tanstaafl2 Posted April 30, 2014 Share Posted April 30, 2014 Leaving for the Derby tomorrow and am gearing up for the trip with Juleps this evening. The first was a classic bourbon mint julep made with OGD 114, mint, and 2:1 simple syrup. The second was Georgia Julep adapted from Jerry Thomas' 1862 recipe made with Cognac, Combier peach liqueur, and mint. All ice was properly pulverized in a Lewis bag. Link to comment Share on other sites More sharing options...
DaveOfAtl Posted May 1, 2014 Author Share Posted May 1, 2014 Oaks Day is as much fun (if not more) than the Derby. Enjoy yourself in the infield. Your training from Sampler should do you well there! Link to comment Share on other sites More sharing options...
tylermke Posted May 3, 2014 Share Posted May 3, 2014 A Manhattan before heading out for dinner. 2.5 parts rye versus 1 part vermouth is looking to be my go-to ratio. Link to comment Share on other sites More sharing options...
brettckeen Posted May 4, 2014 Share Posted May 4, 2014 For derby day, a basil julip 2 OZ OWA1 tsp cane syrup 3 basil leafs Link to comment Share on other sites More sharing options...
smokinjoe Posted May 5, 2014 Share Posted May 5, 2014 Dang, I'm a day late...But a mint julep this evening out by the pond. I figure it counterbalances the margaritas from last night at our 2 day early Cinco de Mayo party. Link to comment Share on other sites More sharing options...
BigRich Posted May 5, 2014 Share Posted May 5, 2014 (edited) I'm not typically much of a cocktail drinker unless Bruce is making them but I'm waiting for my wife for our anniversary dinner at Local Three and their barrel aged "Flaming Lips" is decadent! FRYL, Hibiscus, King's Ginger, Peychauds, celery bitters, and a cardamom clove cinnamon tincture. Edited May 5, 2014 by BigRich Link to comment Share on other sites More sharing options...
s8ist Posted May 7, 2014 Share Posted May 7, 2014 Just tried a variation on a Horse's Neck:1.5 oz Old Forester Signature 100 proof4 dashes angostura bittersPour in highball glass with ice.Top with ginger ale - I used Canada Dry.Stir and enjoy! Link to comment Share on other sites More sharing options...
Old Dusty Posted May 12, 2014 Share Posted May 12, 2014 Gold Rush2oz. Bourbon(OGD BIB for me)2oz. Domaine de Canton1oz. Fresh lemon juiceshake w ice and serve up in a chilled martini glassgarnish w luxardo cherry. Link to comment Share on other sites More sharing options...
brettckeen Posted May 12, 2014 Share Posted May 12, 2014 Having some sort of word/ward while i work around the house. Link to comment Share on other sites More sharing options...
bigtoys Posted May 13, 2014 Share Posted May 13, 2014 this concoction tonight. probably needed more Dickel Link to comment Share on other sites More sharing options...
scratchline Posted May 13, 2014 Share Posted May 13, 2014 Beautiful day in NYC and working on some variations on the Stone Fence. Had some nice Virginia hard cider to play with. Very dry. Started by adding Stagg Jr and Byrrh Rare Assemblage. Next round, cracked a bottle of the Angel's Envy rye and added that to the cider. The AE is actually less sweet than I remembered but that gingerbread flavor really rings out. For me, this is a good use for this bottle but I'm the kind of apostate who'll add fine whiskey to anything. Well maybe not Red Bull but there's a first time for everything.-Mike Link to comment Share on other sites More sharing options...
smokinjoe Posted May 18, 2014 Share Posted May 18, 2014 A lazy, cool, and rainy day here, so figured I'd lounge around with my Bloody Mary made with Dixie Dew corn whiskey and a couple of pieces of cooked bacon as a garnishment. Don't even need lunch! A big ol nap was tucked in there today, too... Link to comment Share on other sites More sharing options...
Guest Posted May 19, 2014 Share Posted May 19, 2014 A lazy, cool, and rainy day here, so figured I'd lounge around with my Bloody Mary made with Dixie Dew corn whiskey and a couple of pieces of cooked bacon as a garnishment. Don't even need lunch! A big ol nap was tucked in there today, too... Nice one, I too love a bloody mary made with whiskey and bacon, a nicely wooded tequila is up there for me too. Link to comment Share on other sites More sharing options...
