298 replies to this topic

[cinnamonshops]

1 1/2 oz. gin
1/2 oz. Cointreau or triple sec
1/4 oz. lemon juice
three shakes of Pechaud's bitters

a bit like a delilah (also on the harrington site), huh? but with different proportions & added bitters (which, uh, i guess makes it pretty different). sounds good!

[JAZ]

1 1/2 oz. gin
1/2 oz. Cointreau or triple sec
1/4 oz. lemon juice
three shakes of Pechaud's bitters

a bit like a delilah (also on the harrington site), huh? but with different proportions & added bitters (which, uh, i guess makes it pretty different). sounds good!

Yeah, I forgot about the Delilah. Also similar to the Pegu, which calls for lime juice instead of lemon.

It would be interesting to do a side-by-side tasting of all these to see exactly how noticeable the differences are.

I suppose what needs to be determined is exactly what half a lemon would yield in ounces, as not all lemons are not created equal.

I always try to list lemon and lime juice in terms of ounces for that reason. Somewhere I have a chart that gives average amounts of various citrus juice per fruit, but you do always run into those anomolies -- gargantuan limes or tiny lemons.

[JAZ]

Pomipolitans, anyone?

How weird. I've been experimenting with a new cocktail for a class I'm giving next month -- it's for a Junior League class, and they've asked for something in along the lines of Cosmopolitans. I saw the Pom Wonderful at the store and thought it was just right. I'm still playing with the exact recipe, but the base is white rum, with lemon (or lime -- can't quite make up my mind) and a splash of triple sec. One version has a touch of orange juice as well.

After I get the recipe down (and after the class) I'll post the recipe. But I already have dibs on the name -- it's a Pomeranian.

[KatieLoeb]

After I get the recipe down (and after the class) I'll post the recipe. But I already have dibs on the name -- it's a Pomeranian

Good one! Since there's a dog theme, perhaps some variant of the Salty Dog is in order? Salt rimmed glass, Kurant, Citron, Mandarin or unflavored vodka, Pomi juice and grapefruit juice?

[paw]

There must be some sort of convergent evolution going on in the cocktail world. I "invented" a pomegranate cosmo over the weekend. My brilliant friend Steven turned me on to the fact that Pernod or any licorice-flavored spirit does wonderful things to pomegranate juice. Hence, this cocktail:

Doctor’s Orders
1.5 oz vodka
1 tbsp Cointreau
1.5 tsp fresh lime juice
1 oz pomegranate juice (fresh or Pom brand)
splash of Pernod, Ouzo, or other licorice-flavored spirit
Splash some Pernod into a chilled cocktail glass, swirl it around well, and dump it out. Pour all remaining ingredients over ice in a shaker, shake and strain into the glass.

I wouldn't consider this a perfected cocktail--I'm going to tinker with it a bit--but it's highly drinkable nonetheless.

[phaelon56]

Something I came up with years ago and always drank at one particular watering hole that stocked my favored brand of rum - this may well be a drink that was created elsewhere but I haven't run into it and it is mighty tasty

Total Eclipse:

2 oz Mount Gay Barbados Eclipse rum
1.5 oz orange juice
1.5 oz pineapple juice
big splash of cranberry

[Larry]

Port martini that I had recently was amazing and so simple yet I would have never thought! I hate all those super sweet cosmos so this one was perfect, lots of lime.

vodka or gin
port
fresh cranberry juice
lime juice

[JennotJenn]

My poor husband has food poisoning or some other equally horrible ailment and has retired early, so I decided to experiment w/blood oranges. I made this:

4 oz vodka
4 oz blood orange juice
3-4 healthy dashes Angostura bitters
top with club soda

Very tasty. Too bad The Husband is missing out on my lovely dinner of coctails and frozen eggrolls (with my parents visiting tomorrow I needed both a drink and a dinner with minimal cleanup).

[ingridsf]

I like the following in a tall glass on the rocks. We call it a Bitter Screw. Measurements are approximate! (I'm a very novice-level cocktail maker.) It includes:

2 oz. vodka
2 oz. fresh tangerine juice
squeeze of lime
topped with tonic

Cheers!

[trillium]

Pomipolitans, anyone? 

How weird. I've been experimenting with a new cocktail for a class I'm giving next month -- it's for a Junior League class, and they've asked for something in along the lines of Cosmopolitans. I saw the Pom Wonderful at the store and thought it was just right. I'm still playing with the exact recipe, but the base is white rum, with lemon (or lime -- can't quite make up my mind) and a splash of triple sec. One version has a touch of orange juice as well.

