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Cocktail Hour--2021


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Harry in WashDC
50 minutes ago, Skinsfan1311 said:

Do you have a favorite cocktail,  with the Montenegro? 

#1 is Rye Montenegro Manhattan.  TWO OZ. Montenegro, 1 OZ. rye (OF 100 is GREAT here considering the liqueur leads), Angostura, with orange wheel and cherry garnish.

 

Malaguena?  One OZ. dark rum (white rum just does NOT stand up), One OZ. Montenegro, 1/4 OZ. simple syrup (uh, agave OR basic is ok), orange bitters + Angostura + orange peel.

 

A tequila alternative - 2 OZ. reposado tequila, 3/4 to 1 OZ. Montenegro, 1 OZ. grapefruit (or blood orange or Clementine, etc.) juice, 1 tsp simple syrup or agave.  SHAKE!.

 

NOTA BENE - Montenegro amaro is like Cynar or sweet vermouth - it seems to fit with every base spirit if the proportions are managed well.  It does have a subtle herbal undertone like Cynar, but it is not as pungent as Campari.  We played with the first 750 for several months before deciding it was versatile enough, albeit a bit "muted" and "herbal", to be used when a smooth, non-spicy cocktail was needed.

 

In other words, experiment with it - few of the drinks you make will be undrinkable.

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2 hours ago, Skinsfan1311 said:

I'm amazed that someone here has drank, or even heard of, Montenegro.  I developed a taste for, many moons ago, when we lived in Naples. A lot of restaurants served up tiny glasses of it as a  "digestivo", after dinner.  No matter how full you were, there was always room for a glass.  I never knew that it was used as a mixer.

Oh, I really like Montenegro. I drink it neat.

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10 hours ago, Harry in WashDC said:

#1 is Rye Montenegro Manhattan.  TWO OZ. Montenegro, 1 OZ. rye (OF 100 is GREAT here considering the liqueur leads), Angostura, with orange wheel and cherry garnish.

 

Malaguena?  One OZ. dark rum (white rum just does NOT stand up), One OZ. Montenegro, 1/4 OZ. simple syrup (uh, agave OR basic is ok), orange bitters + Angostura + orange peel.

 

A tequila alternative - 2 OZ. reposado tequila, 3/4 to 1 OZ. Montenegro, 1 OZ. grapefruit (or blood orange or Clementine, etc.) juice, 1 tsp simple syrup or agave.  SHAKE!.

 

NOTA BENE - Montenegro amaro is like Cynar or sweet vermouth - it seems to fit with every base spirit if the proportions are managed well.  It does have a subtle herbal undertone like Cynar, but it is not as pungent as Campari.  We played with the first 750 for several months before deciding it was versatile enough, albeit a bit "muted" and "herbal", to be used when a smooth, non-spicy cocktail was needed.

 

In other words, experiment with it - few of the drinks you make will be undrinkable.

2:1 Montenegro on the Manhattan?   I'm intrigued.     I'll try it!   I don't have OF100 on hand, but I do have plenty of other ryes on hand...

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18 hours ago, Skinsfan1311 said:

I'm amazed that someone here has drank, or even heard of, Montenegro.  I developed a taste for, many moons ago, when we lived in Naples. A lot of restaurants served up tiny glasses of it as a  "digestivo", after dinner.  No matter how full you were, there was always room for a glass.  I never knew that it was used as a mixer.

 

Montenegro is fairly common in the better cocktail bars I tend to frequent in Atlanta and usually readily available in the bigger stores. Of course I also have 35 or so different amari in the liquor vault and Montenegro has been there pretty much from the start!

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1 hour ago, tanstaafl2 said:

 

Montenegro is fairly common in the better cocktail bars I tend to frequent in Atlanta and usually readily available in the bigger stores. Of course I also have 35 or so different amari in the liquor vault and Montenegro has been there pretty much from the start!

We tried a several, when we lived in the old country,  but kept coming back to the Montenegro.  Been drinking it for almost 40 years. 

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10 minutes ago, evasive said:

I’ve developed a taste for these, although an old fashioned is still my go-to. 
 

 

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Oh yes........a perennial favorite.

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My second try at the Sazerac; it was worthy of the New Orleans icon and every bit as good as was served in the city. All I had to do was up the bitters by a couple shakes...

20210226_162927.jpg.512cab7fe969d7435fb7199fbbce5f42.jpg

 

Next we went to eat and had the best cocktail Pensacola has to offer; The Burnt Old Fashioned...

Made with OF and their self made burnt sugar, served under a bell with smoldering rosemary. I do crave these at times...

20210226_172231.thumb.jpg.34c8c25d526ac49f39e94f759a1f647a.jpg

 

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2 minutes ago, bayouredd said:

My second try at the Sazerac; it was worthy of the New Orleans icon and every bit as good as was served in the city. All I had to do was up the bitters by a couple shakes...

20210226_162927.jpg.512cab7fe969d7435fb7199fbbce5f42.jpg

 

Next we went to eat and had the best cocktail Pensacola has to offer; The Burnt Old Fashioned...

Made with OF and their self made burnt sugar, served under a bell with smoldering rosemary. I do crave these at times...

