Drinks! (2012, part 2)

[ChrisTaylor]

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

Edited February 12, 2012 by ChrisTaylor (log)

[Tri2Cook]

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.

[KD1191]

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.

[FrogPrincesse]

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.

[ChrisTaylor]

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.

[ChrisTaylor]

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

[FrogPrincesse]

Juliet & Romeo

[Tri2Cook]

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.

[FrogPrincesse]

Cocchi Americano on the rocks.

[KatieLoeb]

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.

[ChrisTaylor]

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

[ChrisTaylor]

Debonair w/ Domaine de Canton & Lagavulin.

[EvergreenDan]

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

[FrogPrincesse]

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.

For me, an Astoria Vecchio.

Both wonderful.

Edited February 18, 2012 by FrogPrincesse (log)

[FrogPrincesse]

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)

[bostonapothecary]

believe it or not, opportunity knocked and i acquired a colloid mill. it is probably the smallest you can get; a gifford-wood that runs on 115 current.

our first idea was to turn cheese back into milk and see if we could homogenize it. we started wit a danish blue.

inverse alexander

2 oz. pineau des charentes

1 oz. st. james ambre

1 oz. nano scale homogenized danish blue "heavy cream"

the drink is pretty cool. not a much an acquired taste as you might think. though i wish i had used a sauternes or trockenbeerenauslese. the blue cheese aroma is definitely there and everything performs just like a cocktail made with standard heavy cream. my companion could not get over the symbolic wrongness of the drink, but he somehow also finished his first... if i did anything differently with the danish blue cream, i'd add lactose to sweeten it up a bit and contrast the prominent acidity.

next up tellegio and nut milks.

and don't worry we are already developing a whiskey aromatized with baguettes.

[Chris Amirault]

and don't worry we are already developing a whiskey aromatized with baguettes.

Phew. I was a bit concerned.

[FrogPrincesse]

Variation on the Ramos Gin Fizz with fresh passion fruit syrup.

[ChrisTaylor]

Coctel Algeria - pisco, Cointreau, apricot liqueur, orange juice and lime

[Keith Orr]

It's National Margarita Day! I discovered that after I had consumed an Old Fashioned. I made up for it by drinking two Margaritas!

[bostonapothecary]

from yesterday:

1.5 oz. jamel cachaca

.5 oz. 10 year madeira "doux"

1 oz. lime juice

1 oz. "toasted" coconut cream (homogenized)

i ended up putting a can of the pressure cooker "toasted" coconut cream (goya) through the colloid mill. the results were interesting. the drink never ended up producing any of the usual unsightly flecks of fat that cling to the sides of the glass. it was just milky and gorgeous. and a day later still has not separated. i thought the flecks might be from fat denatured by the acidity, but maybe not. i'm not sure what is happening, but the "homogenized" cream produced a much nicer drink.

i didn't have any mamajuana left so i decided to add a small quotient of madeira to increase the sweetness slightly above the normal 2:1:1.

the colloid mill, so far, is not exactly a wonder tool. coconut cream turned out to be a challengingly viscous liquid for the mill and it only trickled from the spout. the cream seemed to be getting pushed back up into the hopper as opposed to pulled down and pushed through the spout. i might need another stator with a larger exit hole or just bore the stator i have and tap it to put on a nicer spout.

[FrogPrincesse]

Last night we had cocktails with a friend.

We started with an Eastern Sour from Beachbum Berry Remixed (originally from Trader Vic). Bulleit rye, Cara Cara oranges, lemon juice, homemade orgeat, simple syrup.

Then we had a very nice Corpse Reviver No.2 with Junipero gin and Cocchi Americano, and a brandied cherry.

[bostonapothecary]

1 oz. eau-de-vie of perique

.5 oz. carpano antica formula

the aroma is fairly interesting, but not exactly extraordinary. somehow it made me want to trade in the drink for a plain glass of madeira...

[ChrisTaylor]

First off, a margarita following the 2:1:1 format. Nice.

And now what I think is an original by David Wondrich--a Husker mule, which contains aquavit, lime juice, ginger ale and Angostura bitters. This is very good.

[ChrisTaylor]

Dubonnet cocktail--equal parts Dubonnet Rouge and gin with a twist of orange. I could see this drink being a nice entry point to the world of bitter beverages for someone who finds, say, Cynar or Camapri or Fernat Branca (all awesome, awesome, awesome from my pov) too bitter to access.