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kjbeggs

What Cocktail are you enjoying Spring/Summer 2015?

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tigerlam92

Had my first old fashioned ever. It's was a special at this place. Banana Nut Old Fashioned. Infused Buffalo Trace bourbon.

Always wanted to try one and was excited to but had to say I didn't like it.

Hmm

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leo_mm
Had my first old fashioned ever. It's was a special at this place. Banana Nut Old Fashioned. Infused Buffalo Trace bourbon.

Always wanted to try one and was excited to but had to say I didn't like it.

Hmm

I hope you're not saying you don't like Old Fashioneds generally based on this "Banana Nut" drink, because based on the description I doubt it is actually an Old Fashioned, the name notwithstanding.

I have been on a Manhattan kick recently, testing them with various whiskeys I have sitting open. Four so far: WT101 Rye, Old Potrero 19th Century Rye, AAA 10 Year, Lot 40 Rye. The Old Potrero has too unusual a flavor to work in this cocktail, but the WT101 Rye and Lot 40 Rye were excellent and the AAA 10 Year was very nice too. All drinks made 2:1 with Martini & Rossi and two dashes of Angostura (stirred, which I think works much better).

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tanstaafl2
That dinner pairing got you thinkin' huh?

Say what????????

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tanstaafl2
Say what????????

Never mind! I see they did another JD/WR night at NY Prime last night.

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kjbeggs
I hope you're not saying you don't like Old Fashioneds generally based on this "Banana Nut" drink, because based on the description I doubt it is actually an Old Fashioned, the name notwithstanding.

I have been on a Manhattan kick recently, testing them with various whiskeys I have sitting open. Four so far: WT101 Rye, Old Potrero 19th Century Rye, AAA 10 Year, Lot 40 Rye. The Old Potrero has too unusual a flavor to work in this cocktail, but the WT101 Rye and Lot 40 Rye were excellent and the AAA 10 Year was very nice too. All drinks made 2:1 with Martini & Rossi and two dashes of Angostura (stirred, which I think works much better).

I've tried making Manhattans with the Old Potrero Ryes myself. They do have a very distinctive flavor that just doesn't mesh as smoothly with the vermouth.

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kjbeggs
That looks like a bit of fun, i will being trying that for sure, a bourbon coke is a guilty pleasure for me, which really shouldnt be, but I imagine this cocktail will only strike a passing resemblence to it.

Anyone else taken by the general stupidity in the comments section?!

I had to go back and read them after seeing your post. Wonder how that guy enjoyed 1/2 cup of Coke/sugar syrup mixed with 2 oz of bourbon? :slappin:

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bearmark

Made a couple of Manhattans. The first was with WT Rye 101° and the second with SB Blend (60/40). Although both were good, I have to go with the SB Blend as the better of the two. I make a Manhattan 6:1 whiskey:vermouth with Angostura orange bitters and a couple of Luxardo maraschino cherries (retaining just a bit of the syrup). The cherries really complement the wheated bourbon.

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tanstaafl2
Made a couple of Manhattans. The first was with WT Rye 101° and the second with SB Blend (60/40). Although both were good, I have to go with the SB Blend as the better of the two. I make a Manhattan 6:1 whiskey:vermouth with Angostura orange bitters and a couple of Luxardo maraschino cherries (retaining just a bit of the syrup). The cherries really complement the wheated bourbon.

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heydobro

Like others, I've been reaping the benefits of a spearmint plant. I've made several Whiskey Smashes for the wife and I, and after a recent trip to New Orleans I've been excited to perfect my Mint Julep preparation. I was lucky enough to have a few Juleps prepared by Chris McMillan at Kingfish who is one of the most interesting bartenders (aside from Bruce) that I've ever spent time with

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smokinjoe

Enjoying Fathers Day with Citadelle Gin and Tonic, while I kick back in the chaise and watch Mrssmokinjoe doing yard work. Yeah, I'm gonna get my ass kicked for asking her to get me more ice...;)

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Vosgar
Enjoying Fathers Day with Citadelle Gin and Tonic, while I kick back in the chaise and watch Mrssmokinjoe doing yard work. Yeah, I'm gonna get my ass kicked for asking her to get me more ice...;)

Here's to hoping your daughter takes some video of the ass kicking and posts it on YouTube :grin:

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smokinjoe
Here's to hoping your daughter takes some video of the ass kicking and posts it on YouTube :grin:

Heehee! Gary, if I know her, there will be music, special effects, and sub-titles to make it an Extra Special ass whoopin'!!! :lol:

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Darwin

Summer is kicking us right in the face so I am finally switching gears. Time to put away the heavy stuff and break out the summer drinks. The blackberries are tasting good today, so I am sipping on a few bramble cocktails tonight.

