The Cocktail Thread

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John Liotta
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The Cocktail Thread

#1 Post by John Liotta » April 30th, 2011, 11:56 am

I noticed that while we have threads devoted to Bourbon, Scotch and Rye, and a very very vibrant one dedicated to Beer, we don't have one dedicated to Cocktails. So I figured I would start one. Please post about the cocktails you enjoy, the ones you are making at home, the ones you try out at bars and restaurants, the ones you are curious about, etc. Try and be specific about what you liked and didn't like, the ingredients you used, the glassware, etc. TIA

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Re: The Cocktail Thread

#2 Post by John Liotta » April 30th, 2011, 11:57 am

Last night I made an Americano. It was a pretty traditional version. Made with Carpano Antico, Campari, Fever Tree Club Soda, ice and a twist of orange. Very tasty.
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Re: The Cocktail Thread

#3 Post by Corey N. » April 30th, 2011, 12:02 pm

John Liotta wrote:Last night I made an Americano. It was a pretty traditional version. Made with Carpano Antico, Campari, Fever Tree Club Soda, ice and a twist of orange. Very tasty.
I've never had an Americano but it sounds delicious. I like Campari a great deal, either with soda or in a Negroni. Usually make the former at home -- not much of a cocktail guy, especially at home.
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Re: The Cocktail Thread

#4 Post by John Liotta » April 30th, 2011, 12:08 pm

Negronis are also a favorite.
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Re: The Cocktail Thread

#5 Post by John Liotta » April 30th, 2011, 7:56 pm

Hard Eight: Rhum Barbancourt 8 years, Barritts's Ginger Beer, fresh lime juice, Peychaud's Bitters.
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Re: The Cocktail Thread

#6 Post by Rick Gregory » April 30th, 2011, 8:04 pm

I'm actually thinking of getting back into cocktails. I've sort of abandoned them for beer/wine with things like neat Scotch too...but I like a good Manhattan, Negroni, etc.
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Re: The Cocktail Thread

#7 Post by Corey N. » April 30th, 2011, 8:09 pm

John Liotta wrote:Hard Eight: Rhum Barbancourt 8 years, Barritts's Ginger Beer, fresh lime juice, Peychaud's Bitters.
Never had that but it sounds fantastic. Dumb question, but if I ordered that in a bar, would they have a clue how to make it? [scratch.gif]
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Re: The Cocktail Thread

#8 Post by John Liotta » April 30th, 2011, 8:17 pm

Joy Ride- Belvedere Vodka (which I never use), Campari, Lemon Sour (a mix of fresh lemon juice and simple sugar), egg white and soda water.

Messed it up the first time. Good. Fun drink, though not really my style. Might toy with it.
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Re: The Cocktail Thread

#9 Post by John Liotta » April 30th, 2011, 8:19 pm

Corey N. wrote:
John Liotta wrote:Hard Eight: Rhum Barbancourt 8 years, Barritts's Ginger Beer, fresh lime juice, Peychaud's Bitters.
Never had that but it sounds fantastic. Dumb question, but if I ordered that in a bar, would they have a clue how to make it? [scratch.gif]

If you have the ingredients anyone can make a drink, right?! Your best bet at a regular bar would be to order a Dark and Stormy- this drink's regular cousin.
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Re: The Cocktail Thread

#10 Post by Jorge Henriquez » April 30th, 2011, 8:41 pm

Planning on making plenty of Dark & Stormies this summer. Not wasting the Zacapa 23 on them though; that one be a sipping rum.......neat or 1 cube. Arrrrrr!
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Re: The Cocktail Thread

#11 Post by John Liotta » April 30th, 2011, 8:45 pm

Jorge Henriquez wrote:Planning on making plenty of Dark & Stormies this summer. Not wasting the Zacapa 23 on them though; that one be a sipping rum.......neat or 1 cube. Arrrrrr!

You need to switch to El Dorado 21 bro.
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Re: The Cocktail Thread

#12 Post by Jorge Henriquez » April 30th, 2011, 8:48 pm

For the sipping or the D & S? Have to admit, in spite of being a Caribbean boy, my rum exposure/experience is limited. But damn John, that Zacapa is some really nice stuff.
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Re: The Cocktail Thread

#13 Post by John Liotta » May 1st, 2011, 4:37 am

Jorge Henriquez wrote:For the sipping or the D & S? Have to admit, in spite of being a Caribbean boy, my rum exposure/experience is limited. But damn John, that Zacapa is some really nice stuff.

