my friend I am drinkin EL DIABLO and it has quickly become a favorite
1.5 oz good tequila1/2 lime1/4 oz creme de cassisice ginger ale
fill glass with ice; squeeze 1/2 lime over. add liquors, top with ginger ale. IT IS SO GOOD. you can err on the side of "a little more creme de cassis" as I do 'cause that stuff is delish.
― gross rainbow of haerosmith (underrated aerosmith albums I have loved), Thursday, 19 August 2010 23:29 (thirteen years ago) link
wd fuck with
― the disappearance of apollo creed (s1ocki), Thursday, 19 August 2010 23:31 (thirteen years ago) link
nice! i just bought a little bottle of cassis last week. is this a silver tequila drink or a reposado tequila drink!
― call all destroyer, Thursday, 19 August 2010 23:55 (thirteen years ago) link
I'm using reposado. so drinkable and rad. I left off that when you squeeze the 1/2 lime, you just drop the squoze shell/peel in on top and pour the liquids in over that. lovely lovely drink!
― gross rainbow of haerosmith (underrated aerosmith albums I have loved), Friday, 20 August 2010 00:05 (thirteen years ago) link
i'm gonna get some reposado and do that up. here's another cassis drink that i found recently:
RECIPE FIFTY-ONE: gotham
2 oz. vsop cognac1 oz. dry vermouth.5 oz. creme de cassis.5 tsp lemon juice
stir and strain, garnish with a lemon twist.
david wondrich, who is prob my favorite mixo writer guy, invented this as a cosmo alternative. as he says "i wouldn't exactly say i failed, but i'll certainly concede that the schedule has slipped a tad."
― call all destroyer, Friday, 20 August 2010 00:08 (thirteen years ago) link
hmm! I have all those ingredients to hand! really only 1/2 a teaspoon of lemon juice though? that seems homeopathic.
― gross rainbow of haerosmith (underrated aerosmith albums I have loved), Friday, 20 August 2010 00:15 (thirteen years ago) link
i agree--i only made this once and i think the other ingredients would be plenty strong to stand up to some more lemon
― call all destroyer, Friday, 20 August 2010 00:16 (thirteen years ago) link
ok so I have made me a GOTHAM and I have to say I like it! though to be honest, given that I have 1) some outstanding vermouth & 2) this amazing creme de cassis, I'd be hard pressed to not like a drink that spotlights both. I basically upped the lemon juice to "1/2 lemon" which was basically "a fat tablespoon," or maybe 1.5 tbsp. pretty damn good!
― gross rainbow of haerosmith (underrated aerosmith albums I have loved), Friday, 20 August 2010 00:51 (thirteen years ago) link
glad!!! what is yr vermouth btw?
― call all destroyer, Friday, 20 August 2010 03:48 (thirteen years ago) link
damn that is some fancy looking creme de cassis
― just sayin, Friday, 20 August 2010 07:58 (thirteen years ago) link
Negronis. Wonderful.
― Sauvignon Blanc Mange (B.L.A.M.), Friday, 20 August 2010 16:47 (thirteen years ago) link
Dolin. The wine store down the street sells several different Dolin bottles, all wonderful.
― gross rainbow of haerosmith (underrated aerosmith albums I have loved), Friday, 20 August 2010 16:54 (thirteen years ago) link
http://is7.itookthisonmyphone.com/m/00118/14b41af8-7bd9-4bc2-a861-76e40aff70b2/9b897c53-fe74-4f0c-acfa-25215d3d685e_568x426r0.jpg
― Sauvignon Blanc Mange (B.L.A.M.), Friday, 20 August 2010 17:01 (thirteen years ago) link
Last night's bar.
nice bar btw! what's the bottle in front of the cointreau?
― call all destroyer, Monday, 30 August 2010 00:46 (thirteen years ago) link
RECIPE FIFTY-TWO: queen's road variant
the things that happen when you accidentally buy a pink grapefruit and not a white one
1.5 oz. gold puerto rican rum.5 oz. pink grapefruit juice.5 oz. lime juice.5 oz. honey mix (1:1 honey/water combined in microwave).5 tsp domaine de canton ginger liqueur1 dash angostura
the substitutions are pink grapefruit for orange juice and domaine de canton for ginger syrup. an evolving drink with the juices coming out at certain points, and the bite of the ginger and angostura appearing other times.
― call all destroyer, Monday, 30 August 2010 00:49 (thirteen years ago) link
i <3 pink grapefruit
― real s1ock (s1ocki), Monday, 30 August 2010 18:25 (thirteen years ago) link
CAD i was wondering:
if 1/2 lemonade & 1/2 iced tea is an "arnold palmer"
how would you envision an alcoholic "laura palmer" cocktail?
