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

reminds me, I had my first negroni of the summer the other week. I had to teach the bartender how to make it :/

RECIPE FORTY-FIVE: jet pilot

an authentic tiki drink 4 u:

.5 oz. lime juice
.5 oz. white grapefruit juice
.5 oz. falernum (fee bros. is readily available in liquor stores)
.5 oz. cinnamon syrup (recipe below)
.75 oz. gold rum (puerto rico or similar)
.75 oz. demerara 151 proof rum (lemon hart)
1 oz. jamaican dark rum (myers, appleton)
6 drops herbsaint, pernod, or absinthe
1 dash angostura

technically this is a blender drink, but you can also shake with crushed ice and pour unstrained into a rocks glass or tiki mug. add straws.

cinnamon simple syrup:

3 sticks cinnamon
1 cup water
1 cup sugar

put the cinnamon sticks in a plastic bag and beat the hell out of them with the kitchen tool of your choice until you have mostly small pieces. bring all ingredients to a simmer over medium heat. cover and simmer for two minutes, then let the mixture rest for about two hours. strain and bottle. keep in the fridge (i added a little 151-proof rum to preserve).

to strain: get a funnel and a bunch of coffee filters. pour a little of the syrup into the filter resting in the funnel, then close the filter over and twist/squeeze the syrup through. this is messy and tedious, but what the hell.

hmm for straining the cinnamon syrup perhaps you could try using an aeropress?

http://broadripplecoffee.com/brcc/images/aerobie_aeropress.jpg

huh, yeah that would probably work really well

actually fuck it, every mixology straining thing calls for coffee filters or cheesecloth, but why couldn't i use my french press? u r smart dyao.

haha I dunno if I would use a french press - metal filter is not the same as a coffee filter. plus the cinnamon oils would get left on the metal sieve whereas it migth be easier to clean an aeropress.

i've never used an aeropress--but you can wash the french press filter so

my french press is old and scummy anyway

hah then clean it pretty well before using it - you might get rancid coffee oils in your syrup...

yeah--i think your average flavored syrup is robust enough to hold up to a clean but old metal filter ::shrug emoticon::

RECIPE FORTY-SIX: beuser & angus special

this the last word variant is a complete winner

1.75 oz. green chartreuse
.75 oz. lime juice
.5 oz. maraschino liqueur
.5 tsp superfine sugar
1 egg white (optional)

shake everything with ice and strain into a rocks glass filled with crushed ice. top with five drops of orange flower water and add straws.

RECIPE FORTY-SEVEN: speaking in tongues

1 oz. mezcal
1 oz. luxardo amaro abano (or ramazzotti or equiv.)
.75 oz. lemon juice
.75 oz. simple syrup
2 dashes angostura
2 dashes peychaud's
1 strawberry, quartered

muddle the strawberry in a mixing glass or tin. add the rest of the ingredients and shake with ice. double strain into an old-fashioned glass filled with ice (crushed or cubed acc. to preference). garnish with another strawberry.

smoky, sweet, v. refreshing.

1 oz. luxardo amaro abano (or ramazzotti or equiv.)

if I have to google it, it doesn't count as an ingredient, and I say this as a guy whose liquor cabinet has plenty of awesome stuff in it

lol n/m I see from upthread amaro is something you are way fond of, it just sounds totally "you can only buy it from a one-eyed sailor" to me

one eyed sailor sounds like it would be a pretty great cocktail

sailor still has his vision = he must be selling you some weak-ass amaro

xxp hate to say it, but at least in my state amaros are pretty readily available, and like bitters, you can never have to many. sounds like you need some more awesome stuff!

I am already thinking of what to ask them to make me at Drink on Wednesday.

I am thinking I'm going to ask for something refreshing and floral preferably in a lemon/lavender sort of way.

RECIPE FORTY-EIGHT: pegu club

huh, i didn't do this yet? well, it's a recognized classic tho you'll have to decide the right proportions for yourself. i think this is a decent jumping-off point:

2 oz. gin
.5 oz. lime juice
.5 oz. curacao or triple sec
1 dash angostura
1 dash orange bitters

shake and strain.

this is a relatively dry and tart edition, but i don't think it's out of balance. worth noting, i used a v. light gin (bulldog) and sours like this are extremely delicate and sensitive to ingredient changes.

