The Cocktail Thread

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JesseC
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#251 Post by JesseC » September 30th, 2014, 3:47 pm

Last night had a Penicillin for the first time, from a talented and sharp bartender that will definitely be making me more of these in the near future.
Scotch (blended), ginger, honey and jemon, which a spritz of Laphroig on top
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#252 Post by e. eddlemon » October 20th, 2014, 8:39 pm

Made and enjoyed a variation on a rum old fashioned tonight.

Ingredients:
1.75 oz El Dorado 15 year old rum
2 small sections of fresh pineapple
1/2 teaspoon turbinado sugar
1 Bada Bing cherry
3 drops Bittermens 'Elemakule Tiki Bitters

Muddle sugar, bitters, pineapple, cherry and a splash of rum. Add 3 cubes of ice. Pour in remaining rum.

Next time I will try without the sugar.
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#253 Post by scamhi » October 24th, 2014, 8:14 am

Corey N. wrote:
scamhi wrote:love a good sidecar, to me the sugar rim is unnecessary.
2 oz cognac currently using a Pierre Ferrand Ambre
1oz fresh lemon juice (when meyer lemons are around I use them, make a slightly sweeter drink)
1oz cointreau
Shake with ice, strain and serve up
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#254 Post by Russell Faulkner » October 24th, 2014, 8:17 am

Ran out of gin this week, so made a negroni with cointreau instead, it was way too sweet, but it got me thinking.

Do you make any slight modifications to classics?

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#255 Post by scamhi » October 24th, 2014, 9:10 am

Russell,

I don't know if you are aware of this site. People make all sorts of modifications or riffs on classics and publish their recipes.
http://www.kindredcocktails.com/
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#256 Post by Russell Faulkner » October 24th, 2014, 9:19 am

I wasn't, thanks!

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#257 Post by scamhi » October 24th, 2014, 9:23 am

Cool, you don't have to register and you can search by ingredient
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#258 Post by Dustin Buchko » October 24th, 2014, 9:56 am

Russell Faulkner wrote:Ran out of gin this week, so made a negroni with cointreau instead, it was way too sweet, but it got me thinking.

Do you make any slight modifications to classics?
Campari in my Manhattans. I like the extra bitterness it adds as the vermouth and cherry can make them a little sweet.

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#259 Post by John Liotta » December 1st, 2014, 10:13 am

They are generally not my favorite, but does anyone have any good beer-tails they like?
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#260 Post by Jorge Henriquez » December 1st, 2014, 10:25 am

John Liotta wrote:They are generally not my favorite, but does anyone have any good beer-tails they like?
A stout based one might work.....but, like you, not really keen on them.
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#261 Post by Chris Freemott » December 6th, 2014, 5:25 pm

They are generally not my favorite, but does anyone have any good beer-tails they like?
Sure - Budweiser has a full lineup of margaritas. Should be what you seek right?


:-D

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#262 Post by Andrew Kotowski » December 8th, 2014, 12:00 pm

Assuming Micheladas don't count? I've had some really good ones, although the next day is brutal [oops.gif]

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#263 Post by John Liotta » December 8th, 2014, 2:01 pm

Chris Freemott wrote:
They are generally not my favorite, but does anyone have any good beer-tails they like?
Sure - Budweiser has a full lineup of margaritas. Should be what you seek right?


:-D

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#264 Post by William Segui » December 22nd, 2014, 9:30 pm

1.5 oz Thomas Handy Rye
1.5 oz Sazerac Rye
1.5 oz Cocchi Vermouth
Miracle Mile BA Forbidden Bitters
2 Luxardo Cherries w/ some Cherry syrup
1 large cube

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#265 Post by John Liotta » January 7th, 2015, 5:36 pm

Another trend I've seen pop up a little more lately are sous vide cocktails. I have yet to have one that I felt was worth the added tariff. Anyone else try any? Or any they love?

Now that I have a sous vide at home I guess I could try some out . . .
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#266 Post by Jorge Henriquez » January 7th, 2015, 6:12 pm

What exactly are they sous-videing?
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#267 Post by Travis D. » January 7th, 2015, 6:20 pm

Never seen a sous vide cocktail. What's that all about?
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#268 Post by John Liotta » January 7th, 2015, 6:36 pm

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#269 Post by Travis D. » January 7th, 2015, 6:57 pm

Very interesting. So the main flavoring component in the cocktail is sous vide to marry the flavors before mixing with the spirit and supporting ingredients. Not sure if I want to spend the time at home but would be curious enough to try one at a bar or party.
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#270 Post by Andrew Kotowski » January 14th, 2015, 4:21 pm

Great article on pairing cocktails with food -> http://punchdrink.com/articles/can-food ... pair-well/

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#271 Post by John Liotta » January 22nd, 2015, 4:05 pm

Every time I am in Mexico I am reminded how much I like a Paloma. And how much more I like them than Margaritas. I'm still a Mezcal guy, but if I want to have a few drinks by the pool during the day a Paloma is a great choice.
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#272 Post by Brad B a l l i n g e r » January 23rd, 2015, 10:42 am

Had a nice Paloma last week.
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#273 Post by John Liotta » February 1st, 2015, 10:31 am

Using fruit, etc. from the dehydrator in your cocktails? Thoughts? We just got one and I was thinking of trying this out.
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#274 Post by Russell Faulkner » February 6th, 2015, 6:12 am

Gimlets aplenty for us.

