tanstaafl2 Posted December 28, 2014 Share Posted December 28, 2014 Any tips on what to filter with. I imagine there is going to be some wood/ash particles from the barrel.A fine gold mesh or standard paper coffee filter (slow but effective) or a fine mesh tea strainer will usually work. Link to comment Share on other sites More sharing options...
dcbt Posted December 29, 2014 Share Posted December 29, 2014 I was going to say coffee filters as well. They are slow indeed, but they get the job done really well. Link to comment Share on other sites More sharing options...
Guest Posted December 30, 2014 Share Posted December 30, 2014 I use muslin or cheesecloth, whichever one I have on hand at the time. Link to comment Share on other sites More sharing options...
cbus Posted December 30, 2014 Share Posted December 30, 2014 Made a Seelbach tonight. 1 oz bourbon, .5 oz cointreau, an a**load of bitters (technical term), stir and top with sparkling wine and garnish with an orange peel. Tasty! Link to comment Share on other sites More sharing options...
tanstaafl2 Posted December 30, 2014 Share Posted December 30, 2014 Made a Seelbach tonight. 1 oz bourbon, .5 oz cointreau, an a**load of bitters (technical term), stir and top with sparkling wine and garnish with an orange peel. Tasty! Link to comment Share on other sites More sharing options...
TunnelTiger Posted December 30, 2014 Share Posted December 30, 2014 A steady flow of hot toddys. After spending 3 hrs at the Drs office yesterday was confirmed that both Mrstt and myself have the flu. First time in decades and it is no damn fun. Link to comment Share on other sites More sharing options...
amg Posted January 1, 2015 Share Posted January 1, 2015 Last night we mixed up some "modified Rusty Nails" with St Germain instead of Drambuie, plus a little bitters:2 oz Scotch (I used GlenDronach 12 because it seemed like the most appropriate thing I had open).75 oz St Germain (or other elderflower liquer)2 dashes Angostura bittersPretty tasty. With the citrus flavor of the St Germain and the big sherry in the GlenDronach, it was really fruity. Maybe a bit on the sweet side. Link to comment Share on other sites More sharing options...
GaryT Posted January 1, 2015 Share Posted January 1, 2015 Not sure if this counts as a "cocktail", but enjoying some aged egg nog this fine New Year's day. It is 3 weeks and 2 days old, and pretty damn tasty. I had to alter Alton Brown's recipe slightly (no cognac on hand, so I used some Glenmorangie 10yr in its place; no Jamaican rum on hand, so I used Amaretto but only half as much since it is strong - and I used half-again more bourbon to replace the volume of rum). Can't wait to see how it is in a few more weeks/months - made some smaller jars to age longer (I only made 1/4 the recipe, which makes about 4 servings). If it gets better - I'll make a larger batch this summer for the holidays!http://altonbrown.com/eggnog-recipe/ Link to comment Share on other sites More sharing options...
Tony Posted January 1, 2015 Share Posted January 1, 2015 Starting with a FRSB whiskey sour today Link to comment Share on other sites More sharing options...
chrisg Posted January 1, 2015 Share Posted January 1, 2015 Started off the day with a SAOS Bloody Mary. Link to comment Share on other sites More sharing options...
WhiskyToWhiskey Posted January 12, 2015 Share Posted January 12, 2015 From the Knob Creek site I decided to spin off the "perfect manhattan" recipe, but I used woodford reserve, because I prefer knob creek neat.2 oz bourbon1/2 oz dry vermouth1/2 oz sweet vermouth1/2 teaspoon sugar3 dashes Angostura bitters1 maraschino cherryice cubesMuddled the sugar and bitters, squeezed the cherry in there too. Added the rest and mixed it up. Pretty good, and I prefer cherry over orange peel because I find orange oils I find are over powering. Probably could go with just sweet vermouth, and decrease the amount of vermouth. 3 parts bourbon to 1 part vermouth (I prefer a vodka martini to this ratio too) Link to comment Share on other sites More sharing options...