After I get the recipe down (and after the class) I'll post the recipe. But I already have dibs on the name -- it's a Pomeranian.

It's kinda funny that everyone is getting back to putting pomegranates in cocktails again (but funny in a good way). Pomegranate juice has played a part in mixing good cocktails for a very long time, it's just recently that what we call grenadine bears little or no resemblance to pomegranates. Since I've had trouble finding a nice dry, pomagranite-based grenadine in the US I've taken to making my own. Here's what I used it in last night.

1.5 oz light rum
1.5 oz sour bergamot orange juice
0.75 oz homemade grenadine
0.5 oz French creme de cacao (you want something not too sweet)

Shake over ice, pour into chilled glasses and garnish with a bergamot peel twist. The fragrance and layers of complexity with this drink were amazing. Even if you don't have bergamot sour oranges, I recommend playing around with the pom and cacao together, they really complement each other. If you don't like tart cocktails, you'd want to cut down on the sour orange juice.

regards,
trillium

[JAZ]

Pomipolitans, anyone? 

How weird. I've been experimenting with a new cocktail for a class I'm giving next month -- it's for a Junior League class, and they've asked for something in along the lines of Cosmopolitans. I saw the Pom Wonderful at the store and thought it was just right. I'm still playing with the exact recipe, but the base is white rum, with lemon (or lime -- can't quite make up my mind) and a splash of triple sec. One version has a touch of orange juice as well.

After I get the recipe down (and after the class) I'll post the recipe. But I already have dibs on the name -- it's a Pomeranian.

The class was last night; the cocktail was a hit. So:

The Pomeranian:

2 oz. white rum
1 oz. pomegranate juice (I used Pom Wonderful)
1/2 oz. lemon juice
1/2 oz. triple sec
1/4 oz. grapefruit juice

Shake and serve up in a chilled glass. Garnish with a lemon wheel.

My preference (of course) is to make it with gin instead of the rum, but the class wanted something with rum or vodka, so that's what they got.

[plattetude]

Recently began spending way too much time reading these forums (loved loved loved the Gary and Mardee Q&A), and now I'm ready to ratchet up my involvement a notch or two...

So, my latest cocktail creation of note came about on New Year's Eve. As has become a bit of a tradition in the past few years at our annual fete, I was infusing some vodka with dried pear, vanilla, and black peppercorns to have the fixin's for a Parkhurst Pear (amazing cocktail developed at 11 Madison Park and reported a few years ago in the NYTimes). Since I was doing that infusion, I thought I might make a few other infusions -- one with dried cranberry and ginger (which I used to make a Cosmo variation), and one with fresh sprigs of rosemary. This last infusion, much to my surprise, became the big hit of the party, as the main ingredient of my Rosemary, Baby! cocktail.

Herewith:

Rosemary, Baby!

6 parts rosemary-infused vodka
1 part Lillet blanc
1 part Cointreau
splash absinthe
dash orange bitters

Stir vigorously with ice, serve up in a chilled cocktail glass. Garnish with orange peel.

Christopher

[JAZ]

The Pomeranian:

2 oz. white rum
1 oz. pomegranate juice (I used Pom Wonderful)
1/2 oz. lemon juice
1/2 oz. triple sec
1/4 oz. grapefruit juice

I got a deal on some beautiful grapefruits, so I've been using a lot of the juice in cocktails. One of my inspirations was basically to invert the amounts of pomegranate and grapefruit juices in the Pomeranian, and the result was actually better, for my taste, than the original:

2 oz. rum
1/2 oz. triple sec
1 oz. grapfruit juice
1/4 oz. pomegranate juice

It's much more complex tasting than the Pomeranian, and more refreshing too. I think it'd be great on ice with a splash of soda.

[ThinkingBartender]

Mirage Cocktail

1 1/2 shot Le Fee Absinthe
1 shot white creme de cacao
1/2 shot ginger Syrup

Shake hard with crushed ice, then strain through a sieve into a chilled cocktail glass. Garnish with an orange twist, which has had its oils squeezed onto the surface of the drink.

The Cullinan Cocktail

1 1/2 shots Cherry Bourbon
1 shot Pineapple Juice
1/4 shot fresh lime juice
1/4 shot Ginger Syrup (monin)

Shake with ice, then strain into a chilled cocktail glass. no garnish.

Morello Ting

1 1/2 shots Cherry Bourbon
1 shot Grapefruit Juice
1/2 shot cranberry juice
1/4 shot vanilla Syrup (monin)

Shake with ice, then strain into a chilled cocktail glass. lemon twist.

Cheers!

