The Cocktail Thread

BEERserkers and fans of spirits, come on in! Discussion about beer, spirits, liquor - anything beverage non-wine related
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Russell Faulkner
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#301 Post by Russell Faulkner » April 24th, 2015, 9:23 am

Grabbed a bottle of Dubonnet, and enjoying it the way the queen (of England) does, 2:1 with gin, a slice of lemon under ice.

Any other uses for this fortified wine (good with bitter lemon)

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#302 Post by P. Willenberg » April 24th, 2015, 9:30 am

Russell Faulkner wrote:Grabbed a bottle of Dubonnet, and enjoying it the way the queen (of England) does, 2:1 with gin, a slice of lemon under ice.

Any other uses for this fortified wine (good with bitter lemon)
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#303 Post by Russell Faulkner » April 24th, 2015, 9:33 am

Thanks, very hard to get good beer here but I will keep an eye out.

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#304 Post by Brent C l a y t o n » April 24th, 2015, 6:24 pm

The Dubonnet you get in the USA is made in Kentucky by Brown Forman. [barf.gif]

I've had several conversations/arguments with a certain non-American customer who insists that I should get him the real French stuff because he can get it in Canada. [head-bang.gif]
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#305 Post by Brett Johnson » May 7th, 2015, 9:51 am

As someone mentioned up thread, warm weather is moving me away from bourbon and rye to gin and tequila.

So, that means classic G&Ts (Fever Tree tonic, boodles gin), gimlets, or margaritas made in a variety of ways i.e. blanco or reposado, limes, blood oranges, watermelon, agave nectar, cointreau, citronage.

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#306 Post by Russell Faulkner » May 7th, 2015, 9:57 am

Corpse Reviver #2 followed by a Cocci red vermouth and soda tonight, with a beef stir fry.

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#307 Post by John Liotta » June 1st, 2015, 5:39 pm

Its Negroni Week! Anyone drinking any good versions anywhere?
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#308 Post by P. Willenberg » June 1st, 2015, 7:16 pm

I'm going to a party tonight with 26 of them. I'll report back...
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#309 Post by P. Willenberg » June 1st, 2015, 7:18 pm

John Liotta wrote:Its Negroni Week! Anyone drinking any good versions anywhere?
Local New Nordic Restaurant Fenrir has one with Brennivin Aquavit, Aperol and Carpano Antica.

Apposta by Charles Joly! Beefeater 24, Aperol, Punt e Mes, and San Pellegino Pompelmo Soda

Matt Talavera. He's swapping out the gin for Flor de Caña 4 yr rum, Plymouth Sloe Gin, Suze Gentian liqueur, Cocchi Torino sweet vermouth, orange bitters, and a grapefruit zest
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#310 Post by Ryan Kilkenney » June 2nd, 2015, 8:54 pm

I don't think I'll get out to try anything special this week, but I'll chime in to say that I've really been enjoying the Gran Classico variation on the Negroni.

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#311 Post by Jay Miller » June 10th, 2015, 10:41 am

Pete Wells on not-good restaurant cocktails:

http://www.nytimes.com/2014/10/08/dinin ... ining&_r=0

Amen.
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#312 Post by teddemop » June 10th, 2015, 7:37 pm

Absolutely!

I make rather good cocktails - a friend is a "Cocktail Critic" and gives me advice.

If you cannot make a great Martini, a lovely Manhattan, and a Solid Old Fashion you have no business dreaming up your own concoctions and selling them to others!
Jay Miller wrote:Pete Wells on not-good restaurant cocktails:

http://www.nytimes.com/2014/10/08/dinin ... ining&_r=0

Amen.
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#313 Post by Jay Miller » June 11th, 2015, 7:31 am

teddemop wrote:Absolutely!

I make rather good cocktails - a friend is a "Cocktail Critic" and gives me advice.

If you cannot make a great Martini, a lovely Manhattan, and a Solid Old Fashion you have no business dreaming up your own concoctions and selling them to others!
Jay Miller wrote:Pete Wells on not-good restaurant cocktails:

http://www.nytimes.com/2014/10/08/dinin ... ining&_r=0

Amen.
It's amazing what a difference a good bartender can make for a cocktail. Danny Meyers restaurants always seem to place a premium on skill, North End Grill can turn out a beautiful Sazerac or a beautiful non-traditional drink.

