Happyhour24x7 Posted July 3, 2012 Share Posted July 3, 2012 Sounds similar to Manhattans neighbor, the Brooklyn, that I had last night. Bourbon, WT in this case, dry vermouth, maraschino, and bitters....very tasty, a little lighter and sweeter than your average Manhattan-perfect for a summer night. Link to comment Share on other sites More sharing options...
DaveOfAtl Posted July 5, 2012 Share Posted July 5, 2012 Enjoyed several Brown Derby's yesterday (1.5 oz bourbon, 1 oz fresh grapefruit juice, 0.5 oz honey syrup), which I made with Wathens. These were a big hit and a really nice way to enjoy bourbon on a scorching hot day. Link to comment Share on other sites More sharing options...
smokinjoe Posted July 7, 2012 Share Posted July 7, 2012 After a good long run and cutting the grass, I figured it was cocktail time on this hot scorcher of a day. Threw together some Four Roses Yellow Label, SanPellegrino Limonata, Bitter Truth Lemon Bitters, and Grand Marnier, over a heaping glass of ice. Put on the water mister, and relaxed in the sun. Ahhhh....very nice....Now, it's din-din time... Link to comment Share on other sites More sharing options...
cigarnv Posted July 7, 2012 Share Posted July 7, 2012 So damn hot up here that only a tall rye and ginger hits the spot if I am outside.... Link to comment Share on other sites More sharing options...
Young Blacksmith Posted July 9, 2012 Share Posted July 9, 2012 Made a few highballs today - ice, Pechyaud's bitters, ginger ale, and :RR Rye - great taste, rye and ginger ale were made for each other!Berhneim WW - not so great, but a decent way to use up open bottles I just don't visit that often. Link to comment Share on other sites More sharing options...
Tucker Posted July 15, 2012 Share Posted July 15, 2012 After much bourbon and rye last evening at the GBS meeting, today I changed things up with a nice cold Negroni made with Carpano Antica vermouth (excellent in a Manhattan, also). Link to comment Share on other sites More sharing options...
OscarV Posted July 28, 2012 Share Posted July 28, 2012 Pimm's Cup anyone?Would be good while watching the London games. Link to comment Share on other sites More sharing options...
univibe88 Posted July 28, 2012 Share Posted July 28, 2012 Pimm's Cup anyone?Would be good while watching the London games.Yes please! I like to add a little extra gin. Link to comment Share on other sites More sharing options...
bigtoys Posted August 6, 2012 Share Posted August 6, 2012 Mojito with Leblon Cachaca Link to comment Share on other sites More sharing options...
luv2hunt Posted August 7, 2012 Share Posted August 7, 2012 It's summer time drinks boys! Rum runners, Green Gators, and Funky Monkeys in a gallon jug available on pool days here at our house!! Link to comment Share on other sites More sharing options...
imbibehour Posted August 8, 2012 Share Posted August 8, 2012 Summer are plenty of Gin and Tonics, Fizzes, Mojitos since the mint I am growing is hitting gang busters, then the bourbon is getting used up in Old Fashioneds. Never tire of an old fashioned. Link to comment Share on other sites More sharing options...
petrel800 Posted August 19, 2012 Share Posted August 19, 2012 Tried some French 75 coctails last night with the No 3 Gin. Turned out to be excellent pre-dinner drinks. Link to comment Share on other sites More sharing options...
jcg9779 Posted August 20, 2012 Share Posted August 20, 2012 Tried some French 75 coctails last night with the No 3 Gin. Turned out to be excellent pre-dinner drinks.I made a copule of these for the girlfriend (who is on a sparkling wine kick) this past weekend as well. She really enjoyed them. Link to comment Share on other sites More sharing options...
GreggJ Posted August 22, 2012 Share Posted August 22, 2012 Went to a restaurant and had what they call a Crimson Creole. It was goo but a little sweet. So I went back home and tinkered with their recipe and came away with a real winner.Restaurants Version:Makers MarkOrange JuiceGinger Ale Creole Bitters.My Version:Fill rocks glass 2/3 with iceOWA 107 about (50% filled about 3oz)Grand Marinier (Add a little less than 1oz)4-5 Drops of Creole BittersClub Soda (Fill remainder of rocks glass) and stir gently.My version is clean and light with a really nice flavor to it. Definitely happy with the end result has been my go to summer drink now for the last 2 weeks, I can't get enough. I defintely recommend giving it a try. If you do let me know what you think it Link to comment Share on other sites More sharing options...
Young Blacksmith Posted August 22, 2012 Share Posted August 22, 2012 what is creole bitters? a brand or a general type? Sounds pretty good to me! Link to comment Share on other sites More sharing options...
GreggJ Posted August 23, 2012 Share Posted August 23, 2012 what is creole bitters? a brand or a general type? Sounds pretty good to me!Ya the creole is a type of bitters. I bought a little sampler box from our local pusher and it had it in there with a few other types. After quite a few glasses of this drink the creole does have a pretty unique flavor that pairs really well with the orange liquour and well anything pairs well with good bourbon. :-) Anyhow, I had another one last night and I gotta say this is definitely a winner for me. Link to comment Share on other sites More sharing options...
scratchline Posted August 23, 2012 Share Posted August 23, 2012 (edited) Creole Bitters are a top shelf version of Peychaud. Different but similar. I'm enjoying a Manhattan with Knob Creek Rye. Finally arrived in NYC. Passed it up at 46 dollars downtown and then walked into an uptown shop that had it for 23.99. At that price, I'll buy multiple bottles. Must be some kind of introductory promotional price (or mistake); get them hooked at 24 and then jack the price up to 35 plus. I've been stockpiling the WT 101 rye at the mid-20 mark and passed up a few bottles at 20 the other day. My initial impression is that the KC rye has a thicker mouthfeel and a little more mint in the mix. A very nice rye priced in the mid-20s. Not 10+ dollars better than WT 101. The only trick is finding the WT.http://vermouth101.com/images/cocchi-vermouth.jpgUsing this vermouth.http://www.tillenfarms.com/Bada-Bing-Cherries/p/TIL-00021&c=TillenFarms@CherriesAnd these cherries.http://bokersbitters.co.uk/bokers_ver2.htmlAnd these bitters.It all works together very well. -Mike Edited August 23, 2012 by scratchline Grammar Link to comment Share on other sites More sharing options...