George

[mbanu]

Once you've invented them, the hardest part is figuring out what to call them. :)

Peach schnapps, bitters, and soda water.

rum, lime juice, grenadine & ginger ale.

rum, ginger ale & bitters

gin, tonic water, club soda & rosewater

metaxa & dubonnet

rum, lemon juice, orgeat & soda water

[eje]

I've been gathering the ingredients for this since traveling to New Orleans last October. I love Pomegranates and Passion Fruit and figured that making a from scratch Hurrcane would be pretty tasty. Since Pomegranates are now kind of trendy as an anti-oxidant it isn't that hard to find Pomegranate juice. Tougher to find Passion Fruit Nectar. Fortunately, some of the natural and gourmet markets here carry the Looza brand of fruit Nectars. Ok, it is kind of red-brown, so it's not the prettiest drink; but, it is really tasty.

---------

Hurricane Revisited

1 jigger Pomegranate juice (Knudsen's Just Pomegranate)
1 jigger Passion Fruit Nectar (Looza)
Juice of 1 lime
2 jiggers Amber Rum
1 jigger Dark Rum
1 oz Simple Syrup (or to taste, I like my drinks small, tart, and intense)

Shake in an iced cocktail shaker and strain into two glasses.

----------

Pre-Hurricane, my wife said, "What is it with you and this cocktail thing? I just don't think I like them." Post-Hurricane, she said, "More!"

I really shouldn't put this recipe up. They are just too tasty.

Erik

Edited by eje, 05 March 2005 - 11:50 AM.

[The Hersch]

Belmont Cocktail

4 parts gin
1 part Amontillado sherry
dash of orange bitters

Stir with ice and strain into a chilled cocktail glass. Garnish with a twist of orange peel.

(Named after the street I lived on when I first made this.)

[slkinsey]

Belmont Cocktail

4 parts gin
1 part Amontillado sherry
dash of orange bitters

Stir with ice and strain into a chilled cocktail glass. Garnish with a twist of orange peel.

(Named after the street I lived on when I first made this.)

D'oh! There's already a Belmont Cocktail (1.5 oz gin, 1 oz cream, 0.25 oz raspberry syrup). One of the great dangers of naming a cocktail.

Cool idea you have there, though. Kind of like a dry martini with Amontillado sherry filling in for dry vermouth. Maybe a Belmont Street Cocktail?

[KatieLoeb]

Belmont Cocktail

4 parts gin
1 part Amontillado sherry
dash of orange bitters

Stir with ice and strain into a chilled cocktail glass. Garnish with a twist of orange peel.

(Named after the street I lived on when I first made this.)

D'oh! There's already a Belmont Cocktail (1.5 oz gin, 1 oz cream, 0.25 oz raspberry syrup). One of the great dangers of naming a cocktail.

Cool idea you have there, though. Kind of like a dry martini with Amontillado sherry filling in for dry vermouth. Maybe a Belmont Street Cocktail?

Sam:

Had a lovely Amontillado sherry last night that I hadn't tried before. It was Bodega San Vidal La Cosecha Amontillado Superior. I chose it to pair with a Red Lentil Soup with Smoked Duck, Truffled Artichoke Salad and Pistchio Oil (yes - this was a quite challenging menu that will be reported in full in the PA Forum under StudioKitchen) It was absolutely delicious and very nutty and dry. It would probably work really well in your cocktail where the sherry has to play that role of a "taming garnish", as it were. Don't know where you might find it in New York currently, but when the new Moore Brothers shop opens they will undoubtedly have it, since that's where I purchased it down here.

[The Hersch]

D'oh!  There's already a Belmont Cocktail (1.5 oz gin, 1 oz cream, 0.25 oz raspberry syrup).  One of the great dangers of naming a cocktail.

Cool idea you have there, though.  Kind of like a dry martini with Amontillado sherry filling in for dry vermouth.  Maybe a Belmont Street Cocktail?

I was robbed! Actually, it never occurred to me to check for another cocktail with the same name as mine. I named this pre-google. A google search today gets 395 hits. I gather the other Belmont cocktail was named after the horse race and probably predates mine. Oh dash.

Belmont Street Cocktail isn't too bad, but the name of the street in question is Belmont Road, which doesn't have much of a ring. Perhaps Kalorama Cocktail, after the neighborhood in which Belmont Road lies (in Washington).

[cinghiale]

For you baseball fans out there, the Al Hrabowski. But since few in my circle got the joke, it's now called:

The Mad Hungarian
4 parts Absinthe (I've usually got the 30-mg stuff on hand; otherwise, Absente)
1 part Hippokratész (a Benedictine-like Hungarian liqueur that's gotten damn hard to find in the Philadelphia region)

Shake over ice. Strain into -- well, I don't know whatcha call 'em, sorta small, Collins-like glass, bigger than a cordial glass but shape is important.

