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

Love a sbagliato.

My favorite spritz is a half-half combo of Aperol and Campari, cuts the sweetness but not as bitter as a Campari spritz. (I like all these spritzes tho.)

Tonight we made French 75s with cognac, a house favorite.

A couple of successes from Punch this week: banana peel "oleosaccharum" subbed in for most of the simple syrup in a Daiquiri. Probably going to have another one later today with all the simple subbed out. The banana peel syrup is banana-y but also tannic, really delicious.

Second was an Alpine Negroni, a riff I prefer over the original. Equal parts standard Negroni ingredients plus Amaro Braulio, plus 1/4 oz. of "champagne acid," a solution of tartaric and lactic acids in water. It really makes the vermouth pop, so use a good one.

A friend of mine was looking for a bottle of something I've never encountered: China-China. Is this an amaro? Is it used in any drinks? I'm not even sure where it's made, or why it's called that.

Technically, it's an amer (French amaro):
https://www.giffard.com/en/bigallet-liqueurs/546-bigallet-china-china.html

I think it's a common substitute for Amer Picon, which isn't available in the U.S.

Here are some recipes that use it:
https://kindredcocktails.com/cocktail?scope=0&index_type=2&output_type=1&ingredient%5B0%5D=Bigallet%20China-China

I had a Soleggiato last week, which is a spritz with Amaro Angeleno, dry vermouth, Manzanilla sherry, and soda. I love anything with dry sherry in it, but this was one refreshing cocktail. Need to find a bottle of Amaro Angeleno.

I am very excited that I have gathered all the ingredients to duplicate local foodie bar cocktail "THE BRAIN", the bartender kindly gave me the recipe

1 oz dry gin
1 oz Angostura Amaro
1/4 oz cocchi di torino
1/4 oz Cruzan Black Strap rum

stir w/ice in glass

add orange AND lemon peel, float with clear overproof rum (Wray & Sons)

only one mention of the boulevardier itt. for shame

― cozen, Monday, 18 November 2013 03:55 (ten years ago) bookmarkflaglink

Bumping those numbers rn. Currently trying everything Negroni adjacent after having a cocktail awakening. Never been a straight spirits guy, never been down for all the fruity nonsense most of those around me drink (just give me beer!). But the Negroni, Manhattan, Old Fashioned, Brooklyn and now the Boulevardier have been an awakening. Please recommend more in this category to a mixology novice

little italian:

2 oz rye
1/2 oz red vermouth
1/2 oz cynar (cynar 70 is best but regular will do)

stire w/ice, orange peel garnish

not campari-related, but delicious

sazerac? vieux carre? martinez?

there’s such a deep well of drinks in the space you’re in, possibly only limited by the amount of amari you can acquire.

Made a martinez, had a little italian at a pizzeria around the corner but, the other two haven't heard of, cheers!

vieux carre is def a go-to of mine

One great sub is to mister-potatohead Laird's Straight Apple Brandy (BIB, 100 proof) into any whiskey recipe.
Also, every new aged rum I get I try out in a rum Old Fashioned.

I'm looking at two clairins (Haitian rhum agricole) on the shelf and wondering why I haven't subbed those into Negroni versions before. A job for tomorrow or Saturday.

oh man I never even considered a rum old fashioned

btw WmC, if you really need that Cruzan Black Strap there is tons here and it's like $15 a bottle, you know how to reach me ;)

One of my liquor stops* in Memphis has it and I'm going up early next month so I'll grab a bottle then. Thank you though!

*Buster's is legit one of the top 20 liquor stores in the country imo, and they just opened a 2nd, even bigger, location today.

Love a good stirred rum drink.

A few I like are the 100 Year Old Cigar, Ash Tray Heart, Black Prince, Bye Bye Batista, Desk Job, Drunken Dodo, and Rum River Mystic.

There's also the Kingston Negroni (subbing Smith & Cross for gin), which seems to have become somewhat popular, though it's not one of my favorites.

Oops, messed up one of those links; try Black Prince.

Rebennack variant
1.5 oz Rye
.75 oz Averna
.25 oz Cointreau
2 dashes Peychaud's Bitters
orange peel for garnish

Oooh -- Averna and Cointreau!

