DaveOfAtl Posted June 6, 2014 Author Share Posted June 6, 2014 Still no limes to make the Last Word, but the Chartreuse experimentation continues. Starting with a very boozy Diamondback, which is 1.5 oz. Rittenhouse, .75 oz. Laird's Bonded Apple Brandy, and .75 oz. Green Chartreuse. This might be my favorite yet. Link to comment Share on other sites More sharing options...
tanstaafl2 Posted June 6, 2014 Share Posted June 6, 2014 Boozy is an understatement for the Diamondback! Although I find that much Chartreuse, even the green, tends to push this drink towards the sweet side. Of course in my book that is perfectly fine! If you really want to push some boundaries and don't mind a bit of sweetness (and it will take at least one bottle you probably don't have, the pear eau de vie from St. George. It is in Georgia but not cheap) consider trying: The Art of Choke California Widow Still no limes to make the Last Word, but the Chartreuse experimentation continues. Starting with a very boozy Diamondback, which is 1.5 oz. Rittenhouse, .75 oz. Laird's Bonded Apple Brandy, and .75 oz. Green Chartreuse. This might be my favorite yet. Link to comment Share on other sites More sharing options...
holdtheice Posted June 6, 2014 Share Posted June 6, 2014 I need to get myself a bottle of Green Chartreuse. It seems there are quite a few (tasty sounding) cocktails which use it. Plus I have a lime tree in the garden that's loaded with fruit :grin:Tonight I tried a little experiment, basically a Boulevardier but with port in place of the vermouth. I went 2:1:1 (Bourbon:Port:Campari) and while it was drinkable, the Port was too much. It managed to overpower the Campari and throw the balance out too far in the way of sweetness IMO. Should have seen that coming really.Also, this marked a bottle kill by using the last oz. in my WT86.8 bottle. I'm a little disappointed I didn't send it out with a better showing. Oh well! Link to comment Share on other sites More sharing options...
zillah Posted June 7, 2014 Share Posted June 7, 2014 In a cocktail mood so I popped open the vermouth and made a Viex Carre. Link to comment Share on other sites More sharing options...
Harry in WashDC Posted June 7, 2014 Share Posted June 7, 2014 2:1 80 proof Canadian rye to Dolins sweet vermouth w/ angostura to taste on the rocks. Trying to use up the Canadian (well, Pendleton). A little too sweet and not enough rye (can you believe it?). Link to comment Share on other sites More sharing options...
Harry in WashDC Posted June 7, 2014 Share Posted June 7, 2014 Made my boo her favorite cocktail for her and myself - the Pimm's cup.Just bought a bottle. Getting ready for Summer. It's one of my wife's faves, and I like to add gin to taste (my taste of course) to mine. Link to comment Share on other sites More sharing options...
smokinjoe Posted June 7, 2014 Share Posted June 7, 2014 Beginning the transition from the beer that quenched my yard work induced thirst, to an evening of spirits, with a Boulevardier. 2 parts 4RSB : 1 part Gran Classico Bitter : Smidge of Vya vermouth (honestly, I ain't a fan of sweet vermouth, so I go light on it in cocktails that call for it), and lemon peel. Very nice, but I'm thinkin' a bit more bourbon and a touch less GCB. The Gran Classico is gorgeous, but it packs a lot of flavor that is a little much here, and muted the whiskey too much for me. Back to the lab...Sometimes, to err can bring nice benefits! Link to comment Share on other sites More sharing options...
Old Dusty Posted June 8, 2014 Share Posted June 8, 2014 Red Hooks , Boulevardiers and Gold Rush's at my place tonight. May have turned bucky1 into a cocktail guy. Three ingredient limit though:grin: Link to comment Share on other sites More sharing options...
Phil T Posted June 8, 2014 Share Posted June 8, 2014 Just got done enjoying a steak and egg lunch, with a delicious Mellow Corn bloody mary. I love Sunday Link to comment Share on other sites More sharing options...
TunnelTiger Posted June 8, 2014 Share Posted June 8, 2014 Bloody marys always seem special on Sundays. Link to comment Share on other sites More sharing options...
smokinjoe Posted June 8, 2014 Share Posted June 8, 2014 Well, you boys talked me in to one! . Dixie Dew Corn Whiskey for mine...and 2 pieces of bacon. :yum: Hey Phil, do you use a mix, or make your of BM mix? I've been enjoying Zing Zang for mine, but I do throw some Lea & Perrins, Bay seasoning, and celery bitters in there...and the bacon. Link to comment Share on other sites More sharing options...
