The Cocktail Thread

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Scott Sutherland
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The Cocktail Thread

#451 Post by Scott Sutherland » May 23rd, 2018, 8:12 pm

And the Aperol spritz! Not sure how I stopped drinking these. So delicious!

We just used the recipe off the back of the bottle but used all prosecco since we were out of sparkling water. And an orange twist.

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The Cocktail Thread

#452 Post by Todd F r e n c h » May 25th, 2018, 4:46 pm

Enjoying a Passion Fruit Margarita on the rocks - Liber and Co. Passion Fruit syrup, fresh lemon juice, Casa Noble Reposado (need to use it for SOMETHING, as it sucks straight) with a Tajin rim
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The Cocktail Thread

#453 Post by Mike Cohen » May 25th, 2018, 9:13 pm

Scott Sutherland wrote:Version of the paper plane from the NCotW Reddit:

Paradise Theatre Variation
- 1oz Bourbon
- 1oz
- .75oz Lemon Juice
- .5oz Amaro
- 2 shakes Miracle Mile Forbidden Bitters

A little richer version of the paper palace that was quite good.

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The Cocktail Thread

#454 Post by S Haller » May 26th, 2018, 5:03 am

Not sure what I am doing wrong here with my Caipirinha recipe. Keeps being too strong and sour?
Could it be the Cachaca brand or am I missing a step? Had a really good one for lunch yesterday at a Latin restaurant but for $9 a glass for such a simple cocktail was nuts IMHO.

Old fashioned glass
Half a lime cut into quarters
Muddled with 1/2 teaspoon of superfine sugar
Add 4 ice cubes
Pour in 2 parts of Cachaca
Stir

My bottle of Cachaca is Leblon. Very hard to find Cachaca around here. Almost all ABC stores don’t carry any. Total wine only stock 3 different brands of them.
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The Cocktail Thread

#455 Post by JYoung » May 26th, 2018, 7:40 am

S Haller wrote:Not sure what I am doing wrong here with my Caipirinha recipe. Keeps being too strong and sour?
Could it be the Cachaca brand or am I missing a step? Had a really good one for lunch yesterday at a Latin restaurant but for $9 a glass for such a simple cocktail was nuts IMHO.

Old fashioned glass
Half a lime cut into quarters
Muddled with 1/2 teaspoon of superfine sugar
Add 4 ice cubes
Pour in 2 parts of Cachaca
Stir

My bottle of Cachaca is Leblon. Very hard to find Cachaca around here. Almost all ABC stores don’t carry any. Total wine only stock 3 different brands of them.
Is it possible that you aren’t using enough sugar for your tastes? A lot of recipes suggest 2 oz cachaca to 1-2 tsp sugar, so your recipe is on the very dry end. You could try some of the sugar as simple syrup also, which would ensure good dispersion. I find that sometimes sugar that is muddled just gets caught in the fruit, rather than mixed properly in the drink. At least recipe tinkering gives you a good excuse for a few more drinks!
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The Cocktail Thread

#456 Post by Scott Sutherland » June 2nd, 2018, 8:08 am

Mike Cohen wrote:
Scott Sutherland wrote:Version of the paper plane from the NCotW Reddit:

Paradise Theatre Variation
- 1oz Bourbon
- 1oz aperol
- .75oz Lemon Juice
- .5oz Amaro
- 2 shakes Miracle Mile Forbidden Bitters

A little richer version of the paper palace that was quite good.

Scott
Need a little more information here?
Fixed! It’s amaro ciociaro and the missing ingredient is Aperol :)

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Re: The Cocktail Thread

#457 Post by salilb » December 16th, 2018, 2:36 pm

For those who make juice-based cocktails (e.g. Last Words, margaritas) - what techniques do you usually use to clarify juices, if any?

I've usually run lime juice through a strainer to remove most of the pulp, but wondering about better ways (that aren't *too* time intensive) to get clearer juices just for presentation sake. Any suggestions/experiences re. clarifying with agar vs. just using cheesecloth to remove pulp?
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Re: The Cocktail Thread

#458 Post by JesseC » January 5th, 2019, 3:34 pm

Had a nice whiskey sour the other night, nobody will ever drink egg-white cocktails with me but I was happy to enjoy it on my own!
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Re: The Cocktail Thread

#459 Post by Christine Huang » January 14th, 2019, 2:53 pm

We are woefully low on martini glasses. Currently, there’s only2 in the house. They are elegantly tall Calvin Klein Alto Champagne Coupes given to me by a friend. I love them, but I can’t find any more.

