7-bottle shopping spree today along with what i had already equals enough for a working home bar. i've already done some research, i have most of the tools, i have just about enough of the time and money. i am learning to do this.
itt i will post recipes, observations, and pro-tips abt making drinks at home for you and the guests you may/may not have. bartenders, pro, ex-pro, and amateur, pls feel free to contribute.
― call all destroyer, Wednesday, 30 December 2009 00:46 (eleven years ago) link
First question, what booze do you now have in your home bar?
― 12 inches of (snoball), Wednesday, 30 December 2009 00:47 (eleven years ago) link
RECIPE ONE: negroni (with a wink and a smile at HI DERE)
of course this is a classic. i bought the stuff to make it today because they are delicious:
EQUAL PARTS gin, campari, sweet vermouth. add ice and stir; garnish w/orange.
mine was a little sweeter than i planned--may drop vermouth content ever so slightly to suit my tastes.
― call all destroyer, Wednesday, 30 December 2009 00:50 (eleven years ago) link
ok here is a rundown:
GIN tanqueray (wanted plymouth but could not turn down deal on tanqueray)
BRANDY laird's applejack (regular, not bonded--bonded seems to be preferred all around but i can't find it atm)
TEQUILA corzo anejo (this is a nice bottle that was a gift--not for mixing imo)
RUM appleton silver jamaican (from a few nights of mojitos a while back)
RYE old overholt, tuthilltown manhattan rye, sazerac 18-year
BOURBON michter's us1, four roses small batch, van winkle 12 year lot "b"
SCOTCH laphroaig 10-year
VODKA i don't know, there's some around here somewhere
VERMOUTH martini and rossi sweet and also dry, lillet blanc
BITTERS angostura, peychaud, fee bros orange bitters
OTHER STUFF campari, green chartreuse, herbsaint, cointreau
― call all destroyer, Wednesday, 30 December 2009 00:57 (eleven years ago) link
this is a good idea imo ~ wish i had funds rt now 2 mix along w/ and learn sum - shd b st8 by spring/summer 2 copy sum lavish drinks tht hopefully f/ tiny umbrellas
― johnny crunch, Wednesday, 30 December 2009 01:21 (eleven years ago) link
yeah dude i am saving rum drinks for the summer because it will be more appropriate and also frankly that shit is really confusing
― call all destroyer, Wednesday, 30 December 2009 01:33 (eleven years ago) link
RECIPE TWO: marconi wireless
1.75 oz applejack.75 oz sweet vermouth2 dashes orange bitters
stir in a mixing glass with ice, strain, garnish w/lemon
first, i garnished w/orange because i was already in the process of destroying an orange. second, tbh, i fucked up the proportions by reading too fast--assumed it was 2:1 applejack: vermouth and ignored that extra .25 oz. so of course the drink tasted a little vermouth-y at first. however, it did mellow out to a pleasant apple/orange concoction.
― call all destroyer, Wednesday, 30 December 2009 02:02 (eleven years ago) link
so one day after bitching about being unable to find laird's bonded apple brandy, i found it. it's like 3 bucks more than the 80-proof applejack. it also has a much shittier label for whatever reason. quick taste test indicates it has more of an apple flavor than its little bro (to be expected) and enough alcohol burn that you would only ever use it for mixing. i will remake the marconi wireless with it sometime soon.
also grabbed a bottle of lemon hart demerara rum. all i really know is that it is the 151 proof rum that serious tropical drinks people use. it's also next to impossible to find around here, so i will stash this bottle for the summer. ironically, i finally got it at the second-closest liquor store to my house.
also attempted to make some grenadine today (the things i can accomplish when i take a week off). recipe:
16 oz. POM pomegranate juice1 cup sugar1 tsp vodka added after cooking to preserve
combine POM and sugar, bring to boil, simmer while covered until bored. let cool and bottle w/vodka.
for whatever reason this did not reduce and become as syrupy as i think it is supposed to. maybe i didn't boil on high heagt for long enough. i really have nothing to compare it to but it smells good.
