Guest Posted September 20, 2014 Share Posted September 20, 2014 The drinks and the Fred Flintstone steaks sound awesome! Keep the fires burning I'm calling Quantas right now:grin: Come on over mate! No shrimps on this barbie though. Link to comment Share on other sites More sharing options...
Guest Posted September 21, 2014 Share Posted September 21, 2014 Too many mai tais!So mixed up a cocktail in the spirit of the mai tai but completely diffefent:2 oz each of aperol and blanco tequilla (espolon for me)1/2 oz orgeat syrup1/2 oz fresh ruby grapefruit juicedash of rose watershaken and served in a lowball with crushed ice Link to comment Share on other sites More sharing options...
BFerguson Posted September 28, 2014 Share Posted September 28, 2014 Seemingly my youngest has a thing or two to learn about cocktail garnish. Besides that, the old fashioned in the glass was a good complement to the t-bone B Link to comment Share on other sites More sharing options...
Guest Posted September 28, 2014 Share Posted September 28, 2014 Good on you for getting through it, +1 parenting points.Impressive selection of tiny broccoli, showing some real potential there!What was the white and red bits? Link to comment Share on other sites More sharing options...
BFerguson Posted September 28, 2014 Share Posted September 28, 2014 That was just the remainder of the ice-white, and the luxardo cherries-red. Slice of orange was also in there. Nice sipper for a warm evening, likely to be one of the last of the year here.B Link to comment Share on other sites More sharing options...
Old Dusty Posted September 28, 2014 Share Posted September 28, 2014 After an unseasonably hot day of yard work, turned to the magical cooling powers of a Kentucky Mule. No measurements. Healthy dose of VOB 6 yr BIB/ Vernor's Diet/squeeze of lime juice. Like a dip in the pool but from the inside. Link to comment Share on other sites More sharing options...
nd2005 Posted September 29, 2014 Share Posted September 29, 2014 Last couple of days:1) Midnight Stinger:1.5 oz bourbon1 oz fernet.75 oz lemon juice.75 oz simple syrupGarnish w/ sprig of mint2) Lion's Tail2 oz bourbon.5 oz Allspice liqueur (aka pimento dram).75 oz lime juicesplash of simple syrup Link to comment Share on other sites More sharing options...
smokinjoe Posted October 4, 2014 Share Posted October 4, 2014 Relaxing out in a warming Sun on a generally coolish day, listening to UGA on the radio, after a full day of chores, with a spectacularly prepared Old Fashioned. :yum: I'm sure that sentence is an abomination to English teachers...cuz it don't look right to me, but I'm too tired to figure it out...:crazy: Link to comment Share on other sites More sharing options...
Guest Posted October 6, 2014 Share Posted October 6, 2014 Got my first ever bottle of larceny today, which is a big moment for us Australians!Anyway the bottle came with a 'not so shit' neck tag, another first for me. What made this neck tag half decent was that the cocktail recipes didnt completely suck. Is this usual with larceny?My tag had three recipes by a bloke called Ted Kilgore, whom I admit I had to google, I tried one called the 'Inside Job' which was:2oz larceny1/2 oz simple syrup1/4 oz luxardo marashino liqueurDash each of agnostura and absinthestired over ice and served iceless with a lemon twistnothing mind blowing as it was a little bit on the sweet side as expected, but a solid cocktail, nice suprise Link to comment Share on other sites More sharing options...
Guest Posted October 7, 2014 Share Posted October 7, 2014 Braised lamb neck for dinner, so bloody marys were in order.2oz virgin bourbon6oz clamatodash of hickory liquid smokeLots of crystals hot sauce1/2 oz lemon juiceblack pepper and celery saltSmidge of horseradishstired with ice and served neat in an old fashioned glass with a parsley garnish Link to comment Share on other sites More sharing options...
kjbeggs Posted October 13, 2014 Share Posted October 13, 2014 Tried a "Fall-Fashioned" over the weekend.I modified slightly, but the original recipe called for:1.5 oz JD Single Barrel.75 oz Simple Syrup2 oz Apple CiderBittersOrange Wheel (muddled)Recipe called for ice, but after sampling, i think it might make a tasty hot winter drink Link to comment Share on other sites More sharing options...