Tony Posted May 19, 2014 Share Posted May 19, 2014 Made myself a whiskey sour yesterday-OGD114Lemon juiceEgg WhiteSimple syrupReally good.Best regards, Tony Link to comment Share on other sites More sharing options...
Old Dusty Posted May 24, 2014 Share Posted May 24, 2014 Beautiful Saturday back from a bike ride in the country and sipping a "Kentucky Corpse Reviver" (appropriate for my out of shape carcass)Equal parts bourbon, Cointreau,and Lillet Blanc and 3/4 part lemon juice shaken and poured into a chilled coup or martini glass(or in my case in a Tervis rocks glass). Garnish with a mint sprig. Link to comment Share on other sites More sharing options...
tanstaafl2 Posted May 24, 2014 Share Posted May 24, 2014 Do you elect not to include the traditional rinse of absinthe in the Corpse Reviver #2 or is that not part of the Kentucky version?I find I tend to like them better with Cocchi Americano, which more closely resembles the original Kina Lillet from the prohibition era of this cocktail over the present day Lillet Blanc.Beautiful Saturday back from a bike ride in the country and sipping a "Kentucky Corpse Reviver" (appropriate for my out of shape carcass)Equal parts bourbon, Cointreau,and Lillet Blanc and 3/4 part lemon juice shaken and poured into a chilled coup or martini glass(or in my case in a Tervis rocks glass). Garnish with a mint sprig. Link to comment Share on other sites More sharing options...
Old Dusty Posted May 24, 2014 Share Posted May 24, 2014 Bruce, no absinthe in the KY version though I have seen the addition of bitters to more closely mimic the Kina Lillet which I gather had a more bitter profile. But the Cocchi is a good call as well. Link to comment Share on other sites More sharing options...
DaveOfAtl Posted May 24, 2014 Author Share Posted May 24, 2014 I really like the Kina L'Avion D'Or to play the role of the Kina Lillet. Cocchi Americano is really good too Link to comment Share on other sites More sharing options...
tanstaafl2 Posted May 24, 2014 Share Posted May 24, 2014 I really like the Kina L'Avion D'Or to play the role of the Kina Lillet. Cocchi Americano is really good tooI keep meaning to check that out. Is it pretty common to find? Or is it a Tower or H&F kind of bottle? Link to comment Share on other sites More sharing options...
smokinjoe Posted May 24, 2014 Share Posted May 24, 2014 The 2 small mint plants I threw into the garden last year are producing prodigious amounts of new sprouts that are absolutely gorgeously pungent. Obviously then, it's going into today's Mint Julep. Awesome on a warm late afternoon here, Down South. Link to comment Share on other sites More sharing options...
DaveOfAtl Posted May 24, 2014 Author Share Posted May 24, 2014 I keep meaning to check that out. Is it pretty common to find? Or is it a Tower or H&F kind of bottle?It is not everywhere, but I've seen it at Tower, H&F, and Mac's. Link to comment Share on other sites More sharing options...
GerryM Posted May 27, 2014 Share Posted May 27, 2014 Up to now I've been a straight bourbon/rye guy but my daughter, who is more in to cocktails, convinced me to start experimenting with Manhattan's. I tried Rittenhouse 100 bib, Baby Saz and OGDBIB. I gotta say I preferred the Rittenhouse over the others due to the added spice. Link to comment Share on other sites More sharing options...
Phil T Posted May 27, 2014 Share Posted May 27, 2014 Up to now I've been a straight bourbon/rye guy but my daughter, who is more in to cocktails, convinced me to sperimenting with Manhattan's. I tried Rittenhouse 100 bib, Baby Saz and OGDBIB. I gotta say I preferred the Rittenhouse over the others due to the added spice. Link to comment Share on other sites More sharing options...
jersey12 Posted May 29, 2014 Share Posted May 29, 2014 Enjoying a nice old fashioned made with OGD BiB and peychaud's bitters. Just recently picked up my first bottle of peychaud's after taking many years to finish a bottle of angostura and I'm really liking how the peychaud's works in an old fashioned. Link to comment Share on other sites More sharing options...
petrel800 Posted May 29, 2014 Share Posted May 29, 2014 Had a Negroni while getting the BGE up and running and then had a Paper Airplane with Dinner once it was ready to eat. Link to comment Share on other sites More sharing options...
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