The Cocktail Thread

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Scott Sutherland
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The Cocktail Thread

#451 Post by Scott Sutherland »

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 »

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 »

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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Need a little more information here?

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The Cocktail Thread

#454 Post by S Haller »

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 »

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 »

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 »

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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#458 Post by JesseC »

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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#459 Post by Christine Huang »

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 »

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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#461 Post by Eric Michels »

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.

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Re: The Cocktail Thread

#462 Post by Christine Huang »

Thank you Eric! Looking into it now!

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#463 Post by Andrew Kotowski »

Really enjoying reading this.
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Re: The Cocktail Thread

#464 Post by Mike Cohen »

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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#465 Post by Tyler F. »

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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#466 Post by Andrew Kotowski »

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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#467 Post by Kris Patten »

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 »

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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#469 Post by Tom G l a s g o w »

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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#470 Post by Tyler F. »

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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#471 Post by Andrew Kotowski »

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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#472 Post by Andrew Kotowski »

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 »

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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#474 Post by Andrew Coll »

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 »

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 »

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 »

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 »

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 »

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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#480 Post by Michael Klein »

Regarding Cocktails is truly a great book. Glad to see the love here!

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#481 Post by Bdklein »

My wife and her friend love a French 75. Any fans out there ?? If so, how do you normally make/order it?
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Re: The Cocktail Thread

#482 Post by Jesse Koehn »

Love a barrel aged old fashioned

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#483 Post by Andrew Kotowski »

With the sun out and the temps creeping up (to 60), I've become a Paper Plane making machine, but am adding fresh squeezed mandarin in. Still 1:1:1:1 (lemon : bourbon : aperol : amaro nonino), but I add juice from a single squeezed mandarin. I swear to god this thing tastes like I'm on a boat in the Caribbean somewhere.
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#484 Post by Brandon R »

Andrew Kotowski wrote: March 20th, 2020, 3:41 pm With the sun out and the temps creeping up (to 60), I've become a Paper Plane making machine, but am adding fresh squeezed mandarin in. Still 1:1:1:1 (lemon : bourbon : aperol : amaro nonino), but I add juice from a single squeezed mandarin. I swear to god this thing tastes like I'm on a boat in the Caribbean somewhere.
I'm going to have to try that this week! It's not going to be very sunny, but that might just bring the sun inside!
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#485 Post by Paul Miller »

Todd makes an Old Fashioned as he does his census

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Re: The Cocktail Thread

#486 Post by Brian S t o t t e r »

My wife and I are into gin cocktails recently (gin & tonics, gimlets, gin fizz, etc) but I'm looking to elevate my game a little. A personal favorite of mine is the Aviation, though haven't tried making it at home yet. For the others that I have made at home, I use Plymouth Gin primarily, but looking to try some other gins that would work well with these, as well as other gin cocktails that may have more complexity (both in preparation and taste). Any recs?
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#487 Post by Andrew Kotowski »

Brian S t o t t e r wrote: March 29th, 2020, 7:52 am My wife and I are into gin cocktails recently (gin & tonics, gimlets, gin fizz, etc) but I'm looking to elevate my game a little. A personal favorite of mine is the Aviation, though haven't tried making it at home yet. For the others that I have made at home, I use Plymouth Gin primarily, but looking to try some other gins that would work well with these, as well as other gin cocktails that may have more complexity (both in preparation and taste). Any recs?
Funny, as I made an Aviation yesterday for the first time in at least six months. Try this, out of the Death and Co cocktail book. You’ve already got the unique item (Yvette/violet), so should be easy :)
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Re: The Cocktail Thread

#488 Post by Brian S t o t t e r »

Andrew Kotowski wrote: March 29th, 2020, 11:21 am
Brian S t o t t e r wrote: March 29th, 2020, 7:52 am My wife and I are into gin cocktails recently (gin & tonics, gimlets, gin fizz, etc) but I'm looking to elevate my game a little. A personal favorite of mine is the Aviation, though haven't tried making it at home yet. For the others that I have made at home, I use Plymouth Gin primarily, but looking to try some other gins that would work well with these, as well as other gin cocktails that may have more complexity (both in preparation and taste). Any recs?
Funny, as I made an Aviation yesterday for the first time in at least six months. Try this, out of the Death and Co cocktail book. You’ve already got the unique item (Yvette/violet), so should be easy :)
Ooh that looks tasty. Thanks!
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#489 Post by Sarah Kirschbaum »

Brian S t o t t e r wrote: March 29th, 2020, 7:52 am My wife and I are into gin cocktails recently (gin & tonics, gimlets, gin fizz, etc) but I'm looking to elevate my game a little. A personal favorite of mine is the Aviation, though haven't tried making it at home yet. For the others that I have made at home, I use Plymouth Gin primarily, but looking to try some other gins that would work well with these, as well as other gin cocktails that may have more complexity (both in preparation and taste). Any recs?
A classic gin cocktail that I love is the Last Word. Since it's equal parts, you can't screw it up!

