What cocktail are you enjoying Spring/Summer 2012?

[aea6574]

Thanks Trey will try this weekend.

Today had -
3 ounces of OWA
1.5 ounces of Campari
1.5 ounces of sweet Vermouth

Next time will bump the vermouth up to 2 ounces and the Campari down to one.

Best regards, Tony

[camduncan]

Made a Lynchburg Lemonade tonight. Didn't have any Jack Daniels, so substituted Makers Mark.

[Clavius]

A good ol' Bloody Mary tonight using Zing Zang mix, Russian Standard Vodka and a couple dashes of Tabasco. MmmmMmmm!

[BFerguson]

Bottle of Deaths Door ran out, so switched to some JM Rhum Agricole Blanc for the days festivities.

This is a pretty excellent white rum! I think it will be the new go to White standard in the house.

The grandma's of the family seemed to be pretty pleased with the results. Keep them happy, everybody is happy.

B

[Kalessin]

It seems I like my manhattans sweet at the moment:

1.75 oz WTRye101
.75 oz Cocchi Vermouth de Turin (it has some taste of bitters in it)
half teaspoon dark maple syrup ("grade B" is the dark and strong flavored stuff)
dash of Fee's Orange Bitters
3 Luxardo cherries garnish

Spicy rye, sweet syrup, good vermouth flavoring, I love the orange bitters.

[smokinjoe]

On a lazy day hanging around the GN last Saturday, catching up with good friends, I threw together a couple of Mint Juleps. It was a great day.

[cas]

I've been experimenting with the Sazerac for a couple years now, and it has become my favorite. I've cut back on the sugar content of the sugar water to a 1:1 dilution, and often chill the rye first so the drink is cool but not ice cold.
Craig

[Gillman]

One of my own devising, which (in variations) I've returned to frequently.

I started with a Cinnamon Whisky, Fireball, this is sold in Canada and the U.S. It is very sweet with a clean pure flavor of cinnamon, but I can't detect any whisky flavor in it. I am sure there is whisky there, probably Canadian whisky or some other type of a mild character, but the cinnamon and the sweetness dominate to the max.

I start by mixing it with bourbon, then I add some Canadian whisky, then some vodka for "display" (Scots blending term), then lots of rocks. One of the vodkas I added was a fairly congeneric craft vodka from a microdistillery.

When you get the balance right, it's really good. There is a light cinammon sweetness - away less than than the Fireball on its own - some good wood and whiskey flavours, and a light fruitiness.

Perfect as the weather warms.

Not sure what to call it, Glowing Orb maybe.

Gary

[ratcheer]

I mentioned my gin rickeys a few days ago. Well, I looked up the history of the drink and discovered that the original rickey was the bourbon rickey, invented in Washington DC in the late 19th century. It is now considered to be the drink of Washington, much as the Sazerac is the cocktail of New Orleans.

So, I tried one. I'm still on my diet, so I left out the sugar, but it was a good highball. Now I have two rickeys that I can have from time to time.

Tim

[bigtoys]

bought some "grenadine" made with tart cherries from quince and apple (husband wife team in Madison, WI) at Dose Market in Chicago on Sunday. Recommended with whisky.

Made this mini cocktail:
1 oz Lot B
few dashes Angostura orange bitters
1/4 oz Noilly Prat sweet vermouth
1/4 oz grenadine

my wife loved it.
then I added a little more bourbon and I loved it.