The cocktail thread (2 Viewers)

[Don Quixote]

I did a variation of a Vieux Carre tonight (My first attempt at one). I don’t have all of the ingredients (I don’t have Benedictine). Similar to this variation with the Amaro subbing in for the Benedictine, but went cognac instead of apple brandy (I don’t have any apple brandy on me).

1 oz Cognac

1 oz Rye

3/4 oz sweet vermouth

1/4 oz amaro nonino

2 dashes Peychaud’s

1 dash Agnostura

Absinthe rinse

 

[AAABatteries]

I did a variation of a Vieux Carre tonight (My first attempt at one). I don’t have all of the ingredients (I don’t have Benedictine). Similar to this variation with the Amaro subbing in for the Benedictine, but went cognac instead of apple brandy (I don’t have any apple brandy on me).

1 oz Cognac

1 oz Rye

3/4 oz sweet vermouth

1/4 oz amaro nonino

2 dashes Peycaud’s

1 dash Agnostura

I have all that but Congac but do have apple brandy.  How was it?

 

[Don Quixote]

I have all that but Congac but do have apple brandy.  How was it?

Pretty good, but would be interested to try with the Apple brandy as I think that would give it a good flavor. As it is, kind of a Manhattan-sazarec mash up.

I forgot to mention absinthe rinse in my post. Edited for that.

ETA: And I should mention cognac is the traditional for the Vieux Carré.

 

[Instinctive]

Amaretto Sour 

1.5 oz. Amaretto liqueur

.75 oz. Bourbon

.75 oz. fresh lemon juice

.5 oz. egg white (approximately - I use a little less)

1 teaspoon simple syrup

Pour the Amaretto, bourbon, simple syrup, lemon juice and egg white into a cocktail shaker and dry shake.  Fill shaker with cracked ice, shake and strain into a rocks glass filled with fresh ice.  Garnish with lemon peel and maraschino cherries.

I'm 90% sure I first had this at the Wicked Rabbit (a speakeasy) in Omaha back in 2016.  Although it may have been equal parts bourbon and amaretto. Love it either way. 

 

[AAABatteries]

I did a variation of a Vieux Carre tonight (My first attempt at one). I don’t have all of the ingredients (I don’t have Benedictine). Similar to this variation with the Amaro subbing in for the Benedictine, but went cognac instead of apple brandy (I don’t have any apple brandy on me).

1 oz Cognac

1 oz Rye

3/4 oz sweet vermouth

1/4 oz amaro nonino

2 dashes Peychaud’s

1 dash Agnostura

Absinthe rinse

Just made this - Monday afternoon vacation day with nothing better to do.  Pretty good.

 

[AAABatteries]

So, what do you guys do for ice?  I bought a square ice mold (4 squares) and then took a small Igloo cooler and storing them in my deep freeze.  Just use fridge ice maker for shaking.  I’m pretty content with that but curious what others are doing.

 

[AAABatteries]

Also looking to buy some more glasses - would like to find some good Coupe and Nick & Nora glasses.  Any recommendations?

 

[Nigel]

Also looking to buy some more glasses - would like to find some good Coupe and Nick & Nora glasses.  Any recommendations?

Bought these coupes  a year ago, love them. 

 

[Don Quixote]

Just made this - Monday afternoon vacation day with nothing better to do.  Pretty good.

I was in a cognac mood and followed up my Vieux Carre with a Sidecar the other night. Something about fall that makes cognac feel right.

On coupe glasses, I bought these a few months ago.  Cheaper in price and quality than what Nigel linked to. Work fine for me, but I’m a cheap bastage and don’t host guests that I need to impress with a good quality glass. Depends what you want to spend and looking for.

 

[Dan Lambskin]

So, what do you guys do for ice?  I bought a square ice mold (4 squares) and then took a small Igloo cooler and storing them in my deep freeze.  Just use fridge ice maker for shaking.  I’m pretty content with that but curious what others are doing.

