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  1. #11
    Connoisseur
    Join Date
    Oct 2011
    Location
    Piqua OH
    Posts
    849

    Re: What Cocktail Are You Enjoying Spring/Summer 2014

    I have been trying different ryes, dry/sweet vermouth, bitters, in my Manhattan's trying to find that "sweet spot".

    Tonight it's:

    Baby Saz

    Noilly dry

    4:1 rye/vermouth

    several shakes Fee Bros cherry bitters

    I really dig it, but I think it can be better.. no wow factor
    The liver is evil. It must be punished...

  2. #12
    Apprentice
    Join Date
    Mar 2014
    Location
    Perth, Western Australia
    Posts
    48

    Re: What Cocktail Are You Enjoying Spring/Summer 2014

    I've been loving the black Manhattans of late but I thought I would switch it up tonight. So I'm sipping on a daiquiri made with 1 part fresh lime juice (the lime is from my own tree), a teaspoon of sugar (stirred for quite a while until well dissolved well into the lime juice) and 3 parts Rhum JM Blanc (agricole).



    It's taken me some time to come to grips with this rhum agricole because it's so raw and vegetal and unlike anything I've ever tried before but man it has plenty of character a makes for a memorable daiquiri. If one could sip on a Caribbean rainforest, I'd imagine it would be something like this

  3. #13
    Virtuoso
    Join Date
    Jun 2009
    Location
    Northville, MI
    Posts
    1,292

    Re: What Cocktail Are You Enjoying Spring/Summer 2014

    Heading to a work event this evening and one of the guys invited us over to his home ahead of time and said that his wife makes a fine Old Fashioned. Looking forward to it.

    Best regards, Tony

  4. #14
    Enthusiast
    Join Date
    Mar 2012
    Location
    Carlsbad, CA
    Posts
    460

    Re: What Cocktail Are You Enjoying Spring/Summer 2014

    Enjoying several Manhattans. First with Bulleit Rye, now with Binny's 4RSB OESK 118 proof. Wow, good stuff!

  5. #15
    Taster
    Join Date
    Oct 2011
    Location
    Southern, NH
    Posts
    88

    Re: What Cocktail Are You Enjoying Spring/Summer 2014

    Finally broke down and purchased a bottle of Carpano Antica Vermouth. So went straight into a super premium manhattan.

    First one was:
    2oz Thomas Handy
    1oz Antica
    3 drops Orange Bitters
    3 drops Decanter Bitters
    Garnished with 2 luxardo Cherries.

    Thought the Handy would hold its own but, the Antica is not your typical vermouth (much fuller profile). This was really good. It is very apparent the added depth the Antica provides. I made a 2nd batch and followed the same recipe but, used 3oz THH instead of 2 and this one was right in my wheel house one of the best Manhattans I have had.

    Anyone else have some recommendations for the Antica?

  6. #16
    Guru
    Join Date
    Apr 2012
    Location
    Atlanta, GA
    Posts
    2,576

    Re: What Cocktail Are You Enjoying Spring/Summer 2014

    Quote Originally Posted by GreggJ View Post
    Anyone else have some recommendations for the Antica?
    Well, maybe one or two...

    Anywhere sweet vermouth goes Carpano can and should go!

    Here is one that is a bit exotic but I like. May require picking up yet another bottle I featured recently at the Sampler. And the name seems appropriate!

    It is a "reverse" Cynar Manhattan of sorts.

    Colonel Carpano

    1 1⁄2 oz Cynar
    1 1⁄2 oz Bourbon (Buffalo Trace was suggested in the original recipe)
    3⁄4 oz Sweet vermouth - Carpano Antica of course!
    2 dashes Peychaud's Bitters
    1 twist Orange peel

    Combine ingredients in a mixing glass then add large ice cubes. Stir then strain over large ice. Garnish with an orange peel expressed and inserted into the drink.
    That yella whiskey runnin' down my throat like honey dew vine water and I took another slash…

    Nullum Gratuitum Prandium
    Ne Illegitimi Carborundum

  7. #17
    Taster
    Join Date
    Oct 2011
    Location
    Southern, NH
    Posts
    88

    Re: What Cocktail Are You Enjoying Spring/Summer 2014

    Quote Originally Posted by tanstaafl2 View Post
    Well, maybe one or two...

    Anywhere sweet vermouth goes Carpano can and should go!

    Here is one that is a bit exotic but I like. May require picking up yet another bottle I featured recently at the Sampler. And the name seems appropriate!