I meant for sipping. I like it way better than the Zacapa. Far less sweet.
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Re: The Cocktail Thread

#14 Post by Jorge Henriquez » May 1st, 2011, 11:26 am

John Liotta wrote:
Jorge Henriquez wrote:For the sipping or the D & S? Have to admit, in spite of being a Caribbean boy, my rum exposure/experience is limited. But damn John, that Zacapa is some really nice stuff.

I meant for sipping. I like it way better than the Zacapa. Far less sweet.
Ah, got it. You see, I enjoy that hint of sweetness to counter the kick from the alcohol. Reminds me of a dry 20 yr Tawny.
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Re: The Cocktail Thread

#15 Post by John Liotta » May 1st, 2011, 11:29 am

Jorge Henriquez wrote:
John Liotta wrote:
Jorge Henriquez wrote:For the sipping or the D & S? Have to admit, in spite of being a Caribbean boy, my rum exposure/experience is limited. But damn John, that Zacapa is some really nice stuff.

I meant for sipping. I like it way better than the Zacapa. Far less sweet.
Ah, got it. You see, I enjoy that hint of sweetness to counter the kick from the alcohol. Reminds me of a dry 20 yr Tawny.

I like the Zacapa Rums too, just prefer the El Dorado to sip. Have you tried any of the Appleton Estate Rums? To me those are even sweeter than the Zacapas.
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Re: The Cocktail Thread

#16 Post by Jorge Henriquez » May 1st, 2011, 11:34 am

Have not. Any sweeter and it would probably taste weird. I'll definitely look for the El Dorado next time.
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Re: The Cocktail Thread

#17 Post by Rick Gregory » May 1st, 2011, 12:07 pm

The standard Appleton estate is gtoo sweet - almost dessert like.

My selection of vermouths here is sadly limited (state stores here, so....) Best I can get is Dolin. Thoughts on it?
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Re: The Cocktail Thread

#18 Post by John Liotta » May 1st, 2011, 1:03 pm

Dolin makes good stuff. See the thread I started in this forum called "Home Bar Question"- towards the end there is a brief discussion about Vermouth.
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Re: The Cocktail Thread

#19 Post by George Hejna » May 2nd, 2011, 2:45 pm

Between the Sheets courtesy of Dale De Graff

1 Part Cognac
1 Part good aged Dark Rum
3/4 Part Cointreau
1/2 part benedictine
3/4 part fresh lemon juice.

This is an interesting drink. You can easily play with the sweetness tartness by adjusting the lemon and Cointreau and particularly the benedictine. It is really just a modified side car. The rum gives it an interesting flavor. It is important to use good booze here. It is imperative to use fresh squeezed lemon

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Re: The Cocktail Thread

#20 Post by John Liotta » May 4th, 2011, 7:11 pm

Black Manhattan- Redemption Rye, Averno, Regan's Orange Bitter's, Angostura Bitter's, with a couple of Luxardo cherries for garnish. This is actually really good.
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Re: The Cocktail Thread

#21 Post by bradkaplan » May 5th, 2011, 7:38 pm

Did a play on the Adonis - 1.5oz Lepanto Brandy de Jerez (instead of dry sherry), 3/4 dry vermouth, 3/4 sw vermouth, dash bitters, 2 dashes Angostura orange bitters. Really good.

On a related note, if you can find it, go pick up some Cocchi Vermouth di Torino. Great stuff. Heavy cinnamon and baking spice that is really nice. $20
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Re: The Cocktail Thread

#22 Post by Joe G a l e w s k i » May 5th, 2011, 9:53 pm

I tend to like whiskey and cognac drinks. I've been making this one lately because it's complex : Waltzing with Vincent Price

Although I have not been using the crispin cider simply because I don't have any on hand. If I had it, I would use it, as it is the only hard cider I've had that doesn't taste like vomit.


Also, this one is nice as well because of the complex flavors it creates :

First Fleet

2oz Rye whisky
½ oz jasmine syrup
½ Fernet Branca liquer
Regans orange bitters

Shake all and pour into a Chartreuse rinsed glass

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Re: The Cocktail Thread

#23 Post by Joe G a l e w s k i » May 5th, 2011, 10:10 pm

John Liotta wrote:Black Manhattan- Redemption Rye, Averno, Regan's Orange Bitter's, Angostura Bitter's, with a couple of Luxardo cherries for garnish. This is actually really good.
John, this sounds good.

Minor pet peeve of mine - why do recipes call out specific brand liquors. I can understand the Averno (although I'm wondering if the Fernet Branca I have on hand is much different) but why use Redemption rye as opposed to Rittenhouse rye or any decent rye that you like?

