Your favorite cocktails - a reference thread for the newish bartender

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

It's not crazy to wonder how many patrons have died on JaNee's watch