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Drinks! 2017

quiet1

By quiet1
in Spirits & Cocktails

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

After an all summer abstinence:  autumn in Jersey.  Pretty enough for a picture but that didn't happen.  Tragically Laird's bonded is no longer made.  I used half 100 proof and half 7 1/2 year Laird's.  Around two ounces of each.  That combination seems to work pretty well.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Craig E

Craig E

Posted
Posted

Tried this Gladstone: Rittenhouse base with a bunch of other stuff thrown in in small quantities—aquavit, maraschino, gomme (simple), absinthe, Appleton V/X (Smith & Cross), Boker's bitters. Stir, up.

 

Kinda interesting. The absinthe spoke a little loudly. Caraway and marshmallow on the swallow. Something in the aftertaste that reminds me of toothpaste. 

  • Like 1
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Well deserved Balaklava Special, No. I, Charles H. Baker Jr -- after a couple of days reading the exploits of Omar Pasha in Crimea.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Craig E

Craig E

Posted
Posted

@EvergreenDan's Dark and Orangey:

  • 2 oz dark rum (1 oz Smith & Cross + 1 oz Cruzan blackstrap)
  • 1 oz King's Ginger (Stirrings Ginger)
  • 1/2 oz Cointreau
  • 3/4 oz lime
  • dash Angostura orange (Regan's orange) bitters
  • rocks, with a lemon twist

I was pleased to find that the firepower of S&C and ginger liqueur held the line against a full ounce of the Cruzan blackstrap rum, which in other recipes (even at smaller amounts) has commandeered and worsened drinks to my taste. This is a good use of the stuff. 

darkandorange.png

  • Like 3
lindag

lindag

Posted
Posted (edited)

The weather has gotten cold evough these days that it's time for my Percolator Punch recipe.

Stopped at the grocery store for the cranberry juice and pineapple juice.

That, mixed with a couple cups of water, bit of brown sugar, cinnamon sticks, whole cloves, whole allspice and a pinch of salt.

Then it goes into the percolator

(the spices go into the basket).

Don't forget to add the spirits when serving.

I imagine that this could also be made on the stovetop or in a slow cooker (the spices in a sachet).

It makes the whole house smell divine.

Edited by lindag (log)
  • Like 2
quiet1

quiet1

Posted
  • Topic Starter
Posted
7 hours ago, lindag said:

The weather has gotten cold evough these days that it's time for my Percolator Punch recipe.

Stopped at the grocery store for the cranberry juice and pineapple juice.

That, mixed with a couple cups of water, bit of brown sugar, cinnamon sticks, whole cloves, whole allspice and a pinch of salt.

Then it goes into the percolator

Don't forget to add the spirits!

(the spices go into the basket).

I imagine that this could also be made on the stovetop or in a slow cooker (the spices in a sachet).

It makes the whole house smell divine.

 

 

This may inspire me to get one of those wee tiny slow cookers so I can have just enough of this waiting when I get home from a long walk with the dog on a winter evening.

  • Like 1
  • 3 weeks later...
blue_dolphin

blue_dolphin

Posted
Posted

Cliff Old Fashioned from Dave Arnold's Liquid Intelligence 

IMG_6449.thumb.jpg.a3356a5a7c413511e7c9fff687a9fdca.jpg

Built over ice with Elijah Craig, ango bitters and a coriander syrup (which I could have filtered a bit better) as the sweetener.  The red chile flakes in the coriander syrup add a nice warming touch.

  • Like 3
Craig E

Craig E

Posted
Posted

Avenue & Davenport (rye, bourbon, Cynar, maraschino, Fernet Branca). 

Gave this a long stir but it still packed a punch (with my bottled-in-bond rye as the base). 

The combination of flavors--black pepper from the rye, mint from the fernet, sweet funk from the maraschino--was a little odd. I couldn't decide in the end if it felt inventive or arbitrary. In all that flavor hubbub the Cynar gets surprisingly lost, only surfacing subtly in the finish. 

avenueanddavenport.png

  • Like 2
  • 2 weeks later...
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

The Waxman Special Cocktail, by way of Charles H. Baker Jr.

 

TheWaxmanSpecialCocktail12172017.png

 

 

I substituted Malacca for the Old Tom specified.  Not to be a copycat @blue_dolphin but I too preferred a stem.

 

Can't help but wonder what this would be like with rye instead of gin.

 

 

  • Like 2

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

sbumgarner

sbumgarner

Posted
Posted

Just grabbed a bottle of Sfumato for the first time, damn is it good. Gave this one a spin:

 

1.5 oz reposado tequila

1 oz Sfumato

.5 oz Amontillado sherry

 

Stir, strain, coupe, grapefruit twist. I'd make it again.

  • Like 2
Craig E

Craig E

Posted
Posted

Rendezvous Revisited

  • 1 1/2 oz Gin
  • 3/4 oz Campari
  • 1/2 oz Kirschwasser
  • 1/4 oz Lemon juice
  • Lemon twist

The "revisited" part of this is the lemon juice, a contribution by @EvergreenDan. 

 

This wasn't to my taste--I found it medicinal, and the brandy drew out the most disagreeable aspects of Campari and gin. It does occur to me that it may just be that the Kirschwasser I have isn't good. Or it may just be the case that I just don't really like Kirschwasser.

RendezvousRevisited 1.png

  • Like 1
  • 2 weeks later...
blue_dolphin

blue_dolphin

Posted
Posted

A cocktail in which I substituted almost every ingredient but still enjoyed a tasty drink.

Starting with Damon Boelte's  Radio Silence, served up last Friday on NPR's  All Things Considered in honor of news anchor Robert Siegel's upcoming retirement. 