RECIPE FORTY-NINE: paris manhattan

a delectable manhattan variant 4 u

2 oz. rye (or bourbon i guess)
1 oz. st germain
.5 oz. dry vermouth
2 dashes angostura

stir and strain.

this is a FANTASTIC use of st. germain.

St Germain is a weird thing! French but the passion fruit & papaya character makes it seem so much like it should be a tiki drink staple. Can be used for great good... or evil.

the above use does sound delicious, I'll have to try it

I had some interesting things tonight, including:

- Gin/lime soda/salt drink
- Quince/paprika/scotch/sherry slushie (omg this was so much better than the ingredient list would indicate)

uhhhh do you have a recipe for that second one?

st germain is indeed funny--for the longest time i couldn't identify it in drinks i had at bars because who the hell knows what "elderflower" tastes like? then i got a bottle and it was all "oh, it tastes like tropical fruit"

I don't have a recipe, it was at a new restaurant - it was such a strangely palatable drink!

yeah it's p. unfathomable

do you guys not get elderflower cordial?

i just brought back a bottle of st g from nyc!

i think this thread is good and i would like to participate.

pls do so!

i never made a lot of cocktails... some mint juleps recently... the occasional g&t or zubrowka + apple j.

i have a bunch of bourbon in my cupboard. and brandy. and pear william haha.

what should i make!

do you have any vermouth? (sweet or dry)

no, i should prob stock some tho

and get some more hendricks

you shld do both those things

vermouth is pretty cheap, and v useful

ya i wanted to keep some around the house for cooking purposes anyway

been having good luck extending the life of my vermouth by keeping it in the fridge and using those little vacuum seal wine caps.

how long do you think vermouth lasts? i keep mine in the fridge but i've had it for quite a while

as far as i can tell:

~ 3 weeks at room temp
a month plus in fridge
i'm at about 2 mos. in fridge and vacuum sealed.

that's it? i thought you could keep it around forever ever

nooooooooo. vermouth is not that alcoholic and it will turn. the result is not nec. disgusting, but taste tests i have done between fresh bottles and bottles that were sitting out were very enlightening.

so last week i infused half a bottle of new amsterdam gin with about 4 sprigs of fresh thai basil for 4 days. the result is interesting--it's got a strong vegetable thing going that could only loosely be id'd as basil. it makes for kind of a nice g+t tho--just made a bunch for my gf's friends who come over to watch true blood.

had a basil gimlet yday, would drink

RECIPE FIFTY: gunshop fizz

ok, this is weird and labor intensive but i swear it's worth it

2 oz. peychaud's bitters
1 oz. lemon juice
1 oz. simply syrup
2 strawberries, halved
3 slices cucumber
3 swaths grapefruit peel
3 swaths orange peel

sanbitter*

add everything but the sanbitter to a mixing glass and muddle. leave alone for 2 mins. shake w/ice, double strain over fresh ice into a collins glass. top w/sanbitter and another cucumber slice

*sanbitter is a san pelligrino product--a bright red soda that comes in tiny 50 ml bottles. check yr local italian market.

from the beta cocktails people--as you can see this is an experiment in using "non-potable" bitters as a base liquor. i've been wanting to make it forever and finally stumbled across some sanbitter. it was worth the wait--extremely light and refreshing, with a strong citrus tang and the bitterness from the peychaud's just slightly cutting the finish. awesome stuff.

simply syrup?

lol

that drink sounds awesome

hahah

http://www.nytimes.com/2010/08/20/dining/20tipsy.html?hp

my friend I am drinkin EL DIABLO and it has quickly become a favorite

1.5 oz good tequila
1/2 lime
1/4 oz creme de cassis
ice
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.

wd fuck with

nice! i just bought a little bottle of cassis last week. is this a silver tequila drink or a reposado tequila drink!