Mix half a cup of water and half of sugar in a pan and dissolve, add the zest of 2-3 limes, and the juice of ten or so, and a cup of gin, cool then strain, bottle in the fridge.

Shake 1:1 with gin.

Delicious, the recipe given to me by a UK wine lover.

A splash of soda if you prefer it long.

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#275 Post by Ryan Kilkenney » February 12th, 2015, 10:45 am

I made this the other night and loved it:

http://imbibemagazine.com/monte-carlo-recipe/

I did not have demerara on hand, so I just used "regular" simple syrup. Demerara syrup could only improve this drink. I used Templeton for the rye, mostly because the bottle is nearly depleted and I need to free up space. That said, I reach for it fairly often when I'm looking for a week-night, low-proof cocktail.

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#276 Post by Stu Fishler » February 20th, 2015, 9:15 pm

Russell Faulkner wrote:Gimlets aplenty for us.

Mix half a cup of water and half of sugar in a pan and dissolve, add the zest of 2-3 limes, and the juice of ten or so, and a cup of gin, cool then strain, bottle in the fridge.

Shake 1:1 with gin.

Delicious, the recipe given to me by a UK wine lover.

A splash of soda if you prefer it long.
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I'm all over that this weekend...it may not be hot enough for Gimlet Season here in SoCal, but that version is worthy!
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#277 Post by Russell Faulkner » February 20th, 2015, 9:18 pm

Enjoy, pushing 100 and dust stormy here, cut through that nicely last night.

No need to use fancy Gin.

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#278 Post by cjsavino » March 6th, 2015, 3:17 pm

A Friday Vesper with cocktail onions.
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#279 Post by John Liotta » March 6th, 2015, 3:25 pm

Negroni slushies are a thing, huh?
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#280 Post by Brent C l a y t o n » March 6th, 2015, 7:18 pm

John Liotta wrote:Using fruit, etc. from the dehydrator in your cocktails? Thoughts? We just got one and I was thinking of trying this out.
I buy dehydrated cherries from Trader Joe's and soak them in either bourbon or a good creme de cacao (or both) for my manhattans.
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#281 Post by Bill Buitenhuys » March 10th, 2015, 10:12 am

John Liotta wrote:Negroni slushies are a thing, huh?
Yup. Had a Twelve Five Rye Manhattan snow cone served to me a couple of weeks ago. Pretty refreshing in the AZ heat.
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#282 Post by Russell Faulkner » March 10th, 2015, 10:16 am

Won't get cold enough in a domestic freezer will it?

We make campari and orange slushees with frozen OJ when it gets above 110 here...

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#283 Post by Bill Buitenhuys » March 10th, 2015, 10:36 am

Russell Faulkner wrote:Won't get cold enough in a domestic freezer will it?

We make campari and orange slushees with frozen OJ when it gets above 110 here...
An undiluted, equal part Negroni is about 27% abv. a 30%abv solution freezes at about 5deg F.
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#284 Post by Keith A k e r s » March 13th, 2015, 6:12 am

John Liotta wrote:Negroni slushies are a thing, huh?

We will have to go to Parson's when you're next in town. They've had Negroni slushies since they opened.

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#285 Post by John Liotta » March 15th, 2015, 11:22 am

Not sure if I am a fan of them or not Keith. But they are certainly everywhere now.
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#286 Post by Brad B a l l i n g e r » March 16th, 2015, 7:13 am

These last posts put me in the mood for a non-slushy negroni over the weekend. I also decided to work toward emptying some nearly-empty bottles, and concocted the following:

2 ounces Ciroc vodka
1/2 ounce Cointreau
1 ounce lemon juice
1 teaspoon superfine sugar

Mix everything in a cocktail shaker, add ice, shake, pour into a martini glass. Very refreshing.
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#287 Post by P. Willenberg » March 19th, 2015, 7:42 am