IMG_6638.thumb.jpg.b629c05b8363e959c9b8ca704a612d70.jpg

Radio Silence from Damon Boelte of Grand Army Bar

2 ounces Brooklyn Gin - subbed Barr Hill Gin, which I'm sure is nothing like Brooklyn Gin but is awfully tasty

0.75 ounce Lustau Manzanilla sherry - subbed a Lustau Fino 

0.25 ounce Bénédictine

3 dashes Bartlett pear bitters or sub 1 dash Angostura bitters - I used a couple of dashes of Boker's bitters (because I thought they would go well with the Barr Hill gin) and a dash of Clear Creek Pear Brandy (because I have no idea what Bartlett pear bitters taste like but figured a bit of pear couldn't hurt)


Stir with ice, strain, lemon twist.

 

I'm sure the honey in the Barr Hill Gin turned this in a very different direction than intended so I'll look forward to trying it again when I get some Brooklyn Gin. 

 

  • Like 3
Smokeydoke

Smokeydoke

Posted
Posted
On 12/21/2017 at 9:11 PM, Craig E said:


@EvergreenDan

 

This wasn't to my taste--I found it medicinal, and the brandy drew out the most disagreeable aspects of Campari and gin. It does occur to me that it may just be that the Kirschwasser I have isn't good. Or it may just be the case that I just don't really like Kirschwasser.

 

Thanks for your honesty! I was just looking at your drink and was going to make it tonight since I have all the ingredients, but your opinion has turned me off.

 

I have an unopened bottle of Kirschwasser and I have no idea what to do with it? I bought it for Black Forest Cake, but that was before Mr. Smokey told me he *hates* black forest cake. I have a feeling it's horrible for drinking, so I'm trying to hide it in some cocktails. Maybe with some champagne?

Smokeydoke

Smokeydoke

Posted
Posted

Reposted from New Year's thread, here's some French 75, Town and Country's version, which is as follows:

 

0.25 oz. simple syrup

0.25 oz. lemon juice

1.25 oz cognac

brut champagne, I used approx. 4 oz.

lemon twist for garnish

 

Delicious. I love the combination of cognac and champagne.

IMG_2537.JPG

  • Like 2
FrogPrincesse

FrogPrincesse

Posted
Posted
4 hours ago, Smokeydoke said:

 

Thanks for your honesty! I was just looking at your drink and was going to make it tonight since I have all the ingredients, but your opinion has turned me off.

 

I have an unopened bottle of Kirschwasser and I have no idea what to do with it? I bought it for Black Forest Cake, but that was before Mr. Smokey told me he *hates* black forest cake. I have a feeling it's horrible for drinking, so I'm trying to hide it in some cocktails. Maybe with some champagne?

I can't think of any cocktail that would "hide it", but it's a great addition to fruit salad. 

  • Like 1

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Kerry Beal

Kerry Beal

Posted
Posted
5 hours ago, Smokeydoke said:

 

Thanks for your honesty! I was just looking at your drink and was going to make it tonight since I have all the ingredients, but your opinion has turned me off.

 

I have an unopened bottle of Kirschwasser and I have no idea what to do with it? I bought it for Black Forest Cake, but that was before Mr. Smokey told me he *hates* black forest cake. I have a feeling it's horrible for drinking, so I'm trying to hide it in some cocktails. Maybe with some champagne?

Nothing to do with cocktails - I usually put Kirsch in almond fillings/pastes.

  • Like 2

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

@Smokeydoke do you like fondue?

 

Barring that plug Kirschwasser into Kindred Cocktails.  Pages and pages come up.  I keep Kirschwasser on hand for Balaklava Special No.2, Charles H. Baker Jr...

 

https://kindredcocktails.com/cocktail/balaklava-special-no-2

 

Though more often than not I go for a Balaklava Special No.1 when I'm in a Crimean mood.  Kirschwasser is also pleasant neat if chilled.  Why the feeling that it's horrible for drinking?

 

 

  • Like 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

blue_dolphin

blue_dolphin

Posted
Posted (edited)

@Smokeydoke:  

1.  Thanks for the French 75 mention - I am sipping one now so you're helping me use up leftover bubbles....not that it's ever a problem!

2.  I have a bottle of the Clear Creek Kirschwasser that I've only used for cheese fondue and baking but it seems like very nice stuff so I'm also curious about the "horrible for drinking" thing.  I guess I should do my own research and try it xD

 

 

Edited by blue_dolphin (log)
  • Like 2
Smokeydoke

Smokeydoke

Posted
Posted
1 hour ago, JoNorvelleWalker said:

@Smokeydoke do you like fondue?

 

Though more often than not I go for a Balaklava Special No.1 when I'm in a Crimean mood.  Kirschwasser is also pleasant neat if chilled.  Why the feeling that it's horrible for drinking?

 

 

 

It's sweet and it has a flavor reminiscent of cough medicine. I did buy a cheap brand, DeKrups, so it's my fault. I think one can sip it like port.

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
19 minutes ago, Smokeydoke said:

 

It's sweet and it has a flavor reminiscent of cough medicine. I did buy a cheap brand, DeKrups, so it's my fault. I think one can sip it like port.

 

Is what you have really a Kirschwasser?  Kirschwasser is not sweet in the slightest.  One could not substitute cherry liqueur for Kirschwasser.  Or at least one would not wish to.

 

https://en.wikipedia.org/wiki/Kirsch

 

 

  • Like 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
17 minutes ago, Smokeydoke said:

Would this be acceptable?

http://www.bevmo.com/clear-creek-brandy-kirschwasser--375-ml-.html

 

The Dekuyper was recommended to me by the salesperson, I'm still learning. in his defense, I did say "cherry brandy".

 

I believe that's the same bottle that I have except mine is 750 ml.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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