scratchline Posted June 23, 2013 Share Posted June 23, 2013 I'll start this one off with a wonderful twist on an old classic, the Whiskey Sour. I'm working on my second New York Shrub.1 1/2 oz rye3/4 oz lemon juice1/2 simple syrup (I actually used poppy syrup)1 teaspoon balsamic reductionShake w crushed ice. Strain onto rocks.The balsamic reduction couldn't be simpler and adds an unexpected tang to the drink. I thought I was over sours but this has me rethinking my position. I can see enjoying these all summer.http://www.seriouseats.com/recipes/2012/12/new-york-shrub-peels-cocktail-rye-whiskey-balsamic-recipe.html-Mike Link to comment Share on other sites More sharing options...
MarkEdwards Posted June 23, 2013 Share Posted June 23, 2013 I had my first Manhattan today.Saltgrass Steakhouse had a little placard on the table advertising the "Woodford Maple Manhattan" with seet vermouth, a dash of bitters, made especially for Saltgrass. I have to admit, it was very good, and paired well with my prime rib. Link to comment Share on other sites More sharing options...
Clavius Posted June 23, 2013 Share Posted June 23, 2013 A vodka martini tonight while catching up on the 24H of Le Mans after work. Link to comment Share on other sites More sharing options...
bearmark Posted June 23, 2013 Share Posted June 23, 2013 Recently, I've been making a variation on a Sazerac by mixing 1/2 oz. Breckenridge Bitters with a shot of rye. Tonight I compared this using Wild Turkey Rye 101 and Rittenhouse BiB Rye. I'll be comparing these straight up soon, but based on these cocktails I find the WTR to be sweeter and milder while the RR has more of the rye spice I prefer without too much sweetness. I'm almost done with my WTR101, but I don't think I'll miss it too much. Link to comment Share on other sites More sharing options...
GaryT Posted June 23, 2013 Share Posted June 23, 2013 No name for it, but took:3 oz club soda2 oz 1792 RR2.5 oz Ginger Zinger mix (locally produced, all natural mixer of ginger, lime juice, and sugar cane juice)Sort of like a fresh ginger-ale type feel, but more refreshing and light. Link to comment Share on other sites More sharing options...
draiiinage Posted June 26, 2013 Share Posted June 26, 2013 Something I've been playing around with:1.5oz rye (used wp10)1oz Aperol0.25oz St. Germain4 drops bittermans Boston bittahsstirred over ice, served over a rock +/- lemon twist Link to comment Share on other sites More sharing options...
Alphanumeric Posted June 26, 2013 Share Posted June 26, 2013 Negroni variant using Punt e Mes. Don't really care for Negronis. The Punt e Mes makes this good for me. A no-brainer if you like Campari and gin but can't seem to wrap your head around a Negroni. Link to comment Share on other sites More sharing options...
imbibehour Posted June 26, 2013 Share Posted June 26, 2013 Fresh market frut berries landed in my area, raspberries, cherries, blueberries, strawberrries....It means one thing only it is time for whiskey cobblers!!! Link to comment Share on other sites More sharing options...
imbibehour Posted June 26, 2013 Share Posted June 26, 2013 Didn't have time to post this in one posting. So here it is: http://imbibehour.blogspot.com/2013/06/with-summer-comes-good-fruit-with-good.html Link to comment Share on other sites More sharing options...
draiiinage Posted June 27, 2013 Share Posted June 27, 2013 John Cameron Cocktail - something I picked up from one of the bartenders at Rob Roy in Seattle:2-3 dashes Reagans orange bitters0.5oz Islay scotch (needs to be very peaty - I used Laphroaig 10)2oz Carpanostirred, over a rockamazing... like alcoholic barbeque sauce. Link to comment Share on other sites More sharing options...
tanstaafl2 Posted June 27, 2013 Share Posted June 27, 2013 A couple of cocktails last night at dinner in addition to exploration of a variety of bottles that I brought with me. Helps that the bar manager is a friend and it helps even more that I share everything I bring with her! In addition to my two new arrivals from Holland I had AE Rye, Ratafia de Champagne and two port style wines, Malamado, a malbec from Argentina and Sand-Reckoner, a fortified zinfandel from the middle of nowhere in Arizona (Willcox, AZ). Who knew there were so many winerys in SE AZ? And that one makes a port!First cocktail was an Allegheny. I keep forgetting to get a picture of the menu but it is a sous vide cocktail (basically slow cooked for 2 days at low temperature) with ER10SB bourbon, lemon juice, fresh blackberries and probably another ingredient or two. The blackberries basically explode during the cooking and the juice melds with everything else. Delightful!Also had a Maloney No. 2 which is credited to John Durr in Louisville, KY. 1.5 oz BIB bourbon (Evan Williams I think)1.5 oz sweet vermouth (my go to is Carpano. Cocchi di Torino is in the original recipe)0.75 oz of the ever popular Cynar0.5 ox of Luxardo maraschino liqueurI had it up with an orange twist. Very nice! Link to comment Share on other sites More sharing options...