― call all destroyer, Thursday, 31 December 2009 01:48 (eleven years ago) link
excited for this thread - i would like to make a request that you try the nipsy russell at some point.
― .81818181818181818181818181 changed everything (jjjusten), Thursday, 31 December 2009 01:54 (eleven years ago) link
By chance I picked up some bottles on the way home tonight. As of now I have:
VODKA gvoriRUM el dorado 5 cruzanGIN bombay sapphireTEQUILA dos manos OTHER cointreau, grand marnier, cherry heering, blue curacao, angostura bitters, grenadine, etc
I'm not much of a fan of bourbon, and I do 95% of the drinking around here, so I don't have it stocked as of yet.
― Quiet, I'm making my Youtube Star Wars Review (Z S), Thursday, 31 December 2009 01:58 (eleven years ago) link
that's the most booze it is possible to have in one place without anything i'd want to drink
― thomp, Thursday, 31 December 2009 02:01 (eleven years ago) link
john i am glad you are excited--have no way of pureeing a haberno at the moment but i will oblige at some point, i promise
― call all destroyer, Thursday, 31 December 2009 02:02 (eleven years ago) link
i gotta get some cherry heering like hell, too
i want to go survey my liquor cabinet, but its all the way over there and i am lazy
― .81818181818181818181818181 changed everything (jjjusten), Thursday, 31 December 2009 02:13 (eleven years ago) link
RECIPE THREE: jack rose
another well-known classic.
2 oz. laird's bonded.66 oz lemon juice.66 oz grenadine
combine and shake w/ice, strain, garnish with lemon
laird's bonded already proving its worth--there is a distinct apple taste amidst the other fruits going on here. with my homemade grenadine this was really tasty tbh--fruity but not oversweet with nice strong citrus and apple notes. would make for anyone.
― call all destroyer, Thursday, 31 December 2009 02:18 (eleven years ago) link
btw recipe for that was proportioned up slightly from the one in jimmy patrick's 101 cocktails iphone app--which in terms of providing an intelligent selection of recipes by someone who knows what they're doing is a real winner.
― call all destroyer, Thursday, 31 December 2009 02:20 (eleven years ago) link
Good start so far w/ the ingredients, also the jack rose is probably the most overlooked classic cocktail.
I wouldn't use the applejack, even the unbonded, in recipes calling for brandy - it's a substantially different ingredient. You can get a brandy that's fine for mixing for cheap - I use Tres Cepas, a spanish brandy, which wasn't much over $10.
― I DIED, Thursday, 31 December 2009 02:31 (eleven years ago) link
- Keep your vermouth in the fridge. It is a wine, though fortified, and will spoil after a few months, less if you keep it at room temp. A nicer bottle of vermouth like Vya, Carpano Antica, or, if you can find it, Dolin, is an absolute revelation, and so worthwhile for the number of drinks it's used in.
- Learn how to cut citrus for different garnishes. Twists, strips, thumbnails, etc. Learn how to flame a citrus zest - very impressive.
- Pay attention to the bartender in that video and his blog - http://www.jeffreymorgenthaler.com/
― I DIED, Thursday, 31 December 2009 02:41 (eleven years ago) link
good video, i dig that guy and his blog
― call all destroyer, Thursday, 31 December 2009 02:46 (eleven years ago) link
also yeah i have no other brandy right now but am only using laird's products in recipes specifically calling for applejack. i'm planning on picking up some vs cognac soon for other brandy mixing. not sure what tres cepas is made of/if it's available here but i will look around.
