Cocktail Hour—2022

[Phil T]

So, like pretty much every where else, it has been hot and humid in Ohio. I decided on the drive home that I would for go bourbon this evening. And since I came across some Topo Chico recently, definitely going to be a Ranch Water night.

 

Prost!!  Phil 

[flahute]

3 hours ago, Phil T said:

So, like pretty much every where else, it has been hot and humid in Ohio. I decided on the drive home that I would for go bourbon this evening. And since I came across some Topo Chico recently, definitely going to be a Ranch Water night.

 

Prost!!  Phil 

Oh yes!

[ratcheer]

A little off topic: Topo Chico is more than $2 per bottle, here. I picked up some 12-packs in Austin for less than $9, each. $8.77, I think.

[Phil T]

6 hours ago, ratcheer said:

A little off topic: Topo Chico is more than $2 per bottle, here. I picked up some 12-packs in Austin for less than $9, each. $8.77, I think.

If I can find the 12/12oz packs they run $10 Walmart and $10.50 Kroger. I was at TPS today and they were $17. I bought some anyway since they are so hit or miss at home.

 

Prost!!  Phil 

[TwoFingers]

A variation on a Manhattan.  I find the OO is very serviceable in this cocktail and I sometimes like to add a little orange flavor as well.  I also prefer an orange peel garnish but a homemade Luxardi cherry works well too.

 

[Marekv8]

Good morning in Raleigh, NC…

 

[TwoFingers]

Starting out vacation with a Sazerac.  

[0895]

It’s hot outside and G&T’s are on the menu.  Mrs. was nice enough to grab limes and good ice from the store.

Bet some of you didn’t know Smooth Ambler used to make gin.  Shame they stopped, as it’s pretty darn good.

 

 

[Clueby]

1 hour ago, 0895 said:

Mrs. was nice enough to grab limes and good ice from the store.

"Good ice".

[Clueby]

I don't have the "good ice"...but having a barrel aged WSR Old Fashioned with an extra splash of WSR, orange bitters, Angostura bitters and a Bada Bing cherry.

[Harry in WashDC]

THX, CLueby.  We having a 1.5 inch thick bone in pork chop hot off the grill tonight (with grilled corn and asparagus), and I was waffling on happy hour -  fortified Pimm's Cup (Pimm's Cup with Bombay Sapphire added to the cocktail to boost the ABV), fresh lemon juice, and garden cucumber garnish) or some bourbon "squash" - which the Aussies call a drink with citrus.  PLUS, I have the dregs of a WSR to use up.  Wheated bourbons "fit" pork better than "corn" bourbons or so says a person I am living with going on 47 years!!

 

OTOH, we are old folks so we love those plastic cherries.  Uh, is that Red Dye #2??

Edited August 7, 2022 by Harry in WashDC
Hit yhe worng damn key; meant to link CLueby!

[fishnbowljoe]

40 minutes ago, Harry in WashDC said:

 

OTOH, we are old folks so we love those plastic cherries.  Uh, is that Red Dye #2??

I remember Red Dye #2. Yep, we’re getting old @Harry in WashDC. 🫤

 

Biba! Joe

[PhantomLamb]

13 minutes ago, fishnbowljoe said:

I remember Red Dye #2. Yep, we’re getting old @Harry in WashDC. 🫤

 

Biba! Joe

Frankly, I love plastic cherries as much as I love Luxardos. Maybe that’s just the western PA white trash in me coming out…

[Phil T]

How about some ranch water!!

 

Prost!!  Phil 

[TwoFingers]

Cocktail time at the beach with some Manhattans.

[Marekv8]

Old Fashioned at BAR pizza in New Haven

 

[smokinjoe]

I haven’t done much of anything all day, except cleared some room in the beer fridge to make room for the coming loading of Oktoberfest beers…

So, back to my chair and Braves on the radio with a Greenpoint.  

[smokinjoe]

A ranch water…or, not…No Blanco, so used Reposado.  No Topo, so used Bubbly sparkling water with a hint of lime.  No beach shot, either…That is a real lime on there, though!  And, it’s cold…

Edited August 14, 2022 by smokinjoe

[beasled]

1 hour ago, smokinjoe said:

A ranch water…or, not…No Blanco, so used Reposado.  No Topo, so used Bubbly sparkling water with a hint of lime.  No beach shot, either…That is a real lime on there, though!  And, it’s cold…

 

I love tequila, soda and a splash of tonic with a slice of lime. Very refreshing on a hot day.

[Harry in WashDC]

Dutch sling while waiting for a curried chicken chest to finish up on the smoker.  Aside - anybody else noticed that chicken chests nowadays are as big as turkey breasts when we were kids, like with black and white tvs.

