absoludicrous
Creator of many hilarious ZeeJustin photoshops in the ZJ Photo Mod Thread and an 8 on hot or not too
Reged: 03/27/06
Posts: 5578
Loc: Photoshoppin'
|
|
When I'm at a bar, I often like to mix up my usual IPA with a nice stiff cocktail. Usually a GT. However, this routine is getting old.
What are some ridiculously good cocktails?
|
PhilBeans
enthusiast
Reged: 08/11/07
Posts: 283
Loc: Skid Row
|
|
Jim Beam and Ginger Ale FTW. It has to be real ginger ale though, dont let the bartender claim they can make it. I've gotten plenty where they mix 7-up and bitters and try and pass it off this is not cool. Schweppes or Canada Dry only.
|
MrWookie
Carpal \'Tunnel
Reged: 02/28/05
Posts: 17411
Loc: Treating my drinking problem
|
|
Well, I know a lot of [censored] about good cocktails, but I think a better question is how good is your bartender, and how well-stocked is the bar? Barring that, a good cocktail you should be able to get at any self-respecting bar is a Manhattan. 2 oz bourbon or rye, 0.5-1 oz sweet vermouth, depending on taste, and a dash of bitters served straight up. Garnish w/ a cherry. I don't know why some people default to serving this on the rocks, but I don't think it's as good that way.
|
bigmonkey
member
Reged: 05/04/07
Posts: 118
|
|
OK I am going to contribute to thsi thread with something fairly noobish. I basically don't even drink alcohol, although I would listen to alcohol recommednations for the juice drink I have been enjoying recently. Basically I bought some exotic juices and started mixing them up. My current favourite is a 60% mango juice and 40% pomegranite juice. What is amazing about it is how they don't seem to actually mix together? I think they are different densities or something, so it's like a multi-coloured drink and looks brilliant, and the taste is good too. Firstly, can anybody explain why this is happening? Secondly, what other things can I add to this to give me 3 colours at the same time? By the way, these aren't on top of each other, like oil on water. It's hard to explain but yeah.
|
MrWookie
Carpal \'Tunnel
Reged: 02/28/05
Posts: 17411
Loc: Treating my drinking problem
|
|
The alcohol I'd add to the above juice mix is coconut rum. If not that, plain light rum. If not that, vodka.
Mango juice is usually very syrupy and viscous, more so than pomegranate juice. I think they'd mix together eventually, but it'd take longer due to the different viscosities.
|
katyseagull
Pretentious as hell!
Reged: 07/09/05
Posts: 5466
|
|
Quote:
Basically I bought some exotic juices and started mixing them up. My current favourite is a 60% mango juice and 40% pomegranite juice. What is amazing about it is how they don't seem to actually mix together? I think they are different densities or something, so it's like a multi-coloured drink and looks brilliant, and the taste is good too.
Post a picture. I want to see 
And where does one buy pomegranite juice?
|
katyseagull
Pretentious as hell!
Reged: 07/09/05
Posts: 5466
|
|
Happy Birthday Absoludicrous!! I hope you have a great day.
|
MrWookie
Carpal \'Tunnel
Reged: 02/28/05
Posts: 17411
Loc: Treating my drinking problem
|
|
Katy,
I can buy Pom brand pomegranate juice at super WalMart. Most grocery stores should have it.
|
MrWookie
Carpal \'Tunnel
Reged: 02/28/05
Posts: 17411
Loc: Treating my drinking problem
|
|
Oh, and the drink Katy posted is a Cosmopolitan.
1.5 oz vodka
1.5 oz cranberry juice,
0.75 oz Cointreau (or triple sec)
0.75 oz lime juice
Garnish with the lime, as shown. Due to its association with Sex and the City, you have to be pretty comfortable w/ your masculinity if you're a straight man who orders this. That's not to say it's a bad drink, but it has a bad rep.
|
absoludicrous
Creator of many hilarious ZeeJustin photoshops in the ZJ Photo Mod Thread and an 8 on hot or not too
Reged: 03/27/06
Posts: 5578
Loc: Photoshoppin'
|
|
Katy, I love Cosmos, there my go to martini drink. Regardless of their reputation. When I go to a bar, I get the biggest [censored] umbrella in my drink. Usually a request for one of the patio table umbrellas.
For the sake of walking around the bar often and meeting people, I'd like something in a high or lowball glass.
I'll try one soon, but how are Sidecars? Unfortunately, there aren't many bartenders around the U of Minn that can make such a classic drink... 
Wookie, I'm not much of a bourboun/whiskey/scotch drinker, but I'll give the Manhattan a shot on your recommendation.
Edited by absoludicrous (10/04/07 01:24 AM)
|
rothko
Carpal \'Tunnel
Reged: 01/28/06
Posts: 5437
Loc: nowhere, really
|
|
|
R*R
addict
Reged: 03/04/07
Posts: 670
Loc: Higher Ground
|
|
A delicious drink that most women won't turn down.
The Velvet Hammer:
25% Grand Marnier ( or Triple Sec)
25% Creme de Cacao
50% Evaporated Milk or Double Cream
Shaken with ice, and poured into chilled cocktail glass.
|
bigmonkey
member
Reged: 05/04/07
Posts: 118
|
|
Quote:
Post a picture. I want to see
And where does one buy pomegranite juice?
I'll hopefully have a new picture up in a few hours, I need some more pomegranite juice. I've been buying Rubicon juices, which are a bit expensive as they only seem to sell them in the UK in cornershops. Their website is quite informative, and tells you what ranges they have and you can email them to ask where they supply them.
http://www.rubiconexotic.com/juicy_drinks.html
The lychee is my favourite one. Some of them are really syrupy actually. I'm hoping to try them all at some point.
|
MrWookie
Carpal \'Tunnel
Reged: 02/28/05
Posts: 17411
Loc: Treating my drinking problem
|
|
abs,
A Sidecar is another classic that any bar should have the ingredients to make, even if the bartender doesn't know what it is off the top of his head. It's simply,
2 parts brandy
1 part Cointreau (or triple sec)
1 part lemon juice
Shaken and served straight up with either a twist of lemon or a lemon wheel.
RBP,
That does sound like it could be a real winner. I'd like it more if it had more alcohol, though. I might experiment with tossing some brandy in there as well to make it a slightly more exotic Brandy Alexander (0.75 oz brandy, 0.75 oz cream, 0.5 oz creme de cacao)
|
KotOD
Pooh-Bah
Reged: 05/17/05
Posts: 1656
Loc: Born to lose, destined to fail
|
|
Quote:
What are some ridiculously good cocktails?
It depends on your taste in liquor, but the classics are the classics for a reason. When I was bartending, I was constantly being asked for drink recommendations, and I just responded with a quick couple of questions before I'd make them a classic cocktail:
What is your favorite liquor?
What is your cocktail of choice?
Do you like sweet, sour or bitter?
That's enough to figure out a general recommendation for someone.
