 or 2 Luxardo Maraschino Cherries Garnish

Averna is good stuff!


figured out a good use for my Weller....a premium Manhattan. Sorry about the cloudy ice, but it barely melted by the time I was done
http://i230.photobucket.com/albums/ee132/bigtoys335/etoh/f957b75c-1d33-47ee-a1dd-fd79db42dd36_zps0a5c9ac5.jpg (http://s230.photobucket.com/user/bigtoys335/media/etoh/f957b75c-1d33-47ee-a1dd-fd79db42dd36_zps0a5c9ac5.jpg.html)
http://i230.photobucket.com/albums/ee132/bigtoys335/etoh/2aa3174f-d561-4f77-903b-e8c91d0ae280_zps7991f81c.jpg (http://s230.photobucket.com/user/bigtoys335/media/etoh/2aa3174f-d561-4f77-903b-e8c91d0ae280_zps7991f81c.jpg.html)

bigtoys
07-27-2013, 07:22
I have seen a few Manhattan variations using Averna but the ones I can recall basically replace the vermouth with Averna rather than add both. And I confess Weller 12 is sufficiently premium for me but no doubt this was good.


And one that does use both:

San Gennaro
1 ounce Rye Whiskey
1 ounce Averna
1 ounce Carpano Antica Formula or Sweet Vermouth
1/2 teaspoon Campari
1 or 2 Luxardo Maraschino Cherries Garnish

Averna is good stuff!

Mine is based on the GT Manhattan at GT Fish & Oyster in Chicago (off the menu, but they'll still make it). Last time I was there they used Old Forester. One time I was watching the bartender make it and he had a dropper bottle labeled "ANGO"---the secret ingredient, I thought. "What's ANGO?", I asked. "Angostura Bitters", he replied-----duh! I sent a couple of friends there for cocktails and they agreed--best Manhattan they ever had.
BTW, GT F&O has all the Pappy's (I think vW's, too) and all the BTAC's. And great food. Highly recommended if you're in Chicago.
http://gtoyster.com (http://gtoyster.com)

ewj
07-27-2013, 10:00
16154bt in that one.

Old Dusty
07-27-2013, 12:08
Currently steeping rendered bacon drippings in 750ml of EWB. Once frozen, skimmed and strained back into the original bottle, I intend to make the Bacon/Maple Old Fashioned.

2oz Bacon infused bourbon
1/4 oz High grade maple syrup
2 dashes Angostura bitters
ingredients stirred w ice to incorporate the syrup and strained into a rocks glass over ice ball.
garnish w Orange twist (and as an alternative use orange bitters and call the drink "Breakfast in Bed")

Three of my favorite flavors(bourbon,bacon and maple syrup) in a glass.

scratchline
07-27-2013, 14:14
Top shelf Manhattan:

1 1/2 oz Old Forester Bond '77
1/3 oz Dolin sweet vermouth
5 drops Black Mission Fig bitters
Homemade Maraschino cherry + bar spoon of juice

It's been a long week and my day off is tomorrow. I may have to have another one of these. Or something similar.

-Mike

ratcheer
07-28-2013, 04:48
On these hot summer days, a Rickey is perfect. 2 oz bourbon, rye, or gin, ice cubes, and club soda or sparkling mineral water.

Tim

Alphanumeric
07-28-2013, 20:52
Brandy Fix:

2 oz brandy (Paul Masson)
1/2 oz pineapple syrup
1/2 oz lemon juice
1/4 oz green Chartreuse

and a Honey & Thistle:

1 1/2 oz Cardamaro
3/4 oz Cocchi Americano (Lillet)
1/4 oz Amaro Sibilla (Ramazzotti)

I had just made some pineapple syrup and the Brandy Fix sounded tasty so I shook one up. It was. Satisfying and easy to drink but still has a bite to it. Loses points for its use of Chartreuse (seems to carry the drink rather than augment it) but c'est la vie.

