Cocktail Hour--2021

[scratchline]

Went with rye for this one and, at least today, it's a better drink.  I could get this KC barrel proof rye for 50 bucks during the lockdown and it was one of the only bright spots in a very dark time.  Wishing vaccines for everyone who wants them and herd immunity to all of us ASAP!  I'm looking forward to maskless times!

Edited April 7, 2021 by scratchline

[smokinjoe]

12 minutes ago, scratchline said:

Opened a new bottle of vermouth for this one and please don't be like me.  Don't hang on to your vermouth for a year before finishing off the bottle.  I refrigerate but still...when you open a new bottle, you're like, "Whoa!"  That said, this KC is punching right through the vermouth.  I mixed it 2 to 1 but I think on round two, I'll go one to one for the hell of it.    I vaguely recall that being the original martini proportion.  Or maybe that would just be drinkable at the start.  And then get sickly sweet as it watered.  I've always had a soft spot for the steak house Manhattan.  The kind of drink that blows you back at the first sip, but as you work your way through the appetizer and wait for your big red meat to arrive, it softens on ice, and you're ready for another by the time dinner arrives.

Great...You’ve made me thirsty, hungry, and longing for a trip to Chops-ATL and rub elbows with people again, all in one post!!!  

[0895]

Loving this “new to me” vermouth in manhattans.

[smokinjoe]

Sunny and 72 just screams for a Negroni.

[Skinsfan1311]

 

Mellow Corn and 7-up. Man does this hit the spot after a little yard work.

Edited April 11, 2021 by Skinsfan1311

[Kjbarth]

Crappy day today, rain all day, should’ve  just put a straw in a bottle, made a Beam Old Fashioned instead.

[0895]

Still riding the manhattan train.

Just trying them with different open bottles.  Fun to see how the whiskey changes the drink.  I might get crazy and do one with rye here soon

 

Anyway, EC makes a very nice drink!

 

[PaulO]

Nothing crazy at all about a Manhattan made with Rye.

[0895]

21 hours ago, PaulO said:

Nothing crazy at all about a Manhattan made with Rye.

For me it is.

I prefer bourbon manhattans.

 

Sniffed a bottle of rye tonight, but ultimately decided to continue my new after work ritual with bourbon .

It’ll happen soon...

 

[Skinsfan1311]

On 4/12/2021 at 10:32 PM, PaulO said:

Nothing crazy at all about a Manhattan made with Rye.

Agreed.   

Same deal with an Old Fashioned.

On very rare occasions, we might use bourbon, but it's typically something with a bit of spice, like OGD BIB or 114

[Skinsfan1311]

On 4/13/2021 at 7:39 PM, 0895 said:

For me it is.

I prefer bourbon manhattans.

 

Sniffed a bottle of rye tonight, but ultimately decided to continue my new after work ritual with bourbon .

It’ll happen soon...

 

Try it.  You'll like it!      

 

[TwoFingers]

Enjoying an ECBP Manhattan.  Really good using M&R vermouth and Peychaud bitters (plus an orange twist).  Might be great with Carpano Antics but I was out of that.

[GaryT]

Usually use a living bourbon mingle for my Old Fashioned, but nearing the end of a bottle of Compass Box The Spaniard so opted to give that a go.  Wow - not sure why I hadn't tried this before; just delicious with that sherried fruit interplaying with the orange zest; really hitting the spot on a lovely Sunday evening.

[TwoFingers]

It has been a while but the drink of the day is a Sazerac.  When I first had these I didn't really like them, even the one at the Sazerac Bar in New Orleans.  After a few more in NO, I realized that, for me, they need to be a little on the sweeter side.  With the proper amount of simple syrup, I'm good with these.

[tanstaafl2]

On 4/12/2021 at 10:32 PM, PaulO said:

Nothing crazy at all about a Manhattan made with Rye.