The best of the staples:
Gin - left for dead by the younger generation in lieu of vodka because *gasp* you can taste the alcohol! Yes, you can, and gin is gooooooood. Let the girls and kids drink Vodka filtered 12 times to eliminate all taste.
Martini, dry dammit!
Gimlet
Singapore Sling
Alexander
Gibson
Gin and Tonic
Tom Collins
Scotch, whiskey, bourbon - the first four are mostly reserved for evenings where drunkenness will ensue. I don't know of any night out where I ordered one of the first four and didn't end up torched.
Manhattan, dry dammit!
Rusty Nail
Scotch and Soda
Rye Whiskey and Ginger Ale
Old-Fashioned - Made the, uh, old-fashioned way, not the half-assed way it's done now. Outside of a martini and a manhattan, I don't know that there is a more mangled drink out there than an Old-Fashioned.
Ward Eight
Vodka - they don't have taste anymore, so there is no need to throw four or five ingredients into a drink with Vodka. Stay simple:
Ice Pick
Lynchburg Lemonade
Harvey Wallbanger - so vastly underrated as a vodka cocktail
Greyhound
Champagne
Champagne cocktail - simple, yet very elegant. If you are on a date at a cocktail party and she's looking for something to drink - order this. This has nothing to do with the fact that well-dressed women drinking from champagne flutes is hot.
Black Velvet
Mimosa
Gimmick / cordial / sweet dreck:
Sidecar
"Martinis" made with Vodka and 137 other ingredients
Amaretto Sours
Whiskey Sours
Stinger
If you have any questions, shoot. If not, read a bit about each one - these are all classics that have been around since people were mixing liquor to cover the tastes of poor quality liquor 
If you are unsure of any of these drinks and you are ordering them when you're out -- make sure that you're ordering from a good bartender. Crappy bartenders make crappy drinks and will ruin the taste of most cocktails which will likely turn you off to that specific drink permanently. When the bartender is subpar - order beer.
|
AceLuby
Carpal \'Tunnel
Reged: 05/08/06
Posts: 3769
Loc: Rockin my new guitar instead o...
|
|
Quote:
I'll try one soon, but how are Sidecars? Unfortunately, there aren't many bartenders around the U of Minn that can make such a classic drink...
At The Independent in Uptown (Mpls) they serve this drink called the Minnesota Nice
It's a whiskey sour with a splash of Midori (spelling is WAY off there, sorry). It turns it to a pale green, but is absolutely delicious, esp if you like whiskey sours, but you probably don't seeing as you don't like whiskey drinks.
|
absoludicrous
Creator of many hilarious ZeeJustin photoshops in the ZJ Photo Mod Thread and an 8 on hot or not too
Reged: 03/27/06
Posts: 5578
Loc: Photoshoppin'
|
|
Ace-
I'm slowly acquiring a taste for whiskey.
Thanks for the recs KotOD
|
Fishwhenican
old hand
Reged: 07/15/04
Posts: 1095
Loc: SE Montana
|
|
How a bout a Long Island Ice Tea? When made correctly they are ridiculously good!
Rum and Coke
Being from Frontier Montana we do not see too many fancy cocktails made at the local watering hole.
If you want to drink like a real honest to God cowboy, here are the staples around here:
Crown and Coke - Diet Coke is more than acceptable in any drink mixed with regular Coke in my book.
Jack and Coke
Various other whiskey and Coke drinks
Every now and then you see a Bloody Mary (or Cesar which I prefer) or a Long Island Ice Tea being made.
After that it's pretty much straight shots of whiskey or the occasional mixed shot like a Rattlesnake (Made with Crown, Southern Comfort, Sweet and sour mix and a touch or Grenadine)
That's really it other than Beer
|
KilgoreTrout
Carpal \'Tunnel
Reged: 08/04/03
Posts: 3126
Loc: This is my boomstick
|
|
Gotta give some love to the Rusty Nail.
It's the perfect wintertime cocktail. Warms up all the important parts.
|
MrWookie
Carpal \'Tunnel
Reged: 02/28/05
Posts: 17411
Loc: Treating my drinking problem
|
|
KotOD,
I'm surprised you put the Sidecar under sweet dreck. It's a perfectly legitimate cocktail, and it's not very sweet.
|
KotOD
Pooh-Bah
Reged: 05/17/05
Posts: 1656
Loc: Born to lose, destined to fail
|
|
Quote:
KotOD,
I'm surprised you put the Sidecar under sweet dreck. It's a perfectly legitimate cocktail, and it's not very sweet.
Sidecar was under the "gimmick" category, not "sweet dreck"
Gimmick is a category reserved for cocktails without a standard liquor in it -- the category originally started because of people ordering thinks like Alize and Orange Juice.  It's something that we came up with when we were talking to our FOH manager way back when. I supposed I could have a less offensive name for it, but it's deeply-rooted in my vernacular.
|
R*R
addict
Reged: 03/04/07
Posts: 670
Loc: Higher Ground
|
|
Are you also going to add in a touch of Triple Sec? Let me know how it turns out. I guess we could call it the Rakeback Wookie.
|
bigmonkey
member
Reged: 05/04/07
Posts: 118
|
|
OK I may have accidentally made an observational blunder when it came to the mango and pomegranite cocktail. I'm thinking now that it's probably something to do with the glass that it looks like there are different colours in it. I don't have any other glasses though.
Myth debunked I think.
|
MrWookie
Carpal \'Tunnel
Reged: 02/28/05
Posts: 17411
Loc: Treating my drinking problem
|
|
Quote:
Quote:
KotOD,
I'm surprised you put the Sidecar under sweet dreck. It's a perfectly legitimate cocktail, and it's not very sweet.
Sidecar was under the "gimmick" category, not "sweet dreck"
Gimmick is a category reserved for cocktails without a standard liquor in it -- the category originally started because of people ordering thinks like Alize and Orange Juice. It's something that we came up with when we were talking to our FOH manager way back when. I supposed I could have a less offensive name for it, but it's deeply-rooted in my vernacular.
Brandy is not a standard liquor?
|
govman6767
veteran
Reged: 09/08/06
Posts: 1446
Loc: Tacoma WA
|
|
I gotta go with my poker table favorite.
GRASSHOPPER
Milk or Half and Half
lots of creme de menth
lots of vodka
wooo wooo GREAT POKER DRINK
|
phage
enthusiast
Reged: 07/05/04
Posts: 282
Loc: SF, CA
|
|
A Negroni.
I love Campari so I am biased
|
KotOD
Pooh-Bah
Reged: 05/17/05
Posts: 1656
Loc: Born to lose, destined to fail
|
|
Quote:
Brandy is not a standard liquor?
Not to a bartender that is humping drinks. Going down to the end of the well really screws up the flow 
|
Rootabager
Pooh-Bah
Reged: 05/07/05
Posts: 2317
Loc: Lexington KY
|
|
I really like vodka tonics. I dont know if that is fancy enough to post.