Alphanumeric Posted June 28, 2013 Share Posted June 28, 2013 A couple of cocktails last night at dinner in addition to exploration of a variety of bottles that I brought with me. Helps that the bar manager is a friend and it helps even more that I share everything I bring with her! In addition to my two new arrivals from Holland I had AE Rye, Ratafia de Champagne and two port style wines, Malamado, a malbec from Argentina and Sand-Reckoner, a fortified zinfandel from the middle of nowhere in Arizona (Willcox, AZ). Who knew there were so many winerys in SE AZ? And that one makes a port!First cocktail was an Allegheny. I keep forgetting to get a picture of the menu but it is a sous vide cocktail (basically slow cooked for 2 days at low temperature) with ER10SB bourbon, lemon juice, fresh blackberries and probably another ingredient or two. The blackberries basically explode during the cooking and the juice melds with everything else. Delightful!Also had a Maloney No. 2 which is credited to John Durr in Louisville, KY. 1.5 oz BIB bourbon (Evan Williams I think)1.5 oz sweet vermouth (my go to is Carpano. Cocchi di Torino is in the original recipe)0.75 oz of the ever popular Cynar0.5 ox of Luxardo maraschino liqueurI had it up with an orange twist. Very nice!Where are you drinking that you have bartenders that sous vide? I want in on that.I went for something drastically less involved tonight: a sherry cobbler. My first one. Used a $5 TJ's manzanilla which meant things weren't destined to send socks veering off in any directions, but it was worthwhile. Simple and would probably be quite enjoyable with a drier and better sherry. Link to comment Share on other sites More sharing options...
tanstaafl2 Posted June 28, 2013 Share Posted June 28, 2013 Where are you drinking that you have bartenders that sous vide? I want in on that.I went for something drastically less involved tonight: a sherry cobbler. My first one. Used a $5 TJ's manzanilla which meant things weren't destined to send socks veering off in any directions, but it was worthwhile. Simple and would probably be quite enjoyable with a drier and better sherry.From the guiding hand of the delightful beverage manager and bartender extraordinaire, Arianne Fielder, at Seven Lamps in Atlanta.http://atlanta.eater.com/archives/2013/03/12/arianne-fielder-brings-sous-vide-cocktails-to-seven-lamps.php#morehttp://www.sevenlampsatl.com/#aboutThe menu also features Beer-tails, alcoholic root beer slushies and barrel-aged cocktails. What could be better? Link to comment Share on other sites More sharing options...
ChainWhip Posted June 29, 2013 Share Posted June 29, 2013 Green Tea Ginger Ale & Rye (with Scrappy's Orange Bitters) on ice to celebrate finally tipping 80deg F in Seattle. Link to comment Share on other sites More sharing options...
Jag Posted July 2, 2013 Share Posted July 2, 2013 Did my first variation of an old fashioned, WT Rye 81 with Peychuard's bitters. All I can say is I wish someone had handed me something like this about oh five or so years ago, delicious. Link to comment Share on other sites More sharing options...
Trey Manthey Posted July 2, 2013 Share Posted July 2, 2013 Mmmmmmm... Got some silver plated julep cups, and used the opportunity to finish a bottle of WR that someone left at my house. Link to comment Share on other sites More sharing options...
Alphanumeric Posted July 2, 2013 Share Posted July 2, 2013 That's a lovely julep, Trey. You should remind your auto-focus of that. Link to comment Share on other sites More sharing options...
sutton Posted July 2, 2013 Share Posted July 2, 2013 A Shandy of sorts - with homemade limeade (5 limes, one orange - was time to use up some citrus...) - 25% limeade, 75% Harpoon Bohemian Pilsner ... Link to comment Share on other sites More sharing options...
Alphanumeric Posted July 4, 2013 Share Posted July 4, 2013 Red Hook. Another use for my recently acquired bottle o' Punt e Mes, and a damn tasty one at that. Great bitterness and funk exuded by the PeM and Maraschino. Another spin-off of a classic that just appeals more to my palate. Link to comment Share on other sites More sharing options...
RVTsteve Posted July 4, 2013 Share Posted July 4, 2013 (edited) Just got the ribs on while enjoying a "Kentucky Breakfast". I didn't have any apricot preserves to add to mine. 2 ounces bourbon1 ounce fresh-squeezed lemon juice1/2 ounce rich simple syrup1/2 ounce egg white, beaten1 teaspoon apricot preservesShake well with ice and pour into a chilled cocktail glass if you have one. Edited July 4, 2013 by RVTsteve Link to comment Share on other sites More sharing options...
Old Dusty Posted July 5, 2013 Share Posted July 5, 2013 Kentucky Mule: Fentiman's Ginger Beer, RittBIB and fresh squeezed lime juice. My ratio was 4/2/.5 but no rules here. Add a dash or two of orange bitters if you are feeling adventurous. Mighty tasty on a hot summer day. Link to comment Share on other sites More sharing options...
smokinjoe Posted July 5, 2013 Share Posted July 5, 2013 Something warming and bright has miraculously appeared in the sky, surrounded by a cheery blueness. The opening is small, and probably wont' last long, but I'm happily celebrating the occasion with a Pimm's, ginger ale, and lemon slice in an ice jammed tumbler. :bowdown: This comes to mind after the long wet darkness of the last several days: Link to comment Share on other sites More sharing options...
bllygthrd Posted July 5, 2013 Share Posted July 5, 2013 I'm happily celebrating the occasion with a Pimm's, ginger ale, and lemon slice in an ice jammed tumbler. :bowdown:Lemon slice ... what, no cucumber???? Link to comment Share on other sites More sharing options...
bllygthrd Posted July 5, 2013 Share Posted July 5, 2013 It's a warm, muggy afternoon ... enjoying Old Fitz BIB ... neat with a glass of ice water on the side. The wife is enjoying a bourbon and branch (made with Old Fitz BIB) ... Link to comment Share on other sites More sharing options...
smokinjoe Posted July 5, 2013 Share Posted July 5, 2013 Lemon slice ... what, no cucumber???? I've heard about the cuke thing too, B. But, we don't have any now, (Unless, you count my bottle of Willett 4yr 110 proof LDI Rye ) in the house. But, the back label of the Pimm's gave a recipe with the lemon, (which I do have) so I went with that. Cukes are on the shoppin' list, though! Link to comment Share on other sites More sharing options...
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