― tangelo amour (elmo argonaut), Monday, 30 August 2010 18:29 (thirteen years ago) link
ideally you would rim the glass with cocaine but let's be reasonable
― tangelo amour (elmo argonaut), Monday, 30 August 2010 18:30 (thirteen years ago) link
good question, lemme think abt it and get back to you.
― call all destroyer, Monday, 30 August 2010 18:42 (thirteen years ago) link
so elmo i would propose making a tall whiskey sour with tea-infused bourbon. get some loose fresh earl grey tea, but it in an infuser or filter bag, and infuse a good bourbon with it for no more than a couple hours (taste every hour so it doesn't get too bitter).
then, in a tall thin glass (this should be a tall drink, conceptually), add:
2 oz. tea-infused bourbon.66 oz. lemon juice (or half of a large lemon)1 tsp superfine sugar.
stir, fill glass with ice, top with seltzer and ice and stir again.
nb i have not made this drink specifically (and have not done a tea infusion but everything online says this takes no more than a couple hours), but with a lack of good tea-related ingredients out there i think making something yourself is the way to go.
― call all destroyer, Tuesday, 31 August 2010 01:42 (thirteen years ago) link
it appears i never posted the best sidecar recipe i've found:
RECIPE FIFTY-THREE: sidecar
2 oz. vsop cognac.75 oz. lemon juice.5 oz. orange curacao.25 oz. simple syrup
shake and strain! and spend yr money on good cognac cause it's worth it.
― call all destroyer, Tuesday, 31 August 2010 02:28 (thirteen years ago) link
been working on aerosmith's diablo recipe from upthread. made one with 2 oz. or blanco tequila--definitely too strong and too much. it's funny, this is definitely, definitely a recipe where you need to use an ounce and a half. today i made one with 1.5 oz. reposado, .75 oz lime, .5 oz. cassis. i am also shaking and straining it over fresh rocks before topping with ginger ale. this was a nice drink! i'm really, really curious about the rendition suggested here:
http://blogs.houstonpress.com/eating/2010/03/bobby_heugels_weekly_cocktail_3.php
he ups the cassis a lot and uses ginger beer instead of ginger ale while reverting to blanco tequila. i will try this once i buy some ginger beer.
― call all destroyer, Tuesday, 14 September 2010 02:30 (thirteen years ago) link
RECIPE FIFTY-FOUR: east india trading co.
a boozy dark jamaican rum drink:
2 oz. appleton estate reserve.75 oz. aged sherry (using an oloroso here).5 oz. ramazzotti amaro2 dashes chocolate bitters
stir and strain; no garnish
― call all destroyer, Friday, 17 September 2010 01:50 (thirteen years ago) link
RECIPE FIFTY-FIVE: rarely eagle (geddit?)
a warm-weather up drink with bourbon--quite refreshing!
1.5 oz. eagle rare bourbon (or any m.o.r. 90 proof bourbon).75 oz. lemon juice.75 oz. st. germain2 drops orange flower water
shake, strain, garnish with a lemon twist
― call all destroyer, Thursday, 30 September 2010 03:33 (thirteen years ago) link
RECIPE FIFTY-SIX: illuminations
man i've been too busy to blog many cocktails lately. if i make something it's usually a simple classic. but there's always room for new ones:
1.5 oz. reposado tequila1 oz. lemon juice.75 oz. sherry (i used oloroso).5 oz. maple syrup.5 oz. egg white (maybe half an egg white if you don't want to measure)
shake once without ice, and once with ice, and strain.
this comes from a book called left coast libations that i was deciding whether to buy. based on this drink i am buying it. ridiculously balanced and it's hard to say what the star is, though i'm inclined to think it's an entire half ounce of maple syrup adding a really subtle but distinctive sweetness.
― call all destroyer, Thursday, 14 October 2010 23:38 (thirteen years ago) link
EGG DRINK PRO TIP:
frothing wands like this:
http://ecx.images-amazon.com/images/I/316YPD35SFL._SL500_AA300_.jpg
cost TWO DOLLARS at ikea. they're meant for espresso drinks but if you want to fuck with eggs in cocktails this strikes me as vastly preferable to the messy dry shake that you're generally told to execute. you'll have a nice froth in a few seconds.
― call all destroyer, Thursday, 14 October 2010 23:40 (thirteen years ago) link
what's a good vodka cocktail? i have a bottle of vodka from a party 4 years ago languishing in my kitchen. not super into vodka but would like to try something new. something w/o fruit juice preferably. the vodka is ketel one.
