597 replies to this topic

[michaeldauphinais]

As I write, what's hitting the spot for me is a Manhattan, made with Knob Creek, Noilly Prat and Angostura's.

mmm...mmm....Good!

[mbanu]

A Hudson. :) Equal parts gin and peachtree schnapps shaken with ice and strained.

[KatieLoeb]

A Tutti-Frutti. My latest concoction of green apple vodka, X-rated liqueur and Peach Fresca! Definitely a girlie drink, but a very good use of all of the ingredients.

[mrbigjas]

'fallen leaves' from that american bar book by charles schumann. 1/4 oz dry vermouth to 3/4 oz each vermouth rosso and calvados. dashes of brandy, stirred and strained, lemon twist.

i really thought it would need bitters but for some reason it didn't.

[lancastermike]

Last night we had Corpse Revivers. The recipie from Dr. Cocktails book. Another wonderful old drink. I liked this very much, even more so than the Aviation.

[Rebecca263]

I just got back from lunch with a friend. I had a lovely glass of Mount Gay with raw sugar and a very generous slice of lime... the alternative was a pina colada, NOT my favorite thing!

[percyn]

Before our thanksgiving dinner, we had pomegranate martinis, made by one of our dinner guests.

[eje]

My quest to create a palatable cocktail with Navarro's absolutely delicious Chardonnay verjus continues. Today it was an Aviation variation with verjus standing in for the lemon. The verjus just didn't bring enough sparkle to the drink, and its relatively mild mannered demeanor allowed the Maraschino to bully its way to the front. Maybe if I reduced the Maraschino by half...

Aside from just verjus, soda, and a touch of simple, so far the best has been the Rye, Benedictine, and Verjus. Still, it was nothing to write home about.

Ah, well, back to the drawing board.

[marty mccabe]

A Philadelphia Filly: 1oz. each Bourbon, creme de cacao, and heavy cream. Shake with ice and strain.

[elixirofthetropics]

Cruzan Single Barrel Estate Rum neat
Knappogue Cask 1994 Irish Single Malt neat
Bunratty Poteen iced (in freezer, NOT with ice)
Pineapple Juice with Cruzan Coconut Rum
Limeade with George Dickel Beige Label Whiskey
Dark-n-Stormy (Rum and Ginger Ale.....ideally, Gosling's Black Seal 80 Rum and Barritt's Bermuda Ginger Ale)
Mango-Orange Juice with Appleton Special Gold Rum or Mount Gay Eclipse
Appleton Special Gold on the rock with lime quarter-wedge
Coca-Cola with Bourbon or Tennesse Whiskey

Bajan/Barbadian Rum Punch: "1 of sour, 2 of sweet, 3 of strong, 4 of weak", sour = lime, sweet = sugar or alternative sweetner, strong = Barbados rum, weak = water. I use 8 of water/weak since I find 4 of weak to be too strong for my taste. I sometimes subsitute 1.5 of Cruzan Coconut and 1.5 Mount Gay Eclipse for "3 of strong".


(I didn't try this all to-day. Some of the more recent drinks/spirits I tried recently.)

Edited by elixirofthetropics, 04 December 2005 - 07:27 PM.

[mbanu]

A Dunlop (Equal parts rum & sherry with a dash of bitters) and a Depth Charge (equal parts gin and Lillet with a dash of Pernod).

[eje]

Finally tracked down some White Bols Creme de Cacao. Dusty old bottle in a tiny liquor store apparently run by the russian mafia. Odd that the larger liquor stores only seem to carry the American brands. I refuse to buy potter or hiram walker.

Gave the 20th Century from "Vintage Spirits..." a try, and am not sure. I didn't tell my wife what it was before having her taste it, and she said, "Tastes like some sort of odd candy. What is that taste?" It certainly has an intriguing flavor.

I was out of regular lemons, so had to use Meyer, perhaps their less assertive nature contributed to the cacao dominating.

Will try it again with .5 oz cacao and a "regular" lemon.

fix grammar

Edited by eje, 08 December 2005 - 11:11 AM.

[JAZ]

I was out of regular lemons, so had to use a Meyer, perhaps its less assertive nature contributed to the cacao dominating.

Will try it again with .5 oz cacao and a "regular" lemon.

Erik, I had the same reaction when I tried it with Meyer lemon juice -- it really doesn't stand up to the other flavors. The drink is very different with regular lemon juice -- still not one of my favorites, but it's much cleaner tasting.

[eje]

Erik, I had the same reaction when I tried it with Meyer lemon juice -- it really doesn't stand up to the other flavors. The drink is very different with regular lemon juice -- still not one of my favorites, but it's much cleaner tasting.

Thanks Janet! That's what I thought.

Tried an Income Tax cocktail last night, and that is one I can really get behind. Relatively straight forward, yet complex. Might be my new favorite cocktail. Certainly something which I will make again.

[M.X.Hassett]

Erik that looks like a perfect martini with the addition of oj.

[M.X.Hassett]

mmmm, very tasty just made one.

[eje]

Erik that looks like a perfect martini with the addition of oj.

In "Vintage Spirits...", Ted Haigh suggests a more film noir way to ask for it at the bar is as a "Bronx with Bitters".

:-)

It got me wondering if there were cocktails named after all 5 boroughs. Manhattan and Brooklyn, of course, but, I couldn't find anything for Staten Island or Queens.

[KatieLoeb]

Erik that looks like a perfect martini with the addition of oj.

In "Vintage Spirits...", Ted Haigh suggests a more film noir way to ask for it at the bar is as a "Bronx with Bitters".