Guest Posted October 14, 2014 Share Posted October 14, 2014 (edited) Whipped together a daquiri variant that was somewhat of a suprise, the layering of flavour and mouthfeel wasnt expected, but warrants further tinkering with.Approx. 1 oz white rum - havana anejoApprox. 1 oz four roses yellow1/2 a ruby grapefruits juice1/2 a lemons juicegood dash chocate bitters (bitter truth)1 oz dark muscavado syrup (home made, 50% muscavado)Allowed to rest in crushed ice before being shaken and strained into an old fashioned.There is something about this combo of that just worked, i stumbled upon a welcome balance of subtle sweet up front, mildly mouth watering bitter mid and a dry but lingering herbaceous and rich finish Edited October 14, 2014 by onemorepour Link to comment Share on other sites More sharing options...
kjbeggs Posted October 18, 2014 Share Posted October 18, 2014 Willett Rye Manhatten with a Balcones' Brimstone rinse.Interesting.(Willett 4 YO Rye, Carpano Antica Vermouth, Blood Orange bitters, dash of homemade Demarara simple syrup. Glass rinsed with Brimstone, flamed orange peel and MM cherry). Link to comment Share on other sites More sharing options...
Old Dusty Posted October 20, 2014 Share Posted October 20, 2014 Like the Brimstone rinse idea! Maybe in a maple old fashioned to give it a bit of smoke-similar to bacon maple versions?Speaking of versions I made a Red Hook tonight with Rendezvous Rye/Carpano Antica/Luxardo per usual but added a couple of dashes of Aztec Chocolate bitters. Highly recommended. Link to comment Share on other sites More sharing options...
Harry in WashDC Posted October 22, 2014 Share Posted October 22, 2014 My wife and I have been working our way through the dozen-plus recipes in the 'Saveur' magazine from August(?) 2011 - # 141. The article, written by Rebecca Barry, features recipes with bourbons and other whiskies under the title "Whiskey Rebellion" which comments on the (then) growing use of bourbons with various profiles in cocktails. The source of each is given (like, if from a bar or restaurant), and suggested brands appear as well. We have YET to find a recipe we don't like.http://www.saveur.com/article/Wine-and-Drink/Whiskey-RebellionDisclosure: I have no professional or financial interest in Saveur or the brands listed. I just like to drink and have been doing so (legally) for over 48 years and have an abiding desire to help young folks flatten their learning curve. Enjoy. Link to comment Share on other sites More sharing options...
bigtoys Posted October 27, 2014 Share Posted October 27, 2014 Vieux Carre 1 oz rye, 1 oz cognac, 3/4 oz sweet vermouth, 1/2 oz benedictine; dashes Peychaud's, Ango Link to comment Share on other sites More sharing options...
tanstaafl2 Posted October 27, 2014 Share Posted October 27, 2014 A "Chartreuse" dinner at Holeman & Finch last night. Very enjoyable. Mostly drinking the four standards on their own (green and yellow as well as the VEP versions of both) but several cocktails were included. Started with green chartreuse and Cava (a dry Spanish sparkling wine). Next was a Last Word variation with gin, green chartreuse, lime juice and a bar made ginger/fenugreek (sometimes used in curry but didn't seem that spicy to me) shrubb substituting for maraschino. Pretty good but hard to duplicate and I think I prefer the original. Second cocktail featured yellow chartreuse with Bonal, Botran white rum, lime juice and peychauds bitters. I liked it but it was not the hit of the table. Definitely had a dry and moderately bitter finish despite the heavy sweetness of the yellow chartreuse. I definitely now know I prefer green over yellow and VEP green over VEP yellow. The surprise of the night was the appearance of Chartreuse Elixir Vegetal, the original "medicinal" form of the liqueur, at 138 proof. It is rarely seen in the US as it is not available and has to be carried home from Europe. Will definitely fix what ails you! Food was good as well. Some of lightest and most buttery yet savory tasting foie gras torchon I have ever had! Link to comment Share on other sites More sharing options...
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