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smokinjoe

Sipping on a well constructed Left Hand, with Buffalo Trace as the base. Terrific on a gorgeous evening here, Down South.

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amg

Had a couple Rittenhouse Manhattans last night. Slept like a baby.

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Guest

Drinking Manhattan/Rob Roy variant made with Nikka from the barrel, which is a pretty delicious and bourbony whisky on its own but I love mixing it with vermouth on the odd occasion, seems to hit the spot when bourbon alone wont do it, and the high proof is always appreciated, such a rich and interesting cocktail, but simple too

2.5oz nikka from the barrel

1oz cochi di torino

4 dashes agno

Luxardo cherry garnish

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jwes1776

Drinking A Sour Old Fashioned.

Splash of water

3-4 shakes of Peychauds

2 Shakes orange bitter

2-3 oz Rye or High Rye Bourbon

Splash of home made sour mix

1/4 cup sugar

2 cups water

Juice of:

1 orange

2 limes

3 lemons

Add lime and lemon zest, then heat till sugar is dissolved. Strain into a container and refrigerate.

I don‘t add a ton of sugar because I do not need the extra sugar and I find most sour mixes over sweet.

When I make a batch it stays fresh for about a week.

This doesnt hide the whisky and isn't cloying. If I add fruit, It's usually an orange.

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Harry in WashDC

Blackberries are in season. We have lots of them. Here's something I do with them.

Macerate (i.e., run through a food processor) a cup of blackberries and a cup of lemonade. Strain.

In a double Old Fashioned glass, put

-- 2 ounces of tequila or bourbon or London Dry gin and

-- 2 ounces of the blackberry+lemonade juice and

-- 1/2 teaspoon of agave syrup and

-- ice and then

-- top off with club soda.

Stir and drink.

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Guest

2.5oz knob creek

1oz rosso antico (the old americano bottling)

4 dashes peychauds

Stirred over ice and strained into a coupe.

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ratcheer

Tonight, it was a Bourbon Rickey. Simple and refreshing after a very hot summer day. A shot of Old Grand Dad 86, squeeze in a wedge of fresh lime, top with club soda.

Tim

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smokinjoe

Settling in for a night of Braves on the radio with an Oliva Serie V and a Boulevardier. Dumped in a prodigious amount of Angostura bitters for good measure.

Ya know, Boulevardiers and cigars go very, very, well together.

:toast:

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smokinjoe

Highball while winding down on a great weekend. Beam Bonded and Vernor's Ginger Ale over a bunch of ice. Beam seems made for Vernor's. :yum:

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dcbt

Adult Arnold Palmer with Deep Eddy's sweat tea vodka and Simply Lemonade. Quite nice on a sweltering afternoon.

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tedsko
Hidden

Ran out of FRSmB today, which I use for my old fashioneds and manhattans. Unfortunately all I had left were sipping bourbons. What are everyone's thoughts? Higher bourbon results in higher end cocktail, or is it a travesty to use a higher end bourbon in a cocktail? I thought the cocktails tasted great. Admittedly, coming from a single malt scotch drinker, I would be appalled at the thought, but it truly opened my eyes a bit.

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tedsko

Not the wrong thread..gosh I'm a goof. But anyway, original post:

Ran out of FRSmB today, which I use for my old fashioneds and manhattans. Unfortunately all I had left were sipping bourbons. What are everyone's thoughts? Higher bourbon results in higher end cocktail, or is it a travesty to use a higher end bourbon in a cocktail? I thought the cocktails tasted great. Admittedly, coming from a single malt scotch drinker, I would be appalled at the thought, but it truly opened my eyes a bit.

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