― call all destroyer, Thursday, 31 December 2009 02:48 (eleven years ago) link
RECIPE FOUR: corpse reviver #2
everybody on the internet swears by this cocktail
1 OZ. EACH gin, lillet blanc, cointreau, lemon juiceA TINY AMOUNT of absinthe (i used my 1/8 tsp measure)
shake well w/ice, strain.
sugg. garnish is a stemless cherry but i'm not going to bother with that given that i live alone and am watching the nba and posting to ilx right now. also i don't really like cherries.
you can see why people like this. the gin, lemon, absinthe, and cointreau are all clearly detectable and the lillet just seems to kind of hold everything together. the total package is pleasant and citrusy but ends on a more complex note (via the gin flavorings and absinthe afaict)
― call all destroyer, Thursday, 31 December 2009 04:17 (eleven years ago) link
my pro-tip for recipes calling for whiskey (the scotch variety) - don't use a nice single malt like laphroig! that's for sippin!! buy a blend like johnny walker (or famous grouse, or bell's, or jameson, or etc)
also re gin - sapphire is garbage - tanqueray is yoga flame for all time
― Tracer Hand, Thursday, 31 December 2009 10:24 (eleven years ago) link
i just made a corpse reviver! FABULOUS
― Tracer Hand, Thursday, 31 December 2009 17:33 (eleven years ago) link
― call all destroyer, Thursday, 31 December 2009 17:49 (eleven years ago) link
hey friends back from a weekend away to continue makin drinks in the 2k10.
a visit to the new hampshire state liquor store didn't yield as much as i'd hoped. their selection of liqueurs is subpar and you only get really really great prices when they put stuff on sale.
so i settled for a bottle of courvoisier vs and a bottle of benedictine. why courvoisier? well, it was on sale, and my friend and i decided that their little logo looks like a gangster pulling a gun.
benedictine had been popping up in a few recipes i wanted to try; all i can say at the moment is that it tastes sweet and kind of weird.
― call all destroyer, Tuesday, 5 January 2010 03:26 (eleven years ago) link
RECIPE 5: diamondback
this was introduced to me by awesome local bartender j0sey p4ck4rd when i asked for an "intense" rye-based drink. (btw she appeared on rachel maddow's show a couple weeks ago; you can google it). i have been fucking w/the proportions and ingredients for a little while, but i am settling on the 3:2:1 measurements described to me originally:
1.5 oz rye whiskey1 oz laird's bonded apple brandy.5 oz green chartreuse
stir well over ice, strain into a small glass. no garnish you pussy.
this tastes really weird and is probably not for everybody. however, there is def. something compelling about how three strong spirits can combine into something that goes down pretty smoothly.
― call all destroyer, Tuesday, 5 January 2010 03:34 (eleven years ago) link
Tonight I am enjoying one of my very favorite drinks from the excellent Grog Log by Jeff Berry, which collects a bunch of "lost" tropical drink recipes from the 1940s-60s.
NEVER SAY DIE
.5 oz fresh lime juice.5 oz orange juice.5 oz grapefruit juice.25 oz unsweetened pineapple juice.5 oz honeydash Angostura bitters1 oz Barbados rum.5 oz light Puerto Rican rum.5 oz dark Jamaican rum
Heat honey until liquid, then blend with all other ingredients with 4 ounces crushed ice for 5 seconds. Pour into diamond plated goblet and roll a fat one - you're about to have a fine sunday niiiiiiight.
― chicken sandwich CARL!! (Z S), Monday, 11 January 2010 00:00 (eleven years ago) link
(recipe originally developed by the legendary Don the Beachcomber)
fuckin' love this guy
― chicken sandwich CARL!! (Z S), Monday, 11 January 2010 00:01 (eleven years ago) link
z s that sounds excellent. did you just use a microwave to heat up the honey?
― call all destroyer, Monday, 11 January 2010 01:15 (eleven years ago) link
Yep, just 20 seconds or so works fine!
― chicken sandwich CARL!! (Z S), Monday, 11 January 2010 01:35 (eleven years ago) link
hey guys, i'm back from being sick and busy with some new stuff for you.
first, i remade the marconi wireless (recipe two above) with three key changes: correct proportions, lemon not orange garnish, and fresh vermouth. i straight-up did not know about vermouth freshness until my mans I DIED said something upthread. he's right. obviously. anyway, the remade drink is more balanced and a lot better--sweet and light, v. refreshing imo.