There are 2 restaurants near me in Jersey City that have impressive sounding cocktail lists. In one of them the drinks are interesting, complex and distinct. In the other two entirely different cocktails tasted exactly alike with muddied flavors. The latter had the more interesting sounding list but I've been back to the first multiple times and never returned to the second.
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#314 Post by Jorge Henriquez » June 11th, 2015, 8:50 am

So I was down in D.R. all last week and tried my hand at making a couple of cocktails at my sister's restaurant. Came up with a few decent ones:

Cocktail # 1 (served in a highball on the rocks)

3 parts Gin
1 part simple syrup
1 part fresh lime juice
Fresh grated ginger
Muddled mint
Top with soda water

Cocktail # 2 (strained into a lowball, served on the rocks)

3 parts Scotch (I preferred bourbon but Dominicans still don't "get" bourbon)
1 part Ginger simple syrup
1 part fresh lime juice
Cracked cardamom & allspice
Couple dashes Angostura (no other bitters available down there)

Cocktail # 3 (served up in a Margarita or Martini glass; restaurant didn't have coupes)

3 parts vodka
1 part ginger simple syrup
1 part fresh lime juice
1 egg white
Cracked allspice

Dry shake all ingredients in shaker until good froth forms; add ice and shake for another 15 seconds.

Pour 1-2 oz. of San Pellegrino Aranciata Rossa in bottom of glass; strain shaker contents over the San Pellegrino; couple of Angostura dashes on top and swirl with toothpick to create a "streak" design.


Any thoughts/comments?
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#315 Post by John Liotta » June 19th, 2015, 11:15 am

Had a really good White Negroni last night- gin, Suze and Carpano Bianco, garnished with a lemon peel. Tasted a bit piney.
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#316 Post by P. Willenberg » June 19th, 2015, 1:45 pm

John Liotta wrote:Had a really good White Negroni last night- gin, Suze and Carpano Bianco, garnished with a lemon peel. Tasted a bit piney.
that sounds great. love suze.
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#317 Post by Jody Smith » June 23rd, 2015, 5:36 pm

Been going back and forth between these two. Doing the Cosmo if going to the pool. Saz if I'm at home. I can't remember where I got the recipe, but I keep modifying it to find my ideal balance. Not sure where that is yet. I've had to kick up the sugar a bit, and the Knob Creek Rye isn't really doing it. No Rittenhouse here, might have to try one with Saz18 or THH...

Cosmo:
1 oz. key west or fresh lime juice
1 oz. Cranberry juice
1 oz. Cointreau (or triple sec)
2.5 oz. Vodka Citron
lime wheel

Preparation: Shaken over ice, strained into a chilled glass, garnished, and served straight up, without ice.


Sazerac:
- 1/2 teaspoon absinthe, or Herbsaint (a New
Orleans brand of anise liqueur)
- 3 tsp. of simple syrup (1:2 sugar to water),
or 1 sugar cube muddled w/club soda
- 4 dashes Peychaud's bitters
- 1 small dash, of Angostura bitters
(extremely optional; some feel it helps open the
flavors, but traditionalists may leave it out).
- 2 ounces rye whiskey.
- Strip of lemon peel

Preparation:
Pack with ice, or pre-chill old fashioned glass.
While glass chills, in a shaker, or large glass w/strainer, add simple syrup or muddle sugar cube, whiskey and bitters. Add ice and stir gently for about 30 seconds or until the drink is cold. Do not shake!

Dump Ice from Old Fashioned glass, add the absinthe or Herbsaint, then swirl it around to coat the entire sides and bottom of the glass. Discard the excess, although if you enjoy a bit more of the anise flavor of the absinthe or Herbsaint, leave a small amount of it in the bottom.

Strain shaker into the Herbsaint-coated glass. Twist lemon peel over the drink, and rub the twist over the rim of the glass, then add as garnish. Leave the peel out if you're a purist.

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#318 Post by jamesharry1 » July 2nd, 2015, 9:58 pm

I like to have the Easy Mojito Comron is rum based cocktail that has a surprising and vibrant taste, ideal to enjoy with friends. It is prepared using high quality rum combined with lemon, sugar and fresh mint. We can Enjoy the taste of original Cuban Mojito with crushed ice.