    It is a "reverse" Cynar Manhattan of sorts.

    Colonel Carpano

    1 1⁄2 oz Cynar
    1 1⁄2 oz Bourbon (Buffalo Trace was suggested in the original recipe)
    3⁄4 oz Sweet vermouth - Carpano Antica of course!
    2 dashes Peychaud's Bitters
    1 twist Orange peel

    Combine ingredients in a mixing glass then add large ice cubes. Stir then strain over large ice. Garnish with an orange peel expressed and inserted into the drink.
    Thanks for the info. Cynar Never heard of it. Its not available at the St run stores. Next time I am out of St I'll keep a lookout. Looks interesting, sounds a little like Chartruese would that be a viable sub. Thats sitting on the shelf looking for a reason to justify its real estate.

  8. #18
    Guru
    Join Date
    Apr 2012
    Location
    Atlanta, GA
    Posts
    2,576

    Re: What Cocktail Are You Enjoying Spring/Summer 2014

    Quote Originally Posted by GreggJ View Post
    Thanks for the info. Cynar Never heard of it. Its not available at the St run stores. Next time I am out of St I'll keep a lookout. Looks interesting, sounds a little like Chartruese would that be a viable sub. Thats sitting on the shelf looking for a reason to justify its real estate.
    I don't believe they would be particularly interchangeable. Cynar and other bitter amaros tend to be different from the very herbal and high proof green chartreuse (even yellow chartreuse is a bit different from its better known sibling green chartreuse).

    But there are certainly drinks that use both Carpano and green chartreuse!

    Fontainebleau

    1 1⁄2 oz Rye, Rittenhouse 100
    1⁄2 oz Sweet vermouth, Carpano Antica Formula
    1⁄2 oz Green Chartreuse
    1⁄2 oz Orange liqueur (I would probably suggest Cointreau, Combier or Ferrand dry curacao which generally have less sugar than regular curacao)
    2 dashes Peychaud's Bitters

    Stir with ice, strain over a large ice cube, garnish with a lemon twist.
    That yella whiskey runnin' down my throat like honey dew vine water and I took another slash…

    Nullum Gratuitum Prandium
    Ne Illegitimi Carborundum

  9. #19

    Re: What Cocktail Are You Enjoying Spring/Summer 2014

    Quote Originally Posted by tanstaafl2 View Post
    Well, maybe one or two...

    Anywhere sweet vermouth goes Carpano can and should go!
    I like Carpano a lot. But I've tried a whole lot of sweet vermouths for my cocktails, and I've found that I like Cocchi Vermouth di Torino best.

    http://www.cocchi.it/eng/vermouth_torino.htm

    Carpano is about $40 for a 1 liter bottle and the Cocchi is $20 for 750 ml.

    Here's my favorite Manhattan recipe:

    A Very Cocchi Manhattan

    INGREDIENTS
    • 2 oz Rittenhouse Rye Whiskey
    • 1 oz Cocchi Vermouth di Torino
    • 1 Dash of Angostura Bitters
    • 5 drops of Regan’s Orange Bitters

    DIRECTIONS
    Shake with ice and strain into chilled cocktail glass.
    Garnish with a flamed orange peel.
    Put the vermouth back in the refrigerator!

  10. #20

    Re: What Cocktail Are You Enjoying Spring/Summer 2014

    Quote Originally Posted by Tony View Post
    Heading to a work event this evening and one of the guys invited us over to his home ahead of time and said that his wife makes a fine Old Fashioned. Looking forward to it.

    Best regards, Tony
    I was just in Kentucky and asked for an Old Fashioned, and I was *shocked* to receive one that had Club Soda in it! What the hell?

    I hope yours was better; this one is:

    Rye Old Fashioned

    Simple, small, classic. Comfort in a glass.

    INGREDIENTS
    • 2 oz Rittenhouse Rye 100
    • ˝ Tbsp simple syrup
    • 2-3 dashes Fee Brothers orange bitters
    • 1 dash Angostura bitters
    • Slice of orange peel.

    DIRECTIONS
    Combine all except the rye into an Old Fashioned glass.
    Coat the entire inside of the glass with this mixture.
    In a separate mixing glass, combine the rye and ice and stir until chilled.
    Strain into the Old Fashioned glass into which has been placed one large "rock" ice cube.
    Flame the orange peel over the drink.

    http://www.chow.com/food-news/54324/...a-citrus-peel/

 

 

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