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Drinks! (2012, part 2)


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#61 bostonapothecary

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Posted 07 February 2012 - 08:33 PM

an oldie but goodie.

"boston flip"

1.5 oz. glen fiddich 12
1 oz d'oliveira 10 year madeira demi doux
.5 oz. simple syrup
egg

i haven't made an egg drink in quite a while. i remember these being really enjoyable quite a few years ago. i went through a dessert wine flip phase back then. this one is really elegant stuff.
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#62 thirtyoneknots

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Posted 07 February 2012 - 09:53 PM

Tonight, a Bennett Cocktail, one of the great old lime drinks. (Some drinks -- Daiquiris in particular -- demand healthy limes. But the Bennett, what with the Chartreuse & Angostura, benefits from that bit of funk an older lime provides.)

2 oz gin (Broker's)
1 oz lime
1/2 oz simple
heavy dash Angostura
heavy dash Chartreuse


The sugar is a nod to modern palates, I get that. But where did you come up with putting Chartreuse in this? Not that it sounds bad, I've just never seen a Bennett quantified that way.
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#63 ChrisTaylor

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Posted 08 February 2012 - 01:29 AM

Rusty Nail w/ Glenfarclas 15 & Drambuie.

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#64 Tri2Cook

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Posted 08 February 2012 - 04:44 AM


Tonight, a Bennett Cocktail, one of the great old lime drinks. (Some drinks -- Daiquiris in particular -- demand healthy limes. But the Bennett, what with the Chartreuse & Angostura, benefits from that bit of funk an older lime provides.)

2 oz gin (Broker's)
1 oz lime
1/2 oz simple
heavy dash Angostura
heavy dash Chartreuse


The sugar is a nod to modern palates, I get that. But where did you come up with putting Chartreuse in this? Not that it sounds bad, I've just never seen a Bennett quantified that way.

I don't know anything about it but it sounds mighty tasty to me so I'm going to try it. :biggrin:
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#65 Chris Amirault

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Posted 08 February 2012 - 06:53 AM

Beats me. I can't find the source quickly, but I'm pretty sure it wasn't my addition.
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#66 rmillman

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Posted 08 February 2012 - 09:30 AM

A Suffering Bastard: my opposite in a glass since i was quite happy and know who my father was.
http://wiki.webtende...ffering_Bastard

I used St. George Terroir gin, a local made ginger syrup, fresh lime, simple and soda. Tall in a tiki mug was a much needed treat.

#67 bostonapothecary

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Posted 08 February 2012 - 09:42 AM

Tonight, a Bennett Cocktail, one of the great old lime drinks. (Some drinks -- Daiquiris in particular -- demand healthy limes. But the Bennett, what with the Chartreuse & Angostura, benefits from that bit of funk an older lime provides.)

2 oz gin (Broker's)
1 oz lime
1/2 oz simple
heavy dash Angostura
heavy dash Chartreuse


i thought i'd drink along...

i substituted caledonia gin from vermont, 4g of non aromatic white sugar, and the special addition jaggery chatreuse.

really wonderful. the intense dryness is a distraction from the aromas so i don't think my special selections made the drink any better or worse. most of the time i prefer gustatory dryness to aroma anyhow. tart drinks are therapeutic. will make again.
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#68 ChrisTaylor

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Posted 09 February 2012 - 01:44 AM

I decided to finish off a bottle of Tanqueray (only got one ounce out of it--ended up using a 50:50 ratio of Tanq to Plym) with a Bennett. I used a little bit less sugar than what you said, only because I don't like sweet things--I wanted the sourness to dominate--but man. This. Is. Fucking. Great.

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I've never met an animal I didn't enjoy with salt and pepper.

