What Cocktail Are You Enjoying Winter 2013?

As with most of the above posters, I have been on a big Manhattan kick. About a month ago I had an Aged Manhattan at a high end restaurant, it had Whistle Pig, Antica, not sure what bitters and was barrel aged for 30days. I gotta say it was delicious and has sent me on a major Manhattan run. I have dialed in my recipe using Jefferson's 10yo Rye, Noilly Pratt Rouge and Peychards. In a 3oz/.75oz/5drop ratio.

I also just bought a 2L Barrel online earlier this week and am eagerly awaiting its arrival to age my own beverages. I will post my results as it progresses.

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Originally Posted by squire

Bourbon and limeade, hmm, some possibilities there. I've usually made Bourbon cocktails with orange or lemon juice and saved lime for rum but there's no reason to limit myself.

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Yes, one of the oldest standard cocktails is the bourbon rickey which, I am pretty sure, pre-dates the gin rickey.

Tim

Yes, our favorite spirit goes back a ways . . . if the ancient Greek Gods had Bourbon they wouldn't have bothered with ambrosia.

You're right Tim, my drink is very similar to a Rickey. Instead of using a mineral water, I add a bitters for flavor accents. As Col Rickey intended, the drink is refreshing in warm weather.

Speaking of bitters, have any of you fellas used Campari instead of vermouth in a Manhattan?

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Originally Posted by squire

Speaking of bitters, have any of you fellas used Campari instead of vermouth in a Manhattan?

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Nope, but go for it. Use sparingly.

it's funny, when people talk about bitters, the taste component that i do not get from them is bitter. Really a bit of a misnomer.

Campari and soda with a slice of orange, a favorite summer imbiber pre dinner sitting on the patio. Refreshing.

B

no name, but tasty.

EWSB 02-1.25ounce
Germain Robin craft ethod brandy, 0.75 ounce
Pierre Ferrand Dry Curacao 0.5 ounce
couple heavy dashes Angostura.

Shaked with ice.

Yum!!

The brandy plays well in this.

B

I understand Campari and soda is so popular in Europe it's sold pre mixed in 12 once cans. I've used it for a good many years over ice or with tonic. Don't happen to have any on hand at the present time but will pick up some eventually.

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Originally Posted by squire

Speaking of bitters, have any of you fellas used Campari instead of vermouth in a Manhattan?

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Why not both? One of my favorites is the Boulevardier:
http://cocktails.about.com/od/whiske...ail-recipe.htm

Thanks Trey, basically switching the gin for Bourbon, a Nergroni is what I was thinking about when the Bourbon/Campari light bulb went off. Never occurred to me to try it before.