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Interesting two-ingredient cocktails?

Craig E

By Craig E
in Spirits & Cocktails

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haresfur

haresfur

Posted
Posted

Whisky in a glass.

 

(actually I prefer a hand-thrown ceramic sake cup)

It's almost never bad to feed someone.

Rafa

Rafa

Posted
Posted

Don't tell anyone I mentioned this, but I hear a favorite guzzle lately is a nice glass of cider invaded by a shot of Campari.

 

This, but with Becherovka. 

DrunkLab.tumblr.com

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937

Rafa

Rafa

Posted
Posted

PBR with several heavy dashes of bitters. 

DrunkLab.tumblr.com

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937

Rafa

Rafa

Posted
Posted

Becherovka + most things, honestly. 

 

Aperol and Campari Spritzes may count, though I prefer them with soda water to cut the Prosecco, and a dash of lemon to battle the sweetness. 

DrunkLab.tumblr.com

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937

KD1191

KD1191

Posted
Posted (edited)

Don't tell anyone I mentioned this, but I hear a favorite guzzle lately is a nice glass of cider invaded by a shot of Campari.

 

This, but with Miller High Life.

 

ETA: Craig beat me to it.

Edited by KD1191 (log)

True rye and true bourbon wake delight like any great wine...dignify man as possessing a palate that responds to them and ennoble his soul as shimmering with the response.

DeVoto, The Hour

brinza

brinza

Posted
Posted

Gin and bitters (Pink gin)

Campari and vermouth (Milano-Torino)

Mike

"The mixing of whiskey, bitters, and sugar represents a turning point, as decisive for American drinking habits as the discovery of three-point perspective was for Renaissance painting." -- William Grimes

EvergreenDan

EvergreenDan

Posted
Posted

Aperol and Campari Spritzes may count, though I prefer them with soda water to cut the Prosecco, and a dash of lemon to battle the sweetness. 

Or even better, no Prosecco. ;)

Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

Blether

Blether

Posted
Posted

Chilled Stolly and chilled kombu ponzu.  Especially in the heat, when your electrolytes might need a boost.  Non-alcohol version: iced water & KP.

 

And I wasn't joking about champagne (methode champenoise) spiked with scotch whisky (blend / malt).  There are lots of permutations, but where straight whisky can be challenging, champagne has a tendency to go glug-glug-glug and then you wonder where it went.  Put them together!

QUIET!  People are trying to pontificate.

brinza

brinza

Posted
Posted

I once mixed Drambuie and Ramazzotti.  It was way better than it has any right to be.

  • Like 1

Mike

"The mixing of whiskey, bitters, and sugar represents a turning point, as decisive for American drinking habits as the discovery of three-point perspective was for Renaissance painting." -- William Grimes

Rafa

Rafa

Posted
Posted

I've had that in my locale as well. A nice vacation from Fernet/Coke.

DrunkLab.tumblr.com

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937

  • 3 weeks later...
Rafa

Rafa

Posted
Posted

Awesome.

 

I know Gabriella Mlynarczyk at ink in LA infuses gin with kombu for her Dirty Martini, which is a similar idea.

DrunkLab.tumblr.com

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937

Rafa

Rafa

Posted
Posted

Fino sherry and Fever Tree tonic or bitter lemon, with optional lemon bitters. A nice variation on the Andalusian Rebujito (fino and Sprite). 

 

Grapefruit juice and Cardamaro. Actually, grapefruit juice and most amari. 

DrunkLab.tumblr.com

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937

haresfur

haresfur

Posted
Posted

Black Russian - vodka and kahlua. Still my all-time favourite.

 

I do like a Brave Bull. And, no I don't count water in any of its physical states.

  • Like 1

It's almost never bad to feed someone.

  • 3 months later...
Travis Jiorle

Travis Jiorle

Posted
Posted

I second the Brave Bull. I like Black Russians just fine, but replacing the vodka with white tequila really livens it up.

 

Another fine two-ingredient drink is the French Connection—equal parts Cognac and Grand Marnier in a snifter, neat. It's good after a meal when you want something sweet, but not cloying.

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