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The cocktail thread (1 Viewer)

Instinctive said:
That's what I did! I used a bar spoon, hovered just over the top of the glass, and poured super slowly over the spoon. Like I said, one perfect, one ok, and two meh.

I've got to go do some YTing for more tips or something. 
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Was reading David Wondrich’s fantastic book Imbibe during lunch today and read this part when discussing a wine float in a sour:

“The claret, always a nice touch, is best applied with a dasher top, squirted lightly over the back of a spoon held at the meniscus of the drink.  Failing that, careful pouring from a jigger (use about half an ounce) over said back of spoon will do.”

 
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AAABatteries said:
Was reading David Wondrich’s fantastic book Imbibe during lunch today and read this part when discussing a wine float in a sour:

“The claret, always a nice touch, is best applied with a dasher top, squirted lightly over the back of a spoon held at the meniscus of the drink.  Failing that, careful pouring from a jigger (use about half an ounce) over said back of spoon will do.”
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I think I gotta try the jigger especially after jb's post above. I was pouring from a measuring cup because that's where i made the tea LOL. 

 
“The claret, always a nice touch, is best applied with a dasher top, squirted lightly over the back of a spoon held at the meniscus of the drink.”

I need to up my game, because I can’t even picture what this sentence is driving at.

 
Don Quixote said:
“The claret, always a nice touch, is best applied with a dasher top, squirted lightly over the back of a spoon held at the meniscus of the drink.”

I need to up my game, because I can’t even picture what this sentence is driving at.
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Excuse me stewardess but I speak jive.

Put a dasher top on the bottle of whatever you intend to float.  In this example red wine.  Then take a spoon - I would personally use a bar spoon but I’m assuming it doesn’t matter or would specify.  Hold the spoon close to the surface of the drink (not high up) and then squirt the wine on the back of the spoon so it basically dribbles off the spoon onto the liquid.  

 
Ended up going with this lineup to go with the nacho bar:

- Pineapple Jalapeño Margarita

- Strawberry Margarita

- Classic Margarita

- Blue Margarita (with blue curaçao)

The Pineapple Jalapeño was the clear winner/favorite. 

 
Lime Directive ( From the Star Trek drink book)

2 oz gin

1 oz lime juice

1 oz lime cordial

Ice

Stir and serve on the rocks. Delicious. 

 
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Not a cocktail but something inspired me to pour a small dram of Amaro Nonino tonight while I grilled our dinner.  It is so damn good.  Lovely in a cocktail but absolutely stands up to a neat pour.

 
AAABatteries said:
Not a cocktail but something inspired me to pour a small dram of Amaro Nonino tonight while I grilled our dinner.  It is so damn good.  Lovely in a cocktail but absolutely stands up to a neat pour.
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Nonino and Montenegro are my favorites. Both on the softer floral side, for Amaro. 

There's an a Amaro bar in East Village that is my go to date spot. Tiny, fits about 6 guests. 

 
Rye Manhattan with Whistle Pig tonight. Classic. I ordered some Fabbri Amarena cherries (I think mentioned in another thread about must buy’s) that have taken this drink to another level.

 
I'm embarrassed for all of us that we've had one post in 2 months.  Time to rectify.  For the soccer nerds among us you will have seen me spamming the Euro 2020 thread with my Euro cocktails the last week.  Thought I would share here for the non-soccer crowd.  I've ignored the cocktail game as I've spent the last 6 months growing my bourbon/rye collection and also trying to lose some weight.  I've accomplished both and with the tournament going it allows me to pretend to be a bartender again.

Couple notes around what I'm doing:

  • I've been doing drinking guides for the big soccer tournaments for the last 5 years - not sure if I shared in this thread before or not but in case I haven't you can see old (incomplete) versions here - https://public.tableau.com/profile/aaabatteries#!/
  • Here is this years Euro 2021 - the idea is to pick a match and then find beer/wine/liquor/cocktails for each country.  Note to wine fans, I have almost none of that filled out because I have no clue about wine - https://public.tableau.com/app/profile/aaabatteries/viz/Euro2021DrinkingGuide/MainDashboard
  • The cocktail links and recipes are in that dashboard but I will post below just for easier reference
  • I attempt to find authenticate cocktails for each country but I'm not always successful but I'm always happy to get recommendations
On to the cocktails.