It's got a really nice orange/chocolate/whiskey thing going on.

ooh gonna get some Averna and try that one

xps Love the 100 Year Old Cigar. Gonna have to try an Ash Tray Heart.

https://punchdrink.com/articles/sushi-rice-negroni-stirred-cocktail-drink-hack/

I saw this article about adding (raw) sushi rice to stirred cocktails a few weeks ago but didn't try it until I kicked off my Negroni Week tonight -- it really does give the drink a sexy silkiness.

whaat

That is an amazing idea. That starch is going to add texture and flavor.

This is fascinating

NO

why NO?

https://scontent-atl3-2.xx.fbcdn.net/v/t39.30808-6/460089777_10163705152923709_7400666176044743373_n.jpg?stp=cp6_dst-jpg&_nc_cat=111&ccb=1-7&_nc_sid=127cfc&_nc_ohc=zedEjojavJkQ7kNvgFu-CbF&_nc_ht=scontent-atl3-2.xx&oh=00_AYA5vymMe9YX3C3z1hT3azF32wNjHbx-1u0MuKa7NSiGRQ&oe=66EFCF7E

Alpine Negroni (the usual ingredients plus Amaro Braulio, plus a bit of "champagne acid," a tartaric-lactic acid solution). No rice.

That looks good

I invented a drink at the bar last night that was pretty good
I unveil the Bonnie Prince!

1 part Lairds Apple Brandy
1 part Drambuie liqueur
splash of soda, 1 ice cube
lemon twist

Not that different than a Rusty Nail, except with applejack instead of scotch

^^^^^ Laird's had an interesting history... older than the United States!

https://lairdandcompany.com/our-history/

I like their bottled-in-bond (100 proof) variety

OK, I just read about the Spagett, might have to try that tonight. Take a Miller High Life, pour out two ounces, replace that with one ounce of Aperol and one ounce of lemon juice, serve in the bottle.

i am trying the rice thing now.....it seems like it's doing something with the texture? certainly not bad.

I make an Aperol Fritz, which is an Aperol spritz with a West Coast IPA. Really refreshing in the summer.

Should say the IPA subs for the Prosecco.

hahah great name

replace that with one ounce of Aperol

we used to do a trashier version of this, pouring a dram of green apple pucker into cheap beer

I still wanna know what the NO was about.

I just saw the 'raw sushi' and had a visceral reaction.. then I saw you were talking about uncooked rice grains

ah, ok... that reminds me, I saw a drink recipe the other day that had a bit of fish sauce in it, but I forgot to bookmark it.

For the Campari fans, this is a house favorite that I made for a friend’s birthday party this week. It went over gangbusters because it always does because it is totally delicious!

https://punchdrink.com/recipes/bitter-mai-tai-2/

That looks good! I'll have to try that

(Despite its Polynesian flair, I think the Mai-Tail was actually invented here in Oakland)

Yeah, Vic Bergeron at Trader Vic’s is credited with it, although there was a long-running dispute about that with Donn Beach. It even went to court.

https://ultimatemaitai.com/about/history/

For the Campari fans, this is a house favorite that I made for a friend’s birthday party this week. It went over gangbusters because it always does because it is totally delicious!

https://punchdrink.com/recipes/bitter-mai-tai-2/

― Blitz Primary (tipsy mothra), Friday, September 20, 2024 4:38 PM (one hour ago) bookmarkflaglink

Gimme.

that reminds me, I saw a drink recipe the other day that had a bit of fish sauce in it

Was it this, in the new issue of Bon Appetit? https://www.bonappetit.com/story/sophon-restaurant-seattle-cocktails

(Doesn't include specs, but it mentions a Cambodian restaurant's take on a pina colada that includes both fish sauce and a peanut-based orgeat that also incorporates fish sauce.)

The Bitter Mai Tai looks great, btw. Tipsy, do you make your own orgeat, as the recipe suggests, or use a store-bought version? I was using a store brand (BG Reynolds, I think) when I was getting into tiki drinks a few years back, but I never replenished my supply when it ran out.