Yeah I have large squares and spheres for bourbon and then I just use fridge ice for shaking and stirring 

if I’m doing a mint julep or something like that I will throw fridge ice in the blender

Also looking to buy some more glasses - would like to find some good Coupe and Nick & Nora glasses.  Any recommendations?

I found some basic coupes on amazon awhile back, seems like anything will do there.  The nick and noras are the one I’ve had a hard time finding, seems like there are always different sizes and i can never convince myself what the “right” ones are

 

[AAABatteries]

My obsession with the Paper Plane continues, made a bunch of tiny paper plane garnishes for my wife's 50th party last weekend.

Also, if anyone is looking for a cocktail-related gift idea for themselves or someone else I got this bartender travel bag for my 50th in June and it is one of my most useful posessions, take it everywhere.

Finally made one of these last night.  As I texted my drinking buddy, I didn't LOVE it but I definitely didn't dislike it either.  I love equal parts drinks and that made this one interesting.  We talk about balanced drinks a lot but this one really is - you get distinct flavors and you get sweet, tart and bitter.  Two things I noticed - even though I tried to be exact, I still felt like the lemon was too present and the bourbon wasn't.  I'm thinking to go with a higher proof bourbon next time and possible cut back just a hair on the lemon.*

*I almost always do that in my sours because while I like lemon, I usually find the amount called for to be a little too much for my taste.  I could see going 1, 1, 1, .75 (lemon).

 

[Nigel]

  I could see going 1, 1, 1, .75 (lemon).

exactly what I've settled on over time

 

[AAABatteries]

exactly what I've settled on over time

Seeing as you are one of the big proponents of the drink I feel good on that choice.  It was a good drink - making those two tweaks I could see my loving it.

 

[CR69]

Great idea 

I tried making a soursop spin on a Cosmopolitan last night, rector for that attempt is below. Turned out pretty good but was too sour (and I like sour stuff) so I’ll dial back the lime juice a little bit next time. I tripled the recipe and split it in two glasses so I think I’ll do 4.5oz of soursop and then 1oz of lime juice. Open to suggestions on other modifications though.  
 

Soursop Cosmo-ish:

1.5oz vodka (we used Chopin)

.5oz Cointreau

.5oz lime juice

1.25oz soursop juice

 

[AAABatteries]

I tried making a soursop spin on a Cosmopolitan last night, rector for that attempt is below. Turned out pretty good but was too sour (and I like sour stuff) so I’ll dial back the lime juice a little bit next time. I tripled the recipe and split it in two glasses so I think I’ll do 4.5oz of soursop and then 1oz of lime juice. Open to suggestions on other modifications though.  
 

Soursop Cosmo-ish:

1.5oz vodka (we used Chopin)

.5oz Cointreau

.5oz lime juice

1.25oz soursop juice

Where did you get the soursop juice?  Did you juice it yourself?

Maybe add a teaspoon of simple?

 

[CR69]

Where did you get the soursop juice?  Did you juice it yourself?

Maybe add a teaspoon of simple?

It’s fairly sweet as it is but we’ll see after I adjust the recipe next time. My wife got the soursop juice in the Mexican food aisle next to the various nectars they have. It’s only 35% juice and has a ton of sugar added. Nowhere near as good as the fresh juice we had in Belize but kinda hard to find here in the US. 

 

[AAABatteries]

Had friends over and we were all over the place - :noswingers:

Anyway - finally had a bottle of Green Chartreuse and we made The Last Word.

Not sure if any of you drink chartreuse neat but damn that’s a nice liqueur.  I love the smell.

The Last Word was good but not great for me.  I’d like to try a different gin next time.

 

[-jb-]

Had friends over and we were all over the place - :noswingers:

Anyway - finally had a bottle of Green Chartreuse and we made The Last Word.

Not sure if any of you drink chartreuse neat but damn that’s a nice liqueur.  I love the smell.

The Last Word was good but not great for me.  I’d like to try a different gin next time.

Surprised you didn’t dig the last word. That’s a great cocktail. 