Smithford Posted August 28, 2012 Share Posted August 28, 2012 I'll be visiting NYC in October. If the KC is still available for $24 (or the WT is available for any price), I'll need to hit you up for the address. :searching:Myself, I'm trying to perfect the Sazerac. It looks like I prefer it on the rocks. Not traditional, I know, but it makes for a nice cool down on a hot summer night. I can't get the Herbsaint rinse right. I keep spilling it over the rim which makes a sticky mess. Oh well, I'll never be a bartender I guess. Link to comment Share on other sites More sharing options...
Happyhour24x7 Posted August 28, 2012 Share Posted August 28, 2012 Had an interesting cocktail while out the other night, called a Cin-Cin. Not sure about the spelling. Equal parts Cynar, rye, and sweet vermouth, with bitters, shaken and served up with a burnt lemon peel. Pretty cool drink. Link to comment Share on other sites More sharing options...
unclebunk Posted August 28, 2012 Share Posted August 28, 2012 Just a couple of fabulous margaritas with dinner last night which really hit the spot after a long, hot day here in Chicago. Really looking forward to some autumnal evenings which are hopefully just around the corner. Link to comment Share on other sites More sharing options...
unclebunk Posted August 28, 2012 Share Posted August 28, 2012 Creole Bitters are a top shelf version of Peychaud. Different but similar. I'm enjoying a Manhattan with Knob Creek Rye. Finally arrived in NYC. Passed it up at 46 dollars downtown and then walked into an uptown shop that had it for 23.99. At that price, I'll buy multiple bottles. Must be some kind of introductory promotional price (or mistake); get them hooked at 24 and then jack the price up to 35 plus. I've been stockpiling the WT 101 rye at the mid-20 mark and passed up a few bottles at 20 the other day. My initial impression is that the KC rye has a thicker mouthfeel and a little more mint in the mix. A very nice rye priced in the mid-20s. Not 10+ dollars better than WT 101. The only trick is finding the WT.http://vermouth101.com/images/cocchi-vermouth.jpgUsing this vermouth.http://www.tillenfarms.com/Bada-Bing-Cherries/p/TIL-00021&c=TillenFarms@CherriesAnd these cherries.http://bokersbitters.co.uk/bokers_ver2.htmlAnd these bitters.It all works together very well. -MikeThose are some decent prices, and the cocktail sounds terrific. I'm with you on the KC Rye. At $24 it's excellent value for money but once they jack the price, maybe not so much. Like so many others, I still can't understand why WT knocked off their delicious and highly affordable rye. What a shame. Link to comment Share on other sites More sharing options...
WAINWRIGHT Posted August 29, 2012 Share Posted August 29, 2012 Made a couple of Manhattans using Cinzano Rosso,Willett 117.6prf.,Peychaud's Bitters and White and Shaw Maraschino cherries.The proof of the Willett rye played quite nicely with the sweetness of the cherries and vermouth,proving to be delicious and surprisingly balanced given the high proof of the rye. Link to comment Share on other sites More sharing options...
Trey Manthey Posted September 14, 2012 Share Posted September 14, 2012 This recipe caught my eye, the Oaxaca Old Fashioned:http://www.seriouseats.com/recipes/2010/08/the-oaxaca-old-fashioned-cocktail-tequila-mezcal-recipe.htmlCalled for two ingredients that I didn't have on hand, but didn't mind picking up some mezcal and Bitterman's mole bitters.Whipped one up this evening and fell in love. Strong, sweet, spicy, smoky, and smooth. Link to comment Share on other sites More sharing options...
smokinjoe Posted September 30, 2012 Share Posted September 30, 2012 Lazing around on a coolish, dark, on-and-off light rainy day, with my first ever Dry Manhattan. 2.5:1 SB 1792 bourbon to Dolin dry vermouth, 2 shakes Bitter Truth Lemon Bitters, and a twist of lemon. Nice cocktail. Much nicer, as while I type this, the Falcons just kicked a game-winning FG over Carolina w/5 seconds left on the clock, after starting the drive from their own 1 yd line and less than a minute to go...I guess all of these factors means it's time for another! Link to comment Share on other sites More sharing options...
Gillman Posted September 30, 2012 Share Posted September 30, 2012 That sounds good, with a Dry Manhattan, it is good to go a little easy on the vermouth and use a rich bourbon, which this does. I've got a 1:1 blending of my own blend of (30+) rums and Captain Morgan Black Spiced Rum. The Black is a 47.3% ABV ratchet up of the regular Captain Morgan Spiced Rum. The label states it is finished in "double charred blackened oak" - not quite sure what that is. I was a little disappointed in the Black, the rum flavor seems well in the background and the top notes I get are sweetness, bitterness from the quassia and a cinnamon or nutmeg note. It's okay, but I wanted more rum character, hence the blending, which is much better, IMO. What made it a cocktail is a splash of soda and Stirring Orange Bitters (same bottle Wade pointed me to in Santa Rosa some years ago). Pondering on it further, not sure it's a cocktail. But it's good. Gary Link to comment Share on other sites More sharing options...
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