devillighter 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.This is such a great cocktail, and it is getting close to the right time of year in this area for local strawberries and cucumbers. Last year, I drove all over trying to find sanbitter just to make this cocktail as I had all the other ingredients. I found some at Dipasquales in Baltimore, which should have been my first stop.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. Link to comment Share on other sites More sharing options...
tanstaafl2 Posted May 10, 2013 Share Posted May 10, 2013 This is such a great cocktail, and it is getting close to the right time of year in this area for local strawberries and cucumbers. Last year, I drove all over trying to find sanbitter just to make this cocktail as I had all the other ingredients. I found some at Dipasquales in Baltimore, which should have been my first stop.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.I brought two of them, the Transatlantic Giant and the Teenage Riot, to the Gazebo among the four cocktails I was making. Not sure most people quite knew what to make of me and my portable bar but it seemed like those who gave them a try enjoyed them! Link to comment Share on other sites More sharing options...
bllygthrd Posted May 10, 2013 Share Posted May 10, 2013 Took my wife to the Blennerhassett Hotel in Parkersburg, WV for the weekend (a great historic hotel) ... and watched the Derby in their courtyard. Had a mint julep, at my wife's insistence ... and an old fashioned, or two.Liked the old fashioned much more than the mint julep ... btw, both were made with Blanton's, seems that Spat's [their restaurant/bar] doesn't have a well bourbon ... and all bourbons are the same price. Link to comment Share on other sites More sharing options...
smknjoe Posted May 10, 2013 Share Posted May 10, 2013 At least they didn't skimp on the booze! Did you go to the island? I went to the park there a couple of times when I was a kid (my dad was a big Civil War buff) Link to comment Share on other sites More sharing options...
bllygthrd Posted May 10, 2013 Share Posted May 10, 2013 At least they didn't skimp on the booze! Did you go to the island? I went to the park there a couple of times when I was a kid (my dad was a big Civil War buff)Have been there numerous times ... have even done civil war reenacting there (yes, I'm one of those). Didn't go last weekend as we spent most of our time at the hotel enjoying each other's company ... but, I agree, a great day trip and a very historic 18th century site ... few people realize it has an Arron Burr treason connection. Link to comment Share on other sites More sharing options...
Barclay Beach Posted May 11, 2013 Share Posted May 11, 2013 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. Link to comment Share on other sites More sharing options...
emr454 Posted May 11, 2013 Share Posted May 11, 2013 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 Link to comment Share on other sites More sharing options...
savagehenry Posted May 12, 2013 Share Posted May 12, 2013 Watching golf & getting ready to make my first citrus Arnold Palmer & Bourbon, just waiting for the simple syrup to cool. Link to comment Share on other sites More sharing options...
Grain Belt Posted May 14, 2013 Share Posted May 14, 2013 Knob Creek Rye perfect Manhattan. Very good. Link to comment Share on other sites More sharing options...
squire Posted May 14, 2013 Share Posted May 14, 2013 1 oz Barton, 1/2 oz Parma pomegranate liqueur, 2 oz orange juice, over ice stirred not shaken. Link to comment Share on other sites More sharing options...
ChainWhip Posted May 17, 2013 Share Posted May 17, 2013 My foray into the cocktail world: the Manhattan2 parts WTR1011 part Carpano Antica Vermouth2 dashes Bittermens Orange Cream Citrate2 dashes Angostora Bitters Link to comment Share on other sites More sharing options...
cbus Posted May 18, 2013 Share Posted May 18, 2013 Manhattan2 oz Willett Rye.75 oz Carpano AnticaSeveral dashes of Fee Bros Barrel Aged Biters Link to comment Share on other sites More sharing options...
Restaurant man Posted May 20, 2013 Share Posted May 20, 2013 Mr browns grapefruit cooler2oz four roses single.5oz canton ginger liqueur 3oz fresh squeezed ruby red grapefruit juiceRub the inside of a glass with mint and drop inadd ice and pour mixture ingarnishwith mint sprig. Ahhhh!:yum: Link to comment Share on other sites More sharing options...
