That sounds good. I've been wanting Punt e Mes for a long time but am kind of into just having a bottle of Cocchi di Torino around, and the idea of getting a second bottle of sweet vermouth makes me feel a little bit like http://www.theonion.com/articles/man-on-internet-almost-falls-into-world-of-diy-mus,17013/
― Tove Lo Tove You Baby (jaymc), Wednesday, 21 January 2015 05:14 (nine years ago) link
Negroni variations are great, though. Esp. if you keep it to the 1:1:1 proportions. Spirit:amaro:aromatized wine. You can do so much with that combo.
― Tove Lo Tove You Baby (jaymc), Wednesday, 21 January 2015 05:16 (nine years ago) link
I'm starting to feel more comfortable with winging it. Started to make a Ward 8 tonight and realized I was out of lemons, so I just used half-lime/half-grapefruit instead. Also, the orange was a blood orange. Wasn't really a Ward 8, but it was a pretty good drink. Also, now I'm just randomly sipping on 2 parts Cynar, 1 part bourbon.
― Tove Lo Tove You Baby (jaymc), Wednesday, 21 January 2015 05:18 (nine years ago) link
― Tove Lo Tove You Baby (jaymc), Wednesday, January 21, 2015 12:14 AM (12 hours ago) Bookmark Flag Post Permalink
just go through sweet vermouth fast enough that you can alternate between the two.
― call all destroyer, Wednesday, 21 January 2015 18:13 (nine years ago) link
This is my second year of making bitters - I mostly drink bitters + soda through the warmer months, and got into it after buying a ton of Regan's Orange and Fee Brothers and Scrappy's to try alongside the standard Angostura. This year I mixed up this super bright pink and sour blend of cranberry, hibiscus/sorrel/flor de Jamaica, and pink grapefruit that is so good on its own - thinking about what liquor to try it with beside vodka. Gin, tequila maybe. I also made up a floral blend of elderflower, jasmine, and lavendar with meyer lemon and green tea to bitter it that is perfect with gin.
― Jaq, Wednesday, 21 January 2015 19:11 (nine years ago) link
Wow sounds awesome! I'm a fan of bitters + soda.
― seandalai, Wednesday, 21 January 2015 22:11 (nine years ago) link
(makes mental note to visit Jaq soon)
― the top 40 is just the sound of autotuned crying (sleeve), Wednesday, 21 January 2015 22:11 (nine years ago) link
Are you coming up for the pop conf, sleeve? An ILX bitters tasting might be in order.
― Jaq, Wednesday, 21 January 2015 23:35 (nine years ago) link
thinking about it!
― the top 40 is just the sound of autotuned crying (sleeve), Thursday, 22 January 2015 00:45 (nine years ago) link
Negroni with Bonal instead of sweet vermouth = fantastic.
― Tove Lo Tove You Baby (jaymc), Saturday, 24 January 2015 04:56 (nine years ago) link
Easy out of the gloom cocktail I made for friends yesterday: The Rumble (devised by Paul McGee, apparently).
1 1/12 white rum3/4 lemon3/4 simple syrupShake with ice and pour over icefloat 1/2 oz creme de cassisgarnish with mint spring (recipe calls for blackberry as well, but nah)
It's really pretty, too. If I were Prince I would call it the Purple Sunset.
― Josh in Chicago, Saturday, 24 January 2015 14:13 (nine years ago) link
I had a craving for drinks with fresh ginger, googled up a few recipes, and had a Southern Baptist (rye, ginger syrup, lime) this afternoon. Started a batch of ginger liqueur (brandy base) and have a lot of ginger syrup available for more experiments now.
― WilliamC, Sunday, 25 January 2015 22:52 (nine years ago) link
Sounds nice, WmC. I'd like to play around with homemade syrups more; so far, I've only bothered with simple syrup and pomegranate syrup (i.e., grenadine). But occasionally I see a cocktail recipe that calls for something like ginger syrup or pineapple syrup, and I skip over it, just because I don't want to spend the time. (Not that those would be especially laborious, but when I'm scanning recipes, it's usually because I want a drink at that moment.)
Btw, I finally did buy Punt e Mes, and it's great.
― jaymc, Wednesday, 11 March 2015 05:57 (nine years ago) link
Got the Death & Co. book for my birthday -- it's excellent. Kind of a How to Cook Everything for cocktails. Even if you don't bother with the specific recipes that call for, like, Suze and cacao-nib-infused Campari, it's a great resource for the home mixologist.
― jaymc, Friday, 10 April 2015 21:08 (nine years ago) link
i agree, really good book. even the dorky parts about running the bar are good.
― call all destroyer, Friday, 10 April 2015 21:12 (nine years ago) link
Ha, yes.
― jaymc, Friday, 10 April 2015 21:24 (nine years ago) link
cacao-nib-infused Campari
totally gonna try this
― sleeve, Friday, 10 April 2015 21:48 (nine years ago) link
so i have a lot of bourbon that has been given to me as gifts over the years and some of it is of varying quality. typically i just like my bourbon neat but the lower quality bottles i've received are not really ideal for that. i don't know shit about cocktails apart from the fact that i enjoy good ones that are made for me. but i'd like to learn how to make a few and i figure that i could use up some of this bourbon i have. i realize that my cocktails are only going to be as good as the bourbon i'm using but i still feel like the shittier bourbon i have would be better off used in a cocktail than sipped neat. what are some good entry-level drinks to start on?
