Alphanumeric Posted April 8, 2013 Share Posted April 8, 2013 In compliance with compliance's reminder, a seasonally fitting thread is in order.Binny's had a 15% off Saturday this past weekend, which meant I had some shopping to do.I've opened a bottle of Hiram Walker Triple Sec and Big Gin gin. I'd read several respectable sources citing the HW as an affordable Cointreau competitor in terms of mixing. Tonight, I performed a none-too scientific head-to-head of Cointreau and the HW. The HW was sweeter, lower proof, less complex and bitter, and more candy orange than orange peel. As expected, a clearly inferior sipper.After, I tried it in my first White Lady (2 pts Tanqueray, 1 pt HW triple sec, 1 pt lemon juice). It was pretty good. I'll need to do a head-to-head but my impression was that the lower proof and less interesting flavor detrimented the drink.I'm inclined to say that, when it's at least 1/4 of the drink, the HW produces an inferior cocktail. However, given the $20+ price difference between a bottle of that and a bottle of Cointreau, it's probably not worth arguing over for a casual drink.As for the Big Gin, I've yet to mix it but I can say with certainty that it's a damn fine gin. I've got a handful of gins lying around, but none have struck a chord with me like Big Gin. Link to comment Share on other sites More sharing options...
whiskeyobsessive Posted April 8, 2013 Share Posted April 8, 2013 My traditional spring cocktail has been the Negroni, but with all of the brown liquor piling up around the house I started with a Boulevardier last night: 2 parts Baby Saz, 1 part Dolin Rouge vermouth and 1 part Campari. As the bastard child of the Negroni and the Manhattan, I'm not sure it beats either of its parents, but was a bit more warming for a cool evening. I'd say it's worth a try. Link to comment Share on other sites More sharing options...
Quantum Posted April 19, 2013 Share Posted April 19, 2013 I normally stick to fairly basic Manhattan and Old Fashioned recipes, but I do try to expand my selection to include slightly more refreshing drinks during the hotter months. One of my favorites is the El Diablo.1 1/2 ounce tequila1/2 ounce crème de cassis1/2 ounce fresh lime juice1 1/2 ounce ginger beerCombine the first three ingredients in an ice filled shake and shake until cold. Strain over ice into a rocks glass and top with ginger beer. Garnish with a lime wheel. Link to comment Share on other sites More sharing options...
Trey Manthey Posted April 20, 2013 Share Posted April 20, 2013 Made a slough of drinks for me and the wifey tonight:Barrel aged NegroniGrasshopperArmy Navy...and the first Mint Julep of the year with the handle of dusty I.W. Harper I picked up this afternoon! Link to comment Share on other sites More sharing options...
Tucker Posted April 20, 2013 Share Posted April 20, 2013 Negroni this afternoon. Link to comment Share on other sites More sharing options...
Alden Posted April 20, 2013 Share Posted April 20, 2013 I'm about to make an Old Fashioned here in a few minutes. My first. Wish me luck. Link to comment Share on other sites More sharing options...
squire Posted April 20, 2013 Share Posted April 20, 2013 Bourbon Manhattan made with Barton. Link to comment Share on other sites More sharing options...
Alden Posted April 20, 2013 Share Posted April 20, 2013 Bourbon Manhattan made with Barton.So, so, so, how was it? Link to comment Share on other sites More sharing options...
squire Posted April 20, 2013 Share Posted April 20, 2013 Quite good as Manhattans go. Link to comment Share on other sites More sharing options...
Alphanumeric Posted April 21, 2013 Author Share Posted April 21, 2013 Bourbon Manhattan made with Barton.squire, you realize being made with Barton is not a requisite for being labeled a cocktail? Link to comment Share on other sites More sharing options...
squire Posted April 21, 2013 Share Posted April 21, 2013 It is at my house . . . . . Link to comment Share on other sites More sharing options...
Alden Posted April 21, 2013 Share Posted April 21, 2013 squire, you realize being made with Barton is not a requisite for being labeled a cocktail?Do you have to stir it with a peacock feather for it to be a real cocktail? Link to comment Share on other sites More sharing options...
bigtoys Posted April 22, 2013 Share Posted April 22, 2013 GT Manhattan at GT Fish & Oyster in Chicago last night 2 oz Old Forester, 3/4 oz Carpano Antica, 1/4 oz Averna Amaro, couple dashes Angostura BittersI've got the CA and AA at home, so I'm gonna be making these a lot Link to comment Share on other sites More sharing options...
DaveOfAtl Posted April 26, 2013 Share Posted April 26, 2013 In preparation for my Derby trip next week, I made my first mint julep of the year using the 4R 100th Anniversary SB. I've always thought that older, woodier bourbon works best in a julep, and this 17 yo 4R is doing just fine! Link to comment Share on other sites More sharing options...
ratcheer Posted April 26, 2013 Share Posted April 26, 2013 It looks like my cocktail this Spring is going to be the Negroni. I am making them with 1 oz each of Tanqueray gin, Campari, and Carpano Antica Formula vermouth. This is basically Cocktail Heaven!Tim Link to comment Share on other sites More sharing options...