― call all destroyer, Wednesday, 13 January 2010 03:21 (eleven years ago) link
so i had been wrecking a lemon for garnish for a couple days and needed a good reason to juice it. this leads us to
RECIPE SIX: the frisco
2 oz rye.75 oz benedictine.74 oz lemon juicegarnish with a lemon twist
stir over ice; strain into a cocktail glass (tbh the recipe i used says to shake but this does not feel like a shaken drink to me, ymmv)
found this browsing recipes on cocktailchronicles.com; apparently there are many options for proportioning these ingrendients. hard to say what the desired effect is but this is a weird drink--the tartness of the lemon juice and the sweetness of the benedictine hit completely different areas of your mouth at the same time. the rye is just kinda there gettin you drunk. i would re-proportion, but honestly i don't totally know what i would do different.
― call all destroyer, Wednesday, 13 January 2010 03:27 (eleven years ago) link
LOL .74 ounces. that is .75 but you already knew that.
― call all destroyer, Wednesday, 13 January 2010 03:28 (eleven years ago) link
Learn to pour freehand. 1 (slightly generous) ounce is 3 seconds' pouring through most pro quality pourers (which are cheap). Practice with water in old bottles so you don't waste booze -- it's not just a show-off thing, your feel for mixing changes in good ways at the same time.
― Three Word Username, Wednesday, 13 January 2010 08:31 (eleven years ago) link
so for the frisco--i tried again with only .5 oz benedectine and it might be better that way. final experiment i think is to shake it--benedictine is really syrupy and heavy and def sank to the bottom of my glass.
so then it's time for a partial INGREDIENTS UPDATE:
FERNET BRANCA is one of those things that is quite polarizing. as a fan of bitter drinks in general i figured i'd like it. my friend zoe remarked that it tastes like toothpaste which is actually as good a starting point as anything. the fernet site recommends you take three slow sips to fully appreciate whatever the hell they put into it. good idea--the mouth-numbing bitterness goes away and you can detect more fruit and whatnot.
FEE BROS WHISKEY BARREL AGED BITTERS i see a lot of what i'd call "blog cocktails" that use these bitters. they kind of smell like cola.
― call all destroyer, Tuesday, 19 January 2010 02:54 (eleven years ago) link
ok, let's talk recipes:
RECIPE SEVEN: old-fashioned
this is essentially an economy/simple old-fashioned for the home bartender; though i've seen some v. reputable places use only these ingredients. old-fashioneds kinda fall into the orange/cherry or no orange/cherry camp--for reasons of taste, simplicity, and economy, i think you get a really satisfying drink without the fruit. the version with the fruit is good too though!
1 sugar cube2 oz. rye.25 oz waterA FEW DASHES angosturalemon peel for garnish
put the sugar cube in the old-fashioned glass, dash w/angostura (just a few times till the cube turns reddish pink). add the water and stir gently. add the rye and stir gently again. add 4-5 ice cubes and stir one more time, twist the lemon over the drink and wipe it around the rim of the glass.
one cool variation i've seen basically hinges on your ability to get one large ice block or chunk to fill the entire glass. slower dissolution = a cold but not watery drink.
― call all destroyer, Tuesday, 19 January 2010 04:03 (eleven years ago) link
and RECIPE EIGHT: fernet old-fashioned
v. slight modification of a recipe by the guy who does kaiserpenguin.com--he is purportedly a huge fernet branca fan.
take recipe 7, substitute fernet branca for rye, orange bitters OR fee whiskey barrel aged bitters gor angostura, and orange garnish for lemon. if you feel fancy, grab a lighter and flame the orange oils.
i think this is an awesome drink--tried both orange and whiskey barrel bitters and i think i prefer orange on the balance, they seem to bring out the fernet's character a little more.
― call all destroyer, Tuesday, 19 January 2010 04:07 (eleven years ago) link
one cool variation i've seen basically hinges on your ability to get one large ice block or chunk to fill the entire glass. slower dissolution = a cold but not watery drink
For Christmas I got an ice tray that makes giant ice spheres:
The only problem is that I can never get them to come out as perfect spheres like the picture. For reasons too complicated and idiotic to discuss here, the tops of them are always cut off so they look like the Death Star. Still, worth picking up!