― marcos, Wednesday, 22 July 2015 13:47 (eight years ago) link
old-fashioned and manhattans
― call all destroyer, Wednesday, 22 July 2015 13:56 (eight years ago) link
um, revive?
I have:
some OK tequilasome OK bourbonsome OK vodkasome not OK trashy-ass triple secsome ouzo
and:
some sparkling h20 (not as bubbly as soda, but y'know)some DC tap watersome diet coke, which I won't touch so we can ignore thissome, like, jams that I could mix with some h20?some vinegar
also:
some thai basilsome lime leavesa cucumbersome tomatoestarragonthymeuhsome thai peppers (hot hot)some lemongrasssome gingerhang on
some pomegranate molasseswide assortment of spices--reasonable chance I have it if you can name itumcoconut milkcat poopvarious vinegarswait let me do one more check of fridge and pantryrose and orange blossom watervarious dried fruits
various fermented fish things
I do NOT have: citrus, wine, adult supervision
also a little tipsy
but I have no next dring
please help
― mom tossed in kimchee (quincie), Saturday, 1 August 2015 00:54 (eight years ago) link
OH WAIT half a pineapple
vitamix
low self esteem
― mom tossed in kimchee (quincie), Saturday, 1 August 2015 00:56 (eight years ago) link
Really, ilx?
s'cool. I blended up shit from my garden in the vitamix, gonna add some booze and sell it for like 10 bux per 8 oz
― mom tossed in kimchee (quincie), Saturday, 1 August 2015 02:04 (eight years ago) link
aw wish i cd help a tipsy ilxor outbut i'm not much of a cocktail person(& when i go for cocktails tend to be v simple ones)here's one i can't vouch for but found on the web & i think fits yr ingredients: http://www.seriouseats.com/recipes/2012/08/drinking-in-season-basil-and-lime-cooler-vodka-highball-recipe.html
― drash, Saturday, 1 August 2015 02:19 (eight years ago) link
sorry, i am just seeing this!
uh, vodka, sparkling h2o, lime leaves, muddled ginger, coconut milk, lots of ice?
― call all destroyer, Saturday, 1 August 2015 02:21 (eight years ago) link
OK, thx drash and CAD!
Gonna do this and poorly liveblog
Gotta finish this healthy blood mary first
do I throw lime leaves into blender or should I like make a simple syrup with lime leave and ginger and tha thai basil which I gre myself thankuvery much
answered my q, thanking u, will report back
― mom tossed in kimchee (quincie), Saturday, 1 August 2015 02:51 (eight years ago) link
quick and dirty way wld be muddle grated ginger and leaves with simple syrup, then add vodka and coconut milk (just a bit prob), shake w/ice and fill w/soda.
i have no clue how this would actually taste but seems reasonable enough.
― call all destroyer, Saturday, 1 August 2015 02:59 (eight years ago) link
I am a little iffy on the vodka b/c normally I choose anythig BUT vodka--but wtf I go for it
I am so sad no lime b/c this would seem so duh but I no gonn leave my house for lime at this moment
― mom tossed in kimchee (quincie), Saturday, 1 August 2015 03:17 (eight years ago) link
yeah w/o any citrus i'm reaching a bit
― call all destroyer, Saturday, 1 August 2015 03:18 (eight years ago) link
OK ginger (thin slice and thankfully not inclurig any finger) muddled with lime leaf in simple syrup and taste nice, however I should have said that reqirement is drank served UP ( I DIED knows how I feel about ice in my drank) so I dunno how it will go shaken w/vodka and coconut milk (and maybe some lemograss bc why not I have it) anyway and then served up; worried it will be weak sauce but will report back. Aslo I am going to find a star anice in cubbord bc why not
― mom tossed in kimchee (quincie), Saturday, 1 August 2015 03:29 (eight years ago) link
but the thing is in the works. Maybe awesome idk
also I was just dancing to courntey luv song in my kigchen so maybe not best drink critique atm
― mom tossed in kimchee (quincie), Saturday, 1 August 2015 03:31 (eight years ago) link
please report backintrigued by thai ingredients cocktailspeaking of courtney
https://www.youtube.com/watch?v=bgOMPVTV0X4
― drash, Saturday, 1 August 2015 03:39 (eight years ago) link
OK i just watched that and now I feel like makig a "coctail" makes no sense because clearly cocktail has not helped a courtney< I dont think
but this shit is middling so it is gonna end up shaken with coconut in fancy glass so sorry courtney, my drank better and sorry u
― mom tossed in kimchee (quincie), Saturday, 1 August 2015 03:48 (eight years ago) link
6 kaffir lime leaves4x 1/8 inch slices ginger from double thumb size knobscant tsp thin-slice lemongrass1 "arm" from one star anise (no seed, just lil arm)2 Tbs (1:1) simple syrup
muddled, then sitting while I figure out next move
next move will be vodka and coconut milk, proporions tbd, may be a tragic mistake, shaken and served up because I don't do ice in cocktils
― mom tossed in kimchee (quincie), Saturday, 1 August 2015 04:02 (eight years ago) link
To the above, I sloshed in some cocnut milk (the good brand not the knock of chockosn whateves brown an kind) and som vodka (titos), which Inever have because why vodka when good booze available)
shaky shaky shaky with ice then strained into a martin glass.