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Harare, Victoria Falls and some places in between


#69 bostonapothecary

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Posted 09 February 2012 - 11:33 AM

.75 oz. genever style gin (malta goya aromatized gin!)
.75 oz. mezcal (vida)
1 oz. madeira (d'oliveira 10 year "doux")
.5 oz. brandymel (most essential of all honey liqueurs)
half bar spoon of lavender "essence"
dollop of pistachio "cream"

the creaminess is opulent. the smoke and malt contrast each other perfectly. the overtone of the madeira and brandymel is spectacularly enigmatic.

i was making some pistachio milk for a bread pudding so i stole a spoonful of the centrifuged fat. the malt-mezcal-lavender trio was inspired by something i had at Drink a year or so ago... the lavender essence was originally made to mix with ammonia and clean my floors, but it also tastes good in a drink.
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#70 haresfur

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Posted 09 February 2012 - 02:26 PM

... the lavender essence was originally made to mix with ammonia and clean my floors, but it also tastes good in a drink.

Wow. Drinks that clean up after themselves when you spill them. Wish I'd thought of that! :raz:
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#71 FrogPrincesse

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Posted 09 February 2012 - 05:12 PM

I went with a classic last night: The Aviation.

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#72 FrogPrincesse

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Posted 09 February 2012 - 09:25 PM

I am very thirsty tonight for some reason. I decided to make a John Collins with Bols genever.

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#73 Hassouni

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Posted 09 February 2012 - 11:05 PM

Tried Cynar for the first time tonight, mixed with soda. I was quite a fan, I think I'll have to see where I can get a bottle cheapest round here...

#74 FrogPrincesse

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Posted 10 February 2012 - 08:26 PM

A couple of sours tonight.

For me, a Trinidad Sour.
1 oz Angostura, 1 oz homemade orgeat, 3/4 oz lemon juice, 1/2 oz rye.

Posted Image

For him, the Eastern Sour from BeachBum Berry Remixed.
2.5 oz orange juice (I used Cara Cara and Moro oranges), 2 oz bourbon, 3/4 oz lemon juice, 1/4 oz orgeat, 1/4 oz simple.

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#75 ChrisTaylor

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Posted 10 February 2012 - 08:40 PM

What CocktailDB calls a 'frigid witch': Strega on the rocks with a squeeze of lime.

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I've never met an animal I didn't enjoy with salt and pepper.

Melbourne
Harare, Victoria Falls and some places in between


#76 ChrisTaylor

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Posted 11 February 2012 - 06:27 PM

Cin Cyn (Cynar, gin, sweet vermouth, splash of orange juice, dash of orange bitters). This one's a yes.

Edited by ChrisTaylor, 11 February 2012 - 06:39 PM.

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I've never met an animal I didn't enjoy with salt and pepper.

Melbourne
Harare, Victoria Falls and some places in between


#77 Tri2Cook

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Posted 11 February 2012 - 06:55 PM

Went with Greta Garbo tonight...

1 oz reposado tequila
3/4 oz cherry heering
1/2 oz mezcal
1/2 oz lime juice
1/4 oz agave nectar
2 dashes angostura bitters

shake, strain, coupe, no garnish

...and enjoyed it. :biggrin:
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#78 KD1191

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Posted 11 February 2012 - 08:55 PM

Broke out the swizzle stick tonight...seemed appropriate on the first real cold night we've had this winter.

2 oz Inner Circle Red Dot
1 oz Lime Juice
1/2 oz Chartreuse MOFS
1/2 oz Carlshamns Flaggpunsch
1/4 oz Simple

Built over crushed ice in a Collins glass. Swizzled until frost formed on the outside of the glass. Floated Lemon Hart 151. A straw was a must.
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#79 FrogPrincesse

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Posted 12 February 2012 - 08:43 PM

Last night we did a little cocktail party at our house and we had White Negronis (Lillet and Cocchi Americano versions - we preferred the latter), Toby Maloney's Juliet & Romeo, and Trader Vic's Mai Tais (with La Favorite coeur de rhum, Appleton 12, Clement creole shrubb, and freshly made orgeat).

Tonight, a Vesper Martini with the Cocchi Americano that our friends gave us.

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#80 ChrisTaylor

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Posted 12 February 2012 - 11:24 PM

A 'capitan' from the pisco thread: 60 mL pisco (this is my first taste of pisco, by the way), 30 of red vermouth, a couple dashes of Fee Brother's orange bitters and a twist of lemon. It's not bad ... although it seems to be lacking something. I might mess around with it some: maybe use some chocolate bitters instead of the orange next time, maybe swap the lemon peel for orange (or even bitter orange) peel. Just not the same time as experimenting with the chocolate bitters.