20210226_172231.thumb.jpg.34c8c25d526ac49f39e94f759a1f647a.jpg

 

That Old-Fashioned sounds fantastic!    I've made them with rosemary simple syrup, but I imagine that the smoke brings elevates it to a whole new level.

 

 I make smoked ice* sometimes, and it adds a nice element to bourbon cocktails.

 

*basically, just set up a pan of water in the smoker, or grill,  let 'er smoke for a couple of hours, pour into molds, and freeze the ice.

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The Sun us mightily trying to bust through the haze, so offering encouragement with a Vesper.  Such a bright and clean cocktail.  

282BD2F4-5E4F-4D16-97D2-6FEFFDFB0051.jpeg

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5 hours ago, Skinsfan1311 said:

That Old-Fashioned sounds fantastic!    I've made them with rosemary simple syrup, but I imagine that the smoke brings elevates it to a whole new level.

 

 I make smoked ice* sometimes, and it adds a nice element to bourbon cocktails.

 

*basically, just set up a pan of water in the smoker, or grill,  let 'er smoke for a couple of hours, pour into molds, and freeze the ice.

This is a good idea. Thanks for sharing. 

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5 minutes ago, MM818 said:

This is a good idea. Thanks for sharing. 

No problem!

If you're going to do this, do NOT use the same fire that you just smoked food in. I found out, the hard way, that the ice tastes like smoked meat.   I make a small fire and, after the briquettes are ashed over, I toss a chunk of wood and a handful of chips,  then let it go for a couple of hours.  Pour it into molds, after the water cools.   You could do it on a gasser, with a smoker box, but I don't think that the smoke would be intense enough to infuse the water.

 

 

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Dale DeGroff-style Old Fashioned via Saveur magazine OCT 2011.  DeGroff's "The Essential Cocktail" (2008) talked about this.

 

We modified it a bit to fit my wife's preference for a bit more sugar.  AND, there's a TWIST to this one.  PLEASE keep reading - it is not bad!!

 

2 OZ whiskey

1 OZ simple syrup (seems like a lot; it is NOT)

1/2 OZ blood orange

1/4 OZ actual lemon juice

1/2 OZ egg white

 

DRY SHAKE (as per tansaafl2's admonition to DO NOT TAKE SHORT CUTS!!) the whiskey, syrup, BO juice, lemon juice, and egg white (i.e., NO ICE YET!!) until the mix is really frothy, almost making egg white peaks.  Add a few cubes - just enough to fracture the ice when shaken for about 20 seconds HARD!

 

Pour into a rocks glass with rocks in it. 

 

More hints - - Do not laugh at this!!  Wife wanted an Irish whiskey sour.  I pulled out a Green Spot.  She saw the cardboard tube and thought it might be "too sippable and rich."   I demurred.  She tasted and said she'd prefer Bushmills.  I've always found Bushmills basic (white label) to be REALLY OILY.  She wanted it, anyway.  Going on 47 years of marriage - THIS is not worth fighting about.  I say, "SURE!! GOOD IDEA!!"  She loved it;.  I thought it was oily.  WHATEVER, I left the Green Spot out so I could sip it neat while doing dishes and clear my palate.  LIFE IS PHAT!!

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bayouredd
19 hours ago, Skinsfan1311 said:

No problem!

If you're going to do this, do NOT use the same fire that you just smoked food in. I found out, the hard way, that the ice tastes like smoked meat.   I make a small fire and, after the briquettes are ashed over, I toss a chunk of wood and a handful of chips,  then let it go for a couple of hours.  Pour it into molds, after the water cools.   You could do it on a gasser, with a smoker box, but I don't think that the smoke would be intense enough to infuse the water.

 

 

First off your smoked ice was wild. That never would have even been a concept to me. Very interesting.

 

I wondered about the smoked meat thing because that is the first thing that crossed my mind. It'll take a little bit of  figuring on my part but definitely worth a try...

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bayouredd
21 hours ago, smokinjoe said:

The Sun us mightily trying to bust through the haze, so offering encouragement with a Vesper.  Such a bright and clean cocktail.  

282BD2F4-5E4F-4D16-97D2-6FEFFDFB0051.jpeg

Clear booze, waaay not my thing but I looked this up after your post & will give this a try for my Honey. She is the Martini girl and would probably go for it big time...

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smokinjoe
6 minutes ago, bayouredd said:

Clear booze, waaay not my thing but I looked this up after your post & will give this a try for my Honey. She is the Martini girl and would probably go for it big time...

It’s a very adaptable cocktail.  I play with the percentages of vodka (down) and Lillet (Up) to get it in my wheelhouse.  As soon as I reload it, I’m going to try with Absolut Citron in place of the regular vodka.  

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Skinsfan1311
3 hours ago, bayouredd said:

First off your smoked ice was wild. That never would have even been a concept to me. Very interesting.

 

I wondered about the smoked meat thing because that is the first thing that crossed my mind. It'll take a little bit of  figuring on my part but definitely worth a try...

Yeah,  I was intrigued by it.  They're really easy to make.  

A buddy of mine told me about it and smoked ice can really  elevate whiskey cocktails.   It's really good in a Maple Old fashioned

 

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