3/4 each gin, lime juice, Luxardo (or other maraschino liqueur), Green Chartreuse - combine in a cocktail shaker with ice, shake, strain. This works well with an across the board quality gin.
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#490 Post by Otto Dobre »


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#491 Post by Russell Faulkner »

Sarah Kirschbaum wrote: March 29th, 2020, 1:44 pm
Brian S t o t t e r wrote: March 29th, 2020, 7:52 am My wife and I are into gin cocktails recently (gin & tonics, gimlets, gin fizz, etc) but I'm looking to elevate my game a little. A personal favorite of mine is the Aviation, though haven't tried making it at home yet. For the others that I have made at home, I use Plymouth Gin primarily, but looking to try some other gins that would work well with these, as well as other gin cocktails that may have more complexity (both in preparation and taste). Any recs?
A classic gin cocktail that I love is the Last Word. Since it's equal parts, you can't screw it up!

3/4 each gin, lime juice, Luxardo (or other maraschino liqueur), Green Chartreuse - combine in a cocktail shaker with ice, shake, strain. This works well with an across the board quality gin.
Yes I really like these. Though I had it by a different name, over crushed ice with a dried lime slice.

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Re: The Cocktail Thread

#492 Post by Brian S t o t t e r »

Just stocked up to make some Aviations!
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Re: The Cocktail Thread

#493 Post by R@y.Tupp@+sch »

Made a Plymouth Gin Martini with olives last night. First Martini I've made in a few years.
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#494 Post by Brandon R »

R@y.Tupp@+sch wrote: April 1st, 2020, 1:00 pm Made a Plymouth Gin Martini with olives last night. First Martini I've made in a few years.
How much vermouth do you use? I make my martinis more akin to how they used to be made: a decent amount of vermouth (say, 25% or so). Curious as to what others do.
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#495 Post by R@y.Tupp@+sch »

Brandon R wrote: April 3rd, 2020, 10:23 am
R@y.Tupp@+sch wrote: April 1st, 2020, 1:00 pm Made a Plymouth Gin Martini with olives last night. First Martini I've made in a few years.
How much vermouth do you use? I make my martinis more akin to how they used to be made: a decent amount of vermouth (say, 25% or so). Curious as to what others do.
I use a 5-1 ratio, so 16.67% Vermouth.
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#496 Post by Brandon R »

R@y.Tupp@+sch wrote: April 3rd, 2020, 11:05 am
Brandon R wrote: April 3rd, 2020, 10:23 am
R@y.Tupp@+sch wrote: April 1st, 2020, 1:00 pm Made a Plymouth Gin Martini with olives last night. First Martini I've made in a few years.
How much vermouth do you use? I make my martinis more akin to how they used to be made: a decent amount of vermouth (say, 25% or so). Curious as to what others do.
I use a 5-1 ratio, so 16.67% Vermouth.
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Re: The Cocktail Thread

#497 Post by Ryan Kilkenney »

I made this the other night, it was excellent. A "navy strength" gin would make it even better (I used Beefeater).

https://www.diffordsguide.com/cocktails ... rds-recipe

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Re: The Cocktail Thread

#498 Post by Brian S t o t t e r »

What is the correct ratio for ingredients in an Aviation? The few recipes I've found online have varied quite a bit on the amount of maraschino liqueur and creme de violette/Yvette, and the ones I've made at home so far don't taste like the ones I have had at restaurants. I've used both Plymouth Gin and No. 209 gin for making these.
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Re: The Cocktail Thread

#499 Post by Ryan Kilkenney »

Brian S t o t t e r wrote: April 13th, 2020, 3:52 pm What is the correct ratio for ingredients in an Aviation? The few recipes I've found online have varied quite a bit on the amount of maraschino liqueur and creme de violette/Yvette, and the ones I've made at home so far don't taste like the ones I have had at restaurants. I've used both Plymouth Gin and No. 209 gin for making these.
I like 2oz gin, 3/4 lemon juice, 1/4 luxardo, and a bar spoon of creme de violette. It should not look purple.

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Re: The Cocktail Thread

#500 Post by Andrew Kotowski »

Death and Co again. Buy the book :)
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