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Cocktail Hour - 2025


0895

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fRYEday manhattan with some good (older bottling)High West Rendezvous Rye and Antica vermouth.

Yum!

 

 

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fRYEday manhattan with some 12y Lot 40 CS.

Seems like nobody talks about this rye much anymore.  Maybe everyone drank it all, already.

Anyway, it’s good!

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Edited by 0895
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  • 2 weeks later...
On 1/17/2025 at 5:27 PM, Bret Bret said:

Something different. 

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Turkish tobacco bitters, ...feedback?

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Front porch sittin’ with a great fire in the Solo with a La Louisiane cocktail.

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On 1/26/2025 at 12:57 AM, Kepler said:

 

Turkish tobacco bitters, ...feedback?

First try for me. Great addition to the bar. Sweet tobacco with a leathery nutmeg flavor. Will definitely grab another one. 

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On 1/17/2025 at 7:42 PM, 0895 said:

fRYEday manhattan with some 12y Lot 40 CS.

Seems like nobody talks about this rye much anymore.  Maybe everyone drank it all, already.

Anyway, it’s good!

IMG_9801.jpeg

I love my Lot 40 12 yr CS!  Drank one bottle.  One bottle open and only 1 back up I think.

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On 1/27/2025 at 8:06 AM, Bret Bret said:

First try for me. Great addition to the bar. Sweet tobacco with a leathery nutmeg flavor. Will definitely grab another one. 

Thanks

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While perusing the latest Garden & Gun which just arrived in the mail, I saw a recipe for a “Penelope Noir” cocktail.  Looked promising, so mixed one up now.  Instead of the Penelope wheater, I chose Weller Antique.  No Orange Curaçao, but after Master Cocktail Guru TANSTAAFL2 gave me the go ahead to sub Grand Marnier, I have a really good cocktail, here.  Loving the Port influence, and the Walnut Bitters to make it…Chewy.  And, it really lingers on the finish.  This is excellent.  

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I've been on a Boulevardier kick lately.  Carpano Antica and Campari really make their presence known, so tonight's whiskey had to push past those flavors and contribute.  

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Ever since I saw BretBret’s post showing the Turkish Tobacco Bitters, I just had to get a bottle.  Today I’m enjoying  a Perla Del Mar Shade Robusto and a cocktail that TANSTAAFL2 recommended that utilizes TTB.  In that it’s a gloriously Sunny day with pleasant low 60’s temps, makes it all the better!

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Still stuck in FL for work, 

but I found a bartender that makes a good manhattan.

The situation is improving 🥃😀.

 

 

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5 hours ago, 0895 said:

Still stuck in FL for work, 

but I found a bartender that makes a good manhattan.

The situation is improving 🥃😀.

 

 

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By the looks of your photos there are worse places to be stuck. 

 

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Made my normal Rittenhouse old fashioned before the super bowl.  For the 2nd one, I decided to change things up a bit and did 1 oz of Ritt rye + 1 oz of 1792FP bourbon.  I think I prefer the rye-bourbon combination even better.

 

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Manhattans with cheesy puff pastry batons and Iberico ham before the big game yesterday.

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Forgot to document it but made Sazeracs for the Super Bowl in honor of it being in New Orleans.

I struggle with consistency on these but they turned out as good as I can remember. Used rocks glasses that had been in the freezer for more than an hour and got the absinthe just right.

Quite excellent and has encouraged me to make these more often.

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13 hours ago, flahute said:

Forgot to document it but made Sazeracs for the Super Bowl in honor of it being in New Orleans.

I struggle with consistency on these but they turned out as good as I can remember. Used rocks glasses that had been in the freezer for more than an hour and got the absinthe just right.

Quite excellent and has encouraged me to make these more often.

 

My #1 favorite cocktail.

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3 hours ago, smokinjoe said:

Negronis and Valentine’s Day are meant for each other…

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Indeed they are! Actually went out to dinner last night with my wife and had a Negroni followed by a Boulevardier.

One of our favorite Italian places had a special prix fix dinner for the occasion. 

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Since I nailed my Sazerac last week I decided to go in again and I nailed it again!

Maybe I have graduated from the Paduan level.

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A Le Mot d’Or while waiting for the rain to stop at Daytona, and the 500 to resume.  
While not necessarily a NASCAR fan, I do enjoy watching certain races during the season.  Daytona would be one of those.  The pre-race was pretty cool.  The President flew in during that, and did some fly bys in Air Force One.  He later did some interviews on the track, and met some racing dignitaries.  His granddaughter was with him.  Later, he led the racers around the track while in the Presidential “Beast” Cadillac, and chatted them up on their radios.  Flyover by the Thunderbirds, and so on.  Pretty good stuff.  

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Well, with seeing the President at Daytona, and our company will be closed tomorrow in observance of President’s Day, an El Presidente is in order!  Went to my Regan’s “The Joy of Mixology” to get my recipe.  
Per Gary Regan:

 

1.5 oz good white rum (uh-oh)

1.5 oz Dolin Blanc Vermouth (rebounding!)

1 Tsp Orange Curaçao (uh-oh)

1/2 Tsp Grenadine (uh-oh)

Orange Twist garnish. (Uh-oh)
Shake and Strain into chilled cocktail glass.  (uh-oh)
 

Not sure the basic Bacardi white rum is “good”…Hmmm.

Hit the vermouth good….Yay!

Bottled Grenadine instead of home made….Hmmm.  
Grand Marnier instead of Orange Curaçao…. Hmmm.  

Stirred instead of shaken…Hmmm

Blood Orange twist instead of just Orange….Hmmmm.      
 

TANSTAAFL2 would not be pleased by my not following the playbook, but I think he’d give me points for my improvisation attempts under fire!!  🤪

 

It’s good, regardless!  😆

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On 2/10/2025 at 7:09 PM, flahute said:

Forgot to document it but made Sazeracs for the Super Bowl in honor of it being in New Orleans.

I struggle with consistency on these but they turned out as good as I can remember. Used rocks glasses that had been in the freezer for more than an hour and got the absinthe just right.

Quite excellent and has encouraged me to make these more often.


The best secret I learned is to use a martini mister for the Herbsaint/Absinthe instead of a rinse.

 

2-3 sprays does a good job of providing an even light coating to the glass, that doesn’t overpower the drink.

 

The other component is experimenting with various rye until you find one you really like.

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