smokinjoe Posted September 24, 2016 Share Posted September 24, 2016 Brought back some Ale8-1 from the Motherland last week. So mixing up with Beam Double Oak after several hours of grouting tile. Link to comment Share on other sites More sharing options...
Harry in WashDC Posted September 26, 2016 Share Posted September 26, 2016 First Sazerac of the Fall. Used Redemption Rye, Absent, Peychaud's and Angostura. Adjusted the proportions a bit to acount for the barrel proof. Link to comment Share on other sites More sharing options...
smokinjoe Posted October 14, 2016 Author Share Posted October 14, 2016 Been awhile since I fixed me up a Left Hand. Link to comment Share on other sites More sharing options...
Old Dusty Posted October 14, 2016 Share Posted October 14, 2016 40 minutes ago, smokinjoe said: Been awhile since I fixed me up a Left Hand. Best one of those I have ever tasted was crafted by our resident cocktail guru, Bruce. Your version looks damn tasty too! Link to comment Share on other sites More sharing options...
BigPapa Posted October 15, 2016 Share Posted October 15, 2016 14 hours ago, smokinjoe said: Been awhile since I fixed me up a Left Hand. How do you make a left hand? Link to comment Share on other sites More sharing options...
tanstaafl2 Posted October 17, 2016 Share Posted October 17, 2016 On 10/15/2016 at 8:28 AM, BigPapa said: How do you make a left hand? Can't speak to any variations Joe might have but the original came from a well known bartender from Milk & Honey in NYC Left Hand by Sam Ross 2 oz Bourbon (The original was Elijah Craig 12yo but any decent bourbon should do! Some recipes indicate 1.5 oz but this is a bourbon forward crowd...) 3/4 oz Sweet vermouth (Carpano Antica vermouth was the original choice) 3/4 oz Campari 2 ds Chocolate Bitters (The original was reported to be a one off sweet chocolate bitters from Bittermens. A decent Chocolate/"Xocolatl Mole" bitters like Bitter Truth or Bittermens will probably do and perhaps Angostura in a pinch although that has a different profile) 1 Maraschino cherry (as garnish) Stir, stain, straight up, cocktail glass, garnish The "Right Hand" is a similar cocktail from Milk & Honey but uses rum as the base spirit. The Left Hand was a competing drink made by basically just substituting bourbon for rum or so the story goes. Link to comment Share on other sites More sharing options...
BigPapa Posted October 18, 2016 Share Posted October 18, 2016 17 hours ago, tanstaafl2 said: Can't speak to any variations Joe might have but the original came from a well known bartender from Milk & Honey in NYC Left Hand by Sam Ross 2 oz Bourbon (The original was Elijah Craig 12yo but any decent bourbon should do! Some recipes indicate 1.5 oz but this is a bourbon forward crowd...) 3/4 oz Sweet vermouth (Carpano Antica vermouth was the original choice) 3/4 oz Campari 2 ds Chocolate Bitters (The original was reported to be a one off sweet chocolate bitters from Bittermens. A decent Chocolate/"Xocolatl Mole" bitters like Bitter Truth or Bittermens will probably do and perhaps Angostura in a pinch although that has a different profile) 1 Maraschino cherry (as garnish) Stir, stain, straight up, cocktail glass, garnish The "Right Hand" is a similar cocktail from Milk & Honey but uses rum as the base spirit. The Left Hand was a competing drink made by basically just substituting bourbon for rum or so the story goes. Sounds awesome, and I have a bottle of Cimpari too. Just need to track down chocolate bitters Link to comment Share on other sites More sharing options...
smokinjoe Posted October 18, 2016 Author Share Posted October 18, 2016 6 hours ago, BigPapa said: Sounds awesome, and I have a bottle of Cimpari too. Just need to track down chocolate bitters It is quite tasty. I don't know how much you use Campari in your cocktails and how you like it, but my short experience with this cocktail has me taking the percentage of it down by a about 1/2 of what the recipe calls for. It can really overpower everything else with its pungency. In addition, I recommend a "big" bourbon for the same reason. Link to comment Share on other sites More sharing options...
Golzee Posted October 22, 2016 Share Posted October 22, 2016 (edited) Started out with a whiskey sour first, now I have moved on a old fashioned made how James Bond likes them (also how I like them). Edited October 22, 2016 by Golzee Link to comment Share on other sites More sharing options...
Old Dusty Posted October 22, 2016 Share Posted October 22, 2016 (Sort of ) an Apple Brandy Negroni 2oz Laird's BIB 1oz Aperol 1oz Punt e Mes stir on a big cube and express a lemon twist, enjoy! Link to comment Share on other sites More sharing options...
Tennessee Dave Posted October 22, 2016 Share Posted October 22, 2016 Kentucky Mule with Old Fitgerald Bottled-in-Bond Link to comment Share on other sites More sharing options...