Drink sets up in three layers of green, in a way reminiscent of those 70s lime Jello "specialty desserts" that Cosby was hawking early in this career with them.

I like the way the sweetness of the liqueur cuts the harshness of the Absinthe, kinda spicy-sweet. I caution about over-indulging, yet on more than one occasion, guests have required assistance upon leaving. It apparently also makes for good dreams.

[sadistick]

When it comes to cocktails, I typically wont follow any recipe, but just go with what looks appealing, and alter as needed.

Last night was a perfect example of a drink that came out great on first go!

It consisted of:
1 part Campari
1 part Alize (Mango/passion fruit)
2 parts Soda Water
splash of grapefruit juice
and about 1/3 oz of simple syrup

Really tastey, not too sweet, not too bitter!


Feel free to post some of your inventions

[GordonCooks]

This is one we made up last year

The Seattle Slew

1 oz Rum
4 oz Cola
1 horseshoe to garnish

very good!

[Rebecca263]

3 ounces the darkest rum you can find, wherever you are
2 Tablespoons raw sugar
3 Tablespoons fresh lime juice
Mix it all up in a glass,(no shaker) add ice, stir, drink, ask for a spoon to get at the sugar on the bottom of the glass, wait a few minutes, repeat.
Excellent at boring art functions. Even more excellent at fascinating ones.
For a variation:
3 ounces of that dark rum
2 Tablespoons of that raw sugar
4 ounces of whole milk
Same treatment, same effect.

[M.X.Hassett]

Old Overholt rye infused with violet Earl Grey, a cube of crushed raw dark sugar, hit of bitters. This has been the old fashioned of preference the last few days.

Edited by M.X.Hassett, 20 January 2006 - 12:14 PM.

[raxelita]

Old Overholt rye infused with violet Earl Grey,  a cube of crushed raw dark sugar, hit of bitters. This has been the old fashioned of preference the last few days.

Did you heat to infuse, or just let the tea hang out with the rye for awhile?

I've been enjoying Champagne Negronis as an aperitif. Half ounce each of campari & sweet vermouth, then fill the glass with cava and garnish with orange twist.

Edited by raxelita, 20 January 2006 - 12:55 PM.

[M.X.Hassett]

I just let the tea hang out in a mason jar with the rye for about 20-30 minutes, just so they can chat and get to know each other thus allowing a nice friendship to form.

Edited by M.X.Hassett, 20 January 2006 - 12:58 PM.

[eje]

Current new drink I am working on is a version of the Ramos Gin Fizz.
I made a Lemon Grass infused simple syrup last week, and was thinking a Gin Fizz with that, coconut milk, lime and tamarind might be pretty tasty. Based proportions on the Ramos Gin Fizz for two from Joy of Mixology. Am not sure if it is a great cocktail but it is pretty tasty.

I'm experimenting with my new stick blender and am not sure about it, either. It seemed like the foam volume and texture was better with a 60 seconds of manual shaking than with the stick blender.

Thai Fizz

2 oz Gin
1 oz coconut milk
1 raw egg white
3/4 oz lemon grass infused simple syrup
1/2 oz fresh lime juice
1/2 tsp tamarind paste
dash orange flower water
1/2 cup crushed ice
Sparkling Water (selzer, soda...)
Mint Chiffonade

Blend the liquid ingredients together with the ice. Divide the mixture between two champagne flutes, top off with cold sparkling water, and garnish with mint chiffonade.

edited - Forgot the soda water and its not really a fizz without it.

Edited by eje, 21 January 2006 - 08:49 AM.

[M.X.Hassett]

I'm experimenting with my new stick blender and am not sure about it, either.  It seemed like the foam volume and texture was better with a 60 seconds of manual shaking than with the stick blender.

Sounds like a tasty drink. I have never been a fan of the stick blender when it comes to drinks. I have always found shaking to give a better head to the drink, although I do use a stick when making T&Js.

[KatieLoeb]

Old Overholt rye infused with violet Earl Grey,  a cube of crushed raw dark sugar, hit of bitters. This has been the old fashioned of preference the last few days.

Wow! Sounds great! Nice application of the Earl Grey with Violets, Matt. It's actually good hot with honey too...

BTW - the Calypso tea I got the sample of is very good. I'm going to go back and get more and perhaps inspired by your brilliance, try do some rum infused with the Calypso tea. I think those flavors would be complimentary.