Your favorite cocktails - a reference thread for the newish bartender

dan you should drink negronis

oh I should, should I

well I think you should drink caucasitinis

lookin for gin drinks--i offer a gin drink. i'm here to help!

^_^

hahahahahhahahahahah

oh yeah negronis are amazing

they are definitely! but you have to like bitter flavours, none of my friends like them

I am totally down for unconventional-tasting drinks, for a while my go-to beverage was Absolut Peppar and tonic.

There are two popular versions as to who invented the Negroni cocktail. One of them is that it was invented by General Pascal Olivier Count de Negroni, a Corsican French citizen, as a digestive aid.[1][2][3] The other is that the Negroni was invented in Florence, Italy in 1919, at Caffè Casoni, later called "Caffè Giacosa", by Count Camillo Negroni, who invented it by asking a bartender (Fosco Scarselli) to add gin to the Americano, his favorite drink. [4] The word Negroni does not appear in English cocktail guides before 1947.

After the success of the cocktail, the Negroni Family founded Negroni Distillerie in Treviso, Italy, and produced a ready-made version of the drink, sold as "Antico Negroni 1919"

oh for the days when rolling in somewhere and saying "put gin in that" was enough to get shit named after you

xp then i think you would like them! still lollin' here btw

great part abt the negroni is that they're hard to fuck up, i dont think i've ever got a bad one at a bar

i would love to see someone put the nipsy russell on actual bar menu, especially since the only bartender i ever got to make them left his job u_u

love a negroni sbagliato:

2 oz Spumante (or champagne)
1 oz red vermouth
1 oz Campari
1 slice orange for garnish
Stir over ice

When I was a bartender there was a guy, a european diplomat of some kind, who would order them with cognac instead of red vermouth. Had to be precisely identical measures of the gin, cognac and campari, stirred and then strained over ice. It sounds weird but it's quite good.

gin, lime, cucumber, rosemary, soda

― tehresa, Thursday, November 12, 2009 12:55 PM (3 hours ago)

I had something very similar to this on Sunday at Parkside in Austin. It was called a Rosemary Cucumber and the ingredients were Hendrick's Gin, rosemary, and cucumber puree. It was like a very mild and cucumbery martini. Good times!

there are some good gin/lemon cocktails u can make too.

A gin delicious is an amazing cocktail - basically a lemon drop but with gin!

A friend of mine invented a drink - gin in Bud light lime - proportioned like a G&T but with the Bud instead of tonic and lime. No great shakes, but drinkable. Can't remember what he called it, something pornographic.

fuck are you kidding

it was called "the unholy abomination" or "waste of gin" or something similar

i'm not crazy about the cucumber purée. i prefer a few muddledy slices, but to each his own!

xposts

i was out with a friend once and her drink had cucumber purée, and her description was that it tasted too much like a face mask.

I'm glad this thread popped up actually cos we'll be at a swanky bar tonite for my best mate's annual wedding anniversary drinking get together. Think I might have myself a few classicks.

here was the inspiration for the cucumber thing http://www.overthehillandonaroll.com/2008/06/bringing-gin-back.html

but you can leave out tonic if not into it, or put it in. either works!

In that blog they say "I never understood how gin got a bad rap". Did/does it? Everyone I know drinks G&T as a go-to.

i would love to see someone put the nipsy russell on actual bar menu, especially since the only bartender i ever got to make them left his job u_u

― strongohulkingtonsghost, Thursday, November 12, 2009 8:47 PM (2 hours ago)

you have my full pledged support, we still drink those regularly, so thx dude!

Google search for "nipsy russell cocktail", and this thread was number FOUR!!! Awesome.

A friend of mine invented a drink - gin in Bud light lime - proportioned like a G&T but with the Bud instead of tonic and lime. No great shakes, but drinkable. Can't remember what he called it, something pornographic.

― nickn, Thursday, November 12, 2009 2:55 PM (8 hours ago) Bookmark Suggest Ban Permalink
fuck are you kidding

― goole, Thursday, November 12, 2009 2:55 PM (8 hours ago) Bookmark Suggest Ban Permalink
it was called "the unholy abomination" or "waste of gin" or something similar

― a Barbie-like nub where he provates should be (HI DERE)

Obviously we didn't use good gin, but it was more drinkable than I would have thought.

I've been seeing quite a few beer cocktails in the past year - had one last night with white ale, bourbon, lemon and a couple other things I can't remember. Delicious!

Fuck, I paid WAY too much attention to this and the whiskey thread yesterday. Three Old Fashioneds = LOOOONG Friday.

man i wanna nipsy russell tonight, i think

they are great!

Can you please tell me whats in a Nipsy Russell? I was unable to find the recipe yesterday.

John Justen and Fluffy Bear Will Drink It

i think i have only had them that one time

and i've never had it with that exact recipe, either. i though the juice ingredient was "whatever weird shit you can find"

The gin & Bud lime drink was called a Limey Fuck, btw.

nipsys are like being touched by the hand of god

wow, I guess I never made it to making them that weekend.

that thread will go down as one of the all-time greats. John Justin's threads are typically A+ grade. Currently LOVING the Henry the Puppy thread.

We had an 80s movie night and I made Blue Lagoons: curacao and vodka on ice, with lime.

I think The Sazerac should be in the repertoire of anyone who waxes romantic about 19th century New Orleans. I've only had one professionally prepared once, at Le Chat Noir on St. Charles, and didn't catch if there was some cognac in the mix. According to the Sazerac spirits company, its:

* Pack an Old-Fashioned glass with ice
* In a second Old-Fashioned glass:
* 1 sugar cube
* 3 dashes Peychaud's bitters, crushing the sugar cube
* 1½ ounces rye whiskey
* Empty the first glass, and swirl
* enough Herbsaint (or absinth, or Pernod) to coat glass, discarding remainder
* add the contents of the first glass
* garnish with a lemon peel

Of course, a modern drink will be a bit bigger, but the elements rye + anise + bitters + sugar should be in any rendition

who are you

C'est moi!

it is a mystery

I'm not sockpuppet of any current or older habitue on ILX or ILM (though some of you knew me by RL name on AMA), nor am I a public figure in any respect.

it was not an accusation! you just know so much...too much

That's about right for a sazerac. There are legitimate variations that use cognac instead of rye (the original version), both Peychaud's and Angostura bitters, different amounts of bitters, etc. I also don't mind substituting simple syrup for the sugar - just gets the drink a bit smoother since the sugar's so hard to dissolve.

oh have we discussed the WORLDWIDE ANGOSTURA BITTERS SHORTAGE?

http://www.slashfood.com/2009/11/06/angostura-bitters-shortage-shakes-up-cocktail-world/

been drinking lots of tequila old fashioneds and whiskey sours lately