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#319 Post by jamesharry1 » July 3rd, 2015, 10:02 pm

Last night i had Easy Mojito Comron is rum based ready to serve cocktail that has a surprising and vibrant taste, ideal to enjoy with friends.It is prepared using high quality rum combined with lemon, sugar and fresh mint. we can enjoy Easy Mojito Comron with crushed ice.

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#320 Post by Mike Cohen » July 4th, 2015, 6:33 am

Grapefruit Negroni's last night:

1 Hendricks Gin
1 Carpano Antica Formula
.5 Gran Classico
.5 Campari
1 fresh grapefruit juice
Liberal dashes of Bitter Truth Grapefruit bitters
Grapefruit Twist

Awesomely refreshing

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#321 Post by John Liotta » August 21st, 2015, 4:48 pm

Was just reading about the Negronita- Aperol, Tequila Blanco and Lillet Blanc (plus a few dashes of bitters).

http://www.jamesbeard.org/recipes/negronita
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#322 Post by Jorge Henriquez » August 25th, 2015, 1:54 pm

I should have posted this a few days earlier......but anyways:

http://www.nytimes.com/2015/08/22/nyreg ... .html?_r=0

The "father" of the modern craft cocktail bar movement. RIP

Raise a well-made Bee's Knees, Corpse Reviver or Sazerac in his honor.
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#323 Post by Andrew Kotowski » August 26th, 2015, 2:33 pm

Am in London and couldn't leave without hitting up Artesian in the Langham.

Menu (with ingredients) below. Some of the drink presentations were hokey, but overall, great experience. The Last Wish was probably the best cocktail I've ever had (as opposed to the Last Word, which I had the night before... which was also excellent).

Cocktail Menu:
Artesian_1.jpg
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#324 Post by Andrew Kotowski » August 26th, 2015, 2:37 pm

Colleague and I went to work on these:

"Your Room or Mine?" - furry thing was inspired a bracelet that some woman wore. Kinda weird.
Artesian_2.jpg
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"The Last Wish" - simply the best cocktail ever. Perfect balance of everything, leaning towards an Old Fashioned profile.
Artesian_3.jpg
Artesian_3.jpg (10.96 KiB) Viewed 3471 times
"Seconds Before Awakening"
Artesian_4.jpg
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#325 Post by R@y.Tupp@+sch » August 26th, 2015, 2:38 pm

John Liotta wrote: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.
I know this is a post from a few years ago, but I just saw it. Not sure that is really a Martinez. Never seen Cocchi Americano used instead of Vermouth.
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#326 Post by Andrew Kotowski » August 26th, 2015, 2:47 pm

Continued (see menu above for ingredients) -

"The Anti-Hero" - I think it was an excuse for the bartenders to play with Legos, personally
Artesian_5.jpg
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"Spring Drifting into Summer" - LOL @ serving vessel. It's a nuts/candy dish that they pour the cocktail into. Delicious, but c'mon!
Artesian_6.jpg
Artesian_6.jpg (18.84 KiB) Viewed 3467 times
"Mezcal Paparazzi"
Artesian_7.jpg
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Re: The Cocktail Thread

#327 Post by John Liotta » August 26th, 2015, 3:09 pm

R@y.Tupp@+sch wrote:
John Liotta wrote: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.
I know this is a post from a few years ago, but I just saw it. Not sure that is really a Martinez. Never seen Cocchi Americano used instead of Vermouth.
When I was making cocktails a lot at home I would substitute Cocchi a lot for Vermouth. Normally, if I was making this for someone else I might use Carpano Antica. For me though the cocktail turned out too sweet, if I recall correctly. I generally prefer acid over sweet.
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#328 Post by bradkaplan » August 26th, 2015, 4:07 pm

Here's another spin on a Martinez - the assertive herbal notes in the Terroir gin work surprisingly well with the sweet vermouth - and Dolin seems a better fit with this gin than Carpano. Side note, just tried French producer La Quintinye's dry vermouth, which is eerily reminiscent of the Terroir gin, heavy on the pine notes, might be crazy to put those two together, but it would be interesting.