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Re: The Cocktail Thread

#24 Post by John Liotta » May 6th, 2011, 7:35 am

Joe, I only mention the the liquor I use as a habit. Sometimes when I make a drink again and I try it out with different spirits I will make notes of what I like and don't like about the drink. I do think for certain drinks there are "perfect" spirits, for others any combos work.
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Re: The Cocktail Thread

#25 Post by John Liotta » May 6th, 2011, 11:19 am

BTW- I even messed it up. I Redemption was the High-Rye, not the regular Rye, my bad.
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Re: The Cocktail Thread

#26 Post by John Liotta » May 8th, 2011, 7:41 am

Made a Pergroni (a riff of the Negroni from the Art of the Bar).

1 Part Punt e Mes
1 Part Campari
1 Part Pernod
1 Dash Orange Bitters (I added a few more dashes)
1 Orange twist for garnish

Very nice stuff actually.
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Re: The Cocktail Thread

#27 Post by bradkaplan » May 8th, 2011, 8:37 am

Wow, that's a pretty high amount of pernod I would think, did it take over?? Would be interesting to do 1/2 pernod and 1/2 gin (prob Plymouth or similar) and see what happens.
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Re: The Cocktail Thread

#28 Post by John Liotta » May 8th, 2011, 10:58 am

It was good, Brad. I liked the proportions actually, though I did amp up the bitters.
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Re: The Cocktail Thread

#29 Post by Brett Johnson » May 11th, 2011, 10:17 am

I'm heading to the desert this weekend with a group of friends and it should be in the mind 80s to 90s.

Margies will be in the mix along with another tequila based drink I like....La Paloma!

- 2 ounces tequila (100% agave blanco or reposado)
- juice from half a lime
- grapefruit soda: Jarritos brand preferred, but could use Fresca or similar
- ice cubes
- pinch of salt

In a tall Collins glass, mix the tequila, lime juice, and salt. Add ice and top off with the grapefruit soda.

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Re: The Cocktail Thread

#30 Post by John Liotta » May 11th, 2011, 11:14 am

I love Palomas. When I was in Mexico in December that was what I drank most often by the pool.
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Re: The Cocktail Thread

#31 Post by Brett Johnson » May 11th, 2011, 1:59 pm

John Liotta wrote:I love Palomas. When I was in Mexico in December that was what I drank most often by the pool.
Yea, they're really refreshing. I just stocked up on a bunch of Jarritos soda too, so I'm ready to go!

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Re: The Cocktail Thread

#32 Post by John Liotta » May 11th, 2011, 2:14 pm

When I make one at home the way you are describing I use Squirt. Most of the time however I make it like this:

Ice
2 ounces Siete Leguas Silver Tequila
3 ounces Fresh squeezed Grapefruit juice*
1/2 ounce Fresh squeezed Lime juice*
1/2 ounce Agave nectar
Sea Salt to rim the glass
1 Thin lime wheel for garnish
Fever Tree Club Soda

(Recipe curtesy of Jason Wilson via WaPo)

*I go to Whole Foods and buy the fruit and then have them juice them there.

Fill a cocktail shaker two-thirds full with ice and add the tequila, grapefruit juice, lime juice and agave nectar. Shake well and strain into an ice-filled collins glass rimmed with sea salt. Garnish with the lime wheel and top with a splash of club soda.
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Re: The Cocktail Thread

#33 Post by Brett Johnson » May 11th, 2011, 5:51 pm

John Liotta wrote:When I make one at home the way you are describing I use Squirt. Most of the time however I make it like this:

Ice
2 ounces Siete Leguas Silver Tequila
3 ounces Fresh squeezed Grapefruit juice*
1/2 ounce Fresh squeezed Lime juice*
1/2 ounce Agave nectar
Sea Salt to rim the glass
1 Thin lime wheel for garnish
Fever Tree Club Soda

(Recipe curtesy of Jason Wilson via WaPo)

*I go to Whole Foods and buy the fruit and then have them juice them there.

Fill a cocktail shaker two-thirds full with ice and add the tequila, grapefruit juice, lime juice and agave nectar. Shake well and strain into an ice-filled collins glass rimmed with sea salt. Garnish with the lime wheel and top with a splash of club soda.
Love the fresh grapefruit juice!