The Honey & Thistle was a more amiable beverage for my palate. My woefully limited amaro and fortified wine selection meant that the drink I produced was not the drink intended, however it was still a quaff worth enjoying at a later date, or hour. And if anyone knows where to find Sibilla, please let me know. It sounds great.

hn4bourbon
07-29-2013, 08:54
I don't usually like Mint hence never really enjoyed a Mint Julep. However, over the weekend I tried making a Mint Julep with local honey and Woodford Reserve. It turned out great! The interesting thing is, I don't even like Woodford Reserve by itself but I had a hunch that its flavor profile would work well with this local honey.

So, this is what I did:
1. Dissolved a teaspoon (tried different amounts and they're all good) of local honey with an ounce of filtered drinking water.
2. Poured half an ounce of his honey syrup into a regular Old Fashioned glass (I don't have a mint julep cup).
3. Plucked about 5-6 decent sized mint leaves and muddled them in the syrup in glass.
4. Filled glass with crushed ice.
5. Filled the glass until almost full with Woodford Reserve.
6. Topped off with the remainder of the honey syrup that was left over.

I really enjoyed this. Anyone else do something similar?

cbus
07-30-2013, 19:27
Bourbon Crusta tonight

devillighter
07-30-2013, 19:47
16154bt in that one.

Looks pretty good. Reminds me that julep cups are the last barware I need to round out my collection!

Alphanumeric
08-01-2013, 00:07
Had a Maximilian Affair earlier tonight. The one I made was the tequila version.

1 oz tequila (Camarena blanco)
3/4 oz St. Germain
1/2 oz Punt e Mes
1/2 oz lemon juice

Great drink. I'd up the tequila to 1 1/4 next time. Made the first one with 1 1/2 oz Jose silver and it was not quite awful. With a decent-or-better tequila, quite potable.

I'd also like to point out that the Honey & Thistle is a fantastic highball. Made several for friends recently because it was both delicious and accessible to the low-proof crowd.

devillighter
08-04-2013, 13:26
Bourbon and Peach smash with some Abraham Bowman 147.5. A good kick in the pants. I don't care for this bourbon on its own as it is much too hot, but it makes a nice cocktail.

http://imbibemagazine.com/Recipe-Bourbon-Peach-Smash

TunnelTiger
08-04-2013, 13:40
Manhattan's with Old Overholt, after the first three not so bad

Alphanumeric
08-04-2013, 21:45
Old Cuban. Audrey Saunders' take on a Mojito. Instead of light rum and soda water, the Old Cuban uses rhum agricole and sparkling white wine. Mojitos are a decent way to introduce people to mixed drinks, but I think they're flat and lack cohesion. The Old Cuban has more than just 'ahh' crispness.

Grain Belt
08-06-2013, 07:30
First you need a pontoon boat, a cooler, some ice, some red solo cups, and some good friends. Then you take a large bottle of Simply Lemonade. Pour out about a third of it into another container. Then replace the empty space with Jack or a bourbon of choice. Cruise, have a few, tell a few stories, and laugh a lot.

MJB
08-06-2013, 08:36
Manhattan is our family drink of choice.

2 parts Willett Estate Rye
1 part Antico Carpano Vermouth
3 dashes angostura bitters
1 Luxardo Cherry

Its a fantastic Manhattan, the Willett Rye version has quickly become our favorite variation, Its a nice complex rye and adds a lot to the drink.

devillighter
08-18-2013, 14:25
Made a pre dinner Merry Widow from the Savoy. Used Sam Ross's proportions. This bottle of Beefeater is going quickly. This picture is of the cocktail half gone before I had the motivation to snap a pic.

16449

devillighter
08-19-2013, 17:06
Diamondback tonight. Went with the Bulleit tonight to drink some of it up even though I was really thinking Handy to match the other high proof ingredients.

16461

bigtoys
08-19-2013, 17:43
Bulleit rye, NP sweet vermouth, Carpano Antico, Regan orange bitters, Luxardo cherries

hmmm......now that I think about it, I meant to use Averna Amaro instead of the NP.
still tasted good.
http://i230.photobucket.com/albums/ee132/bigtoys335/etoh/d76e38cd-2920-41ff-8d37-7051f92e7d3b_zps3fffff2c.jpg (http://s230.photobucket.com/user/bigtoys335/media/etoh/d76e38cd-2920-41ff-8d37-7051f92e7d3b_zps3fffff2c.jpg.html)

tanstaafl2
08-25-2013, 05:39
A couple of cocktails as part of an Agave Spirits class at Holeman & Finch yesterday.

