Drinks! 2015 - 2016

[Rafa]

(it's a craft version of an absurd drink that was an inside joke involving a couple of TV shows). 

 

I should say that red wine and tonic (TV's Old Spanish, sans olive) actually isn't half bad, given the right red wine and a certain level of inebriation.

 

Manzanilla and tonic is one of my go-tos, and I add Cynar to everything. 

[Adam George]

Help!

I fucked up and made a tasty drink based on the subtleties and nuances of ingredients and their compatibility, rather than coming up with a zany pun or service vessel and finding ingredients to fit

Name this drink:

1 part cachaca

1 part Swedish punsch

1 part Yellow Chartreuse

1 part lemon

1 dash BT Grapefruit bitters

[EvergreenDan]

Perfect Scotch Negroni, er Boulevardier, er whatever. Hard to go wrong. Tomatin, Punt e Mes, Boissiere, Compari.

[FrogPrincesse]

Perfect Scotch Negroni, er Boulevardier, er whatever. Hard to go wrong. Tomatin, Punt e Mes, Boissiere, Compari.

 

Sounds wonderful. Have you tried one with Aperol (Ortensia)? It's great too.

[haresfur]

Help!

I fucked up and made a tasty drink based on the subtleties and nuances of ingredients and their compatibility, rather than coming up with a zany pun or service vessel and finding ingredients to fit

Name this drink:

1 part cachaca

1 part Swedish punsch

1 part Yellow Chartreuse

1 part lemon

1 dash BT Grapefruit bitters

By George!

[lesliec]

Help!

I fucked up and made a tasty drink based on the subtleties and nuances of ingredients and their compatibility, rather than coming up with a zany pun or service vessel and finding ingredients to fit

Name this drink:

1 part cachaca

1 part Swedish punsch

1 part Yellow Chartreuse

1 part lemon

1 dash BT Grapefruit bitters

 

Rum and Catholic?  But I do like Haresfur's suggestion.

[JoNorvelleWalker]

A generous pour of Colonel Taylor to rinse out my wine glass.  Rye just seems so right.

[ChrisTaylor]

Fernet Branca, Fernet Branca, Fernet Branca. 1:1:1.

[ChrisTaylor]

Final George/Last George/The Epilogue of George. Whatever. It's pretty good. Nice way to make use of the Swedish punsch I made months ago (a recipe leslie linked to).

[FrogPrincesse]

To fight the heat wave, a couple of Kentucky Maids (Sam Ross) with Bulleit bourbon, lime juice, mint, cucumber.

 

 

[Hassouni]

Smokescreen (Alex Day)

 

1.5 oz Islay whiskey (Bowmore Islay Legend in the spec, I used Caol Ila)

3/4 lime

scant 3/4 simple (1:1 presumably, i did a scant 1/2 of 2:1)

1/4 oz Chartreuse

muddle with mint leaves then shake and serve on one big rock (I didn't muddle, I just shook)

 

It's a great drink - it was first made for me at DC's Eat the Rich as a "dealer's choice" drink. They used mostly Talisker Storm, and I believe lemon, and that was actually better - I think a full on Islay is too peaty for the Chartreuse. In any case, it's a great combo regardless of the whisky, I encourage experimentation!

 

(mods - what the hell is up with portrait photos going sideways in mobile posts????)

Edited September 22, 2015 by Hassouni (log)

[FrogPrincesse]

Smokescreen (Alex Day)

 

1.5 oz Islay whiskey (Bowmore Islay Legend in the spec, I used Caol Ila)

3/4 lime

scant 3/4 simple (1:1 presumably, i did a scant 1/2 of 2:1)

1/4 oz Chartreuse

muddle with mint leaves then shake and serve on one big rock (I didn't muddle, I just shook)

 

It's a great drink - it was first made for me at DC's Eat the Rich as a "dealer's choice" drink. They used mostly Talisker Storm, and I believe lemon, and that was actually better - I think a full on Islay is too peaty for the Chartreuse. In any case, it's a great combo regardless of the whisky, I encourage experimentation!