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Re: The Cocktail Thread

#34 Post by John Liotta » May 13th, 2011, 6:05 pm

This cocktail is probably a riff on a few others so I'm not sure it really has a name:

1 1/2 oz Hangar One Buddha's Hand Vodka
3/4 oz Campari
3 oz Honey Syrup (Equal parts honey and water, heated on stove top)
1 table spoon Egg White
3 thin slices of lemon for garnish
Fever Tree Club Soda to taste

Place the Vodka, Campari, Honey Syrup and Egg White in an ice filled mixing glass and shake thoroughly. Fill a goblet-style glass with large sized cubes and the lemon wedges. Strain the mixture over the ice. Add the soda to taste. Stir.
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Re: The Cocktail Thread

#35 Post by John Liotta » May 16th, 2011, 4:39 pm

Martinez

1 1/2 oz Ransom Old Tom Gin
1 1/2 oz Cocchi Aperitivo Americano
1 Teaspoon Luxardo Maraschino Liquor
4 Dashs Regan's Orange Bitters
1 Twist of Orange

You certainly don't have to use these spirits for this drink but I like it. I probably upped the bitters a bit FWIW.
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Re: The Cocktail Thread

#36 Post by bradkaplan » May 16th, 2011, 4:47 pm

I've been doing the Martinez a good bit lately, though I think I used sweet vermouth, not americano, last time...
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Re: The Cocktail Thread

#37 Post by Bob Wood » May 17th, 2011, 3:01 pm

Bombay Sapphire Martinis, shaken not stirred, three olives.
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Re: The Cocktail Thread

#38 Post by John Liotta » May 18th, 2011, 12:56 pm

Here is another DeGroff recipe:
(I do it a little different than him)
Old Flame
1 oz Death's Door Gin
1/2 oz Vya Sweet Vermouth
1/2 oz Cointreau
1/4 oz Campari
1 1/2 oz Fresh squeezed Orange juice
Orange peel for garnish
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Re: The Cocktail Thread

#39 Post by Brett Johnson » May 18th, 2011, 1:06 pm

Brett Johnson wrote:
John Liotta wrote:When I make one at home the way you are describing I use Squirt. Most of the time however I make it like this:

Ice
2 ounces Siete Leguas Silver Tequila
3 ounces Fresh squeezed Grapefruit juice*
1/2 ounce Fresh squeezed Lime juice*
1/2 ounce Agave nectar
Sea Salt to rim the glass
1 Thin lime wheel for garnish
Fever Tree Club Soda

(Recipe curtesy of Jason Wilson via WaPo)

*I go to Whole Foods and buy the fruit and then have them juice them there.

Fill a cocktail shaker two-thirds full with ice and add the tequila, grapefruit juice, lime juice and agave nectar. Shake well and strain into an ice-filled collins glass rimmed with sea salt. Garnish with the lime wheel and top with a splash of club soda.
Love the fresh grapefruit juice!
Last weekend, I made a few versions of this. The classic style with Jarritos grapefruit soda, one with Fresca, and a variation of the classic with Jarritos and a squeeze of fresh grapefruit along with fresh lime.

Verdict?

I liked the version with Jarritos and fresh grapefruit/lime juice the best, but it needed a splash of club soda to get the right level of fizz.

As for the Fresca versions, didn't like it; it has that cloying, fake sweetner aftertaste which I can't stand.

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Re: The Cocktail Thread

#40 Post by Andrew Hall » May 18th, 2011, 1:07 pm

There is a whole subset of mixies who are really into using bitters as the base of cocktails. The (now out of print) Rogue Cocktails book represented a high point, but the movement seems to be picking up a second wind with bitters having a major role, but not some of the 1:1 ratios I've seen. Last night, I mixed a "Mission of Burma." Made it not in the least that the name is in tribute to a great band from murky years past, but somehow the recipe also intrigued :

2 1/4 oz Grand Marnier
1/4 oz Junipero Gin (used DD)
1/4 oz Lime Juice
1/4 oz Angostura Bitters

Errr, not so much. "Interesting," I said. "Awful," my wife said. She was probably closer to correct. I suspect that having a bitters I liked more than Ang would make this better, but not really sure I am going to go to the effort.


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Re: The Cocktail Thread

#41 Post by Scott Butler » May 20th, 2011, 12:43 pm

I am a bourbon guy...and the good stuff goes up or 1-2 small cubes. But the medium quality stuff can be good with a decent ginger ale or in a manhattan...I like the splash of cherry juice.

So, my wife had the idea of (1) Maker's Mark (2) Blenheim's ginger ale (my fave), (3) splash of cherry juice, (4) ice. This is going to be my summer drink this year....really digging it.
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Re: The Cocktail Thread

#42 Post by John Liotta » May 20th, 2011, 8:20 pm

John Liotta wrote:Made a Pergroni (a riff of the Negroni from the Art of the Bar).