 

[Cowboysfan8]

My best friend growing up and I used to throw some great parties at my cabin in our late teens/early 20s

We used to mix these by the gallons in one of those orange 5 gallon standup coolers with the spout on the bottom. 
 

I haven’t had one in ~25 years. I’m going to a relatively small family party tomorrow night. 
 

My best friend is no longer with us. In remembrance of my buddy I’m making these as shooters.

I give you....The Alabama Slammer

equal parts -

Southern Comfort

Sloe Gin

Amaretto

Orange Juice

Serve ice cold

Cheers!

 

[AAABatteries]

Surprised you didn’t dig the last word. That’s a great cocktail. 

It was good - just didn’t love it.  I’ll remake it sometime soon.

 

[Hov34]

Rum and Coke

 

[Instinctive]

I tried a riff on a blood and sand tonight. 

1 oz blended scotch

.75 oz sweet vermouth

.5 oz blood orange juice

.75 oz ginger syrup

So basically replaced cherry Heering with ginger syrup, upped the scotch a bit, and both dropped the OJ a bit and switched it to the slightly more bitter blood orange style. 

Turned out pretty good. 

 

[Don Quixote]

Manhattan with Whistle Pig tonight.

ETA: A second one, because why the heck not. 

 

[AAABatteries]

So, I was bored and wanted to make something I've never had before so I opened up the bartender.live app on my phone and just scrolled randomly until I felt like stopping and decided to make the drink at the top of the page.
 

The Brave Bull

1 part Kahlúa

2 parts tequila blanco

Mexican Black Russian - The Brave Bull is one of those cocktails that lives up to its name. Introduced in a 60’s action movie, this beverage pulls its own punches. This unique (some would say weird) combination of Kahlúa and Tequila Blanco creates an extra dimension that only this drink can pull off.

Fill a rocks glass with ice. Add the booze, mix and enjoy.

It wasn't as bad as I was expecting.  The Kahlua overpowers the Tequila but you do get some hints of the smokiness and it had almost a cola like taste.  I'd never make this over a Black Russian but I didn't hate it.

 

[AAABatteries]

Manhattan with Whistle Pig tonight.

ETA: A second one, because why the heck not. 

Which WhistlePig?  I have a 50ml bottle of the 10 year I found at a liquor when I was on vacation - had never seen that before and wanted to try it.  Been thinking I'll pick up the PiggyBack some time soon.

 

[Ilov80s]

Going back to my Autumn Old Fashioned after dinner tonight. The apple cider in reducing as we speak. 

 

[Don Quixote]

Which WhistlePig?  I have a 50ml bottle of the 10 year I found at a liquor when I was on vacation - had never seen that before and wanted to try it.  Been thinking I'll pick up the PiggyBack some time soon.

10 year, 750ml. This one. First time I’ve bought WhistlePig, as usually stick with some cheaper ryes (I mostly buy the High West Double Rye). Felt like something different though.

 

[Don Quixote]

Going back to my Autumn Old Fashioned after dinner tonight. The apple cider in reducing as we speak. 

A slightly different approach, but I’m currently making some apple-cinnamon infused bourbon that I started infusing about a week ago. May go for an Old Fashioned with that.

 

[AAABatteries]

10 year, 750ml. This one. First time I’ve bought WhistlePig, as usually stick with some cheaper ryes (I mostly buy the High West Double Rye). Felt like something different though.

And?

Currently in my bar I have these ryes - Redemption, Rittenhouse, Chattanooga Whiskey, Knob Creek (sampler) and that 50ml of the 10 year WP.  Normally I always have a handle of Bulleit but managed to finish it off and haven't picked any up.

Let me know if you think it's worth the premium.

 

[Don Quixote]

And?

Currently in my bar I have these ryes - Redemption, Rittenhouse, Chattanooga Whiskey, Knob Creek (sampler) and that 50ml of the 10 year WP.  Normally I always have a handle of Bulleit but managed to finish it off and haven't picked any up.