tanstaafl2 Posted January 12, 2015 Share Posted January 12, 2015 From the Knob Creek site I decided to spin off the "perfect manhattan" recipe, but I used woodford reserve, because I prefer knob creek neat.2 oz bourbon1/2 oz dry vermouth1/2 oz sweet vermouth1/2 teaspoon sugar3 dashes Angostura bitters1 maraschino cherryice cubesMuddled the sugar and bitters, squeezed the cherry in there too. Added the rest and mixed it up. Pretty good, and I prefer cherry over orange peel because I find orange oils I find are over powering. Probably could go with just sweet vermouth, and decrease the amount of vermouth. 3 parts bourbon to 1 part vermouth (I prefer a vodka martini to this ratio too)So, did you like it? Sounds like a Manhattan/Old Fashioned mash up and a bit sweet to me so I would probably bypass the sugar. The whole point of using the dry vermouth is to make it a bit drier in taste and the sugar seems to defeat that purpose. Not that it comes as a surprise for a recipe from a distillery website where they want the average cocktail drinker to like it and sweet probably appeals more than dry. A cherry is pretty much the classic garnish for a Manhattan and orange peel for an Old Fashioned although nothing wrong with mixing them up a bit.Although I tend to prefer rye to make a Manhattan, perfect or otherwise! Link to comment Share on other sites More sharing options...
WhiskyToWhiskey Posted January 13, 2015 Share Posted January 13, 2015 So, did you like it? Sounds like a Manhattan/Old Fashioned mash up and a bit sweet to me so I would probably bypass the sugar. The whole point of using the dry vermouth is to make it a bit drier in taste and the sugar seems to defeat that purpose. Not that it comes as a surprise for a recipe from a distillery website where they want the average cocktail drinker to like it and sweet probably appeals more than dry. A cherry is pretty much the classic garnish for a Manhattan and orange peel for an Old Fashioned although nothing wrong with mixing them up a bit.Although I tend to prefer rye to make a Manhattan, perfect or otherwise! Link to comment Share on other sites More sharing options...
tanstaafl2 Posted January 13, 2015 Share Posted January 13, 2015 I'm a cocktail noob. Outside of mojitos in the summer, I stick to everything neat...and beer. I enjoyed it, and without sugar probably would of been a bit better. Tried one with Canadian whisky and it was way too weak...Rittenhouse Rye or Bulliet Rye would probably be better. 3 parts rye or bourbon to 1 part vermouth (sweet). Save the dry vermouth for vodka martinis. I think that dry vermouth can play well with whiskey in the right combination but everyone's palate is different. As for "vodka martini's" there ain't no such beast! That my friend is what you call a Kangaroo Cocktail! Link to comment Share on other sites More sharing options...
WhiskyToWhiskey Posted January 14, 2015 Share Posted January 14, 2015 I think that dry vermouth can play well with whiskey in the right combination but everyone's palate is different.As for "vodka martini's" there ain't no such beast! That my friend is what you call a Kangaroo Cocktail! As I said I'm new to trying to mix whisky with other stuff....I'm 38 and always thought of mixing whisky as sacrilege :hot:. Want to try something new so started mixing a few things. Let me know of a good recipe to try and I will. I do enjoy non-alcoholic drinks. Mixing lime, bitters, small amount of sugar (1/2 tsp) with club soda is refreshing. Soda pop has way too much sugar. Link to comment Share on other sites More sharing options...
tanstaafl2 Posted January 15, 2015 Share Posted January 15, 2015 As I said I'm new to trying to mix whisky with other stuff....I'm 38 and always thought of mixing whisky as sacrilege :hot:. Want to try something new so started mixing a few things. Let me know of a good recipe to try and I will. I do enjoy non-alcoholic drinks. Mixing lime, bitters, small amount of sugar (1/2 tsp) with club soda is refreshing. Soda pop has way too much sugar. Link to comment Share on other sites More sharing options...
