Your favorite cocktails - a reference thread for the newish bartender

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

I'm going to my old bar for dinner. I predict drinks. And more. Drinks.

so glad derelict brought up the sazerac recently! i impulsively bought herbsaint and peychaud to go with a really nice bottle of rye (present to myself with my year-end bonus) and am having a lot of fun making this drink. it's like a next-level old fashioned which is pretty damn tremendous imo

embarrassing admission -- whenever i am making simple syrup i picture myself in a gucci mane or clipse video. all the pyrex, y'know.

I have a question: What is sour mix doing in a margarita and do you need it? There's already lime juice, and surely sour mix is a disgusting chemical burn concoction?

I think sour mix should be avoided always -- there's no point in it. A margarita is tequila + lime juice + a sweeter element (which may or may not be alcohol-bearing), either triple sec or a splash of the jugo of your choice for a different-variety fruity margarita. That's how I do it at least.

I made a margarita recently that was tequila (1) + lime + ginger (0.5) liqueur and it was really tasty.

Good! That is solid advice and I will take it.

Revive!

I'm finding that my Old Fashioned preparation lately is perfect. Perhaps it is the Fee Bros. bitters. They are excellent.

What is everyone drinking lately?

I'm still a beer and wine guy, but I do follow the more active cocktail thread (it's not just for cad):

in the 2k10 i am learning to make cocktails. this is my mixology thread

3 oz lillet, 1 oz gin, shaken, up, dash bitters

kind of a dessert cocktail

does anybody know of a more detailed breakdown for liqueur shelf life (after opening) than this general guide?

http://cocktails.about.com/od/stockyourbar/f/liquor_storage.htm

pretty sure my cassis has turned, it's maybe a year or two old?

I've been drinking equal parts cynar, rye, and vermouth, like a brown negroni

I had an aperol/rye/soda a couple weeks back and it was more interesting than expected!

the general guide is basically it? i'm not ashamed/a little ashamed to admit that the liquors in my house aren't around very long so it's not a problem lol :C

does anybody know of a more detailed breakdown for liqueur shelf life (after opening) than this general guide?

i've never seen anything more specific, most liqueurs hold up fine but your cassis certainly could have gone south.

https://www.youtube.com/watch?v=GWeVRxR1qek

I was waiting for the moment where my jaw would drop

good video, caek!

"3 ounces of bourbon"

https://www.youtube.com/watch?v=iZbzB7pbVT0

this one has only two ounces of bourbon

I kind of wonder if their viral shtick was making heinous videos but I have been to bars that actually made drinks like that

why yes we can make uh classic cocktails *pulls out wrong glass*

Well, I was inspired...to make a double old-fashioned per my personal recipe. Cheers!

i can't believe i've been making old fashions so incorrectly for all these years