Kilted Pistolero - Very refreshing. A nice summer cocktail.
1.5 oz blanco tequila
3/4 oz Drambuie
3/4 oz lemon juice
2 dashes Angostura
Grated nutmeg garnish
Shake with ice and serve up. Float grated nutmeg.
http://www.straightbourbon.com/forums/attachment.php?attachmentid=16494&d=1377433281&thumb=1 (http://www.straightbourbon.com/forums/attachment.php?attachmentid=16494&d=1377433281)

In Bloom - A riff of sorts on the Negroni, it was much more dry, smokey with a moderate bitter finish.
1.5 oz Del Maguey Vida
3/4 oz Carpano Antica
1/2 oz St. Germaine
1/2 oz Compari
Stir with ice and strain into coupe washed with Rosewater.
http://www.straightbourbon.com/forums/attachment.php?attachmentid=16495&d=1377433309&thumb=1 (http://www.straightbourbon.com/forums/attachment.php?attachmentid=16495&d=1377433309)

Alphanumeric
08-31-2013, 22:33
Black Diamond Flip.

1 1/2 oz. Islay (Ardbeg 10)
1 1/2 oz. Cynar
1 whole egg
Grated nutmeg

I kept thinking it would be nice to do a 50:50 Cynar:Ramazzotti split, but then realized I had forgotten the nutmeg garnish. Definitely added the baking spice notes I was looking for, but I'm still interested in trying out that variation to cut the Cynar a little. Also, I assumed it was just an egg white and only noticed my err after I finished the drink.

Even with all of my blunders, it made for a great drink. It reminded me of a bittered and alcoholic version of a rum fudge I once received as a gift. I'd wholeheartedly recommend trying this drink at least once.

HighInTheMtns
09-01-2013, 12:46
It's rare that I mix drinks, but this afternoon I had a Ritt BIB and Maine Root Ginger Brew. Delicious drink, enjoyed the ginger ale - really spicy.

squire
09-01-2013, 12:57
I think rye and ginger were made for each other.

Gillman
09-01-2013, 19:45
Sazerac Cocktail. I have a batch, bottle-matured so to speak, which is ace. About 100 whiskeys, 10 brandies, but slanted to the whiskey side, with a few absinthes and some 1970's Pernod to lend the anise notes. Different bitters. All melds to a really nice taste. There is also a certain amount of Anisette in it which slightly deepens the anise notes and makes the texture silky.

Gary

smokinjoe
09-01-2013, 20:08
Willett 4yr Barrel Proof and Seagram's Ginger Ale with an itsy tiny dash of
Maraska Cherry Wine. Yummy. I find Rye & Gingers to really shine with LDI rye.

Alphanumeric
09-01-2013, 20:11
Sazerac Cocktail. I have a batch, bottle-matured so to speak, which is ace. About 100 whiskeys, 10 brandies, but slanted to the whiskey side, with a few absinthes and some 1970's Pernod to lend the anise notes. Different bitters. All melds to a really nice taste. There is also a certain amount of Anisette in it which slightly deepens the anise notes and makes the texture silky.

Gary

I was appreciating my Oaxaca Old Fashioned, until Gary guilted me out of it with his one of a kind Sazerac.

Gillman
09-02-2013, 10:00
You guys can do it too! Just pour small amounts of whiskey (bourbon or rye or both) from your bunker in a glass, from one to 100, whatever you like. Ditto with any number of brandies, any proportion almost, or none.

Pre-rinse glass with one or 5 or however many absinthes you have. Or Pernod, or arak, or ouzo if you just have that.

Add rocks (this is how I do it), stir very well, add 2-3-4 shakes of any bitters, any number. Add dash Anisette if you have it. Stir very well again to meld.

You can pour off the ice into a stemmed "up" glass or drink as is.