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I've never met an animal I didn't enjoy with salt and pepper.

Melbourne
Harare, Victoria Falls and some places in between


#81 ChrisTaylor

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Posted 13 February 2012 - 12:58 AM

Bobby Burns (Glenfiddich 12, Benedictine, Dolin sweet vermouth--no shortbread, tho').

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I've never met an animal I didn't enjoy with salt and pepper.

Melbourne
Harare, Victoria Falls and some places in between


#82 FrogPrincesse

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Posted 14 February 2012 - 07:58 PM

Juliet & Romeo

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#83 Tri2Cook

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Posted 15 February 2012 - 04:49 AM

Tried the Dirt 'n' Diesel last night...

2 oz Cruzan Blackstrap Rum
1/2 oz Fernet Branca
1/2 oz Demerara Simple Syrup
1/4 oz Cynar
1/4 oz Lime Juice

Shake, strain, lime wedge.

I'm sure it wasn't exactly as intended because I can't get the Cruzan here and had to go with Gosling's but I enjoyed it anyway.
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#84 FrogPrincesse

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Posted 15 February 2012 - 10:03 PM

Cocchi Americano on the rocks.

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#85 KatieLoeb

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Posted 16 February 2012 - 12:27 AM

Doing double duty for book edits and work related cocktails. Had a Hemingway daiquiri made with my housemade pink grapefruit-lemongrass cordial in place of the juice and simple syrup as well as a Palmetto - Don Q. anejo based Manhattan riff with Carpano Antica, and orange bitters. Both excellent.

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#86 ChrisTaylor

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Posted 16 February 2012 - 12:27 AM

The 'Dr Henderson' from Nose to Tail: 30 mL Fernet Branca and 15 mL creme de menthe stirred over ice.

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I've never met an animal I didn't enjoy with salt and pepper.

Melbourne
Harare, Victoria Falls and some places in between


#87 ChrisTaylor

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Posted 16 February 2012 - 01:28 AM

Debonair w/ Domaine de Canton & Lagavulin.

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I've never met an animal I didn't enjoy with salt and pepper.

Melbourne
Harare, Victoria Falls and some places in between


#88 EvergreenDan

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Posted 16 February 2012 - 07:32 AM

One of my best originals in recent months. I'm sure others have made this combo, but I didn't find a name searching on-line. Worth tweaking and refining.

1oz Scotch (Balvenie Doublewood)
1oz Cynar
1oz Dry vermouth (Boissiere)
1d bitters (Jerry Thomas')
1tw lemon peel (expressed)

Stirred/down (or up if you prefer). The clove/pie spice in the bitters holds it together, but others may be even better. Kind of like a Perfect Rob Roy. My wife who generally doesn't like Scotch loved it.

Similar to a beer-based cocktail I made for Thursday Drink Night some months ago: Choke Let Malt
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#89 FrogPrincesse

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Posted 17 February 2012 - 09:09 PM

Inspired by Jason Wilson's column in the Washington Post this week, I made a couple of cocktails with my Nolin "blanc" (aka white vermouth) tonight.

For him, a Manhattan Bianco.

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For me, an Astoria Vecchio.

Posted Image

Both wonderful.

Edited by FrogPrincesse, 17 February 2012 - 09:10 PM.


#90 FrogPrincesse

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Posted 19 February 2012 - 08:32 PM

Last night I had the pleasure to meet Sven Kirsten, the author of the Book of Tiki, and his wife. So I decided to make a tiki drink tonight to celebrate the occasion.

Iuka's Grogg from Beachbum Berry Remixed
3/4 oz lime juice
3/4 oz pineapple juice
1/2 oz homemade passion fruit syrup
3/4 oz dark Jamaican rum (I used Appleton 12 year)
3/4 oz Demerara rum (I used El Dorado 5 year)

Posted Image