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The cocktail thread (1 Viewer)

Taking a break from World Cup cocktails for today. Smoking a Turkey while enjoying an Irish Coffee

Drink menu today:
  • Harvest Margaritas
  • Thanksgiving Sangria
  • Spiked Apple Cider
  • Whatever abomination that my FIL/SIL request
PSA: if you are like me and having a large group over (27 at my house), hide your good booze.
 
Really enjoy the Polish Martini. If you enjoy apple and honey then this won’t disappoint. It’s not complex and may be a tad sweet for some but I love it.
 
I've been enjoying these lately.

Creole Cocktail
  • 5.25 oz Rye (Rittenhouse)
  • 1.5 oz Sweet Vermouth (Dolin)
  • 1.5 oz Amaro
  • 1 oz Benedictine DOM
Preparation: Add all ingredients into a shaker with ice and stir. Strain into coupe glasses. Makes two drinks.
 
Last edited:
opensourcebeer said:
I've been enjoying these lately.

Creole Cocktail
  • 5.25 oz Rye (Rittenhouse)
  • 1.5 oz Sweet Vermouth (Dolin)
  • 1.5 oz Amaro
  • 1 oz Benedictine DOM
Preparation: Add all ingredients into a shaker with ice and stir. Strain into coupe glasses. Makes two drinks.
Click to expand...

I like a Vieux Carre, and this looks like subs in Amaro for the cognac. Will have to give that one a try.
 
Don Quixote said:
opensourcebeer said:
I've been enjoying these lately.

Creole Cocktail
  • 5.25 oz Rye (Rittenhouse)
  • 1.5 oz Sweet Vermouth (Dolin)
  • 1.5 oz Amaro
  • 1 oz Benedictine DOM
Preparation: Add all ingredients into a shaker with ice and stir. Strain into coupe glasses. Makes two drinks.
Click to expand...

I like a Vieux Carre, and this looks like subs in Amaro for the cognac. Will have to give that one a try.
Click to expand...

I didn't know about a Vieux Carre. I'll be trying that in the near future.
 
opensourcebeer said:
Don Quixote said:
opensourcebeer said:
I've been enjoying these lately.

Creole Cocktail
  • 5.25 oz Rye (Rittenhouse)
  • 1.5 oz Sweet Vermouth (Dolin)
  • 1.5 oz Amaro
  • 1 oz Benedictine DOM
Preparation: Add all ingredients into a shaker with ice and stir. Strain into coupe glasses. Makes two drinks.
Click to expand...

I like a Vieux Carre, and this looks like subs in Amaro for the cognac. Will have to give that one a try.
Click to expand...

I didn't know about a Vieux Carre. I'll be trying that in the near future.
Click to expand...

A variation of Vieux Carre and one that I really enjoy (and is a favorite of my buddy’s wife) is the De La Louisiane.

www.liquor.com

A Classic Whiskey Cocktail You’ve Probably Never Heard Of

A La Louisiane is a classic rye whiskey cocktail that hails from New Orleans and is a variation on the Vieux Carre.
www.liquor.com www.liquor.com
 
Manhattan

imgur.com

Manhattan

Discover the magic of the internet at Imgur, a community powered entertainment destination. Lift your spirits with funny jokes, trending memes, entertaining gifs, inspiring stories, viral videos, and so much more from users like AAABatteries.
imgur.com imgur.com

www.liquor.com

It’s Time To Learn How to Make One of the World’s Most Famous Cocktails

Composed of just whiskey, sweet vermouth and bitters, the Manhattan has changed very little since its inception in the 1800s. Here's how to make one of the world's most famous cocktails.
www.liquor.com www.liquor.com
 
 
AAABatteries said:
Manhattan

imgur.com

Manhattan

Discover the magic of the internet at Imgur, a community powered entertainment destination. Lift your spirits with funny jokes, trending memes, entertaining gifs, inspiring stories, viral videos, and so much more from users like AAABatteries.
imgur.com imgur.com

www.liquor.com

It’s Time To Learn How to Make One of the World’s Most Famous Cocktails

Composed of just whiskey, sweet vermouth and bitters, the Manhattan has changed very little since its inception in the 1800s. Here's how to make one of the world's most famous cocktails.
www.liquor.com www.liquor.com
Click to expand...
Don’t mind if I do. Just made one with some Willett Rye that I picked up when I was in KY over the summer.
 
opensourcebeer said:
I've been enjoying these lately.

Creole Cocktail
  • 5.25 oz Rye (Rittenhouse)
  • 1.5 oz Sweet Vermouth (Dolin)
  • 1.5 oz Amaro
  • 1 oz Benedictine DOM
Preparation: Add all ingredients into a shaker with ice and stir. Strain into coupe glasses. Makes two drinks.
Click to expand...

