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Thread: cocktails again

  1. #11
    The Old Fashioned properly made is without question the finest tasting liquid on the planet. Better than water, any soft drink, etc. It is true nectar of the gods.

  2. #12
    Novice
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    I like a gin (favorite is Sapphire) and tonic with a slice of lime. I also will have a White Russian occasionally.

  3. #13
    Apprentice
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    Jul 2003
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    Knoxville, TN
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    I tend to drink bourbon, and other wiskeys, neat or on the rocks. However I do like a rusty nail, or a rusty spike when using bourbon and WT liquor. About equal parts over ice.

    I hate anything mixed with coke.

    For non bourbon cocktails, there are three I really like:
    I like bloody marys but made with gin, not vodka.

    I also really like a good gin and tonic: squeeze a lime wedge in a glass (I cut a lime into 6 wedges). Add a generous amount of gin (Plymouth is nice) add ice, finish with tonic. I like a mix of pretty close to 50/50 gin and tonic to 33/67 gin and tonic.

    Finally, I like a good martini. Here is my recipe:
    4 parts gin (Plymouth)
    1 part dry vermouth
    2 dashes Regan's orange bitters
    add to ice and shake
    strain into chilled glass and garnish with olives.

  4. #14
    Great thread, MattB!

    I am a rookie to this site, and not (yet) a Bourbon expert. I do consider myself a knowledgeable cocktail guy, however, and for Bourbon, my vote goes to the Manhattan--the food of the gods--2 bourbon to one sweet vermouth, Angostura bitters & maraschino cherry essential. The mixture of spirit and vermouth is magical, one reason why Manhattans can vary so widely from one ingredient to the next. You might also try a Kentucky Colonel (in a 5 to 1 bourbon to Benedictine ratio), let's say 2.5 oz bourbon to .5 oz Benedictine, with a twist. And you can't go amiss with a well made Old Fashioned (by which I mean: one made at home--restaurants and bars usually butcher it).

    Non-bourbon? How 'bout the Green Dragon: 1 measure of good vodka (Monopolowa, maybe) to 1 measure of green Chartreuse. A wild ride, filled with spice and herb.


    --Rob

  5. #15
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    Question

    Rob, is Chartreuse considered to be a pastis? I have never heard it mentioned as such, but it certainly looks like one. And your mention of "herbs" strengthens that impression.

    Tim
    Self-Styled Whisky Connoisseur

  6. #16
    Virtuoso
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    Apr 2005
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    1,178
    The only cocktails I've made so far have been Sazeracs and Manhattans - and I love both. In fact, this afternoon, I was out on the porch with a large Manhattan (3 oz. WT101/1 oz. M&R red vermouth/1 tsp cherry syrup+a cherry/2 dashes Angostura). Superb.

    I've now tried it using Rittenhouse BIB rye, WT rye, and WT 101 bourbon - and they have all been flat-out delicious. Last month, I had a couple of Manhattans at a bar (using Maker's Mark) - they were OK but vastly more expensive than they were worth - and I can make a better one at home.

    As for the Sazerac, I've used modern (90 proof) Herbsaint for the not-really-absinthe, but I'm going to have to try it with Pontarlier-Anis next time I make one. I've used a variety of ryes (and once used cognac). FYI, if you use cognac, use only 1-2 dashes of Peychaud's instead of 3-4.
    Oh no! You have walked into the slavering fangs of a lurking grue!

  7. #17
    Bourbonian of the Year 2011
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    Sounds like you are getting excellent results. Try blending one of the ryes you mentioned with any of the bourbons you mentioned (50/50) and use that as the whiskey base - can't go wrong and the combination offers aspects each alone does not (barrel tones only bourbon usually supplies but also the steely/minty edge rye whiskey imparts). I feel that one or two drops of the bitters is sufficient in a whiskey Sazerac unless it is quite a sweet one. The bitters is nice as a mild undertone but more than that it can obtrude. Certainly for anyone who hasn't a lot of experience with these cocktails I'd go easy on the bitters to start with. Vermouth often is fairly bitter/tannic itself and overdoing the bitters can unbalance the drink. But again (and nowhere more than in the cocktails area) personal preference is always the deciding factor.

    Gary

  8. #18

    Sweet Vermouth

    Is it me or do most cocktail recipies reccommend too much sweet vermouth? I find the sweetness overpowering and usually half what is reccommended.

    What do you think?

  9. #19
    Bourbonian of the Year 2011
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    I agree fully. I think though it is natural that people who like bourbon and straight rye will prefer a drier drink (less vermouth) so they can taste the whiskey more. Standard recipes were designed I think for the many who do not like the taste of or cannot accustom to straight whiskey. At a time when straight whiskey or its blended variants were pretty much the only game in town (before the 30's when there was little vodka, or scotch or gin) mixologists devised recipes that could use the native spirit but still appeal to people who did not like whiskey neat. Hence I think the high percentage of vermouth in those days, I have seen it as high as 50% plus gomme sugar added! (I am assuming red vermouth in circa 1900 was sweet in taste). I prefer a 3:1 or 4:1 blend, whiskey to vermouth of course; the exact proportion depends on the kind of whiskey base and vermouth I am using. I don't like it too dry though, but what you might call medium- or off-dry.

    Gary
    Last edited by Gillman; 05-08-2006 at 05:10.

  10. #20
    Quote Originally Posted by ratcheer
    Rob, is Chartreuse considered to be a pastis? I have never heard it mentioned as such, but it certainly looks like one. And your mention of "herbs" strengthens that impression.

    Tim
    Hey Tim--

    Chartreuse is an herbal liqeuer made from 130 (!) alpine herbs originally found near the monastery of the Carthusian monks near Grenoble. Unlike Benedictine (also originally a monastic product), Chartreuse is STILL being made by monks. The secret recipe is supposedly only shared among there of them, they can't all be in the room at one time, etc etc. And by the way, Benedictine is also an excellent product.

    But neither one is a pastis: they don't cloud up when you add water to them in the classic pastis style.

    --Rob

 

 

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