Jump to content
smokinjoe

Cocktail Hour 2019

Recommended Posts

TwoFingers

Elderflower old fashioned tonight.  Usually what I do with bourbon I don't care for and Dickel fit that bill.  Couldn't get past the vitamin smell.

 

2 oz. Bourbon 

1 oz elderflower

3 dashes bitters

Lemon twist

 

That is alot of elderflower but it doesn't seem to overpower to the bourbon.

IMG_20191019_165852764.jpg

  • I like it 1

Share this post


Link to post
Share on other sites
Steven C

3:1 Martini With Big Gin and Noilly Pratt. The Big Gin was on the closeout shelf at Binny's. It's tremendous.

 

 

FullSizeRender 12.jpg

Share this post


Link to post
Share on other sites
smokinjoe

The only thing better than an outside fire on a cold evening, is an outside fire on a sunny and cool afternoon.  A little leaf raking, turkey breast on the smoker, Chiefs and Vikings on the radio, and a Red Hook cocktail.  Knob Creek Rye really holds up well in cocktails.   

04FEFEF9-E5AB-4ABD-B47F-63CB0AE0D276.jpeg

  • I like it 2

Share this post


Link to post
Share on other sites
Steven C
4 hours ago, smokinjoe said:

The only thing better than an outside fire on a cold evening, is an outside fire on a sunny and cool afternoon.  A little leaf raking, turkey breast on the smoker, Chiefs and Vikings on the radio, and a Red Hook cocktail.  Knob Creek Rye really holds up well in cocktails.   

04FEFEF9-E5AB-4ABD-B47F-63CB0AE0D276.jpeg

The kissing cousin of The Martinez.... Do you do a 2 oz rye / .5 Punt e Mes / .5 oz Maraschino ?  Or....? 

Share this post


Link to post
Share on other sites
Steven C

I'm enjoying a Pikesville Rye Manhattan w Cocchi de Torino Vermouth.... 2:1.  I bounce between Pikesville and Wild Turkey 101 Rye for my Manhattans and I think I'd rather give you my truck than have to choose between 'em!  

Share this post


Link to post
Share on other sites
smokinjoe
39 minutes ago, Steven C said:

The kissing cousin of The Martinez.... Do you do a 2 oz rye / .5 Punt e Mes / .5 oz Maraschino ?  Or....? 

I go a little heavier on the Rye, and a bit less on the maraschino, just to keep it Whiskey forward and less sweet.  

  • I like it 1

Share this post


Link to post
Share on other sites
ratcheer

I made a Boulevardier cocktail, recently. It is kind of a cross between a Manhattan cocktail and a Negroni. 2 oz bourbon, 1 oz sweet vermouth, 1 oz Campari. Stirred with ice, then strained onto fresh ice. Interesting, but quite bitter.

Share this post


Link to post
Share on other sites
flahute
On 11/4/2019 at 8:12 AM, ratcheer said:

I made a Boulevardier cocktail, recently. It is kind of a cross between a Manhattan cocktail and a Negroni. 2 oz bourbon, 1 oz sweet vermouth, 1 oz Campari. Stirred with ice, then strained onto fresh ice. Interesting, but quite bitter.

Next time go 2:1 bourbon to Campari and it will be less bitter. 

Share this post


Link to post
Share on other sites
ratcheer

I did. See the recipe in my post: 2 oz bourbon, 1 oz Campari (and 1 oz sweet vermouth).

 

Yes, if I make it again, I will use even less Campari.

Share this post


Link to post
Share on other sites
flahute
3 hours ago, ratcheer said:

I did. See the recipe in my post: 2 oz bourbon, 1 oz Campari (and 1 oz sweet vermouth).

 

Yes, if I make it again, I will use even less Campari.

Whoops! Read this too fast on a small device.

Did you add an orange peel twist? The citrus helps with the bitterness.

Try some Campari substitutes such as Rosso Amaro or Contratto both of which I find to be a bit less bitter than Campari.

A bigger step would be to try Aperol.

  • I like it 1

Share this post


Link to post
Share on other sites
GaryT

Local friends know that I enjoy baking and incorporating raisins or Craisins that have been soaked in bourbon (or rye, or whatever).  I recently made some Pumpkin Spice cookies with bourbon-soaked Craisins, and this time saved the craisiny whiskey.  After some searching, I found some inspiration:  Cranberry Bourbon Fizz.  Recipe is basically 2 oz bourbon, 2 oz cranberry juice, and 4 oz ginger beer.  Well, figuring that 3 oz of Craisin-infused bourbon takes care of the first two, and upping the ginger beer to 6 oz (using Fiery, which is one of my fav ginger beers).  Result is a delicious, and may lead me to soaking more Craisins than is reasonable for one household ;)  

  • I like it 3

Share this post


Link to post
Share on other sites
Guss West

Craisiny.Whiskey.

Share this post


Link to post
Share on other sites
TwoFingers

It's a Vieux Carrie day.  It is because of this drink that I go through rye so quickly.  I always have a hard time finding handles of rye, or at least the ones I prefer.