 
Here's the list of 24 cocktails that I selected for the 24 teams in the Euro tournament.  I've made 8 of the 24 so far.  Have to go for now but will update tomorrow with links to the recipes and post my in progress rankings of the 24.  Note - to make many of these will require a trip to a big liquor store (like Total Wine) to get some of the liquors/liqueurs and :moneybag:

  • Sidecar  (France)
  • Swiss Basil Smash  (Switzerland)
  • Pimms Cup  (England)
  • White Russian  (Russia)
  • Asbach Alexander  (Germany)
  • Polish Martini  (Poland)
  • Hugo  (Croatia)
  • Sangria  (Spain)
  • Black Russian  (Belgium)
  • Swedish Polar Bear  (Sweden)
  • Poncha  (Portugal)
  • Turkish Cosmopolitan  (Turkey)
  • Slivopolitan  (Slovakia)
  • The Prince of Wales  (Wales)
  • Kiev Sundae  (Ukraine)
  • Prague Smash Becherovka  (Czech Republic)
  • Negroni  (Italy)
  • Copenhagen Cocktail  (Denmark)
  • Finnish Lonkero  (Finland)
  • Improved Holland Gin Cocktail  (Netherlands)
  • Aperol Spritz  (Austria)
  • Macedonian Sunshine  (North Macedonia)
  • Rusty Nail  (Scotland)
  • The Emperor Cocktail  (Hungary)



 
If you want something a little more cocktail-y than Sangria for Spain, just make a Spanish-style gin and tonic (gin tonica).  Get a Spanish gin, a good premium tonic like fever tree, and a #### ton of garnishes (juniper berries, an orange peel, maybe a sprig of rosemary).  Serve in one of those big red wine goblets with plenty of ice. 

 
Euro 2020 Cocktail Rankings:

  1. Copenhagen Cocktail  (Denmark) - this was freaking delicious.  I think having the Heering is a must here and makes this drink rich.  If you like cherries and cocktails you should love this drink.
  2. Sidecar  (France) - it had been a while since I have had a Sidecar so had almost forgotten how great it is.  Just a classic drink.
  3. White Russian  (Russia) - I'm going to rank this one based on previous times I've had this - which is a good number.  Like the Dude, I could drink this one a lot.
  4. Asbach Alexander  (Germany) - very tasty, creamy and dessert ike.  Really enjoyed this.  I've had a Brandy Alexander before but first time having Asbach Uralt.
  5. Slivopolitan  (Slovakia) - I made a version with apple brandy and liked it so much that I went and bought the plum brandy at Total Wine.  Will be having that version probably tomorrow.
  6. Improved Holland Gin Cocktail  (Netherlands) - first time having this drink and won't be the last.  A very complex drink - the Absinthe really stood out to me
  7. Aperol Spritz  (Austria) - refreshing summer cocktail;  I'm not big on club soda so I will sometimes substitute some Sprite Zero but it's good either way
  8. Black Russian  (Belgium) - Black Russians are fine, I'm just not a big fan. 
  9. Negroni  (Italy) - Another one I'm ranking from previous times I've had it and probably won't be a popular ranking with cocktail nerds. Campari is just too bitter for me.  Pretty much any drink that calls for Campari I just substitute Aperol
  10. Swedish Polar Bear  (Sweden) - I'm not sure this drink has anything to do with Sweden other than the name.  It kind of sucked - as I said in the Euro soccer thread, I imagine this is what Otis drinks when he's at the beach
  11. Finnish Lonkero  (Finland) - another drink too bitter for my liking - I used no sugar added grapefruit juice but not sure I'm willing to get the sugar added version.  This is another drink where I could swap out the club soda for Sprite Zero but not sure it's worth it.
Below I haven't made yet:

  • Polish Martini  (Poland)
  • Swiss Basil Smash  (Switzerland)
  • Pimms Cup  (England) 
  • Hugo  (Croatia)
  • Macedonian Sunshine  (North Macedonia)
  • Poncha  (Portugal)
  • Turkish Cosmopolitan  (Turkey)
  • Sangria  (Spain) -
  • Rusty Nail  (Scotland)
  • The Prince of Wales  (Wales)
  • Kiev Sundae  (Ukraine)
  • Prague Smash Becherovka  (Czech Republic)
  • The Emperor Cocktail  (Hungary)
 
Long Overdue Update - drinks in bold are either new or have a new ranking.