1 Part Punt e Mes
1 Part Campari
1 Part Pernod
1 Dash Orange Bitters (I added a few more dashes)
1 Orange twist for garnish

Very nice stuff actually.
So I played with this tonight again. This time I took a chilled glass and gave it a rinse with Herbsaint. The made the drink the same way, though I cut the Pernod in half, but increased the orange bitters a bit and orange rind a bit as well. Also very nice. Might have been better than the first.
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Re: The Cocktail Thread

#43 Post by Andrew Hall » May 21st, 2011, 5:56 am

John Liotta wrote:
John Liotta wrote:Made a Pergroni (a riff of the Negroni from the Art of the Bar).

1 Part Punt e Mes
1 Part Campari
1 Part Pernod
1 Dash Orange Bitters (I added a few more dashes)
1 Orange twist for garnish

Very nice stuff actually.
So I played with this tonight again. This time I took a chilled glass and gave it a rinse with Herbsaint. The made the drink the same way, though I cut the Pernod in half, but increased the orange bitters a bit and orange rind a bit as well. Also very nice. Might have been better than the first.
Are you shaking or stirring this on ice? Or serving on the rocks?

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Re: The Cocktail Thread

#44 Post by John Liotta » May 21st, 2011, 11:05 am

Using the small Oxo ice cube tray to serve. Mixing the ingredients prior for around 30 sec in a mixing glass (except the Herbsaint, which was just a rinse).
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Re: The Cocktail Thread

#45 Post by John Liotta » May 26th, 2011, 1:33 pm

Made a few different versions of Bianco Manhattans . . . can't decide/settle on the right Bourbon yet.

1 1/2 ounce Bourbon (best one so far was probably Elmer T Lee; worst was probably Bulleit)
1 1/2 ounce Cocchi Americano
1 Twist of Lemon
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Re: The Cocktail Thread

#46 Post by bradkaplan » May 26th, 2011, 7:56 pm

Yeah, Elmer makes sense with that, buttered popcorn.
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John Liotta
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Location: Atlanta, GA.

Re: The Cocktail Thread

#47 Post by John Liotta » May 29th, 2011, 11:53 am

Made a number of cocktails last night. A few stood out.

Ward Eight:
2 Ounces High West Rendezvous Rye Whiskey
3/4 Ounces Fresh Squeezed Lemon Juice
3/4 Ounces Simple Syrup
1/4 Ounces Grenadine
1 Orange Twist for garnish
1 Maraschino Cherry for garnish

*There are a lot of different versions of this out there FWIW
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Present- ITB Beer

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Andrew Hall
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Re: The Cocktail Thread

#48 Post by Andrew Hall » May 29th, 2011, 7:02 pm

I had a lot of cocktails this weekend. A lot. My buddy and I drank for about 12 straight hours on Sat in Philly (with an interlude for dinner.)

I had a barrel-aged Manhattan (OK, my current batch is better) and a barrel-aged Tequila drink that was great. (Pub and Kitchen)

I had a fantastic gin Old Fashioned w/ Boomsa Oude Genever. Also a great Manhattan w/ Pikesville Supreme (Southwark)

Too many to list between us at Franklin Mortgage and Investment which is a brilliant cocktail bar. A Daiquiri w/ Five Island rum which was sublime and some unique cxns of theirs.

We also cocktails for straight whisk(e)y at Village Whiskey.

Philly is a serious drinking town.


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Andrew Hall (itb)

andrew @ cellartracker dot com

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John Liotta
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Re: The Cocktail Thread

#49 Post by John Liotta » June 3rd, 2011, 6:55 pm

Made a few different things with blood orange juice tonight. All were very successful. Mostly Tequila based . . . perhaps tomorrow I will try some other spirits with what I have left.
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bradkaplan
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Re: The Cocktail Thread

#50 Post by bradkaplan » June 24th, 2011, 4:57 am

Made a batch of homemade orgeat syrup (almond w a touch of orange blossom water) and tested it out in a few cocktails...

The Trinidad Sour is an infamous cocktail for its 1oz of Angostura bitters (plus an oz of orgeat and some lemon juice). Way too extreme for me at first, and ugly as hell, but I added a bit more orgeat and it became more palatable.

The Japanese Cocktail is based on brandy, orgeat adds a nice touch of sweetness and the almond flavor plays nice with the brandy.

The Momisette was my favorite of the orgeat cocktails, though very different - 3 parts pernod to 1 part orgeat, plus ice, plus sparkling mineral water to taste (v little for me). Very nice and refreshing.

More on the orgeat making at http://www.thirstysouth.com/2011/06/24/homemade-orgeat/
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