ewj Posted July 27, 2013 Share Posted July 27, 2013 bt in that one. Link to comment Share on other sites More sharing options...
Old Dusty Posted July 27, 2013 Share Posted July 27, 2013 (edited) Currently steeping rendered bacon drippings in 750ml of EWB. Once frozen, skimmed and strained back into the original bottle, I intend to make the Bacon/Maple Old Fashioned. 2oz Bacon infused bourbon 1/4 oz High grade maple syrup2 dashes Angostura bittersingredients stirred w ice to incorporate the syrup and strained into a rocks glass over ice ball.garnish w Orange twist (and as an alternative use orange bitters and call the drink "Breakfast in Bed")Three of my favorite flavors(bourbon,bacon and maple syrup) in a glass. Edited July 27, 2013 by Old Dusty Link to comment Share on other sites More sharing options...
scratchline Posted July 27, 2013 Author Share Posted July 27, 2013 Top shelf Manhattan:1 1/2 oz Old Forester Bond '771/3 oz Dolin sweet vermouth5 drops Black Mission Fig bittersHomemade Maraschino cherry + bar spoon of juiceIt's been a long week and my day off is tomorrow. I may have to have another one of these. Or something similar.-Mike Link to comment Share on other sites More sharing options...
ratcheer Posted July 28, 2013 Share Posted July 28, 2013 On these hot summer days, a Rickey is perfect. 2 oz bourbon, rye, or gin, ice cubes, and club soda or sparkling mineral water.Tim Link to comment Share on other sites More sharing options...
Alphanumeric Posted July 29, 2013 Share Posted July 29, 2013 Brandy Fix:2 oz brandy (Paul Masson)1/2 oz pineapple syrup1/2 oz lemon juice1/4 oz green Chartreuseand a Honey & Thistle:1 1/2 oz Cardamaro3/4 oz Cocchi Americano (Lillet)1/4 oz Amaro Sibilla (Ramazzotti)I had just made some pineapple syrup and the Brandy Fix sounded tasty so I shook one up. It was. Satisfying and easy to drink but still has a bite to it. Loses points for its use of Chartreuse (seems to carry the drink rather than augment it) but c'est la vie.The Honey & Thistle was a more amiable beverage for my palate. My woefully limited amaro and fortified wine selection meant that the drink I produced was not the drink intended, however it was still a quaff worth enjoying at a later date, or hour. And if anyone knows where to find Sibilla, please let me know. It sounds great. Link to comment Share on other sites More sharing options...
hn4bourbon Posted July 29, 2013 Share Posted July 29, 2013 I don't usually like Mint hence never really enjoyed a Mint Julep. However, over the weekend I tried making a Mint Julep with local honey and Woodford Reserve. It turned out great! The interesting thing is, I don't even like Woodford Reserve by itself but I had a hunch that its flavor profile would work well with this local honey. So, this is what I did:1. Dissolved a teaspoon (tried different amounts and they're all good) of local honey with an ounce of filtered drinking water.2. Poured half an ounce of his honey syrup into a regular Old Fashioned glass (I don't have a mint julep cup).3. Plucked about 5-6 decent sized mint leaves and muddled them in the syrup in glass.4. Filled glass with crushed ice.5. Filled the glass until almost full with Woodford Reserve.6. Topped off with the remainder of the honey syrup that was left over.I really enjoyed this. Anyone else do something similar? Link to comment Share on other sites More sharing options...
cbus Posted July 31, 2013 Share Posted July 31, 2013 Bourbon Crusta tonight Link to comment Share on other sites More sharing options...
devillighter Posted July 31, 2013 Share Posted July 31, 2013 [ATTACH=CONFIG]16154[/ATTACH]bt in that one.Looks pretty good. Reminds me that julep cups are the last barware I need to round out my collection! Link to comment Share on other sites More sharing options...
Alphanumeric Posted August 1, 2013 Share Posted August 1, 2013 Had a Maximilian Affair earlier tonight. The one I made was the tequila version.1 oz tequila (Camarena blanco)3/4 oz St. Germain1/2 oz Punt e Mes1/2 oz lemon juiceGreat drink. I'd up the tequila to 1 1/4 next time. Made the first one with 1 1/2 oz Jose silver and it was not quite awful. With a decent-or-better tequila, quite potable.I'd also like to point out that the Honey & Thistle is a fantastic highball. Made several for friends recently because it was both delicious and accessible to the low-proof crowd. Link to comment Share on other sites More sharing options...
devillighter Posted August 4, 2013 Share Posted August 4, 2013 Bourbon and Peach smash with some Abraham Bowman 147.5. A good kick in the pants. I don't care for this bourbon on its own as it is much too hot, but it makes a nice cocktail. http://imbibemagazine.com/Recipe-Bourbon-Peach-Smash Link to comment Share on other sites More sharing options...
TunnelTiger Posted August 4, 2013 Share Posted August 4, 2013 Manhattan's with Old Overholt, after the first three not so bad Link to comment Share on other sites More sharing options...
Alphanumeric Posted August 5, 2013 Share Posted August 5, 2013 Old Cuban. Audrey Saunders' take on a Mojito. Instead of light rum and soda water, the Old Cuban uses rhum agricole and sparkling white wine. Mojitos are a decent way to introduce people to mixed drinks, but I think they're flat and lack cohesion. The Old Cuban has more than just 'ahh' crispness. Link to comment Share on other sites More sharing options...
Grain Belt Posted August 6, 2013 Share Posted August 6, 2013 First you need a pontoon boat, a cooler, some ice, some red solo cups, and some good friends. Then you take a large bottle of Simply Lemonade. Pour out about a third of it into another container. Then replace the empty space with Jack or a bourbon of choice. Cruise, have a few, tell a few stories, and laugh a lot. Link to comment Share on other sites More sharing options...
