Cocktail Hour! - 2024

[flahute]

3 hours ago, smokinjoe said:

Here’s the recipe that I used, but while put into my cocktail, I inexplicably failed to include the Benedictine in my picture…

 

Posted it in the wrong (2024) thread as well…What a dolt…

 

Creole

 

2.5 oz rye

1 oz sweet vermouth

1-2 splashes Benedictine

1-2 splashes maraschino liqueur 

Stir with ice in mixing glass 

Strain into coupe glass

Lemon twist garnish

 

 

Thanks! This looks to be the most common recipe and supposedly the one with the earliest appearance in cocktail books. I found another one with Campari so was a little confused.

[scratchline]

On 12/14/2024 at 10:23 AM, ratcheer said:

 

Yeah, those don't even look like Manhattans, to me. Mine are always distinctly red. Although I'm sure yours are good.

 

On 12/14/2024 at 5:56 PM, scratchline said:

More vermouth, maybe?  Less ice?   I stir my manhattans for a long time and then top with more ice before garnishing.   Next time I make one, I'll strain it into a cocktail glass and check the color.  I imagine it will be a lot darker but I doubt it'll be red.

Finally got around to doing one up.  Different look, same drink.  Those rocks lighten things up considerable.

Edited January 26 by scratchline

[ratcheer]

Yes, that's about what mine usually look like. I'd call it a red-amber.

 

Thanks for humoring me.

[IamMatt]

Just got back from a week n Oahu.  I had an Ai Ono at the Monkeypod Kitchen, which is Knob Creek SiB, Lustau East India Solera Sherry, lime and pineapple juices, and cinnamon syrup.  It was a well-balanced cocktail in which each of the ingredients could be tasted, with different flavors coming to the front at different times.

 

 

[smokinjoe]

6 hours ago, IamMatt said:

Just got back from a week n Oahu.  I had an Ai Ono at the Monkeypod Kitchen, which is Knob Creek SiB, Lustau East India Solera Sherry, lime and pineapple juices, and cinnamon syrup.  It was a well-balanced cocktail in which each of the ingredients could be tasted, with different flavors coming to the front at different times.

 

 

Nice!  Do you know, or guess, the ratio of ingredients?

[IamMatt]

10 minutes ago, smokinjoe said:

Nice!  Do you know, or guess, the ratio of ingredients?

I actually Googled it at the bar and found the flashcards they use for training (!!) so I'm pretty confident this is accurate:

 

1.5oz MPK Knob Creek Bourbon
.5oz Lustau East India Solera Sherry
.75oz Lime Juice
.5oz Pineapple Juice
.5oz Cinnamon Syrup

 

The menu says it uses KC Single Barrel so I assume the "MPK" is a Monkeypod Kitchen private barrel.   I assume fresh lime juice or superjuice; no idea if the pineapple juice is fresh or not; no idea if they make their own cinnamon syrup or use one ready made like Monin.  Maybe you need to go to Hawaii and investigate!

[smokinjoe]

1 hour ago, IamMatt said:

I actually Googled it at the bar and found the flashcards they use for training (!!) so I'm pretty confident this is accurate:

 

1.5oz MPK Knob Creek Bourbon
.5oz Lustau East India Solera Sherry
.75oz Lime Juice
.5oz Pineapple Juice
.5oz Cinnamon Syrup

 

The menu says it uses KC Single Barrel so I assume the "MPK" is a Monkeypod Kitchen private barrel.   I assume fresh lime juice or superjuice; no idea if the pineapple juice is fresh or not; no idea if they make their own cinnamon syrup or use one ready made like Monin.  Maybe you need to go to Hawaii and investigate!

Thanks, man!  This sounds really good.  I’ll look up a recipe for the cinnamon syrup.  The  sherry has me challenged, but I’ll see what I can do…. Really looking forward to trying this!   

[MM818]

I’m about to operate the stove and wanted a devil may care approach. Turkey Rye 101 Old Fashioned and it’s solid as ever.