 

 

Where did you find this one? It's not in the Death & Co Cocktail Book, is it? It looks very cool. I don't mind full-on Islay with Chartreuse, quite the opposite. I am a fan of Lahproaig + Chartreuse. The End of Road, Pete's Word, etc.

[FrogPrincesse]

Found it (not in the book). From his new bar in LA, The Normandie Club.

[FrogPrincesse]

Another one from the recent heat wave, a classic Caipirinha with Leblon cachaça.

 

 

[FrogPrincesse]

Yesterday's Manhattan with Willet 2-year rye, Margerum amaro, Miracle Mile forbidden bitters, two brandied cherries.

 

 

 

[Czequershuus]

I was in the mood of a Smith and Cross drink and stumbled across this little beauty. I had to make a few modifications to suit what I had. My final recipe was

 

1 Oz Smith & Cross

1 Oz Evan Williams Single Barrel

1 Oz Cherry Heering

0.25 Oz Breckenridge Bitters

3 ds Bittermans 'Elemakule Tiki Bitters

 

Just what I was in the mood for. The S&C and Cherry Heering go together very well, the funk from the rum takes some of the edge of the sweet. And the spice of the tiki bitters drew this together like I hoped.

Edited September 25, 2015 by Czequershuus (log)

[FrogPrincesse]

More crushed action. Bin 'n Gitters (Charles H. Baker Jr. via Bartender's Choice) with Perry's Tot navy strenth gin, lime juice, simple syrup, Angostura bitters.

 

I don't know if I love that gin in that application, but navy strength is a pretty sure way to get buzzed. Haha.

 

Edited September 25, 2015 by FrogPrincesse (log)

[Hassouni]

New for the bar last night: Sippin' on Some Sfarjal (sfarjal = quince in Arabic)

 

 

Appleton VX, homemade quince syrup, a bit of lime, and a drop or two of my Arabian Bitters

 

Brought back another fall drink, Under the Pomegranate Tree:

Lebanese Arak, pomegranate in two forms, and soda

 

And one of my classics, the Saz'iraq:

 

Subbing my "Sharqtreuse" liqueur for the absinthe, and Arabian Bitters for the Peychaud's. As of yesterday, my Demerara syrup now features gum Arabic, not just for the name, but to make the drink a bit richer too.

Edited September 26, 2015 by Hassouni (log)

[sbumgarner]

Borrowing from some of Rafa's ideas in the flavor pairing thread I made this sour last night that came out pretty nicely.

 

1.5 oz Encanto pisco

.5 oz Blume Marillen

.75 oz lemon

.25 oz orgeat

.25 oz 1:1 simple

Dash Angostura

 

Shake everything with two expressed lemon peels, strain, coupe.

 

Definitely a lot of nice floral notes/aromas without being too soft.

Edited September 27, 2015 by sbumgarner (log)

[tanstaafl2]

Help!

I fucked up and made a tasty drink based on the subtleties and nuances of ingredients and their compatibility, rather than coming up with a zany pun or service vessel and finding ingredients to fit

Name this drink:

1 part cachaca

1 part Swedish punsch

1 part Yellow Chartreuse

1 part lemon

1 dash BT Grapefruit bitters

 

Rio Sunburn. That is what you get when a Swedish tourist goes to Brazil for the first time...

[Rafa]

Cognac, bourbon, apricot, orgeat, grapefruit, lemon.

[FrogPrincesse]

Sideways but still pretty.

 

From last night, a Manhattan with 2-year Willet rye, Cocchi Barolo Chinato, Angostura bitters, brandied griotte cherry.

 

 

[Hassouni]

God I love that rye, how can it be so good after just 2 years....

[FrogPrincesse]

God I love that rye, how can it be so good after just 2 years....

 

It's good but I like the 4 better. But it's impossible to find now.

[Hassouni]

It's an entirely different rye, I believe the 2 is the first to be distilled by them.