Let me know if you think it's worth the premium.

It was excellent. I don’t think I would make it a regular part of repertoire (that is, I’ll be mixing some cheaper ryes too because I’m not Rich Uncle Pennybags), but a good splurge. I am usually fine with two manhattans, but the 100 proof is no joke, as that hit me harder than most second drinks do.

 

[36Kevon]

Vodka, few drops of grapefruit. 

 

[AAABatteries]

It was excellent. I don’t think I would make it a regular part of repertoire (that is, I’ll be mixing some cheaper ryes too because I’m not Rich Uncle Pennybags), but a good splurge. I am usually fine with two manhattans, but the 100 proof is no joke, as that hit me harder than most second drinks do.

You inspired me - got the 10 year and also picked up the last bottle of Elijah Craig Barrel Proof they had.

 

[CR69]

Made this last night, pretty damn good actually. I didn’t use the simple syrup though and think the mango flavor could be a little stronger so I’ll tinker with it. 
 

https://www.frdistilling.com/recipes_list/tx-mango-tango/

 

[Joe Bryant]

I'm not going to be much help in this thread as I'm super non fancy on the cocktails.

I'm a Coffee - Black, Whiskey - Neat, Water - Tap guy.

My one cocktail is an Old Fashioned.

No fruit.

“I once entered the bar of the Drake Hotel in Chicago where an ancient presided over a veritable American wing of glasses and bottles, and tried to explain that I wanted an Old Fashioned without fruit except the lemon. The Nestor of the decanters waxed as livid as a Marxist on May Day, smashed a champagne glass he was polishing and danced up and down on the duck-boards in an ecstasy of rage. ‘Young impudent sir,’ he screamed, ‘my hair is hoary with eld,’ he added as an afterthought. ‘Man and boy I’ve built Old Fashioned cocktails these sixty years. Yes sir, since the first Armour was pushing a wheelbarrow in a slaughterhouse, and I have never yet had the perverted nastiness of mind to put fruit in an Old Fashioned. Get out, scram, go over to the Palmer House and drink.’”—Lucius Beebe in the introduction of Crosby Gaige’s Cocktail Guide and Ladies’ Companion. 1945. Thank you, Gaz Regan.

 

[AAABatteries]

I'm not going to be much help in this thread as I'm super non fancy on the cocktails.

I'm a Coffee - Black, Whiskey - Neat, Water - Tap guy.

My one cocktail is an Old Fashioned.

No fruit.

Old Fashioned is solid but my go-to is a Manhattan.  It’s not as basic as an OF but it’s simple and delicious 

 

[AAABatteries]

You inspired me - got the 10 year and also picked up the last bottle of Elijah Craig Barrel Proof they had.

So the WP is pretty outstanding.  Definitely didn’t disappoint - even at that price point.  

 

[Ilov80s]

Had some friends over Saturday for Mich-MSU game and Halloween. It was all outdoors and quite chilly so I made a hot mulled cider that people could add spiced rum too. The leftover mulled cider is basically reduced down now and is making for an improved Autumn Old Fashioned. I basically simmer fresh apple cider with cinnamon sticks, fresh ginger, allspice and cloves. I have garnished this with the cinnamon stick and it is money. Pairing it with a little Noirvember movie: The Big Sleep.

 

[AAABatteries]

Ok, after a serious bourbon run the last few weeks I’m back for some cocktails.

My bar is about as stocked as ever so somebody suggest something seasonal to try.

 

[AAABatteries]

Jack Rose

Ingredients:

2 oz. AppleJack (or Apple Brandy)

¾ oz. Grenadine

¾ oz. Lemon Juice

1 dash Peychaud’s bitters

TOOLS:JUICER, SHAKER, STRAINER

GLASS:COCKTAIL

Preparation

Shake ingredients with ice and strain into a chilled glass.

 

[AAABatteries]

Cross post from the Bourbon thread.  I purchased two (dos) 3-liter barrels.