Mojitos are really getting popular too. They are pretty good.
Cosmo's taste good but I cant make myself order one.
|
MrWookie
Carpal \'Tunnel
Reged: 02/28/05
Posts: 17411
Loc: Treating my drinking problem
|
|
Quote:
A Negroni.
I love Campari so I am biased
This is one classic I have not tried. I've been unsure whether I'd like Campari, so I've never bothered to buy a bottle. One of these days I will, though.
|
esad
Pooh-Bah
Reged: 11/15/05
Posts: 1818
Loc: Official FIGJAM Hate Club
|
|
A great classic cocktail that is easy to make and tastes great with fresh ingredients
Greyhound
5 oz Grapefruit Juice
1 1/2 oz Gin
Optional - Sugar or Sweetener if you like a sweeter less sour drink.
Serve over crushed ice
The key here is fresh squeezed grapefruit juice and good gin (Bombay Sapphire ftw). This is great drink for girls that don't like that alcohol taste because the gin really goes well with grapefruit and this is super easy to make at a house party or whatever. Just squeeze the juice before in a pitcher and then add it and the gin to a glass when it's time. Can also be served with some chopped fresh mint on top for an even classier look.
|
KotOD
Pooh-Bah
Reged: 05/17/05
Posts: 1656
Loc: Born to lose, destined to fail
|
|
Quote:
Quote:
A Negroni.
I love Campari so I am biased
This is one classic I have not tried. I've been unsure whether I'd like Campari, so I've never bothered to buy a bottle. One of these days I will, though.
It's a taste I've never been able to acquire. I remember an older gentleman that used to order Campari and Grapefruit...
|
katyseagull
Pretentious as hell!
Reged: 07/09/05
Posts: 5466
|
|
Quote:
OK I may have accidentally made an observational blunder when it came to the mango and pomegranite cocktail. I'm thinking now that it's probably something to do with the glass that it looks like there are different colours in it. I don't have any other glasses though.
Myth debunked I think.
lol. Well thanks for at least trying. I appreciate the effort!
( that's the only glass you own? My god man should we get a collection together?)
|
katyseagull
Pretentious as hell!
Reged: 07/09/05
Posts: 5466
|
|
Tom Collins. Yum.
|
R*R
addict
Reged: 03/04/07
Posts: 670
Loc: Higher Ground
|
|
I am a White and Black Russian fan
White- Vodka, Kahlua, Cream, and Ice
Black- Vodka, Kahlua, and Ice
|
phage
enthusiast
Reged: 07/05/04
Posts: 282
Loc: SF, CA
|
|
Quote:
Quote:
Quote:
A Negroni.
I love Campari so I am biased
This is one classic I have not tried. I've been unsure whether I'd like Campari, so I've never bothered to buy a bottle. One of these days I will, though.
It's a taste I've never been able to acquire. I remember an older gentleman that used to order Campari and Grapefruit...
Campari is definitely one of those acquired taste drinks...Campari and soda on a hot day is great. Then again so is a nicely chilled vodka tonic.
|
MrWookie
Carpal \'Tunnel
Reged: 02/28/05
Posts: 17411
Loc: Treating my drinking problem
|
|
So, KotOD, did you use to or currently work at a bar? If so, I want to come to your (old) bar. I feel like in 95% of the bars I go in, if I ordered a Ward 8, a Stinger, a Black Velvet, a Gibson, an Alexander or a Singapore Sling, the bartenders would just look at me funny. Then I'd give them the recipe, they'd check to see if they had the ingredients, and then grudgingly make it. Generally, if I'm out on the town, I don't order anything more obscure or difficult to make than a Manhattan or a Gimlet (gin, naturally  ). All the rest of the stuff I make myself.
|
MrWookie
Carpal \'Tunnel
Reged: 02/28/05
Posts: 17411
Loc: Treating my drinking problem
|
|
Oh, and for OP, I thought of another solid cocktail that, even if the bartender doesn't know what it is, he or she should be able to make it just fine at any bar. It's called a Maiden's Prayer, IIRC, and it is made from equal parts (0.75-1 oz) of rum, gin, Cointreau (or triple sec), and lemon juice. Stir w/ ice and sever straight up. I think the proper garnish for the drink is something like a flower, but a twist of lemon would be a fine garnish, too. This is a solid drink for someone who wants to give gin a second chance (or a first chance). It's not as harsh as many cocktails, so it's a decent one to try for a novice cocktail person, much like the Cosmopolitan is, but this drink is neither pink nor mentioned on Sex and the City to the best of my minimal knowledge.
|
jtr
veteran
Reged: 08/12/04
Posts: 1581
|
|
Order Charles Schumann's "American Bar" on Amazon or wherever if you want a great cocktail book that focuses on the classics.
Lots of good drinks already mentioned. One that you don't see very often but is very easy to do and very tasty: the "South of the Border". Generous shot of gold tequila, generous shot of kahlua, poured over ice cubes into a whisky tumbler, squeeze in the juice from half a lime, drop the squeezed lime into the glass. Stir a bit, let the ice chill the spirits before drinking. Fantastic.
And I agree with a previous poster that it's important to be secure enough in your sexuality that you can order Cosmopolitans, because otherwise you miss out on a great drink.
Finally, Mr. Wookie, if you do try Campari, please don't try it straight or you will just run screaming from the intensity of the herb flavours. It's good with lemonade or soda on the rocks, fairly dilute.
|
MrWookie
Carpal \'Tunnel
Reged: 02/28/05
Posts: 17411
Loc: Treating my drinking problem
|
|
Well, I'm not too scared of herbs. I drink Benedictine straight, and I've been known to pour more Chartreuse into a drink than any sane person should.
|
KotOD
Pooh-Bah
Reged: 05/17/05
Posts: 1656
Loc: Born to lose, destined to fail
|
|
Quote:
So, KotOD, did you use to or currently work at a bar? If so, I want to come to your (old) bar. I feel like in 95% of the bars I go in, if I ordered a Ward 8, a Stinger, a Black Velvet, a Gibson, an Alexander or a Singapore Sling, the bartenders would just look at me funny. Then I'd give them the recipe, they'd check to see if they had the ingredients, and then grudgingly make it. Generally, if I'm out on the town, I don't order anything more obscure or difficult to make than a Manhattan or a Gimlet (gin, naturally ). All the rest of the stuff I make myself.
I did tend bar for a few years, but I haven't in a long while. I started in a sports bar and moved up to a couple of Marinas where the crowd was a bit older. I learned how to make the classics pretty quickly. I also learned to appreciate Gin from that older crowd. In a sports bar, I probably made one gin cocktail per night (not counting gin and juice). With the older crowd, I was constantly mixing gin. There were some senior citizens that were drinking things that I had never heard of, even after picking up guides to classic drinks!