― CATBEAST!! (Z S), Tuesday, 19 January 2010 04:12 (eleven years ago) link
wow, that's awesome! definitely going to track it down.
― call all destroyer, Tuesday, 19 January 2010 14:39 (eleven years ago) link
<3 fernet branca! i'll try that version of the old fashioned
― just sayin, Tuesday, 19 January 2010 14:56 (eleven years ago) link
I had a couple Sidecars last Saturday will watching football. Excellent drink imo.
― voices from the manstep (brownie), Tuesday, 19 January 2010 15:28 (eleven years ago) link
brownie what brandy did you use? while not having looked hard, it seems difficult to find consensus on good cheap brandies. or maybe you used a pricey one! in which case more power to you.
also, this is nice: http://www.nytimes.com/2010/01/17/fashion/17shake.html?ref=todayspaper
― call all destroyer, Tuesday, 19 January 2010 21:24 (eleven years ago) link
I don't know what kind of brandy! a friend whipped them up. I'm not too picky anyway.
― voices from the manstep (brownie), Tuesday, 19 January 2010 21:27 (eleven years ago) link
I just made a drink with this:
- fresh squeezed blood orange juice- gin- cranberry juice
shaken over ice, lovely
― Tracer Hand, Tuesday, 19 January 2010 21:30 (eleven years ago) link
xp yeah the overriding sentiment seems to be that any common vs cognac will do for mixing. one book i have gave remy martin a nice writeup so i may try that next.
― call all destroyer, Tuesday, 19 January 2010 21:30 (eleven years ago) link
tracer what were your proportions?
no idea - maybe something like:
― Tracer Hand, Tuesday, 19 January 2010 21:37 (eleven years ago) link
cranberry really just for a little hint of sweet-tartness
― Tracer Hand, Tuesday, 19 January 2010 21:38 (eleven years ago) link
we should definitely not leave this one out:
Hey guys I invented a new drink in honor of tonight's results
6 oz of your worst vodka
shake with ice cube, pour directly into mouth
― CATBEAST!! (Z S), Tuesday, January 19, 2010 7:16 PM
― tehresa, Wednesday, 20 January 2010 03:38 (eleven years ago) link
i'm sorry guys! i drove way the hell out of my way to vote in this one, had dinner with my parents, came home and saw the results, and quickly made a sidecar in honor of brownie who is a cool guy UNLIKE THE VOTERS OF MASSACHUSETTS
― call all destroyer, Wednesday, 20 January 2010 03:43 (eleven years ago) link
Made an equal parts Old Pal with Irish whiskey (which probably means it's called something else), definitely one I'll have again: 1oz dry vermouth, 1oz Campari, 1oz whiskey; stir.
― coptic feels (seandalai), Friday, 8 May 2020 23:29 (one year ago) link
Another drink I really love is the Bijou, which is a Negroni variant: 1/1/1 Gin, sweet vermouth, and green chartreuse, with orange bitters, lemon peel and maraschino cherry (if you got them).
― Pissed Jeans Genie C. Riley (PBKR), Saturday, 9 May 2020 01:51 (one year ago) link
i love bijous but for any of the curious i'd recommend trying the dead rabbit modified bijou proportions:
1.5 oz. gin1.5 oz. vermouth.5 oz. chartreuse2 dashes orange bitters2 dashes angostura bitters2 dashes absintheorange peel
― call all destroyer, Saturday, 9 May 2020 02:06 (one year ago) link
It's been a while since I made a Bijou, but that modification makes sense to me. I love Green Chartreuse, but more than a little can be cloying, especially mixed with another sweet ingredient. (Also reminds me of Dead Rabbit's recipe for the Tipperary, which is Irish whiskey, sweet vermouth, and Green Chartreuse.)
― jaymc, Saturday, 9 May 2020 02:31 (one year ago) link
Today I made an oleo saccharum for the first time, so I could make a Quoit Punch. (I have a bottle of Madeira in the fridge that I don't use enough, and I recently acquired Smith & Cross rum for the first time in a while.)