Those measurements feel off. I feel like a 5+oz drink is too big for a coupe
 
Dan Lambskin said:
opensourcebeer said:
I've been enjoying these lately.

Creole Cocktail
  • 5.25 oz Rye (Rittenhouse)
  • 1.5 oz Sweet Vermouth (Dolin)
  • 1.5 oz Amaro
  • 1 oz Benedictine DOM
Preparation: Add all ingredients into a shaker with ice and stir. Strain into coupe glasses. Makes two drinks.
Click to expand...

Those measurements feel off. I feel like a 5+oz drink is too big for a coupe
Click to expand...

My bad. It'll make two drinks with enough for a partial third/top off.
 
A Caipirinha is so simple but so delicious. I’ve been drinking these for a long time and never tire of them. Frozen ones are great too but I prefer on the rocks.
 
The Prince of Wales was new to me back during the Euros and at that time I realized there’s really no benefit to the champagne unless you are just a fan of champagne. I’m not - I’ll make an authentic one but then just leave out the champagne and find it to be the superior drink.

Pineapple isn’t technically a citrus but if you are generous with the pineapple and give it a good muddle you are basically making a Rye Sour variation. And I’m a sucker for Rye and Pineapple so I find this drink to be fantastic.
 
AAABatteries said:
A Caipirinha is so simple but so delicious. I’ve been drinking these for a long time and never tire of them. Frozen ones are great too but I prefer on the rocks.
Click to expand...
These things can be dangerous. It’s one of my favorite drinks. Brazil has good taste in alcoholic beverages.

ETA: I’ve tried 4 different cachacas and I still like Leblon the best.
 
Osaurus said:
AAABatteries said:
A Caipirinha is so simple but so delicious. I’ve been drinking these for a long time and never tire of them. Frozen ones are great too but I prefer on the rocks.
Click to expand...
These things can be dangerous. It’s one of my favorite drinks. Brazil has good taste in alcoholic beverages.

ETA: I’ve tried 4 different cachacas and I still like Leblon the best.
Click to expand...

Leblon is my go to but novo fogo gets great reviews and was suggested on at least one of my cocktail YouTubers. Honestly, first drink with it I couldn’t tell an appreciable difference but it was good. Leblon is cheaper so may stick with it unless I feel this is worth the premium. And yes, super dangerous drink as you barely can tell you are drinking.
 
AAABatteries said:
Osaurus said:
AAABatteries said:
A Caipirinha is so simple but so delicious. I’ve been drinking these for a long time and never tire of them. Frozen ones are great too but I prefer on the rocks.
Click to expand...
These things can be dangerous. It’s one of my favorite drinks. Brazil has good taste in alcoholic beverages.

ETA: I’ve tried 4 different cachacas and I still like Leblon the best.
Click to expand...

Leblon is my go to but novo fogo gets great reviews and was suggested on at least one of my cocktail YouTubers. Honestly, first drink with it I couldn’t tell an appreciable difference but it was good. Leblon is cheaper so may stick with it unless I feel this is worth the premium. And yes, super dangerous drink as you barely can tell you are drinking.
Click to expand...
I use turbinado sugar for the simple syrup. My preference is to juice the limes, cut them up, and throw them in the mix with the cachaca and simple syrup.
 
Osaurus said:
AAABatteries said:
Osaurus said:
AAABatteries said:
A Caipirinha is so simple but so delicious. I’ve been drinking these for a long time and never tire of them. Frozen ones are great too but I prefer on the rocks.
Click to expand...
These things can be dangerous. It’s one of my favorite drinks. Brazil has good taste in alcoholic beverages.

ETA: I’ve tried 4 different cachacas and I still like Leblon the best.
Click to expand...

Leblon is my go to but novo fogo gets great reviews and was suggested on at least one of my cocktail YouTubers. Honestly, first drink with it I couldn’t tell an appreciable difference but it was good. Leblon is cheaper so may stick with it unless I feel this is worth the premium. And yes, super dangerous drink as you barely can tell you are drinking.
Click to expand...
I use turbinado sugar for the simple syrup. My preference is to juice the limes, cut them up, and throw them in the mix with the cachaca and simple syrup.
Click to expand...

Will try this - I usually muddle sugar cubes as I’ve heard that grittiness is preferred but the turbinado should provide some depth to it - thanks for the suggestion!
 
Hibiscus Margarita

imgur.com

Hibiscus Margarita

Imgur: The magic of the Internet
imgur.com imgur.com

I pulled an audible last night for Senegal. Decided to make a Hibiscus syrup instead of tea. Then had to decide what to do with it. I landed on a Hibiscus Margarita - was very good but a tad too sweet, need to balance my citrus and syrup better but was a pretty good drink.
 