Midwest101 Posted November 4, 2016 Share Posted November 4, 2016 I've recently started making Paper Planes, another Sam Ross creation. Kind of a fancy whiskey sour. Original recipe calls for equal parts (3/4oz measures) of: Bourbon Aperol Amaro Nonino Lemon juice I find I like to use a slightly heavier measure of bourbon than the original recipe calls for. I also suggest using Meyer Lemons if you can find them. I think they balance a little better. I've made this one with WT101 and JTS Brown and they both do just fine in this cocktail. Link to comment Share on other sites More sharing options...
smokinjoe Posted November 4, 2016 Author Share Posted November 4, 2016 Nothing like a heavy-on-the-whiskey cocktail to end the work week and usher in the weekend. So, it's the venerable Old Crotchety Fashioned for me, now. Went with a heavy handed ECBP for my whiskey, and it is positively SINGING! Link to comment Share on other sites More sharing options...
tanstaafl2 Posted November 4, 2016 Share Posted November 4, 2016 5 hours ago, Midwest101 said: I've recently started making Paper Planes, another Sam Ross creation. Kind of a fancy whiskey sour. Original recipe calls for equal parts (3/4oz measures) of: Bourbon Aperol Amaro Nonino Lemon juice I find I like to use a slightly heavier measure of bourbon than the original recipe calls for. I also suggest using Meyer Lemons if you can find them. I think they balance a little better. I've made this one with WT101 and JTS Brown and they both do just fine in this cocktail. If you happen to have some Ramazzotti lying around it makes a nice variation in place of the Nonino. Some replace the Aperol with Campari as well but I like the Aperol. Link to comment Share on other sites More sharing options...
Midwest101 Posted November 14, 2016 Share Posted November 14, 2016 On 11/4/2016 at 5:47 PM, tanstaafl2 said: If you happen to have some Ramazzotti lying around it makes a nice variation in place of the Nonino. Some replace the Aperol with Campari as well but I like the Aperol. I prefer Aperol as well. Speaking of... Finishing off the the weekend with a couple Boulevardiers. JTS Brown, Aperol, and Maurin. I like to add a couple of dashes of orange and Angostura bitters, for a little something extra. Link to comment Share on other sites More sharing options...
Tennessee Dave Posted November 14, 2016 Share Posted November 14, 2016 Manhattan Link to comment Share on other sites More sharing options...
Tennessee Dave Posted November 20, 2016 Share Posted November 20, 2016 Death Bed Manhattan Link to comment Share on other sites More sharing options...
Kpiz Posted November 23, 2016 Share Posted November 23, 2016 Maple julep with dinner tonight. A regular julep seemed a little too summery so figured the maple would Fall it up a bit. Should have taken a picture... Sent from my iPhone using Tapatalk Link to comment Share on other sites More sharing options...
Kpiz Posted November 23, 2016 Share Posted November 23, 2016 Julep down, moving onto an old fashioned. Trying out new bitters - Mr Lee's Ancient Chinese Secret Sent from my iPhone using Tapatalk Link to comment Share on other sites More sharing options...
smokinjoe Posted November 23, 2016 Author Share Posted November 23, 2016 41 minutes ago, Kpiz said: Julep down, moving onto an old fashioned. Trying out new bitters - Mr Lee's Ancient Chinese Secret Sent from my iPhone using Tapatalk Calgon? Link to comment Share on other sites More sharing options...
Kpiz Posted November 23, 2016 Share Posted November 23, 2016 Calgon? [emoji6] I didn't put that together until you said it. That's hilarious. Sent from my iPhone using Tapatalk Link to comment Share on other sites More sharing options...
Midwest101 Posted November 24, 2016 Share Posted November 24, 2016 Rare Breed Old Fashioneds. Hitting allllll the spots. Link to comment Share on other sites More sharing options...
Tennessee Dave Posted November 26, 2016 Share Posted November 26, 2016 Tailspin 1 1/2 oz London Dry Gin 1 oz sweet Vermouth 1 oz Green Chartreuse 1 dash Orange Bitters Garnish with Lemon twist Mix in mixing glass, add ice, chill and pour into a chilled coupe that has been rinsed in Campari. Disposed of the small amount of Campari left after rinsing glass. Link to comment Share on other sites More sharing options...
Darwin Posted November 27, 2016 Share Posted November 27, 2016 Having my first ever Old Fashioned. I made it with FRSB. Not sure I will make another. Link to comment Share on other sites More sharing options...
Harry in WashDC Posted November 28, 2016 Share Posted November 28, 2016 On 11/26/2016 at 9:54 PM, Darwin said: Having my first ever Old Fashioned. I made it with FRSB. Not sure I will make another. An Old Fashioned at our house is a way to use up fair to middling bourbons or non-malt whiskeys (i.e., scotch) and the "other" half of an orange used in cooking. The recipe varies, but the basic is two OZ of whiskey, a chunk of orange (big slice or even a thin wedge - whatever is left after trimming off the dried-out, open surface), and simple syrup (we keep Stirrings or Master of Mixes around as my wife uses lots - well, some - in cooking pretty often). She likes club soda to fill up the glass (a double Old Fashioned glass, of course), with a few more ice cubes than you think you want in there and adds more simple syrup to taste. Do not forget the maraschino cherry and some cherry juice. If it doesn't taste right, add some Peychaud's or Regan's bitters. BUT, tonight, we had a Vialiere (Saveur Mag. Nov. 2014). Equal parts bourbon, Cynar (the artichoke liqueur which some people can't figure out how to use), and sweet vermouth. Garnish with orange. Serve in an OF glass with ice. I tried it with rye, but the grainy spice of rye and the veggie overtone of Cynar makes it too herbal for us. OGD 114 worked ok for us, but basic BT or EWB or EW BIB result in a sweeter drink if your drinkers are not into spicy or herbal cocktails. In other words, if you like them sweet, skip the high ryes like OGD. Link to comment Share on other sites More sharing options...
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