Cocktail hour--2023

[PhantomLamb]

2 hours ago, smokinjoe said:

I gots stuff to do outside, but it’s turned chilly and supposed to start raining at any minute.  Been spinning in circles for the last half hour trying to figure out what to do.  Screw it.  I’m whipping up a Revolver and going out in the garage to sit and watch it rain…

What’s your revolver recipe? I’m looking to make one pretty soon. Thx

[smokinjoe]

13 minutes ago, PhantomLamb said:

What’s your revolver recipe? I’m looking to make one pretty soon. Thx

Not sure where I got this recipe, but it’s good.  The coffee liqueur is subtle at these proportions for me, so I might amp it up a bit if I wanted more.  But, very tasty.

 

REVOLVER

2 oz Bourbon

1/2 oz coffee liqueur

2-3 dashes orange bitters

Shaken and strained into coupe glass

Orange twist garnish

[beasled]

On 2/11/2023 at 9:01 PM, smokinjoe said:

Not sure where I got this recipe, but it’s good.  The coffee liqueur is subtle at these proportions for me, so I might amp it up a bit if I wanted more.  But, very tasty.

 

REVOLVER

2 oz Bourbon

1/2 oz coffee liqueur

2-3 dashes orange bitters

Shaken and strained into coupe glass

Orange twist garnish

 

I have some terrific coffee/mezcal blend that I might have to try in this! 

 

 

[Bret Bret]

First time making saffron simple syrup and of course had to try it.  Plus, found a good use for a buffalo trace white dog bottle.  Mrs. BB thinks the garnish toothpick isn’t classy. I disagreed and said it has lots of class, just all low.  
This one will definitely be repeated.  

[Kepler]

I had a nice Negroni before dinner out with the wife.  She opted for a margarita.

 

 

[scratchline]

Boulevardier ala Jim Meehan.  2oz rye, 1oz sweet vermouth, 1 oz Campari.  This is a lot better than my usual Boulevardier which is even (or closer to even 1 1/2, 1, 1) parts.  Always thought of it as a bourbon negroni but doubling the rye is definitely the way to go.  I'm missing the orange peel garnish which would really tie the whole thing together.  Had to be Wild Turkey when I looked out the kitchen window and saw a flock of 20+ turkeys wandering the backyard.  They're taking over!

[smokinjoe]

A cocktail from the Super70sSports guy… LOL!

 

[flahute]

Hilarious!

[Skinsfan1311]

Mrs. Skinsfan requested an Old Fashioned.

She was not to be denied.

[Thomm]

First attempt at a Sazerac. I made it with Pernods, as the absinthe was available but $66 for a 750 ml bottle. Not too bad for a change of pace (yes, I am one of those black jelly beans kind of guys).

[ratcheer]

Hmmm, that doesn't look like a Sazerac, which is usually a peachy-orange color. Did you use Peychaud's bitters?

[Thomm]

5 hours ago, ratcheer said:

Hmmm, that doesn't look like a Sazerac, which is usually a peachy-orange color. Did you use Peychaud's bitters?

Yep. Peychaud's, Pernod's, and Rittenhouse rye. Muddled bitters with a teaspoon of sugar and a feint trickle of water, added ice and rye to the mixing glass, stirred about 30 seconds, strained into a chilled glass coated with Pernod's. Perhaps the ingredients could have been chilled to stave off dilution via melting ice. I made a second with Pikesville Rye and it tamed the powerful anise flavor in the Pernod's a bit. Perhaps a few more dashes of Peychaud's also would help the color?

[Skinsfan1311]

Mrs. Skinsfan made a recipe that called for lemon simple syrup.

There was exactly 2 1/2 oz left.

Waste not, want not!

I added 2 1/2 oz of bourbon, a splash of bitters, stirred, strained & poured.

Kills 2 birds with one stone. I used up the simple syrup and found a use for the Heavens Door bourbon. Win/Win

Full disclosure: I Googled "lemon simple syrup cocktail recipes" and this popped up.  It's a keeper.

[smokinjoe]

1 hour ago, Skinsfan1311 said:

Mrs. Skinsfan made a recipe that called for lemon simple syrup.

There was exactly 2 1/2 oz left.

Waste not, want not!

I added 2 1/2 oz of bourbon, a splash of bitters, stirred, strained & poured.

Kills 2 birds with one stone. I used up the simple syrup and found a use for the Heavens Door bourbon. Win/Win

Full disclosure: I Googled "lemon simple syrup cocktail recipes" and this popped up.  It's a keeper.

Ya know, those wedgie glasses are very underrated.  Yeah, they’re hokey and would seem to scream gimmick, but I always enjoy mine when I freeze it up and break it out.  