This kind of drink just cannot fail and if you compare it to one made to a pre-set recipe from a book it will be at least as good or usually better (IMO) due to the complexity of ingredients working together. The absinthe and bitters have a unique way of binding the different straight whiskeys and brandies if used.

Gary

hn4bourbon
09-02-2013, 22:12
Willett 4yr Barrel Proof and Seagram's Ginger Ale with an itsy tiny dash of
Maraska Cherry Wine. Yummy. I find Rye & Gingers to really shine with LDI rye.

I'll have to try that, Joe. I have a bottle of Willett 4yr rye that I'm not enjoying too much. I have some ginger ale. I'll have to try it.

Alphanumeric
09-10-2013, 21:46
In my laziness last night, I refused to get ice to make a proper cocktail, so I emptied a mini bottle of soda water to chill my Boulevardier in.

Rather than let the soda go to waste, I used the ingredients already in front of me to make one of my favorite drinks: the Americano.

As I was about to mix up the Boulevardier, I realized the funnel required to facilitate my laziness was in an equally remote part of the house. So I just sloshed the liquids in like a barbarian, resulting in a great loss of vital fluids. There's a lesson buried somewhere here, but I'll be damned if I'm going to dig it up.

Boulevardier:
3 parts bourbon (VOB BiB)
2 parts sweet vermouth (Dolin rouge)
2 parts Campari

Americano:
1 part sweet vermouth
1 part Campari
Top with soda

hn4bourbon
09-12-2013, 20:05
Willett 4yr Barrel Proof and Seagram's Ginger Ale with an itsy tiny dash of
Maraska Cherry Wine. Yummy. I find Rye & Gingers to really shine with LDI rye.

Joe,

I'm drinking some Willett 4yr rye with ginger ale right now and it is tasting really good:) I don't enjoy the willett rye by itself but I'm enjoying it with the ginger ale!

onemorepour
09-15-2013, 02:59
Knocked together a couple sidecars with markers46 as a cognac substitute and they worked out just fine

Alphanumeric
09-22-2013, 20:40
Eastern Sour tonight.

2 oz. bourbon or rye (Jim Beam rye)
1-1/2 oz. orange juice
1 oz. lemon juice
1/4 oz. orgeat
1/4 oz. simple syrup

This is not Trader Vic's original ratio, but the one I found on Kindred Cocktails. The recipe Beachbum Berry presents was too heavy on the OJ.

It's a simple drink. The orgeat bumps it up a bit, but orange juice is pretty boring stuff. Masks the alcohol well, so makes for a good beginner cocktail, but not something I'd return to.

Trey Manthey
09-22-2013, 22:07
No name yet, but I am out of Cocchi Americano, so I am enjoying this version of a 20th century.

1 oz each Old Tom gin, Genepi (I'm using Guillaumette), creme de cacao, and lemon. I might try 1.5 oz of gin next time, as the other flavors are a tad overwhelming.

Alphanumeric
09-26-2013, 20:49
Black Diamond Flip.

1-1/2 oz. Islay (Ardbeg 10)
1-1/2 oz. Cynar
1 whole egg
Nutmeg garnish

Dry shake, shake with ice, strain. Normally, that is.

I just got an iSi whipper and nothing calls out to be whipped like a good flip. Not only does this create an awesome head (in fact, it only creates a head) but you don't have to dry shake for minutes. Good drink, and the texture of a fully foamed flip is unbeatable.

onemorepour
09-27-2013, 05:07
Finishing the evening with an old fashioned made with orange bitters and a forgiveable 50/50 blend of WT101 8yr and WT rye 101

Trey Manthey
09-27-2013, 10:01
Black Diamond Flip

That sounds positively disgusting. Which is why I have to try it.

smokinjoe
09-27-2013, 10:10
That sounds positively disgusting. Which is why I have to try it.

:lol: That's the kinda spirit I like to hear!

sutton
09-27-2013, 12:48
That sounds positively disgusting. Which is why I have to try it.

Breakast of Champions! This sounds like one of those "hair of the dog" things ... :grin:

Trey Manthey
09-27-2013, 20:42
http://img.tapatalk.com/d/13/09/28/umu6usyj.jpg

Actually delicious!

