What Cocktail Are You Enjoying Winter 2013?

I don't wan't to step on any toes here but I figured someone should create this thread, seeing as we've not only barrelled past spring and summer, but now also 2012. I hope no one was looking forward to seeing how long the old thread could continue past its expiration date. I apologize if so...


Tonight was a Ward Eight for me. I wasn't setting hopes high based on Imbibe/Esquire's lukewarm review of it.

Rye (Old Overholt), OJ, lemon, and grenadine (homemade) came together quite well. The review deemed it 'good but nothing special', but I'd say it was a happy, albeit simplistic, union of ingredients that I'd willingly make again. And I was even able to use up my Old Overholt and not grimace!

Sounds like a good combination, one does not always need a lot of ingredients for a cocktail. This should also work well with Bourbon.

A cocktail I tried recently that incorporates both bourbon and Curacao that might appeal to the crowd here if you have Lillet (Cocchi Americano could also work. In fact it might even be better if you like a little bitterness to your cocktail). It is called the Kentucky Corpse Reviver and is a variation on the classic Corpse Reviver #2.

3/4 ounce Bourbon (Elijah Craig 12 was specified in the recipe I used but similar bourbons would work)
3/4 ounce Curaçao (Pierre Ferrand Curaçao recommended!)
3/4 ounce fresh lemon juice (always use fresh squeezed, not bottled, when you can!)
3/4 ounce Lillet Blanc (or Cocchi Americano as noted)
Garnish: mint sprig

Shake with ice until chilled (about 15 seconds, Most people don't shake long enough) and serve up in coupe with mint garnish.

Barton Sunrise with lunch. One ounce Barton, two ounces orange juice, 1/2 ounce grenadine, cherry optional.

Purchased some Woodford Reserve Spiced Cherry Bitters tonight, and giving them a go in a Manhattan. Not too bad.

Manhattans all day. All made with Perucchi Vermouth and Boker Bitters.

1) Leopold Bros. Maryland Rye. My absolute favorite young rye. Wish I could get this more easily on the east coast. Had to up the percentage given the proof but 2 oz. in a Manhattan works well.

2) Whistlepig 100. Terrific whiskey and my pick of the year when it was first released. But I'm coming around to Chuck's opinion that ryes without sufficient corn in the mash are a little one dimensional. No complaints as the Falcons play for the blow out.

3) Rathskeller Rye. Seelbach Hotel's barrel proof bottling. Great whiskey but a little hot out of the bottle. 1 1/2 oz in a Manhattan and a couple of minutes stirring on ice and it tames down to something transcendent. Or maybe it's just that the 49ers have fought back to make it a game.

To be continued.

Barton Manhattan with Cinzano and Fee Bros bitters, no cherry.

My version of the Toronto Cocktail:

2oz Baby Saz
.75oz Simple
.5oz Fernet Branca
Angostura
Regan's Orange Bitters

Stir, strain, garnish with flamed orange peel, rub peel on rim of the glass

Serve over one big rock, final quick stir to distribute orange oil.

It's like a Toronto meets the Old Fashioned, cuz I don't serve it up.

Quote:

---

Originally Posted by humchan2k

My version of the Toronto Cocktail:

2oz Baby Saz
.75oz Simple
.5oz Fernet Branca
Angostura
Regan's Orange Bitters

Stir, strain, garnish with flamed orange peel, rub peel on rim of the glass

Serve over one big rock, final quick stir to distribute orange oil.

It's like a Toronto meets the Old Fashioned, cuz I don't serve it up.

---

Just made it HC2K. Great cocktail. Not sure I did the flamed orange peel correctly, but who cares. I am really enjoying this.
:toast:

After flying from LA yesterday and back to Atlanta today, I'm unwinding with a Manhattan made with Holeman & Finch 100 pf HW Rendezvous, Bokers bitters, and Cocchi vermouth.