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Drinks! 2017 (Part 1)

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ananth   

never tried those room temperature cocktails. Have to try this one !

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ananth   

Finally got to try the famous Flor de Jerez !

 

I have to say I'm a little dissappointed. It is really good don't get me wrong but I guess I expected it to be 'funkier' Maybe I'll try this with S&C :D

flor.png

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Craig E   
7 hours ago, ananth said:

Finally got to try the famous Flor de Jerez !

 

I have to say I'm a little dissappointed. It is really good don't get me wrong but I guess I expected it to be 'funkier' Maybe I'll try this with S&C :D

 

I wonder if apricot brandy instead of the apricot liqueur from the spec threw things off. A little more sweetness wouldn't in itself be "funky" but maybe it would bring out more from the rum?

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ananth   

I think that this one is actually an apricot liqueur even if it has the name brandy in it (25% ABV and it is pretty sweet).

The word 'brandy' is specific to the US if I am not wrong.

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Craig E   

Ah, okay, in that case, full speed ahead with the S&C experiment! :D

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On 9/6/2017 at 0:11 AM, Chris Hennes said:

Bridal (gin, sweet vermouth, maraschino, orange bitters)

 

Ratios? It's impossible to google for the recipe since "bridal cocktail recipe" returns a zillion crappy wedding drinks.

 

Sounds like a Martinez, no? That's a handsome photo, BTW.

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No problem...

 

Bridal (from Hess)

  • 2 oz gin
  • 1 oz sweet vermouth
  • .25 oz maraschino
  • dash orange bitters

Garnish with a cherry.

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Tonight,

 

Diabolo (apparently unrelated to the one in the Savoy?)

  • 2 oz rum (I used light because it was handy)
  • .5 oz Cointreau
  • .5 oz dry vermouth
  • 2 dashes angostura

DSC_4017-Edit.jpg

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Craig E   

An old-fashioned, steered as hard as I could towards autumn:

  • 3 oz Evan Williams single-barrel
  • barspoon maple syrup
  • dash apple bitters
  • dash Angostura bitters
  • dash fig-citrus bitters
  • expressed lemon peel
  • 3 brandied cherries
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Round one this evening,

 

Bloomsbury (by Robert Hess)

  • 2 oz gin
  • .5 Licor 43
  • .5 Lillet Blanc
  • 2 dashes Peychaud's

DSC_4036.jpg

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And round two:

 

Bordeaux Cocktail (by Tito Class)

  • 2.25 oz citrus vodka
  • .75 oz Lillet Blanc

I had an unopened bottle of Absolut Citron that I bought when I lived in Pennsylvania (a decade ago!). I am not sure what cocktail I bought it for, but I'm getting some use out of it this week. Obviously the drink isn't much to look at, particularly since my lemons are anemic and so I didn't give this one a garnish. All the color in the photo is actually a fisheye of the room behind the glass. I also tried taking the photo without the condensation on the glass, but the crystal-clear upside-down panorama of my living room didn't seem like a great subject :) 

 

DSC_4054.jpg

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This evening:

 

Tango (from Hess's The Essential Bartender's Guide)

  • .5 oz rum
  • .5 sweet vermouth
  • .5 dry vermouth
  • .5 Benedictine
  • .5 orange juice

DSC_4079.jpg

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Craig E   
16 hours ago, Chris Hennes said:

This evening:

 

Tango (from Hess's The Essential Bartender's Guide)

  • .5 oz rum
  • .5 sweet vermouth
  • .5 dry vermouth
  • .5 Benedictine
  • .5 orange juice

 

Lovely pic. How was the drink? Just looking at the recipe, I wonder if it didn't turn out a little limp (like so many OJ drinks). 

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1 hour ago, Craig E said:

Lovely pic. How was the drink? Just looking at the recipe, I wonder if it didn't turn out a little limp (like so many OJ drinks). 

"Limp" is a good description. Totally drinkable, lovely thirst-quencher, not exactly an exciting flavor profile. Serve it by the pitcher.

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Anna N   
1 hour ago, Chris Hennes said:

Serve it by the pitcher.

Sometimes a pitcher is exactly what the doctor ordered.:D

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Companero (by Sean Muldoon)

  • 1 oz rum
  • .5 oz white creme de cacao
  • .5 oz lime juice
  • 3 torn basil leaves
  • .25 oz sugar syrup

It doesn't need the simple syrup, IMO, but otherwise a fantastic drink. 

DSC_4087.jpg

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Yeah, torn up and added to the tin. They add a fantastic flavor note.

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A couple from this past week I didn't get around to posting:

 

Seattle Manhattan (a Manhattan with half the vermouth replaced by coffee liqueur)

DSC_4090.jpg

 

Corpse Reviver #2

DSC_4094.jpg

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Craig E   

Tried out this Last Laph: Equal parts peaty Scotch, pineapple juice, ginger liqueur, lemon juice, plus three dashes absinthe, garnished with mint.

 

My garden mint got fried in the late summer sun so my pitiful garnish didn't add much. 

 

I found the smoky Scotch (I used Laphroaig 10) ran roughshod; the ginger especially got lost. If I tried this again I think I'd try a blended Scotch base and an islay float, à la a Penicillin. 

IMG_3297 1.png

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Last night, 

 

Crux

  • .75 Cognac
  • .75 Dubonnet Rouge
  • .75 Cointreau
  • .75 Lemon Juice

The instructions said to stir, I shook. The color is really striking.

DSC_4102.jpg

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A "Johan" Collins last night (a name that's surely been taken but I'm too lazy to both Google it or think of something different)

 

1 oz Tanqueray

.75 oz Linie aquavit

.75 oz lemon

.5 oz 1:1 simple

Dash of Boker's bitters

Dash of Coastal Root Pine bitters (added for some "freshness", I'm sure there's plenty of more-available bitters that could be subbed in, absinthe maybe?)

 

Short shake, strain into ice-filled Collins, top with club soda, lemon twist. A nice end-of-summer drink that looks in the direction of autumn.

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