Euro 2020 Drinks

  1. Copenhagen Cocktail  (Denmark) - this was freaking delicious.  I think having the Heering is a must here and makes this drink rich.  If you like cherries and cocktails you should love this drink.
  2. Sidecar  (France) - it had been a while since I have had a Sidecar so had almost forgotten how great it is.  Just a classic drink.
  3. White Russian  (Russia) - I'm going to rank this one based on previous times I've had this - which is a good number.  Like the Dude, I could drink this one a lot.
  4. Asbach Alexander  (Germany) - very tasty, creamy and dessert like.  Really enjoyed this.  I've had a Brandy Alexander before but first time having Asbach Uralt.
  5. The Emperor Cocktail  (Hungary) - I finally found a bottle of Zwack (Hungarian Liqueur) and it is a great liqueur.  Fragrant, spicy with just a hint of bitterness - so good just straight.  This cocktail is easy it drink, low-ish ABV and very complex.  It won't be for everyone but it could be a hit - the trick appears to be finding Zwack or an appropriate substitution (not sure one exists).  I tried several liquor stores before I found a very dusty bottle on the top shelf of a hole-in-the-wall store
  6. Slivopolitan  (Slovakia) - I made a version with apple brandy and liked it so much that I went and bought the plum brandy at Total Wine.  Will be having that version probably tomorrow.
  7. The Prince of Wales  (Wales) - I need to make this one again.  Either I used the wrong rye (I just used Rittenhouse) or I made a mistake muddling the Pineapple.  I thought I would love this drink as I love Rye and love Pineapple but something was just off with this drink.  I plan to make this again this weekend when Wales plays and possibly re-rank it.  UPDATE - I did re-make this and realized I'm an idiot and totally screwed up the recipe.  I used too much pineapple when I muddled and somehow completely left out the champagne.  I still didn't love it but it was so much better than the version I made originally.  Again, I'm an idiot.
  8. Improved Holland Gin Cocktail  (Netherlands) - first time having this drink and won't be the last.  A very complex drink - the Absinthe really stood out to me
  9. Polish Martini  (Poland) - I struggled with the placement of this drink - I absolutely love honey and this is essentially a honey vodka cocktail.  The honey liqueur overpowers the drink and honestly not in a good way.  It's good and very easy to drink but I find it not balanced, too sweet - too much honey.  The grass vodka seems totally lost here and honestly I'm not sure why it calls for it.  You could probably just use double some cheap vodka and get a similar result.
  10. Poncha (Portugal) - Solid drink - used Cacacha Rum and it turned out pretty good.  Lots of sugar/sweetness with honey and fruit juices so it's not something I'm going to make often but it's a decent get-together/party punch
  11. Aperol Spritz  (Austria) - refreshing summer cocktail;  I'm not big on club soda so I will sometime substitute some Sprite Zero but it's good either way
  12. Black Russian  (Belgium) - Black Russians are fine, I'm just not a big fan. 
  13. Negroni  (Italy) - Another one I'm ranking from previous times I've had it and probably won't be a popular ranking with cocktail nerds. Campari is just too bitter for me.  Pretty much any drink that calls for Campari I just substitute Aperol
  14. Swedish Polar Bear  (Sweden) - I'm not sure this drink has anything to do with Sweden other than the name.  It kind of sucked - as I said in the Euro soccer thread, I imagine this is what Otis drinks when he's at the beach
  15. Finnish Lonkero  (Finland) - another drink too bitter for my liking - I used no sugar added grapefruit juice but not sure I'm willing to get the sugar added version.  This is another drink where I could swap out the club soda for Sprite Zero but not sure it's worth it.
Below I haven't made yet:

  1. Swiss Basil Smash  (Switzerland)
  2. Pimms Cup  (England)  - I've had this before but been so long I didn't want to rank it.  Bought some Pimms recently so will make again and rank
  3. Hugo  (Croatia)
  4. Prague Smash Becherovka  (Czech Republic)
Below I don't plan to make:

  1. Macedonian Sunshine  (North Macedonia)
  2. Turkish Cosmopolitan  (Turkey)
  3. Sangria  (Spain) - Scooby suggested a Gin & Tonic here also
  4. Rusty Nail  (Scotland)
  5. Kiev Sundae  (Ukraine)
 
Ramsay Hunt Experience said:
 I love absinthe as a rinse in cocktails with the chops to hold up to it,
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Quoting scooby here as I tried to search the thread and this was pretty much the only reference to a rinse I could find.

Question to the cocktail nerds in here - when a recipe calls for a rinse do you actually do the rinse or just add a dash or two to the recipe?  Does it make a huge difference?  I was watching How To Drink and he had a show where it called for a rinse and he just added a dash.  Seems to me that while those aren't too far apart, it's different enough to change your result.  I've never done a rinse and only added it to cocktails.

 
AAABatteries said:
Quoting scooby here as I tried to search the thread and this was pretty much the only reference to a rinse I could find.

