skbohler

For some "expert" formulations, see the Institute for Cocktail Excellence (ICE)... http://www.cocktailhall.org/index.php?option=com_content&view=article&id=9&Itemid=36 -Steve

Hi everyone, Just an update about the Institute for Cocktail Excellence's Mixology Hall of Fame... We have two new inductees: Classic Category: The Sidecar Modern Classic Category: The Earl Grey MarTEAni You can view the preferred formulations for the Sidecar by the ICE Master judges at: http://www.cocktailhall.org/index.php?option=com_content&view=article&id=9&Itemid=36'>http://www.cocktailhall.org/index.php?option=com_content&view=article&id=9&Itemid=36 Have a great weekend! Steve Bohler President, The Institute for Cocktail Excellence (ICE) Mixology Hall of Fame http://www.cocktailhall.org

Hi everyone, As a lover of strong, rich, complex dark imperial stouts, belgian quadruples, and barley wines, I do enjoy attempts at taking them even further. I really enjoyed a dark belgian strong ale with a touch of Pedro Ximenez Sherry and Meyer's rum. (don't know if it's got a name already). Regardless, without trying to stir up any old debate about whether a beer cocktail is an abomination of both a beer and a cocktail, what is a beer cocktail you like? -Steve http://www.cocktailhall.org

Thanks very much for the ideas. I think I'll experiment with some wood-smoked ingredients as well as with mezcal/tequila blend. Thanks again! Steve

So, I've got to create a cocktail for an annual contest and the theme this year is the "Wild, Wild, West" I'm a little stuck on creative ideas, other than taking a whiskey sour and embellishing it with some chipotle orange syrup, whiskey barrel bitters. Any suggestions on some ingredients that fit the theme that would work well in a whiskey-based cocktail? Thanks, Steve

Hi everyone, So, last time I brought up the Manhattan and asked people for some of their favorite "enhancements" to this great cocktail (even if those enhancements caused the drink to be possibly classified under some non-Manhattan name). How about enhancements to a Gin and Tonic? What liquor, liqueur, wine, bitter, or whatever do you sometimes add to it to bring the flavor profile/complexity up a notch? Steve

I agree that one can't go too far without the Manhattan becoming something else. If I went with Rye, Carpano antica, bitters, and 2 drops of, say, fino sherri, is that too far? Regardless, I've love to hear of Manhattan variations and Manhattan-similar cocktails (very similar). Steve

Hello all, The Manhattan is one of my favorite, well-balanced cocktails. I've tried some variations that worked out well (high-proof Bourbon, Punt Y Mes, marnier soaked figs, etc.) But, what's your favorite "enhancement" on this noble libation? Steve

So, I was at the Vanderbilt mansion in Hyde Park, NY yesterday. Interesting seeing the hidden liquor cabinet via press button in Frederick Vanderbilt's den. I asked the knowledgable tour leader if he knew the origin of the Vanderbilt cocktail. But, alas, he didn't. Anybody know the history of this one (and if it has any tie to a Vanderbilt at all)? Thanks in advance, Steve

I've been leaning towards the French 75 How about the Burra Peg or Sorrello? -Steve

So, I'm looking to add a "classic" Royale... champagne-based cocktail to a special drink menu for some "visiting dignitaries". What's your favorite? Seelsbach Cocktail? French 75? Champagne Cocktail? Other? Thanks in advance, Steve

Splificator...many thanks! Steve

Howdy, Anyone know the history behind the Cooperstown Cocktail? Thanks in advance, Steve

I, too, would like the recipe (and any related history) for the Jimmy Roosevelt. I'm actually in the early stages of creating an Alcohol of Fame, with the help of Doc, Dale DeGroff, Gary Regan, Ryan Magarian and Jamie Boudreau (to start) on the judging panel. Cocktails will be voted in to the "Hall" at some basis, starting with the oldies first. We also want to get some popular vote from knowledgable mixologists as well. I'll keep you posted. -Steve