Phil T Posted June 8, 2014 Share Posted June 8, 2014 (edited) Well, you boys talked me in to one! . Dixie Dew Corn Whiskey for mine...and 2 pieces of bacon. :yum: Hey Phil, do you use a mix, or make your of BM mix? I've been enjoying Zing Zang for mine, but I do throw some Lea & Perrins, Bay seasoning, and celery bitters in there...and the bacon. Hey Joe. More often then not, I use a mix. Usually Mr & Mrs T, bold and spicy or Zing Zang. Both very tasty. I also add some Worcestershire and some Beau Monde seasoning. And of course the bacon, gots to have the bacon! I like the idea of the bitters, never thought of that. Next time I'm at TPS, I'll check out what they have ***Ok, a quick glance at the TPS website tells me I'm going to pick up some celery bitters, and Bittermens Hellfire Habanero Shrub bitters. . Damn that sounds tasty. Will report back Edited June 8, 2014 by Phil T Link to comment Share on other sites More sharing options...
DaveOfAtl Posted June 8, 2014 Author Share Posted June 8, 2014 Those two bitters would be awesome in a Bloody Mary. I'm gonna pick them up too! Link to comment Share on other sites More sharing options...
Old Dusty Posted June 12, 2014 Share Posted June 12, 2014 Manhattan tonight:ECBP/Carpano Antica/Fee Bros rhubarb bitters. Went w the rhubarb for a changup probably prefer the regular or my standard orange. Link to comment Share on other sites More sharing options...
Grain Belt Posted June 12, 2014 Share Posted June 12, 2014 Double Old Fashioned glass, 3/4 full of ice. Splash of simple syrup, 4 shakes Angostura, 4 shakes Fees Orange bitters, fill glass to 2/3 full with EWBIB, and give it a splash of water and a cherry. Stir for a bit, and enjoy. Link to comment Share on other sites More sharing options...
Tony Posted June 12, 2014 Share Posted June 12, 2014 Had a great Old Fashioned earlier this week made with bacon infused Four Roses, tasty.Best regards, Tony Link to comment Share on other sites More sharing options...
ThirstyinOhio Posted June 13, 2014 Share Posted June 13, 2014 Had a great Old Fashioned earlier this week made with bacon infused Four Roses, tasty.Best regards, TonyI had a bacon infused Old Fashioned at the Bourbon Bistro last year and it was damn good. One day I must make my own infusion. In the mean time, I have been making a lot of regular Old Fashions with some home made Orange bitters. Link to comment Share on other sites More sharing options...
Chi-Town Posted June 13, 2014 Share Posted June 13, 2014 Oh My God... HEAVEN!! A friend was kind enough to send me some TORNADO!!! Link to comment Share on other sites More sharing options...
T Comp Posted June 13, 2014 Share Posted June 13, 2014 Oh My God... HEAVEN!! A friend was kind enough to send me some TORNADO!!! Link to comment Share on other sites More sharing options...
Chi-Town Posted June 13, 2014 Share Posted June 13, 2014 And that is a cocktail you are enjoying? Link to comment Share on other sites More sharing options...
kjbeggs Posted June 13, 2014 Share Posted June 13, 2014 I keep a bottle of Green Chartreuse in my freezer (inspired by the ZZ Top song). I keep meaning to pick up a bottle of St. Germaine, and replace my long emptied Campari, but keep spending all the budget on Bourbon. Link to comment Share on other sites More sharing options...
kjbeggs Posted June 13, 2014 Share Posted June 13, 2014 Tonight's selection: OGD114 Manhattans Link to comment Share on other sites More sharing options...
DaveOfAtl Posted June 13, 2014 Author Share Posted June 13, 2014 Just checked into the Hotel Monteleone in New Orleans and am minutes away from a Sazerac or Vieux Carre at the Carousel Bar! Link to comment Share on other sites More sharing options...
smokinjoe Posted June 14, 2014 Share Posted June 14, 2014 Just checked into the Hotel Monteleone in New Orleans and am minutes away from a Sazerac or Vieux Carre at the Carousel Bar! Oh yeah?!?! Well, I'm cleaning my garage, which has been fit for neither man, nor beast...I'm sweatin' like a pig, covered with dust, dirt, and cobwebs. Sneezin' like a banshee, killed 2 black widows, wonderin' how in the H-E- double hockey sticks I'm gonna get all this crap back IN the garage...and this gin and tonic is tastin' as good as any Voox Carry at yer Hotel Montyhall...!! . Delta is ready when I am...I can meet y'all at the bar in a coupla hours... please! Link to comment Share on other sites More sharing options...
DaveOfAtl Posted June 14, 2014 Author Share Posted June 14, 2014 Come join us, Joe!! Link to comment Share on other sites More sharing options...
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