Restaurant man Posted May 20, 2013 Share Posted May 20, 2013 Manhattan2 oz Willett Rye.75 oz Carpano AnticaSeveral dashes of Fee Bros Barrel Aged BitersYes sir. That is a great one! Link to comment Share on other sites More sharing options...
Alphanumeric Posted May 20, 2013 Author Share Posted May 20, 2013 An Algonquin:2 pts. Rye (Beam)1 pt. dry vermouth (Lillet)1 pt. pineapple juiceEh. 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.) Link to comment Share on other sites More sharing options...
weller_tex Posted May 20, 2013 Share Posted May 20, 2013 Made my first Mint Julep for my wife this weekend. It was a big hit after I got the sweetness level down a bit. Link to comment Share on other sites More sharing options...
Trey Manthey Posted May 21, 2013 Share Posted May 21, 2013 Nothing fancy, just Cynar and soda...it's getting a bit too warm for brown liquor. This time of year let's me recharge for the fall releases! Link to comment Share on other sites More sharing options...
Alphanumeric Posted May 23, 2013 Author Share Posted May 23, 2013 Nothing fancy, just Cynar and soda...it's getting a bit too warm for brown liquor. This time of year let's me recharge for the fall releases!I agree. Today I made a seasonal resolution to switch back to gin (and other light spirits), with a Last Word and Corpse Reviver #2 (I had only intended to make the CR2, but the two gin-based equal parts drinks got crossed in my head-cyclopedia).Trey, have you tried Cardamaro before? It's flavored with cardoon and blessed thistle, both in the same family as artichoke. I simply haven't gotten around to purchasing my bottle of Cynar yet but am wondering if the two are interchangeable or if it is more of a dry vermouth/quina relationship. Link to comment Share on other sites More sharing options...
Wryguy Posted May 23, 2013 Share Posted May 23, 2013 I agree. Today I made a seasonal resolution to switch back to gin (and other light spirits), with a Last Word and Corpse Reviver #2 (I had only intended to make the CR2, but the two gin-based equal parts drinks got crossed in my head-cyclopedia).Trey, have you tried Cardamaro before? It's flavored with cardoon and blessed thistle, both in the same family as artichoke. I simply haven't gotten around to purchasing my bottle of Cynar yet but am wondering if the two are interchangeable or if it is more of a dry vermouth/quina relationship.Sorry to jump in here, but I think they are definitely different IMO, with Cynar a bit brasher and more bitter, while the Cardamaro is more delicate and sweet. The Cynar works better with soda and the Cardamaro is better for neat sipping, IMHO, but both are very versatile, though not exactly interchangeable. Get yourself some Cynar though, if you like the more bitter end of things. Link to comment Share on other sites More sharing options...
Trey Manthey Posted May 24, 2013 Share Posted May 24, 2013 Yeah, I don't think they are interchangeable. I just tasted them side by side. Cardamaro is more syrupy and sweet, Cynar is dryer and more bitter. If I had to pick one it would be Cynar. Link to comment Share on other sites More sharing options...
squire Posted May 24, 2013 Share Posted May 24, 2013 More like a highball, Barton and Perrier over ice. Link to comment Share on other sites More sharing options...
Sasquatch Posted May 26, 2013 Share Posted May 26, 2013 Drinking a dark and stormy made of Ron Abuelo 12 year and Gosling's ginger beer. The frau likes them and I figured why not have one with supper. Link to comment Share on other sites More sharing options...
Alphanumeric Posted May 26, 2013 Author Share Posted May 26, 2013 Sorry to jump in here, but I think they are definitely different IMO, with Cynar a bit brasher and more bitter, while the Cardamaro is more delicate and sweet. The Cynar works better with soda and the Cardamaro is better for neat sipping, IMHO, but both are very versatile, though not exactly interchangeable. Get yourself some Cynar though, if you like the more bitter end of things. Link to comment Share on other sites More sharing options...
devillighter Posted May 26, 2013 Share Posted May 26, 2013 A gunshop fizz. Great aperitif! Link to comment Share on other sites More sharing options...
T Comp Posted May 26, 2013 Share Posted May 26, 2013 A damn good Sazerac at the Carousel bar in NOLA. Link to comment Share on other sites More sharing options...
Recommended Posts