smokinjoe Posted August 10, 2014 Hey, Phil. I love the cocktail threads, too. I bought a bottle of the 13th Colony corn whiskey a couple of years ago. It was OK. I prefer Mellow Corn and Dixie Dew more, so I don't visit the 13th much. Plus the MC and DD are about half the price. Share this post Link to post Share on other sites
tanstaafl2 Posted March 13, 2015 As you can see, I'm a stickler when it comes to cocktail name integrity. A true Martini must contain gin. A Margarita is made with tequila; a Daiquiri, rum; a Manhattan, whiskey (rye or bourbon); a Sidecar, brandy (including cognac); a Rob Roy, scotch; a Jack Rose, applejack; a Bloody Mary, vodka; etc.If you allow bourbon in your Manhattan you can't that much of a stickler. Might as well put vodka in your Martini. it is rye (and I don't mean "Canadian rye") or nothing for me in a Manhattan! :cool: Share this post Link to post Share on other sites
Phil T Posted March 14, 2015 A plethora of rules, cocktail name integrity?? Sounds pretty uptight, but if that works for you Who am I to say you're wrong..:toast:What I do know I is that the bourbon adds a totally different level of flavor....and the big kicker...order a bloody in a restaurant made with bourbon, they will treat you like a rock star. Share this post Link to post Share on other sites
tanstaafl2 Posted March 16, 2015 You are correct. However, my reasoning behind this exception is as follows: The difference between a 51% corn / high rye bourbon and a 51% rye / high corn rye whiskey are negligible. If you mean that a Manhattan should only be made with a non-corn rye like Bulleit Straight Rye Whiskey (with a mashbill of 95% rye and 5% barley), I wholeheartedly concur. But if a 51% rye grain mashbill is allowed, I would also be willing to substitute a minimal corn / high rye bourbon for it any day. They're as little as 7% different (allowing for 5% malted barley in each to aid in starch-to-sugar conversion).In addition, insisting on a rye with no corn would exclude the vast majority of rye whiskeys on the market from being used in a Manhattan. That isn't what I meant when I used the term "stickler". What I meant was a Margarita made with Crown Royal.It would be interesting to know what Pre-Prohibition mashbills for rye whiskey were. Were they composed of nearly all rye, like the Bulleit rye I mentioned, or did they allow for some corn in the mash?By the way, you certainly can make a Martini with vodka instead of gin. Only then, the drink becomes a Kangaroo.:grin: Share this post Link to post Share on other sites
TheNovaMan Posted March 16, 2015 My Bloody Mary recipe would probably bore you, because I came to what I like years ago, and that's pretty much how I do them. I did make an improvement last summer, when a lady on Google Plus suggested using Old Bay seasoning instead of salt and pepper. So here is my recipe:Regular Bombay or Beefeater ginV-8 juiceA good squeeze of fresh lemonTabasco and Lea & Perrins saucesOld Bay SeasoningA celery stalk if I have oneTim I'm even more boring. If I want a bright, fresh Bloody Mary, I'll use Smirnoff Bloody Mary mix with whatever vodka is on hand. If I want a bold, robust Bloody Mary, I mix Zing Zang with vodka. A celery stick or something similar to stir with is nice, but extra work. Share this post Link to post Share on other sites
TunnelTiger Posted March 17, 2015 Call it, name it what you want but if you ever try OGD114 in a Bloody Mary you'll never go back. :cool: Share this post Link to post Share on other sites
Phil T Posted August 9, 2015 (edited) Second day of vaca found me cooking bacon first thing. Then tall glass, ice, M&M bourbon, worsestershire, hot sauce, horseradish, bloody mix, and of course, very thick cut smoky bacon as a garnish. For some reason, bloodies taste better on vacation Edited August 9, 2015 by Phil T Share this post Link to post Share on other sites