As for not being able to get classic drinks in today's bars and restaurants -- most bartenders today are blonde girls with cavernous cleavage that are willing to let guys look down their top in exchange a dollar tip. Quality in a mix or knowledge of liquor and the ability to pair a drink with a customer doesn't matter as long as drooling guys keep coming back.
One comment on your list: I think a black velvet is one of the most simply luxurious things that a person can treat themselves to on a day to day basis. I'm not a fan of champagne myself, but when there is an occasion to have a glass, I make sure mine is half full of Guinness. It's a life-affirming drink
One aside: anyone interested in the topic would do themselves a favor by picking up The Spirits Of America: A Social History Of Alcohol by Eric Burns. It's a very entertaining book and it's a really great background on the American drinking culture and the liquors behind them.
Ahhhh, it's nice to talk about a great cocktail and not feel like a snob.
|
punkass
gluteus punxicus
Reged: 10/08/02
Posts: 4695
Loc: hip deep in pie
|
|
I appreciate the love for gin here. A good gin and tonic is like comfort food for me. Obviously Bombay and Tanqueray are what you find in bars, which work fine for me.
Any other brands that I should try? I've tried Hendricks before, and I liked that.
Do people drink gin on the rocks? Seems very harsh, but I like gin so much, I might try to get my taste for gin this way.
It's a shame my generation (I'm 27) is soooo vodka heavy.
Scotch and gin is where I live.
|
KotOD
Pooh-Bah
Reged: 05/17/05
Posts: 1656
Loc: Born to lose, destined to fail
|
|
Quote:
I appreciate the love for gin here. A good gin and tonic is like comfort food for me. Obviously Bombay and Tanqueray are what you find in bars, which work fine for me.
Any other brands that I should try? I've tried Hendricks before, and I liked that.
Bombay Sapphire is a very solid gin that mixes into almost any cocktail. It's really taste-dependent though, but if you like smooth, try Citadelle. If you want something that will smack you in the face with flavors, try Junipero. It's so very very good, but it's not for beginners.
Quote:
Do people drink gin on the rocks? Seems very harsh, but I like gin so much, I might try to get my taste for gin this way.
It's a shame my generation (I'm 27) is soooo vodka heavy.
Scotch and gin is where I live.
Try a Gimlet. 4 oz. gin, 1 oz Rose's lime. Stir lightly and serve straight.
|
MrWookie
Carpal \'Tunnel
Reged: 02/28/05
Posts: 17411
Loc: Treating my drinking problem
|
|
Punkass,
If I'm running well at poker, I'll keep a bottle of Hendrick's in my freezer and drink it neat. I prefer this to gin on the rocks. I haven't bought a bottle in a while, though, due to not running so well or playing as much. It's still my favorite gin, though.
I like Bombay Sapphire, but I can't help but think it's overpriced. This is only due to the fact that it's a "name" gin, and I know for a fact that "name" rums, whiskeys, and especially vodkas tend to be overpriced. I haven't found much in the way of a comparable gin for less, but the quest continues. My current gin is Broker's. It's markedly less expensive than Sapphire, but it's not quite as good, either. It might be a better value, but really, gin is so cheap compared to other spirits that I might be inclined to buy Sapphire anyway. I find it's a little better buy than Beefeater, though, so bear that in mind. I don't think Tanq 10 is worth it. It's a little better than Sapphire, but I like Hendrick's more, and Hendrick's and 10 are comparable in price -- the 10 might be a little more expensive, actually. When it comes down to it, though, it's hard to spend "too much" on gin, because gin doesn't get all that expensive. I wish I had a better answer for you, but really, I've found that you tend to get what you pay for when it comes to gin, and there isn't much better than Hendrick's. For a second level gin that you use for mixing, well, I don't have as good recommendation as I would for a brand of bourbon, vodka, or rum that would really knock your socks off for the price.
KotOD,
Have you read Paul Harrington's (no relation to Dan, I don't think) Cocktail? It's a book that's out of print, but it has an awesome collection and history of classic cocktails. The writing about the history of each drink is fun and interesting, and the recipes he chose to include are really solid for a person who likes real drinks, not just sugary fluff.
As for your love of a Black Velvet, I agree, even though I've only ever had 2 in my life. They're great, but even for myself, I seldom buy Guinness or Champagne, so I seldom have the ingredients to make one when the mood strikes. Opening a bottle of sparkling wine is pretty much a commitment to drink the whole thing that night, and I don't do that too often.
|
MrWookie
Carpal \'Tunnel
Reged: 02/28/05
Posts: 17411
Loc: Treating my drinking problem
|
|
KotOD,
I have not had Junipero, but really, that sounds like my kind of gin. I tend to go for strong flavors. I'll have to see if the liquor stores near me sell it. I was disappointed when I tried Citadelle. I didn't think it was as smooth, flavorful, or as price-worthy as Sapphire.
|
KotOD
Pooh-Bah
Reged: 05/17/05
Posts: 1656
Loc: Born to lose, destined to fail
|
|
Quote:
KotOD,
Have you read Paul Harrington's (no relation to Dan, I don't think) Cocktail? It's a book that's out of print, but it has an awesome collection and history of classic cocktails. The writing about the history of each drink is fun and interesting, and the recipes he chose to include are really solid for a person who likes real drinks, not just sugary fluff.
I've not, but now I have something to look for. Thanks!
Quote:
As for your love of a Black Velvet, I agree, even though I've only ever had 2 in my life. They're great, but even for myself, I seldom buy Guinness or Champagne, so I seldom have the ingredients to make one when the mood strikes. Opening a bottle of sparkling wine is pretty much a commitment to drink the whole thing that night, and I don't do that too often.
I've had less than a dozen in my life and all of them at "functions". I've made them my offical toast drink.
Now I want one.
|
veggies
newbie
Reged: 12/21/06
Posts: 47
|
|
Fill half a pint glass with strongbow, and the other with Guiness. If you pour it right the 2 will sit one on top of the other. I could easily drink these all night...
|
jtr
veteran
Reged: 08/12/04
Posts: 1581
|
|
Quote:
Well, I'm not too scared of herbs. I drink Benedictine straight, and I've been known to pour more Chartreuse into a drink than any sane person should.
I stand corrected sir. Go for it then, you sound like a Campari natural.
KotOD, I completely agree: great to discuss classic drinks with like-minded drink fans and not be made to feel like a snob. Good to see the awesome simplicity of the Gimlet getting some love, and you people have made me want to make a Black Velvet. Home game tonight, maybe I should splurge on champagne and guinness.
|
punkass
gluteus punxicus
Reged: 10/08/02
Posts: 4695
Loc: hip deep in pie
|
|
I think I'm going to stick with Hendricks and Sapphire, which are the ones I already know I like and I trust MrWookie's taste. I also love the fact that gin is cheap.
Hendricks in the freezer and drink neat? It might take me some getting used to, but I will do this and eventually love it.
|
Roy Munson
old hand
Reged: 11/30/02
Posts: 837
Loc: 1 block south of Cross Street...
|
|
Here are the only cocktails you need to know.