Alphanumeric Posted April 30, 2013 Author Share Posted April 30, 2013 Do you have to stir it with a peacock feather for it to be a real cocktail?At a minimum!It looks like my cocktail this Spring is going to be the Negroni. I am making them with 1 oz each of Tanqueray gin, Campari, and Carpano Antica Formula vermouth. This is basically Cocktail Heaven!TimThere exists a cocktail called the Negroni Sbagliato, a fact I only unearthed while researching the Sbagliato Grosso. It is a Negroni (or more appropriately, an Americano) with sparkling white in place of gin, or soda water, take your pick. I look forward to making one.But back to the Sbagliato Grosso I stirred myself tonight:1 hulled strawberry1 1/2 oz Cognac (Remy VSOP)1 oz Campari1 oz sweet Vermouth (Dolin)1/2 oz pastis (1/3 oz Pacifique absinthe)2 dashes AngosturaIn rocks glass, press- not muddle- strawberry. Add rest of ingredients and ice, stir and enjoy with twists of orange and lemon.The Negroni has always been too vermouthy for me. The Grosso de-emphasises the vermouth and shines the limelight on bright fruit, Campari, and anise. Worth a go if you're in the mood for experimentation. Link to comment Share on other sites More sharing options...
tanstaafl2 Posted April 30, 2013 Share Posted April 30, 2013 At a minimum!There exists a cocktail called the Negroni Sbagliato, a fact I only unearthed while researching the Sbagliato Grosso. It is a Negroni (or more appropriately, an Americano) with sparkling white in place of gin, or soda water, take your pick. I look forward to making one.I definitely think of the Negroni Sbagliato as more of an Americano variation and I have heard it suggested that it should be called an Americano Migliorato rather than a Negroni Sbagliato! Link to comment Share on other sites More sharing options...
kitzg Posted April 30, 2013 Share Posted April 30, 2013 Just about a month ago, I enjoyed a cocktail I don't have often enough. First, I don't actually drink cocktails often and second, I don't get this one often enough. But I digress. So about a month ago I was in New Orleans. It had been awhile since I visited the Sazerac Bar in the Roosevelt Hotel. I enjoyed the Sazerac cocktail this time so well I had a second. Made just the way I like it. 1 cube sugar1½ ounces (35ml) Sazerac Rye Whiskey or Buffalo Trace Bourbon¼ ounce Herbsaint3 dashes Peychaud's BittersLemon peel Pack an Old-Fashioned glass with ice In a second Old-Fashioned glass place the sugar cube and add the Peychaud's Bitters to it, then crush the sugar cube Add the Sazerac Rye Whiskey to the second glass containing the Peychaud's Bitters and sugar Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peelAh, yes. The spice of the rye, the gentle sweetness, the alluring devil....(and soon, very soon, I must make my first Mint Julep of the season! I hope my mint is growing!) Link to comment Share on other sites More sharing options...
cbus Posted May 5, 2013 Share Posted May 5, 2013 Mint Julep for derby day Link to comment Share on other sites More sharing options...
omgmarclol Posted May 7, 2013 Share Posted May 7, 2013 switching it up from bourbon and whiskey in general. having a gin and tonic tonight (hendricks and q tonic). i for got how much i like these. maybe move to some martin miller's westbourne with rocks and a twist. Link to comment Share on other sites More sharing options...
squire Posted May 7, 2013 Share Posted May 7, 2013 We are having Vespers while watching Casino Royalle. Link to comment Share on other sites More sharing options...
jersey12 Posted May 9, 2013 Share Posted May 9, 2013 Having a nice Ritt BiB old fashioned while catching up on the latest episode of Mad Men. Link to comment Share on other sites More sharing options...
Alphanumeric Posted May 9, 2013 Author Share Posted May 9, 2013 Finally had all the ingredients for a Gunshop Fizz lying around, which was incentive enough to create one of these laborious potlucks.Gunshop Fizz2 oz Peychaud's bitters1 oz lemon juice2 strawberries3 slices cucumber3 wide grapefruit peels3 wide orange peels1 oz Sanbitter (subbed .5 oz each of soda water and Campari)Muddle all but Sanbitter for a great long time to let flavors socialize, then agitate the whole affair with some impressive chunks of ice. Once thoroughly chilled, strain and then strain again. Top the all-but Gunshop Fizz with an ounce of Sanbitter and garnish with a slice of cucumber.I'd read much about this cocktail but never tried one. Worth a shot if you ever happen to find yourself with the necessary ingredients and feel like working for your drink. Link to comment Share on other sites More sharing options...
omgmarclol Posted May 10, 2013 Share Posted May 10, 2013 that's a veritable fruit salad Link to comment Share on other sites More sharing options...
Dolph Lundgren Posted May 10, 2013 Share Posted May 10, 2013 Finally had all the ingredients for a Gunshop Fizz lying around, which was incentive enough to create one of these laborious potlucks.Gunshop Fizz2 oz Peychaud's bitters1 oz lemon juice2 strawberries3 slices cucumber3 wide grapefruit peels3 wide orange peels1 oz Sanbitter (subbed .5 oz each of soda water and Campari)Muddle all but Sanbitter for a great long time to let flavors socialize, then agitate the whole affair with some impressive chunks of ice. Once thoroughly chilled, strain and then strain again. Top the all-but Gunshop Fizz with an ounce of Sanbitter and garnish with a slice of cucumber.I'd read much about this cocktail but never tried one. Worth a shot if you ever happen to find yourself with the necessary ingredients and feel like working for your drink.I would imagine that the fruit was rotted by the time you finished creating this beast! Link to comment Share on other sites More sharing options...
Recommended Posts