Boulevardier Posted January 15, 2015 Share Posted January 15, 2015 The dry Vermouth makes me think of the Old Pal, which is nice though not my favorite. Last night I made a La Vina (can't make a tilde over the "n", dagnabbit) from the Death & Co. book:1 oz Rye (they say Russell's Reserve, to which I say "Ha!"--I used Wild Turkey Rye)1 oz Amaro Nonino1 oz Lustau East India Solera Sherry1 dash Regan's Orange BittersVery nice. Link to comment Share on other sites More sharing options...
tanstaafl2 Posted January 16, 2015 Share Posted January 16, 2015 The La Viña sounds interesting. I got the Death & Co. book for Christmas but haven't explored it much yet. The Old Pal is a good simple recipe for whiskey and dry vermouth but can indeed be a bit challenging. I sometimes cheat and sub Aperol for the Campari as Campari is not my favorite but that does make it a somewhat different drink. The Old Pal1½ oz Rye Whiskey¾ oz Campari¾ oz Dry VermouthStir, strain and serve up.The dry Vermouth makes me think of the Old Pal, which is nice though not my favorite. Last night I made a La Vina (can't make a tilde over the "n", dagnabbit) from the Death & Co. book:1 oz Rye (they say Russell's Reserve, to which I say "Ha!"--I used Wild Turkey Rye)1 oz Amaro Nonino1 oz Lustau East India Solera Sherry1 dash Regan's Orange BittersVery nice. Link to comment Share on other sites More sharing options...
ratcheer Posted January 19, 2015 Share Posted January 19, 2015 I ate at a very nice Brazilian steak house in San Antonio, Friday evening, Chama Gaucha. I ordered their specialty cocktail, the Caipirinha. It was one of the very best cocktails I have ever had. Somewhat similar to a daquiri, but bursting with flavors, especially from the cachaça (a sugar cane liquor), which is used in addition to rum.Tim Link to comment Share on other sites More sharing options...
Boulevardier Posted January 19, 2015 Share Posted January 19, 2015 More from Death & Co.2 oz. Tanqueray No. Ten gin (I used Bombay)3/4 oz. velvet falernum1 oz. pineapple juice1/2 oz. lemon juiceGreen Flash IPA1 mint sprig, to garnish Short shake all the ingredients (except the IPA) with three ice cubes, then strain into a pilsner glass filled with crushed ice. Top with IPA.A good drink, also visually pleasing. My wife loved it, though we'd already had a Jet Pilot and a Gold Cup, so who knows. Link to comment Share on other sites More sharing options...
Solon Posted January 22, 2015 Share Posted January 22, 2015 My new passion is a port Manhattan. Three parts rye (I like Ryan & Wood) , one part tawny port and a Luxardo cherry. Link to comment Share on other sites More sharing options...
smokinjoe Posted January 23, 2015 Share Posted January 23, 2015 Just back home from a jam-packed 3 day biz trip to Chicago, and gathering my wits with my cocktail of choice so far in this New Year, a Boulevardier. I'm not the biggest sweet vermouth fan, so I have been cutting back proportions accordingly as I experiment, while going heavy on the whiskey. Tonight, it's 2oz Knob Creek Rye, 1 oz Compari, a Smidge over 1/2 oz of M&R Vermouth, and upon a recommendation, I dropped a couple shakes of Fee Bros Aztec Chocolare Bitters in there. Orange peel garnish. Just love this. :yum: Link to comment Share on other sites More sharing options...
jvd99 Posted January 23, 2015 Share Posted January 23, 2015 I don't usually do cocktails, but had a taste for one last night. I whipped up a Manhattan (not even sure if that's the correct name) 2 overflowing jiggers of EHTSB, 3/4 jigger of sweet vermouth, a couple of dashes of Angostura Bitters, shaken and served sans ice in a chilled martini glass. Very tasty. Link to comment Share on other sites More sharing options...
ratcheer Posted January 23, 2015 Share Posted January 23, 2015 @jvd99, yes, that's roughly a Manhattan.Tim Link to comment Share on other sites More sharing options...
tanstaafl2 Posted January 23, 2015 Share Posted January 23, 2015 @jvd99, yes, that's roughly a Manhattan.TimWell, except for all that darned bourbon in your rye based cocktail...:cool: Link to comment Share on other sites More sharing options...
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