:-)

It got me wondering if there were cocktails named after all 5 boroughs. Manhattan and Brooklyn, of course, but, I couldn't find anything for Staten Island or Queens.

Staten Island Cocktail

Queens Cocktail

[M.X.Hassett]

Just whipped one(ITC) up with Rittenhouse and as Larry David would say "pretty good......pretty pretty good" On the Swizzle thread there is some interesting talk about geography and drink names

[eje]

Staten Island Cocktail

Queens Cocktail

Hmmm...

I'm trying to imagine the flavor combination of coffee vodka, lime juice, and vermouth with a maraschino cherry. I can't quite bring it together in my mind without feeling a little ill. Especially if I imagine the lime juice to be Rose's.

[KatieLoeb]

Staten Island Cocktail

Queens Cocktail

Hmmm...

I'm trying to imagine the flavor combination of coffee vodka, lime juice, and vermouth with a maraschino cherry. I can't quite bring it together in my mind without feeling a little ill. Especially if I imagine the lime juice to be Rose's.

I didn't say they were good. Merely proving their existence is all.

I thought the very thing you did when I read that recipe. Feh!

[alchemyst]

Poking around in the (walk-in) freezer today we came across some Corazon Tequila macerating with maple syrup and summer truffles. Feeling festive we came up with the Truffled Margarita. You can see a photo here. We sliced the truffles for garnish and combined the tequila with lime juice, yuzu juice and honey. It was earthy, juicy and simply delicious, if I do say so myself. Hopefully our guests will agree.

[KatieLoeb]

Poking around in the (walk-in) freezer today we came across some Corazon Tequila macerating with maple syrup and summer truffles.  Feeling festive we came up with the Truffled Margarita.  You can see a photo here.  We sliced the truffles for garnish and combined the tequila with lime juice, yuzu juice and honey.  It was earthy, juicy and simply delicious, if I do say so myself.  Hopefully our guests will agree.

Very Nice!! Looks gorgeous in the glass too. Well done.

[eje]

Saw pickled walnuts at The British Shoppe today and had a brainstorm.

1 1/2 oz Plymouth Gin
3/4 oz Nocino di Flannestad

Shake in an iced cocktail shaker and strain into martini glass. Garnish with half a pickled walnut. Flame an orange zest over the top and scent the rim of the glass.

The gin and nocino both skirt the edge of bitter and sweet, making a great aperitif cocktail. Okay, the pickled walnuts are ugly. Tasty, though. Been practising the flaming orange zest thing since seeing the showmen at Employees Only on Eat This with Dave Lieberman. This time I was close to their pyrotechnics.

[lostmyshape]

i am at this moment drinking a Preakness. mmm, mmm, tasty! sweet and spicy!

i just want to take a moment to thank those of you who have been pushing Rye. i have been trying to enjoy whiskey for the last 4 or 5 months... attempting to expand my horizons from gin. Rye has been my way into whiskey. after developing a taste for it, i'm finding that i'm liking bourbon and scotch way more than i ever have. thanks!

[KatieLoeb]

I'm drinking a nicely muddled Old Fashioned. A couple of thin slices of orange, two maraschino cherries, 1 Tbs. of demerara sugar and two dashes of Fee bitters



muddled at the bottom of my glass.




2.5 oz of Buffalo Trace bourbon and stir until sugar dissolves. Add two ice cubes and a big splash of club soda and stir one more time.



Delicious!

[Alchemist]

I was out of regular lemons, so had to use a Meyer, perhaps its less assertive nature contributed to the cacao dominating.

Will try it again with .5 oz cacao and a "regular" lemon.

Erik, I had the same reaction when I tried it with Meyer lemon juice -- it really doesn't stand up to the other flavors. The drink is very different with regular lemon juice -- still not one of my favorites, but it's much cleaner tasting.

Tweaked 20th century

1.5 Oz gin
.75 cacao
.75 Lillet Blond
.75 lemon

Shake, strain into a a chilled cocktail glass no garnish. One of my customers said it was drinking Art Deco another said it was like the Crystler building in a glass.

Confidential to A&A Looking forward to the 20th century truffles!!!


Another use of Cacao,

2 Oz. Rye
.75 Lemon
.50 demerera syrup
.25 cacao
cherrys
peychaud bitters

Muddle cherrys, combine all ingrediants in a shaker, shake, strain into chilled cocktail glass.

[lostmyshape]

ooh... just reading about the 20th century in dr. cocktail's vintage and forgotten cocktails. really need to get some cacao.

what do you call your 2nd, rye concoction? oh, and after you muddle the cherries, do they stay in the shaker during the pour?

Edited by lostmyshape, 13 December 2005 - 08:26 PM.

[eje]

Making Brazilian Daiquiri mix for a party on Thursday.

How can I resist trying some in a nifty short cocktail?

-Erik

BTW, wow these are tasty! The last time I made them was in 1992 for our going away to California party. Why on earth did I wait so long?

Edited by eje, 13 December 2005 - 09:02 PM.

[Alchemist]

ooh... just reading about the 20th century in dr. cocktail's vintage and forgotten cocktails.  really need to get some cacao.

what do you call your 2nd, rye concoction?  oh, and after you muddle the cherries, do they stay in the shaker during the pour?

Yes the cherries stay in the shaker. Or you can make a punch, whole bowl so the cherries get to sit and macerate. But they need to not be in the cocktail when poured. Good on the rocks as well. I'm not sure of the name. just came up with it, with the help of a good friend, on Sunday.