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The cocktail thread (1 Viewer)

Evilgrin 72 said:
The Purge :

1 oz 101 proof Wild Turkey

1 oz Ole Tequila

1/2 oz 99 Bananas Liqueur 

1/2 oz Campari

4-5 dashes Tabasco Sauce

1/2 oz olive brine

2 oz half-and-half

3 cocktail onions, muddled with 2 packets of Sweet & Low 

Shake first 7 ingredients vigorously in a Boston shaker and serve straight up at room temperature in a rocks glass containing the muddled onions. Garnish with ham and pepper jack cheese cubes on a plastic sword. 
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:lmao:  

 
Evilgrin 72 said:
The Purge :

1 oz 101 proof Wild Turkey

1 oz Ole Tequila

1/2 oz 99 Bananas Liqueur 

1/2 oz Campari

4-5 dashes Tabasco Sauce

1/2 oz olive brine

2 oz half-and-half

3 cocktail onions, muddled with 2 packets of Sweet & Low 

Shake first 7 ingredients vigorously in a Boston shaker and serve straight up at room temperature in a rocks glass containing the muddled onions. Garnish with ham and pepper jack cheese cubes on a plastic sword. 
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bad neighbor special.

 
Ilov80s said:
It’s accurately named 
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My brother and I used to play this game at our local bar in NJ. We drank on the arm all day every day, so we'd entertain the bartenders by inventing the most disgusting shots we could think of and the other guy had to drink it. People used to get her around to watch. :lmao:

 
Here's a version of the old fashioned, called a "Smoked Stan", that was created by my local bar.  The cool thing about this bar is that it's built into the back of a liquor store.  You literally have to walk all the way through the store, through a back office area, until you come to a cooler door that is actually the door into the bar.  The owners are going for a speakeasy kind of thing and it works well for a podunk midwest city.  It also has an "exit through the gift shop" effect going on as well.  So after several holy #### bar tabs and mother of ### purchases on the way out the door, the decision was made to attempt to recreate these at home.  Here's the result.

2 oz Rye

IMO you can spend as much as or as little as you desire on the rye to use.  After doing a bunch of blind taste testing (Bulleit, Rittenhouse, Dickel), I found that Hunter Rye (imported by Sazerac) at $10 a fifth works just fine for me.

1 oz Fever-Tree Ginger Beer

This stuff is just outstanding and there is no reason to try a different brand.  Don't try to save a nickel here, fellow cheapskates.

1 tsp Bittermilk #1 Bourbon Barrel Aged Old Fashioned

This is your secret weapon.  Seriously.  Now you may be thinking "$15 for 8 oz?!?!  #### that ####".  The beauty here is that you only need 1 tsp per drink so a single bottle will make about 50 drinks.  

9 shakes(drops) of Angostura Orange Bitters

You can try more or less to match your taste. I suppose you could try other brands, but whatever.  Its $5 for a bottle that lasts forever.

Now comes the part where you'll have to invest in some infrastructure.  A glass bottle is needed to mix the ingredients together.  Don't be a savage and use a funnel when putting the ingredients in the bottle. Next use an infuser to fill the bottle with smoke, cap, and shake until the smoke is gone. Finally, put a large round ice cube containing a nice long slender slice of orange peel into a 10 oz scotch glass and transfer the contents of glass bottle to your glass. 

 
opensourcebeer said:
Here's a version of the old fashioned, called a "Smoked Stan", that was created by my local bar.  The cool thing about this bar is that it's built into the back of a liquor store.  You literally have to walk all the way through the store, through a back office area, until you come to a cooler door that is actually the door into the bar.  The owners are going for a speakeasy kind of thing and it works well for a podunk midwest city.  It also has an "exit through the gift shop" effect going on as well.  So after several holy #### bar tabs and mother of ### purchases on the way out the door, the decision was made to attempt to recreate these at home.  Here's the result.

2 oz Rye

IMO you can spend as much as or as little as you desire on the rye to use.  After doing a bunch of blind taste testing (Bulleit, Rittenhouse, Dickel), I found that Hunter Rye (imported by Sazerac) at $10 a fifth works just fine for me.

1 oz Fever-Tree Ginger Beer

This stuff is just outstanding and there is no reason to try a different brand.  Don't try to save a nickel here, fellow cheapskates.

1 tsp Bittermilk #1 Bourbon Barrel Aged Old Fashioned

This is your secret weapon.  Seriously.  Now you may be thinking "$15 for 8 oz?!?!  #### that ####".  The beauty here is that you only need 1 tsp per drink so a single bottle will make about 50 drinks.  

9 shakes(drops) of Angostura Orange Bitters

You can try more or less to match your taste. I suppose you could try other brands, but whatever.  Its $5 for a bottle that lasts forever.

Now comes the part where you'll have to invest in some infrastructure.  A glass bottle is needed to mix the ingredients together.  Don't be a savage and use a funnel when putting the ingredients in the bottle. Next use an infuser to fill the bottle with smoke, cap, and shake until the smoke is gone. Finally, put a large round ice cube containing a nice long slender slice of orange peel into a 10 oz scotch glass and transfer the contents of glass bottle to your glass. 
Click to expand...
Where is the step where you drink it?