Terroir Martinez Cocktail Recipe

2 oz St. George Terroir Gin
3/4 oz Dolin rouge vermouth
1/4 oz Luxardo Marachino liqueur
Dash Angostura bitters
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#329 Post by Kris Patten » October 2nd, 2015, 7:57 pm

Brad, give Mancino a try vs. Dolin.
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#330 Post by John Liotta » November 20th, 2015, 1:24 pm

My continued obsession with all things Negroni:

http://punchdrink.com/recipes/white-negroni-sbagliato/

I hit that.
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#331 Post by Jorge Henriquez » November 20th, 2015, 2:48 pm

John,

Tell me again, what exactly is Suze?
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#332 Post by Mel Hill » November 20th, 2015, 2:56 pm

Bought some toasted oak bottle inserts to make "barrel aged" negroni and boulevarder. 20 days into the month long planned "aging". Hoping I like the results as I've done a 750ml of each.

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#333 Post by Brad B a l l i n g e r » November 20th, 2015, 5:35 pm

Jorge Henriquez wrote:John,

Tell me again, what exactly is Suze?
Suze s a liqueur made from the gentian plant, a flowering (uausally blue) plant. I'm struggling to see how the drink innJohn's link is anything negroni-like except taht it has bitter flavors. Where's the effing gin? And Prosecco???
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#334 Post by John Liotta » November 20th, 2015, 5:56 pm

Brad B a l l i n g e r wrote:
Jorge Henriquez wrote:John,

Tell me again, what exactly is Suze?
Suze s a liqueur made from the gentian plant, a flowering (uausally blue) plant. I'm struggling to see how the drink innJohn's link is anything negroni-like except taht it has bitter flavors. Where's the effing gin? And Prosecco???
In Italian sbagliato means messed up or mistaken. The common legend has it that a bartender mistakenly placed Prosecco instead of gin and thus the negroni sbagliato was created. The white negroni is also a common variant, so, this is another variant.
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#335 Post by Jorge Henriquez » November 21st, 2015, 4:18 am

Ha! Who was the bartender, Stevie Wonder?
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#336 Post by Russell Faulkner » November 21st, 2015, 5:04 am

I've had a few of these this week:

8 parts LBV Port, 1 part Couintreau, big dashes of orange and Fees bitters, stirred over lots of ice, an orange peel smeared around the edge of a glass, the liquid then strained over a large cube in the glass.

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#337 Post by andy velebil » December 28th, 2015, 8:52 pm

Russell Faulkner wrote:I've had a few of these this week:

8 parts LBV Port, 1 part Couintreau, big dashes of orange and Fees bitters, stirred over lots of ice, an orange peel smeared around the edge of a glass, the liquid then strained over a large cube in the glass.
Ohh that sounds good.
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#338 Post by M.Kaplan » January 3rd, 2016, 3:38 pm

The Tuxedo (No. 2) Cocktail


Ingredients

2 ounces Plymouth Gin
3/4 ounces Dolin Dry Vermouth
1/4 ounces Luxardo Maraschino
2 dashes orange bitters
absinthe rinse

Directions
Combine ingredients (except absinthe) in a chilled mixing glass and stir with ice for 15 seconds.
Rinse the inside of a chilled cocktail glass with absinthe and then discard the excess.
Strain stirred ingredients into chilled coupe and serve. Garnish with a lemon twist.
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#339 Post by ybarselah » January 3rd, 2016, 4:00 pm

Mel Hill wrote:Bought some toasted oak bottle inserts to make "barrel aged" negroni and boulevarder. 20 days into the month long planned "aging". Hoping I like the results as I've done a 750ml of each.
by far, most of the effect is merely putting the mixed drink into a vessel and letting it sit and meld. you might leach out some wood tannins, but the greatness of aged cocktails is a result of the former.
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#340 Post by ybarselah » January 3rd, 2016, 4:08 pm

wanted to share what has been the single best improvement to all my drinks with sweet vermouth. a variation on the death & co house sweet vermouth. equal parts punt e mes and antica formula. each by themselves isn't as complex and balanced as the two combined. death & co version is dolin rouge instead of antica.