Hardly crazy. I would say entirely appropriate. A Manhattan with bourbon should really be called something else in my opinion!

 

Rather like that horrible bastardization of a Martini using vodka. That ain't a Martini! In fact that one already has its own name, the Kangaroo.

[Harry in WashDC]

2 hours ago, tanstaafl2 said:

Hardly crazy. I would say entirely appropriate. A Manhattan with bourbon should really be called something else in my opinion!

 

Rather like that horrible bastardization of a Martini using vodka. That ain't a Martini! In fact that one already has its own name, the Kangaroo.

Indeed.  After consuming thousands (no joke) of Manhattans at my wife's family gatherings over 49 years, we settled on a 2:1::100 proof rye:Dolins Red + 4 or more drops of Angostura on the rocks plus a classic "plastic" cherry and a teaspoon of syrup from the cherry jar.

 

A bourbon Manhattan (only 100s consumed) to us lacks an edge/surprise/spice we crave for days when planning upcoming meals from appetizer to dessert.  (DISCLOSURE - I am not the anal retentive in this relationship, but I go along to get along.)  BEEF = Manhattan, for example.  Not bad, but we'd rather use a bourbon Manhattan as a base for a Boulevardier than drink it as is. 

[evasive]

On 3/22/2021 at 1:14 PM, tanstaafl2 said:

Typically one uses a larger stirring glass and adds more ice than needed because you are trying to create a certain amount of dilution as well as chill your drink as quickly as possible (it should ideally be about 32 degrees or less). Changing to fresh ice means it won't melt as quickly as the ice used to stir and won't affect dilution as quickly once it is in the drinking glass. Presuming one uses ice in the drink! I typically prefer my Vieux Carré served up (no ice) although on ice or a big rock is probably more typical.

This is the way. I usually make an old fashioned in the drinking glass, but if I’m building a more complicated cocktail I’ll use the mixing glass to chill it. Sometimes I’ll use a mixing glass if I’m making a double old fashioned. 
 

For ice, I usually use a roughly cut large block of crystal clear ice. Easy to make if you have room in a freezer. It really does melt more slowly.

 

A recent picture just because. Sorry it’s a “before” picture. 

 

[MM818]

When I think back to Monday at the start of the week I feel like I‘ve aged a year. Brutal week at work. Hadn’t slept much this week.  Needed a couple of these to make sure I sleep tonight. 

[scratchline]

So my wife bought this amazing sampler of Italian liqueurs from Don Ciccio & Figli, and we set it out for a small group that we had over last night now that we've all gotten our vaccines.  I spent much of the evening mixing for others and drinking beer.  But today I finally took a turn and came away with a Reale cocktail.  Equal parts bourbon, nocino, and Cerasum aperitivo.  Orange bitters.  Stir on the rocks.  Garnish with an orange twist.  I like this and some of their other boulevardier variations as much as the original recipe.  Recommend this set for those interested in exploring a range of amari.   Early favorites are the Ambrosia and the Finocchietto.

[evasive]

Today was our first 80 degree day. So ready for that. 
 

 

[ratcheer]

Hell, that's warmer than it is here in Alabama.

 

Is that a mint julep? I'm ready!

[smokinjoe]

Mint julep while getting ready for the Kentucky Derby.  Watching the pre-race telecast, and dayum, does the Motherland look gorgeous today.

 

Edited May 1, 2021 by smokinjoe

[fishnbowljoe]

Not drinking today. Well, not yet. Our son and his family came over for lunch and Kentucky Derby festivities. The good news is that our daughter in law didn’t have to work today, so the whole gang is here. Our bets have all been written down, and my son and I will be visiting Trackside shortly to place ‘em. We didn’t do the Derby thing last fall, but the year before I was the big winner. If that happens again, yes there will be drinking later on. Even if no one wins, I think a pour or two might be in order.

 

Biba! Joe

[Mattk]

Derby day things

[scratchline]

What else.