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  1. #21
    Advanced Taster
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    Dec 2012
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    Chicago suburbs
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    Re: What Cocktail Are You Enjoying Winter 2013?

    Quote Originally Posted by squire View Post
    You guys are really into this . . . I just had a Manhattan with lunch made with Barton Cinzano and Fee Bros bitters.
    Cocktail-making is serious business.

  2. #22
    Advanced Taster
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    Dec 2012
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    Chicago suburbs
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    Re: What Cocktail Are You Enjoying Winter 2013?

    Many worthy cocktails recently, with a simple standout that holds appea for the SB crowd being the Old Pal. 2 pts rye, 1 pt Campari, 1 pt dry vermouth. Its cousin, the Boulevardier, substitutes bourbon for rye and sweet for dry. Sweeter, richer, fuller. Both worth giving a shot.

  3. #23
    Guru
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    Apr 2012
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    Atlanta, GA
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    2,031

    Re: What Cocktail Are You Enjoying Winter 2013?

    Out for dinner last night at the Iberian Pig and tried several house cocktails featuring rye and bourbon.

    Click image for larger version. 

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    The first was called North Park Square with bourbon, sweet vermouth, honey syrup, black tea bitters with a lemon twist. Tasty, a bit on the dry side with a hint of bitterness perhaps because of the black tea bitters.

    Next was the house old fashioned with bacon infused rye, maple syrup and angostura bitters.

    But my favorite, and I admit to having a sweet tooth, was their variation on the Gramercy variation of the Spanish Harlem found in the Kindred Cocktail library. In addition to replacing the vermouth with PX sherry they also replaced the Maraschino liqueur with Averna.

    1.5 bourbon, 1 Averna, 0.5 PX sherry (they were using Gonzalez Byass Nectar PX Sherry, very rich and plummy sweet) and angostura bitters garnished with three cherries (which got eaten before I could take a picture!).

    A most pleasing drink to me!
    That yella whiskey runnin' down my throat like honey dew vine water and I took another slash…

    Nullum Gratuitum Prandium
    Ne Illegitimi Carborundum

  4. #24
    Virtuoso
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    Jun 2009
    Location
    Northville, MI
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    1,101

    Re: What Cocktail Are You Enjoying Winter 2013?

    Had a nice Old Fashioned made with Blanton's at a high end restaurant last night.

    Best regards, Tony

  5. #25
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    Aug 2009
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    Tucson, AZ
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    Re: What Cocktail Are You Enjoying Winter 2013?

    Man, a LOT of good cocktail recommendations here....! I had my style of Sazerac cocktail last night. Ron Zacapa XO rum in place of Sugar, the rye was a mixture of early 90's Turkey Rye, 08 Handy, and 08 saz 18. added several dashes of angostura bitters.
    Quote Originally Posted by SMOWK View Post
    I like to save up the charred bits in the bottom of the unfiltered stuff. When I have enough, I pour milk on it and eat it.

  6. #26
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    Sep 2004
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    Jackson, MS
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    10,626

    Re: What Cocktail Are You Enjoying Winter 2013?

    Exactly my thought, using rum instead of simple syrup, will have to work on that.

  7. #27
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    Aug 2009
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    Tucson, AZ
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    Re: What Cocktail Are You Enjoying Winter 2013?

    Last night I had a manhattan at Fleming's made with Vya vermouth. MAN have I been missing out on manhattans. The first couple I had, I hated (years ago). The one last night was absolutely delicious. I'm having another one right now with Rittenhouse BIB.
    Quote Originally Posted by SMOWK View Post
    I like to save up the charred bits in the bottom of the unfiltered stuff. When I have enough, I pour milk on it and eat it.

  8. #28
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    Sep 2004
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    Jackson, MS
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    Re: What Cocktail Are You Enjoying Winter 2013?

    My luncheon cocktail was made of one ounce Barton, one half ounce peach liqueur, two ounces orange juice and splash of grenadine.

  9. #29
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    Re: What Cocktail Are You Enjoying Winter 2013?

    that sounds pretty friggin' tasty, actually.
    Quote Originally Posted by SMOWK View Post
    I like to save up the charred bits in the bottom of the unfiltered stuff. When I have enough, I pour milk on it and eat it.

  10. #30
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    Sep 2004
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    Jackson, MS
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    10,626

    Re: What Cocktail Are You Enjoying Winter 2013?

    It was, actually, so much in fact I'm having another just like it today, which for me may be the start of a trend.

 

 

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