Warm weather pre dinner; Any good gin(not vodka) martini, up, no vermouth.
Cold weather pre dinner; Any good bourbon on the rocks.
Post dinner; one of any good single malt scotch neat.
Breakfast; Bloody Mary
Aside from good tequila this will meet all of your cocktail needs.
|
adsman
mazungu
Reged: 01/04/05
Posts: 3903
Loc: Hibernation.
|
|
Hey all,
I think that you guys need to take Plymouth Gin into consideration. I'm a serious gin drinker and this stuff is far and away the best for me. Insane quality at a good price.
Wookie,
You've never tried a Negroni? Oh, dude. It's the perfect balance of flavours. Make it on the rocks with a slice of orange and a dash of soda water. Fantastic.
The major cocktails in Italy at the moment are the muddled drinks. Mojito, caprihina, caprioska etc, (I've spelt all those incorrectly I know.) We go through about 4 cases of limes a week making these buggers.
ads.
|
MrWookie
Carpal \'Tunnel
Reged: 02/28/05
Posts: 17411
Loc: Treating my drinking problem
|
|
Ach! Plymouth! I was rather drunk when I wrote my last post in here, and I completely forgot about it. I knew I was forgetting one, too, but I couldn't remember for the life of me. Plymouth is a great gin for cocktails. It's a little different than a classic gin like Sapphire or Tanq 10, but it mixes very well. I seem to remember it being a little more expensive than Sapphire (at least for me), so it's hard for me to call it a value pick, but it's worth considering. Since no gin is all that pricey, though, it's not too expensive to just buy the gin you love and be done w/ it. Next time I'm out gin shopping, I'll probably pick up a bottle of Hendricks and then either a bottle of Sapphire or Plymouth. Sounds like I'll have to give Campari a go, too.
|
phage
enthusiast
Reged: 07/05/04
Posts: 282
Loc: SF, CA
|
|
Quote:
You've never tried a Negroni? Oh, dude. It's the perfect balance of flavours. Make it on the rocks with a slice of orange and a dash of soda water. Fantastic.
Do you really prefer a Negroni that's fizzy? I tried it once and feel that the original is much better. In fact I find that's true for most non-mixer cocktails. Then again I was just in Ireland and Scotland and many of the whisky/scotch producers were telling people that they should go ahead and mix their drinks any way they want...I'm all for personal preference but scotch and cranberry????
|
MrWookie
Carpal \'Tunnel
Reged: 02/28/05
Posts: 17411
Loc: Treating my drinking problem
|
|
Quote:
A delicious drink that most women won't turn down.
The Velvet Hammer:
25% Grand Marnier ( or Triple Sec)
25% Creme de Cacao
50% Evaporated Milk or Double Cream
Shaken with ice, and poured into chilled cocktail glass.
Quote:
abs,
A Sidecar is another classic that any bar should have the ingredients to make, even if the bartender doesn't know what it is off the top of his head. It's simply,
2 parts brandy
1 part Cointreau (or triple sec)
1 part lemon juice
Shaken and served straight up with either a twist of lemon or a lemon wheel.
RBP,
That does sound like it could be a real winner. I'd like it more if it had more alcohol, though. I might experiment with tossing some brandy in there as well to make it a slightly more exotic Brandy Alexander (0.75 oz brandy, 0.75 oz cream, 0.5 oz creme de cacao)
Update on this. I just made myself a first attempt at combining the Brandy Alexander and the Velvet Hammer into a new super drink. I'm having to work with approximations, though, since I only have 2% milk right now, not cream, and I only have Cointreau, not Grand Marnier. My first attempt at a recipe was simply equal parts of brandy, creme de cacao, Cointreau, and milk. It's pretty drinkable, but the Cointreau dominates. I think if I cut it back to a 1/4-1/2 portion, we'll have something.
|
MrWookie
Carpal \'Tunnel
Reged: 02/28/05
Posts: 17411
Loc: Treating my drinking problem
|
|
Attempt #2 was 1 oz brandy, 1 oz creme de cacao, 0.75 oz milk, and 0.25 oz Cointreau. This is getting close, but I think it's still too much Cointreau. I think just 1/8th of an ounce should do it. Maybe Grand Marnier doesn't cut through everything as much as Cointreau does.
|
katyseagull
Pretentious as hell!
Reged: 07/09/05
Posts: 5466
|
|
You sound like you're having fun tonight Wookie. Will there be a 3rd attempt?
|
MrWookie
Carpal \'Tunnel
Reged: 02/28/05
Posts: 17411
Loc: Treating my drinking problem
|
|
Oh, you know I know how to have a wild time. Sitting at home alone on a Saturday night, drinking alone, watching stuff on my DVR I haven't watched yet... But I suppose it's better than debugging FORTRAN code, which is what I thought I was going to be doing right now and is the reason I have no plans.
Yeah, I think I'll go for round 3.
|
MrWookie
Carpal \'Tunnel
Reged: 02/28/05
Posts: 17411
Loc: Treating my drinking problem
|
|
Round 3, I think I've got it. I went 0.75 oz brandy, 0.75 oz milk, 1 oz creme de cacao, and 1/8th oz Cointreau. I also added the dusting of nutmeg called for in a Brandy Alexander. It might be a little too much like a Brandy Alexander, but the orange in the finish is a nice addition. I'd be really interested if someone else here gave this a go and reported on the results, esp. if they could contrast the Cointreau and the Grand Marnier.
|
bigmonkey
member
Reged: 05/04/07
Posts: 118
|
|
Quote:
lol. Well thanks for at least trying. I appreciate the effort!
( that's the only glass you own? My god man should we get a collection together?)
Nah I'm fine thanks. I tend to just drink straight out of the carton. The glass only comes out for special occasions.
|
jfk
veteran
Reged: 04/09/06
Posts: 1313
|
|
A past Sunday morning ritual when friends were around (meaning before kids) was a champagne mimosa using blood oranges.
Another derivation for the Sunday brunch was to add strawberry juice to the champagne.
Serve with prosciutto and figs or French toast or any number of things.
|
jtr
veteran
Reged: 08/12/04
Posts: 1581
|
|
Mr Wookie, will try your recipe at some point although I am not hardcore enough to have it for Sunday breakfast. I think you're right about Cointreau vs. Grand Marnier: the former is all orange whereas the latter is a warmer, rounder brandy-influenced sort of flavour.
|
KotOD
Pooh-Bah
Reged: 05/17/05
Posts: 1656
Loc: Born to lose, destined to fail
|
|
WOW - I can't believe I forgot about a Jack Rose. I had to make these en masse for a group of ladies every friday night.
3 parts applejack
2 parts lemon juice
a hit of grenadine for color
Use a chilled shaker and serve straight in a martini glass with a cherry.