I started with David Wondrich's recipe, which makes about 24 servings, and scaled it down to 2. That meant 2 oz each of rum, cognac, and Madeira, and 1 1/3 oz each of sugar (to mix with lemon peels) and lemon juice. I think it turned out pretty well, though it was a little sweet, so maybe I'll use less sugar next time. Or else just dilute it more to start (I didn't shake it, just added ice as though my glass were a punch bowl and stirred a bit).
― jaymc, Saturday, 9 May 2020 02:40 (one year ago) link
yeah that modified bijou is a more structured, thought-out drink. i think there's a few equal-parts cocktails that could benefit from not being equal parts but have stayed that way for ease of transmission.
re: green chartreuse, my wife spent a college year in grenoble, france not far from where they make chartreuse. when we went there together 5 years later we met up with one of her friends who met a local guy while in the program and wound up going back and marrying him. we went out with them one night and dude ordered a neat green chartreuse just to sip on. i chalked it up to being a local thing.
― call all destroyer, Saturday, 9 May 2020 02:56 (one year ago) link
A bar I used to live near (now defunct) had a neon Chartreuse sign in the window, which I always liked.
― jaymc, Saturday, 9 May 2020 04:59 (one year ago) link
― jaymc, Saturday, 9 May 2020 05:01 (one year ago) link
We're very proud of our jeroboam of green chartreuse in my work. Eventually a staff member will win the lottery and buy it.
Here it is standing guard over its 70cl and 5cl wee buddies...
― brain (krakow), Saturday, 9 May 2020 10:10 (one year ago) link
I will definitely try that modified Bijou tonight.
Have you ever had a Sixth Borough?
2 oz Rye1 oz Amaro Nonino1⁄2 oz Green Chartreuse1 ds Orange bitters, Regans' orange bitters
Pretty good drink.
― Pissed Jeans Genie C. Riley (PBKR), Saturday, 9 May 2020 13:04 (one year ago) link
I would drink all of these chartreuse variations
― sleeve, Saturday, 9 May 2020 13:37 (one year ago) link
I don't own chartreuse, but I guess I should.
― TikTok to the (Alfred, Lord Sotosyn), Saturday, 9 May 2020 14:00 (one year ago) link
I wish my local stores carried 5cl bottles so I could try it before I drop $50.
― herds of unmasked cletuses (WmC), Saturday, 9 May 2020 14:07 (one year ago) link
Yeah, the cost has made me pause. I know it's not a liqueur you just guzzle, though. I've had a bottle of St. Germain almost five years.
― TikTok to the (Alfred, Lord Sotosyn), Saturday, 9 May 2020 14:10 (one year ago) link
the big bottles are $65 here in Oregon, I've had a few of the half-size ones but yeah it is an investment
― sleeve, Saturday, 9 May 2020 14:11 (one year ago) link
i'd like to try that 6th borough, but my bottle of nonino is gone and i'm not sure i can replace it easily in lockdown.
you guys should all buy green chartreuse though. you won't regret it.
― call all destroyer, Saturday, 9 May 2020 14:13 (one year ago) link
There's a daiquiri I like (it's from a bar here in Chicago) with 2 oz rhum agricole blanc, 1 oz lime juice, 0.75 oz simple syrup, and 0.25 oz Green Chartreuse.
― jaymc, Saturday, 9 May 2020 17:05 (one year ago) link
that sounds great, may try later
― call all destroyer, Saturday, 9 May 2020 18:04 (one year ago) link
cad and jaymc, you were right upthread: that modified Bijou is better.
― Pissed Jeans Genie C. Riley (PBKR), Saturday, 9 May 2020 21:21 (one year ago) link
glad it worked for you!
― call all destroyer, Sunday, 10 May 2020 03:42 (one year ago) link
I found a case of Irn Bru that my brother sent me as a birthday present years ago. It's gone flat so I plan to boil it down into a syrup. I was hoping one of the many British people on this board might be able to suggest a better use for this than Google, which hasn't turned up anything more exciting than an irn bru flavored aperol spritz.