― (name) in (some place i'm not from) (buzza), Monday, 6 December 2010 07:17 (thirteen years ago) link
There aren't many good vodka cocktails, but the Moscow Mule's a classic:
* 1¼ oz vodka * 3 oz ginger beer * 1 tsp sugar syrup * ¼ oz lime juice * 1 sprig mint * 1 slice lime
― I DIED, Monday, 6 December 2010 07:34 (thirteen years ago) link
yeah, that sounds good. thanks!
― (name) in (some place i'm not from) (buzza), Monday, 6 December 2010 07:40 (thirteen years ago) link
hey so i know that vermouth can go off but what abt things like campari/cynar/aperol, they're not super alcoholic so...? cad do you know?
― just sayin, Saturday, 19 February 2011 14:07 (thirteen years ago) link
i have heard anecdotally that aperol will be fine basically forever and ime with all three of the ones you mentioned it seems to be true--i have bottles of each that are between 10-14 months old and they taste good to me.
― call all destroyer, Saturday, 19 February 2011 14:22 (thirteen years ago) link
I am learning to make my own too, sick of being forced to drink other people's trendy bar beverages....they don't even bother to ask whether I enjoy their slimy tropical beverages or not.
― Noreen Thinkingfeller (u s steel), Saturday, 19 February 2011 14:40 (thirteen years ago) link
xpost thx dude
― just sayin, Saturday, 19 February 2011 15:33 (thirteen years ago) link
can i make a whiskey sour with scotch instead of bourbon and orange juice instead of lemon juice?
― sonderangerbot, Saturday, 19 February 2011 17:35 (thirteen years ago) link
You can substitute pretty much any alcohol in a sour - that's how we ended up with margaritas and daiquiris! But I wouldn't suggest subbing orange juice, it will be more sweet and won't have the tartness a sour requires.
There is a classic scotch and orange juice drink, though:
Blood & Sand1½ oz Scotch¾ oz Cherry Heering¾ oz sweet vermouth¾ oz fresh blood-orange juice
and a great Felten column on the same:http://online.wsj.com/article/SB120069085754201267.html
― I DIED, Saturday, 19 February 2011 18:47 (thirteen years ago) link
WOW i was just coming here to ask what i can make with a blood-orange.
― Daniel, Esq., Saturday, 19 February 2011 18:51 (thirteen years ago) link
i've been having major revelations w/r/t stirred cocktails recently. it all started when i read some recipes where the bartender actually supplied what the volume of the drink should be post-stir (e.g., ~3 oz. of spirits after stir should result in a 4.5 oz. drink; i don't remember the specifics but post-stir volume added well over an ounce). so i got some room temperature tap water and measuring cups and all that good stuff and employed my normal technique--fill mixing glass generously with ice cubes, stir for a generous 30 seconds.
well damned if my pre- and post-stir volumes weren't extremely similar. i was getting some chill but very little dilution (and since chilling and dilution are interconnected, was I not even getting a proper amount of chill?)
the obvious culprit was ice. i've noticed in some establishments that the bartenders will crack large ice cubes by hand before stirring--this results in a weird in-between ice size, neither full cube (for shaking) or crushed (for various crushed ice drinks). it makes perfect sense of course--more small pieces of ice fill more space with ice surface area, resulting in more dilution and chilling.
i've tried this a couple times and while i haven't measured the results my glasses seem noticeably fuller. so yeah more to come but worth considering for the martini and manhattan makers out there. be curious if i died or just sayin or any of you guys have thoughts.
― call all destroyer, Monday, 7 March 2011 03:22 (thirteen years ago) link
maybe my ice cubes are just lower quality or something (or maybe they're smaller) but i havent had this problem - i can tell that i'm getting some dilution just cuz when i'm stirring i notice the ice:liquid ratio changing. i definitely know what you mean abt getting some water in yr drink being important tho... i used to keep my gin in the freezer but once i stopped doing that it made my martinis taste a lot better, brought the flavours out a lot more.
― just sayin, Monday, 7 March 2011 08:34 (thirteen years ago) link
hey cad if you feel like nerding out abt this - http://www.painkillernyc.com/category/research/experiments
(altho its abt shaken drinks rather than stirred)
― just sayin, Wednesday, 9 March 2011 16:51 (thirteen years ago) link
thanks, that is really interesting and i'm going to need to read it a couple times for it to sink in! he mentions dave arnold and cooking issues in there--they have some fantastic posts on this stuff. i'll put them here when i'm home tonight.