This is such a good winter cocktail and something that pairs really well with fall and winter hearty meals.
|
KotOD
Pooh-Bah
Reged: 05/17/05
Posts: 1656
Loc: Born to lose, destined to fail
|
|
Quote:
KotOD,
I have not had Junipero, but really, that sounds like my kind of gin. I tend to go for strong flavors. I'll have to see if the liquor stores near me sell it.
I had to order mine online to find it. I believe I paid $35 or $40 for it. If you are familiar with Anchor Steam beer, it's from the same company. It's such a flavorful gin, very tasty.
|
KotOD
Pooh-Bah
Reged: 05/17/05
Posts: 1656
Loc: Born to lose, destined to fail
|
|
My wife reminded me of a summer favorite:
5 parts gin
2 parts Pellegrino
garnish with a twist
|
absoludicrous
Creator of many hilarious ZeeJustin photoshops in the ZJ Photo Mod Thread and an 8 on hot or not too
Reged: 03/27/06
Posts: 5578
Loc: Photoshoppin'
|
|
Quote:
My wife reminded me of a summer favorite:
5 parts gin
2 parts Pellegrino
garnish with a twist
Just lovely.
|
MrWookie
Carpal \'Tunnel
Reged: 02/28/05
Posts: 17411
Loc: Treating my drinking problem
|
|
I have to confess, but what's Pellegrino?
|
KotOD
Pooh-Bah
Reged: 05/17/05
Posts: 1656
Loc: Born to lose, destined to fail
|
|
Quote:
I have to confess, but what's Pellegrino?
Carbonated Mineral Water
|
absoludicrous
Creator of many hilarious ZeeJustin photoshops in the ZJ Photo Mod Thread and an 8 on hot or not too
Reged: 03/27/06
Posts: 5578
Loc: Photoshoppin'
|
|
Quote:
Quote:
I have to confess, but what's Pellegrino?
Carbonated Mineral Water
Italian, high grade carbonated water.
|
absoludicrous
Creator of many hilarious ZeeJustin photoshops in the ZJ Photo Mod Thread and an 8 on hot or not too
Reged: 03/27/06
Posts: 5578
Loc: Photoshoppin'
|
|
I ordered a Rusty Nail last night from a college bar on the U of M campus. I didn't realize they're made that stiff. I took 5 sips and had order a beer. Gross.
Maybe I'm not cut out for Scotch.
|
MrWookie
Carpal \'Tunnel
Reged: 02/28/05
Posts: 17411
Loc: Treating my drinking problem
|
|
Didn't realize they were made that stiff? It's an 80 proof liquor diluted by a little bit of another 80 proof liquor and then mixed with ice.
|
absoludicrous
Creator of many hilarious ZeeJustin photoshops in the ZJ Photo Mod Thread and an 8 on hot or not too
Reged: 03/27/06
Posts: 5578
Loc: Photoshoppin'
|
|
Quote:
Didn't realize they were made that stiff? It's an 80 proof liquor diluted by a little bit of another 80 proof liquor and then mixed with ice.
1 1/2 oz Scotch
1/2 oz Drambuie
Served on the rocks, at least this is how it tasted. It was super stiff.
|
MrWookie
Carpal \'Tunnel
Reged: 02/28/05
Posts: 17411
Loc: Treating my drinking problem
|
|
I came back to this thread to try a cocktail I haven't tried yet. I still haven't bought Campari or Grand Marnier, so their cocktails were out. However, I realized I haven't tried a Ward Eight. I knew the recipe, but I'd never made myself one. The recipe is pretty easy:
2 oz bourbon
0.5 oz lemon juice
0.5 oz orange juice
1 tsp grenadine
Shake and serve up with a lemon wheel
I actually took Paul Harrington's advice and made a substitution for the grenadine. According to his book Cocktail, grenadine used to be more than more than a red sugary syrup. I sub-ed in Whidbey's Liqueur, a loganberry liqueur made on Whidbey Island, WA. It's a great liqueur on its own, but I think it could fill the sweet and fruity roll of the grenadine here.
Trying this out, I think it was a good switch. Basically, this is a classic cocktail with a little berry in the finish. It's just a hair rougher than a Sidecar, which has resemblance to this drink's recipe. This is a solid drink, and I'm sorry I haven't tried it earlier.
Additionally, I forgot to add a recipe for a classic drink I love: the Godfather.
2 oz Scotch or bourbon
1 oz Amaretto
Personally, I refer to the bourbon version as "The Godfather, Part 2," but both are solid, even I do make the bourbon version more. This is a solid drink for bourbon lovers, or for people who want something a little sweeter than straight bourbon.
|
katyseagull
Pretentious as hell!
Reged: 07/09/05
Posts: 5466
|
|
The drink you made is called a Ward Eight?
|
MissT74
journeywoman
Reged: 01/20/05
Posts: 887
Loc: Kingman, Arizona
|
|
First time I've seen this thread, I think I'm going to go through it and make one right now as I peruse the 2+2 forum and watch Dog the Bounty Hunter, until Boston Legal comes on.
What a life, eh? I'll let you all know what I'm drinking. I can make almost anything, my liquor cabinet is pretty well stocked.
T
|
MissT74
journeywoman
Reged: 01/20/05
Posts: 887
Loc: Kingman, Arizona
|
|
Well, I realized that I had no juice, unless I wanted to raid my daughters Capri Suns so I went with my standard: Apple Martinis.
3 parts vodka
1 part apple puckers
shake and serve
Yummy.
Now, I know I'm kind of "new" to The Lounge, but I think you guys might be in for a treat as the alcohol kicks in.
It's a powerful drink!
T
|
MrWookie
Carpal \'Tunnel
Reged: 02/28/05
Posts: 17411
Loc: Treating my drinking problem
|
|
Katy,
Yes.
|
MissT74
journeywoman
Reged: 01/20/05
Posts: 887
Loc: Kingman, Arizona
|
|
So check it out, now that I know how to post pics (giggle) see my awesome martini glasses that I got for Christmas a few years ago from the ex-hubby....hand painted, bought off of eBay.
Hope they come out OK....
(Bonus: School picture of daughter in the background )
T
|
MissT74
journeywoman
Reged: 01/20/05
Posts: 887
Loc: Kingman, Arizona
|
|
Check out what I just bought on eBay!
T
|
james_stansky22
newbie
Reged: 10/12/05
Posts: 25
|
|
Anyone ever try salty dogs.
5 oz grapefruit juice
1 1/2 oz gin
1/4 tsp salt
|
MrWookie
Carpal \'Tunnel
Reged: 02/28/05
Posts: 17411
Loc: Treating my drinking problem
|
|
Quote:
Quote:
A Negroni.
I love Campari so I am biased
This is one classic I have not tried. I've been unsure whether I'd like Campari, so I've never bothered to buy a bottle. One of these days I will, though.
Quote:
Quote:
A Negroni.
I love Campari so I am biased
This is one classic I have not tried. I've been unsure whether I'd like Campari, so I've never bothered to buy a bottle. One of these days I will, though.