Question to the cocktail nerds in here - when a recipe calls for a rinse do you actually do the rinse or just add a dash or two to the recipe?  Does it make a huge difference?  I was watching How To Drink and he had a show where it called for a rinse and he just added a dash.  Seems to me that while those aren't too far apart, it's different enough to change your result.  I've never done a rinse and only added it to cocktails.
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I’m not a cocktail nerd, but, for rinses, I do a dash first, and kind of slosh it around to coat the bottom. But if it’s my second sazarec, my absinthe rinse becomes a bit heavier (as most of my seconds do).

 
Speaking of second cocktails… current mood:

I fly like paper, get high like planes
If you catch me at the border, I got visas in my name
If you come around here, I make 'em all day
I get one done in a second if you wait

 
Ramsay Hunt Experience said:
The first time I had a properly made Manhattan—so often awful when made with bourbon, a mediocre vermouth, and bargain basement maraschino cherries—was a revelation. So at the risk of giving a recipe that you can probably find anywhere, here is the recipe for a proper Manhattan.3 parts rye whiskey (Rittenhouse is a very good affordable rye for cocktails)1 part (good) sweet vermouth (Carpano Antica, with it's awesome vanilla notes is the gold standard, IMO)bitters to taste (Angostura is fine. I use Fee Brothers Barrel Aged Bitters or even Cherry bitters if the mood hits)Combine in the glass part of a Boston shaker with ice. Stir for about 45 seconds. And strain into a chilled martini glass or a highball glass if you don't want to feel a bit more masculine. If you want a cherry garnish, splurge for Luxardo cherries or make your own cocktail cherries (in the summer). Otherwise, a lemon twist is also quite nice.
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I’ve been thinking about this post off and on for a while now.  I’ve almost always done 2-1 or 2.5-1 ratios so decided to try this out today.  Antico and using Wild Turkey 101 Rye.  It’s really good but I still think 2.5-1 is just about perfect. I drink rye neat quite often so I guess when I’m drinking a Manhattan I want to make sure I’m getting my vermouth fix.  I’d say a Manhattan is still my favorite cocktail - delicious. 

https://imgur.com/a/bkshhVw

 
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2oz gin

0.5 oz Cointreau 

0.25 oz yellow chartreuse 

muddled with basil and then threw it in a copper mug with some tangerine strawberry San peligrino

 
Picked up some Domaine de Canton (ginger liqueur) today.  Had never heard of it

so far I did a Havana mule with a 0.5oz added in and then just added a 0.5oz to some bourbon 

any solid drinks I should be making with this stuff?

 
Dan Lambskin said:
Picked up some Domaine de Canton (ginger liqueur) today.  Had never heard of it

so far I did a Havana mule with a 0.5oz added in and then just added a 0.5oz to some bourbon 

any solid drinks I should be making with this stuff?
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I’ve never had a bottle of that but had looked at it before.  These two seem like decent bets. I’ve had a regular Gold Rush and enjoyed it very much (honey liqueur vs. ginger)

Ginger Gold Rush (Gold Rush #2)

or 

Le Louvre 

 
Making “The Isaac” right now 

2 oz white rum

2 oz pomegranate syrup

1/2 oz fresh lime juice 

Splash of Club Soda

Put everything but club soda in a shaker to combine. Pour in a highball glass and add splash of Club Soda. Garnish with lime slice and pineapple slice (if you want)

 
Ramsay Hunt Experience said:
So at the risk of giving a recipe that you can probably find anywhere, here is the recipe for a proper Manhattan.3 parts rye whiskey (Rittenhouse is a very good affordable rye for cocktails)1 part (good) sweet vermouth (Carpano Antica, with it's awesome vanilla notes is the gold standard, IMO)bitters to taste (Angostura is fine. I use Fee Brothers Barrel Aged Bitters or even Cherry bitters if the mood hits)Combine in the glass part of a Boston shaker with ice. Stir for about 45 seconds. And strain into a chilled martini glass or a highball glass if you don't want to feel a bit more masculine. If you want a cherry garnish, splurge for Luxardo cherries or make your own cocktail cherries (in the summer).
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Just made a Rittenhouse and Antica Manhattan - I was already drunk but this is delicious as always.  I think I've said it before but if you only allowed me one cocktail for the rest of time it would be a Manhattan.  Simple and delicious.

 
I sat in a hotel bar in Corpus Christi recently and a dude PULLED OUT A JAR of Luxardo cherries for his old fashioned.

Like out of his pocket :lmao:

I'm not sure how I feel about this..

 
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matuski said:
I sat in a hotel bar in Corpus Christi recently and a dude PULLED OUT A JAR of Luxardo cherries for his old fashioned.