 
I call this one The Phil Lynott*



*because he’s a tan rockstar https://goo.gl/images/z4kpvS

 
Officer Pete Malloy said:
I call this one The Phil Lynott*



*because he’s a tan rockstar https://goo.gl/images/z4kpvS
Click to expand...
:lmao: Great name. Replace the whiskey with vodka and this is what I drink before concerts. Usually about 4 of these will keep me amped through a show. Perhaps I should call it the Johnny (or Edgar) Winter.... 

 
Officer Pete Malloy said:
I call this one The Phil Lynott*



*because he’s a tan rockstar https://goo.gl/images/z4kpvS
Click to expand...
You Neanderthal!!

 
opensourcebeer said:
Here's a version of the old fashioned, called a "Smoked Stan", that was created by my local bar.  The cool thing about this bar is that it's built into the back of a liquor store.  You literally have to walk all the way through the store, through a back office area, until you come to a cooler door that is actually the door into the bar.  The owners are going for a speakeasy kind of thing and it works well for a podunk midwest city.  It also has an "exit through the gift shop" effect going on as well.  So after several holy #### bar tabs and mother of ### purchases on the way out the door, the decision was made to attempt to recreate these at home.  Here's the result.

2 oz Rye

IMO you can spend as much as or as little as you desire on the rye to use.  After doing a bunch of blind taste testing (Bulleit, Rittenhouse, Dickel), I found that Hunter Rye (imported by Sazerac) at $10 a fifth works just fine for me.

1 oz Fever-Tree Ginger Beer

This stuff is just outstanding and there is no reason to try a different brand.  Don't try to save a nickel here, fellow cheapskates.

1 tsp Bittermilk #1 Bourbon Barrel Aged Old Fashioned

This is your secret weapon.  Seriously.  Now you may be thinking "$15 for 8 oz?!?!  #### that ####".  The beauty here is that you only need 1 tsp per drink so a single bottle will make about 50 drinks.  

9 shakes(drops) of Angostura Orange Bitters

You can try more or less to match your taste. I suppose you could try other brands, but whatever.  Its $5 for a bottle that lasts forever.

Now comes the part where you'll have to invest in some infrastructure.  A glass bottle is needed to mix the ingredients together.  Don't be a savage and use a funnel when putting the ingredients in the bottle. Next use an infuser to fill the bottle with smoke, cap, and shake until the smoke is gone. Finally, put a large round ice cube containing a nice long slender slice of orange peel into a 10 oz scotch glass and transfer the contents of glass bottle to your glass. 
Click to expand...
Nice write-up, I want one.  :thumbup:

 
Evilgrin 72 said:
Done. 
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Full disclosure: I knew there was a hefty guy in Slayer but had no ideas what his name was.  Had to google it.

And I feel the need to point out that “Jeffrey Hanneman” sounds like the name of the kid you couldn’t stand in 7th grade but your folks forced you to go to his bar mitzvah anyway.  

“But mooooommmm!”

”No ‘buts’ young man. We already told Dr and Mrs Hanneman you were going.”

 
Officer Pete Malloy said:
Full disclosure: I knew there was a hefty guy in Slayer but had no ideas what his name was.  Had to google it.

And I feel the need to point out that “Jeffrey Hanneman” sounds like the name of the kid you couldn’t stand in 7th grade but your folks forced you to go to his bar mitzvah anyway.  

“But mooooommmm!”

”No ‘buts’ young man. We already told Dr and Mrs Hanneman you were going.”
Click to expand...
:lmao:

But then when you get to the bar mitzvah, it's so ####ing metal... 

 
Entertaining thread!

I’m starting to make home cocktails. I started with gin martinis (driven by purchases of some excellent local gins). Took a while to figure out how I like them (3:1 gin:dry vermouth with 2 blue cheese-stuffed olives as garnish).

Had less success with Old Fashioneds, however last night I seriously improved mine by the simple switch of rye (Rittenhouse) for bourbon and using a fresh orange peel for garnish. I don’t think I’ll be going back to bourbon. Next up is trying my hand at Manhattans.

 
Received gift of two fifths of Handy and Schiller barrel aged cocktails. One Manhattan and one Old Fashioned. I'm drinking the Manhattan now which is made with Sazerac Rye, Vermouth and bitters and then rested in the Sazerac Rye barrel. It's pretty nice. 

 
D_House said:
Entertaining thread!

I’m starting to make home cocktails. I started with gin martinis (driven by purchases of some excellent local gins). Took a while to figure out how I like them (3:1 gin:dry vermouth with 2 blue cheese-stuffed olives as garnish).

Had less success with Old Fashioneds, however last night I seriously improved mine by the simple switch of rye (Rittenhouse) for bourbon and using a fresh orange peel for garnish. I don’t think I’ll be going back to bourbon. Next up is trying my hand at Manhattans.
Click to expand...
Very much enjoyed making Manhattans over the holidays. I went with the classic 2:1:2 proportions of rye:vermouth:bitters   (Bulleit:Dolin Rouge:Angostura) with a Luxardo cherry. Warming, sweet, and spicy, it’s a great winter drink.