Campari trip report:
I picked up a bottle the other day for the first time. However, I remembered that I actually lied about not having a Negroni before. Back in college, I actually had had a sip of a Negroni, but I was pretty drunk at the time. The guy who taught me most everything I know about bartending offered me a sip of his, but I couldn't recall for you anything about what it tasted like up until now. According to him, a Negroni was the only way he liked Campari. He'd introduced me to all sorts of weird [censored] that I ended up liking, at least occasionally: Benedictine, Drambuie, Chartreuse, Pernod, and others. These are out-there liqueurs that not all that many people actually think are tasty, and the fact that he liked these but not Campari always had an effect on me. I'd never really wanted to plunk down for it when I could instead buy something I'm sure I'd like. I decided to venture to the last frontier and change that.
I don't have a great word for what was running through my head when I first tried Campari neat. Whenever I try a new liquor, I always have it neat and warm. That's the only way to really get a sense for what it's all about, even if you usually expect to drink it mixed and cold. Campari was a strange, bitter liqueur. It was reminiscent of cough syrup with a sharp, bitter aftertaste, but it didn't linger in my throat as long as Robitussin. I can't say I liked it.
So, my next job was to try a Negroni. The recipe I used was equal parts gin, sweet vermouth, and Campari, stirred. The initial flavor I almost grew to like as I finished the drink. However, the aftertaste of the Campari was still there, and I couldn't get past it. Something about that flavor just doesn't agree with me. I'm going to give it one last shot in a drink called a Jasmine, but at this point, I doubt that purchasing this was a good decision.
OK, the Jasmine was much better, but it was pretty much a recipe for success from the start. It was 1.5 oz gin, 0.75 oz lemon juice, and 0.25 oz each of Campari and Cointreau. It was as pink as choice parts of the female anatomy I'm not supposed to describe in detail in the Lounge, but I liked this cocktail much better. The Campari took a back seat to the three cocktail ingredients I actually like, but it was still a hint of complexity that kept the Jasmine from being yet another version of "two parts strong, one part sweet, one part sour." If I ever finish off the bottle of Campari I bought, it'll probably be after 20 or so of these.
|
smokingrobot
veteran
Reged: 07/14/04
Posts: 1463
Loc: killadelphia
|
|
The Manhattan, not to be confused with the crap that is popular and fruity, is a robust and classic beverage. If you like dark spirits, you'll dig it.
|
Fishwhenican
old hand
Reged: 07/15/04
Posts: 1095
Loc: SE Montana
|
|
Quote:
It was as pink as choice parts of the female anatomy I'm not supposed to describe in detail in the Lounge, but I liked this cocktail much better.
I am sorry to hear that. 
Sorry, I couldn't help myself.
|
TomE.
member
Reged: 09/28/06
Posts: 198
Loc: Tragically hip.
|
|
I just stumbled upon this thread. I generally don't like mixed drinks - wait, let me rephrase that: I can't drink liquor. If you think I'm an a**hole now, you should see me with vodka or rum in me. My friends would just go home if I started ordering vodka, which was usually on the rocks or with bitters. That being said, I do like Campari, and the low alcohol content suits my low tolerance for alcohol.
I started drinking Campari with OJ, then graduated to soda, now I just drink it on the rocks. There is a cigar bar in town that serves Campari, and while I don't smoke cigars, the blends of the cigar aroma and the slightly bitter taste of Campari are an excellent mix.
--
TomE.
|
Phresh
brains behind mspaint ivey
Reged: 05/15/06
Posts: 3475
Loc: I Like Toffifay.
|
|
I love a good White Russian, but in Niagara falls I had a Gold Cadillac and it was the most delicious drink ever. No clue how to make it, but I think it's vanilla something.
|
ACynicalOptimist
stranger
Reged: 10/17/07
Posts: 23
|
|
I love the "Granny Polite" - which is similar to what a couple people sort of hinted at earlier in the thread, though not precisely so: coconut rum, pinaplle juice, and mango juice. it's absolutely delicious
|
KotOD
Pooh-Bah
Reged: 05/17/05
Posts: 1656
Loc: Born to lose, destined to fail
|
|
I've started drinking Brave Bulls lately. Fans of Black Russians may recognize a similarity:
2 oz. silver tequila
1 oz. Kahlua
Pour the tequila into a rocks glass over ice, add the kahlua and stir.
It is sublime.
|
KotOD
Pooh-Bah
Reged: 05/17/05
Posts: 1656
Loc: Born to lose, destined to fail
|
|
Also, I've added the Behind The Bar show to my regular podcast updates: http://behindthebarshow.blogspot.com/
Feed:
http://feeds.feedburner.com/BehindTheBarShow
|
absoludicrous
Creator of many hilarious ZeeJustin photoshops in the ZJ Photo Mod Thread and an 8 on hot or not too
Reged: 03/27/06
Posts: 5578
Loc: Photoshoppin'
|
|
KotOD, cool stuff.
|
MissChriss
Dids eated my cupcake
Reged: 02/16/07
Posts: 1545
Loc: NL
|
|
I like this cocktail called Mudslide.
Inside is:
30 ml vodka
30 ml Kahlua
30 ml Bailey's
60 ml cream
60 ml milk
3 ice cubes
|
toutatis70
enthusiast
Reged: 05/07/07
Posts: 220
|
|
I think this is a great thread to ask this question. how many weeks of st8 drinking until a person can develop a drinking problem?
|
MrWookie
Carpal \'Tunnel
Reged: 02/28/05
Posts: 17411
Loc: Treating my drinking problem
|
|
There's no real answer to that question. You have a drinking problem when drinking becomes a problem, not after N weeks.
|
toutatis70
enthusiast
Reged: 05/07/07
Posts: 220
|
|
Quote:
There's no real answer to that question. You have a drinking problem when drinking becomes a problem, not after N weeks.
In the past I smoked alot of cigarettes which I believe became a physical addiction after about 10 days. So I'm heading to san jose costa rica again this week. They have the finest beer known to man, called Imperial. I would like to drink this beer every day for the three weeks that i'm there. That's why i was asking.
|
MrWookie
Carpal \'Tunnel
Reged: 02/28/05
Posts: 17411
Loc: Treating my drinking problem
|
|
Having a beer or two every day won't be a problem for most people. Having 20 a day will be a problem for most people. Where your drinking plans fall in this spectrum and how your body deals with alcohol compared "most people" only you can answer.
|
toutatis70
enthusiast
Reged: 05/07/07
Posts: 220
|
|
Now that I know I can safely have a drink or two a day. Can anyone name a GREAT COCKTAIL that has less dehydrating effects then others. I seem to get very dried up the next day when i have drinks containing designer vodka's and gin's and such.
|
MrWookie
Carpal \'Tunnel
Reged: 02/28/05
Posts: 17411
Loc: Treating my drinking problem
|
|
There's not a great work around for that. Alcohol is a diuretic, and there's nothing you can do about it. All you can do is generally avoid drinks that contain a lot of sugar or caffeine. However, if you're planning to get to a certain level of wasted, that will correspond to a certain minimum level of dehydration. Just drink more water as you go along is the best advice.
|
zan nen
journeyman
Reged: 03/18/07
Posts: 89
|
|
I think that people might want to be also careful mixing any diet sodas with alcohol because I believe it has been proven that the fake sugar gets you (more?) drunk, faster.