― Deflatormouse, Saturday, 16 May 2020 02:09 (one year ago) link
i admire the resourcefulness but fear that you've painted yourself into an artificial orange corner
― call all destroyer, Saturday, 16 May 2020 02:13 (one year ago) link
Hot tip: they sell chartreuse bottles in half sizes, 375ml.
― Josh in Chicago, Saturday, 16 May 2020 04:19 (one year ago) link
Not where I live, they don't.
― herds of unmasked cletuses (WmC), Saturday, 16 May 2020 11:14 (one year ago) link
Whack it in with some gin, lemon and bitters and use it like a liqueur.
― Matt DC, Saturday, 16 May 2020 11:18 (one year ago) link
Take it to the gay thread, sailor.
― TikTok to the (Alfred, Lord Sotosyn), Saturday, 16 May 2020 12:07 (one year ago) link
Making a liqueur out of IRN BRU cannae be the gayest thing on i love cocktails? To a British person it's about equivalent to making a liqueur out of Mountain Dew.
― Deflatormouse, Monday, 18 May 2020 03:01 (one year ago) link
I did get a 375ml bottle of chartreuse, as well as Luxardo Sour Cherry Gin, so I made a modified Last Word:
I'm calling it a Flag Post.
― (show hidden tics) (WmC), Monday, 5 October 2020 23:03 (eleven months ago) link
― call all destroyer, Tuesday, 6 October 2020 00:07 (eleven months ago) link
Ran across a simple enough recipe for something called an Italian Gentleman and tried it Friday at home, and again last night at the bar, and it is a treat.
1.5 oz. bourbon1.5 oz. Campari.75 oz. lemon juice.25 oz. simple syrup1 dash orange bitters
Shake, strain, up if you want to go fancy, but I had mine on one large cube and it works very well that way. The combination somehow brings the flavor of vanilla to the front, I assume from the bourbon. This was true both times with 2 different bourbons, so I don't think it was a trick of the light.
― Motoroller Scampotron (WmC), Sunday, 3 January 2021 16:48 (eight months ago) link
ooh I can make that, will try
― howls of non-specificity (sleeve), Sunday, 3 January 2021 16:50 (eight months ago) link
That looks like a great one. Orange and bourbon is a good, underrated mix. I used to have a bottle of wild turkey 101 that I infused with orange peel and vanilla bean.
Made a couple of drinks lately that mixed bourbon and apple brandy, one of which also mixed in cinnamon simple syrup (which I fudged by just adding a dash of cinnamon). Not bad! Bourbon I often find a tough spirit to mix with, as is tequila, imo. Perhaps not coincidentally that those are the two spirits best straight (to my taste). So when I find one that works with either (beyond the obvious) I get pretty excited.
― Josh in Chicago, Sunday, 3 January 2021 17:13 (eight months ago) link
Drink is good! I might make it with half as much Campari, though.
― Josh in Chicago, Monday, 4 January 2021 00:49 (eight months ago) link
i did 2:1 bourbon to campari on the italian gentleman tonight. nice little bracer before dinner.
― call all destroyer, Tuesday, 5 January 2021 01:45 (eight months ago) link
Had no simple syrup ready so used a splash of maraschino cherry liquid, and a capful of Cointreau in place of the bitters. Also now notice I underfunded the bourbon & Campari by .5 oz ea, so mixologist grade = D, but the result was nice.
― the body of a spider... (scampering alpaca), Tuesday, 5 January 2021 22:27 (eight months ago) link
TIL the Rusty Nail variation with rye instead of scotch is called a Donald Sutherland.
― Motoroller Scampotron (WmC), Saturday, 16 January 2021 01:08 (eight months ago) link
Attn tipsy mothra, I finally tried the split-sherry sour you recommended to me on Faceache and that is a nice complex drink, thank you! (e.g. a whiskey sour with half the whiskey replaced by a good fino sherry)
I'd been using a 30 oz. shaker tin and a beer glass for shaking at work, but I saw some video of a guy using an adorable little single-drink cobbler shaker and thought I'd get one. It's 17 oz., heavy stainless steel, much heavier than the thin ones we have at work, and it gets drinks much colder much quicker, with less dilution. And it fits my hands better. Best piece of bar gear I've bought, period.