MJB Posted August 6, 2013 Share Posted August 6, 2013 Manhattan is our family drink of choice.2 parts Willett Estate Rye1 part Antico Carpano Vermouth3 dashes angostura bitters1 Luxardo CherryIts a fantastic Manhattan, the Willett Rye version has quickly become our favorite variation, Its a nice complex rye and adds a lot to the drink. Link to comment Share on other sites More sharing options...
devillighter Posted August 18, 2013 Share Posted August 18, 2013 Made a pre dinner Merry Widow from the Savoy. Used Sam Ross's proportions. This bottle of Beefeater is going quickly. This picture is of the cocktail half gone before I had the motivation to snap a pic. Link to comment Share on other sites More sharing options...
devillighter Posted August 20, 2013 Share Posted August 20, 2013 Diamondback tonight. Went with the Bulleit tonight to drink some of it up even though I was really thinking Handy to match the other high proof ingredients. Link to comment Share on other sites More sharing options...
bigtoys Posted August 20, 2013 Share Posted August 20, 2013 (edited) Bulleit rye, NP sweet vermouth, Carpano Antico, Regan orange bitters, Luxardo cherries hmmm......now that I think about it, I meant to use Averna Amaro instead of the NP. still tasted good. Edited August 20, 2013 by bigtoys Link to comment Share on other sites More sharing options...
tanstaafl2 Posted August 25, 2013 Share Posted August 25, 2013 A couple of cocktails as part of an Agave Spirits class at Holeman & Finch yesterday. Kilted Pistolero - Very refreshing. A nice summer cocktail. 1.5 oz blanco tequila 3/4 oz Drambuie 3/4 oz lemon juice 2 dashes Angostura Grated nutmeg garnish Shake with ice and serve up. Float grated nutmeg. In Bloom - A riff of sorts on the Negroni, it was much more dry, smokey with a moderate bitter finish. 1.5 oz Del Maguey Vida 3/4 oz Carpano Antica 1/2 oz St. Germaine 1/2 oz Compari Stir with ice and strain into coupe washed with Rosewater. Link to comment Share on other sites More sharing options...
Alphanumeric Posted September 1, 2013 Share Posted September 1, 2013 Black Diamond Flip.1 1/2 oz. Islay (Ardbeg 10)1 1/2 oz. Cynar1 whole eggGrated nutmegI kept thinking it would be nice to do a 50:50 Cynar:Ramazzotti split, but then realized I had forgotten the nutmeg garnish. Definitely added the baking spice notes I was looking for, but I'm still interested in trying out that variation to cut the Cynar a little. Also, I assumed it was just an egg white and only noticed my err after I finished the drink.Even with all of my blunders, it made for a great drink. It reminded me of a bittered and alcoholic version of a rum fudge I once received as a gift. I'd wholeheartedly recommend trying this drink at least once. Link to comment Share on other sites More sharing options...
HighInTheMtns Posted September 1, 2013 Share Posted September 1, 2013 It's rare that I mix drinks, but this afternoon I had a Ritt BIB and Maine Root Ginger Brew. Delicious drink, enjoyed the ginger ale - really spicy. Link to comment Share on other sites More sharing options...
squire Posted September 1, 2013 Share Posted September 1, 2013 I think rye and ginger were made for each other. Link to comment Share on other sites More sharing options...
Gillman Posted September 2, 2013 Share Posted September 2, 2013 (edited) Sazerac Cocktail. I have a batch, bottle-matured so to speak, which is ace. About 100 whiskeys, 10 brandies, but slanted to the whiskey side, with a few absinthes and some 1970's Pernod to lend the anise notes. Different bitters. All melds to a really nice taste. There is also a certain amount of Anisette in it which slightly deepens the anise notes and makes the texture silky.Gary Edited September 2, 2013 by Gillman Link to comment Share on other sites More sharing options...
smokinjoe Posted September 2, 2013 Share Posted September 2, 2013 Willett 4yr Barrel Proof and Seagram's Ginger Ale with an itsy tiny dash ofMaraska Cherry Wine. Yummy. I find Rye & Gingers to really shine with LDI rye. Link to comment Share on other sites More sharing options...
Alphanumeric Posted September 2, 2013 Share Posted September 2, 2013 Sazerac Cocktail. I have a batch, bottle-matured so to speak, which is ace. About 100 whiskeys, 10 brandies, but slanted to the whiskey side, with a few absinthes and some 1970's Pernod to lend the anise notes. Different bitters. All melds to a really nice taste. There is also a certain amount of Anisette in it which slightly deepens the anise notes and makes the texture silky.GaryI was appreciating my Oaxaca Old Fashioned, until Gary guilted me out of it with his one of a kind Sazerac. Link to comment Share on other sites More sharing options...
Gillman Posted September 2, 2013 Share Posted September 2, 2013 You guys can do it too! Just pour small amounts of whiskey (bourbon or rye or both) from your bunker in a glass, from one to 100, whatever you like. Ditto with any number of brandies, any proportion almost, or none.Pre-rinse glass with one or 5 or however many absinthes you have. Or Pernod, or arak, or ouzo if you just have that. Add rocks (this is how I do it), stir very well, add 2-3-4 shakes of any bitters, any number. Add dash Anisette if you have it. Stir very well again to meld.You can pour off the ice into a stemmed "up" glass or drink as is.This kind of drink just cannot fail and if you compare it to one made to a pre-set recipe from a book it will be at least as good or usually better (IMO) due to the complexity of ingredients working together. The absinthe and bitters have a unique way of binding the different straight whiskeys and brandies if used.Gary Link to comment Share on other sites More sharing options...
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