IMG_20191108_160212714.jpg

Share this post


Link to post
Share on other sites
tanstaafl2
On 11/6/2019 at 1:31 PM, flahute said:

Whoops! Read this too fast on a small device.

Did you add an orange peel twist? The citrus helps with the bitterness.

Try some Campari substitutes such as Rosso Amaro or Contratto both of which I find to be a bit less bitter than Campari.

A bigger step would be to try Aperol.

Aperol is too sweet and orangey for me. Try finding some Averna and use that to replace the Campari. Can also use Averna to replace the vermouth in a standard Manhattan to make a "Black Manhattan". Ever so lovely!

 

 

 

Edited by tanstaafl2
  • I like it 1

Share this post


Link to post
Share on other sites
tanstaafl2

Kind of a mix between the two with a lot less Campari (or Bruto which is even better!).

 

 

Amaro Manhattan
 

1 oz Rye
1 oz Averna
1 oz Sweet vermouth, Carpano Antica Formula
1/2 teaspoon Campari
1 Maraschino cherry, Luxardo

Stir, strain, straight up, cocktail glass, garnish
 

  • I like it 1

Share this post


Link to post
Share on other sites
Harry in WashDC

These Manhattan/Boulevardier/Negroni variations are wonderful.  Tonight's home happy hour before shakeandbake pork chops was a Saratoga, thanks to Jason Wilson.

 

One ounce each of 100 proof rye (OF tonight), Hennessey Cognac (or similar" homogenized but good quality" brandy), and sweet Vermouth (I used Dolins, and a lemon slice floated in it; I was out of Capitoline SV which is local to WDC), some Angostura bitters. We drank ours over ice although serving it up would be fancier.

 

FWIW, after reading T's Amaro Manhattan recipe, I decided it is time to replace my empty Carpano Antica.  I miss it.  It DOES have attributes not found in basic sweet vermouths or even Capitoline which we like.  EDIT - I just wish it came in 375s like M&R and Dolins - bar fridge space is limited.

 

EDIT again - Wife wants to know:  Do "they" put crack cocaine in ShakenBake mix?:o

Edited by Harry in WashDC

Share this post


Link to post
Share on other sites
Steven C
58 minutes ago, Harry in WashDC said:

EDIT again - Wife wants to know:  Do "they" put crack cocaine in ShakenBake mix?:o

You're takin' me back...a long time ago....

 

 

  • I like it 2

Share this post


Link to post
Share on other sites
tanstaafl2
13 hours ago, Harry in WashDC said:

FWIW, after reading T's Amaro Manhattan recipe, I decided it is time to replace my empty Carpano Antica.  I miss it.  It DOES have attributes not found in basic sweet vermouths or even Capitoline which we like.  EDIT - I just wish it came in 375s like M&R and Dolins - bar fridge space is limited.

 

Carpano Antica does come in a 375  ml bottle. Just have to try to get your store to carry it or find one that does!

  • I like it 1

Share this post


Link to post
Share on other sites
smokinjoe

My second woodpile stand fell over last week, so had to do some restacking.  Keeping with my drinking theme today, I’m going with a cocktail named for something notorious.  So, it’s none other than the SmokinMuthahFuckinJoe.  :D

 

 

3760CBBD-103A-4B33-B226-3D6F13350380.jpeg

  • I like it 1

Share this post


Link to post
Share on other sites
Harry in WashDC
On 11/10/2019 at 3:03 PM, smokinjoe said:

My second woodpile stand fell over last week, so had to do some restacking.  Keeping with my drinking theme today, I’m going with a cocktail named for something notorious.  So, it’s none other than the SmokinMuthahFuckinJoe.  :D

 

 

3760CBBD-103A-4B33-B226-3D6F13350380.jpeg

For those of us with faulty memories (and you know who you are, but I don't remember who you are), and for those of us who have no idea what the recipe is but would like to know, SmJ posted this cocktail's recipe circa SEP 2016 here on SB in a cocktail thread (don't remember the specific "Topic").  According to a hard copy of that recipe I put in my 3X5 card cocktail file, it is -

 

1.5 oz. bourbon like BT

0.5 oz. aged rum agricole

0.5 oz. Cynar

0.5 oz. sloe gin

0.5 oz. creme de cacao

3 dashes Angostura bitters

 

Stir with ice in a shaker and strain and serve up as in the picture above.

 

EdIt - This can be made ahead of time (but not TOO far ahead) as a batch for pre-dinner cocktails.  Mix everything but the ice and cover tightly.  About 15 minutes before the humans arrive, go ahead and add SOME ice to the pitcher and stir a little.  Serve up.  OR, don't add ice and pour servings as needed into small Old Fashioned glasses over ice.  We have Christmas Eve dinner for family and friends, and I do a gin-base pre-mix and a bourbon-base pre-mix.  Last Christmas, this was the bourbon-base.  It was a hit.  WATCH the creme de cacao, though, as some of the cheaper brands make it too sweet when the recipe is grossed up.

Edited by Harry in WashDC
UNPAID ENDORSEMENT!!

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×
×
  • Create New...