― Motoroller Scampotron (WmC), Monday, 22 February 2021 02:45 (six months ago) link
link to heavy stainless cobbler?
― call all destroyer, Monday, 22 February 2021 03:09 (six months ago) link
Love this site. I put stuff in my bar's cart and reimburse them, but I don't think you need a business acct?
― Motoroller Scampotron (WmC), Monday, 22 February 2021 03:35 (six months ago) link
cool. there's another item i've been eyeing from this site for a while so maybe that's enough to pull together an order.
― call all destroyer, Monday, 22 February 2021 03:57 (six months ago) link
I found a recipe from Phil Ward of Death & Co. that I'm going to try this evening. I've already done the tequila infusion -- hot but not too hot.
FRESA BRAVA1 strawberry2 oz. jalapeno-infused tequila3/4 oz. yellow chartreuse3/4 oz. lemon juice1/2 oz. simple syrup
Muddle strawberry, shake, double strain, coupe.
― Motoroller Scampotron (WmC), Monday, 15 March 2021 17:59 (six months ago) link
This is the best cocktail I've ever made up (I'm sure it's not original, because I've had variations on scotch plus sherry over the years):
Scotch Solera1.5 oz Laphroaig 10.75 oz Amaro Meletti.75 oz Lustau Amontillado Dry SherryAngostura bittersLemon twist
I am going to try an orange twist next time, as I think that will play even better with these flavors. The play between peaty scotch and the aroma of dry sherry is my favorite thing in cocktails.
― the last unvaccinated motherfucker on earth (PBKR), Monday, 5 April 2021 12:21 (five months ago) link
Never thought about this, don't know what to think about this:
I also didn't realize this is a thing that's been (er) brewing for a while:
I've never considered a cocktail could be problematic, let alone an entire style, but once you invoke the specter of cultural appropriation and the legacy of colonialism, ... whither the gin & tonic? Whither rum entirely? Say goodbye to the Margarita? IPAs?
― Josh in Chicago, Sunday, 12 September 2021 13:54 (one week ago) link
― sleeve, Sunday, 12 September 2021 16:18 (one week ago) link
yeah if you were to take, say, 10 minutes to learn about the history of tiki you would understand that this is a unique case.
honestly the best thing would be for tiki culture/aesthetics to die slowly and gracefully which is probably on its way to happening anyway, like even someone like martin cate who has dedicated his professional life to preserving them is on the wrong side of the generational divide here. also, the drinks themselves need to be separated from the presentation as far as what is appropriative about tiki imo.
― call all destroyer, Sunday, 12 September 2021 16:42 (one week ago) link
No, I know the problematic nature of the presentation and decor. But the drinks themselves as "'colonial roleplay' in the way it offers drinkers an escape via a drink made of tropical ingredients without acknowledging the Black Afro-Caribbean and Polynesian peoples responsible." That's not about the mugs, that's about the *ingredients*; the Eater piece makes a distinction between tiki drinks and tropical drinks, with the latter "defined largely by drinks that were developed in the tropics — mojitos and daiquiris in Cuba, and the piña colada in Puerto Rico." Like, a mai tai in a glass, with none of the other tiki trappings, is that still problematic? I love a good mai tai. Does it just need a new name?
And back to the gin and tonic, that drink is *explicitly* linked and connected to colonialism.
― Josh in Chicago, Sunday, 12 September 2021 16:52 (one week ago) link
yeah that distinction does not track to me at all. we can just agree that all sours are colonial products.
― call all destroyer, Sunday, 12 September 2021 18:07 (one week ago) link
Would think that sugar is the most “problematic” ingredient in these drinks from a colonialism perspective, but I don’t think we really want to go there.
― Josefa, Sunday, 12 September 2021 19:00 (one week ago) link
in the form of rum, yes, absolutely
― call all destroyer, Sunday, 12 September 2021 19:05 (one week ago) link