John Liotta wrote:They are generally not my favorite, but does anyone have any good beer-tails they like?
My friend Jacob Grier is releasing this book on Monday: http://amzn.com/1617691429 Here's the amazon, review
Cocktails on Tap brings together two major trends—craft cocktails and craft beer—with more than 50 recipes for mixed drinks that feature beer. Beer has become a favorite ingredient for top bartenders around the world, and this book features the best of these contemporary creations alongside vintage classics. Drinks such as the Mai Ta-IPA put a hoppy twist on a favorite tiki cocktail with the addition of India Pale Ale. The Green Devil boosts the powerful Belgian beer Duvel with juniper-forward London Dry gin and a rinse of aromatic absinthe. In Cocktails on Tap, the vast range

of today’s beers—from basic lagers to roasty stouts and sour Belgian ales—is explored and tapped as a resource for making an innovative and delicious array of cocktails.
Full Disclosure: I helped with some of the taste testing and hot cocktails were photographed at my house.
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#288 Post by John Liotta » March 19th, 2015, 5:40 pm

Nice. Thanks for the link Paul.
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#289 Post by ClarkstonMark » March 28th, 2015, 11:24 am

Anyone know a source for edible or food grade dry ice. Want to add some pizazz to some martini's
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#290 Post by Russell Faulkner » April 11th, 2015, 7:53 am

It's getting hot here, peaked above 40 for the first time today.

My 'go to' long drink is an Americano, or maybe a Gin Rickey.

Yours?

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#291 Post by Brad B a l l i n g e r » April 11th, 2015, 6:17 pm

Russell Faulkner wrote:It's getting hot here, peaked above 40 for the first time today.

My 'go to' long drink is an Americano, or maybe a Gin Rickey.

Yours?
In weather that hot (assuming 40 Celsius): Caipirinha.
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#292 Post by John Liotta » April 12th, 2015, 7:47 am

Last night at my favorite sushi spot in Atlanta I had an excellent cocktail called Kami-No-Kaze- Nikka 12yr., Cocchi Americano, Green Chartreuse and Regan's Orange Bitters.
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#293 Post by Russell Faulkner » April 12th, 2015, 8:06 am

We enjoy chartreuse and tonic in the Alps, not tried it in a cocktail before.

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#294 Post by Brad B a l l i n g e r » April 12th, 2015, 9:02 am

Last night, at Strip Club Meat and Fish, I had something they called a Boxwood: Gin, Farigoule, yellow Chartreuse, and lemon. I could drink a pitcher of that.
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#295 Post by Kevin Lancelotta » April 12th, 2015, 10:32 am

Palmeyer (recipe from #9 Park Boston)

1.5 ounce vodka
3/4 ounce lime
3/4 ounce mint-infused simple syrup (more or less depending on sweetness/tartness of limes)

Shaken on ice and served straight up

Refreshing summer drink.

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#296 Post by Bill Buitenhuys » April 13th, 2015, 7:57 am

John Liotta wrote:Last night at my favorite sushi spot in Atlanta I had an excellent cocktail called Kami-No-Kaze- Nikka 12yr., Cocchi Americano, Green Chartreuse and Regan's Orange Bitters.
Sounds like a very nice Bijou variation, or depending on ratio, a twist on a Tipperary. Either way, sounds delightful.
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#297 Post by Jorge Henriquez » April 13th, 2015, 1:05 pm

Last night, had a delicious cocktail called "What's Your Seine" made with City of London Gin (don't ask me why the name references the river in Paris), Velvet Falernum, Lillet Blonde, Lemon.
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#298 Post by P. Willenberg » April 13th, 2015, 5:04 pm

These ingredients might not be behind your bar right now, but they should be

The Viking of 6th Avenue
by Kelley Swenson of Angel Face, Portland Or

Makes one cocktail
1½ ounces Krogstad Aquavit
½ ounce Yellow Chartreuse
½ ounce cucumber juice (or 1-inch segment of cucumber, muddled)
½ ounce lemon juice
¼ ounce simple syrup
Dash of Whiskey

Fill a cocktail shaker half full with ice, and
pour in all ingredients. Cap the shaker, and
shake vigorously for about 5 seconds. Pour
the drink through a fine-mesh strainer into
a cocktail glass or brandy snifter. Garnish
with a slice of cucumber. Serve immediately
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#299 Post by benkearney » April 16th, 2015, 3:48 pm

As the weather warms my thoughts turn to the Bourbon Renewal from Jeff Morgenthaler:

2 oz bourbon
1 oz fresh lemon juice
.5 oz creme de cassis
.5 oz simple syrup
1 dash Angostura bitters

Shake ingredients with ice and strain over fresh ice into an old-fashioned glass. Garnish with a lemon wedge, or, if in season, fresh currants.

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#300 Post by Brent C l a y t o n » April 23rd, 2015, 7:30 pm

I just whipped up some Manhattans for the guys at work.

Rittenhouse Rye
Dolin Rouge
Bittermens Tiki Bitters

We're missing the citrus but I didn't feel like walking across the street for an orange. Not bad.
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