Barrels are now filled - here's what they have in them:

Manhattan

• 66 oz. Old Forester Rye
  
• 33 oz. Antica Formula
  
• .5 oz. Cherry Bitters
  

Old Fashioned

• 100 oz. Evan Williams BiB
  
• 3/4 cup sugar
  
• .75 oz. Orange Bitters
  

I'll only be aging these about a month - checking weekly as I go.  I'm too impatient to wait 5-6 months and with only 1 barrel (giving the other as a gift), I don't want to wait.

Will report back and let you know how it goes.

 

[Don Quixote]

I mentioned the Vieux Carre variation that I did last month. I bought some Benedictine and did a traditional Vieux Carre tonight. Link (ETA: I did the more traditional bitters of Peychaud’s and Agnostura instead of the bitters described in the link).

Good nightcap after a bottle of wine during the day. 

 

[Ilov80s]

For Thanksgiving and all the  tough times that have hit local businesses, my wife and I wanted to drop some cash at some local spots. One of those was Two James Distillery. Besides getting bourbon and their limoncello, we also got their Pain Killer cocktail kit which was delicious. We also got a set of their brand new canned cocktails: White Russian, Manhattan, Winter Negroni, Penicillin and Toasted Coco Daquiri. Beyond the cans being fantastic art, so far the Negroni and Manhattan have been so damn good. I think the winter Negroni had a cranberry bitter or liqueur in it.

https://www.instagram.com/p/CH_PcD6HhAI/?igshid=12lhipaqtdemc

 

[Ilov80s]

I mentioned the Vieux Carre variation that I did last month. I bought some Benedictine and did a traditional Vieux Carre tonight. Link 

Good nightcap after a bottle of wine during the day. 

What’s the flavor profile of the Benedictine?

 

[Don Quixote]

What’s the flavor profile of the Benedictine?

I think it is pretty unique. Maybe like a sweeter, more herbal cognac. Even at 1-2 spoonfuls, it does help make this Vieux Carré shine.

 

[prosopis]

I have vodka, orange juice, and kirkland soda water.

Going with a screwdriver and maybe throw some soda water in there.

 

[Osaurus]

Tangerine juice and vodka. It’s a slightly more tangy Screwdriver. 

 

[Ilov80s]

Gin martini- I prefer mine this way 

3 parts Bombay Sapphire 

1 part Dolin dry vermouth 

2 splashes of orange bitters 

Stir and Garnish with a lemon 

 

[The Gator]

@Hot Sauce Guy’s Chipotle Cherry hot sauce makes the perfect Bloody Mary

 clamato, tomato juice, chipotle cherry hot sauce, horseradish, celery salt, fresh cracked black pepper, smoked paprika, vodka

 you’re welcome

 

[Hot Sauce Guy]

@Hot Sauce Guy’s Chipotle Cherry hot sauce makes the perfect Bloody Mary

 clamato, tomato juice, chipotle cherry hot sauce, horseradish, celery salt, fresh cracked black pepper, smoked paprika, vodka

 you’re welcome

Woot! Black Label is also excellent for that!

 

[Eephus]

The Negroni saved the life of Russian dissident Aleksei Navalny who was poisoned by a nerve agent earlier this year.  The poison had been put in his cocktail but...

As they all sat at the bar, at about 11:15 pm, Navalny ordered a Bloody Mary. The bartender surprised him by saying they didn’t have the necessary ingredients, and offered a Negroni cocktail instead. Navalny accepted the suggestion, but told us he couldn’t take more than one sip as “the cocktail tasted like the most disgusting thing I’ve had in my life”. About 15 minutes later he left the party and headed for his room. Just after midnight, Maria Pevchikh sent him a text message with some follow-up questions for her work, as she was supposed to stay in the area to complete an anti-corruption documentary film. He didn’t reply, as he had gone to bed.

https://www.bellingcat.com/news/uk-and-europe/2020/12/14/fsb-team-of-chemical-weapon-experts-implicated-in-alexey-navalny-novichok-poisoning/