I’m probably late to the show but didn’t see the name in any search.

Not really a cocktail but probably mixes well with coke or Dr. Pepper, I just picked up a fifth of Shanky’s Whip and I’m hooked. Straight up after dinner, delicious as a dessert with a clean sweetness that makes it my new favorite drink.

“Shanky's Whip is distilled, blended and bottled in Ireland. It is a blend of Black Irish Whiskey and Irish Spirits blended with natural vanilla and cream flavors and infused with caramel. Best served as a Chilled shot or on the rocks (with cola).”
I will buy more.
 
Brown Miller's Egg Nog
  • 2 quarts whole milk
  • 1/2 pint of whipping cream (can use more if preferred)
  • 1 cup sugar
  • 8 eggs, separated
  • 1 pint bourbon
  • 5 oz. apple brandy
  • 3 oz. dark rum
Part 1
Separate the eggs.
Beat the yolks until pale yellow.
Add sugar.
Add milk.
Combine the alcohol, then add slowly to the mixture (use a mixer if you have one).

Part 2
Whip the cream until consistency of whipped cream (use a hand blender if you have one).

Part 3
Whip the egg whites until thick and foamy (also use hand blender).

Part 4
Combine everything by folding in the whipped cream and egg whites gently.

Part 5
Put in fridge. Try to make day before as it seems to get better with some age. Serve with some nutmeg on top.
 
AAABatteries said:
The Gator said:
Was scrolling through Epicurious' youtube channel and found this. @AAABatteries I didn't know I needed a glass mixing beaker until I watched this :lol:
Click to expand...

Wait - you don’t use a mixing glass? What kind of uncouth neanderthal are you?
Click to expand...

Everyone uses a fancy beaker and stir stick for the first cocktail or two. By the 4th round I'm pouring unmeasured booze and whatever mixer I can find over the old ice, throwing in another lime wedge and a handful of fresh icecubes and calling it a negroni or whatever even though its mostly just straight gin at that point.
 
Got a gift today that was a premade Manhattan. The brand is On the Rocks and it says it's made with Basil Hayden so this might actually be good.
 
Game changer for me was getting the GE Opal ice maker. I don't bother with Lewis bag or even a blender for crushed ice anymore. I just use the Sonic-style pellet ice out of the ice maker. I mocked my wife for getting it for me for Father's Day, but it's a total life-changer. And not just for cocktails. La Croix (or whatever cheaper substitute I'm using at the time) and those Mio drops with the pellet ice and it's like I'm sipping on an Italian soda.
 
Anyone know some things about Brandy? I am clueless. I imagine there are a lot of varieties and flavor profiles. I am looking at this recipe to serve as a cocktail this Christmas. Brandy is only a small part, but I know nothing. Can anyone recommend a Brandy that would fit in with the flavor profile of this recipe?

  • 4 oz white chocolate liqueur
  • 2 oz vanilla vodka
  • 3 oz eggnog
  • 1 oz brandy
  • Whipped cream, for garnish
  • Nutmeg, for garnish
 
Galileo said:
Anyone know some things about Brandy? I am clueless. I imagine there are a lot of varieties and flavor profiles. I am looking at this recipe to serve as a cocktail this Christmas. Brandy is only a small part, but I know nothing. Can anyone recommend a Brandy that would fit in with the flavor profile of this recipe?

  • 4 oz white chocolate liqueur
  • 2 oz vanilla vodka
  • 3 oz eggnog
  • 1 oz brandy
  • Whipped cream, for garnish
  • Nutmeg, for garnish
Click to expand...
For something like that, which is really just a Brandy Alexander riff, any moderately priced cognac or Armagnac brandy would probably do (a VS or VSOP). Like maybe Martell VSOP or even the cheaper Martell VS. With that much going on, you could probably even do something like Korbel VSOP. I certainly wouldn't go much over $40 a bottle if I'm using it for that type of cocktail. Expensive brandies are pretty exclusively to drink neat.
 
CletiusMaximus said:
I need some recommendations for good hot drinks to ride out this cold front.
Click to expand...

I made this for Ecuador during the World Cup and thought it was delicious. You can easily put any rum (or bourbon) in it.

www.thespruceeats.com

Ecuadorian Canelazo Is Like a South American Hot Toddy

Canelazo is a spiced fruit drink that is spiked with aguardiente or rum and served hot. It's a favorite in Ecuador, especially around Christmas.
www.thespruceeats.com www.thespruceeats.com

Hot Toddy, Irish coffee and hot buttered rum are all good options too.
 
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