What are your recommendations for martinis and cocktail coupes?

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Re: The Cocktail Thread

#460 Post by Andrew Kotowski » January 14th, 2019, 3:10 pm

Picked up "Drinking Distilled" by Jeffrey Morgenthaler (Clyde Common). If you post on this thread, it's a skip. Should be retitled "all the stuff I should have told my younger brother about drinking alcohol when he turned 21, with 4 recipes dropped in because I had to."
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Re: The Cocktail Thread

#461 Post by Eric Michels » January 17th, 2019, 9:28 pm

Christine Huang wrote:
January 14th, 2019, 2:53 pm
We are woefully low on martini glasses. Currently, there’s only2 in the house. They are elegantly tall Calvin Klein Alto Champagne Coupes given to me by a friend. I love them, but I can’t find any more.

What are your recommendations for martinis and cocktail coupes?
Christine,

I was unable to find a photo of this style to get a sense of what you enjoy. My favorites are vintage cut crystal coupes but in the easy-to-source category I really enjoy the Schott Zwiesel Tritan Pure Stemware Collection Martini Cocktail Glass. These are a modern style (think Zaltos) but I find them very versatile and pleasant in the hand. The Schott Zweizel Basic Bar martini glass is similarly styled but a bit shorter (I do not have this particular glass). Both are readily available at about $10 per stem.

Eric

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Re: The Cocktail Thread

#462 Post by Christine Huang » January 18th, 2019, 8:23 pm

Thank you Eric! Looking into it now!

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Re: The Cocktail Thread

#463 Post by Andrew Kotowski » June 19th, 2019, 7:44 pm

Really enjoying reading this.
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Re: The Cocktail Thread

#464 Post by Mike Cohen » June 20th, 2019, 7:50 am

Andrew Kotowski wrote:
June 19th, 2019, 7:44 pm
Really enjoying reading this.
By far and away the best cocktail book out there.

As an aside, Death and Company is a must visit when in NYC. I'm a huge fan.

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Re: The Cocktail Thread

#465 Post by Tyler F. » July 7th, 2019, 5:22 pm

Death & Co is definitely one of the top cocktail books out there. Also near the top for me is a book by the late Sasha Petraske called Regarding Cocktails. Almost every cocktail in the book is very approachable in terms of ingredients (unlike some books like PDT, for example).

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Re: The Cocktail Thread

#466 Post by Andrew Kotowski » October 12th, 2019, 9:56 pm

I know it’s not super creative, but enjoying a Manhattan right now. This particular blend:
* 3 pts Willett 4 yr rye
* 1 pt Carpano Antica
* 4 dashes Miracle Mike Forbidden bitters
* 2 luxardo cherries
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Re: The Cocktail Thread

#467 Post by Kris Patten » December 14th, 2019, 8:10 pm

Andrew Kotowski wrote:
October 12th, 2019, 9:56 pm
I know it’s not super creative, but enjoying a Manhattan right now. This particular blend:
* 3 pts Willett 4 yr rye
* 1 pt Carpano Antica
* 4 dashes Miracle Mike Forbidden bitters
* 2 luxardo cherries
Reason it's a classic, no shame in that game.....same with the Old Fashioned.
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Re: The Cocktail Thread

#468 Post by Andrew Kotowski » December 19th, 2019, 8:54 pm

Tyler F. wrote:
July 7th, 2019, 5:22 pm
Death & Co is definitely one of the top cocktail books out there. Also near the top for me is a book by the late Sasha Petraske called Regarding Cocktails. Almost every cocktail in the book is very approachable in terms of ingredients (unlike some books like PDT, for example).

Took four months to get here... but I finally got a copy!
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Re: The Cocktail Thread

#469 Post by Tom G l a s g o w » December 21st, 2019, 5:33 am

Considering classic cocktails: No dry vermouth on offer at Eddie V’s. Truly a sign of the end of days.

It was pretty bad made with Carpano blanco, just an off putting sweetness.

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Re: The Cocktail Thread

#470 Post by Tyler F. » December 21st, 2019, 8:42 am

Andrew Kotowski wrote:
December 19th, 2019, 8:54 pm
Tyler F. wrote:
July 7th, 2019, 5:22 pm
Death & Co is definitely one of the top cocktail books out there. Also near the top for me is a book by the late Sasha Petraske called Regarding Cocktails. Almost every cocktail in the book is very approachable in terms of ingredients (unlike some books like PDT, for example).