first sip was like "whoah this is like sauce from third rate thai take out
it tasted like blatant thai flavors
I added some fancy ass bitters that are allspicy and some pepper
Now is OK
G'night
― mom tossed in kimchee (quincie), Saturday, 1 August 2015 04:31 (eight years ago) link
ชนแก้ว
― drash, Saturday, 1 August 2015 05:02 (eight years ago) link
let's try 77 cocktails: http://www.informationisbeautiful.net/visualizations/cocktail-recipes/
― davey, Tuesday, 4 August 2015 08:18 (eight years ago) link
http://www.nytimes.com/2015/08/21/dining/sasha-petraske-dies-at-42-bar-owner-milk-and-honey.html
― controversial but fabulous (I DIED), Friday, 21 August 2015 20:34 (eight years ago) link
I searched this thread to share a recipe and feel weird about doing so directly after a link to the obit of the guy who's largely responsible for people thinking about cocktails more than they had prior to the late 90s but, well, lemme raise this outstanding drink to Sasha Petraske. It was a "I want a bourbon drink, what have I got lying around" attempt and it's kind of spectacular imo
1.5 oz + a little of good bourbonjuice of 1/2 lemon2 shakes orange bittersa few drops poured from a bottle of maple syrup
chill glass, shake everything together with ice, strain
I don't have a name for it, it's just really really good
― tremendous crime wave and killing wave (Joan Crawford Loves Chachi), Sunday, 23 August 2015 22:11 (eight years ago) link
love bourbon and maple, great combo. maple syrup in general is something where i'm always like why don't i use this more
― call all destroyer, Sunday, 23 August 2015 23:17 (eight years ago) link
http://www.theperfectlyhappyman.com/uploads/founders-canadian-breakfast-stout.jpg
― Jeff, Sunday, 23 August 2015 23:41 (eight years ago) link
hey who put beer in the cocktails thread!
― call all destroyer, Monday, 24 August 2015 00:15 (eight years ago) link
yeah, i don't see maple syrup in a whole lot of cocktail recipes, but it does seem like a natural pair with bourbon. last time i used it, i think, was in a riff on the alpine rabbit, which is bourbon, carrot juice, lemon juice, walnut liqueur, and simple syrup. i replaced the last two ingredients with maple syrup, and it worked out pretty well.
― jaymc, Monday, 24 August 2015 00:45 (eight years ago) link
actually, it would probably be really good with applejack/calvados, too.
― jaymc, Monday, 24 August 2015 00:46 (eight years ago) link
I didn't have much around the house this week except bourbon, limes, and soda water (I was drinking a lot of mojitos because it's been so hot but then I ran out of rum) so I've been making bourbon rickeys and they are a tasty and very easy summer drink imo
― marcos, Monday, 24 August 2015 02:08 (eight years ago) link
lol carrot juice, i will have to try that
― call all destroyer, Monday, 24 August 2015 02:13 (eight years ago) link
This sounds like the worst cocktail ever, and I'm not even sure it's intentional:
This is a delicate drink inspired by our generation’s most sensitive poet/rapper/singer.3 oz Moët Rosé Impérial1 oz Bud Light Lime Straw-Ber-Rita1 5-Hour Energy (any flavor)5 oz Sprite1. Pour chilled rosé and Bud Light Lime Straw-Ber-Rita into a wine glass.2. Add 5-Hour Energy and gently stir.3. Top with Sprite.
3 oz Moët Rosé Impérial1 oz Bud Light Lime Straw-Ber-Rita1 5-Hour Energy (any flavor)5 oz Sprite
1. Pour chilled rosé and Bud Light Lime Straw-Ber-Rita into a wine glass.2. Add 5-Hour Energy and gently stir.3. Top with Sprite.
http://luckypeach.com/recipes/drake/
― conditional random jepsen (seandalai), Tuesday, 2 February 2016 01:21 (eight years ago) link
lol
― just sayin, Tuesday, 2 February 2016 03:57 (eight years ago) link
you think a drink with Bud Light Lime Straw-Ber-Rita in it.... might be accidentally bad?
― just sayin, Tuesday, 2 February 2016 03:58 (eight years ago) link
How hit and miss are your cocktails? How often is something you dream up spot-on and how often are you like, “That’s so disgusting, no one’s going to drink that”?[Laughs] Some time they’re too disgusting, but often—well, I wouldn’t put it in the book if I thought it was too disgusting. Although there are some I haven’t actually tried. There’re a couple that are just for laughs.
― just sayin, Tuesday, 2 February 2016 04:01 (eight years ago) link