Vodka Cocktails

[birder53]

I'm in charge of the cocktails for Thanksgiving this year. My brother is hosting and asked that I run the bar using what he has in stock. He has four bottles of assorted vodkas, gin, triple sec, dry vermouth and sambuca. He also asked that I not knock everyone out with a too strong drink.

I'm not a vodka fan. Now that I have discovered gin and bourbon, I find vodka to be a waste of time. However, I must work with the cards I have been dealt.

I have three drinks in mind - the ever popluar Cosmopolitan, a French Martini (vodka, chambord and pineapple juice) and someother concoction I found using pineapple juice and vodka. Any suggestions given the parameters?? Anything that some peach or orange bitters would add interest to? I'd love to serve Brandy Crustas, but bro doesn't want to stock the bar with items he will not use.

[plattetude]

Assuming Angostura bitters in in the mix (and if it isn't, it should be), you can toss in a Pegu Cocktail with your limited list:

Pegu Cocktail

1 1/2 ounces gin

1/2 ounce Cointreau

1/2 ounce lime juice

2 dashes Angostura bitters

Stir with cracked ice; strain into chilled cocktail glass.

As for stocking with items your brother won't use, I offer this solution:

buy a small bottle of bourbon (or whatever ingredient(s) you'd really want to add) and if you don't polish it off, bring the remainder home.

As for giving the guests drinks that aren't "too strong", I think the real problem is that too many people who don't know better expect cocktails to be like soft drinks, and drink them accordingly. If it tastes good, don't knock it back in 30 seconds; savor it. Enjoy it.

Oh, and let's make sure the cocktail glasses aren't the 10-12 oz. monstrosities that everyone seems to sell now. Cocktails are by their nature strong, so let's serve them in human proportions.

</cranky>

<holiday spirit>

Christopher

</holiday spirit>

[elswinger]

Grey Goose Dirty Martini (AKA a French James Bond) with two Jalapeno & Garlic stuffed Green Olives (and those are Tim's Cascade Wasabi Potato Chips in the back ground).

[birder53]

Assuming Angostura bitters in in the mix (and if it isn't, it should be), you can toss in a Pegu Cocktail with your limited list:

Pegu Cocktail

1 1/2 ounces gin

1/2 ounce Cointreau

1/2 ounce lime juice

2 dashes Angostura bitters

Stir with cracked ice; strain into chilled cocktail glass.

As for stocking with items your brother won't use, I offer this solution:

buy a small bottle of bourbon (or whatever ingredient(s) you'd really want to add) and if you don't polish it off, bring the remainder home.

As for giving the guests drinks that aren't "too strong", I think the real problem is that too many people who don't know better expect cocktails to be like soft drinks, and drink them accordingly.  If it tastes good, don't knock it back in 30 seconds; savor it.  Enjoy it.

Oh, and let's make sure the cocktail glasses aren't the 10-12 oz. monstrosities that everyone seems to sell now.  Cocktails are by their nature strong, so let's serve them in human proportions.

</cranky>

<holiday spirit>

Christopher

</holiday spirit>

←

Thank you, Christopher. I was so focused on all the vodka I almost forgot about the gin. He has one bottle of Plymouth, so the drinks might end up being okay.

[birder53]

Grey Goose Dirty Martini (AKA a French James Bond) with two Jalapeno & Garlic stuffed Green Olives (and those are Tim's Cascade Wasabi Potato Chips in the back ground).

←

That's definitely one way to make good use of vodka. I'm heading out tonight to do some shopping. I'll look for the olives. Thanks!