Took four months to get here... but I finally got a copy!
I've had the book for almost 3 years and have made my way through about 80% of the cocktails in the book. The more I page through it, the more I appreciate Petraske's simplicity and attention to detail. Lots of other books out there calling for obscure ingredients or infusions that don't make sense for a lot of enthusiasts.
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Re: The Cocktail Thread

#471 Post by Andrew Kotowski » December 21st, 2019, 10:03 pm

Just made a Paper Plane with Meyer lemons. Wow.

If you don’t have the book, this guy does a good job talking through the drink ->
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Re: The Cocktail Thread

#472 Post by Andrew Kotowski » December 27th, 2019, 4:26 pm

Tried something new - had a bottle of Becherovka gifted to me (you can find at Total Wine) so I made a “Lonesome Hero” cocktail.

1 1/2 ounces Sazerac rye
3/4 ounce Becherovka
1/2 ounce cherry liqueur (I used Luxardo)
2 dashes orange bitters

Lemon peel garnish is critical, as it’s a bit on the sweet side.

Was nice to jump out of the comfort zone and try something different. Have also been making Aviations (in addition to the Paper Planes above), praying for summer to come.
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Re: The Cocktail Thread

#473 Post by Andrew Coll » January 1st, 2020, 11:21 am

Received a bottle of Ardbeg Uigeadail for Christmas and decided to make some peated last words on NYE last night.

Equal parts Ardbeg, yellow chartreuse, homemade raspberry liqueur (instead of Maraschino) and lime juice.
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Re: The Cocktail Thread

#474 Post by Andrew Coll » January 1st, 2020, 11:23 am

Andrew Kotowski wrote:
December 21st, 2019, 10:03 pm
Just made a Paper Plane with Meyer lemons. Wow.

If you don’t have the book, this guy does a good job talking through the drink ->
This cocktail looks amazing, I will try mixing this one during the Rose Bowl.
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Re: The Cocktail Thread

#475 Post by Andrew Coll » January 4th, 2020, 1:19 pm

I made this "Pura Vida" (https://stevethebartender.com.au/pura-v ... il-recipe/) as an after dinner cocktail last night and it was delicious. Smokey, herbal and sweet. Also a good use of Kahlua which I always seem to have on hand but never know what to do with it...

Pura Vida:
-1.5oz Mezcal (used Del Maguey Vida)
-.5oz Averna Amaro
-.3oz Kahlua
-Dash of orange bitters

Stirred with ice and served over a large cube in a rocks glass.
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Re: The Cocktail Thread

#476 Post by Brian S t o t t e r » February 3rd, 2020, 6:12 pm

Gin is one of my favorite spirits and Aviations are a go-to cocktail/guilty pleasure for me. Anyone have a great recipe for this or a gin they recommend in the recipe to elevate the drink a little?
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Re: The Cocktail Thread

#477 Post by Michael Martin » February 3rd, 2020, 6:22 pm

Aperol Negroni
1 part gin
1 part Aperol
1 part sweet vermouth
1/2 part Campari

Throw a Luxardo or two in there as well.
Yummy.

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Re: The Cocktail Thread

#478 Post by J.Vizuete » February 3rd, 2020, 9:58 pm

My cocktail of 2019 was inspired by Dave Arnold’s liquid intelligence section on milk washing. There’s a nice video of how to do it here:



My version infuses bourbon with loose leaf black tea for about 2 hours. Then you milk wash the bourbon with clarified lemon juice and add honey simple syrup. It’s like a bourbon Arnold Palmer, and it’s clear and delicious
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Re: The Cocktail Thread

#479 Post by MarcLinsalata » February 10th, 2020, 12:37 pm

Brian S t o t t e r wrote:
February 3rd, 2020, 6:12 pm
Gin is one of my favorite spirits and Aviations are a go-to cocktail/guilty pleasure for me. Anyone have a great recipe for this or a gin they recommend in the recipe to elevate the drink a little?
St. George Terroir gin. Gin is my least favorite spirit but if you want to 'elevate' your aviation then Terroir is on a different level (IMO). It literally tastes like it was distilled with pine trees, it can be pretty overpowering in some cocktails but the aviation has three other components that I think will balance it out enough, but not completely.

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