[Skinsfan1311]

1 hour ago, smokinjoe said:

Ya know, those wedgie glasses are very underrated.  Yeah, they’re hokey and would seem to scream gimmick, but I always enjoy mine when I freeze it up and break it out.  

Agreed. 

It was a stocking stuffer, from the lovely Mrs. Skinsfan.   It really works.

I usually break it out when I'm drinking Hazmat whiskey.

The only "problem", that I have with it, is the same issue I have with those large ice spheres.    I can't bring myself to waste the ice, so I drink more.

 

Edited March 26, 2023 by Skinsfan1311

[MM818]

Warmer weather today for a change. Was craving a cocktail after a long nap. 
 

btw, this is what a bottle of whiskey should look like. A long neck for a secure handle. 

Edited April 2, 2023 by MM818

[evasive]

Enjoying the sun while it’s out. 1:1 rye and Nonino has become a go-to easy cocktail. Lots of good spicy notes. I like a couple dashes of black walnut bitters. 

[Clueby]

Started the evening off with a barrel aged Manhattan made with WSR. Learned I'm out of cherries but gave it a splash of the juice from the jar.

[evasive]

Time for a paper plane. EWBiB for the bourbon. 

[JCwhammie]

4RYL freezer bottle with a little sweet vermouth and Simply Lemonade as a list mowing treat a few hours ago. Little Whammie was cruising on his tractor. 

[Harry in WashDC]

On 4/2/2023 at 9:06 PM, Clueby said:

Started the evening off with a barrel aged Manhattan made with WSR. Learned I'm out of cherries but gave it a splash of the juice from the jar.

Out of cherries? Wife just yelled at me - found two open jars of cherries with stems in a small fridge, and a third without stems in a large fridge.  Says to me, “You think you have ENOUGH open???? “. Say,  “ Uh, it’s Manhattan season.  So, no.”  I whisper, “Ma’am” under my breath.  No point in jeopardizing dinner.

[Clueby]

26 minutes ago, Harry in WashDC said:

Out of cherries? Wife just yelled at me - found two open jars of cherries with stems in a small fridge, and a third without stems in a large fridge.  Says to me, “You think you have ENOUGH open???? “. Say,  “ Uh, it’s Manhattan season.  So, no.”  I whisper, “Ma’am” under my breath.  No point in jeopardizing dinner.

Smart man!  

I had my daughter pick up some cocktail cherries on Sunday for Easter and the ones she picked up (I don't remember the brand) had "juice" that was almost like jelly it was so thick. They weren't great and they cost $12. I told her she should have gotten the cheaper ones. They didn't have the Bada Bing ones I like.

[scratchline]

We're looking at a couple of days in the mid-80's here and I have some mint languishing in the fridge so I was thinking Julep or some kind of Smash.  Then I pulled down a forgotten cocktail book and stumbled across a Manhattan variation by Hidetsugu Ueno.  He's described as a "purist extraordinaire" with a place in Tokyo called Bar High Five.  I don't know if he's the guy whose online video mesmerized me 20 years ago when I watched a chef's knife meticulously chip a big ice cube into an ice sphere, fit it tightly into a crystal rocks glass, pour spring water over it and stir it into smooth, glistening perfection, strain the water into a small tumbler served back, and then finish the entire ceremony by baptizing the ice ball with WT 101 rye.  It was a staggering display of craftsmanship and I shared that video (two videos actually) with a lot of people.  Now I dunno if that was Ueno but something tells me that he's of that ilk so I made a Manhattan to his specs.  Or as close as I could come with the ingredients at hand.   And on the rocks because that's the kind of vulgarian I am.   I'm nearing the end of a Covid KC bottle and this was a fitting use for it.  I mean now that the emergency is officially over, I can drink without my mask.  Here's to the warming weather.

Edited April 12, 2023 by scratchline

[ratcheer]

I like the idea of using regular sweet vermouth plus a half teaspoon of Carpano Antica. I tried some Manhattans with all Carpano, and they were too sweet and grapey.

[Skinsfan1311]

On 4/11/2023 at 11:23 PM, Clueby said:

Smart man!  

I had my daughter pick up some cocktail cherries on Sunday for Easter and the ones she picked up (I don't remember the brand) had "juice" that was almost like jelly it was so thick. They weren't great and they cost $12. I told her she should have gotten the cheaper ones. They didn't have the Bada Bing ones I like.

Have you tried the Luxardo cherries?   They're pricey, (~ $20.00), but they are insanely good and the only ones that we'll use.    We tried the Bada Bing's and neither of us cared for them.