I also got a bottle of Campari over the holidays and think I found my favorite cocktail - The Boulevardier

 
D_House said:
Very much enjoyed making Manhattans over the holidays. I went with the classic 2:1:2 proportions of rye:vermouth:bitters   (Bulleit:Dolin Rouge:Angostura) with a Luxardo cherry. Warming, sweet, and spicy, it’s a great winter drink.

I also got a bottle of Campari over the holidays and think I found my favorite cocktail - The Boulevardier
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I'm out of gin currently as I've been making a lot of Negronis lately.  I might give the boulevardier a spin.

 
opensourcebeer said:
I'm out of gin currently as I've been making a lot of Negronis lately.  I might give the boulevardier a spin.
Click to expand...
boulevardiers are good, but campari is so expensive for a mixer.  not like sweet nectar of the cheap gods Vermouth.  there was some movie/show where a woman is like a drunk always on straight vermouth.  i would totally go that way if i ever go full blown alcoholic.

 
Long Ball Larry said:
boulevardiers are good, but campari is so expensive for a mixer.  not like sweet nectar of the cheap gods Vermouth.  there was some movie/show where a woman is like a drunk always on straight vermouth.  i would totally go that way if i ever go full blown alcoholic.
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Really?  A decent bottle of sweet vermouth seems consistent these days 

 
Ilov80s said:
I have promised myself I will learn a killer mojito and mai thai recipe. Anyone have anything great?
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I have used this mojito recipe from Death and Company quite a bit, it’s good.  It’s such a basic drink that as long as you are using quality ingredients it should come out fine 

6 Mint Leaves
3/4 oz Simple Syrup
2 oz Rum (Death and Co suggests Caña Brava Rum)
1 oz Lime Juice
2 drops of Angostura Bitters

In a shaker, gently muddle the mint and simple syrup. Ad the rest of your ingredients and shake over ice. Pour into a double rocks glass filled with crushed ice. Garnish with mint.

 
Long Ball Larry said:
I’m not sure what this means
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Meaning a bottle of Campari is about equal to a bottle of Camparo Antica, so not sure why it would be deemed much cheaper. If you’re referring to the low grade vermouth like Martini and Rossi, I guess I get it but that stuff is garbage. 

 
If you like Bailey's irish cream, had a drink called Nuts & Berries last night was pretty good.  Will have to experiment with the ratios, but it was something like:

6 parts Bailey

1 part Chambord (black raspberry liqueur)

1 part Frangelico (hazelnut liqueur)

Nice after dinner drink. 

 
jon_mx said:
If you like Bailey's irish cream, had a drink called Nuts & Berries last night was pretty good.  Will have to experiment with the ratios, but it was something like:

6 parts Bailey

1 part Chambord (black raspberry liqueur)

1 part Frangelico (hazelnut liqueur)

Nice after dinner drink. 
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Last week’s sho nuff would have definitely made fun of you for this one.

This week I’ll say I enjoy Baileys after dinner drinks.  Hard to go wrong with Baileys and Bourbonnor Brandy

I find myself less of a complicated cocktail guy lately.  Stick with sime straight bourbon or a mix with a splash 7up (no not with good bourbon for that). Old Fashioneds have become too hip IMO.  But that from a kid growing up in Wisconsin who has seen them made all my life (and whose grandfather always got extra cherries in any drink for his grandkids...he was usually a Manhattan guy... mmm bourbon or brandy soaked cherries)

 
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My version of the Smokey Manhattan comes from a bar we stumbled into in St. Pete on Smokey Thursday.

The bartender had a huge chunk of oak sitting on the bar. She'd hit it with a blow torch until it flamed up and then blow it out and put a rocks glass upside down over the smolder filling it with rich smokeyness. Then a huge square ice cube and the shaker poured Man into the glass. Extreme yummyness.

I found red wine soaked oak barrel staves on Amazon. These I flame at home with my small butane torch and then replicate the concoction.

 
Jobber said:
For a Manhattan, what brands do I buy?

I’m a beer drinker who would like to dabble in cocktails.
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I don't think it will matter. I would recommend Bullit as a nice jumping off point. It is pretty cheap, easy to find and works well straight or in any cocktail. 

Bucky86 said:
gonna make an old fashioned in a bit. just don't have any orange peels
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That is ok. A cherry will work and no fruit is also fine. It is more of a garnish. 

 
Ilov80s said:
Lazy 
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Yeah that’s the problem with cocktails.  Plus nothing was really coming to mind.  Might make something tonight 

Ilov80s said:
What beer you cracking?
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Larry’s Latest

two hearted

shorts Ten Tickles

Jobber said:
For a Manhattan, what brands do I buy?

I’m a beer drinker who would like to dabble in cocktails.
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Any $20-$25 bottle of bourbon should be fine 

bulleit, 4 roses, Buffalo Trace, Eagle Rare, etc.  

dont think the vermouth brand matters all that much, I usually use dolins or noilly pratt 

 
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