― call all destroyer, Wednesday, 9 March 2011 18:10 (thirteen years ago) link
att cad - i made this over the wkend + it was awesome -
CHARTREUSE SWIZZLE2 oz green Chartreuse1 ½ oz pineapple juice1 oz fresh lime juice¼ oz falernum
thats the most chartreuse ive ever had in 1 drink but it worked so so well
― just sayin, Monday, 21 March 2011 14:13 (thirteen years ago) link
and after making it i saw that there were some recipes w/ diff proportions but by then i had finished off my bottle of chartreuse so i havent got to try them
oh nice! v. cool-looking recipe.
i'm always hesitant to crack those little 6 oz. cans of pineapple juice because i never use a whole one but this looks like it would be worth it.
i've made this before--it's basically a riff on the last word but it was nice:
beuser & angus special
1.75 oz. green chartreuse1 oz. lime juice.5 oz. maraschino.5 tsp sugar1 small egg white
shake and pour over crushed ice, top w/5 drops orange flower water.
i find crushed ice, egg, and the o.f.w. to be a bit confused-sounding and i think i made it without the egg.
― call all destroyer, Monday, 21 March 2011 20:12 (thirteen years ago) link
yeah i know what you mean, using pineapple juice is kind of awkward. man i need to get more maraschino as well....
― just sayin, Monday, 21 March 2011 21:13 (thirteen years ago) link
don't know if this has been discussed, but i just read in the current issue of bon appetit about how to make SMOKED ICE. their suggestion was to serve a whiskey/sherry/lemon drink over it. i really want to try this but i think it would make my house smell like camp because we have no good way to let out exhaust.
― tehresa, Wednesday, 23 March 2011 23:15 (thirteen years ago) link
Glad just sayin pointed me here. I've been playing around with cocktails a lot in the last six years, and it looks like we've covered a lot of the same ground. I don't have much to add beyond a general "thumbs up, I dig your style," etc., except:
RECIPE THIRTY-EIGHT: shaddock
One of my favorite drinks, and the one that made me love genever (though there's nothing wrong with Death in the Gulf Stream either). But I end up making it with slightly different proportions. Sometimes I leave out the St Germain altogether (use twice as much Aperol instead), simply because it's one of the more expensive liqueurs and I don't use it for many drinks, so if I run out I don't always replenish it right away. But even apart from that - I bump the genever up to 1.25, even 1.5. The maltiness really comes forward.
Also a big fan of Gunshop Fizz type drinks - I use the basic blueprint of the Trinidad Sour (1.5 bitters, 1.5 sweet, 1 sour, .5 spirit) for all sorts of things until the Ango runs dry.
Also also - if you love chartreuse like I love chartreuse, Elixir Vegetal is worth having. You may have mentioned it already, I don't know - it's a long thread to take in all at once. It's like a concentrated, bitters-esque form of chartreuse.
― Bill, Thursday, 7 April 2011 21:57 (thirteen years ago) link
hey thanks dude! really nice of you to say :D
i had never heard of death in the gulf stream--that's a deadly serious-sounding drink. i am out of genever but that's going to cause me to go buy some for sure.
i don't have elixir vegetal either--i've noticed it on cocktailkingdom but they sell a lot of odd stuff so i never investigated further. what do you find yourself doing with it?
and pls feel free to add recipes and whatnot to this thread if you feel like it btw!
― call all destroyer, Friday, 8 April 2011 03:33 (thirteen years ago) link
Yeah, a lot of the bitters on Cocktail Kingdom a) aren't even bitters, they're tinctures (no bittering agent involved, but "blueberry flavoring" doesn't sounds as 2k11-sexxy as "blueberry bitters") and b) aren't legal in the first place. They're legal to possess, but most of the small bitters companies haven't gone through the cumbersome process of having their product approved for sale. But that tempts me sometimes, because I think, shit, maybe I should pick up some of the odder ones before they get caught.
So mostly I get celery bitters, chocolate bitters, orange bitters, and Peychaud's, which isn't carried here. I really want to try the Dandelion & Burdock bitters, but keep putting it off.
The Elixir Vegetal I've used in two ways - one, adding a few drops to anything with Chartreuse (a Last Word, etc), to boost the ... chartreusiness. Two, it really adds some complexity to simple drinks that already have a little bit of herbal character, like a gin and tonic, or a Dark and Stormy. And man, it smells good.
― Bill, Friday, 8 April 2011 13:22 (thirteen years ago) link
since i just got a new 1L bottle i thought i could use up the rest of the one i had w/ one of my favourite drinks -
intro to aperol2 oz Aperol1 oz gin.75 oz lemon juice.25 oz simple syrup 1 dash Angostura bitters
like bill and i were saying on the other thread, aperol is such a nice drink, really deserves to be more popular imo, esp w/ summer coming
― just sayin, Friday, 8 April 2011 17:47 (thirteen years ago) link