 

Recipe is 2 oz. Dutch gin ( Bols Genever here)

juice of 1/2 a lime or less in our case

juice of 1/2 a lemon (Meyer in our case, hence less lime needed)

1/2 tsp grenadine

1/4 tsp Amaretto

1 demarera cube or equivalent of brown sugar

 

Mix the liquids and stir until the sugar is pretty much dissolved.

Add ice and NO MORE THAN 3 oz. Tonic.

 

A “sling” is a “Rickey” with water added - in this case tonic.  A Rickey is distilled spirit and ( almost always) lime juice.

 

If you don’t have a good Dutch gin, use Hayman’s Old Tom and orange juice instead of lemon and lime then use bitter lemon soda.

 

These recipes represent several hours of mixing and tasting and getting 3rd party comments.

 

Chicken chests may be close to reverse searing so GOODBYE!

 

 

 

[smokinjoe]

7 minutes ago, Harry in WashDC said:

Dutch sling while waiting for a curried chicken chest to finish up on the smoker.  Aside - anybody else noticed that chicken chests nowadays are as big as turkey breasts when we were kids, like with black and white tvs.

 

Recipe is 2 oz. Dutch gin ( Bols Genever here)

juice of 1/2 a lime or less in our case

juice of 1/2 a lemon (Meyer in our case, hence less lime needed)

1/2 tsp grenadine

1/4 tsp Amaretto

1 demarera cube or equivalent of brown sugar

 

Mix the liquids and stir until the sugar is pretty much dissolved.

Add ice and NO MORE THAN 3 oz. Tonic.

 

A “sling” is a “Rickey” with water added - in this case tonic.  A Rickey is distilled spirit and ( almost always) lime juice.

 

If you don’t have a good Dutch gin, use Hayman’s Old Tom and orange juice instead of lemon and lime then use bitter lemon soda.

 

These recipes represent several hours of mixing and tasting and getting 3rd party comments.

 

Chicken chests may be close to reverse searing so GOODBYE!

 

 

 

It’s going to take a while for me to digest this recipe and get my mind right on it, but  first impression is very positive!  I guess I do need a Dutch gin.  

[Harry in WashDC]

2 hours ago, smokinjoe said:

It’s going to take a while for me to digest this recipe and get my mind right on it, but  first impression is very positive!  I guess I do need a Dutch gin.  

Came up with this some 4 years ago when my wife and I were working our way through our collection of Jason Wilson's Wash Post booze columns and about a half dozen cocktail books.  We'd have ONE cocktail before dinner each night, and NO REPEATS except for Manhattans on beef steak nights.  Jason did a couple columns on what shrubs, rickeys, slings, etc., were, and I figured I'd play around with the "Singapore Sling" recipes out there.  THIS is what I came up with.  THEN!  One night, we had no "Dutch" gin so I tried Bombay, Bombay Sapphire, a couple London Drys - Gordons, etc., Bluecoat Gin (a classic American), a Ransom out of Oregon, and a pink gin from someplace.  We skipped the St. George and the Botanist (wife thinks they have TOO much herbal crap in them, but I don't).  These two variations were the best of a several month experiment.

 

ENJOY!!

[flahute]

On 8/14/2022 at 6:50 PM, Harry in WashDC said:

Came up with this some 4 years ago when my wife and I were working our way through our collection of Jason Wilson's Wash Post booze columns and about a half dozen cocktail books.  We'd have ONE cocktail before dinner each night, and NO REPEATS except for Manhattans on beef steak nights.  Jason did a couple columns on what shrubs, rickeys, slings, etc., were, and I figured I'd play around with the "Singapore Sling" recipes out there.  THIS is what I came up with.  THEN!  One night, we had no "Dutch" gin so I tried Bombay, Bombay Sapphire, a couple London Drys - Gordons, etc., Bluecoat Gin (a classic American), a Ransom out of Oregon, and a pink gin from someplace.  We skipped the St. George and the Botanist (wife thinks they have TOO much herbal crap in them, but I don't).  These two variations were the best of a several month experiment.

 

ENJOY!!

I made a Negroni with the St. George gin and it did not work for me at all. The douglas fir in the recipe does not play nice with the other flavors.

[Harry in WashDC]

On 8/16/2022 at 3:06 PM, flahute said:

I made a Negroni with the St. George gin and it did not work for me at all. The douglas fir in the recipe does not play nice with the other flavors.

Agree with the fir.  Neat, it reminds me of the pine/citrus I get in some American pale ales using Centennial hops and from lagers using the classic German Northern Brewer hops.  That may be why, for German beers, I prefer those from Bavaria - full of "Southern" breweries that skip the NB hops - and for American ales, I like the old original craft standard offerings.

[smokinjoe]

I was crushing Negronis a couple months back, but just realized I hadn’t made one in awhile.  Remedied that right quick, and am now sipping on it while sitting in the garage watching a Summer thunderstorm march through.  

Edited August 20, 2022 by smokinjoe