for those that haven't tried, punt e mes is kind of an in between a sweet vermouth and a bitter so it tempers the sometimes too-sweet flavor and fig profile of antica.
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#341 Post by Jorge Henriquez » January 4th, 2016, 1:14 pm

ybarselah wrote:wanted to share what has been the single best improvement to all my drinks with sweet vermouth. a variation on the death & co house sweet vermouth. equal parts punt e mes and antica formula. each by themselves isn't as complex and balanced as the two combined. death & co version is dolin rouge instead of antica.

for those that haven't tried, punt e mes is kind of an in between a sweet vermouth and a bitter so it tempers the sometimes too-sweet flavor and fig profile of antica.
Gonna try this for sure!
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#342 Post by Russell Faulkner » January 10th, 2016, 8:39 am

New favourite aperitif in our house, the Tifozi.

Equal parts Campari and Punt e Mes, with as much San Peligrano Aranciata (1:1:2). Over lots of ice and half a lines worth of wheels.

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#343 Post by Ryan Kilkenney » January 18th, 2016, 5:36 pm

I made this the other night.

http://cooking.nytimes.com/recipes/1017 ... le-express

The NYT's description calls the pineapple flavor subtle - not subtle to me. But that's not a bad thing.

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#344 Post by John Liotta » January 18th, 2016, 6:06 pm

I had a nice cocktail on Saturday night at a local restaurant called Cooks & Soldiers: mezcal, tequila, lime, luxardo maraschino, cherry bark vanilla bitters. It was called- Night in Navarre.
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The Cocktail Thread

#345 Post by Ryan Kilkenney » January 18th, 2016, 6:27 pm

ybarselah wrote:wanted to share what has been the single best improvement to all my drinks with sweet vermouth. a variation on the death & co house sweet vermouth. equal parts punt e mes and antica formula. each by themselves isn't as complex and balanced as the two combined. death & co version is dolin rouge instead of antica.

for those that haven't tried, punt e mes is kind of an in between a sweet vermouth and a bitter so it tempers the sometimes too-sweet flavor and fig profile of antica.
Good tip - drinking a Manhattan with this combination now. I like it a lot.

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The Cocktail Thread

#346 Post by ybarselah » January 19th, 2016, 6:42 pm

Ryan Kilkenney wrote:
ybarselah wrote:wanted to share what has been the single best improvement to all my drinks with sweet vermouth. a variation on the death & co house sweet vermouth. equal parts punt e mes and antica formula. each by themselves isn't as complex and balanced as the two combined. death & co version is dolin rouge instead of antica.

for those that haven't tried, punt e mes is kind of an in between a sweet vermouth and a bitter so it tempers the sometimes too-sweet flavor and fig profile of antica.
Good tip - drinking a Manhattan with this combination now. I like it a lot.
glad you like it. for me, it was a game changer.

try a boulevardier made with gran classico instead of campari and the above vermouth.
Yaacov (ITB)

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John Liotta
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The Cocktail Thread

#347 Post by John Liotta » January 30th, 2016, 7:31 am

We celebrated a number of family birthdays last night at one of my favorite local spots, Miller Union. They always have a great selection of cocktails. One of the highlights was called Smoking Jacket- rye, chicory, sweet vermouth, smoked tea.
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Roger Nellans
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#348 Post by Roger Nellans » February 25th, 2016, 12:52 pm

Perhaps off topic, but I'm spending 2 weeks in London this summer . Any suggestions for the best mixology bars that I must visit?
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The Cocktail Thread

#349 Post by Russell Faulkner » February 25th, 2016, 12:55 pm

I'm out of touch but went to Salvatore's a few months back and enjoyed it. It is inside the Playboy club but has a separate entrance etc.

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Ryan Kilkenney
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The Cocktail Thread

#350 Post by Ryan Kilkenney » March 3rd, 2016, 8:41 pm

Ryan Kilkenney wrote:I made this the other night.

http://cooking.nytimes.com/recipes/1017 ... le-express

The NYT's description calls the pineapple flavor subtle - not subtle to me. But that's not a bad thing.
I revisited this drink this week. I cut back on the lime a little bit and liked it more. It seems like you'd need a lot of acid to balance the sweetness (rum & simple syrup). In this case, though, I think it's better not to fight the sweetness. The higher proof rum keeps it from being cloying.

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