Alphanumeric
09-27-2013, 21:51
Finished up my pre-made Boulevardier-in-a-bottle and decided to have another go at its less-delicious (to me) cousin. Used Big gin for this Negroni and it wasn't as bad as I recalled. Good, actually. I think I'd still choose the Boulevardier, but I'll chalk up my previous dislike of this drink to crappy gins. Anyway, funnelled all the ingredients into the bottle to taste and added some Xocolatl mole bitters at the end because what the hell.

And yes, the Black Diamond Flip is good. Suffice to say, told you so*.

*I didn't, actually, but I certainly thought it. And I lifted the drink from Fred Yarm's site. If any self-respecting bartender in Boston is serving Yarm a drink, it better be pretty damn good.

Alphanumeric
09-27-2013, 21:55
http://img.tapatalk.com/d/13/09/28/umu6usyj.jpg

Actually delicious!

Good picture and setup, Trey. I really need some coupes. Someone got me a gift recently and my choice was an iSi whipper or coupe glasses. As much as I enjoy aesthetic drinks, science is so much more fun.

Trey Manthey
09-28-2013, 08:11
Yes, thank you for the recipe. As much as I enjoyed it, being a fan of bitter and peated, I don't think I'd serve it to someone that wasn't a fan of at least one of those flavors.

Get yourself some coupes! The cocktail kingdom ones are relatively cheap and are sturdy enough for bar use. I also use them at home when I don't trust my guests with the fancy antique crystal stuff.

Science is fun? "What? (http://www.youtube.com/watch?v=VkJEt1UsUcs)" I guess I tend to shy away from many of the cutting edge techniques and gadgets that have come out over the last few years. I still enjoy the drinks and love learning about the processes. However, I find I most often need to make drinks in situations that don't allow much in terms of preparation or tools. Also, I spend so much time focused on technology during my day job, I find it very rewarding to shift that focus at night to making things that are more about aesthetics and being hand-crafted. I love the look on someone's face when I make something beautiful right in front of them and get the "mmmm" nod after they take the first sip.

Alphanumeric
09-28-2013, 22:36
Yes, thank you for the recipe. As much as I enjoyed it, being a fan of bitter and peated, I don't think I'd serve it to someone that wasn't a fan of at least one of those flavors.

Get yourself some coupes! The cocktail kingdom ones are relatively cheap and are sturdy enough for bar use. I also use them at home when I don't trust my guests with the fancy antique crystal stuff.

Science is fun? "What? (http://www.youtube.com/watch?v=VkJEt1UsUcs)" I guess I tend to shy away from many of the cutting edge techniques and gadgets that have come out over the last few years. I still enjoy the drinks and love learning about the processes. However, I find I most often need to make drinks in situations that don't allow much in terms of preparation or tools. Also, I spend so much time focused on technology during my day job, I find it very rewarding to shift that focus at night to making things that are more about aesthetics and being hand-crafted. I love the look on someone's face when I make something beautiful right in front of them and get the "mmmm" nod after they take the first sip.

Yes. As the name suggests, this cocktail is not for beginners.

I looked at CK's. As I recall, they had two sizes. The larger one had the profile I was looking for, but I believe was too roomy for my needs; around 7.5 oz or so. The one that had a more reasonable capacity did not look like a scaled down version of the former, but a different and less attractive design altogether.

When I'm in a position to host people more frequently, aesthetics will take the front seat. Being a proper host is more important to me than technically fascinating diversions. Right now, fitting glassware is mostly to satisfy my anal desire for propriety.

hn4bourbon
09-29-2013, 20:54
Is there a name for a mint julep that the simple syrup is replaced with local honey?

I have been trying out this concoction with Henry McKenna BiB and OGD114 tonight. They are both great! I had previously enjoyed this with WR as well as FRSmB.

squire
09-29-2013, 20:58
Don't recall a name but the combo sounds like a natural.

r60slash5
09-30-2013, 16:22
I went out the garden get some mint for pistachio pesto tonight. Threw the extra mint into a glass with ice, and Redemption High Rye Bourbon. Cocktail? I'm not sure, but I'm on my second and liking it :)

Ted