Danne

I'm setting up a big list of drinks with only one alcohol ingridient. Vodka and infused vodka is really easy, rum was also easy. I'm having a lot of truble with Tequila. Some problems with Gin, I got; Gin&Tonic, Tom Collins and Gimlet. Whisk(e)y, got; Irish coffe, Oldfashioned, Mint Julep and Horse's neck. On Tequila I only got, Tequila sunrise and Mexicola. If anyone has some more drinks that you can add to my list on Gin, Whisk(e)y and Tequila I would be really glad. My goal is to have more than 5 drinks in each category, but I haven´t started looking for Gin and Whisk(e)y I started with Tequila since that´s the hardest one. I just wrote the drinks I knew in my head.

I would like to learn more about tequila drinks. I don't want to use any other alcohol ingredients. E.g. Margerita; tequila, cointreau, limejuice. That´s the type of recipe I don't want to know more about, because it's more than one alcohol ingredient. I would like to learn more about drinks like, tequila sunrise. So anyone out there who can help me?

Admin: Threads merged. I'm looking for books that can help me become a better bartender. So I´m looking for books that has both classic recipes and new cocktails and a lot of educating information. I really don't care about the price, I need good books that I can read again and again and again. My only demand is that the book can be shipped to Sweden. I've looked around a bit, and this is what I've come up with: the Savoy Cocktail Book Mr. Boston Official Bartender's Guide Dale DeGroff's Craft of the Cocktail The Drinks Bible for the 21st Century, by Paul Harrington and Laura Moorhead Gary Regan's The Bartender's Bible Vintage Spirits and Forgotten Cocktails : From the Alamagoozlum Cocktail to the Zombie Can someone help me with filling my list, what books are a "must have?"

If I put this a cocktail with this does it count as molecular mixology? ← they are not that unusual in sweden, it's used as egg white, it helps you build up the foam of the drink. dosn't taste any thing.

Can some one please tell me what the "rules" for the Cobbler category is?

make an mojito or something with a lot of limejuice, lika the caiphrinia, and add some gingerliqueur. It's a good combination.

Now i read the whole thread. I'm becoming a dry martini expert.. hehe. So I'll try one martini with 9:1 gin:vermouth and one martini with 2:1 gin:vermouth. just to try the difference. most of the people who has whritten in the thread likes it between 3:1 - 6:1. I can't get orange bitters, but can I use angostura and a twist of lemon? Oh and another question, does any one think that i can use a twist of orange? Or is the taste of organge to sweet?

humm. I like the answers, but what I've been learned is that a "sweet martini" is 3/4 pars gin, 1/8 part dry vermouth, 1/8 part sweet vermouth. "medium martini (perfect martini)" is 4/5 part gin 1/5 part vermouth "dry martini" is 5/6 parts gin 1/6 part vermouth i know that in the beginning of dry martini they used 1/2 part gin and 1/2 part vermouth or 2/3 gin 1/3 vermout, and today the dry martinis are eaven dryer, 10/11 part gin 1/11 part vermouth.. or just the frase "a dry martini please, but just shpw me the botle of vermout" I'm trying to find a bottle of orange bitter, but the only thing i can get is angostura bitter.. do you think that that will work?

Yes I know, the brands is () important.. but it's not possible to use other brands, sadly but true. So I need tips on the recepie. pouring the vermouth into the glass and splash it around is a smart idea. I'll try all the ideas you guys can give me. thanks alot. edit: do you think that another proportion is better? tell me, I want to know as mouch as possible.

Admin: Threads merged. I haven never been a big fan of dry martini. It's just not my type of drink. But me and some friends are going to have an "dry martini eavning". We are going to test some different recepies of the dry martini. I just wanted to check here first. what do you think makes a dry martini perfekt. the brand of the gin and vermouth is not important, we only have one gin (tanqueray) and one vermouth (nolly prat). what proportions do you think is the best? I will go fore 5 parts gin 1 part vermouth, or 9 parts gin and 1 part vermouth. then to the garnish. an olive on a toothpick.. and/or a lemon peel. squeesed over and "rimmed". does and one else have some good tips?

Thanks alot! Splificator.

I need help, quickly. My question is, when was the first bartender competition. I know it was in New Orleans. And I've got 3 answers, 1869, 1896, 1920. But I don't know witch one it is. I hope that some one here can help me with the answer. please?

I'm also trying to find the answer to that. I have two recepies, that I think that one of them should be right. No.1 3 cl Gin 2 cl Heering 1 cl Benedictine DOM 3 cl Lemon juice Pineaple juice Shake well, exept the DOM, stain in highballglass and top with DOM. No.2 2 cl Gin 3 cl Heering 2 cl Cointreau 1 cl Benedictine DOM Lemon juice Pineaple juice Orange juice Dash Angostura bitter Dash grenadine Shake well, exept the DOM, stain in highballglass and top with DOM.

How could I miss that, I had a look at plymouthgin.com now again, and as you say, it's is whritten there and I missed it.. feels kinda.. kinda embarrassing. Thanks alot. Nope not looking for the recipe, just doing a quiz and I didn't know all the answers. Oh well, thanks again.

I'm sorry for bringing up an old thread. But, I'm from Sweden, I can send you a bottle if you really want it. A 200 ml bottle costs 67 SEK and a 500 ml bottle costs 142 SEK. http://www.systembolaget.se/SokDrycker/Pro...=0&SokStrangar= I don't know about the shipping but i can have a look if you want to. Just tell me where I can find you. If any one finds anything they like on that that site ( www.systembolaget.se ) and you can´t get a hold of it, just tell me and I'll see what i can do.

Hello. First post here. I'm trying to find some information about Plymouth Gin. I've searched in some books and on the internet, but I have one question that I just can't find the answer to. It would be really nice if someone here could help me. My question is: The Plymouth Gin has a very smooth taste, it's because one of the spices is less used in A, The angelica root. B, The junipper berries. C, The citrus peels. I know it's kind of a strange question but it has to be one of my options.. I hope that I can find the answers here.