What Cocktail Are You Enjoying Winter 2013?

Yeah, it totally works, but you can mix an amaro with sweet vermouth and anything and it will taste good. I almost always make my Negroni with equal parts, but don't make that mistake with the Boulevardier. I go 2:1:1 or 3:2:2 bourbon:vermouth:amaro.

For something a little more obscure, try the Cocktail a la Louisiane, one of my favorite whiskey cocktails:

3/4 oz. rye whiskey (I use Sazerac or Rittenhouse)
3/4 oz. Benedictine
3/4 oz. sweet vermouth (Carpano Antica recommended)
3 dashes absinthe (sub Herbsaint)
3 dashes Peychaud’s bitters

Stirred, strained of course. Garnish with a Luxardo cherry. Delicious.

Made a variation of an old fashioned with Weller 12yr to go with lunch. Instead of simple syrup/sugar, I used a little bit of maple syrup.

First time having a cocktail in over a month, I think. :)

i was thinking of making up a simple syrup using unrefined brown sugar.

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Originally Posted by squire

i was thinking of making up a simple syrup using unrefined brown sugar.

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Go big and use real demerara sugar in a nice rich 2:1 ratio! Perfect for rum old fashioned's and tiki drinks. No reason it wouldn't work with bourbon as well!

That's exactly what I was thinking, now to get my hands on the right ingredients.

Anyone try making any cocktails with some maple sugar? I've got a good friend who's family has a maple farm and he has it pretty readily available. I was just going to substitute it into an old fashioned, but any other suggestions would be appreciated.

Old fashioned sounds like a good place to start, let us know how it works out.

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Originally Posted by Mikede1285

Anyone try making any cocktails with some maple sugar? I've got a good friend who's family has a maple farm and he has it pretty readily available. I was just going to substitute it into an old fashioned, but any other suggestions would be appreciated.

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I've heard of the Maple Leaf Sazerac. Uses Sortilege maple liqueur in place of simple syrup. I see nothing wrong with that...

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Originally Posted by Trey Manthey

Yeah, it totally works, but you can mix an amaro with sweet vermouth and anything and it will taste good. I almost always make my Negroni with equal parts, but don't make that mistake with the Boulevardier. I go 2:1:1 or 3:2:2 bourbon:vermouth:amaro.

For something a little more obscure, try the Cocktail a la Louisiane, one of my favorite whiskey cocktails:

3/4 oz. rye whiskey (I use Sazerac or Rittenhouse)
3/4 oz. Benedictine
3/4 oz. sweet vermouth (Carpano Antica recommended)
3 dashes absinthe (sub Herbsaint)
3 dashes Peychaud’s bitters

Stirred, strained of course. Garnish with a Luxardo cherry. Delicious.

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Reminds me of my "Rye, White and Blue" party menu for the 4th of July last year! In addition to this cocktail and about a half dozen Manhattan variations it included 15 other rye cocktails including some classics like the Blinker and the Scofflaw and some from other sources like the PDT Cocktail book. A couple of favorites included the Diamondback and the Rattlesnake (a natural pair!), the Final Ward and one of my favorites, the Rack and Rye (which also works in the demerara sugar syrup).

1 ½ oz Rye (I like Rittenhouse for the proof and to help balance the Batavia Arrack)
¾ oz Batavia Arrack
¼ oz Demarara Syrup
2 dashes Angostura bitters
2 dashes Angostura Orange Bitters
Stir with ice and strain. Twist orange and lemon peel and discard.

If this rain lets up I'm going to the store for supplies. I was thinking a Barton cocktail with triple sec and apple juice.