I think there is some distinction between a true cocktail and mixed drinks, but I will give my contributions anyhow:
Here is a drink that I created and think it is great, for a "girly" drink. You might need to get the genuine specific ingredients for it to come off as well, but generic alternatives might be okay. I know that there are Japanese grocery stores in driving range of some smaller cities I have lived, and NYC etc should all have them.
1 part+ plum wine - Real plum wine, with little green plums floating in it. The types you can find at most liquor stores is grape wine with flavoring and is fairly different.
1 part+ raspberry vodka - I used stolis, maybe something else is fine
1.5-2? parts lemon tea - home made or Snapple would probably be okay, but if you wander to a Japanese grocery, you may as well get the 1.5L squareish plastic bottle (yellow color) of Kirin lemon tea.. I think that the specific ingredients might have been what made this so good, IDK. It was extremely smooth with very little alcohol flavor and not too sweet. Most liquor stores will have a big bottle of the cheaper plum wine for like $10, so it is worth trying if you have never had it. I would avoid Fu-Ki brand and go for the more genuine looking brands that make sake as well.
--
I came across this recipe and really want to try it, also the stuff with Campari and creme de cacao that you guys mentioned. I love Chartreuse and want to try all of the other strange liqueurs that are out there
Le Petit Hiboux (Little Owl, named after a Manhattan restaurant)
* 2 ounces Pinot Blanc or New Zealand Sauvignon Blanc
* 2 ounces Lillet Blanc
* 2 ounces apple juice
Lillet is some mix of wines and fruit brandy. This seems like a similar formula to my drink.
--
Last one, I never actually put alcohol in this since I was only 18 and just made it randomly working as a server at a bar. I have no clue how something with no mint in it tasted somewhat "minty" but it did. Maybe I am just messed up in the head or the specific ingredients/environment made it taste weird.
mint tea with no mint
95% generic unsweetened tea (the type bars make huge vats of, probably Lipton)
brown raw cane sugar - probably 2 packets worth
squeeze of 1 wedge each lime, lemon, orange
dash of 7-up (or whatever generic citrus soda they may have used)
I swear it tasted like regular iced tea with fresh mint sprigs in it and nothing like the citrus parts of it, but I have no clue if I could recreate it. I love mixing alcohol with tea, but it probably isn't for everyone. I have no clue what alcohol I would want in this, just something random if someone wants to try.
|
jetfish
member
Reged: 10/27/06
Posts: 127
|
|
Pint glass with lots of ice, into which you pour-
Bombay Sapphire
Mandarin Vodka(think I used absolut, any you like should do)
Tonic
Lime optional
I wish I could be more accurate with measurements, but I like Bombay so much, that it's almost impossible for me to mix one of these I don't like. Never more Mandarin than Sapphire though, and almost always really strong.
I guess a few outside opinions would help me decide if this is really any good, or if I just have an unhealthy obsession with gin.
|
KotOD
Pooh-Bah
Reged: 05/17/05
Posts: 1656
Loc: Born to lose, destined to fail
|
|
Quote:
It is sublime.
Let me correct myself. This is a wonderfully flavored drink for people that enjoy the above ingredients. For those of you that don't like them, this drink is really offensive, but hilarious to serve a person that thinks it's a Black Russian.
|
KotOD
Pooh-Bah
Reged: 05/17/05
Posts: 1656
Loc: Born to lose, destined to fail
|
|
I had a number of decent cocktails over Thanksgiving including some Black Velvets, but one that you non-whiskey lovers might use to ease into the good stuff was a New Yorker:
2 oz. Whiskey
1 oz. Lemon or Lime Juice (taste dependent)
1 tsp. Sugar Syrup
1/2 tsp. Grenadine
Shake over ice, strain into a cocktail/martini glass and garnish with a lemon or lime.
|
KotOD
Pooh-Bah
Reged: 05/17/05
Posts: 1656
Loc: Born to lose, destined to fail
|
|
I recently purchased these stemless cocktail glasses. Guys always seem to have a problem with cocktail glasses because they aren't manly enough - this should solve that problem. Also, they are excellent because stem breakage is now impossible and they're much more difficult to spill.
I got them at Marshall's for $14.
|
MrWookie
Carpal \'Tunnel
Reged: 02/28/05
Posts: 17411
Loc: Treating my drinking problem
|
|
I never understood the aversion to a traditional cocktail glass. If it's good enough for Sinatra, it's good enough for me. I think that the aversion is because recently they've been too often filled with things that are pink and not enough gin and whiskey, and then the aversion to things that are pink gets displaced to the glasses. Looks like a pretty nice set, though.
I've actually never had whiskey with lime before. I've long been a fan of whiskey with lemon (and usually something else...like Benedictine...mmmmmmmmm), but I've been nervous about its interaction with lime. Does it work?
|
Potvaliant
member
Reged: 12/07/05
Posts: 118
|
|
Quote:
I've started drinking Brave Bulls lately. Fans of Black Russians may recognize a similarity:
2 oz. silver tequila
1 oz. Kahlua
Pour the tequila into a rocks glass over ice, add the kahlua and stir.
It is sublime.
Add some green creme de menthe and it's a Spanish Moss. This used to be the shot of choice among the staff at a bar where I used to work - if you were buying it for someone else.
It's better than it sounds, just make sure the bartender has a light hand with the creme de menthe, otherwise it will suck.
Also, it's fun to buy it for someone and watch them try to guess the ingredients.
|
KotOD
Pooh-Bah
Reged: 05/17/05
Posts: 1656
Loc: Born to lose, destined to fail
|
|
Quote:
I never understood the aversion to a traditional cocktail glass. If it's good enough for Sinatra, it's good enough for me. I think that the aversion is because recently they've been too often filled with things that are pink and not enough gin and whiskey, and then the aversion to things that are pink gets displaced to the glasses.
I think you are dead on here. It's tough for younger men to drink a martini in the same glass that three girls at the end of the bar are drinking a cosmo, a chocotini and an pomegranitini from.
Quote:
I've actually never had whiskey with lime before. I've long been a fan of whiskey with lemon (and usually something else...like Benedictine...mmmmmmmmm), but I've been nervous about its interaction with lime. Does it work?
For you, no. I didn't like it as much. I guess it's okay, and since lime is becoming more and more popular it's going to get mixed in there more often, but the lemon was better.
|
Two Plus Two 
Previous
Index
Next
Threaded
Edit
Reply
Quote
