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  1. #31
    Taster
    Join Date
    Nov 2012
    Location
    Philly-area
    Posts
    70

    Re: What Cocktail Are Enjoying Spring '13?

    Quote Originally Posted by devillighter View Post
    This is the signature cocktail from the Beta Cocktails book http://betacocktails.com/, which is definitely worth buying if you are really into cocktails - the whole collection consists of crazy concoctions that somehow end up being really delicious. There is a thread on the eGullet cocktail forum with a bunch of recipes people have made from the book.
    Thanks for the book recommendation -- I'm going to try to get a copy.

  2. #32
    Advanced Taster
    Join Date
    Dec 2006
    Posts
    232

    Re: What Cocktail Are Enjoying Spring '13?

    I made myself two mint juleps last night, one with KCSB and one with BT. The 120 proof KC just seemed to overpower the mint and sugar syrup and tasted out of balance. With the BT everything mingled together nicely and it worked very well. I could see a few more of those in my future!

    Eric

  3. #33
    Enthusiast
    Join Date
    Mar 2012
    Location
    Carlsbad, CA
    Posts
    457

    What Cocktail Are Enjoying Spring '13?

    Watching golf & getting ready to make my first citrus Arnold Palmer & Bourbon, just waiting for the simple syrup to cool.

  4. #34
    Advanced Taster
    Join Date
    Nov 2012
    Posts
    238

    Re: What Cocktail Are Enjoying Spring '13?

    Knob Creek Rye perfect Manhattan. Very good.

  5. #35
    Guru
    Join Date
    Sep 2004
    Location
    Jackson, MS
    Posts
    10,676

    Re: What Cocktail Are Enjoying Spring '13?

    1 oz Barton, 1/2 oz Parma pomegranate liqueur, 2 oz orange juice, over ice stirred not shaken.

  6. #36
    Guru
    Join Date
    Mar 2012
    Location
    PacNW
    Posts
    2,127

    Re: What Cocktail Are Enjoying Spring '13?

    My foray into the cocktail world: the Manhattan

    2 parts WTR101
    1 part Carpano Antica Vermouth
    2 dashes Bittermens Orange Cream Citrate
    2 dashes Angostora Bitters
    ¡Geaux Tigers! - ¡Visca el Barça!

    "Really though, my hands are sore. The tool was doing it's thing with a flex hose." -Barrel_Proof

  7. #37
    Advanced Taster
    Join Date
    May 2011
    Location
    Columbus, Ohio
    Posts
    216

    Re: What Cocktail Are Enjoying Spring '13?

    Manhattan

    2 oz Willett Rye
    .75 oz Carpano Antica
    Several dashes of Fee Bros Barrel Aged Biters

  8. #38
    Virtuoso
    Join Date
    Oct 2011
    Location
    Atlanta
    Posts
    1,028

    Re: What Cocktail Are Enjoying Spring '13?

    Mr browns grapefruit cooler
    2oz four roses single
    .5oz canton ginger liqueur
    3oz fresh squeezed ruby red grapefruit juice
    Rub the inside of a glass with mint and drop in
    add ice and pour mixture in
    garnishwith mint sprig.
    Ahhhh!
    "On a long enough timeline, the survival rate for everyone drops to zero"
    T. Durden

  9. #39
    Virtuoso
    Join Date
    Oct 2011
    Location
    Atlanta
    Posts
    1,028

    Re: What Cocktail Are Enjoying Spring '13?

    Quote Originally Posted by cbus View Post
    Manhattan

    2 oz Willett Rye
    .75 oz Carpano Antica
    Several dashes of Fee Bros Barrel Aged Biters
    Yes sir. That is a great one!
    "On a long enough timeline, the survival rate for everyone drops to zero"
    T. Durden

  10. #40
    Advanced Taster
    Join Date
    Dec 2012
    Location
    Chicago suburbs
    Posts
    226

    Re: What Cocktail Are Enjoying Spring '13?

    An Algonquin:

    2 pts. Rye (Beam)
    1 pt. dry vermouth (Lillet)
    1 pt. pineapple juice

    Eh. I knew from the get-go that Ritt. would be a better choice, but the Beam was closer at hand. I tasted the pineapple-rye mixture against a dry vermouth and Lillet and the Lillet's sweetness and character seemed like a better match. Ultimately, a decent drink and good way to help finish off my can of pineapple juice from last night and certainly worth a shot for all those interested, but just make sure to use a burlier rye than Beam.

    (The other portion of my pineapple juice was spent on a Pago Pago and a Chartreuse Swizzle, two eminently potable cocktails.)

 

 

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