Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

EvergreenDan

Drinks! 2015 - 2016

Recommended Posts

7 hours ago, Anna N said:

"Wikipedia, pubic domain."

 

Perchance you have been enchanted by that fairy?

 

oops.

Share this post


Link to post
Share on other sites

Audrey Saunders' Re-animator

 

  • La Favorite Blanc (Rhum JM)
  • Lemon Hart 151 (Hamilton 151)
  • Ginger beer
  • Demerara syrup
  • Green Chartreuse
  • Lime juice
  • Angostura bitters
  • Cholula hot sauce (Tabasco)
  • Nutmeg

Nice drink on a hot day, though the rums get buried. Certainly doesn't taste as high-proof as it must be. 

reanimator.png

  • Like 1

Share this post


Link to post
Share on other sites

In honor of the holiday, I tried the frozen G&T recipe featured over on Serious Eats.  I'd been meaning to try the Small Hand tonic syrup and figured this was as good an excuse as any to pick up a bottle.

IMG_3255.jpg

I expected this to be a fail as I consider carbonation to be a key ingredient in a G&T.  For a slushy drink, this was surprisingly and unmistakably a G&T.

 

3 ounces Beefeaters (instead of Hendrick's)
1 ounce Small Hand Foods tonic syrup
0.5 ounce 2X simple syrup 
2 dashes orange bitters
1.5 ounces fresh juice

 

Mix the above and chill in freezer for 1 hr, then into the blender with plenty of ice. This makes 2 drinks of the size pictured.  I drank both of them. It's a holiday.  

 

 

  • Like 3

Share this post


Link to post
Share on other sites

Following dinner I had a generous bowl of iSi expressed cherry juice and one lorn carbonated cherry left over.  So of course it was a Balaklava Special No. I.

 

Charles H. Baker Jr adds:  "A dash of any red syrup like grenadine is optional and pretty."

 

Indeed.

Share this post


Link to post
Share on other sites

Tried the Pineapple Negroni with

1 oz Pineapple Rum

1 oz Contratto Bitter

1/2 oz Alessio Vermouth Chinato

1/2 oz Dolin dry vermouth

 

Very nice. Not sure how it would compare to a more traditional Negroni template with the Pineapple Rum. The pineapple is pretty subtle with all the other flavors. Need to try the Pineapple Sazarac idea with Green Chartreuse.

Share this post


Link to post
Share on other sites

I was graced with a two mai tai lime tonight from the back of the refrigerator, so there was not much else to do but a second mai tai.*

 

 

*Though be assured I gave most serious consideration to the construction of a Crafty and Elusive Elk.  However that would have required a bit of planning.  And turning on the light in the bedroom.

 

  • Like 1

Share this post


Link to post
Share on other sites

Before bed:  a widow's kiss.  This time with yellow V.E.P., Benedictine, Angostura, and Laird's 7 1/2.  Served in a Baccarat Champagne flute, so sue me.

 

 

 

 

Share this post


Link to post
Share on other sites

Allie Elizabeth Sleeping

 

  • Lustau Pedro Ximénez Sherry (El Candado)
  • Dolin dry vermouth
  • Smith & Cross rum
  • Del Maguey Vida mezcal
  • Regans' orange bitters

Complex and fascinating drink, I guess not surprising since it's made of complex and fascinating ingredients. 

 

Enjoying this first bottle of PX sherry. It comes with a cute little padlock on the bottle top! Tastes like fig/date concentrate.

 

allieelizabethsleeping.png

  • Like 3

Share this post


Link to post
Share on other sites
On 7/4/2016 at 10:17 PM, blue_dolphin said:

In honor of the holiday, I tried the frozen G&T recipe featured over on Serious Eats.

 

Thanks for posting this.  I think this alone may have been sufficient to justify my new Blendtec.  They are almost too good in this hot weather.

  • Like 1

Share this post


Link to post
Share on other sites

Classic Gin and Tonics on a hot summer's day.

 

IMG_7102 (640x480).jpg

 

 

  • Like 7

Share this post


Link to post
Share on other sites

@TereThese gin & tonics look wonderful!

 

Here is a recent Ti Punch with Neisson rhum agricole, J.M cane syrup.

 

Ti Punch with Neisson rhum agricole #cocktails #cocktail #craftcocktails #rum #rhum #rhumagricole #tipunch

 

 

 

  • Like 3

Share this post


Link to post
Share on other sites

It's too horribly hot for rum.  Not that it is too horribly hot to drink rum, mind you, but too horribly hot for me to make a mai tai.  I made do with Methode Rotuts.  But in my delirium I saw I'd used the silver cylinders.  Oops.  I pressurized with two more cylinders of CO2.  Vapors are color coded for a reason.

 

Still, a liter of freezer temperature MR is a liter of freezer temperature MR.

Share this post


Link to post
Share on other sites

Yes, I completed a batch of pineapple syrup but it was too hot in the kitchen to bother using it in anything!

Share this post


Link to post
Share on other sites

The best we could expect today was 15C/59F, and that's high for the time of year. But a Mezcal Martini is still pleasant by the fire.

 

 

 

[Host's note:  This topic forms part of an extended conversation that has grown too large for our servers to handle efficiently.  The discussion continues here.]


Edited by lesliec Added hosts' note (log)
  • Like 1

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Recently Browsing   0 members

    No registered users viewing this page.

×