Like out of his pocket :lmao:

I'm not sure how I feel about this..
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This guy will won’t accept a maraschino cherry in his cocktail.

 
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Ilov80s said:
This guy will stand accept a maraschino cherry in his cocktail.
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Meant to say thanks for telling me about palomas a while back.  I’ve been drinking them for years now.  I make them with Jarrito’s grapefruit flavor, just perfect.  

 
ren hoek said:
Meant to say thanks for telling me about palomas a while back.  I’ve been drinking them for years now.  I make them with Jarrito’s grapefruit flavor, just perfect.  
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Awesome, just a perfect drink for me in the summer. And I totally agree on the Jarritos, great way to make them. Glad you enjoy them!

 
matuski said:
I sat in a hotel bar in Corpus Christi recently and a dude PULLED OUT A JAR of Luxardo cherries for his old fashioned.

Like out of his pocket :lmao:

I'm not sure how I feel about this..
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 I always confirm cherry-type w bartenders preorder, passing hard on Old Fashioned if bright red. Carrying them on himself is elite preparation. I salute him. 

 
Ramsay Hunt Experience said:
I'll keep thinking of others, but one cocktail that I've been enjoying this fall, which you don't see often, is the Rusty Nail. It's just a blended scotch (I like Famous Grouse better than Dewars, but I've also done it with High West Campfire whiskey for a smokier flavor) with Drambuie. As essentially a "sweetened whiskey" cocktail, it tastes like a fancier Old Fashioned. Proportions vary. The original recipe is 1 to 1, but that's really, really sweet. I find it cloying. The most common modern recipe is 4 parts scotch to 1 part Drambuie. I tend to go closer to 3 to 1. Drambuie is also excellent in a cup of hot cider with cinnamon, which your guests might enjoy after coming back from streets.
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Cross post in the Scotch thread:

For a couple of years I've been debating picking up a bottle of Drambuie but couldn't justify the cost due to not being a big Scotch fan and honestly I was confused by it being labeled a Scotch whiskey liqueur.  Finally picked up a bottle in a hole in the wall liquor store for $27 (almost always see it for $40 around here) and damn, this stuff is delicious.  It's a little too rich to drink neat but could easily be enjoyed on the rocks or, as I'm doing now, in a Rusty Nail (Monkey Shoulder).  So, for all your Scotch drinkers I highly recommend picking up a bottle of this and making a Rusty Nail.
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So, I used my bartender.live app and it called for 2:1, blended Scotch to Drambuie.  I tend to like my cocktails a little sweeter so this was just about right.  Excellent and the Drambuie is just delicious.  Reminds me of Amaro Nonino where it is super complex and bursting with flavor.  Delicious enough (although sweet) to drink on the rocks but just makes a wonderful cocktail.  Big thumbs up.

 
-jb- said:
That’s the bottle I stare at every time I go looking for something to add to the collection…and never buy it. A number of options for it…

https://www.diffordsguide.com/cocktails/search?keyword[]=Drambuie&gentle_to_boozy[]=0&gentle_to_boozy[]=10&sweet_to_sour[]=0&sweet_to_sour[]=10&calories[]=0&calories[]=9&include[dg]=1&sort=rating
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Nice and thanks for that.  I try not to tell others how to spend their money but buy it - I don't think you will be disappointed.

 
AAABatteries said:
Nice and thanks for that.  I try not to tell others how to spend their money but buy it - I don't think you will be disappointed.
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yeah I will. You just rarely see it in “modern” cocktail recipes but I think it’s a good add. I mean, it’s Saul Good man’s go-to, so…

 
Ordered these  mole bitters off Amazon a couple of weeks ago. Used it with some mezcal and agave nectar tonight. Pretty good. Going to have to experiment with them a bit more.

(Should use reposada too for an Oaxacan, but just using what I’ve got in my liquor cabinet and tastes just fine without it.)

 
AAABatteries said:
Euro 2020 Cocktail Rankings:

  1. Copenhagen Cocktail  (Denmark) - this was freaking delicious.  I think having the Heering is a must here and makes this drink rich.  If you like cherries and cocktails you should love this drink.
  2. Sidecar  (France) - it had been a while since I have had a Sidecar so had almost forgotten how great it is.  Just a classic drink.
  3. White Russian  (Russia) - I'm going to rank this one based on previous times I've had this - which is a good number.  Like the Dude, I could drink this one a lot.
Click to expand...
For the record, the Copenhagen Cocktail was a huge hit Thanksgiving. Thanks for the tip friend. 

 
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